31 4 ingredient baking Recipes

granulated sugar, baking soda (i use a little less-about 2/3 teaspoon), egg, all natural peanut butter (creamy or crunchy)

baked cheddar broccoli rice cups, thanks to fountain ave. grill: http://fountainavenuekitchen.com/baked-cheddar-broccoli-rice-cups, simple to whip up with ingredients you have on hand, this side is a sure kid-pleaser that adults will enjoy as well. i employ 1 of my favorite kitchen tricks with this recipe: any time i use frozen broccoli or spinach that needs to be thawed and drained well, i put it inside a tea towel and literally wring it out. you will be surprised by how much water is released, and getting rid of it will prevent your finished product from becoming soggy., vary the cheese if you like or bake in a casserole dish or jumbo muffins tins. for my better-for-you ranch dressing, quick-cooking rice , like minute rice (can substitute about 2 cups regular, cooked rice and omit the 1 cup stock below), chicken stock, frozen, chopped broccoli, thawed and excess water squeezed out, shredded cheddar cheese, divided, homemade ranch dressing (see recipe), or store bought, eggs, lightly beaten, salt and freshly ground pepper to taste, low-fat buttermilk, chobani 2% plain yogurt, mayonnaise, apple cider vinegar, canola or olive oil, kosher salt and freshly ground pepper to taste, minced chives, whisk all ingredients together ., dressing will keep for a week or so, covered, in the refrigerator., if you prefer a thicker dressing , use approximately 1/4 cup of buttermilk depending on your personal preference and intended use.

boneless skinless chicken breast halves ( about 1 1/4 lb. ), cubed, uncooked minute rice original, milk, frozen chopped broccoli, thawed, drained, velveeta pasteurized process cheese spread, cubed, miracle whip or light dressing

muffin pans, a special metal baking pan , sometimes referred to as a muffin tin, with 6 or 12 cup-shaped depressions. most often this pan is made from aluminum., muffin cups are, standard muffin cup is about 2 1/2 inches in diameter and holds 1/4 to 1/3 cup batter., giant or texas-size muffin cup is about 3 1/2 inches in diameter and holds 5/8 cup batter., muffin cup is about 1 1/2 to 2 inches in diameter and holds 1/8 cup or 2 tbsp batter., muffin-top cup is about 4 inches in diameter but are only 1/2 inch deep ., substituting a different size muffin cup, substitute another size muffin cup for original size listed in recipe. if substituting a larger size muffin cup the recipe will yield fewer muffins and if using smaller size muffin cup the recipe will yield more muffins. the bake time will be changed also. bake a larger muffin longer than the original time and smaller muffins a shorter time., tips on baking muffins, grease muffin cups by spraying each cup with no stick cooking spray or using a paper towel dipped in shortening to grease each cup., use paper liners in muffin cups for easy clean-up., if muffin cups are filled more than 3/4 full the muffins will have flat, flying saucer tops. if sufficient room is not allowed for muffins to expand before reaching the top of the cup the muffin will flatten on top., if some muffin cups will remain empty during baking , put 2 to 3 tbsp water in the unused muffin cups to keep the pan from warping., if baked muffins stick to the bottom of the muffin cup, place hot muffin pan on a wet towel for about two minutes., source : land o lakes, all about muffins, are you eating muffins or cupcakes, hot breads are always a hit and muffins are 1 of the easiest to make. they are more quickly and easily made than biscuits and no kneading, rolling or cutting is required. they can be a savory, last minute dinner muffin or a sweet delicious breakfast muffin. made using whole-wheat flour, wheat germ, bran, honey, fruits and nuts they can be very nutritious. but like the healthy granola craze which turned into candy bars, muffins also can quickly turn into cupcakes. eating cupcakes for breakfast is your choice, but don tsp tell yourself you are eating healthy breakfast muffins. a recent magazine article revealed some muffins available in new york delicatessens were claimed to be low fat, but actually contained up to 23 g of fat. that s more fat than two egg mcmuffins., what is the difference between muffins and cupcakes, some say cupcakes have frosting. a basic formula for muffins is 2 cups flour, 2-4 tbsp sugar, 2 1/2 tsp baking powder, 1/2 tsp salt, 1 egg, 1/4 cup oil, shortening or butter, 1 cup milk. when the fat, sugar and egg ratio in a recipe reaches double or more than this, you have reached the cake level., other technical difference between muffins and cupcakes, method of cooking is different for muffins and cupcakes. the muffin method is by far the fastest and easiest. flour, sugar, baking powder and salt (all the dry ingredients) are mixed together. this is where the leavening can be uniformly dispersed into the flour. sugar is mixed with the flour to prevent the flour from lumping when combined with the wet ingredients., making and baking muffins, in a large bowl, oil (or melted butter) and egg are beaten together to form an emulsion to disperse the fat more uniformly. then the milk is stirred in. this much mixing can be done ahead and held. the two are combined just before baking., combine, cut and fold liquid into the dry ingredients. mix only to combine. batter will be lumpy but no pockets of dry ingredients should remain. the general rule is only 12 strokes., bake as soon as it s mixed. when filling cups, do not mix batter between scoops. excessive mixing causes loss of leavening., cake method for making muffins, sometimes muffins are made using the cake method , i.e. cream the fat and sugar, add eggs, add the dry ingredients and milk alternately. this is more time consuming but produces a lighter, more tender, cake-like muffin., perfect muffin, perfect muffin has a thin brown crust , a slightly rounded top with a pebbled appearance and a moist, even interior. there should be no peaks, no tunnels which are usually caused by excessive mixing and too much liquid (muffin batter should not be fluid)., more leavening is not better, just because a recipe is in print does not mean that it is in balance. a guide for leavening 2 cups of flour in a recipe is either 2 1/2 tsp double acting baking powder, or 4 tsp fast acting baking powder, or 1/2 tsp soda plus 1 cup buttermilk (for the acid) and 1 1/4 tsp baking powder. excess baking powder and soda taste bitter., here are a few tips for altering muffin recipes, substitute 2 egg whites for 1 egg in the recipe. if these are stiffly beaten and folded in at the end it will produce a lighter muffin with less fat., use non-fat milk instead of whole milk ., use salad oil in place of butter. in place of the fat in the recipe , use 1-fourth of the oil and replace the other three-fourths with fruit puree such as applesauce. jars of baby food fruits provide a quick choice of purees other than apple. adding non-gluten grain products (bran, germ, oatmeal, corn meal) for part of the flour makes a more tender muffin., create your own taste sensations, begin with the basic formula and change 1/2 cup of the flour to corn meal, bran, wheat germ, rye, oatmeal or leftover cooked cereal. add 1/2 to 1 cup chopped apple, dates, prunes, raisins, apricots, figs, blueberries, cranberries, cheese, nuts., make your favorite muffin mixes by measuring the dry ingredients twice (or more ) into two separate bowls. use 1 and package 1 with the list of wet ingredients to be added when mixing at a later date.

chicken parts, salt, vinegar, prepared mustard, brown sugar

sugar, light corn syrup, creamy peanut butter, corn flakes (about 8 cups)

flour, oil or butter, eggs , large, water or milk, salt, method, combine dry ingredients ., combine eggs and oil, then beat., add eggs to flour., add milk , then beat for 2-3 minutes., pour into three 8 inch square pans , greased, and bake for 20 minutes in a hot oven (450 degrees), scalded milk, egg, honey - i like to use buckwheat honey, all-purpose flour, butter, salt, method, beat egg , milk, honey, and butter together., add the flour gradually ., knead until smooth ., roll the dough to 1/4 thick , then cut into rounds., prick with a fork., bake on a baking sheet in a 375 degree oven for 15 or 20 minutes.

soy flour, rice flour, baking powder, baking soda, cinnamon, salt, stonyfield o soy vanilla yogurt, rice syrup, mashed ripe bananas , about 4 small organic bananas, canola oil (you can substitute canola with light sesame oil), egg whites (you can substitute eggs with 1cup of water, adding little by little until mixture of dry and wet ingredients are smooth), vanilla pure extract (optional)

raisins or dried cranberries, applejack, dark or golden rum, or warm water, all-purpose flour, baking powder, baking soda, ground allspice, ground cinnamon, freshly grated nutmeg, salt, light brown sugar , sifted, granulated sugar, unsalted butter, softened, eggs, vanilla extract, golden delicious apples, peeled, cored, and cut into 1/2-inch dice (about 4 cups), pecans, coarsely chopped, crystallized ginger, finely chopped, special equipment : 10-inch bundt pan (3 1/4 inches deep; 3-qt capacity), garnish: confectioner s sugar for dusting

eggs plus 4 egg yolks, sugar, milk, butter or margarine, all-purpose flour, baking powder, vanilla extract, chopped nuts , optional, sugar, water, egg whites, cream of tartar, vanilla extract, flaked coconut

basic cake was a chocolate sponge cake ..., ingredients for cake, eggs - 8, powdered sugar - 200g, flour - 150 g, cocoa - 6 tbsps, cornflour - 4 tbsp, baking powder - 2 tsps, salt - 1/2 tsp, vanilla essence - 2 tsps, red food colour - 4-5 drops (optional), cream - 400ml (35% whipping ), castor sugar - 5-6 tbsps (to taste), vanilla extract - 1tsp, ganache, dark chocolate - 400g, cream - 300ml, marzipan recipe posted earlier .

milk chocolate candy bars, cool whip or 2 (8 oz) containers, pre-baked pie crust, hershey chocolate kiss

whole kernel corn, drained (or whatever veggie you like), smoked sausage, sliced (i use the lite kind ), cream of chicken soup, raw potatoes, cubed or 16 oz frozen hash browns

whole wheat pastry flour, cocoa powder (3/4 cup tb ), baking soda (you need 1 1/4 tsp!), baking soda (you need 1 1/4 tsp!), salt, hass avocado, peeled and seeded, sunflower oil, sugar, light brown sugar, ground flax seeds, water, vanilla extract, coconut milk

sugar-free instant banana pudding mix, skim milk, carton cool whip lite, frozen, thawed, divided, flaked coconut, toasted, graham cracker pie crust

all-purpose flour, cornmeal, sugar, baking powder, baking soda, ground cinnamon, salt, milk, peaches for 3/4 cup peach puree (see below), egg, beaten, cooking oil

flour , all purpose, cinnamon, baking powder, nutmeg, brown sugar , packed, butter; cold, milk; approx ., almonds, whole, filling: 3/4 cup. almonds; finely ground, sugar, granulated, egg; beaten, lemon rind; grated

shortening, sugar, egg ; plus, egg white, buttermilk, mashed ripe bananas, flour, baking soda, salt, vanilla extract, chopped walnuts, filling: 1/4 cup. butter or margarine, brown sugar, flour, salt, milk, egg yolk, vanilla extract, chopped walnuts, sugar