SNICKERDOODLE MUFFINS
These are so easy to make and nutritious. My kids eat them up. Taste just like a snickerdoodle cookie. You got to try it.
Provided by Vseward Chef-V
Categories Quick Breads
Time 30m
Yield 24 muffins
Number Of Ingredients 11
Steps:
- Heat oven to 400?F. Spray bottoms only of mini muffin pan cups with cooking spray.
- For topping, combine sugar and cinnamon in small bowl; mix well and set aside.
- For muffins, combine flour, oats, sugar and baking powder in large bowl; mix well. In small bowl, combine milk, egg, margarine and vanilla; blend well. Add to dry ingredients all at once; stir just until dry ingredients are moistened. (Do not overmix.)
- Fill muffin cups two-thirds full. Sprinkle topping evenly over tops of muffins.
- Bake 12 to 14 minutes or until light golden brown. Cool muffins in pan on wire rack 5 minutes; remove from pan. Serve warm.
SOFT SNICKERDOODLE COOKIES
These snickerdoodle cookies are so delicious, and they have the best texture. They are so fast to put together too! I actually got it from an old recipe that my Great Grandma had clipped out of a newspaper. Grandma always knows best!
Provided by Juju Bee
Categories Drop Cookies
Time 25m
Yield 24 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Mix softened butter, 1 1/2 cups sugar, 1tps of vanilla extract and eggs thoroughly in a large bowl.
- Combine flour, cream of tartar, baking soda and salt in a separate bowl.
- Blend dry ingredients into butter mixture.
- Chill dough, and chill an ungreased cookie sheet for about 10-15 minutes in the fridge.
- Meanwhile, mix 3 tablespoons sugar, and 3 teaspoons cinnamon in a small bowl.
- Scoop 1 inch globs of dough into the sugar/ cinnamon mixture.
- Coat by gently rolling balls of dough in the sugar mixture.
- Place on chilled ungreased cookie sheet, and bake 10 minutes.
- Remove from pan immediately.
ASIAN CHICKEN AND SNOW PEA NOODLE BOWL
A noodle bowl is basically a soup. This recipe can easily be changed to a beef noodle bowl, buy substituting beef for the chicken and beef broth for the chicken broth. The original recipe calls for tofu, but I don't eat this. Hard-headed, I guess. If you want it vegetarian use the tofu and vegetable broth. Additional bouillon powder can be added if you like the broth more flavorful.
Provided by threeovens
Categories Clear Soup
Time 30m
Yield 4 bowls, 4 serving(s)
Number Of Ingredients 11
Steps:
- Bring broth to a boil in a large saucepan over high heat.
- Stir in vermicelli or other noodle, return to boil.
- Reduce heat to medium high and simmer about 6 minutes.
- Stir in chicken, snow peas, carrots and chili sauce.
- Simmer about 2 minutes.
- Remove from heat and stir in green onions, cilantro, lime juice, soy sauce and ginger.
- Serve immediately.
Nutrition Facts : Calories 284.4, Fat 6.2, SaturatedFat 1.6, Cholesterol 42.6, Sodium 1180.6, Carbohydrate 29.9, Fiber 3, Sugar 4.6, Protein 25.7
SNICKERDOODLE ICE CREAM (FOR ICE CREAM MAKER)
I don't have an ice cream maker yet, but when I finally get one, this is a recipe I definitely want to try out. This is a 1-quart recipe, but it can be doubled for a 2-quart ice cream maker. Adapted from the Land O'Lakes website. Prep time may vary depending on the ice cream maker.
Provided by Muffin Goddess
Categories Frozen Desserts
Time 1h10m
Yield 1 quart, 8 serving(s)
Number Of Ingredients 7
Steps:
- In a medium mixing bowl, combine sugars and spices. Stir in the rest of the ingredients until well-mixed.
- Pour mixture into a 1 quart ice cream maker, and freeze according to manufacturer's instructions.
Nutrition Facts : Calories 367.7, Fat 27.2, SaturatedFat 17, Cholesterol 98.3, Sodium 45.3, Carbohydrate 29.8, Fiber 0.1, Sugar 26.1, Protein 2.6
SNICKERDOODLE BISCOTTI
So yummy and quite healthy: 84 calories each, 1 g of fat. From Cooking Light's November 2000 issue (my favorite issue)
Provided by CookbookCarrie
Categories Dessert
Time 1h10m
Yield 30 biscotti
Number Of Ingredients 11
Steps:
- Preheat Oven to 350 degrees F.
- Measure flour into a large bowl using the scoop and level method.
- Add 1 cup sugar, baking powder and salt.
- Mix oil, vanilla and whole eggs in a small bowl, and add to the large bowl (your dough will be dry and quite crumbly).
- Turn dough out onto a floured surface and knead 7 or 8 times.
- Divide in half. Shape each portion into a roll about 8 inches long, and place them six or so inches apart on a cookie sheet lined with parchment.
- Flatten each roll to 1 inch thick.
- Combine the 2 tablespoons sugar and cinnamon, then gently brush the tops of the rolls with the egg white and sprinkle with cinnamon sugar.
- Bake at 350 for 30 minutes.
- Remove from the sheet and cool for 15 minutes.
- Cut diagonally into 1/2 inch slices and lay them cut sides down on the cookie sheet again.
- Reduce oven temp to 325 degrees F and then bake 10 more minutes, turn over and bake 10 more. They'll be soft in the middle but will harden as they cool.
- Cool completely on a wire rack.
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