Date: Sun, 11 Jul 2021 06:28:41 +0000 --------------- BEGIN bread-bakers.v121.n026 --------------- 01. Savory Cranberry-Walnut Biscuits (Reggie Dwork) 02. Pumpkin Parmesan Biscuits (Reggie Dwork) 03. Bread Machine Cinnamon-Raisin Bread (Reggie Dwork) 04. Bread Machine Hawaiian Sweet Bread (Reggie Dwork) 05. Pumpkin-Cranberry Bread Pudding (Reggie Dwork) 06. Apricot Banana Bread (Reggie Dwork) --------------- MESSAGE bread-bakers.v121.n026.1 --------------- Date: Tue, 06 Jul 2021 20:43:12 -0700 From: Reggie Dwork Subject: Savory Cranberry-Walnut Biscuits * Exported from MasterCook * Biscuits, Savory Cranberry-Walnut Recipe By : Grace Parisi Serving Size : 15 Preparation Time :0:00 Categories : Biscuits/Scones Fruit Nuts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1 teaspoon salt 1 1/2 sticks unsalted butter -- Note 1: 1 shallot -- minced and sautéed 1/2 cup cranberries -- chopped dried 1/2 cup walnuts -- chopped toasted 1 cup buttermilk -- chilled Flaky salt -- such as Maldon, and pepper to taste With crunchy nuts, sweet-tart cranberries and sautéed shallots, these make fantastic bread for turkey sandwiches. Note 1: 10 Tbsps cut into 1/2" cubes and chilled, 2 Tbsps melted Active: 15 mins Total: 40 mins Preheat the oven to 425F and position a rack in the lower third of the oven. In a large shallow bowl, whisk the flour, baking powder, baking soda and fine salt. Add the chilled butter and use a pastry blender or 2 knives to cut the butter into the flour until it is the size of peas. Stir in shallot, cranberries, walnuts, and pepper. Stir in the buttermilk just until the dough is moistened. Lightly dust a work surface with flour. Turn the dough out onto the surface and knead 2 or 3 times, just until it comes together. Pat the dough into a 1/2" thick disk. Using a floured 2 1/4" round cookie cutter, stamp out biscuit rounds as closely together as possible. Gather the scraps and knead them together 2 or 3 times, then flatten the dough and stamp out more biscuit rounds. Pat the remaining scraps together and gently press them into a biscuit. Transfer the biscuits to a large baking sheet and brush the tops with the melted butter. Lightly sprinkle the biscuits with a few grains of flaky salt and chill until firm, about 10 minutes. Bake the biscuits for 20 minutes, or until golden. Let the biscuits cool slightly on the baking sheet before serving. Make Ahead: The unbaked biscuits can be frozen: Freeze biscuits in a single layer and transfer to a resealable plastic bag for up to one month. Bake straight from the freezer, adding a few minutes to the cooking time. S(Internet address): https://www.foodandwine.com/recipes/savory-cranberry-walnut-biscuits - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 184 Calories; 12g Fat (57.4% calories from fat); 4g Protein; 16g Carbohydrate; 1g Dietary Fiber; 25mg Cholesterol; 268mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Non-Fat Milk; 2 1/2 Fat; 0 Other Carbohydrates. NOTES : 2021 - 0706 --------------- MESSAGE bread-bakers.v121.n026.2 --------------- Date: Sat, 10 Jul 2021 23:12:44 -0700 From: Reggie Dwork Subject: Pumpkin Parmesan Biscuits * Exported from MasterCook * Biscuits, Pumpkin Parmesan #1 Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Biscuits/Scones Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour -- plus more for dusting 1 tablespoon baking powder 1 tt sugar 1 teaspoon kosher salt 1/4 teaspoon freshly grated nutmeg 2 tablespoons finely grated parmesan cheese 1 stick cold unsalted butter -- diced, plus melted butter for brushing 1/2 cup canned pure pumpkin 1/4 cup heavy cream Make ahead: Let the biscuits cool completely, then freeze in a resealable plastic bag for up to 5 days. To reheat, arrange on a baking sheet, cover with foil and bake 350F until warmed through, about 10 min. Preheat the oven to 400F; line a baking sheet with parchment paper. Whisk the flour, baking powder, sugar, salt and nutmeg in a lg bowl. Whisk in 1T parmesan. Add the diced butter and work it in with your fingertips until the mixture looks like coarse crumbs. Mix the pumpkin and cream in a sm bowl and pour over the flour mixture. Mix with your hands or a fork to make a soft dough. Make ahead: Let the biscuits cool completely, then freeze in a resealable plastic bag for up to 5 days. To reheat, arrange on a baking sheet cover with foil and bake at 350F until warmed through, about 10 min. Source: "Sunset, Jan 2014" Start to Finish Time: "0:50" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 175 Calories; 7g Fat (38.0% calories from fat); 2g Protein; 25g Carbohydrate; 1g Dietary Fiber; 21mg Cholesterol; 224mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat; 1 Other Carbohydrates. NOTES : 2014 - 0922 --------------- MESSAGE bread-bakers.v121.n026.3 --------------- Date: Sat, 10 Jul 2021 23:17:12 -0700 From: Reggie Dwork Subject: Bread Machine Cinnamon-Raisin Bread * Exported from MasterCook * Bread Machine Cinnamon-Raisin Bread Recipe By : Serving Size : 12 Preparation Time :0:10 Categories : Bread Bread Machine Bread-Bakers Mailing List Fruit Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup water 2 tablespoons butter or margarine -- softened 3 cups Bread flour -- (Gold Medal) 3 tablespoons sugar 1 1/2 teaspoons sugar 1 teaspoon ground cinnamon 2 1/2 teaspoons bread machine yeast 3/4 cup raisins Measure carefully, placing all ingredients except raisins in bread machine pan in the order recommended by the manufacturer. Add raisins at the Raisin/Nut signal or 5 to 10 minutes before last kneading cycle ends. Select Sweet or Basic/White cycle. Use Medium or Light crust color. Remove baked bread from pan and cool on wire rack. Source: "Bettycrocker.com" S(Internet address): www.bettycrocker.com/recipes/monkey-tail-bread/f3d8cce5-f1df-4a78-9a15-cbf04742e690 Start to Finish Time: "3:40" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 184 Calories; 3g Fat (12.4% calories from fat); 5g Protein; 36g Carbohydrate; 1g Dietary Fiber; 5mg Cholesterol; 22mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2014 - 0808 --------------- MESSAGE bread-bakers.v121.n026.4 --------------- Date: Sat, 10 Jul 2021 23:19:33 -0700 From: Reggie Dwork Subject: Bread Machine Hawaiian Sweet Bread * Exported from MasterCook * Bread Machine Hawaiian Sweet Bread Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Bread Bread Machine Bread-Bakers Mailing List Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 lb Loaf: 1 cup Warm water 3 cups All-purpose flour 2 tablespoons powdered milk 3 teaspoons yeast 1/4 teaspoon vanilla extract 4 tablespoons butter or margarine 5 tablespoons sugar 3/4 teaspoon salt 2 tablespoons instant potato flakes 1/4 teaspoon lemon extract 2 eggs Measure ingredients into the bread machine in the order suggested by the manufacturer. Use the order listed in the recipe. Set the machine for medium crust, and press start. Can use the bread machine just to do the dough. Then take the dough out and form a round loaf, let rise, then bake in the oven at 400F. Source: "ziplist.com" S(Internet address): Start to Finish Time: "0:45" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 288 Calories; 8g Fat (25.4% calories from fat); 8g Protein; 46g Carbohydrate; 2g Dietary Fiber; 70mg Cholesterol; 287mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat; 1/2 Other Carbohydrates. NOTES : 2011 - 0117 --------------- MESSAGE bread-bakers.v121.n026.5 --------------- Date: Sat, 10 Jul 2021 23:21:24 -0700 From: Reggie Dwork Subject: Pumpkin-Cranberry Bread Pudding * Exported from MasterCook * Bread Pudding, Pumpkin-Cranberry Recipe By :Cara Lyons Serving Size : 6 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Desserts Fruit Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Olive oil cooking spray 2 eggs -- plus 2 egg whites -- plus 2 egg yolks -- reserved for crème 1/2 cup maple sugar flakes 4 packets stevia 15 ounces solid pumpkin -- canned, or cooked and puréed pumpkin 1 1/2 cups unsweetened almond milk 1 teaspoon vanilla extract -- pure 3/4 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1/4 teaspoon ground ginger 5 cups cubed whole-wheat, day-old bakery bread -- (1" cubes) 1/2 cup cranberries -- fresh or frozen, if frozen thaw CRÈME: 1/4 cup maple sugar flakes 1 cup unsweetened almond milk 1 teaspoon arrowroot powder 1/2 teaspoon vanilla extract -- pure Lightly mist an 8 x 8" baking dish with cooking spray. In a large bowl, whisk eggs, egg whites, 1/2 cup maple sugar flakes, stevia, pumpkin, 1 1/2 cups milk, 1 tsp vanilla, cinnamon, nutmeg, cloves and ginger. With a rubber spatula, fold in bread and cranberries. Spoon mixture into baking dish, smooth top with spatula and cover with plastic wrap. Refrigerate for 1 hour. Meanwhile, prepare crème: In a medium heatproof bowl, whisk reserved 2 yolks and 1/4 cup maple sugar flakes. In a small saucepan, heat 1 cup milk on medium until bubbling around the edges. Remove from heat and slowly whisk 1/3 cup milk into yolk mixture. Return saucepan to medium heat. Whisk arrowroot into yolk-milk mixture and add to saucepan. Cook, stirring often, for 3 to 5 minutes, until slightly thickened; do not boil. Remove from heat, whisk in 1/4 tsp vanilla and transfer to a small bowl. Cover with plastic wrap and refrigerate until needed (no more than 6 hours) Preheat oven to 350F. Remove plastic wrap from baking dish. Bake bread mixture for 40 to 50 minutes, until custard sets. Remove from oven and let cool for 10 minutes. Slice into rectangles and drizzle each serving with crème, dividing evenly. NOTE: Opting for day-old unsliced bakery bread allows your pudding to hold its shape when cooked, as it tends to be firmer. In a pinch, pre-sliced bread will do. Per Serving: 1/6 of bread pudding and 3 tbsp crème Description: "A generous portion of comforting autumn dessert, plus 3 tbsp of decadent Maple Crème, costs you just 4 grams of fat!" Source: "cleaneating.com" Start to Finish Time: "0:20" T(total): "2:00" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 668 Calories; 14g Fat (19.1% calories from fat); 24g Protein; 109g Carbohydrate; 5g Dietary Fiber; 157mg Cholesterol; 1156mg Sodium. Exchanges: 6 1/2 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 1/2 Non-Fat Milk; 2 1/2 Fat. NOTES : 2013 - 1215 --------------- MESSAGE bread-bakers.v121.n026.6 --------------- Date: Sat, 10 Jul 2021 23:24:37 -0700 From: Reggie Dwork Subject: Apricot Banana Bread * Exported from MasterCook * Bread, Apricot Banana Recipe By :www.tasteofhome.com Serving Size : 16 Preparation Time :0:15 Categories : Bread Bread-Bakers Mailing List Fruit Low Fat Nuts Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup butter -- softened 2/3 cup sugar 2 eggs 1 cup mashed ripe bananas -- (2 to 3 medium) 1/4 cup buttermilk 1 1/4 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup 100% bran cereal -- (not flakes) 3/4 cup chopped dried apricots -- (about 6 oz) 1/2 cup chopped walnuts Diabetic Friendly In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs. Combine bananas and buttermilk. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with banana, beating well after each addition. Stir in bran, apricots and nuts. Pour into a greased 9" x 5" loaf pan. Bake at 350F for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool 10 minutes before removing from pan to a wire rack. Yield: 1 loaf (16 slices). Source: "Taste of Home" S(Internet address): https://www.tasteofhome.com/recipes/apricot-banana-bread/ Start to Finish Time: "0:55" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 164 Calories; 7g Fat (36.5% calories from fat); 3g Protein; 24g Carbohydrate; 1g Dietary Fiber; 37mg Cholesterol; 189mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates. NOTES : 2013 - 0805 --------------- END bread-bakers.v121.n026 --------------- Copyright (c) 1996-2021 Regina Dwork and Jeffrey Dwork All Rights Reserved