Sentences with phrase «cup of blueberry filling»

Fill with a scant 1/4 cup of blueberry filling, and fold edges over the same way as the large galette.

Not exact matches

Place each cup into a muffin tin and fill with about 1 tbsp of the cheesecake filling and top with 1 tsp Lemon Blueberry spread.

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.

Filling: 12 ounces fresh blueberries 1/3 cup granulated sugar 1 teaspoon ground cinnamon 4 1/2 teaspoons cornstarch or arrowroot powder pinch of Kosher or sea salt juice of one lime

Garnish the top of each filled cup with additional blueberries and strawberries you have on hand, as well as more crumbled Little Debbie Mini Brownies.

:D Mini blueberry pies with a lattice top slightly adapted from the wonderful cooking / baking bible The Essential New York Times Cookbook Pastry: 2 cups (280g) all purpose flour 2/3 cup (94g) confectioners» sugar 1/4 teaspoon salt 1/8 teaspoon baking powder 3/4 cup (170g) unsalted butter, very chilled and diced 1 1/2 tablespoons finely grated lemon zest 1 large egg yolk (plus 1 more if needed) 2 tablespoons heavy cream Filling: 5 cups blueberries 3 tablespoons corn starch 3/4 cup (150g) superfine sugar 2 tablespoons fresh lemon juice 1/8 teaspoon salt whipped cream, for serving Start by making the pastry: combine flour, confectioners» sugar, salt and baking powder in the bowl of a food processor and pulse a few times.

Ingredients: Crust: 1 bag of original granola / 1/3 cup Carrington Farms Liquid Coconut Oil / Filling: 1 1/2 cup soaked raw cashews (soak for 3 hrs) / 1/3 cup pure maple syrup / 1/3 cup / Carrington Farms Liquid Coconut Oil / 1/2 cup frozen wild blueberries / 1 TBSP vanilla extract / a splash of unsweetened vanilla almond milk.

Ingredients: Filling 3/4 cup fresh blueberries 1 1/2 cups granulated sugar 1/2 cup water 1 tablespoon fresh lemon juice Pinch of salt Crust 1 stick unsalted butter, at room temperature 1 1/4 cups granulated sugar 1/2 teaspoon lemon extract Zest of 1 lemon

Filling: 3/4 cups organic sugar 3/4 cups milk (I used raw milk; you can use whole or low - fat, preferably organic) 6 ounces organic blueberry yogurt (I used Oikos brand, but any brand is fine) 2 whole eggs, preferably free - range 2 teaspoons organic cornstarch 1 teaspoon vanilla extract pinch of sea salt 1 1/2 cups sliced plums (I used a combination of local white / «shiro» and purple plums) 1/2 cup organic blueberries

So I pulled it out, rolled it, shoved it in to some custard cups, filled it with peak of the summer Oregon blueberries, topped it with a star, and then, as soon as it cooled, I inhaled it.

Depending on the coconut milk brand, either 1 or 2 cans of coconut milk will yield 2 cups coconut cream.3) Blueberry lime cheesecake can also be placed in the freezer to help firm the filling up quickly.

Ingredients for the Filling: 2 to 2 1/4 pounds (about 36 oz) fresh blueberries, rinsed and well - drained 2 Tbsp lemon juice, freshly squeezed 1 tsp lemon zest (zest of 1 lemon) 3 Tbsp Namaste Gluten Free Flour 1/4 cup granulated sugar 1 tsp ground cinnamon

Fill each muffin cup about 3/4 of the way and top with blueberries.

For filling: 1 x 400 mL (14 fl oz) can coconut milk 1 ⅛ cup (150 g) cashew nuts Scant 2 1/4 cups (325 g) blueberries Finely grated zest of 2 lemons 1/3 cup plus 1 tbsp (100 mL) lemon juice 1/3 cup (110 g) raw clear honey 1/4 tsp (1 mL) Himalayan pink salt 1/3 cup (75 g) coconut oil

for the topping: 1 cup of gluten - free flour 1/2 cup of quick cooking polenta 1/3 cup of sugar (coconut palm sugar or white sugar) 1/2 teaspoon of baking powder a pinch of sea salt 1 egg 1/2 cup of extra virgin olive oil for the filling: 2 pints of blueberries 5 - 6 peaches, pitted and thinly sliced 1/3 cup of sugar (coconut palm or white sugar) 2 tablespoons of gluten - free flour the juice of 1/2 a lime a pinch of sea salt

For the filling: 8 ripe but firm Bartlett pears, cored peeled, cut in 1 inch chunks 20 prunes, pitted and halved 1/4 cup granulated sugar 1 teaspoon ground cinnamon 1/2 teaspoon ground cardamom Zest of one lemon 2 tablespoons lemon juice 1 cup frozen wild blueberries (optional)

I added roughly a cup of frozen blueberries folded in after the batter was finished mixing and sitting to absorb moisture evenly, and of the 3/4 cup I filled it about 2 / 3s of the way with coconut four and about 1/3 almond flour.

For the Filling: 1 cup of strawberries, cut up Honey or syrup Other fillings that are delicious: bananas, blueberries, raspberries, mixed berries, yogurt (if you're not dairy - free), walnuts... use your imagination!

for the topping: 1 cup of gluten - free flour 1/2 cup of quick cooking polenta 1/3 cup of sugar (coconut palm sugar or white sugar) 1/2 teaspoon of baking powder a pinch of sea salt 1 egg 1/2 cup of extra virgin olive oil for the filling: 2 pints of blueberries 5 - 6 peaches, pitted and thinly sliced 1/3 cup of sugar (coconut palm or white sugar) 2 tablespoons of gluten - free flour the juice of 1/2 a lime a pinch of sea salt

Servings: 4 Ingredients per blender: 1 cup frozen strawberries 1 cup frozen blueberries 1 fresh or frozen banana 1/2 apple 1/2 cup raw almonds (sliced or whole) *** Option to substitute 4 TBSP almond butter 2 TBSP coconut oil 1 large handful of spinach (fill to the top of blender) 4 pieces of kale Filfill to the top of blender) 4 pieces of kale FillFill...

Fill the cups with sliced strawberries, blueberries and top it with a «star» of whipped cream.