Preheat oven to 400\u00b0F.
Spray twelve 2 to 2 1/2 inch muffin pan cups.
Into large bowl, sift flour with soda, powder and salt.
Into medium size bowl beat egg whites and milk.
Add sugar, then egg mixture into large bowl.
With spatula, blend until throughly combined (mixture should be slightly lumpy).
Gently fold blueberries into mixture.
Spoon batter into prepared muffin cups about 2/3 cups from top.
Bake 18 to 22 minutes.
Fill and bake as directed in your recipe.
Note: in
Slice thin, arrange on foil lined baking sheets and season lightly (to taste). Preheat oven to 400 degrees F and bake until lightly brown, about 15 minutes. Non-Weight-watchers Alternate:
- use a salt substitute like potassium chloride rather than table salt.
- sprinkle on a little sugar or Spenda and/or black pepper, depending on your preference.
wl combine the non-dairy sour cream and non-dairy cream
separate bowl, combine all non-liquid ingredients and mix well
ooked.
Stir in powdered non-dairy creamer.
Mix cornstarch
eavy-duty aluminum foil.
Bake 15 minutes or until lightly
Mix flour and salt; add water and oil slowly; stir until well blended.
Knead dough until soft.
Roll out and use cookie cutters to cut into shapes.
Bake for 45 minutes at 350\u00b0, until hard. When cool, paint and decorate ornaments.
You can varnish, too.
In non-reactive container (glass, good ceramic
Strain the juices into a half-gallon glass pitcher. Stir in the sugar until the sugar is dissolved. Stir the wine into the juice mixture. Add ice if desired.
Garnish with lemon and orange slices if desired.
It's optional but makes a beautiful presentation and adds more flavor as the citrus slices sit in the drink mixture.
Makes 4 cups.
Recipe courtesy of http://www.cookingnook.com.
ork quickly.
Add the non-dairy creamer and the almond
Peel tomatoes by boiling water method- dip each tomato briefly in boiling water and then immediately drop into a pot of cold water; the skins should peel off quite easily after that.
Mix all ingredients in large, preferably non stick, pot.
Simmer over medium heat to desired thickness, stirring occasionally to prevent sticking.
Spoon mixture into sterilized pint jars and seal with lids and bands.
Process in a boiling water bath for 15 minutes; will keep stored in cool place for up to a year.
Whip all ingredients together. Pour into graham cracker crusts.
Bake at 175 degrees for 30-45 minute.
Cool and pour on your choice of toppings.
These freeze beautifully, so you can prepare them in advance. Just wait to put on topping until they've defrosted.
BOTTOM CRUST: Take first 3 ingredients, mix together& press lightly into a 9x13 pan.
Cream cheese& sugar together.
Mix non-dairy& cream cheese mixture together.
Spread over crust, cover with pie filling.
Place in fridge, for 3 hours before serving.
irtight container.
Note: any recipe that uses uncooked egg can
ver bottom of pan.
Bake in oven for 10-15
ondairy substitutes.
Follow the recipe for White Bread, but substitute
hick over the base.
Bake at about 300\u00b0F (150
hili sauce (see below for recipe link).
# Sprinkle with fresh
over tightly with aluminum foil. Bake for 45 minutes. Remove foil