Date: Mon, 31 Oct 2016 05:40:20 GMT -------------- BEGIN bread-bakers.v116.n040 -------------- 001 - Reggie Dwork Subject: Salsa Cornbread Date: Wed, 19 Oct 2016 10:49:29 -0700 * Exported from MasterCook * Cornbread, Salsa Recipe By : Serving Size : 10 Preparation Time :0:35 Categories : Bread Grains Low Fat Posted Side Dish Snacks Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup all-purpose flour 1/2 cup whole-wheat flour 1/2 cup cornmeal 2 teaspoons baking powder 1/2 teaspoon salt Freshly ground pepper -- to taste 3 large eggs -- lightly beaten 1/2 cup buttermilk -- or equivalent buttermilk powder 1 tablespoon butter -- melted 1 tablespoon honey 1/2 cup drained canned corn kernels 1 small onion -- diced 1/2 cup chopped tomato 1 clove garlic -- minced 1 jalapeno pepper -- seeded and minced 1/2 cup grated Cheddar cheese Preheat oven to 425F. Place a 9" cast-iron skillet (or similar ovenproof skillet) in the oven to heat. Whisk all-purpose flour, whole-wheat flour, cornmeal, baking powder, salt and pepper in a large mixing bowl. Whisk eggs, buttermilk, butter and honey in a medium bowl. Add the egg mixture to the dry ingredients; mix with a rubber spatula. Stir in corn, onion, tomato, garlic and jalapeno. Remove the skillet from the oven and coat it with cooking spray. Pour in the batter, spreading evenly. Sprinkle cheese over the top. Bake the cornbread until golden brown and a knife inserted into the center comes out clean, 20 to 25 minutes. Serve warm. Tips & Notes If you do not have an ovenproof skillet of the correct size, use an 8-by-8" glass baking dish. Do not preheat the empty baking dish in the oven before filling it. Source: "eatingwell.com" S(Internet Address): "http://www.eatingwell.com/recipes/salsa_cornbread.html" Start to Finish Time: "0:55" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 172 Calories; 5g Fat (26.2% calories from fat); 7g Protein; 25g Carbohydrate; 2g Dietary Fiber; 73mg Cholesterol; 287mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v116.n040.2 --------------- From: Reggie Dwork Subject: Orange-Hazelnut Blueberry Bread Date: Wed, 19 Oct 2016 11:01:12 -0700 * Exported from MasterCook * Bread, Orange-Hazelnut Blueberry Recipe By : Serving Size : 16 Preparation Time :0:10 Categories : Bread Bread Machine Bread-Bakers Mailing List Fruit Low Fat Nuts Posted Side Dish Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup milk 1 egg 3 1/3 cups bread flour 1 tablespoon finely shredded orange peel 1 teaspoon salt 3 tablespoons brown sugar 1/3 cup toasted chopped hazelnuts -- or filberts 2 teaspoons active dry yeast -- or as needed 1/2 cup dried blueberries ORANGE ICING: -- (optional) 1/2 cup sifted powdered sugar orange juice -- enough to make an icing Add the ingredients to bread machine according to the manufacturer's directions. Bake the bread using regular or white setting (use the light color setting, if available). If desired, when bread is cool, drizzle loaf with Orange Icing. Makes one 1-1/2-pound loaf (16 servings). ORANGE ICING: In a small mixing bowl stir together 1/2 cup sifted powdered sugar and enough orange juice to make an icing that's easy to drizzle. ORANGE ICING: In a small mixing bowl stir together 1/2 cup sifted powdered sugar and enough orange juice to make an icing that's easy to drizzle. Calories 174, Total Fat 4 g, Saturated Fat 1 g, Cholesterol 114 mg, Sodium 163 mg, Carbohydrate 29 g, Fiber 1 g, Protein 5 g. Source: "recipe.com" Start to Finish Time: "0:10" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 178 Calories; 3g Fat (15.9% calories from fat); 5g Protein; 32g Carbohydrate; 1g Dietary Fiber; 15mg Cholesterol; 147mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v116.n040.3 --------------- From: Reggie Dwork Subject: Pumpkin Rolls Date: Wed, 19 Oct 2016 11:23:13 -0700 * Exported from MasterCook * Rolls, Pumpkin Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads/Muffins/Rolls Hand Made Holidays Low Fat Posted Side Dish Stand Mixer Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 20 ounces Unbleached All-Purpose Flour -- (4 3/4C) 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves -- optional 1 3/4 ounces firmly packed brown sugar -- light or dark, (1/4C) 1 1/2 teaspoons salt 1 tablespoon instant yeast 8 ounces canned pumpkin puree -- or squash, (1C) 2 large eggs 2 ounces water -- (1/4C) 2 poz soft butter -- (1/4C) 4 1/2 ounces dried cranberries -- or raisins, (3/4C) 5 1/2 ounces diced crystallized ginger -- (1/4C) These deep-gold rolls will look lovely in your Holiday breadbasket. Mix and knead all of the dough ingredients except the fruit and crystallized ginger-by hand, mixer, or bread machine-until you've made a soft, fairly smooth dough. Right at the end, knead in the fruit and crystallized ginger; save out 16 cranberries, to use as a garnish. Place the dough in a lightly greased bowl, cover the bowl, and allow the dough to rise for 1 1/2 hours, until it's almost double in bulk. Turn the dough out onto a lightly greased surface, gently deflate it, and divide it into 16 pieces. Roll each piece into a ball. Place rolls onto a greased or parchment-lined baking sheet. Set aside, covered lightly, to rise for 1 hour, or until the rolls look puffy. Use a pair of scissors to gently snip an "X" into the top of each roll; be careful, as you don't want to totally deflate the rolls (they'll inevitably settle a bit as you snip). Set a dried cranberry into each opening. Bake the rolls in a preheated 375°F oven for 20 to 25 minutes, until they're lightly browned and a cake tester inserted in the center of one comes out clean. Remove them from the oven, set them on a rack, and brush with melted butter, if desired. Source: "The King Arthur Flour Company" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 203 Calories; 2g Fat (9.0% calories from fat); 5g Protein; 41g Carbohydrate; 2g Dietary Fiber; 29mg Cholesterol; 227mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1 Other Carbohydrates. Serving Ideas : These would make an wonderful addition to your holiday bread basket. --------------- END bread-bakers.v116.n040 --------------- Copyright (c) 1996-2016 Regina Dwork and Jeffrey Dwork All Rights Reserved