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Streusel-Topped Blueberry Muffins

Streusel-Topped Blueberry Muffins

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Simple and Delicious!

  • 1 3/4 c. all-purpose flour
  • 2 3/4 tsp. baking powder
  • 3/4 tsp. table salt
  • 1/2 c. sugar
  • 2 tsp. grated orange or lemon peel
  • 1 large egg
  • 3/4 c. buttermilk
  • 1/3 c. canola oil
  • 1 c. fresh or frozen blueberries
  • 1 Tbsp. flour
  • 1 Tbsp. sugar
  • Streusel Topping
  • 1/4 c. sugar
  • 2 1/2 Tbsp. flour
  • 1/2 tsp. cinnamon
  • 1 1/2 Tbsp. butter
0/5 (0 Votes)

Vegan Gingerbread Cookies

Vegan Gingerbread Cookies

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In a large bowl, cream the vegan margarine and the sugar

  • For the Cookies:
  • 1 cup vegan margarine
  • 1 cup sugar
  • Egg Replacer equivalent to 1 egg
  • 1 cup molasses
  • 2 Tbsp. apple cider vinegar
  • 5 cups flour
  • 1/2 tsp. salt
  • 1 1/2 tsp. baking soda
  • 1 Tbsp. ginger
  • 1 1/4 tsp. cinnamon
  • 1 tsp. ground cloves
  • For the Frosting:
  • 1/2 cup vegan margarine
  • 1/2 cup vegetable shortening
  • 4 cups powdered sugar
  • 1 1/2 tsp. vanilla
  • 1 Tbsp. vanilla soy milk
  • Food coloring
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Chocolate Gingerbread Cookies

Chocolate Gingerbread Cookies

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In a large bowl, cream butter and sugar until light and fluffy

  • 1/2 cup butter, softened
  • 3/4 cup sugar
  • 1 egg
  • 1/2 cup molasses
  • 3 cups all-purpose flour
  • 2 tablespoons plus 1-1/2 teaspoons baking cocoa
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • Icing and decorations of your choice
0/5 (0 Votes)

Savory Risotto Balls

Savory Risotto Balls

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Simmer the vegetable stock over low heat

  • 2 qts. vegetable stock
  • 1 Tbsp. olive oil
  • 1/2 medium yellow onion, diced
  • 1 Tbsp. chopped garlic
  • 1 lb. arborio rice
  • 1 oz. white wine
  • 1/8 bunch Italian parsley, chopped
  • 1/8 bunch thyme, chopped
  • 1/8 bunch rosemary, chopped
  • 1 Tbsp. salt
  • 1 tsp. black pepper
  • 1/2 cup soy Parmesan cheese
  • 6 oz. soy gorgonzola-style cheese
  • 1 1/2 cups Egg Replacer (mix with 2 cups water until medium-thick)
  • 2 cups bread crumbs
  • 1 qt. canola or peanut oil for frying
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Chewy Chocolate Chunk Cookies

Chewy Chocolate Chunk Cookies

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Snuggled under a duvet and munching warm cookies sure beats shovelling snow or schlepping around in the pouring rai...

  • 1 Tbsp (15 mL) ground flaxseed
  • 2 Tbsp (30 mL) skim milk powder
  • 3 Tbsp (45 mL) water
  • 1/4 cup (60 mL) organic canola oil
  • 1/2 cup (125 mL) brown sugar
  • 1/4 cup (60 mL) organic granulated white sugar
  • 1 tsp (5 mL) pure vanilla extract
  • 2 Tbsp (30 mL) wheat germ
  • 1/2 tsp (2 mL) baking soda
  • 1/2 cup (125 mL) bittersweet chocolate chunks, at least 60 to 70 percent cacao
  • 1/4 cup (60 mL) chopped dried tart cherries
  • 1-1/4 cups (310 mL) whole wheat flour
  • 2 Tbsp (30 mL) wheat germ
  • 1/2 tsp (2 mL) baking soda
  • 1/2 cup (125 mL) bittersweet chocolate chunks, at least 60 to 70 percent cacao
  • 1/4 cup (60 mL) chopped dried tart cherries
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Almond Macarons

Almond Macarons

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The subtly sweet almond flavor of these meringue cookies makes them incredibly versatile: They serve as a blank can...

  • 7-3/8 oz. (1-3/4 cups plus 2 Tbs.) confectioners’ sugar
  • 4-3/8 oz. (1-1/4 cups plus 2 Tbs.) almond flour
  • 4 large egg whites, at room temperature
  • 1/4 cup granulated sugar
  • 1 recipe filling: either Lemon Curd, Buttercream, or Chocolate Ganache
0/5 (0 Votes)

Lemon Bars

Lemon Bars

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Classic sweet-tart treats feature both fresh lemon juice and zest for a double dose of citrus

  • Crust:
  • nonstick cooking spray
  • 1 1/2 cups all-purpose flour, spooned and leveled
  • 1/2 cup (1 stick) cold unsalted butter, cut into pieces, plus more for the pan
  • 1/3 cup granulated sugar
  • 1/4 teaspoon kosher salt
  • Filling:
  • 3 large eggs
  • 1 large egg yolk
  • 2/3 cup granulated sugar
  • 1/3 cup fresh lemon juice
  • 2 teaspoons finely grated lemon zest
  • 2 tablespoons all-purpose flour
  • 2 tablespoons heavy cream
  • 1/8 teaspoon kosher salt
  • confectioners’ sugar, for dusting
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Chocolate Toffee Squares

Chocolate Toffee Squares

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Chocolat-y and crunchy with chunks of toffee, you'll love these simple squares

  • 6 Toffee candy bars (about 12 ounces) such as MacIntosh
  • 1 cup all purpose flour
  • 1/4 cup cocoa powder, sifted
  • 1/4 cup sugar
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, cut into pieces
  • 1/4 cup unsalted butter, cut into pieces
  • 3 tablespoons unsalted butter, cut into pieces
  • 2 tablespoons corn syrup
  • 2 tablespoons water
  • 1 1/2 cups white chocolate chips
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SOFT SUGAR COOKIES

SOFT SUGAR COOKIES

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Sour cream in this recipe makes for a softer cookie than the traditonal crisp sugar cookie

  • 1 1/2 cups sugar
  • 1 cup LAND O LAKES® Butter, softened
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 teaspoons freshly grated orange peel
  • 4 1/3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup LAND O LAKES® Sour Cream
  • Decorator sugars
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Doughnut Muffins

Doughnut Muffins

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1. Preheat oven to 350°F (180°C)

  • 3 cups (750 mL) Robin Hood® All Purpose Flour
  • 1 tbsp (15 mL) baking powder
  • 1/4 tsp (1 mL) baking soda
  • 3/4 tsp (4 mL) salt
  • 3/4 cup (175 mL) Carnation® Regular or 2% Evaporated Milk
  • 1/3 cup (75 mL) plain yogourt
  • 1/2 cup (125 mL) Crisco® All-Vegetable Shortening
  • 1/4 cup (50 mL) unsalted butter, softened
  • 3/4 cup (175 mL) Redpath® granulated sugar
  • 2 eggs
  • 2 tsp (10 mL) vanilla extract
  • 2 cups (500 mL) grated apple
  • Topping
  • 1 cup (250 mL) Redpath® granulated sugar
  • 1 tbsp (15 mL) cinnamon
  • 1/4 cup (50 mL) unsalted butter, melted
0/5 (0 Votes)