Evenly sprinkle 1
cup of the sugar over the margarine.
Generously sprinkle half of the ground cinnamon and 1
cup of the sugar over the butter.
It's leaps and bounds better than canned, but, as the cook, it's also a bit depressing to pour
a cup of sugar over fruit with the knowledge that it still isn't a dessert).
Sprinkle the remaining 1/2
cup of sugar over the loaves and place on the lower rack of the oven.
Heat water and 1/4
cup of the sugar over medium heat in a small saucepan.
Not exact matches
Combine egg whites and 1/4
cup sugar in large heatproof bowl set
over pan
of simmering water.
Over the same double boiler you used to melt the chocolate, beat together the egg yolks with the remaining 1/3
cup of sugar.
Place 2
cups of strawberries,
sugar, and 1/4
cup water in a saucepan set
over medium heat.
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
Add the 2 lbs
of pitted cherries, 1
cup brown
sugar, 1
cup red wine, 2 star anise, 1 orange peel and 1 tablespoon
of cornstarch to a sauce pot and bring to a boil
over a medium - high heat.
Dissolve 2 1/4
cups of the
sugar in a pan with the reserved cooking liquid
over low heat, then turn up the heat and boil for 1 minute.
Mix together buttermilk, one
cup of cream, and
sugar in a small saucepan
over medium heat.
Blueberry Chipotle Barbecue Sauce Makes about 4
cups 1 tablespoon peanut oil 1 small onion, finely chopped 3 cloves garlic, minced 1 inch chunk
of peeled ginger, minced 2
cups blueberries (I bet raspberries or blackberries would be great, too) 1/2
cup veggie broth or water 2 tablespoons ketchup 2 tablespoons soy sauce 2 to 3 teaspoons chipotle powder (smoked paprika would work too) 1/4
cup molasses 2 tablespoons
sugar (or more to taste) Salt to taste, if needed Preheat a sauce pan
over medium heat.
Also mixed in about a
cup of semi-sweet choc chips at the end, and sprinkled a handful
of pecans and a bit
of course maple
sugar over the top before putting it in the oven.
In a medium saucepan, add
sugar, remaining 1/2
cup of water and honey, cook and stir
over medium heat until
sugar dissolves.
While the cider boils, heat 1
cup of heavy cream, 1
cup whole milk, 3/4
cup granulated
sugar, and a pinch
of salt in another medium saucepan
over medium heat.
I saute a diced onion & a
cup or so
of celery, incl leaves, in grape seed oil, add garlic (quite a bit) 1/4 tsp cayenne pepper, two bay leaves, two tsp balsamic vinegar, one scant tsp
sugar, 1/2 c chicken stock, 1/2 c water, one
cup diced ham, & the greens and cook it slow in the oven and eat it
over rice, for two days.
Drizzle the 1/4 -1 / 2
cup of honey (or even spread with ghee and coat generously with maple
sugar) evenly
over the dough, then carefully spread it around to cover the whole surface.
Scatter
over the remaining 1 / 2 -
cup sugar and the pinch
of salt, then beat to a stiff meringue.
In a medium saucepan
over high heat, stir together the
sugar, corn syrup, salt and the remaining 1/2
cup of water.
- While the cake is still warm, combine the remainder
of the reserved apple juice (roughly 1/2
cup) with the 2 tablespoons
of brown
sugar in a small sauce pan, and allow it to very gently simmer for a few minutes until glossy and reduced by almost half; pour this juice reduction
over the cake very slowly, allowing it to absorb into the cake, but don't worry if it doesn't completely absorb — it will continue to do so as the cake cools; allow the cake to cool completely before glazing decoratively with the Sour Cream Drizzle, and garnishing with chopped walnuts, if desired.
Combine 1
cup of sugar, 1 tbsp
of lemon juice, 1 tbsp
of orange juice, and 3/4
cup of water in a skillet
over medium heat until the
sugar dissolves.
A 1 -
cup serving has 26.8 grams
of total fat,
over 12 grams
of carbohydrate and almost 5 grams
of sugars.
6
cups water 1/2
cup sugar, slightly
over 4 star anise 1 cinnamon stick palm full
of whole cloves juice
of one lime, if organic, a strip
of the zest would be nice 2 bosc pears, peeled
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.
3 gallons
of water 3
cups table salt 5 peaches — sliced into bite size chunks 2 cans
of cola 1/2 large onion — coarse chopped (you could use more here, it was just what I had left
over in the fridge) 18 cloves
of garlic — coarse chopped 1
cup brown
sugar 1/2
cup maple syrup
Top the ham with the remaining 1 1/2
cups of brown
sugar, making sure it is evenly distributed
over the entire ham.
Then take about 1/4
cup of warm milk and pour
over sugar and dry yeast; Let it set until yeast gets activated -LCB- and this will tell you if the yeast is still active -RCB-
Most homemade chocolate chip cookies call for
over 1
cup of brown
sugar and 1/2
cup of white
sugar.
A 1 -
cup serving
of coconut water has a little
over 25 calories from
sugar per serving, a high amount, especially considering the small serving size.
In a medium saucepan
over medium heat, heat the milk and 1/4
cup of the
sugar until the
sugar is melted and the milk is just starting to bubble.
WHAT YOU NEED (serves 4) 1 bottle red winerind
of 1 orange (peeled off with a vegetable peeler) rind
of 1 lemon (peeled off with a vegetable peeler) 1
cup orange juice1 cinnamon stick1 whole star anise2 cardamom pods4 cloves1 / 2
cup sugar Mix all the ingredients in an old - school camp kettle or flameproof pot, then put it
over a medium - hot fire and bring to a slow simmer.Cover with a lid and simmer
over low heat (slowly) for about 15 minutes, stirring occasionally until the
sugar has dissolved completely.
Combine 1
cup of the
sugar and the 1/4
cup of water in a small saucepan
over medium - high heat.
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, lime and candied kumquat truffles based on a truffle recipe from the gorgeous The Sweet Life: Desserts from Chanterelle 1/3
cup (80 ml) heavy cream 225g (8oz) good white chocolate, finely chopped finely grated zest
of 1 lime 1 1/2 teaspoons lime juice heaping 1/3
cup finely chopped candied kumquats * icing
sugar or cocoa powder, for rolling Place cream and chocolate in a heatproof bowl and melt
over a saucepan
of simmering water, stirring until creamy and smooth.
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.
2:1 simple syrup /
over medium heat combine 2
cups of white
sugar with 1
cup of water and stir until dissolved
Place whites and remaining 1/2
cup sugar in a heatproof mixer bowl set
over a pot
of simmering water.
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.
Milk Chocolate Ice Cream with Reese Whoppers (Adapted Ice Cream Recipe from The Perfect Scoop but it was my idea to add the Reese Whoppers;)-RRB- Ingredients 3/4
cup milk chocolate and 1/4
cup semi sweet chocolate, finely chopped — the original recipe called for 8 ounces
of milk chocolate 1 1/2
cups half and half 1 1/2
cups 2 % milk 3/4
cup sugar Big pinch
of salt 4 large egg yolks 2 teaspoons vanilla — the original recipe called for Cognac, but we don't have fancy things like that at my house 1/2
cup Reese Whoppers, roughly chopped Directions Combine the chocolate and cream in a large, heatproof bowl and set
over a saucepan
of simmering water (I can't lie I just put it right in a saucepan
over medium heat and skipped the simmering water).
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.
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.
Empty the pot
of water; add the
sugar and
cup of water and stir
over low heat just until the
sugar is dissolved.
First, you'll need to whip up a fresh rhubarb puree by stewing 12 - 13 stalks
of the reddish - green wonder (diced into 1/2 inch cubes) in a pot
over medium heat for 10 minutes along with 3/4
cup of sugar and 1/4
cup of water.
Heat about 1/2
cup of the tangerine juice with the
sugar in a small, heavy pot
over low heat.
Combine 1
cup of water, butter,
sugar, and salt in a medium saucepan
over medium - high heat.
Combine the
sugar and 2/3
cup of water in a medium heavy - bottomed saucepan, cover, and bring to a boil
over high heat.
Most ice cream recipes also call for about 2/3
cup to
over 1
cup of granulated
sugar.
Mix the 3
cups of sugar, corn syrup and 1
cup water in a saucepan, cover and bring to a boil
over high heat.
Ingredients 1 lb fresh green beans, blanched or steamed for 4 minutes (I used fresh «steam in bag» beans) 3 strips
of bacon, cut into 1 - inch pieces 2 shallots, cut into strips 1/4
cup broth 2 Tbsp apple cider vinegar 2 Tbsp brown
sugar 1/2 tsp kosher salt 1/2 tsp black pepper Directions In a large skillet or wok, cook bacon
over medium heat for about 5 minutes, stirring often.