Date: Mon, 28 Mar 2022 00:40:47 +0000 --------------- BEGIN bread-bakers.v122.n010 --------------- 01. Fox In The Snow Cafe, biscuits with honey butter (Joan Ross) 02. Olive Biscuits (Reggie Dwork) 03. Bread Machine Cinnamon and Raisin Bagels (Reggie Dwork) 04. Churro Mini Muffins (Reggie Dwork) 05. Fresh Plum and Nectarine Oatmeal Muffins (Reggie Dwork) 06. Wheat Bran Muffins (Reggie Dwork) 07. Funfetti Quick Bread (Reggie Dwork) --------------- MESSAGE bread-bakers.v122.n010.1 --------------- Date: Sun, 13 Mar 2022 08:49:47 -0400 From: Joan Ross Subject: Fox In The Snow Cafe, biscuits with honey butter These are huge biscuits with many layers due to the lamination method. Watch the You Tube video for more details and instructions by going to their website BISCUITS (6) 5 1/2 cups all-purpose flour, plus more for surface 1 1/2 teaspoons granulated sugar 3 1/2 teaspoons baking powder 1 tablespoon plus 1 teaspoon kosher salt 1/2 teaspoon baking soda 1 1/2 cups (3 sticks) unsalted butter 2 cups buttermilk 1/4 cup heavy cream 2 large egg yolks, beaten to blend Preheat oven to 375.(in the You Tube video she says oven temp is 350F ) Pulse baking powder, salt, sugar, baking soda, 2 cups flour and chilled butter in a food processor until largest pieces of butter are the size of a nickel. Transfer to a large bowl with the remaining flour and toss together until butter appears evenly distributed. Add buttermilk over entire mixture all at once and knead mixture until a shaggy dough forms and almost no dry is left at the bottom of the bowl. Turn out onto a lightly floured surface and pat into roughly a 12"-14" thick rectangle. Begin by doing a tri-fold, starting from the left, fold the dough halfway to the center, and then fold from the right over top of the first fold. Press down to make sure dough is compact and flatten out again to make a rectangle shape. Rotate dough 90 degrees and fold the dough from the top down. Again, press dough down and reshape into a rectangle. Rotate 90 degrees again, and fold from left to right. Repeat the process 2 more times, ending with a fold from left to right. Using a rolling pin, adjust dough to desired thickness, about 3/4 of the height of your biscuit cutter.( I believe she said she uses a 3 inch biscuit cutter ) Dip biscuit cutter into the flour to prevent sticking, and then cut straight up and down, careful not to twist the biscuit cutter. You should get about 4 biscuits out of your first rectangle. Press remaining dough together and reshape into a small rectangle. Cut out 2 additional biscuits. Repeat as many time as necessary until only a small amount of dough remains. Mix egg yolks and heavy cream with a fork until blended. Brush tops of biscuits lightly with mixture and place on a baking sheet. Bake until golden brown, about 30-35 minutes. Honey Butter 1 stick butter 1 cup honey In a small saucepan, melt butter and honey until combined. Brush a generous amount over biscuits while both the honey butter and biscuits are hot. Sprinkle tops with generous amounts of sea salt. --------------- MESSAGE bread-bakers.v122.n010.2 --------------- Date: Sun, 27 Mar 2022 17:30:13 -0700 From: Reggie Dwork Subject: Olive Biscuits * Exported from MasterCook * Biscuits, Olive Recipe By : Giada De Laurentiis Serving Size : 12 Preparation Time :0:00 Categories : Biscuits/Scones Bread-Bakers Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups all-purpose flour -- plus more for dusting 1 tablespoon baking powder 1/2 teaspoon kosher salt 1 cup olives -- Spanish, chopped 1 cup mascarpone cheese -- chilled 3/4 cup lowfat buttermilk -- chilled Note 1: Orange marmalade and softened salted butter -- optional, for serving Note 1: Orange marmalade and softened salted butter for serving, optional Active: 15 min Total: 35 min Preheat the oven to 475F. Position an oven rack so it is in the top third of the oven. Add the flour, baking powder and salt to a medium bowl and whisk to combine. Stir in the olives. Using your fingers or a fork, cut the mascarpone into the flour mixture until it resembles small pebbles in the flour. Add the buttermilk and gently mix until a rough dough is formed. (Do not overmix.) Pour the mixture onto a lightly floured surface and gently gather into a 1" thick square. Using a 2" round biscuit cutter, cut as many rounds as your square will allow. Gather the scraps once, reform and cut a few more. (You will have about 12 biscuits.) Place on a small rimmed baking sheet so that the biscuits touch each other. Bake in the top third of the oven until light golden brown and cooked through, 15 to 20 minutes. Serve with orange marmalade and softened salted butter on the side, if using. Review: This was my first attempt at making any sort of buttermilk biscuit. These were surprisingly easy to prepare, and they came out unbelievably flaky and buttery (even though there is no butter!) and delicious. The recommendation to serve with softened butter and orange marmalade is amazing. Will be saving this recipe, for sure. Review: Made these biscuits for our holiday dinner...they were delicious...and good as leftovers! Now I will try adding olives to a low carb biscuit recipe! Review: The only olives I had in the pantry was a jar of Costco's green olives stuffed with jalapenos. The biscuits were crunchy on top and delicious with a bit of a kick from the jalapenos. Topped with butter and apricot jam (what was in the fridge) made them heavenly! Review: I made this recipe to use up a few half bottles of olives left over from holiday parties. I did have to cook a few extra minutes for browning as my convection oven only goes to 450 degrees. The olives were not overpowering in flavor and added interest. I might use pimento stuffed olives next time and use for mini ham sandwiches. Review: I just made these for a birthday party and New Years eve dinner. They are so delicious and easy to make with no changes or substitutions. I think the mascarpone cheese was the key ingredient. I thought the olives would be over powering but they were not, actually fairly tasteless. It is important to bake close to the heat source for browning as suggested. I had to bake on the upper end of the recommendation taking them out and removing the outer biscuits then putting back in for 3 to 4 minutes to finish. Be sure not to over mix as recommended. So good and will make again. Review: Made this recipe exactly as written and it turned out delicious! The recipe states to have the mascarpone "chilled" but when watching Giada on tv she mentioned having it at room temp. I made the recipe with the chilled mascarpone and it was somewhat difficult to incorporate. When making these biscuits again I will have the mascarpone at room temp as it would be much easier to mix it into the flour. These were very easy to make and absolutely fantastic! Enjoy them hot right from the oven! Highly recommended recipe! Thank you Giada! Review: Great flaky-ness and easy to do! Be careful of how wet the olives are. We used Kalamatas instead of Spanish Olives which worked perfectly. Also making without the Olives for a neutral quick biscuit! S(Internet address): https://www.foodnetwork.com/recipes/giada-de-laurentiis/olive-biscuits-8010588 - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 157 Calories; 6g Fat (34.2% calories from fat); 4g Protein; 22g Carbohydrate; 1g Dietary Fiber; 14mg Cholesterol; 321mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates. NOTES : 2021 - 0410 --------------- MESSAGE bread-bakers.v122.n010.3 --------------- Date: Sun, 27 Mar 2022 17:30:39 -0700 From: Reggie Dwork Subject: Bread Machine Cinnamon and Raisin Bagels * Exported from MasterCook * Bread Machine Cinnamon and Raisin Bagels Recipe By : More Electric Bread Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup raisins -- pre-soaked *** 1 tablespoon cinnamon 1 tablespoon sugar 1 1/8 cups water -- lukewarm 3 cups white bread flour 3 1/3 tablespoons brown sugar 1 teaspoon salt 3 1/4 teaspoons active dry yeast *** Soak the raisins in warm water for 10 minutes. Drain and pat dry. Toss with cinnamon and sugar, then place in the machine with the rest of the ingredients. Insert ingredients in bread machine according to manufacturer's instructions. Remove the dough from the machine after the first knead - approximately 20 to 30 minutes. Place dough on a floured surface. Divide into 8 parts. Form balls, gently press thumb through center of ball and slowly stretch into bagel shape. While bagels rise, bring three quarts of water and one tablespoon of sugar to a rapid boil in a large saucepan. Drop test dough (see hints below). Using a slotted spoon, drop 2-3 bagels into rapidly boiling water. Boil on each side for 1/2 minutes. Remove and cool on rack 1 minute, brush with egg and sprinkle with sesame or poppy seeds, if desired. Bake at 400F on a baking sheet sprinkled with cornmeal, until golden - approximately 15 minutes. ** Bagel Success Hints ** When forming the bagels, set aside two 1/4" balls of dough. When the bagels have doubled in size, drop the test dough into boiling water. The dough should pop to the top right away. When this happens, it is time to boil the bagels. ** A quick spray of non-stick vegetable coating on the top of the bagel may be substituted for the egg wash. ** To make bagel sticks, cut bagel before rising and lay out in a straight line. Roll sticks in a combination of sesame and poppy seeds with a pinch of garlic powder. Let sticks rise, boil, and bake as described in the above directions. ** To make bagel chips, slice leftover bagels horizontally into thin slices. Bruish with butter or margarine on one side. Lay (butter side up) on an ungreased cookie sheet and bake at 325F for 12-15 minutes until golden brown and crisp. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 240 Calories; 1g Fat (3.7% calories from fat); 7g Protein; 51g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 272mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Fat; 1/2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v122.n010.4 --------------- Date: Sun, 27 Mar 2022 17:30:52 -0700 From: Reggie Dwork Subject: Churro Mini Muffins * Exported from MasterCook * Muffins, Churro Mini Recipe By : Lauren Miyashiro Serving Size : 24 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Ethnic Muffins/Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Cooking spray 3 c. all-purpose flour 2 tsp. baking powder 1/2 tsp. kosher salt 1/2 c. packed brown sugar 1/2 c. granulated sugar 1 tsp. ground cinnamon 1/2 c. melted butter -- (1 stick) 2 eggs -- lightly beaten 1 c. milk FOR THE CINNAMON SUGAR COATING 4 tbsp. melted butter 1/2 granulated sugar 2 tsp. ground cinnamon The perfect excuse to have dessert for breakfast. PREP: 30 MINS COOK: 12 MINS TOTAL: 42 MINS Preheat oven to 350F and grease a 24-cup mini muffin tin with cooking spray. In a large bowl, whisk together flour, sugars, cinnamon, baking powder, and salt. Add egg, milk, and melted butter and stir until incorporated. Divide batter between greased muffin tin cups. Bake until a toothpick inserted into the center of muffin comes about clean, about 12 minutes. Let muffins cool slightly in pan for about 5 minutes then carefully remove them from the pan. CINNAMON SUGAR COATING: In a medium shallow bowl, whisk together sugar and cinnamon. Dunk each muffin in melted butter then toss in cinnamon sugar. S(Internet address): https://www.delish.com/cooking/recipe-ideas/recipes/a49000/churro-mini-muffins-recipe/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 171 Calories; 7g Fat (34.8% calories from fat); 3g Protein; 26g Carbohydrate; 1g Dietary Fiber; 35mg Cholesterol; 151mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 1 Other Carbohydrates. NOTES : 2020 - 0718 --------------- MESSAGE bread-bakers.v122.n010.5 --------------- Date: Sun, 27 Mar 2022 17:31:01 -0700 From: Reggie Dwork Subject: Fresh Plum and Nectarine Oatmeal Muffins * Exported from MasterCook * Muffins, Fresh Plum and Nectarine Oatmeal Recipe By : Vicki Brett-Gach Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Fruit Grains Low Fat Muffins/Rolls Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 plums -- unpeeled, diced 1 nectarine -- unpeeled, diced 4 bananas -- ripe, mashed 2 cups rolled oats 1 cup applesauce -- unsweetened 2 Tbsp flaxseed meal -- ground 2 tsp cinnamon 1 1/2 tsp vanilla extract -- pure 1 1/2 tsp lemon juice 1 1/2 tsp baking powder 1/2 tsp baking soda These moist and fruity muffins are a breakfast treat sure to please everyone. Full of heart-healthy oats, you'll feel good about eating these! Prep: 5 minutes Cook: 25 minutes Preheat oven to 350F. Line muffin pans with parchment paper liners or have a silicone muffin pan available. In a large mixing bowl, stir together all ingredients until just combined. Divide batter evenly into muffin cups, and bake about 25 minutes, or until tops are almost golden and feel fairly firm to the touch. Remove muffins from the oven, and place on cooling racks. Serve warm or at room temperature. Cooking Tips: Extras freeze well and can be warmed up later in the week! Review: This was the best muffin i have ever eaten. Review: Great recipe, will make again with pluots. Review: A little sticky and hard to swallow. Still good enough to make again though. S(Internet address): https://nutritionstudies.org/recipes/breakfast/fresh-plum-and-nectarine-oatmeal-muffins/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 125 Calories; 2g Fat (10.8% calories from fat); 3g Protein; 26g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 115mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Fruit; 0 Fat; 0 Other Carbohydrates. NOTES : 2020 - 1207 --------------- MESSAGE bread-bakers.v122.n010.6 --------------- Date: Sun, 27 Mar 2022 17:31:09 -0700 From: Reggie Dwork Subject: Wheat Bran Muffins * Exported from MasterCook * Muffins, Wheat Bran Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Food Processor Hand Made Low Fat Muffins/Rolls Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Nonstick cooking spray 1/2 cup boiling water 1/4 cup butter -- cut up 1 1/2 cups unprocessed wheat bran 2 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 egg -- lightly beaten 1 cup buttermilk 3/4 cup packed light brown sugar 2 teaspoons vanilla Add-In: -- (optional) Prep: 25 min Bake: 15 min 400F Cool: 5 min Serving Size: 1 muffin Servings: 12 Preheat oven to 400F. Coat twelve 2 1/2" muffin cups with cooking spray or line with paper bake cups; coat bake cups with cooking spray. Set pan aside. In a small bowl combine the boiling water and butter, stirring until butter is melted. Stir in 1/2 cup of the wheat bran until moistened. In a medium bowl stir together the remaining 1 cup wheat bran, the flour, baking powder, baking soda, and salt. In a large bowl combine egg, buttermilk, brown sugar, and vanilla. Stir the bran-butter mixture and the flour mixture into egg mixture just until moistened. If desired, fold Add-In(s) into batter. Spoon batter into the prepared muffin cups, filling each three-fourths full. Bake for 15 to 20 minutes or until a wooden toothpick inserted in the centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups; serve warm. If desired, serve with Chocolate-Hazelnut and Cherry Topping. ADD-IN(S): Date-Apple Muffins: For every 1 cup of batter, fold in 2 tablespoons chopped pitted dates and 2 tablespoons finely chopped, peeled apple. Carrot-Raisin Muffins: For every 1 cup of batter, fold in 1/4 cup finely shredded carrot and 1/4 cup golden raisins. Nutty Chocolate Chip Muffins: For every 1 cup of batter, fold in 1/4 cup semisweet chocolate pieces and 1/4 cup chopped walnuts or pecans. If desired, sprinkle batter in muffin cups with additional chopped nuts, pressing lightly to adhere. CHOCOLATE-HAZELNUT AND CHERRY TOPPING: To serve, spread each warm muffin with 1 tablespoon chocolate-hazelnut spread, such as Nutella, and sprinkle with 1 teaspoon snipped dried cherries. TO MAKE AHEAD: Prepare as directed through Step 3. Divide batter among three 1-quart freezer bags or 1-cup airtight containers. Seal and freeze for up to 1 month. To serve, thaw one or more portions of batter at room temperature for 30 minutes, massaging bag(s) or stirring batter occasionally. Continue as directed in Step 4. Source: "BETTER HOMES AND GARDENS" S(Internet Address): http://www.bhg.com/recipe/wheat-bran-muffins/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 194 Calories; 5g Fat (21.8% calories from fat); 5g Protein; 35g Carbohydrate; 4g Dietary Fiber; 29mg Cholesterol; 347mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 1 Other Carbohydrates. NOTES : 2017 - 1122 --------------- MESSAGE bread-bakers.v122.n010.7 --------------- Date: Sun, 27 Mar 2022 17:31:18 -0700 From: Reggie Dwork Subject: Funfetti Quick Bread * Exported from MasterCook * Quick Bread, Funfetti Recipe By : Lynn Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Hand Made Low Fat Quick Bread Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 4 Tablespoons unsalted butter -- melted 2/3 cup granulated sugar 2 large eggs 1 1/2 teaspoons vanilla extract 3/4 teaspoon almond extract 1 cup Greek yogurt -- plain, any fat content 1/2 cup sprinkles An easy vanilla almond quick bread filled with colorful sprinkles, perfect for any celebration. No mixer required! It's sort of a buttermilk type bread, since you'll be working with Greek yogurt (tangy like buttermilk), but the subtle extracts kick it up a notch and make it easy to jazz this bread up with whatever color or type of sprinkles you like, and maybe even some chocolate chips if you're feeling fancy! Prep: 10 mins Cook: 42 mins Total: 52 mins Preheat oven to 350F. Spray a loaf pan with non-stick spray. Set aside. In a medium size bowl, combine flour, baking soda, baking powder and salt. Set aside. In a large bowl, whisk together the butter, sugar, eggs, vanilla and almond extracts, and yogurt until everything is combined. Pour the wet ingredients into the dry ingredients and stir until just combined. Carefully fold in the sprinkles. Spoon the batter into prepared loaf pan and bake for 40 to 42 minutes or until a toothpick inserted into the center comes out mostly clean. Remove from oven and allow to cool completely on a wire cooling rack before serving. Store leftovers covered at room temperature up to 4 days, or in the refrigerator for 1 week. Review: I made this and it was wonderful! Thanks for creating this recipe in honor of one of my favorite bloggers! S(Internet address): https://freshaprilflours.com/funfetti-quick-bread/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 181 Calories; 6g Fat (28.4% calories from fat); 5g Protein; 27g Carbohydrate; 1g Dietary Fiber; 49mg Cholesterol; 200mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 Fat; 1 Other Carbohydrates. NOTES : 2021 - 0418 --------------- END bread-bakers.v122.n010 --------------- Copyright (c) 1996-2022 Regina Dwork and Jeffrey Dwork All Rights Reserved