Date: Mon, 27 Jun 2016 08:09:37 GMT -------------- BEGIN bread-bakers.v116.n022 -------------- 001 - Reggie Dwork Subject: Cinnamon Rhubarb Muffins Date: Fri, 24 Jun 2016 14:52:34 -0700 * Exported from MasterCook * Muffins, Cinnamon Rhubarb Recipe By : Serving Size : 9 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Breakfast Fruit Low Fat Posted Snacks Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups all-purpose flour 1/2 cup sugar -- plus divided 1 tablespoon sugar 2 teaspoons baking powder 1 1/4 teaspoons ground cinnamon -- divided 1/4 teaspoon salt 1 egg -- beaten 2/3 cup buttermilk 1/4 cup butter -- melted 1/2 cup chopped rhubarb -- fresh or frozen , thawed and drained 1/4 cup peach preserves These fluffy muffins extra scrumptious and perfect for breakfast or snacking. In a bowl, combine flour, 1/2 cup sugar, baking powder, 1 teaspoon cinnamon and salt. Spoon 1 tablespoonful of batter into nine greased or paper-lined muffin cups. Combine egg, buttermilk and butter; stir into dry ingredients just until moistened. Combine rhubarb and preserves; place 1 tablespoonful in the center of each cup (do not spread). Top with remaining batter. Bake at 400F for 20 minutes or until top of muffin springs back when lightly touched in the center. Combine remaining sugar and cinnamon; sprinkle over batter. Yield: 9 muffins. Prep/Total Time: 30 min. 1 serving (1 each) equals 209 calories, 6 g fat (3 g saturated fat), 38 mg cholesterol, 233 mg sodium, 36 g carbohydrate, 1 g fiber, 4 g protein. Source: "Originally published as Cinnamon Rhubarb Muffins in Taste of Home April/May 1998, p29" S(Internet Address): "http://www.tasteofhome.com/recipes/cinnamon-rhubarb-muffins" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 209 Calories; 6g Fat (25.7% calories from fat); 4g Protein; 36g Carbohydrate; 1g Dietary Fiber; 38mg Cholesterol; 251mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 1 Other Carbohydrates. --------------- MESSAGE bread-bakers.v116.n022.2 --------------- From: Reggie Dwork Subject: Honey Sunflower Bread Date: Fri, 24 Jun 2016 14:52:44 -0700 * Exported from MasterCook * Bread, Honey Sunflower Recipe By : Serving Size : 12 Preparation Time :3:00 Categories : Bread Bread-Bakers Mailing List Grains Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups warm water 2 Tbsp honey 2 tsp active dry yeast -- or instant 2 Tbsp olive oil 1/2 cup raw sunflower seeds 1 1/2 cups whole wheat flour 1/2 Tbsp salt 1 1/2 cups all-purpose flour -- to 2C 1 large egg -- (optional) Dissolve the yeast and honey into the warm water and let it rest for five minutes to allow the yeast to activate. While the yeast is activating, roughly chop the sunflower seeds with either a knife or a mini-food processor. Add the chopped sunflower seeds to a large bowl with one cup of the whole wheat flour and the salt. Stir until evenly combined. By this point the yeast should be foamy and frothy in the water. Add the olive oil to the yeast water and then pour it all into the bowl with the flour and sunflower seeds. Stir until the mixture is fairly smooth. Add the last half cup of whole wheat flour and stir until it is incorporated. Add a half cup of all-purpose flour and stir until it forms a loose, shaggy ball of dough. Take the dough out of the bowl and place it onto a floured work surface. Knead the dough for five minutes, slowly adding more all-purpose flour as you go. After five minutes of kneading, the dough should be soft, supple, not sticky, and will spring back when poked gently with your finger. You should use between 1 1/2 to 2 cups of all-purpose flour total (including what was added when it was in the bowl). Place the dough back into the mixing bowl, cover loosely with plastic wrap or a damp towel, and let it rise for 1 to 1 1/2 hours, or until double in size. Once it is double in size, deflate it, divide it in half, and form it into two balls. Place the balls on a large baking sheet covered with parchment paper, cover with a damp towel, and allow them to rise until double again (1 to 1 1/2 hrs). Begin preheating the oven to 400F. Separate the egg white and yolk. Whisk a tablespoon of water into the egg white and then brush it over the tops of each loaf. The egg wash is optional, but it will create a nice deep brown, glossy crust. Take a sharp knife (a micro-serrated bread knife or a very sharp chef's knife) and carefully slice an "X" in the top of each loaf. Be sure to use no downward pressure while doing this, just carefully drag the knife horizontally or you'll deflate the loaf. Bake the loaves in the preheated 400F oven for 25 minutes, or until golden brown on top. Allow the loaves to cool before slicing. Can be made in a 9x5" loaf pan Source: "Budget Bytes" S(Internet Address): "http://www.budgetbytes.com/2013/06/honey-sunflower-bread/" Start to Finish Time: "3:25" T(Cook Time): "0:25" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 181 Calories; 6g Fat (29.4% calories from fat); 6g Protein; 27g Carbohydrate; 3g Dietary Fiber; 18mg Cholesterol; 275mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1 Fat; 0 Other Carbohydrates. Serving Ideas : The nutty bits are a perfect compliment to the very slight honey flavor and it tastes great with just a slather of butter or toasted with peanut butter --------------- MESSAGE bread-bakers.v116.n022.3 --------------- From: Reggie Dwork Subject: Fig, Date, and Walnut Quick Bread Date: Fri, 24 Jun 2016 14:52:56 -0700 * Exported from MasterCook * Bread, Fig, Date, and Walnut Quick Recipe By :Maureen Callahan, Cooking Light, AUGUST 2006 Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Desserts Fruit Grains Low Fat Nuts Posted Side Dish Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup low-fat buttermilk 1/2 teaspoon finely grated lemon rind 1/4 teaspoon ground nutmeg 1/8 teaspoon ground cloves 2/3 cup chopped dried figs 1/3 cup chopped pitted dates 1/2 cup packed brown sugar 2 tablespoons canola oil 2 large eggs 3/4 cup whole wheat flour -- (about 3 1/2 oz) 3/4 cup all-purpose flour -- (about 3 1/2 oz) 1 1/2 teaspoons baking soda 1/8 teaspoon salt vegetable cooking spray 1/3 cup chopped walnuts Whole wheat flour and walnuts give this dense bread a rich, hearty flavor. Add sweetness from dried figs and dates, a little spice from nutmeg and cloves, and zing from grated lemon rind, and this recipe stands out from the rest of the crowd. Preheat oven to 350F. Heat first 4 ingredients in a small, heavy saucepan over medium heat just until bubbles begin to form around edge (do not boil). Remove from heat; stir in figs and dates. Let stand 20 minutes or until fruit softens. Combine sugar, oil, and eggs in a large bowl; stir with a whisk until well blended. Stir in cooled milk mixture. Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, baking soda, and salt in a large bowl; make a well in center of mixture. Add milk mixture to flour mixture, stirring just until moist. Spoon batter into an 8 x 4" loaf pan coated with cooking spray. Sprinkle walnuts evenly over batter. Bake at 350F for 40 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on a wire rack. Yield: 12 servings (serving size: 1 slice) Source: "myrecipes.com" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 190 Calories; 6g Fat (25.3% calories from fat); 5g Protein; 32g Carbohydrate; 3g Dietary Fiber; 36mg Cholesterol; 213mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v116.n022.4 --------------- From: Reggie Dwork Subject: Cheddar Jalapeno Scones Date: Fri, 24 Jun 2016 14:53:06 -0700 * Exported from MasterCook * Biscuits, Cheddar Jalapeno Recipe By : Serving Size : 14 Preparation Time :0:00 Categories : Biscuits/Crackers/Crisps Bread-Bakers Mailing List Posted Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 cups all-purpose flour 2 tablespoons sugar 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 tablespoon kosher salt 1 stick cold unsalted butter -- cubed 1 cup cold whole milk 1 cup shredded aged cheddar cheese 1/4 cup finely chopped pickled jalapenos 1 large egg -- lightly beaten Line a baking sheet with parchment paper. In a lg bowl, whisk the flour with the sugar, baking powder, baking soda and salt. Scatter the cubed butter over the dry ingredients and using your fingers pinch the butter into the flour until the mixture resembles very coarse crumbs, with some of the butter the size of small peas. Gently stir in the milk, cheddar and jalapenos just until a shaggy dough forms. Turn the dough out onto a lightly floured work surface and knead gently just until it comes together. Pat the dough out to a 1/2" thick rectangle. Using a 3" round biscuit cutter, stamp out 10-12 biscuits. Gently press the scraps together on the prepared baking sheet and freeze for 30 min. Preheat the oven to 375F. Brush the biscuits with the beaten egg and bake until golden brown about 15 min. Serve hot or warm. Make Ahead: The unbaked biscuits can be transferred to a sturdy plastic bag and frozen for up to 1 week. Source: "Food & Wine, Aug 2015" Start to Finish Time: "1:15" T(active): "0:30" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 188 Calories; 10g Fat (50.3% calories from fat); 5g Protein; 18g Carbohydrate; 1g Dietary Fiber; 44mg Cholesterol; 363mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 2 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v116.n022.5 --------------- From: Reggie Dwork Subject: Cinnamon Raisin Bagels Date: Fri, 24 Jun 2016 14:53:14 -0700 * Exported from MasterCook * Bagels, Cinnamon Raisin Recipe By : Serving Size : 10 Preparation Time :2:15 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Fruit Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups flour 1 1/2 tsp salt 1 Tbsp honey -- (or sugar) 1 1/2 tsp yeast 2 tsp cinnamon 1/2 cup raisins In a small bowl combine the honey, yeast and 1 1/4 cups warm water. Stir to dissolve and let sit for five minutes or until the surface is covered with foam. In a large bowl combine 2 cups of the flour and the salt. Stir to combine. Add the frothy yeast water and stir well until everything is evenly mixed. Continue adding flour 1/2 cup at a time until it is too hard to stir by hand (about one cup later). Turn the dough out onto a well floured surface and continue adding flour a little bit at a time and knead in until you have reached 3 1/2 to 4 cups total (depending on the humidity). You can stop adding flour when it becomes fairly stiff but still pliable enough to knead. Knead the dough for 8 minutes total. After kneading, flatten the dough slightly and add the cinnamon and raisins down the center. Fold the dough over and knead a few more times until the raisins are even throughout the dough and the cinnamon has given the dough a swirly appearance. The raisins and cinnamon may "break out" of the dough while you knead it in but just keep going and let the dough pick it back up as you knead. Form the dough into a ball, loosely cover and let it rise until double (about 45 min.). Punch the down down, form it into a log and cut it into 10 pieces (for medium bagels). Form each piece into a ball by pulling the dough back and under itself. When you have a smooth ball, pinch it in the center to make the hole then carefully stretch the hole until it is a couple inches across. Make the hole about 3x larger than you think it should be because the dough will puff up quite a bit during cooking and close the hole off. Form the rest of the bagels in the same manner. Place the formed bagels on a baking sheet covered with parchment paper and cornmeal or non-stick spray. Let rise until double in size (about 45 minutes). Preheat your broiler near the end of the rise time. Put a large pot of water on to boil. While you wait for it to boil, place the tray of bagels under the broiler for one minute. Pull the bagels out, carefully turn them over then place them back in to broil on the second side. Every oven is different so watch the bagels closely. You do not want them to brown just turn slightly dull on the surface. Once the bagels have broiled on both sides, turn the oven to 375F to preheat. When the water has come to a full, rolling boil, drop the bagels in a few at a time. Boil the bagels for one minute, flip them over and boil for another minute on the opposite side. I found that a long chopstick works well for flipping them in the boiling water. As the bagels come out of the water, let them drain on a wire cooling rack so the bottoms don't get soggy. After draining for about 5 minutes, place them on a baking sheet and bake for about 30 minutes or until the surface is golden brown. Note: One more note: Most recipes just say to boil then bake the bagels but I remember having trouble with my bagels getting soggy and disintegrating in the water while boiling. So I started broiling my bagels briefly prior to boiling so that they wouldn't turn into goo. Just broil the bagels for one minute on each side before boiling then they'll still have that nice chewy skin AND hold their shape. It's up to you whether or not you want to add the broil step; no one else across the world wide web seems to have had the dissolving problem. Source: "Budget Bytes" S(Internet Address): "http://www.budgetbytes.com/2010/09/cinnamon-raisin-bagels/" Start to Finish Time: "2:45" T(Cook Time): "0:30" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 213 Calories; 1g Fat (2.4% calories from fat); 6g Protein; 46g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 322mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Fat; 0 Other Carbohydrates. --------------- END bread-bakers.v116.n022 --------------- Copyright (c) 1996-2016 Regina Dwork and Jeffrey Dwork All Rights Reserved