242 crusts fruits Recipes

crust ingredients, cookies ) macaroon cookie crumbs, butter, melted, filling ingredients, vanilla ice cream, slightly softened, frozen pineapple , orange and banana juice concentrate, thawed, topping ingredients, heavy cream, powdered sugar, kiwifruit, peeled, halved, sliced, star fruit, sliced

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.

philadelphia cream cheese, sugar, cool whip (enough to layer top cheesecake), fruit , to put in the mixture (enough to put on top cheesecake), pie crust

graham cracker crust, cream cheese , soften, cool whip, thawed, vanilla, sugar, pie filling or 12 oz frozen fruit or 12 oz fresh fruit

prepared fruit (blackcurrants, cherries, gooseberries, mulberries, strawberries, raspberries, redcurrants, rhubarb), granulated sugar, bread, crusts removed, water, fresh fruit or mint sprigs

comstock or wilderness more fruit apple fruit filling, graham cracker crust, cream cheese, room temperature, sugar, vanilla extract, eggs, caramel topping, half pecans, chopped pecans

pie crust, apples (peeled cored and thinly sliced ), dried apple, lemon juice, sugar (spiced, old english spiced and fruited for apple pies etc!), white sugar, flour, oatmeal, sugar (spiced, old english spiced and fruited for apple pies etc!), light margarine

ingredients for fruit loops crust, unsalted butter, melted + 1 tbspmelted for greasing the pan, crushed fruit loops (about a 1/5 to 1/4 of a box depending on the size), filling ingredients, eight oz packages) cream cheese, cut into 1-in cubes and softened to room temperature, salt, sugar, sour cream, lemon juice, vanilla extract, egg yolks + 6 large eggs

bread, crusts removed, butter , for spreading, brown sugar, divided (or to taste), milk , full fat is nicest, dried fruit or 1 -2 cup other fresh soft fruit, ginger, cinnamon, nutmeg

cool n creamy chocolate pie, hersheys foods, prep time does not include chill time, cream cheese, softened, sugar, vanilla extract, syrup, pt.)cold whipping cream, packaged crumb crust (6 oz.), sliced fresh fruit (optional), chocolate curls (optional), beat cream cheese , sugar and vanilla in medium bowl until well blended. gradually add syrup, beating until smooth. beat whipping cream until stiff. carefully fold into chocolate mixture. pour into crust., cover; freeze until firm , about 3 hours. just before serving, garnish with fruit and chocolate curls, if desired. 6 to 8 servings.

cream cheese, soft, sugar, vanilla, cool whip (8oz container), graham cracker pie crust (9-inch pie crust), fresh fruit

fruit yogurt (choose your own flavor), cool whip, graham cracker pie crust

graham cracker pie crust, cream cheese, softened, sugar, lemon juice, vanilla, salt, eggs, sour cream, sugar, vanilla, fresh fruit (optional) or fruit filling (optional)

graham cracker crust, cream cheese, softened, sugar, lemon juice, vanilla, salt, eggs, fresh fruit (optional) or fruit, topping (optional)

any flavor jello gelatin, cool whip, graham cracker pie crust, your favorite canned fruit, well drained (optional) or 1 (20 oz) can cut up fresh fruit (optional)

refrigerated pie crust, cream cheese softened, granulated sugar, sour cream, apricot spreadable fruit, almond extract, egg, coconut, chopped almonds, brown sugar, apricot spreadable fruit, almond extract, eggs, whipping cream whipped, toasted coconut, dried apricot pieces

fresh peaches, fruit fresh, (fruit preservative ), sugar, quick cooking tapioca, fresh lemon juice, salt, pie, top crust, butter, cinnamon or nutmeg

homemade style white bread , such as challah or brioche, crusts removed, assorted summer fruit, such as: blueberries , strawberries, red currants, black currants, red or golden raspberries, and/or small plums, rinsed well and drained, large fruit ( strawberries/plums) halved and quarters, sugar , depending on sweetness of fruit, plus 1/4 cup, ruby port or brandy, heavy cream