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
Not exact matches
10 medium Granny Smith and / or Macoun apples, peeled, cored and sliced (a 50 - 50 mix is wonderful) 1/2 cube of unsalted
butter 2 tablespoons Applejack brandy 1 teaspoon nutmeg 1 1/3 teaspoons cinnamon Pinch of salt 2 teaspoons
cornstarch dissolved in 1/4
cup of apple juice 1
cup brown sugar
for the lemon curd: 3 medium egg yolks (or 2 extra-large) 240 grams (1
cups) water 100 grams (1/2
cup) sugar 28 grams (1/4
cup)
cornstarch 27 grams (1/8
cup, 2 tablespoons)
butter zest of 1 lemons juice of 1 1/2 lemons (approximately 1/4
cup) 1/2 teaspoon vanilla extract
1 16 ounce jar cashew
butter 3 tablespoons aquafaba * (chickpea canning liquid) 2 tablespoons molasses (not blackstrap) 1 1/3
cups dark brown sugar, packed 1 tablespoon (3 teaspoons) ground ginger 2 teaspoons ground cinnamon 1/4 teaspoon Kosher or sea salt 3 tablespoons
cornstarch 1/8 teaspoon baking powder
Ingredients: Cinnamon Sugar Cookies 2 1/4
cups + 2 Tbsp all - purpose flour 2 Tbsp
cornstarch 1 Tbsp cinnamon 1 1/2 tsp baking powder 1/2 tsp salt 3 1/2 Tbsp powdered milk 10 Tbsp unsalted
butter, softened 2/3
cup packed light - brown sugar 1/3
cup granulated sugar 2 large eggs 3 Tbsp sour cream 1/2 tsp vanilla extract
For the filling: 1
cup granulated sugar 1/2
cup cornstarch 2
cups water 5 egg yolks, beaten 1/4
cup butter 1 tablespoon lemon zest 1 teaspoon vanilla extract 3/4 -1
cup fresh lemon juice
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 eggnog cake (you'll need 1.5 times this recipe, to make 5 8 - inch layers and 4 cupcakes): 2 2/3
cup (260 grams) all - purpose flour 1/3
cup (40 grams)
cornstarch 3 1/2 teaspoons baking powder 3/4
cup (170 grams)
butter, soft 3/4 teaspoon kosher salt 1 1/3
cups (265 grams) sugar 1/4 teaspoon freshly grated nutmeg 6 large egg yolks (110 grams) 2 tablespoons (30 mL) rum or whiskey 1 tablespoon (15 mL) vanilla extract 1
cup (240 mL) milk
Muffin 1
cup + 1 tablespoon (100 g) oat flour 1
cup + 2 tablespoons (150 g) white rice flour 1/4
cup + 2 tablespoons (60 g)
cornstarch zest of 2 meyer lemons, finely grated 3/4
cup (170 g) white granulated sugar 1 tablespoon of baking powder 1 teaspoon of salt 3/4
cup (6 fl oz or 170 g) of whole milk 1/4
cup (2 fl oz or 60 g) Meyer lemon juice 2 large eggs 1 large yolk 1 teaspoon of pure vanilla extract 1/2
cup (115 g or 1 stick) unsalted
butter, melted and cooled
Typical Ingredients: 4
cups whole milk, 5 eggs, 3/4
cup sugar, 1/3
cup cocoa powder, 2 tbs
cornstarch, 2 oz bittersweet chocolate and a pie crust made with GMO graham crackers, up to an entire stick of
butter and more white sugar.
2 3/4
cups (13 oz / 360g) all purpose flour 2 tbsp
cornstarch 3/4 tsp salt 2 1/4 tsp dried active yeast 1/4
cup (2 oz / 55g) sugar 1/3
cup (80 ml) milk 1/4
cup (2 oz / 55g)
butter 1/4
cup (60 ml) water 2 eggs 1 tsp vanilla extract
Pin It Ingredients: 3 Tbls unsalted
butter, melted 24 golden oreos, divided 1 1/4
Cup strawberries, medium dice 1 Tbls sugar 1 Tbls water 2 tsp lemon juice, fresh squeezed 1/2 tsp
cornstarch 8 oz cream cheese, softened 1/3
Cup... Continue Reading →
3/4
cup white sugar 1/8 teaspoon salt 2
cups half - and - half cream 1/2
cup whipping cream 1/4
cup brown sugar 1/4
cup cornstarch 1/2
cup margarine or 1/2
cup real
butter 1 teaspoon vanilla
Vanilla Cake: 4 1/2
cups all purpose flour 1/2
cup cornstarch 1 1/2 teaspoons baking powder 3/4 teaspoon baking soda 1 1/2 teaspoon Kosher or sea salt 2
cups granulated sugar 1
cup light brown sugar, packed 1 1/2
cups (3 sticks) unsalted
butter, softened to room temperature 4 large eggs + 2 large egg yolks, room temperature 2 tablespoons pure vanilla extract 3
cups buttermilk, room temperature
3
cups all purpose flour 1/2
cup malted milk powder 1 tablespoon
cornstarch 1 teaspoon baking powder 1/2 teaspoon baking soda 1 teaspoon Kosher or sea salt 1
cup unsalted
butter, softened to room temperature 1
cup granulated sugar 1/2
cup light brown sugar, packed 1 large egg + 1 large egg yolk, room temperature 4 teaspoons real vanilla extract 1
cup white chocolate chips
1 1/2
cups all - purpose flour 2 tablespoons
cornstarch 1/4 teaspoon ground cinnamon 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/2 teaspoon Kosher or sea salt 1/2
cup (1 stick) unsalted
butter, softened to room temperature 1/2
cup dark brown sugar 1/2
cup granulated sugar 2 large eggs, room temperature 2 teaspoons pure vanilla extract 1/4 teaspoon almond extract 1
cup buttermilk, room temperature 4 - 6 plums, * halved and pitted (I used empress plums) 1/4 -1 / 3
cup confectioner's sugar, for topping
Cookies: 1 1/2
cups creamy - style peanut
butter (not natural - style) 1 1/2
cups light brown sugar, packed 1 large egg + 1 large egg yolk, room temperature 1 teaspoon pure vanilla extract 2 tablespoons
cornstarch 3/8 teaspoon baking powder
Filling: 2
cups Pumpkin Puree 5 Tablespoons Coconut
Butter, softened or Vegan Cream Cheese, softened 3/4
cup Maple Syrup or Honey 1/2 teaspoon Sea Salt 2 Tablespoons
Cornstarch 2 teaspoons Pure Vanilla Extract 1 teaspoon Cinnamon 1/2 teaspoon Pumpkin Pie Spice Mix
1 1/2
cups all - purpose flour 1 teaspoon
cornstarch 1/2 teaspoon cream of tartar * 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/2 teaspoon Kosher or sea salt 1/2
cup (1 stick) unsalted
butter, softened to room temperature 1/2
cup granulated sugar 1/4
cup light brown sugar 1 large egg, room temperature 1 teaspoon pure vanilla extract 1
cup M&M s milk chocolate candies
Cookies: 2 1/2
cups all - purpose flour 1 tablespoon
cornstarch 1 teaspoon baking powder 1/4 teaspoon baking soda 1 teaspoon Kosher or sea salt 1
cup (2 sticks) unsalted
butter, softened to room temperature 1
cup granulated sugar 1/4
cup light brown sugar, packed 1 large egg + 1 large egg yolk, room temperature 2 teaspoons pure vanilla extract 1/2
cup sprinkles *
ingredients: 2 1/4
cups (280 grams) flour 1 teaspoon baking soda 1 1/2 teaspoons
cornstarch 3/4
cup (170 grams)
butter, melted 3/4
cup (135 grams) brown sugar 1/2
cup (100 grams) sugar 3/4 teaspoon kosher salt 1 egg plus 1 egg yolk 1 tablespoon vanilla extract 1/3
cup shredded coconut 1/2
cup sour cherries 1/4
cup dark chocolate chips 1/3
cup white chocolate chips
2 ounces (1/2 stick) unsalted
butter, softened — plus more for greasing pan 3 ounces all purpose flour (this is a little shy of 3/4
cup) 1/2
cup light brown sugar, packed 1/2 teaspoons cinnamon 1/4 teaspoon salt, divided 2/3
cup pecans, coarsely chopped 3
cups (about 1 pound) blueberries, rinsed and picked through 3 medium peaches (about 1 pound), peeled and sliced about 1/2 inch thick 1/4
cup sugar 3 tablespoons
cornstarch 1/8 teaspoon ground nutmeg
4 oz 110 g organic
cornstarch or rice flour 2 teaspoons fine - grain sea salt 2 teaspoons baking powder 1 teaspoons baking soda 4
cups 1 L buttermilk 1/2
cup 4 oz 115 g
butter, melted and cooled 4 eggs, separated
1/2
cup packed brown sugar 2 tablespoons
cornstarch 1 teaspoon ground mustard 1 1/2
cups water 1/2
cup raisins 2 tablespoons white vinegar 2 tablespoons lemon juice 2 tablespoons
butter
1
cup milk 2 egg yolks 1/4
cup packed brown sugar, dark 2 tbsp
cornstarch 1/2 tsp cinnamon 1 set of Brioche Dough (1 1/4 lbs) 4 tbsp (1/2 stick) unsalted
butter, softened at room temperature to texture of mayonnaise 1/2
cup raisins 1/2
cup apricot jam
2 1/4
cups all - purpose flour * 1 tablespoon
cornstarch or arrowroot 1 teaspoon baking soda 3/4 teaspoon salt 1
cup vegan margarine 3/4
cup brown sugar 3/4
cup sugar 1/4
cup water 1 tablespoon pure vanilla extract 2
cups semisweet chocolate chips (dairy - free) Flaky sea salt, optional 1 1/2
cups chocolate hazelnut
butter (Justin's is vegan!)
180 g unsalted
butter 150 g chocolate, coarsely chopped 1 1/2
cup (90 g) all - purpose flour 2 tbsp
cornstarch 1/2 tsp baking powder 1/2 tsp salt 1
cup (200 g) sugar 4 eggs 1tsp vanilla extract
1/2
cup unsalted
butter, very cold 2
cups + 2 tablespoons all - purpose flour 2 tablespoons
cornstarch 1 tablespoon granulated sugar 1 tablespoon baking powder 1/2 teaspoon Kosher or sea salt 1 1/2 teaspoons freshly - cracked black pepper 1
cup freshly - grated parmesan cheese 3/4 -1
cup buttermilk, very cold
SERVINGS Serves 4 SPECIAL TOOLS Zester INGREDIENTS For the lemon pudding 2 1/4
cups whole milk 1/4
cup cornstarch 3/4
cup sugar 1/2 teaspoon salt 5 egg yolks 1/2 teaspoon vanilla extract Zest of 1 lemon 2 ounces lemon juice 2 tablespoons unsalted
butter
3/4
cup (105 g) superfine brown rice flour 1/3
cup (45 g) amaranth flour 1/4
cup (30 g)
cornstarch 1 tablespoon natural cane sugar 1/4 teaspoon fine sea salt 8 tablespoons cold unsalted
butter, cut into 1 / 2 - inch pieces 1 egg yolk 5 to 7 tablespoons ice water
Cake: 1 1/2
cups all - purpose flour 2 tablespoons
cornstarch 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/2 teaspoon Kosher or sea salt 1/2
cup (1 stick) unsalted
butter, softened to room temperature 1/2
cup dark brown sugar 1/2
cup granulated sugar 2 large eggs, room temperature 2 teaspoons pure vanilla extract 1
cup buttermilk, * room temperature
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
6 packs of Earl Grey tea or whatever flavor you prefer 1/2
cup packed brown sugar 1/4
cup white sugar 1 egg 2 tbsp honey 1 tsp pure vanilla extract 2 tsp
cornstarch 1 tsp baking soda 1/2 tsp salt 2
cups all purpose flour Earl Grey Tea
Butter Directions: 1.
Ingredients: 2 1/2
cups all - purpose flour 2 tsp
cornstarch 1 1/2 tsp baking powder 3/4 tsp ground cinnamon 1/4 tsp ground nutmeg 1/2 tsp salt 3/4
cup butter, softened 3/4
cup granulated sugar 3/4
cup light - brown sugar 1 large egg 1 large egg yolk 3 Tbsp sour cream 1 tsp vanilla extract 1/4 - 1/2 tsp almond extract (use a 1/2 if you want a slightly more noticeable almond flavor) 1/4
cup granulated sugar 1 1/4 tsp cinnamon
Cake: 2 2/3
cup all - purpose flour 1/3
cup cornstarch 2
cups granulated sugar 1 tablespoon baking powder 1/2 teaspoon Kosher or sea salt 3/4
cup (1 1/2 sticks) unsalted
butter, melted and cooled slightly 1/4
cup neutral - flavored oil (I like canola) 2 teaspoons pure vanilla extract 1/4 teaspoon almond extract (optional) 1 1/2
cups milk (not skim or fat - free) 1/2
cup full - fat sour cream 4 large egg whites, room temperature
FOR THE FILLING 2/3
cup sugar 1/4
cup cornstarch 1/2 teaspoon salt 4 large egg yolks 3
cups whole milk 5 ounces fine - quality bittersweet chocolate (not unsweetened), melted 2 ounces unsweetened chocolate, melted 2 tablespoons unsalted
butter, softened 1 teaspoon vanilla
organic brown rice spaghetti pasta Filtered water, enough to boil pasta 2 TBL organic, grassfed
butter or pure coconut oil 1 pound pasture - raised, organic chicken breasts, cut into 1/2» chunks 1 large organic onion, diced 1 medium organic red bell pepper, diced 3 - 4 ribs organic celery, diced 1/2
cup mushrooms, diced 2 - 3 cloves organic garlic, minced 1 TBL arrowroot powder (or non-GMO
cornstarch) 1 tsp (or more, to taste) unrefined sea salt Freshly ground black pepper, to taste 1/8 tsp ground white pepper Dash cayenne powder 1 1/2
cups organic, grassfed cream 2
cups shredded organic cheddar (or similar style) cheese 2 - 3 TBL ground raw milk parmesan (optional)
1/2
cup butter or dairy - free alternative, * room temperature 3/4
cup brown sugar, packed 1/4
cup granulated sugar 1 large egg + 1 large egg yolk, room temperature 1 teaspoon pure vanilla extract 3/4
cup white rice flour 1/4
cup + 2 tablespoons tapioca starch / flour 1/4
cup + 2 tablespoons potato starch (not potato flour) 2 tablespoons
cornstarch 1/2 teaspoon baking soda 1/2 teaspoon salt 3/4
cup semi sweet chocolate chips
1.25
cups canned pumpkin (about one 15 oz can) 2 tbsp dry whole wheat breadcrumbs 2 tbsp fresh grated Parmesan cheese 1/2 tsp salt 1/2 tsp minced fresh sage 1/4 tsp freshly ground black pepper 1/8 tsp ground nutmeg 30 round wonton wrappers 1 tbsp
cornstarch Cooking spray 1
cup fat - free milk 1 tbsp all - purpose flour 1.5 tbsp
butter 1/2
cup (2 ounces) crumbled Gorgonzola cheese 3 tbsp chopped walnuts, toasted
In the bowl of a food processor, combine 2
cups flour, 1/2
cup sugar,
cornstarch, and the
butter chunks.
Ingredients: 1 1/4
cups granulated sugar 1/3
cup unsweetened baking cocoa 1/3
cup cornstarch 1/4 teaspoon salt 3
cups milk 3 tablespoons
butter 1 1/2 teaspoons vanilla extract 2 bananas, sliced 1
cup heavy cream, whipped 3 tablespoons powdered sugar 1/4 teaspoon vanilla extract 1 banana, sliced 1 (9 - inch) baked pie shell [RECIPE]
For the filling: 3 1/2 Tablespoons
cornstarch 1
cup sugar 1/4
cup butter 1
cup sour cream 1 Tablespoon orange zest 1/2
cup fresh squeezed orange juice 3 large egg yolks 1
cup milk 1
cup heavy whipping cream (for the whipped cream top)
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
butter for greasing pan (s) 14 ounces / 1 1/2
cups / 2 tubes of almond paste 5 large eggs, whisked 1 3/4 ounces / 45 g / scant 1/4
cup organic
cornstarch scant 1/2 teaspoon fine grain sea salt 6 tablespoons / 1/3
cup / 80 ml unsalted
butter, melted & cooled
Cake: 2 2/3
cups all - purpose flour * 1/3
cup cornstarch 3/4 teaspoon ground cinnamon 3/4 teaspoon ground nutmeg 2 teaspoons baking powder 3/4 teaspoon Kosher or sea salt 1
cup unsalted
butter, softened to room temperature 2
cups granulated sugar 5 large eggs, room temperature 1 1/2
cups eggnog 1 tablespoon pure vanilla extract
Cake: 1/2
cup sour cream (not fat free), room temperature 1/2
cup milk (not skim or fat free), room temperature 2
cups all - purpose flour 1/4
cup cornstarch 1 teaspoon Kosher or sea salt 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2
cup unsalted
butter, softened to room temperature 8 ounces marzipan (about 3/4
cup) 1 1/4
cup granulated sugar 5 large eggs, room temperature 2 teaspoons pure vanilla extract 3/4 teaspoon pure almond extract *
Cake: 2 2/3
cups all - purpose flour 1/3
cup cornstarch 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1 teaspoon Kosher or sea salt 1 1/2
cups granulated sugar 2 tablespoons lemon zest 1
cup unsalted
butter, softened to room temperature 4 large eggs, room temperature 8 ounces plain yogurt (nonfat is fine) 1/4
cup fresh lemon juice 1 tablespoon real vanilla extract 2 teaspoons lemon extract (optional)
Cake: 2 1/4
cups all - purpose flour 1/2
cup cornstarch 3/4 teaspoon baking powder 3/8 teaspoon baking soda 3/4 teaspoon Kosher or sea salt 1 1/2
cups granulated sugar 3/4
cup unsalted
butter, softened to room temperature 2 large eggs + 1 large egg yolk, room temperature 2 teaspoons pure vanilla extract 1/8 teaspoon imitation
butter extract, optional 1 1/2
cups buttermilk, room temperature 1/2
cup rainbow jimmies (not nonpareils)
For the German buttercream 1 1/4
cups milk (300 ml) 1/2
cup sugar (100g) 1/4
cup cake flour (30g) OR 3 tbsp plain flour + 2 tsp
cornstarch 1/4 tsp salt 4 egg yolks 1 tsp vanilla extract 500g unsalted
butter (2
cups + 2 oz), at room temperature
Ingredients: 2
cups all - purpose flour 2 teaspoons baking powder 1 teaspoon salt 1/2
cup butter 1 1/4
cups white sugar 3 eggs 1 teaspoon vanilla extract 1
cup milk 1 tablespoon grated lemon zest 1/2
cup fresh lemon juice 1 tablespoon
cornstarch 6 tablespoons
butter 3/4
cup white sugar 4 egg yolks, beaten 4
cups confectioners» sugar 1/2
cup butter, softened 2 tablespoons fresh lemon juice 1 teaspoon grated lemon zest 2 tablespoons milk