Date: Mon, 01 May 2017 07:05:44 +0000 --------------- BEGIN bread-bakers.v117.n017 --------------- 01. Re: bread-bakers Digest, Vol 117, Issue 16 (hvgarvey@comcast.net) 02. Cornbread Muffins (Reggie Dwork) 03. Maple Swirl Biscuits (Reggie Dwork) 04. Country Style Semolina Bread (Reggie Dwork) 05. Orange Bread (Reggie Dwork) --------------- MESSAGE bread-bakers.v117.n017.1 --------------- Date: Mon, 24 Apr 2017 06:37:43 +0000 (UTC) From: hvgarvey@comcast.net Subject: Re: bread-bakers Digest, Vol 117, Issue 16 Hi: I always check sources on recipes in which I have an interest to make sure ingredients, etc are same as original. The "Apple Pie Bread" recipe didn't specify a website, so I searched and found this variation. [ Editor's note: we added the link for Apple Pie Bread in the archives: ] It's called "Apple Pie Bread #Sunday Supper". " Here's the recipe: Apple Pie Bread Author: adapted from better homes and gardens Recipe type: bread Cuisine: Dessert Prep time: 25 mins Cook time: 60 mins Total time: 1 hour 25 mins Serves: 10 to 12 (1 loaf) Ingredients FOR THE BREAD: * 1/2 cup butter, at room temperature * 1 cup sugar * 1/4 cup buttermilk * 2 teaspoons baking powder * 2 eggs * 1 teaspoon vanilla * 2 cups all-purpose flour * 1 teaspoon apple pie spice mix * 1/2 teaspoon salt * 2 cups shredded, peeled apple (about 4 medium) * 1 cup chopped walnuts or pecans (optional) * 1/2 cup raisins (I used currants) FOR THE STREUSEL TOPPING: * 1/4 cup packed dark brown sugar * 3 tablespoons all-purpose flour * 2 tablespoons butter * 1/3 cup chopped walnuts or pecans OR 2-3 tablespoons raisins (optional. I used small currants) FOR THE CREAM CHEESE DRIZZLE: * 1/4 cup cream cheese * 1 tablespoon sugar * 1-2 teaspoons milk Instructions 1. Preheat oven to 350 degrees F. Grease a 9 x 5-inch loaf pan; set aside. For the topping: 1. In a small bowl, combine brown sugar and flour. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. 2. Stir in walnuts or pecans (if using) For the bread: 1. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Beat in sugar until combined. 2. Add buttermilk and baking powder; beat until combined. 3. Add eggs and vanilla; beat until combined. 4. Add flour, apple pie spice mix and salt; beat until combined. 5. Stir in apple, nuts(if using), and raisins (or currants). Spoon batter into prepared pan; spread evenly. 6. Sprinkle streusel topping over batter and bake for 60 to 65 minutes or until a wooden toothpick inserted near the center comes out clean. 7. Cool in pan on a wire rack for 10 minutes. Remove from pan. Let it cool for further 20 minutes and in the meantime, make the cream cheese glaze. For the cream cheese drizzle: 1. Beat the cream cheese and sugar until well blended. Add in the milk one teaspoon at a time and beat until you get spreadable consistency. --------------- MESSAGE bread-bakers.v117.n017.2 --------------- Date: Wed, 26 Apr 2017 13:34:13 -0700 (PDT) From: Reggie Dwork Subject: Cornbread Muffins * Exported from MasterCook * Muffins, Cornbread Recipe By :Jenny Serving Size : 12 Preparation Time :0:00 Categories : Biscuits/Scones/Muffins Bread-Bakers Mailing List Grains Side Dish Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup cornmeal 1 cup flour -- (can half wheat, half white ) 1/2 cup sugar -- (or you can use 1/3 c.) 1 tablespoon baking powder 1 teaspoon salt 1/4 cup oil -- (can use 2 T. applesauce and 2 T. oil ) 1 egg 1 cup milk -- (or buttermilk) Mix and pour into either greased muffin tins or small cake pan. Bake at 350F for 20 minutes (for muffins) or 30 minutes (for cornbread in a pan). S(Internet Address): "http://www.whatisonyourmenu.com/2010/10/cornbread-muffins.html" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 172 Calories; 6g Fat (31.0% calories from fat); 3g Protein; 26g Carbohydrate; 1g Dietary Fiber; 20mg Cholesterol; 316mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates. NOTES : 2017 - 0426 --------------- MESSAGE bread-bakers.v117.n017.3 --------------- Date: Sun, 30 Apr 2017 22:58:38 -0700 From: Reggie Dwork Subject: Maple Swirl Biscuits * Exported from MasterCook * Biscuits, Maple Swirl Recipe By : Serving Size : 12 Preparation Time :0:35 Categories : Biscuits/Crackers/Crisps Bread-Bakers Mailing List Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups all-purpose flour 4 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon salt 1/2 cup cold butter 1 1/4 cups milk 1/4 cup pure maple spice 1/2 cup maple sugar -- or granulated sugar 1 tablespoon apple pie spice 1/2 cup butter -- softened 2/3 cup raisins -- optional 2 tablespoons butter -- melted Maple Glaze: 1 1/4 cups powdered sugar 2 tablespoons pure maple syrup milk -- as needed Preheat oven to 375F. Line a 15 x 10 x 1" baking pan with parchment paper;, extending edges over ends; set aside. In a lg bowl combine flour, baking powder, baking soda, and salt. Using a pastry blender, cut in 1/2 c cold butter until the mixture resembles coarse crumbs. Make a well in the center of the flour mixture. Add milk and maple syrup all at once. Using a fork, stir just until dough forms a ball. On a lightly floured surface knead dough gently for 10 - 12 strokes. If desired, place dough between two pieces of parchment paper. Roll or pat dough into a 14 x 10" rectangle. In a small bowl combine maple sugar and apple pie spice. Spread dough with 1/2 c softened butter; sprinkle with sugar-spice mixture. If desired, sprinkle with raisins. Starting from a long side, roll up in a spiral. Pinch seam to seal. Using a sharp knife, cut into 12 slices. Arrange slices, cut sides down, in prepared pan. Drizzle with the 2 T melted butter. Bake in the preheated oven for 18 - 20 min or until golden. Using edges of parchment paper, lift from pan to a wire rack. Cool slightly. Drizzle with Maple Glaze. Makes 12 biscuits Maple Glaze: In a small bowl combine powdered sugar and pure maple syrup. Stir in enough milk, 1 tsp at a time, to make drizzling consistency. Source: "Fall Baking, 2012" S(Internet Address): "http://www.bhg.com/recipe/coffee-cakes/maple-swirl-biscuits/" Start to Finish Time: "0:18" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 415 Calories; 19g Fat (39.8% calories from fat); 6g Protein; 58g Carbohydrate; 1g Dietary Fiber; 50mg Cholesterol; 636mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Fruit; 0 Non-Fat Milk; 3 1/2 Fat; 1 Other Carbohydrates. --------------- MESSAGE bread-bakers.v117.n017.4 --------------- Date: Sun, 30 Apr 2017 23:04:08 -0700 From: Reggie Dwork Subject: Country Style Semolina Bread * Exported from MasterCook * Bread, Country Style Semolina Recipe By : Serving Size : 16 Preparation Time :0:30 Categories : Bread-Bakers Mailing List Breads Grains Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup warm water -- 105 - 115F 1/2 cup warm milk -- 105 - 115F 2 tablespoons honey -- or sugar 1 package active dry yeast 3 cups bread flour 1 cup semolina flour 1 teaspoon sea salt 1/4 cup olive oil 2 tablespoons oatmeal -- coarsely chopped 1. Combine water, milk, honey, and yeast in the large mixing bowl of a freestanding electric mixer. Let stand about 10 to 15 minutes or until foamy. Add 2 cups of the bread flour. Beat on low speed for 4 minutes. Remove beaters. Cover bowl and let stand for 30 minutes to 2 hours. 2. Add the remaining 1 cup bread flour, the semolina flour, and salt. Using dough hooks, beat mixture for 5 minutes. Drizzle with 2 tablespoons of the olive oil. Continue beating on medium speed until oil is incorporated. You should have a soft, fairly sticky dough. Brush 1 tablespoon of the remaining oil in a large bowl. Transfer dough to oiled bowl, turning once. Cover and let rise until doubled in size (about 1 hour). 3. Turn dough out onto a floured surface. Divide dough in half. Cover and let rest for 15 minutes. Sprinkle 1 large baking sheet with the cornmeal. Shape dough by gently pulling each portion into a ball, tucking edges under. Place dough balls on the baking sheet. Flatten each dough ball slightly to about 6" in diameter. Brush tops of loaves with remaining 1 tablespoon olive oil. Let rise until nearly doubled (20 to 30 minutes). Preheat oven to 450F. With a very sharp knife, make 3 or 4 diagonal slashes on top of each loaf about 1/4" deep. 4. Place a shallow baking pan with about 1/2" of boiling water on the bottom rack of the preheated oven. Place baking sheet on the middle rack in the oven. Working quickly, heavily mist the inside of the oven, including the bread, with water from a clean spray bottle. Bake for 25 to 30 minutes or until the internal temperature of the bread is 200F, covering bread with foil in the last 10 minutes of baking to prevent overbrowning. Immediately remove loaves from baking sheet. Cool on a wire rack. Makes 2 loaves (8 servings per loaf). Source: "recipe.com" S(Internet Address): "http://www.bhg.com/recipe/yeast-breads/country-style-semolina-bread/" Start to Finish Time: "2:55" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 177 Calories; 4g Fat (21.7% calories from fat); 5g Protein; 29g Carbohydrate; 1g Dietary Fiber; 1mg Cholesterol; 123mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v117.n017.5 --------------- Date: Sun, 30 Apr 2017 23:12:53 -0700 From: Reggie Dwork Subject: Orange Bread * Exported from MasterCook * Bread, Orange Recipe By : Serving Size : 18 Preparation Time :0:20 Categories : Bread-Bakers Mailing List Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups all-purpose flour 1 1/2 teaspoons salt 1 1/2 teaspoons baking powder 2 1/2 cups sugar 1 1/2 cups milk 1 cup vegetable oil 3 large eggs 2 tablespoons fresh orange zest 1 1/2 teaspoons vanilla extract 1/2 teaspoon orange extract 1. Preheat oven to 350F. Grease and flour 2 (9-x-5-x-3") loaf pans. 2. In a medium bowl, sift together flour, salt, and baking powder. 3. In a separate bowl, combine sugar, milk, oil, eggs, orange zest, vanilla, and orange extract. Beat at medium speed with an electric mixer until well combined. Gradually add flour mixture to sugar mixture, mixing until batter is smooth. Pour batter into prepared pans. 4. Bake for 30 minutes; cover loosely with aluminum foil and bake for an additional 30 minutes, or until a wooden pick inserted in center comes out clean. 5. Let Cool in pans on a wire rack for 10 minutes; remove from pans and cool completely. Makes 2 loaves, Serves 18 Source: "recipe.com" Start to Finish Time: "1:20" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 317 Calories; 14g Fat (38.9% calories from fat); 4g Protein; 45g Carbohydrate; 1g Dietary Fiber; 38mg Cholesterol; 241mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 2 1/2 Fat; 2 Other Carbohydrates. --------------- END bread-bakers.v117.n017 --------------- Copyright (c) 1996-2017 Regina Dwork and Jeffrey Dwork All Rights Reserved