350 prune apricot Recipes

pitted dried prune, dried apricot, ground ginger, light beer, chuck roast, oil, onion, sliced, brown sugar, cinnamon, honey

raisins, dried blueberries, dates, dried cranberries, dried apples, prunes, dried apricots, peanut butter, sunflower seeds, rolled oats, pancake mix, honey

soy protein, wheat germ, oat bran, ground flax seed, rolled oats, whole almonds, sweetened coconut, all bran cereal, walnuts, molasses, canola oil, raisins, dried guava, dried apples, dried prunes, dried apricots, vanilla

raisins or 3 cups currants, chopped dates, shortening, water, salt, cinnamon, prunes or 1 cup dried figs or 1 cup dried apricot, vanilla, flour, baking soda, baking powder

rotini pasta, boneless pork, cut into 1-inch chunks, onions, small, quartered, fat-free low-sodium chicken broth, salt, ground pepper, ground ginger, dried apricot, halved, dried pitted prunes, halved, golden delicious apple, cut into 1-inch chunks

chicken fat or 2 tbsp canola oil, onion, diced (approx 1 cup), carrots, peeled,chopped into 3/4 inch pieces, ginger ale, chicken broth , more as needed, sweet potatoes, peeled,chopped into 3/4 inch pieces, cinnamon stick, lemon , juice of, whole pittted prune, dried apricot, salt , to taste, black pepper, freshly ground ,to taste

all-purpose flour, baking soda, baking powder, salt, light brown sugar, walnuts, chopped (can also use pecans , hazelnuts, or almonds), dried cranberries, dates (pits removed and cut into quarters can also use figs, or prunes), dried apricot, cut into bite size pieces, egg, pure vanilla extract

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.

pineapple slices, peaches halved, apricots halved, prunes, butter, dark brown sugar, dark rum

lean lamb fillets, ground, onion, finely chopped, salt, pepper, oil, beef broth, split peas , soaked overnight & drained, oil, almonds, chopped, dried apricot, chopped, prune, chopped

shortening or 2 tbsp salad oil, beef chuck eye roast, boneless, onions, sliced, apple cider or 1 cup apple juice, brown sugar, salt, seasoned pepper, dried apricots, pitted prunes, all-purpose flour (optional), water (optional), gravy master cooking and browning sauce (optional)

pears in heavy syrup, peaches in heavy syrup, pineapple chunks in juice, dried apricot, dried prune, dried cherries, brown sugar, brandy, cinnamon, freshly grated nutmeg, sliced almonds

oats, barley, wheat, rye meal, buckwheat groats, millet, sesame seeds, flax seed, alfalfa, powdered, prunes, raisins, peach, apricots, dates, fig

tapicoa (sago), dried prunes, dried apricots, raisins, currants, lemon, thinly sliced, orange, thinly sliced, sugar, cinnamon, apples, sliced (granny smith is best), raw cream

raisins or currants, chopped dates, shortening, water ( hot ), salt, cinnamon, prunes or dried figs or dried apricots, vanilla, flour, baking soda, baking powder

butter or 1 cup margarine (at room temperature), cream cheese (at room temperature ), vanilla extract, all-purpose flour, salt, thick jam or canned fruit filling, such as apricot or prune

oatmeal, shredded coconut, sunflower seeds, oat bran, flax seed, almonds, wheat germ, sesame seeds, walnuts, raisins, dried cranberries, prune, dried apricot, chopped, water, canola oil, liquid honey

nuts, dates or prunes, pitted, raisins, or dried apricots, eggs, beaten, honey