No one would ever suspect these are lower fat they bake out high and so moist with a lovely flavor!

Notes from our test kitchen; semi-thawed frozen blueberries may be used in place of cranberries but do not thaw completely and do not chop, if using frozen blueberries the baking time may need to be increased just slightly, and if desired you may top with a fat-free glaze, combine 1 cup sifted confectioners sugar with 2 tablespoons fat-free milk and 1 teaspoon vanilla, whisk until smooth then drizzle over the cooled loaves

Nutritional Facts calculated on 1 slice Calories 133/ Fat 1.8 gram/Cholesterol 10 mg/ Carbohydrate 27 grams/ Sodium 112 mg

Servings: 20 slices/10 slices per loaf

Ingredients:

2 cups all-purpose flour

1 cup sugar (can use more)

1  teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 tablespoon orange zest

1 cup fresh or frozen cranberries (slightly thaw the frozen cranberries in order to chop)

1 large egg

2 tablespoons vegetable oil

3/4 cup plus 2 tablespoons fresh orange juice

2 teaspoons vanilla

Instructions:

Set oven to 350 degrees F  (oven rack set to second-lowest position).

Grease 2 mini loaf pans.

Pick out and discard any discolored cranberries berries, then chop coarsley.

In a bowl combine flour with sugar, baking powder, baking soda, salt, zest and chopped cranberries.

In a small bowl whisk the egg with oil and 3/4 cup plus 2 tablespoons orange juice and vanilla; add to the dry ingredients using a wooden spoon or a small spatula mix until just combined (do not use an electric mixer for mixing).

Divide the batter between the 2 pans.

Bake 30-35 minutes or until the loaves test done.

If glazing cool completely.

This is so easy to make and no kneading or yeast involved, you can make one large loaf  a few smaller loaves or drop by tablespoonfuls for biscuits, make them up hours in advance cover and refrigerate and  just pop them into the oven before dinner

Notes from our test kitchen; the bread/buns are at their best when served warm right out of the oven, this recipe was tested using original Bisquick baking mix I cannot promise the same results using a Bisquick clone

INGREDIENTS:

2 cups original Bisquick baking mix

3/4 to 1 cup shredded cheddar cheese

3 tablespoons grated Parmesan cheese

1/2 to 1 teaspoon garlic powder

1/2 cup plus 1 tablespoon cold water

TOPPING:

3 tablespoons melted butter

1/2 teaspoon garlic powder (or to taste)

1 teaspoon dried Italian seasoning (or to taste)

1 teaspoon dried parsley (or to taste)

INSTRUCTIONS:————————————————-

Preheat oven to 400 degrees F (use convection bake if possible).

Grease a foil-lined baking sheet.

In a large bowl toss the baking mix with shredded cheese, Parmesan cheese and 1/2-1 teaspoon garlic powder.

Add in water and using clean hands mix until well combined.

Shape the dough into one oval-shape loaf, or a few smaller loaves or drop by tablespoonfuls for biscuits.

Place the loaves on the baking sheet.

Brush the tops with melted butter then sprinkle with garlic powder, Italian seasoning and parsley (at this point you may cover loosely with plastic wrap and refrigerate until ready to bake).

Bake in a preheated oven for 25 minutes or until golden brown (reduce baking time for smaller loaves or biscuits).

Best served warm.

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These bake out so moist with a nice point on top and oozing with blueberries, cranberries may be replaced for the blueberries, you may also add in 1/2 cup chopped nuts and 2 tablespoons grated lemon or orange zest is desired, these also make great muffins!

Yield 4 mini loaves

INGREDIENTS:

1/2 cup butter, softened
2/3 cup sugar ( can increase for a sweeter flavor)
2 large eggs
2 teaspoons vanilla or almond extract
1 cup applesauce
2 tablespoons milk
2 cups all-purpose flour
1/2 teaspoon cinnamon (optional, can increase to 1 teaspoon)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1-1/2 cups fresh blueberries

INSTRUCTIONS:—————————————-

Preheat oven to 350 degrees F (oven rack set to second-lowest position).

Grease four mini loaf pans.

In a large bowl using an electric mixer at medium speed cream the butter with sugar until fluffy.

Add in eggs and vanilla; continue beating for about 4 minutes or until no sugar granules remain.

In a small bowl mix/whisk the applesauce with milk or cream until combined; add to the wet mixture and beat until combined.

In a bowl combine the flour with cinnamon, baking powder, baking soda and salt; add to the creamed mixture mixing until just blended, don’t over mix.

Gently mix in the blueberries.

Divide the batter evenly between the 4 pans.

Bake for 30-35 minutes or until the loaves test done.

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Really this is more like a cake, this quite possibly may be the best cornbread!

Notes from our test kitchen; use 1/2 cup sugar for a less sweeter taste

Servings 15

Ingredients:

1-1/2 cups all-purpose flour

1/2 to 3/4 cup sugar

1/2 cup yellow cornmeal

1 tablespoons baking powder

1/2 teaspoon salt

pinch cayenne pepper (optional)

1-1/4 cups milk or half and half cream

2 large eggs, slightly beaten

1/3 cup oil (use vegetable, Canola or olive oil)

4 tablespoons melted butter

1 (10-ounce) can corn kernels, well drained

Instructions:

Set oven to 350 degrees F.

Grease an 8 x 8-inch baking pan.

In a large bowl combine the flour with sugar, cornmeal, baking powder and salt.

In anothr bowl whisk the milk with eggs, oil and melted butter until well blended; add to the dry mixture and stir using a wooden spoon until combined.

Mix in corn niblets.

Transfer to prepared baking pan.

Bake for about 35 minutes or until the cornbread tatest done.

A no-fail method that will work in any bread machine, follow the directions as stated placing the sugar and yeast on the water

INGREDIENTS:

1 cup warm water (110 degrees F/45 degrees C)
2 tablespoons sugar (can reduce to 1-1/2 tablespoons)
1 (1/4 ounce) package bread machine yeast (do not use quick-rise yeast)
2 tablespoons melted butter
2 tablespoons oil (or use  4 tablespoons melted butter)
3 cups white bread flour
1 teaspoon salt

INSTRUCTIONS: (follow carefully as stated)—————————-

Place the water into the bread pan.

Sprinkle the sugar over the water then sprinkle the yeast over the water; allow the yeast to foam for 10 minutes.

Add in the melted butter and oil.

Sprinkle the salt over the flour (if your machine has a slight delay before starting to knead then do not allow the salt to touch the water)

Select  basic or white bread setting.

Press start.

You will also find this recipe on www.recipezazz.com