Date: Sun, 12 Jul 2015 08:06:33 GMT -------------- BEGIN bread-bakers.v115.n027 -------------- 001 - Reggie Dwork Subject: Manic Monday Muffins Date: Wed, 08 Jul 2015 18:19:37 -0700 * Exported from MasterCook * Muffins, Manic Monday Recipe By :Leigh Anne Wilkes Serving Size : 18 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Fruit Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups all-purpose flour 1 tablespoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 10 tablespoons unsalted butter -- softened 1 cup sugar 2 eggs 1 teaspoon vanilla extract 1 cup buttermilk -- canned 1/2 cup plain Greek yogurt 1 cup fresh blueberries -- or chocolate chips, fruit, nuts or other add in of choice Think you don't have time to make muffins on a Mon morning?? Think again. This recipe has you freeze unbaked batter in muffin tins, then pop them out and store the "pucks" in ziptop bags. In the mornng, pull out what you need and bake the up in half an hour. Whisk together flour, baking powder, baking soda and salt. Place butter in a mixing bowl and beat until creamy using an electric mixer. Add sugar and beat until light and fluffy, 2-3 min. Add eggs one at a time, beating after each addition. Add vanilla. Add flour mixture, buttermik and yogurt alterenately to egg mixture, beginning and ending with flour mixture. Beat until just combined. Fold in blueberries. Grease 18 muffin cups. Spoon batter into mufffin cups until about two-thirds full. Cover muffin tins with plastic wrap and place in freezer for at least 6 hrs. Then remove frozen batter from the tins, place in a ziptop plastic bag, and store in the freezer until needed. To bake, preheat oven to 375F. Place frozen muffin "pucks" in the lined tins. Or cut 7" squares out of parchment. Center each square over a muffin cup and push the frozen muffin firmly into the cup, allowing the paper to fold up above it. Bake 25-30 min, until golden brown and the tops spring back when pressed. Makes 18 Source: "Your Homebased Mom" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 199 Calories; 8g Fat (33.8% calories from fat); 4g Protein; 29g Carbohydrate; 1g Dietary Fiber; 42mg Cholesterol; 203mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1 Other Carbohydrates. --------------- MESSAGE bread-bakers.v115.n027.2 --------------- From: Reggie Dwork Subject: Carmel Log Cabin Bread Date: Wed, 08 Jul 2015 20:09:18 -0700 * Exported from MasterCook * Bread, Carmel Log Cabin Recipe By : Serving Size : 24 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups boiling water 1 cup rolled oats -- NOT instant 4 1/2 teaspoons active dry yeast 1/2 cup lukewarm milk -- (110F) 1/2 cup molasses 2 teaspoons salt 1 tablespoon butter 5 cups flour In a lg bowl pour boiling water over rolled oats and let the mixture stand for 1 hr. In a sm bowl sprinkle yeast over lukewarm milk and allow the mixture to soften for 5 min. Mix the molasses, salt, butter, and yeast mixture into the oat mixture. Blend the flour, 1C at a time, into the oat mixture beating with a wooden spoon to make a stiff, elastic, but still sticky dough. Cover the bowl with a damp cloth, place in a warm (80-85F) draft-free place, and allow the dough to rise until doubled in bulk, about 1 hr. Beat the dough down, divide it between a greased 9X5" loaf pans, cover, and let rise again in a warm place until doubled, about 45-60 min. Bake thee loaves in a preheated 375F oven for 30 min, then decrease the oven to 300F and continue baking them for 15 min more or until they are dark brown and hollow-sounding when tops are tapped. Note: This molasses-flavored bread is delicious used for sandwiches, especially ham or when toasted for breakfast. Makes 2 loaves Makes 24 servings Source: "The California Heritage Cookbook" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 136 Calories; 1g Fat (7.7% calories from fat); 4g Protein; 27g Carbohydrate; 1g Dietary Fiber; 2mg Cholesterol; 189mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 0 Fat; 1/2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v115.n027.3 --------------- From: Reggie Dwork Subject: Cottage Cheese Dill Date: Wed, 08 Jul 2015 20:30:19 -0700 * Exported from MasterCook * Bread, Cottage Cheese Dill Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 teaspoons active dry yeast 1/4 cup lukewarm water -- (110F) 1 cup creamed cottage cheese -- heasted to lukewarsm 2 tablespoons granulated sugar 1 tablespoon minced onion 1 teaspoon salt 1 tablespoon butter -- softened, plus 2 teaspoons butter -- softened 1/4 teaspoon baking soda 1 egg 2 teaspoons dill seed 2 1/4 cups flour -- to 2 1/2C 1 teaspoon coarse salt In a warm cup combine yeast and water and set aside to soften for 5 min. In a lg bowl combine the cottage cheese, sugar, onion, salt, 1T butter, soda and egg. Add softened yeast mixture to cottage cheese mixture and stir well. Add dill seed. Mix the flour into cottage cheese mixture 1C at a time, beating well after each addition to form a stiff and elastic dough. Cover the bowl with a damp cloth and let rise in a warm (80-85F) draft-free place for about 1 hr or until double in bulk. Stir the dough down and place in a greased, round 1 1/2 - 2 qt casserole or 6C souffle dish. Let rise again in a warm place for 30-40 min. Bake in a preheated 350F oven for 40-50 min, until well browned and hollow-sounding when top is tapped. Brush top with remaining butter nd sprinkle with coarse salt. Makes 1 loaf Note: This recipe may be doubled and placed in 3 standard loaf pans. Serve the bread with a hearty soup. Source: "The California Heritage Cookbook" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 162 Calories; 4g Fat (20.9% calories from fat); 7g Protein; 25g Carbohydrate; 1g Dietary Fiber; 30mg Cholesterol; 545mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fat; 0 Other Carbohydrates. Serving Ideas : Serve the bread with a hearty soup. --------------- MESSAGE bread-bakers.v115.n027.4 --------------- From: Reggie Dwork Subject: Green Chile Corn Bread Date: Wed, 08 Jul 2015 20:50:49 -0700 * Exported from MasterCook * Bread, Green Chile Corn Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Grains Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup yellow cornmeal 3 teaspoons baking powder 1/2 teaspoon salt 3 eggs 1 cup buttermilk 1/2 cup butter -- melted 1 cup corn -- fresh from cob or frozen (thawed and drained) 4 ounces chopped green chiles 2 cups shredded Cheddar cheese In a lg bowl mix together the cornmeal, baking powder, and salt. In another bowl beat eggs until well mixed and mix in the buttermilk, butter and corn. Blend egg mixture into the cornmeal. Pour 1/3 of the batter into a greased 8 - 9" square baking dish and over this, layer 1/2 the chiles and 1/2 the cheese. Pour the remaining batter into the pan and top with the rest of the chiles and the cheese. Bake in a preheated 350F oven for 45 min. Serve warm, directly from the pan, cut in 2" squares. Serves 6-8 Note: This tasty bread may be served with steaks, roast beef or Spanish omelets. Source: "The California Heritage Cookbook" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 454 Calories; 31g Fat (61.4% calories from fat); 17g Protein; 27g Carbohydrate; 3g Dietary Fiber; 188mg Cholesterol; 895mg Sodium. Exchanges: 1 1/2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 5 Fat; 0 Other Carbohydrates. Serving Ideas : This tasty bread may be served with steaks, roast beef or Spanish omelets --------------- END bread-bakers.v115.n027 --------------- Copyright (c) 1996-2015 Regina Dwork and Jeffrey Dwork All Rights Reserved