Sprinkle a 1/2
cup of flour over your work surface and roll each piece of dough into a long cylinder approximately a 1/2 inch thick.
Sprinkle 1/2
cup of flour over the butter.
Shake 2
cups of flour over the potatoes and using a pastry scraper or spatula, cut the flour into the potatoes.
Not exact matches
Sprinkle a couple tablespoons
of the reserved
flour over the dough and work it in until the dough can be handled without sticking, then turn it out onto a
floured board, being sure to keep 1/4
cup of the reserve
flour for later.
Sprinkle a couple tablespoons
of the reserved
flour over the dough and work it in until the dough can be handled without sticking, then turn it out onto a
floured board, being sure to reserve 1/4
cup of the
flour for later.
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
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.
I had to add a bit
over half a
cup of coconut
flour to get the mixture to a state that it can be scooped out
of the bowl in and still hold some sort
of shape on a cookie tray.
In order to save money, I bought a half a
cup of bulk millet from the Natural Foods Co-op and then ground it down to a
flour in my coffee grinder — a great trick for anyone wanting fresh milled
flour at
over half the cost
of what you could buy in the store!
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.
Throw the
cup of flour (minus the two tablespoons) into a sifter set
over a bowl.
****************************************************************************************************************************** Almond Pancake (measurements are approximate except the eggs) Ingredients: 2 small eggs About 1
cup almond
flour / meal (I used left
over ground almond and almond waste from my homemade almond milk) Splash
of... Read more →
Fennel seed and onion loaf slightly adapted from the always gorgeous Australian Gourmet Traveller 1/4
cup + 2 tablespoons (90 ml) olive oil, divided use 1 onion, finely chopped 2 teaspoons fennel seeds, plus extra for dusting 3 1/2
cups (490g) all purpose
flour, plus extra for dusting 4 teaspoons (12g) dried yeast 2 teaspoons superfine sugar 3/4 teaspoon salt 1
cup (240 ml) warm water milk, for brushing crushed coarse salt or sea salt, for sprinkling — I used Maldon Heat 1/4
cup (60 ml)
of the olive oil in a small saucepan
over medium heat, add onion, sauté until very tender (6 - 8 minutes), stir through fennel seeds, cook until fragrant (1 minute), remove from heat, season to taste and cool.
White chocolate cupcakes with candied kumquats slightly adapted from the always beautiful and so delicious Bon Appetit Desserts Candied kumquats: 1/2
cup (120 ml) water 1/2
cup (100g) superfine sugar 12 kumquats, sliced and seeded Cupcakes: 225g (8oz) high - quality white chocolate, chopped 1 3/4
cups (245g) all purpose
flour 1 teaspoon baking powder 1/4 teaspoon salt 1
cup (200g) superfine sugar 3/4
cup (1 1/2 sticks / 170g) unsalted butter, room temperature 1 tablespoon vanilla extract 3 eggs 1/2
cup (120 ml) canned unsweetened coconut milk Frosting: 125g (4 1/2 oz) high - quality white chocolate, chopped 168g (6 oz) cream cheese, room temperature 6 tablespoons (84g) unsalted butter, room temperature 1/4
cup (35g) icing sugar, sifted 1/2 teaspoon vanilla extract pinch
of salt Start by making the candied kumquats: stir water and sugar in small saucepan
over medium heat until sugar dissolves.
Pour 1/2
cup of the potato cooking water
over the
flour and whisk it in, making sure that there are no lumps and that the batter is the consistency
of thick pancake batter.
If I had to guess, I would say that I added about 1/4
cup to 1/3
cup of oats, cashews, and coconut
flour to about 1 1/2
cups of the bean - olive - sweet potato mixture, formed it into four patties, about 1 - inch thick, and pan fried both sides
over medium to medium - high heat for a couple
of minutes in a skillet liberally coated with non-stick spray.
Over the mixer bowl I sifted in 1 3/4
cups of cake
flour, 1 1/4
cups of unbleached
flour, 2
cups of sugar, 1 tablespoon
of baking powder, and 3/4
of a teaspoon
of salt.
Meanwhile, mix regular sugar, 1/4
cup flour juice and zest
of lemon or lime, baking powder, and eggs with a mixer on high for about 3 mins, I have also mixed by hand and it comes out fine, plus I get a workout, till it is light and fluffy, them pour this mixture
over the cooled crust.
1) Combine the dry ingredients (almond
flour / meal, tapioca
flour, baking powder, salt) in a medium bowl 2) In another medium bowl, whisk the milk, mashed banana, eggs, vanilla extract, and honey together 3) Slowly add the dry ingredients to the wet ingredients and mix until combined 4) Pre-heat a non-stick pan and melt a little butter 5) Scoop about 1/4
cup of batter in the middle
of the pan to make small pancakes (the smaller the pancakes, the easier it will be to flip them) 6) Let the pancake cook on one side until it automatically unsticks from the pan, then flip it
over until the other side turns golden brown 7) Repeat last step until all the batter is used up 8) Serve pancakes warm with cut bananas drizzled in honey
You could also use 5.6 grams
of instant yeast] 1/3
cup (80gm) warm water (not
over 100 degrees F) 3 1/2
cups (438gm) all - purpose
flour 2 1/4 (13gm) teaspoons salt 1 1/4
cups (300gm) tepid water (70 to 74 degrees F)::::::::::::::::::::::::::::::
One
cup of this
flour should weigh just
over 5 ounces, so 1 lb will be just
over 3
cups, and the 3 lb bag will be just
over 9
cups.
You might consider using a little
over half the yeast next time to see if that helps, and we sure you're either measuring your
flour by weight with a scale or fluffing and sprinkling it into the measuring
cup one spoonful at a time to ensure light
cups of flour.
Drizzle 3/4
cup of the milk
over the
flour and toss the mixture together with your fingers to incorporate the milk.
3 oz cream cheese, softened (I used reduced fat) 1/3
cup salsa juice
of 1/2 a lime 1 tsp chile powder 1/2 tsp ground cumin pinch cayenne pepper 1/2 tsp onion powder 3 cloves garlic, minced 1/4
cup chopped fresh cilantro (I didn't have any fresh so I used dry but fresh is best) 3 Tbs chopped green onions 2
cups cooked and shredded chicken (boiled, roasted, left
over, anything works) 1/2
cup shredded extra sharp cheddar cheese 1/2
cup shredded Pepperjack cheese 8 - 12 (6 - inch) corn or
flour tortillas kosher salt and freshly ground black pepper cooking spray
Heat
over medium heat to 180 F. Remove from heat and allow to cool until 115 F. Sprinkle yeast
over the surface
of the liquid, then add in 8
cups flour.
For the crust: 1) 1
cup of almond meal 2) 1/2
cup of tapioca
flour / arrowroot
flour 3) 2 tablespoons
of coconut
flour 4) 3 tablespoons
of coconut oil, liquified 5) 2 tablespoons
of milk 6) 1 egg, whisked 7) 1 teaspoon
of brown sugar + more for sprinkling
over prepared dough
It takes
over 90 almonds to make 1
cup of almond
flour.
Bought vegan breakfast patties can be so expensive, and these satisfy the fast - food - like horrible / lovely cravings just fine I made them gluten free by subbing the
flour and wheat bran with just
over 1 and 1/2
cups of my usual gf
flour (1:1:1
of chickpea
flour: arrowroot
flour: almond meal + about 2 Tbsp ground flax meal + scant 1 / 2tsp xantham gum for every 1
cup of mix) and they turned out fantastic!
I had just
over a
cup of almond
flour, so I halved the recipe, but then tweaked the amounts
of butter and baking soda up a bit.
The gluten free
flour is easy to change about, though I recommend not going
over a third
of a
cup of buckwheat as it can become sour.
Simply scoop up a rounded
cup of loose
flour, then sweep
over the top with a butter knife or a flat edge.
If it does not seem to be thickening up to your liking repeat this
over again, ladling a
cup of the hot stock into the measuring
cup and adding a tablespoon
of cassava
flour, whisking, and adding back to the pan.
approx., a little
over 1.5
cups), so I added an extra half portion
of the
flours, plus a tablespoon
of coconut
flour because it was still a little runny.
Remove a pint
of your starter (You can start the feeding process
over at this point by adding 1
cup each
of flour and filtered water to the pint
of starter, or you can put the pint
of starter in the refrigerator until you get ready to feed it again for further bread making).
Must admit, this is one reason I prefer weights
over cups — you get much more accurate and consistent measurements: — RRB - The only other thing I can think
of is if your gram
flour is a different consistency to mine?
I have experimented with the levels
of buckwheat
flour - I find if you go
over a third
of a
cup they start to taste a little on the bitter side.
I used 4
over ripe bananas, substituted coconut oil, 3
cups of whole wheat
flour, and 2 1/2
cups of chopped pecans in the bread machine for 3 hours.
When onions are translucent, sprinkle the
flour over the onions and mix it in until it browns a bit then add 2 1/2
cups of the cooking liquid a little at a time stirring until you have a nice sauce with no lumps, let it come to a boil then let simmer for 5 mins.
And why else do we have a dog if not to let the dog do the first round
of clean up when an entire
cup of flour gets spilled all
over the kitchen floor?
I had to add in
over two more
cups of flour for it to even begin to form a dough, but even then, it wouldn't come together to rest in the fridge.
4
cups of flour (I used a combination
of Plain (all purpose) and Self Raising as that's what I had in the cupboard) 1/2
cup of oil (I used vegetable oil but equally have seen it made with different sorts
of all
over the Internet)
we mixed 1
cup of plain
flour with a
cup of cold water in a pan then put it
over a heat and then added 3
cups of hot water and then cooked it until thick and gloopy.then we split it
of and added food colouring.
sift 3
cups of flour in a bowl add 1
cup of shortning and 1tsp
of salt work together with hands in a bowl until somewhat mixed — not completely mixed... make a volcano like mound and pour 1/2
cup of VERY COLD WATER slowing fold and pull together until in a ball — DO NOT KNEED OR
OVER MIX - it should be still crumbly... more crumble = more flaky crust.
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