Put 4 cups water, 1 tablespoon thinly sliced peeled fresh ginger, and 3/4
cup sugar into a medium sauce pan.
Thyme & Tangerine Simple Syrup: Add 1
cup sugar into 1 cup water over heat in a pan until sugar dissolves.
Pour the 1/2
cup sugar into a bowl and set aside (note that you probably won't use it all).
Add the remaining 1/2
cup sugar into a medium bowl and add the peels.
In a large bowl, mix 1/4
cup sugar into the almond flour.
Stir in the pectin with the 1/4
cup sugar into fruit mixture and add 1 teaspoon butter to reduce foaming, if desired.
Measure 4
cups sugar into a medium bowl.
Not exact matches
Everyone else is crowded around the coffee and tea, swirling
sugar into paper
cups as they review Greek vocabulary and Trinitarian theology.
1 teaspoon cayenne powder 1 teaspoon cumin powder 1 teaspoon coriander powder 1/4 teaspoon cardamom powder 1/4 teaspoon cinnamon powder 1 teaspoon freshly ground black pepper 1 teaspoon
sugar 1/4 teaspoon salt 1 3 - pound chicken, boned, and coarsely chopped (1 1/2 to 2 pounds of meat) 1/3
cup peanut or vegetable oil 2
cups sweet potatoes, peeled and cut
into 1?
4 ounces fresh coconut, grated Vegetable oil for deep frying 2 pounds beef, cut
into 1 - inch cubes 1 teaspoon salt 2 teaspoons
sugar 1 teaspoon tamarind concentrate 1 teaspoon ground turmeric 2 kaffir lime leaves, crushed 2 4 - inch stalks lemongrass, bulb included, chopped 2 3 - inch pieces galangal, peeled and chopped (or substitute ginger) 10 shallots, peeled and chopped 5 fresh red chiles, such as serranos or jalapeños, stems removed 2 cloves garlic, peeled 1 tablespoon brown
sugar 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 2 teaspoons soy sauce 6
cups coconut milk, recipe here
1
cup pumpkin seeds — ground
into flour in a food processor 1
cup brown rice flour 1/2
cup gluten free oat flour 1/4
cup tapioca starch 2 teaspoons pink peppercorn — coarsely ground in a mortar with a pestle or in a dedicated coffee grinder 1/2 teaspoon salt 6 tablespoons almond butter 5 tablespoons pistachio butter 5 tablespoons ghee 1/2
cup honey or 3/4
cup coconut
sugar 1 vanilla bean — seeds scraped out 3/4
cup powdered coconut
sugar — for dusting
8 fresh poblano chiles, seeded, de-veined, roasted, and peeled 1 quart water 3
cups sugar 1 teaspoon vanilla extract 1 quart water 3
cups sugar 1 teaspoon vanilla extract 2
cups freshly grated coconut 6 medium dried apricots, cut
into thin strips for garnish
Put the honey and brown
sugar in a microwave safe dish (I used my glass measuring
cup) and heat for 1 minute, or until the brown
sugar dissolves
into the honey.
Crust 1 1/2 sticks (12 tablespoons) butter, cold, cut
into thin slices 2
cups all - purpose flour 2 tablespoons
sugar 1/4 teaspoon salt
3 ripe large bananas, peeled, cut
into chunks, & frozen 1/4
cup chocolate almond milk (such as Blue Diamond Almond Breeze Chocolate Milk) 1/4
cup graham cracker crumbs 2 Tablespoons cocoa powder 3 Tablespoon
sugar (optional) Mini marshmallows and chocolate fudge sauce, for topping
I just put this
into weight watchers builder and using oil, and 2 % milk and allowing 1/4
cup of brown
sugar to sprinkle..
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).
SOURCE Adapted from the pumpkin scone recipe from The Vanilla Bean Baking Book by Sarah Kieffer YIELD 12 scones INGREDIENTS For Sweet Potato Scones 2 1/4
cups (320 g) all - purpose flour 1/3
cup (66 g)
sugar 1 tablespoon baking powder 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon grated nutmeg 1/2 teaspoon salt 1/2
cup unsweetened sweet potato puree, recipe below 1/3
cup heavy cream, plus more for brushing 1 large egg 1 large egg yolk 1/2 teaspoon pure vanilla extract 12 tablespoons (1 1/2 sticks; 170 g) unsalted butter, cold and cut
into 1/2 - inch pieces
Make the caramel by placing the orange juice, 1/4
cup water, 2 tablespoons
sugar and all spice
into a small pan.
In any case, I'd add about 1/3 — 1/2
cup of fresh pineapple cut
into small pieces or use canned pineapple tidbits just try to get the unsweetened kind or you'll be adding more
sugar than might be good for breakfast.
1 kg pumpkin, cut
into large cubes 2 — 3 carrots (about 250g), cut
into 10 - cm [3 - inch] pieces 3 — 4 cloves garlic, unpeeled 1 — 2 tablespoons olive oil 1/2 teaspoon ground cumin 1 1/2
cup [200g] cooked rice (equals to about 1/3
cup uncooked) 1 teaspoon vegetable bouillon powder or 1 cube (or use vegetable stock instead of water) 1 tablespoon minced ginger (make your own at home) 3 — 4
cups water 1/2
cup canned coconut milk Juice from 1 — 2 sweet oranges * 2 teaspoons
sugar (or maple syrup / other sweetener), adjust quantity to taste 4 — 5 stems curled parsley, finely chopped Other dried herbs (thyme, herbes de Provence...) if desired, optional Salt and pepper to taste
For the tart dough: 1 1/2
cups flour 2 tablespoons
sugar pinch salt 1/2
cup unsalted butter, cold and cut
into pieces 1 large egg
5 ounces bittersweet chocolate, chopped 3/4
cups whole milk 1/2
cup heavy cream 2 eggs + 1 egg yolk 1/4
cup plus 1 tablespoons
sugar 1/2 teaspoon pure vanilla extract 1/4 teaspoon salt One half loaf brioche, cut
into 1 - inch cubes
Ingredients 2
cups (250 grams) all - purpose flour 3 tablespoons (42 grams) granulated
sugar, plus extra for sprinkling 1 tablespoon baking powder 1/2 teaspoon salt 6 tablespoons (85 grams) cold unsalted butter, cut
into small pieces 6 ounces (170 grams) raspberries 1/2
cup (85 grams) dark chocolate chips 1 large egg 1 teaspoon vanilla extract 1/3
cup (80 ml) heavy cream
To make vanilla
sugar place a cut vanilla bean
into 1 - 2
cups (200 - 400 grams) of granulated white
sugar or confectioners
sugar and store in a covered container for a few weeks before using.
While the cherries are cooking, combine the 1
cup of flour, 1/4
cup sugar (I used a mix of white and brown), 3/4 teaspoon baking powder, 1/4 teaspoon baking soda and 1/4 teaspoon salt
into a large mixing bowl.
Crust: 3
cups gluten free flour (we used a brand called Cloud - 9) 2 tbsp granulated
sugar 1 tsp salt 1
cup unsalted butter (cold and cut
into cubes) 1 large egg 1/2
cup cold buttermilk
2 small Gala apples, cored and diced
into 1 / 2 - inch pieces 3 tablespoons melted butter, plus more for apples and pan 1 vanilla bean, split lengthwise and seeds scraped 8 ounces (225 g) challah bread (I used the gluten - free brioche recipe from my book) cut
into 1 / 2 - inch cubes 1/3
cup plus 2 tablespoons (80 g) natural cane
sugar 5 egg yolks 1
cup (250 ml) heavy cream 1
cup (250 ml) whole milk 1 1/8 teaspoon ground cinnamon 1/3 teaspoon salt 1/3
cup dried cranberries
Brownie Mix: 6 tablespoons unsalted butter, cut
into small pieces 4 ounces semisweet chocolate, chopped
into small pieces 2/3
cup granulated
sugar 2 large eggs, at room temperature 1/2
cup all - purpose flour 1 Tbs.
6 tablespoons cold non-hydrogenated vegan margarine, cut
into pieces 2/3
cup granulated
sugar 1 1/4
cup blanched sliced almonds, pulsed in a food processor
into a fine meal 2 tablespoons cornstarch pinch salt 1/4 teaspoon ground cinnamon 2/3
cup plain almond milk 2 teaspoons vanilla extract 1/2 teaspoon almond extract 4 pears (Bartlet or Bosc), peeled, cored and sliced
into thin rounds 1/4
cup apricot jam, melted
Beth's Best Biscuits: 6
cups King Arthur Unbleached All - Purpose Flour 3/4
cup granulated
sugar 1/4
cup baking powder 1 1/2 teaspoons salt 1
cup (2 sticks) cold Cabot Salted Butter, cut
into pieces 4 ounces Cabot Sharp Cheddar, grated (about 1
cup) 2
cups very cold lowfat (1 %) milk
* 1/3
cup superfine rice flour, plus extra for dusting baking pan * 1/3
cup amaranth flour (I usually just grind amaranth seeds in my coffee grinder or Vitamix) * 1/4
cup sorghum flour * 1/4
cup potato starch * 1/4
cup sugar * 1-1/4 teaspoons xanthan gum * 1/8 teaspoon cinnamon * 2 Tablespoons honey * 6 Tablespoons cold butter, cut
into small pieces * 2-1/2
cups high quality chocolate chips * 2
cups mini marshmallows
I made it again today
into 24 mini muffins (baked for 7 mins) and 10 regular - sized muffins (baked for 18.5 mins) with some minor changes: added an extra banana, used a mix of half dark buckwheat flour and half white whole wheat flour; decreased brown
sugar to 1/4
cup (it was all I had); and used 1/4
cup of maple syrup.
Place about 1/3
cup of the batter
into the waffle iron and sprinkle a bit of the remaining coconut
sugar on top of the batter in the waffle iron (you may want to grease the iron with coconut oil or butter to keep
sugar from sticking), then close the iron and cook according to your iron's directions.
-2 medium beets, peeled and cut
into paper thin slices -1 small red onion, thinly sliced -3 tbsp sherry or red wine vinegar -1 / 4
cup olive oil, plus extra to finish -1 tsp
sugar -1 - 3 tsp chili sauce or Tabasco -2 medium avocados, pitted and thinly sliced - micro greens, about a
cup - mint and cilantro, about 1/4
cup of each roughly chopped -1
cup fresh or frozen peas, quickly blanched and refreshed - salt and black pepper to season
Pour puree
into a large, heavy bottomed stainless steel pot with one
cup of
sugar, lemon zest and lemon juice.
Yes, by using the gelling power of these tiny little seeds we can transform a few
cups of ripe fruit
into a low -
sugar, spreadable, spoonable jam in about 20 minutes.
In the bowl of an electric mixer fitted with the whisk attachment whisk the egg whites until just foamy, them sprinkle the remaining 1/4
cup of
sugar into the whites, whisk to stiff peaks.
2
cups low - sodium chicken or beef broth 2 oz leftover beef, chicken, or shrimp (optional) 2 oz tofu, cut
into cubes 2 oz fresh or frozen mixed vegetables (I used snow peas) 1 tbsp soy sauce 1 tbsp mirin 2 tsp
sugar 1 tsp sesame oil 1 tsp gohchoojang (Korean red pepper paste) 1 package ramen noodles (toss the «flavor packet»)
1/2 lemon 1/2 lime 2 1/2
cups water 3 tablespoons palm
sugar 7 fresh or frozen kaffir lime leaves, cut
into thirds 1/8 teaspoon dried hot red pepper flakes 1 lemongrass stalk (lower 6 inches only), cut
into 1 - inch pieces and smashed 6 (1 / 4 - inch - thick) slices fresh ginger 5 whole allspice 4 whole black peppercorns 1 whole clove 7 chamomile tea bags 20 fresh mint leaves
4 - 5 apples, cored, peeled, and chopped
into 1/2 - inch pieces [I used 2 Granny Smith, 1 Gala, and 1 Honeycrisp] 1/2
cup dried cherries 1/3
cup chopped walnuts 1/3
cup chopped pecans 1/3
cup packed dark brown
sugar 1/3
cup water 2 t. cinnamon 1/2 t. ground ginger Pinch nutmeg 1/4 t. salt
Place 2
cups of the flour
into a gallon - size zip - top plastic bag and add the yeast,
sugar, and salt.
FOR THE ZUCCHINI 3 tablespoons fresh lemon juice 1 teaspoon
sugar 1/4 teaspoon salt 1/4 teaspoon black pepper 1/3
cup olive oil 2 medium zucchini (around 1 pound), cut crosswise
into 1 / 2 - inch - thick slices
In a large mixing bowl, stir a half
cup or so of the lukewarm milk
into the yeast and a tablespoon of the
sugar using a wooden spoon.
Ingredients Lemon garlic aioli -1 / 2
cup of mayo - Juice of 1/2 lemon -2 garlic cloves - pinch of salt Burgers - 1 pound of ground beef (I used 83 % lean 17 % fat)- thick, center cut bacon - brown
sugar - Roma Tomatoes, sliced - Red onion, thinly sliced
into rings - cheddar cheese - Slider buns What to do - to candy the bacon, toss bacon with 1/3
cup of brown
sugar in the large bowl.
Whisk 1
cup of the powdered
sugar into the cherry juice.
Pour mixture
into 4 serving bowls and top each with another tablespoon of brown
sugar and ⅛
cup walnuts.
3
cups fresh pineapple chunks 2 medium pears, cut
into 1 / 2 - inch pieces 2
cups frozen sliced peaches 1
cup frozen pitted cherries 1
cup frozen orange juice concentrate, thawed 2 tablespoon packed dark - brown
sugar 1 teaspoon vanilla extract 2 tablespoons cornstarch
Vanilla butter rounds slightly adapted from Big Fat Cookies 2 3/4
cups (385g) flour 1/2 teaspoon baking powder 1/4 teaspoon salt 1 1/2
cups (340g / 3 sticks) unsalted butter, at room temperature 1
cup (200g)
sugar — I used vanilla infused
sugar 3 large egg yolks 2 1/2 teaspoons vanilla extract 18 whole unblanched (with skins) almonds or pecan halves Sift the flour, baking powder and salt
into a medium bowl and set aside.
Wait 2 minutes, sprinkle with 1/4
cup confectioners»
sugar and then gently press a cherry kiss
into the center of each cookie.