1528 butter no bake no Recipes

graham cracker crumbs, melted butter, granulated sugar, musketeers mint mins, unflavored gelatin, water, reduced fat cream cheese, softened, sugar, spring form pan, wax paper

whole graham crackers, old-fashioned oats, golden brown sugar, salt, unsalted butter, melted, vanilla extract, water, unflavored gelatin (measured from 2 envelopes), philadelphia-brand cream cheese, room temperature, heavy whipping cream, sugar, fresh lemon juice, fresh blueberries, chilled heavy whipping cream, sugar, baskets blueberries, blueberry jam

old-fashioned oatmeal (dry , sometimes takes more oatmeal), peanut butter (reduced fat works great ), vanilla, brown sugar, milk (non fat works great ), butter

flour, sugar (or more , depending on how sweet you like it), salt, baking powder, baking soda, buttermilk, butter, room temperature (no substitutions), vanilla, eggs, sugar, butter (no substitutions), water, vanilla

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.

butter (or margarine), vanilla, flour, baking soda, baking powder, splenda sugar substitute (note splenda is sweeter than sugar. if you are afraid of splenda you will have to increase this meas), sunflower seed butter (i like the crunchy kind, buy in the organic section), egg, unsweetened baking cocoa (just enough to sprinkle on top)

sugar, baking cocoa, butter, cubed, milk, quick-cooking oats, flaked coconut, peanut butter, vanilla extract

brown sugar , packed, egg, beaten, butter, graham cracker crumbs, sweetened flaked coconut, chopped nuts, butter, water, vanilla extract, baking cocoa, powdered sugar

peanut butter, coconut oil, honey, rolled oats (old fashioned, not instant), shredded coconut, semi-sweet chocolate chips, cocoa powder

bittersweet (not unsweetened ) or semisweet chocolate, chopped, unsalted butter, whipping cream, golden syrup or mild-flavored (light ) molasses, le petit beurre lightly toasted butter biscuits, coarsely chopped, chopped walnuts, raisins, dried tart cherries

graham cracker crumbs, butter, melted, powdered sugar, cinnamon, unflavored gelatin, carbonated lemon-lime beverage, 7-up brand, lemon pudding mix, small, not instant, sugar, eggs, beaten, water, cream cheese, strawberry jelly, melted, fresh strawberries

gingersnap crumbs, sugar, melted butter, marshmallow, milk, canned pumpkin, sugar, cinnamon, ginger, salt, cream, cool whip, for topping, chopped walnuts (or more , if desired)

splenda no calorie, skim milk, butter, unsweetened cocoa powder, creamy peanut butter, quick-cooking oats, vanilla extract

splenda brown sugar, corn syrup (best to use karo, light), no sugar or low sugar peanut butter, special k cereal

raisin bran cereal, crushed, wheat germ, rolled oats, allspice, no-sugar-added peanut butter, brown sugar, lightly packed, honey, milk, vanilla

sugar, evaporated milk or 1/2 cup whipping cream, butter (no substitutions), marshmallows , cut into smaller pieces, graham crackers (1-1/2 cups crushed ), chopped dry roasted salted peanut (or use toasted walnuts or pecans), powdered sugar

crisco shortening (plain ), butter, room temperature (no substitutions), crunchy peanut butter or 1 cup smooth peanut butter, white sugar, light brown sugar , firmly packed, eggs, all-purpose flour, baking powder, baking soda, salt, chocolate chip (optional), very finely chopped peanuts (preferably roasted) (optional)

sugar, cream of tartar, flour, baking soda, salt (can reduce but not eliminate, needed to rise properly), butter, buttermilk, raisins, ginger (optional), powdered sugar (optional), butter (optional), honey (optional)