Save Your Brain: The 5 Things You Must Do to Keep Your Mind Young and Sharp_14

Critical Area 5: Nutrition 179 Cranberry-Orange Bread Makes 1 loaf (serves 12) 2 cups whole wheat flour ½ cup sugar ¼ cup nonfat dry milk powder 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon salt ¼ cup butter, melted 2 eggs 1 cup unsweetened orange juice ¼ cup walnuts, chopped 1½ cups fresh cranberries, coarsely chopped Vegetable cooking spray Preheat the oven to 350°F. Combine flour, sugar, dry milk powder, baking powder, baking soda, and salt in a large bowl. Mix the butter, eggs, and orange juice in separate bowl. Add to the flour mixture, stirring just until moistened. Stir in the walnuts and cranberries. Coat a 9½ 5½ 2¾ loaf pan with the cooking spray, then spoon the batter gently into the pan. Bake at 350°F for 1 hour or until a toothpick inserted into the center comes out clean. Let cool in pan for at least 10 minutes, remove, and cool before slicing. One serving—Calories: 180; Total fat: 7 g; Total carbohydrates: 26 g; Protein: 4 g; Sodium: 400 mg 180 Save Your Brain Blueberry Nut Bread Makes 1 loaf (serves 12) 1¼ cups unbleached fl our ¼ cup whole wheat flour ½ teaspoon ground allspice 1 teaspoon baking powder 1 teaspoon baking soda ½ teaspoon salt 2 eggs ⅔ cup sugar ½ cup canola oil 1 teaspoon vanilla extract ½ cup canned crushed pineapple in natural juice, undrained ¼ cup chopped toasted walnuts 1½ cups fresh blueberries Preheat oven to 350°F. In a bowl, combine unbleached and whole wheat flours, allspice, baking powder, baking soda, and salt. In a mixing bowl, beat eggs and the sugar until fluffy, about 3 minutes. Beat in the oil and vanilla. Gently stir in the pine-apple and its juice, nuts, and blueberries. Pour into a 1½-quart loaf pan. Bake at 350°F in the oven for 1 hour. Cool before slicing. One slice (2½ ounces)—Calories: 210; Total fat: 12 g; Total carbohydrates: 24 g; Protein: 3 g; Sodium: 260 mg Critical Area 5: Nutrition 181 Blackberry Cobbler Rolls Serves 10 1 cup plus 2 tablespoons sugar 1½ cups flour ¼ teaspoon salt 2¼ teaspoons baking powder 1 cup butter or margarine, divided into two ½-cup portions ⅓ cup milk, room temperature 2 cups fresh or frozen blackberries ½ teaspoon ground cinnamon Preheat oven to 350°F. In a saucepan, heat 1 cup water and 1 cup of the sugar until the sugar melts; set aside. Put fl our, salt, and baking powder into a mixing bowl; cut in half of the butter or margarine until the consistency is fine crumbs. Add milk and stir until dough leaves sides of bowl. Turn out onto a floured surface; knead three or four times. Roll out to an 11 9 rectangle ¼ inch thick. Spread blackberries over dough and sprinkle with cinnamon. Now roll up the dough length-wise. Cut into 10 ¼-inch thick slices. In a 10-inch round or oval baking dish, melt the remaining ½ cup of the butter. Lay slices in baking dish over butter. Pour sugar syrup around slices; syrup will be absorbed. Bake at 350°F for 45 minutes. Sprinkle remaining sugar over the top and bake 15 minutes more. Serve warm or cold. One serving—Calories: 300; Total fat: 19 g; Total carbohy-drates: 34 g; Protein: 3 g; Sodium: 320 mg 182 Save Your Brain Pineapple Upside-Down Cake Serves 10 1 can (20 ounces) crushed pineapple with juice 3 tablespoons butter plus ⅓ cup butter 10 maraschino cherries ½ cup—or 10—walnut halves ⅔ packed cup brown sugar ½ cup white sugar 1 egg 1 teaspoon vanilla extract 1¼ cups sifted cake flour 1½ teaspoons baking powder ½ teaspoon salt ½ cup reserved pineapple juice Preheat oven to 350°F. Drain pineapple and reserve ½ cup of the juice. Melt 3 tablespoons butter in a 9-inch round pan. Arrange cherries and walnut halves in the buttery pan, and then place the pineapple in the pan. Sprinkle with brown sugar. In a mixing bowl, whisk together remaining butter and granulated sugar until light and fluffy. Add egg and vanilla, and beat well. Sift flour, baking powder, and salt. Add the fl our mixture to the butter-sugar mixture alternately with reserved pineapple syrup, beating after each addition. Spread batter in pan over pineapple. Bake at 350°F for 45 to 50 minutes. Let stand 5 minutes in the pan, then fl ip over onto plate. Serve warm. One serving—Calories: 260; Total fat: 12 g; Total carbohy-drates: 37 g; Protein: 3 g; Sodium: 140 mg Critical Area 5: Nutrition 183 Blueberry Crisp Serves 8 3 cups blueberries, fresh or frozen ¼ cup butter, softened ¾ cup plus ½ cup white sugar 1 cup flour ⅛ teaspoon salt 1½ teaspoons baking powder ½ cup milk 1 tablespoon cornstarch ¼ teaspoon ground nutmeg Preheat the oven to 350°F. Fill a small saucepan with water and bring to boil while preparing recipe. Put the blueberries into an 8-inch square baking dish. In a bowl, whisk together the butter and ¾ cup white sugar until smooth. Stir the flour mixed with salt and baking powder into the butter mixture alternately with the milk. Spoon batter over blueberries. Mix together the remaining ½ cup sugar with the cornstarch and nutmeg. Sprinkle over the top of the blueberries. Pour 1 cup of the boiling water over the batter. Bake for 1 hour. Cool for at least 10 minutes to set. Serve with whipped topping or vanilla ice cream. One serving—Calories: 230; Total fat: 6 g; Total carbohydrates: 47 g; Protein: 2 g; Sodium: 190 mg ... - tailieumienphi.vn