203863 new honey cream topping Recipes

  • Muffin Making Tips
    muffin pans and
    40 More
    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.
    41 ingredients
  • Honey-Creamed Turnips
    turnips, honey, cream, salt, white pepper
    50 min, 5 ingredients
  • Honey Cream Filled Crescents
    cream cheese, softened, honey, divided, almonds, sliced and
    2 More
    cream cheese, softened, honey, divided, almonds, sliced, refrigerated crescent dinner rolls, ground cinnamon
    24 min, 5 ingredients
  • Walnut Honey Cream Cheese Spread
    ground walnuts, honey, cream cheese
    5 min, 3 ingredients
  • Honey  Cream Cheese Frosting
    cream cheese, honey, almond flavoring, powdered sugar
    10 min, 4 ingredients
  • Honey Cream Cheese Frosting
    cream cheese, unsalted butter, salt, powdered sugar and
    1 More
    cream cheese, unsalted butter, salt, powdered sugar, liquid honey
    10 min, 5 ingredients
  • Cream-Topped Grapes
    cream cheese, softened, sugar, vanilla extract, sour cream and
    2 More
    cream cheese, softened, sugar, vanilla extract, sour cream, seedless green grapes, seedless red grapes
    15 min, 6 ingredients
  • Lemon New York Style Cheesecake With Honey Cream Topping #RSC Lemon New York Style Cheesecake With Honey Cream Topping #RSC
    graham cracker crumbs , preferably honey flavored and
    12 More
    graham cracker crumbs , preferably honey flavored, ground toasted almond, melted butter, sugar , plus, sugar, cream cheese, softened, vanilla extract, divided, fresh lemon juice, lemon zest, sour cream, divided, eggs, honey, reynolds wrap foil
    55 min, 13 ingredients
  • Honey Crunch Topping Honey Crunch Topping
    crunchy peanut butter, liquid honey, cream and
    1 More
    crunchy peanut butter, liquid honey, cream, vanilla ice cream
    4 ingredients
  • French Toast With Honey Cream Fraiche French Toast With Honey Cream Fraiche
    eggs, cream or milk, vanilla, salt, cinnamon, butter and
    7 More
    eggs, cream or milk, vanilla, salt, cinnamon, butter, a french baguette sliced 1/4 inch thick, lavender honey ( drizzle topping), sliced almonds ( topping ), honey cream fraiche: ( creamy topping ) recipe follows below, cream fraiche, heavy cream whipped, lavender honey
    13 ingredients
  • Irish Cream Topped Brownie Dessert Irish Cream Topped Brownie Dessert
    brownie base, fudge brownie mix, vegetable oil and
    8 More
    brownie base, fudge brownie mix, vegetable oil, irish cream liqueur, eggs, irish cream topping, carton (8 0unces) whipping cream (1 cup), milk, instant vanilla pudding ( half of a 3.4 oz box), irish cream liqueur, chocolate covered toffee candy, crushed
    30 min, 11 ingredients
  • Pumpkin Pie With Sour Cream Topping Pumpkin Pie With Sour Cream Topping
    unbaked pastry shells, pumpkin, condensed milk, eggs and
    8 More
    unbaked pastry shells, pumpkin, condensed milk, eggs, cinnamon, ginger, nutmeg, salt, sour cream, topping, sour cream, sugar, vanilla
    55 min, 12 ingredients
  • Fried Strawberries With Honey Cream Fried Strawberries With Honey Cream
    fresh strawberries, oil for deep frying, flour and
    8 More
    fresh strawberries, oil for deep frying, flour, granulated sugar, beaten eggs, dry white wine, cooking oil, granulated sugar, honey cream, cream, honey
    11 ingredients
  • Honey Pots de Creme Honey Pots de Creme
    honey, cream, milk, vanilla bean (not split ), sugar, salt and
    2 More
    honey, cream, milk, vanilla bean (not split ), sugar, salt, cream, honey comb
    1 hour 20 min, 9 ingredients
  • Cream-Topped Grapes Cream-Topped Grapes
    cream cheese, softened, sugar, vanilla extract, sour cream and
    2 More
    cream cheese, softened, sugar, vanilla extract, sour cream, green seedless grapes, red seedless grapes
    10 min, 6 ingredients
  • Honey Cream Cheese Spread Honey Cream Cheese Spread
    cream cheese, honey and
    1 More
    cream cheese, honey, orange zest or 1 tsp lemon zest, grated
    5 min, 3 ingredients
  • Honey Cream Mousse Honey Cream Mousse
    honey, eggs, beaten, heavy cream
    25 min, 3 ingredients
  • Honey Pecan Spread Honey Pecan Spread
    honey, cream cheese and
    2 More
    honey, cream cheese, flavored liquor (can substitute apple juice or orange juice), chopped pecans
    4 ingredients




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