Date: Mon, 26 Sep 2022 01:43:56 +0000 --------------- BEGIN bread-bakers.v122.n028 --------------- 01. Re: Italian Herb Bread bread-bakers v122n027 (Debbie Rogers) 02. KFC Biscuit Copycat (Reggie Dwork) 03. Bread Machine Carrot Raisin Bread (Reggie Dwork) 04. Bread Pretzels with Beer Cheese (Reggie Dwork) 05. Asiago and Everything Bread (Reggie Dwork) 06. Focaccia Barese (Reggie Dwork) 07. Banana Blueberry and Oat Muffins (Reggie Dwork) 08. Peanut Butter-Banana Muffins (Reggie Dwork) --------------- MESSAGE bread-bakers.v122.n028.1 --------------- Date: Tue, 20 Sep 2022 18:03:11 +0000 From: Debbie Rogers Subject: Re: Italian Herb Bread bread-bakers Digest, Vol 122, Issue 27 Are the amounts supposed to be the same on the yeast, basil and oregano on both size loaves in Bread Machine Anita's Italian Herb Bread? [[Reggie & Jeff: Yes, this is common in bread machine recipes.]] --------------- MESSAGE bread-bakers.v122.n028.2 --------------- Date: Sun, 25 Sep 2022 18:10:52 -0700 From: Reggie Dwork Subject: KFC Biscuit Copycat * Exported from MasterCook * Biscuit, KFC Biscuit Copycat Recipe By :Sandra Serving Size : 10 Preparation Time :0:00 Categories : Biscuits/Scones Bread-Bakers Mailing List Hand Made Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour 1 tablespoon baking powder 2 teaspoons white granulated sugar 1/2 teaspoon cream of tartar 1/2 teaspoon salt 1/2 cup chilled butter -- salted 2/3 cup milk Light, flaky, and buttery, this is probably the best biscuit out of any other restaurant recipes you may have tried. In just twenty minutes, you could be nibbling on this KFC Biscuit Copycat Recipe. Prep: 8 mins Cook: 12 mins Total: 20 mins Preheat the oven to 415F and line a baking sheet with parchment paper. In a medium mixing bowl sift together flour, baking powder, sugar, cream of tartar and salt. Using a pastry blender, your hands, or a knife and fork, cut in the butter until the flour resembles coarse crumbs. Add the milk and stir with a fork until the mixture comes together. On a lightly floured surface pull out the dough and knead until it is smooth. Roll out dough until it is 1/2" thick. Cut out dough using a 3" biscuit butter, or you can cut into squares. With remaining dough, reform and roll out to 1/2" and repeat until all the dough is used and made into biscuits. Arrange biscuit dough on prepared baking sheet, and bake for 10 to 12 minutes, or until risen and a golden brown. Serve immediately, or set on counter or serving dish until ready to serve. Cal 186, Fat 9g, Carb 21g, Sod 205mg, Pro 3g Review: Tried these. Very happy with the results. They rise well and taste great. Not sure about KFC biscuits but these are good. Review: my Husband made these KFC biscuits last night. it turn out great! it tastes delicious!!! will make it again! thanks for sharing. Review: I made these this am. They were delicious! However, they didn't rise very well. I think I may have over kneaded? This was my first time, so I didn't expect perfection. Very good, easy recipe and will make these again. Review: Just made these, good rise, and crisp. The baking powder taste sticks to your tongue. Needs a touch more sugar and a top brush of egg or milk to brown. Does not taste like KFC though Review: I made these following the recipe exactly except for cream of tartar. I substitute 1 tsp lemon juice into the milk and let sit no longer than 2 mintes (it makes buttermilk but curdles quickly). I learned that trick from my grandmother since I never had buttermilk on hand. The other difference between these and the southern biscuits my grandma made is she used crisco instead of butter, no sugar, and a higher oven temp (using top rack). I like how the KFC copycats turned out with butter and sugar, however I ended up scorching the bottoms before the tops started browning with my oven rack at the very top. I will try 425 next time but keep the KFC copycat ingredients. I would rate this recipe 4.5 stars as my only criticism is the oven temp, which is a small issue and variable by altitude. Also pregrating and freezing the butter is a good tip because cold butter is very difficult to cut even with a pastry cutter. Another option would be to use warmer butter, but refrigerate the sheet of biscuit dough before cooking, like KFC does. Of course cooking time would need to be adjusted for the cold dough. Thank you for this recipe. S(Internet address): https://www.allfreecopycatrecipes.com/Bread-and-Rolls/KFC-Biscuit-Copycat-Recipe - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 187 Calories; 10g Fat (48.0% calories from fat); 3g Protein; 21g Carbohydrate; 1g Dietary Fiber; 27mg Cholesterol; 355mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Fruit; 0 Non-Fat Milk; 2 Fat; 0 Other Carbohydrates. NOTES : 2019 - 0403 --------------- MESSAGE bread-bakers.v122.n028.3 --------------- Date: Sun, 25 Sep 2022 18:14:56 -0700 From: Reggie Dwork Subject: Bread Machine Carrot Raisin Bread * Exported from MasterCook * Bread Machine Carrot Raisin Bread Recipe By : Red Star Yeast Co. Serving Size : 18 Preparation Time :0:00 Categories : Bread Bread Machine Bread-Bakers Mailing List Food Processor Hand Made Low Fat Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Large Loaf: 2 lbs -- Med Loaf (1 1/2 lb) 1 cup water -- (3/4C +1 Tbsp) 1/4 cup mayonnaise -- (3 Tbsp) 4 cup bread flour -- (3C) 2 tsp salt -- (1 1/2 tsp) 1/4 cup sugar -- (3 Tbsp) 2/3 cup carrots -- grated (1/2C) 1 Tbsp Active Dry Yeast -- (2 1/4 tsp) 1/2 cup raisins -- (1/3C) Just like the popular Carrot Raisin Salad, this bread has the subtle tang of mayonnaise combined with the sweetness of carrots and raisins. Yield: 1 loaf Bread Machine Method: Have liquid ingredients at 80F and all others at room temperature. Place ingredients in pan in the order listed. Select basic cycle and medium/normal crust. Raisins can be added 5 minutes before the end of the last kneading. Do not use the delay timer. Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, 1/2 to 1 tablespoon at a time. If it is too wet and sticky, add 1 tablespoon of flour at a time. Remove bread when cycle is finished; cool. See our Bread Machine section for more helpful tips and information. Mixer Methods: Using ingredient amounts listed for medium loaf, combine yeast, 1 cup flour, and other dry ingredients, except raisins. Combine water and mayonnaise; heat to 120-130F. Hand-Held Mixer Method: Combine dry mixture and liquid ingredients in mixing bowl on low speed. Beat 2 to 3 minutes on medium speed. By hand, stir in raisins and enough remaining flour to make a firm dough. Knead on floured surface 5 to 7 minutes or until smooth and elastic. Use additional flour if necessary. Stand Mixer Method: Combine dry mixture and liquid ingredients in mixing bowl with paddle or beaters for 4 minutes on medium speed. Gradually add raisins and remaining flour and knead with dough hook(s) 5 to 7 minutes until smooth and elastic. Food Processor Method: Put dry mixture in processing bowl with steel blade. While motor is running, add liquid ingredients. Process until mixed. Continue processing, adding remaining flour until dough forms a ball. Add raisins; pulse just until mixed. Rising, Shaping and Baking: Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe. Turn dough onto lightly floured surface; punch down to remove air bubbles. Roll or pat into a 14x7" rectangle. Starting with shorter side, roll up tightly, pressing dough into roll. Pinch edges and taper ends to seal. Place in greased 9x5" loaf pan. Cover; let rise until indentation remains after touching. Bake in preheated 375F oven 30 to 40 minutes. Remove from pan; cool. Notes: You can substitute Instant (fast-rising) yeast in place of Active Dry Yeast. When using Instant Yeast, expect your dough to rise faster. Always let your dough rise until ripe. Traditional methods: use equal amounts; Bread Machine: use 1/2 tsp Instant Yeast OR 3/4 tsp Active Dry Yeast per cup of flour in your recipe. Cal 170, Fat 2g, Carb 33g, Sod 320mg, Fiber 1g, Pro 5g Review: One of my new favorite breads to make, I just love it toasted with peanut butter & honey. S(Internet address): https://redstaryeast.com/recipes/carrot-raisin-bread/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 159 Calories; 3g Fat (17.8% calories from fat); 4g Protein; 29g Carbohydrate; 1g Dietary Fiber; 1mg Cholesterol; 258mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates. NOTES : 2020 - 1214 --------------- MESSAGE bread-bakers.v122.n028.4 --------------- Date: Sun, 25 Sep 2022 18:17:56 -0700 From: Reggie Dwork Subject: Bread Pretzels with Beer Cheese * Exported from MasterCook * Bread Pretzels with Beer Cheese Recipe By :Jenni Field Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Crackers/Crisps/Pretzels Low Fat Posted Stand Mixer Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 11 oz water -- room temperature, (to 11.25 oz) Note 2 oz melted butter 1/2 oz malt syrup -- or dark corn syrup 2 1/4 teaspoons kosher salt 22 oz all-purpose flour 2 1/4 tsp active dry yeast -- (1/4 oz) 10 cups water 1/2 cup baking soda -- (2/3C) Note 1 egg -- plus 1 teaspoon water -- for egg wash coarse salt -- of your choosing for finishing The combination of a soft pretzel with a dense crumb, a chewy/salty crust, and rich, decadent cheese sauce is hard to beat. And even if you don't want to make your own pretzels, just get some at the store and make the beer cheese to go with them! Note: start with 11 oz and only add a smidge more water if things seem to dry. This dough should be pretty firm though and not at all sticky. Note: I use 1/2C. Use 2/3C if you'd like your pretzels to be a bit darker once baked. cook: 19 MINUTES total: 19 MINUTES Put all the ingredients in the order they appear in the recipe into the bowl of your stand mixer. Attach the dough hook and mix for 1 minute on low speed. Increase the speed to medium-low and knead for 8 minutes. If after 3 to 4 minutes the dough seems a bit dry, add the extra 1/4 oz of water, but no more than that. The dough should completely clear the sides and bottom of the bowl. When you're finished kneading, the bowl should almost look like it's clean. Once the kneading time is over, the dough should be smooth and soft to touch but fairly firm and not at all sticky. Form it into a ball and place it back in the mixer bowl. Spray the top and sides with pan spray, cover and let rise at room temperature until doubled. Depending on the temperature of your kitchen, this could take anywhere from an hour to up to three hours. When the dough is nicely risen, turn it out onto a clean work surface and press out all the gases. Use a bench knife and your kitchen scale to divide the dough into 3 oz portions. So the dough doesn't dry out, place each piece under plastic wrap as you divide it. Spray 2 rimmed baking sheets with pan spray and cover the sheets with plastic wrap--this is what you'll use to keep the pretzels from drying out when forming them. Roll each portion of dough into a long snake approximately 2 feet long. Bring the ends up and cross them over each other twice and press the ends down into the center of the snake to form a pretzel shape. Place each finished pretzels on the pans under the plastic, six per pan. Freeze the pretzels for a good hour or an hour and a half until they are solidly frozen. Place a rack in the center of the oven and preheat to 375F. Bring 10 cups of water to a boil in a large Dutch oven. Add the baking soda and stir to evenly dissolve. Bring one sheet of pretzels out of the freezer. Boil 2 pretzels at a time for approximately 45 seconds to 1 minute, until they float and are somewhat puffed. While the pretzels are boiling, Re-spray that part of the sheet pan. Remove pretzels from the water with a slotted spoon or a spider and place back on the tray. Once all the pretzels are boiled, repeat with the second tray of pretzels. Brush the pretzels with a thin coating of egg wash and sprinkle liberally with coarse finishing salt. I used sel gris for one tray and a smoked salt for the other. Feel free to use pretzel salt, fleur de sel or your favorite finishing salt--or switch things up and use sesame seeds or poppy seeds if you prefer. Bake one tray of pretzels at a time. Bake for 10 minutes. Then rotate the pan 180F and bake an additional 8 to 10 minutes until deeply golden brown. Remove to a rack to cool. Serve warm with grainy mustard and beer cheese. Store extras in the freezer and reheat in the toaster oven or oven. S(Internet address): https://pastrychefonline.com/bread-pretzels-with-beer-cheese/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 235 Calories; 5g Fat (18.6% calories from fat); 6g Protein; 41g Carbohydrate; 2g Dietary Fiber; 28mg Cholesterol; 2923mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 1 Fat; 0 Other Carbohydrates. NOTES : 2019 - 0415 --------------- MESSAGE bread-bakers.v122.n028.5 --------------- Date: Sun, 25 Sep 2022 18:21:59 -0700 From: Reggie Dwork Subject: Asiago and Everything Bread * Exported from MasterCook * Bread, Asiago and Everything Recipe By :King Arthur Baking Serving Size : 12 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Low Fat Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Biga 1 1/2 cups Artisan Bread Flour -- (180g) 1/4 cup flour -- pumpernickel, (28g) 1 cup water -- (227g) 1/8 teaspoon instant yeast Dough all of the biga 2 1/2 cups Artisan Bread Flour -- (300g) 1/2 teaspoon instant yeast 1/2 cup water -- + (142g) 2 tablespoons water 2 tablespoons Vermont cheese powder -- (14g) 1 1/2 teaspoons salt 1 cup Asiago cheese -- grated, (113g) 1/3 cup Everything Bagel Topping -- divided, (48g) 1 large egg -- beaten with 1 tablespoon water -- optional This stunning, tender cheese bread is shaped in an easy-to-make braid coated with Everything Bagel Seasoning for color and crunch. PREP: 30 mins BAKE: 35 to 40 mins TOTAL: 15 hrs YIELD: 1 large bread To make the biga: In a medium bowl, stir together all of the ingredients. Cover and leave at cool room temperature for 12 to 20 hours, until very bubbly. To make the dough: Mix together the biga, bread flour, yeast, water, cheese powder, salt, and Asiago, stirring to make a soft dough. Knead for 4 to 5 minutes until smooth and elastic. Divide the dough in half. Place one half in a bowl and cover. Add 3 tablespoons of the bagel topping to the remaining dough in the mixing bowl and knead to incorporate, about 2 minutes more. Cover the bowl and let both doughs rise for 1 1/2 hours, until puffy. To shape the loaf: Roll each piece of dough into a 16" rope. Roll the seeded dough in the remaining bagel topping. Pinch the ropes together at one end and twist them together to form a two-strand braid. Grease the inside of a bread baking bowl or 8" to 9" Dutch oven with lid. Coil the braided dough into a circle inside it. Cover (with lightly greased plastic wrap or the Dutch oven's lid) and let rise for 1 hour, until almost doubled. Toward the end of the rising time, preheat the oven to 425F. To bake in a bread baking bowl: Uncover the bowl and bake the bread for 15 minutes. Reduce the oven temperature to 375F and bake for 25 to 30 minutes more, until deep golden brown and the internal temperature is 190F when measured with a digital thermometer. Remove the loaf from the oven and tip it out of the bowl onto a rack to cool before slicing. To bake in a Dutch oven: Put the bread in the preheated oven with the lid on for 30 minutes. Reduce the oven temperature to 375F, remove the lid, and bake for 10 to 15 minutes more, until the center registers 190F when measured with a digital thermometer. Remove the loaf from the oven and tilt it out of the baker onto a rack to cool before slicing. Store unused bread cut side down on a cutting board, covered with a dish towel, for up to 3 days. For longer storage (up to 1 month), slice, wrap, and freeze. S(Internet address): https://www.kingarthurbaking.com/recipes/asiago-and-everything-bread-recipe - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 339 Calories; 3g Fat (8.5% calories from fat); 14g Protein; 63g Carbohydrate; 3g Dietary Fiber; 26mg Cholesterol; 388mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Fat. NOTES : 2020 - 1126 --------------- MESSAGE bread-bakers.v122.n028.6 --------------- Date: Sun, 25 Sep 2022 18:24:21 -0700 From: Reggie Dwork Subject: Focaccia Barese * Exported from MasterCook * Focaccia Barese Recipe By : Dora Travaglio Serving Size : 8 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Hand Made Posted Potatoes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/8 teaspoons active dry yeast 3/4 cup water -- warm, (110 to 115F), divided 1/2 teaspoon sugar 1/3 cup potato flakes -- mashed 1 1/2 teaspoons olive oil -- plus 2 tablespoons olive oil 1/4 teaspoon salt 1 3/4 cups bread flour TOPPING: 2 medium tomatoes -- thinly sliced 1/4 cup Greek olives -- pitted, halved 1 1/2 teaspoons oregano -- minced fresh or dried 1/2 teaspoon coarse salt This focaccia recipe has been in my mom's family for several generations. It's one of my most requested dishes. In fact, some hosts tell me I can't attend their parties unless I bring this with me! Prep: 30 min. + rising Bake: 30 min. In a large bowl, dissolve yeast in 1/2 cup warm water. Add sugar; let stand for 5 minutes. Add the potato flakes, 1 1/2 teaspoons oil, salt, 1 cup flour and remaining water. Beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, 6 to 8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Cover and let rest for 10 minutes. Place 1 tablespoon olive oil in a 10" cast-iron or other ovenproof skillet; tilt pan to evenly coat. Add dough; shape to fit pan. Cover and let rise until doubled, about 30 minutes. With fingertips, make several dimples over top of dough. Brush with remaining 1 tablespoon of oil. Blot tomato slices with paper towels. Arrange tomato slices and olives over dough; sprinkle with oregano and salt. Bake at 375F for 30 to 35 minutes or until golden brown. Cal 147, Fat 4g, Carb 24g, Sod 269mg, Fiber 1g, Pro 4g Reviews: Many years ago I ate commercial focaccia and was unimpressed. When I saw this recipe I knew I had to try it. My husband and I loved it. I can't wait to make it for company. Although it serves 8 people my husband and I could not stop eating it and ate it all. But a big question. The recipe said to use 1 3/4 c of flour. The mixture would not take that much flour. I used the cup plus maybe a 1/4 c. Is the recipe wrong or do I have a problem? Also I let mine rise in an 8 qt instant pot on the yogurt low 30 min setting. It was so fast and easy. Reviews: This is an excellent recipe. I made this in my old Bread Machine (Magic Chef Model 200). I purchased this machine in a thrift shop and it does not mix ingredients or bake very well. That's fine with me, I mix the dough ingredients a little by hand, add to the Bread Machine, remove the dough after rising and bake in the oven. I love my Magic Chef b/c it finishes the mixing and the dough rises perfectly every time in 1 1/2 hours. For this recipe dough, I mixed the dough ingredients in a bowl (I didn't proof) and placed in my Pam sprayed Magic Chef. Then I set it to #7: "dough", the bell sounded 1 hour 30 minutes later. I removed the dough and let it rest for 10 minutes, and then, followed Step 3 for the second 30 minute rise. I used a 10" cast iron pan as recommended. For Step 4, I made the dough dimples, and mixed 1 tablespoon Olive Oil and 1/2 teaspoon dry Basil and brushed on the dough. I didn't have tomatoes or olives so my Focaccia had no topping other than the olive oil and basil. My Focaccia was ready in 30 minutes. This is a marvelous Focaccia. I think the potato flakes kick it up a notch! I've made it 3 times already. Yum. S(Internet address): https://www.tasteofhome.com/recipes/focaccia-barese/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 181 Calories; 7g Fat (33.8% calories from fat); 4g Protein; 26g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 236mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates. NOTES : 2021 - 0412 --------------- MESSAGE bread-bakers.v122.n028.7 --------------- Date: Sun, 25 Sep 2022 18:26:26 -0700 From: Reggie Dwork Subject: Banana Blueberry and Oat Muffins * Exported from MasterCook * Muffins, Banana Blueberry and Oat Recipe By : Claire 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 whole wheat spelt flour 2 tsp baking powder 1/2 tsp bicarb soda 2 tsp ground cinnamon 1 cup rolled oats 1/2 cup maple syrup -- Note 2 bananas -- mashed 2 eggs 3/4 cup yogurt 1/4 cup olive oil 1/3 cup blueberries -- fresh or frozen These muffins are quick and easy to make with the goodness of oats to help the little ones feel fuller for longer. You can vary the flour to suit different diets. Note: if using maple syrup, mix it with the wet ingredients first not the dry. Preheat the oven to 180C fan-forced. Grease a 12-hole muffin tin (or line with muffin cases if you prefer). Sift the flour, baking powder, bicarb and cinnamon into a large bowl then add the oats and sugar and stir it all together. In another bowl, mash the bananas then whisk in the eggs, yoghurt and oil - it's easiest to use a fork to do this. Make a well in the dry ingredients and use a spatular to fold in the wet ingredients. Add the blueberries and fold them in. Divide the batter between the muffin tin holes. If you want to be fancy, sprinkle the top of each muffin with a few extra rolled oats. Bake for 20 minutes or until a cake tester inserted in the middle of one comes out clean. Leave them to sit in the tin for 5 minutes then turn out onto a wire rack to cool - or devour them straight away with some butter. Just beware of the blueberries - they are super super hot straight out of the oven. S(Internet address): https://www.clairekcreations.com/banana-blueberry-and-oat-muffins/ - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 211 Calories; 7g Fat (27.6% calories from fat); 6g Protein; 34g Carbohydrate; 4g Dietary Fiber; 37mg Cholesterol; 155mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates. NOTES : 2019 - 0927 --------------- MESSAGE bread-bakers.v122.n028.8 --------------- Date: Sun, 25 Sep 2022 18:28:17 -0700 From: Reggie Dwork Subject: Peanut Butter-Banana Muffins * Exported from MasterCook * Muffins, Peanut Butter-Banana Recipe By :Mr. Food Test Kitchen Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Fruit Muffins/Rolls Nuts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup butter -- softened (1 stick) 1 cup sugar 2 eggs 3/4 cup peanut butter 3 ripe bananas -- mashed 1 1/4 cups all-purpose flour 1/2 teaspoon baking soda 1/4 cup chopped peanuts -- optional We put together 2 favorite flavors in one muffin and came up with Peanut Butter-Banana Muffins. Your family will be happy to find them in your bread basket! Cooking: 25 min Preheat oven to 350F. Coat a 12-cup muffin tin with cooking spray. In a large bowl, beat butter and sugar until creamy. Add eggs and beat until light and fluffy. Stir in peanut butter and bananas; mix well. Add flour and baking soda, mixing just enough to moisten. Spoon batter into muffin cups and sprinkle with nuts, if desired. Bake 20 to 22 minutes, or until a toothpick inserted in center comes out clean. S(Internet address): mrfood.com - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 332 Calories; 18g Fat (48.1% calories from fat); 8g Protein; 37g Carbohydrate; 2g Dietary Fiber; 56mg Cholesterol; 219mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Fruit; 3 Fat; 1 Other Carbohydrates. NOTES : 2019 - 0424 --------------- END bread-bakers.v122.n028 --------------- Copyright (c) 1996-2022 Regina Dwork and Jeffrey Dwork All Rights Reserved