28 not your fruit and Recipes

yellow cake mix , baked according to directions in a single layer, sugarfree instant vanilla pudding , prepared according to directions, assorted fruit , such as kiwi, blueberries, blackberries, raspberries, mandarin oranges, strawberries, raw cane sugar (optional)

bread, milk, melted butter, sugar, mixed spice, egg, fruit, zest of an orange

agar-agar flakes or 1 tsp agar, powder, white sugar (or splenda ), boiling fruit juice (apple juice is a great neutral flavor and don tsp use real pineapple or kiwi or it wont set), mixed fruit , in fruit juice (or canned fruit of your choice-not pineapple or kiwi), fresh fruit, cleaned and small-chunked can be substituted for canned. (do not use kiwi or pineapple because those fruits contain enzymes that prevent the agar from gelling) (optional), lemon juice (for keeping fresh cut fruit from browning..can also use commercial product like (fruit-fresh, option) (optional) or 1 -2 tbsp orange juice (for keeping fresh cut fruit from browning..can also use commercial product like (fruit-fresh) (optional), we like the extreme colors ) (optional)

oat bran, oatmeal, regular not instant, mixed dried fruit (if you can tsp find pre- , make your own combination or use raisins), cinnamon, nutmeg, baking powder, baking soda, salt, egg whites, unsweetened applesauce, brown sugar (use a half cup if you like your muffins sweeter), low-fat buttermilk (or use 1/3 cup non-fat yogurt plus skim milk to level it off to 1/2 cup), canola oil

kombucha , unflavored organic and raw, not pasturized, black tea, sugar, kombucha , brew from growing the scoby, white sugar, black tea or 4 cups green tea, cooled, pure fruit juice , with no pulp

trifle sponge cakes, fruit cocktail in light syrup (not sure about exact size of cans), instant pudding mix (choose flavours from above), whipping cream (your average tub about this size), icing sugar, milk

muffin pans, a special metal baking pan , sometimes referred to as a muffin tin, with 6 or 12 cup-shaped depressions. most often this pan is made from aluminum., muffin cups are, standard muffin cup is about 2 1/2 inches in diameter and holds 1/4 to 1/3 cup batter., giant or texas-size muffin cup is about 3 1/2 inches in diameter and holds 5/8 cup batter., muffin cup is about 1 1/2 to 2 inches in diameter and holds 1/8 cup or 2 tbsp batter., muffin-top cup is about 4 inches in diameter but are only 1/2 inch deep ., substituting a different size muffin cup, substitute another size muffin cup for original size listed in recipe. if substituting a larger size muffin cup the recipe will yield fewer muffins and if using smaller size muffin cup the recipe will yield more muffins. the bake time will be changed also. bake a larger muffin longer than the original time and smaller muffins a shorter time., tips on baking muffins, grease muffin cups by spraying each cup with no stick cooking spray or using a paper towel dipped in shortening to grease each cup., use paper liners in muffin cups for easy clean-up., if muffin cups are filled more than 3/4 full the muffins will have flat, flying saucer tops. if sufficient room is not allowed for muffins to expand before reaching the top of the cup the muffin will flatten on top., if some muffin cups will remain empty during baking , put 2 to 3 tbsp water in the unused muffin cups to keep the pan from warping., if baked muffins stick to the bottom of the muffin cup, place hot muffin pan on a wet towel for about two minutes., source : land o lakes, all about muffins, are you eating muffins or cupcakes, hot breads are always a hit and muffins are 1 of the easiest to make. they are more quickly and easily made than biscuits and no kneading, rolling or cutting is required. they can be a savory, last minute dinner muffin or a sweet delicious breakfast muffin. made using whole-wheat flour, wheat germ, bran, honey, fruits and nuts they can be very nutritious. but like the healthy granola craze which turned into candy bars, muffins also can quickly turn into cupcakes. eating cupcakes for breakfast is your choice, but don tsp tell yourself you are eating healthy breakfast muffins. a recent magazine article revealed some muffins available in new york delicatessens were claimed to be low fat, but actually contained up to 23 g of fat. that s more fat than two egg mcmuffins., what is the difference between muffins and cupcakes, some say cupcakes have frosting. a basic formula for muffins is 2 cups flour, 2-4 tbsp sugar, 2 1/2 tsp baking powder, 1/2 tsp salt, 1 egg, 1/4 cup oil, shortening or butter, 1 cup milk. when the fat, sugar and egg ratio in a recipe reaches double or more than this, you have reached the cake level., other technical difference between muffins and cupcakes, method of cooking is different for muffins and cupcakes. the muffin method is by far the fastest and easiest. flour, sugar, baking powder and salt (all the dry ingredients) are mixed together. this is where the leavening can be uniformly dispersed into the flour. sugar is mixed with the flour to prevent the flour from lumping when combined with the wet ingredients., making and baking muffins, in a large bowl, oil (or melted butter) and egg are beaten together to form an emulsion to disperse the fat more uniformly. then the milk is stirred in. this much mixing can be done ahead and held. the two are combined just before baking., combine, cut and fold liquid into the dry ingredients. mix only to combine. batter will be lumpy but no pockets of dry ingredients should remain. the general rule is only 12 strokes., bake as soon as it s mixed. when filling cups, do not mix batter between scoops. excessive mixing causes loss of leavening., cake method for making muffins, sometimes muffins are made using the cake method , i.e. cream the fat and sugar, add eggs, add the dry ingredients and milk alternately. this is more time consuming but produces a lighter, more tender, cake-like muffin., perfect muffin, perfect muffin has a thin brown crust , a slightly rounded top with a pebbled appearance and a moist, even interior. there should be no peaks, no tunnels which are usually caused by excessive mixing and too much liquid (muffin batter should not be fluid)., more leavening is not better, just because a recipe is in print does not mean that it is in balance. a guide for leavening 2 cups of flour in a recipe is either 2 1/2 tsp double acting baking powder, or 4 tsp fast acting baking powder, or 1/2 tsp soda plus 1 cup buttermilk (for the acid) and 1 1/4 tsp baking powder. excess baking powder and soda taste bitter., here are a few tips for altering muffin recipes, substitute 2 egg whites for 1 egg in the recipe. if these are stiffly beaten and folded in at the end it will produce a lighter muffin with less fat., use non-fat milk instead of whole milk ., use salad oil in place of butter. in place of the fat in the recipe , use 1-fourth of the oil and replace the other three-fourths with fruit puree such as applesauce. jars of baby food fruits provide a quick choice of purees other than apple. adding non-gluten grain products (bran, germ, oatmeal, corn meal) for part of the flour makes a more tender muffin., create your own taste sensations, begin with the basic formula and change 1/2 cup of the flour to corn meal, bran, wheat germ, rye, oatmeal or leftover cooked cereal. add 1/2 to 1 cup chopped apple, dates, prunes, raisins, apricots, figs, blueberries, cranberries, cheese, nuts., make your favorite muffin mixes by measuring the dry ingredients twice (or more ) into two separate bowls. use 1 and package 1 with the list of wet ingredients to be added when mixing at a later date.

white cake mix (or french vanilla), 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), karo syrup or 1/4 cup other fruit syrup, water , to dilute karo syrup (do not use if using the fruit syrup), strawberry, blueberries, raspberries, kiwi (sliced ), almonds, cool whip

salt, eggs, warm (not hot) water, all-purpose flour, extra flour for rolling the dough, potatoes (i like to use red ), butter, softened, cream cheese, softened, onion, chopped and sauted until soft, salt and pepper to taste, onions + 4 tbsp. butter for the butter sauce (optional), butter, oil, chopped onions, lean groun beef, ground pork, salt, pepper, cold water, souerkraut, drained, head of cabbage, shredded, bacon, cooked , drained on paper towels and crumbled, onion, chopped, sugar, sour cream, salt and pepper to taste, onions, chopped +4 tbsp. butter for the onion butter sauce(optional), ricotta chesse, sugar (add more if you prefer them sweeter), egg yolks, melted butter, cooled, salt, sour cream, use your favourite fruit pie filling , like cheery, blueberry, etc., or make your own.

rolled oats, raw sunflower seeds, sliced almonds (or your favorite chopped nut), honey, dark brown sugar or 1/4 cup sucanat, earth balance margarine or 2 tbsp butter, vanilla or 2 tsp almond extract, salt, flax seed meal, chopped dried fruit

vegetable oil (your choice ), orange juice, lemon juice, sugar, salt, chopped pecans, pineapple chunks, fresh or canned as desired or available, bananas, sliced, seedless grapes (red are pretty), pears, peeled and diced, red apples, diced (do not peel)

light mayonnaise, honey, dijon mustard, natural creamy peanut butter

crescent roll dough (they make it without the triangle shaped cuts in it now, so if you can find it, use it. if not, the ), part-skim ricotta cheese, light cream cheese, chopped fresh rosemary, honey, sliced canned mango (in light syrup), grapes (halved ), chopped dates, canned mandrin orange section (in light syrup, any fruit of your liking will do fine. you could even use nuts too if you want, i wo), honey, white wine, lemon juice, splenda granular (or sugar ), light syrup , from canned fruit

seedless watermelon, grapes, peaches, diced, pears, peeled and diced, stemless pitted cherries, mangoes, peeled and diced, bananas, peeled and sliced, strawberry, sliced, pineapple, skinned and diced, caribbean rum (your choice , though vodka is better in my opinion) or 3 cups vodka (your choice, though vodka is better in my opinion)

ingredients topping, tub margarine (not light ) softened, brown sugar, flour, rolled oats, ground cinnamon, chopped walnuts, method topping, in a medium bowl, combine the margarine, brown sugar, flour, rolled oats, cinnamon and walnuts using a pastry blender until mixture resembles coarse meal; set aside., ingredients glaze, egg, milk, method glaze, in a small dish , whisk together the egg and milk to make a glaze; set aside., ingredients pie dough: (pate brisee ), flour, sugar, salt, unsalted butter, softened, canola oil, cold water, method pie dough, in a medium bowl, combine flour, sugar and salt with a pastry blender., blend in butter and oil until mixture resembles coarse meal., add 2tsp cold water and blend ; add more water, 1 t at a time until mixture holds together (do not over mix)., form dough into a ball ; flatten in to a disc shape., wrap in wax paper and chill, at least, 1 hour., on a lightly floured surface , roll out refrigerated dough to a 1/4-inch thickness circle, about 14 inches in diameter., drape dough over a 10-inch pie plate ; trim edges; set aside excess dough., crimp edges with a fork or your fingers., refrigerate pie plate for about 30 minutes (while assembling fruit filling)., ingredients fruit filling, fresh cranberries, fresh or frozen peeled, pitted peaches , cut into 1 slices, lemon juice, sugar, ground cinnamon, nutmeg, cornstarch

white corn syrup (such as karo syrup) or 2 tbsp oil, egg substitute (2 egg whites) or 2 whole eggs, evaporated skim milk or 1 1/4 cups evaporated milk, salt, oat bran (not oatmeal), baking powder, brown sugar (packed), white sugar, chopped dried fruit (your choice )

melted butter, crushed fruit loops, cream cheese, lg. container cool whip, drops food colouring (your choice of colour,different from your jell-o), sugar;divided, jell-o (not red ), lg. package. frozen strawberries

cake mix (pick whatever type you want!), butter, eggs, quick-cooking oats (not instant ), any desired flavoring, : (1 cup total just mix and match how you d like), chocolate chips (white , milk, semisweet, chunks etc), baking chips (peanut butter, butterscotch, etc), candy , pieces (m&ms, reeses, heath, etc), chopped nuts, dried fruit , pieces, sweetened flaked coconut