What's for Dinner? December 16, 2009

Christmas party next week! I'll be bringing muffins, but if anyone wants to bring something feel free.

Block 1 (changes leads)

V-Step x 3 (hop the 2nd one) (12)
Alt Knee (4)
Curtsy, alt knee, curtsy, alt knee (modification of knees around the world) (16)

Block 2 (doesn't change leads)

Shuffle Turn x 2 (8)
Ricochet x 2 (8)
Option to do one of each
Straddle, basic face back, straddle, basic face front (like a revolving door but with 4 basics) (16)

Orange-Pecan Tea Bread


A small amount of salt in a quick bread or cake batter balances its sweetness.


1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/2 cup granulated sugar
1/2 cup low-fat buttermilk
1/4 cup chopped pecans, toasted
3 tablespoons 1% low-fat milk
3 tablespoons vegetable oil
3 tablespoons orange marmalade
2 teaspoons grated orange rind
2 large eggs
Cooking spray
1/2 cup powdered sugar
2 teaspoons fresh orange juice
1 1/2 teaspoons chopped pecans, toasted


Preheat oven to 350°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and the next 5 ingredients (flour through allspice) in a large bowl, stirring with a whisk; make a well in center of mixture. Combine granulated sugar and the next 7 ingredients (sugar through eggs), stirring with a whisk; add to flour mixture, stirring just until moist.

Spoon batter into an 8 x 4-inch loaf pan coated with cooking spray. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on a wire rack.

Combine powdered sugar and juice, stirring until smooth. Drizzle glaze over bread, and sprinkle with 1 1/2 teaspoons pecans.



Yield: 14 servings (serving size: 1 slice)

CALORIES 171 (29% from fat); FAT 5.6g (sat 0.9g,mono 2g,poly 2.4g); IRON 1mg; CHOLESTEROL 31mg; CALCIUM 44mg; CARBOHYDRATE 27.4g; SODIUM 144mg; PROTEIN 3.2g; FIBER 0.7g