36 topped fruit cups Recipes

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.

flour, baking soda, sugar, salt, brown sugar (save 1/4 cup for topping), egg, fruit ( cocktail), fruit ( cocktail juice), nuts (chopped pecans)

baked 9 inch round cake layers , completely cooled, tub (8 oz) cool whip, thawed (strawberry whipped topping), flaked coconut, 2 1/2 cups, divided to coat bunny, decorations : red licorice or fruit ropes - 4 pieces to trim bow, more thinly sliced for whiskers; gum drops for eyes and nose; m&m s or the like for decoration on the bow tie., bow tie stencil : cut a simple out of baking paper or other paper.

mix and soak, diced mixed ripe mango and peaches( 1 large ripe mango, ripe peach or as needed to make 3 cups fruit), dark raisins, light rum, mix and soak, stale french bread sliced or cubed ( some french loaves are wide and fat, i use the more narrow ones ), heavy cream , warmed in the micro or stove top, beat till pale and thick and lemon colored, eggs, room temp, sugar, clear vanilla, mixed apple pie spices ( or pinches of ground cinnamon, nutmeg, cloves ), salt, extra cream or half and half if needed if mixture seems too dry, unsalted butter pats, grated nutmeg

hulled fresh strawberries or 4 cups frozen unsweetened strawberries, lemon juice, fat-free sweetened condensed milk, kiwi fruits, peeled, water, sugar, tequila

olive oil, diced red pepper, plus 1 cup for garnish, diced green pepper, diced red onion, ground cumin, cayenne pepper, roughly chopped fresh cooked lobster meat, shredded monterey jack cheese, chopped jalapenos , without seeds, or to taste, kosher salt, flour tortillas, clarified butter, sliced green onion, for garnish, sour cream, for garnish, pineapple tops, for garnish

good quality baking chocolate, cayenne pepper, tomatoes , fully ripe,finely chopped, sugar, cointreau liqueur or 1 tsp orange based liqueur, passion fruit, smooth ricotta cheese, icing sugar, cream, cointreau liqueur, orange zest, crushed caramel-flavored bits or homemade spun sugar, threads

jello brand orange flavor gelatin or 1 (4 oz) package strawberry gelatin or 1 (4 oz) package raspberry gelatin powder or 1 (4 oz) package blueberry gelatin, boiling water, frozen fruit , frozen mixed fruit blend or 2 cups frozen strawberries or 2 cups frozen raspberries or 2 cups frozen blueberries, non-dairy whipped topping, almonds or any other nuts, garnish

all-purpose flour, polenta , fine grind, baking powder, salt, sweet unsalted butter (1 1/2 sticks), sugar, almond paste, vanilla extract, almond extract, eggs, separated, heavy cream, powdered sugar , for serving, preheat oven to 375 degrees f., butter and lightly flour the insides of a 10-inch round cake pan., sift together the flour , polenta, baking powder and salt. set aside., in a mixer , on medium speed, cream the butter until light and fluffy. add 1 cup of the sugar and beat until pale and fluffy add almond paste and beat again. blend in vanilla and almond extracts, then beat in the egg yolks, 1 at a time, being sure that each is mixed in before the next is added. alternately, beat in small amounts of the sifted dry ingredients and the cream to the butter mixture, beginning and ending with dry ingredients., in a clean mixer , beat egg whites until opaque, then add remaining 1/4 cup sugar and beat until whites form soft peaks. fold into batter gently but thoroughly. pour the batter into the cake pan. bake on the middle shelf of the oven for about 60 minutes, or until a tester inserted in the center comes out clean. (do not test or move the cakes before they have baked for at least 45 minutes since they are delicate and may fall.), allow the cake to cool and when cooled remove from the pan and dust the top with powdered sugar. cut into eighths or tenths., serve this cake with summer fruits-peaches, nectarines, apricots, berries-tossed with a little sugar, freshly squeezed lemon juice and a pinch of gray salt.

jello gelatin (your choice of flavor), boiling water, graham wafer crumbs (26 wafers), soft butter, sugar, cream cheese, white sugar, vanilla, dream whipped topping (to make 2 cups whipped topping ), milk, fruit filling, topping (depending on the flavour of jello eg. lemon jello with cherry pie filling) (optional)

sugar or 1 cup brown, earth balance margarine (if using shortening or oil, add a dash of salt) or 1/2 cup shortening (if using shortening or oil, add a dash of salt) or 1/2 cup oil (if using shortening or oil, add a dash of salt), vanilla extract, raisins (any ) or 1 cup dried fruit (any), unsweetened applesauce, cinnamon, ground nutmeg, baking soda, unbleached all-purpose flour, almonds , for decorating top (sliced)

day-old (or several days old) french bread, crusts thinly removed from top and bottom only. cut into 1 cubes and distributed over bottom of 9x13 sprayed or greased pan., up to 6 cups fresh fruit (great with a variety) cut into bite sized pieces. mix with bread cubes., pt heavy cream, pt half and half or milk, eggs, ceylon cinnamon (can use regular also ), sugar (or more if making as dessert)

jello gelatin, any flavor, boiling water, ice cubes, cool whip , non-dairy topping, diced fruit (optional) or 1 cup fresh berries (optional), graham cracker pie crusts

nectarines or 3 cups peaches, peeled and sliced, strawberries, sliced, unbleached cane sugar or 1 1/2 cups brown sugar, nutmeg, cinnamon, cointreau liqueur or 2 oz orange liqueur, fruit jam, lemon extract or 1/2 tsp lemon zest, lemon , juice of, applesauce, whole wheat flour, baking powder, baking soda, wheat germ, flax seed meal, coconut milk or 1/2 cup soymilk, salt, margarine (butter flavored), shredded coconut, sugar, for topping (optional)