* Exported from MasterCook * 100% Whole Wheat Bread #5 Recipe By :www.kingarthurflour.com Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- For 1 1/2 lb. bread machine 1 1/4 cups water 2 tablespoons olive or vegetable oil 1/4 cup honey or maple syrup 3 cups King Arthur 100% White Whole Wheat or -- (3 to 3 1/2 ) Stone-Ground Whole Wheat Flour 1/4 cup sunflower -- sesame or flax seeds, or a combination (optional) 1 tablespoon vital wheat gluten 1 1/2 teaspoons salt 1 1/2 teaspoons instant yeast Put all of the ingredients into the bread pan in the order listed. Program for basic white bread, and press Start. The following recipe is one we worked out for the Zojirushi. It makes a firm, sweet loaf of golden bread. It shouldn't be hard adapting it to your own machine; all you need to know is what proportion of flour/liquid/yeast your machine functions best with. Take a look at the dough after it's kneaded for 20 minutes or so; it should be smooth, not sticky (too little flour) or lumpy (too little liquid), forming a nice ball. If the dough looks good at this point, you're probably all set. From "J.J. Sommerville" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * 100% Whole Wheat Bread #6 Recipe By :Gloria at our local Bosch Kitchen Center Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups warm water 3 tablespoons. oil 2 tablespoons. honey or molasses -- (I used honey) 2 t. Dough Enhancer 2 tablespoons. Tofu White Powder -- or Morning Moo I used Tofu Light 1 rounded tea. Real Salt 4 tablespoons. Vital Wheat Gluten 3 1/4 cups freshly milled or stirred whole wheat flour -- (I used milled hard white wheat) 3 t. Saf Instant Yeast. -- (I increased the yeast 1/2 teas) I used the Homemade method and programmed the machine as follows: Preheat -off Knead 30 min. Rise 1- 30 min. Rise 2 - 30 min. Rise 3- 40 min. Bake 35-40 min.(I used 40min.) Keep warm -off. I used Light crust, but Gloria uses Medium Recipe: ZOJIRUSHI WHOLE WHEAT BREAD (V-20- model) Gloria suggests just using the Saf Yeast for all bread recipes, but for the northwest area, increasing yeast in the fall from 1/4 to 1/2 teas. Decrease the yeast for warmer months. From "Ed & Carol Kessner" - - - - - - - - - - - - - - - - - - - NOTES : This recipe was given to me from Gloria at our local Bosch Kitchen Center and was developed by Gloria specifically for the ZO V-20 It was the first loaf of bread I made in my new machine and it came out tender and light and very tasty. It raised beautifully! ( My husband is not a fan of whole wheat bread, but he really liked this loaf). * Exported from MasterCook * 100% Whole Wheat Bread #7 Recipe By :McCall's September 1980 Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Daily Bread Mailing List Hand Made Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Milk 1/2 cups Packed Light Brown Sugar 1 Tbsp Salt 1/4 cups Butter 1 cups Warm Water -- (110-115F) 2 Pkg Active Dry Yeast 8 cups Whole Wheat Flour -- Unsifted 3 Tbsp Butter -- Melted In saucepan, heat milk till bubbles form around edge of pan; remove from heat. Add sugar, salt, and 1/4 cup of butter; stir until butter melts; cool to lukewarm. If possible check temperature of water with thermometer. Sprinkle yeast over water in large bowl. Stir to dissolve yeast; stir in the lukewarm milk mixture. Add 4 cups whole-wheat flour; beat vigorously with wooden spoon until smooth. Gradually add rest of whole-wheat flour; mix in last of it with hand until dough is stiff enough to leave side of bowl. Turn dough out on lightly floured pastry cloth. Knead until dough is smooth and elastic--5 minutes. Place in lightly greased large bowl; turn dough to bring up greased side. Cover with towel; let rise in warm place (85F), draft free, until doubled--1 hour. Again, turn dough on cloth. Halve, let rest, covered, 10 minutes. Cut each halve into two. With palms, roll each part into a 12-inch strip. Twist two strips together three times; press ends even; pinch ends to seal. Place in greased 9x5x2 3/4 inch pan. Brush surface with a little melted butter. Repeat with other half. Let loaves rise in warm place, free from drafts, until sides come to the top of pans and tops are rounded--1 hour. Place rack in middle of oven. Preheat oven to 400F. Bake 35-40 minutes. Crust will be a deep golden-brown and loaves will sound hollow when tapped. (If crust is too brown after baking 25 minutes, cover with foil or brown paper.) Turn out of pans onto racks; brush tops with melted butter. Serve warm or cold. Makes 2 loaves. >From: Sue Hermosillo - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Almond Cracked Wheat Bread Recipe By :www.kingarthurflour.com Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Nut & Seed Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/8 cups water 2 tablespoons unsalted butter 3 tablespoons almond paste* 2 tablespoons granulated sugar 1 1/2 teaspoons salt 3/4 cup cracked wheat or bulgur 3/4 cup King Arthur 100% White Wheat Flour 2 cups King Arthur Special For Machines Bread Flour 3 tablespoons nonfat dried milk 1 1/2 teaspoons regular instant yeast *If you don't have access to prepared almond paste, substitute 1/4 cup blanched slivered almonds ground to a paste with 1 tablespoon sugar. Place all of the ingredients into the pan of your bread machine, program the machine for Basic White Bread, and press Start. Check the dough after 10 to 15 minutes of kneading; it should have formed a smooth ball, soft but not sticky. If necessary, adjust the dough's consistency with additional flour or water. Yield: one 7 to 8-inch loaf The addition of almond paste gives this loaf a tender moistness; it's also a good complement to the nutty flavor of cracked wheat. The almond flavor isn't pronounced, but adds a delicate hint of sweetness. Nutrition information per serving (1 slice, 1/16 of loaf, 59g): 127 cal, 2.4g fat, 4g protein, 20g complex carbohydrates, 2g sugar, 2g dietary fiber, 4mg cholesterol, 210mg sodium, 99mg potassium, 21RE vitamin A, 2mg iron, 56mg calcium, 106mg phosphorus. From "J.J. Sommerville" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Almond Crisps Recipe By :www.kingarthurflour.com Serving Size : 1 Preparation Time :0:00 Categories : Daily Bread Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 large egg whites -- unbeaten 1 1/2 cups granulated sugar 1/4 teaspoon salt 1 cup butter -- (2 sticks) melted and cooled 1 1/2 cups King Arthur Unbleached All-Purpose Flour 3/4 cup blanched almonds -- finely ground or chopped 1 tablespoon lemon juice 1 teaspoon freshly grated lemon peel (optional) Preheat oven to 350F. Beat the egg whites with the sugar and salt for 2 or 3 minutes until the sugar is dissolved and the egg whites are thick and white. Blend in the melted butter and then gently fold in the flour, almonds, lemon juice and peel. Using two teaspoons, drop blobs of dough, well apart, onto a lightly greased nonstick cookie sheet. Bake them for 10 to 12 minutes. With a spatula, lift them off the cookie sheet to a cooling rack soon after they come out of the oven. They are somewhat reluctant to part company with the sheet once they have thoroughly cooled. In its original form, this recipe stood out for the strength of its tantalizing ingredients. It was finally reworked into this delicious, crisp cookie, redolent with almond and a hint of lemon. These are best made in dry weather. This recipe makes between 3 and 4 dozen cookies. A Tip from King Arthur Flour: To get maximum amount of juice out of a lemon, first run it under hot water. Then roll it around on your counter with your hand putting on a fair amount of pressure. This helps to release all those tiny cells of juice inside. If you're going to grate it for peel, do that before you warm and soften it. From "J.J. Sommerville" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Almond Filling Recipe By :www.kingarthurflour.com Serving Size : 1 Preparation Time :0:00 Categories : Daily Bread Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 egg whites 1 1/4 pounds ground almonds 1 3/4 cups sugar 2 tablespoons King Arthur Unbleached All-Purpose Flour 2 tablespoons butter -- melted few drops vanilla 2 tablespoons milk Beat egg whites until thick. Slowly add the rest of the filling ingredients except the milk. Add only enough milk to adjust the consistency. Chill in the refrigerator as the dough is being made. This recipe makes enough filling for at least four braids. From "J.J. Sommerville" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Almond Raisin Panettone Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Fruit and Spice Breads International Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 Cup Warm Milk 1/4 Cup Egg 2 1/8 Cups All-purpose Flour 4 Tablespoons Sugar 1/2 Teaspoon Salt 5 Tablespoons Butter 1/2 Teaspoon Orange Peel 1 Teaspoon Lemon Peel 4 Tablespoons Raisins 3 Tablespoons Slivered Almonds 1 1/2 Teaspoons Bread Machine Yeast Use Sweet Dough Cycle. Cuisine: "Italian" From "krisb" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Anadama Bread #13 Recipe By :www.kingarthurflour.com Serving Size : 1 Preparation Time :0:00 Categories : Breads Daily Bread Mailing List Hand Made Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup warm water 2 tablespoons active dry yeast 1 tablespoon honey 1/2 cup cornmeal 2 cups boiling water 1/2 cup molasses 1 tablespoon salt 2 cups King Arthur Unbleached All-Purpose Flour -- (2 to 3) 3 cups King Arthur Stone Ground Whole Wheat or -- 100% White Whole Wheat Flour Dissolve the yeast in the 1/2 cup of water. Add the honey and 1/4 cup of the all-purpose flour. Let sit for 10 minutes to give the yeast a chance to get going. In a separate bowl, sprinkle the cornmeal over the boiling water and add the molasses and salt. This mixture needs to be stirred constantly while it cools so that the cornmeal doesn't lump. When this has cooled to 100F, stir in the yeast mixture. Add 2 cups of the whole wheat flour and stir until well combined. Add the remaining cup of whole wheat flour and then the all-purpose flour, one cup at a time, stirring until the dough pulls away from the sides of the bowl. Turn the dough out onto a lightly floured surface and knead it, adding flour as needed, until it's smooth and no longer sticky; it has a tendency to be tacky. Place the dough in a lightly greased bowl and cover with plastic wrap. Place the bowl in a warm, draft-free spot. The dough needs to double in size, which will take about 2 hours. Punch the dough down and turn it out onto a lightly floured surface. Knead it briefly to expel any air bubbles. Divide the dough into two equal pieces. Form each into a loaf shape. Place the loaves in greased standard 8 1/2" x 4 1/2" bread pans. Cover the loaves with a damp towel and let them rise until they are cresting a good inch over the tops of the pans. While the loaves are rising, preheat the oven to 375F. Bake the loaves for 35 minutes, or until well browned and the loaves are baked through. Yield: 2 loaves, 16 half-inch slices per loaf The name Anadama, as the story goes, was originally an oath bestowed upon Anna by her hungry fisherman husband. It seems that she had abandoned him to a meal of cornmeal mush (hasty pudding) and molasses. He, in a burst of frustration and creativity, added flour, salt, butter and yeast and produced this now familiar and traditional New England bread. Nutrition information per serving (1 piece, 31 g): 99 cal, .4g fat, 3g protein, 17g complex carbohydrates, 4g sugar, 2g dietary fiber, 0g cholesterol, 205mg sodium, 157mg potassium, 1g iron, 32mg calcium, 62mg phosphorus. From "J.J. Sommerville" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Apple Cinnamon Bread #2 Recipe By :Indiana Soybean Board Serving Size : 16 Preparation Time :0:00 Categories : Bread Machine Breads Fruit and Spice Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups Bread Flour 1/3 cups Soy Flour 3 Tbsp Sugar 1 1/2 Tsp Cinnamon 1 1/2 Tsp Salt 1 1/2 Tbsp Margarine 2/3 cups Oatmeal 1 cups Chopped Apple -- Skin On 3/4 cups Soy Milk -- Vanilla 1/2 cups Apple Juice 2 Tsp Yeast Add ingredients to bread machine according to manufacturer's directions. Yield: 1 1/2 pound loaf. Serving size: 1 slice (loaf cut into 16 slices). Per serving: 152 calories, 2 g fat, .3 g sat fat, 5 g protein, 28 g carbohydrate, 254 mg sodium, 0 mg cholesterol. From Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Apple Maple Pizza In A Cheddar Crust Recipe By :www.kingarthurflour.com Serving Size : 1 Preparation Time :0:00 Categories : Daily Bread Mailing List Food Processor Fruit and Spice Breads Hand Made Pizza and Calzones Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Crust: 1 cup King Arthur Unbleached All-Purpose Flour 1/2 teaspoon salt 1/2 stick unsalted butter -- frozen in its wrapper 1/2 cup finely shredded sharp Cheddar cheese 3 tablespoons cold water 1 teaspoon lemon juice Filling: 3 medium-to-large Granny Smith apples -- peeled, cored and sliced 1/4-inch thick (3 to 4) 1 dash salt 2 teaspoons lemon juice Topping: 1/2 cup + 2 tablespoons King Arthur Unbleached All-Purpose Flour 2/3 cup maple sugar OR 1/3 cup granulated sugar and 1/3 cup maple syrup 7 tablespoons unsalted butter 1 teaspoon cinnamon 1/4 teaspoon nutmeg 1 cup chopped walnuts The Crust*: In the bowl of a food processor equipped with the metal blade, combine the flour and salt. Remove the metal blade, and install the shredding disk. Using the pusher, shred the frozen butter atop the flour/salt mixture. Put the metal blade back on, add the shredded Cheddar, and pulse a couple of times to distribute the butter and cheese. Sprinkle on the water and lemon juice, and pulse five to six times, in 1-second pulses, till the mixture resembles fairly fine crumbs. Transfer the crumbs to a plastic bag, and squeeze them together; if they don't hold together easily, add a bit more water. Form the dough into a flat ball, and transfer it to a lightly floured work surface. *Or use your favorite single-crust pie crust recipe, or a prepared pie crust. Roll the dough into a 13-inch round, and transfer it to a 12-inch flat pizza pan. Crimp the edges to form a rim around the edge of the pan. Place the pan in the refrigerator while you're preparing the topping. The Topping: In the bowl of a food processor equipped with the metal blade, combine the flour, maple sugar (or granulated sugar, if you're using it; hold the maple syrup aside), butter, cinnamon and nutmeg. Process until the mixture forms even crumbs. Add the walnuts and pulse a couple of times to distribute. You may also do this with an electric mixer, or by hand. Assembly: Remove the crust from the refrigerator. Lay the apple slices, in concentric rings, close together atop the crust. Sprinkle the apples with a dash of salt and the lemon juice. If you're using maple syrup instead of maple sugar, drizzle the syrup atop the apples. Distribute the topping evenly over all. Bake the pizza on the bottom shelf of a preheated 425F oven for 15 minutes, then reduce the heat to 375F and continue to bake until the crust and topping are golden, about 30 minutes. Note: You may want to set the pizza pan on a larger pan, as (like all apple pies) this pizza tends to bubble over a bit. Yield: Eight generous or 12 average servings This recipe was meant for people who like the taste of apple pie but not the sloppiness of the filling. This 'pizza' is really nothing more than a flat pie without the top crust. The result is apple-pie flavor without as much moisture. Plus, who doesn't like the idea of making a pizza for dessert? The maple and cheddar are only accents, not major parts of the flavor. From "J.J. Sommerville" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Apple Muffins Recipe By :www.kingarthurflour.com Serving Size : 1 Preparation Time :0:00 Categories : Breads: Quick & Muffins Daily Bread Mailing List Fruit and Spice Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup King Arthur 100% White Whole Wheat Flour 1 cup King Arthur Unbleached All-Purpose Flour 1 teaspoon baking powder 1 teaspoon baking soda 1/4 teaspoon salt 1 tablespoon cinnamon 1 stick unsalted butter -- at room temperature 1/2 cup granulated sugar 1/2 cup dark brown sugar -- packed 1 egg -- lightly beaten 1 cup buttermilk 2 large apples -- peeled, cored, and coarsely chopped Preheat the oven to 450F. Grease and flour a 12 cup muffin tin and set aside. Mix together the flours, baking powder, baking soda, salt, and cinnamon, and set aside. In a separate bowl, cream the butter and add the granulated sugar and 1/4 cup of the brown sugar. Beat until fluffy. Add the egg and mix well. Mix in the buttermilk gently. (If you over-mix, the buttermilk will cause the mixture to curdle.) Stir in the dry ingredients and fold in the apple chunks. Divide the batter evenly among the prepared muffin cups, sprinkling the remaining 1/4 cup brown sugar on top. Bake for 10 minutes, turn the heat down to 400F, and bake for an additional 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool the muffins for 5 minutes in the tin, then turn them out onto a wire rack to cool completely. Yield: 12 muffins These dark, moist muffins will keep well for several days. You don't even need to heat them up to enjoy them, which makes them a perfect after-school snack. The brown sugar sprinkled on top adds a crunchy touch, for all you muffin top lovers out there. From "J.J. Sommerville" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Apple Pull Apart Bread Recipe By :TOH Serving Size : 1 Preparation Time :0:00 Categories : Daily Bread Mailing List Fruit and Spice Breads Hand Made Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package active dry yeast -- (1/4 ounce) 1 cup warm milk (110 to 115) 1/2 cup butter or margarine -- melted, divided 1 egg 2/3 cup plus 2 tablespoons sugar -- divided 1 teaspoon salt 3 cups all-purpose flour -- (3 to 3 1/2) 1 medium tart apple -- peeled and chopped 1/2 cup finely chopped pecans 1/2 teaspoon ground cinnamon ICING: 1 cup confectioners' sugar 3 teaspoons hot water -- (3 to 4 1/2) 1/2 teaspoon vanilla extract In a mixing bowl, dissolve yeast in milk. Add 2 tablespoons butter, egg, 2 tablespoons sugar, salt and 3 cups of flour; beat until smooth. Add enough remaining flour to form a stiff dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Meanwhile, combine apple, pecans, cinnamon and remaining sugar; set aside. Punch dough down and divide in half. Cut each half into 16 pieces. On a lightly floured surface, pat or roll out each piece into a 2-1/2-in. circle. Place 1 teaspoon apple mixture in center of circle; pinch edges together and seal, forming a ball. Dip in remaining butter. In a greased 10-in. tube pan, place 16 balls, seam side down; sprinkle with 1/4 cup apple mixture. Layer with remaining balls; sprinkle evenly with remaining apple mixture. Cover and let rise until nearly doubled, about 45 minutes. Bake at 350 for 35-40 minutes or until golden brown. Cool for 10 minutes; remove from pan to a wire rack. Combine icing ingredients; drizzle over bread. Yield: 1 loaf. From "Jazzbel" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Applesauce Cake Recipe By :www.kingarthurflour.com Serving Size : 1 Preparation Time :0:00 Categories : Daily Bread Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 eggs 1/3 cup molasses 1 1/2 cups applesauce 2 cups King Arthur Unbleached All-Purpose or White Whole Wheat Flour 1 cup sugar 1 teaspoon salt 1 1/2 teaspoons baking powder 3/4 teaspoon baking soda 1/2 teaspoon cinnamon 1/2 teaspoon nutmeg In a medium-sized mixing bowl, beat together the eggs, molasses and applesauce till smooth. Add the flour, sugar, salt, baking powder, soda, cinnamon and nutmeg; beat till smooth. Pour the batter into a lightly greased and floured 9" x 13" baking pan. Place the cake in a preheated 375F oven and bake for 25 minutes, or until it tests done. Remove from the oven and cool completely on a wire rack. Just before serving, dust with confectioners' sugar, if desired. Yield: 24 pieces Note: This cake is a good example of trying to push a recipe too far down the fat-free road. The original recipe calls for 2 eggs and 1/2 cup of vegetable oil. Our first attempt at changing it was a disaster: We substituted 1/2 cup applesauce for the 1/2 cup oil and 1/2 cup nonfat yogurt for the two eggs, and ended up with a flat, raw oblong of applesauce-flavored goo, just about the consistency of clay. By putting the eggs back in and eliminating the yogurt, We were able to produce a "normal" cake. And the eggs added only half a gram of fat per serving (as well as 23 grams of cholesterol); We think that tiny extra bit of fat is well worth the final result. This cake got the thumbs-up first from the ladies in customer service, then from the folks at our warehouse. While testing recipes, we made sure to send lots of "samples" to our pickers and packers at our warehouse, and they gave this particular cake an approval rating of 100%. The molasses and applesauce help keep it moist, and also react with the baking soda to produce a nice rise. Our thanks to Mike Hrezik of Leesport, Pa. for the original recipe from which this almost-nonfat version was adapted. Nutrition information per serving (one 2 1/4" square, 42g): 86 cal, .6g fat, 2g protein, 9g complex carbohydrates, 10g sugar, 1g dietary fiber, 23g cholesterol, 148mg sodium, 34mg potassium, 1mg iron, 36mg calcium, 23mg phosphorus. From "J.J. Sommerville" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Apricot Ginger Scones Recipe By :www.kingarthurflour.com Serving Size : 1 Preparation Time :0:00 Categories : Breads: Quick & Muffins Daily Bread Mailing List Fruit and Spice Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dough: 2 cups King Arthur Unbleached All-Purpose Flour 1 teaspoon ground ginger 1 tablespoon baking powder 1 teaspoon salt 4 tablespoons butter -- cut into small pieces 1/4 cup granulated sugar 2 tablespoons finely minced crystallized ginger 1/2 cup diced glaceed apricots -- halved, or dried apricots, cut into eight pieces each 1 cup buttermilk Glaze: 2 tablespoons buttermilk 1 tablespoon granulated sugar Preheat the oven to 425F. In a large mixing bowl, combine the flour, ground ginger, baking powder and salt. Cut in the butter with a pastry blender or a fork until the mixture resembles coarse crumbs. Mix in the sugar, crystallized ginger and apricots with your hands to distribute all the ingredients evenly. Add the buttermilk gradually, mixing gently to form a soft dough. Shape the dough into a ball and knead it briefly on a lightly floured work surface. Divide the dough in half and pat each half into a 1/2-inch thick round, 5 inches in diameter. Cut each round into six triangles, and transfer the triangles to an ungreased or parchment-lined baking sheet. Just before baking, brush the tops of the scones with 2 tablespoons of buttermilk and sprinkle them with 1 tablespoon of sugar. Bake for 12 to 15 minutes (turning the baking sheet 180 halfway through the baking time), until the scones are a light golden brown. Cool on a wire rack. Yield: 12 scones Tender, light and neither too buttery nor too sweet, these breakfast scones feature sweet bursts of dried apricot followed by the mildly assertive nip of crystallized ginger (which can be omitted if you aren't a fan). With a pat of melting butter, a spoonful of apricot preserves or orange marmalade, and a tall glass of orange juice (or an aromatic cup of apricot tea), you've just found a few moments of morning serenity. Nutrition information per serving (1 scone, 61g): 146 cal, 4.3g fat, 3g protein, 19g complex carbohydrates, 5g sugar, 1g dietary fiber, 12mg cholesterol, 191mg sodium, 358mg potassium, 125RE vitamin A, 1mg iron, 116mg calcium, 123mg phosphorus. From "J.J. Sommerville" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Apricot Nut Bread Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Bread Machine Breads Fruit and Spice Breads Nut & Seed Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 Oz Orange Juice 1 Lg Egg 2 Tbsp Butter Or Margarine 2 cups All-Purpose Flour 3/4 cups Sugar 2 Tsp Baking Powder 1/4 Tsp Baking Soda 1 Tsp Salt 1 cups Chopped Dried Apricots 3/4 cups Slivered Almonds Measure orange juice, egg and butter into bread pan and set aside. In medium mixing bowl, combine remaining ingredients, stir together. Add to bread pan. Select Quick bread setting. By Michael and Amanda @tiptontel.com >From: Regal Kitchen Pro Collection Breadmaker guide and cookbook From Reggie and Jeff Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Apricot Pecan Hot Cross Buns Recipe By :Better Homes and Gardens Serving Size : 1 Preparation Time :0:00 Categories : Daily Bread Mailing List Fruit and Spice Breads Hand Made Holidays & Gifts Rolls Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups all-purpose flour 1 package active dry yeast 3/4 cup apricot nectar 1/2 cup margarine or butter 1/3 cup sugar 1/4 teaspoon salt 3 eggs 1 package dried apricots -- (6 ounce) 1/3 cup chopped pecans 1 slightly beaten egg white 1 recipe Apricot Icing: 1 cup powdered sugar 1 tbsp apricot nectar In a large mixing bowl stir together 1-1/2 cups of the flour and the yeast. In a saucepan heat apricot nectar, margarine or butter, sugar, and salt till warm (120* to 130*), stirring constantly. Add to flour mixture along with eggs. Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. Reserve 4 or 5 dried apricots; snip remaining apricots. Using a spoon, stir the snipped apricots and pecans into the dough. Stir in as much of the remaining flour as you can. Turn the dough out onto a lightly floured surface. Knead in enough remaining flour to make a moderately soft dough (3 to 5 minutes total).Shape into a ball. Place in a lightly greased bowl; turn once. Cover; let rise till double (about 1-1/2 hours). Punch dough down. Turn dough out onto a lightly floured surface. Cover and let rest for 10 minutes. Divide dough into 20 portions; shape into smooth balls. Arrange balls 2 inches apart on a greased baking sheet. Cover and let rise till almost double (30 to 45 minutes). Brush dough with egg white. Bake in a 350* oven for 12 to 15 minutes or till golden. Cool on wire racks. Snip reserved apricots into 40 thin slivers. Using a spoon, top each bun with an X of Apricot Icing; decorate each X with 2 apricot slivers. Makes 20 rolls. Apricot Icing: Combine 1 cup sifted powdered sugar and enough apricot nectar (about 1 tablespoon) to make an icing of drizzling consistency. Make-Ahead Tip: Bake rolls as directed; cool thoroughly. Do not add Apricot Icing. Place in a freezer container or freezer bag and freeze for up to 1 month. To serve, thaw, cov ered, over night in the refrigerator. Top with Apricot Icing and apricots. Nutrition information per bun: 197 calories, 7 g total fat (1 g saturated fat), 32 mg cholesterol, 94 mg sodium, 31 g carbohydrate, 1 g fiber, and 4 g protein. Daily Values: 14% vitamin A, 6% vitamin C, 1% calcium, and 10% iron. From "Jazzbel" - - - - - - - - - - - - - - - - - - - NOTES : These Easter rolls get their name from the cross that's scored or frosted on top. Though they traditionally contain currants, raisins, or candied fruit, this version has pecans and dried apricots. * Exported from MasterCook * Asparagus And Mushroom Tart Recipe By :www.kingarthurflour.com Serving Size : 1 Preparation Time :0:00 Categories : Daily Bread Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Crust: 2 cups King Arthur Unbleached All-Purpose Flour 3/4 teaspoon salt 1/2 cup unsalted butter -- (1 stick) chilled 3 tablespoons vegetable shortening 5 tablespoons ice water 1 egg yolk 1 tablespoon white vinegar Filling: 4 eggs -- beaten 1 cup milk 1/2 cup shredded Cheddar cheese -- (2 ounces) 1/4 teaspoon oregano 1/4 teaspoon thyme 10 stalks fresh asparagus -- cleaned wood stems removed 1/2 cup sliced mushrooms 1/2 teaspoon salt 1/4 teaspoon coarsely ground black pepper -- or to taste Crust: In a medium sized bowl, combine the flour and salt. Cut in the butter and shortening, mixing quickly and lightly with a pastry knife, a mixer or your fingers until the mixture is crumbly. Make a well in the center of the pastry, and add the water, egg yolk and vinegar. Mix until the dough just holds together, adding an additional tablespoon of water only if necessary; the more water you use, the tougher your crust will be. Pat the dough into a 10 or 11-inch removable-bottom tart pan. Prick it all over with a fork. Bake it in a preheated 350F oven for 10 minutes. Remove it from the oven, and let cool. Filling: In a medium- sized bowl, beat together the eggs and milk, then stir in the cheese, oregano and thyme. Slice six of the asparagus stalks, on the diagonal, into 3/4-inch pieces. Stir the sliced asparagus, mushrooms, and salt and pepper into the egg mixture. Pour the filling into the crust. Place the remaining 5 stalks of asparagus in a fan pattern on top of the filling. Bake the tart in a preheated 350F oven for about 30 minutes, or until it's set. Remove the tart from the oven, and cool to lukewarm before removing the bottom. Yield 1 tart, 12 servings This recipe makes a unique appetizer or side dish. Nutrition information per serving (1 wedge, 101g): 231 cal, 15g fat, 7g protein, 16g complex carbohydrates, 1g dietary fiber, 143mg cholesterol, 288mg sodium, 135mg potassium, 4mg vitamin C, 1mg iron, 112mg calcium, 110mg phosphorus. From "J.J. Sommerville" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Aunt Betty's Cheesecake Recipe By :www.kingarthurflour.com Serving Size : 1 Preparation Time :0:00 Categories : Daily Bread Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Crust: 3/4 cup butter -- (1 1/2 sticks) 2 eggs 6 tablespoons granulated sugar 2 cups King Arthur Unbleached All-Purpose Flour Filling: 3 packages cream cheese -- (8 ounce) 1 cup granulated sugar 4 eggs 3 tablespoons lemon juice 3 tablespoons vanilla 3 tablespoons King Arthur Unbleached All-Purpose Flour Topping: 1 quart blueberries or strawberries -- or 2 cups sliced peaches, drained 1 cup currant jelly (blueberries or -- or apple jelly peaches strawberries Beat butter, eggs and sugar in a mixing bowl. Add flour, stirring to blend. Press mixture into bottom, and partway up sides, of a 9x13-inch pan. Cream together cream cheese and sugar. Beat in eggs, one at a time. Stir in lemon juice, vanilla and flour. Pour into prepared crust. Bake cheesecake in a preheated 325F oven for 1 1/2 hours. Remove from oven and let cool to room temperature. Arrange fruit in a single layer on top of cooled cheesecake. Stir jelly in a small saucepan over medium heat until liquefied. Drizzle jelly over berries, or brush over peach slices. Refrigerate cake until ready to serve. The following cake is a specialty of Betty McKearney of Vincentown, N.J. Betty foregoes the usual graham cracker crumb crust in favor of a buttery flour crust, and her rich cheese filling takes a full pound and a half of cream cheese. This cake is not for the faint-hearted! From "J.J. Sommerville" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Avoiding Holes In Bread Recipe By :"Willie J. Prejean" Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Daily Bread Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** One major cause of tunnels or large holes in bread is a hot dough which was allowed to age excessively. Excessive yeast in the dough will also cause the dough to age excessively. Someone said overproofing will also cause that problem which is true.. A bread dough should come out of the mixer between 78-82F. to produce bread with the best interior qualities and aroma and taste. The most desirable acids (Mainly Acedic Acid and a small amount of Lactic Acid plus Ethyl Alcohol) are produced in the range of 78 and 90F. There are chemical changes constantly taking place in a fermenting dough. Even though 90 degree F.and above are a little high while in the proof box, it won't remain at that temperature long enough to effect the flavor and other loaf characteristics. The unique Bread Flavors are produced when Ethyl Alcohol and Lactic Acid and other acids react chemically together to form Esters. The undesirable flavors produced at high temperatures are Lactic Acid and Butyric Acid plus many other types of acids all of which produce strong odors and sour taste. Bakers who produce French Breads and Rye Breads mix their doughs even lower than those mentioned above and allow the dough to ferment slowly for a day or in some cases 2 or 3 days. The cooler the dough and the longer the fermentation period, the better the taste and flavor. The information above can be found in my Web Site titled "Willie Prejean's Baking and Baking Science" The URL is: http://users.accesscomm.net/prejean - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Baba Au Rhum #2 Recipe By :The Best Bread Machine Cookbook Ever, Madge Rosenberg Serving Size : 8 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads International Breads Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 Cup Milk 1 1/2 Teaspoons Active Dry Yeast 1 3/4 Cups Bread Flour -- plus 2 Tablespoons Bread Flour 6 Tablespoons Sugar 8 Tablespoons Unsalted Butter -- (1 Stick) 3 Eggs Syrup: 1 Cup Sugar 1 Cup Water 1/4 Cup Dark Rum 2/3 Cup Unsweetened Whipped Cream FINALLY found the answer to your question about "Babka" recipe for ABM! In "The Best Bread Machine Cookbook Ever" by Madge Rosenberg there is the recipe you are looking for! "Save this giant baba for a special celebration that calls for an impressive dessert that is syrupy and rich." 1. Scald the milk in a small sauce pan and let cool to room temperature. 2. Add the milk and all remaining ingred. for the baba in the order SUGGESTED by YOUR bread machine manual and process on the basic bread cycle according to the manufacturer's directions. 3. Make a syrup by boiling the sugar & water together in a small saucepan until the mixture is clear. Add the rum and simmer for 1 minute. 4. When the bread cycle ends, remove the warm baba to a deep dish or shallow bowl. Brush the baba with the syrup several times as it cools. Allow the baba to soak up the syrup that collects in the bottom of the dish. Refrigerate until chilled. 5. When cool, slice the baba into wedges and brush them with any remaining syrup if they are not totally moist. Serve with unsweetened whipped cream on the side. I copied the recipe just AS IS from the book. I have not made it. The "2/3 C whipped cream 1 cup" was written just that way. It probably means it is 2/3 C. before whipping and 1 cup after whipping. From Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Bacon Cheese Bread Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Cheese & Meat Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 Cup Water 2 Cups Bread flour 1/2 Cup Sharp Cheddar Cheese -- Grated 1 Teaspoon Salt 1 Tablespoon Sugar 1 Tablespoon Butter 1 Teaspoon Dry yeast 2 Tablespoons Bacon bits -- real Makes a 1 lb loaf Add ingredients according to the directions on your Bread maker. From Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Bacon Corn Bread Recipe By :www.kingarthurflour.com Serving Size : 1 Preparation Time :0:00 Categories : Breads: Quick & Muffins Daily Bread Mailing List Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups King Arthur Unbleached All-Purpose Flour 3/4 cup cornmeal 1 tablespoon baking powder 1/2 teaspoon salt 1 1/2 teaspoons cumin 1 egg -- beaten 1 cup milk 1/4 cup vegetable oil 1 cup cooked corn kernels 6 ounces bacon -- cooked and crumbled 1 cup grated Cheddar cheese Preheat oven to 40F. Grease an 8-inch-square pan. Put the flour, cornmeal, baking powder, salt, and cumin in a bowl, and stir with a whisk until well mixed. Mix the egg, milk, and vegetable oil and add to the dry ingredients. Stir in the corn, bacon and cheese. Spread batter into pan and bake 30 minutes, or until browned and a cake tester inserted comes out clean. Yield: One eight-inch pan of bread This recipe uses the spice cumin, a toasty spice usually seen in chili recipes. It isn't hot at all. If you don't like cumin, you can leave it out. When I was testing this recipe, I went to buy corn at the local farm stand. Due to our cold summer, there was no corn! So we know that frozen corn works just as well. Meanwhile, this will get to you right as the corn crop is ripening. From "J.J. Sommerville" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Bagels Redux Recipe By :www.kingarthurflour.com Serving Size : 1 Preparation Time :0:00 Categories : Bagels Bread Machine Breads Dough Cycle Hand Made Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dough: 1 tablespoon instant yeast 4 cups King Arthur Special For Machines Bread Flour 2 teaspoons salt 1 tablespoon non-diastatic malt powder 1 1/2 cups water -- lukewarm Water Bath: 2 quarts water 2 tablespoons non-diastatic malt powder 1 tablespoon granulated sugar Manual/Mixer Method: To make this dough by hand or in a mixer, combine all of the ingredients and knead vigorously, by hand for 10 to 15 minutes, or by machine on medium-low speed for about 10 minutes. Since we're using a high-protein bread flour here, it takes a bit more effort and time to develop the gluten. The dough will be quite stiff; if you're using an electric mixer it will "thwap" the sides of the bowl, and hold its shape (without spreading at all) when you stop the mixer. Place the dough in a lightly greased bowl, and set it aside to rise till noticeably puffy though not necessarily doubled in bulk, 1 to 1 1/2 hours. Bread Machine Method: Place all of the dough ingredients in the pan of the machine, program the machine for Dough or Manual, and press Start. Check the dough after 10 minutes; it should be quite stiff, and won't have formed a smooth ball. The dough will feel quite firm when you poke your finger into it. Allow the machine to complete its cycle, then complete bagels as instructed below. Transfer the dough to a work surface, and divide it into eight pieces. Working with one piece at a time, roll it into a smooth, round ball. Cover the balls with plastic wrap, and let them rest for 30 minutes. They'll puff up very slightly. While the dough is resting, prepare the water bath by heating the water, malt and sugar to a very gentle boil in a large, wide-diameter pan. Preheat your oven to 425F. Use your index finger to poke a hole through the center of each ball, then twirl the dough on your finger to stretch the hole till it's about 2 inches in diameter (the entire bagel will be about 4 inches across). Place each bagel on a lightly greased or parchment-lined baking sheet, and repeat with the remaining pieces of dough. Transfer the bagels, four at a time if possible, to the simmering water. Increase the heat under the pan to bring the water back up to a gently simmering boil, if necessary. Cook the bagels for 2 minutes, flip them over, and cook 1 minute more. Using a skimmer or strainer, remove the bagels from the water and place them back on the baking sheet. Repeat with the remaining bagels. Bake the bagels for 20 to 25 minutes, or until they're as deep a brown as you like, turning them over about 15 minutes into the baking time (this will help them remain tall and round). Remove the bagels from the oven, and cool completely on a wire rack. Yield: 8 bagels Variations To make sesame seed or poppy seed (or other seed) bagels, brush each bagel, just before baking, with a glaze made of 1 egg white beaten till frothy with 1 tablespoon of water. Glaze each bagel, and sprinkle heavily with seeds. To make onion-topped bagels, bake bagels for 20 to 22 minutes (or until they're almost as brown as you like), and remove the pan from the oven, keeping the oven turned on. Working with one bagel at a time, glaze as instructed above, and sprinkle with minced, dried onion. Return the bagels to the oven for no more than 2 minutes (the onions will burn if the bagels are left in longer than that). Want to make cinnamon-raisin bagels? Knead about 2/3 cup of raisins into the dough towards the end of the kneading process. Just before you're done kneading, sprinkle your work surface heavily with cinnamon-sugar, and give the dough a few more turns; it'll pick up the cinnamon-sugar in irregular swirls. Divide the dough into eight pieces, form each piece into a ball, and roll each ball in additional cinnamon-sugar. Proceed to let rest and shape as directed above. We've seen bagel-store bagels in varieties as diverse as jalapeno pepper, spinach and cheese, and marbled rye. You can make bagels with just about any kind of bread dough. To retain the characteristic chewy texture, just be sure to make a dough that's low in fat, and follow the shaping, rising, boiling and baking techniques. These days, every corner luncheonette seems to have a ready supply of top-flight bagels, as do shops that are devoted exclusively to bagels, their accompanying spreads, and sandwiches made there from. So, with all kinds of good bagels available just about wherever you turn, why make your own? First, so you know what's in 'em; who wants azodicarbonmide in their pumpernickel bagel? Second, so you can customize them to taste, as in pesto bagels with sun-dried tomatoes and pine nuts; and third, it's fairly easy, and fun! If you can make bread dough, you can easily make bagels. Nutritional information per serving (1 plain bagel, 111g): 211 cal, .5g fat, 7g protein, 43g complex carbohydrates, 2g sugar, 2g dietary fiber, 536mg sodium, 101mg potassium, 3mg iron, 106mg calcium, 67mg phosphorus. From "J.J. Sommerville" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Baking Temperatures Recipe By :"The Baker's Manual" by Joseph Amendola Serving Size : 1 Preparation Time :0:00 Categories : Daily Bread Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** Will probably be very useful to those who use the dough cycle in their bread machine. Pan Breads: 400F-425F Pan Rolls: 400F Hearth Bread and Rolls: 400F-425F Danish Pastry: 375F-400F Various Sweet Doughs: 375F-400F Coffee Cake: 375F-400F Sheet Layer Cakes: 375F Angel & Sponge Cakes: 350F-375F Heavy Fruit Cake: 325F-350F Fruit and Soft Pies: 375F, 400F, 425F Various Cookies: 350F-375F Puffs and Eclairs: 375F-400F Various Muffins: 400F-425F Puff Pastes: 350F-375F Baked Puddings: 350F-375F >From: "Jazzbel" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Banana Bran Bread Recipe By :www.kingarthurflour.com Serving Size : 1 Preparation Time :0:00 Categories : Breads: Quick & Muffins Daily Bread Mailing List Fruit and Spice Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups mashed very ripe bananas (the riper the banana, the better the flavor), about 4 medium bananas 1 large egg 1/4 cup vegetable oil or canola oil 1 cup bran cereal (not bran flakes) 2 teaspoons vanilla grated rind of 1 orange -- or 1/4 teaspoon orange oil 1/4 cup nonfat yogurt -- plain or flavored 1 1/2 cups King Arthur 100% White Whole Wheat Flour 2 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 cup granulated sugar In a large mixing bowl, beat together till smooth the banana, egg, vegetable oil, bran cereal, vanilla, orange peel or oil and yogurt. Set aside. In a separate bowl, whisk together the flour, baking powder, baking soda, salt and sugar. Quickly and gently fold the dry ingredients into the wet ingredients, stirring only until everything is moistened. Spoon the batter into a lightly greased 8 1/2 x 4 1/2-inch bread pan.* Bake the bread in a preheated 350F oven for 50 minutes to 1 hour, or until the cake tester inserted into the center of the loaf comes out clean. Remove the bread from the oven, and cool for 5 minutes on a wire rack. Remove the bread from the pan, and cool completely before slicing. Yield: 16 servings *Note that this isn't the usual 9 x 5-inch pan called for in quick bread recipes. You may use a 9 x 5-inch pan, but the resulting loaf will be flatter, and will cook a bit more quickly. While not officially qualifying as low-fat (3g fat or less per serving), this bread is certainly a lower-fat version of the banana bread you might be used to preparing. Nutrition information per serving (1 slice, 56g): 131 cal, 4.1g fat, 3g protein, 14g complex carbohydrates, 7g sugar, 4g dietary fiber, 17mg cholesterol, 216mg sodium, 201mg potassium, 54RE vitamin A, 5mg vitamin C, 2mg iron, 59mg calcium, 123mg phosphorus. From "J.J. Sommerville" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Banana Bread, Easy Recipe By : Serving Size : 14 Preparation Time :0:00 Categories : Breads: Quick & Muffins Daily Bread Mailing List Fruit and Spice Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cups Shortening 1/2 cups Sugar 2 Eggs 1 3/4 cups All-Purpose Flour 1 Tsp Baking Powder 1/2 Tsp Baking Soda 1/2 Tsp Salt 1 cups Mashed Bananas -- Ripe In a mixing bowl, cream shortening and sugar. Add eggs; mix well. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with bananas, beating well after each addition. Pour into a greased 8-in. x 4-in. x 2-in. loaf pan. Bake at 350F for 50 - 55 minutes or until a toothpick inserted near the center comes out clean. Let stand for 10 minutes before removing from pan; cool on a wire rack. Yield: 1 loaf. From Susan Sanchez - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Banana Chocolate Chip Muffins Recipe By :www.kingarthurflour.com Serving Size : 1 Preparation Time :0:00 Categories : Breads: Quick & Muffins Daily Bread Mailing List Fruit and Spice Breads Sweet Breads & Cakes Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup unsalted butter -- (2 sticks) 2 cups granulated sugar 2 large eggs 4 medium mashed bananas 1/3 cup plus 1 tablespoon milk 4 cups King Arthur 100% White Whole Wheat Flour 2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 2 cups chocolate chips 2 cups toasted walnuts -- chopped Preheat oven 325F. 1. Cream the butter and the sugar together on speed #3. 2. Add the eggs, banana and milk. 3. Mix dry ingredients together and add to the creamed butter. 4. Add chocolate and walnuts on speed #1. 5. Scoop into 18 greased muffin cups. Bake at 325F for 20 minutes. Cool in pan 10 minutes. Sounds like an odd combination, but wait till you try it. From "J.J. Sommerville" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Banana Nut Oatmeal Bread Recipe By :AllRecipes.com (submitted by Sherry) Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Fruit and Spice Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup warm water -- (110 degrees F) 1 egg 2 tablespoons vegetable oil 1 cup mashed very ripe bananas 3 tablespoons brown sugar 1 1/2 teaspoons salt -- 1 T 4 tablespoons powdered buttermilk 1 cup quick cooking oats 2 1/2 cups all-purpose flour 1/3 cup steel cut oats -- (such as McCann's Irish Oats) 1/3 cup boiling water 2 teaspoons active dry yeast 1/2 cup chopped walnuts 1. Soak the steel cut oats in the boiling water until the mixture is at room temperature. 2. Place ingredients in order suggested by your manufacturer. Select fruit and nut or basic setting. Add walnuts when indicated by your manufacturer. From "Christine Dalrymple" - - - - - - - - - - - - - - - - - - - NOTES : This is a fantastic bread...moist and chewy with a crisp crust. I have included the original ABM recipe even though I made the loaves by hand. (Don't worry...I read the archived lists and will NOT offer any opinions on ABM vs. by hand!!!!) These are the changes I made: doubled all ingredients except oil. Used 1 T (not a typo) canola. Instead of all-purpose flour--used 1/2 King Arthur Special for Machines and 1/2 King Arthur White Whole Wheat. Baked at 375F for 45 min in two 9x5 pans. Bread gets very brown; covered with foil after 25 minutes. * Exported from MasterCook * Banana Nut Pancakes Using Rice Flour Recipe By :USA Rice Federation Serving Size : 16 Preparation Time :0:00 Categories : Daily Bread Mailing List Miscellaneous & Tips Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups Rice Flour 2 Tsp Baking Powder 1 Tsp Salt 1/2 Tsp Xanthan Gum 1 1/4 cups Water 3 Tbsp Vegetable Oil 2 Tbsp Honey 2 Egg Yolks -- Beaten 2 Lg Bananas -- Mashed 1/2 cups Chopped Walnuts 2 Egg Whites Vegetable Oil -- For Frying Makes sixteen 4" pancakes Combine flour, baking powder, salt and xanthan gum in med bowl. Stir in water, oil, honey, egg yolks, banana and nuts. Beat egg whites in med bowl until stiff peaks form. Fold into batter. Pour batter onto hot oiled griddle or skillet; cook on both sides until golden brown. Serving Size: 2 pancakes From Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Basic Focaccia #2 Recipe By :www.kingarthurflour.com Serving Size : 1 Preparation Time :0:00 Categories : Breads Daily Bread Mailing List Hand Made International Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Large or Small* Machine 1 cup water -- warm 3 tablespoons olive oil 3 cups King Arthur Unbleached All-Purpose or Special For Machines Bread Flour 2 teaspoons salt 5 teaspoons Italian seasoning -- heaping 2 teaspoons active dry yeast Place all of the ingredients into the pan of your bread machine. Program for Dough or Manual, and press Start. *If you're using a small (1-pound) bread machine, remove the dough from the machine at the end of the second kneading cycle, and transfer it to a lightly greased bowl to rise for 1 to 1 1/2 hours. At the end of the cycle, remove the dough from the machine and punch it down. Roll it out to form a rectangle, and transfer it to a cookie sheet, 10 x 15-inch to 12 x 18-inch. Pat the dough into the pan. Make indentations in the dough with your fingertips, about an inch apart, and drizzle sparingly with olive oil. A plain focaccia can be topped with a light sprinkling of salt and pepper. Other toppings may include browned onions, fresh garlic, goat cheese, pesto, fresh sage and bacon, potatoes and rosemary, sun-dried tomatoes, Gorgonzola cheese, olives, or any combination of those or other ingredients of your choice. Let the focaccia rise for half an hour to an hour. This will make a lighter bread. Bake the focaccia in the preheated 450F oven for 15 to 20 minutes, or until lightly browned. Drizzle with extra-virgin olive oil, and serve. Serves 6 to 10 The predecessor of Pizza in Italy was a flat bread called "Focaccia" which is used both as an appetizer (an antipasto, the course before the pasta) or as an accompaniment to a main meal. Nutrition information per serving (1 plain piece, 1/10 of loaf, 68g): 159 cal, 4g fat, 4g protein, 26g complex carbohydrates, 1g dietary fiber, 427mg sodium, 76mg potassium, 1mg vitamin C, 2mg iron, 79mg calcium, 40mg phosphorus. From "J.J. Sommerville" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Basic Sandwich Bread And/or Devonshire (Or Cornish) Splits Recipe By :www.kingarthurflour.com Serving Size : 1 Preparation Time :0:00 Categories : Breads Daily Bread Mailing List Hand Made White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups water 1/4 cup nonfat dry milk 1 large egg 2 tablespoons sugar 2 teaspoons salt 2 teaspoons instant yeast 4 1/2 cups King Arthur Unbleached All-Purpose Flour 1/4 cup softened butter or shortening This amount of dough is easily prepared in a 1 1/2-pound bread machine set on the dough cycle. If you have no such assistance, beat together the water, dry milk, and egg in a medium-sized mixing bowl. Stir in the sugar, salt and yeast. Add 3 cups of the flour and mix together until you have a slack dough. Add the butter or shortening and finally the remaining flour, mixing until you have a soft but quite workable dough. Turn the dough out onto a lightly floured kneading surface and knead for 3 or 4 minutes. Give the dough a rest while you clean out and grease your bowl. Knead for a further 3 or 4 minutes, shape the dough into a nice ball, put it into the bowl, and turn it over so the top has a thin film of grease on it. Cover and let rise for 1 to 1 1/2 hours. Knock the dough down and turn it out onto a lightly floured work surface. If you have a scale, it'll makes the next step a bit more scientific. If you're opting to make one loaf and six splits, take about two-thirds of the dough, shape it into a loaf, and place it in a lightly greased 8 1/2 x 4 1/2-inch bread pan. Take the remaining dough and cut it into six even pieces, shape them into balls, and place them, seam-side down, on a small, lightly greased baking sheet. Cover the loaf and rolls and let the loaf rise for 45 minutes to an hour, while the rolls should rise for 15 to 20 minutes. Bake the rolls for about 15 minutes at 425F. Remove them from the oven and place them on a rack to cool. Turn the oven down to 350F and when the bread dough has risen just over the top edge of the bread pan, put it in the oven and bake it for 35 minutes. Remove it and cool it on a rack. Cornish Splits Cut each roll from top to bottom on the diagonal, not quite all the way through. Open each one up; on one side spread strawberry jam, and on the other, clotted or double cream (or even homemade sour cream, which is much like a light clotted cream). Close the roll back up and, if you feel like being elegant, brush the top with a little melted butter and sprinkle on a bit of confectioners' sugar. If you serve these rolls with clotted cream and treacle (very similar to molasses) rather than clotted cream and jam, they're known as "Thunder and Lightning. This is a rich and basic recipe that makes enough dough for one 4 x 13-inch pain de mie pan; one 8 1/2 x 4 1/2-inch loaf pan plus a half dozen Devonshire Splits; or a dozen and a half Devonshire Splits. Splits are the rolls served in the West Country with strawberry jam and double cream at a traditional "Cream Tea." The difference between the Devonshire and Cornish Split is the Tamar River, and which side of it you happen to be on. Nutrition information per serving (1 split with 1 teaspoon each jam and cream, 54g): 128 cal, 2.9g fat, 3g protein, 20g complex carbohydrates, 1g sugar, 1g dietary fiber, 8mg cholesterol, 265mg sodium, 59mg potassium, 1mg iron, 60mg calcium, 38mg phosphorus. From "J.J. Sommerville" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Basic White Bread #8 Recipe By :Sunset Magazine, March 1998 Serving Size : 14 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1 1/2 LB Loaf: -- (2 Lb Loaf) 1 Cup milk -- (1 1/3 C) 1 Tablespoon butter or margarine -- (1 Tbsp) 3 Cups bread flour -- (4 C) 1 Tablespoon sugar -- (4 Tsp) 3/4 Teaspoon salt -- (1 Tsp) 1 Package active dry yeast -- (1 Pkg) 1. Add ingredients to bread machine pan according to manufacturer's directions. 2. Select basic cycle. 3. Remove baked loaf from pan at once. Cool on a rack at least 15 minutes before slicing. Serve hot, warm, or cool. >From: Carl From Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Bavarian Sugar Cake Recipe By :www.kingarthurflour.com Serving Size : 1 Preparation Time :0:00 Categories : Daily Bread Mailing List International Breads Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dough: 1/2 cup whole milk 1/2 cup water 1 egg 1 teaspoon almond extract 1/4 cup unsalted butter -- (1/2 stick) 1/3 cup sugar 1 1/2 teaspoons salt 3 cups King Arthur Unbleached All-Purpose Flour 4 teaspoons special instant yeast Glaze: 1/3 cup sugar 1 teaspoon ground cinnamon 1 cup heavy cream Place all of the dough ingredients into the pan of your bread machine, program the machine for the dough or manual cycle, and press start. Check the dough with about 10 minutes remaining in the final kneading cycle, and adjust the consistency by adding flour or water as needed; the dough should be fairly sticky and slack. When the machine has completed its cycle, remove the dough and turn it out onto a lightly floured work surface. Grease a 9 x 13-inch pan. Press the dough into the prepared pan with your fingers, stretching it to cover the bottom of the pan. Cover the pan with plastic wrap, and allow the dough to rise until it's doubled in bulk, 30 to 45 minutes. With two fingers, punch deep holes all over the dough. In a small bowl, combine the sugar and cinnamon; sprinkle it over the dough. Drizzle the cream evenly on top. Bake the cake in a preheated 350F oven for 25 to 30 minutes, or until a tester inserted in the center comes out clean. Remove the cake from the oven, and serve it warm from the pan. Yield: 12 servings The following cinnamon-y, velvety yeast "cake" is drizzled with cream and sugar before baking - fattening but yummy. This cake isn't cloyingly sweet, but is very tender. Serve it with coffee, at breakfast or as a mid-morning or mid-afternoon pick-me-up. Nutrition information per serving (one 3-inch square, 92g): 257 cal, 11.8g fat, 5g protein, 21g complex carbohydrates, 11g sugar, 1g dietary fiber, 63mg cholesterol, 287mg sodium, 93mg potassium, 132RE vitamin A, 1mg iron, 79mg calcium, 68mg phosphorus From "J.J. Sommerville" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Berries And Cream Cake Recipe By :www.kingarthurflour.com Serving Size : 1 Preparation Time :0:00 Categories : Daily Bread Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups King Arthur Unbleached All-Purpose Flour 1/2 cup granulated sugar 1/2 cup butter or margarine -- (1 stick) 1 1/2 teaspoons baking powder 1 egg 2 teaspoons vanilla 1 quart berries 2 cups sour cream -- (1 pint) 1 egg 1/2 cup granulated sugar 2 teaspoons vanilla In a medium-sized mixing bowl, combine the flour, sugar, butter or margarine, baking powder, egg and vanilla. Beat till combined; the mixture will be very stiff, and you may need to knead it together by hand at the very end. Lightly grease a 10" springform or removable-bottom pan. Pat the dough into the bottom of the pan, and spread the berries over the dough. In a small bowl, beat together the sour cream, egg, sugar and vanilla. Spread this mixture atop the berries. Place the pan in a preheated 350F oven and bake the cake for 1 hour, or until the edges are lightly browned. Remove the cake from the oven and cool to room temperature. Serve immediately, or refrigerate until ready to serve. Yield: 16 servings This impressive-looking cake can be made with blueberries, raspberries, black raspberries, wild strawberries -- just about any kind of berry you go out and pick on a sunny summer afternoon. Nutrition information per serving (1 piece, 1/16 of cake, 99g): 221 cal, 12g fat, 3g protein, 14g complex carbohydrates, 1g dietary fiber, 61mg cholesterol, 146mg sodium, 75mg potassium, 5mg vitamin C, 1mg iron, 77mg calcium, 54mg phosphorus. From "J.J. Sommerville" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Biscuits For Breakfast Recipe By :www.kingarthurflour.com Serving Size : 1 Preparation Time :0:00 Categories : Breads: Quick & Muffins Daily Bread Mailing List Food Processor Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups King Arthur Unbleached All-Purpose Flour 1 teaspoon salt 1 tablespoon sugar 2 1/2 teaspoons baking powder 4 tablespoons cold butter 1/4 cup cold shortening 1/2 cup milk -- cream or half and half* 1 egg *You can use any kind of milk, from skim right up through whipping cream. The richer the milk, the richer and more tender your biscuit will be. In a medium-sized mixing bowl, whisk together the flour, salt, sugar and baking powder. Cut the butter into pats, and work the butter and shortening into the flour, using a pastry blender, mixer (you can also use a food processor, up to this point), or your fingers. When thoroughly combined, the mixture should resemble uneven, coarse crumbs; don't keep working it till it's perfectly homogeneous. The point is to work the cold fat into the dry ingredients fairly evenly, but so that it still retains its integrity; you don't want the fat to become one with the flour. The uneven, tender texture of biscuits comes from pockets of cold fat in the dough, which in the baking process don't melt till after the dough is set, leaving butter-catching fissures in the baked biscuit. Measure the milk or cream into a liquid measuring cup, add the egg, and whisk till smooth. Add this to the flour/fat mixture, and stir just to combine; as soon as you no longer see areas that are very obviously wetter than other areas, stop mixing and dump the dough onto a lightly floured work surface. Knead it a couple of times to bring it together, if necessary; remember, every time you push, pat or shape the dough from now on, you're toughening the gluten, and therefore the biscuit, so try to handle it as little as possible. With the help of a dough scraper, shape the dough into a 6 x 6-inch square, about 3/4 inch thick. Run a rolling pin over the top once to even it out. Wrap it in plastic wrap, and place it in the freezer for 1 hour. Remove the dough from the freezer, unwrap it, and set it on a work surface. It'll be very stiff, but still soft enough to cut with a sharp knife, sharpened dough scraper or rolling cutter (pizza cutter). Cut the dough into nine 2-inch squares, and place the squares on a lightly greased or parchment-lined baking sheet. Make sure to cut out the biscuits with something sharp; if you use a dull knife, you compress the biscuits' edges, and they won't rise as high. Bake the biscuits in a preheated 400F oven for 16 minutes, or until they're a light, golden brown. Remove them from the oven, and serve hot, warm or at room temperature. Yield: 9 fairly large biscuits Ah, biscuits -- what could be more simple? Unfortunately, for me, it's more like "How many different variations of a tough, flat, tasteless biscuit can I produce?" The word biscuit comes from the French biscuit, which referred to seamen's bread, i.e., hardtack -- you know, that tooth-breaking stuff that stays "fresh" for years in a ship's galley. And tooth-breaking is just what some of my past attempts at biscuits have been; or, if not exactly tooth-breaking, jaw-aching and baking-powder tasting. Yuck! It's enough to send me right back to yeast rolls which, to me, are much easier to produce than baking powder biscuits. One of my favorite diner breakfasts has always been (well, at least since I turned into an adult and my tastebuds mellowed) sausage gravy and biscuits. Sausage gravy is breakfast sausage, cooked and crumbled, then stirred into a white sauce made of flour, sausage grease and milk. The recipe you see below is one that combines the best attributes of all of those ingredients to make a biscuit that is rich and tender, yet strong enough to stand up to gravy without turning to mush. If you don't want to use them as a base for sauce, they're also strong-yet-tender enough to be smeared with softened butter and spread with jam. And, come summer, they're just right for strawberry shortcake. Nutrition information per serving (1 biscuit, made with half and half, 62g): 218 cal, 12.8g fat, 4g protein, 20g complex carbohydrates, 1g sugar, 1g dietary fiber, 50mg cholesterol, 370mg sodium, 57mg potassium, 74RE vitamin A, 1mg iron, 132mg calcium, 69mg phosphorus. Note: making biscuits with skim milk instead of half and half reduces calories per serving to 205, fat grams to 11.4. From "J.J. Sommerville" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Black Russian Bread Recipe By :Bread Machine Baking,Lora Brody & Millie Apter Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon vinegar 2 tablespoons vegetable oil 1 cup water 1 cup rye flour 1 1/2 cups unbleached white flour 1 teaspoon salt 2 tablespoons gluten -- or 3 teaspoons Lora Brody's Bread Dough Enhancer -- (optional for a higher loaf) 1 teaspoon sugar 1/2 cup oat bran 2 tablespoons caraway seeds 1 teaspoon instant coffee -- (powder or granules) 1 teaspoon minces dried onion 1 1/2 tablespoons unsweetened cocoa 2 1/2 teaspoons yeast Place all the ingredients in the machine, program for Bread, Whole Wheat, Basic Wheat, Whole Wheat/Multigrain, or Wheat, and press Start. Makes 1 1/2 lb. loaf - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Blini Recipe By :www.kingarthurflour.com Serving Size : 1 Preparation Time :0:00 Categories : Breads: Quick & Muffins Daily Bread Mailing List Miscellaneous & Tips Sourdough Breads Starter Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- The Sponge: 1 1/3 cups whole buckwheat flour 1 1/2 cups warm water 2 tablespoons non-instant dry milk or 1/3 cup instant dry milk 1 1/2 teaspoons instant yeast The Batter: 2 eggs -- separated 1/2 cup milk 1 teaspoon granulated sugar 1/2 teaspoon salt 1/4 cup melted butter For the sponge: Mix the ingredients together in a medium-sized mixing bowl, cover, and set aside. For the batter: Beat the egg yolks until light, then beat in the milk, sugar and salt. Blend this mixture into the sponge, and let it rest for 30 to 45 minutes. Set aside the egg whites and let them warm to room temperature. While you're waiting, you can get together the things you want to serve with the blini. We suggest any (or all!) of the following: melted butter, sour cream, caviar, thinly sliced smoked salmon, pickled herring, kippers, chopped onion or scallions, chopped hard-boiled egg, capers or, for something sweet, jam! Just before you're ready to cook the blini, beat the egg whites until they form peaks, and fold them into the remaining batter. Whisk in the melted butter. Use a heavy, well-seasoned cast-iron griddle, if you have one. If not, use any heavy frying pan or griddle. Heat the pan over low to medium heat and wipe it with butter. (You shouldn't need to grease the pan again once you start cooking.) Pour 2 to 3 tablespoons batter onto the griddle for each blini. They should be about 4 inches in diameter. Cook them as you would pastry flour. Add enough of the bread flour to form a cohesive dough, and knead the dough till it's smooth and supple, adding additional flour as needed. Cover the dough, and allow it to rise for 1 hour; it won't rise very much, if at all. Transfer the dough to a lightly greased work surface. Bread Machine Method: Place all of the ingredients into the pan of your bread machine, program the machine for manual or dough, and press Start. When the machine has completed its cycle, transfer the dough to a lightly greased work surface. Divide the dough into eight pieces. Round each piece into a ball, then flatten each ball slightly. Place the balls on a lightly greased or parchment-lined cookie sheet, cover them with plastic wrap, and allow them to rest for 2 to 2 1/2 hours. Again, they won't rise much; that's OK. About 10 minutes before the end of the rising time, heat vegetable oil in a deep fryer or in a deep saucepan. If you're using a deep fryer, pancakes, until bubbles appear that break and don't fill in. Flip over and cook until lightly browned. These can be stacked on a warm plate in a warm oven until serving. Yield: about 2 dozen 4-inch blini The following are pancakes of another feather. These are Russian, and were (it's no longer officially recognized) eaten at the revelrous pre-Lenten feast known as Maslenitsa, or "butter week," from the Russian word maslo, butter. Along with eating blini, the Russians threw themselves into this festival with great exuberance. Many of the traditions associated with this time date back to pre-Christian revelry when they were, as we say in New England, trying to "break the back of winter." They'd build great ice hills upon which they'd haul effigies of winter, which were then sent crashing down the slopes. Huge bonfires were built to drive winter away. They even wrapped themselves in animal skins and made fearful noises to scare away evil spirits. Although all of this can be traced back to superstition about the sun and the passing seasons, most of it became an excuse to break up the long, dark winter days with some fun. What the Russians loved best during Maslenitsa was eating blini, which they did with great abandon before the beginning of the Lenten fast. No meat was allowed during this week, thus the relish with which they consumed dairy products and fish. Blini batter needs to ripen all day or overnight, so plan ahead when preparing it. Nutrition information per serving (1 blini, ungarnished, 38g): 66 cal, 2.7g fat, 3g protein, 8g complex carbohydrates, 1g dietary fiber, 29mg cholesterol, 86mg sodium, 80mg potassium, 37RE vitamin A, 34mg calcium, 65mg phosphorus. From "J.J. Sommerville" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Blitz Torte With Raspberries Recipe By :www.kingarthurflour.com Serving Size : 1 Preparation Time :0:00 Categories : Daily Bread Mailing List Miscellaneous & Tips Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Cake: 1/2 cup shortening 1/2 cup granulated sugar 1/4 teaspoon salt 4 egg yolks -- beaten light 1 teaspoon vanilla 3 tablespoons milk 1 cup King Arthur Unbleached All-Purpose Flour 1 teaspoon baking powder Topping: 4 egg whites 3/4 cup granulated sugar 1/2 teaspoon ground cinnamon 1 tablespoon granulated sugar 1/2 cup sliced blanched almonds Filling: 1 cup whipping cream 2 tablespoons confectioners' sugar 1 cups raspberries -- fresh or, if frozen, thawed and drained (1 to 1 1/2) Cream shortening with 1/2 cup sugar and salt, then beat in egg yolks, vanilla and milk. Stir in flour and baking powder. Spread mixture in two round greased 8-inch or 9-inch cake pans. Beat egg whites with 3/4 cup sugar until stiff. Spread meringue over batter in pans. Combine cinnamon and sugar, and sprinkle over meringue. Top with almonds. Bake cake in a preheated 350F oven for 30 minutes, or until cake just begins to pull away from sides of pan. Remove from oven, cool slightly, and remove cakes from pans to cool completely on a wire rack. While cake cools, make filling. Using a chilled bowl and chilled beaters, whip heavy cream until thick. Add sugar, and continue to beat until stiff. Gently stir in raspberries. Place one cake layer on a plate. Spread with filling. Top with the other cake layer. Refrigerate until ready to serve. In this country, a torte usually refers to a rich, moist cake of several thin layers with jam, pastry cream or whipped cream in between the layers. Blitz Torte, a popular German torte, calls for a moist, dense yellow cake to be topped with meringue, cinnamon sugar and almonds, and filled with custard. In this Americanized version, the torte is filled not with custard, but with raspberries bound with whipped cream. The combination - almonds, cinnamon, raspberries, whipped cream and cake - is superb. This cake is an impressive end to a celebratory meal. From "J.J. Sommerville" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Blueberry Bran Bread Recipe By :www.kingarthurflour.com Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Fruit and Spice Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1 1/2-pound Loaf: 1 cup buttermilk 1/4 cup milk 1 cup blueberries -- fresh or frozen 3 tablespoons unsalted butter 3 tablespoons honey 2 teaspoons salt 2/3 cup wheat bran 2/3 cup King Arthur Stone Ground Whole Wheat Flour 2 2/3 cups King Arthur Special For Machines Bread Flour 1 1/2 teaspoons instant yeast Place all of the ingredients into the pan of your bread machine, program the machine for Basic white bread, and press Start. Check the dough after 10 to 15 minutes of kneading; it should have formed a smooth ball, soft but not sticky. If necessary, adjust the dough's consistency with additional flour or water. Yield: one 7- to 8-inch loaf This bread is perfect for a lazy summer morning. It has a distinct blueberry flavor and cake-like texture. The bran and wheat flour add flavor and fiber. Substitute raspberries for the blueberries if desired. Either berry will color the bread in vivid hues, either purple or pink. Nutrition information per serving (1/2-inch slice, 1/14 of loaf, 73g): 159 cal, 3.1g fat, 5g protein, 24g complex carbohydrates, 4g sugar, 3g dietary fiber, 8mg cholesterol, 327mg sodium, 131mg potassium, 29RE vitamin A, 2mg vitamin C, 2mg iron, 73mg calcium, 87mg phosphorus. From "J.J. Sommerville" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Blueberry Buckle Coffee Cake Recipe By :www.kingarthurflour.com Serving Size : 1 Preparation Time :0:00 Categories : Daily Bread Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Topping: 1/3 cup granulated sugar 1/3 cup King Arthur Unbleached All-Purpose Flour 1 teaspoon cinnamon 1/4 cup butter or margarine -- (1/2 stick) Batter: 2 cups King Arthur Unbleached All-Purpose Flour 2 teaspoons baking powder 1/2 teaspoon salt 3/4 cup granulated sugar 1/4 cup butter or margarine -- (1/2 stick) 1 egg 1 teaspoon vanilla 1/2 cup milk 2 cups fresh or frozen blueberries -- well drained First: Preheat your oven to 375F. Making the Topping: Mix the sugar, flour and cinnamon in a small bowl. Cut or rub in the butter or margarine with the side of a fork, two knives or your finger tips until it reaches a crumbly state. Set aside. Making the Batter: Blend the flour, baking powder and salt together in a medium sized mixing bowl. In a large bowl cream together the sugar, butter or margarine, egg and vanilla. Alternately add the milk and the flour mixture to the creamed mixture, ending with flour. Stir only enough to blend. Fold in the blueberries. Assembling & Baking: Pour the batter into a well-greased and floured, 9-inch cake pan. Sprinkle the topping over the batter and bake for 40 to 45 minutes or until a cake tester or knife comes out clean. Let the buckle cool for 10 minutes. Loosen the sides with a knife or spatula. Holding the cake pan in your left hand, gently tip the cake out onto your right hand, remove the pan, and gently right the cake onto a serving dish. When you get tired of making the pies, jams, this is an easy and fresh way to put those summer blueberries to use. From "J.J. Sommerville" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Blueberry Cake Recipe By :www.kingarthurflour.com Serving Size : 1 Preparation Time :0:00 Categories : Daily Bread Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup vegetable shortening 2 1/4 cups granulated sugar 3 eggs 3/4 cup sour milk* -- buttermilk or yogurt 3 1/4 cups King Arthur Unbleached All-Purpose Flour 3/4 teaspoon baking soda 1 teaspoon salt 3 cups blueberries -- fresh or frozen *Sour milk is easily prepared by stirring 1 tablespoon of white vinegar or lemon juice into 1 cup of milk, then waiting 5 minutes; the milk will "clabber" (look curdled). In a medium-sized mixing bowl, cream together the sugar and shortening till smooth. Beat in the eggs one at a time, beating well after each addition. Stir in the milk, buttermilk or yogurt, beating till well-blended. Sift together the flour, soda and salt, and add to the wet ingredients. Mix well, and stir in the blueberries. Turn the batter into a greased and floured 9 x 13-inch pan. Bake the cake in a preheated 350F oven for 50 to 60 minutes, or until it tests done. Remove the cake from the oven, and cool it on a wire rack. Yield: 24 servings This moist cake, dense with blueberries, forms a lovely crackly-sugary top as it bakes. It's reminiscent of blueberry streusel coffeecake. Nutrition information per serving (1 square, 74g): 201 cal, 6.9g fat, 3g protein, 14g complex carbohydrates, 17g sugar, 1g dietary fiber, 35mg cholesterol, 128mg sodium, 56mg potassium, 16RE vitamin A, 3mg vitamin C, 1mg iron, 42mg calcium, 34mg phosphorus. From "J.J. Sommerville" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Blueberry Crisp Recipe By :www.kingarthurflour.com Serving Size : 1 Preparation Time :0:00 Categories : Daily Bread Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups fresh or frozen blueberries 3 tablespoons granulated sugar 2 teaspoons lemon juice 1/2 cup butter or margarine -- (1 stick) 1/2 cup brown sugar (light or dark) -- firmly packed 1/2 cup King Arthur Unbleached All-Purpose Flour 1/2 teaspoon cinnamon 1/4 teaspoon salt 1/2 cup oat flakes (rolled oats) Preheat your oven to 375F. Butter an 8 x 8 x 2-inch baking pan. Place the berries in the pan, and sprinkle them with the granulated sugar and lemon juice. In a medium mixing bowl, combine the butter or margarine, brown sugar, flour, cinnamon, salt and oats, using your hands, a fork or a pastry blender to mix together till crumbly. Sprinkle this mixture over the blueberries. Bake the crisp for 35 to 40 minutes, or until it's golden and the berries are bubbling. Serve warm or at room temperature. Yield: 6 servings This traditional dessert is a delightful mixture of tangy berries and sweet, crisp topping. It takes just minutes to put together, and you keep coming back for more. Serve it as is, warm from the oven, or gild it with a scoop of vanilla ice cream. Nutrition information per serving (1/6 of recipe, 161g): 352 cal, 16g fat, 3g protein, 24g complex carbohydrates, 23g sugar, 3g dietary fiber, 44mg cholesterol, 107mg sodium, 194mg potassium, 14mg vitamin C, 1mg iron, 49mg calcium, 60mg phosphorus. Note: by substituting margarine for butter, you can reduce the cholesterol per serving to 0g. From "J.J. Sommerville" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Blueberry Gingerbread Recipe By :www.kingarthurflour.com Serving Size : 1 Preparation Time :0:00 Categories : Breads: Quick & Muffins Daily Bread Mailing List Fruit and Spice Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups King Arthur Unbleached All-Purpose Flour 1/2 cup butter or margarine -- (1 stick) 1 cup sugar 2 eggs 1/2 cup molasses 1/2 teaspoon cinnamon 1/2 teaspoon ginger 1/2 teaspoon salt 2 teaspoons baking soda 1 cup lightly floured blueberries 1 cup boiling water Method I In a large mixing bowl, combine the first nine ingredients (up to the blueberries and water). Beat until smooth. Gently fold in the blueberries, then the water. Pour the batter into a lightly greased 9 x 9-inch square pan. Bake the gingerbread in a preheated 350F oven for 40 to 45 minutes, or until the top is firm and a cake tester inserted in the center comes out clean. Remove from the oven, and cool on a wire rack. Yield: 16 squares. Method II Prepare the batter as directed above, but don't stir the boiling water into the batter. Instead, spoon the batter into the pan, and pour the boiling water over the batter. Bake and cool as above. Yield: 16 squares This cake is particularly good served with lightly sweetened whipped cream, with extra blueberries on top as a garnish. It's a staple of many a Downeast church supper, come August. Nutrition information per serving (1 square, 61g): 187 cal, 6.6g fat, 2g protein, 9g complex carbohydrates, 20g sugar, 1g dietary fiber, 51mg cholesterol, 187mg sodium, 81mg potassium, 68RE vitamin A, 1mg vitamin C, 1mg iron, 37mg calcium, 28mg phosphorus. From "J.J. Sommerville" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Blueberry Glace Tart Recipe By :www.kingarthurflour.com Serving Size : 1 Preparation Time :0:00 Categories : Daily Bread Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Crust: 1 cup King Arthur Unbleached All-Purpose Flour 2 tablespoons confectioners' sugar 1/2 cup butter or margarine -- (1 stick) 1/2 cup pecans -- chopped fine Filling: 6 ounces cream cheese -- (6 to 8) 2 tablespoons granulated sugar 1/4 cup heavy cream or milk Topping: 1 1/2 quarts blueberries -- (6 cups) divided 1/2 cup water 1 cup granulated sugar 3 tablespoons cornstarch For Crust: Combine flour, sugar, and pecans. Cut in butter or margarine until mixture is crumbly. Pat onto the bottom and partway up the sides of a 9 1/2-inch removable-bottom tart pan. Bake in a preheated 325F oven for 15 minutes, until browned. Remove from oven and cool. For Filling: Cream sugar, milk and cream cheese until smooth. Spread onto cooled crust. For Topping: Mix sugar and cornstarch in a saucepan. Add water slowly, stirring to keep mixture smooth. Add 1 cup mashed blueberries and bring to a boil over medium- high heat. Reduce heat to medium and simmer, stirring constantly, until thick -- 1 to 2 minutes. Cool to warm. Arrange remaining blueberries on top of cream cheese layer in crust. Spoon thickened glaze over berries. Refrigerate at least 1 hour, preferably 3 hours. Remove tart from pan by lifting it out, keeping it on the removable bottom. Tarts are very similar to pies; the main difference between the two is that tarts are generally wider, shallower and don't have a top crust. Tarts are also known as flans -- except in Spain, where a flan is a baked custard Fresh fruit tarts and fresh fruit pies differ most in their preparation. Fruit pies include fresh, uncooked fruit, spooned into an unbaked crust, and the whole baked together. Tarts are usually a crust which has been prebaked, then topped with a prettily arranged layer of fresh, uncooked (or just slightly cooked) fruit. Often a pastry cream or cream cheese layer will underlie the fruit, giving the tart a cheesecake-like texture and flavor. This tart comes from another King Arthur Flour friend. It combines three tart-like elements: fresh fruit; a cream cheese layer, and slightly cooked fruit. It's somewhat reminiscent of the "uncooked" fruit pies which made the rounds several years ago, pies which contained a layer of fresh fruit topped with a layer of semi-cooked fruit. These pies -- and this tart -- combine the texture and flavor of fresh berries, and the juicy sweetness of barely cooked berries: the best of both worlds! From "J.J. Sommerville" - - - - - - - - - - - - - - - - - - -