Date: Tue, 23 Oct 2012 04:47:59 GMT -------------- BEGIN bread-bakers.v112.n039 -------------- 001 - Reggie Dwork Subject: How To Measure Flour Date: Fri, 12 Oct 2012 12:09:14 -0700 * Exported from MasterCook * Bread, How To Measure Flour Recipe By :Jeff Smith Serving Size : 0 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Info/How To Hint: To Measure Flour, Simply scoop the metal measuring cup to overflowing in the flour and then tap on the edges of the cup with a table knife. This is to remove excess air and bubbles. Level off the cup with the back of the table knife and go on with the recipe. Source: "The Frugal Gourmet On Our Immigrant Ancestors" - - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v112.n039.2 --------------- From: Diane B Subject: Re: Sticky ingredients Date: Sun, 14 Oct 2012 09:47:47 -0700 >From: aqn@panix.com >Subject: Re: Blue Cheese Walnut Bread >Date: Mon, 8 Oct 2012 09:50:17 -0400 (EDT) > >And a sprinkle of flour when cube'ing the blue cheese (or any >sticky/gooey ingredients) helps to separate the cubes. To help keep dried from turning into paste and nuts from turning into butter when chopping them in the food processor, add some of the flour or sugar to them before turning on the processor--depending on how fine you want to chop them, you may need anything from a tablespoon to a quarter cup per cup of dried fruit or nuts. I use this all the time for things like raisins for oatmeal cookies means no more large burnt raisins on the outside of the cookie, (and raisin-phobes won't even notice they're there), or to add dried apricots to a fruity breakfast roll when I want them to disappear into the bread but not to change the texture like a puree would. --diane in los angeles http://debunix.net/recipes --------------- MESSAGE bread-bakers.v112.n039.3 --------------- From: Reggie Dwork Subject: Yogurt Biscuits Date: Tue, 16 Oct 2012 18:01:51 -0700 * Exported from MasterCook * Biscuits, Yogurt 2 Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Biscuits/Crackers/Crisps Bread-Bakers Mailing List Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups self-rising flour 1 teaspoon salt 1 1/4 cups plain Greek yogurt 1. Preheat oven to 450F. 2. Whisk flour and salt together in a lg bowl. Make a hollow in the center. Pour yogurt into center, and stir with a fork or spoon pulling flour into yogurt. Mix until dry ingredients are moistened and the dough forms. 3. Sprinkle a clean surface with flour. Turn dough out, sprinkle with flour and fold in half. Turn dough out, sprinkle with flour and fold in half. Pat dough until 1/2" thick. 4. Dip a 2" biscuit cutter into flour and cut out biscuits with twisting. 5. Place biscuits close together on a baking sheet. Bake 10 - 14 min, until light golden brown. Serve hot. Makes 12 biscuits Source: "Adapted from Nathalie Dupree and Cynthia Graubart's Southern Biscuits" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 71 Calories; 1g Fat (12.7% calories from fat); 2g Protein; 13g Carbohydrate; 1g Dietary Fiber; 3mg Cholesterol; 388mg Sodium. Exchanges: 1 Grain(Starch); 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v112.n039.4 --------------- From: Reggie Dwork Subject: Spicy Corn Muffins with Irish Cheddar Cheese Date: Tue, 16 Oct 2012 18:30:34 -0700 * Exported from MasterCook * Muffins, Spicy Corn Muffins with Irish Cheddar Cheese Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Ethnic Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups yellow cornmeal 3/4 cup all-purpose flour 2 tablespoons sugar 1 teaspoon baking powder 1/2 teaspoon baking soda 1 teaspoon salt 1/2 teaspoon cayenne pepper 1 cup buttermilk 1 egg 6 tablespoons unsalted butter -- melted 1 1/2 cups grated aged Irish Cheddar -- divided 1 cup fresh corn kernels 1. Preheat oven to 425F. Butter 12 standard muffin cup. 2. Combine cornmeal, flour, sugar, baking powder, baking soda, salt and cayenne pepper in a bowl. Whisk together buttermilk, egg and butter in a separate bowl. Add buttermilk mixture to the cornmeal mixture and stir just until combined. Gently fold in 1 c cheese and corn kernels. 3. Divide batter evenly among the muffin cup. Sprinkle tops with the remaining 1/2 c cheese. Bake 15 - 17 min, until golden and a wooden pick inserted into the center comes out clean. Remove muffins from the tins and cool at least 5 min before serving. Makes 12 muffins Source: "Adapted from Nathalie Dupree and Cynthia Graubart's Southern Biscuits" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 224 Calories; 11g Fat (45.7% calories from fat); 7g Protein; 23g Carbohydrate; 2g Dietary Fiber; 49mg Cholesterol; 388mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 2 Fat; 0 Other Carbohydrates. NOTES : Aged Irish cheddar, with its sharpness and full-bodied flavor, offers the perfect balance to sweet corn. --------------- END bread-bakers.v112.n039 --------------- Copyright (c) 1996-2012 Regina Dwork and Jeffrey Dwork All Rights Reserved