Date: Sun, 19 Nov 2017 05:54:17 +0000 --------------- BEGIN bread-bakers.v117.n045 --------------- 01. ABM Italian Bread (maybelle) 02. Kosher Cornbread Muffins (Reggie Dwork) 03. Cornmeal Biscuits (Reggie Dwork) 04. Rosemary Orange Buttermilk Biscuits (Reggie Dwork) --------------- MESSAGE bread-bakers.v117.n045.1 --------------- Date: Sun, 12 Nov 2017 14:25:48 -0800 From: maybelle Subject: ABM Italian Bread I can't remember where I found this recipe but I suspect the recipe is from one of Donna Rathmell German's bread machine cookbooks. We like this bread very much as it's simple to make and goes well with almost all meals. Italian Bread Servings: 6 Ingredients: 1 1/3 c Water 2 tsp Salt 2 tbsp Oil 3 1/2 c Bread flour 2 tsp Yeast Directions: Add to bread pan in order given. It is essential to keep salt and yeast separated. Bake on regular cycle or timed bake. -- Kindness is the language which the deaf can hear and the blind can see. - Mark Twain found at Wikiquote under the Creative Commons 3.0 license. --------------- MESSAGE bread-bakers.v117.n045.2 --------------- Date: Sat, 18 Nov 2017 17:31:57 -0800 From: Reggie Dwork Subject: Kosher Cornbread Muffins These might be good to make for Thanksgiving or any other holiday. * Exported from MasterCook * Muffins, Kosher Cornbread Recipe By :GIORA SHIMONI Serving Size : 16 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Food Processor Grains Hand Made Low Fat Posted Side Dish Snacks Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup honey 1/3 cup vegetable oil 2 large eggs 1 cup yellow cornmeal 1 cup all-purpose flour 1 tablespoon baking powder 3/4 cup sugar 1 teaspoon salt 1 cup soy milk Like many kosher cooks, Giora Shimoni has found that "the biggest challenge to creating a kosher Thanksgiving meal is making the traditional Thanksgiving side dishes in pareve (non-dairy) form, so they can be eaten with the turkey." Shimoni swapped the butter and milk found in many recipes with oil and soy milk, to create these sweet cornbread muffins for the holiday. The character of your muffins will vary depending on the type of cornmeal you use. This recipe uses a coarse grind, which yields a textured, somewhat airy muffin. Shimoni described his as cake-like, so he likely used finely ground cornmeal for his muffins. Prep: 10 mins Cook: 20 mins Total: 30 min Yield: 16 muffins Servings: 16 Preheat the oven to 375F/190C Grease a large 12-cup muffin pan, or line the cups with paper or foil liners. In a large mixing bowl, beat the honey, oil, and eggs until well mixed. In another large bowl, whisk together the cornmeal, flour, baking powder, sugar, and salt. Alternate adding the flour mixture and soy milk to the honey/oil/egg mixture, mixing after each addition, just until the batter is smooth and lump free. [Note: the original recipe said to "alternate adding flour mixture and soy milk to dry ingredients", which is clearly wrong.] Pour the batter into muffin cups, filling each until it is about 3/4 full. Bake in the preheated oven for 18 to 20 minutes or the muffins are firm and golden, and a tester inserted in the center toothpick comes out clean. Transfer to a wire rack to cool. ? S(Internet Address): "" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 183 Calories; 6g Fat (27.3% calories from fat); 3g Protein; 31g Carbohydrate; 1g Dietary Fiber; 27mg Cholesterol; 236mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 Fat; 1 Other Carbohydrates. Serving Ideas : They're also nice for breakfast or brunch (try tossing some berries into the batter). And their individual serving size and portability make them a good choice for potlucks or cookouts. NOTES : 2017 - 1118 --------------- MESSAGE bread-bakers.v117.n045.3 --------------- Date: Sat, 18 Nov 2017 14:15:36 -0700 From: Reggie Dwork Subject: Cornmeal Biscuits * Exported from MasterCook * Biscuits, Cornmeal Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Biscuits/Crackers/Crisps Breakfast Hand Made Luncheon Posted Side Dish Snacks Vegetarian Want to try Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour 3/4 cup cornmeal -- plus more cornmeal for dusting 2 tablespoons sugar 2 1/2 teaspoons baking powder 1 teaspoon salt 1/4 teaspoon baking soda 1 tablespoon white vinegar Milk 2/3 cup shortening Makes: 10 servings Prep: 15 mins Bake: 20 mins at 425F Ready in: 35 min In a large bowl, blend all-purpose flour, 3/4 cup cornmeal, sugar, baking powder, salt and baking soda. Pour white vinegar into a measuring cup and add enough milk to equal 1 cup. With a pastry cutter, cut shortening into flour mixture until the size of small peas. Add milk mixture and stir until dough comes together. Turn out onto counter dusted with cornmeal and pat to 1/2" thickness. Cut out with 2 3/4" biscuit cutter and place on a baking sheet. Re-roll scraps and cut as many biscuits as possible. Bake at 425F for 18 to 20 minutes. Source: "familycircle.com" S(Internet Address): "http://www.familycircle.com/recipe/cornmeal-biscuits/" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 260 Calories; 14g Fat (48.7% calories from fat); 3g Protein; 30g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 367mg Sodium. Exchanges: 2 Grain(Starch); 2 1/2 Fat; 0 Other Carbohydrates. NOTES : 2017 - 1022 --------------- MESSAGE bread-bakers.v117.n045.4 --------------- Date: Sat, 18 Nov 2017 19:28:10 -0800 From: Reggie Dwork Subject: Rosemary Orange Buttermilk Biscuits * Exported from MasterCook * Biscuits, Rosemary Orange Buttermilk Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Biscuits/Crackers/Crisps Bread-Bakers Mailing List Food Processor Hand Made Posted Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups gluten free baking flour 1 tablespoon baking powder 1 stick butter -- plus 2 tablespoons butter 1/4 cup honey 1 orange -- zested and juiced 1 tablespoon minced fresh rosemary 1 cup buttermilk -- plus 1 tablespoon buttermilk Active: 30 min Total: 45 min Gluten Free Heat oven to 425F. In food processor, pulse flour, baking powder and salt with butter until pea-size crumbs form. In small bowl, whisk together honey, 1/4C orange juice, 1/2 tsp orange zest and rosemary. Add to processor; pulse to combine. With processor running, slowly stream in 1C buttermilk. Process until dough ball comes together. On well floured work surface, roll out dough ball to 2" thickness. Using 3" round (or any shape you prefer), punch out 12 biscuits. Arrange 1-2" apart on greased baking sheet. Brush biscuit tops with remaining buttermilk. Bake 10-12 min or until biscuits are puffed and golden brown. Source: "First For Women Magazine, Nov 2017" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 122 Calories; 10g Fat (69.8% calories from fat); 1g Protein; 9g Carbohydrate; trace Dietary Fiber; 27mg Cholesterol; 243mg Sodium. Exchanges: 0 Grain(Starch); 0 Fruit; 0 Non-Fat Milk; 2 Fat; 1/2 Other Carbohydrates. Serving Ideas : Can be served as a side dish at any time of the day (breakfast, lunch, dinner or snack). NOTES : 2017 - 1105 --------------- END bread-bakers.v117.n045 --------------- Copyright (c) 1996-2017 Regina Dwork and Jeffrey Dwork All Rights Reserved