Critical Area 5: Nutrition 179
Cranberry-Orange Bread
Makes 1 loaf (serves 12)
2 cups whole wheat fl our
½ cup sugar
¼ cup nonfat dry milk powder
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
¼ cup butter, melted
2 eggs
1 cup unsweetened orange juice
¼ cup walnuts, chopped
1½ cups fresh cranberries, coarsely chopped
Vegetable cooking spray
Preheat the oven to 350°F. Combine fl our, sugar, dry milk
powder, baking powder, baking soda, and salt in a large bowl.
Mix the butter, eggs, and orange juice in separate bowl. Add
to the fl our mixture, stirring just until moistened. Stir in the
walnuts and cranberries.
Coat a 9½⬙⫻ 5½⬙⫻ 2¾⬙ loaf pan with the cooking spray,
then spoon the batter gently into the pan. Bake at 350°F for
1 hour or until a toothpick inserted into the center comes out
clean. Let cool in pan for at least 10 minutes, remove, and cool
before slicing.
One serving—Calories: 180; Total fat: 7 g; Total carbohydrates:
26 g; Protein: 4 g; Sodium: 400 mg
Save Your Brain180
Blueberry Nut Bread
Makes 1 loaf (serves 12)
1¼ cups unbleached fl our
¼ cup whole wheat fl our
½ teaspoon ground allspice
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
2 eggs
⅔ cup sugar
½ cup canola oil
1 teaspoon vanilla extract
½ cup canned crushed pineapple in natural juice,
undrained
¼ cup chopped toasted walnuts
1½ cups fresh blueberries
Preheat oven to 350°F. In a bowl, combine unbleached and
whole wheat fl ours, allspice, baking powder, baking soda, and
salt.
In a mixing bowl, beat eggs and the sugar until fl uffy, about
3 minutes. Beat in the oil and vanilla. Gently stir in the pine-
apple and its juice, nuts, and blueberries.
Pour into a 1½-quart loaf pan. Bake at 350°F in the oven
for 1 hour. Cool before slicing.
One slice (2½ ounces)—Calories: 210; Total fat: 12 g; Total
carbohydrates: 24 g; Protein: 3 g; Sodium: 260 mg
Critical Area 5: Nutrition 181
Blackberry Cobbler Rolls
Serves 10
1 cup plus 2 tablespoons sugar
1½ cups fl our
¼ teaspoon salt
2¼ teaspoons baking powder
1 cup butter or margarine, divided into two ½-cup
portions
⅓ cup milk, room temperature
2 cups fresh or frozen blackberries
½ teaspoon ground cinnamon
Preheat oven to 350°F. In a saucepan, heat 1 cup water and
1 cup of the sugar until the sugar melts; set aside. Put fl our,
salt, and baking powder into a mixing bowl; cut in half of the
butter or margarine until the consistency is fi ne crumbs. Add
milk and stir until dough leaves sides of bowl. Turn out onto
a fl oured surface; knead three or four times. Roll out to an 11⬙
⫻ 9⬙ rectangle ¼ inch thick. Spread blackberries over dough
and sprinkle with cinnamon. Now roll up the dough length-
wise. Cut into 10 ¼-inch thick slices. In a 10-inch round or
oval baking dish, melt the remaining ½ cup of the butter. Lay
slices in baking dish over butter. Pour sugar syrup around slices;
syrup will be absorbed. Bake at 350°F for 45 minutes. Sprinkle
remaining sugar over the top and bake 15 minutes more. Serve
warm or cold.
One serving—Calories: 300; Total fat: 19 g; Total carbohy-
drates: 34 g; Protein: 3 g; Sodium: 320 mg
Save Your Brain182
Pineapple Upside-Down Cake
Serves 10
1 can (20 ounces) crushed pineapple with juice
3 tablespoons butter plus ⅓ cup butter
10 maraschino cherries
½ cup—or 10—walnut halves
⅔ packed cup brown sugar
½ cup white sugar
1 egg
1 teaspoon vanilla extract
1¼ cups sifted cake fl our
1½ teaspoons baking powder
½ teaspoon salt
½ cup reserved pineapple juice
Preheat oven to 350°F. Drain pineapple and reserve ½ cup of
the juice. Melt 3 tablespoons butter in a 9-inch round pan.
Arrange cherries and walnut halves in the buttery pan, and then
place the pineapple in the pan. Sprinkle with brown sugar.
In a mixing bowl, whisk together remaining butter and
granulated sugar until light and fl uffy. Add egg and vanilla,
and beat well. Sift fl our, baking powder, and salt. Add the fl our
mixture to the butter-sugar mixture alternately with reserved
pineapple syrup, beating after each addition.
Spread batter in pan over pineapple. Bake at 350°F for 45
to 50 minutes. Let stand 5 minutes in the pan, then fl ip over
onto plate. Serve warm.
One serving—Calories: 260; Total fat: 12 g; Total carbohy-
drates: 37 g; Protein: 3 g; Sodium: 140 mg
Critical Area 5: Nutrition 183
Blueberry Crisp
Serves 8
3 cups blueberries, fresh or frozen
¼ cup butter, softened
¾ cup plus ½ cup white sugar
1 cup fl our
⅛ teaspoon salt
1½ teaspoons baking powder
½ cup milk
1 tablespoon cornstarch
¼ teaspoon ground nutmeg
Preheat the oven to 350°F. Fill a small saucepan with water
and bring to boil while preparing recipe. Put the blueberries
into an 8-inch square baking dish. In a bowl, whisk together
the butter and ¾ cup white sugar until smooth. Stir the fl our
mixed with salt and baking powder into the butter mixture
alternately with the milk. Spoon batter over blueberries. Mix
together the remaining ½ cup sugar with the cornstarch and
nutmeg. Sprinkle over the top of the blueberries. Pour 1 cup of
the boiling water over the batter. Bake for 1 hour. Cool for at
least 10 minutes to set. Serve with whipped topping or vanilla
ice cream.
One serving—Calories: 230; Total fat: 6 g; Total carbohydrates:
47 g; Protein: 2 g; Sodium: 190 mg
