Pumpkin recipies.
Pumpkin angle food cake
simply mix the one step angel food cake with a can (15 oz) pumpkin, 3/4 c water, 1 T vanilla & 1 T pumpkin pie spice (or 1-1/2 tsp cinnamon, 1 /2 tsp ginger, 1 /2 tsp nutmeg and 1/4 tsp ground cloves)
Mix together and beat by hand until blended. Pour into greased 9 x 13" pan
bake at 350 for 35-40 minutes
PUMPKIN OAT MUFFINS 1 1/3 c. oat bran
1 c. rolled oats
1 1/4 c. skim milk
3/4 c. whole wheat flour
1/2 c. brown sugar sub.
1 tbsp. baking powder
2 tsp. cinnamon
1/2 tsp. ginger
3/4 c. canned pumpkin
2 egg whites or 1/4 egg substitute
2 tbsp. vegetable oil
1/2 c. raisins
1/2 tsp. nutmeg Preheat oven to 400 degrees. Combine oat bran and milk in bowl. In separate bowl mix flour, baking powder, spices and brown sugar sub. In third bowl, blend pumpkin, egg whites, oil and raisins then add the mixture to the oat mixture. Add the flour mixture. Stir until moist. Do not over mix. Spray 12 muffin pans with pan spray, pour in the batter. Bake 20 to 25 minutes or until lightly brown.
PUMPKIN OAT MUFFINS 1 1/3 c. oat bran
1 c. rolled oats
1 1/4 c. skim milk
3/4 c. whole wheat flour
1/2 c. brown sugar sub.
1 tbsp. baking powder
2 tsp. cinnamon
1/2 tsp. ginger
3/4 c. canned pumpkin
2 egg whites or 1/4 egg substitute
2 tbsp. vegetable oil
1/2 c. raisins
1/2 tsp. nutmeg Preheat oven to 400 degrees. Combine oat bran and milk in bowl. In separate bowl mix flour, baking powder, spices and brown sugar sub. In third bowl, blend pumpkin, egg whites, oil and raisins then add the mixture to the oat mixture. Add the flour mixture. Stir until moist. Do not over mix. Spray 12 muffin pans with pan spray, pour in the batter. Bake 20 to 25 minutes or until lightly brown.
And the journey begins.......
Starting weight 273
Surgery weight 252
Post op weight 191 3/18/10
Starting weight 273
Surgery weight 252
Post op weight 191 3/18/10