note from the King Arthur website: \"Want to prepare the
Make white sauce- melt butter, blend in flour and cook for 2 minutes.
Beat in milk and cream.
Allow mixture to come to boil and thicken.
Stir in cheese, peppers, sugar, tomatoes and salt.
Stir in macaroni.
Pour into shallow buttered baking dish and bake 400 for 25-30 minutes.
And for the Uncle Arthur, pour 1 shot Galliano into a martini glass, add your standard apple martini (vodka and apple sour liqueur, drop a cinnamon stick in the drink and for all the recipes --
--flirt shamelessly.
Mix together.
Cover tightly and store.
Use in Bisquick Reduced Fat recipes.
Combine all ingredients and mix and knead, by hand, mixer or bread machine until you've made a smooth, fairly stiff (but not dry) dough. Place in a lightly greased bowl, covered and allow to rise for 60 to 90 minutes, until its expanded a bit. It won't have doubled in size, but should feel puffy when you squeeze it.
Lightly grease a 9x5 loaf pan. Gently shape the dough into a smooth log, there's no need to punch it down, just stretch and round it to fit in the pan. Place it in the pan, smooth side up, cover the pan and allow it to rise for ...
In a large bowl, combine the flours, wheat germ or bran, dry milk, salt, sugar and baking powder and mix well.
Cut in the shortening until it is evenly distributed.
(It is important to use shortening rather than butter, because it remains stable at room temperature.)
Preheat the oven to 350\u00b0F. Lightly grease a 9\" round cake pan.
To make the cake: In a medium-sized mixing bowl, beat together the butter and sugar.
Beat in the egg and vanilla.
Stir in the baking powder, salt, and nutmeg.
Add the flour in three additions, stirring it in alternately with the milk, and beginning and ending with the flour. Set the batter aside while you make the topping.
To make the topping: Mix all of the ingredients until crumbly. Don't over-mix, or you'll get a smooth paste, rather than crumbs.
To ...
Combine all of the ingredients, and mix them till you have a shaggy dough.
Let the dough rest, covered, for 20 minutes, then knead till fairly smooth.
Allow the dough to rise, covered, for 1 to 2 hours, or until it's puffy and nearly doubled in bulk.
Gently deflate the dough, shape it into a log, and place it in a lightly greased 8 1/2 x 4 1/2-inch bread pan.
Cover the pan with a proof cover or lightly greased plastic wrap, and allow it to rise for about 1 hour, till it's crowned about 1 inch over the rim of the pan.
Bake the ...
Preheat the oven to 350\u00b0F Lightly grease a 9\" x 5\" x 2 3/4\" loaf pan, or a 12\" x 4\" x 4\" tea loaf pan. To avoid overflow, be SURE to use the correct size pan!
In a medium-sized mixing bowl, beat together the butter, cream cheese, salt, sugar, baking powder, vanilla extract, and almond extract until well combined.
Add the eggs one at a time, beating well after each addition; the mixture may look slightly curdled/grainy. After you've added the final egg, beat at high speed for 3 minutes. The batter will still look a little ...
Preheat the oven to 350 degrees F. Lightly grease the cups of a mini-muffin pan.
Melt the butter in a medium-sized saucepan set over medium heat. Swirl the butter in the pan and continue to cook until it turns golden and smells nutty.
Pour the browned butter into a heat-safe bowl, and let it cool to room temperature.
In a separate bowl, stir together the almond flour, all-purpose flour, sugar, and salt.
Mix in the egg whites, honey, almond extract, and browned butter.
Scoop the batter into the prepared muffin cups (a tablespoon ...
To make the filling: Place the chocolate chips, salt, sugar, and espresso powder in a blender or food processor and pulse until finely ground.
Add the egg and pulse just until the mixture is smooth.
Heat the cream to just below a boil, with small bubbles forming around the edge of the saucepan (or microwave-safe bowl).
Turn on the blender or processor, and slowly add the cream. Scrape down the sides of the container if necessary. Add the flavoring of your choice and pulse to blend.
Pour the pudding into a shallow bowl, and ...
Beat together all of the dough ingredients, using the flat beater paddle of your stand mixer, or your bread machine set on the dough cycle. If you're using a stand mixer, beat the mixture for 4 to 5 minutes at medium-high speed, stopping the mixer to scrape down the sides and bottom of the bowl twice. The mixture should start to become smooth and a bit shiny.
Switch to the dough hook, and knead the dough at medium speed for 7 minute, stopping to scrape the dough into a ball twice; it may or may not start to clear the sides of the bowl on ...
Preheat the oven to 350 degrees F. Grease an 8 1/2 x 4 1/2-inch loaf pan or an 8-inch square cake pan.
Sift together the coconut flour and baking powder, mixing to combine; set aside.
In a large, microwave-safe bowl, melt the butter with the cocoa, stirring until well blended.
Whisk the sugar, salt, vanilla, and eggs into the butter-cocoa mixture. Add the coconut flour and baking powder, whisking until smooth.
Pour the batter into the prepared pan. Let it rest for 10 minutes.
Bake the loaf or cake until set, and a cake tester ...
nd 1 tsp. Equal for Recipes in bottom of 9 inch
nd 1 tsp. Equal for Recipes or 3 packets Equal sweetener
Mix all of the above ingredients (except beans) together. Put into a saucepan and simmer until onions are tender. Be sure to stir often. (This will NOT be the same without their sauce. Perhaps try ordering it online).
Open beans and pour off the excess liquid from beans. Add beans to the above sauce.
Put into a 325-degree oven and bake for about 1 to 1 1/2 hours. (You could instead, put into your smoker at low heat for 2 to 3 hours while smoking your favorite meat.}.
n the refrigerator.
Some recipes call for the dough to
Preheat the oven to 425\u00b0F Get out a 9\"-diameter pie pan that's at least 1 1/4\" deep. Or use a 9\" to 10\" cast iron skillet.
Coarsely chop the semi-thawed peaches; a few pulses in a food processor makes short work of this.
Mix the peaches with the remaining filling ingredients, stirring till thoroughly combined.
Roll half the crust into a 13\" circle, and lay it in the pie pan or cast iron skillet.
Spoon the filling into the crust.
Roll out the remaining crust, and lay it atop the filling. Press the edges together, and ...
Preheat the oven to 350\u00b0F. Lightly grease a 10\" x 15\" jelly roll pan or a 9\" x 13\" pan. For guaranteed easy removal of the brownies, line the greased pan with parchment, and grease the parchment.
In a microwave-safe bowl, or in a saucepan set over low heat, melt the butter.
Add the sugar, stirring to combine. Remove from heat.
Stir in the cocoa, espresso powder, salt, baking powder, and vanilla.
Whisk in the eggs, stirring until smooth.
Add the flour, chips, and optional nuts, again stirring until smooth.
Spoon the ...
In a large mixing bowl, combine pumpkin, bran cereal, butter, and sugars. Stir in the eggs and yogurt. In a separate bowl, whisk together the flour, salt, spices, baking soda and baking powder. Stir into the pumpkin mixture, then stir in the raisins. Cover the bowl and refrigerate the batter for 4 hours or overnight.
Preheat the oven to 375\u00b0F Lightly grease muffin pan. Scoop the batter into the pan, using a heaping 1/4 cup of batter for each. Bake in for 25-28 minutes. Remove the muffins from the oven and cool in pan for five minutes. ...