Five Foot Foodie

taking control of the cookbook chaos

Pistachio Bread

March 18
  • 1 yellow cake mix (I used butter recipe yellow)
  • 4 large eggs
  • 1/4 C canola oil
  • 2 Tbsp water
  • 1 (3.4oz) package of instant pistachio pudding mix
  • 1 C lite sour cream
  • 1 tsp green food coloring (cut to 1/2 tsp or omit completely if it’s not St. Patrick’s Day)
  • 1 tsp almond extract
  • 3/4 C shelled pistachios, chopped (original recipe called for walnuts)

Preheat oven to 350 degrees.  Grease and flour two loaf pans.  Mix all ingredients together until well blended.  Pour into prepared pans.  Bake for 40-45 minutes, until a toothpick comes out clean.  Cool 10 minutes then remove bread from pans and cool on a wire rack.

I calculated a total of 3550 calories.  20 servings = 178 calories/serving


posted under Breads and Muffins | Comments Off

Mom’s Baking Powder Biscuits

August 21
  • 1 C all-purpose flour
  • 1 C whole wheat flour
  • 3 tsp baking powder
  • 1/2 tsp salt
  • 2 Tbsp canola oil
  • 1 C skim milk

Preheat oven to 450 degrees.  Combine all ingredients.  Place four mounds of dough on a lightly-sprayed or parchment-lined cookie sheet.  Bake for 12 to 15 minutes until lightly browned.  Cut biscuit in half and serve with butter, honey, jelly, or pumpkin butter.

Note: I generally cut this in half and just make 2 biscuits.

HALF the recipe is 8 grams fiber, 585 calories, 15 grams fat in total (not including the toppings)

Classic Banana Bread

July 18
  • 2  cups  all-purpose flour
  • 3/4  teaspoon  baking soda
  • 1/2  teaspoon  salt
  • 1  cup  sugar
  • 1/4  cup  butter, softened
  • 2  large eggs
  • 1 1/2  cups  mashed ripe banana (about 3 bananas)
  • 1/3  cup  plain low-fat yogurt
  • 1  teaspoon  vanilla extract
  • Cooking spray

Preheat oven to 350°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk.

Place sugar and butter in a large bowl, and beat with a mixer at medium speed until well blended (about 1 minute). Add the eggs, 1 at a time, beating well after each addition. Add banana, yogurt, and vanilla; beat until blended. Add flour mixture; beat at low speed just until moist. Spoon batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.

Yield: 1 loaf, 14 servings (serving size: 1 slice)

Calories:  187 (21% from fat)
Fat:  4.3g (sat 2.4g,mono 1.2g,poly 0.3g)
Protein:  3.3g
Carbohydrate:  34.4g
Fiber:  1.1g
Cholesterol:  40mg
Iron:  1mg
Sodium:  198mg
Calcium:  20mg

Note:  CrispyRice used lite butter and it resulted in 3 WWP per serving instead of 4.