Date: Sat, 26 Feb 2022 05:33:41 +0000 --------------- BEGIN bread-bakers.v122.n007 --------------- 01. Argentinian Pancakes (Reggie Dwork) 02. Easy Corn Bread (Reggie Dwork) 03. Dried Fruit Crackers (Reggie Dwork) 04. Traditional English Crumpets (Reggie Dwork) 05. Green Onion Flatbread (Reggie Dwork) 06. Blueberry Patch Muffins (Reggie Dwork) --------------- MESSAGE bread-bakers.v122.n007.1 --------------- Date: Fri, 25 Feb 2022 21:13:34 -0800 From: Reggie Dwork Subject: Argentinian Pancakes * Exported from MasterCook * Pancakes, Argentinian Recipe By : Josephine Caminos Oria Serving Size : 10 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Hand Made Low Fat Pancakes/Waffles Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 large eggs 2 cups milk 1 cup all-purpose flour 2 tablespoons granulated sugar 1/4 teaspoon salt dulce de leche -- Traditional or dark chocolate Panqueques are one of Gaston's specialties. Should you ask him to share his pancake recipe, he's quick to answer, "It's easy. Three-two-one: three eggs, two cups of milk, and one cup of flour." Like my Grandma Dorita's, Gaston's recipes are often vague. Fortunately, I was brought up in a kitchen with ambiguous directions and inexact measurements - punados, dedos, pizcas y poquitos (handfuls, fingers, pinches and little bits). These panqueques are to the Argentine what crepes are to the French, but slightly thicker, lighter and fluffier. Panqueques are simple, easy to make, and fun to serve; just remember that you'll need to wait a few hours for the batter to chill. After spreading with dulce de leche, panqueques may be shaped in a variety of ways depending on one's own personal preference. We choose between the cigarette, which is filled and rolled like a cylinder, or the quarter-moon, folded with panache and made by spreading the filling on half of the panqueque and folding it over once then again. For breakfast, Gaston serves panqueques with dulce de leche and jam; for lunch, he fills them with soft cheese and dulce de leche; and for a special dessert he stuffs them with dulce de leche then flambes them with rum and caramelized sugar. Panqueques con Dulce de Leche Note: The unfilled stack of panqueques keeps, wrapped in plastic wrap, in the refrigerator for up to 3 days. Spread with dulce de leche just before serving. Put the eggs, milk, flour, melted butter, sugar and salt in a blender and blend for 30 seconds or until smooth. Scrape down the mixture from the sides of the blender and repeat if necessary. Cover and chill for at least 1 hour (2 hours is preferable) and up to 24 hours. If the chilled batter has separated, gently stir it until it comes back together. Lightly butter a 6- or 7" nonstick pan and heat over medium-high heat until hot. Lift the pan from the heat and pour in 2 to 3 tablespoons of batter, tilting and rotating the pan to coat the surface. Return the pan to the heat and cook the panqueque until almost dry on top and lightly browned on the edges, about 1 minute. Loosen the edges with a spatula and, using your fingers or a spatula, flip over the panqueque and cook the other side for about 15 seconds, or until lightly browned. Make more panqueques with the remaining batter in the same manner, wiping the pan with butter (we peel back the paper on the stick of butter and wipe it on the pan), as needed, and stacking the panqueques after they are cooked. Spread the top of each panqueque with about 2 teaspoons of dulce de leche and fold or shape as desired. S(Internet address): https://www.myrecipes.com/recipe/argentinian-pancakes-will-change-how-you-breakfast - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 107 Calories; 3g Fat (27.5% calories from fat); 5g Protein; 14g Carbohydrate; trace Dietary Fiber; 70mg Cholesterol; 98mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2021 - 0409 --------------- MESSAGE bread-bakers.v122.n007.2 --------------- Date: Fri, 25 Feb 2022 21:03:32 -0800 From: Reggie Dwork Subject: Easy Corn Bread * Exported from MasterCook * Corn Bread, Easy Recipe By : Barry C. Parsons Serving Size : 9 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup all-purpose flour -- + 2 tbsp all-purpose flour 1 cup yellow cornmeal 2 tbsp sugar 1 1/2 tsp baking powder 1/4 tsp baking soda 2 large eggs 1 1/2 cups buttermilk 1/3 cup melted butter Sift together the cornmeal, flour, sugar, baking powder and baking soda. Add the eggs, melted butter and milk and beat together until smooth. Pour batter into a well greased 8x8 baking dish and bake at 350 degrees F (325 degrees F for glass bakeware) for about 25 - 30 minutes or until a wooden toothpick inserted in the center comes out clean. Cal 215, Fat 10g, Carb 25g, Sod 152mg, Fiber 1g, Pro 5g Review: Made it, it was good and not too sweet. There's no salt in the recipe, so I added about a 1/4 tsp, could probably go as high a 1/2 tsp. Since this is essentially a cake, I'm leery of over-mixing - so I whisked away and when all seemed combined I poured it into a (9x9) pan, as that's all I have, and baked it. The result was good, but strange - the cornmeal mostly sunk to the bottom, leaving a light, lush almost creamy layer on top. I suspect I didn't beat it enough. Question: Just wondering if you could put corn bread into muffin tin instead of baking dish? Response: Sure thing. Test them after 15 minutes. S(Internet address): https://www.rockrecipes.com/the-best-easy-cornbread-recipe/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 205 Calories; 9g Fat (38.1% calories from fat); 5g Protein; 26g Carbohydrate; 1g Dietary Fiber; 67mg Cholesterol; 245mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates. NOTES : 2019 - 1202 --------------- MESSAGE bread-bakers.v122.n007.3 --------------- Date: Fri, 25 Feb 2022 21:09:15 -0800 From: Reggie Dwork Subject: Dried Fruit Crackers * Exported from MasterCook * Crackers, Dried Fruit Recipe By : Serving Size : 26 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Crackers/Crisps/Pretzels Fruit Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dough 1 1/4 cups White Whole Wheat Flour -- (142g) 1 cup Unbleached All-Purpose Flour -- (120g) 1/2 teaspoon baking powder 1/4 teaspoon salt 3/4 teaspoon ground coriander 2 tablespoons sugar -- (25g) 3/4 cup cold unsalted butter -- cut in pats, (12 Tbsp, 170g) 1 large egg 1 tablespoon water -- (14g) 1 cup finely diced dried fruit -- (mix of currants, dried sour cherries, cranberries, dates, apricots) (170g) Topping 2 teaspoons coarse salt 2 teaspoons Demerara sugar Crisp, studded with nuggets of dried fruit, and subtly spiced with coriander, these whole-grain crackers pair perfectly with cheese. PREP: 45 mins BAKE: 16 to 18 mins TOTAL: 1:33 YIELD: 8 to 9 dozen crackers SERVING SIZE: 5 crackers To make the dough: Mix together the flours, baking powder, salt, coriander, and sugar in the bowl of a stand mixer fitted with a paddle. With the mixer running at slow speed, add the butter. Let the mixer run until the mixture looks like coarse sand. Add the egg and water, and continue mixing until the dough begins to come together. Add the chopped fruit and mix just until combined. Turn the dough out on a floured surface and pat it into a 9" x 13" rectangle about 1/2" thick. Wrap and chill the dough for 30 minutes, or up to 12 hours. To make the the topping: Combine the salt and sugar in a small bowl, and set aside. Preheat the oven to 325F. Line two baking sheets with parchment. Remove the dough from the refrigerator and cut it in half. Working with one half at a time, roll the dough 1/8" to 1/4" thick. Trim the edges (save the scraps to re-roll), and cut the dough into 1 1/2" squares or diamonds. Transfer the crackers to the prepared baking sheets, and prick each one once with a fork. Sprinkle with the topping mixture, and bake for 16 to 18 minutes, until light brown. Remove from the oven and cool on the pan. Store in an airtight container at room temperature for up to 2 weeks. Cal 65, Carb 14g, Sod 162mg, Fiber 1g, Pro 2g S(Internet address): https://www.kingarthurflour.com/recipes/dried-fruit-crackers-recipe - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 102 Calories; 6g Fat (48.7% calories from fat); 2g Protein; 12g Carbohydrate; 1g Dietary Fiber; 22mg Cholesterol; 179mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 1 Fat; 0 Other Carbohydrates. NOTES : 2019 - 0819 --------------- MESSAGE bread-bakers.v122.n007.4 --------------- Date: Fri, 25 Feb 2022 21:09:30 -0800 From: Reggie Dwork Subject: Traditional English Crumpets * Exported from MasterCook * Crumpets, Traditional English Recipe By : Elaine Lemm Serving Size : 24 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Low Fat Muffins/Rolls Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups milk 3 1/2 cups all-purpose flour 1 1/4 teaspoons active dry yeast 2 teaspoons sugar 1 1/2 cups lukewarm water 1 teaspoon salt 1 teaspoon baking powder Crumpets are the quintessential afternoon tea treat, served warm with lots of butter. Different from the original recipe of flat griddle cakes, the soft, spongy crumpets we know today are a product of the Victorian era. It is the extra yeast in the batter which creates the soft texture and the myriad of little holes on the top, perfect for soaking up butter. Total: 30 mins Prep: 10 mins Cook: 20 mins To foam the batter: 2 hrs Gather the ingredients. First, warm the milk in a saucepan. Make sure that it is warm, but not boiling. Skim any film off of the top. Whisk together the warmed milk, flour, yeast, and sugar in a large bowl. Once combined, add half the water and beat into the batter. Continue to add more water until the batter is thick and smooth. Stop adding water once it reaches the consistency of thick cream. Cover with plastic wrap and leave in a warm, draft-free place until foaming. This should take about 1 hour, but can be up to 2 hours (keep an eye on it). Whisk the salt and baking powder into the batter. Heat a heavy-bottomed frying pan on the stove until hot, but not smoking. Moisten a paper towel with a little oil and grease the base of the pan and crumpet (or pastry) rings measuring approximately 3 x 1 1/2". Place one ring in the heated pan, and pour in enough batter to fill just below the top of the ring. Cook for 5 minutes, until there are many tiny holes on the surface, and the crumpet is setting. Flip the crumpet over (in the ring) and cook for another 2 to 3 minutes. Repeat with the remaining batter. Rest the crumpets on a wire rack until cool. To reheat, place crumpets in a toaster or under the broiler before serving. Serve with lots of butter and jam. Tips: If the crumpet batter seeps out from under the ring into the pan, it means it is too thin. Whisk in more flour to thicken, adding a small amount at a time. If a cooked crumpet is heavy and without holes, the batter is too thick; slowly add more water until a better consistency develops. If you don't have any pastry or crumpet rings, you can use a similar-sized, clean food can - just be careful with any sharp edges. Review: I had to add about a cup of water (a bit at a time) after adding the salt and baking powder. I got close to great crumpets. Next time I'm going to add additional water before the rise and use a griddle rather than a pan. I think that, like pancakes, these will depend on a combination of perfect batter consistency and griddle temperature. This recipe got me closer than others, and I'm going to keep working with it until I get my dang crumpets! Review: You cannot whisk the milk, flour, yeast, and sugar together. In those amounts it makes a stiff dough, and you'll never get the water to incorporate smoothly. I ended up putting the dough and the water together in my food processor, and had to run it for several minutes before a usable dough was achieved. S(Internet address): https://www.thespruceeats.com/traditional-crumpet-recipe-435276 - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 78 Calories; 1g Fat (8.2% calories from fat); 2g Protein; 15g Carbohydrate; 1g Dietary Fiber; 2mg Cholesterol; 118mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates. NOTES : 2020 - 0201 --------------- MESSAGE bread-bakers.v122.n007.5 --------------- Date: Fri, 25 Feb 2022 21:09:42 -0800 From: Reggie Dwork Subject: Green Onion Flatbread * Exported from MasterCook * Flatbread, Green Onion Recipe By : David Lebovitz Serving Size : 6 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Fatfree Hand Made Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 teaspoon active dry yeast -- (7g) 1 teaspoon sugar 3/4 cup water -- tepid, (180ml) 1 tablespoon olive oil -- plus Note 1: 1 3/4 cup all-purpose flour -- plus, (250g) 1 tablespoon all-purpose flour 3/4 teaspoon sea salt -- or kosher salt freshly ground black pepper 3/4 cup scallions -- chopped, or spring onions, the green parts, (80g) If you don't have a stand mixer, you can mix and knead the dough by hand on a lightly floured countertop. I've not tried these with instant or fresh yeast, but if you want to try using one of them, check the yeast manufacturer's website for guidelines. As mentioned, the trick is just to brush off as much flour as possible after rolling them out. The dough is somewhat sticky but they don't need to be perfect circles. In fact, I like them better when they look more rustic and have some "character." I used olive oil, which gets a bit smoky. If you have a favorite oil with a higher smoking point, you can certainly use that. To cook them on a grill, roll them out through step 6 and place them on a grill that's been brushed with oil first. They might take more of less time to cook, depending on your grill. (I haven't tried baking them in the oven, but if you do, let us know how they turn out.) Flatbreads are best when they are freshly made, but if you're having a bbq, you can make and roll them out and place them on a baking sheet (it's okay if they are overlapping), then refrigerate them until you're ready to grill them off. Note 1: additional oil for frying In the bowl of a stand mixer, mix the yeast, sugar and water. Let stand 10 minutes for the yeast to proof. Add the olive oil, flour, salt, and a few good turns of freshly ground black pepper, and knead on medium high-speed with the dough hook attachment until the dough is smooth and elastic, about 5 minutes. You may need to add a sprinkle more of flour if the dough is too wet, or a bit of water if it feels too dry. Cover the bowl with a kitchen towel and let rise 30 to 45 minutes. Add the scallions to the dough and stir them in with the dough hook. Scrape the dough from the mixer bowl onto a lightly floured countertop and divide the dough into six pieces. Working near the stove, roll each piece of dough into a 5" (12cm) round, dusting them with just enough flour (top and bottom) to keep them from sticking to the counter. Once you've rolled all six, let them rest five minutes. Heat a cast iron skillet over medium high heat. Roll the first disk into a larger circle, about the size of your skillet. (I used a 10", 25cm, skillet, rolling them into 8", 20cm, circles.) Brush the skillet with a lashing of olive oil and drape the flatbread in the pan. Let cook for 2 minutes on the first side, or until browned and blistered, then turn the flatbread over and cook the other side until it's blistered as well, about another 2 minutes. While you're cooking one flatbread, start rolling out the next one and continue with the rest of the circles of dough, brushing the pan with oil between frying each flatbread. Do-ahead: These don't improve when they sit for a long time after baking. If you'd like to start them in advance, the dough can be refrigerated before rising and kept up to overnight in the refrigerator. To avoid it drying out, you can drape plastic wrap over the surface of the dough. Let it come to room temperature, then let rise for 30 to 45 minutes. S(Internet address): https://www.davidlebovitz.com/scallion-green-onion-flatbreads/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 168 Calories; 3g Fat (14.6% calories from fat); 5g Protein; 31g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 239mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2021 - 0225 --------------- MESSAGE bread-bakers.v122.n007.6 --------------- Date: Fri, 25 Feb 2022 21:09:58 -0800 From: Reggie Dwork Subject: Blueberry Patch Muffins * Exported from MasterCook * Muffins, Blueberry Patch Recipe By : Mr. Food Test Kitchen Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Fruit Low Fat Muffins/Rolls Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour 1 tablespoon baking powder 1/2 teaspoon salt 1/2 cup sugar 1/4 cup egg substitute 1 cup 1% low-fat milk 1/4 cup sunflower oil 1/4 teaspoon vanilla extract 16 oz blueberries in heavy syrup -- drained (1 can) Our lighter recipe for Blueberry Patch Muffins comes packing with "fresh from the blueberry patch" taste! These yummy homemade muffins will bake up quick making you a hero! Cooking Time: 20 min Preheat oven to 375F. Coat a 12-cup muffin tin with cooking spray. In a large bowl, combine flour, baking powder, salt, and sugar. Add remaining ingredients except blueberries. Stir with a spoon just until blended. Gently fold in blueberries. Fill each muffin cup 3/4 full with batter. Bake 20 to 25 minutes, or until tops are golden brown and spring back when lightly touched. Notes: Don't confuse blueberries in heavy syrup with blueberry pie filling - they're different products. S(Internet address): www.mrfood.com - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 190 Calories; 5g Fat (25.3% calories from fat); 3g Protein; 33g Carbohydrate; 1g Dietary Fiber; trace Cholesterol; 222mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 1 Fat; 1/2 Other Carbohydrates. NOTES : 2019 - 0424 --------------- END bread-bakers.v122.n007 --------------- Copyright (c) 1996-2022 Regina Dwork and Jeffrey Dwork All Rights Reserved