The Baker s Guide. Approximate Yield
|
|
- Lora Hancock
- 6 years ago
- Views:
Transcription
1 ingredient equivalents A common baking quandary a recipe calls for chopped hazelnuts, but your grocery store only sells them whole. How much to buy? This chart gives you the answer, as well as weight and volume equivalents for common baking ingredients like flour and sugar. Ingredient Almonds, slivered Almonds, whole & shelled Butter Chocolate Chips Chocolate, chopped Cocoa Powder Cornmeal, fine Cornmeal, stone-ground Cornstarch Cream Cheese Eggs Flour, all-purpose (unsifted) Flour, bread (unsifted) Flour, cake (unsifted) Flour, whole-wheat (unsifted) Hazelnuts, whole & shelled Kosher Salt Lemon Lime Orange, navel Parmigiano Reggiano Peanuts, whole & shelled Pecan Halves Sugar, confectioners Sugar, granulated Sugar, light brown Vegetable Shortening Walnut Halves Yeast, active dry Volume or Count 1/2 cup (1 stick) 2/3 cup 3/4 to 3 Tbs. 2 oz. 1 large 1 Tbs. 1 medium 1 medium 1 medium (firmly packed) 1/2 cup 2-1/4 tsp. (1 package) Weight 4-1/4 to 4-1/2 oz. 5 to 5-1/2 oz. 3 oz. 4-1/2 oz. 5 oz. 1 oz. 1/4 cup 2 oz. 4-1/2 oz. (4-1/ sifted) 4-1/3 oz. (3-3/ sifted) 5 oz. 5 to 5-1/2 oz. 1/ (Diamond Crystal Brand) or 1/2 oz. (Morton Brand) 5 oz. 10 oz. 1 oz. 5 to 5-1/2 oz. 3-3/ 7 oz. 6-1/2 oz. 1/ Approximate Yield coarsely chopped; plus 2 Tbs. finely chopped, 1-1/4 cups ground 1 Tbs. yolk, 2-1/4 Tbs. white coarsely chopped; plus 2 Tbs. finely chopped, 1-1/4 cups ground 4 to 5 Tbs. unstrained juice; 2 Tbs. lightly packed zest** 3 to 4 Tbs. unstrained juice; 4 tsp. lightly packed zest** 6 to 7 Tbs. unstrained juice; 2 Tbs. lightly packed zest** (rasp grater); 1/2 cup (box grater); 1/4 cup (food processor)* coarsely chopped; plus 2 Tbs. finely chopped, 1-1/4 cups ground 3/4 cup plus 2 Tbs. coarsely chopped; finely chopped; ground 3/4 cup plus 2 Tbs. coarsely chopped; finely chopped; ground * Finely grated, lightly packed ** When grated with a rasp-style grater.
2 emergency substitutions Ingredient Baking Powder (1 tsp.) Buttermilk () Cottage cheese Chocolate, semisweet (1 oz.) Chocolate, unsweetened (1 oz.) Cornstarch (1 Tbs.) Corn Syrup, light () Corn Syrup, dark () Cream, heavy () Crème Fraîche () Currants Eggs (1 large egg) Flour, cake () Flour, self-rising () Lemon juice Mascarpone Milk () Salt, table (1 tsp.) Sour cream Sugar, granulated (1-1/4 cups) Sugar, brown Sugar, superfine Vanilla Bean (2-inch piece) Yeast, active dry (1 tsp.) Substitution 1/4 tsp. baking soda plus 1/2 tsp. cream of tartar OR 1/4 tsp. baking soda plus 1/2 cup sour milk, buttermilk, or yogurt plain low-fat yogurt OR minus 1 Tbs. milk plus 1 Tbs. lemon juice or white vinegar ricotta or farmer cheese 1 oz. unsweetened chocolate plus 1 Tbs. sugar 3 Tbs. natural cocoa powder plus 1 Tbs. melted butter 2 Tbs. flour or 4 tsp. quick-cooking tapioca granulated sugar plus 1/4 cup water 3/4 cup light corn syrup plus 1/4 cup molasses 3/4 cup milk plus 1/4 cup melted butter (if not using to make whipped cream) 1/2 cup sour cream plus 1/2 cup heavy cream dark raisins 2 egg whites or 1/4 cup egg product all-purpose flour minus 2 Tbs. all-purpose flour plus 1-1/2 tsp. baking powder and 1/2 tsp. salt white wine vinegar or lime juice (though if large amounts of lemon juice are called for, taste will be significantly affected) cream cheese 1/2 cup evaporated milk mixed with 1/2 cup water OR water mixed with 3 Tbs. powdered milk 1-1/4 to 1-1/2 tsp. kosher salt plain yogurt honey plus 1/2 tsp. baking soda (reduce other liquid in the recipe by 1/4 cup and reduce the baking temperature by 25 F) light and dark can be used interchangeably OR white sugar plus 3 to 4 Tbs. molasses (pulse together in food processor) equal amount of granulated sugar pulsed in a food processor 30 to 60 seconds 1 tsp. vanilla extract 3/4 tsp. instant yeast OR 2 tsp. fresh (cake) yeast baking pan substitutions You can substitute a different pan than the recipe calls for, as long as the capacities are the same. Just make sure your substitute pan has sides of a similar height. Avoid substitutions for angel food cakes; the tube pan is critical for proper baking. 8-cup pans 8 x 8 x 2 square 10-cup pans 9 x 9 x 2 square = 9 x 2 round = = = 10 x 2 round 11 x 7 x 2 rectangular 9 x 2.5 springform
3 cakes Cake batter looks curdled. Either the ingredients weren t the same temperature or they were too cold. Don t worry too much: the cake may not rise as much, but it should turn out fine. Generally, all ingredients should be at the same temperature for the best volume. Layer cake falls. The most common reason is an overfilled pan: if the batter reaches the top of the pan and still needs to rise, it will collapse. Stale leavening may also be a cause. Either the ingredients were too cold, or enough air wasn t incorporated during mixing. The usual culprit is either undermixing while creaming the fat and sugar, or overmixing once the flour goes in. Never fill layer cake pans more than half full and leave an inch at the top of loaf pans. Always start with fresh leavening (6 months for baking soda and 1 year for baking powder). Start with room temperature ingredients, cream the fat and sugar for the time specified, and beat in the eggs one at a time. The creamed mixture should look light and fluffy, and if all ingredients are at room temperature, when the eggs are added slowly the batter will not curdle. Add dry and wet ingredients alternately, always beginning with dry. The fat coats the flour first, preventing too much gluten from forming once liquid is in the mix. When the last ingredients have been added and the batter looks relatively homogenous, stop mixing. If the recipe calls for cake flour, don t substitute allpurpose and certainly avoid bread flour. Remove the cheesecake from the oven while it still has a good amount of jiggle in the center. It will continue to cook after it s out of the oven. Be sure your measurements are accurate and don t skip draining carrots if the recipe says to. If you still get a gummy texture, either reduce the fruit or dairy, or add more egg and flour to compensate. You can look for a recipe that uses a higher proportion of flour or eggs, but the crumb will not be as moist or delicate. Cake has poor volume. Cake texture is grainy and coarse-crumbed. Cake has tunnels. Either the batter was overmixed after wet ingredients were added or the flour was too high in protein. In either case, too much gluten has formed. It is overcooked. Cheesecake forms cracks in the top. Top the cheesecake with glazed fruit to cover the crack. Cake is gummy or has a rubbery layer at the bottom. Too much buttermilk, fruit purée, sour cream, or yogurt can all make a cake gummy. Inadequately drained carrots or zucchini can also be the cause. The cake is still too warm to cut. Layer cakes often have more sugar, liquid and fat and less flour and eggs than sturdier cakes, like pound cake. This makes them more delicate. Layer cake is too fragile to cut or assemble. A quick chill in the refrigerator should slove the problem, since cold cake is firmer and easier to slice and frost.
4 pies Pie dough is still dry even after adding all the water specified. Pieces of fat cut into the flour were left too large OR flour required more hydration because of dry environment. First try mixing the fat into the dough with your fingertips. If it s still dry and crumbly, add more cold water, 1 Tbs. at a time. When it starts to come together, knead briefly to form a cohesive mass. Small pieces of fat should still be visible. If there are many cracks and the edges seem dry, gather into a ball, chill for 20 minutes, and try again. One or two cracks can be fixed by brushing with water and rolling the edges together to seal. Chilled pie dough cracks when rolled out. Dough is too cold or not kneaded enough, making the edges of the disk ragged and dry. Let the dough warm up slightly before rolling out. Baked pie crust is tough. Dough was needed too much after the water was added. Fat and flour were overmixed in the dough. Stop mixing as soon as the dough just begins to come together after the water is added. Stop cutting in the fat when most of the pieces are pea size. When baked, these pieces will melt, leaving air pockets behind, which makes the crust flaky. Let the dough rest after rolling and before fitting into the pan; this relaxes the gluten and prevents shrinking. Gently push the dough into all corners of the pan if it stretches, it will contract during baking. Line the cold pie shell with dried beans to give the crust support until its structure sets. Let ice-cold fillings warm a little before adding them to the pie shell. Baked pie crust is crumbly and mealy. Blind-baked pie shell is misshapen, puffed on the bottom, or the sides have caved in. Dough was not allowed to relax before being fitted into the pan, or was stretched when fitted into the pan. Or the crust was not weighted during initial blind baking. Pie is getting too brown on the crust but the filling is not fully cooked. Bottom crust is soggy and pale. The heat is not penetrating to the center of the pie before the edges are set. Cover the edges of the piecrust with foil to prevent burning. Not enough heat is getting to the bottom crust. Fruit and sugar are releasing juices onto crust before baking. For custard pies, the shell was not adequately prebaked. For crisp crusts, bake pies and tarts on a preheated baking sheet. Don t let the fruit and sugar mixture sit for more than 15 minutes before baking. Prebake (blind bake) the crust for custard pies whenever possible. Remove the pie from the oven while it still has a good amount of jiggle in the center. If it still cracks, reduce the starch in the filling by one quarter. Pumpkin pie cracks while cooling. The filling was overbaked or contained too much starch. Cover the crack with whipped cream or other garnishes.
5 cookies Cookie dough is sticky and difficult to roll and cut. The dough is too warm. In particular, doughs rich in butter and egg are difficult to handle if not kept very, very cold. A quick chill in the refrigerator or freezer should help. For ease of handling, roll the dough between sheets of parchment, then chill. As a last resort, add more flour to the dough. Pop the cookie sheet, cut-out dough and all, into the refrigerator or freezer until chilled. The edges of cold dough will set in the oven before the center warms, keeping the shapes well defined. Use a lighter-colored baking sheet for the next round, or stack an extra pan underneath to better insulate the dough. If the oven has hot spots, rotate the pans from the top to bottom rack (and back to front) halfway through baking. Chill the dough before baking the next round. As a last resort, stir a small amount of flour into the dough (though this will change the texture). Rolled cut-outs spread while baking, blurring their shape. The dough is too warm going into the oven. Cookies are pale on top and burnt on bottom. The culprit is one or a combination of the following: an oven that runs too hot; dark heavy baking sheets, baking on the bottom rack of the oven. Get an oven thermometer to check your oven s temperature. Chocolate chip cookies spread too much. The classic Toll House recipe is rich in butter, sugar, and egg, all of which contribute to spreading. A different brand of flour can alter spread, and a too-hot oven or too-warm dough can also be a culprit. The recipe is rich in butter and sugar, but lean on egg and leavening. Did you leave out leavening or use a smaller egg than specified? Too much flour or egg is the likely cause either measuring flour with a heavy hand or using larger eggs than called for. Chocolate chip cookies are too crisp and thin. Try chilling the dough to slow down the spread. If this doesn t work, beat in half an egg and 2 Tbs. of flour. Bake a test cookie before adding more flour. Chocolate chip cookies are too cakey and dry. Try reducing the oven temperature by 25 F on the next sheet of cookies. Be sure to use large eggs rather than extra-large or jumbo (unless the recipe specifically calls for them, which is unusual). When measuring flour, spoon it lightly into the measuring cup and use a knife to level the top. To be sure your cookies aren t cakey, hold back a few tablespoons of flour and bake a test cookie before adding the rest. If reducing the temperature doesn t help, next time substitute some lighter ingredients, like bleached flour or granulated sugar, or reduce the amount of liquid sugars (molasses, honey, corn syrup) in the recipe. Cookies brown too much but are not overbaked. An overly hot oven can make cookies brown before they are baked through, but ingredients often play a role: molasses, honey, corn syrup, dark brown sugar, milk products, and baking powder all encourage browning.
6 breads Dough is taking too long to rise, or doesn t rise very much. If the dough is rising, albeit slowly, the room temperature is probably on the cool side. If the dough isn t rising at all or stopped before it doubled in size, the yeast was either insufficient or killed in hot water. Pan is too small, dough was allowed to rise for too long, or too much yeast added to the recipe. For slowly rising dough, move it to a warm, humid location such as near the pilot light of the stove. Be sure to bloom your yeast in water between 110 and 120 F; water at 140 F or higher will kill it. Dough overflows pan either during second rise or during baking. If it hasn t gone into the oven yet, divide the dough in half, reshape for two smaller pans, and yet it rise again. Be aware that the texture and flavor may be compromised. Fill the pan only half full to ensure maximum rise and stability. Keep a close eye on the bread during the second rise: it should increase from 1-1/2 to 2 times in size, hold a dent when pressed lightly with a finger, but have enough spring to bounce back slightly without collapsing or tearing. Dough is too springy to shape. The dough hasn t been allowed to rest long enough after kneading for the gluten to relax. Shape roughly, cover, and walk away for 5 to 10 minutes. Handling the dough will be much easier when you return. Sorry, not even the shaped loaf is salvageable. Shaped loaf falls during the final rise or loaf caves in while or immediately after baking. Baked artisan loaf s crust is too soft. The loaf may have gone too long during the second rise, or too much yeast may have been used. Let the loaf rise at a lower temperature or for a shorter time period. Check the loaf more frequently during the final rise. Adequate heat and steam are needed for a crisp yet chewy artisan crust. Use a baking stone, preheat the stone with the oven, and start the bread at a high temperature (425 to 500 F) for the first 10 minutes. Use a spray bottle filled with water to create steam in the oven during the initial 5 to 10 minutes of baking time. Refrigerate the shaped loaves overnight. This allows lactic acids to develop in the dough, which contribute greatly to flavor. Or increase salt by at least 1/2 tsp. per loaf. Bread tastes bland. The dough was allowed to rise too quickly at too high a temperature, or it contains insufficient salt.
Foods 2: Unit Notebook. Page!1
Page 1 Baking Basics: Ingredients Flour Flours- GLUTEN: All-Purpose-most common, moderate protein Whole-Wheat-makes products denser and heavier, mixed in = parts with AP Bread-high gluten, for making yeasty
More informationHoliday Sweets. A gluten-free cookbook from
Holiday Sweets A gluten-free cookbook from 1.. Contents Pumpkin Coffee Cake...1 Coconut Pumpkin Pie...3 Pecan Pie with Artisan Crust...4 Chocolate Cake with Chocolate Buttercream Frosting...6 Vanilla Cake
More informationPies. Up Next: Civil War Cooking January/February, 2013 date TBA. Notes. On the web:
On the web: Check out our Project Foodie: Pies board on Pinterest for links to pie tips and more recipes of pies we like! http://pinterest.com/greenwoodpublib/project-foodie-pies/ Pies November 5, 2012
More informationT. oil-mix with rotary beater or in blender. Repeat cooking method per above.
Vincy & Donna Crepes...2 Parmesan Cheese Crepes...2 Dessert Crepes...2 Whole Wheat Crepes...2 Basic Crepes...2 Harlequin Crepe Wedges...2 Gouda Crepe Roll-ups...2 Pigs-in-blanket crepes...3 Baked Goods
More informationPreparation. Ingredients
Blueberry Ebleskivers Ingredients 2 cups Bisquick 1-1/2 cups milk 6 egg yolks 6 egg whites 1-1/4 tsp. baking powder 2 tsp. sugar 1 cup blueberries Preparation Beat egg yolks; add sugar and milk, then bisquick
More informationAmericans have enjoyed
Cakes $1.50 Americans have enjoyed cakes for hundreds of years. Back in colonial days, the old recipes called for measurements like a lump of butter the size of a walnut or a dessert spoon full of sugar.
More informationSAVOR THE MYSTERY RECIPE BOOK
SAVOR THE MYSTERY RECIPE BOOK Cheese and Jam Button Cookies Cheddar-Chocolate Stracciatella Ice Cream Chocolate Cherry Mascarpone Bars Goat Cheese Cookies Irish Cream Pie Maple Leaf Rag Cookies Peanut
More informationThe Best of Our. Apple Butter Recipes. Apple Butter makes everything better
The Best of Our Apple Butter Recipes Apple Butter makes everything better Enjoy this latest batch of apple butter recipes from our amazing bloggers! They re back at it, serving up more delectable dishes
More informationCookie Basics. General Preparation Guidelines
Cookie Basics General Preparation Guidelines. About 5 minutes before baking your first batch, preheat your oven to the temperature in the recipe. If using a convection oven, reduce the baking temperature
More informationESPRESSO RASPBERRY CHOCOLATE COOKIE RECIPE BY: BETH MCGARRAH
ESPRESSO RASPBERRY CHOCOLATE COOKIE RECIPE BY: BETH MCGARRAH 1/2 cup butter - room temperature 1/2 cup sugar 1/3 cup light brown sugar - packed 1/3 cup baking cocoa 1/2 teaspoon salt 1/4 teaspoon baking
More informationBacon Pizza with Blue Cheese... 2 Muffin Frittatas... 2 Spinach and Blue Cheese Salad... 2 Duck Hash on Toasted Baguette...
Bacon Pizza with Blue Cheese... 2 Muffin Frittatas... 2 Spinach and Blue Cheese Salad... 2 Duck Hash on Toasted Baguette... 3 Fennel Sausage Stuffing... 4 Carole s Chili for a Crowd... 4 Red Cabbage and
More informationBreads GINGERBREAD. Recipe from Linda Bernheim used for AAUW Supper Club Scottish Dinner, October 1977.
Breads GINGERBREAD... 1 IRISH SODA 'COT BREAD... 2 BEER BREAD... 2 CHRISTMAS BREAD... 2 BAKED DONUTS... 3 WHEATGERM ZUCCHINI BREAD... 4 ORANGE-BANANA NUT BREAD... 5 HOT CROSS BUNS... 5 7or 9 GRAIN BREAD...
More informationBaker s Dozen Holiday Cookbook from your friends at. agents of science
Baker s Dozen 2016 Holiday Cookbook from your friends at agents of science Dear Friends, The holidays are just ahead and our team would like to wish you and yours good health and much happiness. This year,
More informationOATMEAL CREAM PIES SALTED CHOCOLATE CHIP COOKIES CHOCOLATE MINT BROWNIES
2016 Baking Edition HARMONS FOOD for THOUGHT Many of our most cherished memories are associated with the aromas and tastes of our childhood. Perhaps it s this nostalgia that brings baking so close to our
More informationCOOKING WITH ENTERGY. Breads
COOKING WITH ENTERGY Breads COOKING WITH ENTERGY BREADS BREAD BASICS TO FREEZE BREADS: Breads freeze better baked. Bakery bread should be over-wrapped. Thaw in about 1 hour at room temperature - leave
More informationMAKE AHEAD MASHED POTATOES
MAKE AHEAD MASHED POTATOES 3 lbs (1.5 kg) white or golden potatoes, peeled and quartered 6 oz (170 gm) cream cheese, cut into 1-inch (2.5cm) cubes 1 cup (259 ml) sour cream 2 tbsp (30 gm) butter or margarine
More informationHow To Make The Perfect Pie Crust
How To Make The Perfect Pie Crust There are three basic ingredients in a pie crust: fat, flour, and liquid. You can come up with numerous variations just by changing your basic ingredients and their ratios.
More informationApple Brie Omelet. 2 eggs 2 tsp cream (or milk) salt & pepper, to taste 2 tbs brie cheese, diced
Breakfast Apple Brie Omelet 1/2 apple, peeled, cored and thinly sliced 2 1/2 tbs butter, divided 2 eggs 2 tsp cream (or milk) salt & pepper, to taste 2 tbs brie cheese, diced Melt 1 tablespoon butter in
More information1. Gold Cream Whip. 2. Manuka Gold balls. 3. Manuka Honey ice-cream
Desserts 1. Gold Cream Whip 2 cups cream, all-purpose or whipping 1 package instant vanilla pudding mix 3-1/2 Tbsps Manuka Gold Whip cream until it begins to hold its shape. Turn off beater and quickly
More informationThe Annual Bake-Off Cookbook Cookies and Bars
Blue Ridge ESOP Associates presents The Annual Bake-Off Cookbook Cookies and Bars 2017 Table of Contents Cherry Chip Cookies Page 3 Chocolate Chip Cookies. Page 4 Christmas Magic Layer Brownie Bars.. Page
More informationdirections ingredients Sorbet
Sorbet No ice cream maker is required to make this simple, bright Paleo sorbet. Frozen fruit acts as the base, and then top with coconut flakes, additional fruit, or any topping of your choosing. Frozen
More informationPIES. Follow method used for Banana Cream Pie above, mixing coconut into pudding at the end.
PIES Mom s Pie Crust (Makes Two 9 deep dish crusts) 12/3 c flour, sifted (7 oz.) 1 c Butter flavor Crisco (5 oz.) 1 t baking powder 3 oz ice cold water With a pastry blender cut all but water together
More informationCrawfish Stew... 2 Spiced Fig Cake... 2 Fig Filling... 3
Crawfish Stew... 2 Spiced Fig Cake... 2 Fig Filling... 3 Doberge Cake... 3 Lemon Filling... 4 Jumbo Pralines... 5 French Bread... 5 Cajun Crab Stuffed Pepperoncini... 6 Sweet Potato and Apple Salad...
More information2011 Holiday Dishes. From The RiceSelect Kitchen
2011 Holiday Dishes From The RiceSelect Kitchen 0 Porky-Pine Meatballs ½ cup Texmati white long grain rice; uncooked ¾ lb. ground beef (lean) ¾ lb. ground pork (lean) 2 ½ tablespoons dried minced onion
More informationCHIP COOKIES NO-BAKE CHEESECAKE POT DE CREME CHOCOLATE MOUSSE CUPCAKES TIRAMISU IRISH CREAM CAKE CANNOLI CHOCOLATE PECAN PIE BAILEYS
TABLE OF CONTENTS GRANOLA... 5 FRENCH TOAST... 7 GRANOLA BARS... 9 CHOCOLATE DIPPED STRAWBERRIES... 11 CHOCOLATE DIPPED PRETZELS... 13 CRISPY TREATS... 15 CHOCOLATE SAUCE... 17 FUDGE... 19 TRUFFLES...
More informationAll Time Favorite Christmas Cookies.
All Time Favorite Christmas Cookies www.keepingchickensnewsletter.com Index New England Christmas Cookies... 3 Christmas Cookie Slices... 4 Christmas Cookie Wreaths... 5 Butter Cookie Christmas Cutouts...
More information8 th grade Cookbook. Mrs. Rosenbaum Ms. Galante Ms. Strajanekova
8 th grade Cookbook Mrs. Rosenbaum Ms. Galante Ms. Strajanekova Baked Ziti Penne or any tube-shaped pasta can be substituted if you can t find ziti. 1/2 pound uncooked whole-wheat ziti 1/2 teaspoon garlic
More informationTips and Recipes for The Smart Cookie set by Shape+Store
Tips and Recipes for The Smart Cookie set by Shape+Store 1 Tips for using The Smart Cookie l. Don t overfill. If the container is over filled it will be harder to close and won't remain sealed when frozen.
More informationOven Safe up to 428 F/220 C. Microwave Safe. Dishwasher Safe. Refrigerator Safe. Freezer Safe. *Features Limited Lifetime Warranty.
No need for grease or spray with our non-stick interior coating Raised handles Heat distributes evenly throughout the mold Fits in all microwaves and ovens It has six 3.75 oz. sections. Measures 11¾ x
More informationNEBRASKA. Family Magazine 15 BEST CHRISTMAS COOKIES. IN NEBRAsKA
NEBRASKA Family Magazine 15 BEST CHRISTMAS COOKIES IN NEBRAsKA Spritz Cookies Connie from Holdrege This is a family recipe that I made for my dad. He loved them! 1 pound (2 cups) butter creamed 1 ¼ cups
More informationThe Gluten Free Cookbook. 22 Recipes
The Gluten Free Cookbook 22 Recipes Table Of Contents Gluten-Free Thai Chicken Soup 1 Gluten-Free Golden Yam Brownies 2 Gluten-Free White Bread for Bread Machines 3 Gluten-Free Yellow Cake 4 Perfect Gluten-Free
More informationWESTTOWN SCHOOL. presents HOLIDAY COOKIE RECIPES happy holidays and best wishes for the new year
WESTTOWN SCHOOL presents HOLIDAY COOKIE RECIPES 2011 happy holidays and best wishes for the new year ORANGE-CHOCOLATE ROUNDS Makes 60 cookies 1 cup butter, softened 1 1/2 cups sugar 1 1/2 teaspoons baking
More informationThanksgiving Dinner for 8
Thanksgiving Dinner for 8 Herb Roasted Turkey Breast with Pan Gravy 1 small onion, peeled and coarsely chopped 1 lemon, scrubbed clean 12 fresh sage leaves Large handful fresh flat- leaf parsley (about
More information100% WHOLE WHEAT BREAD MARY S WHOLE WHEAT BREAD
8 to 8 ½ cups whole wheat flour 2 pkgs. yeast (4 ½ tsp.) 2 ½ tsp. salt 1 ½ cups water 1 ½ cups milk ¼ cup honey ¼ cup vegetable oil 100% WHOLE WHEAT BREAD In a large bowl combine 3 ½ cups flour, yeast,
More informationPUMPKIN BREAD CALORIES
PUMPKIN BREAD Makes 1 Serving 170g pumpkin puree 1 scoop vanilla whey protein 30g coconut flour 9g powdered stevia 2 whole eggs 20g coconut oil 1 tsp vanilla extract 1 tsp baking powder 1 tsp pumpkin spice
More informationApple Pie Egg Rolls Ingredients:
A Collection of Recipes from Summer 2013 Apple Pie Egg Rolls 1. 2 apples ( about 2 heaping cups worth) 2. 3 tbs lemon j uice 3. 1/3 cup sugar 4. 4 tbs flour 5. 2 tsp ground cinnamon 6. 1/4 tsp all spice
More informationFlake the chicken into a medium bowl. Mix in the mayonnaise, celery salt, onion powder, and garlic powder. Stir in celery, onion, and bell pepper.
Chicken Cheesies 12 oz. canned chicken packed in water 3 Tbsp. light mayonnaise 1 tsp. celery salt 1 tsp. onion powder 1 tsp. garlic powder 1/3 C. chopped celery 1/3 C. chopped onion ¼ C. bell pepper 2
More information2013 Celiac Cookie Exchange
2013 Celiac Cookie Exchange Oatmeal Peanut Butter Scotchie 1 cup white sugar 1 cup brown sugar ½ cup unsalted butter 1 ½ cups chunky peanut butter (not the sugar free kind) 4 ½ cups rolled oats (can do
More informationLike a cinnamon-sugar doughnut in muffin form. You ve been warned.
Dirt Bombs Like a cinnamon-sugar doughnut in muffin form. You ve been warned. Ingredients Servings: Makes 12 muffins Nonstick vegetable oil spray 2¼ cups all-purpose flour 2 teaspoons baking powder 1 teaspoon
More informationGrain Free Dessert And Baking Cookbook. Delicious Grain Free Baking And Dessert Recipes
Grain Free Dessert And Baking Cookbook Delicious Grain Free Baking And Dessert Recipes Copyright All rights reserved. No part of this book may be reproduced, stored in a retrieval system, or transmitted
More informationMEMBER-EXCLUSIVE. recipes TOP 20 FESTIVE APPETIZERS & DESSERTS FROM
Holiday MEMBER-EXCLUSIVE recipes TOP 0 FESTIVE APPETIZERS & DESSERTS FROM Simple Turtle Cookie Cups PREP TIME: 45 min TOTAL TIME: hr 5 min MAKES: 6 cookie cups pouch ( lb.5 oz) Betty Crocker double chocolate
More informationRecipes from. Lendt's Pumpkin Patch
Recipes from Lendt's Pumpkin Patch 2013 Contents How to prepare pumpkin Roasted Pumpkin Seeds Pumpkin pie filling Apple pie filling Pie crust Old World Pumpkin Pie Squares Luscious Four-Layer Pumpkin Cake
More informationDROP IN THE BUCKET Bake Sale Recipes
DROP IN THE BUCKET Bake Sale Recipes Oatmeal Chocolate Chip Cookies (makes 30 cookies) 1 cup unsalted butter, softened 1 cup granulated sugar 1/2 cup packed dark brown sugar 1 large egg 2 tsp vanilla extract
More informationRecipes from Saving Amelie
Recipes from Saving Amelie Courtesy of www.cathygohlke.com 2 cups of flour 2 eggs, beaten ¾ cup water, lukewarm pinch of salt ½ teaspoon vinegar 4-5 pounds tart apples 1/3 cup sugar 3 Tablespoons cinnamon
More informationPASTA. Cooking with USE WITH MODEL#GPM500
WWW.GOURMIA.COM PASTA Cooking with USE WITH MODEL#GPM500 WWW.GOURMIA.COM YIELD 2 SERVINGS AS MAIN, 4 SERVINGS AS APPETIZER PREP TIME 15 MINUTES + RESTING TIME COOKING TIME 4 MINUTES 1 1/2 CUPS (180 GRAMS)
More informationWhole Grain Pumpkin Pancakes
Whole Grain Pumpkin Pancakes Slightly sweet pancakes which are moist, fluffy and perfectly paired with toasted pecans and maple syrup. If you have extras, store them in the freezer and toast or warm them
More informationCream of Asparagus and Leek Soup. By Art's Protege. Serves 8-10
Cream of Asparagus and Leek Soup By Art's Protege Serves 8-10 1 lb leek 1 large onion, chopped 2 stalks celery, finely chopped 2 tablespoons butter 1/2 cup white wine 1 lb asparagus, chopped in 1-inch
More informationRASPERRY LEMON COOKIES YIELD 24 COOKIES
RASPERRY LEMON COOKIES YIELD 24 COOKIES 1/2 cup unsalted butter, softened 1 cup granulated sugar 1/2 teaspoon vanilla 1 large egg 1/2 lemon, zest and juice 1/4 teaspoon salt 1/4 teaspoon baking powder
More informationDouble Chocolate Pavlova with Mascarpone Cream & Raspberries
Double Chocolate Pavlova with Mascarpone Cream & Raspberries Servings: 10 Prep Time: 20 Minutes Cook Time: 1 Hour 15 Minutes Total Time: 1 Hour 35 Minutes for Pavlova 6 large egg whites Pinch salt 1-3/4
More informationSPECIAL OCCASION HEALTHY DESSERT IDEAS
SPECIAL OCCASION HEALTHY DESSERT IDEAS Strawberries with Balsamic Vinegar 16 oz. fresh strawberries, hulled, and large berries cut in half 2 Tblsp. balsamic vinegar ¼ cup raw honey ¼ tsp. freshly ground
More informationMighty Matcha Recipe Book
Mighty Matcha Recipe Book Matcha Chocolate Shake Serves 2 Vegan 1 cup spinach 1 cup almond milk 2 large frozen bananas 2 tsp. Mighty Matcha Green Tea Powder 2 medjool dates, pitted ½ tsp. vanilla paste
More informationNaturally Sweet Treats E-book. Created by The New School Kitchen
Naturally Sweet Treats E-book Created by NSK Chocolate Peanut Butter Banana Pops 5 ingredients 1 hour 30 minutes 10 servings 1. Line a baking sheet with parchment paper. 2. Slice bananas into 1/2 inch
More informationAlmond Linzer Cookies
Cookies Almond Linzer Cookies 1 cup whole almonds(blanched or natural) 2 cups all purpose flour 1/2 tsp ground cinnamon 1/2 teaspoon salt Zest of one small lemon 1 cup unsalted butter, room temperature
More information2013 Ultimate Baking Challenge White-Chocolate Cherry Shortbread. the WINNING RECIPES
White-Chocolate Cherry Shortbread ½ cup of maraschino cherries, drained and finely chopped 2 ½ cups of all-purpose flour ½ cup of sugar 1 cup of cold butter 12 ounces of white chocolate baking squares
More informationHealthy Christmas Holiday Recipe Book
Healthy Christmas Holiday Recipe Book Christmas Breakfast Mini Mushroom and Sausage Quiches 8 ounces turkey breakfast sausage, removed from casing and crumbled into small pieces 1 teaspoon extra- virgin
More information15 Recipes You Must Try
Do you like to cook? In this e-cookbook you will find 15 recipes that include lunch and dinner ideas, side dishes and some delicious desserts! 15 Recipes You Must Try Cowboy Casserole Taco Corn Bread Casserole
More informationA Spring Veggie-Lover s Dinner
Spiced up by A Spring Veggie-Lover s Dinner Baby vegetables, spring herbs and wild mushrooms star in this fresh dinner. Serves Eight. To serve eight with this menu, you ll need to double the pasta dish.
More informationHealthy Holiday Cooking Webinar 12/11/17 Recipes. Add 1/2 cup of hot water. (or add water and heat in microwave for about a minute and a half.
DIY Instant Oats 1/2 cup instant (quick cooking) oats 1 tsp brown sugar Dash of cinnamon and nutmeg Nuts Walnuts, sliced almonds, Scoop - Dates, raisins, cranberries Healthy Holiday Cooking Webinar 12/11/17
More informationLayla Godfrey. Intermediate. Yeast Breads. Armstrong. Autumn Bread. Ingredients:
Layla Godfrey Armstrong Autumn Bread Ingredients: 1 cup bread flour 1 cup whole grain flour 3 Tablespoons 2 Tablespoons 1/2 teaspoon salt 3/4 cup warm water 2 1/4 teaspoon yeast 1 Tablespoon seeded sunflower
More informationYeast Bread (No Eggs Required)
Yeast Bread (No Eggs Required) Most bread recipes require both yeast and eggs. Yeast causes the bread to rise and become light. Eggs add protein, color, and bulk to the bread. Under hardship conditions
More informationrecipes bite-size desserts idea Choose a few of these decadent sweets for a festive dessert buffet. holidays BHG.com
recipes Choose a few of these decadent sweets for a festive dessert buffet. petite peppermint petits fours berry and caramel cream bites browned butter toffee tartlets raspberry-almond meringues sweet
More informationTABLE OF. Blackberry Grape Crisp Brioche and Grape Bread Pudding Mini-Pavlovas with Lemon Cream and Grapes... 6
Baking with Grapes BAKING WITH Grapes Fresh grapes have been enjoyed for thousands of years. Their fresh burst of flavor, bite-size portability and versatility in meal creation have made grapes one of
More informationIntroduction. I hope you will enjoy them as much as I have! Katie The Warrior Wife
1 Introduction For a long time, I thought that in order to be healthy you have to cut out dessert. Then one day I realized, if I could figure out a way to replace dessert with something healthy I could
More informationMini Pumpkin Cheesecakes with Gingersnap Crust
Mini Pumpkin Cheesecakes with Gingersnap Crust Crust 16 gingersnaps 2 graham crackers Filling: 3 tubs of Noah s Pumpkin Shmear ⅓ tablespoon sugar ¼ cup all purpose flour 3 tablespoons melted butter 3 teaspoons
More informationPEEPS apple yogurt parfait
PEEPS apple yogurt parfait 4 PEEPS apple yogurt parfaits 3 4 /4 pkgs (3ct) PEEPS Chocolate Dipped Sugar Cookie Flavored Marshmallow Chicks cups vanilla yogurt medium unpeeled apples cut into chunks (about
More informationFig, Olive Oil, and Sea Salt Challah... 2 Fall Harvest Salad... 3 Queen of Sheba Torte... 4 Rumaki... 5 Fried Chicken:... 5
Fig, Olive Oil, and Sea Salt Challah... 2 Fall Harvest Salad... 3 Queen of Sheba Torte... 4 Rumaki... 5 Fried Chicken:... 5 Fig, Olive Oil, and Sea Salt Challah (Adapted from The Smitten Kitchen Cookbook)
More informationRecipes for a Happy Heart DESSERTS
DESSERTS LOW-FAT CHOCOLATE FUDGE SAUCE 1 cup cocoa ¾ cup sugar ¾ cup water ½ cup corn syrup 1 teaspoon vanilla In saucepan, combine cocoa and sugar. Whisk in water and corn syrup. Bring to boil over medium
More informationBaking Mix. This mix is like store bought biscuit mix at a much lower cost.
158 Baked Goods & Desserts 159 Baking Mix This mix is like store bought biscuit mix at a much lower cost. 9 cups flour 2 L + 250 ml 5 Tbsp baking powder 75 ml 1 Tbsp salt 15 ml 1 lb vegetable shortening,
More informationMUSHROOM PHYLLO TARTS
155093 -- MUSHROOM PHYLLO TARTS 3/4 c. dairy sour cream 1 (3 oz.) pkg. cream cheese, softened 1/4 c. dry bread crumbs 1 tbsp. dried dill weed 1/2 tsp. salt 1-2 tbsp. lemon juice 1 (4.5 oz.) jar Green Giant
More informationApple Butter Frolic Apple Baking Contest Recipes
Apple Whoopie Pies - Meredith Landis Makes 18 whoopie pies ½ cup butter, softened 1 ¼ cups brown sugar packed 1 tsp. baking soda 1 tsp. apple pie spice (or an equal combination of nutmeg, cinnamon, allspice
More informationTable of Contents. Conversion Chart
Breakfast: Breads: Bread Spreads: Salad Dressing and Dips: Salads: Muffins: Table of Contents Conversion Chart Raw Grain Muesli Granola Wheat Bread Nutty German Bread Dinner Rolls French Bread Raisin Bread
More informationLadle into jars. Let sit until it is at room temp. Put the lids on, store in pantry.
Shirlea, Lory, Ila Green Pepper Jelly...2 Ruby Glazed Corned Beef...2 Ruby Cumberland Sauce...3 Horseradish Cream Sauce...3 Roasted Brussels Sprouts...4 Roasted Reds...4 Irish Soda Bread...5 Triple Citrus
More information"UNLEAVENED"RECIPES" Unleavened Cinnamon-Pecan Crisps
Unleavened Cinnamon-Pecan Crisps 1 cup sugar 1/2 cup butter, slightly melted 1 large egg, separated 1 cup all-purpose flour 2 teaspoons ground cinnamon 1/2 cup finely chopped pecans Cream sugar and butter.
More informationAnnie s VEgetable Soup
Annie s VEgetable Soup Turkey bones or a large can of chicken stock Large can of tomato juice Cabbage Onions Carrots Celery Bell pepper 2 bags of frozen vegetables of your choice: gumbo mix, corn, butter
More informationTiramisu Layer Cake Paired with Folgers Gourmet Supreme Coffee:
Tiramisu Layer Cake Paired with Folgers Gourmet Supreme Coffee: Makes: 1 (6-inch) layer cake, 5 to 6 inches tall, serves 8 to 12 My first real introduction to dark roast coffee was traveling to Italy as
More informationDesserts Thoroughbred Pie Pumpkin Cheesecake Dessert
Menu 1. Turkey 2. Gravy 3. Sausage & Apple Stuffing 4. Cranberry Cream Dream Salad 5. Sour Cream and Onion Smashed Potatoes 6. Cinnamon Roasted Butternut Squash 7. Not Your Traditional Green Bean Casserole
More informationPeppermint Meltaways
Peppermint Meltaways 1 cup butter, room temperature 1/2 cup powdered sugar 1/2 tsp peppermint extract 1 1/4 cups flour 1/2 cup cornstarch Cream the butter and powdered sugar together until light and fluffy.
More informationPREP TIME 20 minutes MAKES servings
CELEBRATION DESSERTS! these top 5 desserts take the cake neapolitan CAKE PREP TIME 20 minutes MAKES 2-6 servings TOTAL TIME 2 hours, 5 min Heat oven to 325 F. Grease and lightly flour 2-cup fluted tube
More information10 Low Carb One-Pot Desserts
1. Fluffy Pumpkin Spice Pudding 2. Ginger Snap Cheesecake 3. Death by Chocolate Cake 4. Spiced Blackberry Crumble 5. Dark Chocolate Almond Clusters 6. Gooey Pumpkin Cake 7. Fall Peach Cobbler 8. Slow Cooker
More informationSlimming Strawberry Peach Cobbler prep time: 10 minutes cook time: 35 minutes servings: 8
Slimming Strawberry Peach Cobbler prep time: 10 minutes cook time: 35 minutes servings: 8 3 cups of strawberries, diced 1/2 cup water 1/3 cup cinnamon honey 1 tbsp ghee 1 1/2 cups almond flour 2 tbsp coconut
More informationLENTILS FOR EVERY SEASON. d VOLUME 5 d
TM LENTILS FOR EVERY SEASON d VOLUME 5 d HAVE YOU SIGNED UP YET? Visit lentils.ca to subscribe and have Lentils For Every Season delivered to your inbox. CONTENTS Apricot & Dark Chocolate Biscotti........
More informationBLUEBERRY PIE BLUEBERRY BUCKLE. 1 egg 2 cups flour
BLUEBERRY PIE Blueberry sauce: 7 cups blueberries 1 tsp. cinnamon ¼ cup water ½ tsp. nutmeg 1 tsp. vanilla ⅓ cup flour Put blueberries (5 cups) and water into saucepan. Heat on medium heat until it begins
More informationWith. Annette Reeder. BS Nutrition. Designed Healthy Living ~ Page 1
With Annette Reeder BS Nutrition Designed Healthy Living ~ 804-798-6565 Page 1 Quinoa Cranberry Scones Ingredients: 1 cup quinoa flour (grind fresh in Nutrimill) 1 cup spelt flour 1/3 cup maple syrup ½
More informationType 2 Nation s Decadent, Delicious Desserts 11 Recipes To Indulge Your Sweet Tooth and Stay Healthy
Type Nation s Decadent, Delicious Desserts 11 Recipes To Indulge Your Sweet Tooth and Stay Healthy Dear Type Nation subscriber, Eating well shouldn t mean doing without something sweet. Our team of dieticians
More informationHealthy Thanksgiving Feast
Healthy Thanksgiving Feast An entire - healthy - Thanksgiving feast! Artichoke dip, turkey breast with cornbread stuffing, twice baked sweet potatoes and mashed potatoes with rosemary and leeks, cranberry
More informationIngredient Substitutions
Page 1 of 13 Ingredient Substitutions HE-198, (Reviewed and Reprinted) July 1999 Julie Garden-Robinson, Food and Nutrition Specialist Have you ever been all set to prepare a food and suddenly discovered
More information15 HoliFday AVORITE Cookies
15 FAVORITE Holiday Jam Bites Makes 4 dozen cookies Prep 10 minutes Chill 20 minutes Bake at 350 for 20 minutes 3/4 cup (11/2 sticks) unsalted butter, 1/2 cup sugar 1 large egg yolk 1/2 teaspoon salt 1/4
More information1 pkg. (26 ounces) Pepperidge Farm Entertaining Quartet Distinctive Crackers or thinly sliced Baguette
Cheryl Ann s Dried Cherries, Pecans & Rosemary Brie en Croute Thaw: 40 minutes Prep: 15 minutes Bake: 20 minutes Stand: 45 minutes Serves: 12 It s easy to impress your guests with this elegant appetizer
More informationIngredients: Directions:
Corn Pudding Oven Temp: 400 F Cook Time: 30-35 mins. Servings: 8-10 3 eggs (beat eggs) 3/4 cup Splenda 1 ½ tbsp. flour 1 can fat free evaporated milk 1 tsp. vanilla extract 1 can cream style corn 1. Pre-heat
More informationCaithkin s 2014 Cookie Exchange Recipes
Caithkin s 2014 Cookie Exchange Recipes Shortbread Cookie Recipe 1 ½ cups of butter 2 cups of flour 1 cup of icing sugar 1 cup of cornstarch ¼-½ tsp of salt Preheat oven to 300 Degrees. Place all dry ingredients
More informationMANDEL BREAD. Keep an eye on the texture and don t over-bake, or the mandel bread or it will dry out.
. MANDEL BREAD 3 eggs 1/4 cup matzo meal 3/4 cup vegetable oil (canola) or margarine for baking 2 tbsp potato starch 3/4 cup + 1/4 cup sugar to sprinkle on later chocolate chips 2 tbsp lemon or orange
More informationRECETTES DE PETIT-DÉJEUNER FACILES (EASY BREAKFAST RECIPES)
RECETTES DE PETIT-DÉJEUNER FACILES (EASY BREAKFAST RECIPES) Muffins 1 ¾ cups all-purpose flour ⅓ cup sugar 2 teaspoons baking powder ¼ teaspoon salt 1egg, beaten ¾ cup milk ¼ cup cooking oil 1. Preheat
More informationSpring Menu (Dinner For 8)
Spring Menu (Dinner For 8) Hummus With Pita Chips This is a classic standard that changes a little each time I make it. As with so many of my recipes, I start with a basic formula and adjust it to the
More informationLaura, Colette, Karyn
Laura, Colette, Karyn Beets with Orange Vinaigrette... 2 Cheese Hedgehog Kase-lgel... 2 Cream Cheese and Quark Dip Pfaelzer Spundkaes... 2 Quark Cheese... 3 Soft Pretzel Bites... 3 Oma s Bienenstitch Bee
More informationBirch de Noél. Makes 1 ten-by-five-inch log
Birch de Noél Makes 1 ten-by-five-inch log 1 fresh coconut 6 large eggs, separated 3/4 cup sugar 1/4 cup cocoa powder 1/4 cup all-purpose flour 2 tablespoons rum White Chocolate Mousse (recipe follows)
More informationPIES & TARTS. Table of Contents
PIES & TARTS Table of Contents Mom s Apple Pie... 2 Cinnamon Crumble Apple Pie... 3 White Chocolate Raspberry Cheesecake... 4 Frangipane Tart w/seasonal Fruit (aka Fruit Tart)... 6 Lemon Meringue Pie...
More informationSubmitted by Brandy Cavanagh,
Elkhart County 4-H Fair News Release Mary Ann Lienhart Cross, CED Extension Educator Health & Human Sciences Purdue Extension Elkhart County 574-533-0554, lienhart@purdue.edu July 26, 2016 For immediate
More informationHansen s Farm Fresh Dairy
Hansen s Farm Fresh Dairy Summer/Fall Recipe Collection September 2012 Hansen s Dairy Summer/Fall 2012 Recipe Collection www.hansendairy.com 1 Brunch Egg & Vegetable Strata Recipe submitted by: Joan Krafka
More informationApple Recipes on Across The Fence October 2017
Apple Recipes on Across The Fence October 2017 Deb Plumley s Recipes Apple Cider Pancakes 2 cups all-purpose flour 4 Tbsp. granulated sugar 1½ tsp. ground cinnamon 2 tsp. baking powder 1 tsp. baking soda
More informationPumpkin Quinoa Parfait
Quinoa Pizza Bites 1 cup uncooked quinoa 2 large eggs 1 cup chopped onion 1 cup shredded mozzarella cheese 2 teaspoons minced garlic 1/2 cup fresh basil, chopped (or 2 tablespoons dried) 1/2 cup cherry
More information