Baking with Betty

By Betty Heald | Jun 24, 2017

This week's column is dedicated to Chris — a welcome friend.

Such a nice time of year with fresh produce growing like crazy. The following is one of my favorite's especially since it is non-fattening and filling!

Anytime Veggie Soup

Olive or cooking spray

1/2 cup onions, chopped

1 small garlic clove, chopped

1 cup celery, chopped

1 cup spinach or cabbage, sliced thin

1/2 cup of green beans, wax beans, broccoli, cauliflower, mushrooms, or summer squash

1 32-ounce box fat-free reduced-sodium chicken, beef, or vegetable broth

1 15-ounce can crushed or diced tomatoes

Dash of fresh pepper

1 cup thinly sliced carrots

Fresh or dried parsley, basil, oregano, or other herbs, to taste

Spray a pan with cooking spray and heat on medium heat. Add raw veggies and saute' for a few minutes until they start to soften. Add broth, tomatoes, herbs and pepper. Bring to a boil. Reduce heat to low, cover and simmer for 20-30 minutes or until vegetables are cooked to doneness you like. Potatoes, peas, and corn are not used if you are interested in losing weight.

Strawberry Rhubarb Whirl

1 cup sliced strawberries

1 cup diced rhubarb

1 cup sugar

1 cup water


2-1/2 cups biscuit mix

2 tablespoons butter

Hot maple syrup

whipped strawberry topping

Combine strawberries, rhubarb, sugar and water and cook for 10 minutes, stirring until sugar is dissolved. Add enough milk to biscuit mix to make rolled biscuits (follow directions on packages.) Roll dough into a rectangular shape about 9 by 6 inches. Spread rhubarb and strawberries on dough. Roll up like a jelly roll, 9-inches long. Slice into six slices (1-1/2 inch thick). Lay slices flat in a baking pan, dot with butter. Pour hot syrup over the top. Bake at 450 degrees for 20 minutes. Serve warm with whipped strawberry topping.

Whipped Strawberry Topping

1 egg white

3 tablespoon sugar

1 cup crushed strawberries

1 teaspoon lemon juice

Beat egg white until foamy. Gradually beat in sugar, strawberries and lemon juice. Continue beating until stiff and fluffy.

Blueberry Nut Loaves

2 cups flour

2 teaspoons baking powder

1/2 teaspoon cinnamon

1/2 cup butter, room temperature

3/4 cup sugar

2 eggs

1/2 cup milk

2 tablespoons lemon juice

2 cups blueberries

1/2 cup chopped walnuts or pecans

In a large bowl, mix the flour, baking powder, salt and cinnamon. In a smaller bowl, cream butter and sugar. Beat in eggs and milk. Combine both mixtures until just moist. Pour lemon juice over blueberries and add berries and nuts to flour mixture. Pour into a greased 9x5 loaf pan. Bake 1 hour at 350 degrees.

Our thought for the week: "For your own success to be real, it must contribute to the success of others." — Eleanor Roosevelt

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