Date: Sat, 24 Mar 2012 06:13:43 GMT -------------- BEGIN bread-bakers.v112.n012 -------------- 001 - Reggie Dwork Subject: Pumpkin Chocolate Chip Muffins Date: Wed, 21 Mar 2012 08:24:59 -0700 * Exported from MasterCook * Muffins, Pumpkin Chocolate Chip Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 2/3 cups flour 1 cup sugar 1 tablespoon pumpkin pie spice 1 teaspoon baking soda 1/4 teaspoon baking powder 1/4 teaspoon salt 2 large eggs 1 cup pumpkin puree -- plain NOT spiced 1/2 cup butter -- (1 stick), melted or 1/2 cup canola oil 1 cup chocolate chips 1/2 cup toasted, chopped walnuts -- optional 1. Preheat oven to 350F. Grease muffin cups or use paper liners. 2. Thoroughly mix flour, sugar, pie spice, baking soda, baking powder and salt in a large bowl. 3. Break eggs in another bowl. Add pumpkin and melted butter or oil and whisk until well blended. Stir in chocolate chips and nuts, if using. Pour over dry ingredients and fold in with a spatula just until dry ingredients are moistened. 4. Scoop batter evenly into muffin cups. Bake 20 to 25 minutes or until puffed and springy to the touch. Turn out on rack to cool. Source: "Elizabeth Alston "Muffins"(Clarkson Potter, 1984)" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 4044 Calories; 207g Fat (43.9% calories from fat); 63g Protein; 533g Carbohydrate; 30g Dietary Fiber; 672mg Cholesterol; 3037mg Sodium. Exchanges: 11 Grain(Starch); 3 1/2 Lean Meat; 4 Vegetable; 39 Fat; 23 Other Carbohydrates. --------------- MESSAGE bread-bakers.v112.n012.2 --------------- From: fred smith Subject: Re: Placek recipe? Date: Sun, 18 Mar 2012 18:58:56 -0400 I've just dropped an email to my friends who live in Poland to see if they have such a recipe. If they send me one I'll post it here for you. Fred Fred Smith fredex@fcshome.stoneham.ma.us --------------- MESSAGE bread-bakers.v112.n012.3 --------------- From: David Winsby Subject: St Louis Vienna Bread Date: Sun, 18 Mar 2012 21:37:06 -0500 I grew up in St Louis late 1940's and 50's when every neighborhood in German south St Louis had a bakery, and every bakery made Vienna Bread, always shaped in the weirdest bread shape I have ever seen, always topped copiously with poppy seeds. The shape basically contained 3 parts. Looking at a slice, on the left was a roughly circular portion around 3" diameter. Sprouting from this circle at about 1 or 2 o'clock was another circle of dough, a curlicue, never bigger than 1/2". Under this curlicue there was an eliptical. almost teardrop shaped portion at least 3" wide and about 2" high. This loaf was available all over the St Louis area, with the possible exception of the Italian bakeries on "the Hill," always shaped the same, well into the 1980's. I have never seen a loaf shaped like this anywhere else. My earliest memory of bread is of this Vienna bread and of rectangular hard crusty rolls. Even though the shape didn't fit any cold cuts naturally, I loved it for sandwiches, for toast, and just with butter. I have quite a few bread cookbooks, from Elizabeth David to Beard to Clayton to Reinhart to Beranbaum but none shows this loaf or anything like it. Somewhere I read that Vienna bread usually denoted milk used in the recipe. The crust was thin but crisp, the crumb fairly fine and very tender. Has anyone ever encountered a similar loaf? Anyone know any history of it? A recipe would be wonderful. Instructions for getting the shape would be incredible, although the shape is more a curiosity than a necessity. The crust did not look like it had been cut/slashed just prior to baking. It was too smooth and kept the color of the rest of the loaf. I'm guessing it was pinched, and probably by a tool made just for that purpose. Could it have been molded? I hope someone knows what I'm talking about and knows more about it than I. Thanks. David --------------- MESSAGE bread-bakers.v112.n012.4 --------------- From: Reggie Dwork Subject: Carrot 'N' Spice Bran Muffins Date: Tue, 20 Mar 2012 10:32:24 -0700 * Exported from MasterCook * Muffins, Carrot 'N' Spice Bran Recipe By : Serving Size : 18 Preparation Time :0:15 Categories : Bread-Bakers Mailing List Bread/Muffins/Rolls Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups whole bran cereal -- 1/2" cubes 1 1/4 cups milk 1/3 cup cooking oil 2 beaten eggs 1 1/2 cups carrot -- finely shredded 1/2 cup coconut -- shredded 1/2 cup raisins 1 1/4 cups all-purpose flour 1/2 cup packed brown sugar 1/4 cup granulated sugar 2 teaspoons baking powder 1 teaspoon baking soda 1 1/2 teaspoons ground cinnamon 1/2 teaspoon salt 1. In a large mixing bowl combine cereal, milk, oil, and eggs. Let stand 10 minutes. Stir in carrot, coconut, and raisins. In another bowl combine flour, brown sugar, granulated sugar, baking powder, baking soda, cinnamon, and salt. Add cereal mixture to flour mixture. Stir just until combined. Grease muffin cups or line with paper bake cups; fill each 2/3 full. Bake in a 375F oven for 15 to 20 minutes or until toothpick inserted near center comes out clean. Serve warm. Make Ahead Tip: Cool muffins completely. Wrap in foil and place in freezer plastic bag or store in airtight freezer container. Freeze up to 1 month. To reheat, wrap muffins in foil; bake in 300F oven for 15 minutes or until warm. Makes 18 muffins Calories 166, Total Fat 6 g, Cholesterol 25 mg, Sodium 270 mg, Carbohydrate 28 g, Protein 4 g. Description: "Start your morning off sweet with these fruit-and-vegetable-packed bran muffins." Source: "Better Homes and Gardens" Start to Finish Time: "0:30" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 137 Calories; 5g Fat (34.0% calories from fat); 2g Protein; 21g Carbohydrate; 1g Dietary Fiber; 26mg Cholesterol; 206mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates. --------------- END bread-bakers.v112.n012 --------------- Copyright (c) 1996-2012 Regina Dwork and Jeffrey Dwork All Rights Reserved