Sentences with phrase «tablespoons ice cold water»

The pie crust becomes: 1 cup + 2 tablespoons flour 2 teaspoons sugar 1/4 teaspoon salt 5 tablespoons cold butter, diced 1/2 teaspoon apple cider vinegar 4 - 5 tablespoons ice cold water

for the crust 1 tablespoon ground chia seeds 3 - 4 tablespoons ice cold water, divided 1/2 cup coconut oil — cold and solid, plus more for oiling the springform — at room temperature 3/4 cup oat flour (I use ground rolled oats) 1/2 cup almond flour 1/4 cup tapioca flour 2 tablespoons coconut sugar pinch sea salt

2 cups Whole Wheat Flour 1 cup Rice Flour or Oat Flour 1 Tablespoons Xylitol or Maple Sugar 2 1/2 teaspoons Baking Powder 1/2 teaspoon Baking Soda 3/4 teaspoon Sea Salt 1/4 teaspoon Pepper 3/4 cup Unsalted Butter 1 Large Organic Egg, beaten 3 Tablespoons Ice Cold Water 3/4 cup Organic Sour Cream 1/4 cup Fresh Chopped Chives 3/4 cup Gorgonzola Crumbles 1 Large Egg, beaten with 2 Tablespoons Almond Milk for Egg Wash

Not exact matches

For crust 2-3/4 cups all - purpose flour plus more for work surface 2 teaspoons granulated sugar 1-1/4 teaspoons kosher salt 2-1/4 sticks (18 tablespoons), cold unsalted butter, cubed 4 to 6 tablespoons ice water

If necessary add another tablespoon ice - cold water.

Place the flour, salt, sugar, 2 tablespoons ice - cold water and butter in a food processor and mix until everything becomes crumbly.

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.

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 half

Almond Tart Crust 1 1/4 cups (155 grams) all - purpose flour 1/2 cup (60 grams) sliced almonds 1/4 teaspoon salt 2 tablespoons granulated sugar 8 tablespoons (115 grams) cold butter, cubed 1 large egg 2 tablespoons ice water

Pin It Ingredients: 2 cups water 1 cup sugar 1 tablespoon grated lemon peel 1 cup fresh lemon juice 1 pint fresh strawberries, hulled and halved 2 cups cold sparkling water or club soda Ice Mint sprigs, garnish Whole strawberries,... Continue Reading →

3-3/4 cups of unbleached - all purpose flour 3 sticks of butter 1 tablespoon of sugar 1 pinch salt 3/4 -1 cup Ice cold water

Make a well in the flour and pour in the two egg yolks and a few tablespoons of ice cold water.

ingredients: for the crust: 140 grams (10 tablespoons) butter, diced and very cold 210 grams (1 3/4 cups plus 1 tablespoon) flour 1 spoonful (approximately 1 tablespoon) sugar 1/2 teaspoon kosher salt 55 grams (3 tablespoons plus 2 teaspoons) ice water, or as needed

3/4 cup (105 g) superfine brown rice flour 1/3 cup (45 g) amaranth flour 1/4 cup (30 g) cornstarch 1 tablespoon natural cane sugar 1/4 teaspoon fine sea salt 8 tablespoons cold unsalted butter, cut into 1 / 2 - inch pieces 1 egg yolk 5 to 7 tablespoons ice water

1 ⅛ cups Gluten - Free Multi-Blend Flour Mix, more as needed 2/3 cup finely ground gluten - free rolled oats 3/4 cup + 1 1/2 tablespoons millet flour 1 1/2 teaspoons xanthan gum 3/4 teaspoon salt 1 1/2 tablespoons sugar (omit for savory recipes, like quiche) 1 cup cold leaf lard or regular lard, cut into pieces 1/2 cup ice - cold water (more, as needed)

for the pie crust 1 cup (8 ounces) ice 1 cup (8 ounces) cold water 1/4 cup (2 fl. ounces) apple cider vinegar 2 1/2 cups (12.5 ounces) all - purpose flour 1 tablespoon granulated sugar 1 teaspoon kosher salt 1/2 cup (1 stick / / 4 ounces) cold unsalted butter, cut into 1/2 - inch pieces 1/2 cup (4 ounces) cold lard, cut into 1/2 - inch pieces

Pastry 2-1/2 cups all - purpose gluten - free flour 1 teaspoon xanthan gum 1/2 tsp salt 1 tablespoon lemon rind 1/2 cup cold butter, cubed 1/2 cup cold vegetable shortening, cubed 1/4 cup ice water 3 tbsp sour cream 1 egg white

Pie Crust: 1 1/4 cups all - purpose flour 6 tablespoons cold unsalted butter, cut into small pieces 2 tablespoons cold shortening 1/4 teaspoon salt 2 tablespoons ice water, or more as needed

Almond Tart Dough 1 1/4 cups all - purpose flour 1/2 cup sliced almonds 1/4 teaspoon salt 2 tablespoons sugar 8 tablespoons (1 stick) cold butter, cut into cubes 1 large egg 3 tablespoons ice water

Apple and cinnamon mini pies filling adapted from Donna Hay magazine, pastry from Modern Classics Book 2 Pastry: 1 cup + 1 tablespoon (150g) all purpose flour 1 1/2 tablespoons caster sugar 1/3 cup (75g) cold unsalted butter, chopped 1 - 1 1/2 tablespoons iced water Filling: 1 tablespoon unsalted butter, room temperature 1 large apple, peeled, cored and finely diced 2 1/2 tablespoons caster sugar 1/4 teaspoon ground cinnamon 2 tablespoon golden raisins 1/2 teaspoon corn starch 1/2 teaspoon water 1 egg yolk, lightly beaten with 1 teaspoon milk granulated sugar, for sprinkling Start by making the pastry: process the flour, sugar and butter in a food processor until the mixture resembles fine breadcrumbs.

* 2 cups peeled and chopped carrots, about 6 medium carrots * 2 cups cold water * 1 teaspoon grated ginger * 2 Tablespoons lime juice * sugar to taste * crushed ice for serving

for the crust: 438 grams (3 1/2 cups, plus 2 tablespoons plus 1 teaspoon) flour 40 grams (3 tablespoons) sugar 1 1/4 teaspoons salt (or 1 1/2 teaspoons kosher salt) 340 grams (3 sticks, 1 1/2 cups) butter, cold and in chunks 14 grams (1 tablespoon) shortening (or more butter) 106 grams (7 tablespoons) water, ice cold

1 1/2 cups all - purpose unbleached flour 1/2 teaspoon salt 4 oz (1 stick) unsalted butter, cubed and chilled (or popped in freezer for 15 minutes after cut into cubes) 1/4 cup water, ice cold, or more if necessary OR 1 large egg with 2 teaspoons of water, or more if necessary Egg Wash 1 egg mixed with 1 tablespoon of water Heat oven to 400 ° F. Gingered Lemon Bars Recipe.

1 large egg yolk 2 tablespoons ice water 1 teaspoon vanilla extract 1/3 cup roasted macadamia nuts 1 1/4 cups all purpose flour 1/3 cup sugar 1/4 teaspoon salt 1/2 cup cold unsalted butter, cut into small cubes

Slowly, add the ice cold water, 1 tablespoon at a time.

3 cups AP flour 1 teaspoon kosher salt 6 ounces unsalted butter, cold 3/4 cup vegetable shortening 1 egg, beaten 5 tablespoons ice water 1 tablespoon white vinegar

Crust: 1 1/2 cups unbleached all - purposed flour 8 Tablespoons cold butter or vegan margarine, chopped 1/2 cup powdered sugar 2 teaspoons lemon zest 3 Tablespoons ice water

Add the ice cold water to the dough by the tablespoon, stirring with a wooden spoon until it begins to come together

For the Pâte Brisée 2 cups all - purpose flour 4 tablespoons granulated sugar 3/4 teaspoon salt 8 oz unsalted butter, chilled and cut into approximately 16 - 20 cubes 6 tablespoons ice - cold water Directions In a food processor, combine flour, sugar and salt.

1 cup Earth Balance vegan shortening (or 1/2 cup vegan buttery spread + 1/2 cup vegan shortening), cold 2 tablespoons Earth Balance vegan buttery spread (soy free), cold + extra for greasing 1 cup white rice flour 1/2 cup potato starch 1/2 cup tapioca 1/3 coconut flour 2 tsp xanthan gum 1/2 cup organic raw cane sugar 1 tsp sea salt 3/4 cup ice water

INGREDIENTS for the labneh: 1 cup of 2 % pain greek yogurt 1 tablespoon of honey 1/2 teaspoon of maldon sea salt or kosher salt for the crust: 1 cup of all - purpose white flour (plus a couple of tablespoons to roll out the dough) 1/2 cup of buckwheat flour 1/2 teaspoon of sea salt 1/2 cup (typically one stick) of very cold sliced butter 1/2 cup of water with ice for the apple filling: 3 apples, cored, halved, and thinly sliced 2 tablespoons of coconut palm sugar (or regular white sugar) a pinch of sea salt 1/2 teaspoon of cinnamon 1 tablespoon of pistachios, roughly chopped 5 - 6 sage leaves, roughly chopped

Tart Crust 1 cup (125 grams) all - purpose flour 1 cup (120 grams) whole wheat flour 1/4 teaspoon salt 1/2 cup (65 grams) powdered sugar 8 tablespoons (115 grams) cold butter, cubed 1 large egg 2 - 4 tablespoons ice water

2 scoops DailyBurn Fuel - 6 in vanilla 2 tablespoons rolled oats 2 bananas 1 cup unsweetened almond milk 1/2 cup cold water 1 teaspoon honey 1/4 teaspoon cinnamon 4 ice cubes

for the dough 1 1/4 cups sprouted or whole spelt flour, or half each sprouted / whole and light spelt flour 1 teaspoon sea salt 1/2 tablespoon coconut sugar generous 1/4 cup coconut oil — solid 2 - 3 tablespoons ice - cold water

1/2 cup (70 g) superfine brown rice flour 1/3 cup (45 g) buckwheat flour 1/3 cup (40 g) tapioca starch 1/3 cup (35 g) hazelnut flour 2 teaspoons ground chia seeds (optional) 1/2 teaspoon salt 1/4 teaspoon ground black pepper 8 tablespoons (110 g) cold unsalted butter, diced 6 to 8 tablespoons ice water

Blood Orange Chia Drink Recipe 1/2 cup cold water 1 tablespoon chia seeds 1 cup blood orange juice, chilled 1 cup sparkling water, chilled (I used LaCroix grapefruit flavor) Ice cubes

2 1/2 cups whole wheat pastry flour 1 teaspoon salt 4 tablespoons cold Earth Balance (or other non-dairy butter) 1/2 cup shortening, room temperature 1/2 cup ice water

1 ⅛ cups Gluten - Free Multi-Blend Flour Mix, more as needed 2/3 cup finely ground gluten - free rolled oats 3/4 cup + 1 1/2 tablespoons millet flour 1 1/2 teaspoons xanthan gum 3/4 teaspoon salt 1 1/2 tablespoons sugar (omit for savory recipes, like quiche) 1 cup cold leaf lard or regular lard, cut into pieces 1/2 cup ice - cold water (more, as needed) Wash for Top Crust 2 - 3 tablespoons high - protein milk of choice (soy, almond, hemp) 1 tablespoon sugar

2/3 cup (90 g) superfine brown rice flour 1/4 cup (35 g) millet flour 1/4 cup (25 g) almond flour 3 tablespoons cornstarch 1 tablespoon natural cane sugar 1/4 teaspoon salt 8 tablespoons (110 g) cold unsalted butter, cut into 1 / 2 - inch pieces 3 to 4 tablespoons ice water Combine the first six ingredients in the food processor.