Pumpkin Apple Bread
This moist, flavorful and nutritious bread is a perfect pack-along for school lunches and tailgating festivities.
Prep Time: 20 minutes
Cook Time: 50 minutes
Serving Size: 32
2 cups all-purpose flour
1 1/3 cups whole-wheat flour
2 teaspoons baking powder
1 teaspoon ground cinnamon or allspice
1/2 teaspoon salt
1/2 teaspoon baking soda
1 can (15 ounces) LIBBY'S® 100% Pure Pumpkin
1 cup refrigerated or frozen egg product
3/4 cup sugar blend for baking (such as SPLENDA)
1/2 cup Apple NESTLÉ JUICY JUICE All Natural 100% Juice
1/2 cup honey
1/3 cup vegetable oil
1 teaspoon grated orange peel
1/2 cup peeled, chopped green apple
PREHEAT oven to 350° F. Spray two 8 x 4-inch loaf pans with nonstick cooking spray.
COMBINE all-purpose flour, whole-wheat flour, baking powder, cinnamon, salt and baking soda in large bowl; stir.
STIR together pumpkin, egg product, sugar blend, Juicy Juice, honey, oil and orange peel in large bowl. Stir pumpkin mixture into flour mixture just until combined. Stir in apple. Divide mixture between prepared pans.
BAKE for 50 to 55 minutes or until wooden pick inserted in centers comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans; cool completely on wire racks.
Crunchy Dark Cherry Raisinet Granola
Preparation Time: 10 mins
Cooking Time: 25 mins
Cooling Time: 20 mins cooling
Servings: 25 servings (1/4 cup each)
1/3 cup maple syrup or honey, at room temperature
2 tablespoons butter
4 cups old-fashioned oats, uncooked
2 cups total of mixed nuts and seeds (chopped pecans, chopped almonds and shelled sunflower seeds)
1/4 teaspoon salt
1 package (4 ounces) Cherry NESTLÉ RAISINETS Dark Chocolate-Covered Dried Cherries
1/2 cup sweetened dried cranberries or chopped crystallized ginger (optional)
PREHEAT oven to 350º F. Combine syrup and butter in medium, microwave-safe bowl. Microwave on HIGH (100%) power for 30 seconds or until bubbly.
COMBINE oats, nuts and seeds and salt in large bowl. Drizzle with syrup mixture; stir to coat. Spoon mixture onto jelly-roll pan or rimmed baking sheet.
BAKE, stirring occasionally, for 25 minutes or until golden. Remove from oven and cool completely in pan on wire rack. Add Dark Chocolate Cherry Raisinets and dried cranberries. Store in sealed container for up to 3 weeks.
Calories from Fat: 80
Total Fat: 8 g
Saturated Fat: 1.5 g
Cholesterol: 5 mg
Sodium: 30 mg
Carbohydrates: 16 g
Dietary Fiber: 2 g
Sugars: 6 g
Protein: 4 g
ROCKY ROAD COOKIE CUPS
(Makes 24 cookie cups)
Start the school year in style with these easy-to-make treats. Sure to be a hit at any bake sale, each cookie cup is filled with a mixture of mini marshmallows, chocolate morsels and chopped nuts or crumbled graham crackers. They're so good, you’ll want to save a few for yourself!
1 package (16.5 ounces) NESTLÉ® TOLL HOUSE®
Refrigerated Chocolate Chip Cookie Bar Dough
3/4 cup mini marshmallows
1/4 to 1/3 cup NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1/4 cup chopped nuts or crumbled graham crackers
PREHEAT oven to 350° F. Grease 24 mini-muffin cups.
PLACE squares of dough into prepared muffin cups; press down to make a deep well.
BAKE for 12 minutes or until edges have set (centers will be soft). While still warm, fill cookie cups with marshmallows, morsels and nuts. Cool completely in pan on wire rack. With tip of butter knife, remove cookie cups from muffin pan(s).
VARIATION: Use NESTLÉ TOLL HOUSE Refrigerated Oatmeal Raisin Cookie Bar Dough and
replace morsels or nuts with chopped, dried fruit.