Add remaining 3/4
cup milk and sugar and bring just to a boil over medium heat, stirring until sugar has dissolved.
Not exact matches
For someone who enjoys Downton Abbey — style tea parties
and whose idea of indulgence is a
cup of Earl Grey every morning — no
milk, no
sugar — Jahshan is far from boring.
«We're not in the coffee business — we're in the experience business,» says Schultz, who typically drinks four to five
cups of his product a day (Aged Sumatra, made in a French press, no
milk, no
sugar)
and for some reason says he doesn't sleep much.
for the crust (gluten free
and vegan)(makes one large pizza crust) 1/3
cup plus 4 tablespoon almond
milk — divided 1/2 teaspoon coconut
sugar 1/2 tablespoon active dry yeast 1 1/2 tablespoon ground chia or flax seeds 3/4
cup (105 g) buckwheat flour (I used sprouted homemade flour) 1/2
cup (60g) tapioca starch 3/4 teaspoon sea salt 2 tablespoons olive oil, plus more for brushing the blossoms 1 small zucchini — finely shredded (optional)
Cardamom Amaranth Porridge with Stewed Strawberries for the porridge 1
cup amaranth — soaked overnight, rinsed
and drained 2
cups almond or coconut
milk 2 tablespoons coconut
sugar 1/2 vanilla bean — split open, seeds scraped 1/2 teaspoon freshly ground cardamom — from about 3 - 4 pods 1/2 teaspoon salt 1/2 teaspoon cinnamon — optional 1/8 teaspoon nutmeg — optional
4 ounces fresh coconut, grated Vegetable oil for deep frying 2 pounds beef, cut into 1 - inch cubes 1 teaspoon salt 2 teaspoons
sugar 1 teaspoon tamarind concentrate 1 teaspoon ground turmeric 2 kaffir lime leaves, crushed 2 4 - inch stalks lemongrass, bulb included, chopped 2 3 - inch pieces galangal, peeled
and chopped (or substitute ginger) 10 shallots, peeled
and chopped 5 fresh red chiles, such as serranos or jalapeños, stems removed 2 cloves garlic, peeled 1 tablespoon brown
sugar 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 2 teaspoons soy sauce 6
cups coconut
milk, recipe here
Warm 3/4
cup of almond
milk to 110 F. Add in
sugar and yeast, whisk together
and leave for 10 minutes.
7
cups mini marshmallows (12.5 oz if you want to make it easier) 2
cups crushed (roughly the same size as the marshmallows) chocolate graham crackers, or chocolate wafer cookies, or 2
cups of whatever your heart tells you 1 14 oz can condensed
milk, look for one that's just
milk and sugar, like Nestle's La Lachera (also #notsp) 2 tablespoons unsalted butter pinch of salt (or use salted butter
and leave this out) 12 oz bag of semi-sweet chocolate chips 1/4 teaspoon peppermint extract 3 - 4 tablespoons crushed up peppermint candies, optional, really not the most necessary thing
2 (14 ounce / 414 mL) cans full fat coconut
milk, refrigerated overnight 1 heaping
cup (265 to 280 mL) blueberries 1 mango, pitted
and diced 5 to 7 fresh mint leaves 1 1/2 tablespoons arrowroot starch 1/3
cup (75 mL) maple
sugar Sea salt
I only used 1
cup of
sugar,
and still needed to add a couple tablespoons of
milk.
-1
cup all - purpose flour -1
cup whole wheat flour -1 / 2
cup sugar -2 tablespoons graham cracker crumbs -2 1/2 teaspoons baking powder -1 / 2 teaspoon salt -2 eggs -6 tablespoons butter, melted -1
cup milk -1 / 4 teaspoon brandy flavoring -1 nectarine, fresh, cubed -4 apricots, fresh, cubed -1 / 3
cup salted
and roasted cashews, chopped
3
cups whole
milk (find raw
milk here) 1
cup whole cane
sugar OR 3/4
cup honey (buy whole cane
sugar here
and honey here) 2 tablespoons butter (optional)(buy grass - fed butter here) 1 teaspoon vanilla extract (optional)(buy extracts here)
3 ripe large bananas, peeled, cut into chunks, & frozen 1/4
cup chocolate almond
milk (such as Blue Diamond Almond Breeze Chocolate Milk) 1/4 cup graham cracker crumbs 2 Tablespoons cocoa powder 3 Tablespoon sugar (optional) Mini marshmallows and chocolate fudge sauce, for top
milk (such as Blue Diamond Almond Breeze Chocolate
Milk) 1/4 cup graham cracker crumbs 2 Tablespoons cocoa powder 3 Tablespoon sugar (optional) Mini marshmallows and chocolate fudge sauce, for top
Milk) 1/4
cup graham cracker crumbs 2 Tablespoons cocoa powder 3 Tablespoon
sugar (optional) Mini marshmallows
and chocolate fudge sauce, for topping
I just put this into weight watchers builder
and using oil,
and 2 %
milk and allowing 1/4
cup of brown
sugar to sprinkle..
Combine 1 1⁄2
cups sugar, shortening, pumpkin puree, eggs,
milk and vanilla in large bowl.
1 tbsp ground flax (or chia) seed 1/4
cup hot water 1 1/2
cups oat bran 1/2
cup gluten free flour blend 1 tsp baking soda 1/2 tsp baking powder 1/2 tsp sea salt 1 tbsp whole flax seed 1/4
cup unsweetened applesauce 1/4
cup almond
milk 1/4
cup soy yogurt * 3 tbsp coconut or safflower oil 1/4
cup maple syrup 1/4
cup brown
sugar 1/2 tsp vanilla extract Yields 6 large muffins Preheat oven to 375F
and grease muffin tin or papers.
If the batter appears too thick, add another tablespoon of
milk,
and if it's not thick enough, add powdered
sugar in 1/4
cup increments until you get your desired consistency.
1 kg pumpkin, cut into large cubes 2 — 3 carrots (about 250g), cut into 10 - cm [3 - inch] pieces 3 — 4 cloves garlic, unpeeled 1 — 2 tablespoons olive oil 1/2 teaspoon ground cumin 1 1/2
cup [200g] cooked rice (equals to about 1/3
cup uncooked) 1 teaspoon vegetable bouillon powder or 1 cube (or use vegetable stock instead of water) 1 tablespoon minced ginger (make your own at home) 3 — 4
cups water 1/2
cup canned coconut
milk Juice from 1 — 2 sweet oranges * 2 teaspoons
sugar (or maple syrup / other sweetener), adjust quantity to taste 4 — 5 stems curled parsley, finely chopped Other dried herbs (thyme, herbes de Provence...) if desired, optional Salt
and pepper to taste
Consider drizzling this ---- Powdered
sugar / 1
Cup, add lemon juice
and milk (very small amounts not to make it too runny)
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 packet)
Serves: 2 Nutrition: 354 calories, 19.9 g fat (11.4 g saturated fat), 22 mg sodium, 39.4 g carbs, 3.9 g fiber, 17.4 g
sugar, 6.8 g protein (calculated with 1/2
cup coconut
milk and without optional almond butter)
2 small Gala apples, cored
and diced into 1 / 2 - inch pieces 3 tablespoons melted butter, plus more for apples
and pan 1 vanilla bean, split lengthwise
and seeds scraped 8 ounces (225 g) challah bread (I used the gluten - free brioche recipe from my book) cut into 1 / 2 - inch cubes 1/3
cup plus 2 tablespoons (80 g) natural cane
sugar 5 egg yolks 1
cup (250 ml) heavy cream 1
cup (250 ml) whole
milk 1 1/8 teaspoon ground cinnamon 1/3 teaspoon salt 1/3
cup dried cranberries
6 tablespoons cold non-hydrogenated vegan margarine, cut into pieces 2/3
cup granulated
sugar 1 1/4
cup blanched sliced almonds, pulsed in a food processor into a fine meal 2 tablespoons cornstarch pinch salt 1/4 teaspoon ground cinnamon 2/3
cup plain almond
milk 2 teaspoons vanilla extract 1/2 teaspoon almond extract 4 pears (Bartlet or Bosc), peeled, cored
and sliced into thin rounds 1/4
cup apricot jam, melted
Add the
milk beverage, oil,
and 1
cup sugar to a large pot
and place it over medium heat.
Dough: Stir down the sponge with one or two rotations of the beater, then add the
sugar, butter,
milk powder, 1-1/2
cups of the flour,
and the salt.
Serves: 1 Nutrition: 201 calories, 5.3 g fat (1.2 g saturated fat), 26 mg sodium, 31.3 g carbs, 4.7 g fiber, 4.7 g
sugar, 7 g protein (calculated with 1/3
cup blackberries
and blueberries, unsweetened vanilla almond
milk, 1/4 teaspoon balsamic vinegar, 1 tbsp sliced almonds
and 1 tbsp shredded unsweetened coconut)
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: 1/2
cup butter 1
cup sugar 1/4 teaspoon salt 1 large egg 1 1/2 teaspoons vanilla extract 1
cup all purpose flour 1/2 teaspoon baking powder 1
cup chocolate chips (I used 1/2 a
cup of
milk chocolate drops
and 1/2 a
cup white chocolate drops).
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.
I used 3 tbsp butter
and 3 tbsp whole
milk Greek yogurt instead of 1/3 up butter, 1/2
cup palm
sugar because it's what I had,
and only had brandy not bourbon so tossed in a splash of that.
Serves: 2 Nutrition: 323 calories, 9.7 g fat (1.7 g saturated fat), 108 mg sodium, 50.3 g carbs, 6.2 g fiber, 9 g
sugar, 10 g protein (calculated with 1 tablespoon brown
sugar and 3/4
cup unsweetened almond
milk)
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
Hot Cocoa Mix 1/2
cup Anthony's Coconut
Milk Powder 1/2 cup Anthony's Cocoa Powder 1/4 cup Anthony's Cane Sugar 1/2 teaspoon Anthony's Xanthan Gum 1/4 teaspoon salt In a mixing bowl, combine coconut milk powder, cocoa powder, cane sugar, xanthan gum, and salt; mix w
Milk Powder 1/2
cup Anthony's Cocoa Powder 1/4
cup Anthony's Cane
Sugar 1/2 teaspoon Anthony's Xanthan Gum 1/4 teaspoon salt In a mixing bowl, combine coconut
milk powder, cocoa powder, cane sugar, xanthan gum, and salt; mix w
milk powder, cocoa powder, cane
sugar, xanthan gum,
and salt; mix well.
In a large mixing bowl, stir a half
cup or so of the lukewarm
milk into the yeast
and a tablespoon of the
sugar using a wooden spoon.
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
In a medium saucepan, warm up the remaining 1/2
cup cream,
milk,
sugar,
and salt.
3/4
cup fat - free low - sodium chicken broth 1 1/2 teaspoons brown
sugar 1 teaspoon salt 2 teaspoons tomato paste 1/4 teaspoon crushed red pepper flakes 1/4 teaspoon fresh ground black pepper 1 (14 ounce) cans light coconut
milk 2
cups butternut squash, 3 / 4 - inch cubes 1
cup red bell peppers, julienned 1 lb large shrimp, peeled, deveined
and halved lengthwise 2
cups hot cooked basmati rice 1/4
cup fresh lime juice 3 tablespoons minced fresh cilantro
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
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.
Beat in peanut butter, 1/2
cup of the powdered
sugar, the
milk and vanilla.
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 *
I whisk the eggs, flour vanilla, some
sugar — 2 T. not 1/2
cup, tog, then add the
milk and whisk until very smooth.
ingredients: 1
cup heavy cream 1/4
cup half
and half 1/4
cup low - fat
milk (I had 1 %; if you drink whole, use 1/2
cup and leave out the half
and half) 1/3
cup sugar 2 tablespoons corn syrup (optional, can sub honey or maple syrup if you don't mind flavoring) pinch kosher salt 3 egg yolks scrapings of a vanilla bean
Combine 2
cups whole
milk,
sugar, cocoa,
and salt in a medium sauce pan.
Below are my substitutions: Coconut oil — extra virgin olive oil Coconut
sugar — Splenda Almond flour — coconut flour (although it is pure coconut made flour, not commercial one with lecitine
and such) And since I saw it was crumbly, I used 1/3 cups of almond milk to hydra
and such)
And since I saw it was crumbly, I used 1/3 cups of almond milk to hydra
And since I saw it was crumbly, I used 1/3
cups of almond
milk to hydrate.
I had to make two adjustments to the recipe: I could not find creme de coco or coconut extract here in the UK, so I reduced a can of coconut
milk and sugar to 1
cup and used that instead of the creme
and the 1/4 c of water,
and it came out to the right consistency.
Ingredients 1 1/4
cup finely chopped salted peanuts (for the filling, crunch,
and topping) 2 teaspoons
sugar 1/2 teaspoon instant espresso powder (or finely ground instant coffee) 1/4 teaspoon ground cinnamon Pinch of freshly grated nutmeg 1/2
cup mini chocolate chips (or finely chopped semi sweet chocolate) 24 Oreo cookies, finely crumbed or ground in a food processor or blender 1/2 stick (4 tablespoons) unsalted butter, melted
and cooled Small pinch of salt 2 1/2
cups heavy cream 1 1/4
cups confectioners»
sugar, sifted 12 ounces cream cheese, at room temperature 1 1/2
cup salted peanut butter — crunchy or smooth (not natural variety) 2 tablespoons whole
milk 4 ounces bittersweet chocolate finely chopped
Combine flours,
sugar, eggs,
milk, 6 tablespoons canola oil, vanilla,
and salt in a large measuring
cup or bowl.
In a large mixing bowl, blend soy
milk, water, 1/4
cup margarine,
sugar, syrup, flour,
and salt.
1) 2 cans of sweet corn (or 1 can of sweet corn
and 1 can of creamy corn) 2) 2 onions, sliced thinly 3) 1 large red bell pepper 4) 1
cup of
milk cream 5) 1
cup of cream cheese 6) 4 eggs, beaten 7) Salt, pepper
and ground nutmeg to taste 8) 2 pre-made store - bought tart shells 9) 3 — 4 tablespoons of
sugar