Date: Mon, 28 Oct 2013 06:57:42 GMT -------------- BEGIN bread-bakers.v113.n039 -------------- 001 - Reggie Dwork Subject: Banana Oat Nut Bread Date: Sun, 29 Sep 2013 17:52:59 -0700 * Exported from MasterCook * Banana Oat Nut Bread Recipe By :Monica Serving Size : 8 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Fruit Nuts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup white flour 1 tablespoon dry buttermilk powder -- NOTE 1 1 teaspoon dry buttermilk powder -- NOTE 1 1/2 cup whole wheat pastry flour 1/2 cup oat bran 1/2 cup brown sugar -- NOTE 2 1 teaspoon baking soda 1/2 teaspoon cinnamon 1/2 teaspoon salt 3/4 cup rolled oats 2 eggs -- beaten 1/3 cup water -- NOTE 1 2 tablespoons canola oil 1/2 cup unsweetened applesauce 1 teaspoon vanilla 1 1/2 cups mashed ripe banana -- (3 - 4 bananas) 3/4 cup chopped walnuts -- divided (1/2 cup for mix, 1/4 cup for top) A healthy makeover. Many traditional banana bread recipes are high in fat and sugar. In this recipe, I substitute applesauce for some of the fat and sugar and use all whole grains except for a half cup of white flour to add a little lightness. The walnuts and oats give it added nutrition and flavor; the bananas add more nutrients plus moisture and sweetness. Compared to a traditional banana bread, this one is a heartier, denser version; but it's moist, nutritious, and delicious. Preheat oven to 350F and spray a loaf pan with cooking spray. Combine white flour, buttermilk powder, whole wheat pastry flour, oat bran, brown sugar, baking soda, salt, cinnamon, and oats together in a large bowl. Combine eggs, water, oil, applesauce, vanilla, and bananas in a medium bowl (if using honey, add it with these wet ingredients). Make a well in center of dry ingredients. Pour wet ingredients into the dry ingredients and stir gently just until the dry ingredients are moistened. Fold in 1/2 cup walnuts. Spoon batter into the prepared pan. Sprinkle top with 1/4 cup walnuts. Bake for 50-60 minutes, until a toothpick inserted in the center comes out clean. Cool on a wire rack in the pan for 15 minutes. Remove from pan and cool completely. NOTE 1: 1/3 c. liquid buttermilk may be substituted for the dry buttermilk powder and water. NOTE 2: optional: substitute 1/4 cup honey for 1/4 cup of the brown sugar Servings: 8 - 10 slices Nutritional Information for 1 serving (10 servings/slices per loaf; 3.88 oz per slice): 245 calories, 10.2g fat, 33.3g carbs, 4.8g fiber, 13.3g sugars, 6.9g protein; Weight Watchers PointsPlus: 6 points per serving Description: "A hearty, multi-grain makeover that's low in fat & sugar" Source: "www.theyummylife.com" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 307 Calories; 13g Fat (35.0% calories from fat); 9g Protein; 44g Carbohydrate; 5g Dietary Fiber; 54mg Cholesterol; 320mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1 Fruit; 0 Non-Fat Milk; 2 Fat; 1/2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v113.n039.2 --------------- From: Reggie Dwork Subject: Cheddar Pecan Crackers Date: Sun, 06 Oct 2013 22:01:39 -0700 * Exported from MasterCook * Cheddar Pecan Crackers Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Crackers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup all-purpose flour 3/4 cup finely ground toasted pecans 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1/4 teaspoon cayenne 2 tablespoons cold unsalted butter -- cut up 1/4 pound sharp cheddar cheese -- grated 2 tablespoons cold water kosher salt -- for sprinkling, optional Add butter; pulse until mixture resembles coarse meal. Add grated cheese, pulse until pieces are no longer visible. With machine running, gradually add cold water; process until dough comes together. Transfer to a lightly floured surface; divide dough into 2 equal parts. Roll out each into a 1/4" thickness. Sprinkle very lightly with kosher salt (optional). Cut dough into 2 1/2" rounds or other desired shape; transfer to ungreased baking sheet. Bake for 15 min until centers are firm to touch. Do not overbake. Cool on wire rack. Store in airtight containers. Makes 16 Source: "Pacific Rim Cookbook" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 89 Calories; 7g Fat (71.2% calories from fat); 3g Protein; 4g Carbohydrate; 1g Dietary Fiber; 11mg Cholesterol; 111mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Fat. --------------- MESSAGE bread-bakers.v113.n039.3 --------------- From: Reggie Dwork Subject: WHOLE WHEAT RASPBERRY MUFFINS Date: Mon, 07 Oct 2013 13:49:26 -0700 * Exported from MasterCook * WHOLE WHEAT RASPBERRY MUFFINS Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Fruit Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- For the muffins: 1 3/4 cups whole wheat pastry flour 1/2 cup turbinado sugar 2 teaspoons baking powder 3/4 td salt 1 large egg -- * 1/2 cup coconut milk -- ** 3/4 teaspoon vanilla extract 5 tablespoons coconut oil -- melted,*** 1 1/2 cups berries -- your preference For the topping: 3/4 teaspoon turbinado sugar 1/4 teaspoon cinnamon *If halving the recipe, whisk 1 large egg in a small bowl and spoon or pour out half of it for use in the recipe **For best results, use the full-fat canned version (Thai Kitchen brand is great) ***Use unrefined virgin coconut oil Preheat oven with middle rack to 375F Grease 12 muffin tray with unmelted coconut oil Whisk flour, turbinado, baking powder and salt in a large bowl Whisk egg in a separate medium bowl, and then whisk in coconut milk, oil and vanilla Add the wet ingredients into the dry, stirring and folding with a spatula or wooden spoon until just combined (the batter will be thick and dense Fold in berries Fill each muffin cup equally with the batter Stir together the additional turbinado and cinnamon in a small dish until combined, and sprinkle over the top of each muffin Bake for 20 - 30 minutes, or until a wooden pick inserted into center of a muffin comes out clean. Allow the muffins to cool in the pan for 5 - 10 minutes, and then unmold onto a cooling rack. Makes 12 Source: "http://letthegoodin.com/" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 180 Calories; 9g Fat (42.9% calories from fat); 3g Protein; 24g Carbohydrate; 3g Dietary Fiber; 18mg Cholesterol; 222mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v113.n039.4 --------------- From: Lois Omdahl Subject: Re: Coconut oil Date: Sun, 20 Oct 2013 07:55:57 -0700 About coconut oil in pie crust! Works great - but do not put the baked pie into the fridge before cutting - the coconut oil becomes rock hard and is impossible to cut. The crust is wonderful. By the way - since we use so much coconut oil - I buy it online (from Amazon) and get two large (54 oz. jars) sent to my home twice or three times a year. Since I can't drive any more I do a lot of shopping on line. Enjoyed the talk about Cuban bread. Very descriptive - been there - done that! Thanks, Lois in Shelton, WA --------------- MESSAGE bread-bakers.v113.n039.5 --------------- From: Rita Yeazel Subject: Cleveland High School Buns - Digest bread-bakers.v113.n038 Date: Sun, 20 Oct 2013 12:24:12 -0400 Brett, thank you for posting your Cleveland High School Buns recipe in bread-bakers.v113.n038 (Brett_Baker). Are you measuring 1/4 cup of MELTED lard or 1/4 cup of softened lard, then melted? I wonder if there might be a slight difference in weight, but probably not enough to make a difference in this recipe. For your records, the USDA says that the weight for lard is: 1 cup = 205 g 1/4 cup = 51 g 1 tblsp = 12.8 g 1 lb = 2.2 cups This agrees with the nutritional label on my package of Armour lard (shelf-stable). Here is a formula for butter-lard substitution: If a recipe calls for 1/2 pound of butter the lard substitution would be 6.4 ounces (8 oz butter x .80). The additional water needed would be 1.6 ounces (8 oz butter x .20) - From http://www.tablefare.com/blog/2012/03/22/rendering-lard-at-home/ Rita --------------- MESSAGE bread-bakers.v113.n039.6 --------------- From: Reggie Dwork Subject: Burger Buns Date: Tue, 22 Oct 2013 11:50:01 -0700 I just guessed at how many this recipe makes. The site doesn't put servings on any of their recipes ... grrrrrrrr!!!!! But the recipe looked easy enough for beginning bakers. * Exported from MasterCook * Burger Buns Recipe By :MERISSA Serving Size : 8 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads/Muffins/Rolls Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup water 1/2 cup milk 1 egg 1 tablespoon butter 3/4 teaspoon salt 3 1/4 cups flour 2 tablespoons sugar 2 teaspoons yeast Add in the order listed into a bread machine. Put on the Dough cycle. When the dough is done, knead for a few minutes with flour and form into balls. Flatten. Let rise in a warm place for 20-30 min. Beat one egg white with 1T water and brush on top. Bake at 375F for 12-15 minutes. Source: "littlehouseliving.com" S(Internet address): "http://www.littlehouseliving.com/bread-machine-rolls.html" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 231 Calories; 3g Fat (12.3% calories from fat); 7g Protein; 43g Carbohydrate; 2g Dietary Fiber; 32mg Cholesterol; 233mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. Serving Ideas : You can also use this recipe for hot dog buns. --------------- MESSAGE bread-bakers.v113.n039.7 --------------- From: Reggie Dwork Subject: Easy Cream Biscuit Date: Tue, 22 Oct 2013 11:57:30 -0700 * Exported from MasterCook * Easy Cream Biscuit Recipe By :MERISSA Serving Size : 18 Preparation Time :0:00 Categories : Biscuits/Crackers/Crisps Bread-Bakers Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups flour -- plus a little more 1 tablespoon baking powder 2 teaspoons sugar 1 teaspoon salt 1 1/2 cups cream 5 tablespoons softened butter Mix together all the ingredients. You may need a little more flour. Don't knead the dough. Roll out to about 1/2" thick. Cut it into biscuit shapes with a biscuit cutter or a glass cup. Place the biscuits on a greased cookie sheet. Bake at 425F for about 15 min or until slightly brown on the tops. This recipe is so easy to make and the biscuits bake up light and fluffy. If you have leftover cream from this recipe make sure to freeze it up into Cream Cubes for later use! Description: "These homemade biscuits bake up very nice and fluffy." Source: "littlehouseliving.com" S(Internet address): "http://www.littlehouseliving.com/cream-biscuits.html" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 130 Calories; 8g Fat (57.4% calories from fat); 2g Protein; 12g Carbohydrate; trace Dietary Fiber; 26mg Cholesterol; 240mg Sodium. Exchanges: 1/2 Grain(Starch); 1 1/2 Fat; 0 Other Carbohydrates. Serving Ideas : Slather them with a big pile of homemade jam and some homemade butter and you are good to go. --------------- MESSAGE bread-bakers.v113.n039.8 --------------- From: Reggie Dwork Subject: Sweet Potato Quick Bread Date: Tue, 22 Oct 2013 13:05:48 -0700 * Exported from MasterCook * Bread, Sweet Potato Quick Recipe By :Donalyn Ketchum Serving Size : 9 Preparation Time :0:15 Categories : Bread Bread-Bakers Mailing List Potatoes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup cooked, mashed sweet potato 3 tablespoons coconut oil -- melted 3 tablespoons dark molasses 1/3 cup raw sugar 2 eggs -- lightly beaten 1/2 cup fatfree Greek yogurt 1 teaspoon vanilla extract -- pure 1 cup whole wheat flour 1 cup all-purpose flour -- white 1 teaspoon salt 1 teaspoon baking powder 1/2 teaspoon baking soda 1 teaspoon ground cinnamon 1 teaspoon ground ginger 1/2 teaspoon ground allspice 1/2 teaspoon freshly grated nutmeg Makes: 4 mini loaves, or 1 large loaf Preheat the oven to 350F. Prepare 4 mini loaf pans, or 1 large loaf pan, by buttering very generously. In a large bowl, mix together the sweet potato, coconut oil, molasses, sugar, eggs, yogurt and vanilla. In a medium bowl, whisk together all of the remaining ingredients. Fold the dry ingredients into the sweet potato mixture, until well combined. Fill the pans evenly and level the tops with a spoon. Bake for 30 to 40 min for the small pans, or about 50 min for a large one, turning pan half way through to bake evenly. There should still be a few moist crumbs sticking to a tester inserted near the center. Cool the loaves in the pans for 5 min, then turn out onto a cooling rack. Wrap leftovers tightly - this will keep at room temp for a couple days, and much longer in the refrigerator. Serves 9 Source: "the creekside cook" S(Internet address): "http://thecreeksidecook.com/sweet-potato-quick-bread/#ixzz2iU0Q53R6 " Start to Finish Time: "0:35" T(): "0:50" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 226 Calories; 7g Fat (25.7% calories from fat); 5g Protein; 37g Carbohydrate; 3g Dietary Fiber; 49mg Cholesterol; 389mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 1 Other Carbohydrates. Serving Ideas : Serve with soft butter, or cream cheese - it is delicious toasted. --------------- MESSAGE bread-bakers.v113.n039.9 --------------- From: Trish Stewart Subject: Re: coconut oil Date: Tue, 22 Oct 2013 19:02:50 -0500 In reply to Suzanne Lander, I have used coconut oil in pie crusts with very good results, plus I use 100% fresh-ground soft wheat instead of AP flour. I've also used coconut oil in a press-in-the-pan "liquid oil" pie crust for a quiche and it was delicious! I use coconut oil in all my bread recipes, too, instead of butter or other fats. Although I use organic, I usually use the cheaper style that has a slight coconut taste, however it is not detectable in whole wheat bread. --------------- END bread-bakers.v113.n039 --------------- Copyright (c) 1996-2013 Regina Dwork and Jeffrey Dwork All Rights Reserved