Recipes Included On This Page Almond Poppy Seed Muffins Apple-Cheddar-Bacon Bread Apple-Ginger Bread Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Almond Poppy Seed Muffins Recipe By : Serving Size : 12 Preparation Time :0:15 Categories : Volume 12-10 Sep 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups All-purpose flour 1/3 cup Sugar 3/4 teaspoon Salt 2 teaspoons Baking powder 1 tablespoon Poppy seeds 1 cup Milk 1/4 cup Oil 1 large Egg 1/2 teaspoon Almond extract Heat oven to 350F. Coat a muffin pan with nonstick-cooking spray; set aside. In a large mixing bowl, combine flour, sugar, salt, baking powder and poppy seeds. In a separate bowl, mix together milk, oil, egg and almond extract; add to flour mixture, stirring just until dry ingredients are moistened. Do not beat. Divide batter evenly into prepared muffin cups. Bake until lightly brown and centers bounce back when lightly touched, 15 to 20 minutes. Serve warm. Yields 6 large muffins or 12 regular-size muffins. Description: "This recipe appeared in GRIT May 1, 2004." Source: "Good Things To Eat * Fall 2007" Contributed to the FareShare Gazette by Bobbie; 16 September 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 161 Calories; 6g Fat (34.6% calories from fat); 3g Protein; 23g Carbohydrate; 1g Dietary Fiber; 20mg Cholesterol; 231mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Apple-Cheddar-Bacon Bread Recipe By : Cuisine Recipes Dot Com Serving Size : 16 Preparation Time :0:00 Categories : Volume 12-10 Sep 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 strips thick-sliced bacon -- diced 2 cups all-purpose flour 1/2 teaspoon table salt 1/2 teaspoon baking soda Vegetable oil 1/2 cup sugar 2 eggs 1 Granny Smith apple -- peeled and shredded [about 1 cup] 1/2 cup unsweetened applesauce 1/4 cup buttermilk 1 1/4 cups shredded Cheddar cheese -- divided Notes: Better the day after it's baked, this bread is perfect for toasting or as the foundation for a delicious egg sandwich. Coating your baking dish with nonstick spray is the best way to ensure that bread comes out of the baking dish cleanly. It's also important to let the loaf cool a short time in the baking dish before trying to remove it, or portions of bread could remain stuck to the hot glass. Directions: Preheat oven to 350F; coat a glass loaf dish with nonstick spray. Sauté bacon in a skillet over medium-high heat until crisp. Use a slotted spoon to transfer cooked bacon to a paper-towel-lined plate; set aside. Reserve drippings. Whisk together flour, salt and baking soda in a large bowl; make a well in the center. Set dry ingredients aside. Add enough oil (about 1/4 cup) to the reserved drippings to make 1/2 cup. Combine dripping mixture with sugar and eggs in a large bowl; vigorously whisk until color lightens. Add shredded apple, applesauce and buttermilk, stirring to combine. Pour buttermilk-apple mixture into well of dry ingredients; stir only until dry ingredients are moistened. Stir in 1 cup Cheddar and the cooked bacon. Immediately pour batter into the prepared loaf dish. Bake loaf 50 minutes. Sprinkle remaining 1/4 cup Cheddar on top of loaf; continue baking until a skewer inserted in the center comes out clean, about 10 minutes more. Cool bread in the loaf dish on a rack for 10 minutes, then turn bread out of dish. Allow bread to completely cool on a rack before slicing. Steps to Success: 1. Reserve the bacon drippings from frying, then add vegetable oil to measure 1/2 cup total fat. 2. Whisk sugar and eggs with the drippings and oil. Stop whisking when the mixture lightens in color. 3. The apple can be shredded using a box grater or in a food processor fitted with a shredding blade. 4. For the best bread texture, avoid over-mixing when combining the wet and dry ingredients. Makes: 1 loaf (16 slices) Total time: 1 1/2 hours Contributed to the FareShare Gazette by Art; 30 September 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 162 Calories; 6g Fat (34.0% calories from fat); 6g Protein; 20g Carbohydrate; 1g Dietary Fiber; 40mg Cholesterol; 256mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Apple-Ginger Bread Recipe By : Cuisine Recipes Dot Com Serving Size : 16 Preparation Time :0:00 Categories : Volume 12-10 Sep 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- For the bread — 2 1/4 cups all-purpose flour 1 teaspoon table salt 1/2 teaspoon baking soda 1/2 cup granulated sugar 1/2 cup vegetable oil 2 eggs 1/3 cup applesauce 1/4 cup buttermilk 2 tablespoons grated fresh gingerroot 1/2 cup golden raisins 1/2 cup chopped pecans For the glaze — 1/2 cup sifted powdered sugar 1 tablespoon cream cheese 1 tablespoon lemon juice 1/2 teaspoon minced lemon zest 1 pinch salt Notes: Studded with fruit and nuts, this quick bread makes a tasty holiday gift. Freeze today, then glaze before gifting. To grate fresh gingerroot, first peel off the skin by scraping with a teaspoon. You can use a ginger grater if you have one or a cheese grater. Use the section with the smallest holes. Directions: Preheat oven to 325F. Coat a glass loaf dish with nonstick spray. Whisk together flour, salt and baking soda in a large bowl; make a well in the center. Set dry ingredients aside. Combine granulated sugar, oil and eggs in a separate bowl; vigorously whisk until color lightens. Add applesauce, buttermilk and gingerroot, stirring to combine. Pour applesauce-egg mixture into well of dry ingredients; stir only until dry ingredients are moistened. Fold raisins and pecans into batter. Immediately pour batter into the prepared loaf dish. Bake loaf until a skewer inserted into the center comes out clean, about 1 hour. Cool bread in the loaf dish on a rack for 10 minutes, then turn bread out of dish. Cool bread on rack for 3 hours before glazing. Whisk together powdered sugar, cream cheese, lemon juice, lemon zest and salt for the glaze. Drizzle over loaf. Steps to Success: 1. Thoroughly coat the pan with nonstick spray or butter, which will reduce sticking and make it easy to remove the baked loaf. 2. Combine the wet ingredients and dry ingredients separately, then mix them together to form a thick batter. Mix until just combined to avoid overworking the batter. 3. Immediately pour the batter into the prepared pan, using a spatula to guide the mixture into the pan. Makes 1 loaf (16 slices). Total time: 1 hour. Contributed to the FareShare Gazette by Art; 25 September 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 219 Calories; 11g Fat (42.3% calories from fat); 3g Protein; 29g Carbohydrate; 1g Dietary Fiber; 28mg Cholesterol; 210mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 2 Fat; 1/2 Other Carbohydrates.

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