4 eggs, at room temperature 1 c of granulated sugar 3/4 c of Chobani plain non fat yogurt 2 ripe bananas 2
c of all purpose flour, unbleached 1 c of whole wheat flour 1.5 tsp of baking powder 1.5 tsp of baking soda 2 tsp of ground cinnamon 1 tsp of salt 1 medium zucchini, shredded 1/2 c of chopped walnuts 1/2 c of chocolate chips (optional)
1
c of all purpose flour 1 tsp salt 2.5 chuck roast, trimmed and cubed 3 tbl of vegetable oil, canola oil or olive oil 2 c of a dry, full - bodied red wine 4 cloves of garlic, chopped 2 sprigs of thyme 2 bay leaves 24 baby white onions
4 large eggs at room temperature (this is a must) 1.5 c of low fat milk 1/2 tsp of salt 1.5
c of all purpose flour 1 tsp of Italian seasoning (you can use whatever seasonings you would like) 3 tbl of melted I Can't Believe It's Not Butter or regular butter
1/3
c of all purpose flour, unbleached 1/3 c of whole wheat four 1.5 c of quick cooking rolled oats 2 tbl flax seed meal 1 tsp of baking soda 1/2 tsp of salt 6 tbl of I can't believe it's not butter 3/4 c packed light brown sugar 2 tsp vanilla extract 1 large egg 1/4 c of pistachios, shelled 1/2 c of dark chocolate chips or chunks (or more if you like)
1/3
c of all purpose flour, unbleached 1/3 c of whole wheat four 1.5 c of quick cooking rolled oats 2 tbl flax seed meal 1 tsp of baking soda 1/2 tsp of salt 6 tbl of I can't believe it's not butter 3/4 c packed light brown sugar 1.5 tsp vanilla extract 1 large egg 1/4 c of slivered, toasted almonds 1/2 c of dark chocolate chips or chunks
1
c of all purpose flour 1 tsp of salt 1 lb of chicken (I used breasts) 2 tbl of I Can't Believe It's Not Butter 2 tbl olive oil 1 yellow onion, diced 1 c of white wine 1 c of chicken stock 6 - 8 sprigs of tarragon
1 c of yellow corn meal 1
c of all purpose flour, unbleached 1/4 c of sugar 3 tsp of baking powder 1 tsp of salt 1/4 c of oil 1 c of low fat or non fat milk 1 egg 1 jalapeño, chopped
Not exact matches
I made these heavenly looking brownies and used 1/2
C of All -
Purpose Flour instead
of the 1/2
C of Coconut
Flour (without realizing that you said it can't be substituted because it'll be too watery).
Broa Dissolvify: -2 t yeast -0.5
c + 2T warm milk (or something else: — RRB --0.75
c. water (at end
of 5 min) Meanwhile, mix up: -1.25
c. yellow cornmeal -2.25
c.
flour (unbleached, all
purpose)-1.5 t. salt Combine all the above with: -2 T. olive oil.
Not a fan
of whole wheat
flour so only used 1/4
c whole wheat, rest all -
purpose.
3 ripe bananas 1/3
c canola or grape seed oil 1/3
c buttermilk 2 eggs 1 tsp vanilla 1 T ground flax seed 3/4
c brown sugar 1
c all
purpose flour 1
c white whole wheat
flour or standard whole wheat
flour 1 tsp baking soda 1/2 tsp baking powder pinch
of salt 1
c chopped walnuts - pecans would be fine too
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.
Pie Crust 1 1/4
C all -
purpose flour 1/2 TBSP sugar 1/2 tsp salt 8 TBSP or 1 stick
of unsalted butter, cold 1/2
C ice water
So here is what I did This is the master recipe... (for two 1 l lb loaves) 1.5
C lukewarm water (I used the water I had boiled the potato in) 2 1/4 tsp salt 2 1/4 tsp instant yeast 3 1/4
C all
purpose flour and I added this to make it potato roasted garlic 1/2 roasted garlic 1/2
of a boiled potato mashed (I throw the other half
of each in a ziploc bag and froze it and ended up making more dough later that week)
for the crumb topping: 3/4
c all -
purpose flour 1/2
c dark brown sugar 1/2 tsp cinnamon (I used 1 tsp because I like everything super cinnamony) pinch
of salt 5 tbsp vegan margarine 1/2
c pecans
1/2
c light corn syrup 1/2
c shortening 2/3
c packed dark brown sugar 1
c all -
purpose flour 1
c finely chopped pecans pinch
of salt 1/2 tsp vanilla raspberry jam, for filling melted chocolate, for drizzle
1 8 oz block
of Reduced fat cream cheese 1/3
c of granulated sugar 1 tsp
of mint extract 1 large egg 1 large egg white 1 tbl
of all -
purpose unbleached
flour
Chocolate Batter: 1
c of all -
purpose unbleached
flour 1/2
c of unsweetened cocoa (I used Wilbur) 1/2 tsp salt 1.5
c of packed brown sugar 1/4
c of canola oil 1/4
c of buttermilk (low fat) 2 tsp
of vanilla extract 2 large egg whites 1 large egg Cooking spray.
I subbed 2.5
c of all
purpose for 2.5
c of wheat
flour... came out amazing!!!
Matcha Whoopie Pies with Sakura Buttercream Filling for the cakes (recipe adapted from King Arthur
Flour) 1 C granulated sugar 1/2 C butter or Earth Balance 2 large eggs 1/2 C buttermilk (or 1 tsp vinegar plus enough milk to reach 1/2 C liquid total) 1/2 C water 1 tsp vanilla extract 2 3/4 C all - purpose flour 1 1/2 tsp cream of tartar 1/2 tsp baking soda 1/4 tsp salt 1 tbsp matcha (green tea powder) for the buttercream filling (recipe adapted from Magnolia Bakery) 1/2 C (1 stick) unsalted butter 4 1/2 C confectioners» sugar 1/4 C whole milk 1 tsp sakura extract (I have no idea where to buy this without a friend traveling to Japan, sadly) 0.2 oz sakura cherry leaf powder Maldon salt (or any sea salt with nice big crys
Flour) 1
C granulated sugar 1/2
C butter or Earth Balance 2 large eggs 1/2
C buttermilk (or 1 tsp vinegar plus enough milk to reach 1/2
C liquid total) 1/2
C water 1 tsp vanilla extract 2 3/4
C all -
purpose flour 1 1/2 tsp cream of tartar 1/2 tsp baking soda 1/4 tsp salt 1 tbsp matcha (green tea powder) for the buttercream filling (recipe adapted from Magnolia Bakery) 1/2 C (1 stick) unsalted butter 4 1/2 C confectioners» sugar 1/4 C whole milk 1 tsp sakura extract (I have no idea where to buy this without a friend traveling to Japan, sadly) 0.2 oz sakura cherry leaf powder Maldon salt (or any sea salt with nice big crys
flour 1 1/2 tsp cream
of tartar 1/2 tsp baking soda 1/4 tsp salt 1 tbsp matcha (green tea powder) for the buttercream filling (recipe adapted from Magnolia Bakery) 1/2
C (1 stick) unsalted butter 4 1/2
C confectioners» sugar 1/4
C whole milk 1 tsp sakura extract (I have no idea where to buy this without a friend traveling to Japan, sadly) 0.2 oz sakura cherry leaf powder Maldon salt (or any sea salt with nice big crystals)
1/2
c of I Can't Believe It's Not Butter 3/4
c of sugar 2 eggs, room temperature 1 tsp
of vanilla 1.5
c of unbleached all
purpose flour 1 tsp baking soda 1/2 tsp
of salt 1 heaping cup
of pumpkin puree 1/2
c of vanilla non fat Chobani 2 tsp
of ground cinnamon 1/2 tsp
of ground nutmeg 1/4 -1 / 2
c of dark chocolate chips
The only changes we made was: GF all -
purpose flour instead of Oat Flour and we used 1/2 C breadcrumbs instead of 3
flour instead
of Oat
Flour and we used 1/2 C breadcrumbs instead of 3
Flour and we used 1/2
C breadcrumbs instead
of 3 / 4
C.
For the Pesto Biscuits: 2
c all -
purpose flour 5 tsp baking powder 1 tsp salt 5 tbsp Earth Balance 1/4
c pesto
of choice (I used leftover Brazil Nut Basil Pesto) 1/3 -1 / 2
c soy / almond milk
Cappuccino Cheesecake Recipe 1 1/2
c Finely Chopped Nuts 2 tb Sugar 3 tb Margarine, Melted 32 oz Cream Cheese, Softened 1
c Sugar 3 tb Unbleached All -
purpose Flour 4 ea Large Eggs 1
c Sour Cream 1 tb Instant Coffee Granules 1/4 ts Cinnamon 1/4
c Boiling water Combine nuts, sugar, and margarine; press onto bottom
of 9 - inch spring -... Read more»
Ingredients: 2 Tbsp olive oil 1 1/3 cups, all -
purpose or any gluten - free
flour will work (I used almond
flour for this recipe) 2/3
c granulated sugar 2 large eggs, room temperature 1/2
c non fat milk, almond milk or low fat milk (whatever you have on hand) 2 tsp baking powder 1 tsp baking soda Zest
of 2 lemons 6 medium apples, cored and peeled
I subbed almond
flour for all
purpose and instead
of the sugar, I used 1/2
c of coconut nectar and 3 medjool dates.
• 2/3 cup warm water (110 degrees F / 45 degrees
C) • 1 teaspoon active dry yeast • 1 teaspoon white sugar (used Sucanat) • 2 cups all -
purpose flour (I used kamut
flour, whole wheat works fine too) • 1 teaspoon salt • 1/4 cup ghee (since I doubled I used 1/4 cup oil and 1/4 butter) • 2 tablespoons plain yogurt (used goat yogurt) • 1 1/2 tsp garlic powder (don't double this... it was for 4 cups
of flour) DIRECTIONS 1.
Adapted from taste.com I N G R E D I E N T S: Tart base: 1 1/3
c all
purpose flour 1/2 cup cold unsalted butter, cut into cubes 1 tsp thyme leaves pinch
of salt 1/4 cup cold water
I made these heavenly looking brownies and used 1/2
C of All -
Purpose Flour instead
of the 1/2
C of Coconut
Flour (without realizing that you said it can't be substituted because it'll be too watery).