1689 stop snack Recipes

torn romaine, snack-size cup (4 oz) mandarin oranges, drained, pecan halves, dried cranberries, olive oil, honey, red wine vinegar, dijon mustard, salt, onion powder, poppy seeds

snack-size cup (4 oz) pineapple tidbits, drained, whole-berry cranberry sauce, mashed ripe banana

snack-size cups (4 oz each) vanilla pudding, eggnog, sugar, king arthur unbleached all-purpose flour, sliced peeled tart apples, fresh or frozen cranberries, thawed, quick-cooking oats, brown sugar, king arthur unbleached all-purpose flour, ground cinnamon, cold butter, cubed

snack-size cup (4 oz) pineapple tidbits, chopped apple, cubed cantaloupe, green grapes, halved, fresh strawberries, quartered, kiwifruit, peeled and sliced, mayonnaise, sour cream, sugar, orange juice, lemon juice, grated lemon or orange peel

you will need : makes 2 large baguettes or 4-5 smaller loaves(12 inches), sponge, bread flour, warm water(110 degrees ), instant or rapid rise yeast, dough, bread flour, instant or rapid rise yeast, warm water (110degrees), salt, glaze, egg beaten with 2 tbsp water, directions: this recipe requires 2 days... so plan ahead ., day 1, make the sponge. in a medium bowl, stir all of the ingredients until combined. you will need to cover the bowl with plastic wrap. let it sit at room temp until the sponge has risen and fallen at least 6 hours and up to 24 hours. i made mine in the late afternoon and started on it in the morning., day 2, in a mixer bowl, fitted with the dough hook, combine 3 cups of the flour and yeast. on low speed, add water and mix until the dough comes together. it will be about 2 minutes. stop the mixer and cover the bowl with a plastic wrap. let it sit at room temp for 20 minutes. after the 20 minutes. remove the plastic wrap and add the sponge from the previous day. add the salt and knead the dough on medium-low for about 8 minutes. after about 4 minutes, if the dough is still sticking to the sides if the bowl, add the remaining 1/2 cup flour, 2 tbsp at a time. the dough should not stick to sides only to the bottom of the bowl. complete kneading the dough for the additional 4 minutes. you should have kneaded the dough for a total of 8 minutes., turn the dough on a lightly floured counter top. form into a nice ball ., place the dough into a large , lightly oiled bowl. cover tightly with greased plastic wrap. let rise in a warm place. like with all my breads i let it rise in a cozy oven. (i turn on the oven for about a minute and then turn it off. ...it should feel just cozy, not hot or too warm.)let rise 1 hour., after the initial 1 hour rise time , you will need to turn the dough 2 times slide a bench scraper under 1 side of the dough. gently lift and fold 1/3 of the dough toward the center., repeat with the other side. finally, fold the dough in half perpendicular to the first folds. this should be a rough square. let it rise for 30 minutes . the process of turning and folding. cover the bowl with plastic wrap. let rise for an additional 30 minutes. this process stretches the dough gently and ensures that the sheets of gluten in the bread provide the proper structure and strength. top a large rimless(or inverted) baking sheet with parchment paper. turn the dough onto a lightly floured counter top. divide it into 2 loaves(i divided mine in 4-5 pieces as my baking stone is too small)., shape each piece into a baguette and lay each piece seam side down. space them about 4-5 inches apart., shaping the baguettes, work with 1 piece at a time. gently pat the dough into a rectangle., gently fold the bottom third of the dough up to the center. press to seal. bring the bottom of the dough up to the top and seal., flour your hand and create a large crease down the middle., top and the bottom of the dough together making sure it is secure ., gently roll the baguette back and forth to make a long log. lay each piece seam side down unto a parchment lined baking sheet., remember to space them. mist the baguettes with vegetable oil and cover loosely with plastic wrap.( i didn tsp cover them with plastic wrap). let rise in a warm place till doubled about 1 hr to 1 1/2 hr., after about 40 minutes of rising time prepare your oven. adjust your oven rack to the lower-middle position. place a baking stone on the rack and heat the oven to 500 degrees. let the baking stone heat for 30 minutes but no longer than 1 hour. after the baguettes have doubled in size, score them with 1/2 inch slashes. use a very sharp knife or a sharp blade. brush the breads with egg-water mixture. carefully slide the breads and parchment paper unto the baking stone. immediately reduce the oven to 425 degrees. don tsp forget this step. bake until golden and center of bread registers at 210 or about 25 minutes. rotate loaves halfway to ensure even browning. i don tsp think i bothered with turning them. let cool for about 30 minutes. this bread is amazing for steak sandwiches. delicious, recipe was adapted from america s test kitchen baking cookbook .

sugar, light corn syrup, water, salted cashews (pieces are fine, and cheaper!), butter, baking soda, you really should have a candy thermometer for this. otherwise, use a cup of ice cold water: when you drop some of the liquid into it and it becomes a spindly piece that cracks, that is the right stage (hardcrack) to stop and spread it out to cool., have ready a flat sheet pan (like an airbake cookie sheet so no lip is in the way) that is greased well, plus a flat spreader or long flat heat resistant spatula

butter, sugar, light brown sugar, corn syrup, vanilla extract, eggs, all-purpose flour, baking powder, baking soda, kosher salt, some combination mini chocolate chips (or any favorite sweet baking ingredients) or 1 1/2 cups peanut butter chips (or any favorite sweet baking ingredients) or 1 1/2 cups chocolate raisins (or any favorite sweet baking ingredients) or 1 1/2 cups rolo chocolates (or any favorite sweet baking ingredients) or 1 1/2 cups cocoa, krispies (or any favorite sweet baking ingredients) or 1 1/2 cups corn flakes (or any favorite sweet baking ingredients), some combination potato chips (or any favorite salty snack food) or 1 1/2 cups pretzels (or any favorite salty snack food) or 1 1/2 cups goldfish crackers (or any favorite salty snack food) or 1 1/2 cups ritz crackers (or any favorite salty snack food) or 1 1/2 cups fritos corn chips (or any favorite salty snack food)

chocolate cake mix, butter, melted, egg, rolo chocolates , unwrapped (optional), marshmallows, teddy grahams honey graham snacks (any flavor ) or 48 teddy grahams chocolate graham snacks (any flavor) or 48 teddy grahams cinnamon graham snacks (any flavor)

yellow cake mix (2-layer size), eggs (or as called for by your cake mix), oil (or as called for by your cake mix), water (or as called for by your cake mix), boiling water, berry blue gelatin mix, cold water, chocolate sandwich style cookies, teddy grahams honey graham snacks, snacks (teddy bear shaped), shaped chewy fruit snacks, fish-shaped chewy fruit snacks

old fashioned oats, water, prepared sugar-free vanilla pudding (like a snack pack, or jello. i use sugar-free, feel free to use regular!), almond extract, splenda sugar substitute , to taste (optional), chopped almonds (optional)

chocolate-covered cream-filled snack cakes (such as ring dings), chocolate cream-filled snack cakes (such as 100-calorie packs of hostess chocolate cupcakes), black licorice laces, m & s, chocolate and vanilla icing

cake mix, almond extract, ready-to-spread vanilla frosting, vanilla candy coating, decorations : red string licorice, jelly beans, candy cake , assorted sugar crystals, chewy spearmint leaves, chewy fruit snack rolls, candy sprinkles, candy-coated chewy tarts, miniature chewy tarts

eggs, milk, butter, melted, buttermilk, all-purpose flour, baking powder, baking soda, salt (optional), sugar

eggs, milk, butter, melted, buttermilk, all-purpose flour, baking powder, baking soda, salt (optional), sugar

potatoes, thyme, basil, oregano, salt, pepper, paprika, cayenne pepper, chili powder, flour, egg, milk, oil

sesame seeds, water, low-sodium soy sauce, rice vinegar (not seasoned ), asian sesame oil, peanut butter, minced peeled ginger, sugar, hot red-pepper flakes, low-sodium soy sauce, water, grated garlic, fresh lemon juice, sugar, reduced-sodium chicken broth, water, garlic clove, sliced, peeled ginger, skinless boneless chicken breast (raw), thinly sliced, cubed firm tofu, rice vermicelli (cooked according to package instructions and plunged into cold water to stop cooking), sliced stemmed fresh shiitake mushrooms, fresh enoki mushrooms, cut into 3-inch lengths and spongy base discarded, scallions, sliced, snow peas, trimmed, napa cabbage leaves, quartered, carrot, thinly sliced

yellow cake mix, eggs, carton sour cream, poppy seed, instant vanilla pudding, water, oil