French Bread

1 3/8 C Warm Water
2 Tbsp Olive Oil
2 tsp Salt
4 C Bread Flour
1 Tbsp Sugar
2 tsp Active Dry Yeast
Cornmeal

Preheat oven to 375 degrees.

In a large bowl, add water, yeast and sugar and allow to soften (dissolves and starts to bubble, about 5 minutes). Then add Olive Oil, Salt and Flour. Mix until all ingredients are well combined and dough pulls away from sides of bowl. Dough should be smooth and elastic but not too sticky.

If using a KitchenAid mixer with a kneading hook, allow dough to knead for 5 minutes and then let dough rest for 10 minutes. Re-knead dough for another 5 minutes after it has rested.

Remove the dough from the bowl and shape it into a loaf by rolling the dough and pinching a seam underneath. Tuck the ends of the dough under and pinch to seal.

On a large cookie sheet, grease the pan with butter where the dough will sit and then dust with cornmeal (optional). Place shaped dough on the greased cookie sheet. Make 5 cuts in the top of the bread with a serrated knife (not too deep).  Cover and allow to rise for 1 hour. If the dough does not appear to rise, don't worry too much, it should rise when baked.

Bake for 30 minutes. Remove from oven and place loaf on a cooling rack for about an hour. Once loaf is completely cooled, it may be sliced or stored in an air-tight container.

Makes about 12 servings.

Cranberry Pumpkin Bars

3 POINTS per serving
Makes 18 servings

1 cup(s) packed light brown sugar
4 tbsp reduced-calorie margarine, soft, at room teperature
1 cup(s) canned pumpkin, puree
1 large egg(s)
1 large egg white(s)
1/3 cup(s) buttermilk
1 1/4 cup(s) all-purpose flour
1 1/2 cup(s) uncooked old fashioned oats
1 tbsp pumpkin pie spice (cinnamon, ginger, clove and nutmeg)
1/2 tsp baking soda
1/2 tsp table salt
2/3 cup(s) dried cranberries

Heat oven to 350ºF (175ºC). Lightly coat a 9x13-inch (23x33 cm) baking pan with cooking spray, then dust lightly with flour.

In a large bowl, cream sugar and margarine with an electric mixer; beat in egg, egg white, pumpkin purée and buttermilk.

In medium bowl, combine flour, oats, pumpkin pie spice, baking soda and salt. Stir into pumpkin mixture just until moistened, then add cranberries and mix gently.

Spread batter in pan and bake 20 to 25 minutes or until center springs back when gently pressed. Cool and cut into 18 bars.

Lemon Raspberry Pound Cake

6 POINTS® per serving
Makes 10 servings
Preparation Time: 25 min
Cooking Time: 40 min

2 sprays cooking spray, or enough to coat pan
2 1/4 cup cake flour, sifted
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp table salt
5 Tbsp unsalted butter, softened
1 cup sugar
1 large egg(s)
2 large egg white(s)
1 tsp vanilla extract
1 tsp lemon zest, finely grated (zested)
1 cup fat-free vanilla yogurt
1 cups raspberries, frozen (keep frozen until ready to use)

Preheat oven to 350ºF. Coat a 6-cup tube pan or Bundt pan with cooking spray.

Sift together flour, baking powder, baking soda and salt; set aside.

In a large mixing bowl, beat butter until creamy; gradually beat in sugar, about 2 to 3 minutes, until mixture is light in color. Gradually beat in egg, egg whites, extract and lemon peel. Beat in flour mixture and yogurt, alternating each, beginning and ending with flour mixture; fold in raspberries.

Pour batter into prepared pan and bake until a wooden toothpick inserted near the center comes out clean, about 30 to 40 minutes. Cool in pan, on a rack, for 10 minutes. Slide a thin knife around the edges of cake to loosen, invert pan onto rack and cool completely; slice into 10 pieces and serve.