White Chocolate Chip Cranberry Banana Bread With Coconut Flour

The following items or measurements
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coconut flour

stevia

Greek yogurt

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White Chocolate Fondant

White Chocolate Fondant

on October 27, 2010
Recipe #440643

I was looking for a white chocolate fondant for my wedding cake and found this Candy Clay recipe which works great for a fondant http://www.baking911.com/recipes/cakes/candyclay.htm. I've used this on numerous cakes and have perfected the use as a fondant. Every person that's tried it said that it's the best fondant they've ever eaten. You can substitute dark chocolate for the white chocolate, and it tastes exactly like tootsie rolls. I used this for molding a monkey topper for a wedding cake. This recipe is so quick, easy, and tasty, there's no reason not to try it! Once you do, you'll never try another fondant again!

Serving Size: 1 (511 g)

Servings Per Recipe: 1

Amount Per Serving% Daily ValueCalories 2459.3 Calories from Fat 114746%Total Fat 127.5 g196%Saturated Fat 77.0 g385%Monounsaturated Fat 35.7 g178%Polyunsaturated Fat 3.9 g19%Trans Fat 0.0 g0%Cholesterol 55.5 mg18%Sodium 427.4 mg17%Potassium 1135.6 mg32%Magnesium 48.7 mg2%Total Carbohydrate 322.1 g107%Dietary Fiber 0.0 g0%Sugars 264.7 g1059%Protein 23.2 g46%

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Wicklewood's All Too Easy All in One White Sauce

Wicklewood's All Too Easy All in One White Sauce

on October 27, 2010
Recipe #440609

I have always made my savoury sauces using the traditional roux method, and I always will because I am a traditionalist. HOWEVER, this method is so easy and so painless, and as long as you allow it to continue to cook for several mins after it thickens (to remove the raw flour taste) it tastes like you spent ages making a roux.

Serving Size: 1 (150 g)

Servings Per Recipe: 4

Amount Per Serving% Daily ValueCalories 231.3 Calories from Fat 14462%Total Fat 16.1 g24%Saturated Fat 10.0 g50%Monounsaturated Fat 4.2 g21%Polyunsaturated Fat 0.6 g3%Trans Fat 0.0 g0%Cholesterol 47.5 mg15%Sodium 141.7 mg5%Potassium 202.7 mg5%Magnesium 19.2 mg0%Total Carbohydrate 16.5 g5%Dietary Fiber 0.3 g1%Sugars 0.0 g0%Protein 5.5 g11%

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Whole Wheat Pasta with Mushrooms, White Beans and Arugula

The deep earthy flavor and meaty texture of cremini mushrooms is the base of this hearty recipe. Add the arugula to the hot pasta just before serving to preserve some of the leafy texture and punch of the greens.

1 pound cremini mushrooms, stems removed, rinsed and quartered
2 cups low-sodium vegetable broth, divided
3 large garlic cloves, chopped
1/4 cup balsamic vinegar
4 sage leaves, chopped
1 (15-ounce) can no-salt-added white beans (1 1/2 cups), drained and rinsed
12 ounces whole wheat pasta
1/8 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 bunch arugula, washed and tough stems removed (about 4 tightly packed cups)

Bring a large pot of water to a boil. Meanwhile, heat a large high-sided skillet over high heat. When the pan is very hot, add mushrooms and cook, stirring constantly, until mushrooms begin to soften, shrink and release their liquid, about 2 minutes. Add 1/2 cup broth to the pan, scraping the brown bits up off the bottom as the liquid sizzles. Take care to avoid the hot steam that rises when the liquid hits the pan. Reduce the liquid by about half, stirring often for 2 minutes. Add garlic, vinegar and sage and cook 1 minute longer.

Add remaining 1 1/2 cups of broth and beans. Bring to a boil, reduce heat to medium and simmer for 10 to 12 minutes. The sauce will thicken as the liquid reduces by about half and as the beans release some starches into it.

Add pasta to the boiling water and cook according to the package instructions. Drain pasta and add it to the mushrooms along with salt and pepper. Stir to combine and coat the pasta with the sauce. Stir arugula into the hot pasta just until the greens wilt slightly. Serve immediately.

Per serving (about 13oz/369g-wt.): 370 calories (20 from fat), 2.5g total fat, 0g saturated fat, 0mg cholesterol, 170mg sodium, 70g total carbohydrate (11g dietary fiber, 7g sugar), 15g protein

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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Whole Wheat Pasta with White Beans and Arugula

The deep earthy flavor and meaty texture of cremini mushrooms is the base of this hearty recipe. Add the arugula to the hot pasta just before serving to preserve some of the leafy texture and punch of the greens.

1 pound cremini mushrooms, stems removed, rinsed and quartered
2 cups low-sodium vegetable broth, divided
3 large garlic cloves, chopped
1/4 cup balsamic vinegar
4 sage leaves, chopped
1 (15-ounce) can no-salt-added white beans (1 1/2 cups), drained and rinsed
12 ounces whole wheat pasta
1/8 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 bunch arugula, washed and tough stems removed (about 4 tightly packed cups)

Bring a large pot of water to a boil. Meanwhile, heat a large high-sided skillet over high heat. When the pan is very hot, add mushrooms and cook, stirring constantly, until mushrooms begin to soften, shrink and release their liquid, about 2 minutes. Add 1/2 cup broth to the pan, scraping the brown bits up off the bottom as the liquid sizzles. Take care to avoid the hot steam that rises when the liquid hits the pan. Reduce the liquid by about half, stirring often for 2 minutes. Add garlic, vinegar and sage and cook 1 minute longer.

Add remaining 1 1/2 cups of broth and beans. Bring to a boil, reduce heat to medium and simmer for 10 to 12 minutes. The sauce will thicken as the liquid reduces by about half and as the beans release some starches into it.

Add pasta to the boiling water and cook according to the package instructions. Drain pasta and add it to the mushrooms along with salt and pepper. Stir to combine and coat the pasta with the sauce. Stir arugula into the hot pasta just until the greens wilt slightly. Serve immediately.

Per serving (about 13oz/369g-wt.): 370 calories (20 from fat), 2.5g total fat, 0g saturated fat, 0mg cholesterol, 170mg sodium, 70g total carbohydrate (11g dietary fiber, 7g sugar), 15g protein

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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Reenie's 1.5 Pound White Bread Machine Bread

Reenie's 1.5 Pound White Bread Machine Bread

on October 01, 2010
Recipe #438495

My Mom gave me this recipe. I've only made it a handful of times, but it turns out perfectly every single time - far better than the recipe that came with my bread machine.

Serving Size: 1 (657 g)

Servings Per Recipe: 1

Amount Per Serving% Daily ValueCalories 1905.4 Calories from Fat 26914%Total Fat 29.9 g46%Saturated Fat 15.1 g75%Monounsaturated Fat 7.9 g39%Polyunsaturated Fat 3.1 g15%Trans Fat 0.0 g0%Cholesterol 268.4 mg89%Sodium 3739.8 mg155%Potassium 892.2 mg25%Magnesium 119.9 mg4%Total Carbohydrate 345.8 g115%Dietary Fiber 13.5 g54%Sugars 24.8 g99%Protein 56.7 g113%

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Super Foods: White Chili IV | Submitted By: Ken Eaton

1 tablespoon olive oil4 skinless, boneless chicken breast halves - cubedcoarsely ground black pepper to taste1 large onion, chopped6 cloves garlic, minced3 green chile peppers, seeded and minced1 green bell pepper, chopped1 red bell pepper, chopped1 (8 ounce) package mushrooms, sliced3 (15 ounce) cans pinto beans4 green onions, chopped1 bunch fresh parsley, chopped1 cup white wine2 (14.5 ounce) cans chicken broth2 cubes chicken bouillon1 teaspoon dried rosemary1 teaspoon dried thyme1 tablespoon dried oregano1 1/2 tablespoons ground cumin2 bay leavesIn a large pot over medium-high heat, cook chicken in olive oil with black pepper until brown. Stir in onion, garlic and chiles and cook until onion begins to soften. Stir in bell peppers, mushrooms, beans, green onions and parsley. Pour in wine and chicken broth. Season with bouillon, rosemary, thyme, oregano and cumin. Place bay leaves in pot, cover, reduce heat and simmer 90 minutes. Amount Per Serving  Calories: 529 | Total Fat: 5.1g | Cholesterol: 37mg

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The Big Lebowski White Russian Recipe T-Shirt

This Big Lebowski t-shirt serves as a reminder on how to make the Dude's drink of choice, the White Russian. "Hey, careful, man there's a beverage here!" To make the White Russian: 2.0 part vodka (add first), 1.0 part coffee liqueur (add second), 1.0 part half & half (add last, and stir to liking). This tee is complete with The Big Lebowski logo beneath the design. Oh, and please drink your White Russian responsibly. Made of super soft, preshrunk cotton.

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