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.
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.
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.
Bring the water and chicken bouillons to a boil in a large stockpot.
Add leeks and carrot and cook for 10 minutes.
Sprinkle semolina while constantly stirring and cook for one minute.
Finally add butternut squash and cook on low heat for 30 minutes.
Serve on 4 individual bowls; add cubed cheese on the center of each bowl and sprinkle with parsley.
Preheat oven to 400 degrees Fahrenheit.
In a large mixing bowl, combine all ingredients.
Stir together until all ingredients are moistened.
Pour batter into greased or paper-lined muffin pans,filling cups 3/4 full.
Bake 18 to 20 minutes or until center is firm to the touch.
Preheat the oven to 425 defrees. Butter a jelly roll pan that has 3/4 inches sides.
In a 3 to 4 quart sauce pan, heat the milk, salt, and 6 Tbs of the butter nearly to the boiling point over medium heat.
Whisking vigorously, add the semolina in a thin stream and cook for about a minute, switching to a wooden spoon as the batter thickens.
Remove from the heat and stir 1/2 cup of the grated cheese, then beat in the egg yolks. Working quickly pour the batter into the prepared pan and spread to a thicknes off 1/2 inch. Allow to cool and ...
Mix and stir until flour is moistened. Fill greased muffin cups 3/4 full. Bake 20 minutes at 400\u00b0.
Makes 12 muffins.
Mix all ingredients at one time in a large bowl.
Let stand a while, then take small portions and roll out real thin, using graham flour.
Use hard tack rolling pin (after rolling with regular rolling pin) to make marks.
Cut in squares.
Bake at 400\u00b0.
I use pizza cutter.
Combine ingredients and stir until flour is moistened.
Fill greased muffin cups or use paper baking cups 3/4 full.
Bake 20 minutes at 400\u00b0.
Makes 12 muffins.
Combine all ingredients.
Stir until flour is moistened.
Fill greased muffin cups 3/4 full.
Bake 18 to 20 minutes at 400\u00b0. Makes 12 muffins.
In a large mixing bowl, combine all ingredients.
Stir together until all ingredients are moistened.
Pour batter into a greased or paper-lined muffin pan, filling cups 3/4 full.
Bake on 400\u00b0 for 18 to 20 minutes or until center is firm to the touch. Yield: 12 muffins.
Mix together all ingredients.
Fill greased muffin tins 3/4 full.
Bake at 400\u00b0 for 20 minutes.
Makes 12.
Heat oven to 400 degrees F.
Blend all dry ingredients in a large mixing bowl.
Add all Remaining ingredients.
Stir until moistened (batter seems to NOT have lumps).
Spoon batter into paper-lined or greased muffin pans, filling cups 3/4 full.
Bake for 18 to 20 minutes or until center is firm to touch.
Combine in a very large bowl and mix well. Place in an airtight container and use for the following recipes:
Corn Meal Muffins, Corn Meal Pancakes, Corn Meal Waffles and Whole Corn Pancakes.
To make the malt truffles, stir cream, milk chocolate