336 cup raisins milk Recipes

milk chocolate, chopped (or semi-sweet if you prefer, chocolate chips work too), marshmallows, rice krispies, graham wafers, broken into small pieces, toasted peanuts, raisins (i use cranberries) or 1/2 cup dried cherries (i use cranberries) or 1/2 cup dried cranberries (i use cranberries), chocolate, melted (white or dark to contrast in colour)

milk, lemon juice or 1 tbsp vinegar, egg, vegetable oil, liquid honey, all-bran cereal, raisins or 1 cup chopped dates, all-purpose flour, brown sugar or 1/4 cup granulated sugar, baking soda, baking powder, cinnamon

raisins, rum (to soak raisins) or 1/4 cup water, hot (to soak raisins), bisquick or 1 cup krusteaz baking mix, oatmeal (or combination) or 1 cup flour (or combination) or 1 cup whole wheat flour (or combination), baking soda, baking powder, cinnamon, salt, vegetable oil, milk, honey or 1/3 cup light karo syrup, papayas or 2 cups mangoes, chopped, nuts, chopped

milk, scalded and cooled to lukewarm, saffron (optional), butter, room temperature, egg yolks, room temperature, flour , sifted, sugar, salt, bread machine yeast, lemon , zest of, cinnamon, cardamom, white raisins (soaked in hot apple juice, rum or vodka for 15 minutes and drained) or 1 cup dried cherries (soaked in hot apple juice, rum or vodka for 15 minutes and drained) or 1 cup dried cranberries (soaked in hot apple juice, rum or vodka for 15 minutes and drained), almond cookie , crushed into fine crumbs, egg, beaten, sliced almonds, cream cheese, softened, sugar, egg yolk, lemon zest, saffron (optional)

all-purpose flour (sifted), double-acting baking powder, salt, cream of tartar, sugar, shortening, basic cookie mix, milk, egg, vanilla, semisweet chocolate chunks (and 1/2 cup raisins or chopped dates, optional, optional) (optional) or 1/2 cup chopped nuts (and 1/2 cup raisins or chopped dates, optional, optional) (optional) or 1/2 cup dates (and 1/2 cup raisins or chopped dates, optional, optional) (optional) or 1/2 cup raisins (and 1/2 cup raisins or chopped dates, optional, optional) (optional) or 1/2 cup grated orange rind (and 1/2 cup raisins or chopped dates) (optional), basic cookie mix, sugar, milk, egg, cocoa, vanilla, chopped nuts (optional), basic cookie mix, milk, egg, quick-cooking rolled oats, cinnamon, raisins, chopped nuts, powdered sugar, cocoa, water, vanilla, almond halve, blanched

butter or 1 cup margarine, peanut butter, brown sugar, eggs, vanilla, whole wheat flour, wheat germ, non-fat powdered milk, salt, baking powder, baking soda, liquid milk, rolled oats, raisins, sunflower seeds, shredded coconut, chopped dates, sesame seeds or 1 -2 cup dried figs or 1 -2 cup dried apricots or 1 -2 cup flax seeds or 1 -2 cup ground flax seeds or 1 -2 cup nuts or 1 -2 cup chopped prunes or 1 -2 cup oat bran or 1 -2 cup carob chips (total combined amount etc) (optional), sesame seeds (optional)

whole wheat flour, dry oatmeal, powdered milk (or add milk to wet mix instead), sugar, salt, baking powder, powdered eggs (in dry mix ) or 1 egg (added into wet mix), mashed fruit or 1 cup bananas or 1 cup applesauce or 1 cup yogurt or 1 cup mashed pumpkin or 1 cup zucchini or 1 cup carrots or 1 cup beans or 1 cup potatoes or 1 cup peanut butter, oil (if using peanut butter above do not add in extra ), water (or milk if no powdered milk in dry mix), vanilla, raisins or 1 cup chocolate chips or 1 cup dried apples, slices or 1 cup banana chips or 1 cup blueberries or 1/2 cup nuts, egg (in wet mix if no powder in dry mix), sugar (if mashed fruit or additive is not sweet), cinnamon or 1 tsp pumpkin pie spice, cocoa powder, molasses

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 recipe yellow cake mix, milk , use instead of water to make cake, butter, softened, almond extract , add to milk, eggs, granny smith apple, peeled and chopped, raisins or 1/2 cup c or 1/2 cup dried cherries, chocolate chips or 1/2 cup butterscotch chips or 1/2 cup white (not chocolate mint, either 1 kind of chip or mixed), chopped nuts , anything but peanuts.

white flour (or combination no more than 1/2 cup of the last two!) or 2 -2 1/4 cups wheat flour (or combination no more than 1/2 cup of the last two!) or 2 -2 1/4 cups oatmeal (or combination no more than 1/2 cup of the last two!) or 2 -2 1/4 cups cornmeal (or combination no more than 1/2 cup of the last two!), milk (etc.) or 1 cup juice (etc.) or 1 cup yoghurt (etc.) or 1 cup soy (etc.) or 1 cup butter (etc.), eggs or 1 1/2 tsp soy flour, fat (oil , butter, peanutbutter...), artificial sweetener (or less, white or brown sugar, honey or maple syrup -- if using the last two decrease liquid by 1/2), baking powder (if using more than 1 cup extras increase to 3 tsp), salt, raisins (or other flavor chips...) or 1 -1 1/2 cup nuts (or other flavor chips...) or 1 -1 1/2 cup dried fruit (or other flavor chips...) or 1 -1 1/2 cup bananas (or other flavor chips...) or 1 -1 1/2 cup zucchini (or other flavor chips...) or 1 -1 1/2 cup chocolate chips (or other flavor chips...)

milk, water, sugar , plus, sugar (125 g), lemons , zest of, salt, originario rice or 1 cup long-grain rice, plus, originario rice or 1 1/2 tbsp long-grain rice (200 g), raisins (165 g), marsala or 5 -6 tbsp rum, divided, eggs, separated,at room temperature, vanilla extract, unsalted butter, room temperature (65 g), deep 8 inch sweet tart crust, baked 20 to 25 minutes (recipe 71610)

milk, heated to 100 degrees f., sugar, yeast, bread flour, salt, egg, unsalted butter, butter, melted, sugar, unsalted butter, softened, sugar, cinnamon, hazelnuts, toasted, skins removed and chopped, blanched almonds, toasted and chopped, golden raisins , soaked in 1/4 cup dark rum, powdered sugar, for garnish

milk, butter (3/4 stick), chocolate chips, day-old bread, cut 1-inch cubes (5 cups lightly packed), walnuts, chopped, seedless raisin (optional), salt, eggs, beaten, brown sugar, vanilla, cinnamon

raisins, water, pecan halves, roasted almonds , salted, whole, semi-sweet chocolate chips, unsweetened chocolate, unsweetened cocoa powder, milk, sugar, eggs, heavy cream or 1 cup whipping cream, vanilla extract

these vintage cake icing recipes are taken from mom s old recipe scrapbooks , circa 1929. mom often used these easy cake frosting recipes to decorate cakes for birthdays and everyday use., seven minute icing recipe, egg white , 3/4 cups white sugar, 1 tbsp corn syrup, 1/4 tsp cream of tartar, 3 tbsp water, 1/2 tsp vanilla. combine all ingredients, except flavoring, in top of double boiler and beat; place over rapidly boiling water and beat 7 minutes or until frosting is fluffy and will hold shape; remove from stove, add flavor and beat 1 minute longer; spread immediately., easy vanilla icing recipe, butter , 1-1/2 cups icing sugar, 1-1/2 tbsp milk, 1/2 tsp vanilla; beat., vanilla butter cream icing recipe, butter , 1/2 tsp salt, 2 tsp vanilla, 3 cups icing sugar, 1/4 cup milk. combine all ingredients and mix., butterscotch icing recipe, in a saucepan combine 3 tbsp butter , 3 tbsp milk, 1/2 cup dark brown sugar. heat till dissolved, beat in 1-2/3 cups icing sugar and 1/2 tsp vanilla; beat till creamy., icing recipes, these old-fashioned , homemade icing recipes are taken from the white house cook book by hugo ziemann, steward of the white house, and mrs. f. litre. gillette, a celebrated 19th-century cookbook author, published by the saalfield publishing company, new york, in 1913., cake frosting tips, in the first place , the eggs should be cold, and the platter on which they are to be beaten also cold. allow, for the white of 1 egg, 1 small teacupful of powdered sugar. break the eggs and throw a small handful of the sugar on them as soon as you begin beating; keep adding it at intervals until it is all used up. the eggs must not be beaten until the sugar has been added in this way, which gives a smooth, tender frosting, and 1 that will dry much sooner than the old way., spread with a broad knife evenly over the cake, and if it seems too thin, beat in a little more sugar. cover the cake with two coats, the second after the first has become dry, or nearly so. if the icing gets too dry or stiff before the last coat is needed, it can be thinned sufficiently with a little water, enough to make it work smoothly., a little lemon juice , or half a teaspoonful of tartaric acid, added to the frosting while being beaten, makes it white and more frothy., flavors mostly used are lemon , vanilla, almond, rose, chocolate, and orange., if you wish to ornament with figures or flowers, make up rather more icing, keep about 1-third out until that on the cake is dried; then, with a clean glass syringe, apply it in such forms as you desire and dry as before; what you keep out to ornament with may be tinted pink with cochineal , blue with indigo, yellow with saffron or the grated rind off an orange strained through a cloth, green with spinach juice and brown with chocolate, purple with cochineal and indigo. strawberry, or currant and cranberry juices color a delicate pink., cake in a cool oven with the door open to dry, or in a draught in an open window., almond frosting (marzipan icing recipe), whites of three eggs, beaten up with three cups of fine, white sugar. blanch a lb of sweet almonds, lb them in a mortar with a little sugar, until a fine paste, then add the whites of eggs, sugar and vanilla extract. lb a few minutes to thoroughly mix. cover the cake with a very thick coating of this, set in a cool oven to dry, afterwards cover with a plain icing., chocolate frosting, whites of four eggs , three cups of powdered sugar and nearly a cup of grated chocolate. beat the whites a very little, they must not become white, stir in the chocolate, then put in the sugar gradually, beating to mix it well., plain chocolate icing, put into a shallow pan four tablespoonfuls of scraped chocolate , and place it where it will melt gradually, but not scorch; when melted, stir in three tablespoonfuls of milk or cream and 1 of water; mix all well together, and add 1 scant teacupful of sugar; boil about five minutes, and while hot, and when the cakes are nearly cold, spread some evenly over the surface of 1 of the cakes; put a second 1 on top, alternating the mixture and cakes; then cover top and sides, and set in a warm oven to harden., all who have tried recipe after recipe , vainly hoping to find 1 where the chocolate sticks to the cake and not to the fingers, will appreciate the above. in making those most palatable of cakes, chocolate eclairs, the recipe just given will be found very satisfactory., tutti frutti icing, mix with boiled icing 1 oz each of chopped citron , candied cherries, seedless raisins, candied pineapple, and blanched almonds., sugar icing, extra-refined sugar add 1 oz of fine white starch ; lb finely together and then sift them through gauze; then beat the whites of three eggs to a froth. the secret of success is to beat the eggs long enough, and always 1 way; add the powdered sugar by degrees, or it will spoil the froth of the eggs. when all the sugar is stirred in continue the whipping for half an hour longer, adding more sugar if the ice is too thin., take a little of the icing and lay it aside for ornamenting afterward. when the cake comes out of the oven, spread the sugar icing smoothly over it with a knife and dry it at once in a cool oven., ornament the cake with it, make a cone of stiff writing paper and squeeze the colored icing through it, so as to form leaves, beading or letters, as the case may be. it requires nicety and care to do it with success.

coconut flakes, golden raisin, brown raisins, dried cranberries (whatever you like) or 1 cup dried raspberries (whatever you like) or 1 cup dried blueberries (whatever you like) or 1 cup dried blackberry (whatever you like), pecans (whatever 2 flavors of nuts you like) or 2 cups walnuts (whatever 2 flavors of nuts you like), condensed milk

oat bran, flour (see above), ground flax seeds, baking powder, sea salt, carrots, grated, rice milk (or goat milk, or combo), unsweetened applesauce, brown sugar, drops stevia (optional), grapeseed oil (or combination) or 1/2 cup macadamia nut oil (or combination) or 1/2 cup canola oil (or combination), eggs , depending on size, baking soda, raisins (or 1 1/2 cups and 1/2 cup of cranberries or blueberries), apple, diced

active dry yeast, bread flour, wheat germ, powdered milk, sugar, salt, grated nutmeg, vegetable oil, mashed ripe banana , plus, mashed ripe bananas, sour cream or 3/4 cup plain yogurt, water , plus, water, raisins (optional) or 3/4 cup chopped nuts (optional), active dry yeast, bread flour, wheat germ, powdered milk, sugar, salt, grated nutmeg, vegetable oil, mashed ripe banana, sour cream or 1/2 cup plain yogurt, water, raisins (optional) or 1/2 cup chopped nuts (optional)