314 topped raisin Recipes

sliced natural almonds, all-purpose flour, refrigerated sugar cookie dough, whole milk ricotta cheese, golden raisin, amaretto liqueur or 1/4 cup orange juice, cream cheese, at room temp, sugar, eggs, sour cream, all-purpose flour, vanilla extract, salt, semisweet chocolate chips, heavy cream, sugar, chocolate chip (for decorating top) (optional), almonds (for decorating top) (optional)

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.

self-rising flour, cinnamon, splenda granular, sugar substitute, light margarine, eggs, strong brewed coffee, milk, golden raisins or 1/2 cup chopped dried apricot, chopped pecans or 1/2 cup walnuts, milk, for toppings (optional), sugar, for toppings (optional)

lasagna noodle, margarine, onion, diced, butternut squash, peeled and diced, carrots, peeled and diced, all-purpose flour, low-fat milk, golden raisin, pepper, salt, provolone cheese, grated, parmesan cheese, grated , reserved for top, walnuts , reserved for top

chocolate (milk or semi-sweet), classic toppings : dried fruits such as apricots, raisins, candied orange peel, cranberries, and cherries. toasted nuts including hazelnuts, pecans, almonds, and pistachios., contemporary toppings : caramelized cocoa nibs (see recipe), cereal, candied ginger, and dried fruits such as pineapple, blueberries, and strawberries. toasted pumpkin seeds and pine nuts.

acorn squash, cut in half, seeded, cooked brown rice, breadcrumbs , soft whole grain, low fat cottage cheese, raisins, granny smith apple, onion, finely chopped, cayenne (or to taste), curry powder, coriander, apple juice concentrate, apple juice concentrate , reserved for top, coriander , reserved for top

green bell peppers, tops removed, seeded, red bell peppers, tops removed, seeded, olive oil, ground pork, onions, chopped, salt and pepper to taste, dry white wine, tomato puree, feta cheese, cooked white rice, raisins, pine nuts, chopped fresh parsley

prepared whole cranberry sauce, mascarpone cheese at room temperature or see the recipe below on how to make your own mascarpone cheese, using 8 ounces, thawed puff pastry dough like pepperidge farms, granulated sugar, extra sugar for the top of the dough, egg , separate the yolk from the whites and save the whites to use over the top of the dough., chopped apple or pears, golden raisins, or chocolate chips

raw extra lean ground beef, tomato sauce, water, onion, chopped, tomato soup, salt, golden raisin, brown sugar, citric acid or 2 tsp lemon juice, peeled apple, sliced, ginger snaps (cookies), green bell peppers, slice top off and seed and clean, reserving the tops

egg yolks, butter, softened, plus more for greasing pan, milk, vanilla extract, honey, grated orange zest, apple pie spice, all-purpose flour, salt, dry active yeast, raisins , soaked in 1 cup rum overnight, almonds, for the top, powdered sugar , for dusting, butter, brown sugar, rum from the raisins

dark raisin, golden raisin, unbleached white bread flour (2 1/4 cups) or 11 1/4 oz unbleached all-purpose flour, plus more as needed (2 1/4 cups), rye flour (1 cup) or 5 oz whole wheat flour (1 cup), anise seeds, instant yeast or 1 1/2 tsp fast rising yeast or 1 1/2 tsp bread machine yeast, table salt, ground ginger, ground cinnamon, ground allspice, clover honey (or other mild honey), grated orange zest, ice water , plus more if needed, diced crystallized ginger (diced into 1/8-inch pieces), flavorless oil , for coating dough top, clover honey (or other mild honey), water

white sugar, softened butter , no substitutes, eggs, dark molasses, bourbon, baking soda, pecan halves, raisins, all-purpose flour, nutmeg, ground cinnamon, pecan halves, for decorating top cake, maraschino cherry , for decorating top cake

milk, sweetened flaked coconut, divided, soy sauce, all-purpose flour, mild curry powder, butter, divided, boneless beef top sirloin steaks (grilling steak) or 1 lb boneless strip steak (grilling steak), reduced-sodium beef stock, water, spaghettini, broken in half, frozen california-blend frozen vegetables, thawed (4 cups), raisins, lime, cut into wedges

golden raisin , and dried cherry mix, spiced rum, pie crust mix, light brown sugar, sugar, flour, chai mixed spice, apples, cored , cut into 1/4-inch slices, egg, beaten, sugar, scoop rum , raisin ice cream for topping

semi-sweet chocolate chips, butterscotch chips, sweetened condensed milk (save the can), pure vanilla extract, walnuts, plus more for topping (or 1-1/2 cup pistachio nuts), raisins (alternative is dried currants or even better, dried cranberries), candied cherry, red and green, to decorate top (like holly), butter (to grease an 8 inch round cake pan)

cooked bulgur (or other cooked whole grain, such as kasha, quinoa, brown rice, steel-cut oats, or grits), diced dried fruit, of your choice (apricots , currants, dates, cranberries, cherries, raisins, sultanas ( or a mixture), rolled oats (or dried muesli mixture), unsalted sunflower seeds (or flax seeds, sesame seeds, poppy seeds, or seed of your choice), very hot water, honey, salt, cinnamon or 2 tsp ginger or 2 tsp nutmeg, choose your favorite, instant yeast, bread flour, oil, for coating bowl, egg, sugar, for sprinkling on tops (turbinado, caster) (optional)

x-wide noodles (cooked al dente), light cream cheese, nonfat vanilla yogurt or 1 (8 oz) container fat free sour cream, eggs (or equiv. egg substitute), sugar (or equiv substitute), vanilla, flour, coconut flavoring, tropical mixed fruit cocktail (drained ), pineapple, drained (tidbits or crushed), drained mangoes, cut in pieces, top with shredded coconut (optional), chocolate chip, apples, cored peeled and sliced, apple pie spice, chopped pecans, golden raisin, drained pineapple (chunks or tidbits), spiced rum, i like to soak the noodles in rum an hour or 2 tbsp coconut flavoring, top with shredded coconut (optional), amaretto liqueur , soak the noodles in amaretto an hour or 1 cup top with sliced almonds

ground cinnamon, ground ginger, kosher salt and freshly ground pepper, carrots, thinly sliced, couscous , preferably whole wheat, coarsely shredded rotisserie chicken, unsalted butter, sliced almonds, golden raisins, scallions, white and light green parts only, roughly chopped, roughly chopped fresh cilantro, plus more for topping, greek yogurt and/or harissa or other hot sauce, for topping