Not exact matches
2 tablespoons
butter 1 medium onion, chopped 2 cloves garlic, minced 1 1/2 cups cooked whole kernel corn 1 teaspoon dried oregano 1/3 cup sour
cream 6 ounces cheddar cheese, cubed 6 green New Mexican chiles, roasted and peeled, stems left on Flour for dredging 3
eggs, separated 1 tablespoon water 3 tablespoons flour 1/4 teaspoon salt Vegetable oil for frying
Based in Las Vegas, the company produces a variety of bundt cakes from premium ingredients, including fresh
eggs, real
butter and
cream cheese.
In a medium bowl whisk together flour, baking powder and salt, then alternating with the
cream gently fold into
egg mixture with a spatula, keep folding until mixture is combined, gently fold in lemon peel, vanilla and melted
butter, pour into prepared pan and bake for approximately 40 - 45 minutes.
Bete Noire (Flourless Chocolate Cake) Biscoff Rice Krispie Treats
Butter Mints Butterscotch Bourbon Bars Cake Batter Truffles Caramel Apple Cheesecake Bars Caramel - Nutella Crumb Bars Chai Snickerdoodle Cookies Cheesecake Brownies Chocolate, Almond, + Pear Tart Chocolate Avocado Pudding -LCB- vegan -RCB- Chocolate - Buttermilk Cupcakes with Raspberry - Cheesecake Buttercream Chocolate Caramel Tart Chocolate Cheesecake with Dark Chocolate Drizzle Chocolate Chip + Butterscotch Oatmeal Cookies Chocolate Chip Cookie Cake Chocolate Chip Cookie Dough Truffles Chocolate Chip Cookies (the New York Times recipe) Chocolate Chip Mini-Cupcakes with Milk Chocolate Frosting Chocolate Chocolate - Chip Muffins Chocolate Crackle Cookies Chocolate - Frosted Peanut
Butter Chocolate Chip Bars Chocolate - Gingerbread Bars Chocolate - Guinness Pudding Chocolate Mocha Sandwich Cookies Chocolate - Nutella Thumbprint Cookies Chocolate Pastry Torte Coconut Macaroons Cookie Dough Cheesecake Bars Cranberry Shortbread Cake Dark Chocolate - Coconut Cupcakes with Coconut Buttercream Dark Chocolate Cupcakes with Peanut
Butter Frosting Easter
Egg Macaroon Nests Easy Homemade Funfetti Cake Five - Minute Strawberry Cheesecake Mousse Fresh Peach + Amaretto Popsicles Fresh Peach + Raspberry Galette Fresh Strawberry Pie with Shortbread Crust Frozen Watermelon «Pops» Glazed Lemon Pound Cake Hot Cocoa Cupcakes with Marshmallow Buttercream «Hot Dog» Sugar Cookies Homemade Marshmallow Peeps Homemade Salted Caramels Lemon - Blueberry
Cream Pie Lemon Ricotta Cookies with Lemon Glaze Homemade Hostess Cupcakes Lemon Sugar Cookie Bars Lime - Raspberry Squares with Pistachio - Graham Crust Malted Chocolate Sandwich Cookies M&M Cookie Bars Margarita Ice
Cream No - Bake Chocolate Mint Bars No - Bake Chocolate - Ricotta Icebox Cake No - Bake Coconut + Almond Fudge Brownies No - Fail Chocolate Fudge Nutella Chocolate Chip Cookies Oatmeal + Marshmallow Creme Pies Peach + Pecan Oat Crumble Bars Peanut
Butter Buckeyes Peanut
Butter Chocolate Chip Bars Peanut
Butter Chocolate Chip Cookies Peanut
Butter Cookies with Salted Peanut Caramel Peanut
Butter + Jelly Bars Peppermint Candy Cane Brownies Peppermint Patty Brownie Cupcakes Pina Colada Sorbet Pumpkin - Chocolate Swirl Brownies Pumpkin Cupcakes with Salted Caramel Buttercream Pumpkin Spice Cookies Pumpkin Magic (Seven - Layer) Bars Pumpkin Roll Pumpkin Whoopie Pies Quadruple Chocolate Loaf Cake Raspberry - Chocolate Chip Frozen Yogurt Raspberry - Chocolate Liqueur Fudge Brownies Raspberry Confetti Meringues Raspberry Swirl Cheesecake Bars -LCB- low - fat -RCB- Red Velvet Cake with
Cream Cheese Frosting Red, White, + Blue «Stained Glass» Jello Salted Brown
Butter Rice Krispie Treats Salted Caramel Chocolate Cookies Salted Caramel Chocolate Chip Cookies Seven Layer Bars -LCB- Lightened - Up! -RCB-
Hi Nouf, what you do is alternating with the flour mixture and the
cream (start with the flour mixture) gently fold it into the
egg mixture, then fold in the peel, vanilla and melted
butter.
SOURCE Adapted from the pumpkin scone recipe from The Vanilla Bean Baking Book by Sarah Kieffer YIELD 12 scones INGREDIENTS For Sweet Potato Scones 2 1/4 cups (320 g) all - purpose flour 1/3 cup (66 g) sugar 1 tablespoon baking powder 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon grated nutmeg 1/2 teaspoon salt 1/2 cup unsweetened sweet potato puree, recipe below 1/3 cup heavy
cream, plus more for brushing 1 large
egg 1 large
egg yolk 1/2 teaspoon pure vanilla extract 12 tablespoons (1 1/2 sticks; 170 g) unsalted
butter, cold and cut into 1/2 - inch pieces
1/2 cup Guinness extra stout beer 1/2 cup unsalted
butter, at room temperature 6 tbsp cocoa powder 1 cup all purpose flour 1 cup granulated sugar 1/4 tsp baking soda 1/8 tsp salt 1
egg 5 tbsp sour
cream
While cruffins are resting prepare Earl Grey
Cream: slowly bring to boil
egg yolks, sugar, milk, corn starch, Rum extract, vanilla extract and
butter.
Cream cheese and peanut butter batter: whisk cream cheese, peanut butter, sugar, eggs, vanilla and cornstarch in a bowl until m
Cream cheese and peanut
butter batter: whisk
cream cheese, peanut butter, sugar, eggs, vanilla and cornstarch in a bowl until m
cream cheese, peanut
butter, sugar,
eggs, vanilla and cornstarch in a bowl until mixed.
for the cake: 3 overripe bananas, mashed 3/4 cup granulated sugar 1/2 C light brown sugar 1/2 C vegetable oil 2
eggs, at room temp 1/2 C sour
cream or full fat Greek yogurt 1 tsp vanilla extract 2 C all - purpose flour 1 tsp baking soda 1/2 tsp kosher salt for the
cream cheese frosting: 6 oz
cream cheese, at room temperature 6 Tbsp unsalted
butter, at room temperature 2 1/2 C sifted confectioners» sugar Preheat oven to 350 degrees.
2 1/2 cups All Purpose Flour 1 teaspoon baking soda 1/2 cup white hot chocolate mix (I used Ghiradelli) 1 cup
butter at room temperature 1 8 oz block
cream cheese 2 cups sugar 5
eggs 2 teaspoons vanilla 3 ounces white chocolate chips confectionery sugar to dust over top of cake
for the cake: 1/2 pint strawberries, hulled and chopped 1/4 cup sour
cream (I used light) 6 tablespoons
butter, at room temperature 1/2 cup sugar 1
egg 1/2 teaspoon pure vanilla extract 1 1/4 cup AP flour, sifted 1 teaspoon baking powder 1/4 teaspoon baking soda pinch of salt
Ingredients 2 cups (250 grams) all - purpose flour 3 tablespoons (42 grams) granulated sugar, plus extra for sprinkling 1 tablespoon baking powder 1/2 teaspoon salt 6 tablespoons (85 grams) cold unsalted
butter, cut into small pieces 6 ounces (170 grams) raspberries 1/2 cup (85 grams) dark chocolate chips 1 large
egg 1 teaspoon vanilla extract 1/3 cup (80 ml) heavy
cream
Ingredients 2 1/2 cups flour 1 teaspoon baking soda 1/2 teaspoon salt 2 teaspoons
cream of tartar 1 cup (2 sticks)
butter, room temperature 1 1/2 cups plus 4 tablespoons sugar, divided 2
eggs 2 teaspoons cinnamon optional: 1 cup cinnamon chips
2 small Gala apples, cored and diced into 1 / 2 - inch pieces 3 tablespoons melted
butter, plus more for apples and pan 1 vanilla bean, split lengthwise and seeds scraped 8 ounces (225 g) challah bread (I used the gluten - free brioche recipe from my book) cut into 1 / 2 - inch cubes 1/3 cup plus 2 tablespoons (80 g) natural cane sugar 5
egg yolks 1 cup (250 ml) heavy
cream 1 cup (250 ml) whole milk 1 1/8 teaspoon ground cinnamon 1/3 teaspoon salt 1/3 cup dried cranberries
In a second bowl, gently whisk together
eggs, sour
cream, brown sugar and melted
butter.
Ingredients for the Meringue: 2 t unsalted
butter for the parchment paper / 1 C unsalted shelled whole pistachios (skip the nuts if you prefer) / 1 T cornstarch / 1 1/2 c superfine sugar / 6 large
egg whites (3/4 C) at room temperature / 1/4 t
cream of tartar.
These biscuits get their light, tender texture from buttermilk and baking powder, and their rich flavor from an
egg,
cream, and lots of
butter.
In a large bowl, whisk together
butter, beaten
eggs, cheese,
cream, parsley, olive oil, garlic, pepper and salt.
ingredients: 1 sheet all -
butter puff pastry, thawed overnight in the fridge 4 - 6 pieces of very ripe stone fruit, of your choice, sliced thinly 1
egg beaten with 1 teaspoon water 3 tablespoons of sugar 2 tablespoons chopped pistachios crème fraîche or vanilla ice
cream or sour
cream, for serving
Cake: Nonstick cooking spray 4 T.
butter, at room temperature 1/4 cup vegetable oil 1/2 cup sugar 1/2 cup Splenda (or just use a full cup of sugar) 4 large
egg whites 1 large
egg 1 t. ground cinnamon Scant 1 T. vanilla extract 2 1/4 cups all - purpose flour 2 t. baking powder 2 t. baking soda 1 1/4 cup yogurt or sour
cream [I used nonfat yogurt]
Andes Mint Mini Cheesecakes Ingredients Pam nonstick baking spray 1 1/4 cup chocolate graham cracker crumbs 2 tablespoons sugar 4 tablespoons
butter melted 2 (8 ounce) boxes of
cream cheese softened 1/4 cup plus 2 tablespoons sugar 1
egg 1 teaspoon mint extract 4 drops green food coloring 1 1/4 cups chocolate chips 15 Andes mints coarsely chopped.
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.
, some vegetarians do consume dairy products like
cream, milk,
eggs, and
butter.
Ingredients: Cinnamon Sugar Cookies 2 1/4 cups + 2 Tbsp all - purpose flour 2 Tbsp cornstarch 1 Tbsp cinnamon 1 1/2 tsp baking powder 1/2 tsp salt 3 1/2 Tbsp powdered milk 10 Tbsp unsalted
butter, softened 2/3 cup packed light - brown sugar 1/3 cup granulated sugar 2 large
eggs 3 Tbsp sour
cream 1/2 tsp vanilla extract
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.
In another bowl, combine the milk, maple syrup, melted
butter, sour
cream,
egg yolk and vanilla.
With an electric mixer,
cream butter and sugar on medium - high speed until smooth; beat in
egg and vanilla until combined.
Beat pumpkin,
cream cheese, melted
butter, and
eggs until creamy.
2 tablespoons olive oil 2 tablespoons unsalted
butter 2 large sweet onions, peeled and sliced thinly into half moons 1/2 teaspoon salt Cracked pepper 4 sprigs of fresh thyme (or about 1/2 teaspoon dried thyme — more to taste) 3 cloves of garlic, minced 1/2 cup heavy
cream 1
egg, beaten 5 - 6 oz Swiss cheese, shredded (fresh is really important here, not the bagged stuff)
1) 450g of self - raising flour 2) 150g of
butter, cut into small cubes 3) 3
eggs, beaten 4) 3 tablespoons of milk 5) 1 tablespoon of salt 6) 200g of cheese in slices, cut into small squares 7) 200g of ham in slices, cut into small squares 8) 300g of
cream cheese 9) 1 cup of chopped fresh chives
Ingredients: Banana Bars 2 cups all - purpose flour 1/2 cup chopped nuts 1 teaspoon salt 1 teaspoon baking soda 1 1/2 cups granulated sugar 1 cup sour
cream 1/2 cup
butter or margarine, softened 2 large
eggs 1 1/2 cups mashed bananas 2 teaspoons vanilla extract
The tricky part is Kori's vegan, meaning she chooses not to eat any animal products, including
eggs,
butter, and
cream — the holy trinity of baking ingredients.
Using an electric blender, blend together the
egg yolks,
butter, sour
cream and milk for 30 seconds, over low heat.
Bi-monthly or monthly: carrots, potatoes, cucumbers / cauliflower (whichever is cheaper), whole frozen chickens (or 1/2 chickens),
eggs, milk, sour
cream,
butter, cornstarch, cocoa powder, pasta, corn tortilla chips, frozen juice concentrate, applesauce, peanut
butter, tomato sauce, salsa
1 c. chestnut flour * 1 c. sorghum flour * 1/2 c arrowroot powder * 3 1/2 t. baking soda * 4 T. cane juice crystals * 1/2 t. sea salt * 1 t. Vanilla Crystals * 5 T. unsalted
butter, cold 2 large
eggs 2/3 c heavy
cream 2/3 c dried blueberries *
Meanwhile, mix together corn muffin mix,
egg, melted
butter,
creamed corn, sugar and corn kernels in a medium - sized bowl.
Banana Nut Cake 2 cups Gold Medal ® all - purpose flour 1 package (3.4 ounce) banana
cream pudding mix 1 1/2 teaspoons baking soda 1/4 teaspoon salt 1/2 cup (1 stick) unsalted
butter, softened 1 cup granulated sugar 3 large
eggs 1 teaspoon vanilla 3/4 cup buttermilk 1 1/4 cups mashed bananas (about 3 large) 3/4 cup chopped peanuts
Ingredients 1/2 cup
butter 1/2 cup
cream cheese 1/2 cup sugar (or Xylitol) 1
egg 2 Tablespoons Vanilla Extract (or Almond like my «error») 1 Tablespoon water 1-1/2 cup flour 1 teaspoon baking soda 1 teaspoon salt 1 cup blueberries 1/2 cup white chocolate chips 1/4 cup dark chocolate chips
In a medium sized mixing bowl, add the fruit purée,
egg yolk,
butter, and cinnamon,
creaming the ingredients together until relatively smooth and homogenous.
Basil and parmesan madeleines 8 tablespoons (113g / 1 stick) unsalted
butter, melted 1 cup (140g) cake flour — I used all purpose flour 3 teaspoons finely minced fresh basil 1 teaspoon fleur de sel, plus more for sprinkling 1/4 teaspoon freshly ground pepper 4
eggs 1/4 teaspoon
cream of tartar 2 tablespoons sugar 1 cup grated parmesan cheese, plus more for sprinkling Position a rack in the lower third of an oven and preheat to 190ºC / 375ºF (I preferred to bake them in the higher part of the oven so they would not burn).
For the Cheesecake 1 Tbsp
butter 3 Tbsp graham cracker crumbs 8 oz package
cream cheese 5 oz Greek yogurt 1
egg 1/4 cup brown sugar 1 tsp vanilla
Mix together
butter, sugar, sour
cream,
eggs, vanilla, and bourbon.
Cream butter and sugar for 5 minutes, add vanilla and
eggs one by one.
berries, berry, blackberries, blackcurrants, blueberries,
butter, condensed milk,
cream, crêpe, crepes,
egg,
egg yolk,
eggs, mascarpone, powdered sugar, seasonal, self - raising flour, summer, whipping
cream
For the Cookie Base 1/2 cup unsalted
butter, at room temperature 3/4 cup sugar 1
egg 1 1/3 cup flour 1/2 tsp baking soda Pinch of salt 1 tsp
cream of tartar 1/4 tsp fresh ground nutmeg (optional)
Cream peanut
butter ans sugars, add the
eggs one by one and the vanilla, mix in a bowl the flour and peanut
butter.
Vegetarian sushi GF vegan chocolate peanut
butter cookies Quinoa salad Veggie tacos How to grow your own sprouts Cheesy bread Making your own almond milk Veggie rice bowl Cat and dog treats GF vegan cookie sandwiches Adventures in chai brewing Leek and potato soup Cashew
cream Lavender tea latte Polenta fries Making veggie stock Frozen lemon meringue torte Honey balsamic dressing GF chocolate brownie buttons GF vegan chai cupcakes Pickled and caramelized onions Pickled carrots Canned salsa Backyard raspberries two ways Canned dill pickles and relish Bread and
butter pickles Lemon curd using our own
eggs Veggie tacos with crispy onions and avocado Plums two ways Lemon boy and oregano pasta sauce How to make your own candy corn Pumpkin pasties Apple
butter Adventures in curry cooking How to make paneer
Using a mixer and paddle attachment,
cream butter,
egg, sugar, bananas, salt and extracts together until light and fluffy.
In a medium bowl
cream together
butter and brown sugar add
egg blend about 2 minutes, add sifted dry ingredients alternately with the applesauce, combine until just combined.