Monday, September 15, 2014

Down East Maine Pumpkin Bread

Down East Maine Pumpkin Bread
Recipe by

It's pumpkin time, and do we have a great tasting recipe for you!  This pumpkin bread is moist, delicious and easy to make!  Serve this bread the day after it's baked.

I make this bread with Trader Joe's organic canned pumpkin.  It's the best!  I also use 3 cups of flour, verses 3 1/2 cups.


1 (15-ounce) can pumpkin puree
4 eggs
1 cup vegetable oil
2/3 cup water
3 cups sugar
3 1/2 cups flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger


Preheat oven to 350 degrees.

Grease and flour three (x3) 7x3-inch loaf pans.

In a large bowl, mix together pumpkin, eggs, oil, water, and sugar until well blended.

In a separate bowl, whisk together remaining ingredients, then stir into pumpkin mixture until just combined. Pour into prepared pans, filling each about two-thirds full.

Bake 50 to 60 minutes, or until a toothpick inserted in center of loaves comes out clean. Cool 10 minutes in pans on a rack; then turn loaves out onto rack to cool completely.

263 calories

Sunday, September 14, 2014

Low-Fat Berry Bundt Cake

Low-Fat Berry Bundt Cake


2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt

1 cup sugar
3/4 cup buttermilk
1/2 cup cholesterol free egg substitute
1/4 cup vegetable oil

2 cups raspberries
2 cups blueberries

*I use 4 cups of COSTCO'S, KIRKLAND, RADER FARMS, FROZEN NATURE'S THREE BERRIES (Raspberries, Blueberries, and Blackberries).


Preheat oven to 350 degrees.

Spray 6-cup Bundt pan with nonstick cooking spray.

Combine flour, baking powder, baking soda and salt in a large bowl.

In a medium bowl, combine sugar, buttermilk, egg substitute and oil.

Add the sugar mixture to the flour mixture; stir until moistened.

Fold in berries.

Pour batter into prepared pan.

Bake 1 hour or until wooden pick inserted in center comes out clean.  Cool in pan on wire rack.  Serve with additional berries, if desired.

12 servings
215 calories

Are you looking for another low-fat recipe?  If yes, here's our most requested recipe. Low-Fat Lemon Poppy Seed Cake

Thursday, September 11, 2014

Guinness Beef Stew

Guinness Beef Stew
Recipe submitted by Lisa VanMansum


1 (3 1/2-to-4-pound) boneless beef chuck-eye roast, pulled apart at seams, and cut into 1 1/2-inch pieces
Salt and pepper
3 tablespoons vegetable oil
2 onions, chopped fine
1 tablespoon tomato paste
2 garlic cloves, minced
1/4 cup all-purpose flour
3 cups low-sodium chicken broth
1 1/4 cups Guinness Draught (do not use Guinness Extra Stout, it will be too bitter)
1 1/2 tablespoons packed dark brown sugar
1 teaspoon minced fresh thyme
1 1/2 pounds Yukon Gold potatoes, unpeeled, cut into 1-inch pieces
1 pound carrots, peeled and cut into 1-inch pieces
2 tablespoons minced fresh parsley


Adjust oven rack to lower-middle position and heat to 325 degrees.

Season beef with salt and pepper.

Heat oil in Dutch oven over medium-high heat until shimmering.  Add onions and 1/4 teaspoon salt and cook, stirring occasionally, until well browned, 8 to 10 minutes.

Add tomato paste and garlic and cook until rust-colored and fragrant, about 2 minutes.

Stir in flour and cook for 1 minute.  Whisk in broth, 3/4 cup Guinness Draught, sugar, and thyme, scraping up any browned bits.  Bring to simmer and cook until slightly thickened, about 3 minutes.  Stir in beef and return to simmer.

Transfer to oven and cook, uncovered, for 90, stirring halfway through cooking.

Stir in potatoes and carrots and continue cooking until beef and vegetables are tender, about 1 hour, stirring halfway through cooking.

Stir in remaining 1/2 cup Guinness Draught and parsley.

Season with salt and pepper to taste, and serve.

Serves 6 to 8

Recipe submitted by Lisa VanMansum
Do you like ice cream?  If yes, here's another recipe that Lisa VanMansum has submitted.  Buttermilk Ice Cream.