Food recipes
Florentine Cups
Florentine Cups Ingredients: cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrog...
Florentine Cups
Ingredients:
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
raisins, seeded
wheat flour, white, all-purpose, unenriched
orange juice, raw
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, cinnamon, ground
sugars, brown
butter, without salt
honey
butter, without salt
sugars, powdered
orange juice, raw
Directions:
TO PREPARE BASE, preheat oven to 350F (180C).
Grease 32 miniature muffin cups.
In large bowl, combine cereal, coconut, raisins, flour, orange peel, baking powder and cinnamon; mix well and set aside.
In small saucepan, combine brown sugar, 13 cup butter and honey.
Stir over medium heat until butter is melted and brown sugar is dissolved.
Pour over cereal mixture, blend well.
Place 1 tablespoon mixture in each prepared muffin cup; press firmly.
Bake 8 to 10 minutes or until golden brown (cups will be soft).
Cool in pan 15 minutes.
Loosen edges.
Ingredients:
cereals, oats, regular and quick, unenriched, cooked with water (includes boiling and microwaving), without salt
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
raisins, seeded
wheat flour, white, all-purpose, unenriched
orange juice, raw
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, cinnamon, ground
sugars, brown
butter, without salt
honey
butter, without salt
sugars, powdered
orange juice, raw
Directions:
TO PREPARE BASE, preheat oven to 350F (180C).
Grease 32 miniature muffin cups.
In large bowl, combine cereal, coconut, raisins, flour, orange peel, baking powder and cinnamon; mix well and set aside.
In small saucepan, combine brown sugar, 13 cup butter and honey.
Stir over medium heat until butter is melted and brown sugar is dissolved.
Pour over cereal mixture, blend well.
Place 1 tablespoon mixture in each prepared muffin cup; press firmly.
Bake 8 to 10 minutes or until golden brown (cups will be soft).
Cool in pan 15 minutes.
Loosen edges.