00b0F. Grease a 12-cup muffin pan.
Sift the flour
small amount of additional milk.
Stir in the additional
Preheat the oven to 350\u00b0F. Lightly grease a 12-cup muffin pan or line with paper liners.
Sift flour into a large bowl. Stir in sugar.
Whisk milk, butter, eggs and vanilla in a medium bowl.
Make a well in center of dry ingredients. Add milk mixture and mix lightly, until just combined. Do not over-mix. Spoon into prepared muffin pan.
Bake 15-20 mins, until toothpick inserted into center comes out clean. Cool in pan 5 mins. Remove from pan; cool completely on wire rack.
Sift together dry ingredients.
Make a well in the centre.
Combine the wet ingredients then mix with dry ingredients.
Stir only until combined.
If using fruit, add to batter.
Fill paper-lined muffin cups 2/3 full.
Bake in preheated 400 degree Fahrenheit oven for 20 to 25 minute, or until toothpick inserted in centre comes out clean.
Heat oven to 400. Grease bottom of 12 muffin cups or line with paper liners.
Beat egg; stir in milk and oil. Mix remaining ingredients just until flour is moistened. Batter should be lumpy.
Fill muffin cups 1/2 to 2/3 full. Bake 20-25 minutes or until golden brown. Immediately remove from pan and place on cooling rack.
Prepare pastry crust according to recipe.
Combine cornstarch, sugar, salt and chocolate in a saucepan.
Stir in milk gradually. Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil.
Boil 1 minute.
Blend half the mixture into egg yolks.
Stir into mixture in saucepan; cook 1 minute, stirring constantly.
Remove from heat.
Stir in butter or margarine and vanilla.
Cool slightly.
Pour into pastry shell and bake as directed in Basic Meringue Recipe.
Thoroughly mix together all dry ingredients.
Add milk and oil to to dry ingredients.
Gently mix all ingredients together.
Knead twice to form a ball.
On floured surface, pat out or roll to approximately 1/2\" thick.
Cut into approximately 2\" biscuits (I make some small and some large and both turn out equally well).
Bake on an ungreased pan at 475F for 10 minutes, until lightly browned.
Serve with cholesterol free margarine or calorie-reduced jam.
Prepare Basic Eclair dough.
Put through a pastry tube or spread with a spoon, making strips 4 x 1 1/2-inches on greased baking sheet.
Bake and cool as directed in Basic Eclair recipe.
Spray muffin cups with Pam (or equivalent).
Add skim milk to
alt. Add flour alternately with milk, beating with electric mixer or
Place all ingredients in mixing bowl and blend.
Fondant should be consistency of cookie dough.
If too wet, add more powdered sugar.
If too dry, add more cream.
Keep refrigerated in an airtight container and fondant will store for several months. Add 2 to 3 drops of desired candy oil flavorings to each 1/2 cup of prepared basic fondant.
br>Off stove add the milk, very slowly stirring until smooth
Basic Pasta Recipe: Start with the flour - measure
Combine all ingredients in large mixer bowl.
Beat until moistened well.
Fill muffin pans and bake about 25 minutes at 350\u00b0.
Makes 12 muffins.
Peel onion, slice, and saute slowly in butter.
Combine muffin mix, egg, milk, corn and tabasco.
Place in greased 8-inch square pan.
To onions, add sour cream, salt, dill and 1/2 cup cheese. Spread onion mixture over muffin mix.
Sprinkle with remaining cheese.
Bake at 425\u00b0 for 30 minutes.
Let stand for 10 minutes before cutting.
50 degrees F. Line a muffin tin with paper liners.
Mix sugar, eggs and flour with mixer, continue beating at medium speed. Put margarine and milk in sauce pan. Let come to a boil just until margarine melts. Add this to mixture. It will be very thin. This will make 2-4 cake layers or cupcakes.
Make a white sauce of melted butter, flour and milk.
Beat egg yolks until thick and lemon colored.
Add to the white sauce. Beat the egg whites until stiff, but not dry.
Fold into the white sauce-yolk mixture.
Bake in an ungreased casserole at 325\u00b0, starting with a cold oven, for 1 hour.
Remove immediately for eating or it will collapse.
Serves 4.
Sift dry ingredients three times, set aside.
Separate whites from yolks of eggs.
Beat whites until stiff.
Beat yolks in mixing bowl.
Add milk until blended.
Add dry ingredients, beat until smooth.
Add melted shortening and beat until well blended. Fold in stiffly beaten egg whites.
Put 4 to 6 tablespoons of batter into waffle maker.
Cook according to waffle maker's instructions.
Makes 5 to 6 waffles.
Cream sugar and butter; add milk and salt.
Sift baking powder into flour and add to mixture.
Fold stiffly beaten egg whites. Bake in 3 layers.
Never fails.
Use any frosting.
Bake at 350\u00b0 until done.