126 amazing baking Recipes

everywhere you look , there is a lot of emphasis on cutting the fat out of our daily diets, but who wants to cut out the fat if it means cutting out the flavor when it comes to baking, there is a way to cut down on your fat intake without changing the ingredients in your favorite recipes. if you switch to nonstick silicone bakeware, you can cut down on your fat intake with minimal effort. because the bakeware is nonstick, you never have to use butter, shortening, or grease on your pans or sheets to ensure easy food removal., first silicone items made exclusively for baking were small silicone mats that fit nicely on your cookie sheet and allowed you to bake cookies with out greasing the cookie sheet or worrying about the bottoms getting burned. these little mats were a huge success and stores were hard pressed to keep them in stock., as the popularity of these mats grew , manufacturers decide to explore the idea of making more bakeware from silicone. they began making spoons, spatulas, and whisks that could withstand high heats and could be used with nonstick cookware with no fear of ruining the coating. silicone utensils were the perfect choice for candy making or any other project that required a boiling and sticky liquid to be stirred., kitchen supply manufacturers also introduced silicone potholders and oven gloves. because they can withstand heats up to 500 degrees, they are the perfect insurance that you won tsp get burned when you pull a hot dish from your oven. they don tsp conduct heat the way that a cloth potholder does and they are much sturdier and easy to keep clean than traditional potholders. home canners fell in love with silicone baker s mitts because they could actually reach into a pot of boiling water to remove a hot jar of food once it was done processing. as an added bonus these durable potholders do double duty as lid grippers making opening jars a snap., once silicone hit kitchens in the form of baking mats , utensils, and pot holders, kitchen experts began to see the potential of this material in everyday baking. suddenly almost any type of bakeware that could traditionally be found in stainless steel, aluminum, glass, or stoneware was being offered in brightly colored silicone. stores began selling muffin tins, bread loaf pans, cake pans, and pie pans. the most popular pieces tend to be the specialty designed cake pans that allow you to make cakes shaped like everything from roses to pumpkins. they even have mini cake pans that make individual, fancy shaped cakes., popularity of silicone bakeware skyrocketed as cooks began to see the benefits of using this material in their kitchens. foods pop out of silicone pans with amazing ease. you never need to grease, flour, or even use cooking spray on a silicone pan and that adds up to lots of calories and fat grams saved with each meal. because silicone is very flexible, it is easy to bend and twist it so that cakes and breads pop out easily. you never have to force baked goods out of the pan, so they retain there shape and you don tsp see a lot of split and broken cakes., silicone is a bakers dream when it comes to making evenly cooked delicacies. the material distributes heat evenly, so you never end up with a cake that is burned around the edges and still not cooked in the middle. it also cools down quickly ensuring that your foods will not continue cooking and possibly drying out once you remove them from the oven., because silicone is nonstick , cleanup is a breeze. a little soap and water and any crumb left on your bakeware disappears. it is nonporous, so it never retains any odors from the foods you cook. completely versatile it goes from oven to table to freezer and can even be thrown in the dishwasher. once you are done cleaning it, storage is a snap. with its flexibility, you can twist it, bend it, fold it or mash it up so it can fit in the smallest of drawers or cupboards., if you haven tsp tried silicone bakeware , add a piece or two to your kitchen. you will be surprised at its quality and flexibility.

semi-sweet chocolate baking squares (i use godiva), all-purpose flour, cake flour, baking soda, salt, softened butter, brown sugar (i ve used light and dark, so whatever you happen to have on hand is fine), vanilla, dairy sour cream, boiling water

flour, sugar, baking soda, salt, baking cocoa, oil, cold water, white vinegar, vanilla, powdered sugar (optional), baking cocoa (optional), decaf instant coffee (optional), milk , of choice (works with regular, soy or rice or whatever) (optional), almond extract (i usually use almond, but have tried & like coconut, orig. glaze recipe calls for peppermint) (optional)

cream-style corn, brown sugar, white sugar, eggs, vegetable oil, baking powder, all-purpose flour, baking soda, salt, ground cinnamon, raisins, chopped walnuts

all-purpose flour, white sugar, baking powder, baking soda, salt, cold butter , cut into pieces, milk, lemon juice, lemon zest, vinegar, sugar, butter, melted, lemon juice, vanilla extract, water , or as needed

cold butter, all-purpose flour, wheat germ, sugar, cinnamon, baking powder, baking soda, eggs (1 for glazing), buttermilk, granny smith apple (peeled and cut into 1/2-inch cubes , about 1 cup)

all-purpose flour, baking soda, baking powder, butter, softened, white sugar, egg, vanilla extract, white sugar

unsalted butter, chopped yellow onion, chopped green bell pepper, chopped red bell pepper, salt, fresh ground black pepper, minced garlic, minced fresh parsley leaves, canadian bacon or 6 oz baked ham, trimmed and diced, links smoked sausage or 6 oz hot smoked sausage, chopped, eggs, whole milk, heavy cream, stale french bread or 8 cups italian bread, cubed, grated gouda cheese (about 2 cups) or 8 oz fontina cheese (about 2 cups), fine dry breadcrumb, freshly grated parmesan cheese, melted unsalted butter

oats, rice krispies, flour, baking soda, baking powder, egg, brown sugar, sugar, butter, unsweetened coconut, walnuts, dark chocolate chips

flour, water, brown sugar, sugar, salt, vanilla extract, baking cocoa, oil , preferably vegetable, baking powder, chopped nuts (optional), semisweet vegan chocolate chips (optional)

non-hydrogenated vegan margarine, vegetable shortening, unbleached cane sugar, brown sugar, non-hydrogenated peanut butter, vanilla-flavored soy yogurt, flour, baking soda, baking powder, salt

all-purpose flour, white sugar, baking soda, baking powder, salt, margarine, softened, buttermilk, egg, butter, melted, buttermilk

baked beans, kidney beans, butter beans, ground beef, bacon, minced, onions, minced, sugar, brown sugar , packed, molasses, dry mustard, ketchup

flour, baking powder, salt, unsweetened chocolate, butter (i usually use margarine to kee it non-dairy), sugar, eggs (the original recipe says room temperature, but i ve used them straight out of the fridge), vanilla extract, chocolate chips (or white , or toffee bits, or candied pecans, or peanuts, or m&ms, you get the pictur)

all-purpose flour, sugar, baking powder, salt, baking soda, shortening, bananas, very ripe & mashed, eggs, slightly beaten

cake flour , sifted, baking powder, baking soda, salt, sugar, low-fat milk, saco dry buttermilk, vanilla, eggs, butter, melted and cooled

grape-nuts cereal, buttermilk, eggs, sugar, flour, salt, baking soda, baking powder

sugar, margarine (softened ), eggs, mashed bananas, buttermilk, vanilla, flour, baking powder, salt, baking soda, chopped walnuts