Cooking Light - Recipes

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Results 1 - 10 of 102 for cooking light

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1. BUTTERMILK BISCUITS (COOKING SCHOOL)

Preheat oven to 425°F. In ... using to rehydrate. Cooks Note: Flaky separating biscuits can ... cream. Buttermilk does not actually contain butter.

2. MUFFINS (COOKING SCHOOL)

Preheat oven to 375°F. These ... us here at Cooks.com!). Reserve 1/4 cup of ... sugar until very light and fluffy (4 to 5 ... buttermilk and make pancakes!

3. LIGHTLY COOKED CRUSHED TOMATOES

1. Core and cut a ... to souffle dish. Cook, uncovered, at 100% until ... refrigerator or freezer. (Freeze in small quantities.) Makes about 4 cups.

4. COLONIAL PEANUT BUTTER FUDGE SQUARES (NO COOK)

Combine syrup, peanut butter, salt, butter and vanilla. Beat until blended. Gradually add sugar, making a very stiff mixture. Turn out on ...

5. NO-COOK MINT PATTIES

Blend butter, corn syrup, salt and flavoring in large mixing bowl. Add sugar; mix with spoon and hands until blended smooth. Shape and ...

6. (NO COOK) APPALACHIAN PEANUT BUTTER FUDGE SQUARES

Combine syrup, peanut butter, salt, butter and vanilla. Beat until blended. Gradually add sugar, making a very stiff mixture. Turn out on ...

7. ONE MINUTE COOKED CHOCOLATE FROSTING

Bring to a boil and boil 1 minute from the time it bubbles good. Add vanilla and spread on cake.

8. NO-COOK RED RASPBERRY FREEZER JAM

Wash and mash the berries. In a 4 quart saucepan, measure 3 1/4 cups pulp. Add lemon juice. Slowly stir in pectin. Mix thoroughly. Set ...

9. SLOW - COOKED GLAZED CARROTS

Combine orange juice, sugar, salt, ... well. Cover and cook at low for 8 to ... be used to make a thicker sauce. Great with ham. Serves 6 to 8.

10. COOKED PINEAPPLE SALAD DRESSING FOR FRUIT SALAD

In saucepan, combine sugar, salt ... and lemon juices. Cook over medium heat, stirring constantly ... kept for several days. Makes about 1 cup.

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