Not exact matches
For crust 2-3/4
cups all - purpose flour plus more for
work surface 2 teaspoons granulated
sugar 1-1/4 teaspoons kosher salt 2-1/4 sticks (18 tablespoons), cold unsalted butter, cubed 4 to 6 tablespoons ice water
I would think that per 1
cup of regular
sugar if you added 1 tbsp of arrowroot and pulverized them together, that it would
work out great.
I subbed 1
cup of the regular flour with almond meal and reduced regular
sugar by 1/2, it
worked out great.
We only had dark brown
sugar in the house, and that
worked well the first time, so the second time around I replaced 1/4
cup of that with dark muscovado
sugar.
salt 1/2
cup honey (1/4
cup coconut
sugar and 1/4
cup honey also
works) 1 tbsp.
vanilla extract 1
cup buttermilk 1 to 1 1/2
cup frozen blackberries (even when my berries are fresh I freeze them to
work better in my dough) 1/2
cup white chocolate chips Glaze: 1/2 to 3/4
cup powdered
sugar 2 T. blackberry puree or can use lemon juice, milk or water Here is a link to my blueberry scones with photos of how I knead in the berries
I love this sweetener when I'm baking because it's easy to
work with since 1
cup of xylitol is the same equivalent of 1
cup of
sugar.
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.
1
cup canned pumpkin 1
cup white
sugar 1/2
cup vegetable oil 1 egg 2
cups all - purpose flour 2 teaspoons baking powder 2 teaspoons ground cinnamon 1/2 teaspoon salt 1 teaspoon baking soda 1 teaspoon milk 1 tablespoon vanilla paste (extract will
work just fine) 2
cups semisweet chocolate chips
Instead, make a bottom crust by combining 1
cup crushed graham crackers with 1/4
cup brown
sugar, then
work in 4 Tbsp butter until crumbly.
1-1/2
cups all purpose flour plus more for
work surface 1/2 teaspoon kosher salt 1/4
cup granulated
sugar 1/2
cup (1 stick) unsalted butter, cold and cut into cubes 1 egg yolk 1 teaspoon vanilla extract
For the pie crust, use a food processor (my Ninja Blender
worked just as well) to combine 1 1/2
cups of the all - purpose flour, salt, and
sugar.
(1/4
cup of salba seeds made 1/2
cup of salba meal) Also subbed using date
sugar and coconut crystals for the honey and that
worked fine.
Black Tea and Currant Hot Cross Buns: Adapted / Copied from Poires au Chocolat 50g unsalted butter 225g whole milk (I used light and it
worked fine) 300g strong white flour 150g wholemeal flour 7 / 8g instant yeast 50g caster
sugar 1 tsp cinnamon 1/2 tsp each nutmeg, ginger, cloves 1 egg, cracked and lightly beaten 110g (1
cup) each sultanas and black currants 1
cup of strong black tea
6
cups all - purpose flour, plus more for
work surface 1 teaspoon baking soda 1/2 teaspoon baking powder 4 teaspoons ground ginger 4 teaspoons ground cinnamon 1 1/2 teaspoons ground cloves 1 teaspoon finely ground pepper 1 1/2 teaspoons coarse salt 1
cup (2 sticks or 1/2 pound) unsalted butter (at room temperature) 1
cup packed dark - brown
sugar 2 large eggs 1
cup unsulfured molasses
3/4
cup rolled oats (quick - cooking or old - fashioned will
work; instant might get a little dusty) 1/4
cup shredded or flaked unsweetened coconut 2 tablespoons pepitas, or another nut or seed of your choice 1/4
cup dark or light brown
sugar (for low - to - moderate sweetness) 1/8 teaspoon ground cinnamon Few pinches sea salt 1 large egg white 2 teaspoons water (adjusted from 1 T) 2
cups (approximately 1/2 pound) walnuts, pecans or nuts that you prefer
1/3 — 1/2
cup honey (or brown
sugar works)(Note: I also replace some of the honey with liquid stevia to cut back on
sugar sometimes.)
2
cups mayonnaise 1
cup white vinegar 1/2
cup apple juice (fresh cider would
work well also) 4 tsp granulated
sugar 2 tsp horseradish 2 tsp black pepper 2 tsp fresh lemon juice (I squeezed a half a large lemon) 1 tsp salt 1/2 tsp cayenne pepper
I prefer mine unsweetened, but if you would like to add some sweetener 1/4
cup of powdered
sugar will
work.
2
cups (280 grams) yellow cornmeal, to be divided 1
cup (130 grams) all - purpose flour 1 1/2 teaspoons baking powder 1 teaspoon baking soda 1 1/4 teaspoons fine sea or table salt 1 1/4
cups (300 ml) milk, whole is best here 1
cup (240 grams) sour cream (full - fat plain yogurt should
work here too) 8 tablespoons (115 grams) unsalted butter, melted and cooled slightly 3 to 5 tablespoons (35 to 60 grams)
sugar (see Note up top about sweetness) 2 large eggs
Filling 1/2
cup (4 ounces or 115 grams) cream cheese, softened 2 tablespoons (1 ounce or 30 grams) unsalted butter, softened 1/3
cup (40 grams) powdered or confectioners»
sugar 1/2
cup (130 grams) creamy peanut butter (I use Skippy but think a more natural one would
work just fine here) 1/4 teaspoon coarse or kosher salt 1/2 teaspoon vanilla extract
1
cup rolled oats 1/3
cup butter 1
cup boiling water 3/4
cup cornmeal 1 tablespoon
sugar 2 teaspoons chicken or beef instant bullion 1/2
cup milk 4 ounces shredded cheddar cheese (1
cup) 1 egg, beaten 2
cups wheat flour (white flour will
work, too)
I have a nice recipe for cinnamon frosting... it might
work with pumpkin cupcakes... 1/4
cup butter, softened 1 3/4
cup powdered
sugar 1 t. vanilla 1/2 t.cinnamon 1/8 t. nutmeg 1 — 2 T. whole or 2 % milk
It calls for 1 tablespoon (13 grams) plus 1/2
cup (100 grams)
sugar — the tablespoon is just to activate the yeast, the 1/2
cup works out to 1/4
cup per loaf.
Place the hazelnuts and 1/4
cup brown
sugar in the
work bowl of a food processor and pulse until the nuts are finely ground.
I used one
cup of brown
sugar, 1/2
cup of granulated
sugar... recipe would make two loafs of bread, and about 48 muffins... would be perfect if it
works.
2/3
cup warm water 1/2 teaspoon dry active yeast 1/2 teaspoon granulated
sugar 1 teaspoon olive oil plus more for bowl and brushing pizza 1-1/2
cups bread flour plus more for
work surface 1/2 teaspoon kosher salt 3/4
cup tomato sauce 4 ounces fresh mozzarella, torn 6 squash blossoms, de-stemmed and petals separated
Just wanted to say I just made this with 3/4
cup sugar & it
worked great.
5 ounces semisweet or bittersweet chocolate, chopped 2 ounces unsweetened chocolate, chopped 8 tablespoons (1 stick) unsalted butter, cut into quarters 3 tablespoons cocoa powder (either Dutch - processed or natural cocoa
works well in this recipe) 3 large eggs 1 1/4
cups granulated
sugar 2 teaspoons vanilla extract 1/2 teaspoon salt 1
cup unbleached all - purpose flour
Crumble ingredients: 2 tbsp unsalted butter, softened 1/3
cup brown
sugar, packed 1/3
cup dried banana chips, crushed 1/3
cup shredded coconut Directions: In a small bowl
work the softened butter into the brown
sugar with a fork or your hands.
However, if you're
working hard to reduce your
sugar intake, then I definitely think you should try this recipe with 2/3
cup.
1/2
cup quinoa, rinsed 1/2
cup unsweetened almond or soy milk (regular milk will also
work) 1/2
cup water 2 teaspoons brown
sugar Handful chopped or sliced almonds Handful of fresh blueberries
1/2 pound cherries, washed 1 1/2
cups white whole wheat flour (regular apf flour will
work) 2 3/4
cup unsweetened finely shredded coconut (divided) 1 1/4
cup raw cane (or brown)
sugar, lightly packed (divided) scant 1/2 teaspoon fine grain sea salt 10 tablespoons unsalted butter, melted 4 large egg whites
Working quickly, add 1/4
cup water, the oyster sauce, wine,
sugar, pepper, soy sauce and chicken powder, and cook for another 2 minutes.
, and approx 5
cups flour)
works perfectly if I add the yeast to the water, salt, oil and
sugar, then let that proof for about 5 minutes (until the yeast is bubbly), then add my flour, keeping it a little sticky.
What's in it: 1 15 - oz can of pure pumpkin puree 2 tablespoons good quality maple syrup (less if you are watching
sugar intake) 1 teaspoon vanilla extract 1 teaspoon pumpkin pie spice 1/2 teaspoon cinnamon 2
cups non-fat greek yogurt (recommend plain but if you need extra sweetness vanilla would
work) Toppings: Low fat granola, chia seeds, dried cranberries, chopped nuts, toasted coconut
1/2
cup Arborio rice 4
cups milk (both whole and reduced - fat have
worked for me) 1/4
cup sugar 1/2 vanilla bean, split (or 1 teaspoon pure extract, added with almond at the end) 1 bay leaf 3/4 teaspoon almond extract
2
cups fresh blueberries, organic is preferred 2 teaspoons fresh orange juice 1 teaspoon fresh lemon juice 1/2 teaspoon fresh orange zest, plus extra julienned for garnish, if desired (or you could use a sprig of fresh mint) 1/4 teaspoon vanilla extract 4 teaspoons brown
sugar Canola oil cooking spray 2/3
cup raw almonds (I used 1/3
cup almonds and 1/3
cup pecans, and walnuts would also
work) 1/2
cup packed pitted dates 1 1/2 teaspoons water Sprinkle of cinnamon for tartlets and on fruit, just before serving Whipped cream, optional
3 pounds beef shank and / or chuck roast (I used 1 1/2 pounds each) 2 tablespoons canola oil 2 medium onions, chopped 10 cloves garlic, peeled and smashed 2 - inch piece ginger, thinly sliced 2 tablespoons fermented black beans 2 teaspoons five spice powder 2 tablespoons Sichuan bean sauce 1 tablespoon hot chili sauce 1/2
cup Shaoxing wine (vodka, vermouth, or sherry will also
work) 1/3
cup low - sodium soy sauce 1/3
cup dark soy sauce 1 tablespoon rock
sugar 2
cups beef broth 2 tomatoes, quartered 5 green onions, cut into thirds 3 dried chili peppers, optional 8 hard boiled eggs, peeled 1 tablespoon Sichuan peppercorns 5 star anise 2 cinnamon sticks 2 bay leaves 5 large carrots, sliced
1/2
cup brown
sugar, packed 1/4
cup granulated
sugar 2/3
cup vegetable oil 1/4
cup almond or soy milk (regular milk will also
work for non-vegans) 2 teaspoons pure vanilla extract 2
cups all purpose flour 1/2 teaspoon baking soda 3/4 teaspoon salt 3 ounces semisweet chocolate, roughly chopped (use dairy - free chocolate to keep it vegan)
I also tried making a batch with all whole - wheat flour and I think I found a way to
work it: I replaced half a
cup of the brown
sugar with a third of a
cup of maple syrup and lowering the temperature by 25 degrees.
Anne's recipe has a great ratio for fruit to
sugar to thickener that
works well for almost any fruit pie filling (1
cup to 1/4
cup (less for very sweet fruit) to 1 tablespoon, respectively), although I used cornstarch rather than flour as the thickener, as I prefer how it gels more translucently than flour, which can be a bit cloudy.
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.
1/2 c almond meal 3/4 c gluten - free flour blend 1/4 c sweet rice flour (white rice will
work as well) 1/4 c cornstarch 1/4 tsp sea salt 1/2 tsp xanthan gum 1 1/2 sticks (3/4
cup) unsalted butter, softened 1
cup plus 2 tablespoons organic white
sugar 1 large egg 1 1/2 tablespoons freshly grated lemon zest (use a microplane for this)
Worked out great, I used 1
cup (I wouldn't necessarily want this in a glass to drink, but the added pulp is fine in relish I also used SugarLeaf (SweetLeaf stevia / cane
sugar blend, I didn't have enough honey), about 1/4
cup and two droppers of Lemon Drop liquid stevia.
Gluten - Free Waffle Cone Recipe (adapted from Chef's Choice) Ingredients: 1 whole large egg, room temperature 2 egg whites, room temperature 1/4 teaspoon salt 1/2
cup granulated
sugar 3/4
cup gluten - free flour mix — I used
Cup4
Cup, Pamela's mix did NOT
work for this recipe due to the extra fat content from the nut flour 2 Tablespoons butter, melted and cooled
I actually think that 2/3
cup sugar would have
worked just fine for this recipe and any recipe that incorporates a sweet fruit.
1/2
cup unsweetened cocoa powder 1 teaspoon dark roast instant coffee powder (or instant espresso powder) 1/2
cup oat bran 1/2
cup brown rice flour (white rice flour
works, too) 3/4
cup all - purpose flour 3/4
cup whole wheat pastry flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon kosher salt 4 ounces (1 stick) unsalted butter, cubed 1-2/3
cups brown
sugar 5 large eggs 1 teaspoon vanilla extract 1
cup whole milk Greek yogurt 1/2
cup mini chocolate chips Sea salt crystals, for sprinkling
2
cups all - purpose flour plus more for
work surface 1/2 teaspoon kosher salt 1
cup unsalted butter at room temperature 1
cup granulated
sugar 1 large egg 1 teaspoon vanilla extract
ground flax seed 6 tablespoons water 1
cup whole wheat pastry flour (all - purpose flour
works, too) 1
cup cornmeal (see above) 3 tablespoons
sugar 4 teaspoons baking powder 3/4 teaspoon salt 1
cup soy milk 1/4
cup high - oleic safflower oil or extra-virgin olive oil 1/2
cup fresh or frozen corn kernels (optional)