162 masterful Recipes

all-purpose flour, sugar, baking powder, salt, butter, softened

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

all-purpose flour , or as needed, rapidrise yeast, salt, very warm water (120 degrees f to 130 degrees f), olive or vegetable oil, cornmeal

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

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

stemmed fresh chiles (such as jalapeno, serrano, fresno, or habanero; use 1 variety or mix and match), kosher salt, distilled white vinegar

dried black-eyed peas, ro-tel tomatoes, onion, chopped, green bell pepper, chopped, salt pork (cut bite size) or 1/2 lb bacon, basil, bay leaf, garlic salt

flour (17 1/2 cups), dry skim milk powder, baking powder, salt, cream of tartar, sugar, vegetable shortening

all-purpose or bread flour (you can use half ww flour also), sugar, active dry or rapidrise yeast, salt, water, milk, butter, if making cinnamon rolls, i use half recipe .

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.

macaroni (whole wheat), cauliflower (pureed ), milk (2%), salt, eggs, low-fat cheese, cheddar cheese

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

white corn, cucumber, peeled,seeded &,diced, tomatoes, seeded and chopped, green bell peppers, chopped, diced green chilies, red onion, chopped, salt, pepper, celery seed, mayonnaise, sour cream, rice wine vinegar

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

old fashioned oats, wheat germ, dark brown sugar, salt, maple syrup, canola oil, water

macaroni (preferably whole wheat), milk, orange puree (my take on sneaky and or sneaky chef make-ahead white puree), salt, grated colby cheese (or cheddar cheese), whole grain cereal flake (like wheaties or total), wheat germ, unsweetened, grated parmesan cheese, butter, diced into small pieces (or use smart balance)