Serves: makes 8 to 10 turnovers Ingredients For the Lemon Curd 6 lightly beaten egg yolks 1 cup sugar 1/2 cup fresh lemon juice zest of two lemons, finely minced 1/2
cup butter cut into small pieces For the Sour Cream Pastry 3 cups all purpose flour 2 cups very cold butter 1 tsp salt 1 cup sour cream Instructions To prepare the Lemon Curd In a mall saucepan combine the egg yolks, sugar, lemon juice and lemon zest.
Not exact matches
I meant to say that next time I would try to
cut the
butter to 3/4 of a stick (not 3/4
cup).
I would
cut the
butter to 3/4 of a
cup next time.
3/4
cup Spicy Southwestern peanut
butter 2 tablespoons olive oil 1 loaf French or sourdough bread,
cut into 1 - inch cubes
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
2 tablespoons peanut or vegetable oil 1 large yellow onion, diced 3 cloves garlic, minced 1 (14 - ounce) container extra firm tofu,
cut into 1 - inch cubes 2
cups vegetable stock 1 (14 - ounce) can light coconut milk 1/2
cup of Peanut
Butter & Company» sThe Heat Is On 4 carrots, peeled and
cut into 1 - inch cubes 3 potatoes, peeled and
cut into 1 - inch cubes 1
cup frozen peas 3 tablespoons chopped fresh basil Finely ground sea salt Freshly ground black pepper
2 pounds goat meat,
cut into 1 / 2 - inch cubes 2 tablespoons Trinidadian Curry Paste, recipe here 1/2 teaspoon salt 1/2 teaspoon powdered cardamom 1/2 teaspoon freshly ground black pepper 2 cloves garlic, minced 2 onions, sliced 2 tomatoes, chopped 2 green onions, chopped 2 fresh habanero chiles, seeds and stems removed, chopped 2 tablespoons
butter 1/4
cup vegetable oil 3
cups water
1 onion, chopped 1/2
cup butter 4 garlic cloves, diced 1/2
cup flour 4
cups chicken or vegetable stock 1.5
cups water 3 russet potatoes,
cut into large chunks 1/8 teaspoon freshly grated nutmeg 1 tablespoon dried herbs (any or all of the following: thyme, rosemary, red pepper flakes, marjoram, parsley) salt and pepper, to taste 8 ounces cheddar cheese 1.5
cups milk (add more for a thinner soup)
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
• Preheat oven 350 degrees •
Cut cauliflower into 1 ″ pieces • Steam until tender 8 - 10 minutes • Mash • Add 1 tbs
butter & 3/4
cup shredded cheese • Salt / pepper to taste • Stir to coat • Pour into
buttered 8 × 10 baking pan • Cover with additional 3/4
cup raw cheddar • Bake at 350 degrees until cheese is melted (about 20 minutes)
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
, because it was more to test my theory about the dough, so I
cut everything down to 100: 100g of vegan
butter / marg, 100g of flour (turns out one needs 100g + 1/4 — 1/2
cup more flour) and... best of all?
Ingredients 200 g / 7oz • baby spinach 1 • small cauliflower head [
cut into florets — about 350g / 12oz] 1 • small onion [diced] 1 • minced garlic clove 1/2
cup • shredded mozzarella [plus a little more for on top] 2 tbsp • heavy cream 1 tbsp •
butter [for the cauliflower] 1/2 tsp • nutmeg pinch of ground cloves to taste • salt and pepper
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
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
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
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
Brownie Mix: 6 tablespoons unsalted
butter,
cut into small pieces 4 ounces semisweet chocolate, chopped into small pieces 2/3
cup granulated sugar 2 large eggs, at room temperature 1/2
cup all - purpose flour 1 Tbs.
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
Prep: Finely chop 1 medium shallot, 2 — 3 T / Zest one lemon and chop finely /
Cut lemon in half for squeezing / Measure 1/4 C white wine (optional) / 2 T
butter / 1 t salt and pepper or lemon pepper to taste / Measure 2 C Arborio rice / Bring 6
cups of liquid to a light simmer — this can be plain water, any broth, clam juice, tomato juice, or a combination / Pieces of seafood like clams, halibut, salmon, shrimp — which are optional, can be chopped into bite - sized pieces in advance, or while rice is cooking / Add pieces of almost any vegetable — some will need to be par - boiled or sautéed before adding about mid-way through cooking time / I like to add rehydrated wild mushrooms and their broth, chopped kale or chard, thin spears of asparagus when in season.
* 1/3
cup superfine rice flour, plus extra for dusting baking pan * 1/3
cup amaranth flour (I usually just grind amaranth seeds in my coffee grinder or Vitamix) * 1/4
cup sorghum flour * 1/4
cup potato starch * 1/4
cup sugar * 1-1/4 teaspoons xanthan gum * 1/8 teaspoon cinnamon * 2 Tablespoons honey * 6 Tablespoons cold
butter,
cut into small pieces * 2-1/2
cups high quality chocolate chips * 2
cups mini marshmallows
Blanquette de Porc Adapted from Mimi Thorisson - A Kitchen in France Ingredients -2 1/2 pounds boneless pork shoulder,
cut into 2 inch cubes -2 small shallots -4 cloves -4 carrots, peeled and
cut into chunks -2 leeks, white part only, sliced -2 celery stalks, sliced -1 small onion, sliced -4 garlic cloves, sliced -1 bouquet garni (see note)-1 / 4
cup dry white wine -6 tablespoons
butter -1 / 3
cup all purpose flower -8 ounces white mushrooms, sliced - Juice of 1 lemon -2 / 3
cup crème fraîche -2 large egg yolks A handful of chopped fresh parsley (Mimi used veal instead of pork, she used pearl onions which I omitted since I didn't have any on hand, and I added a little more garlic, carrots and celery than the recipe called for.
olive oil 1 green pepper 1 red pepper 3 ears of corn, kernels removed from the cobs (or 2
cups of frozen corn) 2 tbsp salted
butter 2 strip of bacon chopped 1 onion, chopped 2 carrots, chopped 2 celery stalks, chopped 2 cloves of garlic 1
cup chicken stock 2 medium potatoes, peeled and
cut into 1» cubes 1 tsp oregano 1 bay leaf 1 tsp celery salt 1 tsp paprika 2 tsp curry 1 tsp mustard powder salt and pepper 2
cups half and half hot sauce, optional 1/2 tsp parsley
FOR THE FILLING 4
cups chicken broth 3 carrots,
cut crosswise into 1 / 4 - inch slices 3/4 pound red potatoes (about 2 medium), quartered lengthwise and
cut crosswise into 1 / 2 - inch pieces 2 large celery ribs,
cut crosswise into 1 / 2 - inch pieces 2 1/2
cups cubed cooked chicken (the meat from around a 3 pound chicken) 1/2
cup green peas 1 onion, chopped 1/2 stick (4 tablespoons) unsalted
butter 5 tablespoons all - purpose flour 1/4 teaspoon dried thyme, crumbled 1/4 teaspoon freshly grated nutmeg, to taste 1/2
cup minced fresh parsley leaves
(3/4
cup) cold unsalted
butter,
cut into 1 / 2 - inch pieces 1 large egg, lightly beaten
1 medium - size spaghetti squash,
cut in half lengthwise 1/2 medium onion, chopped 1 garlic clove, chopped 1 tablespoon Cabot Salted
Butter 1 1/2
cups chopped broccoli 1/2 teaspoon dried dill 1/4 teaspoon salt Pinch of freshly ground black pepper 4 ounces grated Cabot Seriously Sharp Cheddar (about 1
cup)
Pumpkin
Cut - out Cookies 1/2
cup butter (1 stick), softened 3/4
cup brown sugar 1/4
cup white sugar 1 packet Jell - O Pumpkin Spice pudding mix 2 eggs 1 tsp vanilla extract 2 1/4
cup all - purpose flour 1 tbsp cinnamon 1 tsp baking soda
Organic brown sugar, slightly under 3/4
cup;
cut out 1 1/2 tbsp
butter and added 4 tbsp finely ground flaxseed; no bourbon (boo for me!)
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
Cut in 130g (1/2
cup plus 1 tablespoon)
butter and whisk in an egg.
baking soda 3/4
cup unsalted
butter cold,
cut into chunks 1 large egg 2 tsp.
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
It looks and tastes like a HUGE peanut
butter cup and it's very rich so you may want to
cut it into small slices when serving.
1 pound kale, washed, stemmed, and
cut into small pieces 2 tablespoons
butter 2 tablespoons flour (I used all purpose) 1 1/5
cups milk (I used whole) 1
cup extra sharp cheddar cheese, grated salt & pepper 1/2 teaspoon turmeric (optional, for color) a pinch of freshly grated nutmeg a tablespoon of olive oil, for greasing the baking pan
1/2
cup (one stick or 1/4 pound) cold unsalted
butter,
cut into small pieces (keep
butter in refrigerator until ready to use)
for the vanilla peanut
butter frosting: 1
cup sugar 1/4
cup AP flour 1
cup whole milk 1/4
cup heavy cream 2 sticks
butter, cool but not cold,
cut into cubes 1 tablespoon plus 1 teaspoon peanut
butter filling 1 teaspoon pure vanilla extract
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
Cut in 1/4
cup of
butter until you have a crumbly mixture.
for the peanut
butter filling: 1/2 stick
butter, softened and
cut into cubes 1/2
cup smooth peanut
butter 1/2
cup plus 2 tablespoons confectioners» sugar, sifted 1 teaspoon pure vanilla extract
2
cups ap flour 2 tablespoons baking powder 1/2 teaspoon salt 6 tablespoons
butter cut into small pieces, I like to use Kerry Gold for scones 3/4
cup buttermilk 1/4
cup grated Parmesan cheese 1/4 teaspoon fresh cracked black pepper, more or less upon your taste - buds
Three 15 1/2 ounce cans black beans (about 4 1/2
cups), rinsed and drained 1
cup drained canned tomatoes, chopped 1 1/4
cups chopped onion 1/2
cup minced shallot 4 garlic cloves minced 1 tablespoon plus 2 teaspoons ground cumin 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/2 stick (1/4
cup) unsalted
butter 4
cups beef broth a 16 - ounce can pumpkin puree (about 1 1/2
cups) 1/2
cup dry Sherry 1/2 pound cooked ham,
cut into 1 / 8 - inch dice 3 to 4 tablespoons Sherry vinegar
1
cup regular
cut oats 2 ripe bananas 2 flax eggs (2 tbl of flax seed meal mixed with 6 tbl of water) 1/3
cup of nut
butter (I used creamy cashew) 2 tablespoons of coconut sugar 1 tsp baking powder 1/2 tsp baking soda Pinch of sea salt 1 tablespoon of ground cinnamon 1 tablespoon of hemp hearts 1 teaspoon of vanilla extract Vegan chocolate (I shaved a 4 oz bar) but you can also use 1/2
cup of chocolate chips as well
for the glaze, i add 6tbsp
butter to the cream cheese and
cut the sugar to 1/2
cup and whip in a stand mixer for 10minutes.
1-1/2
cups all - purpose flour 1/2
cup plus 2 tablespoons confectioners» sugar 1/2 teaspoon salt 3/4
cup (1-1/2 sticks) chilled unsalted
butter,
cut into 1 / 2 - inch cubes 1-1/4
cups unsalted pistachios, roughly chopped 1 large egg yolk 3/4 teaspoon vanilla extract 7 ounces semi-sweet chocolate, roughly chopped
14 ounces whole grain elbow macaroni 4 slices center -
cut bacon 1 tablespoons Cabot Unsalted
Butter 3 tablespoons King Arthur Whole - Wheat Pastry Flour 3
cups nonfat milk 1/2
cup 100 % pure canned pumpkin 1/4 teaspoon ground mustard 1/4 teaspoon paprika 1/4 teaspoon pumpkin pie spice 6 ounces Cabot Alpine Cheddar, Cabot Extra Sharp Cheddar, Cabot Sharp Cheddar or Cabot New York Extra Sharp Cheddar, shredded and divided 6 ounces Cabot White Oak Cheddar, Cabot Extra Sharp Cheddar, Cabot Sharp Cheddar or Cabot New York Extra Sharp Cheddar, shredded and divided 1/2
cup Cabot Plain Greek Yogurt
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
Ingredients: 190 g (1 1/2
cup) flour 40 g (3/4
cup) sliced coconut, or shredded if you prefer 1 teaspoon baking powder 1 teaspoon vanilla sugar 1/4 teaspoon fine salt 225 g (1
cup)
butter or avocado oil for a healthier choice 220 g (1
cup) granulated sugar 2 eggs 10 strawberries,
cut in half 2 - 3 rhubarbs,
cut into...
2 large apples, sliced 1/3
cup brown sugar, loosely packed 1 tsp cinnamon 3 tbsp of unsalted
butter, cold,
cut into small pieces 1 sheet of puff pastry 2 - 3 tablespoons apricot jam (optional — for glazing the top of the baked tart)