Makes medium-sized 2 loaves or 16 buns

2 packages dry yeast

¼ cup warm water

4 cups whole wheat flour

3 heaping tablespoons gluten flour

½ cup packed brown sugar

½ teaspoon nutmeg

1 teaspoon cinnamon

¼ teaspoon salt

1 13.5-ounce can low fat coconut milk or fat free evaporated milk

5 tablespoons spread with plant stanols added, divided

1/3 cup raisins

3 tablespoons mixed grated fresh peel (lemon, orange, lime)

¼ cup chopped pecans

½ teaspoon sugar

Combine water and yeast and allow to stand for 10 minutes.

In a large bowl, mix flours, brown sugar, nutmeg, cinnamon, and salt.  Add low fat coconut milk (or fat free evaporated milk), 2 tablespoons spread and yeast mixture.   Dough should form a slightly sticky ball.  Add more flour if dough is too sticky, or add orange juice or water if too stiff.  Knead in raisins and grated peel.  Continue kneading for at least 10 minutes.  Spray dough with cooking spray and allow to stand in warm place for 1 – 2 hours, or until doubled in size.  (Alternatively, after yeast and water are mixed together, throw all the ingredients for the bread into a bowl and knead bread with a heavy duty mixer.)

Knead dough for 5 minutes.  Press into an oblong shape and coat with 1 tablespoon spread.  Sprinkle with pecans and sugar.  Roll into a long loaf. 

For loaves:  Cut loaf in half and place each half in a prepared loaf pan.  Roll dough in greased bread pans to coat all sides.  Press into loaf shape inside pan. 

For buns:  Slice dough loaf into 1 inch slices.  Arrange slices in a greased large baking sheet.  Spray with cooking spray.

Allow to stand for 1 hour, or until doubled in size.

Bake bread at 350 degrees for 30 - 40 minutes and buns for 20 minutes, or until dough sounds hollow when you tap on it and is golden brown.  If a shiny crust is desired on the buns, mix 1 teaspoon natural sugar with 1 tablespoon water and spread over crust about 5 minutes before removing from oven.

Serves 4 - 6

1 lb. package frozen corn

1/3 c. self rising corn meal mix

1/3 c. yellow corn meal

1 ½ Tbsp. natural sugar

2 Tbsp. spread with plant stanols added

8 oz. fat free half and half

1¼ c. fat free milk

8 oz. egg beaters

Salt, if desired

Preheat oven to 350 degrees. 

Mix all the dry ingredients in a bowl.  In a microwave safe bowl, melt the spread (do not over cook; usually about 25 seconds on high is enough).  Add the other liquids and the corn.  Mix the liquids with the dry ingredients and pour into a 9 x 9 inch pan that has been greased with spread or cooking spray.  Bake at 350 for 1 hour, or until the mixture is set and pulls away from the edges.  Let stand for 10 minutes before serving. 

Serves 12

½ cup oats

1 ½ cups whole wheat flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon cinnamon

1/8 teaspoon salt

½ cup brown sugar

½ cup orange juice with plant sterols added

¼ cup walnut oil

¼ cup egg substitute

1 cup blueberries

½ cup dried cranberries

½ cup chopped walnuts

Preheat oven to 400 degrees.  Coat 12 muffin cups with cooking spray.

Stir together dry ingredients (first 7 ingredients).  In a small bowl, combine next 3 ingredients, through egg substitute.   Add to dry ingredients and stir just until moistened.  Fold in blueberries, cranberries and walnuts. 

Spoon batter into prepared muffin cups and bake for 15 minutes, or until a wooden toothpick inserted into center comes out clean.  Cool for 10 minutes on wire racks.  Invert and cool on wire racks.