Date: Mon, 15 Apr 2013 05:14:19 GMT -------------- BEGIN bread-bakers.v113.n014 -------------- 001 - Reggie Dwork Subject: Citrus Chai Raisin Muffins Date: Mon, 08 Apr 2013 00:12:56 -0700 * Exported from MasterCook * Muffins, Citrus Chai Raisin Recipe By : Serving Size : 10 Preparation Time :0:15 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 chiai tea bags 1 cup boiling water 1 1/4 cups whole wheat flour 1/2 cup all-purpose flour 3/4 cup packed dark brown sugar 1 tablespoon baking powder 1/2 teaspoon salt 1/4 teaspoon pepper 2 teaspoons grated lemon zest 1 teaspoon grated orange zest 1 egg 2 egg whites 1 tablespoon oil 2 teaspoons vanilla extract 1/2 cup raisins 2 teaspoons confectioner's sugar Preheat oven to 350F. Coat 10 muffin cups with cooking spray. Steep tea bags in hot water; cool 10 min. In bowl, stir together flours, brown sugar, baking powder, salt, pepper and zests. In separate bowl, beat together egg and egg whites; stir in oil, vanilla and cooled tea. Stir egg mixture into dry ingredients until blended. Stir in raisins. Evenly divide among muffin cups. Bake 17 - 20 min or until toothpick inserted into centers comes out clean. Cool in pan on rack. Dust with confectioners' sugar before serving. Serves 10 Source: "Woman's World, 4/8/13" Start to Finish Time: "1:00" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 187 Calories; 2g Fat (10.4% calories from fat); 4g Protein; 39g Carbohydrate; 2g Dietary Fiber; 21mg Cholesterol; 280mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 1/2 Fat; 1 Other Carbohydrates. --------------- MESSAGE bread-bakers.v113.n014.2 --------------- From: Reggie Dwork Subject: Tomato Herb Focaccia Date: Wed, 10 Apr 2013 20:53:10 -0700 * Exported from MasterCook * Bread, Tomato Herb Focaccia Recipe By : Serving Size : 12 Preparation Time :0:30 Categories : Bread-Bakers Mailing List Breads Italian Low Fat Main Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 ounce active dry yeast -- (1 pkg) 1 cup warm water -- (110 - 115F) 2 tablespoons olive oil -- divided 1 1/2 teaspoons salt 1 teaspoon sugar 1 teaspoon garlic powder 1 teaspoon dried oregano 1 teaspoon dried thyme 1 teaspoon dried rosemary -- crushed 1/2 teaspoon dried basil dash pepper 2 cups all-purpose flour -- to 2 1/2C 2 plum tomatoes -- thinly sliced 1/4 cup shredded part skim mozzarella cheese 1 tablespoon grated Parmesan cheese 1. In a lg bowl, dissolve yeast in warm water. Add 1T oil, salt, sugar, garlic powder, herbs, pepper and 1 1/2C flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). 2. Turn onto a floured surface; knead until smooth and elastic, about 6 - 8 min. Place in a greased bowl, turning once to let rise in a waram place until doubled, about 1 hr. 3. Punch dough down. Cover and let rest for 10 min. Shape into a 13 x 9" rectangle; place on a greased baking sheet. Cover and let rise until dounbled, about 30 min. With fingertips make several dimples over top of dough. 4. Brush dough with remaining oil; arrange tomatoes over the top. Sprinkle with cheese. Bake at 400F for 20 - 25 min or until golden brown. Remove to a wire rack. Makes: 1 loaf, (12 pieces) Description: "With its medley of herbs and tomatoes, this rustic bread will liven up any occasion, from a family meal to a game day get together. And it won't last long once the crown digs in." Source: "Taste of Home Italian" Start to Finish Time: "0:20" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 111 Calories; 3g Fat (25.0% calories from fat); 3g Protein; 17g Carbohydrate; 1g Dietary Fiber; 2mg Cholesterol; 289mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v113.n014.3 --------------- From: Reggie Dwork Subject: Jalapeno Corn Muffins Date: Sat, 13 Apr 2013 12:42:57 -0700 * Exported from MasterCook * Bread, Jalapeno Corn Muffins Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 17 ounces corn muffins mix -- (2 boxes - like Jiffy) 2 large eggs 1 cup nonfat Greek yogurt -- or lowfat sour cream 2 scallions -- cjp[[ed 1 large jalapeno pepper -- seeded for less heat, if desired, and finely chopped 1. Heat oven to 400F. Line a 12C muffin tin with liners. 2. Prepare the muffin mix according to package directions, omitting the milk and using only the eggs and yogurt. Mix in the scallions and jalapeno. Divide the batter among the muffin cups and bake until a toothpick inserted in the center comes out clean, 15 - 18 min. Tip: Store the muffins at room temp for up to 1 day. Serves 12 Source: "Woman's Day, Feb 2011" Start to Finish Time: "0:20" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 193 Calories; 6g Fat (28.2% calories from fat); 5g Protein; 30g Carbohydrate; 3g Dietary Fiber; 36mg Cholesterol; 472mg Sodium. Exchanges: 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1 Fat; 2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v113.n014.4 --------------- From: Reggie Dwork Subject: 6-Grain Bread With Kamut Date: Sat, 13 Apr 2013 18:57:55 -0700 * Exported from MasterCook * Bread, 6-Grain With Kamut Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Grains Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups kamut flour -- (6 1/4 oz) 1 1/2 cups all-purpose flour -- (6 1/4 oz), King Arthur Unbleached 1 tablespoon vital wheat gluten 1 cup six-grain flakes -- (3 1/2 oz) 1 1/2 teaspoons salt 2 tablespoons sugar -- (7/8 oz) 1/4 cup nonfat dry milk granules -- or Baker's Special Dry Milk, (1 1/4 oz) 1 1/4 cups water -- (10 oz) 3 tablespoons butter -- or vegetable oil, (1 1/2 oz) Mix and knead everything together till the dough is snooth and supple, adding additional liquid or all-purpose flour as needed. Place the dough in a lightly greased bowl or large (8C) measuring cup, cover and let it rise for about 1 hr. Turn the dough onto a lightly oiled work surface, and shape it into a 9" log. Place the loaf in a lightly greased 8 1/2" X 4 1/2" pan, cover the pan, and let the loaf rise for about 20 - 40 min, or until it's criwbed about 1" over the rim of the pan. Toward the end of the rising time,. preheat the oven to 350F. Bake the bread for 30 - 40 min, or until its internal temp registers 190F on an instant-read thermometer. Remove the breade from the oven, remove it from the pan, and allow it to cool on a rack. Bake the bread for 30 - 40 min, or until its internal read thermometer. Remove the bread from the oven, remove it form the pan, and allow it to cool on a rack. Yield: 1 loaf Source: "King Arthur Flour Co." - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 104 Calories; 3g Fat (27.2% calories from fat); 4g Protein; 15g Carbohydrate; trace Dietary Fiber; 8mg Cholesterol; 312mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. --------------- END bread-bakers.v113.n014 --------------- Copyright (c) 1996-2013 Regina Dwork and Jeffrey Dwork All Rights Reserved