b>malt-o-meal & sour cream and baking soda together.
Fold the malt-o-meal mixture
Stir until flour is moistened.
Fill greased muffins cups 3/4 full.
Bake 18 to 20 minutes at 400\u00b0.
Yields 12 muffins.
Thoroughly clean and dry a screw-topped glass jar. Spoon the flour into the bottom of the jar and shake to level. Then continue the layering with the almond meal, sugar and a pinch of salt, followed by the hazelnuts, sliced almonds and chocolate chips. Seal tightly and decorate with a ribbon.
Give as a gift with the cooking instructions (see Chocolate Chip and Nut Cookie recipe.)
Cook zucchini in a little bit of water until just tender (just a couple of minutes); drain.
In a blender, combine all ingredients and blend until creamy. Add additional stevia or Splenda, if needed, or some butter or margarine.
Combine dry ingredients and liquid ingredients in separate bowls.
Add liquid mixture to dry mixture, stirring until combined. Let set for 5 minutes.
Pour 1/4 cup batter onto hot non-stick griddle. Cook until tops are bubbly and edges look dry. Turn and cook until lightly browned.
Sift flour with baking powder.
Cream butter.
Gradually add sugar and Jell-O; cream well after each addition.
Add egg and vanilla; beat well.
Gradually add flour mixture until smooth.
Make your own favorite oatmeal cookie recipe.
Substitute the liquid in your recipe with crushed pineapple and its juice.
(If your recipe calls for 1 cup water, substitute 1/2 cup crushed pineapple and 1/2 cup pineapple juice.) Bake for the time and temperature called for in your favorite recipe.
nch (4.5-cm) round cookie cutter and a 1 1
Choose your favorite peanut butter cookie recipe. Prepare as directed. Take a piece of dough and wrap it around 1 miniature candy bar. Repeat until dough and candy bars are used up. Place dough balls on cookie sheet. Bake at 350\u00b0 for 9 minutes.
Use your favorite sugar cookie recipe or Pillsbury slice and bake cookies.
Roll out dough; cut into triangles with one side longer than the other two.
After baking, frost with frosting dyed with food coloring to be light brown.
Before frosting dries, press red hots in place for nose, 2 chocolate chips for eyes and 2 pretzels in place for antlers.
Perfect activity to share with children.
Follow recipe on Nestle chocolate chip bag, except completely melt butter (don't just soften).
Add the oatmeal, Grape-Nuts and chips to final mixture.
Preheat oven to 350\u00b0 (not 375\u00b0).
Bake for 10 to 11 minutes, taking out while not yet warm.
Beat together all ingredients, except powdered sugar; refrigerate for at least 2 hours.
Roll into 1-inch balls; roll in powdered sugar and arrange 1 inch apart on an ungreased cookie sheet.
Bake in a 350\u00b0F oven for 10-12 minutes.
Sprinkle with additional powdered sugar when cooled.
Mix first 4 ingredients; stir into sliced peaches.
Pour into a square 9-inch baking dish.
Top with 1/4 inch slices of cookie dough.
(May use your favorite cookie recipe.)
Bake at 350\u00b0 for 1 hour until golden brown.
Let cool.
Serve with ice cream.
uns clear.
Taste the meal.
If bitter, continue rinsing
ups water, 1/2 teaspoon malt and 1/2 teaspoon of
t.
Place on a cookie sheet. Bake for 9-13
In a 2-quart saucepan, melt butter and marshmallows over low heat, stirring occasionally until marshmallows are melted.
Remove from heat; blend in vanilla.
In a large bowl, add mixture to cereal.
Stir to coat.
Spread into buttered 9 x 13-inch pan. Cool completely.
Cut into bars.
Preheat oven to 400\u00b0.
Grease a 13 x 9-inch pan.
Combine brown sugar, pecans, cinnamon and cereal.
Set aside.
Prepare cake mix using water required on package; add sour cream and eggs. Place 1/2 batter in bottom of pan; cover batter with 1 1/2 cups cereal mixture.
To the remaining cereal mixture, add 2 tablespoons butter.
Crumble over batter.
Bake 40 to 50 minutes or until toothpick inserted in center comes out clean.
Cool.
Mix all ingredients in order until flour is moistened.
Fill greased muffin tins or paper lined tins 3/4 full.
Bake at 400 degrees for 20 minutes.
Preheat oven to 400\u00b0. In large bowl, combine all ingredients. Stir until moistened. Pour batter into greased or paper lined muffin pan. Fill cups 3/4 full. Bake 10 to 20 minutes or until center is firm to the touch. Makes 12 muffins.