ONLINE EXTRA Flaxseed recipes: Banana Flaxseed Bread . . . Chocolate Chip Cookies . . . Flax Prairie Bread, etc

Banana Flaxseed Bread

1 cup all-purpose flour

½ cup milled flaxseed

½ cup whole-wheat flour

½ cup sugar

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon cinnamon

¼ teaspoon salt

¼ cup fat-free skim milk

¼ cup canola oil

2 egg whites

1 whole egg

1 teaspoon vanilla

1¼ cups mashed very ripe bananas (about 3 bananas)

1/3 cup chopped walnuts, toasted

4 teaspoons flaxseed, divided

Preheat oven to 350 degrees. Combine all-purpose flour, milled flaxseed, whole-wheat flour, sugar, baking powder, baking soda, cinnamon and salt in a large mixing bowl. In a small mixing bowl, whisk together milk, oil, egg whites, egg and vanilla. Pour milk mixture into dry ingredients and stir until blended. Stir in bananas, walnuts and 3 teaspoons flaxseed, blending until moistened.

Spoon into greased and floured 9-by-5-inch loaf pan. Sprinkle top of bread with remaining 1 teaspoon flaxseed. Bake 55 to 60 minutes or until browned and toothpick inserted in center comes out clean. Allow to stand in pan 10 minutes, then remove from pan and place on wire rack to cool.

Yield: Makes 1 loaf (serves 9).

Approximate nutritional analysis per serving: 292 calories (39 percent from fat), 13 grams total fat (1 gram saturated), 24 milligrams cholesterol, 39 grams carbohydrates, 7 grams protein, 211 milligrams sodium, 5 grams dietary fiber.

Chocolate Chip Cookies

1 cup brown sugar

½ cup granulated sugar

1 teaspoon vanilla

2 eggs beaten

2 cups all-purpose flour

1 teaspoon baking soda

½ teaspoon salt

1 cup chocolate chips

¼ cup ground flaxseed

Preheat oven to 350 degrees

In a large bowl, cream shortening and sugars.

Add vanilla and beaten eggs.

In a separate bowl, combine flour, baking soda, chocolate chips and ground flax. Add to creamed mixture.

Drop by teaspoonful onto a cookie sheet, leaving 2 inches between cookies.

Bake 10 to 12 minutes, until golden.

Remove from sheet and cool.

Yield: 48 cookies.

Flax Prairie Bread

1¼ cup water

2 tablespoons honey

2 tablespoons canola oil

2 cups bread flour

1 cup whole wheat flour

1½ teaspoons salt

1/3 cup flaxseed

2 tablespoons sunflower seeds (optional)

1 tablespoon poppy seeds (optional)

2 teaspoons fast-rising yeast

Measure ingredients and place in bread machine pan in order recommended by manufacturer.

Select Whole Wheat Rapid cycle.

When done, remove baked bread from pan and let cool on a wire rack.

Chicken Pot Pie

1 whole chicken, cut in 8 pieces

4 cups reduced sodium chicken broth

1 large onion, sliced

2 stalks celery, cut into 1-inch pieces

1 bay leaf

¼ teaspoon black pepper

¼ cup all-purpose flour

½ cup cold water

1 16-ounce package frozen mixed vegetables

¼ cup ground flaxseed

1 pie crust

Preheat oven to 350 degrees.

In large sauce pan, place chicken, broth, onion, celery, bay leaf, and pepper.

Simmer until chicken is tender, about 1 to 1½ hour.

Remove chicken from stock. Pull chicken off of bone, discarding bone and skin.

Strain the liquid and skim fat off top of liquid.

In a bowl, make a slurry with water and flour, using a fork.

Stir into broth. Heat mixture until it boils and thickens, stirring constantly.

Add mixed vegetables, chicken, and flax back into mixture.

Place mixture into 4 individual baking dishes (coated with nonstick spray).

Cut pie crust into 4 pieces and roll into desired shape, top baking dish.

Bake at 350 degrees till golden brown, approximately 30 to 40 minutes.

Pumpkin Spice Muffins with Flax

1 box spice cake mix

1 can pumpkin pie mix

¼ cup ground flax

½ cup raisins

Combine cake mix, pumpkin, flax and raisins in a bowl and mix well.

Spoon batter into greased muffin cups (use regular or mini muffin tins)

Bake at 350 degrees for 20 to 25 minutes.

Yield: 24 muffins or about 48 minimuffins.

Apple Crisp

6 cups fresh sliced Braeburn Apples, or your favorite apple

1 tablespoon fresh lemon juice

2 tablespoons plus 2 teaspoons white sugar

1 tablespoon cornstarch

1½ teaspoons ground cinnamon

1/3 cup ground flaxseed

¼ cup brown sugar, packed

1/3 cup quick cooking oats

Preheat oven to 350 degrees.

Combine apples and lemon juice in a baking dish, coated with nonstick spray, and toss gently to coat.

Combine sugar, cornstarch and 1 teaspoon cinnamon. Stir with a whisk to blend.

Add cornstarch mixture to apple mixture and toss well to coat.

Combine flax, remaining cinnamon, brown sugar, and oats in a separate bowl. Sprinkle evenly over apple mixture.

Bake for approximately 40 minutes or until apples are tender and topping golden brown.

Yield: Serves 8

Chicken Noodle Soup

6 cups reduced sodium chicken broth

1 cup cubed cooked chicken meat

1 rib celery, trimmed and diced

¼ cup diced onion

1 cup Barilla Plus Penne noodles or your favorite pasta

Pepper to taste

Fresh chopped parsley for garnish

¼ cup toasted flaxseed

In a stockpot, combine broth, chicken, celery, and onion. Bring to a full rolling boil.

Add noodles. Cook uncovered until tender, about 10 minutes after water returns to a boil.

In the final few minutes of cooking, add black pepper as desired.

Ladle out into individual bowls, garnished with a sprinkling of chopped parsley and toasted flaxseed.

Toast whole flaxseed in a small flat pan, with a long handle. Cover securely. Hold pan over high heat, shaking vigorously to keep the seeds from burning. You will hear the flaxseed start to pop. As soon as the popping stops, remove the pan from the heat and remove the cover. It only takes a few minutes.

Yield: 8 cups

Raisin Bran Flaxseed Muffins

1 cup quick oatmeal

1 cup flour

1 cup all-bran cereal

1/3 cup sugar

1 egg

1 teaspoon. salt

1/3 cup flax seeds

1 teaspoon baking soda dissolved in 1 c. milk

1 cup raisins

1 cup water

Boil raisins in water for approximately 5 minutes; mix all other ingredients together. Add raisins and water to mixture, stir well and pour into greased muffin tin bake for 30 minutes at 350 degrees.

Yield: 12 muffins.

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