42368 quick no yeast biscuits Recipes

flour, sugar, dry quick-rising yeast (1 envelope), salt, water (125 to 130 degrees ), margarine, softened, eggs, room temperature, melted margarine, sugar, cinnamon

biscuits (i used freedom foods coconut ) or 180 g plain gluten-free (i used freedom foods coconut ), butter, melted (you may not need this full quantity), boiling water (1/4 cup), gelatin, powder, cream cheese or 2 (250 g) light , at room temperature, caster sugar (1/2 cup), thickened cream or 600 ml light, fresh lemon juice, fresh blueberries or 200 g frozen blueberries, caster sugar (superfine sugar), lemon juice, blueberries (if using frozen-use defrosted berries), cornflour (gf if needed) or 5 tsp cornstarch, water

flour, sugar, salt, dry yeast, warm water, melted shortening, melted butter, for dipping

all- purpose flour, salt, sugar, baking powder, active dry yeast, whole milk, water, chilled vegetable shortening

all-purpose flour, masa harina, sugar, salt, quick-rise yeast (about 2 1/4 tsp), warm 1% low-fat milk (100o to 110o), butter, melted, eggs, lightly beaten

bread flour, salt, sugar, quick-rise yeast, warm water (120o to 130o), olive oil, cornmeal

bread flour, salt, sugar, quick-rise yeast, warm water (120o to 130o), olive oil, cornmeal

water, butter, sugar, instant potato flakes, quick-rise yeast, salt, king arthur unbleached all-purpose flour or bread flour, vegetable oil

instant yeast, water, flour, baking powder, baking soda, salt, sugar, shortening, buttermilk (or milk with 1 tbsp. vinegar added)

all-purpose flour, baking powder, baking soda, sugar, salt, yeast, warm water, low-fat buttermilk

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

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.

dry yeast, sugar, divided, warm water (105o to 115o), cooked, mashed potatoes, milk, scalded, shortening, melted, eggs, beaten, salt, all-purpose flour