Rosie 2--Breads

[Guest guest]

Buster has placed 3 bread recipes in this file. The Baguettes recipe uses

the Pizza Dough recipe that I posted yesterday.

 

Oatmeal Muffins

Pizza Dough Baguettes

Spiced Bran Muffins

 

Kathleen

 

 

* Exported from MasterCook *

 

Oatmeal Muffins

 

Recipe By : In the Kitchen with Rosie, by Rosie Daley, page 122

Serving Size : 12 Preparation Time :0:00

Categories : Breads, Quick Fruits

 

Amount Measure Ingredient -- Preparation Method

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Light vegetable oil cooking spray

2 large egg whites

1/3 cup pure maple syrup

3 tablespoons freshly squeezed orange juice

1 cup skim milk

1 tablespoon pure vanilla extract

1 teaspoon ground cinnamon

1/8 teaspoon ground allspice

1/8 teaspoon ground cloves

1/8 teaspoon ground nutmeg

1 tablespoon orange zest

1 1/2 cups rolled oats

1 cup whole wheat flour

1 teaspoon baking powder

1/4 cup chopped pecans

1/4 cup dried cranberries

 

This far from ordinary oatmeal muffin incorporates an intriguing mix of

tastes and textures-including orange juice and zest, lots of spices, zesty

dried cranberries, and crunchy pecans. Be sure to use rolled oats, not the

quick-cooking variety. The recipe is easily converted to mini muffins for

the perfect midday snack in lieu of cookies. Simply pour the batter into a

prepared 24-well mini muffin tin and bake for about 12 minutes.

 

Preheat the oven to 350 degrees.

 

Spray a 12-well muffin tin 3 times with the vegetable oil.

 

Put the egg whites in a large mixing bowl and whisk until frothy. Whisk in

the maple syrup, orange juice, and milk. Add the vanilla, cinnamon,

allspice, cloves, nutmeg, and orange zest. Whisk to blend. Stir in the

oats, flour, and baking powder with a wooden spoon. Fold in the pecans and

dried cranberries.

 

Fill the muffin tin with the batter (each cup should be approximately

two-thirds full). Bake for about 20 minutes, until the muffins are firm in

the center. minutes.

 

Makes 12 muffins. Fat per muffin = 2.5 grams. Calories per muffin = 128

 

Converted by MC_Buster.

 

 

 

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* Exported from MasterCook *

 

Pizza Dough Baguettes

 

Recipe By : In the Kitchen with Rosie, by Rosie Daley, page 74

Serving Size : 1 Preparation Time :0:00

Categories : Breads

 

Amount Measure Ingredient -- Preparation Method

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***** NONE *****

 

I use pizza dough to make great, hearty baguettes for my bruschetta and

grilled vegetable sandwiches. To yield two 9-inch baguettes, follow the

recipe for pizza dough (see separate recipe) up to the point at which the

dough has risen for an hour, to double its original size.

 

Transfer the dough to a work surface that has been dusted with cornmeal.

Knead the dough for about 5 minutes, until elastic, repeatedly pushing it

away from you with the palm of your hand, then folding it over toward you,

and pushing it away again in a wavelike motion.

 

Cut the dough in half. With the palms of your hands, roll each piece into

a narrow rope 9 inches long. Spray a cookie sheet 3 times with light

vegetable oil cooking spray and place the dough on the sheet. Cover with a

towel and put the cookie sheet in a warm spot until the halves of dough

double in size, 30 to 40 minutes.

 

Toward the end of this second rise, preheat the oven to 375 degrees. With

a razor blade, make 3 diagonal slashes on the top of each baguette.

Sprinkle 1 teaspoon of all-purpose flour over each. Bake for about 25

minutes, until the baguettes are brown and sound hollow when tapped.

Transfer the baguettes to a wire rack to cool.

 

Converted by MC_Buster.

 

 

 

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* Exported from MasterCook *

 

Spiced Bran Muffins

 

Recipe By : In the Kitchen with Rosie, by Rosie Daley, page 120

Serving Size : 12 Preparation Time :0:00

Categories : Breads, Quick Fruits

Grains And Cereals

 

Amount Measure Ingredient -- Preparation Method

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Light vegetable oil cooking spray

1/2 cup molasses

2 tablespoons honey

2 large egg whites

1/4 cup plain nonfat yogurt

1/4 cup 2% milk

1/2 cup wheat bran

1 cup whole wheat flour

1 1/2 teaspoons baking powder

1 tablespoon ground ginger

1 teaspoon ground cloves

1/4 cup chopped walnuts

1/4 cup golden raisins

 

I know that bran is an important source of carbohydrates and fiber, but the

primary appeal of these muffins is their flavor. They taste a little like

gingerbread, only with raisins and nuts. The muffins are great with apple

butter and with fruit kebabs alongside.

 

Preheat the oven to 350 degrees.

 

Coat a 12-well muffin tin with the cooking spray.

 

Warm the molasses and honey in a small saucepan over low heat just until it

begins to steam. Remove the pan from the heat and set it aside to cool.

 

Whisk the egg whites, yogurt, and milk together in a large mixing bowl

until blended. Whisk in the molasses-and honey mixture. Using a wooden

spoon, stir in the bran, flour, baking powder, and spices. Fold in the

walnuts and raisins. Turn the batter into the prepared muffin tin and bake

for 15 to 20 minutes, until a tester inserted into the center of a muffin

comes out clean. Serve warm.

 

Makes 12 muffins. Fat per muffin = 2.1 grams. Calories per muffin = 123

 

Converted by MC_Buster.

 

 

 

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schuller