Date: Sun, 04 Sep 2022 03:49:34 +0000 --------------- BEGIN bread-bakers.v122.n026 --------------- 01. Error in the recipe for Pale Ale Bread (Ken Vaughan) 02. Back after a break (Jeff Dwork) 03. Flaky Biscuits (Reggie Dwork) 04. 5-Seed Dutch Oven Bread (Reggie Dwork) 05. Buttermilk Spoon Bread (Reggie Dwork) 06. Chocolate Chip Banana Bread (Reggie Dwork) 07. Whole-Grain Breakfast Bars (Reggie Dwork) 08. Sweet Corn Fritters (Reggie Dwork) 09. Malawax (Cardamom Crepe) (Reggie Dwork) 10. Blueberry-Cranberry Orange Muffins (Reggie Dwork) 11. Shushumow (Reggie Dwork) 12. Corn and Cheddar Waffles (Reggie Dwork) --------------- MESSAGE bread-bakers.v122.n026.1 --------------- Date: Mon, 08 Aug 2022 14:25:22 -0400 From: "Ken Vaughan" Subject: Error in the recipe for Pale Ale Bread Some good stuff in the list sent out Aug 8 --- But the Alaskan Pale Ale Peasant Bread has way too much liquid with 3 bottles/cans of Pale Ale --------------- MESSAGE bread-bakers.v122.n026.2 --------------- Date: Sat, 03 Sep 2022 20:24:56 -0700 From: Jeff Dwork Subject: Back after a break Bread-bakers is back after a break for outside world events. All is well with us. Happy Labor/Labour Day to our USA/Canadian subscribers. Jeff & Reggie --------------- MESSAGE bread-bakers.v122.n026.3 --------------- Date: Sat, 03 Sep 2022 20:32:27 -0700 From: Reggie Dwork Subject: Flaky Biscuits * Exported from MasterCook * Biscuits, Flaky Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Biscuits/Scones Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 500 grams all-purpose flour -- (4C), White Lily brand 2 tablespoons sugar 1 1/2 tablespoons baking powder 1 teaspoon kosher salt 1/4 teaspoon baking soda 1 cup butter -- very cold, cubed 1 1/4 cups buttermilk -- whole, very cold 2 tablespoons butter -- melted, divided Line a baking sheet with parchment paper. In a large bowl, whisk together flour, sugar, baking powder, salt and baking soda. Add cold butter, toss to coat in the flour. Use a pastry cutter or two forks to cut the butter into the flour mixture until the butter is the size of peas. Add the buttermilk and stir with a fork just until a shaggy dough comes together. Gradually add a little bit more buttermilk if the dough is too crumbly (it will be fairly dry - not wet and sticky - but it should hold together). Turn the dough onto a lightly floured surface. Gently pat into an 8-inch square (about 1-inch thick). Use a bench scraper or large knife to cut the dough into 4 equal squares. Stack the squares on top of each other. Pat or roll into an 8-inch square again. Repeat the procedure two more times, cutting into 4 squares and stacking them on top of each other before rolling into another 8-inch square. Use a large knife or bench scraper coated with flour to cut the dough into 12-16 squares. Arrange about 1/2-inch apart on the prepared baking sheet. Freeze for 15 minutes while you preheat the oven. Preheat oven to 425F. Brush the tops of the biscuits with half of the melted butter. Bake until golden brown, about 15-18 minutes. Brush the hot biscuits with the remaining melted butter. Serve warm. Notes: Properly measure the flour. Always spoon and level the flour or weigh it on a kitchen scale - do not scoop it out of the package. Incorrectly measuring the flour packs it too tightly into the measuring cup and results in dense, dry biscuits. Keep the dough cold. I'll say it again -- the key to tall, fluffy and flaky biscuits is cold ingredients. Don't forget to chill the dough in the freezer for 15 minutes before baking. Don't over-mix the dough. Use a fork to gently combine the ingredients...and stop. Otherwise you'll end up with tough, dry biscuits. If using a round cutter instead of a knife or bench scraper, be careful that you don't twist the round cutter. Firmly press the cutter down into the dough, but don't actually twist. Twisting the biscuit cutter seals off the edges of the biscuits and they therefore will not rise as high. Brush with melted butter. A quick swipe of melted butter before baking helps the tops brown, while additional melted butter adds a ton of rich flavor to the warm biscuits. S(Internet address): https://www.theseasonedmom.com/flaky-biscuits - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 243 Calories; 13g Fat (49.6% calories from fat); 4g Protein; 27g Carbohydrate; 1g Dietary Fiber; 36mg Cholesterol; 427mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Non-Fat Milk; 2 1/2 Fat; 0 Other Carbohydrates. NOTES : 2022 - 0902 --------------- MESSAGE bread-bakers.v122.n026.4 --------------- Date: Sat, 03 Sep 2022 20:32:55 -0700 From: Reggie Dwork Subject: 5-Seed Dutch Oven Bread * Exported from MasterCook * Bread, 5-Seed Dutch Oven Recipe By :Natasha Kravchuk Serving Size : 8 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups water -- warm 100F 2 tablespoons honey 1/2 tablespoon salt 3/4 tablespoon active dry yeast 3 cups bread flour -- 375g 2 tablespoons sunflower seeds, toasted 2 tablespoons pumpkin seeds, toasted 1 tablespoon sesame seeds -- toasted 1 tablespoon flax seeds 1 teaspoon poppy seeds Line work surface with parchment paper and trim the corners to fit better in the dutch oven. Sprinkle the center 9" of parchment with 1 Tbsp cornmeal or semolina and set aside. In a large bowl, combine 1 1/2 cups warm water, 2 Tbsp honey and 1/2 Tbsp salt. Stir until honey dissolves then sprinkle with 3/4 Tbsp yeast. Let sit at room temp 5 min. Stir in 3 cups flour and all the seeds. Stir with spatula until it comes together and seeds are incorporated (no kneading required). Dough will be very sticky. Cover bowl with lid or plastic wrap and rest at room temp (70F) for 2 hours or until tripled in volume. Sprinkle dough with flour and use a spatula to fold dough in half then fold in half again. Sprinkle generously again with flour and with well floured hands, lift up the dough and form a ball in your hands. Place over the center of your prepared parchment paper with the folded seam side down. sprinkle the top with extra seeds if desired. Let rise uncovered at room temp for 40 min. Place the empty dutch oven and lid inside the oven and preheat the oven to 450F. Once preheated, remove dutch oven and place on the stove. Be careful not to touch the dutch oven or lid without oven mitts because it will be blazing hot. Lift bread with the parchment paper and set it in the center of HOT dutch oven. Cover with lid and bake at 450F for 30 min. Carefully remove hot lid and bake another 2- 5 min or until top is golden brown. Remove bread from dutch oven with the help of parchment paper and place bread directly on wire rack. Cool until it's nearly room temperature before slicing. Notes: To accurately measure flour: spoon flour into measuring cup and scrape off the top with the back of the knife. If you aren't able to find toasted seeds, toast them on a dry skillet a few minutes until golden and fragrant. NEVER slice into hot bread or it will release too much steam and become gummy. S(Internet address): https://natashaskitchen.com/5-seed-dutch-oven-bread Yield: "1 loaf" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 237 Calories; 3g Fat (13.0% calories from fat); 8g Protein; 44g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 404mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 1/2 Other Carbohydrates. NOTES : 2022 - 0902 --------------- MESSAGE bread-bakers.v122.n026.5 --------------- Date: Sat, 03 Sep 2022 20:33:21 -0700 From: Reggie Dwork Subject: Buttermilk Spoon Bread * Exported from MasterCook * Bread, Buttermilk Spoon Recipe By :Nancie McDermott Serving Size : 0 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons unsalted butter -- cut in small pieces 2 cups whole milk 1 cup buttermilk -- whole 1 cup white cornmeal -- fine grind 2 teaspoons fresh thyme -- chopped 2 teaspoons kosher salt 1/2 teaspoon black pepper 3 large eggs -- separated Although called a bread, this dish has the consistency and taste of a savory pudding. Buttermilk Spoon Bread is a nice cross between a skillet of hot cornbread, a cornmeal soufflé, and cornbread dressing. This versatile side dish is a welcome addition to the menu any time of the year and is especially delicious when served alongside holiday favorites such as Green Bean Casserole and Sweet Potato Casserole. Be sure and use full fat milk and full fat buttermilk when making this recipe and choose plain cornmeal, not cornmeal mix. This spoon bread recipe instructs you to beat the egg whites and yolks separately, then gently fold the puffy whites into the batter just before baking. This method adds height to the dish. Make this delicious recipe as it is written, then try it again and customize it in any number of ways by adding corn kernels, diced ham or sausage, herbs, or cheese. Preheat oven to 350F. Generously grease a 2-quart casserole dish with butter. Heat milk and buttermilk in a medium-size heavy saucepan over medium until steaming but not boiling. (Look for small bubbles forming around edges of saucepan.) Gradually pour cornmeal into milk mixture in a slow, steady stream, whisking or stirring with a large spoon. (Scrape sides of saucepan as you whisk to prevent lumps from forming.) Reduce heat to medium-low. Cook, stirring often, until cornmeal dissolves completely and mixture thickens, 10 to 12 minutes. Remove cornmeal mixture from heat. Add butter, chopped thyme, salt, and pepper, stirring until butter melts and mixture is combined. Let stand 10 minutes. Place egg yolks in a medium bowl. Stir in 2 cups of the cornmeal mixture until combined. Transfer cornmeal-egg yolk mixture to remaining cornmeal mixture in saucepan, stirring quickly until combined. (Mixture may still look a little grainy or lumpy.) Beat egg whites in a medium bowl with an electric mixer fitted with a whisk attachment on medium-high speed until stiff peaks form, about 1 1/2 minutes. Gently fold egg whites into cornmeal mixture using a spatula or large spoon until mixture becomes a smooth batter with no streaks remaining. Spoon batter into prepared casserole dish. Bake in preheated oven until spoon bread is puffed up, firm, and lightly browned, 35 to 40 minutes. (Note that spoon bread will initially puff up to great heights but then deflate within minutes of leaving the oven.) Serve hot or warm. S(Internet address): https://www.southernliving.com/recipes/buttermilk-spoon-bread - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1435 Calories; 70g Fat (44.2% calories from fat); 55g Protein; 144g Carbohydrate; 11g Dietary Fiber; 804mg Cholesterol; 4476mg Sodium. Exchanges: 7 Grain(Starch); 2 1/2 Lean Meat; 3 Non-Fat Milk; 11 1/2 Fat. NOTES : 2022 - 0902 --------------- MESSAGE bread-bakers.v122.n026.6 --------------- Date: Sat, 03 Sep 2022 20:33:53 -0700 From: Reggie Dwork Subject: Chocolate Chip Banana Bread * Exported from MasterCook * Bread, Chocolate Chip Banana Recipe By :Natasha Kravchuk Serving Size : 10 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Posted Quickbread Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup unsalted butter -- softened 2/3 cup sugar 2 large eggs -- room temperature 3 bananas -- very ripe 1/2 teaspoon vanilla extract 1 1/2 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1 cup semisweet chocolate chips -- divided Preheat Oven to 350F. Butter and flour a bread loaf pan (9.25"L x 5.25"W x 2.75"D) In a mixing bowl using paddle attachment, cream together 1/2 cup softened butter and 2/3 cup sugar. Add 2 lightly beaten eggs. Mash bananas with a fork until consistency of chunky applesauce and add them to the mixing bowl along with 1/2 tsp vanilla extract. Mix until blended. In a separate bowl, whisk together dry ingredients: 1 1/2 cups flour, 1 tsp baking soda and 1/2 tsp salt. Add to mixing bowl and mix until incorporated. Fold in 3/4 cup chocolate chips then transfer to prepared bread pan. Sprinkle remaining 1/4 cup chocolate over the top and bake at 350F for 55 to 65 minutes or until a toothpick inserted into the center comes out clean. Let banana bread rest 10 min before transferring to a wire rack to cool. S(Internet address): https://natashaskitchen.com/chocolate-chip-banana-bread - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 330 Calories; 16g Fat (40.7% calories from fat); 4g Protein; 47g Carbohydrate; 2g Dietary Fiber; 67mg Cholesterol; 250mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 3 Fat; 1 1/2 Other Carbohydrates. NOTES : 2022 - 0902 --------------- MESSAGE bread-bakers.v122.n026.7 --------------- Date: Sat, 03 Sep 2022 20:34:31 -0700 From: Reggie Dwork Subject: Whole-Grain Breakfast Bars * Exported from MasterCook * Breakfast Bars, Whole-Grain Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Fruit Nuts Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 3/4 ounces whole wheat flour -- about 1 C, 135g 2 cups old-fashioned rolled oats 1 teaspoon ground cinnamon 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 2 bananas -- ripe 3/4 cup brown sugar 1/4 cup 2% low-fat milk 2 tablespoons canola oil 1 teaspoon vanilla extract 1 large egg 1 large egg white 3/4 cup chopped walnuts 3/4 cup dried cranberries Preheat oven to 375F. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, oats, cinnamon, baking powder, baking soda, and salt in a medium bowl. Spread dough into a 13 x 9-inch metal baking pan coated with cooking spray. Bake at 375F for 22 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan on a wire rack. Cut into 16 bars. BAKE A SECOND BATCH A large bowl can hold a double batch of the dough, and the hearty mix will perform just fine. Bake bars on the same (middle) rack in the oven. The bars can be a little crumbly, so wrap them individually and pack with plenty of padding to transport or ship overnight. Source: "Cooking Light, December 2014" S(Internet address): https://www.myrecipes.com/recipe/whole-grain-breakfast-bars - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 166 Calories; 6g Fat (32.5% calories from fat); 5g Protein; 24g Carbohydrate; 3g Dietary Fiber; 14mg Cholesterol; 135mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates. NOTES : 2022 - 0902 --------------- MESSAGE bread-bakers.v122.n026.8 --------------- Date: Sat, 03 Sep 2022 20:35:04 -0700 From: Reggie Dwork Subject: Sweet Corn Fritters * Exported from MasterCook * Fritters, Sweet Corn Recipe By :Millie Brinkley Serving Size : 15 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups corn kernels -- more for garnishing 1 cup all-purpose flour 2 tablespoons cornmeal 1 tablespoon brown sugar 1 teaspoon baking powder 1/2 teaspoon kosher salt 1/2 teaspoon black pepper -- freshly ground 2 large eggs -- beaten 3/4 cup heavy cream vegetable oil -- for frying scallions -- sliced, for garnish In a large mixing bowl, stir together the corn, flour, brown sugar, corn meal, baking powder, salt, and pepper. Whisk in the eggs and heavy cream until well combined. Set aside. Pour the vegetable oil into a large skillet until the entire bottom is covered. Heat the oil until shimmering over medium-high heat. Once the oil is hot, scoop 2-4 tablespoons of the corn batter into the pan, spreading it out like a pancake. Spoon out batter for another 2 or 3 fritters, taking care not to overcrowd the pan. Cook the fritters for 2-3 minutes, flip and cook the other side for an additional 3 minutes. Transfer the cooked fritter to a paper towel-lined baking sheet, and keep warm in a 200-degree oven. Repeat with the remaining batter, adding more oil as needed. Serve the fritters warm, sprinkled with corn kernels and sliced scallions. S(Internet address): https://eatsbythebeach.com/sweet-corn-fritters/ Yield: "15 fritters" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 114 Calories; 5g Fat (40.3% calories from fat); 3g Protein; 15g Carbohydrate; 1g Dietary Fiber; 45mg Cholesterol; 111mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates. NOTES : 2022 - 0902 --------------- MESSAGE bread-bakers.v122.n026.9 --------------- Date: Sat, 03 Sep 2022 20:35:33 -0700 From: Reggie Dwork Subject: Malawax (Cardamom Crepe) * Exported from MasterCook * Malawax (Cardamom Crepe) Recipe By :Ifrah F. Ahmed Serving Size : 8 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Hand Made Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 176 grams all-purpose flour -- (1 1/3C) 1 cup milk -- whole, or your choice 1 large egg 50 grams sugar -- (1/4C) 1 teaspoon ground cardamom 1/8 teaspoon salt -- fine sea salt ghee -- melted Unlike the thick and flaky Yemeni malawah (or malawach), the malawax (pronounced ma-la-wah) that is popular in Somalia and across the Somali diaspora is thin and closer in texture to a crepe. Delicate and sweet, malawax is cooked on each side, resulting in a beautiful caramelized pattern with crispy edges that are the stuff of dreams. But that is where the similarities end: These sweet, tender crepes are bursting with the flavors of cardamom and ghee. They can be enjoyed as a snack, with coffee or tea, or as a fragrant addition to your brunch rotation. Makes 8 to 10 malawax. In a blender, combine the flour, milk, egg, sugar, cardamom and salt. Add 1 cup water and blend until smooth. Transfer to a big bowl and grab a ladle. Using a paper towel, lightly grease a medium nonstick crepe pan, nonstick skillet or cast-iron griddle with melted ghee and place over medium-high heat until it is well heated. Ladle about 1/3 cup of batter into the pan and gently swirl the pan around to evenly distribute the batter into a thin round. If using a heavier cast-iron griddle, lightly distribute the batter to cover the bottom of the pan using a ladle. Cook for about 1 to 2 minutes until the batter is no longer runny and the bottom is brown or until the malawax releases easily from the pan with a spatula. Just before flipping the malawax, drizzle it with 1/2 teaspoon of melted ghee. Flip the malawax and cook on the second side for about 20 to 30 seconds, or until the edges get crispy and small, golden pockets appear all over the malawax. Flip the malawax onto a plate and sprinkle with your desired amount of sugar. Repeat this process with each malawax until the batter is finished and you have a stack of malawax. Don't forget to distribute ghee in the pan evenly with a paper towel as needed between each malawax. Malawax is best eaten right away while it's warm and the edges are still crisp. S(Internet address): https://cooking.nytimes.com/recipes/1023357-malawax-cardamom-crepe - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 133 Calories; 2g Fat (12.8% calories from fat); 4g Protein; 25g Carbohydrate; 1g Dietary Fiber; 31mg Cholesterol; 58mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 0 Fat; 1/2 Other Carbohydrates. NOTES : 2022 - 0902 --------------- MESSAGE bread-bakers.v122.n026.10 --------------- Date: Sat, 03 Sep 2022 20:36:05 -0700 From: Reggie Dwork Subject: Blueberry-Cranberry Orange Muffins * Exported from MasterCook * Muffins, Blueberry-Cranberry Orange Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Muffins/Rolls Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour 2/3 cup sugar 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1 1/4 cups buttermilk -- low-fat 1/4 cup butter -- melted 1/4 cup dried blueberries 1/4 cup dried cranberries 2 teaspoons orange rind -- grated 1 teaspoon vanilla extract 1 large egg -- lightly beaten 1 tablespoon sugar Preheat oven to 400F. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, baking powder, baking soda, and salt in a large bowl; make a well in center of mixture. Combine buttermilk and next 6 ingredients (buttermilk through egg) in a bowl; add to flour mixture. Stir just until moist. Spoon batter into 12 muffin cups coated with cooking spray, and sprinkle evenly with 1 tablespoon sugar. Bake at 400F for 18 minutes or until lightly browned. Remove muffins from pans; cool on a wire rack. Source: "Cooking Light, April 2001" S(Internet address): https://www.myrecipes.com/recipe/blueberry-cranberry-orange-muffins - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 188 Calories; 5g Fat (22.4% calories from fat); 4g Protein; 33g Carbohydrate; 1g Dietary Fiber; 29mg Cholesterol; 229mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 1 Other Carbohydrates. NOTES : 2022 - 0902 --------------- MESSAGE bread-bakers.v122.n026.11 --------------- Date: Sat, 03 Sep 2022 20:36:29 -0700 From: Reggie Dwork Subject: Shushumow * Exported from MasterCook * Shushumow Recipe By :MyHalwad Serving Size : 6 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Crackers/Crisps/Pretzels Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dough: 1 1/2 cups all-purpose flour 1/3 cup canola oil 1 large egg 3 tablespoons sugar 1/2 teaspoon baking powder 1/4 teaspoon salt 1/4 cup water -- warm 2 cups canola oil -- for frying Syrup Coating: 1/2 cup sugar 1/4 cup water 1/4 teaspoon ground cardamom Mix flour, 1/3 cup canola oil, egg, 3 tablespoons sugar, baking powder, and salt together in the bowl of a stand mixer with an paddle attachment. Add 1/4 cup water slowly and mix until a soft dough is formed, 4 to 5 minutes. Let dough rest for 30 minutes. Cut dough into about thirty 1-inch pieces. Press each piece onto the back of a fork and curl it out away from you to make the shushumow. Heat 2 cups oil in a deep-fryer or large saucepan over medium heat. Fry shushumow a few at a time, stirring slowly, until golden brown, 5 to 7 minutes. Drain on paper towels. Combine 1/2 cup sugar, 1/4 cup water, and cardamom in a saucepan over medium heat. Bring to a boil. Reduce heat and let simmer until sugar is dissolved, 1 to 2 minutes more. Remove from heat. Stir in the shushumow gently until coated in the syrup. Transfer shushumow to a plate and let cool. Dough can be curled over using a fork, new and clean comb/hair pick, or gnocchi maker. S(Internet address): https://www.allrecipes.com/recipe/262322/shushumow/ Yield: "30 shushumow" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 322 Calories; 13g Fat (36.8% calories from fat); 4g Protein; 47g Carbohydrate; 1g Dietary Fiber; 35mg Cholesterol; 143mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 2 1/2 Fat; 1 1/2 Other Carbohydrates. NOTES : 2022 - 0902 --------------- MESSAGE bread-bakers.v122.n026.12 --------------- Date: Sat, 03 Sep 2022 20:37:05 -0700 From: Reggie Dwork Subject: Corn and Cheddar Waffles * Exported from MasterCook * Waffles, Corn and Cheddar Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Pancakes/Waffles Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup all-purpose flour 1/2 cup yellow cornmeal 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1 tablespoon sugar 1 1/2 cups milk 1 large egg 4 tablespoons unsalted butter -- melted and cooled 1 cup corn kernels -- fresh or frozen and thawed 1 cup grated cheddar cheese Preheat oven to 200F and preheat waffle iron. In a large bowl, whisk together flour, cornmeal, baking powder, salt and sugar. In a glass measuring cup, whisk together milk, egg and butter. Pour milk mixture into flour mixture and stir until just combined. Fold in corn and cheese. Mist waffle iron with cooking spray. Pour batter onto grates and spread to edges with a spatula. Cook until waffles are golden, 5 to 7 minutes. Transfer to a plate, loosely cover with foil and keep warm in oven. Repeat with remaining batter, misting grates with cooking spray before each new batch. S(Internet address): https://www.myrecipes.com/recipe/corn-cheddar-waffles - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 513 Calories; 26g Fat (45.1% calories from fat); 18g Protein; 54g Carbohydrate; 3g Dietary Fiber; 126mg Cholesterol; 692mg Sodium. Exchanges: 3 Grain(Starch); 1 Lean Meat; 1/2 Non-Fat Milk; 4 Fat; 0 Other Carbohydrates. NOTES : 2022 - 0902 --------------- END bread-bakers.v122.n026 --------------- Copyright (c) 1996-2022 Regina Dwork and Jeffrey Dwork All Rights Reserved