Slowly pour 1
cup of the sugar mixture into the egg mixture while whisking.
Add 1/2
cup of the sugar mixture.
Not exact matches
Turn the
mixture to low speed and beat in 3
cups of powdered
sugar.
I don't know about you, but for me it's been a good long while since I've had chocolate peanut butter
cups, or another
of my favorites, Buckeye candy (basically a
mixture of peanut butter, butter, and powdered
sugar rolled into balls and coated in chocolate).
Combine 3/4
cup of orange /
sugar mixture, walnuts, cinnamon, nutmeg and ginger in a medium bowl; set aside.
Use plain whipped cream or add a little rhubarb sauce to whipped cream instead
of cherries / But, if you want to go there, 2 C sour cherries, 1/3 — 1/2 C
sugar, 1/4 C water / For varying amounts
of cherries, plan on 3 - 4 T
sugar per
cup / Adjust
sugar to personal taste, a little more or less / 2 t orange or lemon zest optional — place 1 t in cooking
mixture, reserve the rest for later / Place ingredients in a small pot, bring to a simmer and cook for about 8 minutes, until cherries are slightly softened / Remove from heat.
I added three more
cups of white
sugar to the
mixture (remember there was already one
cup in there).
3 large ripe - to - over-ripe bananas 1 large egg 1/3
cup (80 ml) virgin coconut oil, warmed until it liquefies, or olive oil 1/3
cup (65 grams) light brown
sugar 1/4 to 1/3
cup (60 to 80 ml) maple syrup (less for less sweetness,
of course) 1 teaspoon (5 ml) vanilla extract 1 teaspoon (5 grams) baking soda 1/4 teaspoon table salt 1 teaspoon ground cinnamon 1/4 teaspoon freshly grated nutmeg Pinch
of ground cloves Salt 1 1/2
cups (180 grams) white whole - wheat flour (or flour
mixture of your choice, see Note up top) 1/4
cup (50 grams) uncooked millet
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.
When completely melted, whisk in the 1/4
cup of cream and the coffee /
sugar mixture.
I weighed 4 pounds (a little extra actually)
of pitted peaches and plums and then cooked the fruit, got the sieved fruit
mixture that already had one
cup of sugar in it and then added 3 more
cups of sugar.
Pour
mixture into 4 serving bowls and top each with another tablespoon
of brown
sugar and ⅛
cup walnuts.
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
The ultra light syrup is a
mixture of 5
cups of water and 1/2
cup of sugar.
Sprinkle one quarter (1/4
cup)
of the cinnamon /
sugar mixture from first bowl.
14 ounces (397 grams) full fat coconut milk 3/4
cup (150 grams) light brown
sugar, packed (or a
mixture of half light brown / half dark brown
sugar) 1 teaspoon vanilla extract
I added 4
cups of sugar to the peaches and when I added them to the pectin / grape juice and brought it to a boil, I only boiled the
mixture for 1 -1 1/2 minutes.
Spray a 9x9 pan with non-stick spray, and then sift 1/4
cup of the powdered
sugar mixture into the pan, tilting to coat all the edges with the powdered
mixture.
Bring the tomato
mixture to a low boil and add the basil, oregano, bay leaf, parsley, rosemary,
sugar, balsamic vinegar, and 1
cup of the rich stock.
In the bowl
of a standing mixer, use the paddle attachment to combine the butter, eggs, 1/4
cup of sugar, vanilla, orange zest and 1
cup of flour with the yeast
mixture until smooth and combined.
In another large bowl, cream together the butter and the 1
cup sugar until the
mixture is fluffy and light, and continue to beat for a total
of 5 minutes, scraping down the sides
of the bowl.
Add 1 more
cup of powdered
sugar, cocoa powder, cornstarch and salt to the egg
mixture and mix on low speed until incorporated.
I baked them at about 175c for about 25 minutes and came out moist and delicious, I only put about 1 and bit
cup of sugar and I thought that was enough, and added a couple choc chips on top, didn't add them into the
mixture.
For brownie layer, stir 1
cup of the
sugar into chocolate
mixture.
She simply follows the recipe on the bag
of cranberries (one bag
of rinsed and picked cranberries, 1
cup of water and 1
cup of natural
sugar simmered together for 5 to 10 minutes or until cranberries pop and the
mixture thickens), but she substitutes clementine juice for the water and adds a generous portion
of walnut pieces.
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.
Take 1/3
cup of the
sugar / spice
mixture and set it aside on a plate for later.
While the milk
mixture is cooling, in a bowl
of a stand mixer, fitted with a dough attachment, mix the
sugar, yeast, salt and 1
cup of the Sprouted Spelt flour.
Thoroughly brush each popover all over with the 1/4
cup (60 g)
of melted butter, then dredge each puff generously in the
sugar and cinnamon
mixture to coat them completely.
To make the streusel, add the butter and
sugar to the 1/2
cup of streusel flour
mixture.
If you prefer a thicker coating
of powdered
sugar on the
mixture, add 1/2 -1
cup more
of powdered
sugar to the bag (and more sprinkles) and shake it all together again.
Combine yeast
mixture, milk, 1/2
cup sugar and enough flour to make a medium batter (about the consistency
of pancake batter).
Pour milk
mixture, yeast
mixture, bread flour, salt and remaining 2 tablespoons
sugar into work bowl
of a KitchenAid ® 11 -
Cup Food Processor fitted with dough blade attachment.
Place egg yolks in a small bowl and gradually whisk in 1/2
cup of hot
sugar mixture.
For the Coffee 1
cup espresso 2 tablespoons coffee liqueur 1/4
cup powdered
sugar For The Mascarpone 8 oz mascarpone 1
cup lightly whipped whipped cream 1/2
cup powdered
sugar 2 - 4 tablespoons
of the Coffee
Mixture
Gradually add 1/4
cup granulated
sugar and cream
of tartar, beating
mixture until stiff peaks form.
1/3 c. olive or vegetable oil (I actually like to use coconut oil instead, me not Elise) 1 c. granulated
sugar 3 eggs 2 tsp almond extract 1 tsp pur vanilla extract 3 1/4
cups all - purpose unbleached flour 1 Tbsp baking powder Zest
of two oranges 3/4 c. dried cranberries 1/2 c. white chocolate chips Dust the cranberries and chocolate chips with a little
of the dry
mixture before folding into the dough to prevent clumping and sticking.
sugar, and 1/2
cup warm water in the bowl
of a stand mixer fitted with paddle attachment to combine; let sit until
mixture is foamy, 8 — 10 minutes.
2 1/2
cups rice flour (white, brown, or a
mixture of both) 1 2/3
cup potato starch 3 teaspoons baking powder 2 1/2 teaspoons salt 2 tablespoons
sugar 1/2
cup dry buttermilk powder 3 tablespoons egg substitute 3/4
cup shortening, PLUS «PLUS» means this ingredient in addition to the one on the next line, often with divided uses 3 tablespoons shortening
So anyway, I will add 3/4
of a teaspoon - yes that's a teaspoon -
of stevia to the water / prune
mixture to equal one
cup of sugar or sweetener for my chocolate cake.
The only thing I did differently from the recipe was to use an entire jar
of peanut butter, because the amount called for would have left a little (and also so I wouldn't have to wash peanut butter out
of my measuring
cup) and to beat the whipping cream to soft peaks and then add the peanut butter /
sugar mixture to the whipping cream and beat until combined and light and fluffy.
Mix the remaining
cup of milk with butter,
sugar and pumpkin puree, and then add to yeast
mixture.
Prepare the topping by adding 3/4
cup of chopped nuts and 1 tablespoon
of raw
sugar to the reserved oat
mixture.
Add 1/4
cup of the
sugar substitute, the cocoa powder and vanilla extract to chocolate
mixture, stirring until combined.
I would recommend dicing the dates very finely and reducing the
sugar to a couple
of Tbsp in the date -
sugar - cinnamon
mixture (which calls for 1/3
cup), as they were totally over-the-top sweet as written - the dates are very sweet and the syrup is intensely so.
In the bowl
of an electric mixer fitted with the paddle attachment proof the yeast with the
sugar in the water for 5 minutes, or until the
mixture is foamy, add the flour, the salt, 3 tablespoons
of the oil, and 1/2
cup of the Parmesan, and combine the dough well.
1) Combine cut figs and
sugar in a medium bowl and let it sit for 1 hour 2) Place fig -
sugar mixture in a medium saucepan over low heat, mix in 1
cup of water, lemon zest and juice 3) Stir
mixture every now any then, letting it simmer for about 45 minutes or until it reaches jam consistency 4) If
mixture becomes too thick, add in 1 tablespoon
of water at a time 5) While
mixture is cooking, sterilize glass jar with boiling water 6) Remove jam from heat and spoon into sterilized jar, place the sprig
of fresh rosemary in the jar, and cover.
Combine the egg whites, cream
of tartar and a small amount
of the remaining 1/4
cup sugar in the bowl
of an electric
mixture.
I was taught to add some black pepper (freshly ground,
of course) and a healthy pinch
of cloves in the meat
mixture, and to the sauce, a tablespoon
of brown
sugar and a quarter
cup of chopped raisins.
2 Tablespoons dry yeast, heaping 1/3
cup warm water (110 - 115 degrees) 9
cups flour, divided (you can use any
mixture of white or whole - wheat flour you'd like) 2
cups warm milk (110 - 115 degrees) 1
cup butter, melted 1
cup sugar 6 eggs 2 teaspoons salt 3 - 4 Tablespoons butter, melted