186 cream no eggs milk Recipes

milk, butter, sugar, potato, mashed (no butter or salt), yeast, warm water, eggs, vanilla, flour, baking powder, salt, raisins, walnuts, finely chopped, brown sugar, cinnamon, butter, softened, powdered sugar, butter, softened, cream cheese, at room temperature, vanilla, lemon , zest from, lemon , juice from, half-and-half

no-boil lasagna noodles, 6 sheets, olive oil, onion, diced, garlic, minced (10 cloves), chipotle chile in adobo, minced, white wine, dried oregano, tomatoes, diced, raw shrimp, peeled, butter, flour, heavy cream or 3 cups milk, nutmeg (i used 1/2 ), leaves fresh basil (2 tbsp minced ), parmesan cheese, grated, ricotta cheese, pre-shredded mozzarella cheese, egg, dried parsley, black pepper, pre-shredded mozzarella cheese

no yolks egg noodle substitute, chicken breasts, cubed,skinless,cooked, onion, chopped, frozen broccoli cuts, thawed, low-fat cream of mushroom soup, skim milk, swiss cheese, shredded, basil, salt, black pepper

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.

strawberries, hulled and halved, balsamic vinegar, honey, low-fat whipping cream, fresh mint, flour, salt, baking soda, baking powder, cream of tartar, sugar, vegetable shortening, buttermilk, buttermilk (no need to separate ), egg wash , for glazing (1 egg plus 1 tblspn. milk or water or cream)

yeast or 2 1/4 tsp, sugar, milk, warm 105-110, sugar, margarine, melted (no substitutions), salt, eggs, all-purpose flour, brown sugar, cinnamon, margarine, softened (no substitutions), nutmeg, margarine, softened (no substitutions), powdered sugar, cream cheese (4 oz), vanilla, salt

stoneground corn flour, flour (can use chickpea ), sugar/ honey, baking powder (+1/2tsp if using chickpea flour ), baking soda, salt, sour cream or whole milk yogurt, whole milk, eggs, savory add-ins, onion and 2 cloves garlic, sauteed, diced jalapeno , no seeds, shredded cheese , 1 tsp cumin, dash cayenne, a sweeter version, brown sugar & 1 tsp molasses

all-purpose flour, sugar, baking powder, salt, milk, vegetable oil, eggs, chopped pecans (optional) or 1/2 cup walnuts (optional) or 10 tbsp blueberries (fresh or frozen, if frozen, no need to thaw) (optional) or 5 tbsp mini chocolate chips (optional), maple syrup or fruit syrup or warm fruit, compote, fruit sauce , fresh berries or chopped fruit, chopped nuts or powdered sugar or whipped cream, ice cream or sorbet or chocolate syrup or fruited yogurt

olive oil, unsalted butter, celery stalks, small dice (about 2/3 cup), scallions, white and light green parts only, thinly sliced, minced jalapeno (no seeds or membranes), old bay seasoning, flour, milk, sour cream, dijon mustard, flat egg noodles, coarsely grated aged cheddar cheese (about 3 oz), high-quality imported tuna packed in oil, drained, minced parsley leaves, unsalted butter, at room temperature, coarsely grated aged cheddar cheese (about 1 oz), crushed saltines (about 20 whole crackers)

low-fat cream cheese, room temp, no-sugar-added maple syrup, egg white, fat-free evaporated milk, no-sugar-added maple syrup (optional)

non-stick baking spray, no-salt-added sliced carrots, not drained, canned no-salt-added tomato paste, milk, spice cake mix, ground cinnamon, divided, raisins, eggs, apricot halves in juice or extra-light syrup, not drained, cornstarch, reduced-fat cream cheese, softened, unsalted butter, vanilla extract

flour, quick oats, sugar twin brown, wheat bran, baking powder, ground cinnamon, chopped pecans, canola oil, skim milk, egg, crushed canned pineapple (no sugar added), vanilla (optional), chopped canned peaches (light syrup or no sugar added), cream cheese, low fat, brown sugar

self-rising yellow cornmeal, all-purpose flour , sifted, measurement determined before sifting, cumin, chili powder, sugar substitute, sugar-free syrup, baking powder, baking soda, salt, eggs, well beaten, skim milk buttermilk, green onions or 1 cup white onion, minced, no-sugar-added creamed corn, white wine, flat (no carbonation left!), jalapeno peppers, ripe, minced (no seeds unless you want to start a fire in your mouth), cheddar cheese, finely grated (shredded ), canola oil (for frying )

milk, semisweet chocolate piece, pre- sweetened cocoa powder, eggs, lightly beaten, dry hawaiian sweet bread (see note, below ) or 3 1/2 cups cubed cinnamon-swirl bread, no raisins, about 6-1/2 oz bread (see note, below), cream (optional)

no-salt-added sliced beets, not drained, food cake mix, low-fat milk, eggs, sliced peaches in juice, not drained, cornstarch, low-fat cream cheese, softened, sugar, vanilla extract, fresh raspberries, cleaned

butter (no subs!), unsweetened baking cocoa, eggs, beaten, white sugar, flour, baking powder, salt, vanilla, chopped slivered almonds, chocolate chip (optional), sugar, half-and-half cream or 1 cup full-fat whole milk, marshmallows, flaked coconut, semi-sweet chocolate chips, sugar, butter (no subs!), half-and-half cream or 1/4 cup milk, almonds (can use more or less )

butter, softened (no substitutes), dark brown sugar , packed, white sugar, vanilla, eggs, flour, baking powder, baking soda, salt, half-and-half cream (or use full-fat milk), dark brown sugar , packed, white sugar, whipping cream , unwhipped, butter (no substitutes), vanilla

splenda granular (no calorie artificial sweetener ), egg substitute, skim milk, vanilla extract, maple extract, cinnamon raisin bread, apples, peeled and thinly sliced, low-fat cream cheese, splenda granular (no calorie artificial sweetener ), ground cinnamon