Braces Friendly Recipe: Week 33

It's almost Friday! We hope everyone is ready for this scorcher of a weekend! This week's recipe will be a great one for breakfast this weekend. 

Here is a link to this week's recipe.

Whole Grain Banana Muffins

Ingredients:

3/4 c whole wheat pastry flour

1/2 c whole wheat flour

1 c oat bran

1/4 c sugar

1 tablespoon baking powder

1/2 teaspoon salt

3/4 cup raisins

1/2 c nonfat yogurt

1/4 c low fat sour cream

1/4 c unsweetened applesauce 

1/4 c maple syrup

2 teaspoons egg whites

1 teaspoon vanilla extract

3 small ripe bananas, mashed

Directions:

1. Preheat oven to 400 degrees F (200 degrees C). Grease a 12 cup muffin tin.
2. In a large bowl, whisk together whole wheat flours, oat bran, sugar, baking powder, and salt. Stir in raisins. In another bowl, mix together yogurt, sour cream, applesauce, maple syrup, egg whites, vanilla, and bananas. Pour yogurt mixture into flour mixture, and mix just enough to combine. Spoon batter into muffin cups.
3. Bake muffins in preheated oven for 15 to 20 minutes. Remove from oven, and transfer muffins to a wire rack to cool.

The recipe originally had chopped nut in it, but I removed them to make them braces friendly.

If you have recipe you'd like to see featured on our blog, email Januari at januari@dunayortho.com.

Braces Friendly Recipe: Week 32

Happy Tuesday everyone! We hope everyone is have a great week!

This week's recipe comes from www.recipegoldmine.com, and is a great way to "bake" with out having to heat up the house by using the oven.

Cheesecake in a Jar

Hands-on time: 20 mins. to 30 mins.
Baking time: 60 mins. to 2 hrs 30 mins.
Total time: 5 hrs 30 mins. to 8 hrs 50 mins.

Yield: seven 1/2-pint cheesecakes

Crust:
1 cup graham cracker crumbs
1 tablespoon sugar

Filling:
2 pounds cream cheese, at room temperature
1 2/3 cups sugar
1/4 cup cornstarch
2 teaspoons vanilla
2 large eggs, at room temperature
3/4 cup cream, half & half, or whole milk

Tips from our bakers
The slow cooker method works well for almost any cheesecake batter. Imagine a buffet of your favorite flavors, each in a perfect little jar!
Cheesecakes will stay fresh in their jars in the fridge for up to a week.

1) To make the crust: Blend together the graham cracker crumbs and sugar. Place 2 tablespoons in the bottom of each of seven 1/2-pint canning jars, such as Mason jars. Press down lightly. Set the jars aside.

2) To make the batter: Place the softened cream cheese into the bowl of your mixer. Beat on medium-high speed for 2 minutes, to aerate and remove any lumps. Be sure to scrape the bowl at least twice.

3) Stop the mixer, scrape the bowl, and add the sugar and cornstarch. Beat on medium speed for 2 more minutes. Stop again, scrape, and add the vanilla, eggs, and cream. Beat for 2 more minutes on low speed.

4) Prepare a 7- to 8-quart slow cooker for baking. Place the crust-filled jars into the pot. Fill each jar 3/4 full of cheesecake batter, taking care not to drip any down the outsides of the jars.

5) Place the canning lid of each jar on lightly. This is to prevent water from dripping into the cheesecake while you fill the crock pot. Carefully pour warm water into the crock pot around the jars. The water level should come 3/4 of the way up the sides of the jars. When you're done pouring, remove the jar lids and set aside for later.

6) Cover the slow cooker and cook on high for 1 to 2 hours. All slow cookers are different, so the times may vary quite a bit. The cheesecakes are done when the centers are no longer jiggly or wobbly, and a knife inserted into the cake about 1/2" from the edge comes out clean.

7) Turn off the slow cooker and allow the cheesecakes to rest for about 20 minutes to cool slightly before handling. Remove the jars and place on the counter to cool for another hour before sealing and placing in the fridge to chill for several hours, or overnight.

9) To serve, simply open the jar, top with fresh berries, chocolate chips, hot fudge, or whipped cream, and dive in with a long-handled spoon. These are very rich cakes, so one jar will feed two people; or any leftovers can be refrigerated for serving later.

Yield: seven 1/2-pint cheesecakes, about 14 servings.

Read more at http://www.recipegoldmine.com/cakecheeseswe/cheesecake-jar.html#bezITDwe0UosbjLI.99 - See more at: http://www.recipegoldmine.com/cakecheeseswe/cheesecake-jar.html#sthash.epWsi8V7.dpuf

If anyone has a recipe they'd like to see featured on our blog, email Januari at januari@dunayortho.com.

Braces Friendly Recipe: Week 31

Happy Tuesday everyone! We hope everyone is having a great week so far. We wanted to remind everyone that our 4th Annual Summer Party is coming up, next Saturday, June 22, 2013. Please RSVP by next Thursday June 20th if you plan on attending.

This week's recipe comes from www.allrecipes.com, and it will be great with all the summer fruit that is available!

Peach Berry Cobbler

Ingredients:

1 cup all purpose flour

1/2 cup white sugar

1 1/2 teaspoons baking powder

1/2 cup milk

1/4 cup butter, softened

1/4 cup packed brown sugar

1 tablespoon cornstarch

1/2 cup cold water

3 cups fresh peaches- peeled, pitted, and sliced

1 cup fresh blueberries

1 tablespoon butter

1 tablespoon lemon juice

2 tablespoons coarse granulated sugar

1/4 teaspoon ground nutmeg or cinnamon

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, stir together flour, 1/2 cup white sugar, and baking powder. Mix in milk and 1/4 cup butter until smooth.
3. In a medium saucepan, stir together the brown sugar, cornstarch, and water. Mix in the peaches and blueberries. Cook and stir over medium heat until thick and bubbly. Mix in 1 tablespoon butter and lemon juice. Continue cooking until the butter melts. Pour into a 1 1/2 quart ungreased baking dish. Evenly spoon batter in mounds over the hot fruit. In a small bowl, mix the coarse sugar and nutmeg, and sprinkle over the batter.
4. Place the baking dish on a shallow baking pan in the preheated oven. Bake cobbler for about 35 minutes, or until bubbly and a toothpick inserted into the crust comes out clean.

Serve warm with vanilla ice cream.

If anyone has a recipe they'd like to see featured on our blog, email Januari at januari@dunayortho.com.

Braces Friendly Recipe: Week 30

We hope everyone has had a great week! School's out, and Summer is finally here! Congratulations Class of 2013!!!!

This week's recipes comes from www.allrecipes.com.

Refreshing Watermelon Salad

Ingredients:

3 cups chopped watermelon

1 cup chopped cucumber

1/2 crumbled feta cheese

2 tablespoons chopped fresh mint

2 tablespoons balsamic vinaigrette dressing

Mix all ingredients together in serving dish.

Strawberry Feta Salad

Ingredients:

1 (5 oz.) bag of mixed baby greens

1 cup sliced fresh strawberries

1/2 cup crumbled feta cheese

1/4 cup balsamic vinaigrette dressing

Mix everything together in serving dish. Add dressing right before serving.

If anyone has a recipe they'd like to see featured, email Januari at januari@dunayortho.com.