Date: Mon, 9 Dec 2013 08:06:27 GMT -------------- BEGIN bread-bakers.v113.n044 -------------- 001 - Reggie Dwork Subject: Blue Cheese Crackers Date: Fri, 06 Dec 2013 10:57:46 -0800 * Exported from MasterCook * Bread, Blue Cheese Crackers Recipe By :Catherine Newman Serving Size : 60 Preparation Time :0:00 Categories : Biscuits/Crackers/Crisps Bread-Bakers Mailing List Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups all-purpose flour 1 cup pecan pieces -- toasted and cooled 1/2 cup unsalted butter -- (1 stick), cut into 12 pieces 6 ounces cold blue cheese -- crumbled or cut into small pieces 1 egg -- separated Put flour in a food processor fitted with the steel blade. Add pecans and pulse until pecans are finely chopped. Add butter and blue cheese and pulse until a mix of pea-sized lumps and sandy crumbs forms. Add egg yolk and pulse again just until dough comes together. Scrape dough onto a large sheet of wax paper and press. Cut dough into halves and form each piece into a 10" log. Wrap in wax paper and freeze until firm, 30 minutes to 1 hour. Preheat oven to 375F. Cover 2 large baking sheets with parchment. Cut logs into 1/4" thick slices and arrange about 1/2" apart on the baking sheets. Lightly beat egg white and brush on tops of crackers. Prick with a fork. Bake 13 to 15 minutes, until golden brown. Let cool. Store in an airtight container. Makes 5 to 6 dozen. Description: "Even those who aren't fans of blue cheese will love these savory crackers." Source: "Relish.com" S(Internet address): "" T(cook): "0:15" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 46 Calories; 4g Fat (70.1% calories from fat); 1g Protein; 2g Carbohydrate; trace Dietary Fiber; 10mg Cholesterol; 41mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Fat. --------------- MESSAGE bread-bakers.v113.n044.2 --------------- From: Reggie Dwork Subject: Simple Cheese Pogacsa Date: Fri, 06 Dec 2013 12:00:54 -0800 See corrected version at bread-bakers.v120.n014.4 https://www.bread-bakers.com/msgs/v120n014/msg00003.html --------------- MESSAGE bread-bakers.v113.n044.3 --------------- From: "Diane Purkiss" Subject: Food processor recommendation Date: Mon, 2 Dec 2013 09:53:45 -0000 I really recommend the Cuisinart. It's the only one I've ever had that didn't collapse under the strain of chopping and mixing. It's not cheap, but in my experience the cheap ones are a false economy. --------------- MESSAGE bread-bakers.v113.n044.4 --------------- From: "Sonia Martinez" Subject: Slow Cooker Pumpkin-Cranberry Bread Date: Mon, 2 Dec 2013 09:05:07 -1000 This was a sweet bread someone shared in their blog just before Thanksgiving... I made it to take to a potluck and everyone loved it. Sonia Slow Cooker Pumpkin-Cranberry Bread Prep: 15 minutes Cook: 2 hours on high Nonstick cooking spray 2 eggs 3/4 cup canned pumpkin puree 1 cup sugar 1/2 cup vegetable oil (I used natural unsweetened applesauce) 1 2/3 cups all-purpose flour 1 1/2 teaspoons pumpkin pie spice 1 teaspoon baking soda 1/2 teaspoon salt 3/4 cup fresh cranberries (or frozen, thawed) 1 Tablespoon all-purpose flour 1/4 cup pecans, chopped and toasted (I used more, see below) Coat the crockery liner of a 4-quart slow cooker (mine is 3 1/2) with cooking spray; set aside. In a medium bowl combine eggs, pumpkin, sugar and oil (or applesauce); set aside. In a large bowl stir together the 1 2/3 cups flour, pumpkin pie spice, baking soda and salt. Add pumpkin mixture all at once to flour mixture; stir just until combined. In a small bowl combine 1/2 cup cranberries and 1 tablespoon flour; toss gently to coat. Gently fold cranberries into batter. Spoon batter into prepared cooker (cooker will only be about one fourth full if using a 4 quart cooker, less so with a 6 quart). Top with the remaining cranberries and the pecans. Cover and cook on high for 2 hours or until a toothpick inserted near the center comes out clean. *When removing lid, lift carefully so condensation from lid does not drip on the bread. Remove crockery liner from slow cooker. Cool, uncovered, on a wire rack for 10 minutes. Loosen sides of bread, and use a wide spatula to lift bread from cooker. Cool completely on the wire rack Sonia's notes: I used a 3 1/2 quart stock pot instead of 4 quart so my bread rose nicely into a very pretty dome. I also added some chopped pecans to the batter besides the ones on top. Very moist and delicious! SOURCE: Better Homes & Gardens Holiday Slow Cooker Issue --------------- END bread-bakers.v113.n044 --------------- Copyright (c) 1996-2013 Regina Dwork and Jeffrey Dwork All Rights Reserved