Classic White Bread

Ingredients:

• 1/2 cup lukewarm (105-115F) skim milk
• 1/4 cup lukewarm (105-115F) warm water
• 2 tsp granulated sugar
• 1 envelope active dry yeast
• 2 cups all-purpose flour
• 1 tsp salt
• 1 tsp skim milk

Makes 16 Servings

1. In a small bowl, combine the lukewarm milk and water and sugar; sprinkle with the yeast. Let stand until foamy, about 10 minutes.
2. In a food procesor, combine the flour and salt. With the machine running, scrape the yeast mixture throught the food tube just until thedough forms a ball. Knead  the dough by pulsing until it is smooth and no longer sticky, about 30 times.
3. Spray a large bowl with nonstick spray; place the dough in the bowl. Cover loosely with plastic wrap or a damp towel and let the dough rise in a warm, draft-free place until it doubles in volume, 40-50 minutes.
4. Punch down the dough; lightly sprinkle a work surface with flour. Turn out the dough; pat into a 8 X 12-inch rectangle. Fold into thirds lengthwise, pinching the seams to seal, and form into a 8-inch loaf. Spray an 8 X 4-inch loaf pan with nonstick spray. Place the dough in the pan, seam-side down; cover with plastic wrap or a damp towel and it rise in a warm, draft-free place until doubled in volume, 35-40 minutes. Preheat the oven to 425 F.
5. Brush the bread with the teaspoon of the milk. Bake on center oven rack about 20 minutes; reduce oven temperature to 375 F. Bake until the bread is golden brown, 25-30 minutes longer. Remove the bread from the pan and cool completely on a rack.
    

WW POINTS VALUE: 1 pt (1/16 of loaf per serving)

 

Note: This recipe appears in the WW New Complete Cookbook. It was a cold this past weekend and I wanted to wamr up the house and make homemade bread from scratch. Oh my god, it was a success. It  was time comsuming because the yeast had to rise but it was worth the time and effort. You can serve this bread as a sandwich, with soup or as a side with your meal. The great thing about this white bread is you don't feel guilty eating it because you made it yourself and you know there are no preservatives in it. 

Tomato-Herb Rolls

Ingredients:

• 2 cups boiling water
• 12 sun-dried tomato halves (not oil-packed), cut into slivers
• 1 envelope active dry yeast
• 1 1/4 cups lukewarm water (105-115 F) water
• 3 1/2 cups all-purpose flour
• 1 1/2 tsp salt
• 2 tsp minced fresh rosemary or 1 tsp dried
• 2 tsp minced fresh sage or 1/2 tsp dried
• 1/2 tsp dried oregano leaves
• 1/4 tsp freshly ground black pepper
• 1 egg white, beaten with 2 teaspoons water

Makes 12 Servings

1. In a small bowl, pour the boiling water over the tomatoes. Let stand about 5 minutes; drain.
2. In another small bowl, sprinkle the yeast over the lukewarm water. Let stand until foamy, about 10 minutes.
3. In a food processor, combine the flour and salt. With the maching running, scrape the yeast mixture through the feed tube just until the dough forms a ball. Knead the dough by pulsing until smooth and no longer sticky, about 30 times.
4. Spray a large bowl with nonstick spray; place the dough in the bowl. Cover loosely with plastic wrap or a damp towel and let the dough rise in a warm, drafte-free place until it doubles in volume, about 1 hour.
5. Punch down the dough; lightly sprinkle a work surface with flour. Turn out the dough; knead in the tomatoes, herbs and pepper until they are evenly distributed. Dived the dough into 12 pieces, forming each into an oval with gently tampered ends.
6. Spray a baking sheet with non stick spray; place the rolls 3 inches apart on the sheet. Cover loosely with plastic wrap or a damp towel and let them rise in a warm, draft-free place until they double in volume, about 1 hour.
7. Preheat the oven to 400 F. Bake on the center oven rack about 20 minutes; brush with the egg white. Bake until the rolls are golden brown and sound hollow when tapped on the bottom, 5-10 minutes longer. Remove from the baking sheet and cool completely on a rack.
    

WW POINTS VALUE: 1 pt (1 roll per serving)

 

Note: This recipe appears in the WW New Complete Cookbook. I was on vacation for a while and I really missed cooking new recipes and I was so happy to get back into the kitchen and cook some comfort food. This was my first time making homemade dinner rolls from scratch. It was a success and they tasted delicious. The sun-dried tomatoes added soem zing to these rolls and the herbs added a touch of savory flavor.  These rolls do take patience and time but they are worth the time and effort.
 

 



Cinnamon-Chocolate Mandelbrot

Ingredients:

• 1/2 cup whole almonds
• 1/2 cup trans-free margarine, melted
• 1/4 cup + 2 tablespoons granular sugar substitute
• 1/4 cup undiluted orange juice concentrate, thawed
• 2 eggs
• 1 tbsp grated orange zest
• 1 tsp vanilla extract
• 1 cup whole-grain pastry flour
• 1 cup unbleached all-purpose flour
• 2 tsp baking powder
• 4 tsp ground cinnamon
• 1/4 tsp salt
• 1/4 cup bittersweet chocolate or chocolate chips

Makes 2 dozen cookies

1. Heat oven to 350 F. Place almonds on a baking sheet and bake until fragrant and lightly toasted, about 8 minutes. Cool and coarsely chop.
2. Combine margarine, 1/4 cup of the sugar substitute, orange juice concentrate, eggs, zest, and vanilla in a medium bowl.
3. In a large bowl, sift together whole-grain and all-purpose flours, baking powder, 2 teaspoons of the cinnamon, and salt. Stir in chopped almonds and chocolate. Make a well in the center of the dry ingredients. Add the wet ingredients and stir just to combine. Using your hands, knead the dough gently until it sticks togeter and forms a ball. Divide dough in half and shape each half into an 8-inch-long log. Place logs on a baking sheet and press each gently to flatten to 1-inch thickness. Bake logs for 20 minutes, remove from oven, and cool on a wire rack for 10 minutes. Meanwhile, combine remaining 2 tablespoons sugar substitute and 2 teaspoons cinnamon in a small bowl.
4. When logs are cool, use a serrated knife to cut each log crosswise into 12 pieces. Lay cookies flat on the baking sheet and sprinkle the tops evenly with the cinnamon mixture. Bake until cookies are lightly golden, about 12 minutes. Transfer to a wire rack to cool and serve.

WW POINTS VALUE: 2 pts

 

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. It's Hannukah, I was craving something sweet and I wanted to make something special. I'm not Jewish but I wanted to try something new. I made these cookies last night and they were delicious. My mother loved these cookies too. Mandelbrot is a twice-baked cookie associated with Eastern European Jews that literally means almond bread. It's made by forming dough into a loaf, baking it, slicing the loaf into oblong cookies and baking again. The crunchy, dry cookies were popular in Eastern Europe among rabbis, merchants and other itinerant Jews as a staple dessert that kept well. I really loved this cookie because the combination of the almonds, chocolate, cinnamon, orange juices and zest, and vanilla make this cookie a new guilty pleasure for the holiday season. Mandelbrot is a twice-baked cookie that's similar to the Italian biscotti that is a traditional Hannukah favorite. One bite of these cookies and they will be a holiday favorite in your house whether or not you're Jewish.

Chocolate Sheet Cake

Ingredients:

• Cooking spray
• 1 3/4 cups all-purpose flour
• 1 1/4 cups light brown sugar
• 3/4 cup unsweetened cocoa powder
• 1/2 cup granulated sugar
• 1 1/2 tsp baking powder
• 1 1/2 tsp baking soda
• 1/4 tsp salt
• 1 1/4 cups skim milk
• 3 large egg whites
• 2 tbsp melted butter
• 1 1/2 tsp vanilla extract
• 1 cup boiling water
• 1 tbsp confectioners' sugar

Makes 12 Servings

1. Preheat oven to 350ºF. Coat a 9- X 13-inch baking pan with cooking spray.
2. In a large bowl, combine flour, brown sugar, cocoa powder, granulated sugar, baking powder, baking soda and salt; mix well with a fork to combine.
3. In another large mixing bowl, combine milk, egg whites, melted butter and vanilla. Using an electric mixer, mix on low speed until blended; gradually beat in boiling water.
4. Gradually add flour mixture to milk mixture and mix on low speed until blended. Pour batter into prepared pan and bake until a wooden toothpick inserted in center comes out clean, about 25 to 30 minutes. Cool cake in pan, on a wire rack.
5. Sift powdered sugar over cooled cake before cutting into 12 pieces.

WW POINTS VALUE: 6 pts (1 slice per serving)

 

Note: This recipe appears on www.weightwatchers.com. Who does not love a piece of chocolate cake? I now have a new tradition in making a chocolate cake for my birthday and decorating it as well. It was my birthday and I wanted a guilty pleasure but not so guilty that it would make me fat. I made this cake in round pans and I decorated it with the Sprinkles' Dark Chocolate Frosting and it was SO delicious. The cake is 6 points a slice but frosting the cake could affect the points value. This cake is so chewy and moist you will never use the store brand ever again it's that good.



Warm Buckwheat Crepes with Mixed Berries

Ingredients:

• 3 tbsp buckwheat flour
• 2 tbsp all-purpose flour
• 1/4 cup skim milk
• 1 large egg
• 2 tsp canola oil
• 1 tbsp + 1 1/2 tsp warm water
• 1/2 tsp granular sugar substitute
• 1/8 tsp ground cinnamon
• 1/8 tsp grated lemon zest
• pinch of salt
• 1 1/2 cups mixed frozen mixed berries, thawed

Makes 6 Crepes

1. Puree Buckwheat and all-purpose flours, milk, egg, water, sugar substitute, cinnamon, zest and a pinch of salt in a blender until smooth, about 1 minute. Set aside for 15 minutes. Meanwhile, place berries in a small saucepan and cook over medium-low heat until gently bubbling and warmed through. Remove from heat an cover pan to keep warm.
2. Lightly coat a skillet with cooking spray and heat over medium heat. Add 2 tablespoons of the batter, tilting the pan so that the batter forms an even, thin layer. Cook until bubbles form and edges begin to brown, about 1 minute. Using a spatula, carefully flip the crepe over and cook until golden on the bottom, about 1 minute. Transfer crepe, golden side down, to a plate. Repeat with remaining batter, coating the pan with cooking spray after each crepe. Stack crepes as you go.
3. To serve, place 1 crepe, golden side down, on a plate. Place 2 tablespoons of berries in the center and roll crepe around berries. Spoon 2 more tablespoons of berries and some juices over the top. Repeat with the remaining crepes. Serve warm or at room temperature.
   

WW POINTS VALUE: 1 pt (per crepe)

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. Who doesn't love crepes once in a while? I've made fruit-flavored crepes in the past and they have always turned out delicous. I made buckwheat pancakes a while back and they were delicious. These buckwheat crepes were delicious with the warm mixed berries. You can have these crepes for breakfast, lunch, dinner, brunch or dessert. You can also add sour cream, cottage or riccotta cheese or plain yogurt with these crepes but may effect the point value. Crepes can be made up to 3 days in advance and stored, tightly wrapped in a single pile in the refrigerator. Just gently reheat the crepes in a microwave on low for 15 seconds or in a warm oven and serve.
 

Focaccia with Potato-Tomato Topping

Ingredients:

• 1 envelope active dry yeast
• 1 cup minus 1 tbsp lukewarm (105-115 F) water
• 2 cups + 2 tbsp all-purpose flour
• 2 tbsp whole wheat flour
• 1 tsp salt
• Topping (recipe follows)

Potato-Tomato Topping:

• 1/4 cup boiling water
• 4 sun-dried tomato halves (not oil-packed) minced
• 1 onion, thinly sliced
• 3 garlic cloves, minced
• 2-3 new potatoes, cooked and thinly sliced
• 1 1/2 tsp chopped fresh basil
• 1 1/2 tsp chopped fresh parsley
• 1/8 tsp freshly ground black pepper
• 4 1/2 tsp grated Parmesan cheese

Makes 12 Servings

1. In a small bowl, sprinkle the yeast over the water. Let stand until foamy, about 10 minutes.
2. In a food processor, combine the all-purpose flour, whole wheat flour and salt. With the machine running, scrape the yeast mixture through the feed tube just until the dough forms a ball. Knead the dough by pulsing 30 times; the dough will still be sticky.
3. Spray a large bowl with nonstick spray; place the dough in the bowl. Cover loosely with plastic wrap or a damp towel and let the dough rise until it doubles in volume, about 1 hour.
4. Spray a baking sheet with nonstick spray. Punch down the dough. Flour your hands and form the dough into a ball. Place it on a baking sheet and press it into a 10-inch circle. Cover loosely with plastic wrap or a damp towel and let it rise in a warm-draft-free place until doubled in volume, about 10 minutes.
5. Meanwhile, prepare the topping. When the dough has risen, preheat the oven to 425 F. Without piercing the dough, make dimples all over it with your fingertips; cover with the topping. Bake on the center oven rack until browned, 15-20 minutes. Serve hot or at room temperature.
6. In a medium bowl, pour the boiling water over the tomatoes. Let stand about 10 minutes; drain well. Add the onion, garlic and oil; toss to coat. Add the potatoes, basil, parsley and pepper; toss gently.
7. Distribute over the focaccia crust; sprinkle with the cheese. Bake as directed.

WW POINTS VALUE: 2 pts

Note: These recipes appear in the WW New Complete Cookbook. I love Focaccia bread and I have always wanted to try to make my own bread. I've also had a craving for Italian food this week and this is one the the perfect recipes to attempt to make. Foccacia bread is an Italian flat bread of great versatility. Focaccia bread is usually loaded with olive oil but the WW recipe offers a substantially reduced rate in this recipe. This was my first time making bread of any kind and it took longer than I expected. Plus, I might have had the water for the yeast boiling hot instead of lukewarm. The dough didn't rise as much but the potato-tomato topping was delicious. I highly recommend this yummy treat as a light lunch because it is flavorful and it will fill you up. Mario Batali, Michael Chiarello, Giada de Laurentis, Scott Conant or any other Italian Chef if you are reading this, can you please help me improve my bread making skills?

Blueberry-Almond Bran Muffins

Ingredients:

• 1 cup whole grain pastry flour
• 1 cup wheat bran
• 1/2 cup all-purpose white flour
• 2 tbsp granular sugar substitute
• 1 1/2 tsp ground cinnamon
• 1 1/4 tsp baking soda
• 1/4 tsp nutmeg
• 1/4 tsp salt
• 1 1/4 cups 1 % or fat-free buttermilk
• 2 large eggs lightly beaten
• 1/4 cup canola oil
• 1 1/2 tsp vanilla extract
• 1 1/4 cups blueberries
• 1/3 cup sliced almonds

Makes 12 Servings

1. Heat the oven to 350 F. Lightly coat a 12-cup muffin tin with cooking spray.
2. In a large bowl, combine the pastry flour, wheaat bran, white flour, sugar substitute, cinnamon, baking soda, nutmeg and salt.
3. Ina medium bowl, whisk together buttermilk, eggs, oil and vanilla. Make a well in the center of the dry ingredients. Add wet ingredients to dry and mix just to combine; do not overmix.
4. Gently fold blueberries into the batter. Divide batter evenly among muffin cups. Top with almonds and gently press them into the batter. Bake muffins for 25 minutes, or until a tester inserted in the center comes out clean. Cool in the pan for 5 minutes and then remove to a rack to finish cooling.

WW POINTS VALUE: 3 pts

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. You can enjoy these muffins all year round; just use frozen berries  and fold them right into the batter. The combination of cinnamon, nutmeg, blueberries, almonds an, the flours and whet bran make these muffins light and delicious. You can substitute ct for the vanilla extract for a more almond-like taste if you wish.

Sponge Cake with Chocolate Sour Cream Frosting

Ingredients:

Cake:

• 3/4 cup whole-grain pastry flour
• 1/4 cup white pastry flour or all-purpose flour
• 1/2 tsp baking powder
• 6 eggs, separated
• 3/4 tsp cream of tartar
• 3/4 cup granular sugar substitute
• 1/3 cup unsweetened applesauce
• 1/2 cup skim milk
• 1 tsp vanilla extract
• 1/4 tsp salt

Frosting

• 1 cup reduced-fat sour cream
• 1 cup bittersweet chocolate chips
• 2 tbsp granular sugar substitute
• 1 tsp vanilla extract

Makes 12 Servings

1. Heat the oven to 325 F. Lightly coat a 9-by-13-inch baking pan with cooking spray.
2. For the cake: Sift the whole-grain and white flours and baking powder into a medium bowl.
3. In a large bowl, with an elecric mixer at high speed, beat egg whites until frothy, about 1 minute. Add cream of tartar and continue beating on high until  stiff peaks form, 2-3 minutes. Gradually add 1/2 cup of the sugar substitute and beat until you have a smooth glossy meringue. about 30 seconds more. Set aside.
4. In another large bowl, with the same beaters, beat the yolks on high speed for 2 minutes. Add remaining 1/4 cup sugar substitute, applesauce, milk, vanilla and salt; continue beating until mixture is very light, air and smooth, about 1 minutes more. Fold flour mixture into egg yolk mixture just until combined.
5. Add flour mixture to meringue and gently fold until whites are nearly incorporated. pour into prepared pan and bake until cake springs back when lightly touched and a tester inserted into the center comes out clean, 22-25 minutes. Cool in pan on a wire rack.
6. For the frosting: When cake is cool, combine sour cream chocolate chips in a small saucepan. Cook over low heat, stirring constantly, until chips are melted and frosting is smooth, about 3 minutes. Add sugar substitute and cook, stirring, until  dissolved, about 30 seconds more. Stir in vanilla.
7. Spread warm frosting over cake and let cool at room temperature until frosting sets, about 1 hour. Cake can remain at room temperature for up to 4 hours

WW POINTS VALUE: 4 pts.


Note: This recipe appears in the South Beach Diet Parties and Holidays Cookbook. My sweet tooth was calling out for something yummy and this dessert looked to good to pass up. Homemade desserts are wonderfull treats and a nice alternative to packaged or procced foods because you know what's in your homemade dessert. This sponge cake is a delicious alternative to running out and getting a packaged dessert. Making a cake from scratch is not that scary and it's a lot of fun. This cake is lightly textured and becomes a nice indulgence when topping with the chocolate sour cream frosting. I do offer a little piece of advice when beating the egg whites: Eggs separate most easily when cold. However, when beating egg whites for a recipe, let them come ot room temperature first in order to get more volume. Adding a bit of cream of tartar to the egg whites helps them reach full volume. A pinch of lemon juice and vinegar achieves the same thing. Use the beaten egg whites immeadiately, they will lose their volume as they sit.