Not exact matches
Chocolate Layer Cakes with Black Cherry and Orange Chocolate layers 3 cups nut or coconut milk 6
tablespoons cacao powder 4
tablespoons cocoa nibs 2
tablespoons vanilla extract 2
tablespoons coconut flakes
1/2 cup coconut oil 1 cup sprouted pecan butter or almond butter 3/4 cup sweetener of your choice (I used Jerusalem artichoke syrup) 1/2 cup almond flour 1 1/2 cups ground flax seeds 3 tablespoons maca powder (optional) 2 tablespoons lucuma powder (optional
1/2 cup coconut oil
1 cup sprouted pecan
butter or almond
butter 3/4 cup sweetener
of your choice (I used Jerusalem artichoke syrup)
1/2 cup almond flour 1 1/2 cups ground flax seeds 3 tablespoons maca powder (optional) 2 tablespoons lucuma powder (optional
1/2 cup almond flour
1 1/2 cups ground flax seeds 3 tablespoons maca powder (optional) 2 tablespoons lucuma powder (optional
1/2 cups ground flax seeds 3
tablespoons maca powder (optional) 2
tablespoons lucuma powder (optional)
Gingersnap Cookies 2 cups ground raw almonds — preferably soaked and dehydrated
1/2 cup sprouted pecan butter or almond butter 1/4 cup plus 2 tablespoons raw honey or another sweetener 3 teaspoons ground ginger or more to taste 1 teaspoon vanilla extract pinch of sea salt — optiona
1/2 cup sprouted pecan
butter or almond
butter 1/4 cup plus 2
tablespoons raw honey or another sweetener 3 teaspoons ground ginger or more to taste
1 teaspoon vanilla extract pinch
of sea salt — optional
2
tablespoons peanut or vegetable oil
1 large yellow onion, diced 3 cloves garlic, minced
1 (
14 - ounce) container extra firm tofu, cut into
1 - inch cubes 2 cups vegetable stock
1 (
14 - ounce) can light coconut milk
1/2 cup of Peanut Butter & Company» sThe Heat Is On 4 carrots, peeled and cut into 1 - inch cubes 3 potatoes, peeled and cut into 1 - inch cubes 1 cup frozen peas 3 tablespoons chopped fresh basil Finely ground sea salt Freshly ground black peppe
1/2 cup
of Peanut
Butter & Company» sThe Heat Is On 4 carrots, peeled and cut into
1 - inch cubes 3 potatoes, peeled and cut into
1 - inch cubes
1 cup frozen peas 3
tablespoons chopped fresh basil Finely ground sea salt Freshly ground black pepper
Butternut Spaghetti (serves 4 - 6)
1/4 medium butternut squash
1 apple — peeled, cored and sliced into a matchstick shape two handfuls shredded Swiss chard or other greens
of choice
1/2 cup fresh cranberries Almond Butter Sauce 1/2 cup almond butter 3/4 cup purified water juice and zest of 1 lemon 1/2 tablespoon chopped fresh ginger 1 tablespoon honey 1/2 teaspoon ground cinnamon 1/2 teaspoon ground coriander 1/4 teaspoon ground cumin 1/4 teaspoon ground nutmeg seeds of 1 cardamom pod 1/4 teaspoon hot pepper flake
1/2 cup fresh cranberries Almond
Butter Sauce 1/2 cup almond butter 3/4 cup purified water juice and zest of 1 lemon 1/2 tablespoon chopped fresh ginger 1 tablespoon honey 1/2 teaspoon ground cinnamon 1/2 teaspoon ground coriander 1/4 teaspoon ground cumin 1/4 teaspoon ground nutmeg seeds of 1 cardamom pod 1/4 teaspoon hot pepper
Butter Sauce
1/2 cup almond butter 3/4 cup purified water juice and zest of 1 lemon 1/2 tablespoon chopped fresh ginger 1 tablespoon honey 1/2 teaspoon ground cinnamon 1/2 teaspoon ground coriander 1/4 teaspoon ground cumin 1/4 teaspoon ground nutmeg seeds of 1 cardamom pod 1/4 teaspoon hot pepper flake
1/2 cup almond
butter 3/4 cup purified water juice and zest of 1 lemon 1/2 tablespoon chopped fresh ginger 1 tablespoon honey 1/2 teaspoon ground cinnamon 1/2 teaspoon ground coriander 1/4 teaspoon ground cumin 1/4 teaspoon ground nutmeg seeds of 1 cardamom pod 1/4 teaspoon hot pepper
butter 3/4 cup purified water juice and zest
of 1 lemon
1/2 tablespoon chopped fresh ginger 1 tablespoon honey 1/2 teaspoon ground cinnamon 1/2 teaspoon ground coriander 1/4 teaspoon ground cumin 1/4 teaspoon ground nutmeg seeds of 1 cardamom pod 1/4 teaspoon hot pepper flake
1/2 tablespoon chopped fresh ginger
1 tablespoon honey
1/2 teaspoon ground cinnamon 1/2 teaspoon ground coriander 1/4 teaspoon ground cumin 1/4 teaspoon ground nutmeg seeds of 1 cardamom pod 1/4 teaspoon hot pepper flake
1/2 teaspoon ground cinnamon
1/2 teaspoon ground coriander 1/4 teaspoon ground cumin 1/4 teaspoon ground nutmeg seeds of 1 cardamom pod 1/4 teaspoon hot pepper flake
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin
1/4 teaspoon ground nutmeg seeds
of 1 cardamom pod
1/4 teaspoon hot pepper flakes
4
tablespoons Coconut Oil 4
tablespoons Almond
Butter 1/2 cup Coconut Sugar 2 tablespoons Chia Seeds 4 tablespoons water + 2 tablespoons Maple Syrup 1 teaspoon Vanilla Extract 1 1/2 cup Oat Flour 1 teaspoon Baking Soda 1/4 teaspoon Sea Salt Jam of your choice (we used Raspberry
1/2 cup Coconut Sugar 2
tablespoons Chia Seeds 4
tablespoons water + 2
tablespoons Maple Syrup
1 teaspoon Vanilla Extract
1 1/2 cup Oat Flour 1 teaspoon Baking Soda 1/4 teaspoon Sea Salt Jam of your choice (we used Raspberry
1/2 cup Oat Flour
1 teaspoon Baking Soda
1/4 teaspoon Sea Salt Jam
of your choice (we used Raspberry)
Pastry and Assembly: 2 cups flour Pinch
of salt
1/2 teaspoon baking powder 1 tablespoon butter 1 egg, beaten slightly Water Vegetable oil for deep - fryin
1/2 teaspoon baking powder
1 tablespoon butter 1 egg, beaten slightly Water Vegetable oil for deep - frying
10 medium Granny Smith and / or Macoun apples, peeled, cored and sliced (a 50 - 50 mix is wonderful)
1/2 cube of unsalted butter 2 tablespoons Applejack brandy 1 teaspoon nutmeg 1 1/3 teaspoons cinnamon Pinch of salt 2 teaspoons cornstarch dissolved in 1/4 cup of apple juice 1 cup brown suga
1/2 cube
of unsalted
butter 2
tablespoons Applejack brandy
1 teaspoon nutmeg
1 1/3 teaspoons cinnamon Pinch
of salt 2 teaspoons cornstarch dissolved in
1/4 cup
of apple juice
1 cup brown sugar
1 onion, chopped
1/2 cup butter 4 garlic cloves, diced 1/2 cup flour 4 cups chicken or vegetable stock 1.5 cups water 3 russet potatoes, cut into large chunks 1/8 teaspoon freshly grated nutmeg 1 tablespoon dried herbs (any or all of the following: thyme, rosemary, red pepper flakes, marjoram, parsley) salt and pepper, to taste 8 ounces cheddar cheese 1.5 cups milk (add more for a thinner soup
1/2 cup
butter 4 garlic cloves, diced
1/2 cup flour 4 cups chicken or vegetable stock 1.5 cups water 3 russet potatoes, cut into large chunks 1/8 teaspoon freshly grated nutmeg 1 tablespoon dried herbs (any or all of the following: thyme, rosemary, red pepper flakes, marjoram, parsley) salt and pepper, to taste 8 ounces cheddar cheese 1.5 cups milk (add more for a thinner soup
1/2 cup flour 4 cups chicken or vegetable stock
1.5 cups water 3 russet potatoes, cut into large chunks
1/8 teaspoon freshly grated nutmeg
1 tablespoon dried herbs (any or all
of the following: thyme, rosemary, red pepper flakes, marjoram, parsley) salt and pepper, to taste 8 ounces cheddar cheese
1.5 cups milk (add more for a thinner soup)
1 tablespoon unsalted
butter 1 tablespoon olive oil
1 medium yellow onion, small dice 4 medium cloves garlic, thinly sliced 2 teaspoons ground cumin
1 (3 - inch) cinnamon stick Salt and freshly ground black pepper
1 pound butternut squash, large dice 3/4 pound red potatoes, large dice 2 cups low - sodium chicken or vegetable broth 2 cups cooked chickpeas, drained
1 (
14 - ounce) can diced tomatoes, with juices Pinch saffron threads (optional)
1/2 preserved lemon, finely chopped 1 cup brined green olives (Aida recommended Cerignola) Steamed couscous, for serving (directions here and elsewhere on the web) Fresh cilantro leaves, roughly chopped, for garnish Toasted slivered almonds, for garnish Plain yogurt, for garnish Hot sauce of your choice (for serving
1/2 preserved lemon, finely chopped
1 cup brined green olives (Aida recommended Cerignola) Steamed couscous, for serving (directions here and elsewhere on the web) Fresh cilantro leaves, roughly chopped, for garnish Toasted slivered almonds, for garnish Plain yogurt, for garnish Hot sauce
of your choice (for serving)
Orange Cardamom Hazelnut Dark Chocolate Florentines (gluten free)
1/2 cup (65 g) hazelnuts 1 1/2 cup (120 g) quick oats (make sure to use certified gluten free if that is a concern) 1/4 cup (35 g) oat flour (make sure to use certified gluten free if that is a concern) 3 tablespoons + 1 teaspoon (30 g) sorghum flour 3 tablespoons (30 g) sweet rice flour 2 tablespoons (18 g) golden flax meal Zest of 2 medium blood oranges 1/2 teaspoon cardamom 1/4 teaspoon sea salt 1/2 cup + 3 tablespoons (150 g) unsalted butter 2 tablespoons heavy cream 1/4 cup molasses (not blackstrap) 1 teaspoon vanilla extract 4 oz of dark chocolate (make sure to use certified gluten free if that is a concern
1/2 cup (65 g) hazelnuts
1 1/2 cup (120 g) quick oats (make sure to use certified gluten free if that is a concern) 1/4 cup (35 g) oat flour (make sure to use certified gluten free if that is a concern) 3 tablespoons + 1 teaspoon (30 g) sorghum flour 3 tablespoons (30 g) sweet rice flour 2 tablespoons (18 g) golden flax meal Zest of 2 medium blood oranges 1/2 teaspoon cardamom 1/4 teaspoon sea salt 1/2 cup + 3 tablespoons (150 g) unsalted butter 2 tablespoons heavy cream 1/4 cup molasses (not blackstrap) 1 teaspoon vanilla extract 4 oz of dark chocolate (make sure to use certified gluten free if that is a concern
1/2 cup (
120 g) quick oats (make sure to use certified gluten free if that is a concern)
1/4 cup (35 g) oat flour (make sure to use certified gluten free if that is a concern) 3
tablespoons +
1 teaspoon (30 g) sorghum flour 3
tablespoons (30 g) sweet rice flour 2
tablespoons (
18 g) golden flax meal Zest
of 2 medium blood oranges
1/2 teaspoon cardamom 1/4 teaspoon sea salt 1/2 cup + 3 tablespoons (150 g) unsalted butter 2 tablespoons heavy cream 1/4 cup molasses (not blackstrap) 1 teaspoon vanilla extract 4 oz of dark chocolate (make sure to use certified gluten free if that is a concern
1/2 teaspoon cardamom
1/4 teaspoon sea salt
1/2 cup + 3 tablespoons (150 g) unsalted butter 2 tablespoons heavy cream 1/4 cup molasses (not blackstrap) 1 teaspoon vanilla extract 4 oz of dark chocolate (make sure to use certified gluten free if that is a concern
1/2 cup + 3
tablespoons (
150 g) unsalted
butter 2
tablespoons heavy cream
1/4 cup molasses (not blackstrap)
1 teaspoon vanilla extract 4 oz
of dark chocolate (make sure to use certified gluten free if that is a concern)
add ins
1 handful
of blueberries and a handful
of walnuts or 2 handfuls
of mixed berries or a berry bliss or another half
of sliced banana and a
tablespoon of peanut
butter or
1/2 apple diced and a dash of cinnamo
1/2 apple diced and a dash
of cinnamon
for the cake:
1/2 pint strawberries, hulled and chopped 1/4 cup sour cream (I used light) 6 tablespoons butter, at room temperature 1/2 cup sugar 1 egg 1/2 teaspoon pure vanilla extract 1 1/4 cup AP flour, sifted 1 teaspoon baking powder 1/4 teaspoon baking soda pinch of sal
1/2 pint strawberries, hulled and chopped
1/4 cup sour cream (I used light) 6
tablespoons butter, at room temperature
1/2 cup sugar 1 egg 1/2 teaspoon pure vanilla extract 1 1/4 cup AP flour, sifted 1 teaspoon baking powder 1/4 teaspoon baking soda pinch of sal
1/2 cup sugar
1 egg
1/2 teaspoon pure vanilla extract 1 1/4 cup AP flour, sifted 1 teaspoon baking powder 1/4 teaspoon baking soda pinch of sal
1/2 teaspoon pure vanilla extract
1 1/4 cup AP flour, sifted
1 teaspoon baking powder
1/4 teaspoon baking soda pinch
of salt
3 to 4 ripe bananas, smashed
1/3 cup (75 grams) melted salted
butter 3/4 to
1 cup (
145 to
190 grams) light brown sugar (depending on the level
of sweetness you prefer, I always use the smaller amount)
1 egg, beaten
1 teaspoon (5 ml) vanilla
1 tablespoon (
15 ml) bourbon (optional)
1 teaspoon (5 grams) baking soda Pinch
of salt
1 teaspoon (3 grams) cinnamon Up to
1/2 teaspoon (1) nutmeg Pinch of ground cloves 1 1/2 cups (190 grams) flou
1/2 teaspoon (
1) nutmeg Pinch
of ground cloves
1 1/2 cups (190 grams) flou
1/2 cups (
190 grams) flour
Ingredients 2
1/2 cups flour 1 teaspoon baking soda 1/2 teaspoon salt 2 teaspoons cream of tartar 1 cup (2 sticks) butter, room temperature 1 1/2 cups plus 4 tablespoons sugar, divided 2 eggs 2 teaspoons cinnamon optional: 1 cup cinnamon chip
1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt 2 teaspoons cream of tartar 1 cup (2 sticks) butter, room temperature 1 1/2 cups plus 4 tablespoons sugar, divided 2 eggs 2 teaspoons cinnamon optional: 1 cup cinnamon chip
1/2 teaspoon salt 2 teaspoons cream
of tartar
1 cup (2 sticks)
butter, room temperature
1 1/2 cups plus 4 tablespoons sugar, divided 2 eggs 2 teaspoons cinnamon optional: 1 cup cinnamon chip
1/2 cups plus 4
tablespoons sugar, divided 2 eggs 2 teaspoons cinnamon optional:
1 cup cinnamon chips
for the lemon curd: 3 medium egg yolks (or 2 extra-large) 240 grams (
1 cups) water
100 grams (
1/2 cup) sugar 28 grams (1/4 cup) cornstarch 27 grams (1/8 cup, 2 tablespoons) butter zest of 1 lemons juice of 1 1/2 lemons (approximately 1/4 cup) 1/2 teaspoon vanilla extrac
1/2 cup) sugar 28 grams (
1/4 cup) cornstarch 27 grams (
1/8 cup, 2
tablespoons)
butter zest
of 1 lemons juice
of 1 1/2 lemons (approximately 1/4 cup) 1/2 teaspoon vanilla extrac
1/2 lemons (approximately
1/4 cup)
1/2 teaspoon vanilla extrac
1/2 teaspoon vanilla extract
*
1 tablespoon olive oil *
1 tablespoon organic
butter * 2 large garlic cloves, peeled and minced (use more if you really like garlic) *
1/2 pound wild caught shrimp, preferably sustainably harvested * 1 - 2 cups kale, chopped fine * 1/2 cup tomato sauce, preferably organic * juice from 1/2 lemon * pinch or two of red pepper flakes * course sea salt * cooked quinoa (or pasta), for serving * fresh parmesan cheese for serving - optiona
1/2 pound wild caught shrimp, preferably sustainably harvested *
1 - 2 cups kale, chopped fine *
1/2 cup tomato sauce, preferably organic * juice from 1/2 lemon * pinch or two of red pepper flakes * course sea salt * cooked quinoa (or pasta), for serving * fresh parmesan cheese for serving - optiona
1/2 cup tomato sauce, preferably organic * juice from
1/2 lemon * pinch or two of red pepper flakes * course sea salt * cooked quinoa (or pasta), for serving * fresh parmesan cheese for serving - optiona
1/2 lemon * pinch or two
of red pepper flakes * course sea salt * cooked quinoa (or pasta), for serving * fresh parmesan cheese for serving - optional
Blanquette de Porc Adapted from Mimi Thorisson - A Kitchen in France Ingredients -2
1/2 pounds boneless pork shoulder, cut into 2 inch cubes -2 small shallots -4 cloves -4 carrots, peeled and cut into chunks -2 leeks, white part only, sliced -2 celery stalks, sliced -1 small onion, sliced -4 garlic cloves, sliced -1 bouquet garni (see note)-1 / 4 cup dry white wine -6 tablespoons butter -1 / 3 cup all purpose flower -8 ounces white mushrooms, sliced - Juice of 1 lemon -2 / 3 cup crème fraîche -2 large egg yolks A handful of chopped fresh parsley (Mimi used veal instead of pork, she used pearl onions which I omitted since I didn't have any on hand, and I added a little more garlic, carrots and celery than the recipe called for
1/2 pounds boneless pork shoulder, cut into 2 inch cubes -2 small shallots -4 cloves -4 carrots, peeled and cut into chunks -2 leeks, white part only, sliced -2 celery stalks, sliced -
1 small onion, sliced -4 garlic cloves, sliced -
1 bouquet garni (see note)-
1 / 4 cup dry white wine -6
tablespoons butter -
1 / 3 cup all purpose flower -8 ounces white mushrooms, sliced - Juice
of 1 lemon -2 / 3 cup crème fraîche -2 large egg yolks A handful
of chopped fresh parsley (Mimi used veal instead
of pork, she used pearl onions which I omitted since I didn't have any on hand, and I added a little more garlic, carrots and celery than the recipe called for.
Ingredients (Adapted from Joy
of Baking):
1/2 cup (1 stick) unsalted butter, room temp 3/4 cup creamy peanut butter 1/3 cup brown sugar 1/3 cup granulated sugar 1 egg 2 teaspoons vanilla 2 tablespoons milk 1 teaspoon baking soda 1/2 teaspoon salt 1 1/2 cup all purpose flour 1/3 cup granulated sugar for rolling 1 package mini Reeses, unwrapped 6 ounces dark chocolate, melted 1 package candy eye
1/2 cup (
1 stick) unsalted
butter, room temp 3/4 cup creamy peanut
butter 1/3 cup brown sugar
1/3 cup granulated sugar
1 egg 2 teaspoons vanilla 2
tablespoons milk
1 teaspoon baking soda
1/2 teaspoon salt 1 1/2 cup all purpose flour 1/3 cup granulated sugar for rolling 1 package mini Reeses, unwrapped 6 ounces dark chocolate, melted 1 package candy eye
1/2 teaspoon salt
1 1/2 cup all purpose flour 1/3 cup granulated sugar for rolling 1 package mini Reeses, unwrapped 6 ounces dark chocolate, melted 1 package candy eye
1/2 cup all purpose flour
1/3 cup granulated sugar for rolling
1 package mini Reeses, unwrapped 6 ounces dark chocolate, melted
1 package candy eyes
American Pie with Vanilla Bean Custard makes
1 10 - inch pie ingredients: for the crust: 2
1/2 cups flour 2 tablespoons sugar 3/4 teaspoon kosher salt 16 tablespoons butter, cubed and cold ice water, as needed for the filling: 2 1/2 cups frozen wild blueberries (or about 2 cups big fresh blueberries) 5 cups halved cherries (about 1 1/2 pounds frozen or 1 3/4 pounds fresh) juice of 1 lemon 1 1/4 cup sugar 1/3 cup cornstarch pinch of salt for the vanilla bean custard: 1 cup heavy cream 1/4 cup lowfat milk 3 egg yolks 3 tablespoons plus 2 teaspoons sugar scrapings of 1/2 a vanilla bean directions: Make the crust: place flour, sugar, and salt in a large bowl
1/2 cups flour 2
tablespoons sugar 3/4 teaspoon kosher salt
16
tablespoons butter, cubed and cold ice water, as needed for the filling: 2
1/2 cups frozen wild blueberries (or about 2 cups big fresh blueberries) 5 cups halved cherries (about 1 1/2 pounds frozen or 1 3/4 pounds fresh) juice of 1 lemon 1 1/4 cup sugar 1/3 cup cornstarch pinch of salt for the vanilla bean custard: 1 cup heavy cream 1/4 cup lowfat milk 3 egg yolks 3 tablespoons plus 2 teaspoons sugar scrapings of 1/2 a vanilla bean directions: Make the crust: place flour, sugar, and salt in a large bowl
1/2 cups frozen wild blueberries (or about 2 cups big fresh blueberries) 5 cups halved cherries (about
1 1/2 pounds frozen or 1 3/4 pounds fresh) juice of 1 lemon 1 1/4 cup sugar 1/3 cup cornstarch pinch of salt for the vanilla bean custard: 1 cup heavy cream 1/4 cup lowfat milk 3 egg yolks 3 tablespoons plus 2 teaspoons sugar scrapings of 1/2 a vanilla bean directions: Make the crust: place flour, sugar, and salt in a large bowl
1/2 pounds frozen or
1 3/4 pounds fresh) juice
of 1 lemon
1 1/4 cup sugar
1/3 cup cornstarch pinch
of salt for the vanilla bean custard:
1 cup heavy cream
1/4 cup lowfat milk 3 egg yolks 3
tablespoons plus 2 teaspoons sugar scrapings
of 1/2 a vanilla bean directions: Make the crust: place flour, sugar, and salt in a large bowl
1/2 a vanilla bean directions: Make the crust: place flour, sugar, and salt in a large bowl.
1 medium - size spaghetti squash, cut in half lengthwise
1/2 medium onion, chopped 1 garlic clove, chopped 1 tablespoon Cabot Salted Butter 1 1/2 cups chopped broccoli 1/2 teaspoon dried dill 1/4 teaspoon salt Pinch of freshly ground black pepper 4 ounces grated Cabot Seriously Sharp Cheddar (about 1 cup
1/2 medium onion, chopped
1 garlic clove, chopped
1 tablespoon Cabot Salted
Butter 1 1/2 cups chopped broccoli 1/2 teaspoon dried dill 1/4 teaspoon salt Pinch of freshly ground black pepper 4 ounces grated Cabot Seriously Sharp Cheddar (about 1 cup
1/2 cups chopped broccoli
1/2 teaspoon dried dill 1/4 teaspoon salt Pinch of freshly ground black pepper 4 ounces grated Cabot Seriously Sharp Cheddar (about 1 cup
1/2 teaspoon dried dill
1/4 teaspoon salt Pinch
of freshly ground black pepper 4 ounces grated Cabot Seriously Sharp Cheddar (about
1 cup)
2 medium leeks
1 tablespoon butter 2
tablespoons olive oil
1 tablespoon water
1/2 teaspoon salt, or more according to your taste few twists of freshly ground pepper large stem of thyme, left intact 1/2 teaspoon fresh thyme leaves 1 large stem fresh sage (about 8 to 10 leaves), left intac
1/2 teaspoon salt, or more according to your taste few twists
of freshly ground pepper large stem
of thyme, left intact
1/2 teaspoon fresh thyme leaves 1 large stem fresh sage (about 8 to 10 leaves), left intac
1/2 teaspoon fresh thyme leaves
1 large stem fresh sage (about 8 to
10 leaves), left intact
Muffin
1 cup +
1 tablespoon (
100 g) oat flour
1 cup + 2
tablespoons (
150 g) white rice flour
1/4 cup + 2
tablespoons (60 g) cornstarch zest
of 2 meyer lemons, finely grated 3/4 cup (
170 g) white granulated sugar
1 tablespoon of baking powder
1 teaspoon
of salt 3/4 cup (6 fl oz or
170 g)
of whole milk
1/4 cup (2 fl oz or 60 g) Meyer lemon juice 2 large eggs
1 large yolk
1 teaspoon
of pure vanilla extract
1/2 cup (115 g or 1 stick) unsalted butter, melted and coole
1/2 cup (
115 g or
1 stick) unsalted
butter, melted and cooled
To make Rice Krispies Treats For One, melt either 8 large marshmallows or
1 cup
of miniature marshmallows and
1/2 tablespoon of butter in a microwave for 30 seconds
1/2 tablespoon of butter in a microwave for 30 seconds.
For the Galette: 2 cups all - purpose flour
1 tablespoon granulated sugar
1/8 teaspoon course salt
1 1/2 stick cold, unsalted butter, diced 1/4 cup ice water 1 - 2 cups of Cranberry Wine Sauce 1/2 cup candied walnuts 6 oz good quality brie 2 tablespoons heavy cream or half and hal
1/2 stick cold, unsalted
butter, diced
1/4 cup ice water
1 - 2 cups
of Cranberry Wine Sauce
1/2 cup candied walnuts 6 oz good quality brie 2 tablespoons heavy cream or half and hal
1/2 cup candied walnuts 6 oz good quality brie 2
tablespoons heavy cream or half and half
Made this with a honey ginger glaze:
1 tablespoon each soy sauce, honey, melted
butter and grated ginger,
1/2 tablespoon each olive oil and toasted sesame oil and 1large clove of minced garlic
1/2 tablespoon each olive oil and toasted sesame oil and
1large clove
of minced garlic.
2
tablespoons olive oil 2
tablespoons unsalted
butter 2 large sweet onions, peeled and sliced thinly into half moons
1/2 teaspoon salt Cracked pepper 4 sprigs of fresh thyme (or about 1/2 teaspoon dried thyme — more to taste) 3 cloves of garlic, minced 1/2 cup heavy cream 1 egg, beaten 5 - 6 oz Swiss cheese, shredded (fresh is really important here, not the bagged stuff
1/2 teaspoon salt Cracked pepper 4 sprigs
of fresh thyme (or about
1/2 teaspoon dried thyme — more to taste) 3 cloves of garlic, minced 1/2 cup heavy cream 1 egg, beaten 5 - 6 oz Swiss cheese, shredded (fresh is really important here, not the bagged stuff
1/2 teaspoon dried thyme — more to taste) 3 cloves
of garlic, minced
1/2 cup heavy cream 1 egg, beaten 5 - 6 oz Swiss cheese, shredded (fresh is really important here, not the bagged stuff
1/2 cup heavy cream
1 egg, beaten 5 - 6 oz Swiss cheese, shredded (fresh is really important here, not the bagged stuff)
1 pound kale, washed, stemmed, and cut into small pieces 2
tablespoons butter 2
tablespoons flour (I used all purpose)
1 1/5 cups milk (I used whole)
1 cup extra sharp cheddar cheese, grated salt & pepper
1/2 teaspoon turmeric (optional, for color) a pinch of freshly grated nutmeg a tablespoon of olive oil, for greasing the baking pa
1/2 teaspoon turmeric (optional, for color) a pinch
of freshly grated nutmeg a
tablespoon of olive oil, for greasing the baking pan
ingredients: 3
1/2 pounds ground sirloin (I use the lowest in fat) 5 tablespoons unsalted butter 3 cups yellow onion, finely diced 1 red bell pepper, core and seeds removed, finely diced 1 yellow bell pepper, core and seeds removed, finely diced 2 tablespoons grape seed oil 3 garlic cloves, chopped or pressed through a garlic press 1/2 cup Italian parsley, chopped 1/3 cup chili powder (I use Gebhardt) 1 tablespoon Celtic sea salt 1 1/2 teaspoons ground cumin 1/2 teaspoon ground, black pepper pinch of cayenne (optional) 1 (28 ounce) cans crushed tomatoes, don't drai
1/2 pounds ground sirloin (I use the lowest in fat) 5
tablespoons unsalted
butter 3 cups yellow onion, finely diced
1 red bell pepper, core and seeds removed, finely diced
1 yellow bell pepper, core and seeds removed, finely diced 2
tablespoons grape seed oil 3 garlic cloves, chopped or pressed through a garlic press
1/2 cup Italian parsley, chopped 1/3 cup chili powder (I use Gebhardt) 1 tablespoon Celtic sea salt 1 1/2 teaspoons ground cumin 1/2 teaspoon ground, black pepper pinch of cayenne (optional) 1 (28 ounce) cans crushed tomatoes, don't drai
1/2 cup Italian parsley, chopped
1/3 cup chili powder (I use Gebhardt)
1 tablespoon Celtic sea salt
1 1/2 teaspoons ground cumin 1/2 teaspoon ground, black pepper pinch of cayenne (optional) 1 (28 ounce) cans crushed tomatoes, don't drai
1/2 teaspoons ground cumin
1/2 teaspoon ground, black pepper pinch of cayenne (optional) 1 (28 ounce) cans crushed tomatoes, don't drai
1/2 teaspoon ground, black pepper pinch
of cayenne (optional)
1 (28 ounce) cans crushed tomatoes, don't drain
4
1/2 pounds sweet potatoes 1 cup sugar (you can reduce this a little) 1/4 cup milk 1/2 cup butter, softened, plus 1 tablespoon of butter melted (divided) 2 large eggs 1 teaspoon vanilla extract 1/4 teaspoon salt 1 1/4 cups cornflakes cereal, crushed 1/4 cup chopped pecans 1 tablespoon brown sugar 1 1/2 cups miniature marshmallow
1/2 pounds sweet potatoes
1 cup sugar (you can reduce this a little)
1/4 cup milk
1/2 cup butter, softened, plus 1 tablespoon of butter melted (divided) 2 large eggs 1 teaspoon vanilla extract 1/4 teaspoon salt 1 1/4 cups cornflakes cereal, crushed 1/4 cup chopped pecans 1 tablespoon brown sugar 1 1/2 cups miniature marshmallow
1/2 cup
butter, softened, plus
1 tablespoon of butter melted (divided) 2 large eggs
1 teaspoon vanilla extract
1/4 teaspoon salt
1 1/4 cups cornflakes cereal, crushed
1/4 cup chopped pecans
1 tablespoon brown sugar
1 1/2 cups miniature marshmallow
1/2 cups miniature marshmallows
ingredients: for the cake: 4
tablespoons (55 grams) unsalted
butter, softened 3/4 cup (
150 grams) granulated sugar
1 teaspoon cinnamon
1/2 teaspoon ginger 1/4 teaspoon nutmeg zest of 1 orange 2 eggs 1 cup (120 grams) flour 1 1/2 teaspoons baking powder 1/4 teaspoon salt 1/3 cup (32 grams) almond flour or finely ground almonds 1/2 cup (120 grams) mil
1/2 teaspoon ginger
1/4 teaspoon nutmeg zest
of 1 orange 2 eggs
1 cup (
120 grams) flour
1 1/2 teaspoons baking powder 1/4 teaspoon salt 1/3 cup (32 grams) almond flour or finely ground almonds 1/2 cup (120 grams) mil
1/2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup (32 grams) almond flour or finely ground almonds
1/2 cup (120 grams) mil
1/2 cup (
120 grams) milk
2 cups all purpose flour
1 1/2 cups white sugar 2 teaspoons baking powder 1/2 teaspoon salt zest and juice of 1 lime 10 tablespoons butter, softened and cubed up 1 - ish cup of buttermilk 2 eggs 2 cups diced rhubarb, about 1/2 a poun
1/2 cups white sugar 2 teaspoons baking powder
1/2 teaspoon salt zest and juice of 1 lime 10 tablespoons butter, softened and cubed up 1 - ish cup of buttermilk 2 eggs 2 cups diced rhubarb, about 1/2 a poun
1/2 teaspoon salt zest and juice
of 1 lime
10
tablespoons butter, softened and cubed up
1 - ish cup
of buttermilk 2 eggs 2 cups diced rhubarb, about
1/2 a poun
1/2 a pound
1 cup
of rice flour scant
1/2 teaspoon fine grain sea salt 8 ounces mushrooms, sliced 1 / 3 - inch thick 1 cup of sake 1 tablespoon extra virgin olive oil 1 tablespoon unsalted butte
1/2 teaspoon fine grain sea salt 8 ounces mushrooms, sliced
1 / 3 - inch thick
1 cup
of sake
1 tablespoon extra virgin olive oil
1 tablespoon unsalted
butter
If you're planning to double the recipe but only need enough frosting to do a rose swirl on each cupcake, instead
of doubling the frosting recipe you could change the frosting to be use
1 and
1/4 cup
butter (2 and
1/2 sticks), 4 - 5 cups powdered sugar, and 3 - 4 tablespoons of whipping cream
1/2 sticks), 4 - 5 cups powdered sugar, and 3 - 4
tablespoons of whipping cream.
2 3/4 — 3
1/2 cups bread flour or all - purpose flour 1/4 cups sugar 1/2 teaspoon salt 1 tablespoon active dry yeast 5 tablespoons butter, softened 2/3 cup warm water 1 egg, at room temperature Cornmeal 1/4 cup of butter, melte
1/2 cups bread flour or all - purpose flour
1/4 cups sugar
1/2 teaspoon salt 1 tablespoon active dry yeast 5 tablespoons butter, softened 2/3 cup warm water 1 egg, at room temperature Cornmeal 1/4 cup of butter, melte
1/2 teaspoon salt
1 tablespoon active dry yeast 5
tablespoons butter, softened 2/3 cup warm water
1 egg, at room temperature Cornmeal
1/4 cup
of butter, melted
1 cup regular cut oats 2 ripe bananas 2 flax eggs (2 tbl
of flax seed meal mixed with 6 tbl
of water)
1/3 cup
of nut
butter (I used creamy cashew) 2
tablespoons of coconut sugar
1 tsp baking powder
1/2 tsp baking soda Pinch of sea salt 1 tablespoon of ground cinnamon 1 tablespoon of hemp hearts 1 teaspoon of vanilla extract Vegan chocolate (I shaved a 4 oz bar) but you can also use 1/2 cup of chocolate chips as wel
1/2 tsp baking soda Pinch
of sea salt
1 tablespoon of ground cinnamon
1 tablespoon of hemp hearts
1 teaspoon
of vanilla extract Vegan chocolate (I shaved a 4 oz bar) but you can also use
1/2 cup of chocolate chips as wel
1/2 cup
of chocolate chips as well
1 stick
of butter is 8
tablespoons or
1/2 cup or about 113 grams
1/2 cup or about
113 grams.
3 - 4 cups water
1/2 teaspoon minced ginger (or 1 inch cube of fresh ginger, peeled and sliced) 10 cm square kombu 2 - 3 lime leaves 1 small clusters oyster mushroom (or a small handful of other mushrooms of choice, sliced) 75g [2.6 oz] rice noodles 1 bok choy, sliced in halves or small pieces 1/2 carrot, sliced into ribbons (using the vegetable peeler) 1 tablespoon miso paste 1 tablespoon peanut butter or peanut - free substitute (as suggested above) 1 teaspoon soy sauce Wedge of lemon for garnis
1/2 teaspoon minced ginger (or
1 inch cube
of fresh ginger, peeled and sliced)
10 cm square kombu 2 - 3 lime leaves
1 small clusters oyster mushroom (or a small handful
of other mushrooms
of choice, sliced) 75g [2.6 oz] rice noodles
1 bok choy, sliced in halves or small pieces
1/2 carrot, sliced into ribbons (using the vegetable peeler) 1 tablespoon miso paste 1 tablespoon peanut butter or peanut - free substitute (as suggested above) 1 teaspoon soy sauce Wedge of lemon for garnis
1/2 carrot, sliced into ribbons (using the vegetable peeler)
1 tablespoon miso paste
1 tablespoon peanut
butter or peanut - free substitute (as suggested above)
1 teaspoon soy sauce Wedge
of lemon for garnish
3 strips
of bacon 6 medium shrimp
1/4 cup
of cheddar cheese
1/2 cup seasoned bread crumbs 1 large clove of garlic, chopped 1 Tablespoon of grated Parmesan cheese 1 Tablespoon of melted butte
1/2 cup seasoned bread crumbs
1 large clove
of garlic, chopped
1 Tablespoon of grated Parmesan cheese
1 Tablespoon of melted
butter
Ingredients
1/2 lb (8 oz) fingerling potatoes 3/4 lb (12 oz) Brussels sprouts 3 cloves garlic, peeled 1 medium shallot 5 juniper berries 2 tablespoon butter 1 tablespoon mustard juice of 1/2 a lemon 1/2 teaspoon caraway seeds 1/4 teaspoon salt 1/4 teaspoon fresh ground black pepper zest of 1/2 lemon plus more salt and pepper to tast
1/2 lb (8 oz) fingerling potatoes 3/4 lb (
12 oz) Brussels sprouts 3 cloves garlic, peeled
1 medium shallot 5 juniper berries 2
tablespoon butter 1 tablespoon mustard juice
of 1/2 a lemon 1/2 teaspoon caraway seeds 1/4 teaspoon salt 1/4 teaspoon fresh ground black pepper zest of 1/2 lemon plus more salt and pepper to tast
1/2 a lemon
1/2 teaspoon caraway seeds 1/4 teaspoon salt 1/4 teaspoon fresh ground black pepper zest of 1/2 lemon plus more salt and pepper to tast
1/2 teaspoon caraway seeds
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper zest
of 1/2 lemon plus more salt and pepper to tast
1/2 lemon plus more salt and pepper to taste
4 parsnips, peeled, ends trimmed, and cut into
1/2» thick slices Unsweetened soy milk 1 tablespoon olive oil 1 small onion, peeled, and diced 2 medium - large cloves garlic, thinly sliced 1 tablespoon vegan butter 1 tablespoon vegan sour cream Zest of one lemon Coarse sea or kosher salt to taste White pepper to taste Optional garlic salt or powder to taste Optional onion powder to taste Optional Garnish: parsley and additional lemon zes
1/2» thick slices Unsweetened soy milk
1 tablespoon olive oil
1 small onion, peeled, and diced 2 medium - large cloves garlic, thinly sliced
1 tablespoon vegan
butter 1 tablespoon vegan sour cream Zest
of one lemon Coarse sea or kosher salt to taste White pepper to taste Optional garlic salt or powder to taste Optional onion powder to taste Optional Garnish: parsley and additional lemon zest
Ingredients
1 tablespoon butter (or olive oil if you prefer)
1/2 to 1 cup cubed, toasted bread (multi-grain or other... your call) 2 large eggs 1/4 cup (or a little less) jarred salsa (your favorite) or other condiment of your choice) 1/4 cup grated (or shredded) cheddar cheese (or other cheese of your choice
1/2 to
1 cup cubed, toasted bread (multi-grain or other... your call) 2 large eggs
1/4 cup (or a little less) jarred salsa (your favorite) or other condiment
of your choice)
1/4 cup grated (or shredded) cheddar cheese (or other cheese
of your choice)
1 cup Earth Balance vegan
butter 1 cup sugar
1/4 teaspoon salt 2 teaspoons vanilla
1 1/2 teaspoons Ener - G Egg Replacer Powder 2 tablespoons plus up to 1/2 cup of water 3 cups all purpose flour cinnamon suga
1/2 teaspoons Ener - G Egg Replacer Powder 2
tablespoons plus up to
1/2 cup of water 3 cups all purpose flour cinnamon suga
1/2 cup
of water 3 cups all purpose flour cinnamon sugar
1 cup (237 ml) milk, warmed (
105 to
110 degrees)
1 1/8 teaspoons (half
of one envelope i.e.
1/8 ounce or 3
1/2 grams) active dry yeast 1 tablespoon (13 grams or 1/2 ounce) sugar 1 teaspoon table salt 2 tablespoons unsalted butter, melted plus additional for greasing pan 2 cups (250 grams or 8 3/4 ounces) unbleached all - purpose flou
1/2 grams) active dry yeast
1 tablespoon (
13 grams or
1/2 ounce) sugar 1 teaspoon table salt 2 tablespoons unsalted butter, melted plus additional for greasing pan 2 cups (250 grams or 8 3/4 ounces) unbleached all - purpose flou
1/2 ounce) sugar
1 teaspoon table salt 2
tablespoons unsalted
butter, melted plus additional for greasing pan 2 cups (250 grams or 8 3/4 ounces) unbleached all - purpose flour
1/2 cup butter 6 - 8 tablespoons flour 3 — 3 1/2 cups milk 1 egg, lightly beaten 6 tablespoons grated parmesan cheese Salt and pepper to taste 8 - 12 thick slices of roasted turkey 8 - 12 slices of toast Extra parmesan 8 - 12 strips of cooked baco
1/2 cup
butter 6 - 8
tablespoons flour 3 — 3
1/2 cups milk 1 egg, lightly beaten 6 tablespoons grated parmesan cheese Salt and pepper to taste 8 - 12 thick slices of roasted turkey 8 - 12 slices of toast Extra parmesan 8 - 12 strips of cooked baco
1/2 cups milk
1 egg, lightly beaten 6
tablespoons grated parmesan cheese Salt and pepper to taste 8 -
12 thick slices
of roasted turkey 8 -
12 slices
of toast Extra parmesan 8 -
12 strips
of cooked bacon
1/2 cup canola or other vegetable oil 1/2 cup vegan butter, softened 2 1/2 cups demerera sugar or brown sugar 2 tablespoons molasses 1/4 cup flax meal 1 tablespoon pure vanilla extract 1 teaspoon pure almond extract 2 teaspoons ground cinnamon 2 tablespoons pumpkin pie spice 4 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 cup nondairy milk mixed with 1 tablespoon vinegar, set aside to curdle for a couple of minutes 4 cups white whole wheat flour 1 1/2 cups pumpkin puree 1/2 cup vegan sour cream (or another 1/2 cup nondairy milk, but I prefer sour cream
1/2 cup canola or other vegetable oil
1/2 cup vegan butter, softened 2 1/2 cups demerera sugar or brown sugar 2 tablespoons molasses 1/4 cup flax meal 1 tablespoon pure vanilla extract 1 teaspoon pure almond extract 2 teaspoons ground cinnamon 2 tablespoons pumpkin pie spice 4 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 cup nondairy milk mixed with 1 tablespoon vinegar, set aside to curdle for a couple of minutes 4 cups white whole wheat flour 1 1/2 cups pumpkin puree 1/2 cup vegan sour cream (or another 1/2 cup nondairy milk, but I prefer sour cream
1/2 cup vegan
butter, softened 2
1/2 cups demerera sugar or brown sugar 2 tablespoons molasses 1/4 cup flax meal 1 tablespoon pure vanilla extract 1 teaspoon pure almond extract 2 teaspoons ground cinnamon 2 tablespoons pumpkin pie spice 4 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 cup nondairy milk mixed with 1 tablespoon vinegar, set aside to curdle for a couple of minutes 4 cups white whole wheat flour 1 1/2 cups pumpkin puree 1/2 cup vegan sour cream (or another 1/2 cup nondairy milk, but I prefer sour cream
1/2 cups demerera sugar or brown sugar 2
tablespoons molasses
1/4 cup flax meal
1 tablespoon pure vanilla extract
1 teaspoon pure almond extract 2 teaspoons ground cinnamon 2
tablespoons pumpkin pie spice 4 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt 1 cup nondairy milk mixed with 1 tablespoon vinegar, set aside to curdle for a couple of minutes 4 cups white whole wheat flour 1 1/2 cups pumpkin puree 1/2 cup vegan sour cream (or another 1/2 cup nondairy milk, but I prefer sour cream
1/2 teaspoon salt
1 cup nondairy milk mixed with
1 tablespoon vinegar, set aside to curdle for a couple
of minutes 4 cups white whole wheat flour
1 1/2 cups pumpkin puree 1/2 cup vegan sour cream (or another 1/2 cup nondairy milk, but I prefer sour cream
1/2 cups pumpkin puree
1/2 cup vegan sour cream (or another 1/2 cup nondairy milk, but I prefer sour cream
1/2 cup vegan sour cream (or another
1/2 cup nondairy milk, but I prefer sour cream
1/2 cup nondairy milk, but I prefer sour cream)
1/2 cup peanut butter 1/4 cup rice vinegar 1 tablespoon maple syrup 2 teaspoons soy sauce 2 teaspoons fish sauce 1 tablespoon minced fresh ginger 1 clove garlic, minced or pressed zest of 1 lime juice of 1 lime 1 tablespoon sesame oil 1 tablespoon brown sugar or palm sugar 1/4 cup cilantr
1/2 cup peanut
butter 1/4 cup rice vinegar
1 tablespoon maple syrup 2 teaspoons soy sauce 2 teaspoons fish sauce
1 tablespoon minced fresh ginger
1 clove garlic, minced or pressed zest
of 1 lime juice
of 1 lime
1 tablespoon sesame oil
1 tablespoon brown sugar or palm sugar
1/4 cup cilantro
2 cups
of all - purpose flour
1/2 cup of sugar 2.5 teaspoons of baking powder 1 teaspoon of flax seed meal 1/2 teaspoon of salt 1/2 cup of crunchy peanut butter 1/4 cup of creamy peanut butter 1 cup of almond milk 2 tablespoons of butter 2 eggs 1/2 cup dark chocolate chips (optional
1/2 cup
of sugar 2.5 teaspoons
of baking powder
1 teaspoon
of flax seed meal
1/2 teaspoon of salt 1/2 cup of crunchy peanut butter 1/4 cup of creamy peanut butter 1 cup of almond milk 2 tablespoons of butter 2 eggs 1/2 cup dark chocolate chips (optional
1/2 teaspoon
of salt
1/2 cup of crunchy peanut butter 1/4 cup of creamy peanut butter 1 cup of almond milk 2 tablespoons of butter 2 eggs 1/2 cup dark chocolate chips (optional
1/2 cup
of crunchy peanut
butter 1/4 cup
of creamy peanut
butter 1 cup
of almond milk 2
tablespoons of butter 2 eggs
1/2 cup dark chocolate chips (optional
1/2 cup dark chocolate chips (optional)
2 cups spelt flour (or a mix
of 1.5 cups all - purpose flour and
1/2 cup whole wheat flour) 1 teaspoon of each: baking powder, baking soda and sea salt 2 teaspoons of each: cinnamon, nutmeg and ginger 1 cup unsalted butter (or margarine for vegan / dairy - free) 1/2 cup sugar 1/2 cup dark brown sugar 2 large eggs 1 tablespoon vanilla 3 cups rolled oats 1-1/2 cups raisins 3/4 cup coconut 3/4 cup walnut
1/2 cup whole wheat flour)
1 teaspoon
of each: baking powder, baking soda and sea salt 2 teaspoons
of each: cinnamon, nutmeg and ginger
1 cup unsalted
butter (or margarine for vegan / dairy - free)
1/2 cup sugar 1/2 cup dark brown sugar 2 large eggs 1 tablespoon vanilla 3 cups rolled oats 1-1/2 cups raisins 3/4 cup coconut 3/4 cup walnut
1/2 cup sugar
1/2 cup dark brown sugar 2 large eggs 1 tablespoon vanilla 3 cups rolled oats 1-1/2 cups raisins 3/4 cup coconut 3/4 cup walnut
1/2 cup dark brown sugar 2 large eggs
1 tablespoon vanilla 3 cups rolled oats
1-
1/2 cups raisins 3/4 cup coconut 3/4 cup walnut
1/2 cups raisins 3/4 cup coconut 3/4 cup walnuts
3
tablespoons unsalted
butter 2 stalks
of celery — chopped
1 small onion — chopped
1 carrot — peeled & chopped 2 cloves
of garlic — minced 8 cups chicken broth 4 cups water
1 small Parmigiano Reggiano Rind -LCB- optional -RCB- 20 ounces cheese filled tortellini
1/2 teaspoon pepper 1/2 teaspoon ground nutmeg 2 tablespoons flat leaf Italian Parsley — chopped Parmigiano Reggiano — Grated -LCB- for garnish -RCB
1/2 teaspoon pepper
1/2 teaspoon ground nutmeg 2 tablespoons flat leaf Italian Parsley — chopped Parmigiano Reggiano — Grated -LCB- for garnish -RCB
1/2 teaspoon ground nutmeg 2
tablespoons flat leaf Italian Parsley — chopped Parmigiano Reggiano — Grated -LCB- for garnish -RCB-
Ingredients 4 cups
of crushed fresh berries
1/2 cup refined sugar 1/2 cup raw turbinado sugar 1/2 cup stevia 3/4 cup water or strawberry juice 6 tablespoons fruit pectin for low / no sugar recipe 1 teaspoon butter, optional 3 16 - oz canning jars with lid
1/2 cup refined sugar
1/2 cup raw turbinado sugar 1/2 cup stevia 3/4 cup water or strawberry juice 6 tablespoons fruit pectin for low / no sugar recipe 1 teaspoon butter, optional 3 16 - oz canning jars with lid
1/2 cup raw turbinado sugar
1/2 cup stevia 3/4 cup water or strawberry juice 6 tablespoons fruit pectin for low / no sugar recipe 1 teaspoon butter, optional 3 16 - oz canning jars with lid
1/2 cup stevia 3/4 cup water or strawberry juice 6
tablespoons fruit pectin for low / no sugar recipe
1 teaspoon
butter, optional 3
16 - oz canning jars with lids