Sentences with phrase «cup cold butter»

Tart Crust 1/2 cup cold butter 1 1/4 cup all purpose flour 1 beaten egg yolk 2 - 3 TBS ice water In a mixing bowl cut butter into flour till pieces are pea size.

Buttery Pie Crust: 1 cup cold butter, cut in small cubes and kept chilled 2 cups unbleached flour 2 Tbsp.

Streusel Topping 1/2 cup flour 1/2 cup brown sugar 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon salt 1/3 cup cold butter, cut into pieces

Ingredients: 4 delicata squash 1/4 cup cold butter (use less for crispier squash) 2 teaspoons LAFAZA pure ground vanilla powder Coarse salt to taste Freshly ground black pepper to...

Ingredients: 4 delicata squash 1/4 cup cold butter (use less for crispier squash) 2 teaspoons LAFAZA pure ground vanilla powder Coarse salt to taste Freshly ground black pepper to taste

1/3 cup Cold Butter 1 1/4 cups White Wheat or Whole Wheat Flour 1/2 cup Oats 3 Tablespoons Raw Honey 2 1/2 teaspoons Baking Powder 2 teaspoons Grated Lemon Peel 2 Tablespoons Lemon Juice 1/4 teaspoons Sea Salt 1 Large Egg, beaten 4 Tablespoons Half - and - Half For Egg Wash: 1 Large Egg, beaten

Ingredients: 4 delicata squash 1/4 cup cold butter (use less for crispier squash) 2 teaspoons LAFAZA pure ground vanilla powder Coarse salt to taste Freshly ground black pepper to taste

Ingredients: 4 delicata squash 1/4 cup cold butter (use less for crispier squash) 2 teaspoons LAFAZA pure ground vanilla powder Coarse salt to taste Freshly ground black pepper to...

Hi I made these today 36 off I used 1.5 cups coconut flour 1 cup cold butter Half cup of rice malt syrup, as I don't eat sugar or honey (fructose) They are not too sweet and lovely with coffee.

8 - 9 Large Apples (peeled, cored and sliced) 3 Tablespoons Organic Corn Starch 1 Tablespoon Ground Ginger 1 Tablespoon Cinnamon 1 Teaspoon Ground Nutmeg 3/4 Cup AP Flour 1 Cup Pecans (crushed) 1 Cup Maple Syrup (split in halves) 1/2 Cup Cold Butter (plus 1 Tablespoon for greasing) 1 Cup Oats

baking soda 1/4 cup unsweetened cocoa powder 1/3 cup sugar 1/3 cup cold butter, cut into cubes 1/2 cup mini chocolate chips 3/4 cup buttermilk 2 Tbsp.

1-1/2 cups flour * 1/2 cup whole wheat flour * 1 tablespoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 2 tablespoons sugar 1/4 cup cold butter Grated rind of 1 lemon 1 tablespoon lavender flowers 1 cup plain yogurt

6 cups sliced peeled ripe pears (about 6 medium) 1 tablespoon lemon juice 1/2 cup plus 3 tablespoons sugar, divided 2 tablespoons quick - cooking tapioca 3/4 teaspoons cinnamon 1/4 teaspoon salt 1/4 teaspoon ground nutmeg 1 unbaked 9 inch pie crust 3/4 cup oatmeal 1 tablespoon flour 1/4 cup cold butter 18 caramels 5 tablespoons milk 1/4 cup pecans

Skip to Next Recipe Ingredients Nutrition 2 cups brown sugar, firmly packed (I use dark brown) 2 cups plain flour, sifted 1 teaspoon baking powder 1 pinch salt 1⁄2 cup cold butter, roughly chopped 1 teaspoon baking soda 1 cup milk (or you can substitute sour cream) 1 egg, lightly beaten 1 teaspoon ground nutmeg 1⁄2 cup walnuts or 1⁄2 cup pecans, chopped ground cinnamon (optional) Check Out Our Top Dessert Recipe Directions Preheat oven to 350 degrees F. Up Next How to Make Meringue Reviews See All Reviews Write A Review Most Helpful Armenian Nutmeg Cake Daydream, I may not be a Home Coming Queen - but you've made me a DAYDREAM BELIEVER!!!

Pastry 2-1/2 cups all - purpose gluten - free flour 1 teaspoon xanthan gum 1/2 tsp salt 1 tablespoon lemon rind 1/2 cup cold butter, cubed 1/2 cup cold vegetable shortening, cubed 1/4 cup ice water 3 tbsp sour cream 1 egg white

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.

Square Ingredients 1 1/2 cups all - purpose flour 1/2 cup confectioners» sugar 3/4 cup cold butter or margarine 4 eggs 1 1/2 cups sugar 1/2 cup lemon juice -LSB-...]

1/3 cup cold butter (or vegan margaraine, coconut oil or vegan palm shortening, just make sure its very cold)

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 pan sauce: 1/2 cup dry white wine 1/2 cup chicken stock 1 teaspoon chervil leaves, minced 1/2 cup heavy cream (optional) 1 tablespoon brandy (optional) Unsalted cold butter, for mounting

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

for the cinnamon cream cheese frosting: 12 oz cream cheese, cold 6 tbsp unsalted butter, at room temperature 1 tbsp vanilla extract 4 cups powdered sugar 1 tsp cinnamon

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

* 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

(3/4 cup) cold unsalted butter, cut into 1 / 2 - inch pieces 1 large egg, lightly beaten

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

baking soda 3/4 cup unsalted butter cold, cut into chunks 1 large egg 2 tsp.

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

for the frosting: ○ 150g butter, softened at room temperature ○ 180 — 200g (1 1/4 — 1 1/2 cups) powdered sugar, sifted ○ 200g cream cheese, cold (or substitute with vegan cream cheese)

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)

1/2 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

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

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

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)

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)