Sentences with phrase «cup flour mix»

add 2 cups flour mix for 2 minutes repeat and then add 1/2 cup at a time untill the mixture stops sticking

Add 2 3/4 cups flour mix to yeast mixture, and stir until a soft dough forms.

Not exact matches

The top of the page read, «11 spices — mix with 2 cups white [flour].»

Mix in 2 cups of flour.

20 soft dates (approx 230 g / 8 oz) 1 1/2 cup / 185 g cooked black beans (rinsed) 1/2 cup / 125 ml olive oil or other neutral oil 1/2 cup / 125 ml plant milk or regular milk 3 eggs 1/2 cup / 50 g oat flour (or same amount rolled oats, mixed into a flour) 1/2 cup / 50 g almond flour 6 tbsp cacao powder 1 tsp baking powder 1 pinch salt 1 handful crushed walnuts (optional)

I had to add about a cup more rice flour to the dough mix but I think it was because I couldn't get the water out of the cauliflower properly.

Place the oat flour in a large mixing bowl and process one cup of almonds in the food processor until they form a fine flour.

Batter Ingredients: 1 cup chickpea flour 1/2 tsp salt 1/2 tsp fresh ground black pepper 1/2 tsp turmeric, dry ground 1 tsp chili flakes 1 tsp cumin seeds, crushed 1/2 cup water Mix all the batter ingredients very well, taste for salt.

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

Transfer the flour to a large mixing bowl and whisk in the remaining 2 cups / 200 g oats, baking powder, baking soda, cinnamon, and salt.

To make the shrimp, combine the shrimp, 3 tablespoons of the oil, the sugar, 1/3 cup of the rice flour, the baking soda, scallions, and pepper and mix well.

Combine yeast, cream cheese, 1/4 cup of water and about 1/2 cup of flour in the bowl of an electric mixer (paddle attachment is best).

I ran out of gluten - free mix after 1 cup so I added 1/2 cup brown rice flour and I can only tell a little bit that it's gritty but I was also looking for the grittiness since I knew I put it in there.

In the bowl of a stand mixer, fitted with a hook attachment, place 1 1/2 cups flour, 1 tablespoon olive oil and salt.

1 1/4 cups freshly ground or soaked spelt, kamut or whole wheat flour 3/4 cup water mixed with 1 tablespoon of yogurt 1 cup blueberries, fresh or frozen 1 egg, lightly beaten 1/4 teaspoon fine Celtic sea salt 1/2 cup extra virgin coconut oil 1/3 cup honey 2 teaspoons baking powder 1 teaspoon vanilla

(9) 3 cups flour (I usually can only get about 7 cups into the dough) The dough mix will appear like very soft serve ice cream.

It's a large recipe (with 5 - 6 cups flour), so it may work if you have a sturdy hand mixer.

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

In a large mixing bowl, combine half of the diced onion (1 1/4 cups), egg, flour, salt, and baking powder, and mix with a rubber spatula just to combine.

Mix in flour 3 cups at a time (if you're tripling the recipe).

In the bowl of a stand mixer, mix the yeast, sugar, water, and 1/2 cup of whole wheat pastry flour.

While the cherries are cooking, combine the 1 cup of flour, 1/4 cup sugar (I used a mix of white and brown), 3/4 teaspoon baking powder, 1/4 teaspoon baking soda and 1/4 teaspoon salt into a large mixing bowl.

Instead of white bread, mix a cup of whole wheat flour with 2 cups of plain flour, or add rye.

Mix the warm water, 1/2 cup of bread flour and 2 tablespoons of sugar in a bowl.

In your mixing bowl, combine 1 3/4 cup all purpose flour, 3/4 cup sugar, 1 1/2 teaspoon baking powder, and 1/2 teaspoon each of salt and cinnamon.

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.

Originally I had only used 1/4 cup of sorghum flour but when the mix was all blended together the consistency was more like icing than cookie dough, so I added 1/4 cup more to dry it out a bit.

I've been using your recipes (and LOVE them, as does my family), and wondered if maybe it might be easier to sub if I knew the weight of one cup of the flour mix you use.

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.

I made it again today into 24 mini muffins (baked for 7 mins) and 10 regular - sized muffins (baked for 18.5 mins) with some minor changes: added an extra banana, used a mix of half dark buckwheat flour and half white whole wheat flour; decreased brown sugar to 1/4 cup (it was all I had); and used 1/4 cup of maple syrup.

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.

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.

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.

Substituted a couple things for what I did / did not have — vegetable oil for the coconut, an equal mix of AP, 10 grain & rye flours, knocked the maple syrup to 1/4 cup, and added a 1/4 cup of dark chocolate chips.

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.

I mixed all the wet ingredients then added the 1/2 cup of coconut flour knowing that it would absorb.

Pumpkin Cut - out Cookies 1/2 cup butter (1 stick), softened 3/4 cup brown sugar 1/4 cup white sugar 1 packet Jell - O Pumpkin Spice pudding mix 2 eggs 1 tsp vanilla extract 2 1/4 cup all - purpose flour 1 tbsp cinnamon 1 tsp baking soda

;) So we skipped the millet, and added chocolate chips (just over 1/2 cup), and Jules» gluten free flour mix.

Add half the milk and the orange extract, mix for a minute, and add another cup of flour.

Mix the flour, sugar, buttermilk, and 1 cup of sourdough starter together.

Line muffin pan with paper liners - In the bowl of an electric mixer, whisk together the coconut milk, sugar, oil, and vanilla extract - In a separate bowl, sift together the flour, almond meal, cocoa powder, baking soda, baking powder, and salt - With the mixer on low - speed, slowly add the dry ingredients to the wet until mixture is uniform and smooth (do not overmix)- Pour batter in liners, filling cups no more than 2/3 full - Bake 18 - 20 inutes, or until cake tester comes out clean - Transfer to a cooling rack to cool completely

On the mixer's lowest speed, add in the cake flour, baking powder, salt, and 1/4 cup of sprinkles.

Banana Nut Cake 2 cups Gold Medal ® all - purpose flour 1 package (3.4 ounce) banana cream pudding mix 1 1/2 teaspoons baking soda 1/4 teaspoon salt 1/2 cup (1 stick) unsalted butter, softened 1 cup granulated sugar 3 large eggs 1 teaspoon vanilla 3/4 cup buttermilk 1 1/4 cups mashed bananas (about 3 large) 3/4 cup chopped peanuts

Add 1/2 cup of spelt flour and 1/2 cup of all - purpose flour to a bowl, also add 1/2 teaspoon of sea salt and the minced spinach mixture, add 2 tablespoons of extra virgin Spanish olive, 3 tablespoons of luke warm water and mix everything together until you form a dough, knead it inside of the bowl for about 30 seconds and then form it into a ball

In a large mixing bowl, combine milk mixture with yeast, egg, and 2 cups of the flour and the salt; beat well.

Combine 1/4 cup of the flour, the sugar, the salt, and the yeast in a large mixing bowl.

1 cup gluten - free flour mix (see above) 1/4 teaspoon salt 1/2 tablespoon baking powder 1/4 cup sugar 2 tablespoons crushed poppy seed 1 T soy flour [you can use chickpea flour] 7 T soy milk 2 T lemon juice 1/2 t grated lemon zest 2 T coconut oil, melted [you can use margarine]

In a large mixing bowl, blend soy milk, water, 1/4 cup margarine, sugar, syrup, flour, and salt.

Place the flour in a small mixing bowl and add 1/4 cup of the cooking liquid, stirring to form a thick paste.