44899 down cake clean Recipes

everywhere you look , there is a lot of emphasis on cutting the fat out of our daily diets, but who wants to cut out the fat if it means cutting out the flavor when it comes to baking, there is a way to cut down on your fat intake without changing the ingredients in your favorite recipes. if you switch to nonstick silicone bakeware, you can cut down on your fat intake with minimal effort. because the bakeware is nonstick, you never have to use butter, shortening, or grease on your pans or sheets to ensure easy food removal., first silicone items made exclusively for baking were small silicone mats that fit nicely on your cookie sheet and allowed you to bake cookies with out greasing the cookie sheet or worrying about the bottoms getting burned. these little mats were a huge success and stores were hard pressed to keep them in stock., as the popularity of these mats grew , manufacturers decide to explore the idea of making more bakeware from silicone. they began making spoons, spatulas, and whisks that could withstand high heats and could be used with nonstick cookware with no fear of ruining the coating. silicone utensils were the perfect choice for candy making or any other project that required a boiling and sticky liquid to be stirred., kitchen supply manufacturers also introduced silicone potholders and oven gloves. because they can withstand heats up to 500 degrees, they are the perfect insurance that you won tsp get burned when you pull a hot dish from your oven. they don tsp conduct heat the way that a cloth potholder does and they are much sturdier and easy to keep clean than traditional potholders. home canners fell in love with silicone baker s mitts because they could actually reach into a pot of boiling water to remove a hot jar of food once it was done processing. as an added bonus these durable potholders do double duty as lid grippers making opening jars a snap., once silicone hit kitchens in the form of baking mats , utensils, and pot holders, kitchen experts began to see the potential of this material in everyday baking. suddenly almost any type of bakeware that could traditionally be found in stainless steel, aluminum, glass, or stoneware was being offered in brightly colored silicone. stores began selling muffin tins, bread loaf pans, cake pans, and pie pans. the most popular pieces tend to be the specialty designed cake pans that allow you to make cakes shaped like everything from roses to pumpkins. they even have mini cake pans that make individual, fancy shaped cakes., popularity of silicone bakeware skyrocketed as cooks began to see the benefits of using this material in their kitchens. foods pop out of silicone pans with amazing ease. you never need to grease, flour, or even use cooking spray on a silicone pan and that adds up to lots of calories and fat grams saved with each meal. because silicone is very flexible, it is easy to bend and twist it so that cakes and breads pop out easily. you never have to force baked goods out of the pan, so they retain there shape and you don tsp see a lot of split and broken cakes., silicone is a bakers dream when it comes to making evenly cooked delicacies. the material distributes heat evenly, so you never end up with a cake that is burned around the edges and still not cooked in the middle. it also cools down quickly ensuring that your foods will not continue cooking and possibly drying out once you remove them from the oven., because silicone is nonstick , cleanup is a breeze. a little soap and water and any crumb left on your bakeware disappears. it is nonporous, so it never retains any odors from the foods you cook. completely versatile it goes from oven to table to freezer and can even be thrown in the dishwasher. once you are done cleaning it, storage is a snap. with its flexibility, you can twist it, bend it, fold it or mash it up so it can fit in the smallest of drawers or cupboards., if you haven tsp tried silicone bakeware , add a piece or two to your kitchen. you will be surprised at its quality and flexibility.

pineapple upside-down cake, made with crushed pineapple and no cherries, mascarpone cheese, chopped maraschino cherry, chopped white chocolate

cake flour, cinnamon, cinnamon, ginger powder, baking powder, salt, black pepper, allspice, baking soda, full-fat milk (do not use low-fat), vanilla, butter, room temperature, brown sugar , packed, egg, light molasses, pears, peeled, cored and thinly sliced (firm but ripe )

cake flour, plus more for pan, butter, softened, plus 1/2 cup, melted, sugar, eggs, vanilla extract, baking powder, salt, whole buttermilk, brown sugar, pineapple slices in juice, drained well (reserve 2 tbsp juice for frosting), maraschino cherries, drained well, pineapple buttercream frosting , recipe follows, chopped pecans, for garnish , optional, butter, softened, reserved pineapple juice, sugar

cake, flour, sugar, melted butter, yogurt, rose water, heaping tsp baking soda, pineapple juice from can, vinegar, pineapple, sliced, caramel, sugar, water, lemon or lime juice

lemon cake mix or 1 (18 oz) package white cake mix, eggs (or as called for by your cake mix) or 3 egg whites (or as called for by your cake mix), oil (or as called for by your cake mix), water (or as called for by your cake mix), rhubarb, cut up 1/2 inch pieces, minute tapioca, sugar, strawberry jell-o gelatin dessert or 1 (3 oz) package raspberry jell-o gelatin

butter, melted, sugar, fresh blueberries (or frozen ), yellow cake mix, eggs , to prepare cake mix (or per cake mix directions), oil , to prepare cake mix (or per cake mix directions), cream (or whipped topping )

white cake mix, eggs (or as called for by the cake mix directions), oil (or as called for by the cake mix directions) or 1/2 cup butter (or as called for by the cake mix directions), water (or as called for by the cake mix directions), unsweetened tart red cherries , with juice, sugar, almond extract, cornstarch, butter, melted, cream (optional), vanilla ice cream (optional)

yellow cake mix, eggs (or as called for by your cake mix), oil (or as called for by your cake mix), water (or as called for by your cake mix), dark brown sugar, butter, pineapple slices, maraschino cherries (optional), walnut halves (optional)

yellow cake mix , prepared according to package directions (i like butter mix), eggs (or as called for by your cake mix), oil (or as called for by your cake mix), water (or as called for by your cake mix), margarine, brown sugar, pineapple slices, drained, maraschino cherries, cut in halves

rhubarb, sliced, sugar, raspberry jell-o gelatin, marshmallows, yellow cake mix, made per package directions, eggs (or as called for by your cake mix), oil (or as called for by your cake mix), water (or as called for by your cake mix)

water, butter or 1/4 cup margarine, brown sugar, coconut, semi-sweet chocolate chips, chopped pecans, marshmallows, german chocolate cake mix, eggs (or as called for by your cake mix), oil (or as called for by your cake mix), water (or as called for by your cake mix), vanilla ice cream (optional)

yellow cake mix (i use pillsbury ), eggs (or as called for by your cake mix), oil (or as called for by your cake mix), pineapple slices in juice (drained , reserve juice and add enough water to equal the liquid called for by your cake mix), cinnamon, nutmeg (optional), brown sugar, butter or 1/4 cup margarine

melted butter, light brown sugar, sliced pineapple, drained, garlic cloves, sliced, yellow cake mix, eggs (or as called for by your cake mix), oil (or as called for by your cake mix), water (or as called for by your cake mix)

yellow cake mix, eggs (or as called for by your cake mix), oil (or as called for by your cake mix), water (plus reserved pineapple juice to make as much liquid as called for by your cake mix), pineapple chunks, drained and juice reserved or 1 (15 oz) can pineapple rings, maraschino cherry, drained, brown sugar, butter or 1/2 cup margarine, chopped pecans or 1/2 cup walnuts, shredded coconut

yellow cake mix, eggs (or as called for by your cake mix), oil (or as called for by your cake mix), water (or as called for by your cake mix), crushed pineapple , drained of 1/3 cup juice, brown sugar, butter

maple syrup , plus more for garnish, apple, sliced (preferably granny smith or cortland), spelt flour, baking powder, baking soda, cinnamon, salt, canola oil, egg, brown sugar, sugar, unsweetened applesauce, plain yogurt, ginger, grated fresh

cake flour, baking powder, salt, butter, softened, sugar, eggs, separated, milk, vanilla extract, butter, dark brown sugar, pineapple, drained and juice reserved (can use pineapple rings or pineapple chunks), maraschino cherries, chopped nuts , optional