|A Traveller's Wine Guide to Italy|
|by Stephen Hobley|
Italy has probably the richest variety of wines of any country in the world. Hobley describes Italy's most important wine-producing areas, gives t...
Results 1 - 10 of 170 for substitute oat flour
Preheat your griddle to about 275°F. Mix the dry ingredients until blended. Next add wet ingredients and mix thoroughly. I'll often add nuts or fruit ...
Preheat oven 350 ... 1 3/4 cups flour and 1/3 cup oats, beat until ... bowl, add egg substitute, bananas, buttermilk, ... out. Cool completely. 16 servings.
Oat bran and oatmeal may be omitted and extra flour of choice can ... Butter Buds). Enjoy. These are fat free, sugar free and salt free, and they taste great.
Combine chopped dates and flour in large mixing ... butter, and sugar substitute to date mixture, ... minute intervals. Add oats and vanilla to ... airtight container in refrigerator.
Ahead of time ... second bowl, sift flour, cinnamon, salt ... blended. Stir in oats and raisins. Dough ... not over bake. Double batch makes 84 cookies.
Combine first 8 ingredients in a large mixing bowl; stir well. Add remaining ingredients; stir well. Drop dough by teaspoonfuls onto an ungreased ...
Combine shortening, butter ... and vanilla. Sift flour, baking powder, ... add cherries, coconut, oats, and dry ... minute, remove cookies to rack and cool.
In bowl, stir together flour, baking powder, ... bowl stir together oats, raisins and ... for 40 to 45 minutes or until cake tests done. Cut into squares.
Place all ingredients in a bowl and mix well. Drop by teaspoonfuls on cookie sheet and bake 10 to 12 minutes at 375 degrees. Yield: Approximately 3 ...
Flour may be mixed ... egg mixture. Bake 30 minutes or until biscuits are lightly browned and fruit filling is bubbling. Serve warm or at room temperature.
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