Date: Tue, 2 Feb 2016 05:18:02 GMT -------------- BEGIN bread-bakers.v116.n002 -------------- 001 - Reggie Dwork Subject: Monkey Muffins Date: Sat, 30 Jan 2016 20:32:11 -0800 * Exported from MasterCook * Muffins, Monkey Recipe By :Originally published as Monkey Muffins in Simple & Delicious September/October 2009 Serving Size : 36 Preparation Time :0:00 Categories : Breads/Muffins/Rolls Chocolate/Cocoa Fruit Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup butter -- softened 1 cup sugar -- divided, plus 1 tablespoon sugar 2 eggs 1 cup mashed ripe bananas 1 cup Jif Creamy Peanut Butter 1 tablespoon milk 1 teaspoon vanilla extract 2 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 3/4 cup miniature semisweet chocolate chips These bite-sized mini muffins will be a favorite with your family and friends-or anyone who loves bananas, peanut butter and chocolate! A nice way to use up overripe bananas. Contest Winner Diabetic Friendly Prep: 20 min. Bake: 15 min./batch Yield: 36 Servings In a large bowl, cream butter and 1 cup sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the bananas, peanut butter, milk and vanilla. Combine the flour, baking soda and salt; add to creamed mixture just until moistened. Fold in chips. Fill greased or paper-lined miniature muffin cups three-fourths full. Sprinkle with remaining sugar. Bake at 350F for 14-16 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Yield: 6 dozen. Tip Banana Basics Look for plump bananas that are evenly yellow-colored. Green bananas are under-ripe, while a flecking of brown flecks indicates ripeness. If bananas are too green, place in a paper bag until ripe. Adding an apple to the bag will speed the process. Store ripe bananas at room temperature. To prevent bruises, a banana hook or hanger is a great inexpensive investment. For longer storage, you can place ripe bananas in a tightly sealed plastic bag and refrigerate. The peel will become brown but the flesh will remain unchanged. One pound of bananas equals about 3 medium or 1-1/3 cups mashed. Source: "tasteofhome.com" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 123 Calories; 5g Fat (38.5% calories from fat); 2g Protein; 17g Carbohydrate; 1g Dietary Fiber; 19mg Cholesterol; 107mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v116.n002.2 --------------- From: Reggie Dwork Subject: Sweet Bacon Corn Bread Date: Sat, 30 Jan 2016 20:41:55 -0800 * Exported from MasterCook * Bread, Sweet Bacon Corn Bread Recipe By : Serving Size : 9 Preparation Time :0:00 Categories : Grains Main Dish Side Dish Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 slices bacon 5 tablespoons maple syrup -- divided, plus additional for serving (optional) 1 cup yellow cornmeal 3/4 cup all-purpose flour 2 1/2 teaspoons baking powder 1/2 teaspoon salt 1 cup milk 2 eggs 1/4 cup butter -- melted PREP TIME: 30 minutes COOK TIME: 20 to 25 minutes at 400F PREHEAT oven to 400F. Arrange bacon in a baking pan (Reynolds Bakeware Bacon Pan). BAKE for 8 minutes, until almost crisp. Drizzle the bacon with 1 tablespoon maple syrup and bake 4 to 6 minutes more or until glazed. Cook longer for crispier bacon. Cool and chop. STIR together the cornmeal, flour, baking powder, and salt in a medium bowl. In a small bowl, whisk together milk, eggs, butter and remaining 4 tablespoons maple syrup. Add the milk mixture all at once to the cornmeal mixture. Add the chopped bacon. Stir just until moistened. Pour the batter into an 8x8" baking pan (Reynolds(r) Bakeware Pan). BAKE 20 to 25 minutes or until edges are golden brown. Let cool slightly before serving. DRIZZLE with additional maple syrup, if desired. Source: "reynoldskitchens.com" S(Internet address): "http://www.reynoldskitchens.com/easy-recipes/recipe-items/sweet-bacon-corn-bread/" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 218 Calories; 9g Fat (36.7% calories from fat); 6g Protein; 29g Carbohydrate; 1g Dietary Fiber; 67mg Cholesterol; 381mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat; 1/2 Other Carbohydrates. Serving Ideas : Can serve with white beans on top of the cornbread --------------- MESSAGE bread-bakers.v116.n002.3 --------------- From: Reggie Dwork Subject: Three-Seed Buttermilk Bread Date: Sat, 30 Jan 2016 20:39:29 -0800 * Exported from MasterCook * Bread, Three-Seed Buttermilk Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Grains Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons active dry yeast 1/2 cup warm water -- (about 110F) 3/4 cup very hot water 1/4 cup honey 1 1/4 cups cold low-fat buttermilk -- or nonfat buttermilk 5 1/2 cups whole-wheat flour 2 teaspoons salt 1/4 cup poppy seeds 1/4 cup raw sesame seeds 2 tablespoons raw sunflower seeds 2 tablespoons cold margarine or butter -- to 4T, cut into small pieces In a medium mixing bowl, dissolve yeast in warm water. Mix hot water with honey and stir in the buttermilk. Add to yeast mixture. (The mixture should be just slightly warm. In a large bowl, combine flour and salt. Make a well in the center and pour in the buttermilk mixture. Stir from the center outward, mixing in all the flour. Add more flour or water if necessary to create a slightly soft dough that is not sticky. Knead dough about 20 min., until smooth and elastic, incorporating seeds and margarine pieces at end of kneading time. Form dough into a ball and place in a large clean howl. Cover with a light cloth. Let rise until fingerprint remains in dough, about 1 hr. (see Helpful Hints). Gently press out accumulated gas and form the dough into a ball again. Let dough rise a second time, about 1 hr. Gently press dough to deflate air, and cut in half. Form each half into a ball, cover with a light cloth and let rest for 10 min. Shape balls into loaves and place in two lightly greased 8" x 4" loaf pans. Let rise again, 30 to 40 min. Preheat oven to 350F. Bake loaves for 20 to 30 min., until they are golden brown and sound hollow when tapped. If desired, brush loaves with margarine or butter when they come out of the oven. Helpful Hints: The "fingerpoke" method is the most accurate way to judge if dough has risen enough. If it "sighs," it is slightly more than ready to shape. If the hole bounces bock nod fills up immediately, the dough can continue to rise. Description: "The buttermilk in this bread makes it tender and releases its flavor. The kneading and rising make it light. It's well worth the extra time and effort." Source: "Sunset, May 1996" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 209 Calories; 5g Fat (20.5% calories from fat); 8g Protein; 37g Carbohydrate; 6g Dietary Fiber; 5mg Cholesterol; 305mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v116.n002.4 --------------- From: Reggie Dwork Subject: Pineapple Corn Muffin Date: Sat, 30 Jan 2016 20:35:36 -0800 * Exported from MasterCook * Muffins, Pineapple Corn Recipe By : Serving Size : 24 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Ethnic Fruit Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup flour 1/4 cup sugar 3 teaspoons baking powder 1 cup cornmeal -- or bran 1/4 cup shortening -- or butter, softened 1 egg -- beaten 1/2 cup milk 1 cup drained, crushed pineapple -- canned or fresh Sift flour; sugar; baking powder and salt together. Stir in cormeal or bran Blend in shortening with a fork or your figertips to make a crumbly mixture. Add eggs, milk, and pineapple, and stir to blend. Place in well-greased muffin pans. Bake at 425F for 15-20 min until golden brown. This will make about 2 dozen muffins Source: "Best of the Best from Hawaii Cookbook" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 77 Calories; 3g Fat (31.4% calories from fat); 1g Protein; 12g Carbohydrate; 1g Dietary Fiber; 10mg Cholesterol; 67mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v116.n002.5 --------------- From: Reggie Dwork Subject: Onion Hamburger Rolls Date: Sat, 30 Jan 2016 20:44:07 -0800 * Exported from MasterCook * Rolls, Onion Hamburger Recipe By : Serving Size : 9 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Filling: 1 medium onion -- diced 4 tablespoons butter 1 tablespoon sugar Dough: 1/4 cup warm water 1 tablespoon yeast 1/2 cup milk -- scalded and cooled 1 egg 4 tablespoons butter 2 tablespoons sugar 1 1/2 teaspoons salt 3 cups King Arthur Unbleached All-Purpose Flour Glaze: 1 egg 1/4 teaspoon salt Topping: Parmesan cheese To make the filling: Cut the onion into fine dice, and set aside. Melt the butter in a frying pan, add the onion, and saute over medium-low heat for 15 to 20 minutes, or until the onion is light brown. Stir in the sugar, and saute an additional 5 minutes. Let cool to room temperature. In a mixing bowl, dissolve the yeast in the warm water. Add the milk, egg, butter, sugar, salt and flour. Stir to combine, then knead the dough till it's smooth and elastic, 5 to 10 minutes. Place the dough in a lightly greased bowl, turning to coat all sides, cover it with lightly greased plastic wrap, and let the dough rise till it's doubled in bulk, about 2 hours. Punch the dough down, and knead in the sauteed onions. This is easily done with a mixer (or in a bread machine), but it's also a fairly simple matter to do it with your hands. Shape the dough into a ball, and let it rest for 10 minutes. Roll or pat it out into a 3/4" thick circle. Using a regular-sized tuna can (or other can or cutter about 3 1/2" across), cut the dough into nine rounds. Transfer the rounds to a baking sheet, leaving about a 1" clearance between them. Brush the rounds with the glaze, which you've made by beating together the egg and salt. Top the rolls with a light sprinkling of Parmesan cheese (to taste). Cover them with lightly greased plastic wrap, and set them aside to rise till light and tall, about 1 1/2 hours. Bake the rolls in a preheated 350F oven for 20 minutes, or until they're golden brown. Remove from the oven, and cool on a wire rack. Yield: Nine rolls. Source: "King Arthur Flour" S(Internet Address): "http://www.kingarthurflour.com/recipes/onion-hamburger-rolls-recipe" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 292 Calories; 12g Fat (37.9% calories from fat); 7g Protein; 38g Carbohydrate; 2g Dietary Fiber; 77mg Cholesterol; 543mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 2 Fat; 1/2 Other Carbohydrates. --------------- END bread-bakers.v116.n002 --------------- Copyright (c) 1996-2016 Regina Dwork and Jeffrey Dwork All Rights Reserved