Slowly
add flour and sugar until a batter begins to form.
Add flour and sugar to crumbs; pulse until combined.
Add the flour and sugar, and pulse until the mixture is mealy.
Note: You can use gluten - free pork sausages or hot dog sausages (make sure to check the label for
added flour and sugar).
Not exact matches
But I'd grown overconfident, so the fact that I'd never in my life used a pastry blender or a rolling pin didn't stop me from going right ahead
and whisking together some
flour,
sugar,
and salt, cutting in two sticks of butter,
adding some water,
and then kneading it all together to form two disks that looked exactly like the picture on page 438, thank you very much.
Add the corn
flour, salt, baking powder,
and coconut
sugar,
and mix to combine.
Add eggs, vanilla, melted butter, cinnamon, salt,
sugar and most of
flour.
Add the
flour, salt,
and sugar.
- In a bowl,
add the
flour, Cream of Wheat,
sugar, baking powder, baking soda
and pumpkin pie spice,
and whisk together to combine very well; next,
add in the beaten egg, the apple cider
and the vanilla,
and using a spatula, combine the mixture just until well blended, but not overly worked; next,
add in the finely diced apples
and fold them into the batter until well combined.
Add the
flour,
sugar, baking powder, cinnamon, nutmeg
and salt to a large bowl
and combine with a wire whisk.
Then
add this mixture, along with the rest of the
flour and sugar into the frothy yeast made in the first step.
COMBINE
flour,
sugar, baking powder
and salt in large bowl;
add butter
and work into dry ingredients with pastry blender or fork.
In a bowl beat the yolks with 1/2 cup of
sugar by 5 minutes,
add the vanilla,
flour and baking powder.
To make the crust in food processor pulse
flour with
sugar and salt, then
add cubed chilled butter
and pulse until it resembles coarse meal.
Add the brown
sugar mixture to the
flour mixture
and stir until just blended.
And my daughter thinks she's eating cake — only I know there is no
added sugar or white
flour!
So I
add the
sugar and the cocoa together
and mix them together, then the
flour, baking powder
and salt.
In a large mixing bowl,
add the
flour,
sugar, baking powder, baking soda,
and salt,
and whisk to combine.
I would try almond
flour and perhaps
add 1 more tablespoon of
sugar and a dash of cinnamon.
Place in a bowl the
flour, brown
sugar and cinnamon, stir
and add the butter in cubes,
and join with yours fingers until it takes on a breadcrumbs consistency.
In a sauce pan,
add the rhubarb,
sugar,
flour and nutmeg.
Add flour mixture to
sugar and olive oil gradually, alternating with the almond milk until all ingredients have been used.
In a stand mixer bowl
add cocoa, salt,
flour, baking soda,
sugar and baking powder
and mix to combine.
Add the remaining
flour,
sugar, butter
and salt.
In a food processor,
add all the
flour, salt, baking soda, baking powders
and brown
sugar and pulse to combine (or use a regular bowl
and mix well with spoon).
I might
add a bit more
sugar next time,
and less
flour.
3)
Add in the
sugar, vinegar, garlic,
and thyme, stir
and let cook a minute until fragrant 4)
Add the
flour in, stirring
and scraping the pot with a wooden spoon 5) Mix in your beer of choice
and let simmer for a few minutes before
adding in the chicken stock.
Next,
add all of the
flour (370 g), salt
and sugar.
Eggs,
sugar and flour are
added and in the end fold in Reese's pieces
and chocolate chips.
In a pot place a part of the wild berries
and add the orange's juice, the
sugar and the corn
flour, cook slow heat
and stirring with a wood spoon, cook by 5 minutes or until is thick,
add the other part of berries
and cut the fire.Let chill
and reserve.
I used a store - bought
sugar cookie dough
and added a bit of
flour to the dough.
I adapted this recipe from King Arthur
Flour — I didn't have honey, so I subbed in the
sugar,
and I didn't have any dried nonfat milk, so I just
added 3 ounces of 1 % milk to the dough.
I made a batch yesterday
and wanted to make two colors, so I made two half batches of the almond paste (in other words 70 g almond
flour, 70 g icing
sugar and 25 g egg whites for each) to which I
added the color.
Using an electric mixer, beat the cream cheese until fluffy, then
add the brown
sugar and flour.
In a bowl combine butter
and vanilla extract,
and sugar, then
add flour.
Dough: Stir down the sponge with one or two rotations of the beater, then
add the
sugar, butter, milk powder, 1-1/2 cups of the
flour,
and the salt.
Add the
flour,
sugar, unsweetened cocoa powder, baking soda, baking powder,
and salt
and mix until there are no longer any clumps of
flour.
I made it again today into 24 mini muffins (baked for 7 mins)
and 10 regular - sized muffins (baked for 18.5 mins) with some minor changes:
added an extra banana, used a mix of half dark buckwheat
flour and half white whole wheat
flour; decreased brown
sugar to 1/4 cup (it was all I had);
and used 1/4 cup of maple syrup.
Among things I change on occasion are: — Olive oil instead of coconut oil — Honey instead of maple syrup — Replacing some of the
flour with chickpea
flour — I never tried the millet actually but have instead always
added pumpkin seeds which complement the babana marvelously — I always cut down on the
sugar in half (I generally do so in recipes)
and I dislike cloves so no.
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 ca
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 ca
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.
I
added a little less than 3/4 c
sugar,
added 1/2 c oatmeal along with the
flour,
and sprinkled in blueberries at the end to make it breakfast - y.
With an oat
flour batter,
and no
added sugar (beyond 1/3 cup maple syrup), this is a great option for people looking to make a GF
and / or vegan version of the classic.
Place 2 cups of the
flour into a gallon - size zip - top plastic bag
and add the yeast,
sugar,
and salt.
I used pumpkin liquor instead of bourbon, 1 cup regular
flour and 1/2 cup coconut
flour,
added 1/4 cup of chocolate chips
and sprinkled about 1 tsp of brown
sugar on top before putting it in the oven.
Used whole wheat pastry
flour and added a handful of chocolate chips, sprinkled raw
sugar and flaky sea salt on top for a little crunch... GIRL.
I tweaked it a little — whole wheat
flour, oat bran, flax seed meal, light on
sugar,
added walnuts, used Jack Daniels because we didn't have bourbon... but oh my, they are delicious,
and I especially love that they aren't sticky / gummy in that way that banana bread so often is.
Add the oil,
sugar and vanilla extract to the almond milk
and then the
flour mixture.
Add the
flour,
sugar, baking soda, baking powder,
and salt.
Line muffin pan with paper liners - In the bowl of an electric mixer, whisk together the coconut milk,
sugar, oil,
and vanilla extract - In a separate bowl, sift together the
flour, almond meal, cocoa powder, baking soda, baking powder,
and salt - With the mixer on low - speed, slowly
add the dry ingredients to the wet until mixture is uniform
and smooth (do not overmix)- Pour batter in liners, filling cups no more than 2/3 full - Bake 18 - 20 inutes, or until cake tester comes out clean - Transfer to a cooling rack to cool completely
-- For the cookie dough, beat together butter
and sugar for about 2 minutes —
Add the eggs and egg yolks until smooth, and then add vanilla — In a separate bowl, sift together the flour, salt, and baking powder, and then add the dry mix slowly to the wet until well combined — Wrap dough in saran wrap and chill in the fridge for an hour (or more)-- Preheat oven to 350 degrees — Roll out dough and cut desired shapes, placing them about 1 inch apart on a cookie sheet — Bake for 8 - 10 minutes, depending on how chewy you like your sugar cooki
Add the eggs
and egg yolks until smooth,
and then
add vanilla — In a separate bowl, sift together the flour, salt, and baking powder, and then add the dry mix slowly to the wet until well combined — Wrap dough in saran wrap and chill in the fridge for an hour (or more)-- Preheat oven to 350 degrees — Roll out dough and cut desired shapes, placing them about 1 inch apart on a cookie sheet — Bake for 8 - 10 minutes, depending on how chewy you like your sugar cooki
add vanilla — In a separate bowl, sift together the
flour, salt,
and baking powder,
and then
add the dry mix slowly to the wet until well combined — Wrap dough in saran wrap and chill in the fridge for an hour (or more)-- Preheat oven to 350 degrees — Roll out dough and cut desired shapes, placing them about 1 inch apart on a cookie sheet — Bake for 8 - 10 minutes, depending on how chewy you like your sugar cooki
add the dry mix slowly to the wet until well combined — Wrap dough in saran wrap
and chill in the fridge for an hour (or more)-- Preheat oven to 350 degrees — Roll out dough
and cut desired shapes, placing them about 1 inch apart on a cookie sheet — Bake for 8 - 10 minutes, depending on how chewy you like your
sugar cookies!