List of Favorite
Healthy Exchanges Recipes
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Fresh from the Hearth
Georgia Peach Muffins, p. 91
Scroll down after clicking on this link to see:
Tomato-Zucchini Supper Bread, p. 138
(Great -- even my vegetable-hating teenage son wolfed it down.)
(Just wanted to tell you that if you've never made it, Tomato
Zucchini Supper Bread is delicious!! I've often wished for bread
or a muffin that would compliment a savory tossed or veggie salad.
Well boy! does this do that, in a BIG way! I made a pasta-ham salad
to go along with it, and we thought it was great. Hubby liked it,
too. Instead of the ketchup, I used medium-hot picante sauce, and
doubled the Italian seasoning. And next time I'll leave out the
sugar substitute.)
Double Chocolate-Banana Muffins, p. 84
(see also: Rise-and-Shine Apple Muffins, p. 92)
([The other recipe is] not as good as [this], but very few things
are! ::grin:: )
(These are SOOO good!! I never have been a chocoholic--but these
may be turning me into one--as we speak!! This was the first of
Jo's recipes I ever tried, and it has to be the most-often used
of any I have. I've made them so many times I don't even need
the recipe anymore. Thought I might post the recipe, altho it is
in the archives--have added notes on a couple minor changes--not
a significant change in calories, but the extra cocoa adds a good
bit of extra flavor. From what I could tell from the back of the
box, it might add 2 extra calories per muffin. Well worth it for
such a rich, full chocoolate taste. . . . I have no explanation,
but altho Jo says this makes 8 muffins, I always get 12 nice "fat"
ones from this recipe--a full pan. Since I get 12 muffins, that
makes the numbers a little different: I calculate them to be close
around 125 calories each, (19.3 carbs). I don't know what that
does to any other numbers. . . . They are so rich and moist, and
you won't believe how "fudgy" those little mini-chips taste while
they're still a bit warm. And in a couple days, if you store them
tightly sealed, they are still just as moist. I like them with
coffee for a quick snack--I take in my purse sometimes when I know
I am going to need to "stretch" till lunch, etc. I have served them
to company who had no idea that they were actually healthy--and they
NEVER guessed! In fact, they wouldn't believe it when I told them!
And if you want a really decadent-but-fast dessert--warm one, break
open and top it with about 1/3 cup Lucky Leaf Cherry Pie filling.
And a Tbsp of Cool Whip Free, if you like. Heavenly for the chocolate-
cherry lovers; that would be me!! Guess you can tell just how much
I love this recipe--hope you will too.)
(I make [these] muffins frequently. I usually have one with a smoothie
for breakfast. I'm sure that anyone that tries them will get hooked!)
(I think you would find far more calories in ANY commercial muffin I have
seen lately--not only are they way too big, but they are loaded with sugar
and fat. So it seems to me that if you were going to indulge--far better
to be doing it with JoAnna's healthy muffins. . . . I happen to love [these]
muffins too!)
([This is] one of my favorite muffins in the whole world of Jo's creations.
I think they are very much like a brownie--they're moist, and chocolatey
and wonderful! Be sure to get them out of the oven THE MINUTE they test
done--my oven bakes them in 19-20 min., and even 1 extra minute makes a
difference--it begins to dry them out. Oh, and by the way, I don't use
papers with these, just spray the muffin cups, and they come right out clean.)
(Wow--does everyone else already know about this? Last night, I happened to be
at a Super Walmart Grand Opening, here in Michigan. I found Apple Pie Filling
sweetened with Splenda! It's the Great Value brand--Walmart carries lots of
things in that label. I know that Lucky Leaf is supposed to have an apple
filling too, but all I have ever been able to find is the cherry--which I love.
I haven't opened it yet, but even if I have to add a little spice to make it
right--sure can't beat the price I paid last night--$1.17 for a 20 oz. can.
I like the convenience of having a can open and chilling in the fridge--I often
put just a Tbsp or so, of pie filling over vanilla yogurt, or to top my oatmeal,
or to top a warmed-muffin (cherry on Dbl Choc Banana Muffin is to die for!)
It says 1/3 c. filling has 35 calories, 7 g carbs--about the same as the Lucky
Leaf cherry filling. Just thought you might be interested if you haven't seen
it--or if you have to ask your Walmart to get some in. This is their label, and
is distributed by Walmart Inc., so seems as if all stores ought to be able to get
it, if we asked.)
(As for [these] muffins, I thought nothing could make those better, but I can see
how they just might kick it up a notch! LOL [with the cherry pie filling])
(Sometimes I even make one of her delicious muffin recipies and have one with lunch!
I made [these] yesterday--ummmm, those are really good. Thank heavens for Splenda!)
(Also made [these]. Also a keeper. I also added a few raisins. Like eating a choc.
cupcake. This is a keeper also. . . .)
(My church is having Muffins with Mom next Sunday for Mother's Day. I volunteered
to bring a dozen muffins. I'm looking for a kid pleaser that is also HE friendly. . . .
Anybody know of a really good one? . . .
I would recommend [these]. My kids LOVE these. . . .
When I read your post, I thought the Double Chocolate Banana Muffins would be perfect . . .
and then I read Kim's post! These muffins are really winners!!)
(I made some [of this] that are excellent and freeze well.)
Blueberry Horizon Muffins, p. 89 Yahoo Access
(. . . they are very good. It is a very good breakfast muffin.
I used Splenda in place of the sweetner called for and increased
it to 1/2 a cup. I do like my sweets, sweet.)
Chocolate Chip-Cherries Jubilee Coffeecake, p. 149
(I made this for the first time ths morning, and my oh my,
was it ever good!)
(I tried [this] -- wonderful)
Bountiful Blessings Bread, p. 120
(This is wonderful. A banana bread which is made even better with
the addition of cranberries. Definitely a keeper, and now a favorite
of mine.)
(Last week I came across this FABULOUS recipe (I have made it twice now!) :)
Instead of putting the bread in a loaf pan, I put it into a 8 x 11 1/2 baking
dish; this made cutting the 8 slices easier, and it turns out to be a very
nice slice for only 3 WW pts. Thank you billions for the great recipe
posting!)
(I whipped up a batch of these tonight. DELICIOUS. I made them into 8
muffin mounds (just made mounds on a cookie sheet) and baked for 20 minutes.
Sprinkled each one with a blend of Splenda and cinnamon for an added little
bonus. If you haven't tried these, give them a whirl. You won't be sorry.)
(Thank you so much for your recommendation of [this]. I, too, made it into
muffins, and they are a real winner in our house. They are great to take on
the road w/you as well, because they are neat and easy to handle. As you, I
strongly urge those who have not tried them, to give them a whirl. You'll be
happy you did!)
Coffee's On! Apple Bread, p. 108
(Also [this] is great! I learned to bake with Joanna's recipes! I
had never ever baked a loaf of bread or coffeecake until I found her
recipes!)
(I made [this] this morning and it turned out great. I used whole wheat
pastry flour for part of the flour and toasted the nuts to bring out the
flavor. I took it out of the oven at about 45 minutes and it is nice and
moist.)
(This was good and I made it twice. The first time I forgot the sweetener,
and although a little tart, it was still good. The next time I added Splenda
and it was even better.)
(Ohhh [this] -- you just have to try that one! . . . gosh I just love Joanna's
recipes, they make me look like a good cook!!!! hehe)
Scroll down after clicking on this link to see:
Maple Applesauce Muffins, p. 93
(Today I got in a baking mood and found this recipe that I've been meaning
to try forever. It is wonderful! Raisins and walnuts make them filling
and yummy!)
Scroll down after clicking on this link to see:
Banana-Pineapple Nut Bread, p. 122
(I have a loaf of [this] getting ready to come out of the oven and does
it smell heavenly. . . . I ran across it today looking for something
all together different. Thought it would be just the ticket for my
husband to take for his coffee break. I think I'll be sampling it
before he even gets home!)
(I just finished baking off this wonderful aromatic bread . . . . It is
freezable and serves 8 ( 1 thick slices or 2 thin slices (16 slices ).
While this bread was baking it infused the house with beautiful aromas,
it drove my husband crazy. I just couldn't wait for this bread to come
out of the oven. If you make this bread, PLEASE, PLEASE, do not overmix
it, be patient and use a wooden spoon and just mix till all the dry
ingredients are moistened. It is a pain, but worth every bit of mixing,
look at it this way, you are exercising your arm. . . . Well I finally
had my piece I just couldn't believe how delicious and wonderful it
tasted. It is dense in texture but nicely moist and oh, so flavorful
with the combination of banana, cherries, pineapples and pecans. You
will think that you are in the tropics.)
Cornbread Muffins, p. 99
(I know that some of you posted that you liked the Fireside Beans recipe
in the December [2001] newsletter, and I just wanted to say that we had them
this evening for dinner, and they are really good. I made JoAnna's Cornbread
Muffins with them, and it was a hit.)
(My favorite [cornbread] is [this]. In fact, I'm making it tonight, along with
Hoppin' John (CHAA), collards and the Ambrosia recipe from CHAA.
We're having good eats tonight!) CHAA is Cooking Healthy Across America.
Choco-Coconut Isle Orange Coffeecake, p. 176
(Today I'm making [this], only mine is going to have dried cranberries rather
than the choco chips. I love coffeecake and this recipe I have made so many
times! It freezes great too.)
(This is one of my absolutely favorite HE coffee cakes. It hits my table
at least once every other week. I do like the coconut sprinkled on top,
it gets nice and toasty brown that way. Enjoy!)
([one] of my favorites from [this] book)
(Made [this] this weekend. It was really good. Has mini chocolate chips &
orange juice in it. Very flavorful & doesn't taste lo-fat!)
(This coffee cake is one of my favorites and I make it often. Orange and
chocolate make a wonderful combination. I have found that orange juice made
from frozen concentrate gives it more flavor than fresh orange juice. Also
I use less coconut extract than the recipe calls for, because I find the
coconut overpowers the orange and chocolate.)
School Bell Coffeecake, p. 147
(I just wanted share a wonderful and yummy coffeecake . . . . It is [this].
It is delicious. . . . This coffeecake reminds of a Tasty Cake snack. I can't
remember the exact name but I think it is called a Kandy Kake. Anyway, I will
be making this one again. Another favorite in my house.)
(I have made this coffeecake and thought it was very good.)
(I baked it this afternoon and it smelled out of this world! I had a piece with
some hot tea and it was just wonderful. I had some leftover cherry spreadable
fruit too . . . to finish off so that is how I made mine.)
(I baked this coffeecake and . . . had it for my afternoon pick-me-up. I really
loved it and so did my son. I was not adept at the fruit swirling technique (mine
was more fruit mashing into the batter) but it came out looking like it had a crumb
topping. Am I the only one whose coffeecake looked this way?)
(Mine looked like a meteor smashed the fruit topping into it! It had little craters
everywhere . . . . I finally gave up and pushed it into the oven and crossed my
fingers. When I pulled it out I was astounded, in fact I opened the oven and looked
at the back . . . . I was convinced there was someone putting a better looking
coffeecake in from the other side!!! I turned out great!)
(I made [this] and it was awesome; my kids loved it.)
Velvet Crumb Coffeecake, p. 150
(My aunt and uncle are coming for a visit today so I wanted to make something to offer
them. I just recently purchased Fresh from the Hearth, and in it was [this].
It looked great, but I wanted something with fruit in it too, so I took the recipe . . .,
and halved it (so made one and a half recipes), added 1/2 cup each frozen blueberries
and frozen cranberries and baked it in a cheesecake pan so it would come out and sit
all pretty on a cake plate. I haven't eaten it yet, but if it tastes HALF as good as
it looks, I'm going to be a major hit!! LOL. . . . BTW we had this cake this afternoon
and WOWIE WOWIE was it good! I had to hide the cake on myself so I wouldn't keep eating
it. That topping is wonderful on it and when it's made in the spring form pan, the
pieces come out looking like something straight out of the bakery. This is definitely
going on my favorites list.)
(Oh so good . . . the topping was wonderful. I did make a couple changes . . . I used
almonds instead of walnuts, and ff strawberry yogurt instead of plain. I was out of
LF Bisquick Baking Mix, so made up some of JoAnna's [Low Fat Baking Mix] from the
July 02 Healthy Exchanges Newsletter, p. 5, and it was great. I put the leftovers in
fridge for later use. Now I can make up my own and save money.)
Pear-Walnut Coffeecake, p. 174
Cinnamon-Orange Coffeecake, p. 153
(I made another new coffeecake for the weekend. This one . . . Yummy. Very moist.
Great flavors together. Very easy to make also. A huge plus for me since I am still
learning to cook after 4 years of being married.)
(This is also good if you vary the preserves you spread on top. I have one I just
fixed with apricot preserves instead of the marmalade. Umm, umm good.)
(I made this for breakfast this morning. It was delicious! The house smelled so
wonderful. The coffecake has a wonderful taste and texture. I did make one happy
mistake though. I misread the recipe (ok it was early LOL) And put the all fruit
on top of the unbaked cake, then put it in the oven. The marmalade sunk into the
cake giving us delicious pockets of flavor. Still very tasty and I will definately
make this for company.)
(This was so good warm from the oven, reheated in the micro and just cold.)
Cranberry-Orange Muffins, p. 90
(a favorite)
Scroll down after clicking on this link to see:
Hawaiian Sunrise Coffeecake, p. 156
(I started the day off well, I made [this]. I used the whole wheat baking mix
[Hodgson Mill Insta-Bake whole wheat baking mix with buttermilk -- like Bisquick,
but lower fat than low fat Bisquick, only 1 gram per serving -- and, 3 grams of
fiber per serving], and it turned out wonderfully. This is a great coffeecake.
I added a little Brown Sugar Twin to the topping mixture before I sprinkled it on.)
Trade Winds Coffeecake, p. 161
(And let me tell ya, if you like bananas and pineapple you just gotta try [this],
another slap the dog recipe! (No, I don't hate dogs . . . it is just another of
those silly southern expressions!)
(more about the recipe)
(I finally got around to making [this] coffeecake today - had a very ripe banana, so
figured this was the day. Anyway it is REALLY good. We went to the store while it
was baking and when we came back and opened the door - it smelled so good. When I
took it out of the oven - the top looked so dry - because of little or no fat in the
recipe - I guess. Well I took the butter flavored spray and spritzed the top and it
really improved the looks. Well, the tast and texture does not need any imporvement.
It is really delicious and very moist. My husband has already had pieces.
This is definitely a keeper that I will be making again.)
(I made [this], and it was really good. I made it for work and it was well liked. It
was nice and moist, and I would make it again.)
Cheesy Garlic Biscuits, p. 200
Strawberry Morning Muffins, p. 85
(how good these are when instant bananna pudding added instead of vanilla)
(I made [these]. Instead of the nuts called for, I added 1/4 cup mini chocolate chips.
I got a pan of 12 out of the recipe. Warmed a few seconds in the mico. Oh so yummy
and good.)
(very good and froze beautifully, great reheated in the micro)
(These tasted more like a dessert than a muffin, so instead of having them for breakfast,
we had them for a morning snack. They hit the spot! We will make them again.)
Applesauce-Raisin Coffeecake, p. 177
(Right now I'm having a piece of [this] that is excellent, which [DD] also made for me.)
(This has a cream cheese topping with walnuts.)
(was it ever yummy!)
I really like . . .
Scroll down after clicking on this link to see:
Rise-and-Shine Apple Muffins, p. 92
(I sometimes make [these] with dried cherries instead of apple--and they are heavenly!
I don't think it changes the numbers particularly--the label shows that they are about
equal in calories for the same quantity.)
(These are SO good!! . . . I usually get 7 muffins with this recipe--and the're great!
You would never guess these are no fat! So full little bits of apple, raisins, and
walnuts--yummy!!)
(Darn!! Forgot to tell you that I have made these with Granny Smith apples a couple
times lately, and they are to die for!! Sort of like "Apple Pie in a muffin." The
wells of the pan are just about level full when I make these--and they bake out to
be really pretty muffins. I like to garnish the tops with a pinch of old-fashioned
oats, just for pretty.
And sometimes, I have subbed dried cherries for the raisins, and they are also yummy!
I covered the cherries with warm water and let them set for awhile to plump-up a bit,
then I drained and dried them so that there wouldn't be extra liquid in the recipe.)
(This is my absolute most-often made muffin, tied right even with the Double Chocolate-
Banana Muffins, p. 84.)
(My husband and son thought they were the best muffins I've ever made. I like them too,
but the next time I won't add so much cloves. I think I got carried away with them and
they were too "clovey" for me. If anyone is wondering what I'm talking about, the recipe
calls for apple pie spice and I made my own with cinnamon, nutmeg and cloves.)
(I made these last night and they are delicious. They are a nice sized muffin too.)
(Note: The batter fills the muffin cups right to the top.)
(There's another muffin recipe that I enjoy having for my breakfast quite often. They
have SO MANY things stirred into them that they are VERY delicious. One of these with
some yogurt, makes a very filling and healthy breakfast. They're only a little sweet,
and I increase the spice a little because I like them a bit spicier than the original
recipe. The apple that you choose makes ALOT of difference in these: I've been making
them with Granny Smith apples (the green ones); or at least they need a tart cooking-type
apple. That wonderful tartness combines with the spices, and the raisins, and the walnuts . . .
Oh, they are so good! And with all the chewy little goodies in them, these are muffins
that take a little longer to eat. . . . Just spray the muffin wells -- these don't come out
of the paper liners well at all. I don't peel the apple . . . slice wedges again lengthwise,
then slice crosswise into small pieces. I also like to increase the spice to 1 tsp. cinnamon,
1/4 tsp. nutmeg, and 4 or 5 good shakes of ground cloves container-shaker. The numbers
will work out to be less than it says, as I always get 7-8 muffins -- the wells of the pan
are right level full -- and they bake out big, and plump. I like to garnish the tops with
a pinch of old-fashioned oats, just for pretty. These don't brown a whole lot; but when
they test done, I get them out of the oven before they begin to dry out at all -- it never
takes full 20 min. in my oven.)
Pineapple-Walnut Spice Muffins, p. 97
Banana-Apricot Coffeecake, p. 169
(which I make up as muffins instead the cake.)
They are all really good . . . and I usually get more muffins than the recipe says it will
make. But that's allright--more to enjoy, right?
Blueberry Coffeecake, p. 166
(delicious and company raved about it)
Scroll down after clicking on this link to see:
Breakfast Banana Muffins, p. 75
(Yummy and excellent warmed up after freezing. So good for breakfast with a tiny bit of
peanut butter smeared on them hot from being reheated in the microwave.)
Cranberry-Orange Nut Bread, p. 115
Tried two new recipes from Fresh From the Hearth.
· Old-Fashioned Banana Bread, p. 118
(This was delicious and I will make it again.)
· Peanut Butter-Banana Bread, p. 119
(They are both wonderful- especially the second day. . . . Both are moist and melt in the
mouth good. Can't wait for more bananas to become over-ripe.)
Pumpkin Spice Bread, p. 134
(I cooked my own pumpkin for this one, and they were very tasty.)
Walnut Spice Bread, p. 106
(***** Tasted superb, but we did something wrong. It fell in the middle, will try again
to see if maybe if our pan was too big, but taste was absolutely spectacular.)
Cranberry-Banana Muffins, p. 82
(Delicious, we love the cranberry banana combo.)
Morning Sunshine Coffeecake, p. 146
(The walnut mixture for this was fantastic! It was the great, streusel flavor I miss. Put
that on top of an apple pie or on top of muffins, and oh my! The cake part was pretty good;
not quite as fluffy as I like. With the walnut mixture through the middle, it helped it not
be as heavy tasting.)
Grandma Cary's Irish Soda Bread, p. 137
(This was fantastic and even good cold. I agree with Helen, if it's the same one she made --
don't just have it for St. Patty's Day. [For the Irish Soda Bread that Helen made, see
March 96 HE Newsletter, p. 11.])
Zach's Breakfast Muffins, p. 71
(My church is having Muffins with Mom next Sunday for Mother's Day. I volunteered
to bring a dozen muffins. I'm looking for a kid pleaser that is also HE friendly. . . .
Anybody know of a really good one? . . . [these])
Rhubarb Patch Muffins, p. 86
(Awesome, first time recipe; very moist and tasty. Dennis and I both loved this!)
Jumbo Lemon-Blueberry Muffins, p. 72
(can freeze)
(I make these all the time because they are sooooo good. I make a few changes . . .
I get 12 muffins from the batter, and I leave out the walnuts so this changes the
pts. a little. I've been counting each muffin as 2 pts.)
(I had noticed on your daily menu that you make these a lot -- that's what prompted
me to ask for the recipe. When everyone is making them, they must be a winner!)
(I also have a few recipes I make over and over. [This is one.])
Peach Streusel Coffeecake, p. 170
(I made [this] yesterday. I just had a piece with my coffee and it was really good.
I made one change in the strusel topping; I don't like Brown SugarTwin, so I used
Splenda and added a little cinnamon for color. It makes 8 servings and 1 serving
is a large slice. The cake part is very moist, too. I would make this again, for
sure.)
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