60 cakes made butter Recipes

fresh salmon, with skin, olive oil, egg whites, fat free plain greek yogurt, no sugar added orange spread, mrs. dash fiesta lime seasoning (and more for to taste), fresh parsley, chopped, garlic cloves, chopped, celery rib, chopped, red bell pepper, chopped, yellow bell pepper, chopped, red onion, chopped, dijon mustard, light butter , for sauteeing vegetables, bread , made into crumbs, no sugar added orange spread, dry salt free seasoned bread crumbs

apples, cored, peeled and finely chopped, raisins, sugar, water, cinnamon, butter (2 1/2 sticks), sugar, eggs, vanilla essence, cake flour, baking powder, salt

rolls, ackage of a yellow cake mix (no pudding in the mix), all-purpose flour, active dry yeast, water, grated orange peel to taste *optional but recommended, butter softened about 2 sticks, ground cinnamon to taste, granulated sugar about 1/2 cup., brown sugar about 1 cup., secret to a great tasting cinnamon roll is to not skimp on the butter or cinnamon

cake mix.. white, yellow or lemon, made to the manufacturer s instructions, tb fresh lemon zest, tb fresh lemon juice, addition: 1/2 cup finely chopped walnuts, icing, powdered sugar, tb lemon zest, tb lemon juice, you can substitute butter for the oil in the cake mix and also add 1/2 of sour cream for 1/2 of the water in the ingredients for a richer-flavored cake.

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.

ready-made pie crust (grahmcracker or butter crust), onions, chopped, oil, chopped parsley, dill weed, chopped lightly cooked spinach, salt, pepper, margarine, tofu (2 cakes), beated eggs, grated parmesan cheese

fresh strawberries, sliced, sugar, butter lb cake (1/2 inch slices, home made or store bought), grand marnier (optional), blueberry sauce, whipping cream, sugar, mascarpone cheese, pure vanilla extract, gingersnap cookies, crushed (home made or store bought)

red velvet cake mix, chocolate instant pudding, cream cheese, softened (not whipped), powdered sugar (confectioners, about 4 cups), unsalted butter, softened, vanilla extract, divided, topping (home made or cool whip, both work fine)

all purpose flour, cream of tarter, salt (i ll never figure this 1 out- now if you use ed butter drop this ), unsalted butter, softened ( i let it sit at room temp, then feel it make sure it is soft), sugar, extra sugar set aside 1/2 cup maybe less, eggs, lime juice squeezed from lime zested, grated lime peel ( i bypass this because limes are out of season way to pricey and there were no organics in the store. the reason i chose organic for this is well, i just don tsp like the thoughts of peeling off all that pesticides straight into cake batter. go figure), glaze ingredients, tequila, orange-flavored liqueur, fresh lime juice, sugar, you can substitute about a cup of ready made margarita mix with or without the alcohol and add sugar to taste., i skipped the alcohol this cake went to work as a monthly birthday dessert item so. i used ready made margarita mix without alcohol adding sugar to taste along with some more of that volcano lime burst, but you use what you want.

golden raisins, grand marnier, eggs, plain flour, unsalted butter, dark brown sugar, ground mixed spice, ground cinnamon, ground nutmeg, lemon , juice of, dried apricots, sultanas, red glace cherries, walnut halves, whole roasted hazelnuts, apricot jam, ready made marzipan, easy roll icing, icing sugar, egg, separated, edible food coloring

f. flour mix, xantham gum, baking powder, baking soda, egg replacer (optional), salt, boiling water, margarine or butter, cocoa, liquid egg substitute or 1 egg + 2 egg whites, sugar, plain yogurt, f. vanilla, gluten free recipe : g.f. flour mixture, f. flour mixture is made up with, white rice flour, tapioca flour, potato starch flour

digestive biscuits, pecans, pistachio nuts, glace cherries, ready made meringue nests, crumbled into small pieces, butter, golden syrup, good quality chocolate, cocoa powder , for dusting

betty crocker golden yellow cake mix, eggs, unsalted butter, softened, eggs, sour cream, water

mayonnaise, egg, cooked corn kernel, diced red bell pepper, diced anaheim chili, diced red onions, dry mustard, white pepper, drops worcestershire sauce, cayenne pepper, breadcrumbs (made from dry french bread), crabmeat, butter, vegetable oil, lemon wedges, for garnish, mayonnaise, chopped red onions, chopped fresh parsley, seeded and chopped pickled jalapeno chilies, chopped cornichon, dry mustard

mayonnaise, scallion, finely chopped, eggs , lightly beten, dijon mustard, worcestershire sauce, tabasco sauce, salt, lump crabmeat , picked over and flaked, frozen crayfish , defrosted, fresh coarse breadcrumbs (made from french or italian bread), canola oil, unsalted butter, drained jarred roasted red pepper, olive oil, chopped garlic, salt, tabasco sauce, mayonnaise

all-purpose flour, fresh yeast cakes, butter , cut into pieces (3/4 lb), dried currants , soaked in hot water for 15 minutes and drained, seedless white raisins , soaked in hot water for 15 minutes and drained, dark raisin , soaked in warm water for 15 minutes and drained, chopped mixed candied fruit peel, grated nutmeg or 1/4 tsp ground allspice, salt, brown sugar, lukewarm milk, eggs, well beaten, dark molasses, mixed with, tepid water

chocolate fudge squares with mocha glaze, unsalted butter, at room, granulated sugar, egg, all-purpose flour, baking powder, unsweetened chocolate, melted, milk, vanilla extract, chopped walnuts, glaze, generous cup powdered sugar, unsalted butter, at room temperature, unsweetened chocolate, melted, vanilla extract, brewed double-strength coffee, preferably, made from dark-roasted beans, preheat oven to 350 degrees f. butter an 8-inch square baking pan., make fudge squares: in a large bowl, cream the butter with the sugar and egg., in a small bowl, sift together the flour and baking powder. add to the butter mixture. then add the melted chocolate, being careful not to over-beat. add the milk, vanilla and walnuts, stirring just to blend., pour the batter into the prepared pan. bake until the edges begin to pull away from the sides of the pan and the top springs back when pressed lightly, about 30 minutes. allow the cake to cool completely. meanwhile, make glaze., make glaze : in a medium bowl, combine the powdered sugar, butter, chocolate and vanilla extract. stir in the coffee and whisk until smooth., refrigerate the glaze until cool , then pour over the top of the cake and cut the cake into squares.

mango pureed, sugar, cornstarch, eggs, butter, butter, very soft, sugar, light corn syrup, kosher salt, unsalted cashews, all-purpose flour , sifted before measuring, sugar, eggs, milk, vanilla bean, salt, cake, store-bought or pre-made, simple syrup or your favorite liqueur, jam, cream, grilled pineapple rings, coconut