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58
Banana Nut Bread
1
⁄
3 cup shortening
1
⁄
2 cup sugar
2 eggs
1
3
⁄4 cups all-purpose
flour
1 teaspoon baking
powder
1
⁄
2 teaspoon baking
soda
1
⁄2 teaspoon salt
1 cup (2 medium)
mashed ripe banana
1
⁄2 cup chopped
walnuts or pecans
Place shortening and sugar in mixer bowl. Attach
bowl and flat beater to mixer. Turn to Speed 6 and
beat about 1 minute. Stop and scrape bowl.
Continuing on Speed 6, beat about 1 minute
longer. Add eggs. Turn to Speed 4 and beat about
30 seconds. Stop and scrape bowl. Turn to Speed 6
and beat about 1
1
⁄2 minutes.
Combine flour, baking powder, baking soda, and
salt in separate bowl. Add half of flour mixture and
half of mashed banana to mixer bowl. Turn to Stir
Speed and mix about 30 seconds. Add remaining
flour and banana. Continuing on Stir Speed, mix
about 30 seconds. Stop and scrape bowl. Add
walnuts. Continuing on Stir Speed, mix about
15 seconds.
Pour mixture into greased and floured 9x5x3-inch
baking pan. Bake at 350°F for 40 to 45 minutes.
Cool 5 minutes in pan. Remove from pan and cool
completely on wire rack.
Yield: 16 servings (16 slices).
Per serving: About 157 cal, 3 g pro, 21 g carb,
7 g fat, 27 mg chol, 131 mg sod.
Crusty Pizza Dough
1 package active dry
yeast
1 cup warm water
(105°F to 115°F)
1
⁄2 teaspoon salt
2teaspoons olive oil
2
1
⁄2-3
1
⁄2cups all-purpose
flour
1 tablespoon cornmeal
Dissolve yeast in warm water in warmed mixer
bowl. Add salt, olive oil, and 2
1
⁄2 cups flour. Attach
bowl and dough hook to mixer. Turn to Speed 2
and mix about 1 minute.
Continuing on Speed 2, add remaining flour,
1
⁄2
cup
at a time, and mix about 2 minutes, or until dough
clings to hook and cleans sides of bowl. Knead on
Speed 2 about 2 minutes longer.
Place dough in greased bowl, turning to grease top.
Cover. Let rise in warm place, free from draft, about
1 hour, or until doubled in bulk. Punch dough down.
Brush 14-inch pizza pan with oil. Sprinkle with
cornmeal. Press dough across bottom of pan,
forming a collar around edge to hold toppings.
Add toppings, as desired. Bake at 450°F for 15 to
20 minutes.
Yield: 4 servings (
1
⁄4 pizza per serving).
Per serving: About 373 cal, 11 g pro, 74 g carb,
3 g fat, 0 mg chol, 271 mg sod.
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