Date: Mon, 09 Apr 2018 03:54:08 +0000 --------------- BEGIN bread-bakers.v118.n013 --------------- 01. Spiced Butternut Squash Muffins (Reggie Dwork) 02. Bread Machine Brownie Bread (Reggie Dwork) 03. Soda Bread Biscuits (Reggie Dwork) 04. Quinoa Info (Reggie Dwork) 05. Quinoa-Banana Muffins (Reggie Dwork) --------------- MESSAGE bread-bakers.v118.n013.1 --------------- Date: Fri, 06 Feb 2018 21:42:05 -0700 From: Reggie Dwork Subject: Spiced Butternut Squash Muffins * Exported from MasterCook * Muffins, Spiced Butternut Squash Recipe By :Lindsay Ho Serving Size : 12 Preparation Time :0:00 Categories : Biscuits/Scones/Muffins Bread-Bakers Mailing List Breads/Muffins/Rolls Low Fat Posted Side Dish Snacks Stand Mixer Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound peeled seeded and cubed butternut squash 1 1/2 cups all-purpose flour 2 teaspoons baking powder 1/2 cup granulated sugar 1/4 teaspoon salt 2 teaspoons pumpkin pie spice 3/4 cup milk 1 egg -- beaten 1 tablespoon butter -- melted "These muffins are so delicious. I made this recipe because I couldn't find squash muffins that were very tasty. You won't be able to keep these on the table." Preheat oven to 400F/(200C). Lightly grease a 12 cup muffin pan. In a medium saucepan with enough water to cover, boil squash 20 minutes, or until tender. Remove from heat, drain, and puree in a food processor. In a large bowl, whisk together flour, baking powder, white sugar, salt and pumpkin pie spice. In a medium bowl, thoroughly mix together milk, egg and butter. Stir in squash. Fold the squash mixture into the flour mixture just until moistened. Spoon the batter into the prepared muffin pan, filling cups about 1/2 full. Bake 20 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Remove from muffin pan and cool on a wire rack. Source: "allrecipes.com" S(Internet Address): "" Start to Finish Time: "1:10" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 122 Calories; 2g Fat (15.3% calories from fat); 3g Protein; 23g Carbohydrate; 1g Dietary Fiber; 22mg Cholesterol; 150mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates. NOTES : 2015 - 1105 --------------- MESSAGE bread-bakers.v118.n013.2 --------------- Date: Fri, 06 Apr 2018 21:44:50 -0700 From: Reggie Dwork Subject: Bread Machine Brownie Bread * Exported from MasterCook * Bread Machine Brownie Bread Recipe By :DENISE Serving Size : 12 Preparation Time :0:15 Categories : Bread Bread Machine Bread-Bakers Mailing List Chocolate/Cocoa Desserts Low Fat Posted Side Dish Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup unsweetened cocoa powder 1/2 cup boiling water 2 1/2 teaspoons active dry yeast 2 teaspoons white sugar 1/2 cup warm water -- (110F/45C) 3 cups bread flour 2/3 cup white sugar 1 teaspoon salt 2 tablespoons vegetable oil 1 egg 1 egg yolk Chocolaty loaf of bread that's not too sweet. Great with peanut butter, toasted, and for breakfast. Kids LOVE it! In a small bowl, dissolve cocoa powder in boiling water. In a separate bowl, dissolve yeast and 2 teaspoons sugar in warm water. Let stand until creamy, about 10 minutes. Place cocoa mixture, yeast mixture, bread flour, remaining 2/3 cup white sugar, salt, vegetable oil and egg in bread machine pan. Select basic Bread cycle; press Start. Source: "allrecipes.com" S(Internet Address): "" Start to Finish Time: "3:15" T(Cook Time): "3:00" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 211 Calories; 4g Fat (17.4% calories from fat); 6g Protein; 39g Carbohydrate; 2g Dietary Fiber; 35mg Cholesterol; 187mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 1 Other Carbohydrates. NOTES : 2016 - 0320 --------------- MESSAGE bread-bakers.v118.n013.3 --------------- Date: Fri, 06 Apr 2018 21:51:21 -0700 From: Reggie Dwork Subject: Soda Bread Biscuits * Exported from MasterCook * Biscuits, Soda Bread Recipe By :Elise Bauer Serving Size : 12 Preparation Time :0:00 Categories : Biscuits/Crackers/Crisps Fruit Hand Made Low Fat Side Dish Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups all-purpose flour 1/4 cup sugar -- to 1/2C, depending on how sweet you want them 1 teaspoon baking soda 1 teaspoon kosher salt 1/2 cup unsalted butter -- 1 stick, room temp 2 teaspoons caraway seeds -- Note 1/2 cup raisins -- to 1C, Note 1 1/4 cups buttermilk -- Note What should I call these mini-soda breads? Biscuits (American not English) typically aren't sweet, muffins typically are. These are as sweet as you want them to be, they look like biscuits, you can eat them like biscuits, but you make them in a muffin tin. Prep: 10 min Cook: 12 min Yield: Makes 12 biscuits Note: These add-ins are entirely optional. You could just do plain biscuits, or add in a teaspoon of orange zest, lemon zest, or a couple tablespoons of chopped candied ginger, or a teaspoon of minced rosemary. Have fun with it! Note: You can substitute the 1 1/4 cups buttermilk with 1 cup 3 Tbsp of regular whole milk mixed with 1 Tbsp of white vinegar. Preheat oven to 425F. Butter a standard muffin pan. In a large bowl, vigorously whisk together the flour, sugar, baking soda, and salt. Cut the butter into tablespoon sized pieces into the bowl of flour. Using your (clean) fingers, work the butter into the flour, schmooshing (technical term) the butter between your fingers and mixing with the flour until the mixture resembles a coarse meal. If you are using raisins, caraway seeds, or any other add-ins, mix them into the mixture now. Make a well in the center of the flour. Pour the buttermilk into the center of the well. Use a wooden spoon to gently mix the flour into the buttermilk until the flour is moistened with the buttermilk. Then use your hands to form the mixture into a loose, shaggy, slightly sticky ball of dough. The dough should be a little sticky, if it's too dry, add a tablespoon more of buttermilk. If it's just too wet to handle, add a sprinkling more of flour. Do not over-mix! And at this point work quickly. As soon as the acidic buttermilk interacts with the alkaline baking soda, bubbles will form and leavening will start. Break off 12-equal portions of the dough and place them in the wells of the muffin tin. Put in the oven and bake for 12-13 minutes at 425F, until the tops are nicely browned. Remove from the oven and let cool for a couple minutes in the pan. Remove the biscuits from the muffin tin to a rack to cool for a few minutes more. S(Internet address): "" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 227 Calories; 8g Fat (32.5% calories from fat); 4g Protein; 34g Carbohydrate; 1g Dietary Fiber; 22mg Cholesterol; 291mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Vegetable; 1/2 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1/2 Other Carbohydrates. Serving Ideas : Serve with butter and jam. NOTES : 2016 - 0520 --------------- MESSAGE bread-bakers.v118.n013.4 --------------- Date: Fri, 06 Apr 2018 22:16:49 -0700 From: Reggie Dwork Subject: Quinoa Info I knew part of this but not all of it. I knew it was a seed and that we eat it like a grain but I didn't know the rest of the story ... Quinoa (pronounced "keenwah") is a seed that is harvested from a species of a plant called goosefoot. It is officially a seed and part of a group of pseudocereals, making it neither a cereal nor a grain, and more closely related to spinach and beets than to cereals or grains. Why quinoa is not a grain? We cook and eat quinoa like many other grains, but, botanically speaking, it's a relative of spinach, beets and chard. The part we eat is actually the seed, cooked like rice, which is why quinoa is gluten-free. Quinoa's known for its high protein content, and with good reason. The seed contains eight grams of protein per cup. Plus, it's considered a complete protein, meaning it packs all nine essential amino acids your body needs. Quinoa is a whole-grain seed often favored by vegetarians for its high protein content. Its frequently called a grain because it is used and cooked like one, and is often called an "Ancient Grain" and a "Wholegrain". https://www.huffingtonpost.com/2013/12/30/quinoa-facts-didnt-know_n_4494695.html https://en.wikipedia.org/wiki/Quinoa --------------- MESSAGE bread-bakers.v118.n013.5 --------------- Date: Fri, 06 Apr 2018 22:18:05 -0700 From: Reggie Dwork Subject: Quinoa-Banana Muffins * Exported from MasterCook * Muffins, Quinoa-Banana Recipe By :Chris Morocco Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Fruit Grains Hand Made Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup white quinoa 1 teaspoon kosher salt -- plus more Nonstick vegetable oil spray 1 1/4 cups whole wheat flour 1 teaspoon baking powder 1 teaspoon ground cinnamon 2 very ripe bananas 1/4 cup honey 1/4 cup packed dark brown sugar 1 large egg 1/2 cup olive oil 1 teaspoon vanilla extract 1 cup blueberries Raw sugar -- (for sprinkling) Call us persnickety, but we generally disagree with the basic cooking instructions given on quinoa packages, which usually call for too much water, and might explain why you don't like quinoa. See below for our favorite approach. Cook quinoa in a large pot of boiling salted water, stirring occasionally, until tender, 10-12 minutes. Drain well and return to pot. Cover and let steam 10 minutes. Pour off any condensed water, then let cool. Set aside 1/4 cup cooked quinoa for topping muffins. Preheat oven to 375F. Coat a standard 12-cup muffin pan with nonstick spray (do not use muffin liners). Whisk flour, baking powder, cinnamon, and remaining 1 tsp. salt in a medium bowl. Mash bananas, honey, and brown sugar in another medium bowl, preferably with a potato masher, until sugar is dissolved and banana is completely mashed. Add egg and continue to mash until combined. Stir in oil and vanilla. Stir banana mixture into dry ingredients just until combined. Stir in blueberries and 2 cups quinoa. Divide batter among muffin cups. Sprinkle lightly with raw sugar and reserved 1/4 cup quinoa. Bake muffins until tops are firm, just beginning to brown, and a tester inserted into muffins comes out clean, 30-40 minutes. Let cool slightly before serving. Do Ahead: Quinoa can be cooked 5 days ahead; cover and chill. S(Internet address): "" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 175 Calories; 10g Fat (47.9% calories from fat); 2g Protein; 21g Carbohydrate; 2g Dietary Fiber; 18mg Cholesterol; 207mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 2 Fat; 1/2 Other Carbohydrates. NOTES : 2018 - 0202 --------------- END bread-bakers.v118.n013 --------------- Copyright (c) 1996-2018 Regina Dwork and Jeffrey Dwork All Rights Reserved