119747 homemade baking without Recipes

baking soda, salt (i use kosher), cinnamon (optional), spearmint (optional), peppermint extract (optional)

baking soda, essential oil , your own choice of fragrance,but optional, lavender , buds, rosemary

three quarters of a cup flour, baking soda, salt, two thirds of a cup butter, two thirds of a cup brown sugar, egg, vanilla extract, and a half cups oatmeal, shredded cheddar cheese, half cup wheat germ, half a lb bacon or bacon bits

homemade applesauce, apples, water, sugar(brown or white ) i left it out and it tasted fine., cinnamon and nutmeg...to your taste.

baking soda, water, essential oils : eucalyptus, rosemary, and lavender., muffin tin, muffin liners

homemade gourmet basic cheesecake mix, creamy peanut butter, cream cheese, softened, cool whip, thawed and divided

homemade mayonnaise, chopped green bell pepper, chopped red bell pepper, minced shallots, minced parsley, minced tarragon, salt, white pepper, jumbo lump crabmeat , picked over to remove any shell and cartilage, caviar, bread crumbs, grated parmesan, butter, fresh pea shoots, salt

homemade fresh pumpkin pie, pastry crust, eggs, milk, fresh pumpkin puree (instructions below), melted butter, unsalted, sugar, dark molasses, ground cinnamon, ground ginger, salt, heavy cream, cold, preheat oven to 350 degrees f., heat milk in saucepan over medium heat until it just starts to bubble around the edges. remove from heat., beat eggs lightly in large bowl until frothy. add scalded milk , stirring constantly., stir in pumpkin , butter, sugar, molasses, cinnamon, ginger and salt. whisk until thoroughly blended., pour filling into prepared crust , bake until center is firm, about 45 minutes. cool completely on wire rack., when ready to serve , beat chilled cream with mixer until soft peaks form. serve on top of pie or in a separate bowl for individual serving., make pumpkin puree from a fresh pumpkin, split a medium pumpkin crosswise , remove and discard seeds and fibers., place pumpkin , cut side down, on lightly greased baking sheet. bake at 325f until tender, about 1 hour., scrape pulp away from skin , discard skin., place pulp in blender or food processor fitted with metal blade, process in batches, until smooth., push puree through a coarse sieve. measure 1 1/4 cups puree for recipe , store remaining puree up to 6 months in the freezer (tightly covered).

baked pie shell, either graham cracker crust or traditional; we use traditional), granulated sugar, brown sugar, milk, divided, butter or margarine (4 tbsp), cornstarch, whole eggs, vanilla