What tasty recipe can I make out of milk, eggs, sugar, and flour?!
I also have vanilla essence and glucose syrup
I want to make a cake or buns but do I need butter!?Www@FoodAQ@Com
I want to make a cake or buns but do I need butter!?Www@FoodAQ@Com
Answers:
i know this isnt cake or buns but try this:
PEANUT BUTTER COOKIES
? 1 cup peanut butter
? 1 cup sugar
? 1 large egg
Mix together!. Drop teaspoonfuls onto an ungreased baking sheet!. Bake at 325 degrees for 8 to 12 minutes!.Www@FoodAQ@Com
PEANUT BUTTER COOKIES
? 1 cup peanut butter
? 1 cup sugar
? 1 large egg
Mix together!. Drop teaspoonfuls onto an ungreased baking sheet!. Bake at 325 degrees for 8 to 12 minutes!.Www@FoodAQ@Com
some sweet cornbreadWww@FoodAQ@Com
Yes you need butter and most likely baking powder depending on what you want to make!. You could make pancakes if you had baking powder or a banana!.Www@FoodAQ@Com
pancakes!Www@FoodAQ@Com
pancakes!Www@FoodAQ@Com
You can make pastry but not cakes as you need butter as you quite rightly point out or some kind of fat like marge!.Www@FoodAQ@Com
add some baking powder and skip the sugar and you have the makings of pancake batter!.Www@FoodAQ@Com
custardWww@FoodAQ@Com
Pancakes!. You will need butter to make a cake although I think there may be some butter free recipes - google it!.Www@FoodAQ@Com
homemade biscuits!Www@FoodAQ@Com
fairy cakesWww@FoodAQ@Com
Pikelets!.Www@FoodAQ@Com
you could make pankakes
the ones that are like crepes if you dont have baking powderWww@FoodAQ@Com
the ones that are like crepes if you dont have baking powderWww@FoodAQ@Com
I think you could make fairy cakes with those ingredients!.Www@FoodAQ@Com
here is something very helpful that you will be grateful for and use again and again!. Go to allrecipes!.com!. Click on search!. Then, as a subcategory, click on ingredient search!. A new page will come up!. One by one, in the space provided, type in all of the above mentioned ingredients that you listed, then click search!. If you don't have any butter and don't want any recipes to come up that require butter, put in the box that says "ingredients I DONT want"-butter!.
It will pull up all their recipes with those ingredients!. You can even choose them to pick from just the 'dessert' category!.
Best wishes!Www@FoodAQ@Com
It will pull up all their recipes with those ingredients!. You can even choose them to pick from just the 'dessert' category!.
Best wishes!Www@FoodAQ@Com
Pancakes!. Mix the flour with eggs and milk to a thin batter and fry in very hot oil in a thin layer!. Make syrup out of the sugar (I'm assuming here that the ingredients you list are all you have) Add a little water to moisten the sugar!. Heat in a heavy based pan until it goes a bit golden!. Pour over your pancakes!.Www@FoodAQ@Com
you can make pancakes without butter!. I use 4oz self raising flour, 2 oz sugar, then mix in 1 egg and enough milk to make the right consistency (depending on if you like them fat or skinny!), then fry in a hot frying pan with either a little bit of marg, or oil (if you have a good non stick pan you hardly need any)!.
you can have it with jam, lemon and sugar, whatever you wish!Www@FoodAQ@Com
you can have it with jam, lemon and sugar, whatever you wish!Www@FoodAQ@Com
Swiss Roll
4 size 2 eggs, at room temperature
100g/4oz caster sugar
100g/4oz self-raising flour
For the filling:
approx!. 4 tbsp strawberry or raspberry jam
Method
1!. Preheat the oven to 220C/425F/Gas 7!. Grease and line a 33x23cm/13x9in Swiss roll tin with greased greaseproof paper!.
2!. Whisk the eggs and sugar together in a large bowl until the mixture is light and frothy and the whisk leaves a trail when lifted out!. Sift the flour into the mixture, carefully folding at the same time!. Turn the mixture into the prepared tin and give it a gentle shake so that the mixture finds it's own level, making sure it spreads evenly into the corners!.
3!. Bake in the preheated oven for about 10 minutes or until the sponge is a golden brown and begins to shrink from the edges of the tin!.
4!. While the cake is cooking, place a piece of non-stick baking paper a little bigger than the size of the tin on to a work surface and sprinkle it with caster sugar!.
5!. Invert the cake on to the sugared paper!. Quickly loosen the paper on the bottom of the cake and peel it off!. Trim the edges of the sponge with a sharp knife and make a score mark 2!.5cm/1in in from one shorter edge, being careful not to cut right through!.
6!. Leave to cool slightly, then spread with jam!. If the cake is too hot the jam will soak straight into the sponge!. Roll up the cake firmly from the cut end!.
Scotch Pancakes / Drop scones
120g self-raising flour
small pinch salt
30g caster sugar
1 egg
1/4 pint milk
1!. First grease your gridle - use a oil as butter will burn, and then put on the hob to heat!.
2!. Sift the flour into a bowl and add the pinch of salt, and then tip in the sugar!.
3!. Crack the egg into the milk (best not to try doing this into the bottle), and whisk!.
4!. Pour the egg and milk liquid into the dry ingredients, and mix to form a smooth batter!.
5!. Test that the gridle is hot enough by putting a teaspoons worth of batter onto it!. You should have a fairy-size pancake cooked for you in less than a minute!.
6!. For the main-event pancakes, use a tablespoon to drop the batter onto the girdle!. I used the back of the spoon to form the dollops into more aesthetic rounds!.
7!. Keep a beady eye on the batter!. When the surface has become covered in bubbles get ready to flip them over using a palette knife Don't worry if the underside isn't as coloured as you would like it to be, you can always turn the pancake over for an extra girdling!.
8!. When cooked remove the pancakes from the girdle, and wrap in clean tea towel to keep moist!.
Consume with butter, or butter and jam!.Www@FoodAQ@Com
4 size 2 eggs, at room temperature
100g/4oz caster sugar
100g/4oz self-raising flour
For the filling:
approx!. 4 tbsp strawberry or raspberry jam
Method
1!. Preheat the oven to 220C/425F/Gas 7!. Grease and line a 33x23cm/13x9in Swiss roll tin with greased greaseproof paper!.
2!. Whisk the eggs and sugar together in a large bowl until the mixture is light and frothy and the whisk leaves a trail when lifted out!. Sift the flour into the mixture, carefully folding at the same time!. Turn the mixture into the prepared tin and give it a gentle shake so that the mixture finds it's own level, making sure it spreads evenly into the corners!.
3!. Bake in the preheated oven for about 10 minutes or until the sponge is a golden brown and begins to shrink from the edges of the tin!.
4!. While the cake is cooking, place a piece of non-stick baking paper a little bigger than the size of the tin on to a work surface and sprinkle it with caster sugar!.
5!. Invert the cake on to the sugared paper!. Quickly loosen the paper on the bottom of the cake and peel it off!. Trim the edges of the sponge with a sharp knife and make a score mark 2!.5cm/1in in from one shorter edge, being careful not to cut right through!.
6!. Leave to cool slightly, then spread with jam!. If the cake is too hot the jam will soak straight into the sponge!. Roll up the cake firmly from the cut end!.
Scotch Pancakes / Drop scones
120g self-raising flour
small pinch salt
30g caster sugar
1 egg
1/4 pint milk
1!. First grease your gridle - use a oil as butter will burn, and then put on the hob to heat!.
2!. Sift the flour into a bowl and add the pinch of salt, and then tip in the sugar!.
3!. Crack the egg into the milk (best not to try doing this into the bottle), and whisk!.
4!. Pour the egg and milk liquid into the dry ingredients, and mix to form a smooth batter!.
5!. Test that the gridle is hot enough by putting a teaspoons worth of batter onto it!. You should have a fairy-size pancake cooked for you in less than a minute!.
6!. For the main-event pancakes, use a tablespoon to drop the batter onto the girdle!. I used the back of the spoon to form the dollops into more aesthetic rounds!.
7!. Keep a beady eye on the batter!. When the surface has become covered in bubbles get ready to flip them over using a palette knife Don't worry if the underside isn't as coloured as you would like it to be, you can always turn the pancake over for an extra girdling!.
8!. When cooked remove the pancakes from the girdle, and wrap in clean tea towel to keep moist!.
Consume with butter, or butter and jam!.Www@FoodAQ@Com
Traditional Scones
2 cups unbleached AP flour
1 Tbsp!. baking powder
3 Tbsp!. sugar
? tsp salt
5 Tbsp cold butter cut into 1/4 in cubes
? cup currants
1 cup heavy cream or milk
1!. preheat to 425oF and put rack in middle
2!. place flour, bp, sugar and salt in the bowl of food processor fitted with metal blade and process in 6 one second pulses!.
3!. distribute butter over dry ingredients/ cover and process w/ 12 one second pulses!. add the currants and quickly mix in or pulse one more time!.
4!. transfer the dough to a large bowl!.
5!. stir in the cream with a rubber spatula or fork til the dough begins to form - about 30 secs!.
6!. transfer the dough and all dry flour bits to a work surface and knead the dough by hand just until it all comes together in a rough, slightly sticky ball - 5 to 10 secs!. Press dough into an 8 in round cake pan and turn out onto llightly floured surface!. using bench scraper or sharp knife, cut into 8 wedges!. place wedges on ungreased baking sheet!.
7!. bake until the scone tops are light brown, 12 to 15 mins!. cool on a wire rack for at least 10 mins!. serve warm or room temp!.
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Fluffy & Light Pancakes
2 1/4 cups Self-Rising Flour
1/4 c melted butter or margarine
2 tsp!. sugar
2 cups milk
2 eggs, separated
Combine Flour, margarine, sugar, milk, and egg yolks!. Beat egg whites until stiff!. FOLD egg whites into batter!. Cook on greased griddle!.
---------------------------Www@FoodAQ@Com
2 cups unbleached AP flour
1 Tbsp!. baking powder
3 Tbsp!. sugar
? tsp salt
5 Tbsp cold butter cut into 1/4 in cubes
? cup currants
1 cup heavy cream or milk
1!. preheat to 425oF and put rack in middle
2!. place flour, bp, sugar and salt in the bowl of food processor fitted with metal blade and process in 6 one second pulses!.
3!. distribute butter over dry ingredients/ cover and process w/ 12 one second pulses!. add the currants and quickly mix in or pulse one more time!.
4!. transfer the dough to a large bowl!.
5!. stir in the cream with a rubber spatula or fork til the dough begins to form - about 30 secs!.
6!. transfer the dough and all dry flour bits to a work surface and knead the dough by hand just until it all comes together in a rough, slightly sticky ball - 5 to 10 secs!. Press dough into an 8 in round cake pan and turn out onto llightly floured surface!. using bench scraper or sharp knife, cut into 8 wedges!. place wedges on ungreased baking sheet!.
7!. bake until the scone tops are light brown, 12 to 15 mins!. cool on a wire rack for at least 10 mins!. serve warm or room temp!.
----------------------------
Fluffy & Light Pancakes
2 1/4 cups Self-Rising Flour
1/4 c melted butter or margarine
2 tsp!. sugar
2 cups milk
2 eggs, separated
Combine Flour, margarine, sugar, milk, and egg yolks!. Beat egg whites until stiff!. FOLD egg whites into batter!. Cook on greased griddle!.
---------------------------Www@FoodAQ@Com
Pudding chomeur, no eggs but tastyWww@FoodAQ@Com
pancakes pancakes pancakes! hhhmmmmmm!!!!!Www@FoodAQ@Com
if you get some cream whip it up with some of the vanilla and then make some pancakes and inbetween each layer of pancake put some whipped cream i know sounds funny but quite niceWww@FoodAQ@Com
ALMOST PANCAKES!.
BATTER FOR FRYING CHICKEN OR FISHWww@FoodAQ@Com
BATTER FOR FRYING CHICKEN OR FISHWww@FoodAQ@Com
check online for the recipe for crepes, they are delish with different filling!.Www@FoodAQ@Com
pancakes =)Www@FoodAQ@Com
i was thinking pancakes but without baking powder they would be paper thin!.!.!.Www@FoodAQ@Com
biscuitsWww@FoodAQ@Com
pankakes!Www@FoodAQ@Com