Not exact matches
Ingredients:
3 eggs 1 cup brown
sugar 1/4 cup canola oil 1/
3 cup unsweetened applesauce 2 cups fresh grated zucchini
3/4 cup tapioca flour
3/4 cup white rice flour
3/4 cup sorghum flour
3/4 cup arrowroot powder (in
place of cornstarch) 1/2 tsp.
I made my own version of your steak seasoning: Deidra's Home Made Steak Seasoning Ingredients:
3 Tbsp paprika 2 Tbsp granulated garlic 4 Tbsp onion powder 1 Tbsp mustard powder 1 Tbsp brown
sugar 1 Tbsp Deidra's sriracha salt 1 Tbsp Deidra's chili powder # 6, Recipe follows 1 Tbsp black pepper 1 Tbsp Deidra's 1 tsp turmeric 1 tsp cumin 1 tsp cayenne Instructions: Mix all of the ingredients together in a used spice container until they are well combined Rub a generous portion into the steaks before cooking Deidra's Chili Powder # 6 Ingredients: 1 Tbsp Guajillo chili powder 1 Tbsp Pequin chili powder 1 Tbsp New Mexico chili powder 1 Tbsp Chile de Arbol chili powder 1 Tbsp Pasilla chili powder 1 Tbsp Ancho chili powder Instructions: Mix ingredients well Store in a cool, dry, and dark
place As I'm sure you can tell I'm not quite up to your heat level, my friend!
To make the Italian meringue icing:
Place the egg whites in the mixer bowl and add
3 tablespoons of
sugar.
Use plain whipped cream or add a little rhubarb sauce to whipped cream instead of cherries / But, if you want to go there, 2 C sour cherries, 1/
3 — 1/2 C
sugar, 1/4 C water / For varying amounts of cherries, plan on
3 - 4 T
sugar per cup / Adjust
sugar to personal taste, a little more or less / 2 t orange or lemon zest optional —
place 1 t in cooking mixture, reserve the rest for later / Place ingredients in a small pot, bring to a simmer and cook for about 8 minutes, until cherries are slightly softened / Remove from
place 1 t in cooking mixture, reserve the rest for later /
Place ingredients in a small pot, bring to a simmer and cook for about 8 minutes, until cherries are slightly softened / Remove from
Place ingredients in a small pot, bring to a simmer and cook for about 8 minutes, until cherries are slightly softened / Remove from heat.
Cream room temperature butter and brown
sugar together for 5 — 8 minutes / Add egg & milk mixture (w / extracts) a little at a time until fully incorporated / By hand or with mixer on lowest speed, alternately add flour and buttermilk until just incorporated — don't overmix at this point for the tenderest cake / By hand gently stir in 2 —
3 cups of rhubarb sauce so that it swirls through the batter /
Place in a 9 - inch square or 10 - inch round pan coated with just a little butter and flour / Sprinkle evenly with chopped almonds (or, use local hazelnuts instead, or omit the nuts) / Bake at
325º for about an hour, until skewer comes out clean when tested / Macrina Bakery dusts the cake with powdered
sugar and coarsely chopped almonds / Cake is tender until completely cooled so handle with care.
Place 2 -
3 Tablespoons confectioners»
sugar in a shallow bowl and roll each cookie until coated.
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.
Deb, I made this with
3 cups of carrots instead of bananas and 1/
3 of a cup honey in
place of the
sugar.
I just made it with a few alterations... rolled oats in
place of quinoa, all fruit on the bottom and I made a brown
sugar crumble on top (1/2 c flour, 1/2 cup brown
sugar,
3 tbsp butter).
Place coffee in fridge to cool - Once cooled, in the bowl of an electric mixer, beat together the margarine and coffee until light and fluffy - With the mixer on medium - low, add the
sugar in
3 additions, beating well after each - Add the vanilla and beat until uniform and well - combined - Frost cupcakes and top with dark chocolate shavings
Place the bowl over simmering water ans whisk until the
sugar dissolves and the mixture is hot, about
3 minutes (be careful to not make it too hot since you are using eggs and don cents â ¬ â «cents t want them to scramble).
Place butter,
sugar, spices, and zest into a bowl and cream on high speed for
3 full minutes, or until light and fluffy.
- I used w [filtered] wheat pastry flour instead of all purpose flour - I used demerara
sugar (
3/4 cup inside the recipe as with a w [filtered] cup it's too sweet) and sprinkled extra on the top towards the end of baking to add a little crunch - I added 1 cup chopped pecans - If you want to decorate the tops, before baking
place 3 small slivers of banana... enjoy!
1) Put flour, salt,
sugar and melted butter in a mixing bowl 2) Pour in warm water bit by bit, and knead dough until it achieves a homogenous, smooth and soft texture
3) Roll the dough into a small ball and
place it in a bowl, covering it with transparent film, and allow the dough to rise for
30 minutes 4) Chop onions and garlic finely, and saute onions in a pan until onions are caramelized, then add chopped garlic 5) After
30 minutes is up, press the dough to get rid of the gas created by the yeast 6) Add the sauteed onions and garlic to the dough, and knead well so that ingredients are dispersed homogeneously in dough 7) Shape the dough in any way you like and then leave it on a greased baking tray for
30 minutes (during which the dough should double in size) 8) After the
30 minutes of waiting time, bake in pre-heated oven at 180 — 200 deg cel for around 20 to 25 minutes (or until the crust is golden brown)
Roll the dough in the cinnamon -
sugar mixture and
place on a baking sheet at least
3 - inches apart (okay, for the smaller dough balls, they can safely be 2 - inches apart).
*
Place water and
sugar in a saucepan, bring to the boil, turn down heat to low and continue to simmer for 2 -
3 minutes.
Place over top of a double - boiler that contains simmering water, and whisk constantly for
3 - 4 minutes until the
sugar has dissolved and the egg whites are slightly warm.
Place butter and both
sugars in a large bowl and use an electric mixer to beat it until light and fluffy, about 2 to
3 minutes.
Homemade Marshmallows Ingredients:
3 packages unflavored gelatin 1 cup ice cold water, divided 1 1/2 cups granulated
sugar 1 cup light corn syrup 1/4 teaspoon kosher salt 1 teaspoon vanilla extract 1/4 cup confectioners»
sugar 1/4 cup cornstarch Nonstick spray Food coloring or flavoring oil (optional) Directions:
Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water.
coconut milk 1 medium banana 1/2 C. water
3 T.
sugar (to taste) Whipped cream and cherries (optional, to garnish) Directions:
Place all ingredients except
sugar in blender and process 2 minutes until well blended.
Before serving, evenly spread 1 tablespoon of
sugar on top of each custard and either caramelize with a kitchen blow - torch or
place under the broiler for 2 -
3 minutes.
* Giada's recipe rolled the cookie balls in orange
sugar crystals and ** after 8 minutes, she
placed a chocolate Kiss in center of cookie and returned to oven for an additional
3 minutes.
Place 800 grams berries,
sugar and water in a medium saucepan and cook until juices run (about
3 - 4 minutes for fresh and 8 - 10 minutes if frozen).
Jam buns from Donna Hay magazine 2 teaspoons active dry yeast 5 tablespoons caster
sugar 3/4 cup (180 ml) lukewarm whole milk 2 1/
3 cups + 1 tablespoon (
337g) all purpose flour
3 tablespoons (42g) unsalted butter, melted 1 egg yolk 1/
3 cup raspberry jam or your favorite flavor 1 egg yolk, extra 2 tablespoons heavy cream icing
sugar, for dusting (optional)
Place the yeast, 2 teaspoons of the
sugar and the milk in a large bowl and mix to combine.
Place over medium - low heat and stir constantly until butter and
sugar are melted and no longer grainy,
3 - 5 minutes.
Place 3 of the reserved cranberries on each one, sprinkling them with a bit of
sugar, if desired.
1) Pre-heat oven to
300 deg Fahrenheit (150 deg cel) 2) Line one large baking sheet (0r two medium baking sheets) with parchment paper
3) In a large bowl, combine the oats, chia seeds, flax seeds, raisins, almonds and other nuts, and mix well 4) In a smaller bowl, whisk together the honey, light brown
sugar, melted butter and cinnamon until smooth and
sugar has dissolved 5) Pour the honey mixture over the dry ingredients and stir well until you get a homogeneous mixture 6) Pour the mixture over the baking sheets and spread evenly with a spatula, then season lightly with sea salt 7) Bake for 15 minutes, then stir the granola gently (to make sure all sides are cooked) 8) At this point, you may need to switch the baking sheets (if you are using 2) so the granola cooks evenly 9) Bake for another 15 minutes, then stir again, before cooking for a final 15 minutes or until golden brown 10) Remove granola from the oven and
place on cooking racks until completely cool and crisp 11) Store granola in air - tight containers at room temperature.
It is a cookie labor of love, but positive cookie addict results are guaranteed Let's start baking... Brownie Batter Stuffed Cookies Yields: 18 -
3 ″ cookies Ingredients For the brownie batter filling: 1/2 cup margarine, melted (this MUST be the margarine that contains 80 % vegetable oil or your cookies and filling will be FLAT and SPREAD) 1 cup granulated
sugar 1/
3 cup cocoa powder 1 tsp pure vanilla extract 1/4 tsp salt 1/4 cup milk (this is taking the
place of our eggs) 1/2 cup all purpose flour Directions: 1.
Top each bagel half with the brown
sugar mixture and
place under a broiler for
3 - 5 minutes until slightly bubbly.
Place the
sugar and oil in the bowl of an electric mixer and beat for 2 —
3 minutes.
Place butter and
sugar in the bowl of a mixer and mix on medium for
3 minutes.
Ingredients:
3/4 cup vegan butter 1 cup
sugar 1/2 cup brown
sugar 3 tablespoons ground flax seed in 6 tablespoons water (lightly beaten) 1 cups agave nectar for the batter, OR 1 1/2 cups agave if you like cakes very sweet 2 teaspoons vanilla extract 4 cups All Purpose Gluten - Free Flour (We use Bob's Red Mill) * 2 teaspoons baking powder 2 teaspoons baking soda 1 teaspoon cinnamon 1/2 teaspoon ground nutmeg 1 cup hot coffee (you may substitute plain hot water if you don't like coffee) 1 cup hot water 1/2 cup chopped walnuts or pecans (optional, if allergic to tree nuts, or use sunflower or pumpkin seeds) 1/4 cup dried unsulphured papaya, cut in 1/4 inch cubes 1/4 cup dried unsulphured pineapple, cut in 1/4 inch cubes or 1/2 cup raisins or other dried fruit (in
place of papaya and pineapple) Additional agave nectar for brushing the cake (about 1/4 cup)
Pistachio ice cream 1 1/2 cups (200g) raw, shelled and unsalted pistachios
3 3/4 cups (900 ml) whole milk * 4 egg yolks
3/4 cup + 2 tablespoons (180g) caster
sugar 1 teaspoon vanilla extract 1/2 teaspoon salt
Place pistachio and milk in a medium saucepan over medium heat and bring to a boil; reduce the heat and let it simmer for
3 minutes, stirring with a wooden spoon to keep the foam from overflowing.
2) Sift the flour and add it to the butter and
sugar mix, then add the oats and chopped nuts
3) Stir well until it achieves a homogenous texture 4) Using a teaspoon, scoop up 1 teaspoon of batter, and then form a small ball by rolling it between your palms 5)
Place the balls of batter on a greased baking tray, leaving about
3 cm of space between each ball until the tray is full 6) Bake in oven at around 170 deg celcius (medium heat for gas oven) for around 15 to 20 minutes, or until the edges of the cookies start turning golden brown 7) Once finished baking, use a spatula to move the cookies to a plate to cool
The gluten free vegan
sugar cookies keep well in a closed container in a cool dry
place for about
3 - 4 days (but are usually gone within the hour).
Place the butter, the
3 egg yolks, the remaining whole egg and 150 g /
3/4 cup of the
sugar in a bowl and mix until pale and fluffy.
Place the
sugar and eggs in the bowl of an electric mixer fitted with the paddle attachment, and beat until fluffy and well combined,
3 to 5 minutes.
In the blender,
place 3 cups ice, the lemon juice, and a 1/2 cup of the
sugar syrup.
1) In a medium - sized bowl, mix almond meal, tapioca flour and coconut flour together 2) Add coconut oil, milk, egg to the dry ingredients and mix until well - combined, then use your tapioca - floured hands to shape the dough into a ball
3) Pre-heat oven to 400 deg Fahrenheit (200 deg Cel) 4) Mix the fresh sliced strawberries with the
sugar, and let them sit for 10 — 15 minutes 5)
Place the ball of dough on a piece of tapioca - floured parchment paper, and flatten it into a circle by using a tapioca - floured rolling pin until dough is about 1/4 inch thick.
While the crust bakes,
place the rhubarb,
3 tablespoons
sugar, and ground ginger into a large saucepan.
1) Pre-heat oven to
350 deg Fahrenheit (175 deg cel) 2) Generously grease a square or rectangle baking tin with butter
3)
Place chopped dark chocolate in a heat - proof bowl 4) Melt butter in a small pan and then pour melted butter over chopped chocolate, stirring until chocolate is completely melted 5) Add the
sugar and mix well until
sugar is dissolved 6) Add in the eggs and beat well, followed by vanilla extract until well - combined 7) Gently mix in the dry ingredients (almond meal, cocoa powder, baking powder and salt) 8) Pour batter into the greased baking tin, and spread out evenly 9) Sprinkle chopped walnuts evenly over the batter 10) Bake for
30 to
35 minutes or until a toothpick inserted in the middle comes out clean 11) Remove from oven and allow to cool completely before cutting into squares
1) Mix
sugar with melted butter until
sugar is dissolved 2) Add in vanilla extract and stir
3) Sift in self - raising flour 4) Add in eggs and mix well 5) Grease a muffin tray, and
place round baking paper circles at the bottom of each muffin mould 6) Pour batter into muffin moulds until slightly above
3/4 of mould is filled 7) Bake in pre-heated oven at 175 deg for 15 to 20 minutes (or until a toothpick comes out dry when poked into muffins) 8) Let the muffins cool then cut them into halfs horizontally 9) Spread dulce de leche on the bottom half, and sandwich with the top half 10) Sprinkle the mini cakes with sifted icing
sugar
We used powdered milk with water and
3 TBS of vinegar, coconut
sugar and 1 TBS of ground flax seed in
place of the Xanthum Gum....
Place sugar and butter in the bowl of a stand mixer; beat at medium speed until well blended (about
3 minutes).
In a
3 qt heavy sauce pan,
place 1 pound fresh cranberries, 1/2 lemon quartered, 1/2 large apple peeled and chopped, 2 cinnamon sticks, 1/2 t crushed red pepper flakes, and 1/2 cup (or more to taste) brown
sugar.
Place butter in a mixer bowl, add
sugar, vanilla, salt and lemon zest and mix until fluffy, then add
3 egg yolks and 1 whole egg and mix until is all well incorporated.
Place remaining
3 tablespoons
sugar in a small dish and dip tops of cookies in it, then cool
sugared cookies on a rack.
Ingredients
3/4 cup all - purpose flour
3/4 cup whole wheat flour
3 tablespoons
sugar 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 1/2 cups low - fat buttermilk 1 tablespoon vegetable oil 1 large egg 1 large egg white Cooking spray Directions Preheat oven to 200 degrees F and
place a large platter in the oven.
Place over medium - low heat and stir constantly until butter and
sugar are melted,
3 - 5 minutes.
1) Combine cut figs and
sugar in a medium bowl and let it sit for 1 hour 2)
Place fig - sugar mixture in a medium saucepan over low heat, mix in 1 cup of water, lemon zest and juice 3) Stir mixture every now any then, letting it simmer for about 45 minutes or until it reaches jam consistency 4) If mixture becomes too thick, add in 1 tablespoon of water at a time 5) While mixture is cooking, sterilize glass jar with boiling water 6) Remove jam from heat and spoon into sterilized jar, place the sprig of fresh rosemary in the jar, and c
Place fig -
sugar mixture in a medium saucepan over low heat, mix in 1 cup of water, lemon zest and juice
3) Stir mixture every now any then, letting it simmer for about 45 minutes or until it reaches jam consistency 4) If mixture becomes too thick, add in 1 tablespoon of water at a time 5) While mixture is cooking, sterilize glass jar with boiling water 6) Remove jam from heat and spoon into sterilized jar,
place the sprig of fresh rosemary in the jar, and c
place the sprig of fresh rosemary in the jar, and cover.