Date: Mon, 7 Sep 2009 07:24:45 GMT -------------- BEGIN bread-bakers.v109.n034 -------------- 001 - Reggie Dwork Subject: Lemon Tea Bread Date: Sun, 06 Sep 2009 01:06:36 -0700 I have not made this yet. It sure looks good though. If anyone makes this please let me know. * Exported from MasterCook * Lemon Tea Bread Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Lemony Glaze: 1/3 cup butter -- melted 1 cup sugar 3 tablespoons lemon extract 1 1/2 cups all-purpose flour 1 teaspoon baking powder 1/2 cup milk 1/2 tablespoon grated lemon peel 1/2 cup chopped pecans 1/4 cup lemon juice 1/2 cup sugar This has been a huge success everywhere it has showed up. Preheat oven to 350F. Grease and flour a 9"x5" loaf pan. Prepare lemony glaze and set aside. In a large bowl, cream butter, sugar and lemon extract until fluffy. Add eggs, beating until mixture is blended. In a medium bowl, sift flour, baking powder and salt. Pour 1/3 of the flour into the egg mixture. Add 1/3 of the milk. Stir until blended. Continue adding flour and milk alternately until all is blended. Do not overmix. Fold in lemon peel and pecans. Pour batter into prepared pan. Bake one hour or until wooden pick inserted in center comes out clean. Remove bread from oven and immediately pour lemony glaze slowly over the top. Let stand 15 - 20 minutes. Turn out onto rack to cool. May be frozen. Before serving bread bring to room temperature. Cut in thin slices. (This is easy to do, since this stuff is pretty dense and moist). Serve with butter, or lemon curd or clotted cream. (I like it best with lemon curd). Variation: Bake it in smaller loaf pans for finger-food sized slices for parties. * For Vegans: Margarine works well in this. I have never tried it with egg substitutes or dairy milk substitutes, but I don't see why it wouldn't work. The texture might be different, but I think it would still taste good. (I doubt that it would be much more dense than the original version). - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 244 Calories; 9g Fat (32.8% calories from fat); 2g Protein; 39g Carbohydrate; 1g Dietary Fiber; 15mg Cholesterol; 98mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1 1/2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v109.n034.2 --------------- From: "Margaret Cope" Subject: Thank you Date: Mon, 31 Aug 2009 08:05:55 -0300 I just want to thank Reggie and Jeff for their dedication to providing bread bakers newsletter. It has provided a great deal of pleasure and knowledge to this reader and baker. In appreciation. --------------- MESSAGE bread-bakers.v109.n034.3 --------------- From: "SS main" Subject: bread machines Date: Mon, 31 Aug 2009 07:05:13 -0500 I have the very old R2D2 machine by Welbilt. My machine wants to put the dry ingredients in first with the liquids and or shortening stuff on the top. I did look at other machines and was surprised that some of them wanted the liquids in first. I just assumed liquid on the bottom would leak out. I can take just about any recipe and convert it to (put in the order your machine needs) directions. If you've used your machine - and lost the manual - try to remember the order you would have put stuff in - simiple. As for MasterCook? I agree, at one point it was a great program. I went from MicroCook to Mastercook and from there to Accuchef. I was pleasantly enlightened to learn that my old Mastercook recipes could easily be opened in wordpad or Microsoft Word. (text editing software of some type). I can't imagine you'd have a problem with a recipe because of the source it was stored in. I would imagine some of these recipes on the list came from folks who have been baking for a long time and could very well have stored their collection in an older program like Mastercook. I'm grateful for the recipes. Don't shoot the messenger.................. :-)Susie --------------- MESSAGE bread-bakers.v109.n034.4 --------------- From: Reggie Dwork Subject: muffins Date: Sat, 05 Sep 2009 23:27:02 -0700 I have not made either of these yet but decided to share them with you since I don't know when we will get to make them. * Exported from MasterCook * Jeanne's Morning Glory Muffins Recipe By :Jeanne Lawlor, East Hartford, CT. Courant 1997 Serving Size : 16 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Fruits Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups sugar 2 1/4 cups flour 1 tablespoon cinnamon 2 teaspoons baking soda 1/2 teaspoon salt 1/2 cup shredded coconut 1/2 cup raisins 2 cups grated carrots -- approximately 4 large 1 apple, dried -- peeled,cored and shredded 8 ounces crushed pineapple -- canned, drained 1/2 cup walnuts 3 eggs 1 cup vegetable oil 1 teaspoon vanilla Preheat oven to 350F. Sift sugar,flour, cinnamon, baking soda and salt into a large bowl. Add the coconut, raisins,carrots, apple, pineapple and nuts. Stir to combine. In a separate bowl, whisk the eggs with the oil and vanilla. Pour this mixture into the dry ingredients and blend well. Spoon the batter into cupcake tins lined with muffin papers. Fill each cup to the brim. Bake for 35 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool the muffins in the pan for 10 minutes, then turn out and finish cooling on a rack. These muffins need 24 hours for ripening to develop their flavor. They also freeze well. Makes 16 to 24 muffins. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 335 Calories; 18g Fat (46.8% calories from fat); 4g Protein; 41g Carbohydrate; 2g Dietary Fiber; 40mg Cholesterol; 249mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 3 1/2 Fat; 1 Other Carbohydrates. * Exported from MasterCook * Tasty BlueBerry Sour Cherry Banana Muffins Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Bread/Muffins/Rolls Desserts Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups flour 3 teaspoons baking powder 1 teaspoon salt 2 Tablespoons sugar -- optional 1 egg 3 bananas -- mashed 1/2 cup milk 1/4 cup oil 1 cup blueberries 1/4 cup dried sour cherries 1. In a large bowl combine all dry ingredients. 2. In a smaller bowl, combine all remaining ingredients; stir well. 3. Pour banana mixtiure into dry ingredients and fold in until just combined. This is important.. do not stir, the batter should be lumpy!! 4. Spray muffin tins with cooking spray, fill with batter to the top and bake at 375F for 20 minutes. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 128 Calories; 4g Fat (29.4% calories from fat); 3g Protein; 21g Carbohydrate; 1g Dietary Fiber; 14mg Cholesterol; 234mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v109.n034.5 --------------- From: Reggie Dwork Subject: holiday bread question Date: Sun, 06 Sep 2009 23:52:41 -0700 If you're baking breads for a holiday celebration, how far in advance do you bake and how do you keep the bread fresh until it's time to eat it? What types of bread do you bake to give as gifts? How do you keep them fresh? Reggie --------------- END bread-bakers.v109.n034 --------------- Copyright (c) 1996-2009 Regina Dwork and Jeffrey Dwork All Rights Reserved