Not exact matches
4 tablespoons butter 1/2
cup light brown
sugar, lightly packed 1/2
cup pumpkin puree 3 tablespoons heavy cream 3 tablespoons
corn syrup (or brown rice syrup) 1/2 teaspoon pumpkin pie spice 1/4 teaspoon kosher salt
Fit a small saucepan with thermometer and bring
sugar,
corn syrup, and 1/4
cup water to a boil in a small saucepan over medium - high heat, stirring to dissolve
sugar.
Ingredients 1 pie crust (I used this one, with Spectrum vegetable shortening substituted for the butter) 1 1/2 ounces bittersweet chocolate 1/4
cup light
corn syrup 2 teaspoons neutral oil, like safflower 3/4
cup dark brown
sugar 1/4 teaspoon salt 1/2 teaspoon espresso powder 1 teaspoon vanilla 2 eggs 1 1/2
cups toasted pecan halves
Whisk
sugar, cocoa powder,
corn syrup, and 1/4
cup water in a small saucepan until smooth.
for the chocolate molasses filling: 30 grams (1/4
cup)
corn or tapioca starch 66 grams (1/3
cup)
sugar 25 grams (3 tablespoons) cocoa powder 1/4 teaspoon salt 600 grams (2 1/2
cups) almond milk 2 teaspoons molasses 112 grams (4 ounces) bittersweet chocolate, chopped
My great aunt taught me to make Special K (the cereal) bars with 1
cup each of
sugar,
corn syrup and peanut butter.
In a medium mixing bowl, combine the flour,
corn starch, baking powder, salt, baking soda and 1 1/2
cups of the
sugar, set aside.
Add in remaining 1/4
cup confectioners»
sugar,
corn syrup, vanilla extract, butter and cocoa power and mix until combined.
In a 2 -
cup glass measuring
cup, combine the
sugar,
corn syrup and water.
1
cup sugar 1/3
cup light
corn syrup 2 tablespoons water 1/4 teaspoon salt 1 1/2
cups raw almonds, coarsely chopped 8 slices thick - cut bacon, cooked and crumbled 1 tablespoon vanilla bean paste 1 teaspoon baking soda
Ingredients Makes sixteen 2 - inch squares Vegetable - oil cooking spray 2
cups sugar 1 tablespoon light
corn syrup 4 packages (1/4 ounce each) unflavored gelatin 3/4 teaspoon peppermint extract 2 large egg whites 2 teaspoons red food coloring
3 tablespoons butter 1 teaspoon red pepper flakes 1
cup whole wheat pastry flour 3/4
cup instant cornmeal (or instant polenta) or fine - grain cornmeal 1/4
cup natural cane
sugar (or brown
sugar) 1 tablespoon aluminum - free baking powder 1 1/2 teaspoons fine grain sea salt 1
cup buttermilk 1 large egg 2 1/2
cups corn, fresh (or at room temperature if previously frozen)
Put
sugar,
corn syrup, and 3/4
cup water in a small saucepan.
Candy
Corn Chex Mix 6 cups Rice Chex 1 cup canned vanilla frosting 1/2 cup white baking chips 1 tsp vanilla extract 1/2 tsp salt 1 cup candy corn 1 1/2 cups confectioners» sugar 1/4 cup mini chocolate chips 3 tbsp cacao nibs (optional) 4 cups salted popcorn (pop
Corn Chex Mix 6
cups Rice Chex 1
cup canned vanilla frosting 1/2
cup white baking chips 1 tsp vanilla extract 1/2 tsp salt 1
cup candy
corn 1 1/2 cups confectioners» sugar 1/4 cup mini chocolate chips 3 tbsp cacao nibs (optional) 4 cups salted popcorn (pop
corn 1 1/2
cups confectioners»
sugar 1/4
cup mini chocolate chips 3 tbsp cacao nibs (optional) 4
cups salted popcorn (popped)
16
cups popped popcorn (I use the 94 % fat free Kettle
Corn... it has a nice salty sweet base) 1 cup unsalted butter 1 cup granulated sugar 1 1/2 cups brown sugar 1/2 cup Lyle's Golden Syrup (if can't find use corn syrup) 1
Corn... it has a nice salty sweet base) 1
cup unsalted butter 1
cup granulated
sugar 1 1/2
cups brown
sugar 1/2
cup Lyle's Golden Syrup (if can't find use
corn syrup) 1
corn syrup) 1 tsp.
ingredients: 1
cup heavy cream 1/4
cup half and half 1/4
cup low - fat milk (I had 1 %; if you drink whole, use 1/2
cup and leave out the half and half) 1/3
cup sugar 2 tablespoons
corn syrup (optional, can sub honey or maple syrup if you don't mind flavoring) pinch kosher salt 3 egg yolks scrapings of a vanilla bean
For the pizza dough: 2 1/4 teaspoons rapid rise yeast 1
cup warm water Pinch of
sugar 1 3/4
cups semolina flour 1 3/4
cups all - purpose flour 1 teaspoon salt 1 tablespoon olive oil
Corn meal - for spreading on pizza peel For the balsamic reduction: 1
cup balsamic vinegar Pizza toppings: 2 tablespoons olive oil 8 ounces fresh mozzarella - sliced 4 peaches - thinly sliced 1/2
cup freshly chopped basil
cream cheese, cold 1 1/2 tbsp glucose 1 1/2 tbsp
corn syrup 1 1/2 tbsp strawberry extract if available or strawberry jam 1 3/4
cup + 2 tbsp (300g) powdered
sugar 3/4 tsp salt a pinch of baking powder a pinch of citric acid
Yields: batter for about 12 - 14 Ingredients • 1
cup milk • 2 medium eggs • 1/4
cup oil • 2 tablespoons
sugar • 1 teaspoon salt • 2 teaspoons baking powder • 1 1/3
cups corn meal • 2/3
cup emmer flour • 12 - 14 hot dogs or about 8 - 10 sausages or bratwurst • extra emmer... Continued
We tweaked it (as always), reducing the
sugar by 1 whole
cup and taking out the
corn syrup and chocolate chips.
1) 2 cans of sweet
corn (or 1 can of sweet
corn and 1 can of creamy
corn) 2) 2 onions, sliced thinly 3) 1 large red bell pepper 4) 1
cup of milk cream 5) 1
cup of cream cheese 6) 4 eggs, beaten 7) Salt, pepper and ground nutmeg to taste 8) 2 pre-made store - bought tart shells 9) 3 — 4 tablespoons of
sugar
-12 tart shells -1
cup hot tap water -1 / 2
cup raisins -1 / 4
cup butter, melted -1 / 4
cup packed brown
sugar -1 / 4 teaspoon salt -1 / 2
cup golden
corn syrup -1 egg -1 / 2 teaspoon vanilla
FOR THE GLAZE (OPTIONAL) 1
cup heavy cream 1/2
cup packed light brown
sugar 1 tablespoon light
corn syrup 1 teaspoon pure vanilla extract 2 (3 - inch - long) cinnamon sticks
1/2 teaspoon ground cinnamon 1/4 teaspoon ground cardamom 1/4 teaspoon ground nutmeg Dash of chipotle chili pepper 1 3/4
cups raw pepitas 2
cups sugar 1/3
cup light
corn syrup 1/2
cup water 1 teaspoon baking soda 4 tablespoons butter 1 1/4 teaspoons sea salt, plus more for sprinkling
In a medium saucepan, combine the
sugar,
corn syrup and salt with 1 1/2
cups of water and bring to a boil.
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
Combine the granulated
sugar, butter, brown
sugar,
corn syrup, and 1/4
cup of water in a medium saucepan with high sides.
In a heavy 4 - quart saucepan, combine milk, cream,
corn syrup, salt, and remaining 2/3
cup (133 grams)
sugar.
Linking it to the CWL Spouse event hosted by Hema's Adugemane... Haupia — Hawaiian Coconut Milk Pudding Save Print Prep time 5 mins Cook time 15 mins Total time 20 mins Author: Rafeeda Recipe type: Dessert Cuisine: International Serves: 4 Ingredients 2
cups coconut milk 1
cup milk 6 tbsp
sugar (upto taste) 4 tbsp
corn flour 1/2 tsp vanilla essence Instructions Pour one
cup coconut milk into a saucepan.
Homemade Marshmallows Ingredients: 3 packages unflavored gelatin 1
cup ice cold water, divided 1 1/2
cups granulated
sugar 1
cup light
corn syrup 1/4 teaspoon kosher salt 1 teaspoon vanilla extract 1/4
cup confectioners»
sugar 1/4
cup cornstarch Nonstick spray Food coloring or flavoring oil (optional) Directions: Place the gelatin into the bowl of a stand mixer along with 1/2
cup of the water.
In a medium saucepan over high heat, stir together the
sugar,
corn syrup, salt and the remaining 1/2
cup of water.
12
cups popped popcorn 2
cups pretzels, chopped roughly 1
cup packed light brown
sugar 1/2
cup light
corn syrup 1/2
cup unsalted butter 1/2 tsp salt 1/2 tsp baking soda 1 tsp vanilla extract 1
cup pretzel M&M ’s
I thawed them, added 1-1/2
cups of
sugar, 1/2
cup of water and 2 tablespoons of
corn starch and brought them to a boil.
butter and 1/2
cup brown
sugar with
corn syrup and water.
for the marshmallow frosting: 2 egg whites 1/4 teaspoon salt 1/4
cup granulated
sugar 3/4
cup corn syrup 1 teaspoon vanilla extract
1
cup unsalted butter 1
cup granulated
sugar 3/4
cup light brown
sugar 1 tbsp
corn syrup 1 tsp vanilla extract 2 large eggs 1-3/4
cups all purpose flour 2 tsp baking powder 1 tsp baking soda 2 tsp salt 1-1/2
cups baking ingredients (chocolate chips, coconut, toffee bits, etc.) 1-1/2
cups snack foods (chips, pretzels, etc.) 1 tbsp coffee grounds
1/2
cup unsalted butter 2 large sprigs of rosemary, cut in half 1 1/3
cups powdered
sugar, sifted 1/2
cup almond flour or finely ground blanched almonds 1/3
cup finely ground
corn flour 1/4 teaspoon salt 4 large egg whites
For fudge ripple 1/2
cup granulated
sugar 1/3
cup light
corn syrup 1/2
cup water 6 tablespoons unsweetened Dutch - process cocoa powder 1/2 teaspoon vanilla extract
Gingerbread caramels adapted from Pure Dessert, flavor idea from here 3/4
cup corn syrup 1/4
cup molasses 2
cups (400g) caster (superfine)
sugar 1/4 teaspoon salt 2
cups (480 ml) heavy cream 1/2 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon freshly ground nutmeg 1/8 teaspoon ground cloves 3 tablespoons (42g) unsalted butter, cut into chunks, softened Line the bottom and sides of a 22 cm (9in) square pan with aluminum foil and grease the foil.
1
cup Beet Puree 1/3
cup coconut
sugar (sub any
sugar) 1/4 agave netar 1/4
cup coconut oil, melted 2 eggs 1.5 tsp baking soda 1/4 tsp salt 1/2 tsp vanilla extract 1/2 tsp coffee extract (optional) 1/4
cup + 2 tbsp coconut milk (sub almond, rice or soy milk) 1/2
cup cocoa powder 1 1/4
cup whole wheat flour 2 tbsp
corn starch 1/2
cup chocolate chips 1/2
cup mixed nuts / seeds for topping (pecans, pumpkin seeds and hazelnuts is what I chose)
Raspberry trifle cupcakes from Donna Hay magazine Cupcakes: 250g unsalted butter, softened 1 1/4
cups + 2 tablespoons (274g) caster
sugar 2 teaspoons vanilla extract 4 eggs 2 1/3
cups + 1 tablespoon (337g) all purpose flour 2 1/4 teaspoons baking powder generous pinch of salt 1
cup (240 ml) whole milk, room temperature 1
cup frozen raspberries 1/4
cup (60 ml) sweet sherry * Whipped custard icing: 1 1/2
cups (360 ml) heavy cream 1 vanilla bean, split and scraped 4 egg yolks 1/4
cup + 1/2 tablespoon (56g) caster
sugar 2 teaspoons
corn starch 1
cup double (thick) cream ** 1 tablespoon icing
sugar Start by making the custard: place the heavy cream and vanilla (seeds and bean) in a saucepan over low heat and cook until just comes to a boil.
I felt the frosting was too sweet and next time I will sub
corn starch for a
cup of powdered
sugar.
7 to 8 organic apples 1/4 — 1/2
cup sugar (evaporated cane juice) 1/4
cup water 2 Tablespoons potato or
corn starch Gluten - Free Pie Crust Dough for 2 crusts Preheat oven to 350oF Core...
Mince pie cupcakes with brandy butter icing from Delicious Magazine Cupcakes: 1/2
cup (1 stick / 113g) unsalted butter, softened 1/2
cup + 1 tablespoon (112g) caster (superfine)
sugar 1 teaspoon vanilla extract 2 large eggs 150g good quality fruit mince 3/4
cup (105g) self raising flour 1 tablespoons
corn starch 1/2 teaspoon baking powder pinch of salt Brandy butter icing: 1/3
cup (75g) unsalted butter, room temperature 2 tablespoons whole milk, room temperature 1 teaspoon vanilla extract 1 3/4
cups (245g) icing
sugar, sifted 1 tablespoon brandy Start with the cupcakes: preheat the oven to 180 °C / 350 °F.
Swedish Pepparkako 5.2 oz (150 g) butter 1
cup sugar 1/2 dl Swedish light syrup but you can substitute light
corn syrup or even better if you can find it golden syrup (like Lyle's Golden Syrup) 1/3
cups and 5 tsp water 1 1/2 tsp ground ginger 1 1/2 tsp ground clovers 1 tbsp cinnamon 1 tsp cardamom 1/2 tbsp baking soda 3
cups all purpose flour
Mix 2 eggs, 1/2
cup corn syrup, 1/2
cup sugar, 1/4
cup crunchy peanut butter, and 1/4 teaspoon salt until smooth.
1
cup granulated
sugar 1/4
cup water 1 tbsp
corn syrup 1/4
cup unsalted butter, cut into 4 pieces 1/2
cup heavy cream 3/4 tsp salt 1-1/2
cups whole hazelnuts, skinned 2 oz semisweet chocolate, melted for drizzling
FOR THE CHOCOLATE SAUCE 1
cup semisweet chocolate chips 4 tablespoons (1/2 stick) unsalted butter 1/4
cup heavy cream 2 tablespoons light
corn syrup 1
cup powdered
sugar, sifted 1 teaspoon vanilla extract
For the Honeycomb: 2
cups granulated
sugar 1/2
cup light
corn syrup 1/3
cup water 1 tablespoon baking soda (sifted)
1 1/2
cups white
sugar 1
cup light
corn syrup 1/2
cup water 1/4 teaspoon kosher salt 3 tbsp balsamic vinegar icing
sugar, for dusting