37 cooking figs sugar Recipes

sugar, vegetable oil, eggs, lightly beaten, vanilla extract, all-purpose flour, cinnamon, ground, baking powder, baking soda, salt, walnuts, chopped, apples, grated (optional), applesauce (optional), apricots, chopped (optional), bananas, mashed (optional), carrots, grated (optional), cherries, pitted and chopped (optional), fresh coconut, grated (optional), dates, pitted and chopped (optional), eggplants, grated (optional), figs, finely chopped (optional), seedless grapes (optional), honey (omit the sugar) (optional), lemon juice (optional), marmalade (omit 1 cup of the sugar) (optional), mincemeat (optional), oranges, chopped (optional), peaches, chopped (optional), fresh mint (optional), pears, chopped (optional), crushed pineapple, drained (optional), prune, chopped, pitted (optional), canned pumpkin (optional), raisins (optional), raspberries (optional), rhubarb, chopped (optional), fresh strawberries (optional), frozen strawberries, drained (optional), sweet potatoes, grated (optional), cooked tapioca (optional), tomatoes (add and extra 1/2 cup sugar) (optional), yogurt (optional), zucchini, grated (optional)

sugar, canola oil, eggs, a to z ingredients (choose from list below), vanilla extract, king arthur unbleached all-purpose flour, baking powder, ground cinnamon, baking soda, salt, chopped walnuts, apples, peeled and shredded, applesauce, apricots (dried), chopped, banana (ripe), mashed, carrot, shredded, coconut, dates, pitted and chopped, figs (dried), chopped, grapes (seedless), chopped, oranges, peeled and chopped, peaches, peeled and chopped, pears, peeled and chopped, pineapple (canned), crushed and drained, dried plums, pitted and chopped, pumpkin, canned, raisins, raspberries, fresh or frozen, rhubarb, chopped fresh or frozen, strawberries, fresh or frozen, sweet potatoes, cooked and mashed, zucchini, peeled and shredded

boneless beef chuck roast, chopped onion, vegetable oil or 1 tbsp olive oil, pineapple chunks (in juice), orange juice, quick-cooking tapioca, brown sugar, curry powder, salt, pepper, dried fig, coarsely chopped, currants, unpeeled apricot halves in light syrup, drained and halved, hot cooked couscous or 4 cups rice, chopped fresh cilantro

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.

butter (softened ), brown sugar, honey, eggs, vanilla, oatmeal (quick cook ), whatever you want from the following, almonds, dried cranberries, chocolate chips, m & s, dried currants, dates, figs

israeli couscous, vegetable broth (unsalted ) or 14 oz chicken broth (unsalted), garbanzo beans, cooked and drained, green onions, sliced, red onions, diced small (my addition), prune, pitted and diced small (can substitute dried dates or dried figs if you prefer), baby spinach, washed and spun dried, valencia oranges (original recipe specified navel oranges), sliced almonds, toasted, fresh parsley, minced (my addition), extra virgin olive oil, freshly squeezed orange juice, agave nectar (sugar or honey can be used instead), balsamic vinegar (i used 2 tbsp white balsamic and 2 tbsp dark aged balsamic), spanish smoked paprika (optional and my addition), dijon mustard, salt, fresh ground black pepper, water

light brown sugar, fresh seedless raisin, fresh golden raisin , also known as sultanas, fresh plump currants, dried mixed fruit, peel preserved, pitted dates, chopped, lemon juice, lemon , zest of, only, grated, orange , zest of, only, grated, boiling water, butter , real, soft, in chunks, baking soda, vanilla, cinnamon, ground, allspice, ground, nutmeg, ground, baking powder, self-rising flour, salt, cooking oil , generous, brandy or 1/2 cup bourbon, preserved figs , in syrup, drained, roughly chopped, maraschino cherries or 1 cup glace cherries, whole, pecans, roughly chopped, brandy or 1/2 cup bourbon, extra

butter , for greasing the baking dish, all-purpose flour, almond flour, baking powder, fine salt, baking soda, sugar, unsalted butter, cut into 1/2-inch pieces, at room temperature, egg, at room temperature, heavy cream, pure vanilla extract, dried mission figs, stemmed (14 oz), fresh orange juice, pure vanilla extract, zest of 1 medium orange, unsalted chunky almond butter, at room temperature, sliced almonds, toasted , see cook s note, all-purpose flour , for dusting

smoked, fully cooked whole ham, dijon mustard, brown sugar, apple cider, pitted whole dates, dried figs, stems removed, pitted prunes, tawny port wine, garnishes: kumquats , blood orange halves, dried figs, pineapple sage leaves

black mission figs, finely chopped (scant 1 cup), water, quick-cooking oats, uncooked, brown sugar, dark molasses, trans fat-free extra-light vegetable oil spread (60% to 70% oil), egg, all-purpose flour, toasted wheat germ, pumpkin pie spice, grated orange rind, salt, baking soda, baking powder, sugar, brandy, warm water

black mission figs finely chopped, water, quick cooking oats (uncooked ), brown sugar, dark molasses, tblspns. butter, egg, flour, wheat germ, pumpkin pie spice, grated fresh orange peel, salt, baking soda, baking powder, hard sauce glaze, sugar, tblspns. brandy, tblspn. warm water

raisins (use 25g less if using the nuts), sultanas (use 25g less if using the nuts), currants, figs, ready to eat, chopped, dates, ready to eat, chopped, dark muscovado sugar, butter, ground cinnamon, ground nutmeg, bramley apples, peeled cored and diced (cooking apples), cider, lemon, grated rind and juice, golden syrup, brandy, madeira wine

unsweetened apple juice or 1/2 cup orange juice, raisins, dried fig, chopped, pumpkin, cooked or canned, sugar, vegetable oil, whole wheat flour, baking soda, baking powder, ground cinnamon, ground nutmeg, ground allspice, walnuts, chopped, orange rind, grated (2 tsps. dry )

pie dough, dried figs, raisins, red wine, cooking apples, pears, caster sugar, flaked almonds, ground mace, powdered cinnamon, powdered ginger

quick-cooking oatmeal, whole wheat pastry flour, baking soda, dark brown sugar, vanilla, coconut oil, honey, coconut flakes, dried figs, dates, prunes