Risotto alla Parmigiana

Sorce

Skill Jaan

Ingridients

2 tablespoons unsalted butter 2 tablespoons olive oil 1 medium onion, finely chopped 1 pound Arborio rice 6 cups chicken stock, hot 2 tablespoons butter 3 ounces Parmagiano Reggiano cheese, coarsely grated|Heat the butter and oil in a large, straight−sided saute pan or saucepan. Add the onion, and saute until soft, without browning. Add the rice, and saute for 2 minutes until the rice is well−coated. Ladle 1/2 cup of stock into the rice, stirring constantly, until all the liquid is absorbed and the rice is almost dry. Add more stock, 1/2 cup at a time, until it's all absorbed by the rice and the rice is al dente. The rice should be very moist and creamy, but not runny; the rice should be firm but tender, not crunchy. Remove from heat, and stir in the raw butter and the Parmagiano cheese. Salt to taste, and serve immediately.

Apple Cinnamon Crunch Muffins

Sorce	mugglezilung
Ingridients
Instructions	Preheat oven to 375°F. Line a muffin pan with paper muffins cups and lightly coat them with vegetable or canola oil spray. Streusel Topping : Combine 1/3 cup sugar, 2 tablespoons flour, cinnamon, and butter. Rub the mixture together with your fingers to make coarse crumbs, and set aside. Batter : In a large bowl combine 2 1/2 cups flour, 1 cup sugar, baking powder, baking soda, salt, allspice. In a separate bowl combine together, buttermilk, milk, ricotta, canola oil, corn syrup, egg, egg whites and vanilla; whisk until smooth. Stir in apple and pour mixture into dry ingredients, mixing just until all ingredients are moist. Spoon batter into prepared muffin cups, filling 3/4 full; sprinkle the top of each muffin with some of the streusel mixture. Bake for approximately 20 minutes. Muffins should be light golden brown and a cake tester inserted into the center should come out clean. Remove from oven, cool in pan for 10 minutes before removing to cool completely. Store in an airtight container.

Crunch Muffins

Sorce	mikestreb
Ingridients
Instructions	Mix flour, sugar, oats, pistachios, raisins, baking powder, orange peel and salt in bowl, stirring with spoon until well blended. Add milk, applesauce, oil and egg all at once. Stir lightly just to mix. Don't over mix or texture will suffer. Spoon into 12 greased or paper-lined muffin cups. Spoon topping over. Bake at 400*F (205*C). for 18 to 22 minutes or until golden brown, turning pan around after 15 minutes for most even browning. Cool 5 minutes then remove from pan and cool on wire rack.

Best Ever Nut Crunch Muffins

Sorce	bconnett
Ingridients
Instructions	In a large bowl, combine flour, sugar, oats, wheat germ, baking powder, and salt in a mixing bowl; set aside. In another bowl, combine bran, granola, and buttermilk; stir well then set aside for 5 minutes. Add creamy peanut butter, oil, and eggs; mix well. Make a well in the center of the flour mixture and stir in the buttermilk mixture; stirring until just moistened. Fill a greased muffin tin two-thirds full. Bake at 400*F for 25 minutes. Remove from the pan and cool on a wire rack.

Banana Crunch Cake

Sorce	neogekko
Ingridients
Instructions	Heat oven to 350*F (175*C). Grease and flour 10-inch tube pan; set aside. In medium bowl, combine flour, coconut, rolled oats, brown sugar and pecans; mix well. Using fork or pastry blender, cut in butter until mixture is crumbly; set aside. In large bowl, combine bananas, sour cream and eggs; beat until smooth. Add cake mix; beat 2 minutes at high speed. Spread 1/3 of batter in prepared pan; sprinkle with 1/3 of coconut mixture. Repeat layers twice using remaining batter and coconut mixture, ending with coconut mixture. Bake for 50 to 60 minutes or until wooden pick inserted near center comes out clean. Cool upright in pan on wire rack for 15 minutes; remove from pan. Place on serving plate, coconut side up. Cool completely.

Crunchy Ice Cream Cake

Sorce	oooarrrfmueller
Ingridients
Instructions	Grease a 9-inch square baking pan; set aside. Combine crumbled cereal, brown sugar and butter; mix well and reserve 1/4 cup. Pat remaining cereal mixture firmly into the bottom of prepared pan. Refrigerate for about 1 hour or until firm. Combine butterscotch pudding mix, peanut butter and milk on low until well blended; fold in vanilla ice cream and blend well. Pour ice cream mixture into prepared pan; sprinkle with reserved crumb mixture; then sprinkle with peanuts. Cover with aluminum foil and freeze at least 6 hours.

Crunchy Chocolate Banana Ice Cream Cake

Sorce	raze
Ingridients
Instructions	Preheat oven to 425°F. Crust : In food processor, crush 2 1/2 cups cereal into crumbs. In small bowl, combine crumbs with 1/4 cup melted butter to moisten. Press into 8-inch square cake pan. Bake for 10 to 12 minutes or until set. Let cool. Ice Cream Layer : With mixer, blend 2 cups ice cream and 2/3 cup milk for about 30 seconds. Add 1 package pudding mix; beat for 2 to 3 minutes or until smooth and thick. Stir in 3 chopped candy bars; pour into prepared crust. Freeze for 4 to 5 hours or until firm, or overnight. Chocolate Topping : Place 1/2 cup chocolate chips and 1 tablespoon butter in bowl. In 1-cup microwaveable glass measure or bowl, microwave milk at high for 30 to 60 seconds or until just boiling. Gradually stir into chocolate chips, stirring until melted and smooth. Chill for 30 minutes or until cooled to room temperature. Pour evenly over ice cream layer. Sprinkle with cereal, pressing gently into chocolate topping. Freeze for 30 minutes or until topping is set. (Frozen cake may need to stand at room temperature for 5 minutes to soften before serving.)

Pumpkin Crunch Cake II

Sorce	BazzyMG
Ingridients
Instructions	Preheat oven to 350° F. Grease 13 x 9-inch baking pan. Combine 3 cups cake mix, eggs, pumpkin pie mix and pumpkin pie spice in large mixer bowl. Beat on low speed until moistened. Beat on medium speed for 2 minutes. Pour into prepared pan. Combine remaining cake mix, coconut and nuts in small bowl; cut in butter with pastry blender or two knives until mixture is crumbly. Sprinkle over batter. Bake for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack.

Pumpkin Crunch Cake I

Sorce	The Great One
Ingridients
Instructions	Preheat oven to 350*F (175*C). Grease a 9 x 13 x 2-inch baking pan. Combine pumpkin puree, evaporated milk, eggs, sugar, pumpkin pie spice and salt. Mix well and spread into prepared pan. Sprinkle cake mix evenly over top of pumpkin mixture and pat down. Sprinkle chopped pecans next and then drizzle melted butter over all. Bake for 1 hour, or until knife inserted in center comes out clean. Cool completely and spread whipped topping onto cake. Keep refrigerated.

Crunchy Topped Cocoa Cake

Sorce	Dynamite-Rave
Ingridients
Instructions	Heat oven to 350°F. Grease and flour 8-inch square baking pan. Stir together flour, sugar, cocoa, baking soda and salt in large bowl. Add water, oil, vinegar and vanilla; beat with spoon or whisk just until batter is smooth and ingredients are well blended. Pour batter into prepared pan. Bake 35 to 40 minutes or until wooden pick inserted in center comes out clean. Meanwhile, prepare Broiled Topping; spread on warm cake. Set oven to Broil; place pan about 4-inches from heat. Broil 3 minutes or until top is bubbly and golden brown. Remove from oven. Cool completely in pan on wire rack. Makes 9 servings. Broiled Topping : 1/4 cup butter or margarine, softened 1/2 cup packed light brown sugar 1/2 cup coarsely chopped nuts 1/2 cup MOUNDS Sweetened Coconut Flakes 3 tablespoons light cream or evaporated milk Stir together all ingredients in small bowl until well blended.