Whole Grain Berry Biscuits

I love making and eating muffins, as you can see since they have a category for themselves on the sidebar. But now I have a new choice for a healthy morning start - these biscuits! In fact, these biscuits won a contest in the "healthy breakfast treats" category in a Better Homes and Gardens magazine from about 6 years ago...

However, you should note that in the contest-winning recipe, the biscuits were not glazed with a powdered sugar frosting. Although it probably reduces the "healthy" content, it boosts the flavor in my opinion!

These biscuits come together quickly with just a mixing bowl and a wooden spoon. Start by combining the flour, whole wheat flour,



oatmeal, all bran,



sugar, baking powder and salt in a medium bowl. In a measuring cup, combine the milk, water and oil. Add the wet ingredients to the dry,



and stir just until combined. Fold in the blueberries.



Drop by heaping spoonfuls onto a greased baking sheet



and bake for 18 to 20 minutes or until lightly browned. For the glaze, combine the powdered sugar and milk and whisk until smooth.



Drizzle over biscuits. (Next time, I will make the glaze thicker, so it's more of a frosting and less of a glaze. It will adhere better I think.) If you like, you could freeze these biscuits before frosting them and frost them as you use them. Or for the healthier version, enjoy them with low-sugar jam.

Get more recipes at Tempt my Tummy Tuesday, Tasty Tuesday and Tuesday at the Table.

Whole Grain Berry Biscuits

1/2 cup flour
1/2 cup whole wheat flour
1/4 cup oatmeal
2 Tbsp. allbran or other bran cereal
2 Tbsp. sugar
1 tsp. baking powder
1/4 tsp. salt
1/3 cup milk
1/4 cup water
3 Tbsp. vegetable oil
1/3 cup blueberries (fresh or frozen)
1/2 cup powdered sugar
2-3 tsp. milk

In a medium bowl, combine flours, oatmeal, cereal, sugar, baking powder and salt. In a small measuring cup, combine the milk, water and oil. Add the wet ingredients to the dry; stir just until combined. Fold in the blueberries.

Drop by heaping spoonfuls onto a greased baking sheet. Bake at 400 for 18 to 20 minutes or until lightly browned.

Whisk together the powdered sugar and milk and drizzle or frost the biscuits. Makes 6-8.

I love making and eating muffins, as you can see since they have a category for themselves on the sidebar. But now I have a new choice for a healthy morning start - these biscuits! In fact, these biscuits won a contest in the "healthy breakfast treats" category in a Better Homes and Gardens magazine from about 6 years ago...

However, you should note that in the contest-winning recipe, the biscuits were not glazed with a powdered sugar frosting. Although it probably reduces the "healthy" content, it boosts the flavor in my opinion!

These biscuits come together quickly with just a mixing bowl and a wooden spoon. Start by combining the flour, whole wheat flour,



oatmeal, all bran,



sugar, baking powder and salt in a medium bowl. In a measuring cup, combine the milk, water and oil. Add the wet ingredients to the dry,



and stir just until combined. Fold in the blueberries.



Drop by heaping spoonfuls onto a greased baking sheet



and bake for 18 to 20 minutes or until lightly browned. For the glaze, combine the powdered sugar and milk and whisk until smooth.



Drizzle over biscuits. (Next time, I will make the glaze thicker, so it's more of a frosting and less of a glaze. It will adhere better I think.) If you like, you could freeze these biscuits before frosting them and frost them as you use them. Or for the healthier version, enjoy them with low-sugar jam.

Get more recipes at Tempt my Tummy Tuesday, Tasty Tuesday and Tuesday at the Table.

Whole Grain Berry Biscuits

1/2 cup flour
1/2 cup whole wheat flour
1/4 cup oatmeal
2 Tbsp. allbran or other bran cereal
2 Tbsp. sugar
1 tsp. baking powder
1/4 tsp. salt
1/3 cup milk
1/4 cup water
3 Tbsp. vegetable oil
1/3 cup blueberries (fresh or frozen)
1/2 cup powdered sugar
2-3 tsp. milk

In a medium bowl, combine flours, oatmeal, cereal, sugar, baking powder and salt. In a small measuring cup, combine the milk, water and oil. Add the wet ingredients to the dry; stir just until combined. Fold in the blueberries.

Drop by heaping spoonfuls onto a greased baking sheet. Bake at 400 for 18 to 20 minutes or until lightly browned.

Whisk together the powdered sugar and milk and drizzle or frost the biscuits. Makes 6-8.

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Chicken Alfredo Pizza

I love coming up with new ways to use ingredients while satisfying a specific craving - or for that matter, just being able to use things up - I hate having to throw away food. Plus, I love feeling creative and realizing that I have enough experience cooking that I can just whip something up, even if it is based loosely on other things I've made - that's what experience is for!

This idea for pizza hatched because I was craving pizza - not necessarily red sauce but melty cheese on bread. I had broccoli and chicken that needed to be used up, so I decided to try my hand at an alfredo-style pizza. It turned out great!

I used pizza dough from my neighborhood Italian grocery store (it's 3/$1 so I can't beat it!) but you could make your own or use a Boboli or something similar. The toppings here will make a good sized large pizza (it filled up my pizza stone).

For the sauce, melt the butter in a medium saucepan, then add the minced garlic



and cook a stir until the garlic is fragrant, about 2 minutes. Add the flour and whisk until combined and bubbly.



Then gradually add the milk,



stirring constantly, until the sauce boils and thickens.



Remove from the heat and add the parmesan cheese



and Italian seasoning.



Spread the sauce over the prepared crust.



For the toppings, saute the broccoli in olive oil until just tender crisp, about 4 minutes.



Top the sauce with the broccoli.



Next, saute the mushrooms in a bit of olive oil for 2 minutes,



then add the red pepper, and the chicken.



Heat just until warm, about 2 minutes. Layer the chicken/mushroom mixture on top of the broccoli



then cover the pizza with cheese.



Bake for 15-20 minutes until the crust is golden and the cheese is bubbly and golden.



What a great way to use up leftovers!

Get more ideas at Foodie Friday, Food on Fridays and Friday Food.

Chicken Alfredo Pizza

1 1/2 Tbsp. butter
2 tsp. minced garlic
1 1/2 Tbsp. flour
3/4 cup milk
1/4 cup shredded parmesan cheese
1/2 tsp. Italian seasoning
3 tsp. olive oil, divided
2 cups chopped broccoli
1 cup sliced mushrooms
1 cup cooked, chopped chicken
1/4 tsp. red pepper flakes
2 cups shredded mozzarella cheese
1 pizza crust

In a medium saucepan, melt butter. Add garlic and cook until fragrant, about 2 minutes. Add flour and stir until bubbly; gradually add milk, stirring and cooking until boiling and thickened. Remove from heat; add parmesan and seasoning. Spread sauce over prepared crust.

Heat 2 tsp. olive oil in a large skillet over medium high heat. Add broccoli and stir fry until crisp tender, about 4 minutes. Top sauce with broccoli. Add remaining oil to skillet and saute mushrooms for 2 minutes. Add red pepper flakes and chicken; stir and heat til warmed through, about 2 minutes. Layer chicken/mushroom mixture over broccoli. Cover pizza with cheese.

Bake at 400 for 15-20 minutes until crust is golden and cheese is bubbly.

I love coming up with new ways to use ingredients while satisfying a specific craving - or for that matter, just being able to use things up - I hate having to throw away food. Plus, I love feeling creative and realizing that I have enough experience cooking that I can just whip something up, even if it is based loosely on other things I've made - that's what experience is for!

This idea for pizza hatched because I was craving pizza - not necessarily red sauce but melty cheese on bread. I had broccoli and chicken that needed to be used up, so I decided to try my hand at an alfredo-style pizza. It turned out great!

I used pizza dough from my neighborhood Italian grocery store (it's 3/$1 so I can't beat it!) but you could make your own or use a Boboli or something similar. The toppings here will make a good sized large pizza (it filled up my pizza stone).

For the sauce, melt the butter in a medium saucepan, then add the minced garlic



and cook a stir until the garlic is fragrant, about 2 minutes. Add the flour and whisk until combined and bubbly.



Then gradually add the milk,



stirring constantly, until the sauce boils and thickens.



Remove from the heat and add the parmesan cheese



and Italian seasoning.



Spread the sauce over the prepared crust.



For the toppings, saute the broccoli in olive oil until just tender crisp, about 4 minutes.



Top the sauce with the broccoli.



Next, saute the mushrooms in a bit of olive oil for 2 minutes,



then add the red pepper, and the chicken.



Heat just until warm, about 2 minutes. Layer the chicken/mushroom mixture on top of the broccoli



then cover the pizza with cheese.



Bake for 15-20 minutes until the crust is golden and the cheese is bubbly and golden.



What a great way to use up leftovers!

Get more ideas at Foodie Friday, Food on Fridays and Friday Food.

Chicken Alfredo Pizza

1 1/2 Tbsp. butter
2 tsp. minced garlic
1 1/2 Tbsp. flour
3/4 cup milk
1/4 cup shredded parmesan cheese
1/2 tsp. Italian seasoning
3 tsp. olive oil, divided
2 cups chopped broccoli
1 cup sliced mushrooms
1 cup cooked, chopped chicken
1/4 tsp. red pepper flakes
2 cups shredded mozzarella cheese
1 pizza crust

In a medium saucepan, melt butter. Add garlic and cook until fragrant, about 2 minutes. Add flour and stir until bubbly; gradually add milk, stirring and cooking until boiling and thickened. Remove from heat; add parmesan and seasoning. Spread sauce over prepared crust.

Heat 2 tsp. olive oil in a large skillet over medium high heat. Add broccoli and stir fry until crisp tender, about 4 minutes. Top sauce with broccoli. Add remaining oil to skillet and saute mushrooms for 2 minutes. Add red pepper flakes and chicken; stir and heat til warmed through, about 2 minutes. Layer chicken/mushroom mixture over broccoli. Cover pizza with cheese.

Bake at 400 for 15-20 minutes until crust is golden and cheese is bubbly.

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Frozen Tiramisu

Tiramisu is one of my favorite desserts. Although I have cut out multiple recipes in different versions over the years (cheesecake, torte, trifle, "regular") I have had yet to make any of them. Then I found this recipe, and I knew it would be the perfect place to start. I do want to "work my way up" to real tiramisu, but in these last dog days of summer, a frozen version sounded wonderful. And it was.

Plus, it provided the perfect opportunity to use some of the ladyfingers I got from ditalia.com, an online Italian grocery store.



Ladyfingers are just one of the many tasty products they have available, direct from Italy.

On to the tiramisu!

Start by taking the ice cream out of the freezer to let it soften slightly on the countertop for about 10 minutes. I used Starbuck's ice cream for intense coffee flavor!

While that's softening, combine the instant coffee granules and hot water in a small measuring cup.



Place half of the ladyfingers on bottom of an 8x8x2 baking dish. You might have to break a few to get them to cover the bottom of the dish. It's ok, you can eat the broken pieces!



Pour half of the coffee mixture over the ladyfingers, gradually, to cover all the cookies.



Next combine the ice cream



(it's easiest just to rip the carton off!) with 2/3 cup of whipped topping



in a large mixing bowl and beat until it reaches good spreading consistency.

This will melt fast, so from now on - work quickly! Spread half of the ice cream mixture over the coffee-soaked cookies.



Drizzle with 1 1/2 Tbsp. of the chocolate syrup, then top with half of the whipped topping.



Put down another layer of cookies and pour the remaining coffee over them.



Top with the ice cream, chocolate syrup and whipped topping. Finally, dust the top with cocoa.



Cover with plastic wrap and freeze at least 4 hours or overnight. Let soften slightly before serving and dream of lazing by the Italian Riveria!

Get more inspiration at Tempt my Tummy Tuesday, Tasty Tuesday and Tuesdays at the Table, Sweet Treats Thursday, Sweets for a Saturday, So Sweet Sunday, Sweet Tooth Friday.

Frozen Tiramisu

3 Tbsp. instant coffee granules
3/4 cup hot water
1 - 3 oz. package soft ladyfingers
1 pint coffee ice cream or frozen yogurt
1 8 oz. container light whipped topping
3 Tbsp. chocolate syrup
1 Tbsp. cocoa powder

Soften ice cream on countertop for 10 minutes. Meanwhile, combine coffee granules and hot water in a small measuring cup. Place half of the ladyfingers on bottom of an 8x8x2 baking dish. Pour half of the coffee mixture over the ladyfingers, gradually, to cover all the cookies.

In a large bowl, beat ice cream with 2/3 cup of whipped topping until good spreading consistency. Working quickly, spread half of the ice cream mixture over the coffee-soaked cookies. Drizzle with 1 1/2 Tbsp. of the chocolate syrup, then top with half of the whipped topping. Repeat layers (cookies, ice cream, chocolate syrup, whipped topping).

Dust top with cocoa; cover with plastic wrap. Freeze at least 4 hours or overnight. Let soften slightly before serving. Serves 9.

Tiramisu is one of my favorite desserts. Although I have cut out multiple recipes in different versions over the years (cheesecake, torte, trifle, "regular") I have had yet to make any of them. Then I found this recipe, and I knew it would be the perfect place to start. I do want to "work my way up" to real tiramisu, but in these last dog days of summer, a frozen version sounded wonderful. And it was.

Plus, it provided the perfect opportunity to use some of the ladyfingers I got from ditalia.com, an online Italian grocery store.



Ladyfingers are just one of the many tasty products they have available, direct from Italy.

On to the tiramisu!

Start by taking the ice cream out of the freezer to let it soften slightly on the countertop for about 10 minutes. I used Starbuck's ice cream for intense coffee flavor!

While that's softening, combine the instant coffee granules and hot water in a small measuring cup.



Place half of the ladyfingers on bottom of an 8x8x2 baking dish. You might have to break a few to get them to cover the bottom of the dish. It's ok, you can eat the broken pieces!



Pour half of the coffee mixture over the ladyfingers, gradually, to cover all the cookies.



Next combine the ice cream



(it's easiest just to rip the carton off!) with 2/3 cup of whipped topping



in a large mixing bowl and beat until it reaches good spreading consistency.

This will melt fast, so from now on - work quickly! Spread half of the ice cream mixture over the coffee-soaked cookies.



Drizzle with 1 1/2 Tbsp. of the chocolate syrup, then top with half of the whipped topping.



Put down another layer of cookies and pour the remaining coffee over them.



Top with the ice cream, chocolate syrup and whipped topping. Finally, dust the top with cocoa.



Cover with plastic wrap and freeze at least 4 hours or overnight. Let soften slightly before serving and dream of lazing by the Italian Riveria!

Get more inspiration at Tempt my Tummy Tuesday, Tasty Tuesday and Tuesdays at the Table, Sweet Treats Thursday, Sweets for a Saturday, So Sweet Sunday, Sweet Tooth Friday.

Frozen Tiramisu

3 Tbsp. instant coffee granules
3/4 cup hot water
1 - 3 oz. package soft ladyfingers
1 pint coffee ice cream or frozen yogurt
1 8 oz. container light whipped topping
3 Tbsp. chocolate syrup
1 Tbsp. cocoa powder

Soften ice cream on countertop for 10 minutes. Meanwhile, combine coffee granules and hot water in a small measuring cup. Place half of the ladyfingers on bottom of an 8x8x2 baking dish. Pour half of the coffee mixture over the ladyfingers, gradually, to cover all the cookies.

In a large bowl, beat ice cream with 2/3 cup of whipped topping until good spreading consistency. Working quickly, spread half of the ice cream mixture over the coffee-soaked cookies. Drizzle with 1 1/2 Tbsp. of the chocolate syrup, then top with half of the whipped topping. Repeat layers (cookies, ice cream, chocolate syrup, whipped topping).

Dust top with cocoa; cover with plastic wrap. Freeze at least 4 hours or overnight. Let soften slightly before serving. Serves 9.

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Cream Cheese Brownies

This is a fun and delicious way to doctor up a boxed brownie mix. Start by just combining the brownie mix, eggs, oil and water



in a large mixing bowl and mixing with a wooden spoon until well blended. The box always says "about 50 strokes." I don't know about you, but I don't count. I just stir away until it looks right...

Fold in the white chocolate chips.



Spread half the mixture into a greased 9x13 pan.



For the filling, beat together the cream cheese, butter and sugar until well blended. Add the egg,



flour,



and vanilla



and beat until combined. Pour this over the brownie layer



then drop the remaining brownie batter in spoonfuls over the cream cheese. Use a knife to swirl the cheesecake slightly into the brownie layer.



Bake for 30 minutes, then cool completely on a wire rack.



For the frosting, melt the butter and the chocolates over low heat, stirring constantly.



Add the powdered sugar



and milk, and stir vigorously to dissolve all the sugar. Add more sugar if you need to in order to get to a spreading consistency. Pour the frosting on the cooled brownies and spread to cover all the top.



Store these in the refrigerator.

Find more ideas at Cooking Thursday and Foodie Friday.

Cream Cheese Brownies
Brownies:
1 (19.8 ounce) package fudge brownie mix
3 eggs
1/2 cup oil
1/4 cup water
1/2 cup vanilla or white chips

Filling:
4 oz. cream cheese, softened (low fat is ok)
3 Tbsp. butter (no substitutes), softened
1/4 cup sugar
1 egg
1 Tbsp. flour
1/2 tsp. vanilla

Frosting:
2 tablespoons butter
1 ounce unsweetened chocolate
1 ounce semisweet chocolate
1 cup confectioners' sugar
2 tablespoons milk

Directions

Prepare brownies according to package directions for cake-like brownies; fold in vanilla chips. Spread half of the batter in a greased 13-in. x 9-in. x 2-in. baking pan. In a small mixing bowl, beat the cream cheese, butter and sugar until smooth. Beat in egg, flour and orange extract.

Carefully spread cream cheese mixture over batter. Drop remaining brownie batter by tablespoonfuls over cream cheese layer. cut through batter with a knife to swirl. Bake at 350 for 30 minutes. Cool on a wire rack.

For frosting, in a microwave-safe bowl, melt the butter and chocolate. Cool slightly; stir in confectioners' sugar and enough milk to achieve spreading consistency. Frost brownies.

This is a fun and delicious way to doctor up a boxed brownie mix. Start by just combining the brownie mix, eggs, oil and water



in a large mixing bowl and mixing with a wooden spoon until well blended. The box always says "about 50 strokes." I don't know about you, but I don't count. I just stir away until it looks right...

Fold in the white chocolate chips.



Spread half the mixture into a greased 9x13 pan.



For the filling, beat together the cream cheese, butter and sugar until well blended. Add the egg,



flour,



and vanilla



and beat until combined. Pour this over the brownie layer



then drop the remaining brownie batter in spoonfuls over the cream cheese. Use a knife to swirl the cheesecake slightly into the brownie layer.



Bake for 30 minutes, then cool completely on a wire rack.



For the frosting, melt the butter and the chocolates over low heat, stirring constantly.



Add the powdered sugar



and milk, and stir vigorously to dissolve all the sugar. Add more sugar if you need to in order to get to a spreading consistency. Pour the frosting on the cooled brownies and spread to cover all the top.



Store these in the refrigerator.

Find more ideas at Cooking Thursday and Foodie Friday.

Cream Cheese Brownies
Brownies:
1 (19.8 ounce) package fudge brownie mix
3 eggs
1/2 cup oil
1/4 cup water
1/2 cup vanilla or white chips

Filling:
4 oz. cream cheese, softened (low fat is ok)
3 Tbsp. butter (no substitutes), softened
1/4 cup sugar
1 egg
1 Tbsp. flour
1/2 tsp. vanilla

Frosting:
2 tablespoons butter
1 ounce unsweetened chocolate
1 ounce semisweet chocolate
1 cup confectioners' sugar
2 tablespoons milk

Directions

Prepare brownies according to package directions for cake-like brownies; fold in vanilla chips. Spread half of the batter in a greased 13-in. x 9-in. x 2-in. baking pan. In a small mixing bowl, beat the cream cheese, butter and sugar until smooth. Beat in egg, flour and orange extract.

Carefully spread cream cheese mixture over batter. Drop remaining brownie batter by tablespoonfuls over cream cheese layer. cut through batter with a knife to swirl. Bake at 350 for 30 minutes. Cool on a wire rack.

For frosting, in a microwave-safe bowl, melt the butter and chocolate. Cool slightly; stir in confectioners' sugar and enough milk to achieve spreading consistency. Frost brownies.

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Blueberry Banana Bread

Have I ever mentioned how many bananas I have in my freezer on a regular basis? I have, and it's a lot. I also keep blueberries on hand so I was delighted to find this recipe - a way to use them both. And a wonderful way, at that. I brought this bread to two morning meetings at work and it went quickly; I'm sure it will at your house too. This recipe makes 2 loaves or probably 24 muffins; you can halve it if you only want one loaf, or you can freeze the second one after wrapping it well in cling wrap or foil.

Start by placing the bluberries in a medium bowl and tossing them with 1/2 cup flour. Coating the berries with flour helps prevent the batter from turning green from the blue berries.



Next, to make the batter, cream together the applesauce, oil and sugar, then add the eggs one at a time,



beating well after each addition. (I can't really crack an egg with one hand. I did it like this for the photo opp!)

Next add the oatmeal,



flour, baking soda, salt, nutmeg and vanilla



and mix just until combined. Finally, add the banana



and mix until incorporated, then fold in the blueberry/flour mixture.



Divide the batter between two greased loaf pans and bake for 50-55 minutes or until a wooden toothpick comes out clean when inserted into the center of the loaf.



(If you choose to make muffins, I would imagine they would only need to bake for 20-30 minutes.)



Get more inspiration at Mouthwatering Mondays, Tempt my Tummy Tuesdays, Tuesdays at the Table and Tasty Tuesdays.

Blueberry Banana Bread

1/2 cup applesauce
1/2 cup vegetable oil
1 2/3 cup sugar
4 eggs
4 cups flour, divided
1 cup quick cooking oats
2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. nutmeg
2 tsp. vanilla
2 cups mashed banana (about 4-5 bananas)
1 cup blueberries (fresh or frozen)

In a medium bowl, toss blueberries with 1/2 cup flour; set aside. In large mixing bowl, cream together applesauce, sugar and oil. Add eggs one at a time, beating well after each addition. Add oats, 3 1/2 cups flour, baking soda, salt, nutmeg and vanilla and mix just until combined. Add banana and mix until incorporated. Fold in blueberry/flour mixture.

Pour mixture into 2 greased loaf pans. Bake at 350 for 50-55 minutes or until toothpick inserted near the center comes out clean. Cool on a wire rack in the pan for 10 minutes. Remove from pan and cool completely on a wire rack.

Loaf can be frozen, tightly wrapped in cling wrap or foil.

Makes 2 loaves or 24 muffins.

Have I ever mentioned how many bananas I have in my freezer on a regular basis? I have, and it's a lot. I also keep blueberries on hand so I was delighted to find this recipe - a way to use them both. And a wonderful way, at that. I brought this bread to two morning meetings at work and it went quickly; I'm sure it will at your house too. This recipe makes 2 loaves or probably 24 muffins; you can halve it if you only want one loaf, or you can freeze the second one after wrapping it well in cling wrap or foil.

Start by placing the bluberries in a medium bowl and tossing them with 1/2 cup flour. Coating the berries with flour helps prevent the batter from turning green from the blue berries.



Next, to make the batter, cream together the applesauce, oil and sugar, then add the eggs one at a time,



beating well after each addition. (I can't really crack an egg with one hand. I did it like this for the photo opp!)

Next add the oatmeal,



flour, baking soda, salt, nutmeg and vanilla



and mix just until combined. Finally, add the banana



and mix until incorporated, then fold in the blueberry/flour mixture.



Divide the batter between two greased loaf pans and bake for 50-55 minutes or until a wooden toothpick comes out clean when inserted into the center of the loaf.



(If you choose to make muffins, I would imagine they would only need to bake for 20-30 minutes.)



Get more inspiration at Mouthwatering Mondays, Tempt my Tummy Tuesdays, Tuesdays at the Table and Tasty Tuesdays.

Blueberry Banana Bread

1/2 cup applesauce
1/2 cup vegetable oil
1 2/3 cup sugar
4 eggs
4 cups flour, divided
1 cup quick cooking oats
2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. nutmeg
2 tsp. vanilla
2 cups mashed banana (about 4-5 bananas)
1 cup blueberries (fresh or frozen)

In a medium bowl, toss blueberries with 1/2 cup flour; set aside. In large mixing bowl, cream together applesauce, sugar and oil. Add eggs one at a time, beating well after each addition. Add oats, 3 1/2 cups flour, baking soda, salt, nutmeg and vanilla and mix just until combined. Add banana and mix until incorporated. Fold in blueberry/flour mixture.

Pour mixture into 2 greased loaf pans. Bake at 350 for 50-55 minutes or until toothpick inserted near the center comes out clean. Cool on a wire rack in the pan for 10 minutes. Remove from pan and cool completely on a wire rack.

Loaf can be frozen, tightly wrapped in cling wrap or foil.

Makes 2 loaves or 24 muffins.

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