|1 ½ cups|
Corn syrup (such as Karo®)
|6.||Vanilla extract||4 teaspoons|
1 . Stage
Mix sugar, buttermilk, butter, corn syrup, and baking soda together in a large pan over medium heat. It will expand because of the baking soda. Bring to a boil; reduce heat and let simmer for 5 minutes. Take off the heat and stir in vanilla extract. Serve warm.
1 . Whisk eggs, Parmesan cheese, milk, and black pepper in a shallow bowl until light and fluffy, about 1 minute.
2 . Melt butter in a large skillet over medium heat.
4 . Transfer to a warmed plate and dot with butter to serve.
1 . In a small bowl, dissolve yeast in 1/4 cup warm milk. Let stand until creamy, about 10 minutes.
2 . In a large bowl, whisk together the egg yolks, 1/4 cup of the warm milk and the melted butter. Stir in the yeast mixture, sugar, salt and vanilla. Stir in the remaining 2 1/2 cups milk alternately with the flour, ending with the flour. Beat the egg whites until they form soft peaks; fold into the batter. Cover the bowl tightly with plastic wrap. Let rise in a warm place until doubled in volume, about 1 hour.
3 . Preheat the waffle iron. Brush with oil and spoon about 1/2 cup (or as recommended by manufacturer) onto center of iron. Close the lid and bake until it stops steaming and the waffle is golden brown. Serve immediately or keep warm in 200 degree oven. Abby215
1 . Preheat oven to 350 degrees F (175 degrees C).
2 . Combine sugar, 2 tablespoons cinnamon, and nutmeg together in a bag. Drop biscuit quarters into bag and shake well to coat biscuits.
3 . Stir margarine, brown sugar, and 2 teaspoons cinnamon together in a saucepan over medium-high heat. Cook and stir until sugar dissolves and mixture has a syrup consistency, 2 to 5 minutes. Remove from heat.
4 . Arrange 1/3 the biscuits in bottom of a tube or fluted tube pan (such as Bundt®) and pour 1/3 the syrup over the top. Repeat layering process 2 more times.
1 . Preheat oven to 325 degrees F (165 degrees C). Line 18 muffin cups with paper liners.
2 . Mix cake mix, water, egg whites, oil, 1 tablespoon cinnamon, vanilla extract, and lemon extract together in the bowl of a stand mixer; mix on low for 30 seconds. Increase speed to medium and mix batter for 2 minutes. Fill muffin cups 2/3-full with batter.
3 . Combine white sugar and 1 tablespoon cinnamon together in a small bowl; sprinkle over batter.
4 . Bake in the preheated oven until a toothpick inserted in a cupcake comes out clean, about 15 minutes. Cool cupcakes to room temperature.
5 . Beat butter in a bowl using an electric mixer until creamy and fluffy, 1 to 2 minutes. Add confectioners' sugar, 3 tablespoons honey, and 1/2 teaspoon cinnamon; beat until just combined. Mix milk, 1 tablespoon at a time, into creamed butter mixture until desired consistency of frosting is reached. Spoon frosting into a piping bag or a plastic bag with a snipped corner; pipe onto each cupcake. Drizzle honey over each frosted cupcake.
1 . Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
2 . Combine flour, oats, 1 cup sugar, cinnamon, and baking soda in a large bowl. Cut butter into flour mixture until it resembles coarse crumbs. Reserve about 2 cups flour-butter mixture. Press remaining mixture into the prepared baking dish to form a crust.
3 . Bring blueberries, remaining 1/2 cup sugar, cornstarch, and lemon juice to a boil in a saucepan, stirring constantly, until mixture is thickened, about 2 minutes. Spread blueberry mixture over crust and sprinkle with reserved oat mixture.
4 . Bake in the preheated oven until topping is just browned, about 25 minutes. Cool before cutting and serving.
1 . Preheat the oven to 350 degrees F (175 degrees C). Line an 8-inch square pan with parchment paper.
2 . Beat butter and sugar in a bowl with an electric mixer until pale and fluffy, about 3 minutes. Mix in eggs, then egg yolk, one at a time, beating well after each addition. Mix in lychee syrup and rose water until thoroughly combined, 2 to 3 minutes.
3 . Whisk flour, baking powder, and salt together in a bowl. Add 1/2 of the flour mixture to the butter mixture and mix until thoroughly combined. Mix in remaining flour until combined and batter is smooth. Gently fold in 1/2 of the lychees.
4 . Pour batter into the prepared pan. Spread remaining lychees evenly on top of the batter.
5 . Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes. If the edges brown too quickly, cover the pan with aluminum foil.
6 . Remove from the oven and place on a wire rack to cool.
1 . In a large mixing bowl, combine together flour, salt and baking powder. Cut in shortening until mixture resembles coarse cornmeal.
2 . Add the water and mix until the dough can be gathered together. If necessary, add more water (1 teaspoon at a time) until the dough comes together. Cover the dough with a damp cloth and let rest for 15 minutes.
3 . Divide the dough into 12 equal pieces and roll into rounds. On a lightly floured surface, use a rolling pin to flatten and stretch each round into a circle 7 inches across.
4 . Cook on an ungreased skillet over medium high heat until brown spots begin to appear on the tortillas. Keep covered with a clean, dry towel until ready to serve.
1 . Preheat the oven to 350 degrees F (175 degrees C). Brush eggplant slices with olive oil on both sides, and place them on a baking sheet. Sprinkle garlic powder over the top. Bake for 10 minutes.
2 . Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the onion, garlic, tomatoes and spinach. Cook and stir for a few minutes until fragrant, and the tomatoes have released their juices. In a medium bowl, mix together 1/2 cup of ricotta cheese, 1/2 cup of mozzarella cheese, and 1/2 cup of Parmesan cheese. Set aside.
3 . Place the eggplant slices in a greased 9x13 inch baking dish. Top with the spinach mixture. Spoon the cheese mixture over the spinach, and spread into a thin layer. Pour the spaghetti sauce over the cheese layer. Sprinkle the remaining mozzarella and Parmesan cheese over the top. Sprinkle with Italian seasoning.
4 . Bake for 30 minutes in the preheated oven, or until heated through and the eggplant is easily pierced with a fork.
1 . In a medium bowl, cream together butter and 1 cup sugar until light and fluffy. Beat in egg, corn syrup, and lemon extract. Stir in flour, baking soda, and baking powder. Cover dough, and chill in the refrigerator at least 1 hour.
2 . Preheat oven to 325 degrees F (165 degrees C). Line a cookie sheet with parchment paper. Roll chilled dough into walnut sized balls. Roll balls in remaining sugar, and place on the prepared cookie sheet.
3 . Bake 12 minutes in the preheated oven, or until lightly browned.
1 . Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, for 6 minutes. Add sugar snap peas to pasta; cook until pasta is tender yet firm to the bite, about 3 minutes more. Drain.
2 . Return pot to stove and heat olive oil and margarine over medium heat. Add mushrooms, green onions, garlic, and lemon zest; cook and stir until fragrant, about 2 minutes. Stir in lemon juice and season with salt and pepper. Add cooked pasta and sugar snap peas; toss to coat. Top with Parmesan cheese and mint.
1 . Arrange racks in the upper and lower thirds of the oven and preheat to 350 degrees F (175 degrees C). Line 2 large baking sheets with parchment paper or nonstick foil.
2 . Stir coconut, flour, and salt together in a large bowl. Stir in sweetened condensed milk and vanilla extract until well blended. Use a medium cookie scoop to scoop and drop 2-inch balls of dough onto the prepared sheets. Using your thumb, make an indentation in each dough ball.
3 . Bake in the preheated oven until coconut is toasted and bottoms are golden, 15 to 17 minutes, rotating pans halfway through. If cookies puff, re-press centers with the rounded side of a measuring teaspoon. Cool on the sheets for 5 minutes. Transfer to a wire rack; cool completely.
4 . Spoon a scant teaspoon of caramel topping into each indentation. Sprinkle each with several flakes of sea salt.
1 . Preheat oven to 350 degrees F (175 degrees C).
2 . Bring a large pot of lightly salted water to a boil. Add cavatappi and cook, stirring occasionally, until tender yet firm to the bite, 9 to 10 minutes. Drain.
3 . While the pasta is cooking, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned but not yet crisp, about 10 minutes. Drain bacon slices on paper towels and then cut into small, bite-sized pieces.
4 . Mix pasta, bacon, crushed tomatoes, and processed cheese together in a large bowl. Transfer to a baking dish.
5 . Bake in the preheated oven until hot and bubbly, 30 to 35 minutes.