1/2 PLUS 3/8 RECIPES

Steps:

• Preheat oven to 350 °F. Lightly coat an 8 1/2 x 4 1/2 -inch loaf pan with cooking spray or oil and set aside.
• In a medium bowl, combine flours, baking powder, baking soda, cinnamon, salt, cloves, ginger, and nutmeg.
• In a separate bowl, combine the eggs, pumpkin, applesauce, brown sugar and sugar. Mix until well combined.
• Add the wet ingredients to the dry ingredients. Stir only until the dry ingredients become moistened. Be careful not to over mix.
• Pour batter into loaf pan and spread into the corners.
• Bake for about 60 minutes or until a wooden pick inserted into the center of the loaf comes out clean.
• Remove from oven and let cool in pan for 10 minutes.
• Remove from pan and let cool completely on a rack. Slice to serve.
• Wrap in plastic or foil to store for several days or freeze for up to a month.

Steps:

• Preheat oven to 300 F. In a large bowl, combine Bisquick mix, sugar, and baking pwdr. Stir in Large eggs and lowfat milk. Blend well. Pour into 2 9-inch plates (or possibly a regular cake pan will do) lined with wax paper and bake for 10-12 min. Remove from oven and dot with chunks of cream cheese or possibly pats of butter. Increase oven heat to 350 F. Return pans to oven and continue baking for another 20-30 min or possibly till golden. Sprinkle with desiccated coconut and sugar before serving. Bibingka is a rice cake from the Philippines. It's a bit like a pancake, but much puffier and more tasty. In the Philippines, it's baked in banana leaves on top of a clay pot. The banana leaves impart a heady and delicious aroma to the bibingka. Traditional bibingka calls for "galapong," a kind of grnd rice paste which is not widely available. This recipe makes use of Bisquick and closely approximates the taste of real bibingka.