|Milk (What's for Lunch)|
|by Claire Llewellyn|
Tells the story of milk from the time it is taken from the cow on the dairy farm through to its processing and distribution to users.
1 - 10 of 35 for croissants without milk
Result Page: 1
Sift dry ingredients. ... Add egg and milk mixture. Mix well. ... very lightly browned. Watch closely as the Croissants will burn easily. Makes 2 dozen.
In a pie ... Whisk in eggs, milk and vanilla. Cut croissants in half horizontally, ... sprinkle with confectioners' sugar and garnish with fresh strawberries.
Dissolve yeast in ... bowl. Stir in milk, oil, sugar, ... slightly brush over croissants. Bake until ... croissants. Do not use self-rising flour in this recipe.
Dump chicken in ... 350 degrees. Bake according to directions. Melt rest of cheese, add soup and milk. When rolls are done as you serve, pour over rolls.
Combine butter and ... buttered cookie sheets, 2" apart. Bake at 350 degrees for 45 minutes or until golden brown. While croissants are baking, prepare Glaze.
In a large ... water. Add warm milk, salt, sugar, ... release air bubbles. Divide dough into 4 equal parts. Shape one at a time. Refrigerate remaining dough.
Blend 2 tablespoons butter and 8 ounce cream cheese. Fold in next 5 ingredients. Put 1/4 cup in each roll, pinch roll around mix. Brush with melted ...
In bowl, soften yeast in water. Add milk, salt, sugar, ... spot. When almost double, brush with egg-water mixture. Bake at 325 degrees for about 35 minutes.
Stir butter with ... 2/3 cup of milk; cool to ... milk; brush over croissants. Bake at 425°F for 14 to 16 minutes or until golden brown. Yields two dozen.
Cut each stick ... in 2/3 cup milk, 1/4 cup ... milk slightly; brush croissants with egg yolk ... Bake until croissants are crisp and brown, 8-10 minutes.
Result Page: 1
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