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FUNFETTI® COOKIES
HEAT oven to 375°F. Combine cake mix, oil and eggs in large bowl. Stir with spoon until thoroughly moistened. Shape dough into 1-inch balls. Place 2-inches apart on ungreased cookie sheets. Flatten to 1/4-inch thickness with bottom of glass dipped in flour. Step 2. BAKE 6 to 8 minutes or until edges are light golden brown. SELF-RISING BUTTERMILK BISCUITS Stirring with fork, add enough buttermilk until mixture leaves sides of bowl and forms a soft, moist dough (add additional tablespoon buttermilk, if needed). Step 2. KNEAD dough lightly on lightly floured work surface until smooth and no longer sticky. Roll or press dough to 1/2-inch thickness. Cut with floured 2 1/2-inch round cutter, dipping EASY BROWNIE COOKIES Serving Size (1 of 36 cookies), Calories 90 (Calories from Fat 35), Total Fat 4g (Saturated Fat 1g, Trans Fat g), Cholesterol 10mg, Sodium 45mg, Total Carbohydrate 14g (Dietary Fiber g, Sugars 10g), Protein 1g, Potassium 64mg, thiamine mg, Riboflavin mg, niacin mg, Folate mg, Vitamin B6 mg, Vitamin B12 mcg, Vitamin A mg, Vitamin C mg, Vitamin D mg, Calcium mg, Iron 1mg. QUICK CRANBERRY SCONES Stir 50 to 75 strokes until dry ingredients are moistened. Spread batter in prepared pan. Step 3 Whisk reserved egg white and water in small bowl until well mixed. Brush over top of batter. Sprinkle evenly with sugar. Step 4 Bake 30 to 35 minutes or until golden brown and toothpick inserted in GLAZED CINNAMON ROLLS Heat oven to 375°F. Let rise in warm place (80° to 90°F) 30 minutes or until doubled in size. Step 3. UNCOVER dough. Brush rolls with 1 tablespoon of half-and-half, if desired. Bake 20 to 25 minutes or until golden brown. Brush rolls again with remaining tablespoon of half-and-half, if desired. SAVORY GREEK FOCACCIA Press out dough to within 1-inch of edges of pan. Top with onion. Cover loosely with plastic wrap. Let rise until doubled in size, about 30 to 45 minutes. Step 4. HEAT oven to 425°F. Uncover focaccia. Dimple surface of dough by pressing with fingertips. Drizzle with 1 to 2 tablespoons olive oil; sprinkle with salt. BOSTON CREAM PIE CUPCAKES Cut each cupcake horizontally into 2 layers. BEAT cream, pudding mix, milk and vanilla in large bowl with mixer on high speed until stiff peaks form. Pipe or spoon evenly over bottom halves of cupcakes. Place top halves of cupcakes on top of filling. MICROWAVE frosting in medium microwave-safe bowl 20 seconds. Whisk until smooth. STRAWBERRY DELIGHT CAKE PREPARATION DIRECTIONS. Step 1. HEAT oven to 350°F. Coat bottoms of two 8-inch round pans lightly with no-stick cooking spray. Step 2. BLEND cake mix, water, oil and eggs in large bowl with an electric mixer on low speed for 2 minutes. Divide batter evenly between prepared pans. Bake 31 to 33 minutes or until a toothpick inserted inthe center
SWIRLED GALAXY CUPCAKES Step 2 Spoon blue and purple frostings into one large decorating bag fitted with large star tip, alternating colors while filling bag. Pipe frosting onto cupcakes in a circular pattern, beginning at outside edge and moving toward center, to create a swirl. Step 3 Decorate with sprinkles, candies and nonpareils to resemble an outer space galaxy. RECIPES - PILLSBURY BAKINGWHERE TO BUYSALTED CHOCOLATE ESPRESSO COOKIESCHOCOLATE HAZELNUT CEREAL BARS Rainbow Brownies. Toffee-Topped Brownie Brittle. Triple Chocolate Pretzel Brownie Bars. Mini Black Forest Brownie Desserts.FUNFETTI® COOKIES
HEAT oven to 375°F. Combine cake mix, oil and eggs in large bowl. Stir with spoon until thoroughly moistened. Shape dough into 1-inch balls. Place 2-inches apart on ungreased cookie sheets. Flatten to 1/4-inch thickness with bottom of glass dipped in flour. Step 2. BAKE 6 to 8 minutes or until edges are light golden brown. SELF-RISING BUTTERMILK BISCUITS Stirring with fork, add enough buttermilk until mixture leaves sides of bowl and forms a soft, moist dough (add additional tablespoon buttermilk, if needed). Step 2. KNEAD dough lightly on lightly floured work surface until smooth and no longer sticky. Roll or press dough to 1/2-inch thickness. Cut with floured 2 1/2-inch round cutter, dipping EASY BROWNIE COOKIES Serving Size (1 of 36 cookies), Calories 90 (Calories from Fat 35), Total Fat 4g (Saturated Fat 1g, Trans Fat g), Cholesterol 10mg, Sodium 45mg, Total Carbohydrate 14g (Dietary Fiber g, Sugars 10g), Protein 1g, Potassium 64mg, thiamine mg, Riboflavin mg, niacin mg, Folate mg, Vitamin B6 mg, Vitamin B12 mcg, Vitamin A mg, Vitamin C mg, Vitamin D mg, Calcium mg, Iron 1mg. QUICK CRANBERRY SCONES Stir 50 to 75 strokes until dry ingredients are moistened. Spread batter in prepared pan. Step 3 Whisk reserved egg white and water in small bowl until well mixed. Brush over top of batter. Sprinkle evenly with sugar. Step 4 Bake 30 to 35 minutes or until golden brown and toothpick inserted in GLAZED CINNAMON ROLLS Heat oven to 375°F. Let rise in warm place (80° to 90°F) 30 minutes or until doubled in size. Step 3. UNCOVER dough. Brush rolls with 1 tablespoon of half-and-half, if desired. Bake 20 to 25 minutes or until golden brown. Brush rolls again with remaining tablespoon of half-and-half, if desired. SAVORY GREEK FOCACCIA Press out dough to within 1-inch of edges of pan. Top with onion. Cover loosely with plastic wrap. Let rise until doubled in size, about 30 to 45 minutes. Step 4. HEAT oven to 425°F. Uncover focaccia. Dimple surface of dough by pressing with fingertips. Drizzle with 1 to 2 tablespoons olive oil; sprinkle with salt. BOSTON CREAM PIE CUPCAKES Cut each cupcake horizontally into 2 layers. BEAT cream, pudding mix, milk and vanilla in large bowl with mixer on high speed until stiff peaks form. Pipe or spoon evenly over bottom halves of cupcakes. Place top halves of cupcakes on top of filling. MICROWAVE frosting in medium microwave-safe bowl 20 seconds. Whisk until smooth. STRAWBERRY DELIGHT CAKE PREPARATION DIRECTIONS. Step 1. HEAT oven to 350°F. Coat bottoms of two 8-inch round pans lightly with no-stick cooking spray. Step 2. BLEND cake mix, water, oil and eggs in large bowl with an electric mixer on low speed for 2 minutes. Divide batter evenly between prepared pans. Bake 31 to 33 minutes or until a toothpick inserted inthe center
SWIRLED GALAXY CUPCAKES Step 2 Spoon blue and purple frostings into one large decorating bag fitted with large star tip, alternating colors while filling bag. Pipe frosting onto cupcakes in a circular pattern, beginning at outside edge and moving toward center, to create a swirl. Step 3 Decorate with sprinkles, candies and nonpareils to resemble an outer space galaxy. RECIPES - PILLSBURY BAKING Rainbow Brownies. Toffee-Topped Brownie Brittle. Triple Chocolate Pretzel Brownie Bars. Mini Black Forest Brownie Desserts.RESULTS FOR BREADS
Showing 16 of 36 Results for Breads. Italian Parmesan Pull Apart Bread. Lemon Poppyseed Quick Bread with Lemon Glaze. Eggnog Cinnamon Quick Bread. Pumpkin Cranberry Quick Bread. Parmesan Pull-Apart Bread. Banana Nut Quick Bread. Savory Greek Focaccia. Whole Wheat Bread. CINNAMON PULL APART ROLLS Cover loosely with plastic wrap. Let rise in warm place (80 to 90°F) for 30 minutes or until doubled in size. Step 4. Heat oven to 375℉. Uncover dough. Bake 20-25 minutes or until golden brown. Step 5. Brush hot rolls with remaining 1 tablespoon melted butter. Step 6. SELF-RISING BUTTERMILK BISCUITS Step 1. HEAT oven to 450°F. Place flour in medium bowl. Cut in shortening with pastry blender or fork until mixture resembles coarse crumbs. Stirring with fork, add enough buttermilk until mixture leaves sides of bowl and forms a soft, moist dough (add additional tablespoon buttermilk, if needed). GLAZED CINNAMON ROLLS Heat oven to 375°F. Let rise in warm place (80° to 90°F) 30 minutes or until doubled in size. Step 3. UNCOVER dough. Brush rolls with 1 tablespoon of half-and-half, if desired. Bake 20 to 25 minutes or until golden brown. Brush rolls again with remaining tablespoon of half-and-half, if desired.LEMON-LIME CAKE
Step 1 Prepare cake mix according to package directions. Bake in 13 x 9-inch pan according to package directions. Cool 10 minutes. Step 2 Poke a few dozen holes in cake with round handle of wooden spoon, about 1-inch apart. Step 3 Stir sweetened condensed milk, lime juice and lime peel in medium bowl. Pour slowly into holes and over top ofcake.
CLASSIC SPRITZ COOKIES Preparation Directions. Step 1 Heat oven to 400°F. Combine powdered sugar and butter in a large bowl; beat on medium speed until light and fluffy. Beat in egg, salt, vanilla and almond extracts. Using a spoon, stir in flour until well mixed. Step 2 Fit cookie press with desired template. Fill cookie press; press dough onto ungreased cookie sheets. QUICK CRANBERRY SCONES Stir 50 to 75 strokes until dry ingredients are moistened. Spread batter in prepared pan. Step 3 Whisk reserved egg white and water in small bowl until well mixed. Brush over top of batter. Sprinkle evenly with sugar. Step 4 Bake 30 to 35 minutes or until golden brown and toothpick inserted in CLASSIC FUNFETTI ® ICE CREAM CAKE Cover with plastic wrap. Press to form an even layer. Freeze 2 hours or until firm. Step 2 Prepare cake mix according to package directions using water, oil and eggs to make 2 (9-inch) cake layers. Cool completely. Step 3 Place 1 cake layer on freezer-safe platter, rounded side down. Upwrap ice cream layer; place on top of cake layer. SURPRISE CARROT CAKE Nonstick cooking spray. 2 1/4 cups Pillsbury ™ Softasilk Enriched & Bleached Cake Flour. 1 1/2 cups sugar. 2 teaspoons baking soda. 2 teaspoons ground cinnamon. 1/2 teaspoon salt. 1/2 teaspoon ground allspice or ground ginger. 3/4 cup mayonnaise. 3 eggs. 1 (8 oz.) can crushed pineapple in juice, undrained 2 cups finely shredded carrots. 3/4 cup chopped pecans CINNAMON PULL APART ROLLS Cover loosely with plastic wrap. Let rise in warm place (80 to 90°F) for 30 minutes or until doubled in size. Step 4. Heat oven to 375℉. Uncover dough. Bake 20-25 minutes or until golden brown. Step 5. Brush hot rolls with remaining 1 tablespoon melted butter. Step 6. SELF-RISING BUTTERMILK BISCUITS Stirring with fork, add enough buttermilk until mixture leaves sides of bowl and forms a soft, moist dough (add additional tablespoon buttermilk, if needed). Step 2. KNEAD dough lightly on lightly floured work surface until smooth and no longer sticky. Roll or press dough to 1/2-inch thickness. Cut with floured 2 1/2-inch round cutter, dippingFUNFETTI® COOKIES
HEAT oven to 375°F. Combine cake mix, oil and eggs in large bowl. Stir with spoon until thoroughly moistened. Shape dough into 1-inch balls. Place 2-inches apart on ungreased cookie sheets. Flatten to 1/4-inch thickness with bottom of glass dipped in flour. Step 2. BAKE 6 to 8 minutes or until edges are light golden brown.LEMON-LIME CAKE
Step 2 Poke a few dozen holes in cake with round handle of wooden spoon, about 1-inch apart. Step 3 Stir sweetened condensed milk, lime juice and lime peel in medium bowl. Pour slowly into holes and over top of cake. Chill 1 hour. Step 4 Spread whipped topping over top of cake. Garnish with lemon or lime, as desired. Serving Size (1 slice,1/18
CLASSIC SPRITZ COOKIES Preparation Directions. Step 1 Heat oven to 400°F. Combine powdered sugar and butter in a large bowl; beat on medium speed until light and fluffy. Beat in egg, salt, vanilla and almond extracts. Using a spoon, stir in flour until well mixed. Step 2 Fit cookie press with desired template. Fill cookie press; press dough onto ungreased cookie sheets. SAVORY GREEK FOCACCIA Press out dough to within 1-inch of edges of pan. Top with onion. Cover loosely with plastic wrap. Let rise until doubled in size, about 30 to 45 minutes. Step 4. HEAT oven to 425°F. Uncover focaccia. Dimple surface of dough by pressing with fingertips. Drizzle with 1 to 2 tablespoons olive oil; sprinkle with salt. BOSTON CREAM PIE CUPCAKES Cut each cupcake horizontally into 2 layers. BEAT cream, pudding mix, milk and vanilla in large bowl with mixer on high speed until stiff peaks form. Pipe or spoon evenly over bottom halves of cupcakes. Place top halves of cupcakes on top of filling. MICROWAVE frosting in medium microwave-safe bowl 20 seconds. Whisk until smooth. SURPRISE CARROT CAKE Nonstick cooking spray. 2 1/4 cups Pillsbury ™ Softasilk Enriched & Bleached Cake Flour. 1 1/2 cups sugar. 2 teaspoons baking soda. 2 teaspoons ground cinnamon. 1/2 teaspoon salt. 1/2 teaspoon ground allspice or ground ginger. 3/4 cup mayonnaise. 3 eggs. 1 (8 oz.) can crushed pineapple in juice, undrained 2 cups finely shredded carrots. 3/4 cup chopped pecans CRANBERRY ORANGE CUPCAKES Blend with electric mixer until moistened. Beat on medium speed for 2 minutes. Blend in cranberries and orange rind. Fill baking cups 2/3 full. Step 3 Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool cupcakes in pans on wire racks 5 minutes. Remove from pans. Cool completely on SWIRLED GALAXY CUPCAKES Step 2 Spoon blue and purple frostings into one large decorating bag fitted with large star tip, alternating colors while filling bag. Pipe frosting onto cupcakes in a circular pattern, beginning at outside edge and moving toward center, to create a swirl. Step 3 Decorate with sprinkles, candies and nonpareils to resemble an outer space galaxy. CINNAMON PULL APART ROLLS Cover loosely with plastic wrap. Let rise in warm place (80 to 90°F) for 30 minutes or until doubled in size. Step 4. Heat oven to 375℉. Uncover dough. Bake 20-25 minutes or until golden brown. Step 5. Brush hot rolls with remaining 1 tablespoon melted butter. Step 6. SELF-RISING BUTTERMILK BISCUITS Stirring with fork, add enough buttermilk until mixture leaves sides of bowl and forms a soft, moist dough (add additional tablespoon buttermilk, if needed). Step 2. KNEAD dough lightly on lightly floured work surface until smooth and no longer sticky. Roll or press dough to 1/2-inch thickness. Cut with floured 2 1/2-inch round cutter, dippingFUNFETTI® COOKIES
HEAT oven to 375°F. Combine cake mix, oil and eggs in large bowl. Stir with spoon until thoroughly moistened. Shape dough into 1-inch balls. Place 2-inches apart on ungreased cookie sheets. Flatten to 1/4-inch thickness with bottom of glass dipped in flour. Step 2. BAKE 6 to 8 minutes or until edges are light golden brown.LEMON-LIME CAKE
Step 2 Poke a few dozen holes in cake with round handle of wooden spoon, about 1-inch apart. Step 3 Stir sweetened condensed milk, lime juice and lime peel in medium bowl. Pour slowly into holes and over top of cake. Chill 1 hour. Step 4 Spread whipped topping over top of cake. Garnish with lemon or lime, as desired. Serving Size (1 slice,1/18
CLASSIC SPRITZ COOKIES Preparation Directions. Step 1 Heat oven to 400°F. Combine powdered sugar and butter in a large bowl; beat on medium speed until light and fluffy. Beat in egg, salt, vanilla and almond extracts. Using a spoon, stir in flour until well mixed. Step 2 Fit cookie press with desired template. Fill cookie press; press dough onto ungreased cookie sheets. SAVORY GREEK FOCACCIA Press out dough to within 1-inch of edges of pan. Top with onion. Cover loosely with plastic wrap. Let rise until doubled in size, about 30 to 45 minutes. Step 4. HEAT oven to 425°F. Uncover focaccia. Dimple surface of dough by pressing with fingertips. Drizzle with 1 to 2 tablespoons olive oil; sprinkle with salt. BOSTON CREAM PIE CUPCAKES Cut each cupcake horizontally into 2 layers. BEAT cream, pudding mix, milk and vanilla in large bowl with mixer on high speed until stiff peaks form. Pipe or spoon evenly over bottom halves of cupcakes. Place top halves of cupcakes on top of filling. MICROWAVE frosting in medium microwave-safe bowl 20 seconds. Whisk until smooth. SURPRISE CARROT CAKE Nonstick cooking spray. 2 1/4 cups Pillsbury ™ Softasilk Enriched & Bleached Cake Flour. 1 1/2 cups sugar. 2 teaspoons baking soda. 2 teaspoons ground cinnamon. 1/2 teaspoon salt. 1/2 teaspoon ground allspice or ground ginger. 3/4 cup mayonnaise. 3 eggs. 1 (8 oz.) can crushed pineapple in juice, undrained 2 cups finely shredded carrots. 3/4 cup chopped pecans CRANBERRY ORANGE CUPCAKES Blend with electric mixer until moistened. Beat on medium speed for 2 minutes. Blend in cranberries and orange rind. Fill baking cups 2/3 full. Step 3 Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool cupcakes in pans on wire racks 5 minutes. Remove from pans. Cool completely on SWIRLED GALAXY CUPCAKES Step 2 Spoon blue and purple frostings into one large decorating bag fitted with large star tip, alternating colors while filling bag. Pipe frosting onto cupcakes in a circular pattern, beginning at outside edge and moving toward center, to create a swirl. Step 3 Decorate with sprinkles, candies and nonpareils to resemble an outer space galaxy. TIPS, TRICKS, & IDEAS *Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.RESULTS FOR BREADS
Showing 16 of 36 Results for Breads. Italian Parmesan Pull Apart Bread. Lemon Poppyseed Quick Bread with Lemon Glaze. Eggnog Cinnamon Quick Bread. Pumpkin Cranberry Quick Bread. Parmesan Pull-Apart Bread. Banana Nut Quick Bread. Savory Greek Focaccia. Whole Wheat Bread. PINEAPPLE UPSIDE DOWN CAKE Stir together melted butter and brown sugar in 12-inch skillet with heat-proof handle. Arrange pineapple slices in sugar mixture. Place cherry in center of each pineapple slice. Step 3. Prepare cake mix according to package directions, replacing some of the water withreserved 3/4
SELF-RISING BUTTERMILK BISCUITS Step 1. HEAT oven to 450°F. Place flour in medium bowl. Cut in shortening with pastry blender or fork until mixture resembles coarse crumbs. Stirring with fork, add enough buttermilk until mixture leaves sides of bowl and forms a soft, moist dough (add additional tablespoon buttermilk, if needed). DELUXE DEVIL'S FOOD CAKE Line with parchment paper or wax paper circles. Coat with no-stick cooking spray. Step 2. BEAT sugar, butter and vanilla in large bowl with mixer on medium speed until light and fluffy. Beat in eggs, one at a time. Stir flour, cocoa powder, baking soda and salt in medium bowl. Blend into creamed mixture alternately with buttermilk. Beat 1minute.
CLASSIC SPRITZ COOKIES Preparation Directions. Step 1 Heat oven to 400°F. Combine powdered sugar and butter in a large bowl; beat on medium speed until light and fluffy. Beat in egg, salt, vanilla and almond extracts. Using a spoon, stir in flour until well mixed. Step 2 Fit cookie press with desired template. Fill cookie press; press dough onto ungreased cookie sheets. HOMESTYLE BISCUIT MIX enriched bleached flour (wheat flour, malted barley flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid), palm oil, dextrose, dried buttermilk SURPRISE CARROT CAKE Nonstick cooking spray. 2 1/4 cups Pillsbury ™ Softasilk Enriched & Bleached Cake Flour. 1 1/2 cups sugar. 2 teaspoons baking soda. 2 teaspoons ground cinnamon. 1/2 teaspoon salt. 1/2 teaspoon ground allspice or ground ginger. 3/4 cup mayonnaise. 3 eggs. 1 (8 oz.) can crushed pineapple in juice, undrained 2 cups finely shredded carrots. 3/4 cup chopped pecans BOSTON CREAM PIE CUPCAKES Cut each cupcake horizontally into 2 layers. BEAT cream, pudding mix, milk and vanilla in large bowl with mixer on high speed until stiff peaks form. Pipe or spoon evenly over bottom halves of cupcakes. Place top halves of cupcakes on top of filling. MICROWAVE frosting in medium microwave-safe bowl 20 seconds. Whisk until smooth. FUNFETTI® CELEBRATION CUPCAKES Step 1. PREPARE cake mix according to package directions using water, oil and egg whites to make 24 cupcakes. Cool completely. Step 2. PIPE or spread frosting on tops of cupcakes. Sprinkle evenly with candybits from frosting.
RECIPES - PILLSBURY BAKINGWHERE TO BUYSALTED CHOCOLATE ESPRESSO COOKIESCHOCOLATE HAZELNUT CEREAL BARS Rainbow Brownies. Toffee-Topped Brownie Brittle. Triple Chocolate Pretzel Brownie Bars. Mini Black Forest Brownie Desserts. SELF-RISING BUTTERMILK BISCUITS Stirring with fork, add enough buttermilk until mixture leaves sides of bowl and forms a soft, moist dough (add additional tablespoon buttermilk, if needed). Step 2. KNEAD dough lightly on lightly floured work surface until smooth and no longer sticky. Roll or press dough to 1/2-inch thickness. Cut with floured 2 1/2-inch round cutter, dippingFUNFETTI® COOKIES
HEAT oven to 375°F. Combine cake mix, oil and eggs in large bowl. Stir with spoon until thoroughly moistened. Shape dough into 1-inch balls. Place 2-inches apart on ungreased cookie sheets. Flatten to 1/4-inch thickness with bottom of glass dipped in flour. Step 2. BAKE 6 to 8 minutes or until edges are light golden brown. CINNAMON PULL APART ROLLS Cover loosely with plastic wrap. Let rise in warm place (80 to 90°F) for 30 minutes or until doubled in size. Step 4. Heat oven to 375℉. Uncover dough. Bake 20-25 minutes or until golden brown. Step 5. Brush hot rolls with remaining 1 tablespoon melted butter. Step 6.WHOLE WHEAT BREAD
DISSOLVE yeast in warm water in small bowl. Stir hot water, honey, butter and salt in large bowl until butter is melted. Add 1 1/2 cups whole wheat flour, beating with mixer on low speed until moistened. Beat on medium speed 3 minutes. Step 2. ADD remaining 3/4 GLUTEN FREE* CLASSIC APPLE PIE 6 cups sliced, peeled baking apples (about 2 pounds or 4 large), such as Granny Smith, MacIntosh, Gala . 1 cup firmly packed brown sugar. 2 tablespoons cornstarch. 1/4 teaspoon ground cinnamon. 1/8 teaspoon ground nutmeg. 2 tablespoons butter, melted. 1 tablespoon lemon juice. 1 teaspoon vanilla extract. 1 large egg, lightly beaten. 1 tablespoon milk. 1 teaspoon sugar STRAWBERRY DELIGHT CAKE PREPARATION DIRECTIONS. Step 1. HEAT oven to 350°F. Coat bottoms of two 8-inch round pans lightly with no-stick cooking spray. Step 2. BLEND cake mix, water, oil and eggs in large bowl with an electric mixer on low speed for 2 minutes. Divide batter evenly between prepared pans. Bake 31 to 33 minutes or until a toothpick inserted inthe center
SURPRISE CARROT CAKE Nonstick cooking spray. 2 1/4 cups Pillsbury ™ Softasilk Enriched & Bleached Cake Flour. 1 1/2 cups sugar. 2 teaspoons baking soda. 2 teaspoons ground cinnamon. 1/2 teaspoon salt. 1/2 teaspoon ground allspice or ground ginger. 3/4 cup mayonnaise. 3 eggs. 1 (8 oz.) can crushed pineapple in juice, undrained 2 cups finely shredded carrots. 3/4 cup chopped pecans BOSTON CREAM PIE CUPCAKES Cut each cupcake horizontally into 2 layers. BEAT cream, pudding mix, milk and vanilla in large bowl with mixer on high speed until stiff peaks form. Pipe or spoon evenly over bottom halves of cupcakes. Place top halves of cupcakes on top of filling. MICROWAVE frosting in medium microwave-safe bowl 20 seconds. Whisk until smooth. PEANUT BUTTER SWIRL BROWNIES Serving Size (1 of 24 brownies), Calories 210 (Calories from Fat 110), Total Fat 12g (Saturated Fat 2g, Trans Fat g), Cholesterol 15mg, Sodium 110mg, Total Carbohydrate 23g (Dietary Fiber 1g, Sugars 15g), Protein 4g, Potassium 141mg, thiamine mg, Riboflavin mg, niacin mg, Folate mg, Vitamin B6 mg, Vitamin B12 mcg, Vitamin A mg, Vitamin C mg, Vitamin D mg, Calcium mg, Iron 1mg. RECIPES - PILLSBURY BAKINGWHERE TO BUYSALTED CHOCOLATE ESPRESSO COOKIESCHOCOLATE HAZELNUT CEREAL BARS Rainbow Brownies. Toffee-Topped Brownie Brittle. Triple Chocolate Pretzel Brownie Bars. Mini Black Forest Brownie Desserts. SELF-RISING BUTTERMILK BISCUITS Stirring with fork, add enough buttermilk until mixture leaves sides of bowl and forms a soft, moist dough (add additional tablespoon buttermilk, if needed). Step 2. KNEAD dough lightly on lightly floured work surface until smooth and no longer sticky. Roll or press dough to 1/2-inch thickness. Cut with floured 2 1/2-inch round cutter, dippingFUNFETTI® COOKIES
HEAT oven to 375°F. Combine cake mix, oil and eggs in large bowl. Stir with spoon until thoroughly moistened. Shape dough into 1-inch balls. Place 2-inches apart on ungreased cookie sheets. Flatten to 1/4-inch thickness with bottom of glass dipped in flour. Step 2. BAKE 6 to 8 minutes or until edges are light golden brown. CINNAMON PULL APART ROLLS Cover loosely with plastic wrap. Let rise in warm place (80 to 90°F) for 30 minutes or until doubled in size. Step 4. Heat oven to 375℉. Uncover dough. Bake 20-25 minutes or until golden brown. Step 5. Brush hot rolls with remaining 1 tablespoon melted butter. Step 6.WHOLE WHEAT BREAD
DISSOLVE yeast in warm water in small bowl. Stir hot water, honey, butter and salt in large bowl until butter is melted. Add 1 1/2 cups whole wheat flour, beating with mixer on low speed until moistened. Beat on medium speed 3 minutes. Step 2. ADD remaining 3/4 GLUTEN FREE* CLASSIC APPLE PIE 6 cups sliced, peeled baking apples (about 2 pounds or 4 large), such as Granny Smith, MacIntosh, Gala . 1 cup firmly packed brown sugar. 2 tablespoons cornstarch. 1/4 teaspoon ground cinnamon. 1/8 teaspoon ground nutmeg. 2 tablespoons butter, melted. 1 tablespoon lemon juice. 1 teaspoon vanilla extract. 1 large egg, lightly beaten. 1 tablespoon milk. 1 teaspoon sugar STRAWBERRY DELIGHT CAKE PREPARATION DIRECTIONS. Step 1. HEAT oven to 350°F. Coat bottoms of two 8-inch round pans lightly with no-stick cooking spray. Step 2. BLEND cake mix, water, oil and eggs in large bowl with an electric mixer on low speed for 2 minutes. Divide batter evenly between prepared pans. Bake 31 to 33 minutes or until a toothpick inserted inthe center
SURPRISE CARROT CAKE Nonstick cooking spray. 2 1/4 cups Pillsbury ™ Softasilk Enriched & Bleached Cake Flour. 1 1/2 cups sugar. 2 teaspoons baking soda. 2 teaspoons ground cinnamon. 1/2 teaspoon salt. 1/2 teaspoon ground allspice or ground ginger. 3/4 cup mayonnaise. 3 eggs. 1 (8 oz.) can crushed pineapple in juice, undrained 2 cups finely shredded carrots. 3/4 cup chopped pecans BOSTON CREAM PIE CUPCAKES Cut each cupcake horizontally into 2 layers. BEAT cream, pudding mix, milk and vanilla in large bowl with mixer on high speed until stiff peaks form. Pipe or spoon evenly over bottom halves of cupcakes. Place top halves of cupcakes on top of filling. MICROWAVE frosting in medium microwave-safe bowl 20 seconds. Whisk until smooth. PEANUT BUTTER SWIRL BROWNIES Serving Size (1 of 24 brownies), Calories 210 (Calories from Fat 110), Total Fat 12g (Saturated Fat 2g, Trans Fat g), Cholesterol 15mg, Sodium 110mg, Total Carbohydrate 23g (Dietary Fiber 1g, Sugars 15g), Protein 4g, Potassium 141mg, thiamine mg, Riboflavin mg, niacin mg, Folate mg, Vitamin B6 mg, Vitamin B12 mcg, Vitamin A mg, Vitamin C mg, Vitamin D mg, Calcium mg, Iron 1mg. PINEAPPLE UPSIDE DOWN CAKE Stir together melted butter and brown sugar in 12-inch skillet with heat-proof handle. Arrange pineapple slices in sugar mixture. Place cherry in center of each pineapple slice. Step 3. Prepare cake mix according to package directions, replacing some of the water withreserved 3/4
SURPRISE CARROT CAKE Nonstick cooking spray. 2 1/4 cups Pillsbury ™ Softasilk Enriched & Bleached Cake Flour. 1 1/2 cups sugar. 2 teaspoons baking soda. 2 teaspoons ground cinnamon. 1/2 teaspoon salt. 1/2 teaspoon ground allspice or ground ginger. 3/4 cup mayonnaise. 3 eggs. 1 (8 oz.) can crushed pineapple in juice, undrained 2 cups finely shredded carrots. 3/4 cup chopped pecans EASY HUMMINGBIRD CAKE Step 1. HEAT oven to 350°F. Coat 2 (8-inch) round cake pans with no-stick cooking spray. Dust with flour. Step 2. BLEND cake mix, pineapple, banana, oil, eggs and cinnamon in large bowl with mixer on low speed until moistened. Beat on medium speed 2 minutes. Divide into prepared pans. Step 3. CLASSIC SPRITZ COOKIES Preparation Directions. Step 1 Heat oven to 400°F. Combine powdered sugar and butter in a large bowl; beat on medium speed until light and fluffy. Beat in egg, salt, vanilla and almond extracts. Using a spoon, stir in flour until well mixed. Step 2 Fit cookie press with desired template. Fill cookie press; press dough onto ungreased cookie sheets. GLAZED CINNAMON-RAISIN BISCUITS Roll out to 1/2-inch thickness. Cut with floured 2 1/2-inch biscuit cutter. Place on baking sheet with sides touching. Step 3 Bake 11 to 14 minutes or until golden brown. Step 4 Combine powdered sugar, butter and vanilla in medium bowl. Whisk in milk, 1 teaspoon at a SNICKERDOODLE CUPCAKES STIR cake mix, cinnamon and nutmeg in large bowl until blended. Add water, oil and eggs. Beat with electric mixer on medium speed until moistened. Beat on medium speed 2 minutes. Fill baking cups 2/3 full. Step 3. BAKE 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove from pans to wire rack to cool UNDER THE SEA CUPCAKES CAKE Line 12 muffin cups with paper liners. Step 2. PREPARE cake batter according to package directions using water, oil and egg whites. Beat in food color until completely blended. Spread half of the batter in prepared round pan. Divide remaining batter evenly into prepared muffin cups. Bake cupcakes 19 to 23 minutes and round pan 34 to 38minutes
BOSTON CREAM PIE CUPCAKES Cut each cupcake horizontally into 2 layers. BEAT cream, pudding mix, milk and vanilla in large bowl with mixer on high speed until stiff peaks form. Pipe or spoon evenly over bottom halves of cupcakes. Place top halves of cupcakes on top of filling. MICROWAVE frosting in medium microwave-safe bowl 20 seconds. Whisk until smooth. SAVORY GREEK FOCACCIA Press out dough to within 1-inch of edges of pan. Top with onion. Cover loosely with plastic wrap. Let rise until doubled in size, about 30 to 45 minutes. Step 4. HEAT oven to 425°F. Uncover focaccia. Dimple surface of dough by pressing with fingertips. Drizzle with 1 to 2 tablespoons olive oil; sprinkle with salt. CRANBERRY ORANGE CUPCAKES Blend with electric mixer until moistened. Beat on medium speed for 2 minutes. Blend in cranberries and orange rind. Fill baking cups 2/3 full. Step 3 Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool cupcakes in pans on wire racks 5 minutes. Remove from pans. Cool completely onSkip to Content
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Make this season fun & bright with our delicious Pillsbury Baking recipes. They're so delicious, you'll be baking them up all summerlong!
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SWEET LIKE SUMMER
Make this season fun & bright with our delicious Pillsbury Baking recipes. They're so delicious, you'll be baking them up all summerlong!
Get Baking!
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