12 : oz Pkg corn muffin mix
2 : ts Dried chives
Dash : Dash freshly ground black
-pepper : -pepper
1 : Egg
2/3 : c Milk
1/2 : c Crisp crumbled bacon
8 : lb Sea salt
3/4 : lb Brown sugar
3/4 : lb Saltpeter
4 : ga Water
2 : ts Unsalted butter
1 : 3/4 c Sugar; plus
2 : tb Sugar
1/2 : c Water
1/2 : c Thawed frozen pureed winter
-squash; : -squash; drained very well
2 : c Blanched whole almonds
3/4 : ts Ground cinnamon
3 : 1/2 oz Marzipan; cut small pieces
10 : Egg yolks; jumbo
3 : Eggs; jumbo
3 : tb Finely-minced crystallized
-ginger : -ginger
1 : tb Finely-minced blanched
-almonds : -almonds
1 : /4 kg Bacon hock; (2 /2-3lb)
2 : Onions; sliced
450 : g Pease pudding; prepared
-(1lb) : -(1lb)
3 : Eggs
25 : G; (1-2oz) butter,, ( to
-50) : -50)
; : ; softened
3 : tb Chopped parsley
11 : Bacon slices, cooked and
-crumbled : -crumbled
1/2 : c Grated Parmesan cheese
1 : sm Onion, chopped
3 : 10 oz. cans refrigerated
0: Heat oven to 350 degrees
1: Coat a 9x5x3" pan with no-stick cooking spray
2: Mix flour, sugar, baking powder, baking soda & salt in large bowl
3: In a separate medium size bowl, beat egg, then stir in bananas, cereal, water, oil & vanilla
4: Add this mixture to the flour mixture, stir until just moistened (batter will be lumpy)
5: Pour into pan & bake 55-65 minutes or until toothpick comes out clean
6: Cool 10 minutes, then remove from pan & cool completely on a rack
7: (For easier slicing, wrap & store overnight)
8: Formatted to MC by Janestarr JaneStarr's notes: I assumed 12 servings for MC nutritional analysis
9: I used 1 large egg and 2 medium bananas in an 8" loaf pan for 55 mins
10: Would've been better with 3 bananas or baked for 5 mins less
11: Per MasterCook Using 1 large egg: 157 cals, 3
12: 3 g fat (18%CFF), 3
13: 2 g fiber =3 Weight Watcher Points This recipe was originally submitted to the lowfat list by Karen
14: JaneStarr's experiments: To make Muffin Tops in specialty pan: 4/21/99 experiment: At 350 degrees: Used: 3 med / large bananas
15: Made: 24 mini-muffin tops (1 generous mini-scoop each to fill tins) plus 3 giant Muffin toppers (2 large scoops each to fill) baked minis for 15 mins (came out a bit pale-colored & a bit dry -- next time up temp to 375 and bake for 10 mins) baked giants for 19 mins(came out nicely browned and moist) I used non-stick spray on the minis since pan is not non-stick
16: Next time I will also spray cups of non-stick Giant muffin-topper tin
17: mini-muffin tops came out to 1 point per muffin top
18: (A "normal" serving would be 3 muffin tops which is the equiv
19: of 1 small regular muffin
20: ) Large Muffin tops= 2 regular full-size muffins = 6 points Recipe by: healthy-recipes@onelist
21: com & adapted by JaneStarr Posted to EAT-LF Digest by "Jane Paquet" <janestarr@home
22: com> on Apr 27, 1999, converted by MM_Buster v2
23: 0l
24: