Date: Sun, 03 Dec 2017 08:09:26 +0000 --------------- BEGIN bread-bakers.v117.n047 --------------- 01. recipes (Joan Ross) 02. Cranberry Parker Rolls (Sue) 03. Gluten Free Request (Mike Strock) 04. Fluffy Apple-Cheddar Biscuits (Reggie Dwork) 05. Overnight Honey-Wheat Rolls (Reggie Dwork) 06. Crumbliest Scones (Reggie Dwork) --------------- MESSAGE bread-bakers.v117.n047.1 --------------- Date: Sun, 26 Nov 2017 12:20:44 -0500 From: Joan Ross Subject: recipes Made the following for Thanksgiving, great anytime! Down-east Maine Pumpkin Bread source: All Recipes My Note: very mellow flavor, soft texture, suitable in the bread basket with assorted other breads. Not at all overly sweet as many pumpkin quick breads. I baked in a large 9 x5 loaf pan, almost an hour until tested done with toothpick. Wrapped in foil overnight. This freezes well Ingredients 1 (15 ounce) can pumpkin puree 4 eggs 1 cup vegetable oil 2/3 cup water 3 cups white sugar 3 1/2 cups all-purpose flour 2 teaspoons baking soda 1 1/2 teaspoons salt 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg 1/2 teaspoon ground cloves 1/4 teaspoon ground ginger Directions Preheat oven to 350F (175C). Grease and flour three 7x3 inch loaf pans. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean. Chocolate Chip Scones Source Pinterest My note: Yummy, do not substitute for the heavy cream! These freeze well 2 c. flour 1 T. baking powder 1/2 t. salt 1/4 c. sugar (plus a bit more for sprinkling on top) 1 1/4 c. heavy cream 3/4 c. chocolate chips later for brushing on before baking: 2 T. melted butter Chocolate chips: I use semi-sweet, special dark are excellent, too. Use mini-chips or regular as you please. Heat oven to 425F. You need a large mixing bowl, a fork or whisk, a spatula, a clean space to knead, and a good cookie sheet (ungreased). Mix dry ingredients together (flour, baking powder, salt, 1/4 c. sugar). Whisk or fluff with a fork to mix. Add chips, then cream. Don't stir too much at this point, just until it all hangs together. Empty the blob out onto a lightly floured surface and knead it about 10 times working in a bit a flour if it is too sticky. Pat into a 9 or 10 inch circle. Brush the top and sides w/ the melted butter (1 to 2 T.) and sprinkle w/ the extra sugar (1 to 2 T. is plenty). Cut into 12 wedges and separate. Place on ungreased (or spray w/ PAM) baking sheet. Bake 14 to 15 min. until just barely beginning to get light brown. These also freeze well 3 Ingredient Lemon Scones Source: Pinterest My note: Here again the use of heavy cream, no butter or eggs. Be sure to use lemonade. I also added some grated lemon rind in the recipe. 3 cups / 450 g self raising flour 1 cup / 250 ml heavy whipping cream (not whipped) 1 cup / 250 ml cold lemonade (fizzy Lemonade in a bottle e.g. Schweppes) Preheat oven to 200C/390F (standard) or 180C/350 (fan/convection). Combine the flour, cream and lemonade in a bowl and mix until just combined. Do not over mix, it will make the scones dense! The dough should be soft and fairly sticky. Turn out onto a floured surface, and gently pat down to 2.5cm/1.2" thickness. Use a 6cm/2.5" round cutter to cut scones. Flour the cutter in between so the dough doesn't stick. I usually get 6 out of the first batch, then I combine and pat out the offcuts to make another 4. Optional - brush the tops lightly with milk. This makes the tops nice and golden, and helps smooth the top too. Place on a lined or greased tray, slightly touching each other (they help each other rise) and bake for 12 to 15 minutes until golden on top. Place on rack to cool. Place tea towel over them to stop the tops from getting crusty. Serve with copious amounts of cream and jam, and of course tea! These also freeze well Lone Star Beer Quick Bread Or Muffins Source: Texas recipe email list MY note:best beer bread I ever baked, freezes well, also taste good chilled and sliced 1 12-ounce can or bottle of Lone Star (or any) beer, at room temperature 3 cups all-purpose flour 3 teaspoons baking powder 1/4 cup sugar 1 teaspoon salt For Jalapeno Cheddar Bread, add: 2 fresh jalapenos, seeded and deveined, finely chopped 3/4 cup finely grated sharp cheddar cheese Preheat oven to 350F and prepare one 9x5-inch or three 3x5-inch loaf pans with oil and flour, or non-stick baking spray. Using a large bowl, mix together the sugar, salt, baking powder, and flour. Add beer and continue to stir, until blended (the batter will be sticky). [Note: If making Jalapeno Cheddar bread, mix the chopped jalapenos and shredded cheese into the batter.] Pour batter into pan or pans and bake 55 to 60 minutes for a large, and 35 to 45 minutes for the smaller loaves. For muffins, use a 12-muffin pan with paper liners. Fill each about 2/3 full and bake about 30 to 35 minutes. --------------- MESSAGE bread-bakers.v117.n047.2 --------------- Date: Sun, 26 Nov 2017 14:48:38 -0500 (EST) From: Sue Subject: Cranberry Parker Rolls Cranberry Parker House Rolls M. Clark, New York Times, 2008 Cranberry Butter (make while dough is rising) 1 lb fresh cranberries 1 c sugar 2 c softened unsalted butter 1/2 c sugar Place cranberries, 1/2 c water, and the sugar in a medium saucepan over low heat. Simmer, stirring occasionally for 30 min until berries are mushy and water is gone. Cool. Beat butter on low speed of mixer. Add cranberries and beat until well combined. Cover and keep at room temperature until used. Rolls 1/4 oz dry active yeast 3 T sugar 1 c milk, room temperature 2 large eggs, lightly beaten 5 c AP flour 1 T kosher salt 1/2 c unsalted butter, cubed, room temperature Cooking spray In electric mixer bowl combine yeast with 1/4 c tepid water and a pinch of sugar. Stir until yeast dissolves and let stand until mixture is foamy, 10 min. Add milk, eggs, and 3 T sugar and mix until combined on low speed. Add flour 1/2 c at a time. Sprinkle in the salt and mix until dough forms a ball, 3-5 min. While mixer is running, add butter cubes one at a time. Mix until butter is completely incorporated and glossy dough comes away from the bowl, 3-5 min. Spray a large bowl with nonstick spray. Place the ball of dough in the bowl, spray plastic wrap with nonstick spray and cover dough. Allow dough to double at room temperature, about 2-1/2 hr. Lightly coat 24 muffin cups with nonstick spray. Turn out doubled dough onto lightly floured surface and divide in 8 pieces. Roll each piece into a 6 inch long cylinder. Cover 7 of the cylinders with plastic wrap while working. Cut the reserved cylinder into 6 round pieces, about 1" thick. Roll each into a ball and flatten with your hands into a 2-1/2" round. Spread about 2 tsp cranberry butter on each and place in muffin cup, butter side up. Repeat with the next cylinder, placing the rounds butter side down on top of the rolls in the tin. Press an indentation in the center of each roll with your thumb. Place a dot of cranberry butter in the indentation. Loosely cover muffin tins with plastic wrap. Preheat oven to 350F. Allow rolls to rise until they reach the edge of the muffin tin, 30 min. Uncover and bake rolls until golden brown, about 22-28 min. Turn rolls out of tins, serve warm with cranberry butter. Can be frozen before rising. Thaw and rise before baking. --------------- MESSAGE bread-bakers.v117.n047.3 --------------- Date: Wed, 29 Nov 2017 19:14:51 -0800 From: Mike Strock Subject: Gluten Free Request My father in law was recently diagnosed as gluten intolerant. He says that every commercial bread he has tasted that claims to be gluten free tastes like cardboard, or worse. Any suggestion for him on a gluten free recipe that would work for sandwiches and the like? I don't have a bread machine (I know, shudder), but am willing to do what I can to find him a good bread that he will enjoy. A gluten free dinner recipe would be nice too. Thank you all. I really enjoy the list and have for many years. Mike Strock --------------- MESSAGE bread-bakers.v117.n047.4 --------------- Date: Sat, 11 Nov 2017 12:28:05 -0800 From: Reggie Dwork Subject: Fluffy Apple-Cheddar Biscuits * Exported from MasterCook * Biscuits, Fluffy Apple-Cheddar Recipe By :The Good Housekeeping Test Kitchen Serving Size : 16 Preparation Time :0:00 Categories : Biscuits/Scones/Muffins Bread-Bakers Mailing List Fruit Posted Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 c. all-purpose flour 3 tbsp. sugar 1 tbsp. baking powder -- plus 1/2 tsp. baking powder 1/2 tsp. salt 3/4 c. Granny Smith apple -- peeled and finely chopped 3/4 c. shredded extra-sharp Cheddar cheese 10 tbsp. butter -- frozen and coarsely grated 2 green onions -- thinly sliced 1/2 tsp. black pepper 3/4 c. whole milk 1 large egg -- beaten Preheat oven to 400F. Line large cookie sheet with parchment paper. In large bowl, whisk flour, sugar, baking powder, and salt.Stir in apple, Cheddar,butter, green onions,and black pepper. Make well in center of mixture. Add milk and egg; slowly stir together until combined but still shaggy. Transfer dough to lightly floured surface; gently knead until dough just comes together.Gently pat into 1" thick square.With floured chef's knife, cut dough into 16 squares. Arrange on prepared sheet,spacing 1" apart.Bake 15 to 20 minutes or until bottoms are deep golden brown. Serve warm.Biscuits can be baked, cooled completely and stored in air tight container at room temp up to 2 days. Just before serving, reheat in 425F oven 8 minutes or until hot. S(Internet Address): "" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 195 Calories; 10g Fat (45.6% calories from fat); 5g Protein; 22g Carbohydrate; 1g Dietary Fiber; 40mg Cholesterol; 290mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Non-Fat Milk; 2 Fat; 0 Other Carbohydrates. NOTES : 2017 - 1111 --------------- MESSAGE bread-bakers.v117.n047.5 --------------- Date: Sat, 11 Nov 2017 16:50:01 -0800 From: Reggie Dwork Subject: Overnight Honey-Wheat Rolls * Exported from MasterCook * Rolls, Overnight Honey-Wheat Recipe By : Serving Size : 18 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Grains Side Dish Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 oz active dry yeast 1 1/4 cups warm water -- (110F to 115F), divided 2 large egg whites 1/3 cup honey 1/4 cup canola oil 1 teaspoon salt 1 1/2 cups whole wheat flour 2 1/2 cups all-purpose flour Melted butter -- optional Prep/Bake: 30 min These yeast rolls don't require kneading, and the make-ahead dough saves you time on the day of your meal. In a small bowl, dissolve yeast in 1/4 cup warm water. In a large bowl, beat egg whites until foamy. Add the yeast mixture, honey, oil, salt, whole wheat flour and remaining water. Beat on medium speed for 3 minutes. Beat until smooth. Stir in enough all-purpose flour to form a soft dough (dough will be sticky). Cover and refrigerate overnight. Punch dough down. Turn onto a floured surface; divide in half. Shape each portion into nine balls. To form knots, roll each ball into a 10" rope; tie into a knot. Tuck ends under. Place rolls 2" apart on greased baking sheets. Cover and let rise until doubled, about 50 minutes. Bake at 375F for 10-12 minutes or until golden brown. Brush with melted butter if desired. Yield: 1-1/2 dozen. Originally published as Overnight Honey-Wheat Rolls in Country Woman Christmas Annual 2007, p50 Kraft Recipes Double-Layer Pumpkin Pie Source: "Lisa Varner" S(Internet Address): "" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 146 Calories; 3g Fat (20.6% calories from fat); 4g Protein; 26g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 126mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 1/2 Other Carbohydrates. NOTES : 2017 - 1111 --------------- MESSAGE bread-bakers.v117.n047.6 --------------- Date: Sat, 11 Nov 2017 11:17:00 -0800 From: Reggie Dwork Subject: Crumbliest Scones * Exported from MasterCook * Scones, Crumbliest 1 Recipe By :Jamie Oliver Serving Size : 12 Preparation Time :0:00 Categories : Biscuits/Scones/Muffins Bread-Bakers Mailing List Posted Side Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 oz cold unsalted butter 1 lb self-raising flour -- plus more for dusting 2 teaspoons baking powder 2 teaspoons sugar 1 Pinch salt 2 large eggs 4 tablespoons milk 6 oz fresh blueberries -- or dried raisins Egg Wash: 2 egg yolks 1/4 teaspoon sweetened condensed milk 1/4 teaspoon oil Prep: 30 Mins Bake: 20 Mins The scones are crumbly, and the dough will rise taller than usual. They are especially heavenly when they are just hot off the oven. I didn't have any clotted cream so I just served them with butter. Preheat the oven to 400F. Mix the Egg Wash ingredients together, set aside. Put your butter, flour, baking powder, sugar and a pinch of salt into a mixing bowl and use your thumbs and fingers to break up the butter and rub it into the flour so you get little corn flake-sized pieces. Make a well in the middle of the dough, add the eggs and milk, and stir it up with a spatula. Add the blueberries to the mixture. Add a tiny splash of milk if needed, until you have a soft, dry dough. Move it around as little as possible to get it looking like a scruffy mass - at this point, you're done. Sprinkle over some flour, cover the bowl and pop it into the fridge for 15 minutes. Roll the dough out on a lightly floured surface until it's about 1" thick. With a 2 1/2" round cutter, cut out circles from the dough and place them upside down on a baking sheet - they will rise better that way. Re-roll any off cuts to use up the dough. Brush the top of each scone with the the Egg Wash twice and bake in the oven for 15-18 minutes, or until risen and golden. At that point, take them out of the oven and leave them to cool down a little. Serve with clotted cream (preferred), fruit jam, lemon curd, or butter. S(Internet Address): "" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 273 Calories; 14g Fat (45.7% calories from fat); 6g Protein; 31g Carbohydrate; 2g Dietary Fiber; 103mg Cholesterol; 591mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 2 1/2 Fat; 0 Other Carbohydrates. NOTES : 2017 - 1111 --------------- END bread-bakers.v117.n047 --------------- Copyright (c) 1996-2017 Regina Dwork and Jeffrey Dwork All Rights Reserved