302290 delicious prune apricot fat sugar Recipes

  • Delicious Prune Apricot and Ginger Yogurt (No Fat/ Sugar)
    prunes (the already moistened 'ready to eat' type) and
    6 More
    prunes (the already moistened ready to eat type), nonfat plain yogurt (a generous 1/2 cup or so), vanilla flavoring, ground ginger, oat bran (no substitutes), apricot jam, artificial sweetener or 2 tsp honey, to taste
    2 min, 7 ingredients
  • Muffin Making Tips
    muffin pans and
    40 More
    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.
    41 ingredients
  • Apricots in Marsala
    apricots, superfine sugar, marsala, pared orange rind and
    5 More
    apricots, superfine sugar, marsala, pared orange rind, vanilla pod, split, heavy cream or 2/3 cup whipping cream, sugar, ground cinnamon, plain yogurt
    20 min, 9 ingredients
  • Apricot-glazed Grilled Pineapple Sundaes With Rum ...
    apricot preserves, sugar, ground cinnamon and
    6 More
    apricot preserves, sugar, ground cinnamon, thick fresh pineapple slices, vanilla frozen yogurt, rum sauce, butter, brown sugar, rum
    9 ingredients
  • Apricot Butter Cake
    apricot halves, butter, sugar, eggs, water and
    1 More
    apricot halves, butter, sugar, eggs, water, self-rising flour
    1 hour , 6 ingredients
  • Apricot Glaze
    apricot jam, sugar, water, rum or brandy
    4 ingredients
  • Prune Upside-Down Cakes
    granulated sugar, dry white wine, vanilla bean and
    15 More
    granulated sugar, dry white wine, vanilla bean, cinnamon stick, thick strips of orange zest, pitted prunes, light brown sugar, unsalted butter, fresh orange juice, low-fat buttermilk, eggs, extra-virgin olive oil, granulated sugar, fat-free greek-style plain yogurt, all-purpose flour, baking powder, baking soda, salt
    18 ingredients
  • Apricot Pâte De Fruit Apricot Pâte De Fruit
    apricots (canned in syrup), dried apricots and
    4 More
    apricots (canned in syrup), dried apricots, apricot preserves, sugar (plus more for coating ), unflavored powdered gelatin (4 1/2 tsp), cold water
    30 min, 6 ingredients
  • Apricot Tart Apricot Tart
    apricots, puff pastry disks, cinnamon sugar, apricot glaze and
    1 More
    apricots, puff pastry disks, cinnamon sugar, apricot glaze, toasted almonds
    30 min, 5 ingredients
  • Apricot Bellinis Apricot Bellinis
    apricot halves, drained, apricot nectar, sugar and
    3 More
    apricot halves, drained, apricot nectar, sugar, crushed ice, sparkling wine or champagne, chilled, garnish: fresh mint sprigs
    15 min, 6 ingredients
  • Apricot Flan in Caramel Raisin Sauce Apricot Flan in Caramel Raisin Sauce
    sugar, water, light corn syrup, lemon juice, eggs and
    10 More
    sugar, water, light corn syrup, lemon juice, eggs, turkish dried apricot halves, granulated sugar, salt, cinnamon, nutmeg, powdered milk, heavy cream, almond extract, coarsely chopped cashews, raisins
    21 min, 15 ingredients
  • Apricot Whip Pie #2 Apricot Whip Pie #2
    apricot puree, sugar, lemon juice, vanilla, almond extract and
    2 More
    apricot puree, sugar, lemon juice, vanilla, almond extract, gelatin, egg whites (since this calls for -not cooked-i think i would sub in cool whip for the volume)
    10 min, 7 ingredients
  • Apricot and Lavender Marmalade Apricot and Lavender Marmalade
    apricots, caster sugar, lemon , juice of, lavender honey and
    1 More
    apricots, caster sugar, lemon , juice of, lavender honey, dried lavender flowers
    1 hour 5 min, 5 ingredients
  • Apricot and Lime Chutney/Relish Apricot and Lime Chutney/Relish
    apricots, raw sugar, red onion (sliced ) and
    6 More
    apricots, raw sugar, red onion (sliced ), garlic cloves (chopped ), tomato (diced ), lime juice, red capsicum (seeded and diced ), salt, pepper
    2 hour 45 min, 9 ingredients
  • Apricot Casserole Apricot Casserole
    apricot halves, granulated sugar, stack ritz crackers and
    1 More
    apricot halves, granulated sugar, stack ritz crackers, butter
    30 min, 4 ingredients
  • Delicious Coconut Flan (Reduced Sugar) Delicious Coconut Flan (Reduced Sugar)
    white sugar, fat-free sweetened condensed milk and
    6 More
    white sugar, fat-free sweetened condensed milk, light coconut milk (12 or 13 oz can), low-fat milk, sugar-free coconut syrup, eggs, unsweetened dried shredded coconut, toasted, vanilla
    1 hour 5 min, 8 ingredients
  • Prune-Spice Cake with Cream Cheese Frosting Prune-Spice Cake with Cream Cheese Frosting
    all-purpose flour, chopped pitted prunes, water and
    17 More
    all-purpose flour, chopped pitted prunes, water, brown sugar, butter or stick margarine, softened, egg substitute or 3 large egg whites, all-purpose flour, ground cinnamon, baking soda, baking powder, ground nutmeg, ground allspice, salt, low-fat buttermilk, less-fat cream cheese, butter or stick margarine, grated lemon rind, fat-free milk, vanilla extract, powdered sugar
    21 ingredients
  • Prune Upside-Down Cakes Prune Upside-Down Cakes
    granulated sugar, dry white wine, vanilla bean and
    15 More
    granulated sugar, dry white wine, vanilla bean, cinnamon stick, three 1-inch-thick strip of orange zest, pitted prunes (about 3/4 lb), light brown sugar, unsalted butter, fresh orange juice, low-fat buttermilk, eggs, extra-virgin olive oil, granulated sugar, fat-free greek-style plain yogurt, all-purpose flour, baking powder, baking soda, salt
    3 hour , 18 ingredients




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