Date: Tue, 31 Dec 2013 09:24:20 GMT -------------- BEGIN bread-bakers.v113.n047 -------------- 001 - Jeff Dwork Subject: Happy New Year Date: Tue, 31 Dec 2013 00:51:30 -0800 Reggie and I want to wish each and every one of you a happy, healthy and prosperous New Year. Jeff --------------- MESSAGE bread-bakers.v113.n047.2 --------------- From: Reggie Dwork Subject: Sweet Potato Cinnamon Bread Date: Thu, 26 Dec 2013 01:24:33 -0800 * Exported from MasterCook * Bread, Sweet Potato Cinnamon Recipe By :Nancy Foust Serving Size : 24 Preparation Time :0:20 Categories : Bread Bread-Bakers Mailing List Desserts Fruit Low Fat Nuts Snacks Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/2 cups all-purpose flour 2 2/3 cups sugar 2 teaspoons baking soda 1 teaspoon salt 1/2 teaspoon baking powder 1 1/2 teaspoons ground cinnamon 1 teaspoon ground ginger 1/2 teaspoon ground cloves 4 eggs 2 cups mashed sweet potatoes 1/3 cup canola oil 2/3 cup 2% milk 1 1/2 cups raisins 1 cup chopped walnuts If you don't have mini loaf pans, two 9x8" loaf pans work just as well. 1. Preheat oven to 350F. In a lg bowl, whisk the first eight ingredients. In another bowl, whisk eggs, sweet potatoes, oil and milk until blended. Add to flour mixture; stir just until moistened. Fold in raisins and walnuts. 2. Transfer to four greased 5 3/4x3x2" loaf pans. Bake 35-40 min or until a toothpick inserted in center comes out clean. Cool in pans 10 min before removing to wire racks to cool. For larger loaves prepare recipe as directed, using two greased 9x5" loaf pans. Bake in preheated 350F oven 55-60 min or until a toothpick comes out clean. Makes 2 loaves (12 slices each) Description: "This quick bread is moist and spicy, and great for using up leftovre mashed sweet potatoes after the holidays." Source: "Taste Of Home" S(Internet address): "" Start to Finish Time: "0:35" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 276 Calories; 7g Fat (22.9% calories from fat); 5g Protein; 49g Carbohydrate; 2g Dietary Fiber; 36mg Cholesterol; 237mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 1 Fat; 1 1/2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v113.n047.3 --------------- From: Reggie Dwork Subject: Bacon and Corn Drop Biscuits Date: Thu, 26 Dec 2013 01:46:26 -0800 * Exported from MasterCook * Bread, Bacon and Corn Drop Biscuits Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Biscuits/Crackers/Crisps Bread-Bakers Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 slices bacon -- chopped 2 cups all-purpose flour 1 tablespoon sugar 2 teaspoons baking powder 1/4 teaspoon salt 6 tablespoons unsalted butter -- chilled, cut up 1/2 cup frozen corn -- thawed, patted dry 3/4 cup whole milk 1. Heat oven to 450F. Cook bacon in med skillet over med heat 6 min or until frequently. Drain on paper towels. 2. Whisk flour, sugar, baking power and salt in lg bowl. Cut in butter with pastry blender or two knives until butter is the size of blueberries. Stir in bacon and corn until coated with flour mixture. With fork, stir in milk, until soft dough forms (dough will be sticky). Drop by tablespoonfuls onto parchment paper-lined baking sheet. 3. Bake 10-12 min or until light brown on top and golden brown on bottom. Serve warm. Source: "Cooking Club, Winter 2013" S(Internet address): "" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 159 Calories; 8g Fat (42.7% calories from fat); 4g Protein; 19g Carbohydrate; 1g Dietary Fiber; 19mg Cholesterol; 168mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates. --------------- END bread-bakers.v113.n047 --------------- Copyright (c) 1996-2013 Regina Dwork and Jeffrey Dwork All Rights Reserved