654 cookies no baking no baking Recipes

butter, softened (no substitutes), sugar, eggs, vanilla extract, all-purpose flour, baking cocoa, baking powder, baking soda, salt, wooden popsicle sticks, candy corn, red-hot candies

eggs, sugar, shortening , no substitutes, milk, baking powder, baking soda (scant), vanilla flavoring or 1 tsp lemon flavoring or 1 tsp almond flavoring, salt, flour , to make fairly stiff dough (i use approx 5 cups)

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 or 1/2 cup splenda granular, brown sugar , packed, margarine or 1 cup butter, softened, canned pumpkin, vanilla, egg, whole wheat flour, ground flax seeds, baking powder, baking soda, cinnamon, salt

flour (no need to sift), baking soda, salt, butter, at room temperature, creamy peanut butter, sugar, brown sugar , firmly packed, vanilla, eggs, milk, granola cereal, raisins

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 (no substitutions), sugar, egg yolks, vanilla, salt, baking soda, baking powder, sour cream (at room temperature ), flour, butter (no substitutions), cream cheese (at room temperature ), vanilla, powdered sugar, milk , to thin if needed

oats, raisins, flour, non-fat powdered milk, unsweetened applesauce (no-sugar-added), cinnamon, baking powder, no-calorie artificial sweetener

butter, honey, almonds, cocoa powder, arrowroot, baking soda

crisco original no-stick cooking spray, pillsbury best all purpose flour, sugar, baking powder, crisco baking sticks all-vegetable shortening or 1/4 cup crisco all-vegetable shortening, milk, egg, beaten, lemon extract, powdered sugar, crisco baking sticks all-vegetable shortening or 1/3 cup crisco all-vegetable shortening, warm milk, divided, lemon extract

peanut butter, sugar, eggs, baking powder or 2 tsp baking soda, cinnamon, vanilla extract, almond extract

all purpose flour, old fashioned oats, crunchy peanut butter, egg whites, brown sugar, no calorie splenda, baking powder, baking soda, applesauce, vanilla flavoring, semi sweet chocolate chips

organic yogurt (flavoring is your choice, but i use the vanana from trader joe s), organic bananas (i used very ripe ones, like the type you d use for banana bread. i find they have great flavor), organic eggs, organic milk (i use low fat ), honey, whole wheat flour, baking powder, baking soda, oats, organic raisins

no bake chocolate peanut butter cookies, makes about 2 dozen ., granulated sugar, milk, unsweetened cocoa, butter, quick oats, peanut butter, vanilla extract, place oats , peanut butter and vanilla extract in a large bowl. set aside. combine sugar, milk, cocoa and butter in a large saucepan. bring to a boil; boil 1 minute (no longer!). remove from heat. pour over oat mixture; stir well. drop by large spoonsful onto wax paper and let cool.

cookies (polish bows) - chruscik, egg yolks, tb sour cream, tb rum, ts vanilla, confectioners sugar, flour (sifted), ts baking powder, ts salt, tb sugar, oil for deep frying, beat the egg yolks with the sugar until well combined. add sour cream, rum and vanilla and mix until smooth. sift the flour, baking powder and salt and add it to egg yolk mixture, a little at a time. on a heavily floured surface knead the dough vigorously, punching and squeezing as much flour into it as it will take until the dough is no longer sticky (1/2 hour). separate dough into several portions and roll very thin. turn the dough and loosen often when rolling. the dough should look like parchment paper that you can see through. cut dough into strips approx. 1 1/2 inches wide, 4 inches long. make slit closer to 1 end and bring the longer end through the slit. heat oil to 375 degrees and fry quickly (only a few seconds) until golden not brown. turn only once. drain on paper towels. dust with confectioners sugar. makes 8 dozen.

butter, room temperature (no subs), butter, room temperature (no subs), oil (preferably vegetable ), grated orange zest (can use more if desired), sugar, sugar, egg, vanilla, flour, baking powder, baking soda, fresh orange juice, egg, slightly beaten, sesame seeds

butter, molasses, honey, arrowroot, baking soda, mixed spice, ginger

all-purpose flour, ground ginger, ground cinnamon, baking soda, salt, nutmeg, quaker oats (quick or old fashioned, uncooked), ingredients needed to complete cookies, butter, softened (no substitutions), honey, egg