2 cups all purpose flour 1/3 cup brown sugar 1 tablespoon baking powder 1 teaspoon pumpkin pie spice 1 teaspoon kosher salt 1 stick (1/2 cup)
cold salted butter, cut in thin slices 3/4 cup dried cranberries
4 cups all purpose flour 2 tablespoons sugar 1 teaspoon Kosher salt 1 teaspoon baking soda 4 tablespoons
cold salted butter, in thin slices 1 cup raisins 1 egg, lightly beaten 2 cups buttermilk
Not exact matches
Pastry 3/4 cup / 100 g oat flour (or 1 cup / 100 g rolled oats mixed into flour in a food processor) 1/3 cup / 50 g rice flour 1/2 cup / 50 g almond flour 2 tbsp potato starch or arrowroot 1/2 tsp sea
salt 90 g / 3 oz chilled
butter or solid coconut oil, cut into dices 3 - 4 tbsp ice -
cold water
Crust 1 1/2 sticks (12 tablespoons)
butter,
cold, cut into thin slices 2 cups all - purpose flour 2 tablespoons sugar 1/4 teaspoon
salt
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
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
For the tart dough: 1 1/2 cups flour 2 tablespoons sugar pinch
salt 1/2 cup unsalted
butter,
cold and cut into pieces 1 large egg
For short crust pastry: 150 grams all - purpose flour 100 grams
cold butter, cut into cubes 40 grams icing sugar Pinch of
salt 1 tsp.
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
Place the flour,
salt, sugar, 2 tablespoons ice -
cold water and
butter in a food processor and mix until everything becomes crumbly.
Crust: 3 cups gluten free flour (we used a brand called Cloud - 9) 2 tbsp granulated sugar 1 tsp
salt 1 cup unsalted
butter (
cold and cut into cubes) 1 large egg 1/2 cup
cold buttermilk
Beth's Best Biscuits: 6 cups King Arthur Unbleached All - Purpose Flour 3/4 cup granulated sugar 1/4 cup baking powder 1 1/2 teaspoons
salt 1 cup (2 sticks)
cold Cabot
Salted Butter, cut into pieces 4 ounces Cabot Sharp Cheddar, grated (about 1 cup) 2 cups very
cold lowfat (1 %) milk
Streusel: 1/2 cup all - purpose flour 1/4 cup light or dark brown sugar 1/2 teaspoon ground cinnamon pinch of Kosher or sea
salt 4 tablespoons unsalted
butter, very
cold
Step 2: In a food processor put
cold butter cut into chunks, then flour, sugar,
salt, baking powder, baking soda and turn on until the
butter is in small beads.
For the crust: 150 grams all - purpose flour 100 grams
cold butter cut into cubes 50 grams sugar powder Pinch of
salt 1/2 tsp.
Mix together some flour, brown sugar, cinnamon, and
salt, and then use a pastry blender or two forks to cut in four tablespoons of
cold butter.
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 BISCUIT CRUST 1 1/3 cups all - purpose flour 1 1/2 teaspoons double - acting baking powder 1/2 teaspoon baking soda 1/2 teaspoon
salt 4 tablespoons
cold unsalted
butter, cut into bits 1/3 cup grated sharp Cheddar 1 large egg 1/3 cup buttermilk
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
ingredients: for the crust: 450 grams (1 pound)
butter,
cold and diced 630 grams (5 cups) flour 50 grams (1/4 cup) sugar 2 teaspoons kosher
salt ice water, as needed (at least 120 mL — 1/2 cup)
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 *
1-1/2 cups all purpose flour plus more for work surface 1/2 teaspoon kosher
salt 1/4 cup granulated sugar 1/2 cup (1 stick) unsalted
butter,
cold and cut into cubes 1 egg yolk 1 teaspoon vanilla extract
In a small bowl, combine 4 1/2 teaspoons of
cold, unsalted
butter that is cut into pieces, 1/4 cup all - purpose flour, 2 tablespoons of brown sugar, 3/4 teaspoon of cinnamon, a pinch of
salt and 1/3 cup of finely chopped pecans or walnuts.
1/2 cup (100 grams) granulated sugar 1/2 cup (120 grams) firmly packed light brown sugar 8 tablespoons (1 stick)(115 grams) unsalted
butter,
cold, cut into 1 / 2 - inch (1 cm) pieces 1 large egg 1 teaspoon vanilla extract 1/2 teaspoon baking soda 1 1/4 cups (175 grams) all - purpose flour 1/4 teaspoon
salt 1 1/2 cups (200 grams) semisweet chocolate chips 1 cup (130 grams) walnuts or pecans, toasted and chopped
3/4 cup heavy cream + more for brushing, very
cold 1/2 scraped vanilla bean 2 teaspoons pure vanilla extract 2 cups all - purpose flour 1/4 cup granulated sugar 2 teaspoons baking powder 1/4 teaspoon Kosher or sea
salt 1/4 cup (1/2 stick) unsalted
butter, very
cold, cut into pieces 4 ounces (1/2 brick) full - fat brick - style cream cheese, very
cold, cut into pieces
In the bowl sift the flour and mix it with
salt and baking powder and mix it with the diced
cold butter, knead the dough until becomes airy and compact.
Gluten - Free Vanilla Wafers 1/3 cup Anthony's Coconut Sugar 1/2 cup
cold butter, chopped 1 egg 2 teaspoons vanilla extract 1/2 cup Anthony's Cassava Flour 1-1/2 cups Anthony's Blanched Almond Flour 1/4 teaspoon
salt 1/4 teaspoon baking soda Preheat oven to 350 ° Fahrenheit and grease a large baking sheet.
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
3 packages unflavored gelatin 1 cup ice
cold water, divided 1 1/2 cups granulated sugar 1 cup light corn syrup 1/4 tsp
salt 1/2 — 1 tsp peppermint extract, to taste * 1/4 cup powdered sugar 1/4 cup cornstarch
butter, for coating baking dish
1 cup plus 2 tablespoons flour 1/8 teaspoon
salt 1/3 cup shredded sweetened coconut 1/4 cup sugar 1/2 cup (1 stick)
butter, at
cold room temperature (not quite spreadable)
2 cups all - purpose flour 1 tablespoon baking powder 1 tablespoon granulated sugar 1/2 teaspoon Kosher or sea
salt 1/2 cup unsalted
butter, very
cold 2/3 -3 / 4 cup buttermilk, very
cold *
1 cup plus 2 tablespoons flour 1/8 teaspoon
salt 1/4 cup brown sugar 1/2 cup (1 stick)
butter, at
cold room temperature (not quite spreadable)
In a food processor first add flour, followed by frozen
butter cubes,
salt, sugar, and about 4 tbsp of ice
cold water.
For the pie dough:
Butter — 1/2 cup or 1 stick All purpose flour — 2 cups
Salt — 3/4 tsp Sugar — 2 tbsp Ice
cold water — 8 to 10 tbsp
In a food processor, combine flour,
salt and
cold butter.
4 cups plus 1 tablespoon all - purpose flour 2 tbsp sugar plus 2 tbsp for sprinkling 2 tbsp baking powder 1 tsp vanilla 1/4 tsp lemon zest 2 tsp
salt 3/4 pound (3 sticks of
butter)
cold unsalted
butter, diced 4 large eggs, lightly beaten 1 cup
cold heavy cream 2 cups blueberries 1 egg beaten for egg wash
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
2 1/2 cups (12.5 ounces) all - purpose flour 2 tablespoons sugar 1 teaspoon kosher
salt 20 tablespoons
butter (2 1/2 sticks)
cold unsalted
butter, cut into 1/2 - inch cubes 6 tablespoons
cold water
What You'll Need: 2 Tbsp Star
Butter flavored Olive Oil 4 - 6 pork chops -LCB- I grabbed the boneless variety -RCB-
Salt and pepper for seasoning 1/2 cup orange juice 1 Tbsp mustard 1 Tbsp corn starch 1 Tbsp
cold water Salad 2 Tbsp orange juice 2 Tbsp Dijon mustard 1 Tbsp Star
Butter flavored Olive Oil 1 apple, cored and chopped 1 cup mandarin or regular orange slices 1 fennel bulb, sliced
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 cups all - purpose flour, plus more for work surface (420 gr) 3/4 cup cake flour (105 gr) 1 1/2 teaspoons
salt (7 gr) 4 tablespoons unsalted
butter, cut into 1 / 2 - inch pieces, well chilled (60 gr) 1 1/4 cups
cold water (295.5 ml) 1 tablespoon all - purpose flour (14 gr) 1 3/4 cups (3 1/2 sticks) unsalted
butter, well - chilled (405 gr) 1 / Make the dough package: In a large mixing bowl, combine both flours with the
salt.
I made these with raw cashews (added a dash of
salt),
cold butter instead of coconut oil (I cut this into the dry ingredients) and frozen blueberries (had to add about 10 minutes to the baking time).
In a large bowl, combine the brown sugar, cinnamon, flour,
salt, and
cold butter.
Brown
Butter Biscuits: 2 cups all - purpose flour 1 tablespoon baking powder 3 tablespoons light or dark brown sugar, packed 1/2 teaspoon Kosher or sea salt 1/2 cup brown butter, solid, very cold 2/3 -3 / 4 cup half - and - half, very cold, plus more for brushing 1 tablespoon coarse sugar (like turbinado), for spri
Butter Biscuits: 2 cups all - purpose flour 1 tablespoon baking powder 3 tablespoons light or dark brown sugar, packed 1/2 teaspoon Kosher or sea
salt 1/2 cup brown
butter, solid, very cold 2/3 -3 / 4 cup half - and - half, very cold, plus more for brushing 1 tablespoon coarse sugar (like turbinado), for spri
butter, solid, very
cold 2/3 -3 / 4 cup half - and - half, very
cold, plus more for brushing 1 tablespoon coarse sugar (like turbinado), for sprinkling
1/2 cup unsalted
butter, very
cold 2 cups + 2 tablespoons all - purpose flour 2 tablespoons cornstarch 1 tablespoon granulated sugar 1 tablespoon baking powder 1/2 teaspoon Kosher or sea
salt 1 1/2 teaspoons freshly - cracked black pepper 1 cup freshly - grated parmesan cheese 3/4 -1 cup buttermilk, very
cold
For the crust 3/4 cup rice flour 1/3 cup vegan
butter 1/2 teaspoon xanthan gum 1 teaspoon evaporated cane juice (optional)
Cold water, 4 tablespoons In a large bowl, mix together the flour, xanthan gum,
salt and sugar.
Crumble Topping: 1/2 cup all purpose flour 4 tablespoons
cold unsalted
butter, cut into 1/2 cubes 1/4 teaspoon
salt 1/4 teaspoon pepper 1 teaspoon fresh thyme, chopped 1 teaspoon
cold water
For the Streusel: 2 tablespoons flour 2 tablespoons brown sugar 1-1/2 teaspoons
cold butter 2 pinches
salt
For the Galette: 3 Granny Smith apples, peeled and cored (flesh cut into 1 - inch squares) 1 lemon, juiced 1 tablespoon brown sugar 1 tablespoon granulated sugar 1 teaspoon ground cinnamon 2 dashes
salt 1 tablespoon
cold butter, cut into small cubes 1 pie crust dough round 1 egg, beaten (for the egg wash) 3 teaspoons
cold water (for the egg wash) 1 tablespoon sanding sugar (or other type of sugar with large crystals) Streusel