In a bowl, mix together all ingredients to make a dough.
With your fingers roll into 1/2 inch balls.
Place 4 balls into the Easy Bake Oven pan and press down slightly with the tines of a fork.
Bake for 6 minutes.
Bake remaining balls 4 at a time.
Stir together flour, baking powder, salt and margarine until dough looks like medium-sized crumbs. Slowly add milk while stirring. Shape dough into a ball and place into a greased pan. Use your fingers to pat the dough evenly over the bottom of the pan, then up the sides. Pour the sauce evenly over the dough, then sprinkle with the cheese. Bake 20 mins. Remove, let sit a few minutes and enjoy.
Cream together sugar and shortening. Blend in flour, baking powder, and vanilla. Stir in milk. Stir in chocolate chips. Drop dough by half teaspoonfuls on well greased pan, allowing room to spread. Bake 5 minutes. Makes 12 to 15 cookies.
6 tsp shortening or soft butter
3 tsp confectioners sugar
1/8 tsp vanilla
1/4 c flour
dash of salt
2 tblsp finely chopped walnuts
confectioners (powdered) sugar for rolling
Cream together butter and 3 teaspoons confectioners sugar. Blend in vanilla, flour and salt. Add walnuts and mix well.
Shape into 1-inch balls. Place 3 balls onto well greased Easy-Bake pan. Flatten slightly. Bake 5 minutes.
When cool, roll in confectioners sugar. Makes 10 to 12 cookies.
Oatmeal Fruit Bars
1 tablespoon shortening -- or soft butter
6 teaspoons brown sugar
dash of salt
1/4 cup flour
3 tablespoons milk
1/8 teaspoon baking soda
2 tablespoons quick-cooking rolled oats
2 teaspoons apple sauce
Mix shortening, sugar
and salt. Add flour, baking soda, oats, and milk. Mix well. Place 1/2
of mixture in greased pan. Press down in pan with fingertips or back of
spoon. Spread with 2 teaspoons apple sauce or marmalade. Bake about 21
minutes. Let cool and cut into slices. Use other half for second batch
Mini chocolate chips
2 teaspoons marshmallow cream
2 graham crackers
Preheat oven for 15
minutes. Fill one warming cup halfway with mini chocolate chips. In the
other, put marshmallow cream. Put on warming tray and cover. Warm for 6
- 9 minutes, stirring occasionally.
Pour chocolate onto one graham cracker and the marshmallow onto
another. Sandwich them together and enjoy.
Mix sugar, milk,
butter, vanilla, and cocoa until smooth. Grease two baking pans with
butter. Spoon mix into pans about 1/4" deep. Spread 3 teaspoons peanut
butter over mix. Spoon another layer 1/4" thick over peanut butter.
Bake each pan about 5 minutes. Let cool. for quicker cooling, place in
refrigerator 5 minutes.
1/4 cup baking mix
5 teaspoons milk
Combine 1/4 cup
biscuit mix and 5 teaspoons milk using a fork. Divide into two
portions. Roll one at a time on a floured surface to fit pan. Place
each in greased pan. Bake about 10 minutes.
In a small bowl, mix
together shortening, powdered sugar, vanilla and milk until smooth and
creamy. Spread 2 tsp of frosting on top of 1st layer. Add 2nd layer and
continue frosting. For Sparkling Frosting sprinkle with colored crystal
sugars. For a more glaze-like and easier to make frosting, omit the
Peanut Butter Cake
5 teaspoons of peanut butter
1 teaspoon of water
2 teaspoons of chocolate chips
splash of red and green sprinkles
Add your peanut butter with your water and stir it when you stir all of the water into the peanut butter it will be a little bit rough.
Then you spread butter to the Easy Bake® oven pan then spread the peanut butter to the pan not thick not thin just right.
Then you add your chocolate chips to the peanut butter in the pan then splash on the red and the green sprinkles.
Follow Easy Bake ® instructions to bake.
Mix cheese and water in the warming cup. Place on the warming oven and cover. Remove cover occasionally to stir mixture. Warm until softened (about 9 minutes). Pour on Nacho's or use as a dip.
Wild Mushroom Flan
1 bunch fresh chives, coarsely chopped (approximately 2 tablespoons)
1/2 cup plus 1 tablespoon extra-virgin olive oil, divided
1/2 ounce (approximately 1/2 cup) dried porcini mushrooms, coarsely chopped
1/2 cup dry sherry
1 small shallot, minced
1 clove garlic, minced
1 cup heavy whipping cream
3 large egg yolks
1/2 teaspoon finely chopped fresh rosemary
1/2 teaspoon finely chopped fresh thyme
Salt, to taste
Black pepper, freshly ground, to taste
1 bunch watercress, washed and spun dry, for garnish
Heat the Easy-Bake Oven for 15 minutes.
Note: It probably is easier to chop the mushrooms after they have been soaked in the sherry.
Place the chives and 1/2 cup oil in a blender and blend until smooth. Set aside.
Place the dried porcini in a large bowl; cover with the sherry and let soak for about 20 minutes. When the mushrooms are soft and have absorbed most of the sherry, drain off any extra liquid, reserving the liquid and straining, if necessary, to remove debris.
Heat the remaining 1 tablespoon olive oil in a large saute pan over medium heat until hot. Add the shallot and garlic, and saute for about 1 minute. Add the chopped mushrooms and toss well. Add the reserved soaking liquid, and reduce until the mixture is almost dry, for 2 to 3 minutes. Remove from the heat and let cool until tepid.
Place the mushroom mixture in a large mixing bowl. Add the cream, egg yolks and herbs; mix well. Season with salt and pepper.
Laddle the mixture into Easy-Bake Oven pans, filling them to 1/8 inch from the top. Bake the custard until just set, for 20 to 30 minutes. Serve drizzled with the chive oil and garnished with fresh watercress.
Makes 6 servings, baked 1 at a time.
Recipe From: The EASY-BAKE Oven Gourmet
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