Not exact matches
For example, if a neighbour came to borrow a
cup of
flour from you on the Sabbath, you were allowed to help him, but your hand was not to move outside the door frame.
Day 2, morning Sourdough
from yesterday 480 g (2
cups) cold water 340 g (2 1/2
cups) fine rye
flour 500 g (4
cups) wholegrain wheat
flour 20 g (1 tbsp) sea salt 250 g (2
cups) whole unshelled walnuts 150 g dried figs, roughly chopped
3 medium striped beets 1 pie crust recipe (this one is
from my book and it has quinoa
flour and almond
flour) 2 tablespoons olive oil 1 medium yellow onion, peeled and sliced 1/2 teaspoon fine sea salt 2 eggs 1/2
cup (125 ml) whole milk 1/2
cup (125 ml) unsweetened coconut milk 2 tablespoons finely grated parmesan 1 tablespoon cornstarch 2 ounces (60 g) goat cheese, crumbled
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
• 1 1/2 pounds very thinly sliced beef sirloin (I get mine
from Trader Joe's), or ribeye • Salt • Cracked black pepper • 1/4 teaspoon onion powder • 4 tablespoons all - purpose
flour, divided use • Olive oil • 2 onions, quartered and thinly sliced • 10 ounces white mushrooms, sliced • 1/2 teaspoon dried thyme • 2 cloves garlic, pressed through garlic press • 4
cups beef stock, hot • 4 sourdough bread bowls, centers hollowed out and reserved for dipping • 4 slices provolone cheese
Add 1/2
cup flour at a time until it comes away
from side of bowl.
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).
Chocolate - Chocolate Chip Cherry Pancakes Adapted
from Chocolate - Chocolate Chip Pancakes
from Vegan With A Vengeance 1
Cup Plus 4 Tablespoons Whole Wheat
Flour 1
Cup All - Purpose
Flour 4 Teaspoons Baking Powder 1 Teaspoon Salt 2/3
Cup Water 2 Cups Coconut Milk (not canned) 3 1/2 Tablespoons Canola Oil 5 Tablespoons Maple Syrup 2 Teaspoons Vanilla Extract -LSB-...]
Changes I made (because of what I had on hand)-- used buttermilk instead of milk and vinegar, used pureed squash
from my freezer, and used 1 1/4
cups white whole wheat and 3/4
cup ap
flour.
I can see
from all the other responses that it's not the recipe that's wrong — just perhaps my measurements - I'm English, living in France and although I have a «
cups» measure for the
flour etc the concept of «table spoons» of butter is beyond me!
FOR THE FILLING 4
cups chicken broth 3 carrots, cut crosswise into 1 / 4 - inch slices 3/4 pound red potatoes (about 2 medium), quartered lengthwise and cut crosswise into 1 / 2 - inch pieces 2 large celery ribs, cut crosswise into 1 / 2 - inch pieces 2 1/2
cups cubed cooked chicken (the meat
from around a 3 pound chicken) 1/2
cup green peas 1 onion, chopped 1/2 stick (4 tablespoons) unsalted butter 5 tablespoons all - purpose
flour 1/4 teaspoon dried thyme, crumbled 1/4 teaspoon freshly grated nutmeg, to taste 1/2
cup minced fresh parsley leaves
Mix the remaining A
cup is an American imperial measurement used to measure all your ingredients,
from milk and water through to
flour, fruit and vegetables.
Ingredients (Adapted
from Joy of Baking): 1/2
cup (1 stick) unsalted butter, room temp 3/4
cup creamy peanut butter 1/3
cup brown sugar 1/3
cup granulated sugar 1 egg 2 teaspoons vanilla 2 tablespoons milk 1 teaspoon baking soda 1/2 teaspoon salt 1 1/2
cup all purpose
flour 1/3
cup granulated sugar for rolling 1 package mini Reeses, unwrapped 6 ounces dark chocolate, melted 1 package candy eyes
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
These are
from the fat - free batch with 1
cup whole wheat
flour and 1/2
cup white.
1/8
cup pea protein powder (I used our lovely non-GMO golden pea protein powder: 1 - perfect ingredient, nothing else) 1/8
cup gluten - free self - raising
flour 115 ml almond milk 1/8
cup cocoa powder (18.5 g) 2 tbsp (32g) cashew butter (I used this 100 % cashew one
from Meridian) 1 tbsp (13g) date syrup (or your natural sweetener of choice) Stevia drops to taste or your sweetener of choice (I used these ones, they's the best in my opinion)
MAKES 4 - 6 tacos INGREDIENTS for the tangy cashew cream: 1/2
cup of cashews, soaked for a min of 2 hours 1/4
cup of water 1 tablespoon of white wine vinegar 3 green onions, white parts only (green parts reserve for garnish) 1/2 teaspoon of kosher salt 1 head of broccoli, chopped into florets 1/2
cup of garbanzo bean
flour 1/2
cup of water 1 teaspoon of garlic powder 1/2 teaspoon of kosher salt 1 teaspoon + of TABASCO chipotle, original red, or reserve about 1/3
cup of sunflower oil (or another neutral high - heat oil) for the tacos: 4 - 6 tortillas OR 8 - 12 bibb lettuce leaves 1 avocado, sliced some thinly sliced red chilies (optional) a few dashes of TABASCO (of your choice, optional) a handful of cilantro, chopped the green part of the green onion, reserved
from the cashew cream METHOD Make the cashew cream:
Add the whole wheat
flour, and 1
cup white
flour and stir to form a dough that pulls away
from the sides of the bowl.
Baklava muffins
from here Filling: scant 1/2
cup (50g) chopped walnuts 1/3
cup (67g) sugar 1 1/2 teaspoons ground cinnamon 3 tablespoons (42g) unsalted butter, melted Muffins: 1
cup + 7 tablespoons (210g) all purpose
flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1/4
cup (50g) sugar 1 large egg 3 tablespoons (42g) unsalted butter, melted 1
cup + 2 tablespoons buttermilk Topping: about 1/2
cup honey Preheat the oven to 200ºC / 400ºF.
for the filling: 8 - 10 apricots, sliced 2 - 4 peaches, sliced (you should have approximately 3 - 3.5 pounds of fruit) 1
cup sugar (if fruit is very sweet, reduce to 3/4
cup) juice
from 1/2 lemon 5 tablespoons
flour 1 tablespoon cornstarch
Banana & Coconut Bread Recipe Adapted
from Exclusively Food — Banana Cake Recipe 100g Unsalted Butter 1/2
Cup Rapadura Sugar (where to find rapadura) 1
Cup Mashed Bananas (2 Medium Sized Bananas) 1 teaspoon vanilla extract (where to find vanilla extract) 2 Eggs 160 ml Coconut Milk (where to find coconut milk) 2 Cups Unbleached Plain
Flour (where to find unbleached plain flour) 2 teaspoons Baking Powder (where to find baking powder) 1/2 teaspoon Bicarb Pinch of
Flour (where to find unbleached plain
flour) 2 teaspoons Baking Powder (where to find baking powder) 1/2 teaspoon Bicarb Pinch of
flour) 2 teaspoons Baking Powder (where to find baking powder) 1/2 teaspoon Bicarb Pinch of Salt
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.
for the cake: ○ 3/4
cup brown rice
flour ○ 1/4
cup hazelnut meal (ground
from whole toasted and shelled hazelnuts) ○ 2 tbsp arrowroot powder ○ 1/4 tsp salt ○ 1 1/2 tsp baking powder ○ 3/4
cup granulated sugar ○ 1/4
cup coconut oil (soft, not melted) ○ 2 eggs, room temperature ○ 1 tsp vanilla extract ○ 1/2
cup unsweetened almond milk ○ * 1
cup fresh blackberries *
For a gluten free version of this recipe simply substitute the 1
cup of spelt
flour for 1/2
cup chickpea four and 1/2
cup oat
flour (
from GF oats).
for the cornbread layer Adapted
from Life Made Simple Bakes 1 stick (8 tbsp) unsalted butter, melted 1/2
cup granulated sugar 1/4
cup honey 2 large eggs, room temperature 1
cup buttermilk, room temperature 1
cup all purpose
flour 1
cup cornmeal (I used Bob's Red Mill medium grind cornmeal, which gave the cornbread a great gritty texture) 1/2 tsp salt 1/2 tsp baking soda
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
Black Tea and Currant Hot Cross Buns: Adapted / Copied
from Poires au Chocolat 50g unsalted butter 225g whole milk (I used light and it worked fine) 300g strong white
flour 150g wholemeal
flour 7 / 8g instant yeast 50g caster sugar 1 tsp cinnamon 1/2 tsp each nutmeg, ginger, cloves 1 egg, cracked and lightly beaten 110g (1
cup) each sultanas and black currants 1
cup of strong black tea
2 ripe bananas 1/3
cup of vanilla, lemon or plain Chobani 1
cup of vanilla almond milk 1/4
cup of white sugar 1.5 teaspoons baking soda 1.5 teaspoons of vanilla extract 2 lemons zested Juice
from one lemon 3/4
cup of cooked quinoa 1
cup of all - purpose
flour (I used King Arthur) 1
cup of whole wheat
flour (I used King Arthur) 1 - 2
cups of freshly washed blueberries (tossed in some
flour to coat)
The estimate is conservative since it only accounts for shipping costs on the
flours from Authentic Foods of $ 0.12 per
cup.
Ingredients: 1 tbs margarine 3
cups diced onions 3/4
cup crumbs (
from unsalted oyster crackers) 1/4
cup flour 2
cups water 1
cup clam juice 2
cups chicken, beef or ham broth 3
cups diced potatoes 2
cups half and half 2
cups frozen corn kernels, defrosted
When measuring
flour, don't scoop
from the bag with your measuring
cup.
Compliments of: June Pagan — Private Chef and Menu Developer 310.659.4235 This is a great Imitation of a Sourdough Jewish Rye, if you happen to be miles away
from a deli Ingredients 1/2
Cup Warm Water 2 Packages Dry Yeast 1
Cup Plain Yogurt, warmed 1
Cup Bluebird Rye
Flour 2 1/2 Cups - 3 Cups All... Continued
Chocolate stout cake slightly adapted
from the delicious Feast: Food to Celebrate Life Cake: 1
cup (240 ml) stout beer 250g unsalted butter, room temperature, chopped 75g cocoa powder 2
cups (400g) granulated sugar 150 ml sour cream * 2 large eggs 1 tablespoon vanilla extract 275g all purpose
flour 2 1/2 teaspoons baking soda pinch of salt Topping: 220g cream cheese, room temperature 100g icing sugar 1 teaspoon vanilla extract 1/3
cup (80 ml) double cream (or whipping cream) Preheat the oven to 180 °C / 350 °F.
;) 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.
< 3 Beef stew, or according to my husband, THE beef stew slightly adapted
from Do - Ahead Dinners: How to Feed Friends and Family Without the Frenzy 1/2 large onion 1 medium carrot, peeled 1 small stick of celery 2 garlic cloves, peeled olive oil 70g bacon in small cubes 500g round steak in bite sized pieces 1 tablespoon all purpose
flour salt and freshly ground black pepper 1 tablespoon unsalted butter 2 tablespoons crushed canned tomatoes 2/3
cup (160 ml) red wine — not your cheapest, not your best 2 tablespoons water 1 bay leaf 3 sprigs of fresh thyme 1 sprig fresh oregano, + a few leaves extra for serving Preheat the oven to 150 °C / 300 °F.
:D Ginger and milk chocolate cookies slightly adapted
from the oh, so beautiful Sweet and Vicious: Baking with Attitude 2 1/4
cups (315g) all - purpose
flour 3 teaspoons ground ginger 1 teaspoon baking soda 1/4 teaspoon salt 3/4
cup (1 1/2 sticks / 170g) unsalted butter, at room temperature 1
cup (175g) packed light brown sugar 1 large egg 1/4
cup molasses 1 teaspoon vanilla extract 1/2
cup minced crystallized ginger, divided use 200g milk chocolate, in chips or chunks 1/2
cup (100g) demerara sugar In a medium bowl, whisk together the
flour, ground ginger, baking soda, and salt and set aside.
Lemon and lavender loaf cake slightly adapted
from the delicious Paul Hollywood's Pies and Puds Cake: 250g all purpose
flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda pinch of salt 125g granulated sugar 1 1/2 tablespoons edible lavender 2 large eggs 200g full - fat yogurt * finely grated zest of 2 lemons 100g unsalted butter, melted and cooled 1 teaspoon vanilla extract Drizzle: juice of 2 lemons, strained 1/4
cup (50g) granulated sugar Preheat your oven to 180 °C / 350 °F.
In order to save money, I bought a half a
cup of bulk millet
from the Natural Foods Co-op and then ground it down to a
flour in my coffee grinder — a great trick for anyone wanting fresh milled
flour at over half the cost of what you could buy in the store!
Sprinkle 1 teaspoon
flour over 1/2
cup chocolat echips in a small bowl and toss until coated (this will help prevent them
from sinking).
Gently, fold in enough
flour (1/4
cup to 1/2
cup) until the dough forms an elastic ball and cleans itself
from the sides of the bowl.
Cups may vary in size (many are quite off, especially the cute / gimmicky / gifty kinds but even ones
from so - called good cooking brands) and depending on how you put the
flour in it (scooping with the
cup, spooning
flour into the
cup, fluffing the
flour in the canister before you measure) you could end up with a weight anywhere
from 4 to 7 ounces per
cup!
The beauty of crêpes is that the traditional buckwheat galettes
from Brittany, France were naturally gluten free, made
from just buckwheat
flour, water, and salt (2
cups flour, 3
cups water).
6 oz chorizo, removed
from its casing 1 shallot, chopped 1 tsp olive oil 2 Tbsp all - purpose
flour 4
cups 2 % milk 3
cups fresh corn kernels 1/2 lb new potatoes, quartered 1/4
cup chives, chopped
Pfeffernüsse Spiced Cookies Three Ways - Glazed, Dusted and Dipped Adapted
from Saveur Makes 3 dozen cookies For the Cookies: 1/2
cup honey 1/3
cup molasses 2 tablespoons butter 2 eggs, at room temperature 2
cups whole wheat pastry
flour (or your favorite gluten free pastry
flour) 1/3
cup almonds, finely ground 3/4 teaspoon ground cinnamon 3/4 teaspoon freshly ground black pepper 3/4 teaspoon ground cloves 3/4 teaspoon ground cardamom 1/2 teaspoon baking powder 2 tablespoons vegetable oil For the Rum Glaze: 1
cup confectioners» sugar, sifted 1 - 2 tbsp.
Really simple brownies slightly adapted
from here 150g dark chocolate, finely chopped or in chips — I used one with 53 % cocoa solids 3/4
cup (170g) unsalted butter, room temperature and chopped 1 3/4
cups (350g) granulated sugar 3 large eggs 1 teaspoon vanilla 1
cup (140g) all purpose
flour 1 tablespoon (10g) unsweetened cocoa powder, sifted 1/4 teaspoon table salt Preheat the oven to 180 °C / 350 °F.
● Melt butter in hot milk ● Add to yeast mixture ● Add
flour 1
cup at a time until comes away
from sides of the bowl ● Knead until soft and smooth ● Let sit (it says 5 - 6 minutes but I left it for 15 minutes ● Shape dough by forming a 12X8 rectagle and fold / roll and pinch the dough up on it's self lengthwise ● Butter and sprinkle cornmeal on a cookie sheet ● Place dough on sheet let double (I left mine for about 2 hours since I went to dinner but the directions say 50 - 60 minutes, but more times means more air which I like) ● Bake in preheated oven at 425F for 30 - 40 minutes.
Savory Spinach Crepes with Sautéed Mushrooms, serves 3 - 4 adapted
from Green Kitchen at Home Crepe batter 3/4
cup / 112 g buckwheat
flour 3/4
cup / 112 g garbanzo or garfava
flour 6 Tbs.
Honey bee cake slightly adapted
from this beautiful cookbook Cake: 2 1/4
cups (315g) all purpose
flour 2 teaspoons baking powder 1/4 teaspoon ground cinnamon 1/2 teaspoon table salt 3/4
cup + 2 tablespoons (200g) unsalted butter, room temperature 1/2
cup (100g) granulated sugar 1/3
cup (100g) honey 2 teaspoons vanilla extract 2 large eggs 1 large egg yolk 3/4
cup (180 ml) buttermilk, room temperature * Glaze: 1/2
cup (150g) honey 3 tablespoons (41g) unsalted butter, room temperature 1/4 teaspoon vanilla extract pinch of salt 1/2
cup (56g) sliced almonds, toasted and cooled Preheat the oven to 180 °C / 350 °F.
You may already know, but King Arthur
Flour sells an apple cider syrup that you can get year - round — one could probably just start with 1/2
cup of that and go
from there.
;) Orange berry financiers adapted
from the always delicious Simply Bill 3/4
cup (105g) icing sugar, sifted finely grated zest of 1 large orange 3/4
cup (75g) almond meal (finely ground almonds) 1/3
cup (46g) all purpose
flour pinch of salt 5 egg whites 100g unsalted butter, melted and cooled 1 teaspoon vanilla extract 1/4
cup (35g) blueberries, fresh or frozen (unthawed) 1/4
cup (30g) raspberries, fresh or frozen (unthawed) icing sugar, extra, for dusting In a large bowl, place the orange zest and the sugar and rub them together with your fingertips until sugar is fragrant.