Date: Mon, 23 May 2022 04:56:31 +0000 --------------- BEGIN bread-bakers.v122.n017 --------------- 01. Cornmeal and Ricotta Waffles (Reggie Dwork) 02. Triple Citrus Scones (Reggie Dwork) 03. Sunflower Oatmeal Dinner Rolls (Reggie Dwork) 04. Almond Butter and Jam Quick Bread (Reggie Dwork) 05. Goat Cheese and Chive Popovers (Reggie Dwork) 06. Bread Machine Rice Pudding Bread (Reggie Dwork) --------------- MESSAGE bread-bakers.v122.n017.1 --------------- Date: Sun, 22 May 2022 21:43:21 -0700 From: Reggie Dwork Subject: Cornmeal and Ricotta Waffles * Exported from MasterCook * Waffles, Cornmeal and Ricotta Recipe By :Michael Mina Serving Size : 24 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Grains Pancakes/Waffles Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups ricotta cheese -- (12 oz) 2 cups milk 6 large eggs -- separated 1/2 cup sugar 2 cups flour -- cake 1/2 cup cornmeal -- fine yellow 1 tablespoon baking powder 1/4 teaspoon salt 4 oz unsalted butter -- melted, Note 1: Pure maple syrup -- for serving Crisp bacon strips -- for serving When Michael Mina was a boy, his parents used to take him to the now-defunct Four Seasons hotel in Seattle for Christmas brunch, where he always ordered waffles. "They were dynamite," he recalls. This recipe is as close to the one of his childhood as he could get it. Cornmeal makes the waffles crispy; ricotta keeps them moist. Note 1: plus more for serving, 1 stick Total: 45 mins Makes: 2 dozen 4" waffles Heat an 8" square waffle iron and preheat the oven to 200F. In a large bowl, whisk the ricotta with the milk, egg yolks and sugar. In a medium bowl, whisk the flour with the cornmeal, baking powder and salt. Whisk the dry ingredients into the ricotta mixture until combined. Stir in the melted butter. In a large bowl, using an electric mixer, beat the egg whites until firm peaks form. Fold the egg whites into the waffle batter until no streaks remain. Coat the waffle iron with vegetable-oil spray and spoon about 1 1/2 cups of the batter onto the waffle iron. Close and cook until the waffles are golden and crisp. Serve the waffles immediately or transfer them to a rack in the oven to keep warm. Serve the cornmeal waffles with melted butter, maple syrup and crisp bacon. S(Internet address): https://www.foodandwine.com/recipes/cornmeal-and-ricotta-waffles - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 156 Calories; 8g Fat (45.5% calories from fat); 5g Protein; 16g Carbohydrate; 1g Dietary Fiber; 74mg Cholesterol; 124mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates. NOTES : 2021 - 0919 --------------- MESSAGE bread-bakers.v122.n017.2 --------------- Date: Sun, 22 May 2022 21:44:44 -0700 From: Reggie Dwork Subject: Triple Citrus Scones * Exported from MasterCook * Scones, Triple Citrus Recipe By :Angela LeMoine Serving Size : 8 Preparation Time :0:00 Categories : Biscuits/Scones Bread-Bakers Mailing List Fruit Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 cups all-purpose flour 1/4 cup sugar -- plus 1 tablespoon sugar 4 teaspoons grated orange zest 2 teaspoons grated lemon zest 1 1/2 teaspoons grated lime zest 3 teaspoons baking powder 1/2 teaspoon salt 6 tablespoons cold butter -- cubed 1 large egg -- room temperature 1/4 cup orange juice 1/4 cup buttermilk 1 tablespoon butter -- melted GLAZE: 1/4 cup confectioners' sugar 1 1/2 teaspoons grated lime zest 1 tablespoon lime juice 1 tablespoon orange juice I love the bright and buttery flavor of these tender scones. Serve them with a yummy jam, or try them as a base for strawberry shortcake Prep: 20 min. Bake: 15 min. Preheat oven to 400F. Place flour, 1/4 cup sugar, citrus zest, baking powder and salt in a food processor; pulse until blended. Add cold butter; pulse until butter is the size of peas. Transfer to a large bowl. In a small bowl, whisk egg, orange juice and buttermilk until blended; stir into crumb mixture just until moistened. Turn onto a lightly floured surface; knead gently 6-8 times. Pat dough into a 6" circle. Cut into 8 wedges. Place wedges on a parchment-lined baking sheet. Brush with melted butter; sprinkle with remaining sugar. Bake 14 to 18 minutes or until golden brown. Meanwhile, in a small bowl, mix glaze ingredients until smooth. Remove scones from oven; immediately brush with glaze. Serve warm. Cal 281, Fat 11g, Carb 41g, Sod 403mg, Fiber 1g, Pro 5g Review: Really good flavor and a nice burst of sunshine for a cold January day. Review: I made them last night. My entire family LOVED them. I didn't use the entire glaze, but I think maybe I should have. They were lovely, though. Review: I love the 3 citrus flavors. Daughter wants me to make these again and add dried cranberries. I think they are fine as is, but I can see the cranberries in it, also. Review: I tried these this morning, and my family really enjoyed them. The citrus flavor in the base and the glaze is really delicious, and the scones are tender with the perfect amount of crispiness. S(Internet address): https://www.tasteofhome.com/recipes/triple-citrus-scones/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 282 Calories; 11g Fat (35.4% calories from fat); 5g Protein; 41g Carbohydrate; 1g Dietary Fiber; 54mg Cholesterol; 436mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 2 Fat; 1 Other Carbohydrates. NOTES : 2019 - 1029 --------------- MESSAGE bread-bakers.v122.n017.3 --------------- Date: Sun, 22 May 2022 21:46:35 -0700 From: Reggie Dwork Subject: Sunflower Oatmeal Dinner Rolls * Exported from MasterCook * Rolls, Sunflower Oatmeal Dinner Recipe By :Paula Serving Size : 32 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Muffins/Rolls Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Tablespoon active dry yeast -- (8g) 1 cup warm milk -- not hot, (250ml) 1 1/2 cups warm water -- (375ml) 1/4 cup runny honey -- (90g) 2 Tbs melted butter -- or olive oil (30g) 1 cup whole wheat flour -- or superfine, (130g) 1 cup oatmeal -- (95g) 3/4 cup sunflower seeds -- raw or toasted, (100) 1 Tbs salt 1 egg -- room temp 4 1/2 cups bread flour -- (to 5C) (500-600g) prep; 20 mins cook: 40 mins inactive: 2:40 total 3:40 In a large bowl (I use my Kitchen Aid) mix whole wheat flour, oatmeal, seed and dry yeast. Add milk, water, honey, and butter and mix well with a wooden spoon or spatula. Using the dough hook start kneading at medium speed, adding salt and bread flour, a half cup at a time. You can also need them by hand, adding all you can in the bowl and then finishing on the counter. If using a stand mixer it should take 6 to 7 minutes; around 10 if kneading by hand. The dough is barely sticky and it should leave the sides of the mixer bowl or the counter if kneading by hand. Oil a large bowl and put the dough, turning it around to oil the top. Cover with film and let double in volume, 1 1/2 to 2 hours. Transfer the dough to the counter and carefully flatten it a bit. Divide in two and make small balls pinching the dough at the bottom. Cover each ball with the palm of your hand and make circular movements to smooth and round the pieces. Repeat with all balls. Dust some oatmeal in the bottom of two 8" square pans and place the balls in rows. Cover with a clean towel and let rise until puffed, about 1 hour. Meantime preheat oven to 350F / 180C. Brush the top of the rolls carefully with water and sprinkle some oats on top. Bake for 30 to 40 minutes, until golden on top and the bottom sound hollow when tapped. Unmold and let cool completely on wire rack. To freeze, wrap the pan with unbaked rolls after they are halfway through the second rise, first in film and then in foil. Thaw them at room temp and let puff up before baking them as instructed. After they are baked, freeze them well wrapped while still warm. Thaw them directly in the oven and eat warm. S(Internet address): https://vintagekitchennotes.com/2017/11/sunflower-oatmeal-dinner-rolls.html - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 134 Calories; 3g Fat (22.4% calories from fat); 5g Protein; 22g Carbohydrate; 1g Dietary Fiber; 10mg Cholesterol; 214mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. NOTES : 2018 - 0716 --------------- MESSAGE bread-bakers.v122.n017.4 --------------- Date: Sun, 22 May 2022 21:47:46 -0700 From: Reggie Dwork Subject: Almond Butter and Jam Quick Bread * Exported from MasterCook * Quick Bread, Almond Butter and Jam Recipe By :Sarah Jampel Serving Size : 20 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Nuts Posted Quick Bread Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Unsalted butter -- for pan 1 cup all-purpose flour -- (120 g) 3/4 cup rye flour -- (77 g) 1 1/2 tsp. baking powder 1 tsp. ground cinnamon 1 1/4 tsp. kosher salt -- plus more 4 large eggs 1/2 cup extra-virgin olive oil 1 tsp. vanilla extract 1/2 cup almond butter 3/4 cup packed light brown sugar -- (150 g) 3/4 cup buttermilk 1/2 cup smooth fig jam -- divided 1/3 cup sliced almonds 2 tsp. sugar With hearty rye flour, pockets of fig jam, and plenty of protein-rich almond butter, this not-too-sweet quick bread is like your favorite piece of toast in cake form. Seek out smooth fig jam without chunks of fruit for easy swirling. Makes one 9x5" loaf Preheat oven to 350F. Butter a 9x5x3" loaf pan. Line pan with parchment, then butter parchment. Whisk all-purpose flour, rye flour, baking powder, cinnamon, and 1 1/4 tsp. salt in a medium bowl. Whisk egg yolks, oil, and vanilla in a large bowl. Add almond butter and whisk until smooth. Add brown sugar and buttermilk and whisk until smooth. Sift dry ingredients into egg yolk mixture, then fold gently to combine. Whisk egg whites in another medium bowl until frothy, about 2 minutes. Fold into batter until incorporated. Pour half of batter into pan. Dollop half of jam over. Using a small offset spatula or butter knife, swirl into batter. Pour in remaining batter. Dollop remaining jam over and swirl again. Mix almonds, raw sugar, and a pinch of salt in a small bowl. Sprinkle evenly over batter. Bake bread until risen, almonds are toasted, and a tester inserted into the center comes out clean, 50 to 60 minutes. Transfer pan to a wire rack and let cool 5 minutes, then remove loaf from pan and let cool completely, at least 1 hour. Do Ahead: Bread can be made 4 days ahead. Wrap tightly in plastic and store at room temperature. Review: I love this recipe! Just made it today and it's the perfect balance of salty and sweet and savory. I wanted something that was really nutty and not too sweet so I only added a half cup of sugar and upped the almond butter a bit and it turned out great! Have been snacking on it ever since. S(Internet address): https://www.bonappetit.com/recipe/almond-butter-and-jam-quick-bread - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 209 Calories; 12g Fat (48.3% calories from fat); 4g Protein; 24g Carbohydrate; 1g Dietary Fiber; 43mg Cholesterol; 185mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 2 Fat; 1 Other Carbohydrates. NOTES : 2020 - 0430 --------------- MESSAGE bread-bakers.v122.n017.5 --------------- Date: Sun, 22 May 2022 21:50:19 -0700 From: Reggie Dwork Subject: Goat Cheese and Chive Popovers * Exported from MasterCook * Popovers, Goat Cheese and Chive Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Posted Side Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 eggs 1 1/4 cups milk -- warmed 1 tablespoon butter -- melted 2 ounces goat cheese -- crumbled 2 tablespoons chives -- chopped 1 cup flour 1 teaspoon kosher salt 1/2 teaspoon pepper -- coarsely ground Preheat a 12-cup muffin pan in a 425F oven for 15 minutes. Meanwhile, whisk 2 eggs, 1 1/4 cups warmed milk, 1 tablespoon melted butter, 2 ounces crumbled goat cheese and 2 tablespoons chopped chives in a large bowl. Whisk in 1 cup flour, 1 teaspoon kosher salt and 1/2 teaspoon coarsely ground pepper; let rest 10 minutes. Generously brush 8 of the hot muffin cups with vegetable oil. Fill the 8 cups with the batter, filling each two-thirds full, and sprinkle with more pepper. Bake 22 minutes, then reduce the oven temperature to 350F and bake until the tops are browned and puffed, about 26 more minutes. S(Internet address): https://www.foodnetwork.com/recipes/articles/22-easy-thanksgiving-breads - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 144 Calories; 7g Fat (41.9% calories from fat); 7g Protein; 14g Carbohydrate; 1g Dietary Fiber; 70mg Cholesterol; 311mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1 Fat. NOTES : 2021 - 1010 --------------- MESSAGE bread-bakers.v122.n017.6 --------------- Date: Sun, 22 May 2022 21:52:10 -0700 From: Reggie Dwork Subject: Bread Machine Rice Pudding Bread * Exported from MasterCook * Bread Machine Rice Pudding Bread Recipe By : More Electric Bread Serving Size : 16 Preparation Time :0:00 Categories : Bread Bread Machine Bread-Bakers Mailing List Fruit Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 cup water -- lukewarm 3 cups white bread flour 2/3 cup rice -- cooked white, cooled to room temp. 3/4 cup sour cream 2 tablespoons brown sugar 1 1/2 teaspoons salt 1/2 teaspoon allspice 1 1/2 teaspoons cinnamon 1/2 cup raisins 1 1/2 teaspoons vanilla 3 teaspoons active dry yeast -- or bread machine Add ingredients according to bread machine manufacturer's instructions. Makes a 1 1/2 pound loaf. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 166 Calories; 3g Fat (15.3% calories from fat); 4g Protein; 31g Carbohydrate; 1g Dietary Fiber; 5mg Cholesterol; 208mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. --------------- END bread-bakers.v122.n017 --------------- Copyright (c) 1996-2022 Regina Dwork and Jeffrey Dwork All Rights Reserved