Date: Sun, 07 Apr 2019 07:07:23 +0000 --------------- BEGIN bread-bakers.v119.n014 --------------- 01. Skillet Cheesecake Banana Bread (Reggie Dwork) 02. Scones, Claridge's (Reggie Dwork) 03. Copycat Hawaiian Sweet Bread (Reggie Dwork) 04. Skinny Banana Chocolate Chip Muffins (Reggie Dwork) 05. Copycat Olive Garden Breadstick (Reggie Dwork) 06. Almond Flour Muffins (Reggie Dwork) --------------- MESSAGE bread-bakers.v119.n014.1 --------------- Date: Thu, 21 Mar 2019 20:10:02 -0700 From: Reggie Dwork Subject: Skillet Cheesecake Banana Bread * Exported from MasterCook * Bread, Skillet Cheesecake Banana Recipe By :Lena Abraham Serving Size : 12 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Chocolate/Cocoa Fruit Posted Quickbread Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- FOR BANANA BREAD Cooking spray 3 medium bananas -- ripe with brown spots 2/3 c. packed brown sugar 2 large eggs 4 tbsp. melted butter 1 tsp. pure vanilla extract 2 c. all-purpose flour 1 tsp. baking soda 1/2 tsp. kosher salt 1 c. semisweet chocolate chips FOR CHEESECAKE 6 oz. cream cheese -- softened 1 large egg 3 tbsp. granulated sugar 2 tbsp. all-purpose flour Pinch kosher salt This 2-in-1 dessert is a guaranteed crowd-pleaser. Sure, banana bread is great, but a swirl of cheesecake takes it to a whole new place. Don't have an oven-safe skillet? A 10" cake pan would work perfectly here. PREP: 10 MINS TOTAL: 1 HOUR Preheat oven to 350F and grease a 10" skillet with cooking spray. In a large bowl, mash bananas until smooth. Add sugar, eggs, butter, and vanilla and whisk to combine. Add flour, baking soda, and salt and stir until just incorporated. Fold in chocolate chips. Make cheesecake: In a medium bowl, whisk to combine cream cheese, egg, sugar, flour, and salt. Add banana bread batter to skillet. Dollop cream cheese mixture all over the top of banana bread, then use a butter knife to swirl the two batters together. Smooth top and bake until a toothpick inserted into the center comes out clean, 30 to 35 minutes. S(Internet address): "https://www.delish.com/cooking/recipe-ideas/a26799100/skillet-cheesecake-banana-bread-recipe/" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 336 Calories; 15g Fat (37.7% calories from fat); 6g Protein; 48g Carbohydrate; 2g Dietary Fiber; 79mg Cholesterol; 289mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Fruit; 2 1/2 Fat; 1 1/2 Other Carbohydrates. NOTES : 2019 - 0321 --------------- MESSAGE bread-bakers.v119.n014.2 --------------- Date: Wed, 27 Mar 2019 20:14:20 -0700 From: Reggie Dwork Subject: Scones, Claridge's * Exported from MasterCook * Scones, Claridge's Recipe By :HANA ASBRINK Serving Size : 12 Preparation Time :0:00 Categories : Biscuits/Scones Bread-Bakers Mailing List Fruit Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 11 1/2 ounces plain flour -- plus extra for dusting (330g) 2 1/4 ounces caster sugar -- (60g) 1 1/2 tablespoons baking powder 1/4 teaspoon salt 3 1/4 ounces cold unsalted butter -- cubed 2 1/2 ounces raisins -- optional (70g) 3 3/4 ounces buttermilk -- (110 ml) 3 ounces milk -- (90 ml) 1 beaten egg -- with a pinch of salt, for the egg wash Prep: 4:40 Cook: 12 min In a large bowl, combine the flour, sugar, baking powder and salt, then add the butter and rub into the flour mixture with your fingers until you have a fine crumb (you could also pulse this five to six times in a food processor to achieve the same sandy texture, but it's almost as fast to work by hand). If you're making raisin scones, stir the raisins in now. Transfer to a smaller container, cover and leave to rest in the refrigerator overnight, or until thoroughly chilled. The next morning, preheat the oven to 475F (240C), Gas Mark 9. Transfer the butter and flour mixture to the standing mixer. Slowly mix in the buttermilk and milk until the dough comes together. On a lightly floured surface, roll out the dough to form a circle, about 8" (21 cm.) in diameter and 3/4" (2 cm.) thick, then cut out 12 scones using the pastry cutter. Transfer the scones to the prepared baking tray. Using a pastry brush, carefully brush the tops with the egg wash. We like to let our scones sit out for 20 minutes at room temperature to give the baking powder a chance to activate before we bake them. Bake until evenly golden, about 12 to 13 minutes. Leave to cool for 5 minutes, then serve warm. To serve: We strongly suggest serving these only on the day of baking. Leftover scones can be frozen and will remain good for up to three weeks: as needed, defrost completely, then reheat in a preheated 350F (180C), Gas Mark 4 oven for 3 minutes. Review: Recipe worked out well for me; I prepped my baking sheet by lining it with parchment paper, and I made sure my rack was in the center of my oven. Scones came out nice and golden, with nice golden-brown bottoms. Lovely bite-sized high tea scones! Review: These were delicious, but I caution you on oven temp and time. Mine were done in 10 minutes and were very dark on the bottom. Review: S(Internet address): "https://food52.com/blog/23637-best-high-tea-in-london-claridges-scone-recipe" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 82 Calories; 7g Fat (69.1% calories from fat); 1g Protein; 6g Carbohydrate; trace Dietary Fiber; 18mg Cholesterol; 242mg Sodium. Exchanges: 1/2 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates. NOTES : 2019 - 0327 --------------- MESSAGE bread-bakers.v119.n014.3 --------------- Date: Thu, 28 Mar 2019 21:44:23 -0700 From: Reggie Dwork Subject: Copycat Hawaiian Sweet Bread * Exported from MasterCook * Bread, Copycat Hawaiian Sweet Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Fruit Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 1/2 active dry yeast -- (2 packets) 1/2 C. warm water 3 eggs 1 C. pineapple juice 1/2 C. water 2/3 C. sugar 1 tsp. vanilla 1/2 tsp. ginger -- optional 1/2 C. butter -- melted 6 C. white flour Sweet Hawaiian bread at home for much less than the prepackaged version! Prep: 60 mins Cook: 30 mins Total: 1:30 Mix yeast with 1/2 C. warm water. Let sit for 10 minutes until foamy. Combine yeast, eggs, pineapple juice, water, sugar, vanilla, butter in a mixer. Add in flour gradually. Dust a cutting board with flour and place the dough on it. Work dough in flour until it's no longer sticky. Split in two equal sections. Grease two cake rounds and place dough inside. Let the bread rise until doubled in size. Preheat oven to 350F. Bake for 25 to 30 minutes or until golden brown. Frugal Tip: Pineapple juice is not an ingredient I buy regularly, but occasionally I'll stumble upon a recipe that calls for it. I purchase a large can of pineapple juice and freeze what I don't need in ice cube trays for future use. That way, I was able to get the best value at the store without any drop going to waste. I can use it in this Hawaiian Sweet Bread recipe, marinades, slushies, etc. Source: "adapted from: Allrecipes.com" S(Internet address): "http://frugalbites.com/category/recipes/breads/page/2/" Yield: "8 to 10" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 566 Calories; 14g Fat (23.2% calories from fat); 14g Protein; 94g Carbohydrate; 4g Dietary Fiber; 111mg Cholesterol; 149mg Sodium. Exchanges: 5 Grain(Starch); 1/2 Lean Meat; 1/2 Fruit; 2 1/2 Fat; 1 Other Carbohydrates. NOTES : 2019 - 0328 --------------- MESSAGE bread-bakers.v119.n014.4 --------------- Date: Sun, 03 Mar 2019 17:58:20 -0800 From: Reggie Dwork Subject: Skinny Banana Chocolate Chip Muffins * Exported from MasterCook * Muffins, Skinny Banana Chocolate Chip Recipe By :Aimee Serving Size : 18 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Low Fat Muffins/Rolls Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Tbsp honey 1/4 cup agave nectar 1 large egg 1 tsp vanilla extract 3 large bananas -- mashed 1 cup all-purpose flour 1 cup whole wheat flour 1 tsp baking powder 1 tsp baking soda 1/2 tsp kosher salt 6 oz Vanilla Greek Yogurt 1/2 cup mini semi-sweet chocolate morsels These Banana Chocolate Chip muffins are full of flavor, with much less fat than the traditional version. Perfect if you're watching what you eat, but still crave delicious food! prep: 15 MINUTES cook: 18 MINUTES In a large mixing bowl, beat honey, agave nectar, egg, vanilla and banana until blended. Add flours, baking powder, baking soda, salt, and yogurt. Beat for 1 to 2 minutes until fully combined. Fold in chocolate morsels. Grease cupcake tin with nonstick baking spray. Spoon batter into each tin (about 1/4 cup). Bake in a 350F oven for 18 to 20 minutes. For mini muffins, bake 11 to 13 minutes. Remove and cool on wire rack. Store in an airtight container for up to 5 days or freeze for later use. ENJOY. Notes: For mini muffins, recipe makes about 36 muffins. Review: I love muffins as a quick "I-woke-up-late-and-don't-have-time-to-eat-breakfast" (not that I'm speaking from experience or anything" or an on-the-go snack! These look fantastic. Bananas and chocolate chips is one of the classic combinations that you can never go wrong with, and I love the addition of Greek yogurt! Makes baked goods so tender and moist! S(Internet address): "https://www.shugarysweets.com/skinny-banana-chocolate-chip-muffins/" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 113 Calories; 2g Fat (17.5% calories from fat); 3g Protein; 21g Carbohydrate; 2g Dietary Fiber; 12mg Cholesterol; 159mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 1/2 Fat; 1/2 Other Carbohydrates. NOTES : 2019 - 0303 --------------- MESSAGE bread-bakers.v119.n014.5 --------------- Date: Thu, 14 Mar 2019 00:39:13 -0700 From: Reggie Dwork Subject: Copycat Olive Garden Breadstick * Exported from MasterCook * Bread, Copycat Olive Garden Breadstick Recipe By :Tessa Serving Size : 12 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- For the dough: 1 cup warm water -- pus 2 tablespoons warm water 1 1/2 teaspoons instant yeast 2 tablespoons granulated sugar 3 tablespoons unsalted butter -- melted 1 3/4 teaspoons salt 16 ounces bread flour -- (about 3 1/3 to 3 1/2C) For the topping: 2 tablespoons unsalted butter -- melted 1/2 teaspoon kosher salt 1/4 teaspoon garlic powder Buttery, garlic-scented, and chewy, these simple Olive Garden breadsticks are utterly addictive. When you get the craving for this kind of taste, only this Copycat Olive Garden Breadstick Recipe will cure it. Everybody knows that the Olive Garden breadsticks recipe is the best there is. Best of all, this breadsticks recipe is so easy that it is nearly impossible not to get it right. You will feel like a master Italian baker when you finish making these delicious breadsticks. In the bowl of a standing mixer, combine the water, yeast, sugar, and butter. Add in the salt. Attach the dough hook to the mixer and begin to gradually add the flour on low speed. Increase speed to medium and knead the dough for about 7 minutes, or until it is smooth and elastic. Remove the dough to a lightly oiled bowl and cover with plastic wrap. Let rest in a warm place until doubled in size, about 1 1/2 hours. Divide the dough into 12 (2 oz) portions. Roll each piece of dough into a 7" log. Place the dough logs on nonstick baking mat or parchment-lined baking sheets, cover, and let rise until doubled in size, about 1 hour. Preheat the oven to 400F. Bake for about 12 minutes, or until golden brown. Remove from oven and immediately brush with melted butter. Combine the salt and garlic powder and sprinkle evenly over breadsticks. Serve warm. Recipe Notes: When it comes to bread baking weighing your flour will always ensure the best and most consistent results. If you like to bake consider investing in a kitchen scale if you don't already have one, it makes a big difference! Question: Olive Garden breadsticks are my favorite!!!! That's mainly the only reason I go to Olive Garden. But I'm sorry, on your recipe you have 3 cups (16 oz) of bread flour… But 3 cups is not the same as 16 oz…. So which one is it? 3 cups or 2 cups (16 oz) ??? Response: Every single cup of any dry ingredient does not always weigh 8 ounces. In fact, flour often weighs almost half of that per cup. I've slightly adjusted the recipe to more accurately reflect this after weighing a cup of bread flour in my kitchen and getting 4.7 ounces, slightly more than this guide dictates: http://www.thekitchn.com/weight-conversions-for-flour-sugar-and-other-common-baking-ingredients-171316 Review: I made this last week and they turned out great I'm making them again right now but this time I put in 1/2 tea garlic will let you know the results mix the dough smelled great Review: I made these last night and they turned out amazing! AND…I have to confess I probably did everything wrong. (i.e. I used regular flour, I rushed the rising process with a warm oven by almost an hour, and I put them too close together on the baking sheet so they were touching after the second rise). So that's how good this recipe is…If I can do it all messed up and still get amazing breadsticks you know it's a ‘keeper'!!! Review: Speed method- Make the dough as directed using a metal or glass bowl. Bring a small saucepan of water to a simmer and set the bowl with dough in it on the sauce pan. Make sure you oiled the bowl as directed and oiled the top of the dough and placed plastic wrap over it directly on top of the dough, not across the top of the bowl ( helps keep the warmth in). Let it sit for about 20 minutes, or doubled in size. Reheat the sauce pan of water to boiling and heat your oven to the WARM setting. Roll your dough out as directed and put the sheet of breadsticks and the pan of boiling water in the oven. Let it sit until almost doubled, then remove both pans and heat the oven the rest of the way, keeping the bread sticks warm. Cook as directed. Makes super soft, light and fluffy, breadsticks in a fraction of the time! I started the recipe at 5 and my family finished eating all the breadsticks by 7 if that tells you anything. Less than 1.5 hours for fabulous breadsticks hot from the oven! Review: Thank you sooo much for sharing. We don't have Olive Garden in Germany, but I have been in the US and tried them and was really glad I was able to serve these to my family here. I made them quite a few times and everybody just loves them. Thank you!! Review: Hi! Just follwed your recipe and it turned out well. My breadsticks were just as you described- it was soft yet chewy throughout. I didn't get the golden crust though- my bread was done before it has the chance to brown at the top. (The bottom was a different issue however, it was really browned but not bitter thank goodness. And it was really crunchy which I really liked) Anyway, is it supposed to be a bit sweet? I can definitely taste the sugar on my batch. Next time, I'll halve the sugar on the dough. I only made half the recipe btw because those breadsticks are huge to my liking. I made 12 1-oz pieces instead and it was perfect for us. Thanks for the recipe! S(Internet address): "https://www.allfreecopycatrecipes.com/Bread-and-Rolls/Copycat-Olive-Garden-Breadstick-Recipe" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 188 Calories; 5g Fat (26.2% calories from fat); 5g Protein; 30g Carbohydrate; trace Dietary Fiber; 13mg Cholesterol; 392mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1 Fat; 0 Other Carbohydrates. NOTES : 2019 - 0313 --------------- MESSAGE bread-bakers.v119.n014.6 --------------- Date: Tue, 19 Mar 2019 23:26:31 -0700 From: Reggie Dwork Subject: Almond Flour Muffins * Exported from MasterCook * Muffins, Almond Flour Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Muffins/Rolls Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 large eggs 1 cup sour cream 1 1/2 teaspoons stevia glycerite -- (equals 1/2C sugar) 1 teaspoon vanilla extract 1 tablespoon orange zest 1 1/2 cups blanched almond flour -- (6 oz) 1/4 teaspoon sea salt 1/2 teaspoon baking soda These incredibly tasty keto almond flour muffins are light and fluffy. They make a wonderful breakfast, and they are so much healthier than sugary white flour muffins. Prep: 15 mins Cook: 20 mins Rest: 20 mins Total: 55 mins Preheat your oven to 325F. Line a muffin pan with 10 foil liners and grease the liners well. In a medium bowl, whisk together the eggs, sour cream, stevia, vanilla, and orange zest. Mix in the almond flour, whisking until the batter is smooth and free of lumps. Mix in the sea salt and the baking soda. Using an ice cream scoop, divide the thin batter evenly among the muffin liners. Bake until the top is golden and a toothpick inserted in center comes out clean, 20 to 25 minutes. Cool the muffins in the pan on a wire rack for 20 minutes, then serve. If you wish, you can lightly dust the muffins with Swerve Confectioners to make them prettier. Cal 178, Fat 14g, Carb 6g, Sod 128mg, Fiber 2g, Pro 6g S(Internet address): "https://healthyrecipesblogs.com/almond-flour-muffins/" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 177 Calories; 15g Fat (76.0% calories from fat); 6g Protein; 5g Carbohydrate; 2g Dietary Fiber; 74mg Cholesterol; 147mg Sodium. Exchanges: 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates. NOTES : 2019 - 0319 --------------- END bread-bakers.v119.n014 --------------- Copyright (c) 1996-2019 Regina Dwork and Jeffrey Dwork All Rights Reserved