Date: Mon, 20 Jun 2016 09:28:11 GMT -------------- BEGIN bread-bakers.v116.n021 -------------- 001 - Reggie Dwork Subject: Gluten-Free Almond Flour Crackers Date: Fri, 17 Jun 2016 11:35:46 -0700 * Exported from MasterCook * Crackers, Gluten-Free Almond Flour Recipe By : Serving Size : 168 Preparation Time :0:00 Categories : Biscuits/Crackers/Crisps Bread-Bakers Mailing List Fatfree Nuts Posted Side Dish Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large egg 1/4 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 3/4 cup almond flour -- blanched or raw, finely ground, *Note *Note: Finely ground (rather than coarse-ground) blanched almond flour makes the crispiest crackers. Delicious and versatile, these crackers can easily go from simple to savory to sweet. Try all four of the tried-and-true flavor options below; or experiment to create your own new favorite. Prep: 8 mins. to 12 mins. Bake: 14 mins. to 16 mins. Total: 22 mins. to 28 mins. Yield: about 14 dozen 1" square crackers Preheat the oven to 350F. Whisk together the egg, salt, pepper, and any additional spices or add-ins (see "tips," below.) Add the almond flour, stirring to make a cohesive dough. Place the dough onto a sheet of parchment, or a piece of plastic wrap. Pat it out with your hands, and top with an additional piece of parchment or plastic wrap. Roll the dough out to about 1/8" thickness; it should be about 10" x 12", or larger. Remove the top paper, and use a pizza wheel or knife to cut 1" squares. Move the cut crackers, along with their parchment, to the baking sheet. If you've used plastic wrap, spray the pan with non-stick baking spray, and transfer the crackers from the plastic to the pan. Bake the crackers for 14 to 16 minutes, until they're light golden brown. The crackers around the perimeter will tend to brown more quickly, so transfer those to a cooling rack and return the pan to the oven to finish baking the remaining center crackers. Cool the crackers completely before transferring them to an airtight bag for room-temperature storage. Yield: about 14 dozen 1" square crackers. Source: "kingarthurflour.com" S(Internet Address): "http://www.kingarthurflour.com/recipes/gluten-free-almond-flour-crackers-recipe" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 5 Calories; trace Fat (7.5% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 1mg Cholesterol; 4mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fat. --------------- MESSAGE bread-bakers.v116.n021.2 --------------- From: Reggie Dwork Subject: Bread Machine Macadamia Nut Bread Date: Thu, 09 Jun 2016 11:09:13 -0700 * Exported from MasterCook * Bread Machine Macadamia Nut Bread Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Bread Bread Machine Bread-Bakers Mailing List Desserts Grains Nuts Posted Side Dish Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 lb loaf: 1 1/8 cups buttermilk 1 1/2 egg -- or egg substitute 3 tablespoons honey -- or maple syrup 1/2 teaspoon salt 1/3 teaspoon baking soda 1/3 teaspoon ground ginger 3/4 cup oat flakes 1 1/2 tablespoons vital gluten -- to 3T, optinal 1/3 cup coconut flakes 3 whole wheat flour 2 teaspoons yeast 1/2 cup macadamia nuts -- chopped Makes 1-1/2 lb loaf. Place ingredients in machine in order given by manufacturer. Add nuts at the beep Medium crust setting. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 309 Calories; 10g Fat (26.3% calories from fat); 13g Protein; 47g Carbohydrate; 7g Dietary Fiber; 41mg Cholesterol; 271mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1/2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v116.n021.3 --------------- From: Reggie Dwork Subject: Banana Walnut Oat Bread Date: Thu, 09 Jun 2016 10:54:50 -0700 * Exported from MasterCook * Bread, Banana Walnut Oat Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Fruit Posted Side Dish Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups unbleached wheat flour 1/2 cup quick oatmeal oats 1 teaspoon baking soda 1/2 salt 2 eggs 1 teaspoon vanilla extract 1 stick unsalted butter -- softened at room temp 1 cup packed dark brown sugar 1 cup mashed ripe bananas -- (about 3 bananas) 1/2 cup chopped walnuts This easy sweet treat is great as a dessert after dinner or first thing in the morning with your coffee. Serves 6-8 Preheat the oven to 350F. Lightly grease a 9 In a large mixing bowl combine butter, brown sugar, eggs, bananas and vanilla extract. In a second mixing bowl, combine the flour, oats, baking soda and salt. Add the flour mixture to the butter/sugar/egg mixture. Mix until the ingredients are just combined. Fold the walnuts into the mixture. Pour the mixture into the greased loaf pan and cook for about 50 minutes in the preheated oven. To test if the bread is done, stick a clean knife or toothpick into the center. If it comes out clean, your bread is done. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 413 Calories; 18g Fat (38.5% calories from fat); 9g Protein; 58g Carbohydrate; 5g Dietary Fiber; 84mg Cholesterol; 322mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Fruit; 3 1/2 Fat; 2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v116.n021.4 --------------- From: Reggie Dwork Subject: Black Pepper Biscuits with Bourbon-Molasses Butter Date: Thu, 09 Jun 2016 11:06:00 -0700 * Exported from MasterCook * Biscuits, Black Pepper Biscuits with Bourbon-Molasses Butter (AKA Bobby Flay's Flaky Biscuits) Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Biscuits/Crackers/Crisps Bread-Bakers Mailing List Posted Side Dish Snacks Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- BOURBON-MOLASSES BUTTER: 2 tablespoons unsulfured molasses 1 tablespoon bourbon 1 pinch cinnamon -- small pinch 1 1/2 sticks unsalted butter -- softened salt BISCUITS: 4 cups all-purpose flour 1 tablespoon baking powder -- plus 1 tablespoon 1 teaspoon baking powder 2 teaspoons kosher salt 1 1/2 teaspoons coarsely ground black pepper -- plus more for sprinking 1 teaspoon baking soda 1 stick unsalted butter -- plus 6 tablespoons unsalted butter -- cubed and chiled 2 cups cold buttermilk -- plus, more for brushing Bobby Flay's tender, peppery biscuits are incredibly good on their own, but do as Bobby Flay does and serve them with his richly flavored molasses butter. MAKE THE BOURBON-MOLASSES BUTTER In a small saucepan, whisk the molasses with the bourbon and cinnamon. Bring just to a boil, then cook over low heat for 2 minutes. Let cool completely. In a food processor, combine the cooled molasses mixture with the butter and puree until smooth. Scrape the butter into a bowl and season with salt. Cover and refrigerate for 1 hour. MAKE THE BISCUITS Preheat the oven to 450F and line a baking sheet with parchment. In a large bowl, whisk the flour with the baking powder, salt, 1 1/2 teaspoons of pepper and baking soda. Scatter the cubed butter over the dry ingredients and, using your fingers, pinch the butter into the flour to form small sheets of butter, with some of the butter about the size of peas. Stir in the 2 cups of buttermilk just until a dry, shaggy dough forms. Turn the dough out onto a work surface and knead gently, folding the dough over itself 2 or 3 times to form a layered dough. Pat the dough out to a 1" thick rectangle. Using a large, sharp knife, cut out as many 3" square biscuits as you can. Gently press the scraps together and cut out more biscuits. MAKE AHEAD The bourbon-molasses butter can be refrigerated for up to 1 week. Bring to room temperature before serving. Makes 8-10 servings Start to Finish Time: "2:15" T(active): "1:00" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 603 Calories; 39g Fat (57.6% calories from fat); 9g Protein; 55g Carbohydrate; 2g Dietary Fiber; 103mg Cholesterol; 944mg Sodium. Exchanges: 3 Grain(Starch); 0 Non-Fat Milk; 7 1/2 Fat; 1/2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v116.n021.5 --------------- From: Reggie Dwork Subject: Fruited Mini Loaves Bread Date: Thu, 09 Jun 2016 11:25:46 -0700 * Exported from MasterCook * Bread, Fruited Mini Loaves Recipe By :Suzanne McKinley Serving Size : 15 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Fruit Nuts Posted Side Dish Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup sugar 1/3 cup butter -- melted 1 egg 8 ounces crushed pineapple -- undrained 1/4 cup milk 2 1/2 cups all-purpose flour 1 1/2 teaspoons baking powder 1/4 teaspoon salt 1/4 teaspoon baking soda 1 cup chopped pecans 1/2 cup chopped dried apricots 1/4 cup raisins A lovely brown crust surrounds these miniature loaves packed with yummy goodies like pineapple, apricots, raisins and pecans. "I make them ahead and freeze them for busy times. They're great for breakfast." Total: Prep: 15 min. Bake: 45 min. + chilling Yield: 3 loaves In a large bowl, combine the sugar, butter and egg. Add pineapple and milk; mix well. Combine the dry ingredients; add to butter mixture just until moistened. Stir in the pecans, apricots and raisins. Pour into three greased 5-3/4" x 3" x 2" loaf pans. Bake at 350F for 45-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely 1 serving (1 slice) equals 240 calories, 10 g fat (3 g saturated fat), 26 mg cholesterol, 152 mg sodium, 34 g carbohydrate, 2 g fiber, 4 g protein. Source: "Originally published as Fruited Mini Loaves in Quick Cooking May/June 1998" S(Internet address): "http://www.tasteofhome.com/recipes/fruited-mini-loaves" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 238 Calories; 10g Fat (37.4% calories from fat); 4g Protein; 35g Carbohydrate; 2g Dietary Fiber; 26mg Cholesterol; 155mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 2 Fat; 1/2 Other Carbohydrates. --------------- END bread-bakers.v116.n021 --------------- Copyright (c) 1996-2016 Regina Dwork and Jeffrey Dwork All Rights Reserved