I made these Sunday afternoon to go with our rib dinner. They have an interesting texture between a biscuit and a dinner roll. They take about an hour after you cut them for the final raise so take that into account when you get ready to bake them. You can make them up to a couple days ahead.

Overnight Biscuits

1 package yeast
3 Tbsp sugar
1 cup(s) low fat buttermilk
2 1/2 cup(s) all-purpose flour
1/2 tsp table salt
1/2 tsp baking soda
1/2 tsp baking powder
1/3 cup(s) shortening

2 Tbsp flour for rolling out dough

Mix yeast with 1 tablespoon sugar and 1/4 cup of the buttermilk. Set aside.

In a large bowl mix together flour, 2 tablespoons sugar, salt, baking powder, baking soda. Cut in shortening.

Stir in yeast mixture and 3/4 cup buttermilk until it forms a ball.

Place in a greased covered bowl. Refrigerate overnight.

Use a couple tablespoons of flour to roll out dough. Cut into 2 inch biscuits with cutter. Place on a greased baking sheet. Let raise until doubled.

Bake at 375 for 10 - 12 minutes.

16 Biscuits at 3 Points each

I made this bread this afternoon and ran out of the All-Bran I usually use. DH was at the grocery store so I asked him to bring some home. He brought home Bran Flakes instead so I decided to give it a try. It changed the point value a little but not enough that it mattered. It sure didn’t affect the taste, the bread is delicious and only 3 points per slice. Perfect for breakfast or an anytime snack.

Banana Bran Bread

2 small banana(s)
1/2 cup(s) unsweetened applesauce
1/2 cup(s) sugar
1/4 cup(s) regular egg substitute
1 1/2 cup(s) all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp table salt
1/4 cup(s) raisins
3 Tbsp shortening
1/4 cup(s) water, hot
1 tsp ground cinnamon
1 cup(s) Post Bran Flakes, smashed up

Place raisins in boiling water and set aside to cool.

Add sugar to shortening and mix until blended well. Add cereal.

Mash bananas and add to shortening with applesauce. Mix well. Stir in egg substitute.

Add flour, salt, baking soda, baking powder and cinnamon to mixture. Blend well.

Add raisins with water and stir in.

Spray a bread pan with Pam. Add mixture to pan.

Bake at 350 degrees about 45 minutes or until a tester comes out clean.

Note: You could also make muffins with this mixture.

POINTS® Value: 3
Servings: 12 slices

I easily caculated the points using the Weight Watcher site. It has an awesome tool in the tracker there when you are a member. You can add any recipe you have and get the point values for it. You can also add daily what you have eaten so you know where you are with your points for the day. It helps me to stay accountable. I also have a friend doing the program with me and that helps even more. We have started working out with a trainer once a week at the pool. She makes exercising fun so I find it is a great way to get out from in front of this computer that I spend way too much time on!

This is a recipe we have been making forever. I bought a big container of sour cream and need to use it up so I reached for my tried and true favorite recipe. This recipe comes from my mom. I’ll post the picture later when it comes out of the oven. This keeps really well and is very moist.

Sour Cream Coffee Cake

1/2 C. Shortening
1/2 C. Butter
1 C. Sugar
3 Eggs
1 C. Sour Cream
1 t. Vanilla
1/2 t. Baking Soda
1 1/2 t. Baking Powder
1/2 t. Salt
2 1/2 C. Flour

Topping:
1/2 C. Walnuts
3/4 C. Brown Sugar
1 t. Cinnamon

Cream together the shortening, butter and sugar in a mixing bowl. Blend in eggs, vanilla and add sour cream.

Add baking soda, baking powder, salt and flour. Mix well.

Mix topping ingredients together in a small bowl.

Pour 1/2 of batter in a greased 9 or 10 inch round deep baking pan. Top with half of the topping and add remaining batter. Sprinkle remaining topping on top of batter.

Bake at 350°F. for about 1 hour, depending on pan used. You can also do this in a 9 x 13 pan. Check at 35 - 40 minutes.