36260 quick breadsticks no yeast Recipes

butter or 1/4 cup margarine, vegetable oil, flour, salt, baking powder, milk, cinnamon sugar , or, garlic salt

yeast, barley malt, warm water, whole wheat flour, warm water, oil, salt, nutritional yeast (optional), sesame seeds (optional) or caraway seed (optional)

gold medal all-purpose or unbleached flour, sugar, salt, quick active dry yeast, very warm water (120of to 130of), shortening, egg

quick-rise yeast, warm milk (120o to 130o), divided, king arthur unbleached all-purpose flour, sugar, salt, butter, melted, eggs, lightly beaten

quick cooking oats, flaked coconut, roasted peanuts, chopped, raisins (optional), white sugar, milk, butter, unsweetened cocoa powder, vanilla

quick-cooking rolled oats, rice krispies, craisins (dried cranberries), shredded coconut, almonds, sliced, light corn syrup, brown sugar, peanut butter, vanilla

quick-cooking oatmeal, sugar, butter, softened, cocoa powder, vanilla extract, coffee, coconut (or pearl sugar for rolling in)

quick rise dry yeast, lukewarm water, vegetable oil, honey, flour, garlic powder, onion powder

nonfat buttermilk, egg white, uncooked quick-cooking cream of wheat, all-purpose flour, baking powder, salt, vegetable oil, vegetable cooking spray

flour (either wholemeal, ryemeal, white or combination), dried yeast, honey, molasses, salt, warm water

whole wheat flour, white flour, baking soda, cinnamon, nutmeg, salt, sugar, oil, egg, beaten, vegetable puree (see notes ), water, chopped nuts (optional) or 1/2 cup raisins (optional)

yeast (instant or quick-rise), kosher salt (or 2 tsp. table salt), lukewarm water (16 oz.) (about 100-115 degrees ), all-purpose flour, extra sharp orange cheddar cheese, (4 oz. diced, 4 oz. shredded ), x 9-inch glass loaf pans , 1 inverted on top of, other and 1 loaf pan to place the dough in with parchment paper after rising

quick-rise yeast, warm water (110o to 115o), honey, butter, melted, salt, king arthur premium 100% whole wheat flour, king arthur unbleached all-purpose flour

remember-you are working with yeast....and it s alive-so don tsp kill it before it has a chance to do it s job. use baby bottle warm water-not hot. make the sponge starter at least 2 (or as many as 16) hours before you plan to make the bread., stir the above ingredients together to make a thickish pudding-like mixture. cover loosely with plastic wrap and let it sit on your kitchen counter for at least 2 hours (or as many as 16-the longer you let it sit-the more flavor will be enhanced)., all of the sponge starter, warm (not hot) water, sugar (for browning crust-not flavor), salt (i use kosher ), active dry yeast, bread flour, if you prefer, you can use instant yeast-use 1/2 tsp in starter , and 1/2 tsp in dough)

quick oats, oat flour, splenda granular, sugar substitute, salt, diet sprite, canola oil

quick-cooking rolled oats, sugarfree powdered chocolate milk mix, oat bran, salt, ground cinnamon, almonds, raisins, puffed cereal, pumpkin seeds, flax seeds, chia seeds, peanut butter, vanilla extract, melted butter, no sugar added banana syrup, agave nectar, water

no bake chocolate peanut butter cookies, makes about 2 dozen ., granulated sugar, milk, unsweetened cocoa, butter, quick oats, peanut butter, vanilla extract, place oats , peanut butter and vanilla extract in a large bowl. set aside. combine sugar, milk, cocoa and butter in a large saucepan. bring to a boil; boil 1 minute (no longer!). remove from heat. pour over oat mixture; stir well. drop by large spoonsful onto wax paper and let cool.

all-purpose flour, sugar, tps. salt, quick active dry yeast, very warm water (120f to 130f), shortening, egg