93 figs prunes Recipes

raisins or 3 cups currants, chopped dates, shortening, water, salt, cinnamon, prunes or 1 cup dried figs or 1 cup dried apricot, vanilla, flour, baking soda, baking powder

unsweetened dutch-process cocoa powder plus additional for dusting, all-purpose flour, ground cinnamon, ground ginger, salt, whole almonds, toasted, whole hazelnuts, toasted and loose skins rubbed off with a kitchen towel, soft pitted prunes (dried plums; 8 oz), quartered, soft dried figs (preferably mission; 8 oz), each cut into 6 pieces, soft raisins (8 oz), sugar, honey

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.

dried figs, dried fruit (apples, apricots, pears, prunes), honey, orange juice, cocoa powder

whole unblanched almonds, whole unblanched hazelnuts, ground cinnamon, ground ginger, freshly grated nutmeg, freshly ground black pepper, unbleached all-purpose flour, unsweetened cocoa powder, plus extra for dusting, dried fruits , preferably organic any combination of black currants, white or black raisin, black mission figs, white figs, sour cherries, plums, prunes, pears, peaches, nectarines, or cranberries and apricots and candied ginger, mild-flavored honey , such as clover, granulated sugar, candy thermometer (check your thermometer s accuracy in boiling water; it should read 212 degrees) or small bowl of ice water, cake ring or flan ring or several 4-inch flan rings placed on parchment-lined baking sheet, generously coated with melted butter and dusted with unsweetened cocoa powder, sheet of rice paper

smoked, fully cooked whole ham, dijon mustard, brown sugar, apple cider, pitted whole dates, dried figs, stems removed, pitted prunes, tawny port wine, garnishes: kumquats , blood orange halves, dried figs, pineapple sage leaves

raisins or currants, chopped dates, shortening, water ( hot ), salt, cinnamon, prunes or dried figs or dried apricots, vanilla, flour, baking soda, baking powder

nuts, sesame sticks, m &, raisins, dried figs, snipped or 1 cup dried prune, pretzel (sticks, knots, or nuggets)

all-purpose flour, whole or slivered almonds, toasted, whole hazelnuts, toasted, pitted prunes, coarsely chopped, dried calimyrna figs, coarsely chopped, dried apricots, coarsely chopped, golden raisins, ground cinnamon, ground ginger, honey, granulated sugar, powdered sugar

all-purpose flour, sugar, salt, unsalted butter. slightly softened, cold, unsalted butter, cold water, soft, dried figs, stems removed, dark raisins, pitted prunes, sugar (1 cup), light corn syrup, grated zest of 4 lemons , plus grated zest of 2 lemons, water, unsalted butter, soft, pears, peeled and thinly sliced, egg, beaten, flour , for dusting work surface and sheet tray

cinnamon, cranberries, dates, dried apricot, figs, golden raisins, prunes, rice cereal, vanilla

chopped dried pears, chopped pitted dried plum (prunes), golden raisin, dried currant, roughly chopped dried fig, roughly chopped pitted dates, roughly chopped walnuts, salted peanuts, roughly chopped hazelnuts, roughly chopped almonds, orange , zest of, grated, lemon , zest of, grated, kirsch, active dry yeast, all-purpose flour, granulated sugar, divided, table salt, confectioners sugar (optional)

pitted prunes, golden raisin, dried figs, dried apricot, dark raisin, rum, water, sugar

pitted prunes, dried apricots, dried apple slices, dried figs, orange, dried cranberries, dried cherries, flaked coconut, raisins, golden raisins, brandy, honey, ground cinnamon

pitted prunes, chopped, dried figs, sweet red wine, cinnamon, nutmeg, sugar

boneless skinless chicken breasts, garlic cloves, pureed, dried oregano, salt and pepper, red wine vinegar, olive oil, fig, pitted prune, spanish olives, pitted, capers , with small amount of juice, bay leaves, brown sugar, white wine, fresh cilantro, finely chopped

oats, barley, wheat, rye meal, buckwheat groats, millet, sesame seeds, flax seed, alfalfa, powdered, prunes, raisins, peach, apricots, dates, fig

dried whole peaches, golden raisins, dried whole prunes, dried whole figs, dried whole apricots, light rum