Sentences with phrase «cup batch using»

You can also make very small, one - cup batches using different thickeners, probiotics, etc. to find what works best for you.

Not exact matches

I used to drink a cup of the beef broth and liked it very much but though the recipe hasn't changed the last two batches have been unbearably bovine / feety -LRB-!)

Plus, a single batch of 12 muffins uses two full cups of shredded zucchini.

I Used a white bread flour for the first batch and 3 cups white bread flour with 2 cups of whole wheat bread flour for the second batch.

For the original batch we used Bulgarian Yogurt Culture found at the health food store & saved a half cup or so for each subsequent batch.

Puree this soup until desired consistency, I used my little 2 cup food processor in two batches, but feel free to use your nifty stick blender if you have one of those guys.

My can of coconut milk had about 1 1/2 cups so after tasting the first batch I decided to make another half batch to use everything up.

I made up a batch of the WIG recipe even though I didn't have cornstarch or buttermilk (I just used an extra 1/4 cup flour and regular milk).

Add four 1 / 4 - cup batches of batter, using the back of a ladel to smooth them out into 4 - inch disks.

First batch I used the 1 cup VWG and the second batch I only used 3/4 cup.

For the double batch I modified it slightly by using about 3/4 cup raw honey (I have my own beehives) instead of coconut sugar and I use 3 whole eggs instead of 2 whole and 2 yolks and bumped baking powder and soda by 1 / 2tsp (helps when baking with honey).

Once signs of fermentation return, then start a batch using 1 tablespoon of grains for every 2 cups of milk.

You just mentioned reducing the amount of frosting as the person before used 1/4 cup... can this recipe just be doubled or do you have a larger size batch

I made dinner rolls for the 1st time and they were a little denser than I wanted... was wondering if the xanthem gum was the culprit... so I looked up adjusting xanthem gum for dense bread and it brought me here... your article says if bread is rubbery it might have too much xanthem... I have perfected my cupcakes they are light fluffy and moist... and good enough that I was able to sell them at a local cafe for 3.00 a piece and could not keep up... anyway the xanthem gum measurements for cakes is supposed to be 1/2 tsp per cup and I only use 1/4 tsp per cup... so I am thinking if I reduce the xanthem in the rolls it would produce an airier roll... as everyone knows gluten free flours can be expensive... and I wanted to avoid making a failed batch as bread and cake are a bit different... the 1st batch tased great... just won't leave much room for food due to density... as is the problem with lots of gluten free stuff... am I on the right track?

I offer the following suggestions: - I substituted half cup of espresso for a half cup of the boiling water - I used whole chocolate chips, unchopped - I didn't prebake the crusts for the second batch and they seemed fine - You only really need half of the icing recipe

Used 1 1/3 cups of ground cashews from Trader Joe's for each batch.

Clem's recipes are awesome < 3 I just made a batch of differently - flavoured Reeses» - style cups using a friend's birthday as an excuse.

I divided the recipe into two half - batches so that the mixer could handle it, and these are the measurements I used for each: 1 6/8 tsp yeast (active dry, not instant) 1 cup minus 2 tbsps lukewarm water 1/2 tbsp sugar 1/4 cup oil 1/2 tbsp salt 4 1/4 cups flour, plus about 2 more tbsps per batch (I was afraid to add much more)

The first time I used one cup of raspberries to one can of coconut milk - > the lighter, less intense batch you see in the photos.

If you're using a blender, you may have to split the amounts in half and make two batches (so it'll fit in the cup!)

For sauce, I use a cup of leftover tzatziki but you can make a fresh batch in 10 minutes.

If you plan to make bigger batch of tzatziki, use the other recipe and reserve one cup for making this salad.

Make a big batch and use it cup - for - cup as you used to use regular flour.

and I should add that I used 1/4 cup of unsweetened almond milk / coconut milk blend and cooked each batch of 3 pancakes (3 batches total) in about 1tsp coconut oil.

I may have figured out the problem with mine... I used your cheese measurement of 2 1/2 cups, but spaced that you were making a double batch!

For my attempt with the Quinoa flour batch, I used 2 1/2 tsp of yeast and that barely made my loaf cup up to the edge of the pan but I attribute this to the use of Quinoa flour as the main flour.

Here's what I changed for the second batch: I used 1/2 cup of sugar to reduce the overall sweetness, and I baked the base for only 16 minutes (started at twelve minutes, added three minutes, and finally added one more minute).

The second batch, I still just used 1/2 cup liquid, but I added in 1/2 cup tapioca flour with the coconut flour.

If you use the same brand / box of rice for your next batch, try dialing back the milk by a 1/4 cup and seeing if that fixes it.

** I used less than a 1/2 cup for the batch in the photos, later I really wish I would have used more so this recipe reflects that.

3 cups very finely chopped kale (I use a food processor for this task, processing the kale in two batches.)

One thing that is very important is that I ruined one batch of the cashews in the food processor because I used all 2 cups of broth.

Today, they abide by his original standards to deliver the richest, most flavorful cup — using only the world's finest beans, hand roasting in small batches, and never compromising on freshness.

Also, the urgency of using a scale instead of cups and spoons became more obvious when making larger batches of dough than people might make at home.

Natashia, if you use a full tablespoon of coconut oil and butter, it will run around 220 calories for the full batch, or 110 per cup.

The batch of rice was large, using two cups of dry rice because I wanted leftovers.

-- * Instead of coconut sugar you can use 1/2 cup of honey — * I recently made a batch of these using 1 banana instead of the coconut sugar.

For this size of batch I wouldn't think you would use 3/4 cups chili powder, 1/4 cups cumin and 1/4 cups salt.

I had just over a cup and a half of my Peanut Butter Granola Granola leftover from my last batch, so I decided I'd use that in my muffins to add crunch and flavor.

I doubled the recipe using 1 can of organic canned pumpkin and used both raisins and chocolate chips (about 1/2 cup each for the double batch).

Use a handheld mixer to whip while adding the confectioners» sugar in 1/2 cup batches.

The leftover spices can be used to make a second batch of chai syrup, simply add them to another 5 cups of water and 1/2 cup raw sugar.

When you make coconut flour muffins, you'll only use 1/2 — 3/4 cup to make a batch of muffins.

But I now have a rather large batch of the batter and the first cake is in the oven a couple of cupcakes of it are all ready done and I tasted it — I had to use half a cup of avocado oil as I ran out of olive and it kinda tastes rather overwhelmingly of that now.

1/2 cup plum butter (I used Bauman's brand — which may be ordered online — made in small batches in Pennsylvania Dutch country from only plums, sugar or white grape juice, lemons, oranges and cinnamon)

Just made our second batch and this time I added about a quarter cup of loosely chopped slivered almonds and used mini chips.

(I calculated this by taking the 2.5 Tablespoons of Xanthan Gum used for a whole batch — which is converted into 7.5 teaspoons — and divided it by the approx. 18 cup yield... just in case your husband asks LOL!).

So here are the proportions I used for a double batch: 1 cup almond butter, 2 eggs, 1/2 cup honey, 1/2 cup raisins, double all your other ingredients + 1 teas ground ginger.

I also didn't have a ton of honey on hand, so I only used 1/2 cup for the double batch, and it was perfect.

If you are following a Green Thickie recipe that serves 2 — use 1/2 cup for the whole batch.