43 our baked Recipes

eggs, all-purpose flour , sifted, baking powder, salt, granulated sugar, light brown sugar, buttermilk, butter or 2 tbsp margarine, melted, oil , to grease pan

brown sugar, white sugar, butter (may substitute with coconut oil or shortening), shortening (may substitue with butter or coconut oil), vanilla, eggs, whole wheat flour, white flour, baking soda, salt, chocolate chips

butter, softened, brown sugar, egg, almond extract, all-purpose fl our, baking powder, salt, ground cinnamon, ground nutmeg, cocoa, pepper, grated lemon or orange rind, chopped blanched almonds, whole natural almonds, granulated sugar

racks pork baby back ribs (our favorite are baby back ribs, but this works well with st. louis style ribs too), barbecue sauce

hand warm water, dried fast rising yeast (or, 1 oz fresh yeast, added to a little warm water with 1 tsp sugar.), sea salt, unbleached white bread flour (6 1/2 us cups)

butter, softened, imperial or dixie crystals extra fine granulated sugar, eggs, vanilla extract, all-purpose flour, baking powder, baking soda, salt, unsweetened chocolate, melted and cooled, sour cream, cream butter with sugar until light and fluffy. add eggs, 1 at a time, beating well after each addition. stir in vanilla extract. sift flour with the baking powder, baking soda and salt and gradually stir into the creamed mixture., stir in the melted and cooled chocolate and the sour cream. spray six giant muffin cups well with a non-stick cooking spray. divide batter evenly among the six muffin cups and bake in a preheated 350 degrees oven for 20-25 minutes or until cakes spring back if lightly pressed in the centers with your fingertips., cool in the pan 5-10 minutes then turn out onto a rack to cool completely. when cool cut as directed in our diagram. frost and decorate as desired with our creamy bunny frosting., creamy bunny frosting, cream cheese, softened, imperial or dixie crystals powdered sugar, vanilla extract, milk, all-purpose flour, tiny jellybeans (for decorating), pink construction paper (for ears ), beat cream cheese until light and fluffy. add powdered sugar and blend well; mixture will be crumbly. add vanilla extract and milk, 1 tbsp at a time to desired consistency. add flour and blend until smooth. glue body parts together with a small amount of frosting. then frost bunny and add decorations.

butter or 1 1/2 cups margarine, sugar, eggs, mashed bananas, water, baking soda, salt, baking powder, flour, chopped nuts (optional), chocolate chips (optional, but a must for our family!)

cornmeal, flour, sugar, baking powder, salt, milk, egg, beaten, shortening, melted, apple, finely diced (i peel ours, but you can leave it unpeeled if you have organic apples)

water, 110 degrees, whole milk, 110 degrees, butter, soft, divided, egg , large, bread flour, all-purpose flour (note ( on our rainy nw days i have added up to 5 cups of flour total), sugar, salt, table, yeast (i use saf instant ), yeast (i use saf instant ), extra butter, melted , for brushing rolls before and after baking, beaten egg for egg wash, poppy seeds or sesame seeds, for the top of your buns

butter (i do not recommend substituting margarine), sugar, eggs, flour, cream of tartar, baking soda, salt, mix together in a small cereal bowl or plate, sugar, cinnamon

crushed oreo cookies (about 18 cookies), butter, melted, cream cheese, softened, sugar, vanilla, semisweet baking chocolate, melted, slightly cooled, eggs, frozen strawberry whipped topping, thawed, assorted seasonal fruit (such as chopped strawberries and sliced kiwi)

ground turkey breast, spring mix baby greens, to taste (50/50 mix from fresh express is my preference since i like to get the spinach in there), taco seasoning , to taste, black pepper , to taste, garlic , to taste, sugar snap pea, grape tomatoes, broccosprouts (i like as they are really good for you - 4oz a week!!), four-cheese mexican blend cheese, more to taste or 1 cup sharp cheddar cheese, if preferred more to taste, salsa, to taste (we like tostitos hot ,or make our own- for dressing), sour cream, garnish to taste, tostito baked white corn chips, garnish to taste, black olives, sliced for garnish (optional), jalapenos (optional) or green chili, garnish (optional)

fish (your choice , our favorite is salmon), cubed bread, butter (melted ), celery (chopped ), onion (chopped ), green pepper (chopped ), crabmeat, eggs (beaten ), salt (or to taste), dry mustard, black pepper (may add a dash of cayenne if desired)

gluten-free flour blend (try our, baking powder, baking soda, xanthan gum, ground cinnamon, ground nutmeg, ginger, butter or nondairy margarine, light brown sugar, warm milk of choice, eggs, pumpkin puree, fresh cranberries, chopped, lightly toasted pecans, chopped , optional, high-protein gluten-free flour blend, bean flour (your choice), chickpea flour or soy flour, white or brown rice flour, arrowroot starch , cornstarch or potato starch, tapioca starch/flour, combine flours together. refrigerate and store in tightly covered container until used.

instant vanilla pudding, milk, cool whip, coconut, toasted, pie crusts, baked

flour, baking soda, butter or 1 cup margarine, softened, granulated sugar, brown sugar, vanilla, instant vanilla pudding, eggs, semi-sweet chocolate chips

chicken sausage (sub sweet or hot italian sausage), onion, diced, garlic cloves, minced, olive oil, diced tomatoes, crushed tomatoes, tomato paste (i have left this out before it s fine), sliced mushrooms, chicken broth, wine, basil, oregano, salt, garlic powder, fennel seed (optional), curd cottage cheese, mozzarella cheese, shredded, parmesan cheese, grated, penne , cooked al dente (should be a little undercooked)

granulated sugar, gluten-free flour blend of choice (try our, high-protein , gluten-free flour blend, below), unsweetened cocoa, gluten-free baking powder, xanthan gum, salt, warm milk of choice (plain rice, soy, almond), vegetable oil, light brown sugar, boiling water, living without s high-protein , gluten-free flour blend, bean flour , chickpea flour or soy flour, arrowroot starch , cornstarch or potato starch, tapioca starch/flour, white or brown rice flour, blend all ingredients together. store in the refrigerator until used .