Date: Sun, 26 Sep 2021 03:54:07 +0000 --------------- BEGIN bread-bakers.v121.n034 --------------- 01. Mexican Corn Biscuits (Reggie Dwork) 02. Quaker Bonnet Biscuits (Reggie Dwork) 03. Bread Machine Danish No-Nonsense Whole Wheat Bread (Reggie Dwork) 04. Bob's Whole Wheat Honey Bread (Reggie Dwork) 05. Mardi Gras King Cupcakes (Reggie Dwork) 06. Scandinavian Cinnamon Coffee Rolls (Reggie Dwork) --------------- MESSAGE bread-bakers.v121.n034.1 --------------- Date: Sat, 25 Sep 2021 20:27:57 -0700 From: Reggie Dwork Subject: Mexican Corn Biscuits * Exported from MasterCook * Biscuits, Mexican Corn Recipe By :Kay Chun Serving Size : 36 Preparation Time :0:00 Categories : Biscuits/Scones Bread-Bakers Mailing List Ethnic Hand Made Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups flour 4 teaspoons baking powder 1/2 teaspoon salt 10 tablespoons butter -- cold 2 cups Cotija cheese 2 cups corn 1/2 cup chopped cilantro 1 teaspoon grated lime zest 1 1/4 cups heavy cream Mexican In a bowl, whisk flour, baking powder, and kosher salt. Cut in cold butter until pebbly. Stir in grated Cotija cheese and corn, chopped cilantro, grated lime zest and heavy ceam. Bake 2T mounds of dough on parchment-lined sheets at 350F for 30 min. Source: "Foof And Wine Magazine, Nov 2015" Yield: "36 " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 100 Calories; 7g Fat (58.4% calories from fat); 1g Protein; 9g Carbohydrate; trace Dietary Fiber; 20mg Cholesterol; 159mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates. NOTES : 2017 - 1120 --------------- MESSAGE bread-bakers.v121.n034.2 --------------- Date: Sat, 25 Sep 2021 20:29:34 -0700 From: Reggie Dwork Subject: Quaker Bonnet Biscuits * Exported from MasterCook * Biscuits, Quaker Bonnet Recipe By : Serving Size : 24 Preparation Time :0:00 Categories : Biscuits/Scones Bread-Bakers Mailing List Low Fat Posted Want to try Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/3 cups warm milk -- (105F to 115F) 2 1/4 tsp active dry yeast 4 cups all-purpose flour 1/3 cup butter -- shortening, or lard 2 eggs -- beaten 1 tablespoon butter -- melted 1 egg yolk 1 teaspoon milk These hat-shaped biscuits will remind you of tender yeast rolls. Prep: 20 min Rise: 1:30 Bake: 13 min 400F Servings: 24 In a bowl combine warm milk and yeast; let stand about 5 minutes for yeast to soften. In a large bowl combine flour and 1 teaspoon salt. Using a pastry blender, cut in the 1/3 cup butter, shortening, or lard until pieces are the size of small peas. Make a well in center; add yeast mixture and eggs. Stir until all the dough is moistened. Transfer the dough to a lightly greased bowl. Cover and let rise in a warm place until double in size (1 to 1-1/4 hours). Lightly grease baking sheets; set aside. Turn dough out onto a well-floured surface. Knead 10 to 12 times. Roll dough to 1/4" thickness. Cut dough with floured round cutters, making twenty-four 2-1/2" rounds and twenty-four 2-inch rounds. Place the larger rounds on prepared baking sheets. Brush tops with melted butter. Top each with a smaller round, stacking slightly off-center. Cover and let rise in a warm place 30 minutes. Preheat oven to 400F. Brush tops of biscuits with a mixture of egg yolk and 1 teaspoon milk. Bake for 13 to 15 minutes or until tops are golden. Serve warm. Source: "BETTER HOMES AND GARDENS, Fall Baking 2013" S(Internet Address): http://www.bhg.com/recipe/yeast-breads/quaker-bonnet-biscuits/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 121 Calories; 4g Fat (32.6% calories from fat); 3g Protein; 17g Carbohydrate; 1g Dietary Fiber; 37mg Cholesterol; 44mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat. Serving Ideas : Serve them with hot soup or a crisp, cool salad. NOTES : 2017 - 1122 --------------- MESSAGE bread-bakers.v121.n034.3 --------------- Date: Sat, 25 Sep 2021 20:32:04 -0700 From: Reggie Dwork Subject: Bread Machine Danish No-Nonsense Whole Wheat Bread * Exported from MasterCook * Bread Machine Danish No-Nonsense Whole Wheat Bread Recipe By :Rob Wanless Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread Machine Bread-Bakers Mailing List Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 lb: -- (2 lb): 1 1/8 cups milk -- (1 1/2) 2 tablespoons molasses -- (3T) 2 cups whole wheat flour -- (2 1/2C) 1 cup all-purpose flour -- (1 1/2C) 3 tablespoons butter -- (3 1/2T) 1 1/2 tablespoons brown sugar -- (2T) 1 1/2 teaspoons salt -- (2tsp) 2 1/2 teaspoons instant yeast -- or rapid rise yeast, (3T) Load your bread machine and bake on the whole wheat cycle, if your machine has one. If it doesn't have the whole wheat cycle then bake it on the regular cycle. When completed, carefully remove the bread baking pan from the machine. Remove the hot bread to a wire rack and remove the paddle from the loaf. Allow to cool. Source: "Easy Bread Machine Recipes Cookbook" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 121 Calories; 3g Fat (22.5% calories from fat); 4g Protein; 20g Carbohydrate; 2g Dietary Fiber; 8mg Cholesterol; 233mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2016 - 0801 --------------- MESSAGE bread-bakers.v121.n034.4 --------------- Date: Sat, 25 Sep 2021 20:34:52 -0700 From: Reggie Dwork Subject: Bob's Whole Wheat Honey Bread * Exported from MasterCook * Bread, Bob's Whole Wheat Honey Recipe By : Serving Size : 24 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 teaspoons active dry yeast 2 cups warm water -- (105-115F) 1 cup nonfat dry milk 1/3 cup honey 1 1/2 teaspoons salt 2 1/2 tablespoons vegetable oil 2 cups hard white whole wheat flour 3 1/2 cups whole wheat flour Low in fat and a snap to make, this bread makes terrific sandwiches. The honey gives it a nice hit of sweetness that is especially prominent when the bread is toasted. Whole wheat and honey goodness, toasted and spread with Oregon blueberry jam -- yum!! In a lg bowl sprinkle the yeast over the warm water, then add the dry milk and honey. Stir until the yeast is dissolved, then let stand until the yeast begins to foam. about 5 min. Add the salt, oil, and hard white whole wheat flour and beat until well blended and smooth. Add the whole wheat flour one cup at a time, stirring well between each addition. Add until the dough is stiff (you may not need all of the flour) then let it rest for 15 min. Turn the dough out onto a lightly floured surface and knead until smooth and elastic about 10 min. Lightly oil a lg bowl, place the dough inside, turning it over in the oil, and cover with a clean dish towel. Let the dough rise in a warm place until it doubles in size, about 1 hr. Lightly oil a baking sheet or line it with parchment paper. Punch the dough down and divide it into two. Shape each loaf into an oval about 9" long. Place the loaves on the prepared baking sheet, cover with the dish towel, and let them rie another 45 min, or until they've doubled in size. At this point, the dough, when pressed with a finger, should dent rather that fill back in. Preheat the oven to 375F. Using a sharp knife, cut a slash through the top of each loaf lengthwise, about 1/2" deep. Bake for 30-35 min. Cool on a wire rack. Source: "Bob's Red Mill" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 139 Calories; 2g Fat (12.2% calories from fat); 6g Protein; 27g Carbohydrate; 3g Dietary Fiber; 1mg Cholesterol; 162mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates. Serving Ideas : Makes terrific sandwiches. NOTES : 2016 - 0625 --------------- MESSAGE bread-bakers.v121.n034.5 --------------- Date: Sat, 25 Sep 2021 20:38:09 -0700 From: Reggie Dwork Subject: Mardi Gras King Cupcakes * Exported from MasterCook * Bread, Mardi Gras King Cupcakes Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Holidays Muffins/Rolls Posted Quickbread Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup granulated sugar 1 2/3 cups Unbleached All-Purpose Flour -- King Arthur 1 1/4 teaspoons baking powder 1/4 teaspoon ground nutmeg 1/2 teaspoon salt 6 tablespoons soft butter 2/3 cup milk -- room temp teaspoon Fiori di Sicilia -- OR 1 teaspoon vanilla + 1/8 teaspoon lemon oil 2 large eggs icing: 3 tablespoons butter -- room temp 1/2 cup cream cheese -- (half of an 8-ounce package), room temp 1/2 teaspoon vanilla extract 1/8 teaspoon lemon oil 1 tablespoon milk -- to 2T, enough to make a spreadable icing colored sugars -- preferably purple, yellow, and green The flavors of King Cake, Mardi Gras' signature confection, are mirrored in these nutmeg- and lemon-scented cupcakes. Cream cheese icing, garnished with sparkling sugars in traditional New Orleans Mardi Gras colors, add the perfect touch. Hands-on time: 25 mins. to 35 mins. Baking time: 23 mins. to 25 mins. Total time: 1 hrs 8 mins. to 1 hrs 20 mins. Yield: 12 cupcakes Preheat the oven to 350F. Lightly grease and flour a muffin tin. You can also line the muffin tins with papers, and spray the insides of the papers. To make the cupcakes: In a large mixing bowl, whisk together the sugar, flour, baking powder, nutmeg, and salt. Add the butter and beat with an electric mixer at low speed, until the mixture looks sandy Combine the milk and vanilla and add, all at once. Mix at low speed for 30 seconds, then increase the speed to medium and beat for 30 seconds. Scrape the bottom and sides of the mixing bowl. With the mixer running at low speed, add 1 egg. Increase the speed to medium and beat for 30 seconds. Add the second egg, again beating for 30 seconds. Scrape the bottom and sides of the bowl, and beat briefly, just till smooth. Scoop the batter by heaping 1/4-cupfuls into the prepared muffin tin. A muffin scoop works well here. Bake the cupcakes for 23 to 25 minutes, until they've domed, and are a light golden brown around the edges. They'll spring back when pressed gently on top, and a toothpick inserted in the center will come out clean. Remove the cupcakes from the oven, and place on a rack to cool completely before icing. To make the icing: Combine the butter, cream cheese, vanilla, and lemon oil in a medium-sized bowl, and beat them together until light and fluffy. Add the sugar gradually, beating well. Beat in the milk a little at a time, until the frosting is a spreadable consistency. Spread each cake with icing, and immediately dip in gold, purple, and green sparkling sugars, covering about 1/3 of the cupcake with each color sugar. Store at room temperature for several days. For longer storage, wrap well and freeze. Yield: 12 cupcakes Source: "King Arthur Flour Co." - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 243 Calories; 12g Fat (42.5% calories from fat); 4g Protein; 31g Carbohydrate; trace Dietary Fiber; 66mg Cholesterol; 256mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 2 Fat; 1 Other Carbohydrates. NOTES : 2015 - 0121 --------------- MESSAGE bread-bakers.v121.n034.6 --------------- Date: Sat, 25 Sep 2021 20:49:02 -0700 From: Reggie Dwork Subject: Scandinavian Cinnamon Coffee Rolls * Exported from MasterCook * Rolls, Scandinavian Cinnamon Coffee Recipe By :sweetcakes Serving Size : 24 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Desserts Ethnic Muffins/Rolls Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 oz yeast 1/4 cup warm water 4 cups all-purpose flour 1 teaspoon salt 1/4 cup sugar 1 cup softened margarine 3 egg yolks -- beaten 1 cup milk melted margarine 1/4 cup sugar 3/4 teaspoon cinnamon Icing: 1 1/2 cups confectioner's sugar 2 tablespoons soft margarine 1 1/2 teaspoons vanilla 1 tablespoon hot water -- to 2T Scandinavian These are baked in muffin cups, which I have never attempted to do with cinnamon rolls. Soften yeast in warm water. Scald milk and set aside to cool. Combine flour, salt and sugar in large bowl. Cut in margarine with pastry blender. Stir in yeast, egg yolks and lukewarm milk. Beat well. Chill overnight in refrigerator. Divide dough in half. Roll each half to 12x10" rectangle. Brush with melted margarine. Combine 1/4 cup sugar and cinnamon. Sprinkle over dough. Starting with 12" side, roll jelly-roll fashion. Cut into 1" slices. Place in 24 greased muffin cups. Cover; let rise in warm place for 1 hour. Bake at 375F for 20 to 25 minutes. Combine ingredients for icing. Ice while warm. Source: "food.com" S(Internet Address): http://www.food.com/recipe/scandinavian-cinnamon-coffee-rolls-385990 Start to Finish Time: "0:25" T(Cook Time): "0:25" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 213 Calories; 10g Fat (41.1% calories from fat); 3g Protein; 28g Carbohydrate; 1g Dietary Fiber; 28mg Cholesterol; 197mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 2 Fat; 1 Other Carbohydrates. NOTES : 2016- 0308 --------------- END bread-bakers.v121.n034 --------------- Copyright (c) 1996-2021 Regina Dwork and Jeffrey Dwork All Rights Reserved