Date: Sun, 13 May 2012 07:27:45 GMT -------------- BEGIN bread-bakers.v112.n018 -------------- 001 - Reggie Dwork - Importing "Exported MasterCook recipes" 005 - Jeff Dwork Subject: Spicy Italian Cheese Braid Date: Fri, 11 May 2012 12:31:56 -0700 * Exported from MasterCook * Bread, Spicy Italian Cheese Braid Recipe By :lizzardbreath Serving Size : 12 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Italian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups All-purpose Flour -- to 3 1/2 1/2 teaspoon salt 1/4 cup sugar 1/3 cup Grated Parmesan Cheese 1/2 cup Shredded Mozzarella Cheese 2 teaspoons Instant Yeast 1 egg 1/2 cup butter -- melted 1/2 teaspoon chrushed garlic 2 teaspoons Red Pepper Flakes 1 cup Warm Water -- 100F - 110F 1 tablespoon Melted Butter 1 egg -- plus 1 tablespoon water -- beaten 2 tablespoons Grated Parmesan Cheese Traditional mixing method: In the bowl of a stand mixer combine 3 cups flour, salt, sugar, 1/3 cup parmesan, mozzarella, and yeast. In a small bowl, whisk egg, butter, garlic, and red pepper flakes. Combine butter mixture, water, and flour mixture. Mix until a stiff dough forms; turn out onto a lightly floured surface. Knead until smooth and elastic, about 10 minutes, adding more flour as necessary. Place in a lightly oiled bowl, cover and let rise until doubled, about 60 to 80 minutes. * Preheat oven to 350F. Punch dough down and turn out onto lightly floured surface. Divide dough into three pieces and roll each piece into a 14" to 16" long rope; transfer to a baking sheet lined with lightly oiled parchment paper. Braid dough, tucking both ends under, cover and let rise until doubled about 60 minutes. Brush with beaten egg mixed with water, and sprinkle with 2 Tablespoons parmesan cheese. Bake 30 to 35 minutes or until well browned. Remove from oven and place on rack to cool before serving. HELPFUL TIPS: * Alternate mixing method: Place water, egg, 1/2 cup butter, garlic, and red pepper in bread machine pan. Add 3 cups flour, salt, sugar, 1/3 cup parmesan, 1/2 cup mozzarella, and yeast. Select dough setting check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). Serves 12 Description: "A fragrant and beautiful loaf of Italian bread, braided to hold in cheeses, garlic, and a spicy zing of red pepper flakes." Source: "Bread, betterrecipes.com" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 250 Calories; 12g Fat (42.9% calories from fat); 7g Protein; 29g Carbohydrate; 1g Dietary Fiber; 65mg Cholesterol; 266mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 2 Fat; 1/2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v112.n018.2 --------------- From: Reggie Dwork Subject: Black Pepper Drop Biscuits Date: Fri, 11 May 2012 13:32:20 -0700 * Exported from MasterCook * (Bread), Black Pepper Drop Biscuits Recipe By :lizzardbreath Serving Size : 4 Preparation Time :0:00 Categories : Biscuits/Crackers/Crisps Bread-Bakers Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup flour 1 teaspoon Baking Powder 1/4 teaspoon Baking Soda 1/4 teaspoon salt 2 teaspoons coarsely Ground Black Pepper 2 tablespoons Solid Vegetable Shortening -- plus 1 teaspoon Solid Vegetable Shortening 1/4 cup milk -- plus 1 tablespoon 1 tablespoon milk Preheat the oven to 400F. Lightly grease a pie pan. Combine all of the dry ingredients in a mixing bowl; add shortening and milk and mix well. The dough will be slightly sticky. Divide the dough into 4-equal portions and drop into the pie pan. Bake biscuits for 25 to 30 minutes, or until lightly browned. Serve immediately. Serves 4 Description: "Coarse ground black pepper puts an exciting twist this standard drop biscuits recipe." Source: "Bread, betterrecipes.com" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 196 Calories; 8g Fat (39.0% calories from fat); 4g Protein; 26g Carbohydrate; 1g Dietary Fiber; 3mg Cholesterol; 344mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v112.n018.3 --------------- From: Reggie Dwork Subject: Nut Bread Date: Fri, 11 May 2012 13:44:36 -0700 * Exported from MasterCook * Bread, Nut Recipe By : Serving Size : 14 Preparation Time :0:25 Categories : Breads/Muffins/Rolls Nuts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour 1 cup sugar 1 tablespoon baking powder 1/2 teaspoon salt 1 egg -- beaten 1 cup milk 1/4 cup cooking oil 3/4 cup chopped almonds -- pecans, or walnuts, toasted 1. Preheat oven to 350F. Grease the bottom and 1/2" up sides of an 8x4x2" loaf pan; set aside. In a large bowl stir together flour, sugar, baking powder, and salt. Make a well in center of flour mixture; set aside. 2. In a medium bowl combine the egg, milk, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in nuts. Spoon batter into prepared pan. 3. Bake for 50 to 55 minutes or until a wooden toothpick inserted near center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on wire rack. Wrap and store overnight before slicing. 4. Makes 1 loaf (14 slices) 5. Cranberry Nut Bread: Grease the bottom and 1/2" up sides of a 9x5x3" loaf pan; set aside. Prepare as above, except add 2 teaspoons finely shredded orange peel to flour mixture. Substitute orange juice for the milk and fold 1 cup coarsely chopped cranberries into batter along with nuts. 6. Blueberry Nut Bread: Prepare as above, except add 1-1/2 teaspoons finely shredded lemon peel to flour mixture. In a small bowl combine 1/2 cup dried blueberries with 1/4 cup boiling water. Cover and let stand 10 minutes; drain, if necessary. Fold blueberries into batter along with nuts. Per slice: Calories 207, Total Fat 8 g, Saturated Fat 1 g, Monounsaturated Fat 2 g, Polyunsaturated Fat 1 g, Cholesterol 16 mg, Sodium 183 mg, Carbohydrate 30 g, Total Sugar 15 g, Fiber 1 g, Protein 4 g. Makes 1 loaf (14 slices) Source: "recipe.com" Start to Finish Time: "1:15" --------------- MESSAGE bread-bakers.v112.n018.4 --------------- From: DataSmith Subject: Importing "Exported MasterCook recipes" Date: Sat, 12 May 2012 19:27:14 -0400 Jon: Here is a link to an extensive description of answers to your question: http://mc6help.tripod.com/importing_recipes.htm I'm not sure if the newest versions of MC may be different; also what version you are using. To import multiple recipes, I have used a utility called MC-Tagit for years. The author's site gave detailed instructions on setting up multiple recipes in a text file with tags. The author's site appears to be unavailable now, so my guess is that newer versions of MC made its use unnecessary. -- Sincerely, *Frank Cavalier DataSmith Systems* --------------- MESSAGE bread-bakers.v112.n018.5 --------------- From: Jeff Dwork Subject: Re: mastercook import Date: Sun, 13 May 2012 00:12:55 -0700 Version 11 of MasterCook has the "Import Assistant" (under the file menu). You copy and paste a recipe into the import box, then highlight sections of text and move to the recipe. You can highlight all the ingredient lines and MC does a good job of splitting them into individual lines. Better than doing it one line at a time. There is a Yahoo group - "MastercookDiscussion" - where you can get up-to-date advice, although much of the old stuff is still valid. Jeff --------------- END bread-bakers.v112.n018 --------------- Copyright (c) 1996-2012 Regina Dwork and Jeffrey Dwork All Rights Reserved