Date: Mon, 18 Sep 2017 01:15:08 +0000 --------------- BEGIN bread-bakers.v117.n036 --------------- 01. Fresh Apple Cinnamon Scones (Reggie Dwork) 02. Socca (Reggie Dwork) 03. Chocolate Cranberry Zucchini Muffins (Reggie Dwork) 04. Mixed Berry Scones (Reggie Dwork) --------------- MESSAGE bread-bakers.v117.n036.1 --------------- Date: Fri, 08 Sep 2017 12:35:39 -0700 From: Reggie Dwork Subject: Fresh Apple Cinnamon Scones * Exported from MasterCook * Scones, Fresh Apple Cinnamon Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Biscuits/Scones/Muffins Bread-Bakers Mailing List Breakfast Fruit Luncheon Posted Side Dish Snacks Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Scones: 2 3/4 C Unbleached All-Purpose Flour -- King Arthur preferred 1/3 C granulated sugar 3/4 tsp salt 1 tablespoon baking powder 1 teaspoon Apple Pie Spice -- or ground cinnamon 8 Tbsp cold butter -- (1/2 C) 3/4 C chopped fresh apple -- in 1/2" pieces (about half a medium apple); leave the skin on, if you like 3/4 C cinnamon chips 2 large eggs 1 tsp vanilla extract 1/2 C applesauce -- unsweetened preferred Topping: 3 Tbsp coarse white sparkling sugar 1/2 tsp ground cinnamon In a large mixing bowl, whisk together the flour, sugar, salt, baking powder, and spice. Work in the butter just until the mixture is unevenly crumbly; it's OK for some larger chunks of butter to remain unincorporated. Stir in the chopped apple and cinnamon chips. In a separate mixing bowl, whisk together the eggs, vanilla, and applesauce. Add the liquid ingredients to the dry ingredients and stir until all is moistened and holds together. Line a baking sheet with parchment; if you don't have parchment, just use it without greasing it. Sprinkle a bit of flour atop the parchment or pan. Scrape the dough onto the floured parchment or pan, and divide it in half. Gently pat and round each half into a 5" to 5 1/2" circle about 3/4" thick. To make the topping: Stir together the coarse sugar and cinnamon. Brush each circle with milk, and sprinkle with the topping. Using a knife or bench knife that you've run under cold water, slice each circle into 6 wedges. Carefully pull the wedges away from the center to separate them just a bit; there should be about 1/2" space between them, at their outer edges. For best texture and highest rise, place the pan of scones in the freezer for 30 minutes, uncovered. While the scones are chilling, preheat the oven to 425F. Bake the scones for 18 to 22 minutes, or until they're golden brown. When you pull one away from the others, it should look baked all the way through; the edge shouldn't look wet or unbaked. Remove the scones from the oven, and cool briefly on the pan. Serve warm. When they're completely cool, wrap in plastic and store at room temperature for up to several days. Yield: 12 scones. TIPS: Why freeze the scones before baking? Because 30 minutes in the freezer relaxes the gluten in the flour, which makes the scones more tender and allows them to rise higher. It also chills the fat, which will make the scones a bit flakier. To make free-form rather than wedge-shaped scones, increase the applesauce to 3/4 cup. Using a large ice cream scoop or spoon, dollop the scone dough in 1/3-cupfuls onto a lightly greased or parchment-lined baking sheet. Bake the scones in a preheated 375F oven for about 30 minutes. Scones are best served warm. They're delicious as is, but add butter and/or jam (or apple butter), if you like. To reheat room-temperature scones, place on a baking sheet, tent lightly with foil, and warm in a preheated 350F oven for about 10 minutes. Source: "kingarthurflour.com" S(Internet Address): "" Yield: "12 large scones" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 233 Calories; 9g Fat (34.0% calories from fat); 4g Protein; 34g Carbohydrate; 1g Dietary Fiber; 56mg Cholesterol; 346mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates. NOTES : 2017 - 0908 --------------- MESSAGE bread-bakers.v117.n036.2 --------------- Date: Fri, 08 Sep 2017 12:48:28 -0700 From: Reggie Dwork Subject: Socca * Exported from MasterCook * Socca Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Grains Low Fat Posted Side Dish Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups chickpea flour 1/2 teaspoon salt 2 1/3 cups water 2 tablespoons olive oil 3 tablespoons fresh rosemary -- chopped 3/4 cup pitted Greek olives A thick chickpea crêpe often found at street carts in the south of France, Socca is usually served with the barest of garnishes. We've flecked it with fresh rosemary and given it a sprinkling of olives, as you might find it from a stall on the Cote d'Azur. This is dairy free, gluten free. PREP: 15 mins. BAKE: 12 mins. to 14 mins. TOTAL: 2 hrs 27 mins. YIELD: one 14" or two 9" rounds Whisk the flour and salt together in a bowl. Add the water and olive oil and whisk until smooth. Cover and let the batter rest at room temperature for at least 2 hours. After 1 hour, place a rack in the center of the oven and preheat it to 500F. When ready to bake, liberally oil a 14" deep-dish pizza pan, or two 9" cake pans. Place the pans in the oven to preheat for 5 minutes. Carefully remove the pan(s) from the oven and pour in the batter. Sprinkle the rosemary over the top. Bake for 6 minutes, then remove from the oven and sprinkle the olives over the top. Return to the oven for 6 to 8 minutes more, until the surface is a mottled brown. If the top doesn't brown, turn the oven from bake to broil and watch carefully until you see some freckles appear. Remove from the oven, cool for 5 minutes, then cut into wedges to serve warm. The top and bottom should be crisp, and the center creamy and moist. Store, covered, in the refrigerator for up to a week. Reheat in a preheated 400F oven for 10 minutes before serving. Source: "kingarthurflour.com" S(Internet Address): "" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 86 Calories; 4g Fat (35.6% calories from fat); 4g Protein; 10g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 134mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 1/2 Fat. NOTES : 2017 - 0908 --------------- MESSAGE bread-bakers.v117.n036.3 --------------- Date: Fri, 08 Sep 2017 13:14:32 -0700 From: Reggie Dwork Subject: Chocolate Cranberry Zucchini Muffins * Exported from MasterCook * Muffins, Chocolate Cranberry Zucchini Recipe By :Sally Pasley Vargas Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Chocolate/Cocoa Desserts Food Processor Fruit Nuts Posted Side Dish Snacks Stand Mixer Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup all-purpose flour 1 cup almond flour -- (110g) 1/3 cup unsweetened Dutch process cocoa powder -- (28g) 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1 teaspoon ground cinnamon 1/2 teaspoon salt 2 large eggs 1/3 cup honey -- (113g) 1/4 cup olive oil -- (50g) 1/4 cup buttermilk 1 teaspoon vanilla extract 3 cups grated zucchini -- (3 to 4 medium zucchini) 1 cup whole cranberries -- fresh or frozen 2 tablespoons coarse sugar -- such as turbinado sugar 3 tablespoons chopped green pistachios Prep time: 15 min Cook time: 25 min Yield: 12 muffins These muffins prove that any time of day is a good time for chocolate. Use an ice cream scoop to fill the muffin cups to achieve beautiful rounded tops. Almond flour gives them a rich flavor and moist texture; it is simply finely ground almonds, which you could make yourself in a food processor. To give these muffins sparkle and color, sprinkle them with coarse sugar and a few pinches of chopped pistachios. If you have trouble finding frozen cranberries at the store, frozen raspberries would make a good substitute. In a large bowl, whisk together the all-purpose flour, almond flour, cocoa powder, baking powder, baking soda, cinnamon, and salt. Make a large well in the center of the bowl and break the eggs into it. Add the honey, oil, buttermilk, and vanilla. Beat with a fork to mix thoroughly. With a spatula, stir until the flour is well incorporated. Using the ice cream scoop, fill each muffin cup, rounded side up, with about 1/3 cup batter. Sprinkle the muffins with the turbinado sugar and pistachios, and set the tin on a baking sheet. Bake for 23 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out with just a few crumbs. Set the muffin tin on a rack to cool for 10 minutes. Remove the muffins from the pan and cool on the rack. Source: "The Cranberry Cookbook © 2017" S(Internet address): "" Yield: "12 muffins" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 213 Calories; 12g Fat (47.5% calories from fat); 6g Protein; 24g Carbohydrate; 3g Dietary Fiber; 36mg Cholesterol; 223mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates. NOTES : 2017 - 0908 --------------- MESSAGE bread-bakers.v117.n036.4 --------------- Date: Sun, 17 Sep 2017 18:03:48 -0700 From: Reggie Dwork Subject: Mixed Berry Scones * Exported from MasterCook * Scones, Mixed Berry Recipe By :Cook's Country Magazine, Aug/Sept 2015 Issue Serving Size : 8 Preparation Time :0:00 Categories : Biscuits/Scones/Muffins Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Scones: 1 3/4 cups frozen mixed berries 3 tablespoons confectioner's sugar 15 ounces all-purpose flour -- 3 cups 12 tablespoons unsalted butter -- cut in 1/2" pieces, chilled, divided 1/3 cup granulated sugar 1 tablespoon baking powder 1 1/4 teaspoons salt 7/8 cup whole milk -- 3/4 cup + 2 tablespoons 1 large egg 1 egg yolk Glaze: 2 tablespoons unsalted butter -- melted 1 tablespoon honey Work the dough as little as possible, just until it comes together. Work quickly to keep the butter and berries as cold as possible for the best results. Frozen blueberries, raspberries, blackberries or halved strawberries or any mixture of these work well in this recipe. Adjust oven rack to upper-middle position and heat oven to 425F. Line rimmed baking sheet with parchment paper. Toss berries with confectioner's sugar in bowl; freeze until needed. Combine flour, 6 tablespoons butter, granulated sugar, baking powder, and salt in food processor and process until butter is fully incorporated, about 15 seconds. Add remaining 6 tablespoons butter and pulse until butter is reduced to pea-sized pieces, 10 to 12 pulses. (It is important to incorporate the butter in two steps to produce the best texture scones.) Transfer mixture to large bowl. Stir in berries. Beat milk and egg and yolk together in separate bowl. Make deep well in center of flour mixture and pour in milk mixture. Using rubber spatula, gently stir mixture, scraping from edges of bowl and folding inward until very shaggy dough forms and some bits of flour remain. Do not overmix. Turn out dough onto well-floured counter and, if necessary, knead briefly until dough just comes together, about 3 turns. Using your floured hands and bench scraper, shape dough into 12 by 4 inch rectangle, about 1 1/2 inches tall. Using knife or bench scraper, cut dough crosswise into 4 equal rectangles. Cut each rectangle diagonally into 2 triangles to produce 8 scones. Transfer scones to prepared sheet. Bake until scones are lightly golden on top, 16 to 18 minutes, rotating pan halfway through baking. (Reggie's note: this recipe was shown on TV baked on a shiny sheet. If you use a dark sheet, you may need to adjust time and/or temperature to avoid overbaking.) While scones bake, make the glaze. Combine melted butter and honey in small bowl. Remove scones from oven and brush tops evenly with glaze mixture. Return scones to oven and continue to bake until golden brown to top, 5 to 8 minutes longer. Transfer scones to wire rack and let cool at least 10 minutes before serving. These scones can be made ahead. After cutting scones into triangles, freeze them on baking sheet. Transfer frozen scones to zipper-lock freezer bag. When ready to bake, heat oven to 375F and extend first baking time to 23 to 26 minutes. Baking time after glazing remains 5 to 8 minutes. S(Internet address): "" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 478 Calories; 23g Fat (42.8% calories from fat); 8g Protein; 61g Carbohydrate; 3g Dietary Fiber; 111mg Cholesterol; 543mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 4 1/2 Fat; 1 Other Carbohydrates. NOTES : 2017 - 0917 --------------- END bread-bakers.v117.n036 --------------- Copyright (c) 1996-2017 Regina Dwork and Jeffrey Dwork All Rights Reserved