Not exact matches
Casserole is done when the
eggs are set and the top is
lightly brown.
It's a savory pie with a beautiful golden
brown crust and inside slices of ham are layered with
eggs, chopped green onions, grated parmesan cheese and
lightly spiced with crushed red pepper, along with salt and pepper.
Cupcakes 1 cup all - purpose flour 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp kosher salt 1 tsp ground cinnamon 1/2 tsp ground ginger 1/2 tsp ground nutmeg 2 extra-large
eggs, at room temperature 1 cup canned pumpkin purée (8 ounces), not pie filling 1/2 cup granulated sugar 1/2 cup light
brown sugar,
lightly packed 1/2 cup vegetable oil
APPLE CAKE BATTER: 1 cup finely chopped pecans 3 cups all - purpose flour 1 cup granulated sugar 1 cup firmly packed light
brown sugar 2 teaspoons ground cinnamon 1 teaspoon salt 1 teaspoon baking soda 1 teaspoon ground nutmeg 1/2 teaspoon ground allspice 3 large
eggs,
lightly beaten 3/4 cup canola oil 3/4 cup applesauce 1 teaspoon vanilla extract 3 cups peeled and finely chopped Gala apples (about 1 1/2 lb.)
1 cup flour 1/4 cup flaxseed meal 2 teaspoons cinnamon 2 teaspoons nutmeg 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1/4 teaspoon salt 1/2 cup unsalted butter, softened 1/2 cup white sugar 1/2 cup
brown sugar,
lightly packed 1
egg 2 teaspoons vanilla 1-1/2 cups rolled oats 1/2 cup dried cranberries 1/3 cup coconut 1/3 cup slivered almonds
4 tablespoons olive oil 16 ounces sliced mushrooms 3 garlic cloves, minced 1/2 teaspoon freshly grated ginger 2 large
eggs,
lightly beaten 1 1/2 cups cooked + cooled
brown rice 2 1/2 tablespoons low sodium soy sauce 1 tablespoon toasted sesame oil 2 teaspoons toasted sesame seeds 4 green onions, thinly sliced
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 pan.
Ingredients: 3/4 cup all purpose flour 1/2 cup coconut flour 1 1/2 tablespoons light
brown sugar 2 1/2 teaspoons baking powder 1 teaspoon salt 1
egg,
lightly beaten 1 1/2 cups milk 2 tablespoons unsalted butter, melted and cooled (plus more for the skillet) 1 teaspoon vanilla extract 1 cup fresh or frozen blueberries ** 1/3 cup unsweetened and toasted coconut flakes
Christmas cookies from Australian Gourmet Traveller 1/2 cup (1 stick / 113g) unsalted butter, softened 1 cup (175g)
brown sugar, packed 1/4 teaspoon salt 1 1/4 cups (175g) all purpose flour, sifted 1/2 teaspoon ground cinnamon 1/4 teaspoon ground ginger pinch of ground cloves 1
egg,
lightly whisked 90g roasted hazelnuts, coarsely chopped 1 cup (180g) dark chocolate chips 80g candied orange peel, coarsely chopped — recipe here Beat butter in an electric mixer fitted with a paddle until creamy, add sugar and salt, then add flour and spices and mix until combined.
2 cups fresh pumpkin (see above for tips) 3/4 cup light
brown sugar, packed 2
eggs,
lightly beaten 1 12 - ounce can evaporated milk 2 uncooked pie crusts (use your favorite recipe or — gasp — a store - bought crust) 2 tsp.
1 1/2 c
brown lentils, rinsed and picked through 6 c low sodium vegetable stock 4 garlic cloves, smashed 1 red chili, diced 1/4 red onion, diced 5 sprigs fresh thyme, roughly chopped 2 slices wholegrain bread, roughly diced, or 1 1/2 cups freshly made breadcrumbs Salt and pepper, to taste 2
eggs,
lightly whisked 1 - 2 Tbsp whole - grain flour
Lightly brush edges with
egg mixture and bake until puffed and
brown, 22 - 24 minutes.
1/2 pound cherries, washed 1 1/2 cups white whole wheat flour (regular apf flour will work) 2 3/4 cup unsweetened finely shredded coconut (divided) 1 1/4 cup raw cane (or
brown) sugar,
lightly packed (divided) scant 1/2 teaspoon fine grain sea salt 10 tablespoons unsalted butter, melted 4 large
egg whites
3 carrots, shredded chicken broth (onion - free), about a cup, plus more as needed 1/2 cup leftover cooked rice 2 cups rolled oats 1
egg,
lightly beaten 1 tsp baking powder (aluminum - free) 2 1/2 cups
brown rice flour, plus more as needed
;) Pecan - coconut bread pudding from a great book I should use more often: The All - American Dessert Book 2 cups cubed French or Italian bread, including crust,
lightly toasted in the oven — I used brioche 1/2 cup (50g) shredded sweetened coconut 1/3 cup (37g) coarsely chopped pecans 2 large
eggs scant 1/3 cup (55g) packed light
brown sugar 2/3 cup (160 ml) whole milk 1/2 cup (120 ml) heavy cream 1/2 teaspoon vanilla extract 1/4 cup (45g) dark chocolate chips heavy cream, to serve Preheat the oven to 180 °C / 350 °F.
Bake on a baking sheet for another 10 - 15 minutes, until the
eggs are set and
lightly browned.
1 1/2 cups all - purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon salt 3 bananas, mashed 3/4 cup white sugar 1
egg,
lightly beaten (I replaced this with 1/4 cup applesauce) 1/3 cup butter, melted 1/3 cup packed
brown sugar 2 tablespoons all - purpose flour 1/8 teaspoon ground cinnamon 1 tablespoon butter
Skip to Next Recipe Ingredients Nutrition 2 cups
brown sugar, firmly packed (I use dark
brown) 2 cups plain flour, sifted 1 teaspoon baking powder 1 pinch salt 1⁄2 cup cold butter, roughly chopped 1 teaspoon baking soda 1 cup milk (or you can substitute sour cream) 1
egg,
lightly beaten 1 teaspoon ground nutmeg 1⁄2 cup walnuts or 1⁄2 cup pecans, chopped ground cinnamon (optional) Check Out Our Top Dessert Recipe Directions Preheat oven to 350 degrees F. Up Next How to Make Meringue Reviews See All Reviews Write A Review Most Helpful Armenian Nutmeg Cake Daydream, I may not be a Home Coming Queen - but you've made me a DAYDREAM BELIEVER!!!
Egg wash your balls and use a cook's blowtorch to
brown the balls (or turn the grill to a moderate heat and place the cake underneath for a few minutes, until the marzipan is
lightly browned).
2 cups raisin bran cereal 3/4 cup all - purpose flour 1/2 cup white whole wheat flour 1/3 cup
brown sugar 1/4 cup raisins 1 1/4 teaspoons baking soda 1 teaspoon cinnamon 1/2 teaspoon salt 1
egg,
lightly beaten 1 cup buttermilk 1/4 cup canola oil 1 teaspoon vanilla extract
Ingredients: 3 cups all - purpose flour 1/2 teaspoon salt 2 teaspoons baking powder 1 (29 - ounce) can canned pear halves 1 cup granulated sugar 1/2 cup
brown sugar, packed 1 cup vegetable oil 3 large
eggs,
lightly beaten 1 teaspoon vanilla extract 1 cup chopped walnuts or pecans,
lightly toasted 3/4 cup powdered sugar
3 cups firmly packed light
brown sugar 2 cups unsalted butter, melted 3 large
eggs,
lightly beaten 1 tablespoon vanilla extract 4 cups all - purpose flour 1 cup uncooked
Make a well in the center and fold in the
lightly beaten
egg whites, vanilla, and the
brown butter.
Brush
lightly with the
egg wash and bake for 20 - 25 minutes until the pastry dough is well
browned and flaky.
To cook from frozen: Remove the pot pie from the freezer, brush with
egg wash (1
egg mixed with 2 tablespoons water or cream) and place directly in a 375 - degree F oven and bake until
lightly browned and bubbly, 30 to 45 minutes.
In a medium bowl,
lightly beat the
egg whites, add
brown rice syrup / honey and coconut oil.
Place the pie dish in the oven on the center rack and bake for 30 to 35 minutes, or until it is
lightly browned and the
eggs are set.
1 (9 - inch) unbaked pie shell 3 ounces bittersweet chocolate, chopped fine 8 tablespoons (1 stick) unsalted butter, cut into 8 pieces 3 tablespoons bourbon 3/4 cup granulated sugar 1/2 cup packed light
brown sugar 2 tablespoons cornstarch 1/2 teaspoon salt 2 large
eggs plus 1 yolk,
lightly beaten 1 teaspoon vanilla extract 1 1/2 cups walnuts, toasted and chopped
1 3/4 cups whole wheat flour 1/2 cup ground flaxseed 1/2 cup
lightly packed light -
brown sugar 2 teaspoons baking soda 1 teaspoon baking powder 1/2 teaspoon coarse salt 1 teaspoon ground cinnamon 1 1/2 cups coarsely grated zucchini 1/3 cup mashed ripe banana (about 1 banana) 3/4 cup whole milk 1 large
egg,
lightly beaten 1 teaspoon pure vanilla extract
Ingredients 1 tablespoon safflower or other neutral oil 1/2 teaspoon
brown mustard seeds 1 onion, sliced 1 glove garlic, minced 1/2 teaspoon cumin pinch cayenne Salt Pepper 1 small bunch rainbow chard (about 8 - 10 big leaves), washed, trimmed, and stems and leaves cut into 1 / 2 - inch wide ribbons 1/4 teaspoon sugar 2 teaspoons butter, plus more for the bread 4
eggs,
lightly beaten about 3 tablespoons finely chopped mozzarella cheese 4 slices good bakery bread, toasted Garam masala (optional), for garnish
Sesame Cookies 1 1/2 cups dark
brown sugar,
lightly packed 2 large
eggs 1/2 cup coconut oil, softened 1 1/2 cups flour 1 tsp baking powder 1/4 tsp salt 1/2 cup sesame seeds
Ingredients 1/2 cup dark
brown sugar,
lightly packed 1/4 cup sugar 1 stick unsalted butter, softened 2 large
eggs 1 teaspoon vanilla extract 1 cup all - purpose flour 1 cup white whole - wheat flour 2 teaspoons baking powder 1/2 teaspoon baking soda 2 teaspoons ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon salt 1/2 cup buttermilk 3 medium sizes Bosc pears, cut into 1/2 ′ cubes
Using a pastry brush, coat the tops with an
egg wash (1
egg beaten with 1 tablespoon water), then place in the center of the preheated oven and bake for 12 minutes, or until
lightly golden
brown.
I just drizzled this sauce over
brown rice, a
lightly fried
egg, sauteed chard and New Mexico green chili.
Ingredients 2 cups oats (I used old fashioned) 1/2 cup
brown sugar 1 teaspoon baking powder 1 heaping teaspoon cinnamon 3/4 cup dried cranberries 1 1/2 cups milk (I used almond) 1
egg,
lightly beaten 1 teaspoon vanilla extract 2 tablespoons butter or coconut oil, melted + cooled 5 canned peach halves, diced
Ingredients 1 cup all - purpose flour 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1 tsp ground cinnamon 1/2 tsp ground ginger 1/4 tsp nutmeg 2 large
eggs 1 cup canned pumpkin purée 1/2 cup granulated sugar 1/2 cup light
brown sugar,
lightly packed 1/2 cup vegetable oil
for the filling 1 package (8 ounces) cream cheese 1/2 cup sugar 1 tablespoon bourbon 2 tablespoons turbinado or dark
brown sugar 1 cup pumpkin puree * 1
egg,
lightly beaten 1 teaspoon vanilla 1 1/2 teaspoons cinnamon 3/4 teaspoon allspice 6 - 10 grates from a whole a nutmeg 1/2 teaspoon salt
Cook until chunks are about the firmness of scrambled
eggs and
lightly browned in spots, about 5 minutes.
Once they are
lightly browned crack the
eggs on top of the hash
browns.
Masoor dal (split red lentils) are cooked with some
lightly browned onions and warm spices before being topped with lemony yogurt, jasmine rice, soft scrambled
eggs and pickled julienned radishes.
1 cup (2 sticks) unsalted butter, room temperature, plus more for pan 1 1/2 cups plus 2 Tablespoons all - purpose flour, plus more for pan 1 cup packed light -
brown sugar 1/2 teaspoon pure vanilla extract 1/2 teaspoon pure almond extract 4 large
eggs, room temperature,
lightly beaten 1 1/2 teaspoons baking powder 1/2 teaspoon kosher salt
The recipe stems from the French Veal Francaise or Chicken Francaise dish, which uses
lightly - floured thin veal or chicken cutlets, which are then coated with a parsley - parmesan cheese -
egg mixture and sauteed until golden
brown.
Pour
egg mixture into sauté pan and cook over medium heat, stirring occasionally, 3 minutes or until the bottom of the mixture is
lightly browned.
1 cup (2 sticks, 16 Tablespoons) unsalted butter, at room temperature 1 cup
brown sugar 2
egg yolks,
lightly beaten Zest of 1 lemon 2 Tablespoons fresh lemon juice 1/2 teaspoon salt 1 Tablespoon chopped fresh rosemary 2 cups all purpose flour, plus more for rolling 1/2 cup coarse sparkling sugar
Place the scones on a
lightly oiled baking sheet, brush each one with the
egg wash and bake for about 15 minutes until
browned and cooked through.
* 1 cup chopped pecans plus 9 pecan halves, divided * 1 cup
lightly packed
brown sugar * 1/4 cup rice flour * 1/4 cup sorghum flour * 2 Tablespoons sweet rice flour * 1/4 teaspoon xanthan gum * 2
eggs * 1/2 cup butter (8 Tablespoons), melted * 1/2 cup chocolate chips (optional)
Filling 8 ounces bittersweet chocolate, coarsely chopped 1/2 cup
brown sugar 2 teaspoons ground cinnamon 4 tablespoons unsalted butter, room temperature 1 large
egg,
lightly beaten with 1 tablespoon heavy cream, for
egg wash
Chocolate Shortbread 1 cup unsifted all - purpose flour 1/3 cup granulated sugar 1⁄4 teaspoon salt 6 tablespoons (3 ounces) unsalted butter, at room temperature; cut into 6 pieces 2 ounces (1/3 cup) Collection Etienne 61 % Cacao Semisweet Chocolate Wafers, melted 1 teaspoon pure vanilla extract Mousse Filling 2/3 cup unsifted all - purpose flour 1/4 teaspoon salt 3 ounces (1/2 cup) Collection Etienne 61 % Cacao Semisweet Chocolate Wafers, chopped 5 tablespoons (2 1/2 ounces) unsalted butter 1 tablespoon water 1 cup packed light
brown sugar 2 large
eggs,
lightly beaten 2 teaspoons pure vanilla extract Chocolate Glaze 2 tablespoons (1 ounce) unsalted butter 4 ounces Collection Etienne 61 %, chopped 1 tablespoon heavy cream
Cover and cooked, stirring occasionally, until
egg plant and Brussels sprouts are just tender and
lightly browned, about 10 minutes.
300 ml fat free yoghurt, thinned with 15 ml milk 1 large
egg 80 ml oil (such as vegetable, safflower, sunflower or olive oil) 50 grams
lightly packed dark
brown sugar 1 teaspoon vanilla extract or zest of citrus fruit of your choice 90 grams oat bran 125 grams spelt flour (can substitute plain flour) 1 1/2 teaspoons baking powder 1 1/2 teaspoons baking soda 1/4 teaspoon table salt several teaspoons sugar — for topping the muffins 3/4 to 1 cup chopped mixed fruit (just about anything but citrus or pineapple will work, I used 10 strawberries but have previously used frozen raspberries and blueberries successfully)