Date: Mon, 14 Jul 2014 08:40:12 GMT -------------- BEGIN bread-bakers.v114.n027 -------------- 001 - Reggie Dwork Subject: Fresh Apple Muffins Date: Mon, 14 Jul 2014 00:18:07 -0700 * Exported from MasterCook * Bread, Fresh Apple Muffins Recipe By : Serving Size : 24 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Fruit Nuts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups flour 2 teaspoons cinnamon 1 teaspoon baking soda 1/2 teaspoon salt 2 eggs 1 cup oil 1 cup sugar 1 teaspoon vanilla 4 cups peeled and chopped tart apples 1 cup chopped walnuts In small bowl or on waxed paper, stir together flour, cinnamon, baking soda, and salt; set aside. In large bowl beat eggs until foamy; beat in oil, sugar, and vanilla. Stir in flour mixture until blended; stir in apples and nuts. Spoon into 2 1/2" muffin tins lined with paper muffin cups. Bake in preheated 350F oven 15 to 20 min or until pick inserted in center comes out clean. Remove from pans; serve warm or at room temperature. Description: "Fresh apples really make a difference in muffins." Source: "copykat.com" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 198 Calories; 13g Fat (56.0% calories from fat); 3g Protein; 19g Carbohydrate; 1g Dietary Fiber; 18mg Cholesterol; 103mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 2 1/2 Fat; 1/2 Other Carbohydrates. NOTES : Fall always meant that we had lots of apples. You can make these fresh apple muffins anytime. This is from the archives of my grandmother, Ethel Eynard, Jefferson City, MO., 1978. --------------- MESSAGE bread-bakers.v114.n027.2 --------------- From: Reggie Dwork Subject: Glazed Lemon Bread Date: Mon, 14 Jul 2014 00:19:04 -0700 * Exported from MasterCook * Bread, Glazed Lemon Recipe By : Serving Size : 18 Preparation Time :0:15 Categories : Bread Bread-Bakers Mailing List Fruit Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 ounces butter -- (1 stick, 8 Tbsp), softened 1 cup granulated sugar -- minus 1T 1 tablespoon honey 2 eggs -- room temp 1 tablespoon lemon zest 1/2 cup whole milk 1/2 teaspoon salt 1 1/2 cups flour 1/2 teaspoon ground cardamom 1 teaspoon baking powder Glaze: 1/4 cup lemon juice 1/3 teaspoon sugar 1 tablespoon honey Tip: eggs rise better when they are at room temp. If you are pressed for time and have cold eggs, put them in a bowl of warm water (not hot, warm) for a few minutes before using. * Do not soften butter in microwave. Either leave a stick of butter on kitchen counter for an hour, or place between two pieces of wax paper and rollout with a rolling pin to soften. 1. Preheat oven to 350F. Butter a 4x8" loaf pan. 2. Beat the butter until fluffy, about 2 min. Add the sugar and honey, continue to beat until creamy, a few min more. Add eggs, one at a time, beating after each addition to incorporate. On low speed, slowly beat the milk in. Do not worry if the mixture looks a little curdled. Mix in lemon zest. 3. Sift together the flour, salt, cardamom, baking powder. Add to the wet ingredients, beating until smooth. 4. Place batter in prepared pan and bake for 1 hr at 350F. 5. While the lemon bread is baking, prepare the glaze. Heat the glaze ingredients - lemon juice, sugar, honey - in a small saucepan until the sugar is completely dissolved. 6. Once you have removed the bread from the oven, poke holes all over the top with a thin skewer (this will help the glaze penetrate). Spoon the glaze over it while the bread is still in the pan and is still hot. Let cool for 10 min before removing from pan and slicing to serve. Source: ".simplyrecipes.com" Copyright: "Adapted from Forum Feasts, 1973." Start to Finish Time: "1:00" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 147 Calories; 6g Fat (36.0% calories from fat); 2g Protein; 22g Carbohydrate; trace Dietary Fiber; 38mg Cholesterol; 150mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 1 Other Carbohydrates. --------------- MESSAGE bread-bakers.v114.n027.3 --------------- From: Reggie Dwork Subject: Gluten-Free Whole-Grain Sandwich Bread Date: Mon, 14 Jul 2014 00:19:59 -0700 * Exported from MasterCook * Bread, Gluten-Free Whole-Grain Sandwich Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Grains Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups King Arthur Gluten-Free Whole Grain Flour Blend 1/4 cup milled flax 2 tablespoons sugar 2 tablespoons instant yeast 1 1/4 teaspoons xanthan gum 1 cup warm milk 2 tablespoons vegetable oil -- or melted butter 3 large eggs Note: You must use an electric stand mixer or electric hand mixer to prepare the batter; mixing by hand doesn't do a thorough enough job. 1. Place the flour, milled flax, sugar, yeast, salt, and xanthan gum in a bowl. Whisk together well. 2 . Place the milk, oil or melted butter, and eggs in the bowl of a mixer, and beat well. 3. Blend in the dry ingredients a cup at a time, beating for a minute and scraping the bottom and sides of the bowl after each addition. 4. After all the dry ingredients have been added, beat for 2 to 3 minutes at medium speed to make a very smooth, thick batter. 5. Cover the bowl, and let the batter rise for 1 hour. 6. Scrape down the bottom and sides of the bowl, deflating the batter in the process. Beat the batter for about 1 minute. 7). Grease an 8 1/2" by 4 1/2" loaf pan. Scoop the dough into the pan, leaving it domed in the middle; using a spatula or your wet fingers helps. 8. Cover the pan with greased plastic wrap. Set it in a warm place to rise until the loaf barely crowns above the rim of the pan. This should take about 45 to 60 minutes. Toward the end of the rising time, preheat the oven to 350F. 9. Bake the bread for 38 to 42 minutes, until golden brown. 10. Remove the bread from the oven, turn it out of the pan, and cool on a rack. Yield: 1 loaf. Description: "A tasty, moist, and light grained loaf that can help those with gluten sensitivities get their recommended whole grains." Source: "King Arthur Flour Co." - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 219 Calories; 7g Fat (27.9% calories from fat); 9g Protein; 32g Carbohydrate; 6g Dietary Fiber; 67mg Cholesterol; 37mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v114.n027.4 --------------- From: Reggie Dwork Subject: Go Bananas Crumb Bread Date: Mon, 14 Jul 2014 00:21:20 -0700 * Exported from MasterCook * Bread, Go Bananas Crumb Recipe By :Originally published as Crumb-Topped Banana Bread in Taste of Home's Holiday & Celebrations Cookbook Annual 2012 Serving Size : 16 Preparation Time :0:20 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3/4 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 3/4 teaspoon salt 3 medium bananas -- mashed 1 cup sugar 2 eggs -- lightly beaten 1/2 cup butter -- melted 1 teaspoon vanilla extract CRUMB TOPPING: 1/3 cup packed brown sugar 3 tablespoons all-purpose flour 3 tablespoons sugar 1/4 teaspoon ground cinnamon 2 tablespoons cold butter Prep: 20 min. Bake: 50 min. Yield: 16 Servings Ina large bowl, combine the flour, baking powder, baking soda and salt. In a small bowl, whisk the bananas, sugar, eggs, butter and vanilla. Stir into dry ingredients just until moistened. Transfer to a greased 9" x 5" loaf pan. For topping, in a small bowl, combine the brown sugar, flour, sugar and cinnamon; cut in butter until crumbly. Sprinkle over batter. Bake at 350F for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Yield: 1 loaf (16 slices). Source: "Taste of Home" T(bake): "0:50" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 224 Calories; 8g Fat (31.8% calories from fat); 3g Protein; 36g Carbohydrate; 1g Dietary Fiber; 46mg Cholesterol; 293mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 1 1/2 Fat; 1 1/2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v114.n027.5 --------------- From: Reggie Dwork Subject: Frank's Famous Baking Powder Biscuits Date: Mon, 14 Jul 2014 00:24:22 -0700 * Exported from MasterCook * Bread, Frank's Famous Baking Powder Biscuits Recipe By :texasman77 Serving Size : 12 Preparation Time :0:00 Categories : Biscuits/Crackers/Crisps Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour 2 1/2 teaspoons baking powder 1/2 teaspoon salt 1/3 cup shortening 2/3 cup milk I'm one of those guys that really loves biscuits. I discovered, however, that if I wanted them on a regular basis, I had better learn to make them myself. For some reason, even cooks that are considered REALLY good cooks, often can't make biscuits! I really don't understand why, though, these are EASY! There's no reason to settle for those substandard biscuits you find in the dairy case. This recipe is SO easy and quick, once you get the hang of it, that there's no reason not to make them from scratch. After a while, if you make them often enough, you will get to the point where you don't have to measure the ingredients . . . you can tell from the "feel" of the dough when you have it right. Don't worry though . . . just stick to the amounts below and you'll do fine! I have tried it with prepared baking mixes also . . . "Bisquick" is my personal favorite, and I can't really tell the difference. Except the price, of course! It's MUCH cheaper to mix it up from scratch. "I usereal butter and add some sugar. Also, you can use water instead of milk and they are a bit lighter. If you leave the dough thick you will get much fluffier bisquits. I have also used self rising flour with baking power (doubling up) and they have worked also. Hard to mess them up in truth. :)" Preheat the oven to 425F. Mix all the dry ingredients together in a bowl. With a pastry blender, or two knives cut the shortening into the dry mixture until it has the consistency of coarse cornmeal. (I've seen this done with two butter knives, but personally, I'd be lost without a pastry blender!) Add the milk while gently stirring with a fork. The dough that forms should be soft, but not sticky. You may have to add a little more or less depending on the temperature and humidity of your kitchen. You'll have to experiment until you learn the "feel" of the dough. Knead the dough on a floured board until smooth. DO NOT OVERWORK! Overworked biscuits will be tough! A friend of mine once said "Just flip it over and smack it twice . . . . don't work it no more!" Roll out the dough, or pat it flat. Cut with a biscuit cutter or a glass tumbler and place on a lightly greased baking sheet about 1" apart. This recipe makes about a dozen biscuits about 3" across and a 1/2" tall (unbaked). You can make them thicker, of course, but remember that they will rise up as they bake. Bake 12-15 min, or until golden brown. Source: "Bigoven.com" S(Internet address): "http://bigoven.com/recipe/157914/Frank's-Famous-Baking-Powder-Bisquits" Start to Finish Time: "0:45" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 135 Calories; 6g Fat (42.5% calories from fat); 3g Protein; 17g Carbohydrate; 1g Dietary Fiber; 2mg Cholesterol; 197mg Sodium. Exchanges: 1 Grain(Starch); 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates. --------------- END bread-bakers.v114.n027 --------------- Copyright (c) 1996-2014 Regina Dwork and Jeffrey Dwork All Rights Reserved