Date: Mon, 20 Jul 2015 07:19:27 GMT -------------- BEGIN bread-bakers.v115.n028 -------------- 001 - Reggie Dwork Subject: Chocolate Chip Cranberry Muffins Date: Fri, 17 Jul 2015 22:39:51 -0700 * Exported from MasterCook * Muffins, Chocolate Chip Cranberry Recipe By : Serving Size : 12 Preparation Time :0:10 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Fruit Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour 2 teaspoons baking powder 1/4 teaspoon salt 1 1/2 cups fresh or frozen cranberries 1 1/4 cups sugar -- divided 1 eggs 3/4 cup milk 1/2 cup vegetable oil 1 teaspoon grated orange zest 1 teaspoon vanilla 1/2 cup semisweet chocolate chips Preheat oven to 375F Line a muffin tin with paper liners In a medium bow, combine flour, baking powder and salt In a food processor fitted with a metal blade, coarsely chop cranberries In a large bowl, whisk together 1 cup of the sugar, eggs, milk, oil, orange zest and vanilla. Stir in flour mixture, just until combined. Fold in chopped cranberries and chocolate chips. DO not overmix Spoon batter into prepared muffin cups. Sprinkle evenly with remaining sugar Bake in preheated oven for 20 to 24 minutes or until puffed, golden and a tester inserted into center comes out clean. Let cool in pan on rack for 5 minutes. Remove from pan and let cool completely on rack Description: "Fluffy vanilla muffins studded with cranberries and chocolate chips for a delectable sweet and tart muffin." Source: "Recipe from 125 Best Chocolate Chip Recipes by Julie Hasson, 2014" S(Internet address): "http://www.hezzi-dsbooksandcooks.com/page/2?s=breads" Start to Finish Time: "0:34" T(): "0:24" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 293 Calories; 12g Fat (37.0% calories from fat); 4g Protein; 44g Carbohydrate; 1g Dietary Fiber; 20mg Cholesterol; 140mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 2 1/2 Fat; 1 1/2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v115.n028.2 --------------- From: Reggie Dwork Subject: Mixing Biscuit Dough Date: Fri, 17 Jul 2015 23:02:51 -0700 Biscuit, Mixing Biscuit Dough Keep the following in mind while mixing for biscuits: To evenly distribute the leavening, combine the flour, leavening and salt in a mixing bowl and mix well. Realize that some recipes also direct you to mix in sugar with the flour, leavening and salt. Be sure the fat is cold. Add the fat to the flour mixture in heaping tablespoon-sized pieces, then, using a pastry blender, two knives or your fingertips cut the fat into increasingly smaller pieces. As this is done, be sure the smaller pieces are tossed with the flour mixture, coating and separating the pieces of fat. Continue until the mixture resembles coarse crumbs (about 1/8") for soft, fluffy biscuits. For flaky biscuits or scones and shortcakes with a layered structure similar to croissants and a slight crunch at the edges, leave some of the fat pieces as large as small peas (about 1/4"). Add the liquid all at once and stir with a fork just until dry ingredients are evenly moistened and dough comes together. DO NOT OVERMIX. Dough will not be completely smooth. Gather dough into a ball and knead on lightly floured surface quickly and gently, about 6 to 8 times, just until no longer sticky. The kneading is meant only to flatten the pieces of fat into flakes, not to blend fat completely with the flour. Kneading also activates the gluten in the flour just enough to give the biscuits enough strength to rise and expand, but not enough to make them firmer and chewy like yeast bread. Using too much flour and overworking the dough makes biscuits tough. Source: "quakeroats.com" --------------- MESSAGE bread-bakers.v115.n028.3 --------------- From: Reggie Dwork Subject: Bread Machine Fiesta Loaf Date: Fri, 17 Jul 2015 23:04:40 -0700 * Exported from MasterCook * Bread Machine Fiesta Loaf Recipe By :Submitted by: roxiechan Serving Size : 8 Preparation Time :0:00 Categories : Bread Bread Machine Low Fat Nuts Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups Extra Strong Warm Coffee -- not hot 1/2 cup honey 2 tablespoons vegetabloe oil 3 1/2 cups bread flour 1/2 cup ground roasted almonds 1/4 cup unsweetened cocoa powder 1 teaspoon ground cinnamon 1 teaspoon salt 1/2 teaspoon almond extract 1 tablespoon active dry yeast Place the ingredients in the order in which they are listed in the bread machine pan. Select the white bread setting and bake according to the bread machine directions. HELPFUL TIPS: Fragrant with complex flavor. Delicious served with honey butter. Source: "http://bread.betterrecipes.com/" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 293 Calories; 1g Fat (4.3% calories from fat); 8g Protein; 63g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 270mg Sodium. Exchanges: 3 Grain(Starch); 0 Lean Meat; 0 Fat; 1 Other Carbohydrates. --------------- MESSAGE bread-bakers.v115.n028.4 --------------- From: Reggie Dwork Subject: Parsley - Herb Bread Twistsbread Date: Fri, 17 Jul 2015 23:06:23 -0700 * Exported from MasterCook * Bread Twists, Parsley - Herb Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 egg 13.8 ounces pizza dough -- refrigerated, like Pillsbury 2 teaspoons seasoning blend -- like Mrs. Dash, dry salt-free 1 tablespoon chopped fresh parsley Preheat oven to 400F. Coat nonstick baking sheet with cooking spray. Lightly beat egg; reserve. On work surface, horizontally unroll pizza dough into rectangle. Cut dough vertically into 12 strips. Holding each end of 1 dough strip, twist and place on baking sheet. Repeat with remaining dough strips. Brush dough with egg. Sprinkle tops of ea with sesoning then with chopped parsley. Bake 12 - 15 min or until lightly browned. Cool on baking sheet 5 min, then serve warm. Make 'em pizza twists! Spread the uncut dough with a thin layer of pizza sauce, then sprinkle with mozzarella cheese. Cut, twist and bake according to recipe, ommiting egg and seasoning. Source: "Woman's World, 6/17/13" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 78 Calories; 1g Fat (14.5% calories from fat); 3g Protein; 14g Carbohydrate; trace Dietary Fiber; 18mg Cholesterol; 7mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fat. --------------- MESSAGE bread-bakers.v115.n028.5 --------------- From: Reggie Dwork Subject: Amish Cinnamon Bread Date: Fri, 17 Jul 2015 23:08:18 -0700 * Exported from MasterCook * Bread, Amish Cinnamon Recipe By : Serving Size : 40 Preparation Time :0:20 Categories : Bread Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup softened butter 2 cups sugar 2 eggs 4 cups flour 2 teaspoons baking soda FOR CINNAMON/SUGAR TOPPING: 2/3 cup sugar 2 teaspoons cinnamon Cream together butter, 2 cups of sugar, and eggs. Then add: Add milk, flour, and baking soda. Put 1/2 of batter (or a little less) into greased loaf pans (1/4 in each pan). Mix in separate bowl the 2/3 c sugar and cinnamon Sprinkle 3/4 of cinnamon mixture on top of the 1/2 batter in each pan. Add remaining batter to pans; sprinkle with last of cinnamon topping, and swirl with a knife. Bake at 350F for 45-50 min. or until toothpick tester come clean. Sprinkle 3/4 of cinnamon mixture on top of the 1/2 batter in each pan. Add remaining batter to pans; sprinkle with last of cinnamon topping, and swirl with a knife. Bake at 350F for 45-50 min. or until toothpick tester come clean. Cool in pan for 20 minutes before removing from pan. Source: "justapinch.com" Start to Finish Time: "0:50" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 142 Calories; 5g Fat (31.2% calories from fat); 2g Protein; 23g Carbohydrate; trace Dietary Fiber; 23mg Cholesterol; 114mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Fat; 1 Other Carbohydrates. --------------- END bread-bakers.v115.n028 --------------- Copyright (c) 1996-2015 Regina Dwork and Jeffrey Dwork All Rights Reserved