1/2 c salt & 1/2
c sugar in 2 qts water for an hr.
While these are going, mix the coconut milk with the 1/4
c sugar in a large measuring cup, or really anything with a pouring spout, thoroughly so the sugar dissolves.
Not exact matches
If humans were not designed by a higher authority, how can each individual's DNA be uniquely different among the human species, especially different than the other animals; how can the life sustaining elements be constantly available and exist
in exact formulations: O, H,
C etc. water is always 2 atoms of Hydrogen and one atom of Oxygen;
sugar, fats, grains, and any bio-chemical products can be broken down to their simplest forms of elements, but can be re-constructed with specific (not by chance) formula.
We find them
in pairs such as A-T or
C - G strung out on strands of deoxyribose (
sugar) and phosphate.
To begin,
in a small saucepan combine 1/2
c water and 2/3
c sugar.
1 lb fresh strawberries, sliced 1/4
c + 3 tbsp
sugar, divided 2 containers (6 oz each) fat - free Greek - style yogurt, divided 1
c + 2 tbsp all - purpose flour 1/4
c + 2 tbsp whole wheat flour 2 1/4 tsp baking powder 1/4 tsp baking soda 1/4 tsp salt 3 tbsp chilled unsalted butter, cut
in 1/4» pieces 3/4 tsp vanilla extract
Whisk together 4 egg yolks and 2/3
C sugar until pale yellow and thick / Slowly add 1
C milk, stirring gently to avoid buildup of foam / Stir
in salt and a strip of lemon peel / In a double boiler, with water boiling lightly, stir continuously with a wooden spoon or rubber spatula until the cream thickens enough to coat the spoon, about 8minutes / Foam disappears at moment of thickening / The stirring constantly is important — you don't want the eggs to have a chance to scramble / The result is a thickened, creamy custard / Place the pan in ice water in order to stop cooking immediately / Stir and allow to cool for a few minutes, then transfer to a bowl and refrigerate it all, including the lemon peel, for several hour
in salt and a strip of lemon peel /
In a double boiler, with water boiling lightly, stir continuously with a wooden spoon or rubber spatula until the cream thickens enough to coat the spoon, about 8minutes / Foam disappears at moment of thickening / The stirring constantly is important — you don't want the eggs to have a chance to scramble / The result is a thickened, creamy custard / Place the pan in ice water in order to stop cooking immediately / Stir and allow to cool for a few minutes, then transfer to a bowl and refrigerate it all, including the lemon peel, for several hour
In a double boiler, with water boiling lightly, stir continuously with a wooden spoon or rubber spatula until the cream thickens enough to coat the spoon, about 8minutes / Foam disappears at moment of thickening / The stirring constantly is important — you don't want the eggs to have a chance to scramble / The result is a thickened, creamy custard / Place the pan
in ice water in order to stop cooking immediately / Stir and allow to cool for a few minutes, then transfer to a bowl and refrigerate it all, including the lemon peel, for several hour
in ice water
in order to stop cooking immediately / Stir and allow to cool for a few minutes, then transfer to a bowl and refrigerate it all, including the lemon peel, for several hour
in order to stop cooking immediately / Stir and allow to cool for a few minutes, then transfer to a bowl and refrigerate it all, including the lemon peel, for several hours.
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 heat.
I added 1/4
c of unsweetened flaked coconut (we're fans
in this house) and dialed back the
sugar even more.
Ingredients & directions for the rhubarb sauce:
In a separate pan, place 4 C of 1 or 2 - inch pieces of rhubarb, 1 C sugar, 1/4 C water / 2 t orange or lemon zest optional — place 1 t in cooking mixture, reserve the rest for later / Bring to a simmer and cook for about 8 minutes, turn heat off, cover with a lid and let sit for another 5 minutes / Taste, add more sugar, cook a little longer if needed / Let cool / Sauce thickens as it cool
In a separate pan, place 4
C of 1 or 2 - inch pieces of rhubarb, 1
C sugar, 1/4
C water / 2 t orange or lemon zest optional — place 1 t
in cooking mixture, reserve the rest for later / Bring to a simmer and cook for about 8 minutes, turn heat off, cover with a lid and let sit for another 5 minutes / Taste, add more sugar, cook a little longer if needed / Let cool / Sauce thickens as it cool
in cooking mixture, reserve the rest for later / Bring to a simmer and cook for about 8 minutes, turn heat off, cover with a lid and let sit for another 5 minutes / Taste, add more
sugar, cook a little longer if needed / Let cool / Sauce thickens as it cools.
Ingredients & directions for the whipped cream: Whip 4
C cream until very stiff / Gently stir
in 1
C finely chopped cooked cherries, or add some of the rhubarb sauce as sweetener, or simply stir
in 2 T superfine
sugar / Refrigerate at least an hour or up to 5 hours before serving.
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.
Ingredients: Stir dry ingredients together
in a separate bowl: 2
C flour, 1/4
C cornmeal, 1 t salt, 1/4 t baking powder / Put 1
C sugar and 1
C unsalted butter
in the mixer / Set aside 2 egg yolks, 1 T orange zest, 1 t orange extract (or 1 t vanilla), 1/4
C finely ground walnuts (optional).
It is also low
in sugar and calories yet still a source of Vitamin
C. Here's how you candy your peel.
Directions for Meringue: Preheat oven to 350 degrees / Chop 3/4
C of pistachios and stir together with cornstarch and 1/4
C of the superfine
sugar — or skip this step / Using an electric mixer beat egg whites and cream of tartar until they form soft peaks / Gradually beat
in the remaining 1 1/4
C sugar 1 tablespoon at a time, taking about 5 minutes to add it all / Continue beating for 2 more minutes / Mixture should be extremely stiff / Carefully fold
in the pistachio cornstarch mixture.
Sour cherries preparation: Place 2
C sour cherries, 1/4
C sugar, pinch of salt
in a small sauce pan and simmer for 4 — 5 minutes / Optional to add 2 T Triple Sec or Cognac at this point, simmer for 2 more minutes and remove from heat.
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).
Make bottom layer: heat 1/2
c butter, granulated
sugar, and cocoa powder
in a saucepan over medium heat.
Make the middle layer: Using an electric mixer, beat 1/4
c butter, confectioners
sugar, cherry juice, and almond extract
in a medium bowl.
I had to make two adjustments to the recipe: I could not find creme de coco or coconut extract here
in the UK, so I reduced a can of coconut milk and
sugar to 1 cup and used that instead of the creme and the 1/4
c of water, and it came out to the right consistency.
In the meantime, boil the water with the
sugar until an instant read thermometer indicates 121
C or 230 F.
1
c yellow cornmeal 1
c AP flour 1/4
c white
sugar 1 T baking powder 1 t salt 1
c milk (I used 1 %) 1/3
c oil 1 egg Optional Add -
ins *
be
in C and ingredients «renamed» (i.e. icing
sugar instead of confectioners etc)?
I saute a diced onion & a cup or so of celery, incl leaves,
in grape seed oil, add garlic (quite a bit) 1/4 tsp cayenne pepper, two bay leaves, two tsp balsamic vinegar, one scant tsp
sugar, 1/2
c chicken stock, 1/2
c water, one cup diced ham, & the greens and cook it slow
in the oven and eat it over rice, for two days.
Bananas are high
in potassium, vitamin B6, immune boosting vitamin
C, and also contain nutrients that moderate blood
sugar levels; helping you to avoid blood
sugar plummets during periods of fasting.
Put the
sugar into an oven tray and warm
in the oven for 10 minutes at 170
C, 325 F, gas 3.
1
c celery, diced 1
c carrots, diced 1 large yellow onion, diced small 1 1/2 cups olive oil 5 cloves garlic, crushed (not minced) 3 large eggplants, half the skin removed
in strips with a vegetable peeler, cut into 1 - inch chunks 1/2
c capers
in water, drained 1 1/2
c pitted green olives, sliced 1
c pine nuts 2 Tbsp brown
sugar 1/2
c red wine vinegar 2
c Fabio's Tomato Sauce (see recipe below) mixed with 2 Tbsp tomato paste 1 bunch basil, leaves only Salt and pepper Zest of 1 lemon Mint leaves for garnish
Directions: Sift together and set aside 1
C all - purpose white flour, 1 1/2 t baking powder, 1/4 t baking soda, 1 t salt / Stir 3/4
C stone ground cornmeal and 1 T
sugar into other dry ingredients /
In a separate bowl whisk together 2 large eggs and 1 C buttermilk / Add liquid to dry ingredients and stir together / Stir in 2 T chopped fresh marjoram (or a smaller amount of dried), 1/4 C finely chopped green onion and 4 T melted butter / Pour into greased pan, bake @ 400º for 25 minutes, or until cornbread is lightly browned and pulls slightly away from sides of the pa
In a separate bowl whisk together 2 large eggs and 1
C buttermilk / Add liquid to dry ingredients and stir together / Stir
in 2 T chopped fresh marjoram (or a smaller amount of dried), 1/4 C finely chopped green onion and 4 T melted butter / Pour into greased pan, bake @ 400º for 25 minutes, or until cornbread is lightly browned and pulls slightly away from sides of the pa
in 2 T chopped fresh marjoram (or a smaller amount of dried), 1/4
C finely chopped green onion and 4 T melted butter / Pour into greased pan, bake @ 400º for 25 minutes, or until cornbread is lightly browned and pulls slightly away from sides of the pan.
In my first attempt at messing with a staple baking ingredient, I cut the original amount of sugar in half and replaced the other cup with unsweetened applesauce and added an extra 1/2 C of flour to balance out the extra moistur
In my first attempt at messing with a staple baking ingredient, I cut the original amount of
sugar in half and replaced the other cup with unsweetened applesauce and added an extra 1/2 C of flour to balance out the extra moistur
in half and replaced the other cup with unsweetened applesauce and added an extra 1/2
C of flour to balance out the extra moisture.
They get rave reviews every time - The main change
in the recipe is use only 1/2
C sugar and 1
C unsalted butter.
In medium bowl, whisk together yogurt, egg, egg whites,
sugar, and remaining 1/4
c oil.
Skor Cake 1 box devils food cake prepared (9X13) 1 can sweetened condensed milk 2 ish
C whipped cream (I used just the tiniest amount of
sugar in my cream) 2 Skor Bars broken up with a hammer
In a separate mixing bowl, combine the whipping cream, vanilla and remaining 1/3
c powdered
sugar.
Combine
sugar, corn syrup, 3/4
c water and salt
in a heavy saucepan.
Strawberries are packed with Vitamin
C and low
in sugar along with high
in fiber.
Combine dry ingredients
in a large bowl: 2
C white flour, 2
C whole wheat flour / 1 1/2 t soda / 1 t salt / 1/4
C sugar / 1 T orange zest / 1 t caraway seeds / 1
C raisins or currants.
Pineapple: High
in enzymes that aid
in the digestion of protein and fats, soothing to the stomach, rich
in Vitamin
C, low
in sugar despite being very sweet, good source of potassium
They're packed with fiber and vitamin
C, and recent research has focused on polyphenols found
in apples, which may serve as antioxidants, blood
sugar regulators, and cholesterol reducers.
I finally settled on 1/3
C of honey
in place of the cup of
sugar originally called for.
In a medium saucepan, combine 1
c of the grapefruit juice, the
sugar, and the mint leaves.
Bake
in preheat oven to 190 °
c (400 ° F) by 30 minutes or until pears are tender spooning Brown
sugar mixture over pears halfway trough baking.
Berries are one of my favorite foods to reduce stress because of their high antioxidant content, including vitamin
C. They're also very low on the glycemic index, low
in sugar, and are extremely good sources of fiber along with antioxidants.
At least, that's what I tell myself as I'm reading the outside of the box — not the part that tells you how much
sugar is
in them, but the part that says they're a good source of vitamins B and
C -LRB-!!!).
They're packed with more Vitamin
C than an orange, are high
in iron, lower
in sugar than other dried fruits, and they taste a little like a fig, vanilla, and a raisin all
in one.
My spring form pan is closer to 10
in diameter so I do 1 and 1/3 X which translates to 4 eggs, 4 whites, 2/3
c sugar + scant 1/4
c, 2 + 2/3
c almond flour, 1 t + scant 1 t vanilla, scant bit of sea salt.
1
c whole wheat flour 1
c all purpose flour 1/2
c wheat germ 1/3
c sugar 1/4 tsp salt 1.5 tsps baking soda 1/4 tsp each ground cinnamon, nutmeg and cloves 2.5 tsps ground ginger 1/3 cup oil 1/2 cup + one tbsp molasses 1/2 tsp pure vanilla extract 1.5 tsps fresh ginger chopped and ground to a paste
in a mortar and pestle 1/2
c chocolate chips.
Finally, bananas are also very good sources of vitamin
C, an antioxidant that supports immunity, and they're actually lower
in sugar content than most people believe (less than an apple, actually).
For the cupcakes: 1 1/2
c coconut milk 1/3
c canola oil 3/4
c sugar 1 tsp vanilla extract 1 tsp almond extract 4 oz semi-sweet baking chocolate, melted 1/8
c tapioca starch 2 tbsp ground flax seed 1/4
c cocoa powder 1/2
c rice flour 1/2
c quinoa flour (I milled regular quinoa
in my coffee grinder) 1/4
c millet flour (I milled whole millet kernels
in my coffee grinder) 1 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt 1 tsp cinnamon 1/2 tsp cayenne pepper
I used only 2/3
c powdered
sugar in the icing, and nobody minded at all.
Vitamin
C Princess Smoothie: High
in Vita
C, this smoothie is sweet enough to keep
sugar cravings at bay!