17 fast candy Recipes

  • Fast Track Snack Cutouts
    rice chex or corn chex cereal, marshmallows (about 72) and
    3 More
    rice chex or corn chex cereal, marshmallows (about 72), butter or margarine, betty crocker decorating icing , if desired, candy-coated chocolate candies , if desired
    18 min, 5 ingredients
  • Easy and Fast Caramel Bars
    butter, brown sugar, eggs, vanilla, flour, salt and
    2 More
    butter, brown sugar, eggs, vanilla, flour, salt, skor candy bars, chopped, caramel sauce
    55 min, 8 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
  • Peanut Butter Cup Brownies
    butter or 1/2 cup margarine (not spread) and
    12 More
    butter or 1/2 cup margarine (not spread), unsweetened baking chocolate, sugar, peanut butter, smooth or chunky, eggs, vanilla extract, all-purpose flour, reese peanut butter cups, reserve remaining 2 for garnish (0.6 oz each from a 6-oz package of 10), bittersweet chocolate chips or 3/4 cup semi-sweet chocolate chips, butter or 2 tbsp margarine, corn syrup, m & s peanut chocolate candy, reese fast break candy bars, sliced
    55 min, 13 ingredients
  • Fast & Easy Frozen Dessert Fast & Easy Frozen Dessert
    ice cream sandwich, cool whip, crushed skor candy bars
    15 min, 3 ingredients
  • Fast Candied Sweet Potatoes Fast Candied Sweet Potatoes
    sweet potatoes, brown sugar, butter or 1/4 cup margarine and
    2 More
    sweet potatoes, brown sugar, butter or 1/4 cup margarine, marshmallow, chopped pecans (optional)
    40 min, 5 ingredients
  • Fast and Fabulous Christmas Fudge Fast and Fabulous Christmas Fudge
    semi-sweet chocolate chips, butterscotch chips and
    6 More
    semi-sweet chocolate chips, butterscotch chips, sweetened condensed milk (save the can), pure vanilla extract, walnuts, plus more for topping (or 1-1/2 cup pistachio nuts), raisins (alternative is dried currants or even better, dried cranberries), candied cherry, red and green, to decorate top (like holly), butter (to grease an 8 inch round cake pan)
    8 min, 8 ingredients
  • Super Fast, Easy and Yummy Fudge Super Fast, Easy and Yummy Fudge
    semisweet chocolate morsels, butterscotch chips and
    5 More
    semisweet chocolate morsels, butterscotch chips, sweetened condensed milk, vanilla extract, walnut halves (1/2 of of 16 oz bag), currants (optional), candied cherry, red and green (to garnish ) (optional)
    15 min, 7 ingredients
  • Seriously Fast and Easy Chocolate Fudge Seriously Fast and Easy Chocolate Fudge
    semi-sweet chocolate chips, milk chocolate chips and
    4 More
    semi-sweet chocolate chips, milk chocolate chips, marshmallows, salted mixed nuts, chopped (your choice ), sweetened condensed milk, candy oil (optional)
    4 min, 6 ingredients
  • Fast and Easy Corn Flake Candy Fast and Easy Corn Flake Candy
    sugar, light corn syrup, peanut butter, corn flakes
    5 min, 4 ingredients
  • Breadmaker Julekage Breadmaker Julekage
    warm water, melted butter, powdered dry milk, sugar and
    6 More
    warm water, melted butter, powdered dry milk, sugar, gluten (highly recommended), flour, fast rising yeast, freshly ground cardamom, golden raisin, candied fruit
    10 min, 10 ingredients
  • Christmas Jewel Canes Christmas Jewel Canes
    maraschino cherry, chopped and drained and
    16 More
    maraschino cherry, chopped and drained, mixed candied fruit, with peel, almonds, mincemeat, raisins or 1 cup currants, sugar, warm water, fast rising yeast, sour milk or 1 1/4 cups buttermilk, eggs, sugar, margarine, all-purpose flour, baking powder, salt, icing sugar, water
    21 min, 17 ingredients
  • Hungarian Spring Bread (Bread Machine) Hungarian Spring Bread (Bread Machine)
    sour cream, at room temperature, buttermilk, egg , plus and
    17 More
    sour cream, at room temperature, buttermilk, egg , plus, egg yolk, vanilla extract, almond extract, unsalted butter or 3 tbsp margarine, cut into pieces and softened, bread flour, sugar, salt, fast rising yeast (or 1 tsp. bread machine yeast) or 2 1/2 tsp instant yeast (or 1 tsp. bread machine yeast), golden raisin, diced candied lemon peel (or lemon confit), pecan pieces, unbleached all-purpose flour, powdered sugar, grated lemon zest, fresh lemon juice, warm milk, soft butter
    4 hour 30 min, 20 ingredients
  • Chocolate Panettone ( Breadmaker 1 1/2 Lb. Loaf) Chocolate Panettone ( Breadmaker 1 1/2 Lb. Loaf)
    milk, water, egg, egg yolk, butter or 5 tbsp margarine and
    8 More
    milk, water, egg, egg yolk, butter or 5 tbsp margarine, salt, bread flour, sugar, fast rise yeast, semisweet chocolate morsel, blanched slivered almond, chopped candied red cherries, powdered sugar
    3 hour 15 min, 13 ingredients
  • Buffalo Wing Pizza Roll-Up (Team Robert Version) Buffalo Wing Pizza Roll-Up (Team Robert Version)
    salt, sugar, fresh fast rising yeast and
    14 More
    salt, sugar, fresh fast rising yeast, warm water , between 100 and 115 degrees f, as measured with a candy thermometer (any hotter will kill the yeast, an organic leavener, too cool and the yeast won tsp be activated), all-purpose flour , plus some extra to knead the dough, cornmeal , for pizza stones, olive oil, garlic cloves, chopped, onions, chopped, chopped fresh parsley leaves, salt, diced tomatoes (tomato chunks) or 16 oz chunky tomato sauce (16 oz), instant flour (or enough as need to thicken the pizza topping if it is too runny, recommended, wondra), ground chicken, blue cheese, buffalo wing sauce (preferably anchor bay wing sauce made with the recipe from the place where buffalo wings were origin), plain yogurt
    1 hour 55 min, 17 ingredients




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