Ingredients 1 teaspoon sherry vinegar 1 teaspoon Dijon mustard 1/4 cup grapeseed oil 1 tablespoon walnut oil Coarse salt and freshly ground black pepper, to taste Preparation In a small bowl, whisk together vinegar, mustard, and grapeseed and walnut oils. Season with salt and pepper. Related Video
Ingredients 3/4 cup Gold Medal™ all-purpose flour 1/4 cup Gold Medal™ whole wheat flour 1/2 cup sugar 1 1/2 teaspoons pumpkin pie spice 1 teaspoon baking powder 1/8 teaspoon salt 1 cup finely shredded carrots 3/4 cup chopped walnuts or pecans, toasted 1 egg, lightly beaten 1/4 cup vegetable oil 1/4 cup fat-free (skim) milk 4 oz (half of 8-oz package) reduced-fat cream cheese (Neufchâtel) 1/4 cup Yoplait® lowfat vanilla yogurt...
Ingredients 2 tablespoons finely chopped shallot 2 tablespoons sherry vinegar 1/8 teaspoon salt 1/4 cup extra-virgin olive oil 2 teaspoons coarse-grained mustard 4 cups fresh baby spinach leaves 2 cups arugula leaves 1 cup loosely packed celery leaves 2 cups chopped Braeburn apples (about 2 medium) 4 oz Gorgonzola cheese, crumbled (1 cup) Preparation In small bowl, mix shallot, vinegar and salt; let stand at least 10 minutes to soften. Stir in oil and mustard with whisk....
Ingredients 4 cups sweet red Spanish wine 4 cups cranberry-raspberry juice 1 1/2 cups pitted cherries 1 1/2 cups fresh raspberries 1 1/2 cups fresh boysenberries 1 cup thinly sliced fresh or frozen rhubarb 1 orange, cut into thin slices 1 lime, cut into thin slices 4 cups ginger ale Preparation Into large pitcher, pour wine and cranberry-raspberry juice. Add all fruit. Refrigerate 6 hours or overnight. Just before serving, add ginger ale to pitcher....
Ingredients 1 1/2 cups Gold Medal™ all-purpose* flour or Better for Bread™ bread flour 3 tablespoons packed brown sugar 2 tablespoons vegetable oil 1 1/2 teaspoons salt 1 package regular or quick active dry yeast 1 cup very warm water (120° to 130°) 1 1/2 cups 7-grain ready-to-eat cereal 1/2 cup raw sunflower nuts 1 to 1 1/2 cups Gold Medal™ whole wheat flour Vegetable oil Preparation Mix all-purpose flour, brown sugar, 2 tablespoons oil, the salt and yeast in large bowl....
Ingredients 1/2 cup popcorn kernels, popped 1/4 cup (1/2 stick) unsalted butter, melted 1/4 cup truffle oil 1 cup freshly grated Parmesan cheese 2 tablespoons finely minced fresh flat-leaf parsley Coarse salt and freshly ground black pepper Pinch of sugar 1 small fresh white or black truffle (optional) Preparation Place popcorn in a large bowl; add butter and truffle oil and toss to coat. Add cheese, parsley, and sugar and season with salt and pepper; toss to combine....
Ingredients 1 box Betty Crocker™ Super Moist™ white cake mix Water, vegetable oil and egg whites called for on cake mix box Red food color 3/4 cup miniature semisweet chocolate chips 2 containers (1 lb each) Betty Crocker™ Rich & Creamy vanilla frosting Green food color 20 plastic push-up pop containers Additional miniature semisweet chocolate chips Preparation Heat oven to 350°F. Spray 40 mini muffin cups with cooking spray. Make cake mix as directed on box, using water, oil and egg whites....
Ingredients 3 cups Gold Medal™ self-rising flour 1/2 teaspoon baking soda 1 1/2 cups coarsely shredded zucchini, squeezed to drain (1 medium zucchini) 1 cup crumbled feta cheese (4 oz) 2 tablespoons chopped green onions (2 medium) 1 teaspoon chopped fresh dill weed 2/3 cup buttermilk 1/2 cup sour cream 1/4 cup vegetable oil 2 eggs Preparation Heat oven to 350°F. Spray 9x5-inch loaf pan with cooking spray. In large bowl, mix flour and baking soda....
Ingredients 6 medium bananas 2 tablespoons butter or margarine 1/3 cup orange juice 1 tablespoon lemon juice 1/4 cup packed brown sugar 2/3 cup shredded coconut Preparation Heat oven to 375°F. Grease pie plate, 10x1 1/2 inches. Cut bananas crosswise in half; cut each half lengthwise in half. Place in pie plate. Dot bananas with butter. Drizzle with orange and lemon juices. Sprinkle with brown sugar and coconut. Bake uncovered 8 to 10 minutes or until coconut is golden....
Ingredients 1/2 cup cornmeal 1/2 cup cold water 1 1/2 cups boiling water 1/4 teaspoon salt 1/2 cup grated Parmesan cheese 1/2 pound lean ground beef 1 package (10 ounces) frozen chopped spinach, thawed and squeezed to drain 1 jar (14 ounces) tomato pasta sauce (any variety) 1 1/2 teaspoons chopped fresh marjoram leaves or 1/2 teaspoon dried marjoram leaves 1/2 cup shredded mozzarella cheese (2 ounces) Preparation Grease pie plate, 9x1 1/4 inches....
Ingredients 2 cups kumquats, washed 2 cups sugar Preparation Using a needle or a toothpick, prick small holes in kumquats all around; set aside. Bring sugar and 2 cups water to a boil over medium-high heat. Cook, stirring, until sugar dissolves. Reduce heat to simmer and add kumquats; let simmer for 2 hours. Remove from heat and let stand until cooled to room temperature. Place kumquats and liquid in an airtight container; refrigerate overnight....
Ingredients 1/2 cantaloupe, cut into wedges 1/4 cup crumbled feta Freshly ground black pepper Preparation Sprinkle melon wedges with feta and season with pepper. Related Video
Ingredients 14 tablespoons unsalted butter, melted, plus more for pan 3 3/4 cups flour, plus more for pan 2 cups sugar 2 tablespoons baking powder 3/4 cup milk 4 large whole eggs 2 large egg yolks Zest of 1 lemon 1 teaspoon pure vanilla extract 1 large egg white Preparation Heat oven to 400 degrees. Lightly brush a 20-inch nonstick deep-dish pizza pan or cake pan with butter. Dust with flour, and shake to remove any excess....
Ingredients 1/2 cup packed brown sugar 1/4 cup whipping cream 1/4 cup light corn syrup 2 tablespoons butter or margarine 1 teaspoon vanilla 3 medium bananas, sliced 1 egg 3/4 cup milk 1 tablespoon butter or margarine, melted 3/4 cup Gold Medal™ all-purpose flour 1/4 cup granulated sugar 2 tablespoons unsweetened baking cocoa 1 teaspoon baking powder 1/8 teaspoon salt Preparation In 1-quart saucepan, mix all topping ingredients except bananas. Heat to boiling over medium heat, stirring occasionally; remove from heat....
Ingredients 1 box Betty Crocker™ Super Moist™ white cake mix Water, vegetable oil and egg whites called for on cake mix box 1 container (1 lb) Betty Crocker™ Rich & Creamy vanilla frosting 2 1/2 lb pure white rolled fondant Powdered sugar Royal blue gel or paste icing color (not liquid food color) Preparation Heat oven to 350°F (325°F for dark or nonstick pan). Grease 13x9-inch pan with shortening or cooking spray....
Ingredients 1 cup Arborio rice 1/2 cup sugar 1/4 teaspoon coarse salt 4 3/4 cups whole milk, divided 1 1/2 teaspoons pure vanilla extract 1/4 cup heavy cream Ground cinnamon, for serving Preparation In a large saucepan, bring rice, sugar, salt, and 4 1/2 cups milk to a boil over medium-high. Reduce heat, cover, and simmer 25 minutes. Uncover and cook, stirring constantly, until rice is tender and pudding is creamy, 5 minutes....
Ingredients 2 cups Original Bisquick™ mix 1/3 cup quick-cooking oats 3 tablespoons packed brown sugar 1/2 cup milk 3 tablespoons butter or margarine, melted 2 medium firm pears, peeled and cut into 1-inch pieces 1 cup fresh or frozen cranberries 1/2 cup orange juice 1/4 teaspoon ground cinnamon 1 can (21 oz) apricot pie filling Preparation Heat oven to 425°F. In large bowl, mix Bisquick mix, oats, brown sugar, milk and butter until soft dough forms....
Ingredients 1 cup sugar 1 cup butter or margarine, softened 1 egg 1 teaspoon vanilla 3 cups Gold Medal™ flour 1/2 teaspoon baking powder 1/2 teaspoon salt 1 container Betty Crocker™ Rich & Creamy vanilla frosting 3 or 4 drops green food color 3 or 4 drops yellow food color 1 container Betty Crocker™ Rich & Creamy chocolate frosting Assorted candies for decorating, as desired Preparation In large bowl, beat sugar and butter with electric mixer on medium speed until creamy....
Ingredients 1 package (14 oz) Immaculate Baking Co.™ gluten free peanut butter cookie dough 3/4 cup strawberry preserves or jam 3 cups Mountain High™ plain yoghurt (from 32-oz container) Preparation Heat oven to 325°F. Make cookies as directed on package. Cool completely, at least 15 minutes. In small bowl, coarsely crumble 6 cookies; reserve remaining 6 cookies for another use. In small bowl, microwave jam uncovered on High 20 to 30 seconds or until slightly melted and easily spreadable....
Ingredients 3/4 cup warm water (105°F to 115°F) 1 tablespoon fast-acting dry yeast 3/4 cup plus 1 tablespoon tapioca flour 1/2 cup plus 2 tablespoons potato starch flour 1/2 cup white rice flour 1/4 cup sweet white sorghum flour 1/4 cup garbanzo and fava flour 1 1/2 teaspoons salt 1 1/2 teaspoons gluten free baking powder 1 teaspoon xanthan gum 1 teaspoon guar gum 2 eggs 1/4 cup sugar 1/4...
