Pumpkin Pie Cupcakes

You are going to LOVE these little treats! I first saw this recipe on the "Krazycouponlady" and thought I would give them a try. I tweaked them ever so slightly... just to make them even more points friendly. I also got 16 cupcakes out of one recipe.

Makes 16 ( 1 cupcake with 1 T. Cool Whip Free = 2 points +)

• 1 ( 15 oz) can pumpkin 
• 1/2 c. sugar
• 1/4 c. brown sugar
• 1/2 c. egg beaters
• 1 tsp. vanilla
• 3/4 c. ( 2%) evaporated milk
• 2/3 c. flour
• 2 tsp. pumpkin pie spice
• 1/4 tsp. salt
• 1/4 tsp. baking powder
• 1/4 tsp. baking soda
• 16 T. Cool Whip Free

Preheat oven to 350 and line with silicone liners or foil liners sprayed with nonstick spray. If you are not using liners, spray your pan with nonstick spray.

Mix the pumpkin with the next 5 ingredients ( through evap. milk).
Combine flour with next 4 ingredients ( through baking soda). Add flour mixture to pumpkin mixture and mix until blended and smooth.

Fill each muffin cup 2/3  full. Bake 20 minutes and let cool 20 minutes. Remove cupcakes from pan and chill in the fridge for 30 minutes. Top with Cool Whip Free.

Banana Bread with Chocolate Glaze

This banana bread tastes just like grandma's old-fashioned recipe, but with the added bonus of chocolate glaze! We all loved it!

Serves 16 ( 5 points +)

• 1 c. sugar
• 1/4 c. butter, softened
• 3 bananas, mashed
• 1/4 c. skim milk
• 1/4 c. reduced-fat sour cream
• 2 egg whites
• 2 c. flour
• 1 tsp. baking soda
• 1/2 tsp. salt
• 2-1/2 T. half and half
• 2 oz. semisweet chocolate, chopped ( I used mini chocolate chips)
• 
  
• Preheat oven to 350 and spray a loaf pan with nonstick spray

Combine sugar and butter in a mixing bowl and beat until blended well. Add bananas, milk, sour cream, and egg whites.

Combine flour, baking soda, and salt in a medium bowl. Add flour mixture to banana mixture; beat until just blended. ( do not overbeat). Spoon batter into loaf pan. Bake for 1 hour or until toothpick inserted near center comes out clean. Cook in pan 10 minutes. Remove from pan and cool on a wire rack.

Place half and half and chocolate in a microwave -safe dish. Microwave on high for 1 minute or until chocolate melts, stirring every 20 seconds. Cool slightly. Spread over bread.

"Cooking Light"

Berries and Cream Tart

This is a fresh and light-tasting summer dessert packed with produce of the season. The crust is easy to make, but will require chilling time before baking. The crust is like a shortbread or cookie crust.

Serves 8 ( 6 points +)

Crust:

• 1/2 c. butter ( 1 stick), softened
• 1 c. flour
• 2 T. powdered sugar

Filling:

• 1 box sugar-free instant vanilla pudding
• 1-1/2 c. skim milk
• 1 c. Cool Whip Free

Topping:

• 2 c. blueberries
• halved strawberries

In a mixing bowl, combine flour, butter and powdered sugar until well mixed and formed into a dough. Form into a disc and cover with plastic wrap. Refrigerate for 1 hour.

Preheat oven to 375. Press dough into the bottom and up sides of a tart or pie pan. Bake for 10 minutes. Cool completely.

Mix pudding with milk until thickened. Fold in Cool Whip. Spread filling in cooled crust.

Line halved strawberries around the outside edge of filling and place blueberries in the center. Use a few remaining berries in the center if desired.

Zucchini- Carrot Muffins

This recipe slightly adapted from King Arthur Flour is delectable! I made this recipe twice in two days because these muffins disappeared that quickly! I opted to use dried cranberries, but you can use any dried fruit you like. 

Makes 8 ( 5 points +)

• 1/2 c. sugar
• 2 T. canola oil
• 1 egg
• 1/2 tsp. salt
• 1 c. grated zucchini
• 1 c. grated carrot
• 1/4 c. dried fruit
• 1/4 c. ground flax seed
• 3/4 c. white whole wheat flour
• 1 tsp. baking powder
• 1 tsp. cinnamon

Preheat oven to 375 degrees.

In a medium bowl, whisk together the sugar, oil, egg and salt. Stir in zucchini, carrot, and dried fruit. 
Add flax seed, flour, baking powder and cinnamon. Stir until just combined. 

Spray a muffin tin with nonstick spray or use paper liners. Spoon batter into muffin tins to fill 8 cups. Bake for 18-20 minutes or until a toothpick inserted near the center comes out clean. Do not overbake! 

Remove from oven and cool in pan for 10 minutes before removing. Serve warm or at room temperature.

No-Bake Peach Pie

Ahh! The lazy, warm days of August~ a perfect time for a no-bake pie,  and what better pie to make this month than peach? This pie is a snap to put together, but does require a few hours of chilling time.

Serves 10 ( 5 points +)

• 3/4 c. graham cracker crumbs ( about 5 sheets)
• 1/4 tsp. salt. divided
• 1 T. butter
• 3-1/2 oz. white chocolate, finely chopped
• 5 oz reduced-fat cream cheese
• 1/3 c. powdered sugar
• 1/2 tsp. vanilla
• 2 c. frozen Cool Whip Free, thawed
• 2 T. peach preserves
• 1 tsp. fresh lemon juice
• 3 medium peaches, pitted and cut into wedges

Combine crumbs, 1/8 tsp. salt in a food processor; process until combined. Place butter and chocolate in a microwave safe bowl. Microwave on HIGH for 30 seconds, stirring until chocolate is smooth. Add to the processor; pulse until combined. Press mixture into bottom and up sides of a 9 inch pie plate coated with cooking spray. Freeze 20 minutes or until set.

Place cream cheese, powdered sugar, and vanilla in a medium bowl; beat with a mixer until smooth. Gently fold in Cool Whip.
Carefully spread filling over bottom of crust.
Place preserves in a large microwave safe bowl; microwave 30 seconds or until bubbly. Stir in remaining 1/8 tsp. salt and lemon juice. Add peaches and toss to combine.
Arrange peach wedges over pie. Chill for 3 hours before serving.

adapted from "Cooking Light"

Double Chocolate Banana Bread

Bananas are either eaten quickly in our house or they are left to sit and become over-ripe. This week, I had some over-ripe bananas and decided to look for a new recipe. I came across this  this double chocolate banana bread , which I have adapted to make a bit more points friendly. I plan to bring it to a book discussion group that I attend. Since some of the ladies are trying to eat very little sugar, I decided to try this recipe using Xylitol, which is a natural sweetener and is very low-calorie. You can use regular sugar and just add 1 point per serving. They key with breads and muffins is not to over mix or over bake. I like to cut breads into 16 pieces by cutting in 8 pieces on the long side of the bread and then cutting those pieces in half. This makes for a thicker, although smaller, slice. Enjoy!

Serves 16 ( 4 points + or if using sugar 5 points +)

• 1 c. Xylitol ( or sugar)
• 2 eggs
• 1/3 c. canola oil
• 2 ripe bananas, mashed
• 1 tsp. vanilla
• 1-1/2 c. flour
• 1/2 c. unsweetened baking cocoa
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1/2 c. mini chocolate chips

Preheat oven to 350 and spray a loaf pan with nonstick spray.

Beat Xylitol ( sugar), eggs, and oil to combine. Beat in bananas and vanilla.
Combine flour, cocoa, baking soda, salt and chocolate chips. Stir until just combined. Spoon into loaf pan. Bake 50-60 minutes or until top is cracked and bread springs back when you lightly touch the top. I like to check my bread at least 5 minutes early to make sure I am not overbaking.

Cherry Crisp

Another great recipe from "Cooking Light" using in- season produce!

Serves 8 ( 9 points +)

Filling:

• 6 c. halved and pitted sweet cherries
• 1/2 c. sugar
• 1/4 c. cornstarch
• 1 T. lemon juice
• 1/2 tsp. almond extract
• 1/8 tsp. salt

Topping:

• 1/2 c. flour
• 1/2 c. old-fashioned rolled oats
• 1/2 c. light brown sugar
• 1/8 tsp. salt
• 6 T. chilled butter, cut into small pieces
• 1/3 c. sliced almonds

Preheat oven to 375 and spray an 11 x 7 inch baking dish with nonstick spray.

For filling, combine cherries, sugar, cornstarch, juice, almond extract in a large bowl; toss gently. Transfer to prepared baking dish.

For topping, combine, flour, oats, brown sugar, and salt. Cut in chilled butter until mixture looks like coarse meal ( I used my fingers for this), Stir in sliced almond. Sprinkle oat mixture over cherry mixture. Bake 45 minutes or until filling is bubbly and topping is crisp. Let stand 5 minutes. Serve warm.

Honey Lemon Chia Seed Muffins

My niece recently returned from Spain and brought me a jar of the most delicious honey. I knew I wanted to try them out for this recipe! This recipe is a variation of the "Tuscan Lemon Muffins" on my blog. They are the ultimate summery muffin! The ricotta makes these muffins light and airy and full of flavor. I hope you like them. The adapted recipe came from a site called " Table forTwo ".

Makes 12 muffins ( 5 points +)

• 1-3/4 c. flour
• 3/4 c. sugar
• 2-1/2 tsp. baking powder
• 1/4 tsp. salt
• 3/4 c. part-skim ricotta
• 1/2 c. water
• 1/4 c. olive oil
• zest of 2 lemons
• 2 T. fresh lemon juice
• 1 egg
• 2 T. chia seeds
• 2 T. honey, melted

Preheat oven to 375. Line muffin tins with cupcake liners or spray with nonstick spray.

In a large bowl, whisk together, flour, sugar, baking powder and salt.

In a medium bowl, mix together, ricotta, water, olive oil, lemon zest, lemon juice, and egg.

Make a well in the center of the dry ingredients, pour the wet ingredients into the dry and mix with a wooden spoon. Add chia seeds and gently fold into batter.

Divide batter evenly into muffin tins. Bake for 16 minutes or until a toothpick inserted near the center comes out clean.

Let cool for 5 minutes then brush with melted honey. Cool completely.

Deep Dish Strawberry Frozen Pie

A great summertime dessert!

Serves 10 ( 7 points +)

• 30 Nabisco Famous Chocolate Wafers
• 5 tsp. butter, melted
• 1 egg white, beaten
• dash of salt
• 1 lb. fresh strawberries, divided
• 1/4 c. strawberry jam, divided
• 1 tsp. fresh lemon juice
• 2/3 c. fat-free sweetened condensed milk
• 4 c. Cool Whip Free

Preheat oven to 350. 

Finely grind wafers in a food processor, Add butter, egg white and salt; process until well combined. 
Gently press mixture into bottom and up sides of a 9.5 inch deep dish pie plate coated with cooking spray. Bake for 10 minutes. Cool 10 minutes on a wire rack. Freeze 30 minutes or until well chilled.

Slice 1 c. strawberries; place in a large bowl. Add 1 T. strawberry jam and lemon juice; stir in sweetened condensed milk. Gently fold in Cool Whip. 
Spoon mixture into crust. Freeze 4 hours or overnight.
Quarter remaining berries. Combine with remaining 3 T. jam. Arrange mixture over pie and serve immediately.


adapted from "Cooking Light"

Individual Blueberry Upside-Down Cakes

This is another great dessert idea for the 4th of July or any summertime event. I originally tried this with cherry upside- down cakes and it was also very good. The blueberry cakes are a bit easier since you do not have to prep the berries.

Blueberry Upside- Down Cakes: makes 4 (6 points+)

• 3 T. packed light brown sugar
• 2 c. blueberries
• 2/3 c. flour
• 1/2 tsp. baking powder
• 1/4 tsp. salt
• 1/8 tsp. baking soda
• 1/3 c. sugar
• 2 T. light stick butter
• 1 egg
• 1/2 tsp. vanilla
• 1/3 c. lowfat buttermilk

Preheat oven to 350. Spray 4 ramekins with cooking spray.

Sprinkle about 2-1/4 tsp. of brown sugar into each ramekin. Top each cup with equal amounts of blueberries.

Combine the remaining ingredients until mixed. Spoon evenly into ramekins. Place ramekins on a baking sheet. Bake for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes. Loosen edge of each cake with a small knife and invert onto serving plates. Serve with lowfat vanilla ice-cream if desired.

Flourless Peanut Butter Chocolate Chip Cookies

Easy -Peasy and pretty delicious!

Makes 24 ( 1 cookie = 2 points +)

• 1 egg white
• 1/4 tsp. salt
• 1/3 c. sugar
• 1/4 c. brown sugar
• 1 c. chunky reduced-fat peanut butter
• 1/4 c. mini chocolate chips

Preheat oven to 275 and line a baking sheet with parchment paper.

In a mixing bowl, beat egg white and salt until frothy. Add sugars and beat. Add peanut butter and beat until combined. Stir in chips.
Roll into 24 balls the size of a walnut. Place on baking sheet. Press with the tines of a fork. Turn fork and press again to make a criss-cross pattern.

Bake 10 minutes or until golden. Cool.

"Cooking Light"

Flaky Cherry Turnovers

I love looking for new cookbooks when I go to the library. Recently I came across a book called "Breakfast Comforts" from Williams Sonoma. This cherry turnover recipe was in the book and I knew I wanted to try it. This is quite a treat and should be saved for special occasions, since it is 9 points +. I think it would be fun to try for the 4th of July! What is more festive or American than a cherry pie-like dessert?

Serves 9 ( 9 points +)

• 1 box ( 1.1 lb) Pillsbury Puff Pastry, thawed
• 2-1/2 c. Bing cherries, halved and pitted
• 1/4 c. sugar
• 1 tsp. lemon juice
• 1 T. cornstarch
• flour for rolling dough
• 1 egg beaten
• 1 T. turbinado sugar

Have a large bowl of ice-water ready.
In a heavy medium saucepan, combine cherries, 1/4 c. sugar and lemon juice. Cover and cook over medium heat, stirring often, until cherries give off juices and are tender. ( about 5-7 minutes)
In a small bowl, sprinkle cornstarch over 1 T. water and stir to dissolve. Stir into th esimmering cherry mixture and cook until thickened, about 30 seconds. Transfer the pot to the bowl of ice water and let cool about 20 minutes, stirring occasionally.

Line a rimmed baking sheet with parchment paper.
Lay out sheets of pastry and roll on a lightly floured surface until you have a square that measures 15" x 15". Cut into 9 equal squares ( 5"x5" )
Place about 2 T. cherry filling in the center of each. square. Fold the square in half diagonally so two points meet and enclose filling. Using a fork, press and seal edges closed. Place on baking sheet. Refrigerate, uncovered, for 30 minutes.

Preheat oven to 375. Brush tops of pastries with some of the beaten egg. Sprinkle with turbinado sugar. Bake until the turnovers are puffed and golden brown with no sign of uncooked dough ( 20-25 minutes) Let col on baking sheet 10-15 minutes. Serve warm or at room temperature.

Lemon-Almond Souffles

Serves 6 ( 6 points +)

• 1/2 c. + 2 T. sugar, divided
• 2 egg yolks
• 3/4 c. low-fat buttermilk
• 1 T. grated lemon rind
• 1/3 c. fresh lemon juice
• 2 T. butter, melted
• 1/4 c. flour
• 6 egg whites
• 1/2 tsp. cream of tartar
• 1/4 c. sliced almonds

Place a baking sheet in the oven. Preheat oven to 425.
Lightly coat 6 ( 8 oz.) ramekins with cooking spray; sprinkle evenly with 2 T. sugar, tilting dishes to coat sided completely.

Combine 1/4 c. sugar and egg yolks in a large bowl; beat with a mixer at high speed until thick and pale ( about 2 minutes). Add 3/4 c. buttermilk and next 4 ingredients ( through flour); beat at medium speed until just blended.

Combine egg whites and cream of tartar in a large bowl; let stand at room temperature 15 minutes. Beat with a mixer at high speed until soft peaks form. Gradually add remaining 1.4 c. sugar, 1 tablespoon at a time until medium peaks form.

Gently stir 1/4 of egg whites into lemon mixture; gently fold in remaining egg whites.
Gently spoon into ramekins. Sharply tap dishes 2-3 times on counter to level. Sprinkle evenly with almonds.

Place dishes on preheated baking sheet and return to oven. Immediately reduced oven temperature to 350. Bake for 20 minutes or until puffy and lightly browned. Serve immediately.

"Cooking Light"

Blueberry Coffeecake with Almond Streusel

This coffee cake is really good served warm. It was still good the next day served at room temperature, too!
Serves 12 ( 7 points +)

• 2 c. flour
• 1-1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 2 c. fresh blueberries
• 1/3 c. packed brown sugar
• 1/4 c. old-fashioned rolled oats
• 2 T. sliced almonds
• 1 T. flour
• 1/4 tsp. cinnamon
• 2 T. butter, melted
• 3/4 c. sugar
• 1/4 c. butter, softened
• 2 T. canola oil
• 1 egg
• 1 c. low-fat buttermilk
• 2 tsp. grated lemon rind
• 1 T. fresh lemon juice

Preheat oven to 375 and spray a 9 inch square pan with nonstick spray.

Combine flour with next 3 ingredients ( through salt), stirring with a whisk. Remove 2 T. fluor mixture; sprinkle over blueberries, tossing to coat.

Combine brown sugar and next 4 ingredients ( through cinnamon) in a medium bowl. Drizzle with 2 T. melted butter; toss to combine.

Place sugar, 1/4 c. butter and oil in a large bowl; beat with an electric mixer until blender. Add egg; beat well. Add flour mixture and buttermilk alternately, beginning and ending with flour. Stir in rind and juice.

Spoon half of the batter into the baking pan. Sprinkle evenly with half of the blueberry mixture. Spoon remaining batter over blueberries. Sprinkle evenly with remaining blueberry mixture. Sprinkle with brown sugar mixture.
Bake 45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

"Cooking Light"

Zucchini Mini Muffins

I love recipes that are versatile. These muffins are perfect for a light breakfast, a snack or as an accompaniment to a light lunch or dinner.

Makes 24 muffins ( 2 points + each)

• 1-1/3 c. flour
• 1/2 c. brown sugar
• 1 tsp. baking powder
• 1 tsp. cinnamon
• 1/2 tsp. salt
• 1/4 tsp. ground allspice
• 2/3 c. shredded zucchini
• 3 T. canola oil
• 2 T. butter, melted
• 2 T. skim milk
• 1 tps. vanilla
• 1 egg

Preheat oven to 400 degrees and spray mini muffin pans with nonstick spray.
Combine flour and next five ingredients ( through allspice) in a large bowl.
Combine zucchini and next 5 ingredients ( through egg) in a small bowl;
Add zucchini mixture to flour mixture, stirring batter until just combined. Divide batter evenly among 24 mini muffin cups. Bake 8-10 minutes or until toothpick inserted near center comes out clean.

adapted from "Cooking Light"

Peach Kuchen

While looking for a dessert recipe to go with a German-themed dinner I was making, I came across this from "Allrecipes.com". I have adapted it slightly.  Kuchen is the German word for kitchen and often refers to this coffeecake-type treat. The recipe was easy to make and everyone loved it. I did serve it with a scoop of vanilla ice-cream. I am listing this recipe as 12 servings with each serving being 4 points. If you would like a larger serving size, 8 servings would be 6 points per piece. Be careful to not over bake this recipe.

Serves 12 ( 4 points +)

• 1/2 c. butter
• 1/4 c. sugar
• 1 egg
• 1 tsp. vanilla
• 1 c. flour
• 1/2 tsp. baking powder
• 1/4 tsp. salt
• 2 medium peaches, sliced
• 3 T. sugar
• 1/2 tsp. cinnamon

Preheat oven to 350 and spray an 8 inch round springform pan with nonstick spray.
Sift together flour, baking powder and salt. set aside.

In a large bowl, beat butter and 1/4 c. sugar until light and fluffy. Beat in the egg and vanilla. Beat in flour mixture. Spread dough by hand on the bottom and 1 inch up sides of pan.

Combine 3 T. sugar and cinnamon in a small bowl. Arrange peach slices in a spole pattern over the dough. Sprinkle with cinnamon sugar mixture.

Bake for 30-40 minutes or until golden brown.

Double Blueberry Scones

Delish!

Serves 8 ( 8 points +)

• 1 c. rolled oats
• 1-1/2 c. flour
• 1/2 c. sugar
• 2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 4 T. butter
• 4 T. light stick butter
•  1/2 c. fresh or frozen blueberries ( thawed )
• 1/3 c. dried blueberries
• 1 T. grated lemon zest
• 1 tsp. vanilla
• 1/2 c. low-fat buttermilk
• 1T. coarse sugar ( turbinado)

Preheat oven to 350 and line a baking sheet with parchment paper. 
Combine first six ingredients in a food processor and blend until combined. Add cubed butter and pulse until mixture resembles coarse meal.

In a small bowl. combine the lemon zest, vanilla and buttermilk. Stir in blueberries. Add  dry ingredients to wet ingredients and  gently stir together. Mixture may be sticky. Form into a disc and pat dough to about 1-1/4 inches thick. Sprinkle with turbinado sugar.  Cut into 8 wedges. Bake 25 minutes or until light golden brown. You may have to cut through scones again to separate. 

adapted from the book " Eating in Color"

Lemon Berry Trifle

A couple of weeks ago, I tried a recipe for lemon pound cake. It was easy to make and tasted awesome. I decided to make it again, this time using it in a trifle. A trifle is a traditional English dessert made with layers of cake, some kind of custard or whipped cream, berries, etc. Since it is spring, I thought lemon would be a nice flavor to try.

Serves 16 ( about 2/3 c. = 5 points +)

• 1 lemon pound cake ( recipe here)
• 2 small boxes lemon, sugar-free, fat-free instant pudding
• 3 c. skim milk
• 1 ( 8 oz) container Cool Whip Free
• 4 c. berries of your choice. I used raspberries and blackberries.

After your lemon pound cake is made and cooled, cut into cubes.

For filling, whisk together pudding and milk until thickened. Let stand 2 minutes to thicken more. Fold in Cool Whip.

Place about 1/2 c. filling in the bottom of your trifle dish. Top with 1/3 of cake, 1/3 and remaining filling and 1/3 of berries. Repeat twice. Cover and refrigerate until serving.

Chocolate Chunk Pumpkin Muffins

With no added fat and warm chocolate oozing from these muffins, what's not to love?

Makes 18 muffins (4 points +)

• 2 medium bananas ( ripe)
• 1 c. canned pumpkin puree
• 2 eggs
• 1/3 c. sugar
• 1/2 c. sugar-free maple syrup
• 1/4 c. flax seed, ground
• 1/4 c. wheat germ
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1/4 tsp. ground cardamom
• 1/4 tsp. ground nutmeg
• 1/4 tsp. ground cloves
• 1 tsp. ground cinnamon
• 3/4 c. semisweet chocolate chunks
• 1/4 c. shelled raw pumpkin seeds ( Pepitas)

Preheat oven to 375 and spray muffin tins with nonstick spray.

In a large bowl, mix together the bananas, pumpkin, eggs, sugar and syrup..
In another bowl, combine flour, flaxseed, wheat germ, baking powder, baking soda, salt and spices.

Gently stir dry ingredients into wet, being careful not to overmix. Stir in chocolate chunks. Fill muffin tins 3/4 full. Sprinkle with pumpkin seeds. 

Bake 18-20 minutes or until done. Transfer to a wire rack to cool.

adapted from the cookbook: " Eating in Color" by Frances Largeman-Roth

Lemon Pound Cake

What a delightful spring-time dessert this was! This is fairly easy to make and is very versatile. Serve it with berries or ice-cream, use left-overs for toast or French toast. This is one recipe you will want to make again and again!

serves 12 ( 5 points +)

• 6 T. butter
• 1-1/2 c. flour
• 1/2 tsp. salt
• 1/4 tsp. baking soda
• 2 eggs
• 1/2 c. fat-free sour cream
• 1 tsp. grated lemon zest
• 1/4 c. fresh lemon juice
• 1 c. sugar

Preheat oven to 325 and spray a 9 x 5 inch loaf pan with nonstick spray.

Combine the flour, salt and baking soda in a medium bowl; set aside.

Whisk the eggs, sour cream, lemon zest, and lemon juice in another bowl and set aside.

Place the butter in a large bowl and beat with an electric mixer until creamy. Add sugar in two additions beating until blended after each. Add the sour cream mixture and mix. Add half of the flour mixture and mix again. Stir in remaining flour mixture by hand.

Transfer dough to loaf pan. Bake 45-60 minutes or until lightly golden and springs back when touched.
Cool completely in pan.

adapted from the cookbook: "Eating in Color" by Frances Largeman-Roth