Not exact matches
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
1 1/2 tbsp hemp seeds (or soaked almonds, cashews, sunflower seeds etc) 3 tbsp raw cacao powder 1 tbsp raw cacao nibs 1 avocado 1 very large frozen banana (not completely frozen if you're afraid that it will ruin your blender) 5 fresh strawberries 2 tbsp agave, raw honey or maple syrup a pinch of sea
salt 1
cup water 4
ice cubes
1 dozen eggs, hard boiled and cooled in
ice water 1
cup mayonnaise 2 teaspoons truffles in oil
salt and pepper 1/2
cup chopped fresh chives (reserve a bit for garnish)
For crust 2-3/4
cups all - purpose flour plus more for work surface 2 teaspoons granulated sugar 1-1/4 teaspoons kosher
salt 2-1/4 sticks (18 tablespoons), cold unsalted butter, cubed 4 to 6 tablespoons
ice water
Ingredients: 1 1/2
cup Bluebird Organic Whole Grain Flour (Einka, Hard White or Emmer Flour recommended) 1/2 teaspoon
salt 2 tablespoons sugar (optional) 1/2
cup chilled butter 3 to 4 tablespoons
ice water
Cupcakes: 1 and 3/4
cups flour (I used spelt to make them wheat free) 1
cup sugar 1/4
cup cocoa powder 1 tsp baking powder 1 tsp baking soda 1/2 tsp
salt 1/2
cup vegetable oil 1
cup milk (I used unsweetened almond milk since the cupcakes are already so sweet) 1 tbsp cider vinegar 2 tsp vanilla extracts 16 oreos (1 packet)
Icing: 1 cup non-dairy butter 3 cups icing sugar 1 tsp vanilla extract 8 oreos (1/2 pa
Icing: 1
cup non-dairy butter 3
cups icing sugar 1 tsp vanilla extract 8 oreos (1/2 pa
icing sugar 1 tsp vanilla extract 8 oreos (1/2 packet)
For the
icing though I used my favorite: 1
cup of powdered sugar, 2 - 3 tablespoons heavy cream, 1/4 teaspoon vanilla, and a pinch of
salt.
for the
icing: 1
cup confectioners» sugar, sifted 4 tablespoons butter, at room temperature 1/4
cup strawberry jam (I used reduced sugar) pinch of
salt sprinkles, for topping
4 1/2
cups (20.25 ounces) unbleached high - gluten, bread, or all - purpose flour, chilled 1 3/4 -LRB-.44 ounce) teaspoons
salt 1 teaspoon -LRB-.11 ounce) instant yeast 1/4
cup (2 ounces) olive oil (optional) 1 3/4
cups (14 ounces) water,
ice cold (40 °F) Semolina flour OR cornmeal for dusting
170 ml 2/3
cup coconut oil (liquid) 75g 1/2
cup sorghum flour 75g 1/2
cup brown rice flour (+ more to flour workspace) 30g 1/4
cup almond meal 45g 1/4
cup potato flour (starch) 5g 2 tsp psyllium husk 1/2 tsp sea
salt 170 ml 2/3
cup iced cold water
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.
Buttermilk and Lemon Thyme
Ice Cream adapted from Claudia Fleming, via Smitten Kitchen ingredients: 1 1/2
cups half and half big bunch of lemon thyme or other herb, or use a vanilla pod, split and scraped 3/4
cup plus 2 tablespoons sugar pinch of
salt 9 egg yolks 1
cup buttermilk directions: Strip the lemon thyme by running pinched fingers along the main woody stem.
Cream Cheese
Icing 8 ounces (227 grams) cream cheese, room temperature 1/4
cup (1/2 stick or 57 grams) unsalted butter, room temperature 1 teaspoon vanilla extract 3/4 teaspoon
salt 4
cups (500 grams) powdered sugar 1 tablespoon (or more) cream, if necessary
For the Galette: 2
cups all - purpose flour 1 tablespoon granulated sugar 1/8 teaspoon course
salt 1 1/2 stick cold, unsalted butter, diced 1/4
cup ice water 1 - 2
cups of Cranberry Wine Sauce 1/2
cup candied walnuts 6 oz good quality brie 2 tablespoons heavy cream or half and half
For the strawberry jam
icing: 1
cup powdered sugar, sifted 4 TBSP unsalted butter, at room temperature 1/4
cup strawberry jam A pinch of
salt Sprinkles, to decorate
Almond Tart Crust 1 1/4
cups (155 grams) all - purpose flour 1/2
cup (60 grams) sliced almonds 1/4 teaspoon
salt 2 tablespoons granulated sugar 8 tablespoons (115 grams) cold butter, cubed 1 large egg 2 tablespoons
ice water
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)
Galette Dough: 1 1/4
cups all - purpose flour 1 tbsp sugar 1/4 tsp
salt 8 tbsp unsalted butter 1/4
cup and 1 tbsp
ice water
1
cup water 1/4
cup unsalted butter 2 tablespoons light brown sugar 1 teaspoon vanilla extract 1/4 teaspoon fine sea
salt 3/4 teaspoons ground cinnamon 1
cup all - purpose flour 4 large eggs Non-stick cooking spray 1/2
cup granulated sugar Vanilla
ice cream Homemade magic shell
3/4
cup all purpose flour 3/4
cup sugar 1 teaspoon baking powder 1/4 teaspoon
salt 1/4 teaspoon cinnamon 3/4
cup milk 4 tablespoons butter, melted 2 white peaches, peeled and sliced 1 pint blueberries 1 tablespoon sugar Vanilla
ice cream
3-3/4
cups of unbleached - all purpose flour 3 sticks of butter 1 tablespoon of sugar 1 pinch
salt 3/4 -1
cup Ice cold water
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.
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
5 lbs fresh fava beans, blanched and double shelled 1 large roasted red pepper, chopped 1 small red onion, sliced into thin slivers 1
cup cooked kale (I blanched mine for 1 minute, drained, and cooled in an
ice bath) 2 tbsp olive oil 1 tbsp red wine vinegar
Salt & pepper to taste
For the pie dough: Butter — 1/2
cup or 1 stick All purpose flour — 2
cups Salt — 3/4 tsp Sugar — 2 tbsp
Ice cold water — 8 to 10 tbsp
Chocolate Royal
Icing: 1/2 pound (2
cups) confectioner's sugar 2 tablespoons cocoa powder * 2 tablespoons meringue powder * pinch of Kosher or sea
salt 1 teaspoon pure vanilla extract 3 - 4 tablespoons warm water
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.
ingredients: for the crust: 140 grams (10 tablespoons) butter, diced and very cold 210 grams (1 3/4
cups plus 1 tablespoon) flour 1 spoonful (approximately 1 tablespoon) sugar 1/2 teaspoon kosher
salt 55 grams (3 tablespoons plus 2 teaspoons)
ice water, or as needed
For
ice cream 1-1/2
cups heavy cream 4 large egg yolks 3/4
cup whole milk 3/4
cup granulated sugar Pinch of
salt 1 teaspoon vanilla extract
;) 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.
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.
Fluffy ginger and date cake from Donna Hay magazine 2
cups + 2 tablespoons (300g) all purpose flour 2 teaspoons baking powder 1/4 teaspoon
salt 1 1/2 teaspoons ground ginger 3
cups (420g) pitted dates, chopped 1
cup (240 ml) boiling water 2 teaspoons baking soda 200g unsalted butter, room temperature, chopped 1 1/2
cups (262g) brown sugar, packed 4 eggs
Icing sugar, for dusting Preheat the oven to 180 °C / 350 °F.
Butter cake from Modern Classics Book 2: Cookies, Biscuits & Slices, Small Cakes, Cakes, Desserts, Hot Puddings, Pies & Tarts (Morrow Cookbooks) Cake: 1/2
cup + 1 tablespoon (127g) unsalted butter, very well softened 1 teaspoon vanilla extract 1
cup + 1 1/2 tablespoons (218g) caster sugar 3 eggs 1 1/2
cups + 1 1/2 tablespoons (225g) all purpose flour, sifted 1/2 teaspoon baking powder, sifted 1/4 teaspoon baking soda, sifted pinch of
salt 1/2
cup (120 ml) whole milk, room temperature
Icing: 1 cup (140g) icing sugar, sifted 1 - 2 tablespoons lemon juice or water Preheat the oven to 160 °C; butter a 20 cm (8in) round cake pan, line the bottom with baking paper and butter the paper as
Icing: 1
cup (140g)
icing sugar, sifted 1 - 2 tablespoons lemon juice or water Preheat the oven to 160 °C; butter a 20 cm (8in) round cake pan, line the bottom with baking paper and butter the paper as
icing sugar, sifted 1 - 2 tablespoons lemon juice or water Preheat the oven to 160 °C; butter a 20 cm (8in) round cake pan, line the bottom with baking paper and butter the paper as well.
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
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.
2 1/2
cups all - purpose flour 1 teaspoon
salt 1 tablespoon sugar (only for sweet pies, omit sugar for savory pies) 1
cup (2 sticks) unsalted butter, chilled and cut into small cubes 1/4 to 1/2
cup ice water
Vanilla
Ice Cream 1
cup whole milk A pinch of
salt 3/4
cup sugar 1 vanilla bean, split lengthwise 2
cups heavy cream 5 large egg yolks 1 tsp pure vanilla extract
1 ⅛
cups Gluten - Free Multi-Blend Flour Mix, more as needed 2/3
cup finely ground gluten - free rolled oats 3/4
cup + 1 1/2 tablespoons millet flour 1 1/2 teaspoons xanthan gum 3/4 teaspoon
salt 1 1/2 tablespoons sugar (omit for savory recipes, like quiche) 1
cup cold leaf lard or regular lard, cut into pieces 1/2
cup ice - cold water (more, as needed)
for the pie crust 1
cup (8 ounces)
ice 1
cup (8 ounces) cold water 1/4
cup (2 fl. ounces) apple cider vinegar 2 1/2
cups (12.5 ounces) all - purpose flour 1 tablespoon granulated sugar 1 teaspoon kosher
salt 1/2
cup (1 stick / / 4 ounces) cold unsalted butter, cut into 1/2 - inch pieces 1/2
cup (4 ounces) cold lard, cut into 1/2 - inch pieces
6 pounds medium cucumbers 1 1/2
cups sliced onions 2 large garlic cloves, left whole 1/3
cup canning
salt 2 trays of
ice cubes or crushed
ice 4 1/2
cups sugar 1 1/2 teaspoons turmeric 1 1/2 teaspoons celery seed 2 tablespoons mustard seed 3
cups white vinegar
Pastry 2-1/2
cups all - purpose gluten - free flour 1 teaspoon xanthan gum 1/2 tsp
salt 1 tablespoon lemon rind 1/2
cup cold butter, cubed 1/2
cup cold vegetable shortening, cubed 1/4
cup ice water 3 tbsp sour cream 1 egg white
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
Pie Crust: 1 1/4
cups all - purpose flour 6 tablespoons cold unsalted butter, cut into small pieces 2 tablespoons cold shortening 1/4 teaspoon
salt 2 tablespoons
ice water, or more as needed
Almond Tart Dough 1 1/4
cups all - purpose flour 1/2
cup sliced almonds 1/4 teaspoon
salt 2 tablespoons sugar 8 tablespoons (1 stick) cold butter, cut into cubes 1 large egg 3 tablespoons
ice water
Place two partly peeled and roughly chopped cucumbers in a blender / Add 1 teaspoon lemon pepper or
salt, 1/2
cup water, 1 tablespoon lime or lemon juice / Blend until ingredients are thoroughly liquefied, pour over
ice into a chilled glass and that's sipping cucumbers.
Ingredients: 2 medium - sized cucumbers, partly peeled and roughly chopped / 1/2 ripe avocado / 1 teaspoon fresh dill / 1/2 teaspoon
salt or lemon pepper / 1 tablespoon lime or lemon juice / 1
cup plain Greek yogurt / 1/2 C water or several
ice cubes.
For the crumble topping 1/2
cup (1 stick) unsalted butter, melted and slightly cooled 1
cup all - purpose flour 1
cup sugar 1/4
cup sliced almonds 1/2 teaspoon
salt 1 1/2 teaspoons cinnamon Vanilla
ice cream, for serving
Tart Crust 120 g (1 1/4
cup) chickpea flour 90 g (2/3
cup) almond flour 40 g (4 tbsp) potato, tapioca or corn starch 2 tbsp fresh thyme, chopped 1 tsp sea
salt and black pepper 6 tbsp coconut oil (a little extra for the tart pan) 6 tbsp
ice cold water
1
cup (2,5 dl) spelt flakes 2 medium size organic lemons (juice and zest) 3
cups (7,5 dl)
ice cold water 1 tbsp sea
salt 1 oz (30 g) fresh yeast 2 - 3 tbsp olive oil 7
cups (1 kg) spelt flour (whole or light or both)
-- 2 large, firm apples (Cooking Light recommends Pink Lady or Honeycrisp)-- Cooking spray — 4 tablespoons brown sugar, divided — 2 1/2 tablespoons butter, melted and divided — 3/4 teaspoon ground cinnamon, divided — 2 tablespoons old - fashioned rolled oats — 1 teaspoon all - purpose flour — 1/4 teaspoon kosher
salt — 1 1/2
cups low - fat vanilla
ice cream