Date: Mon, 30 Sep 2013 06:26:25 GMT -------------- BEGIN bread-bakers.v113.n035 -------------- 001 - Lobo - Lard smell 002 - Rita Yeazel Subject: Lard smell Date: Sun, 22 Sep 2013 21:11:12 -0600 I haven't heard of leaf lard, but have a lard question. I learned to bake using lard which my mom rendered from hogs we had butchered. We used it in anything asking for shortening...cookies, pie crust, bread, etc. I recently bought some lard at the grocery store where it was stored on the shelf (I keep it in the refrigerator). When I opened it, I thought it smelled like manure. Has anyone else ever noticed such a smell? I used it anyway and didn't notice any off taste or smell in the bread or pie crust. Still, it sort of puts me off. Re Reggie's question below, I have always used same amount as called for in recipes asking for shortening, butter or margarine. But that's regular lard. I don't know anything about leaf lard. Lois --------------- MESSAGE bread-bakers.v113.n035.2 --------------- From: Rita Yeazel Subject: The New MasterCook v.14 is here Date: Mon, 23 Sep 2013 11:22:30 -0400 Many MasterCook users might not be aware that the software has been bought by Cosmi from ValuSoft. They have great plans for updating and improving it. Recently they have introduced version 14 with lots of improvements and increased functionality and it is being very well received. http://www.mastercook.com/ And the MasterCook Discussion (and Help) site is at: http://groups.yahoo.com/neo/groups/MastercookDiscussion/info Rita --------------- MESSAGE bread-bakers.v113.n035.3 --------------- From: Reggie Dwork Subject: Caramel-Glazed Apple Bread Date: Fri, 27 Sep 2013 10:40:18 -0700 * Exported from MasterCook * Caramel-Glazed Apple Bread Recipe By : Serving Size : 24 Preparation Time :0:20 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Bread: 1 1/2 cups shredded peeled baking apples -- (2 large) 1 cup packed brown sugar 1/2 cup buttermilk 1/2 cup vegetable oil 4 eggs -- lightly beaten 3 cups all-purpose flour 1/2 cup chopped pecans 2 teaspoons baking soda 2 teaspoons ground cinnamon 1 teaspoon salt 1 teaspoon groiund nutmeg Glaze: 2 tablespoons butter or margarine 1/4 cup packed brown sugar 1 tablespoon milk 1/2 cup powdered sugar, -- sifted 1 Heat oven to 350F. Grease bottoms only of 2 (8x4") loaf pans with cooking spray or shortening. 2 In large bowl, stir together apples, 1 cup brown sugar, the buttermilk, oil and eggs. Stir in remaining bread ingredients just until dry ingredients are moistened. Pour into pans. 3 Bake 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes on cooling rack. Loosen sides of loaves from pans; remove from pans and place top sides up on cooling rack. Cool completely, about 1 hour. 4 In 1-quart saucepan, melt butter over medium heat. Stir in 1/4 cup brown sugar. Heat to boiling, stirring constantly; reduce heat to low. Boil and stir 2 minutes. Stir in milk. Heat to boiling; remove from heat. Cool to lukewarm, about 30 minutes. 5 Gradually stir powdered sugar into glaze mixture. Place saucepan of glaze in bowl of cold water. Beat with spoon until smooth and thin enough to drizzle. If glaze becomes too stiff, stir in additional milk, 1/2 teaspoon at a time, or heat over low heat, stirring constantly. Drizzle glaze over loaves. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days. Source: "Betty Crocker" Start to Finish Time: "2:55" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 164 Calories; 7g Fat (35.8% calories from fat); 3g Protein; 24g Carbohydrate; 1g Dietary Fiber; 38mg Cholesterol; 226mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v113.n035.4 --------------- From: Reggie Dwork Subject: 100% Whole Wheat Zucchini Chocolate Chip Bread Date: Fri, 27 Sep 2013 13:26:46 -0700 * Exported from MasterCook * 100% Whole Wheat Zucchini Chocolate Chip Bread Recipe By : Serving Size : 16 Preparation Time :0:15 Categories : Bread-Bakers Mailing List Breads Chocolate/Cocoa Nuts Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 large eggs 1/3 cup molasses -- or honey 1/2 cup vegetable oil 1/3 cup brown sugar 1 teaspoon vanilla extract 2 cups white whole wheat flour -- or Premium Whole Wheat Flour 1 teaspoon salt 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1 teaspoon ground cinnamon 2 cups shredded, unpeeled zucchini -- (about 1 small/medium zucchini) 1 cup chocolate chips 3/4 cup chopped walnuts -- optional 1) Preheat the oven to 350F; lightly grease a 9" x 5" loaf pan. 2) In a large mixing bowl, beat the eggs, molasses or honey, oil, sugar, and vanilla until smooth. 3) Add the flour, salt, baking soda, baking powder, and cinnamon, mixing until well combined. 4) Stir in the zucchini, chocolate chips, and nuts. 5) Pour the batter into the prepared pan. 6) Bake the bread for 55 to 60 minutes, until the loaf tests done (a toothpick or cake tester inserted into the center will come out clean, save for perhaps a smear of chocolate). 7) Remove the bread from the oven, and let it cool for 10 to 15 minutes before turning it out of the pan onto a rack. 8) Cool completely before slicing; store well-wrapped, at room temperature. Yield: one 9" x 5" loaf. Source: "King Arthur Baking Sheet, Winter 2012" Start to Finish Time: "1:10" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 256 Calories; 15g Fat (50.3% calories from fat); 5g Protein; 29g Carbohydrate; 3g Dietary Fiber; 27mg Cholesterol; 203mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 3 Fat; 1 Other Carbohydrates. NOTES : Facing a zucchini surplus? This moist, dense bread, with its mild hint of cinnamon, offers a sweet surprise: chocolate chips. Never thought of adding chocolate chips to zucchini bread? Give it a try; the rich flavor of chocolate marries perfectly with the earthiness of zucchini and brown sugar. --------------- MESSAGE bread-bakers.v113.n035.5 --------------- From: Reggie Dwork Subject: Honey Corn Bread Muffins Date: Fri, 27 Sep 2013 13:28:58 -0700 * Exported from MasterCook * Honey Corn Bread Muffins Recipe By :Kate Merker Serving Size : 12 Preparation Time :0:10 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 tablespoons unsalted butter -- (1/2 stick), melted, plus more for the pan 1 1/4 cups all-purpose flour -- spooned and leveled 3/4 cup cornmeal 1 1/2 teaspoons baking powder 1 teaspoon kosher salt 1/2 teaspoon baking soda 2 large eggs 1 cup buttermilk 1/3 cup honey Heat oven to 375F. Butter a 12-cup muffin tin. In a medium bowl, whisk together the flour, cornmeal, baking powder, salt, and baking soda. In a large bowl, whisk together the eggs, buttermilk, honey, and melted butter. Add the flour mixture and stir to combine. Divide the batter among muffin cups and bake until golden brown and a toothpick inserted into the center of a muffin comes out clean, 30 to 35 minutes. Source: "Real Simple, November, 2009" Start to Finish Time: "0:45" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 128 Calories; 1g Fat (8.9% calories from fat); 4g Protein; 26g Carbohydrate; 1g Dietary Fiber; 36mg Cholesterol; 304mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 0 Fat; 1/2 Other Carbohydrates. --------------- END bread-bakers.v113.n035 --------------- Copyright (c) 1996-2013 Regina Dwork and Jeffrey Dwork All Rights Reserved