Add 1/2
cup flour at a time until it comes away from side of bowl.
Not exact matches
Knead in one
cup of
flour at a time until all of the
flour is kneeded in.
2
cups gluten free
flour blend (I used Compliments gluten free
flour blend available
at Sobeys and Safeway)
If it is too wet, then add
flour a half
cup at a time.
1/2
cup Guinness extra stout beer 1/2
cup unsalted butter,
at room temperature 6 tbsp cocoa powder 1
cup all purpose
flour 1
cup granulated sugar 1/4 tsp baking soda 1/8 tsp salt 1 egg 5 tbsp sour cream
So frustrating, ended up tossing most of it in the trash, not manageable
at all even after adding a 1/4
cup more
flour: /
for the cake: 3 overripe bananas, mashed 3/4
cup granulated sugar 1/2 C light brown sugar 1/2 C vegetable oil 2 eggs,
at room temp 1/2 C sour cream or full fat Greek yogurt 1 tsp vanilla extract 2 C all - purpose
flour 1 tsp baking soda 1/2 tsp kosher salt for the cream cheese frosting: 6 oz cream cheese,
at room temperature 6 Tbsp unsalted butter,
at room temperature 2 1/2 C sifted confectioners» sugar Preheat oven to 350 degrees.
2 1/2
cups All Purpose
Flour 1 teaspoon baking soda 1/2
cup white hot chocolate mix (I used Ghiradelli) 1
cup butter
at room temperature 1 8 oz block cream cheese 2
cups sugar 5 eggs 2 teaspoons vanilla 3 ounces white chocolate chips confectionery sugar to dust over top of cake
Here's my revamp: 2 tbsp unsalted butter, cubed,
at room temperature 1 tsp bacon fat 2 tbsp sugar 1 1/2 tsp kosher salt - 3 eggs - 1/2
cup canola oil 3 tbsp maple syrup 1
cup buttermilk - 3/4
cup all - purpose
flour 3/4
cup cornmeal 1/4
cup rye
flour 1 1/2 tbsp baking powder - 1/2
cup diced cheddar or Pepper Jack 4 tbsp grated Parmesan 11 slices cooked bacon, coarsely chopped 1/4
cup fresh chives and / or parsley, finely chopped - 1/4
cup grated cheddar or Pepper Jack 2 tbsp grated Parmesan -(Optional) chopped rosemary, for garnish Preheat oven to 400 ° with rack near top.
Mix in
flour 3
cups at a time (if you're tripling the recipe).
A couple of things that could contribute to the batter being thicker than expected: - Not letting the flax egg fully set - Not using the exact
flour blend in the recipe (I have not tested this with other
flours, only the ones in my blend)- Dipping the measuring
cup into the
flour vs. spooning it into the measuring
cup - The
flour not being
at room temperature (if it's from the fridge or freezer, it will be dryer and will suck up the moisture).
for the cake: 1/2 pint strawberries, hulled and chopped 1/4
cup sour cream (I used light) 6 tablespoons butter,
at room temperature 1/2
cup sugar 1 egg 1/2 teaspoon pure vanilla extract 1 1/4
cup AP
flour, sifted 1 teaspoon baking powder 1/4 teaspoon baking soda pinch of salt
Blend in the
flour a few
cups at a time.
I usually use lowfat buttermilk instead of milk, and lately, I've discovered almond meal «
flour»
at Trader Joe's, so I put a
cup of that in, instead of half of the wheat
flour and 1/2
cup of the wheat bran.
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.
My
flour mix recipe uses just over 2/3 tsp per
cup of
flour, so the additional puts you
at about 1 1/4 tsp gum per
flour in this recipe.
Cake: Nonstick cooking spray 4 T. butter,
at room temperature 1/4
cup vegetable oil 1/2
cup sugar 1/2
cup Splenda (or just use a full
cup of sugar) 4 large egg whites 1 large egg 1 t. ground cinnamon Scant 1 T. vanilla extract 2 1/4
cups all - purpose
flour 2 t. baking powder 2 t. baking soda 1 1/4
cup yogurt or sour cream [I used nonfat yogurt]
If the dough is too soft, add more
flour 1/4
cup at a time.
5 ounces good - quality semi-sweet chocolate bar (Scharffen Berger 62 %) 1
cup whole wheat pastry
flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1
cup old - fashioned rolled oats 1/2
cup walnuts, very, very finely chopped (by hand) 1/2
cup unsalted butter,
at room temperature scant 1
cup natural cane sugar (or brown sugar) scant 1 tablespoon organic unsulphured molasses (blackstrap) 1 large egg 1 1/2 teaspoon vanilla extract 1/4
cup large - grain sugar (for ex: turbinado)
Cream room temperature butter and brown sugar together for 5 — 8 minutes / Add egg & milk mixture (w / extracts) a little
at a time until fully incorporated / By hand or with mixer on lowest speed, alternately add
flour and buttermilk until just incorporated — don't overmix
at this point for the tenderest cake / By hand gently stir in 2 — 3
cups of rhubarb sauce so that it swirls through the batter / Place in a 9 - inch square or 10 - inch round pan coated with just a little butter and
flour / Sprinkle evenly with chopped almonds (or, use local hazelnuts instead, or omit the nuts) / Bake
at 325º for about an hour, until skewer comes out clean when tested / Macrina Bakery dusts the cake with powdered sugar and coarsely chopped almonds / Cake is tender until completely cooled so handle with care.
Ingredients Pasta Dough (Recipe from All Recipes) Double the below recipe if cooking for more than 2 -1
cup (128 g) all purpose
flour -1
cup (128 g) semolina
flour -3 large eggs -1 tablespoon of olive oil Mushroom Filling - olive oil -8 oz of mushrooms (230g) white or crimini mushrooms work fine - 4 cloves of garlic, minced -2 big handfuls of spinach leaves -1 / 2
cup (250 ml) of heavy cream - salt & pepper to taste - 1
cup (128g) of ricotta Carbonara - 2 chicken breasts -1
cup of blanched peas -4-6 slices of crispy bacon - grated parmesan -2 egg yolks (
at room temperature)-1 egg (
at room temperature)-1 / 2
cup heavy cream 2/3
cup (75g) parmesan cheese, finely grated
Start adding the graham cracker
flour 1/2
cup at a time, while mixing on low speed.
Turn mixer speed down to low and add the
flour in one
cup at a time.
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)
I had no
at all trouble with the dough being too sticky, I'm not sure if it's because I used 3 1/3
cups organic unbleached
flour (worked great btw) or if it has something to do with the exceptionally dry weather we've experienced over the last few months.
2
cups flour 1/2 tsp salt 1/2 tsp baking powder [1/4 tsp
at 8500 feet] 1/2 tsp baking soda [1/4 tsp
at 8500 feet] 2 eggs 1/2
cup buttermilk 1
cup milk [1 1/3
cups at 8500] 3 tbsps butter, melted 1
cup raspberries
Cupcakes 1
cup all - purpose
flour 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp kosher salt 1 tsp ground cinnamon 1/2 tsp ground ginger 1/2 tsp ground nutmeg 2 extra-large eggs,
at room temperature 1
cup canned pumpkin purée (8 ounces), not pie filling 1/2
cup granulated sugar 1/2
cup light brown sugar, lightly packed 1/2
cup vegetable oil
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 + 6 Tbsp Unsalted Butter,
at room temperature 3
cups + 3 Tbsp All Purpose
Flour 1
cup Caster Sugar 1 Large Egg, lightly beaten 1 tsp Vanilla Extract
Vanilla butter rounds slightly adapted from Big Fat Cookies 2 3/4
cups (385g)
flour 1/2 teaspoon baking powder 1/4 teaspoon salt 1 1/2
cups (340g / 3 sticks) unsalted butter,
at room temperature 1
cup (200g) sugar — I used vanilla infused sugar 3 large egg yolks 2 1/2 teaspoons vanilla extract 18 whole unblanched (with skins) almonds or pecan halves Sift the
flour, baking powder and salt into a medium bowl and set aside.
If your dough is still sticking to the side of the bowl, add more
flour, half a
cup at a time, and knead for a minute on medium speed until a ball of elastic, but not sticky, dough forms.
1/2
cup hot water 2 tsp vanilla extract, divided 2 2/3
cups flour 2 teaspoons baking powder 1/2 teaspoon salt 1
cup unsalted butter,
at room temperature 4 large eggs 1
cup milk
3 tablespoons olive oil 1/4
cup flour 1 medium sized onion, diced large 3 cloves garlic, minced 1 heaping
cup sweet red peppers, diced large (or one red bell pepper) 2
cups cherry tomatoes (or chopped tomatoes) 1 teaspoon salt Fresh black pepper 2 bay leaves 2 teaspoons smoked paprika 8 springs fresh thyme (plus extra for garnish) 2 1/2 to 3
cups vegetable broth
at room temperature 2
cups okra (about 10 oz) sliced 1/4 inch thick or so 1 1/2
cups cooked kidney beans (a 15 oz can, rinsed and drained) 1 1/2
cup cooked garbanzo beans (a 15 oz can, rinsed and drained) 1 tablespoon fresh lemon juice
For the Cookie Base 1/2
cup unsalted butter,
at room temperature 3/4
cup sugar 1 egg 1 1/3
cup flour 1/2 tsp baking soda Pinch of salt 1 tsp cream of tartar 1/4 tsp fresh ground nutmeg (optional)
2 3/4 — 3 1/2
cups bread
flour or all - purpose
flour 1/4
cups sugar 1/2 teaspoon salt 1 tablespoon active dry yeast 5 tablespoons butter, softened 2/3
cup warm water 1 egg,
at room temperature Cornmeal 1/4
cup of butter, melted
Ingredients: Butter Cake 1 1/3
cups all - purpose
flour 1 1/2 teaspoons baking powder 1/4 teaspoon salt Whites from 3 large eggs,
at room temperature 1/2
cup sugar 1/4
cup (4 tablespoons) butter,
at room temperature 2/3
cup milk 2 teaspoons vanilla extract
6
cups all - purpose
flour, plus more for work surface 1 teaspoon baking soda 1/2 teaspoon baking powder 4 teaspoons ground ginger 4 teaspoons ground cinnamon 1 1/2 teaspoons ground cloves 1 teaspoon finely ground pepper 1 1/2 teaspoons coarse salt 1
cup (2 sticks or 1/2 pound) unsalted butter (
at room temperature) 1
cup packed dark - brown sugar 2 large eggs 1
cup unsulfured molasses
(2 3/4
cups)
flour (
at 8500 ft. use 16 oz.
Reduce mixer speed to low and add in the salt and the
flour, one
cup at a time, mixing until just combined.
9 ounces frozen green beans, thawed in colander, drained and patted dry 1 tablespoon olive oil 4 green onions, thinly sliced 3 - 4 stalks celery, halved lengthwise, and thinly sliced 2 - 3 medium - large cloves garlic, thinly sliced 4 ounces sliced mushrooms 2 tablespoon nutritional yeast (available
at health food stores and some grocery stores near the
flour) 4 tablespoons all purpose
flour 1 1/2
cups unsweetened soy milk Coarse sea or kosher salt to taste White pepper to taste Optional garlic salt or powder to taste Optional onion powder to taste 1 2/3
cups French's Fried Onion Rings in a can, divided into 2/3
cup and 1
cup
3
cups whole wheat pastry
flour (or unbleached all - purpose
flour) 1
cup non-alkalized cocoa powder 1 teaspoon baking soda 1 teaspoon aluminum - free baking powder 3/4 teaspoon fine - grain sea salt 1
cup unsalted butter,
at room temperature 2
cups sugar 3 large eggs 1 tablespoon vanilla extract 2
cups peppermint bark, roughly chopped 1/2
cup miniature chocolate chips (optional)
2
cups gluten free
flour blend (I used Compliments brand found
at Safeway and Sobeys or use could use Bobs Red Mill 1 to 1
flour blend)
If you prefer a milder chocolate taste, use 1
cup plus 2 tablespoons all - purpose
flour and 1/2
cup cocoa powder instead ** Cookies keep well
at room temperature in an air - tight container for up to 5 days.
fine salt 3 large eggs
at room temperature 100 grams (3/4
cup) all - purpose
flour (see notes for gluten free version) 50 grams ground walnuts 1 large ripe banana, cut into cubes
(about 2
cups or 280g) all - purpose
flour [add 2 tbsps of
flour at 8500 ft.] 3/4 tsp baking soda 1 1/2 tsps kosher salt (or 3/4 tsp table salt) 5 oz.
Cookies: 4
cups all purpose
flour 1 1/2 tablespoons (4 1/2 teaspoons) ground ginger 1 1/2 teaspoons ground cinnamon 1 teaspoon ground allspice 1 teaspoon ground nutmeg 1/2 teaspoon ground cloves 1 teaspoon baking soda 1 teaspoon Kosher or sea salt 1
cup (2 sticks) unsalted butter,
at room temperature 1/2
cup granulated sugar 1/2
cup light brown sugar, packed * 3/4
cup dark molasses * 1 large egg, room temperature 1 1/2 teaspoons pure vanilla extract
Add in your 4
cups of whole wheat
flour, 1
cup at a time.
Mix in
flour and desired amount of nuts (try adding them 1/4
cup at a time.)
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)
;) Cocoa - marzipan pound cake slightly adapted from here 1 1/2
cups (210g) all - purpose
flour 1/2
cup (45g) unsweetened Dutch - process cocoa powder 1 teaspoon baking powder 1/4 teaspoon table salt 3/4
cup (200g / 7 ounces) almond paste — I used homemade, recipe here 1
cup (200g) granulated sugar 1
cup (226g / 2 sticks) unsalted butter,
at room temperature 2 teaspoons Amaretto 1 teaspoon vanilla extract 4 large eggs, room temperature 1/2
cup (120 ml) whole milk, room temperature 1/2
cup sliced almonds (optional) Preheat oven to 160 °C / 325 °F.