465 made powder Recipes

eggs, sugar (if possible try to use vanilla , it s sold in the baking aisle in yellow envelopes under the d), flour, oil (sunflower is best. any light like vegetable . please don tsp use any of the olive s beca), orange , flavour, fanta orange soda, baking soda, vanilla (you don tsp need this if you used sugar, but if you really like a lot, go ahead and ad), sliced peaches, drained, sour cream, cream (that vanilla sugar i told you about earlier, right next to it in a blue envelope is something called), powdered sugar, cinnamon

powdered sugar, light cream cheese, softened, natural-style, reduced-fat creamy peanut butter (such as smucker s), fat-free sweetened condensed milk, tub frozen fat-free whipped topping, thawed, ready-made reduced-fat graham cracker shells, fat-free chocolate sundae syrup

powdered sugar, dutch process cocoa (made with alkali), cornstarch, salt, egg whites, coarsely chopped pecans or 1 cup walnuts, toasted

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.

frozen peas (you can use fresh peas if you like), lamb, cubes, tomato paste, ripe and soft tomatoes, lamb stock (home made or store bought, or stock cubes dissolved in water) or 1 liter chicken stock (home made or store bought, or stock cubes dissolved in water), onion, finely chopped (white or yellow ), garlic cloves, minced, salt (most people would prefer more , but i find that this is a good amount for my taste), dried coriander, curry powder, black pepper, tabasco sauce (optional), water (as needed)

this recipeis from an old gourmet magazine in 1997 and it s fantastic, all-purpose flour, sugar, salt, cold unsalted butter, cut into bits, cream cheese, cut into bits, egg yolk, vanilla, filling (apricot or cherry jam, ready made poppy seed or prune filling), in a bowl, with a pastry blender, or food processor, blend or pulse flour, sugar and salt to combine and add butter and cream cheese, blending or pulsing until mixture resembles coarse crumbs., in a small bowl, stir together yolk and vanilla and add to flour mixture, blending or pulsing just until mixture begins to come together (do not overmix). gather dough into a ball and flatten into a disk. chill dough, wrapped in plastic wrap, at least 1 hour and up to 2 days., preheat oven to 375. divide the dough in half. on a lightly floured cool surface, knead half the dough (keeping other half wrapped and chilled) 2 or 3 times to make it less crumbly. roll out dough 1/4-inch thick, and with a 3-inch cutter, cut out as many rounds as possible. transfer rounds with a metal spatula to a large baking sheet, arranging about 1/2 inch apart. reroll scraps and cut out more rounds. put 1 tsp filling in centre of each round and fold up edges to form triangular cookies resembling a tricornered hat, pinching corners together and leaving filling exposed. (pinch dough tightly enough so seams are no longer visible and sides are taut enough to prevent cookies from leaking the filling as they bake.), bake hamantashen in middle of oven 20 minutes , or until pale golden. cool hamantashen on baking sheet 5 minutes and transfer to racks to cool completely. make more hamantashen with remaining dough and filling in same manner. hamantashen keep in an airtight container at room temperature for 5 days. makes 2 dozen., margarine or butter, softened, sugar, egg, orange juice concentrate, vanilla, salt, up to 1 tbsp. of water, cherry pie filling , slightly drained of the gooey syrup, breadcrumbs, flour, powdered sugar for garnish, in the bowl of an electric mixer , cream together the margarine or butter and sugar. add the egg, orange juice concentrate and vanilla. beat to combine. add in the flour and salt., beat in the water a few drops at a time until dough starts to come away from sides of bowl (you can do this in a food processor). place the dough on wax paper and push it into a flat disk. place another sheet of wax paper on top and wrap the dough in foil. refrigerate for at least 2 hours or as long as overnight., at baking time , preheat oven to 350. in a bowl, combine the slightly drained cherry pie filling and bread crumbs. mix to combine., on a floured surface , roll out the dough until it s about 1/4-inch thick. using a round cookie cutter, cut out circles. spoon 2 to 3 cherries and a little bit of filling onto the dough circles and form into triangles. place on a cookie sheet lined with baking paper. bake for 12-15 minutes or until just starting to turn pale golden. remove from oven and cool on rack. when cool, dust with powdered sugar and serve. makes 2 to 3 dozen depending on the size circle you cut out., margarine or butter, sugar, egg, vanilla, flour, cocoa, baking powder, baking soda, salt, raspberry preserves, grease 2 cookie sheets. in an electric mixer , combine the margarine, sugar, egg and vanilla and beat until fluffy., in another bowl, combine the cocoa , flour, baking powder, baking soda and salt. mix to combine and then add to the margarine mixture. do not over mix. divide dough in half and chill for 1 hour., submitted by rozie schwartzman who got it from a blog she can tsp remember .

flour, sugar, cocoa, baking soda, baking powder, salt, eggs, vegetable oil, coffee, cooled (made with 1 1/2 tsp coffee powder, i use nescafe expresso), milk

chocolate, butter, condensed milk, cinnamon powder, chopped almonds and broken biscuits ( made of sugar, egg whites, and crushed almonds ), dried apricots , chopped

cooking oil, onion, finely sliced, dried red chilies, chopped, shrimp paste, turmeric powder, red lentils, curry leaves, coconut milk, vegetable stock, made with a cube, cinnamon sticks, whole, lemongrass (white part only )

roasting chickens , cut into pieces, garlic powder, cocoa, coffee, made with 1 tbsp. instant coffee, ketchup, soy sauce, lemon juice, wine vinegar (or 2 tbsp plain vinegar plus 1 tbsp. wine), brown sugar, cornstarch

butter, powdered sugar, cocoa, vanilla, salt, milk, rice krispies or 0.5 (18 oz) box any desired cereal

sliced, hulled, fresh strawberries, eggs, granulated sugar, vegetable oil, all-purpose flour, baking soda, baking powder, ground cinnamon, salt, chopped macadamia nuts, fresh strawberries, rinsed, hulled and sliced, granulated sugar , depending upon the sweetness of the berries, or more to taste, grand marnier, grated orange peel, sweetened whipped cream , recipe follows, cold heavy cream, sugar

red potatoes (4-5 inches in diameter) or 10 medium white potatoes, unpeeled, cooked just until tender and cooled (4-5 inches in diameter), diced onion, stalk celery, chopped, dried dill or 2 -3 tsp fresh dill, white wine vinegar or 1/2 cup red wine vinegar, broth (made with 1/4 tsp low-sodium chicken or vegetable bouillon powder(i use herb ox brand) or 1/4 cup canned low sodium chicken broth, dry mustard, sugar, coriander, fresh rosemary leaf, olive oil, salt-free lemon & herb seasoning, such as mrs. dash lemon & herb blend, bacos bacon bits (optional)

cashews, powdered, dried powdered milk (khoya), all-purpose flour, sweetened condensed milk, dried fig, finely chopped (anjeer), milk (made with milk powder)

sugar, water, dried powdered milk, made with dano (known as khoya ) or 250 g nido powdered milk (known as khoya ), cottage cheese (known as paneer ), flour, baking soda, ghee, for frying, egg yolks, sugar, egg whites, oranges, washed, peeled and chopped, lemon , juice of, tablespoonlemon, rind , thinly sliced, orange rind, thinly sliced, whipping cream, sugar , as needed, oil , as needed

nonstick vegetable cooking spray, all-purpose flour, sugar, natural unsweetened cocoa powder (sifted, then measured), baking soda, salt, water, vegetable oil, apple cider vinegar, vanilla extract, vegetable oil, sugar, light corn syrup, water, chopped lightly salted dryroasted peanuts, creamy natural-style peanut butter (smooth, made with only peanuts and salt), baking soda, vanilla extract, imported milk chocolate, chopped, heavy whipping cream, powdered sugar, chilled heavy whipping cream, creamy natural-style peanut butter (smooth, made with only peanuts and salt), chilled mascarpone cheese

nonstick vegetable oil spray, all purpose flour, sugar, natural unsweetened cocoa powder (sifted, then measured), baking soda, salt, water, vegetable oil, apple cider vinegar, vanilla extract, vegetable oil, sugar, light corn syrup, water, chopped lightly salted dryroasted peanuts, creamy (smooth) natural peanut butter (made with only peanuts and salt), baking soda, vanilla extract, imported milk chocolate, chopped, heavy whipping cream, powdered sugar, chilled heavy whipping cream, creamy (smooth) natural peanut butter (made with only peanuts and salt), chilled mascarpone cheese

boned pork shoulder (butt), most of fat trimmed, dried california or new mexico chiles (see quick tips below ), dried pasilla chiles, flour, garlic cloves, coriander seeds and dried oregano, cumin seeds, chopped tomato and onion, chopped green bell pepper and chopped seeded anaheim chiles, fresh lard, divided, instant beef bouillon, garlic salt, chopped cilantro sprigs and sliced green onions, fresh masa (masa fresca, dough made from ground dried corn kernels and no lard or salt); or 8 cups dehydrated masa (also sold as corn flour, masa harina, or instant corn masa mix), mixed until smooth with 5 1/4 cups warm water, baking powder, salt, russet potatoes, dried cornhusks (see quick tips below ), pimiento-stuffed green olives, drained, sliced pickled jalapeno chiles, drained