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Bread Recipes

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Quick tea loaf
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Egg Substitutes

Cooking tips

Quick tea loaf


  • ¾ c. Splenda
  • 1 egg substitute
  • 3 c. biscuit mix
  • 1 ¼ c. orange juice
  • ¾ c. chopped walnuts
  • ¼ c. raisins
  • 1 tsp. grated orange rind
  • 1 tbsp. confectioners sugar (optional)
  • 1 tsp. cinnamon


  1. Preheat oven to 350 degrees F.
  2. Combine Splenda, egg substitute, juice, biscuit mix and cinnamon; beat well
  3. Stir in nuts, rind and raisins. Pour into greased loaf pan.
  4. Bake about 50 minutes or until toothpick comes out clean.
  5. Cool completely before serving.
  6. Sprinkle with confectioners sugar if desired.




Mexican Cornbread


  • 1 box Jiffy cornbread mix (do not follow instructions on box)
  • 1 egg
  • 1 can corn
  • Jalapeno peppers with juice (optional)
  • 1 c. reduced-fat cheddar cheese, shredded


  1. Preheat oven to 350 degrees F.
  2. Mix all ingredients together.
  3. Place the mix into a 9 x 9 in. cake pan and bake for 35 to 40 minutes.

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