Date: Sat, 17 Jul 2010 07:29:26 GMT -------------- BEGIN bread-bakers.v110.n023 -------------- 001 - Judith Mayberry Subject: Pizza on the Grill...like Lois Omdahl Date: Sun, 11 Jul 2010 15:25:56 -0700 I use a 14" cast iron griddle with the Flay recipe for dough rounds. Lois uses a 12" skillet, so we are doing the same thing. I agree, the recipe makes four lady-size pizzas just perfectly. My big problem is getting the very thin dough round off the board and laying it in the pan to brown--it looks like a surreal shape because gravity makes the dough deform when you pick it up. Next time I'll try to lay the shaped dough on a floured peel and slide it onto the hot griddle. I like it thin and even showing a "window pane" thinness. The heat of the cast iron cooks it immediately and the fillings never leak through. Any suggestions on how to get very thin dough into the hot pan are welcome! I can recommend distributing razor-thin slices of garlic over the toppings, and a shake of crushed red pepper flakes (if you haven't brushed the dough with chili oil). --------------- MESSAGE bread-bakers.v110.n023.2 --------------- From: Reggie Dwork Subject: Lemony Sour Cream Muffins Date: Wed, 14 Jul 2010 08:35:02 -0700 * Exported from MasterCook * Lemony Sour Cream Muffins Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour 2/3 cup sugar 2 teaspoons baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 1 lemon -- zested ad juiced 3/4 cup sour cream 2 large eggs 1 teaspoon vanilla extract 1/8 teaspoon lemon extract 1 stick unsalted butter -- melted Whisk the dry ingredients, including the lemon zest, together in a lg bowl. In another bowl, whisk the remaining ingredients, including the lemon juice. Pour the wet ingredients over the dry. Gently but quickly stir everything together. Don't worry if you have a few lumps, they're better than an overmixed batter. Spoon batter into paper-lined muffin tins. Bake 18 - 20 min, until muffins are golden. Cool 5 min before unmolding. Description: "Quick light, and tangy, these muffins are perfect for summer morningds;" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 232 Calories; 12g Fat (45.0% calories from fat); 4g Protein; 28g Carbohydrate; 1g Dietary Fiber; 62mg Cholesterol; 173mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 2 Fat; 1 Other Carbohydrates. --------------- MESSAGE bread-bakers.v110.n023.3 --------------- From: Reggie Dwork Subject: Mini Loaves Date: Wed, 14 Jul 2010 09:05:28 -0700 * Exported from MasterCook * Mixed Berry-Corn Mini Loaves Recipe By : Serving Size : 25 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Eat-Lf Mailing List Fruit Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- non-stick cooking spray 1 cup yellow cornmeal 1 cup all-purpose flour 2/3 cup sugar 2 teaspoons baking powder 1/4 teaspoon salt 2/3 cup milk 1/3 cup corn oil -- canola, or vegetable oil 2 large eggs -- lightly beaten 2 teaspoons finely shredded orange peel 3/4 cup raspberries 3/4 cup blueberries Preheat oven to 400F. Coat five 5 3/4 x 3 x 2" disposable foil cups (layer two liners) with cooking spray. In a lg bowl combine cornmeal, flour, sugar, baking powder, and salt. Add milk, oil, eggs. and orange peel. Stir to combine. Gently stir in raspberries and blueberries. Evenly divide butter among loaf pans or muffin cups. Bake until tops are lightly golden and a toothpick inserted in center comes out clean. Allow 18 to 20 min for loaves; 12 to 20 min for muffins. Cool in pans for 5 min. Remove from pans; cool on wire rack before serving. Makes: 5 loaves (5 servings each) or 12 to 14 muffins Description: "Prepare these for dinner, then toast leftovers" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 99 Calories; 4g Fat (33.2% calories from fat); 2g Protein; 15g Carbohydrate; 1g Dietary Fiber; 18mg Cholesterol; 70mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v110.n023.4 --------------- From: Reggie Dwork Subject: Hot Buttered Rum Loaf Date: Thu, 15 Jul 2010 22:09:47 -0700 * Exported from MasterCook * Hot Buttered Rum Loaf Recipe By : Serving Size : 12 Preparation Time :0:10 Categories : Bread Machine Bread-Bakers Mailing List Breads Eat-Lf Mailing List Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 egg 1 tablespoon rum extract 3 tablespoons butter -- softened 3 cups Gold Medal(R) Better for Bread(TM) flour 3 tablespoons packed brown sugar 1 1/4 teaspoons salt 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon cardamom 1 teaspoon bread machine -- or quick active dry yeast Nutty Topping: 1 egg yolk -- beaten 1 1/2 teaspoons finely chopped pecans 1 1/2 teaspoons packed brown sugar Into 1-cup measuring cup, break 1 egg. Add enough water to measure 1 cup. Measure carefully, placing egg mixture and remaining bread ingredients in bread machine pan in the order recommended by the manufacturer. Select Sweet or Basic/White cycle. Use Medium or Light crust color. Do not use delay cycle. In small bowl, mix all topping ingredients. About 40 to 50 minutes before bread is finished, lift cover of bread machine and carefully brush topping on top of loaf. Close lid to continue with cycle. Remove baked bread from pan; cool on cooling rack. Description: "It's a recipe like this that makes you doubly glad you have a bread machine. Warm spices, rum flavors and sweet brown sugar. Mmm!" Source: "bettycrocker.com" Start to Finish Time: "3:40" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 169 Calories; 4g Fat (22.9% calories from fat); 4g Protein; 28g Carbohydrate; 1g Dietary Fiber; 43mg Cholesterol; 260mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 1/2 Other Carbohydrates. NOTES : Nutrition Information: 1 Slice: Calories 170 (Calories from Fat 35 ); Total Fat 4 g (Saturated Fat 2 g); Cholesterol 25 mg; Sodium 270 mg; Total Carbohydrate 31 g (Dietary Fiber 1 g); Protein 4 g Percent Daily Value*: Vitamin A 2 %; Vitamin C 0%; Calcium 0%; Iron 10 % Exchanges: 1 Starch; 1 Fruit; 1/2 Fat --------------- END bread-bakers.v110.n023 --------------- Copyright (c) 1996-2010 Regina Dwork and Jeffrey Dwork All Rights Reserved