Using fingertips, rub 3/4
cup chilled butter into dry ingredients until mixture resembles coarse meal.
LEMON TART RECIPE For the pastry: 1 1/2 cups flour 1/2 cup sugar Pinch of salt 1/2
cup chilled butter, chopped 2 egg yolks 1 tablespoon iced water
Crust: 1 1/2 cup Bluebird Grain Farms pasayten hard white flour 1/2 teaspoon salt 1 tablespoon sugar 1/2
cup chilled butter, cubed 3 - 4 tablespoons cold water
Add 1/2
cup chilled butter and toss to coat.
Ingredients: 1 (9 - inch) unbaked pie crust 5 cups peeled and thinly sliced tart green apples 1 cup butterscotch morsels 3/4 cup all - purpose flour 1/2 cup packed brown sugar 1/2 teaspoon ground cinnamon 1/4
cup chilled butter or margarine Whipped cream or ice cream for serving (optional)
Cut in 1/4
cup chilled butter using fingers or pastry blender until mixture resembles coarse meal.
Using a pastry cutter or two forks, cut in 1/2
cup chilled butter until the mixture resembles coarse sand.
Ingredients: 1 1/2 cup Bluebird Organic Whole Grain Flour (Einka, Hard White or Emmer Flour recommended) 1/2 teaspoon salt 2 tablespoons sugar (optional) 1/2
cup chilled butter 3 to 4 tablespoons ice water
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
500 ml (2
cups) whole cream 1 x 397g (14 oz) can sweetened condensed milk,
chilled 2 tsp vanilla extract 200g (7 oz) dark chocolate 150g (about 5 oz or 2/3
cup) Biscoff spread (cookie
butter) 2 large or 4 small meringues — about 1
cup when crumbled
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
Dough: 1
cup (125 grams) unbleached all - purpose flour 1/2 teaspoon (2 grams) sugar 1/8 teaspoon salt 6 tablespoons (3/4 stick or 85 grams) unsalted
butter, just softened, cut in 1 / 2 - inch pieces 3 1/2 tablespoons (50 ml)
chilled water
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.
FOR THE TOPPING 1
cup oats 3/4
cup all purpose flour 1 stick
butter,
chilled and cut into small pieces 1
cup brown sugar 1/4 teaspoon salt 1/4 teaspoon cinnamon 1/4
cup pecans, chopped
baking soda 1/2
cup unsalted
butter, cut into small cubes,
chilled 4 ounces sharp white cheddar cheese, shredded 8 ounces beer, I used a porter, any kind will do — just use a beer you like to drink!
1
cup all - purpose flour 1/4
cup nuts 1/2 teaspoon salt 1 tablespoon brown sugar 6 ounces soft cheeses, very well
chilled, divided in half 6 tablespoons unsalted
butter, cut in pieces 1 small white onion, finely diced and caramelized Up to 2 tablespoons of milk (if needed) Brown sugar, to taste
2 1/2
cups all - purpose flour 1 teaspoon salt 1 tablespoon sugar (only for sweet pies, omit sugar for savory pies) 1
cup (2 sticks) unsalted
butter,
chilled and cut into small cubes 1/4 to 1/2
cup ice water
1 pound semisweet chocolate chip cookie dough 1/2
cup chopped walnuts 1/3
cup sugar 1/4
cup cornstarch 1/8 teaspoon salt 5 large egg yolks 2 1/3
cups whole milk 2 tablespoons unsalted
butter 1 tablespoon dark rum 2 teaspoons vanilla extract 3 medium bananas, peeled, cut into 1 / 2 - inch thick slices 1
cup chilled whipping cream
-LSB-...] salt (buy unrefined sea salt here) 5 tablespoons
butter, unsalted,
chilled, cut into small pieces (how to make
butter) 6 pieces of bacon, cooked, chopped into small pieces (about 1
cup) 1 — 1 1/2
cups good sharp -LSB-...]
Layers 3 ripe bananas, sliced thin 225 g / 1 1/2
cup raspberries, mashed with a fork 225 g / 1 1/2
cup blackberries, mashed with a fork 125 g nut
butter 120 ml raw date syrup (soft dates mixed with a splash of water in a blender) 500 ml / 2
cups thick cream,
chilled
Ingredients: Crust 1 1/4
cups all - purpose flour 3/4
cup confectioners» (powdered) sugar 1/4
cup unsweetened cocoa powder 3/4
cup (1 1/2 sticks)
butter,
chilled and cut into pieces 1/2
cup miniature semisweet chocolate chips
Cut in 1/2
cup (1 stick)
chilled butter, either with your fingers, a pastry blender or two table knives.
Ingredients: Crust 300g (2
cups) plain flour 200g
chilled butter, chopped 45g (1/4
cup) icing sugar mixture 35g (1/3
cup) cocoa powder 4 - 5 tbs milk
ingredients CAKE BARS: 1 and 3/4
cups all - purpose flour 3/4
cup unprocessed unsweetened cocoa powder (plus more for dusting) 2 tablespoons baking soda 1 teaspoon baking powder 3/4 teaspoon Kosher salt 1 and 1/2
cups granulated sugar 1/2
cup brown sugar 1
cup sour cream 1/3
cup water 2 teaspoons vanilla extract 1/2
cup vegetable oil 3 large eggs cooking spray FILLING: 3/4
cup milk (
chilled) 2 tablespoons cornstarch 1/2
cup unsalted
butter (softened) 1/2
cup granulated sugar 1 teaspoon vanilla extract 1/8 teaspoon Kosher salt CHOCOLATE FROSTING: 1 (12 - ounce) bag semi-sweet chocolate chips 1
cup unsalted
butter (softened) 1 (8 - ounce) package cream cheese (softened) 2 large egg yolks 1 teaspoon vanilla extract 3
cups powdered sugar (sifted) 1/8 teaspoon Kosher salt
:D Mini blueberry pies with a lattice top slightly adapted from the wonderful cooking / baking bible The Essential New York Times Cookbook Pastry: 2
cups (280g) all purpose flour 2/3
cup (94g) confectioners» sugar 1/4 teaspoon salt 1/8 teaspoon baking powder 3/4
cup (170g) unsalted
butter, very
chilled and diced 1 1/2 tablespoons finely grated lemon zest 1 large egg yolk (plus 1 more if needed) 2 tablespoons heavy cream Filling: 5
cups blueberries 3 tablespoons corn starch 3/4
cup (150g) superfine sugar 2 tablespoons fresh lemon juice 1/8 teaspoon salt whipped cream, for serving Start by making the pastry: combine flour, confectioners» sugar, salt and baking powder in the bowl of a food processor and pulse a few times.
Buttermilk Biscuit Recipe Ingredients: 4
cups ALL PURPOSE FLOUR 1 Tbsp BAKING POWDER 1 tsp BAKING SODA 1 tsp SALT 1 Tbsp SUGAR 1
cup BUTTER (diced,
chilled) 1 1/2
cups BUTTERMILK (
chilled)(plus buttermilk for brushing biscuit tops)
Cold Brew Coffee - Banana Smoothie Recipe 3/4
cup cold brew coffee,
chilled 1 medium frozen banana, sliced 1 tablespoon solid coconut
butter (do not melt)
Peach, raspberry and almond crumble adapted from Australian Gourmet Traveller 300g peaches (about 2) 45g frozen raspberries 1 1/2 tablespoons demerara sugar 1 teaspoon vanilla extract Almond crumble: 2/3
cup (93g) all purpose flour 1/4
cup + 1 tablespoon (70g)
chilled unsalted
butter, cut into 1 cm pieces 3 1/2 tablespoons demerara sugar 1 1/2 tablespoons flaked almonds For almond crumble, preheat oven to 200 °C / 392 °F.
chilled butter (must be cold), cut into small pieces 2
cups peeled diced apples
chilled butter, cut into small pieces 1/2
cup chopped pecans dash cinnamon (optional)
1 (15 - ounce) box gluten - free yellow / vanilla cake mix (heaping 2
cups) 5 tablespoons unsalted
butter,
chilled, or non - hydrogenated vegetable shortening 1 extra-large egg, room temperature 1/3
cup almond milk or milk of choice 1 teaspoon pure vanilla extract 1/2 teaspoon pure lemon flavoring (not lemon juice)
Remove from the freezer and using a 1/2 teaspoon measuring spoon, scoop the
chilled peanut
butter out and place in the
cups.
Cake 1
cup all purpose flour 1/3
cup granulated sugar 1/4
cup cornmeal 2 teaspoons baking powder 1/4 teaspoon kosher salt 4 tablespoons unsalted
butter, diced small and
chilled
-LSB-...]
cup chilled non-dairy
butter (I used Earth Balance this time — I want to experiment with a coconut oil crust in the future!
Meyer Lemon Scones 2
cups all purpose flour 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1/4
cup sugar 1/2
cup butter,
chilled and cut into 10 - 12 small pieces 8 - 10 tbsp fresh meyer lemon juice 1 - 2 tsp meyer lemon zest
For the pâte brisée (pie crust): 1 1/4
cups all purpose flour, plus extra for dusting 1/2 teaspoon salt 1 teaspoon sugar 8 tablespoons
chilled unsalted
butter (one stick cut into small pieces) 2 - 4 tablespoons ice water, plus extra if needed 1 egg, slightly beaten
After the pops are
chilled, heat the 1/3
cup of peanut
butter and 1 tablespoon of coconut oil over low - medium heat until melted and combined.
3
cups all - purpose flour plus more for surface 3/4
cup granulated sugar 1 tablespoon baking powder 1 teaspoon dried lavender buds 1 teaspoon kosher salt 1/2 teaspoon baking soda 3/4
cup (1 1/2 sticks)
chilled unsalted
butter, cut into 1 / 4 - inch cubes 1
cup plus 2 tablespoons buttermilk 2 teaspoons finely grated lemon zest 1 teaspoon vanilla extract 2 tablespoons sanding or granulated sugar
Total time: 1 hour, plus
chilling time Serves 8 2
cups flour 1 teaspoon kosher salt 1 tablespoon granulated sugar 1
cup (2 sticks) cold
butter, cut into 1/4 - inch cubes.
Pie Shell 1 1/4
cups unbleached all - purpose flour, plus extra for dough and rolling surface 2 tablespoons confectioners» sugar 1/2 teaspoon table salt 8 tablespoons unsalted
butter,
chilled, cut into 1/4 - inch pieces 2 tablespoons vegetable shortening, frozen, cut into small pieces 1 large egg white,
chilled, thoroughly mixed with ice water (about 2 tablespoons) to equal 1/4
cup 1 large egg yolk, beaten with 1/8 teaspoon water
1 1/2
cups all - purpose unbleached flour 1/2 teaspoon salt 4 oz (1 stick) unsalted
butter, cubed and
chilled (or popped in freezer for 15 minutes after cut into cubes) 1/4
cup water, ice cold, or more if necessary OR 1 large egg with 2 teaspoons of water, or more if necessary Egg Wash 1 egg mixed with 1 tablespoon of water Heat oven to 400 ° F. Gingered Lemon Bars Recipe.
2 1/4 teaspoons Active Dry Yeast (1 pkg)(NOT Rapid Rise, Pizza Crust or Bread Machine) 1/4
cup warm water (100 — 110 degrees F) 1/2 teaspoon sugar 3 1/2
cups all - purpose flour 1 1/4 teaspoon kosher salt 1
cup salted
butter (2 sticks),
chilled, cut into tablespoon - size pieces 2 large eggs 1/2
cup sour cream 1 teaspoon vanilla
Ingredients: Shortbread: 1
cup all - purpose flour 1/4
cup granulated white sugar pinch of salt 1/2
cup (1 stick)
chilled unsalted
butter, cut into small pieces
I also cut my recipe in half as it makes quite a lot, this is the whole recipe: 3 1/4 - 4
cups plain flour 1 1/2
cups chilled unsalted
butter 2 packages active dry yeast (4 1/2 tsp) 1/2
cup warm water 1/2
cup heavy cream or undiluted evaporated milk 1/2 tsp freshly crushed cardamom seed (optional) 1/2 tsp salt 2 eggs, room temperature 1/4
cup sugar Directions would be the same as mine but start off with 3 1/2
cups of flour and add the eggs with the cream.
For the Peanut
Butter Frosting 1/2 cup sugar 1/4 cup egg whites (from about 2 large eggs) 1 1/2 teaspoons vanilla extract 1/4 cup creamy peanut butter 6 tablespoons (3/4 stick) chilled butter, cut into 1 / 4 - inch
Butter Frosting 1/2
cup sugar 1/4
cup egg whites (from about 2 large eggs) 1 1/2 teaspoons vanilla extract 1/4
cup creamy peanut
butter 6 tablespoons (3/4 stick) chilled butter, cut into 1 / 4 - inch
butter 6 tablespoons (3/4 stick)
chilled butter, cut into 1 / 4 - inch
butter, cut into 1 / 4 - inch cubes
Once the other components of the peanut
butter cups are ready, freeze the
chilled ice cream mixture in your ice cream maker according to manufacturer's instructions.
For crumble 1
cup old fashioned oats 1/2
cup all - purpose flour 1/4
cup light brown sugar, packed 1/4
cup whole almonds, roughly chopped 1/4 teaspoon kosher salt 1/4 teaspoon ground cinnamon 1/2
cup (1 stick)
chilled unsalted
butter, cut into small pieces, plus more for greasing ramekins
Something that seemingly defies convention, that marries best with thickly spread
chilled butter and a steaming
cup of coffee, that says straight away to your belly a soul - satisfying «Ahhhhhhh!»
Frosting: 2 8 - oz packages of cream cheese, room temperature 1 c (2 sticks) unsalted
butter, room temperature 4 c powdered sugar 1/2 c seedless strawberry jam 3/4 c
chilled heavy whipping cream Cake: 3 c cake flour 3/4 tsp salt 1/2 tsp baking powder 1/2 tsp baking soda 3 c sugar 1 c (2 sticks) unsalted
butter, room temperature 7 large eggs 2 T vanilla extract 1 c sour cream 6 T plus 1/3 c seedless strawberry jam 2 1/4 lbs strawberries, hulled, sliced (about 6
cups), divided For the frosting, beat cream cheese and
butter in a large bowl until smooth.
Ingredients: 1/2
cup finely ground blanched almonds 1 3/4
cups all - purpose flour 1/2
cup sifted powdered sugar 1/2
cup unsalted
butter,
chilled and cut into small pieces 1 large egg, lightly beaten 1 (21 - ounce) can cherry pie filling 2 tablespoons orange liqueur 1 teaspoon finely grated orange zest