Date: Mon, 5 Aug 2013 08:34:31 GMT -------------- BEGIN bread-bakers.v113.n028 -------------- 001 - Joan Subject: Gluten free Date: Mon, 29 Jul 2013 07:46:26 -0400 If you are interested in a gluten free cinnamon raisin bread made with King Arthur flour bread mix, email me. I have it saved on my computer, can't send it from the iPad. Trying to find a recipe AFTER seeing it, not saving it, and buying the ingredients. Little pancake-like things, good hot,cold or warm. Gluten free with tapioca flour and canola oil. Has any one come across it? Northstarkennels@aol.com [[Editor's note: I've asked Joan to send the recipe to the list.]] --------------- MESSAGE bread-bakers.v113.n028.2 --------------- From: Reggie Dwork Subject: Black Pepper Biscuits Date: Mon, 29 Jul 2013 09:49:15 -0700 * Exported from MasterCook * Black Pepper Biscuits Recipe By : Serving Size : 18 Preparation Time :0:00 Categories : Biscuits/Crackers/Crisps Bread-Bakers Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups all-purpose flour 4 teaspoons sugar 4 teaspoons baking powder 2 teaspoons cracked black pepper* 1 teaspoon salt 1/2 cup unsalted butter -- plus, chilled, cut up, divided 2 tablespoons unsalted butter 1 cup cold whole milk 1. Heat oven to 425F. Line two baking sheets with parchment paper. In large bowl, whisk together flour, sugar, baking powder, pepper and salt. With pastry blender or 2 knives, cut in 1/2 cup of the butter until mixture resembles coarse crumbs with some pea-sized pieces. Stir in milk just until soft dough forms. 2. On lightly floured surface, pat or gently roll out dough to 3/4" thickness. With floured biscuit cutter, cut into 2" rounds, pushing straight down and pulling up without twisting cutter. Place on baking sheets. Press scraps together to use all the dough. 3. Melt remaining 2 tablespoons butter; brush over tops of biscuits. Bake 10 to 12 minutes or until light golden brown on tops and golden brown on bottoms. Cool briefly on wire rack. TIP *Cracked black pepper can be purchased in the spice aisle of the grocery store. To crack your own, place whole peppercorns in heavy resealable plastic bag; seal bag. Pound with flat side of meat mallet until coarsely chopped. 18 biscuits Source: "http://www.cookingclub.com/" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 136 Calories; 7g Fat (43.5% calories from fat); 2g Protein; 17g Carbohydrate; 1g Dietary Fiber; 17mg Cholesterol; 228mg Sodium. Exchanges: 1 Grain(Starch); 1 1/2 Fat; 0 Other Carbohydrates. NOTES : Baking powder biscuits are as Southern as you can get. Flaky and tender, they're at their best served warm or shortly after emerging from a hot oven. This version is spiced up with the addition of lots of cracked pepper. --------------- MESSAGE bread-bakers.v113.n028.3 --------------- From: Reggie Dwork Subject: Belgian Waffles with Dried Cherries Date: Mon, 29 Jul 2013 09:50:43 -0700 * Exported from MasterCook * Belgian Waffles with Dried Cherries Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Breakfast Fruits Low Fat Want to try Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups dried cherries 1 cup warm water -- (110F. to 115F.), divided 2 1/4 teaspoons active dry yeast 3 eggs -- room temp 1 cup warm whole milk -- (110F. to 115F.) 2/3 cup sugar 1/2 cup unsalted butter -- melted 1 teaspoon vanilla extract 1/2 teaspoon salt 3 cups all-purpose flour powdered sugar 1. Place cherries in medium bowl; cover with boiling water. Let stand 15 minutes or until plump; drain. 2. Place 1/2 cup of the warm water in small bowl; sprinkle with yeast. Let stand 10 minutes or until foamy. 3. Meanwhile, in large bowl, whisk eggs until blended. Whisk in remaining 1/2 cup water, milk, sugar, butter, vanilla and salt. Add yeast mixture; stir to blend thoroughly. 4. Slowly whisk in flour until mixture is smooth. Stir in cherries. Cover; let rise in warm place 1 hour or until doubled in size. (Or place batter in very large bowl; cover and refrigerate overnight. 5. Pour about 1/2 cup batter per waffle into hot greased waffle iron. Cook 1 1/2 to 3 minutes or until golden brown and crisp. (If necessary, adjust batter amount and cooking time according to manufacturer's instructions.) Sprinkle generously with powdered sugar; serve immediately. TIP *To warm eggs quickly, place whole eggs in bowl of hot water. Let stand 3 to 5 minutes. About 1 dozen (4" square) waffles Source: "http://www.cookingclub.com/" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 251 Calories; 3g Fat (8.9% calories from fat); 6g Protein; 51g Carbohydrate; 2g Dietary Fiber; 56mg Cholesterol; 120mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1 Fruit; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates. NOTES : Dried cherries add a sweet-tart flavor to these waffles. To enhance the cherry flavor, use the water from soaking the cherries as part of the liquid in the recipe. (You should have about 1/2 cup.) For a decadent touch, top the waffles with sweetened vanilla yogurt or whipped cream and shaved chocolate. --------------- MESSAGE bread-bakers.v113.n028.4 --------------- From: Reggie Dwork Subject: Baker's Harvest Festival at King Arthur Flour Date: Mon, 05 Aug 2013 01:22:59 -0700 Hope some of you will be able to take advantage of attending this. http://www.kingarthurflour.com/bakers-harvest/index.html Sept 5 - 7, 2013 King Arthur Flour, Norwich, VT Conference Sept 5 & 6, 9am - 5pm Featuring Roland Mesnier, Richard Miscovich, James MacGuire & Gesine Bullock-Prado, along with bakery director, Jeffrey Hamelman and KAF's Baking Education Instructors. There will be hands-on classes, seminars, local bakery tours and much more. Tasting Supper Sept 6, 5:30pm - 7:30pm Savor specialties from the Upper Valley's most popular restaurants, enjoy an glass of wine or local brew, celebrate fresh foods and combat hunger in Vermont. All proceeds to benefit Hunger Free Vermont. Festival Sept 7, 10am - 4pm Hands-on baking education, interactive activities for kids and adults, and our first-ever live baking competitions. --------------- MESSAGE bread-bakers.v113.n028.5 --------------- From: Reggie Dwork Subject: Almond-Cardamom Scones Date: Mon, 29 Jul 2013 03:04:48 -0700 * Exported from MasterCook * Almond-Cardamom Scones Recipe By : Beatrice Ojakangas Serving Size : 0 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Nuts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups all-purpose flour 1 cup chopped toasted almonds 1/2 cup sugar -- plus, divided 1 tablespoon sugar 4 teaspoons baking powder 1 teaspoon ground cardamom 1 cup butter -- chilled, cut up 3 eggs 1/2 cup nonfat plain yogurt -- or buttermilk 2 tablespoons sliced almonds 1. Heat oven to 400F. Lightly grease large baking sheet or line with parchment paper. 2. Process flour, chopped almonds, 1/2 cup of the sugar, baking powder and cardamom in food processor. Add butter; process until mixture resembles coarse crumbs with some pea-size pieces. Place in large bowl. 3. Combine eggs and yogurt in small bowl. Stir into dry ingredients just until dough forms. (If necessary, add additional 1 to 2 tablespoons yogurt.) With 1/3 cup ice cream scoop or measuring cup, scoop dough into mounds about 3" apart on baking sheet. Sprinkle with remaining 1 tablespoon sugar; press several almond slices into each scone. 4. Bake 10 to 15 minutes or until light brown. Immediately remove from baking sheet; cool on wire rack. Serve warm. 12 scones Description: "Cardamom gives these tender scones a hint of fall." Source: "http://www.cookingclub.com/" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 4670 Calories; 284g Fat (53.8% calories from fat); 99g Protein; 450g Carbohydrate; 28g Dietary Fiber; 1135mg Cholesterol; 4147mg Sodium. Exchanges: 21 Grain(Starch); 6 Lean Meat; 1/2 Non-Fat Milk; 52 1/2 Fat; 8 Other Carbohydrates. --------------- END bread-bakers.v113.n028 --------------- Copyright (c) 1996-2013 Regina Dwork and Jeffrey Dwork All Rights Reserved