41 cranberry cream cheese honey Recipes

fresh cranberries, sugar, divided, egg whites, sugar, king arthur unbleached all-purpose flour, butter, melted, almond extract, salt, carton (8 oz) mascarpone cheese, honey, grated tangerine peel, cream, tangerines, peeled, sectioned and chopped

sweetened shredded coconut, chopped pecans, reduced-fat cream cheese, goat cheese, honey, ground cinnamon, whole berry cranberry sauce

cream cheese, cut sweet potatoes, brown sugar, divided, ground cinnamon, chopped apple, chopped cranberries, flour, honey bunches of oats cereal, cold butter or 1/3 cup margarine, chopped pecans

vegetable oil, for brushing, wholes graham crackers, crushed, light brown sugar, cinnamon, unsalted butter, melted, fresh goat cheese, softened, fresh lemon juice, heavy cream, granulated sugar, julienned zest from 2 navel oranges, champagne vinegar, honey , preferably wildflower, cranberries (4 oz)

philadelphia cream cheese, softened, sweet potatoes, peeled, cooked and coarsely mashed (about 7 medium), brown sugar , firmly packed, ground cinnamon, chopped apple, dried cranberries, flour, brown sugar, butter, post honey bunches of oats cereal

stalks celery, cream cheese, unsalted creamy peanut butter or 4 tbsp almond butter, honey, raisins (or dried cranberries, or chocolate chips, or white chocolate chips), rum (optional)

vegetable oil, soft brown sugar, eggs, golden syrup or 75 g honey, wholemeal self-rising flour, bicarbonate of soda, ground cinnamon, ground ginger, apples, grated, cranberries, walnuts, soft cream cheese, powdered sugar , .sifted

fat-free cream cheese, chopped fresh or frozen cranberries, thawed, chopped green chilies, honey, louisiana-style hot sauce, flour tortillas (6 inches), diced cooked turkey breast

egg whites, turbinado (washed raw ) sugar, vanilla extract, salt, king arthur unbleached all-purpose flour, butter, softened, walnut or canola oil, chopped walnuts, toasted, tangerines, fresh or frozen cranberries, turbinado (washed raw ) sugar, carton (8 oz) mascarpone cheese, plain yogurt, honey, minced fresh thyme, chopped toasted walnuts

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.

water, honey, egg, margarine or 3 tbsp butter, softened, salt, bread flour, whole wheat flour, cranberries, halved, ground mace, fast-rising active dry yeast, cream cheese, sugar, orange zest, mace

feta cheese, crumbled at room temperature, cream cheese, at room temperature, swiss cheese, shredded, honey, pecans, finely chopped, dried cranberries, finely chopped, crackers

all-purpose flour, plus more for dusting, kosher salt, baking soda, butter, cut into 1/2-inch pieces, at room temperature, extra-virgin olive oil, unsalted butter, at room temperature, olive oil, sliced shiitake , cremini or button mushrooms (about 8 oz), leek, white and pale green parts only, halved lengthwise, rinsed and thinly sliced, shallots, thinly sliced, kosher salt and freshly ground pepper, kale, stemmed and coarsely chopped, low-sodium chicken or vegetable broth, dried cranberries, crumbled gorgonzola (about 3 oz), cream cheese (4 oz), at room temperature, sour cream, honey, fresh lemon juice, kosher salt and freshly ground pepper

nonstick vegetable oil spray, dried cranberries, nonfat cream cheese, room temperature, soft fresh goat cheese (such as montrachet; about 1 3/4 oz), plain nonfat yogurt, honey

double crust pie crust (mean chef s classic pie crust, classic pie crust, idiot proof step-by-step photo tutorial), granny smith apples or 8 -10 pippin apples, peeled,cored,and sliced, dried sweetened cranberries (craisins) or 1 cup dried sweetened sour cherries, fresh lemon juice, butter, melted, honey, sugar, ground cinnamon , to taste, freshly grated nutmeg, ground allspice, ground cardamom, cornstarch, good brandy, butter, cut in small pieces, heavy cream or milk or egg wash, for brushing top of crust, sugar , for sprinkling top of crust (preferably coarse sanding ) (optional), chunks of cold sharp cheddar cheese or premium vanilla ice cream, as accompaniment (optional)

fresh goat cheese or 8 oz cream cheese, softened, chopped pecans, lightly toasted, chopped dried black figs (may substitute other dried fruit varieties, such as apricots, prunes, cranberries, raisins, etc., th), honey, freshly grated orange zest, salt

duncan hines cinnamon swirl muffin mix, pecans, toasted, finely chopped, all-purpose flour, baking powder, egg, water, cream cheese, softened, cranberry-orange sauce, butter, softened, honey, pecan halves, for garnish

thick slices challah bread , cut 1/2-inch thick cranberry spread, recipe follows, gruyere cheese (about 1-oz each - (4 by 4-inch, or size of challah) or grated, deli-sliced honey-baked ham, mayonnaise 1 tbsp spicy brown mustard (recommended : gulden s), eggs, heavy cream, chili powder, kosher salt and freshly ground black pepper, butter, powdered sugar, frozen cranberries, orange juice, sugar, cinnamon stick, bay leaf