177 master omac Recipes

all-purpose flour, sugar, active dry yeast, salt, water, milk, butter

master recipe, all-purpose flour, baking powder, baking soda, salt, sugar, butter, softened, dijon mustard, eggs, plain yogurt, flavorings, goat cheese with rosemary & olives, add 1 cup crumbled goat cheese, minced fresh rosemary to dry ingredients, chopped kalamata olives to liquid ingredients, feta with sun-dried tomatoes & oregano, add 1 cup crumbled feta cheese, dried oregano to dry ingredients, drained chopped sun-dried tomatoes packed in oil to liquid ingredients, parmesan with prosciutto & basil, add 1 cup grated parmesan cheese, minced prosciutto, dried basil to dry ingredients

fourteen in 1 cookies, fourteen in 1 cookies (master recipe), makes: about 7 dozen 2 1/2-inch cookies, simplicity itself. we love this recipe , especially at holiday time, because from just 1 easy cookie dough, you can make fourteen kinds of cookies. putting the sugar through a food processor gives these cookies a wonderful lightness and fineness of texture. have all ingredients at room temperature, 68 to 70of., in a large bowl, beat on medium speed until very fluffy and well blended, unsalted butter, at room temperature, sugar , processed in a food processor for 30 seconds, or superfine, salt, add and beat until well combined, egg, vanilla extract, reduce the speed to low and beat in just until combined: 2 1/2 cups all-purpose flour, divide the dough in half and wrap in plastic. refrigerate until firm, at least 1 hour., dough can be refrigerated for up to 2 days or it can be double-wrapped and frozen for up to 1 month.), bake , position a rack in the upper third and another in the lower third of the oven. preheat the oven to 375of. remove 1 disk of dough from the refrigerator and cut in half. return the unused portion to the refrigerator. either: scoop the cookie dough into 1-tbsp balls with a small ice cream scoop and roll each ball between your palms until smooth. place the dough balls on parchment-lined cookie sheets, spacing about 2 inches apart. using the bottom of a smooth, flour-coated glass, flatten each dough ball to about 1/8 inch thick. or: lightly flour the work surface. roll the dough to 1/8 inch thick, using an offset spatula to loosen the dough. sprinkle the surface lightly with flours as needed to keep the dough from sticking. cut the dough into desired shapes. place the dough shapes on parchment-lined cookie sheets, spacing about 1/2 inch apart. get as many dough shapes as you can out of each sheet, because the dough should be rolled only 2 times. discard any leftover dough after the second rolling, or form the leftover dough into balls and flatten them to about 1/8 inch thick., bake , 2 sheets at a time, until the cookies are evenly golden brown, 6 to 8 minutes, rotate the sheets halfway through baking for even browning. using a thin-bladed spatula, immediatel transfer the cookies to racks to cool to room temperature. decorate the cooled cookies, if desired, and transfer to an airtight container.

master cookie mix, brown sugar , packed, egg, vanilla extract, semi-sweet chocolate chips, chopped walnuts

master cookie mix, eggs, lemon zest, flaked coconut, chopped pecans, red candied cherries, chopped, garnish: sugar

master baking mix, sugar, fresh or frozen unsweetened blueberries, grated orange peel, egg, orange juice, water

butter, softened, sugar, eggs, egg yolks, vanilla extract, king arthur unbleached all-purpose flour, salt

master cookie mix, softened, sugar, milk, peppermint extract, red colored sugar

master cookie mix, softened, egg white, sliced almonds, sugar, ground cinnamon

kidney beans, drained , 1/4 cup liquid reserved, percent lean ground beef, eggs, lightly beaten, onion, finely chopped (about 1 1/4 cups), garlic, minced, chopped fresh parsley, salt, pepper

water, kosher salt, granulated sugar, black peppercorns, cinnamon sticks, star anise, thyme sprigs, bay leaves

granulated brown sugar, garlic salt, celery salt, onion salt, seasoned salt, paprika, chili powder, ground black pepper, lemon pepper, ground sage, dry mustard, ground thyme, ground red pepper

macaroni (preferably whole wheat blend), milk, white puree, salt, grated low-fat colby or cheddar cheese, crunchy topping variation, whole grain cereal flakes (like wheaties or total), wheat germ, unsweetened, grated parmesan, butter, diced into small pieces, white puree, cauliflower, cut into florets, zucchini, peeled and roughly chopped, fresh lemon juice, water , if necessary

king arthur unbleached all-purpose flour, nonfat dry milk powder, baking powder, sugar, salt, shortening

king arthur unbleached all-purpose flour, sugar, brown sugar, salt, baking soda, shortening

king arthur unbleached all-purpose flour, sugar, active dry or rapidrise yeast, salt, water, milk, butter