Date: Mon, 20 Apr 2015 04:50:19 GMT -------------- BEGIN bread-bakers.v115.n015 -------------- 001 - - allergies 002 - Reggie Dwork Subject: allergies Date: Tue, 14 Apr 2015 10:46:41 -0400 For the allergic lady Try the sponge cake on the potato starch can. It is a superb cake You can toast and butter it or use it as a base for any sauce. Good luck May --------------- MESSAGE bread-bakers.v115.n015.2 --------------- From: Reggie Dwork Subject: Cheese Sables with Rosemary Salt Date: Wed, 15 Apr 2015 10:10:39 -0700 * Exported from MasterCook * Cheese Sables with Rosemary Salt Recipe By : Serving Size : 32 Preparation Time :0:00 Categories : Biscuits/Crackers/Crisps Bread-Bakers Mailing List Low Fat Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup self-rising flour -- plus 2 tablespoons self-rising flour -- more for dusting 7 tablespoons unsalted butter -- softened 1/2 cup grated Parmigiano-Reggiano cheese 1/3 cup shredded sharp cheddar cheese 1 Pinch cayenne 1 tablespoon chopped rosemary 1/2 teaspoon kosher salt In a food processor, combine all of the ingredients except the rosemary and salt. Pulse until a crumbly dough forms. On a lightly floured surface, form the dough into a log 1 1/2" in diameter. Wrap in plastic and chill until firm, about 1 hour. Meanwhile, preheat the oven to 350F. Line 2 baking sheets with parchment paper. In a mortar, pound the rosemary with the salt until blended. Using a thin, sharp knife, slice the dough into 1/8" thick rounds. Arrange the sables 2" apart on the baking sheets. Bake in the middle and lower thirds of the oven for 12 to 15 minutes, until golden; shift the pans from top to bottom and front to back halfway through baking. Sprinkle the hot sables with the rosemary salt and let cool on the sheets for 5 minutes. Transfer the sables to a rack to cool completely. Description: "The sables are an excellent party snack because they come together quickly and can be made in advance." S(Internet Address): "http://www.foodandwine.com/recipes/cheese-sables-with-rosemary-salt" Start to Finish Time: "1:45" T(Cook Time): "0:20" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 42 Calories; 3g Fat (71.2% calories from fat); 1g Protein; 2g Carbohydrate; trace Dietary Fiber; 9mg Cholesterol; 91mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Fat. --------------- MESSAGE bread-bakers.v115.n015.3 --------------- From: Reggie Dwork Subject: Paula's Bread Sticks Date: Wed, 15 Apr 2015 10:51:47 -0700 * Exported from MasterCook * Bread Machine, Paula's Bread Sticks Recipe By : Serving Size : 18 Preparation Time :0:15 Categories : Bread Bread Machine Bread-Bakers Mailing List Hand Made Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/3 cups warm water -- (110F/45 C) 3 tablespoons butter -- softened 4 cups bread flour 2 teaspoons salt 1/4 cup white sugar 1/4 cup sesame seeds 2 tablespoons dry milk powder 2 1/2 teaspoons active dry yeast Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select Dough cycle; press Start. Spray two baking sheets with cooking spray. Preheat oven to 375F (190C). When dough cycle is complete, remove dough to a lightly oiled surface. Divide dough up into 18 pieces. Roll each piece on an oiled board, from center of piece to the outside edges to form bread sticks. Place bread sticks at least 1 inch apart on the prepared pans. Bake in preheated oven for 10 to 15 minutes, until golden. Remove to a wire rack to cool. Description: "The dough can be made in the bread machine, or you can double it and make it in a stand mixer." Source: "Paula Strafuss" S(Internet Address): "http://allrecipes.com/Recipe/Paulas-Bread-Sticks" Start to Finish Time: "3:30" T(Cook Time): "0:15" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 155 Calories; 4g Fat (21.4% calories from fat); 4g Protein; 26g Carbohydrate; trace Dietary Fiber; 6mg Cholesterol; 261mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v115.n015.4 --------------- From: Reggie Dwork Subject: Dill Pickle Bread Date: Wed, 15 Apr 2015 12:01:58 -0700 * Exported from MasterCook * Bread Machine Dill Pickle Bread Recipe By :Tony Serving Size : 8 Preparation Time :0:00 Categories : Bread Bread Machine Bread-Bakers Mailing List Condiments/Pickles/Relishes Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup warm water -- (110F/45C), plus 1/2 cup dill pickle juice 1 dill pickle -- chopped 1 tablespoon butter -- softened 1 tablespoon dried minced onion 1 teaspoon dried parsley 1/2 teaspoon dried dill weed 1/4 teaspoon salt 3 1/8 cups bread flour 2 teaspoons active dry yeast I've used dill in breads and just love the flavor, but one day while preparing hamburgers, I wondered if I could use actual pickles. Here is my creation use dill pickle juice for half of the water for the deluxe version. Place ingredients in the pan of the bread machine in the order suggested by the manufacturer. Use the white bread, medium crust setting. S(Internet Address): "http://allrecipes.com/Recipe/Dill-Pickle-Bread" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 214 Calories; 2g Fat (10.1% calories from fat); 7g Protein; 41g Carbohydrate; 1g Dietary Fiber; 4mg Cholesterol; 188mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v115.n015.5 --------------- From: Reggie Dwork Subject: Rhubarb Lemon Muffins Date: Wed, 15 Apr 2015 12:31:37 -0700 * Exported from MasterCook * Muffins, Rhubarb Lemon Recipe By :Kathleen Smith of Pittsburgh, Pennsylvania Serving Size : 12 Preparation Time :0:15 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour 1 cup sugar -- plus divided 1 1/2 teaspoons sugar 3 teaspoons baking powder 1/2 teaspoon salt 1/2 teaspoon ground ginger 2 eggs 1/2 cup buttermilk 1/4 cup canola oil 1 tablespoon grated lemon peel 1 3/4 cups sliced rhubarb -- fresh or frozen In a large bowl, combine the flour, 1 cup sugar, baking powder, salt and ginger. In a small bowl, combine the eggs, buttermilk, oil and lemon peel. Stir into dry ingredients just until moistened. Fold in rhubarb. Fill paper-lined muffin cups two-thirds full. Sprinkle with remaining sugar. Bake at 375F for 20-25 minutes or until a toothpick inserted near the middle comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: 1 dozen. 1 muffin equals 203 calories, 6 g fat (1 g saturated fat), 36 mg cholesterol, 221 mg sodium, 35 g carbohydrate, 1 g fiber, 4 g protein. S(Internet Address): "http://www.tasteofhome.com/recipes/rhubarb-lemon-muffins" T(Bake): "0:20" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 204 Calories; 6g Fat (25.0% calories from fat); 4g Protein; 35g Carbohydrate; 1g Dietary Fiber; 36mg Cholesterol; 234mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 1 Other Carbohydrates. --------------- END bread-bakers.v115.n015 --------------- Copyright (c) 1996-2015 Regina Dwork and Jeffrey Dwork All Rights Reserved