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Ingredients Jump to Instructions ↓

  1. 1 1/4 c. old fashioned oats

  2. 1 Tbsp flaxseed

  3. 1 small apple, diced

  4. 2 Tbsp butter or margarine

  5. 2 Tbsp brown sugar

  6. 1/2 tsp cinnamon

  7. 1/2 tsp 1/2 c. butter or margarine

  8. 1 1/2 c. granulated sugar

  9. 1 c. soymilk, warm

  10. 4 egg replacers

  11. 1/2 c. grape juice (I used a homemade Concord Grape juice that is a bit thicker than store-bought)

  12. 3 tsp. vanilla

  13. 1 1/2 unbleached all-purpose flour

  14. 1 1/2 whole wheat flour

  15. 2 tsp baking powder

  16. 1/4 c. cocoa powder

  17. 1/2 tsp 6 oz bittersweet dark chocolate, broken up

  18. 4 eggs, separated

  19. 1/2 c. superfine sugar

  20. unsweetened cocoa for dusting

  21. 1 c. whipping cream

  22. 4 Tbsp bourbon

  23. 3 Tbsp powdered

  24. 1 lb MATCH Crab Meat, thawed

  25. 1 small white onion, diced

  26. 1 clove garlic, minced

  27. 1 Tbsp dill

  28. 3 Tbsp miracle whip

  29. 1 tsp honey-dijon mustard

  30. 1 tsp white wine vinegar

  31. 1/4 c. crushed crackers

  32. 2 Tbsp olive

  33. 6 Tbsp miracle whip

  34. 2 tsp honey-dijon mustard

  35. 2 tsp white wine vinegar

  36. 2 tsp 2 lbs ripe peaches, pitted and quartered

  37. 1 3/4 c. unsweetened white grape

  38. 1/2 tsp freshly grated lemon zest

  39. 1 Tbsp lemon juice

  40. 1 1 3/4 oz package fruit pectin

  41. 11/3 c.

  42. 1 1/4 c. all-purpose flour

  43. 1/4 c. polenta

  44. 1 tsp. baking powder

  45. 1 tsp. baking soda

  46. 3/4 c. granulated sugar

  47. 1/4 c. brown sugar

  48. 1 egg

  49. 1/4 c. butter or margarine, softened

  50. 1 1/2 tsp vanilla extract

  51. 2 very ripe bananas, mashed

  52. 1 c. finely chopped

  53. 1/3 c. butter or margarine, melted

  54. 3 c. powdered sugar

  55. 2 1/2 tsp lemon juice

  56. 1/2 tsp lemon zest

  57. 1 c. all purpose flour

  58. 1/2 c. yellow cornmeal

  59. 1 1/2 tsp baking powder

  60. 1 tsp salt

  61. 2/3 c. granulated sugar

  62. 3 eggs (may sub for egg replacer)

  63. 1 Tbsp lemon zest

  64. 1/2 c. coarsely chopped almonds

  65. 1/2 c. dried cranberries

  66. 1/2 c.

  67. 6 eggs

  68. 1/2 tsp. salt

  69. 1/2 tsp white pepper

  70. 1 lb fresh asparagus, chopped about 1 inch

  71. 4 green onions, diced

  72. 1/4 c. shredded

  73. 2 c. all-purpose flour

  74. 1/2 c. cocoa powder, unsweetened

  75. 1 1/2 tsp. baking powder

  76. 1 1/2 tsp. baking soda

  77. 2 1/2 tsp. cinnamon powder

  78. 1/2 tsp. clove powder

  79. 1/2 tsp salt

  80. 2 c. granulated sugar

  81. 1/2 c. canola oil

  82. 2 egg replacers (1 TBS powder/3 TBS water per recipe)

  83. 1 1/2 tsp. vanilla

  84. 1 c. soy milk

  85. 1 c. warm

  86. 4 TBS magarine (Smart Balance)

  87. 6 TBS water

  88. 1 c. chocolate chips or grated chocolate bar

  89. 1 c. powdered

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350°F. Grease and flour the bundt cake pan.

  2. In a large bowl, whisk together the butter and sugar. Mix in the soymilk, egg replacers, grape juice and vanilla.

  3. In another large bowl, combine all-purpose flour, whole wheat flour, baking powder, cocoa and salt together. All the wet ingredients to the dry and mix well. Pour batter into the bundt cake and bake 45 minutes-1 hour. Preheat oven to 350° F.

  4. In a large bowl, sift together flour, polenta, baking powder and baking soda.

  5. In another large bowl, cream the sugars with the egg and butter until completely blended. Mix in vanilla extract and bananas.

  6. Pour the sugar mixture into the bowl of flour and blend well. Fold in the peaches. Divide the batter evenly (about 3/4 full) in a cupcake tin. Bake 15-20 minutes or until a toothpick comes out clean.

  7. __Preheat oven to 350° F. Lay parchment or silicone baking mat on baking sheet.

  8. In a large bowl, mix flour, cornmeal, baking powder and salt.

  9. In another bowl, whisk sugar and eggs. Mix in lemon zest. Slowly stir in the flour mixture and beat until just blended.

  10. If the dough is soft and sticky, add the almonds and dried fruit. If not, add a little water (1 Tbsp at a time) to moisten the dough. Once the nuts and fruit are mixed, transfer the dough to the baking sheet.

  11. Form two round logs, about 11″x 4″. Bake 35 minutes or until golden brown.

  12. Cool for 5 minutes. Use a serrated knife to cute the logs, crosswise, into 3/4″ thick pieces. Place cut side down and bake 8-10 minutes, then flip and bake 8-10 minutes. Preheat oven to 350° F. Lightly oil a mini cupcake tin (36).

  13. In a medium bowl, beat eggs with salt and pepper.

  14. Set aside asparagus tips, then add the rest of the stalks and the onions to the egg mixture. Stir together, then evenly distribute the mixture among the mini cupcake tin.

  15. Sprinkle cheese among the tops of the mini quiche and garnish with an asparagus tip. Bake for 15-20 minutes or until eggs have set and the tops are golden brown.

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