Not exact matches
Add oats, 1/4 cup coconut, almond
milk, chia
egg (or regular
egg), coconut oil, vanilla,
baking powder,
and cinnamon.
Put oatmeal in the blender
and blend in high speed till the oatmeal resembles corse flour add
baking powder
and mix then add oil,
egg and milk.
-1 cup all - purpose flour -1 cup whole wheat flour -1 / 2 cup sugar -2 tablespoons graham cracker crumbs -2 1/2 teaspoons
baking powder -1 / 2 teaspoon salt -2
eggs -6 tablespoons butter, melted -1 cup
milk -1 / 4 teaspoon brandy flavoring -1 nectarine, fresh, cubed -4 apricots, fresh, cubed -1 / 3 cup salted
and roasted cashews, chopped
Then I use almond meal instead of flour here, mix it with paprika, minced garlic, sea salt, cracked pepper, dunk it in an
egg and almond
milk bath, then twice coat these babies before
baking them.
The unexpected guests who were allergic to cream, condensed
milk &
eggs, made me
bake these mini pears pie,
and I am delighted I did the same!
The cream
and milk are heated, then slowly added to beaten
egg yolks
and sugar, strained,
and finally slow
baked in a water bath.
My 1 - year - old was just diagnosed with
milk,
egg,
and peanut allergies, but he can tolerate some
egg if it's
baked.
Like Granny, I
bake up a box of cornbread a few hours (or even a day) before I need it,
and let's face it, since it's a mix that requires an
egg and a little
milk, this step is the most difficult.
A basic muffin batter contains flour, sugar,
baking powder / soda,
eggs, a fat (liquid or solid),
and milk (buttermilk, yogurt, sour cream).
Cream room temperature butter
and brown sugar together for 5 — 8 minutes / Add
egg &
milk mixture (w / extracts) a little at a time until fully incorporated / By hand or with mixer on lowest speed, alternately add flour
and buttermilk until just incorporated — don't overmix at this point for the tenderest cake / By hand gently stir in 2 — 3 cups of rhubarb sauce so that it swirls through the batter / Place in a 9 - inch square or 10 - inch round pan coated with just a little butter
and flour / Sprinkle evenly with chopped almonds (or, use local hazelnuts instead, or omit the nuts) /
Bake at 325º for about an hour, until skewer comes out clean when tested / Macrina Bakery dusts the cake with powdered sugar
and coarsely chopped almonds / Cake is tender until completely cooled so handle with care.
Ingredients: 1/2 cup butter 1 cup sugar 1/4 teaspoon salt 1 large
egg 1 1/2 teaspoons vanilla extract 1 cup all purpose flour 1/2 teaspoon
baking powder 1 cup chocolate chips (I used 1/2 a cup of
milk chocolate drops
and 1/2 a cup white chocolate drops).
for the eggnog cake (you'll need 1.5 times this recipe, to make 5 8 - inch layers
and 4 cupcakes): 2 2/3 cup (260 grams) all - purpose flour 1/3 cup (40 grams) cornstarch 3 1/2 teaspoons
baking powder 3/4 cup (170 grams) butter, soft 3/4 teaspoon kosher salt 1 1/3 cups (265 grams) sugar 1/4 teaspoon freshly grated nutmeg 6 large
egg yolks (110 grams) 2 tablespoons (30 mL) rum or whiskey 1 tablespoon (15 mL) vanilla extract 1 cup (240 mL)
milk
Brush the loaf with
milk,
egg, or the rest of the tangzhong,
and bake for about 35 minutes, until the bread is golden brown.
All the ingredients in these healthy oat muffins are very common — oats, blueberries,
eggs,
milk, honey, applesauce, vanilla,
baking powder,
baking soda
and salt.
Bake the cake (or cupcakes) as directed on box (I used coconut oil in place of the butter,
and almond
milk in place of regular
milk,
and 2
eggs) yield is around 34 mini cupcakes
Muffin 1 cup + 1 tablespoon (100 g) oat flour 1 cup + 2 tablespoons (150 g) white rice flour 1/4 cup + 2 tablespoons (60 g) cornstarch zest of 2 meyer lemons, finely grated 3/4 cup (170 g) white granulated sugar 1 tablespoon of
baking powder 1 teaspoon of salt 3/4 cup (6 fl oz or 170 g) of whole
milk 1/4 cup (2 fl oz or 60 g) Meyer lemon juice 2 large
eggs 1 large yolk 1 teaspoon of pure vanilla extract 1/2 cup (115 g or 1 stick) unsalted butter, melted
and cooled
Ingredients 3
eggs 3/4 cup sour
milk 3/4 cup plain organic yogurt 1/4 cup oil 1 tsp vanilla 1 cup each Bluebird Grain Farm Emmer flour
and unbleached white flour 1 tsp
baking powder 1/2 tsp
baking soda 1/4 tsp salt Make sour
milk by adding 1 Tablespoon lemon juice to whole
milk and let sit for... Continued
Scatter half of the grated cheese in the blind -
baked pastry case, top with the flaked salmon
and beans,
and then pour over the
milk -
and -
egg mix.
for the cake: ○ 3/4 cup brown rice flour ○ 1/4 cup hazelnut meal (ground from whole toasted
and shelled hazelnuts) ○ 2 tbsp arrowroot powder ○ 1/4 tsp salt ○ 1 1/2 tsp
baking powder ○ 3/4 cup granulated sugar ○ 1/4 cup coconut oil (soft, not melted) ○ 2
eggs, room temperature ○ 1 tsp vanilla extract ○ 1/2 cup unsweetened almond
milk ○ * 1 cup fresh blackberries *
To the cashew flour, add
egg yolks, vinegar (or lemon juice), yogurt, almond
milk,
and baking soda,
and blend well.
This
baked oatmeal provides all the deliciousness of oatmeal with extra protein from
milk and eggs.
Ingredients: 1 box yellow cake mix ingredients needed to make cake;
eggs, oil
and water 2 (3.4 oz) boxes instant Vanilla or French Vanilla pudding 4 cups
milk 1 tub Chocolate Frosting Directions: Make cake mix according to directions
and bake in a well - greased 9x13 pan.
In a 2 quart
baking dish, whisk together
eggs,
milk, vanilla, cinnamon, salt,
and baking powder.
You soak bread cubes in a mixture of
milk and eggs and bake until golden brown.
1) Peel
and slice the onions thinly 2) De-seed red bell pepper
and cut into small cubes 3) Saute red bell pepper cubes
and sliced onions until onions turn slightly soft
and transparent 4) Mix sauteed red bell pepper, onions,
and corn together with
eggs,
milk cream
and cream cheese 5) Season with salt, pepper
and ground nutmeg to taste 6) Pre-heat oven to 200 deg cel 7) Grease a round
baking tray with olive oil 8) Stretch a tart shell
and cover the
baking tray entirely 9) Pour in the corn - filling mixture over the tart shell, spreading it out evenly 10) Cover the filling with the second stretched tart shell 11) Use a fork to poke holes in the top tart shell,
and then press down on the shell so the juices spill out 12) Sprinkle top of tart with a generous amount of sugar 13)
Bake in oven at 200 deg cel for around 30 — 40 minutes or until tart shell is golden brown 14) Serve with a side of vegetable salad (optional)
Because there are no
eggs, no butter
and no
milk, none of the ingredients need to be brought to room temperature before
baking.
Dixie Crystals Granulated
and Powdered Sugar, Peanut Butter, brown sugar,
egg, shortening, vanilla, flour,
baking soda, salt, mini Peanut Butter cups, candy eyes, unsweetened cocoa powder, cream.Cream Dixie Crystals granulated sugar, shortening, peanut butter,
egg, brown sugar, vanilla
and milk in a big bowl.In another bowl, whisk flour,
baking soda
and salt.
Whisk the
milk,
eggs, salt
and vanilla in a medium bowl
and pour evenly over cinnamon toast in
baking dish.
The recipe calls for quinoa flour, cacao powder,
baking powder, avocado, vanilla extract, honey, protein powder,
milk,
egg white, stevia goji berries
and vegan chocolate chips.
I make one with a cup of mashed sweet potato, coconut flour,
eggs,
baking soda, salt,
milk (I use oat
milk) I also added done herbs
and olive oil
4 tablespoons (57 grams) butter, softened 1/2 cup (112 grams) granulated sugar, plus extra for sprinkling 1 large
egg 1 teaspoon vanilla bean paste (or pure vanilla extract) 1/4 cup (30 grams) all - purpose flour 1/2 cup (60 grams) whole wheat flour 1 teaspoon
baking powder 1/4 teaspoon salt 1/2 cup (120 ml)
milk 1/2 pound (225 grams) strawberries, hulled
and quartered Powdered sugar, for garnish
Yes,
baking without gluten,
eggs, butter
and milk can be daunting.
Whirl
milk,
eggs,
baking mix, Parmesan
and a few grindings of black pepper in blender for 15 - 30 seconds.
In separate bowl, combine
baking mix,
eggs and milk.
:D Ginger
and milk chocolate cookies slightly adapted from the oh, so beautiful Sweet
and Vicious:
Baking with Attitude 2 1/4 cups (315g) all - purpose flour 3 teaspoons ground ginger 1 teaspoon baking soda 1/4 teaspoon salt 3/4 cup (1 1/2 sticks / 170g) unsalted butter, at room temperature 1 cup (175g) packed light brown sugar 1 large egg 1/4 cup molasses 1 teaspoon vanilla extract 1/2 cup minced crystallized ginger, divided use 200g milk chocolate, in chips or chunks 1/2 cup (100g) demerara sugar In a medium bowl, whisk together the flour, ground ginger, baking soda, and salt and set
Baking with Attitude 2 1/4 cups (315g) all - purpose flour 3 teaspoons ground ginger 1 teaspoon
baking soda 1/4 teaspoon salt 3/4 cup (1 1/2 sticks / 170g) unsalted butter, at room temperature 1 cup (175g) packed light brown sugar 1 large egg 1/4 cup molasses 1 teaspoon vanilla extract 1/2 cup minced crystallized ginger, divided use 200g milk chocolate, in chips or chunks 1/2 cup (100g) demerara sugar In a medium bowl, whisk together the flour, ground ginger, baking soda, and salt and set
baking soda 1/4 teaspoon salt 3/4 cup (1 1/2 sticks / 170g) unsalted butter, at room temperature 1 cup (175g) packed light brown sugar 1 large
egg 1/4 cup molasses 1 teaspoon vanilla extract 1/2 cup minced crystallized ginger, divided use 200g
milk chocolate, in chips or chunks 1/2 cup (100g) demerara sugar In a medium bowl, whisk together the flour, ground ginger,
baking soda, and salt and set
baking soda,
and salt
and set aside.
Blend
baking mix,
milk, pepper
and eggs.
Traditional
baked oatmeal, an Amish creation, usually calls for
eggs, butter, cow's
milk, salt
and sugar.
Whisk almond
milk, maple syrup, sugar, corn starch +
baking powder (or
eggs), vanilla, spices,
and salt together in a separate bowl.
Add the flour, the
milk, the
egg, the
baking powder, the allspice,
and the garlic
and blend the mixture well.
Cake Over Steak • Quick Pumpkin
and Kale Risotto + Arancini Twigg Studios • Sausage Stuffing
Baked in a Pumpkin Donuts, Dresses
and Dirt • Pumpkin Spice Latte Popsicles Cloudy Kitchen • Pumpkin Cake with Vanilla German Buttercream Vegetarian Ventures • Smoky Pumpkin & Black Sesame Hummus Eat Boutique • Pumpkin Scallion Dumplings A Little Saffron • Pumpkin Stuffed Shells Two Red Bowls • Pumpkin & Maple Caramel
Baked French Toast Wallflower Kitchen • Mini Pumpkin & Cinnamon Sugar Donuts Wit & Vinegar • Pumpkin Butterscotch Banana Split Style Sweet CA • Pumpkin Creme Brulee Cake Nommable • Pumpkin Biscuits with Mushroom Thyme Gravy With Food + Love • Cinnamon Raisin Pumpkin Seed Bread Hortus • Creamy Roasted Squash Soup + Pumpkin Risotto Sevengrams • Vegan Pumpkin Pie Ice Cream Jojotastic • 1 Pumpkin, 2 Ways: Pumpkin Trail Mix & Dog Treats Grain Changer • Pumpkin Spice
Baked Oatmeal Girl Versus Dough • Pumpkin Cranberry Flax Crisps Earthy Feast • Pumpkin Grits + Pumpkin Home Fries + a Fried
Egg Harvest
and Honey • Truffled Pumpkin Papardelle Alfredo With Frizzled Sage Tasty Seasons • Pumpkin Chocolate Chip Cake Broma Bakery • Pumpkin Butter Pop Tarts Tending the Table • Roasted Pumpkin
and Barley Salad The Sugar Hit • Super Soft Pumpkin Cinnamon Rolls Delicious Not Gorgeous • Waffles with Spiced Pumpkin Butter
and Brown Sugar Walnut Crumble Taste Love
and Nourish • Pumpkin Bread Pudding The Green Life • Pumpkin Spice Chocolate Chunk & Hazelnut Skillet Cookie (Vegan) Foolproof Living • Pumpkin Creme Fraiche Pasta with Sage The Monday Box • Pumpkin Mini Bundt Cakes Design Crush • Pumpkin Bourbon Hot Toddy The Road to Honey • Pumpkin Pie & Chocolate Layer Cake My Name is Yeh • Roasted Pumpkin with Yogurt
and Hazelnut Dukkah Give Recipe • Orange Chocolate Pumpkin Bread Heartbeet Kitchen • Magic Vegan Pumpkin Pie Fudge Beard
and Bonnet • Marbled Pumpkin Muffins Eat Within Your Means • Vegan Pumpkin Blender Muffins Snixy Kitchen • Pumpkin Tapioca Pudding with Candied Pumpkin Seeds Ruby Josephine • Moroccan Sweet Pumpkin + Beef Tagine Lab Noon • Pasta
Bake with Roasted Pumpkin
and Saffron Sauce, Pistachio
and Goat Cheese An Edible Mosaic • Pumpkin Spice Chia Seed Pudding Hey Modest Marce • Mascarpone Pumpkin Pie Inspired By the Seasons • Pumpkin Applesauce Smoothie CaliGirl Cooking • Pumpkin Praline Cinnamon Rolls with Spiked Cream Cheese Glaze Sally's
Baking Addiction • Pumpkin Cream Cheese Bundt Cake Well
and Full • Spicy Chipotle Pumpkin Hummus Appeasing a Food Geek • Cheese Fondue Stuffed Roasted Pumpkin SweetPhi • Pumpkin Chili Biscuit
Bake Warm Vanilla Sugar • Buttermilk Pumpkin Doughnuts Mademoiselle Poirot • Cinnamon - Pumpkin Mousse on Honey Panna Cotta topped with Hazelnut Brittle Heart of a Baker • Pumpkin Sticky Buns with Vanilla Bean Frosting Flourishing Foodie • Massaman Curry with Pumpkin
and Chickpeas Ginger & Toasted Sesame • Pumpkin Jeon Lindsay Jang • Best Ever DIY Pumpkin Spiced Latte Fix Feast Flair • Hokkaido Pumpkin + Sage Mac
and Gouda Will Frolic for Food • Pumpkin Kale Patties with Coconut Cilantro Rice A Couple Cooks • Pumpkin Pecan
Baked Steel Cut Oats Vermilion Red • Pumpkin Pie Souffle B. Britnell • Vegan Pumpkin Pie Displaced Housewife • Brown Butter Pumpkin Donuts Sweet Gula • Pumpkin Cake with Cream Cheese Frosting La Pêche Fraîche • Pumpkin
and Condensed
Milk Cakes Kitchen Konfidence • Pumpkin Ricotta Gnocchi with Rosemary Brown Butter Sauce Loves Food, Loves to Eat • Savory Pumpkin Bread Pudding Kale & Caramel • Goat Cheese & Sage - Stuffed Pumpkin Challah Okie Dokie Artichokie • Pumpkin Chorizo Chili with Sweet Potatoes + Pinto Beans Salted Plains • Easy Pumpkin Bread Liliahna • Chicken Legs with Pumpkin
and Tortellini TermiNatetor Kitchen • Whole Wheat, Pumpkin & Brown Sugar Brioche Vermilion Roots • Sweet Rice Dumplings with Pumpkin Celebrate Creativity • Pumpkin Mini Cheesecake Tarts Serendipity Bakes • Pumpkin Chocolate Cheesecake So Much Yum • Vegan Maple - Glazed Pumpkin Spice Doughnuts The Brick Kitchen • Pumpkin, Pecan & White Chocolate Ice Cream Sandwiches Lisli • Pumpkin Pie Cake Cookie Dough
and Oven Mitt • Pumpkin Pie Dip Fig + Bleu • Pumpkin Granola The Speckled Palate • Pumpkin Caramel Cream Cheese Swirl Blondies Cook Til Delicious • Fall Cliche Cake (Pumpkin Spice Cake / Maple Cream Cheese Frosting / Apple Cider Caramel Sauce) Floating Kitchen • Chicken
and Pumpkin Chili The Wood
and Spoon • Pumpkin Pecan Cake with Burnt Sugar Frosting Fork Vs Spoon • Pumpkin Streusel Muffins Lemon & Vanilla • Pumpkin
and Coconut Caramel Flan Dunk & Crumble • Pumpkin Chocolate Icebox Cake Chicano Eats • Pumpkin Butter Pan de Muerto On the Plate • Pumpkin Pancakes, Salted Caramel & Pecans Rough Measures • Cosy Pumpkin Spice Latte (Caffeine
and Dairy Free) Brewing Happiness • Pumpkin Ginger Breakfast Cookies A Butterful Mind • Pumpkin Cheesecake with Vanilla Whipped Cream The Little Loaf • Pumpkin Oatmeal Chocolate Chunk Cookies Fork to Belly • Pumpkin Gnocchi The Little Epicurean • Chocolate Hazelnut Pumpkin Pie Bourbon
and Honey • Spicy Roasted Pumpkin with Honey
and Feta What to Cook Today • Spicy Pumpkin Noodle Soup Food by Mars • Pumpkin Pie (Grain - Free, Diary - Free) The Bojon Gourmet • Pumpkin Butterscotch Pudding Oh Honey Bakes • Pumpkin Cake with Gingersnap Toffee Long Distance
Baking • Layered Pumpkin Cheesecake The Jam Lab • Pumpkin Madeleines Dipped in White Chocolate The Lemon Apron • Pumpkin Gingerbread Loaf with an Olive Oil Glaze Sun Diego Eats • Thai Pumpkin & Sticky Rice Cakes A Cozy Kitchen • Pumpkin Chai Scones with Black Tea Glaze A Cookie Named Desire • Pumpkin Shrubs Eating Clean Recipes • Vegan Pumpkin Chia Pudding Kingfield Kitchen • Vegan Fresh Pumpkin Soup Drink
and Cocktail Recipes • Pumpkin Dirty Chai The Pig & Quill • Pumpkin Sage Cannelloni (Dairy - Free) My Lavender Blues • Pumpkin, Banana & Olive Oil Bundt Cake Betty Liu • Pumpkin + Pear Butter
Baked Melty Cheese Happy Hearted Kitchen • Cinnamon Roasted Pumpkin with Tahini Yogurt + Hazelnut Dukkah InHappenstance • Pumpkin Scones with Maple Butter Live Eat Learn • Pumpkin Gingerbread Hot Cocoa
I am honored that my cookie recipe was recognized
and we are able to enjoy some super fine chocolate Perugina Chocolate Lovers Stuffed Cookies Ingredients: 2 sticks (1 cup) of margarine made with 80 % vegetable oil, softened 3/4 cup granulated sugar 3/4 cup packed brown sugar 2
eggs 2 dark chocolate Perugina bars or
milk chocolate (whichever preferred) 1 tsp pure vanilla extract 1 tsp
baking soda 1 tsp salt 2 & 2/3 cup all purpose flour 2 dark chocolate caramelized almond Perugina chocolate bars Directions: 1.
2 cups (280 grams) yellow cornmeal, to be divided 1 cup (130 grams) all - purpose flour 1 1/2 teaspoons
baking powder 1 teaspoon
baking soda 1 1/4 teaspoons fine sea or table salt 1 1/4 cups (300 ml)
milk, whole is best here 1 cup (240 grams) sour cream (full - fat plain yogurt should work here too) 8 tablespoons (115 grams) unsalted butter, melted
and cooled slightly 3 to 5 tablespoons (35 to 60 grams) sugar (see Note up top about sweetness) 2 large
eggs
All you'll need is a little flour, some
baking powder,
baking soda, turmeric, salt,
and pepper, a flax
egg,
and almond
milk.
Ingredients For the doughnut: 1 cup flour (I used 3/4 all - purpose
and 1/4 whole wheat) 1/4 cup cocoa powder 1/2 teaspoon
baking soda 1/4 teaspoon salt 1/2 cup sugar 1/4 cup vegetable oil 1 large
egg 1/3 cup Greek yogurt (I used 0 % Vanilla Chobani) 1/4 cup
milk 1/2 teaspoon vanilla extract
You can use your favorite chocolate chip cookie recipe, leave out the
baking soda
and add
milk to bring the dough together in place of
eggs.
Ingredients: 3/4 cup all purpose flour 1/2 cup coconut flour 1 1/2 tablespoons light brown sugar 2 1/2 teaspoons
baking powder 1 teaspoon salt 1
egg, lightly beaten 1 1/2 cups
milk 2 tablespoons unsalted butter, melted
and cooled (plus more for the skillet) 1 teaspoon vanilla extract 1 cup fresh or frozen blueberries ** 1/3 cup unsweetened
and toasted coconut flakes
1 cup Beet Puree 1/3 cup coconut sugar (sub any sugar) 1/4 agave netar 1/4 cup coconut oil, melted 2
eggs 1.5 tsp
baking soda 1/4 tsp salt 1/2 tsp vanilla extract 1/2 tsp coffee extract (optional) 1/4 cup + 2 tbsp coconut
milk (sub almond, rice or soy
milk) 1/2 cup cocoa powder 1 1/4 cup whole wheat flour 2 tbsp corn starch 1/2 cup chocolate chips 1/2 cup mixed nuts / seeds for topping (pecans, pumpkin seeds
and hazelnuts is what I chose)
Here's a video showing how I
baked these
milk and egg enriched breads.
Raspberry trifle cupcakes from Donna Hay magazine Cupcakes: 250g unsalted butter, softened 1 1/4 cups + 2 tablespoons (274g) caster sugar 2 teaspoons vanilla extract 4
eggs 2 1/3 cups + 1 tablespoon (337g) all purpose flour 2 1/4 teaspoons
baking powder generous pinch of salt 1 cup (240 ml) whole
milk, room temperature 1 cup frozen raspberries 1/4 cup (60 ml) sweet sherry * Whipped custard icing: 1 1/2 cups (360 ml) heavy cream 1 vanilla bean, split
and scraped 4
egg yolks 1/4 cup + 1/2 tablespoon (56g) caster sugar 2 teaspoons corn starch 1 cup double (thick) cream ** 1 tablespoon icing sugar Start by making the custard: place the heavy cream
and vanilla (seeds
and bean) in a saucepan over low heat
and cook until just comes to a boil.
Place the butter, vanilla, sugar,
eggs, flour,
baking powder,
baking soda, salt
and milk in the large bowl of an electric mixer
and beat on low speed until combined.