Orange Cranberry Spice Muffins

Orange Cranberry Spice Muffins

½ cup oatbran
½ cup all purpose flour
½ cup whole wheat flour
1 ½ cup oatmeal – large flake
2 tsp. cinnamon
½ cup splenda
2 tsp. baking powder
½ cup raisins
Mix together and set aside.

1 orange (whole orange (skin and all) – chop into 8ths for easier blending)
¼ cup SF apple butter
1 egg
½ cup skim milk
¼ cup gingerbread SF davinci syrup
1 tsp vanilla
Blend in blender until it’s liquefied.

Mix the liquid into the dry ingredients.
Fold in ½ cup whole cranberries.

Bake at 375 for 20 minutes.
Makes 12 large muffins.

Sabrina's Mom's Banana Bread

Banana Bread

1 3/4 C sifter all purpose flour

1/2 tsp salt

1 c. granulated sugar

1 tsp baking soda

3 tbs buttermilk...I use 2 tablespoons of milk and 2 tsp of milk and 1 tsp of lemon juice or vinegar
2 eggs

3 bananas

1/2 cup chopped walnuts

1/2 cup butter flavor crisco or real butter (unsalted)

Heat oven to 350 and grease and flour 9x5x3 inch loaf pan. Mix flour and salt and then take shortening and hand mix with flour mixture until it resembles cornmeal. (all the same size) In another bowl mix sugar and eggs until as creamy as you can get it. Then fold the two mixtures together. I put the milk mixture with the baking soda together in a small bowl and then mix it with the banana. Then add it to the rest of the stuff. It will be foaming because of the soda. Then add the nuts and fold into the greased and floured pan(s), I usually double the recipe which will make 3 loaves, but if you don't double it, it makes a full one loaf. Fill pan(s) about 2/3. If you want to you can sprinkle extra nuts on top. I usually use 1 cup of nuts instead of 1/2 because we like a lot of nuts. I usually cook for about 45 minutes and use a toothpick to check for doneness. Then take out of the oven and put on the cooling racks for about 5-10 minutes and then go around the rim with a butter knife and slip out of the pan while still a little hot. Let cool completely and wrap in foil paper to mellow flavor. I usually try to remove from pan as soon as I can.

If they get brown too fast just cover with foil paper and continue cooking until cake tester done (tooth pick insert). Then take out of oven.

Try toasting each slice in the toaster......these are really good with peanut butter on them too.

Caramel Apple Muffins

Caramel Apple Muffins

2 C. all-purpose flour

3/4 C. granulated sugar

1/4 C. (1/2 stick) unsalted butter, melted

2 1/2 t. cinnamon

2 t. baking powder

1/2 t. salt

1 egg, lightly beaten

1 C. milk

1 1/2 t. vanilla extract

1/2 C. apples, peeled and finely diced

3/4 C. diced caramel candy squares (about 12)

Preheat oven to 350° F. Grease muffin tins or line with paper cups.

In a large bowl, combine flour, sugar, baking powder, cinnamon and salt.

In another bowl, combine egg and milk. Stir in butter and vanilla extract. Add flour mixture and stir just to blend. Stir in apples and caramels. Divide batter evenly among prepared cups. Bake for 25 minutes or until tops spring back when lightly pressed. Serve warm.

Makes 12 muffins.

SOURCE: http://www.thatsmyhome.com/hannahs/muffins/caramel.htm

Cranberry Nut Bread

* Exported from MasterCook *

Cranberry Nut Bread

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Muffins, Quick Breads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Tablespoons vegetable shortening
1 cup sugar
1 egg
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup cranberries -- cut in half
1 orange -- juice & rind (add OJ or water to
make 3/4 c. of liquid)
1/2 cup pecans

Grease and flour a 1-lb. loaf pan. Combine all ingredients,
don't over mix. Bake 1 hour at 350 degrees. Should leave
sides of pan when done; test with a toothpick. Let stand
for 24 hours. Freezes well.

Source:
"Ocean Spray"
Yield:
"1 pound"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 204 Calories; 6g Fat
(25.0% calories from fat); 3g Protein; 36g Carbohydrate;
1g Dietary Fiber; 16mg Cholesterol; 208mg Sodium.
Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 1 Fat;
1 Other Carbohydrates.

I do cut the cranberries by hand or get DH to if I'm lucky.
You can chop the nuts in the processor. I would do them first
and remove. Then do your orange, the whole orange less seeds.
Add your other liquid ingredients and then add the dry to mix.
If it appears too dry, here is where I add more OJ.
Stir your previously chopped nuts and the cranberries in last.

PER SERVING (1 slice): Cal. 211, Fat Cal. 54, Protein 3grams, Carb. 37grams,
 Fat 6grams, Chol. 18mg., Sodium 313mg.

SOURCE:  Ocean Spray

Southern Delight Muffins

Southern Delight Muffins
Serves 8

1 (15 oz) can sliced peaches, packed in fruit juice, drained, and 1/2 cup
liquid reserved
1-1/2 cups reduced-fat biscuit baking mix
1/2 cup Splenda Granular
1 tsp baking powder
1 tbsp plus 1 tsp reduced-calorie margarine
1/4 cup no-fat sour cream
2 tbsps peach spreadable fruit
2 tbsps chopped pecans

Preheat oven to 375. Spray 8 wells of a 12-hole muffin pan with
butter-flavored cooking spray or line with paper liners. Finely chop
peaches and set aside. In a large bowl, combine baking mix, Splenda and baking
powder. Add margarine, sour cream, reserved fruit juice and spreadable
fruit. Mix gently just to combine. Fold in chopped peaches and pecans.
Evenly spoon batter into prepared  muffin wells. Bake for 24 to 28 minutes
or until a toothpick inserted in center comes out clean. Place muffin pan on
wire rack and let set for 5 minutes. Remove muffins from pan and continue
cooling on wire rack.

155 Calories;3g Fat;2g Protein;30g Carb;358mg Sodium;1g Fiber
Exchanges: 1 Starch; 1 Fruit; 1/2 Fat

Cooking Healthy with Splenda by JoAnna M. Lund

Give Me S'More Muffins

Serves 8

3/4 cup purchased graham cracker crumbs or 12 (2-1/2 inch) graham crackers,
made into crumbs
3/4 cup reduced-fat biscuit baking mix
1/4 cup Splenda  Granular
1 tsp baking powder
1/2 tsp baking soda
1 cup miniature marshmallows
1/4 cup mini chocolate chips
3/4 cup fat-free milk
1/4 cup no-fat sour cream
1-1/2 tsps vanilla extract

Preheat oven to 375 degrees. Spray 8 wells of a 12-hole muffin pan with
butter-flavored cooking spray or line with paper liners. In a large bowl,
combine graham cracker crumbs, baking mix, Splenda, baking powder, and
baking soda. Stir in marshmal­lows and chocolate chips. In a small bowl,
combine milk, sour cream, and vanilla extract. Add milk mixture to graham
cracker mixture. Mix gently just to combine. Evenly spoon batter into pre­
pared muffin wells. Bake for 13 to 15 minutes or until a toothpick inserted
in center comes out clean. Place muffin pan on a wire rack and let set for 5
minutes. Remove muffins from pan and continue cooling on wire rack.

HINTS: 1. A self-seal sandwich bag works great for crushing gra­ham
crackers.
2. Fill unused muffin wells with water. It protects the muffin tin and ensures
even baking.

130 Calories;2g Fat;3g Protein;25g Carbs;343mg Sodium;1g Fiber
Exchanges: 1-1/2 Starch /Carbohydrate

Cooking healthy with Splenda by JoAnna M. Lund

English Muffin Bread

Yield: 1 loaf (16 servings)
Source: "1,001 Recipes For People with Diabetes"
by Surrey Books

Info: http://diabeticgourmet.com/book_archive/details/22.shtml

INGREDIENTS

-  Vegetable cooking spray
-  1-2 tablespoons yellow cornmeal
-  2 - 2-1/2 cups all-purpose flour
-  1/2 cup quick-cooking oats
-  1 package active dry yeast
-  1 teaspoon salt
-  1-1/4 cups fat-free milk
-  1 tablespoon honey
-  1/4 teaspoon baking soda

DIRECTIONS

Spray 8x4x2 - inch loaf pan with cooking
spray; coat with cornmeal.

Combine 1-1/2 cups flour, oats, yeast and salt in large bowl.
Heat milk and honey until warm (110 - 115 degrees) in small
saucepan; stir in baking soda. Add milk mixture to flour
mixture, mixing until smooth. Stir in enough remaining
1/2 cup flour to make a thick batter.

Pour into prepared pan. Let rise, covered, in warm
place until doubled in size, 45 to 60 minutes.

Bake at 400 degrees until bread is golden and sounds hollow
when tapped, 25 to 30 minutes. Remove from pan immediately
and cool on wire rack.

Nutritional Information Per Serving (1 slice):
Calories: 79, Fat: 0.4 g, Cholesterol: 0.3 g,
Sodium: 163 mg, Protein: 2.9 g, Carbohydrate: 15.9 g
Diabetic Exchanges: 1 Bread

Honey Wheat Bread

Honey Wheat Bread for Bread Machine
2 1/2 tsp yeast
2 1/4 cup bread flour
3/4 cup wheat flour
1 1/2 tsp salt
3/4 cup buttermilk or sour milk
3 Tbs honey
1 Tbs butter
1/2 cup warm water

Add ingredients to bread maker in order your manual says, mine says
liquid in bottom with dry ingredients on top, and add yeast to a well
in flour.  Bake on basic white bread setting using either light
or medium crust.

Submitted By: Kim

Myra's Pineapple Cornbread

Myra's Pineapple Cornbread

1.5 c coarse cornmeal
1/2 cup instant oatmeal
1 Tbl. Baking powder
1 tsp. salt

Mix dry ingredients and set aside

Mix:
1 egg
3/4 c skim milk
1/4 cup canola oil
1/2 small can crushed pineapple
1/2 cup juice from canned peaches
1 cup frozen corn defrosted

Mix in dry ingredients till moistened and pour in a greased 8x8 glass
dish.

Bake @ 350 for 40 minutes till golden brown.

CAROL'S CRANBERRY SANDWICH BREAD

CAROL'S CRANBERRY SANDWICH BREAD

1 1/8 c 1% milk
1 tbsp light butter
1 1/2 c bread flour
1 1/2 c whole wheat flour
1 tbsp sugar -- + 1 1/2 tsp. salt
1 tsp poultry seasoning
2 1/2 tsp yeast -- bread machine
1/2 c dried cranberries
1/2 c chopped onion -- sauteed, optional

Place ingredients in mixer bowl of bread machine
in the order according to your bread machine.
Program to Dough Cycle.

When the "add in" feature beeps, toss in the dried cranberries.
When dough cycle is finished, remove dough from bread machine,
shape into a loaf & place in a greased 9"x5" loaf pan.**********
OR a long sandwich loaf pan.

Let rise , covered, in a warm place for 25 minutes.
Heat oven to 375° & bake the loaf for 30 minutes.
Test for hollow sound & if needed, bake an additional 5 minutes.
Remove from pan & let cool completely on a wire rack.

20 slices @ 2 Points each.
22 thin slices @ 1 Point each

**The Points remain the same if you use ALL white bread flour
***If adding the sauteed onions, increase the poultry seasoning
to 1 1/2 tsp. & add a dash of pepper.
****OR follow the bread machine directions and bake in the machine.

Bread Machine Banana Raisin Bread

BANANA RAISIN BREAD

1/2 c + 2 T water (70-80 degrees)
3 T honey
4-1/2 t vegetable oil
1 egg yolk, lightly beaten
1 med. ripe banana, mashed
3/4 t salt
3/4 t cinnamon
3 c bread flour
1-1/2 t active dry yeast
1/2 c raisins
1/3 c chopped walnuts

In bread machine pan, place the first nine ingredients in order
suggested by manufacturer.  Select basic bread setting.

 Choose crust color and loaf size if available.  Bake according to
bread machine directions ( check dough after 5 minutes of mixing;
add 1 to 2 T of water or flour if needed).

 Just before the final kneading, add raisins and walnuts.

 Yield: 1 loaf.
(Editor's note:  Use of the timer feature is not reommended for
this recipe.)

Michael Campbell's Chocolate Tea Bread

Chocolate Tea Bread


This looks wonderful. I think it would be great to give as a gift
or to serve for breakfast on a holiday.


2 loaves

55 min 10 min prep


2 2/3  cups all-purpose flour
1 1/2  cups sugar
3/4  cup applesauce
1/2  cup unsweetened cocoa powder
1/2  cup butter or margarine, softened
1/2  cup water
3  large eggs
1 1/2  teaspoons baking soda
1  teaspoon salt
1  teaspoon vanilla extract
3/4  cup chopped pecans
1/2  cup semi-sweet chocolate chips

Preheat oven to 350.

Grease and flour (I just use Pam) 2 loaf pans.

In a large mixer bowl, combine flour, sugar, applesauce,
cocoa powder, butter, water, eggs, baking soda, salt and vanilla.

Beat at low speed 3 minutes, scraping bowl occasionally.
Beat in pecans and chocolate chips.

Pour into baking pans.

Bake 45 minutes or until a wooden pick inserted in center
comes out clean.

Cool in pans on wire racks 10 minutes.

Remove if desired.
Cool breads completely

Butterscotch Rum Sauce

1 1/2 cups

Change to: cups US Metric

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Ingredients

• 1 1/2 cups firmly packed brown sugar
• 2/3 cup white corn syrup
• 1/4 cup half-and-half
• 1/4 cup butter
• 1/2 teaspoon rum extract
• 1/2 teaspoon vanilla

Directions

1. Mix first 4 ingredients in med heavy saucepan.
2. Bring to a boil.
3. Reduce to low and cook 20 minutes.
4. Add rum and vanilla.

Beer Bacon Bread

 This bread is a really nice accompiment to a hearty bowl of soup and also tastes
 great toasted with some cream cheese.  It is a favorite in our house.


*  Exported from  MasterCook  *

                            Beer Bacon Bread

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Breads                           Abm

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                       -1 1/2 LB  LOAF---------------------------
    3/4   c            Flat beer
    1/2   c            Water
    1/4   c            Chopped green onions
  2       tb           Mustard
  1       tb           Butter or margarine
  3 1/4   c            Bread flour
  1       tb           Sugar
    3/4   ts           Salt
  1 3/4   ts           Yeast
    1/3   c            Crumbed cooked bacon
                       MMMMM-------------------------2 LB -- €
                       LOAF------------------------------
    3/4   c            Flat beer
    2/3   c            Water
    1/4   c            Chopped green onions
  2       tb           Mustard
  4 1/4   c            Bread flour
  1       tb           Sugar
  1       t            Salt
  1 1/2   ts           Yeast*
    1/2   c            Crumbed cooked bacon

 Put all ingredients in the bread maker except bacon.  Add bacon at the
 raisin/nut signal or 5 to 10 minutes before last kneading cycle ends.
 Select basic/white cycle and use medium or light crust colour.  Do
 not use delay cycles.  Yeast amount though proportionately less than
 called for in the smaller loaf.

Apricot Orange Bread

INGREDIENTS
1 (6 oz.) package of dried apricots,
cut into small pieces
2 cups water
2 tablespoons margarine
1 cup sugar
1 egg, slightly beaten
1 tablespoon freshly grated orange peel
3-1/2 cups sifted whole grain flour
1/2 cup nonfat dry milk powder
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 cup orange juice
1/2 cup chopped pecans

DIRECTIONS
1. Preheat oven to 350º F. Lightly oil two 9x5-inch loaf pans.
2. Cook apricots in water in a covered medium-size saucepan for 10-
15 minutes or until tender but not mushy. Drain; reserve 3/4 cup
liquid. Set apricots aside to cool.
3. Cream together margarine and sugar. By hand, beat in egg and
orange peel.
4. Sift together flour, dry milk, baking powder, soda, and salt. Add
to creamed mixture alternately with reserved apricot liquid and
orange juice.
5. Stir apricot pieces and pecans into batter.
6. Pour batter into prepared pans.
7. Bake for 40-45 minutes or until bread springs back when lightly
touched in center.
8. Cool 5 minutes in pan. Remove from pan and completely cool on
wire rack before slicing.

NUTRITION INFO (per ½ slice)
Calories: 100
Fat: 4.4 g
Carbohydrates: 14.2 g
Protein: 1.9 g

Cranberry Orange Tea Bread

I found this recipe in the Splenda cookbook

1/2 cup orange juice(juice from 1 orange + water to make 1/2 cup)
1/3 cup FF milk
3 T canola oil
1/2 cup FF eggs
1 T orange zest
1 tsp vanilla
2 cups finely ground oatmeal
1 cup splenda
2 tsp baking pd
1/2 tsp soda
1/4 tsp salt
1 1/3 cups chopped (fine) cranberries

bake at 350 for 50 min ( I used a 8x8 cake pan) - glaze when done
with 1/4 cup orange juice & 1/4 cup splenda - heat splenda & juice
then pour over cooled cake

Chocolate Zucchini Bread

Diabetic Chocolate Zucchini Cake

A moist chocolate cake that doesn't need frosting. Make two,
one for now, and one to freeze for later. (makes 16 servings)

vegetable cooking spray
3 cups (420 g) all-purpose flour
1/2 cup (9.5 g)Sugar Twin or Splenda
1/2 cup unsweented cocoa powder
1 tablespoon baking powder
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon cream of tartar
1/2 teaspoon salt
12 tablespoons reduced-fat margarine, melted
1/2 cup liquid egg substitute
1/2 cup light sour cream
1 cup 2% low-fat milk
2 teaspoons vanilla extract
6 large egg whites, beaten until soft peaks form
3/4 pound (360 g) zucchini, unpeeled, trimmed, and shredded

Preheat oven to 350°F. Lightly coat two 8X8-inch
(20X20-cm) metal baking pans with cooking spray.

In a medium bowl, sift together the flour, SugarTwin, cocoa,
baking powder, baking soda, cinnamon, cloves, cream of tartar,
and salt.

In a large bowl, beat together the melted margarine, egg
substitute, sour cream, milk, and vanilla.

Gradually stir in the sifted dry ingredients. Mix until smooth.
Stir in zucchini and gently fold in beaten egg whites.

Divide the batter evenly between the prepared pans. Bake for
45 to 55 minutes, until a wooden pick inserted in center comes
out clean.

Completely cool in pan on a wire rack. Wrap and freeze one
cake; refrigerate second cake for up to 3 days.

Per serving: 171 calories (34% calories from fat), 6 g protein,
7 g total fat (1.9 g saturated fat), 23 g carbohydrate,
2 g dietary  fiber, 4 mg cholesterol, 469 mg sodium

Diabetic exchanges:
1 1/2 carbohydrate (1 1/2 bread-starch), 1 fat

Sage Stuffing Bake

For this I use light bread that I toast, so I get twice as much for the
same amount of calories. I always at least double the recipe.

Sage Stuffing Bake
JoAnna M. Lund

Who says we can't enjoy stuffing with out the guilt. This virtually
fat-free version has all the flavor of traditional stuffing.
Serves 8

1/2 cup finely chopped celery
1/2 cup finely chopped onion
1 teaspoon dried sage
1/8 teaspoon black pepper
4 cups (6-ounces) unseasoned whole wheat and white dry bread crumbs
2 cups (one 16-ounce can) Healthy Request Chicken Broth

Preheat oven to 350 degrees. Spray and 8-by-8 inch baking dish with
butter-flavored cooking spray. In a large skillet sprayed with
butter-flavored cooking spray, saure celery and onion for 6 to 8 minutes
or just until vegetables are tender. Add sage, black pepper and bread
cubes. Mix well to combine. Gradually stir chicken broth into bread
cubes. Toss gently to evenly moisten. Place stuffing into prepared baking
dish. Cover and bake for 40 to 45 minutes. Divide into 8 servings.

HINT: Pepperidge Farm bread crubes work great.

Each serving equals:
HE 1 Bread, 1/4 Vegetable, 4 Optional Calories
*************************************************************
101 Calories, 1gm Fat, 4gm Protein,
19gm Carbohydrate, 380mg Sodium,
5mg Calcium, 1 gm Fiber
*************************************************************
Diabetic: 1 Starch

"Best of Healthy Exchanges Food Newsletter Cookbook pg. 174"
*************************************************************

Beer Bacon Bread

* Exported from MasterCook *

Beer Bacon Bread

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads Abm

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-1 1/2 LB LOAF---------------------------
3/4 c Flat beer
1/2 c Water
1/4 c Chopped green onions
2 tbsp Mustard
1 tbsp Butter or margarine
3 1/4 c Bread flour
1 tbsp Sugar
3/4 tsp Salt
1 3/4 tsp Yeast
1/3 c Crumbed cooked bacon
MMMMM-------------------------2 LB -- €
LOAF------------------------------
3/4 c Flat beer
2/3 c Water
1/4 c Chopped green onions
2 tb Mustard
4 1/4 c Bread flour
1 tbsp Sugar
1 tsp Salt
1 1/2 tsp Yeast*
1/2 c Crumbed cooked bacon

Put all ingredients in the bread maker except bacon. Add bacon at the
raisin/nut signal or 5 to 10 minutes before last kneading cycle ends.
Select basic/white cycle and use medium or light crust colour. Do
not use delay cycles. Yeast amount though proportionately less than
called for in the smaller loaf.

Chocolate-Banana Bread

Bake banana bread with a whole-grain Cheerios® cereal boost and a chocolate twist. From eatbetteramerica.

Prep Time:15 min

Start to Finish:3 hr 45 min

makes:1 loaf (16 slices)

Bread
2	cups Banana Nut Cheerios® cereal
3/4	cup sugar
1/4	cup canola or vegetable oil
3/4	cup buttermilk
2	teaspoons vanilla
1	egg
1	cup mashed very ripe bananas (2 medium)
2	cups Gold Medal® all-purpose flour
1/4	cup unsweetened baking cocoa
1	teaspoon baking soda
1/4	teaspoon salt
1/3	cup miniature semisweet chocolate chips
Topping
1/2	cup Banana Nut Cheerios® cereal

1.	Heat oven to 350°F. Spray bottom only of 9x5-inch loaf pan with cooking spray. Place 2 cups cereal in resealable food-storage plastic bag or between sheets of waxed paper; crush with rolling pin to make 3/4 cup. Set aside.
2.	In large bowl, beat sugar and oil with electric mixer on low speed until well mixed. Beat in buttermilk, vanilla and egg just until blended; beat in bananas. Stir in flour, cocoa, baking soda and salt until well mixed. Stir in 3/4 cup crushed cereal and chocolate chips. Spoon into pan; spread evenly.
3.	Place 1/2 cup cereal in resealable food-storage plastic bag or between sheets of waxed paper; coarsely crush with rolling pin. Sprinkle over batter in pan; press lightly.
4.	Bake 1 hour 10 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan to cooling rack. Cool completely, about 2 hours.

Nutritional Information 1 Slice: Calories 200 (Calories from Fat 60); Total Fat 6g (Saturated Fat 1 1/2g, Trans Fat 0g); Cholesterol 15mg; Sodium 170mg; Total Carbohydrate 33g (Dietary Fiber 1g, Sugars 15g); Protein 3g % Daily Value*: Vitamin A 2%; Vitamin C 4%; Calcium 4%; Iron 10% Exchanges: 1 Starch; 1 Other Carbohydrate; 0 Vegetable; 1 Fat Carbohydrate Choices: 2 MyPyramid Servings: 1 tsp Fats & Oils, 1 oz-equivalents Grains
*% Daily Values are based on 2000 calorie diet.

NOTE: Mini chips are used because regular chips will sink to the bottom.

"Healthified" Monkey Bread

57% less fat • 61% less sat fat • 32% fewer calories than the original recipe—see the comparison. Show your love of baking and health with a breakfast favorite that's meant to be pulled apart. From eatbetteramerica.

Prep Time:15 min

Start to Finish:1 hr 10 min

makes:16 servings

1/4	cup sugar
2	teaspoons ground cinnamon
2	cans (16.3 oz each) Pillsbury® Grands!® Homestyle refrigerated reduced-fat buttermilk biscuits
1/2	cup chopped pecans or walnuts
3/4	cup fat-free caramel topping
2	teaspoons vanilla

1.	Heat oven to 350°F. Spray 12-cup fluted tube cake pan with cooking spray.
2.	In 1-gallon resealable food-storage plastic bag, mix sugar and cinnamon. Separate both cans of dough into 16 biscuits. Cut each biscuit into quarters. Add biscuit pieces to sugar mixture. Seal bag; shake to coat. Layer biscuit pieces and pecans in pan.
3.	In small bowl, mix caramel topping and vanilla. Pour over biscuit pieces.
4.	Bake 40 to 45 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Invert onto serving plate. Serve warm.

Nutritional Information

1 Serving: Calories 250 (Calories from Fat 80); Total Fat 8g (Saturated Fat 3 1/2g, Trans Fat 0g); Cholesterol 0mg; Sodium 640mg; Total Carbohydrate 39g (Dietary Fiber 1g, Sugars 15g); Protein 3g % Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 8% Exchanges: 1 Starch; 1 1/2 Other Carbohydrate; 0 Vegetable; 1 1/2 Fat Carbohydrate Choices: 2 1/2
*% Daily Values are based on a 2,000 calorie diet.

SOURCE: Eat Better America