Date: Mon, 12 Oct 2020 04:01:52 +0000 --------------- BEGIN bread-bakers.v120.n038 --------------- 01. Pumpkin Chocolate Chip Muffins (Reggie Dwork) 02. Pumpkin-Walnut Baked French Toast with Maple-Coffee Syrup (Reggie Dwork) 03. Easy Pumpkin Spice Bagels (Reggie Dwork) 04. Chocolate Pumpkin Swirl Bread (Reggie Dwork) 05. Bread Machine Farm House Bread (Reggie Dwork) 06. Brown Bread Muffins (Reggie Dwork) --------------- MESSAGE bread-bakers.v120.n038.1 --------------- Date: Tue, 06 Oct 2020 20:55:37 -0700 From: Reggie Dwork Subject: Pumpkin Chocolate Chip Muffins * Exported from MasterCook * Muffins, Pumpkin Chocolate Chip Recipe By :Carolyn Casner Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Chocolate/Cocoa Desserts Hand Made Muffins/Rolls Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups white whole-wheat flour 1 3/4 teaspoons pumpkin pie spice 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1 cup pumpkin puree -- unseasoned 2/3 cup packed light brown sugar 1/4 cup buttermilk 1/4 cup melted butter 2 large eggs 1 teaspoon vanilla extract 3/4 cup mini chocolate chips What could possibly make pumpkin muffins even better? Mini chocolate chips! Our healthy pumpkin chocolate chip muffins are made with white whole-wheat flour instead of all-purpose flour and are sweetened with just the right amount of brown sugar to make them sweet without being cloying. Active: 15 mins Total: 40 mins Preheat oven to 350F. Coat a muffin tin with cooking spray. Whisk flour, pumpkin pie spice, baking powder, baking soda and salt in a medium bowl. Whisk pumpkin puree, brown sugar, buttermilk, butter, eggs and vanilla in a large bowl. Add the dry ingredients and stir with a wooden spoon until just combined. Fold in the chocolate chips. Divide the batter between the muffin cups. Bake until a toothpick inserted in the center comes out clean, about 25 minutes. Let cool in the pan for 5 minutes before turning out onto a wire rack. Cal 190, Fat 8g, Carb29g, Sod 166mg, Fiber 3g, Pro 4g Review: Love that these use whole-wheat flour, so I don't feel as guilty about eating them for breakfast! So much wonderful pumpkin flavor that I can't get enough of them. S(Internet address): http://www.eatingwell.com/gallery/7836100/pumpkin-breakfast-recipes/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 213 Calories; 9g Fat (36.5% calories from fat); 4g Protein; 32g Carbohydrate; 3g Dietary Fiber; 46mg Cholesterol; 202mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat; 1 1/2 Other Carbohydrates. NOTES : 2020 - 1006 --------------- MESSAGE bread-bakers.v120.n038.2 --------------- Date: Tue, 06 Oct 2020 21:42:19 -0700 From: Reggie Dwork Subject: Pumpkin-Walnut Baked French Toast with Maple-Coffee Syrup * Exported from MasterCook * French Toast, Pumpkin-Walnut Baked French Toast with Maple-Coffee Syrup Recipe By :Diabetic Living Magazine Serving Size : 8 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Hand Made Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Pumpkin-Walnut Baked French Toast 6 cups wheat bread -- cubed & dried reduced-calorie (8 ozs) 1 1/2 cups 2% fat-free milk 1 1/4 cups egg beaters 99% egg substitute -- thawed, or Note: 3/4 cup canned pumpkin 1/4 cup packed brown sugar -- (see Tip) 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1 cup chopped walnuts -- toasted (see Tip) Maple-Coffee Syrup 2 tablespoons granulated sugar -- (see Tip) 1 tablespoon cornstarch 2/3 cup water 1 teaspoon instant coffee crystals 1/3 cup reduced-calorie maple-flavor syrup 1/2 teaspoon vanilla 1 slice Banana slices -- fresh raspberries and/or fresh blueberries This overnight French toast recipe is especially tasty with the addition of canned pumpkin and spices. Topped with a coffee-flavored maple syrup and optional fruit, it's sure to be a fall or winter favorite with everyone at your table. Note: 3 eggs, lightly beaten refrigerated or frozen Active: 25 mins Total: 2:55 Coat a 3-quart rectangular baking dish with cooking spray. Arrange the dried bread cubes in the prepared baking dish. In a large bowl, whisk together milk, eggs, pumpkin, brown sugar, cinnamon and nutmeg until smooth. Gradually pour egg mixture over bread; press lightly with the back of a large spoon to moisten bread. Sprinkle walnuts evenly over bread. Cover and chill for 2 to 24 hours. Preheat oven to 350F. Bake, uncovered, for 25 to 30 minutes or until a toothpick inserted in center comes out clean. Let stand for 10 minutes before serving. Meanwhile, prepare syrup: In a small saucepan, combine sugar and cornstarch. Whisk in water. Cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more. Remove from the heat and stir in instant coffee crystals, syrup and vanilla. Cut French toast and divide among serving plates. If desired, garnish with banana slices. Drizzle with warm syrup; serve warm. Tips: We do not recommend using sugar substitutes for this recipe. To toast nuts, spread in a shallow baking pan lined with parchment paper. Bake in a 350F oven for 5 to 10 minutes or until golden, shaking pan once or twice. Cal 257, Fat 10g, Carb 31g, Sod 230mg, Fiber 5g, Pro 12g Review: A dairy-free version with real ingredients and traditional stove-top method: This recipe is amazing. I made a few modifications as I do not eat dairy so I substituted Silk vanilla almond milk (my fave). In addition I also substituted strong espresso coffee (made in a stove-top espresso maker) for the suggested water and instant coffee crystals and used real Quebecois maple syrup. I skipped the overnight soak and baking--and cooked the french toast as per regular then topped it with roasted walnuts. I skipped the pumpkin just because that would need to soak. I will do the overnight baked version soon. Both the french toast batter and maple-coffee sauce was to die for; it could be used as a cake filling. OMG. Seriously. This recipe is a must try with endless possibilities. Well done eating well!! S(Internet address): http://www.eatingwell.com/recipe/268847/pumpkin-walnut-baked-french-toast-with-maple-coffee-syrup/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 682 Calories; 18g Fat (23.0% calories from fat); 25g Protein; 109g Carbohydrate; 10g Dietary Fiber; 6mg Cholesterol; 1041mg Sodium. Exchanges: 6 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Non-Fat Milk; 3 Fat; 1 Other Carbohydrates. NOTES : 2020 - 1006 --------------- MESSAGE bread-bakers.v120.n038.3 --------------- Date: Tue, 06 Oct 2020 22:06:30 -0700 From: Reggie Dwork Subject: Easy Pumpkin Spice Bagels * Exported from MasterCook * Bagels, Easy Pumpkin Spice Recipe By :Devon O'Brien Serving Size : 4 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Hand Made Low Fat Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups self-rising flour -- preferably whole-wheat or gluten-free (see Tip) 1/2 cup low-fat plain Greek yogurt 1/2 cup pumpkin puree 1/2 teaspoon pumpkin pie spice -- plus more for garnish 1 large egg 1 teaspoon water Give easy two-ingredient dough bagels a fall-flavor makeover with this genius hack. We've replaced half the Greek yogurt in our traditional two-ingredient dough with pumpkin puree and added in a little pumpkin spice. Five ingredients are all you need for this special, yet healthy, breakfast treat. Active: 10 mins Total: 35 mins Preheat oven to 375F. Position rack in upper third of oven. Line a large baking sheet with parchment paper or a silicone baking mat. Place self-rising flour in a stand mixer (see Tip) fitted with the dough hook. Add yogurt, pumpkin and pumpkin pie spice; mix at low speed until a smooth dough forms, 3 to 4 minutes. Add a few tablespoons water if the dough seems dry or a few tablespoons flour if it is sticky. Shape the dough into a disk, then divide into 4 equal pieces. Using your hands, roll each piece into a rope, 9 to 10" long and 3/4" wide. Shape each rope into a bagel and place on the prepared baking sheet. Blend egg and water with a fork in a small bowl. Brush the egg mixture over the bagels. Sprinkle with additional pumpkin pie spice, if desired. Bake in the upper third of the oven until nicely browned on the bottom and lightly browned on top, about 25 minutes. Let cool completely before serving. Tips: To make whole-wheat self-rising flour, whisk 3/4 cup white whole-wheat flour, 1/2 cup all-purpose flour, 1 1/2 teaspoons baking powder and 1/4 teaspoon salt in a large bowl. To make gluten-free self-rising flour, whisk 1 1/4 cups gluten-free all-purpose flour, 1 1/2 teaspoons baking powder and 1/4 teaspoon salt in a large bowl. No stand mixer? To make dough by hand: Place self-rising flour in a large bowl. Add yogurt, pumpkin and pumpkin pie spice and stir with a fork until a shaggy dough forms. Knead the dough on a lightly floured surface until smooth, about 8 minutes. Add a few tablespoons water if the dough seems dry or a few tablespoons flour if it is sticky. To make ahead: Store bagels in an airtight container or wrap individually and freeze for up to 3 months. Cal 183, Fat 2g, Carb 33g, Sod 358mg, Fiber 4g, Pro 9g Review: It's called 2 ingredient bagels because the original (plain) is pretty much flour and yogurt. These sound yummy and can't wait to try. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 189 Calories; 2g Fat (11.0% calories from fat); 9g Protein; 33g Carbohydrate; 2g Dietary Fiber; 57mg Cholesterol; 525mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 1/2 Fat. NOTES : 2020 - 1006 --------------- MESSAGE bread-bakers.v120.n038.4 --------------- Date: Tue, 06 Oct 2020 22:28:20 -0700 From: Reggie Dwork Subject: Chocolate Pumpkin Swirl Bread * Exported from MasterCook * Bread, Chocolate Pumpkin Swirl Recipe By :Breana Killeen Serving Size : 12 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Chocolate/Cocoa Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups white whole-wheat flour 1 tablespoon pumpkin pie spice 1 1/4 teaspoons baking powder 1/2 teaspoon baking soda 3/4 teaspoon salt 15 oz pumpkin puree -- unseasoned 1/2 cup canola oil -- or avocado oil 1 cup light brown sugar 2 large eggs 1/4 cup buttermilk 1 tablespoon vanilla extract 6 tablespoons dark chocolate chips -- melted 2 tablespoons unsweetened cocoa powder Layers of pumpkin and chocolate batter swirl together to make this equally beautiful and delicious quick bread. A big bonus: you'll use a whole can of pumpkin, so no leftover bits to worry about when making this healthy pumpkin bread. Active: 20 mins Total: 1:30 Preheat oven to 350F. Coat a 9-by-5" loaf pan with cooking spray. Whisk flour, pumpkin pie spice, baking powder, baking soda and salt in a medium bowl. Whisk pumpkin, oil, brown sugar, eggs, buttermilk and vanilla in a large bowl until combined. Add the dry ingredients to the wet ingredients; whisk just until combined. Transfer half of the batter back to the medium bowl; whisk in melted chocolate and cocoa powder. Starting and ending with the pumpkin batter, alternate pouring the two batters into the prepared pan. Using a table knife, gently swirl through the batter lengthwise three times. Bake until a toothpick inserted into the center of the bread comes out clean, about 1 hour. Let cool in the pan on a wire rack for 10 minutes. Remove from the pan and let cool for at least 20 minutes more before slicing. Tips: To make ahead: Store, well-wrapped, at room temperature for up to 2 days or freeze for up to 3 months. 267, Fat 12g, Carb 38g, Sod 273mg, Fiber 4g, Pro 5g Review: I thought the bread ended up a little dry. Next time I would add a bit more oil and buttermilk. S(Internet address): http://www.eatingwell.com/recipe/274360/chocolate-pumpkin-swirl-bread/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 260 Calories; 13g Fat (41.7% calories from fat); 5g Protein; 35g Carbohydrate; 4g Dietary Fiber; 36mg Cholesterol; 262mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 2 1/2 Fat; 1 Other Carbohydrates. NOTES : 2020 - 1006 --------------- MESSAGE bread-bakers.v120.n038.5 --------------- Date: Sun, 11 Oct 2020 20:52:25 -0700 From: Reggie Dwork Subject: Bread Machine Farm House Bread * Exported from MasterCook * Bread Machine Farm House Bread Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread Machine Bread-Bakers Mailing List Hand Made Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 egg 1 cup buttermilk -- or regular milk 1/4 cup water 3 tablespoons butter -- or margarine 1 1/2 teaspoons salt 3 tablespoons sugar 2 teaspoons yeast 4 cups flour Works for hand or bread machine Can make the whole thing in the bread machine. Put the yeast in the bread machine first. Then add the liquids. Next, add the solid ingredients with the flour last. Push button and wait for a wonderful thing to happen. Dough forms. After the first rise, remove the dough and form a loaf. Put it into a buttered pan and let rise again until double and bake at 375F for 25 min. Skillet Toast: Butter the bread and toast it in a hot skillet. Source: "Livingonadime.com" S(Internet address): T(bake): "0:25" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 154 Calories; 3g Fat (17.3% calories from fat); 4g Protein; 27g Carbohydrate; 1g Dietary Fiber; 20mg Cholesterol; 243mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. Serving Ideas : Makes the best toast. NOTES : 2016 - 0326 --------------- MESSAGE bread-bakers.v120.n038.6 --------------- Date: Sun, 11 Oct 2020 20:54:52 -0700 From: Reggie Dwork Subject: Brown Bread Muffins * Exported from MasterCook * Muffins, Brown Bread Recipe By : Serving Size : 12 Preparation Time :0:10 Categories : Bread-Bakers Mailing List Muffins/Rolls Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups all-purpose flour 1/2 cup cornmeal 3/4 cup packed brown sugar 1 tds baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 cup buttermilk 1/4 cup butter or margarine -- melted 2 tablespoons molasses 1 1 egg 1/2 cup currants -- or raisins 1 Heat oven to 400F. Place paper baking cup in each of 12 regular-size muffin cups; spray baking cups. 2 In medium bowl, mix flour, cornmeal, brown sugar, baking powder, baking soda and salt; set aside. In large bowl, beat buttermilk, melted butter, molasses and egg. Stir in flour mixture just until flour is moistened. Stir in currants. Divide batter evenly among muffin cups. 3 Bake 17 to 20 minutes or until toothpick inserted in center comes out clean. Immediately remove muffins from pan to cooling rack. Serve warm. Source: "Betty Crocker" Start to Finish Time: "0:30" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 143 Calories; 4g Fat (27.1% calories from fat); 2g Protein; 25g Carbohydrate; 1g Dietary Fiber; 28mg Cholesterol; 245mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 1 Fat; 1 Other Carbohydrates. --------------- END bread-bakers.v120.n038 --------------- Copyright (c) 1996-2020 Regina Dwork and Jeffrey Dwork All Rights Reserved