Date: Sat, 2 Nov 2013 06:24:57 GMT -------------- BEGIN bread-bakers.v113.n040 -------------- 001 - Reggie Dwork Subject: Cream Cheese Banana Nut Bread Date: Fri, 27 Sep 2013 13:47:55 -0700 * Exported from MasterCook * Cream Cheese Banana Nut Bread Recipe By : Serving Size : 14 Preparation Time :0:15 Categories : Bread-Bakers Mailing List Breads Fruit Nuts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups Roughly Chopped Walnuts 3/4 cup butter -- softened 8 ounces cream cheee -- softened 1 1/2 cups white sugar 1/2 cup brown sugar 2 large eggs 1 teaspoon vanilla extract 3 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon bakiong soda 1/2 teaspoon salt 4 medium bananas -- mashed Preheat oven to 350F and grease two bread pans. Toast the walnuts in a dry skillet over medium heat until fragrant, 3 - 5 minutes, then remove from heat and let cool. Place the butter and cream cheese into a large bowl, then mix until blended and creamy. Add the sugars and beat well to combine. Blend in the vanilla, then add the eggs, one at a time, beating after each one to blend. In a separate bowl, sift together the dry ingredients, then add to the wet and mix at a low speed, until just blended. Stir in the bananas and walnuts. Scrape dough evenly into well greased bread pans and bake for about 1 hour, or until a toothpick in the middle comes out clean. Cool bread on a wire rack for about 15 minutes, then remove from pans and allow to cool an additional 30 minutes before slicing, to avoid excessive crumbling. HELPFUL TIPS: If you're up for a more dense, rich, sweet banana bread then this is the one for you. Source: "http://bread.betterrecipes.com/" Start to Finish Time: "1:00" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 247 Calories; 11g Fat (39.6% calories from fat); 4g Protein; 34g Carbohydrate; 2g Dietary Fiber; 57mg Cholesterol; 207mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 2 Fat; 1/2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v113.n040.2 --------------- From: Reggie Dwork Subject: Cream Cheese Chocolate Chip Bread Date: Tue, 22 Oct 2013 12:29:38 -0700 * Exported from MasterCook * Bread, Cream Cheese Chocolate Chip Recipe By :MERISSA Serving Size : 18 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Chocolate/Cocoa Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 stick butter -- softened 8 ounces cream cheese 1 1/4 cups sugar 2 eggs 1 teaspoon vanilla 2 cups flour 1 teaspoon baking powder 1/4 teaspoon salt 1/4 cup milk 1 1/2 cups chocolate chips Mix together all the ingredients except for the flour and the milk. Then add 1 cup of flour and 1/8 c. milk. Mix well, then add in the second cup of flour and the rest of the milk. Pour the mixture into 2 greased loaf pans or 4 mini loaf pans. Bake at 350F for about 30 min for mini loaves or 40-45 min for a big loaf. Description: "This a cookie in a loaf. It's a very yummy recipe that works great for mid afternoon snack or dessert. The cream cheese adds a little extra tang and super creaminess to the bread." Source: "littlehouseliving.com" S(Internet address): "http://www.littlehouseliving.com/cream-cheese-chocolate-chip-bread.html" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 294 Calories; 16g Fat (46.5% calories from fat); 4g Protein; 37g Carbohydrate; 2g Dietary Fiber; 52mg Cholesterol; 158mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 3 Fat; 1 1/2 Other Carbohydrates. Serving Ideas : It's great for an afternoon treat bread! --------------- MESSAGE bread-bakers.v113.n040.3 --------------- From: Reggie Dwork Subject: Chipotle Scones Date: Tue, 29 Oct 2013 18:13:27 -0700 * Exported from MasterCook * Chipotle Scones Recipe By :Ginny McMeans Serving Size : 12 Preparation Time :0:20 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour -- unbleached 1/2 cup yellow cornmeal 1 Tablespoon baking powder 1/2 teaspoon cumin 1/4 cup vegan butter -- cold and cut into pieces 4 ounces vegan cheddar cheese -- grated (I used Daiya wedges and cut it into small pieces) 1 egg replacer -- mixed per the instructions on your package 1/4 cup soy milk 2 Tablespoons chipotle in adobo sauce Mix your one egg replacer and set aside. Mix together flour, baking powder, cornmeal and cumin. Add the cold butter and wedged cheese (wait until later if you are using grated cheese) to the flour mixture. Cut in with a pastry cutter until it resembles coarse meal or as I call it, small crumbles. When I am cutting the butter and cheese into the flour I always stop when it gets closer to the end and use my fingers. I use a pinching and rolling motion and it gets blended perfectly. If you are using grated cheese add that now and mix together. Mix the soy milk and prepared egg replacer together and set aside 2 Tablespoon for using later when you brush the tops of the scones before baking. Add the liquid (except the 2 Tablespoons) to the dough mixture. Mix until just blended. Turn out on floured board. Knead 4 to 6 times until it, sort of, forms a ball. Divide in half. Make two rounds (as seen in the photo below) about 5" to 6" in diameter on a greased baking sheet. Cut into 6ths but not all the way through. Brush the tops of the scones rounds with the leftover egg replacer/soy milk mixture. Bake at 400F for 20 min. IF FREEZING: After they have cooled you may freeze them in any of the methods shown in my article http://veganinthefreezer.com/preparing-food-for-the-freezer/ They defrost quickly so it really doesn't take any planning. The microwave will also zap them in 10 to 15 seconds. For a fresh out of the oven feel you can bake them at 350F for about 8 min Makes 12 scones, Serving Size: 1 - 2 scones. Source: "veganinthefreezer.com" S(Internet Address): "http://veganinthefreezer.com/2013/04/06/chipotle-scones/" Start to Finish Time: "0:40" T(Cook Time): "0:20" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 203 Calories; 10g Fat (42.6% calories from fat); 8g Protein; 22g Carbohydrate; 1g Dietary Fiber; 21mg Cholesterol; 269mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v113.n040.4 --------------- From: Reggie Dwork Subject: Cornbread Corn Muffins Date: Wed, 30 Oct 2013 17:46:06 -0700 * Exported from MasterCook * Cornbread Corn Muffins Recipe By : Serving Size : 12 Preparation Time :0:15 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Oil -- for lightly oiling tin/tins for 12 muffin cups 1 cup all-purpose flour -- unbleached 1 cup whole wheat pastry flour 1/2 cup canned corn -- rinsed 1/2 cup cornmeal 2 Tablespoons sugar 1 Tablespoon baking powder 1 1/4 teaspoon salt 1/4 cup vegan butter -- such as Earth Balance, melted 1 cup vanilla almond milk 2 egg substitute -- follow directions on the package for the kind that you have Combine flours, cornmeal, sugar, baking powder, and salt. Mix the 2 egg substitute with its water and set aside. To the flour add the milk and mixed egg substitute. Mix until just blended. Add the corn and mix lightly until just blended. Divide among the 12 muffin tins. Bake at 425F for 25 to 30 minutes. TO FREEZE: After they have cooled you may freeze them. They defrost quickly so it really doesn't take any planning. The microwave will also zap them in 20 seconds. Note: Added corn kernels for more flavor. Description: "Cornbread Corn Muffins are a nice switch up from bread as your carb side dish." S(Internet Address): "http://veganinthefreezer.com/2013/03/07/cornbread-corn-muffins/" Start to Finish Time: "0:45" T(Cook Time): "0:30" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 221 Calories; 9g Fat (38.1% calories from fat); 8g Protein; 26g Carbohydrate; 2g Dietary Fiber; 14mg Cholesterol; 496mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v113.n040.5 --------------- From: Reggie Dwork Subject: Hobo Bread Date: Wed, 30 Oct 2013 18:58:37 -0700 * Exported from MasterCook * Bread, Hobo Recipe By :Ginny McMeans Serving Size : 10 Preparation Time :0:15 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Fruit Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups raisins 2 cups all-purpose flour 2 cups whole wheat pastry flour 2 cups coconut sugar 1/2 cup Organic Coconut Oil 1 cup water 2 tsp. baking soda 1/2 teaspoon salt Note: All the ingredients go into one bowl and then they are poured into a loaf pan to bake. It is a dark sweet bread with raisins that is actually very cake like. Lightly grease a Loaf Pan. Pour all of the ingredients into a large mixing bowl. Mix until just blended. Pour into the prepared pan. Bake at 350F for 1 hour. Cool on a rack for 15 minutes before removing from the pan. Remove from pan and let cool completely. Eat and enjoy! Store in airtight container or freeze. The bread keeps a couple of weeks in the refrigerator or you could freeze it for a longer period of time in a rigid sided container. You can pre-slice it if you like. See http://veganinthefreezer.com/preparing-food-for-the-freezer for exact directions for freezing. Description: "Hobo Raisin Bread is sweet and easy." Source: "veganinthefreezer.com" S(Internet Address): "http://veganinthefreezer.com/2013/01/14/hobo-raisin-bread/" Start to Finish Time: "1:15" T(Cook Time): "1:00" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 515 Calories; 12g Fat (19.8% calories from fat); 6g Protein; 100g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 363mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 1/2 Fruit; 2 Fat; 2 1/2 Other Carbohydrates. Serving Ideas : Moist and great as a breakfast or dessert. --------------- END bread-bakers.v113.n040 --------------- Copyright (c) 1996-2013 Regina Dwork and Jeffrey Dwork All Rights Reserved