Mix in half
a cup of cold butter with the dry ingredients to resemble a crumbly mixture.
Not exact matches
Streusel: 1/2
cup all - purpose flour 1/4
cup light or dark brown sugar 1/2 teaspoon ground cinnamon pinch
of Kosher or sea salt 4 tablespoons unsalted
butter, very
cold
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.
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
In a small bowl, combine 4 1/2 teaspoons
of cold, unsalted
butter that is cut into pieces, 1/4
cup all - purpose flour, 2 tablespoons
of brown sugar, 3/4 teaspoon
of cinnamon, a pinch
of salt and 1/3
cup of finely chopped pecans or walnuts.
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
2 large apples, sliced 1/3
cup brown sugar, loosely packed 1 tsp cinnamon 3 tbsp
of unsalted
butter,
cold, cut into small pieces 1 sheet
of puff pastry 2 - 3 tablespoons apricot jam (optional — for glazing the top
of the baked tart)
- * lukewarm water shouldn't feel hot or
cold, just roughly body temperature - to make vegan: use 1/3
cup + 1 tbsp olive oil or melted vegan margarine in place
of the
butter in the filling.
4
cups plus 1 tablespoon all - purpose flour 2 tbsp sugar plus 2 tbsp for sprinkling 2 tbsp baking powder 1 tsp vanilla 1/4 tsp lemon zest 2 tsp salt 3/4 pound (3 sticks
of butter)
cold unsalted
butter, diced 4 large eggs, lightly beaten 1
cup cold heavy cream 2
cups blueberries 1 egg beaten for egg wash
In a food processor add in 3/4
cup of all - purpose flour, 1/2 stick
of unsalted
butter,
cold and diced, and 1 tablespoon
of granulated sugar.
Stir in
butter and nuts, cook stirring constantly to 300 degrees on the candy thermometer, or drop a small amount
of the mixture into a
cold cup of water and it should form a hard ball
2/3
cup half - and - half + more for brushing, very
cold 2 tablespoons honey zest
of 1 lime 2 tablespoons granulated sugar 2
cups all - purpose flour 2 teaspoons baking powder 1/2 teaspoon Kosher or sea salt 1/2
cup (1 stick) unsalted
butter, very
cold, cut into pieces 6 ounces fresh blackberries
1 1/2
cups spelt flour 1 1/2 tsp baking powder 1 1/2 tsp ground cinnamon 1/2 tsp ground nutmeg (nix if making peach lavender scones) 1/2 tsp salt 2 TBL
butter,
cold and cubed 1/2
cup plain, whole milk kefir 3 TBL maple syrup zest
of one lemon (1 TBL dried lavender) 1
cup shredded zucchini, wringed / squeezed dry as much as possible (or cubed peach slices)
1 1/4 sticks
of butter (10 tablespoons)(I use salted) 1 teaspoon freshly - ground cardamom seeds 3 eggs 3/4
cup sugar 1
cup flour Up to 1/2
cup cold water, or as needed to thin batter to the right consistency
Serves: makes 8 to 10 turnovers Ingredients For the Lemon Curd 6 lightly beaten egg yolks 1
cup sugar 1/2
cup fresh lemon juice zest
of two lemons, finely minced 1/2
cup butter cut into small pieces For the Sour Cream Pastry 3
cups all purpose flour 2
cups very
cold butter 1 tsp salt 1
cup sour cream Instructions To prepare the Lemon Curd In a mall saucepan combine the egg yolks, sugar, lemon juice and lemon zest.
Winter mornings can be
cold and dark, and a hot
cup of coffee, good toast with nut
butter + toppings makes them just a bit more bearable.
Toffee Scones 2
cups all - purpose flour 1 tablespoon granulated sugar 1 tablespoon baking powder Pinch
of salt 6 tablespoons
butter,
cold and cubed 1/2
cup heavy whipping cream 1 large egg 1
cup chocolate toffee pieces
zest
of 1 Meyer lemon 1/4
cup granulated sugar 2
cups all - purpose flour 2 teaspoons baking powder 1/4 teaspoon Kosher or sea salt 1/4
cup (1/2 stick) unsalted
butter, very
cold, cut into pieces 4 ounces (1/2 brick) full - fat brick - style cream cheese, very
cold, cut into pieces 3/4
cup heavy cream + more for brushing, very
cold
Bakewell slice from Feast: Food to Celebrate Life Base: 1 1/2
cups + 1 tablespoon (220g) all purpose flour 1/3
cup (47g) icing sugar pinch
of salt 1
cup (226g / 2 sticks) unsalted
butter,
cold and chopped Frangipane filling: 2/3
cup (150g / 1 1/3 sticks) unsalted
butter 4 eggs 3/4
cup (150g) superfine sugar 1 1/2
cups (150g) almond meal 2/3
cup (80g) flaked almonds 1 heaping
cup jam Preheat the oven to 180 °C / 350 °F.
Mocha oatshake — Omit the strawberries and peanut
butter, use 1 1/2 frozen bananas, add 1 tablespoon
of cacao powder, and replace 1/2
cup of the almondmilk with
cold - brew coffee.
2 1/4
cup all purpose flour 1/3
cup sugar 1 tablespoon baking powder Zest
of one small orange (+ zest
of one lemon, optional) 1 1/2 stick salted
butter,
cold 1 - tablespoon pieces 5 ounces white chocolate, chopped to none larger than 1/2 - inch pieces 1/2
cup heavy cream 1 teaspoon kosher salt
1-1/2
cups flour * 1/2
cup whole wheat flour * 1 tablespoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 2 tablespoons sugar 1/4
cup cold butter Grated rind
of 1 lemon 1 tablespoon lavender flowers 1
cup plain yogurt
I checked out Shelley's site too and noticed the modifications you've done to the recipe, i.e,
cold butter vs. room temp, equal amount
of cake flour and APF vs. 1 3/4
cup cake flour and 1 1/4
cup APF, and lastly 1 1/2
cup milk vs. 1
cup.
for the passionfruit curd: 125 grams (1/2
cup) passionfruit pulp, thawed if frozen 2 egg yolks 3 eggs 200 grams (1
cup) sugar 1/2 teaspoon kosher salt juice
of 1 lemon 1 tablespoon cornstarch 150 grams (6 ounces)
butter,
cold
1 3/4
cup flour 4 teaspoons baking powder 1/4
cup white sugar Zest
of 1 orange Pinch
of salt 5 tablespoons
cold unsalted
butter, cut into small chunks 1/2
cup freshly squeezed orange juice 1/4
cup sour cream 1 egg 1 tablespoon milk
2
cups all - purpose flour 1/4 teaspoon sea salt 1 tablespoon baking powder 6 ounces
cold butter, cut into small pieces 1/4
cup parmesan cheese, grated 1/4
cup provolone cheese, shredded A few fresh basil leaves (1/4
cup chopped) A small handful
of scallions or chives (1/4
cup chopped) 1
cup plus 3 tablespoons heavy whipping cream, divided 1/8 teaspoon cayenne pepper 2 - 3 grinds freshly ground black pepper
1 1/2
cups all - purpose unbleached flour 1/2 teaspoon salt 4 oz (1 stick) unsalted
butter, cubed and chilled (or popped in freezer for 15 minutes after cut into cubes) 1/4
cup water, ice
cold, or more if necessary OR 1 large egg with 2 teaspoons
of water, or more if necessary Egg Wash 1 egg mixed with 1 tablespoon
of water Heat oven to 400 ° F. Gingered Lemon Bars Recipe.
Dry Ingredients for Country Homemade Wheat Bread: 3
cups whole wheat flour (fine quality wheat flour is preferred for a lighter result) 3 Tablespoons unsalted
butter, sliced, room temperature or
cold 3 Tablespoons granulated sugar 1 Tablespoons evaporated dry milk powder 1 teaspoon salt 1 package
of rapid rise yeast (about 2-1/2 teaspoons)
Ingredients For the almond - thyme «cheese» (quantities for 1
cup) 1
cup peeled almonds, soaked in
cold water for at least 2 hours (in the fridge) juice
of 1/2 a lemon a pinch
of whole sea salt 1 teaspoon almond
butter (from untoasted almonds) fresh chopped thyme, to taste For the pizza base 1
cup wholemeal wheat -LSB-...]
Crust 1/2
cup unbleached flour 1/2 tsp cane sugar Pinch
of fine sea salt 3 tbsp vegan
butter,
cold 2 - 3 tbsp water, ice
cold
4 ounces ALOHA original dark superfood chocolate, roughly chopped 2 tablespoons refined coconut oil 1/3
cup creamy peanut
butter 1 tablespoon Grade B maple syrup,
cold 3 - 4 tablespoons peanut meal 1 tablespoon dry roasted peanuts, roughly chopped Pinch
of fine sea salt
Hi I made these today 36 off I used 1.5
cups coconut flour 1
cup cold butter Half
cup of rice malt syrup, as I don't eat sugar or honey (fructose) They are not too sweet and lovely with coffee.
Ingredients for the Topping: 1
cup Namaste Gluten Free Flour 1/4
cup granulated sugar 1/3
cup brown sugar, packed 1/8 tsp (generous pinch)
of salt 8 Tbsp (1 stick)
cold, Dairy Free Earth balance
butter, sliced / diced with two knives 1/2
cup quick - cooking oats 1
cup sliced almonds (or walnuts), divided
1 1/3
cups sugar 1 1/3
cups cold water 1
cup seeded raisins 2 tablespoons
butter 2 grated carrots (
of good size) 1 teaspoon cinnamon 1 teaspoon cloves 1 teaspoon nutmeg
4
cups prepared sticky rice 2 tablespoons sesame oil 1 small onion, diced 5 ribs
of celery, diced 8 ounces ready - to - serve teriyaki tofu, diced medium 1/4
cup peanut
butter 1/3
cup soy sauce 1 teaspoon garlic, minced or powdered 1/8 teaspoon cayenne pepper 1 1/4
cups cold water 2 tablespoons cornstarch 1
cup roasted peanuts, salted or unsalted, for garnish 1/2
cup chopped green onions for garnish
INGREDIENTS for the labneh: 1
cup of 2 % pain greek yogurt 1 tablespoon
of honey 1/2 teaspoon
of maldon sea salt or kosher salt for the crust: 1
cup of all - purpose white flour (plus a couple
of tablespoons to roll out the dough) 1/2
cup of buckwheat flour 1/2 teaspoon
of sea salt 1/2
cup (typically one stick)
of very
cold sliced
butter 1/2
cup of water with ice for the apple filling: 3 apples, cored, halved, and thinly sliced 2 tablespoons
of coconut palm sugar (or regular white sugar) a pinch
of sea salt 1/2 teaspoon
of cinnamon 1 tablespoon
of pistachios, roughly chopped 5 - 6 sage leaves, roughly chopped
1 teaspoon
of kosher salt 1 teaspoon
of sugar 2 sticks (1
cup) unsalted
butter,
cold and cut into small cubes.
* 210 grams Whole - Grain Gluten - Free Flour Mix (see description in the body
of this post above) * 1 teaspoon whole or powdered psyllium husks (I omitted this ingredient) * 3⁄4 teaspoon kosher salt (I used fine sea salt instead) * 3⁄4 teaspoon baking powder * 1⁄2 teaspoon baking soda * 8 tablespoons (1 stick)
cold unsalted
butter, cut into 1 - inch pieces * 1⁄2 packed
cup dark brown sugar * 1⁄2
cup sucanat or white sugar (I used fair - trade, organic sugar) * 1 large egg, at room temperature * 1 teaspoon vanilla extract * 1 1⁄3
cup bittersweet chocolate, roughly chopped into 1⁄2 - inch pieces (I chopped my chocolate a bit larger, I think) * 1⁄2
cup cracked hazelnuts (I omitted these, but I'll be sure to include them next time)
Beans & Herbs 1
cup / 250 ml cooked beans or lentils 5 leaves
of fresh herbs (parsley, cilantro, basil...) 3 tbsp
cold - pressed olive oil or organic
butter
honey mustard dressing 1/4
cup pure cashew
butter 1/4
cup grainy mustard 1/4
cup plain, unsweetened almond milk 1 large garlic clove 1 tablespoon apple cider vinegar 1 tablespoon pure maple syrup 2 tablespoons
cold pressed flax oil (or EVOO) 1/4 teaspoon ground turmeric 1/4 teaspoon fine sea salt few dashes
of black pepper
for the crust 220 g (4 dl; 1 2/3
cups) all - purpose flour + more to dust 1 large pinch
of fine sea salt 2 tbsp granulated sugar 150 g
cold, unsalted
butter, cut into cubes 4 tbsp ice
cold water
for the crust 165 g (5.8 oz; 3 dl; 1 1/3
cups minus 1 tbsp) all - purpose flour 60 g (2.1 oz; 1 dl; 1/3
cup + 1 1/2 tbsp) buckwheat flour 1 large pinch
of fine sea salt 2 tbsp granulated sugar 150 g (5.3 oz)
cold, unsalted
butter, cut into cubes 3 — 4 tbsp ice
cold water
Once the
butter is incorporated, slowly pour in 1/3
cup of very
cold water — it might take even less water than this.
1
cup (210g) Califia Farms black & white
cold brew coffee 1/2
cup (120g) raw cashew
butter 3 - 4 tablespoons (45 - 60g) pure maple syrup 2 tablespoons (28g) Califia Farms unsweetened almondmilk creamer 2 teaspoons (8g) pure vanilla extract Heavy pinch
of fine sea salt
Grain free turkish flatbreads 2 eggs 1/2
cup cold water 2 tbsp olive oil 2 tbsp almond meal (very finely ground almonds) 2 tbsp defatted sesame flour (you can replace with defatted coconut or defatted almond flour) 1 tbsp ground flaxseeds 1/2 tsp baking powder A pinch
of salt 1 tbsp nigella seeds
Butter to fry
Starbucks Blueberry Muffins Recipe Ingredients 150 g
cold unsalted
butter 3/4
cup sugar 3/4
cup sour cream 2 eggs 2
cups all purpose flour Zest
of one lemon 1 1/2 tsp baking powder 1/3 tsp cinnamon 1/4 tsp ground cloves 1 tsp vanilla extract 1 pack
of blueberries Pinch
of ground cardamom 1/4 tsp salt -LSB-...]
Peanut
Butter Cup Cookies are the ideal accompaniment to a glass
of cold milk.
For the Streusel: 1/2
cup graham cracker crumbs, from 3 graham crackers 2 tablespoons all purpose flour 2 tablespoons light brown sugar pinch
of salt 2 tablespoons unsalted
butter,
cold and cut into small pieces
Start with 12 1/2 ounces
of all - purpose flour (that's about 2 1/2
cups), 2 tablespoons
of sugar, 1 teaspoon
of salt, 2 1/2 sticks
of cold unsalted
butter (20 tablespoons), cut into pats, and 6 tablespoons
of cold water.
From Dorie Greenspan's Baking Ingredients: For the custard: 2
cups whole milk 6 large egg yolks 1/2
cup packed light brown sugar, pressed through a sieve 1/3
cup cornstarch, sifted 1/2 teaspoon ground cinnamon 1/8 teaspoon freshly grated nutmeg Pinch
of salt 1 teaspoon pure vanilla extract 3 tablespoons
cold unsalted
butter, cut into -LSB-...]