Calories: 401
Total Fat: 20.8g
Cholesterol: 85mg
Sodium: 265mg
Total Carbs: 50.2g
Dietary Fiber: 2.6g
Protein: 4.5g
- white sugar
- milk
- eggs
- ground nutmeg
- ground cinnamon
- vanilla extract
pg. 269
- brown sugar
- ground cinnamon
- eggs
- milk
- vanilla
- Applesauce
- Bread
- nutmeg
- Wild Oats Organic Maple Syrup
- cinnamon
- organic low-fat granola
- Wild Oats Organic Butter
needs less bread…boiled over into stove
- brown sugar
- buttermilk biscuit tubes
Don’t over bake these, if anything, under bake them a bit – they will continue baking outside the oven for a few minutes. You want an interior that is moist and tender – not dry. Also, be sure to cut big enough holes in the center of your doughnuts – too small and they will bake entirely shut. Remember they rise, and they rise even more when they are baking. These really need to be made-to-order, but you can make and shape the dough the night before if you want to serve them for brunch. Instructions: after shaping, place doughnuts on baking sheet, cover and place in the refrigerator overnight. Pull them out an hour before baking, and let rise in a warm place before baking.
- butter
- sugar
- eggs
- fine grain sea salt
- sugar
- cinnamon
- fresh strawberries
- sugar
- water
Recipe isn’t finished.
- confectioners sugar
- cocoa
- finely chopped pecan meats
Spongecake sucks. You want these instead. Trust me. Use fresh baking powder or the biscuits don’t rise right. What does “fresh” mean? I don’t know.
- sugar
- baking powder
- salt
- ground nutmeg
- milk
Not a healthy snack.
- milk
- heavy cream
- powdered coco
- powdered sugar
- nutmeg
- peppermint leaves
- 9-inch unbaked pastry shell
- sugar
- cinnamon
- sugar
- flour
- butter