Sentences with phrase «cup vegetable shortening»

For the Dough: 2 1/2 -3 cups whole - wheat pastry flour 2 cups all - purpose flour 1 Tablespoon baking powder 1 - 2 teaspoons fine sea salt 1/2 cup cold vegan butter 1/3 cup vegetable shortening 2 teaspoons agave or honey 1/2 — 3/4 cup very cold water For the Filling: 2 cups peeled and cubed red potatoes 2 Tablespoons ghee or coconut oil, plus extra for brushing 1 cup minced onion 1 cup shredded carrot 2 Tablespoons curry powder 2 teaspoons garam masala 1 teaspoon red chili flakes (optional) 3/4 cup fresh green peas 1/3 cup coconut milk

For the filling 1/4 cup (1/2 stick) butter, softened 1/4 cup vegetable shortening 2 cups sifted confectioners» sugar 2 teaspoons vanilla extract

Chicken and stock ingredients: 1 (3 1/2 pound) frying chicken 1 carrot 1 celery stalk 1 small onion, halved 2 teaspoons salt Pie crust ingredients: 1 1/2 cups all - purpose flour 1/2 teaspoon salt 1/2 cup (1 stick) chilled unsalted butter, diced into 1 / 2 - inch cubes (best to chill cubes in the freezer for at least 15 minutes before using) 1/4 cup vegetable shortening, chilled 3 to 4 Tbsp ice water

Marshmallow Filling 2 cups Marshmallow Fluff (or prepared marshmallow cream) 1 cup vegetable shortening 1 cup powdered sugar 1 tablespoon vanilla extract

Ingredients: 4 one - ounce unsweetened baking chocolate squares 1/2 cup vegetable shortening 3 large eggs 1 1/2 cups granulated sugar 2 1/2 teaspoons vanilla extract 1/4 teaspoon salt 1 cup all - purpose flour 1 1/2 cups chopped walnuts 1/3 cup raspberry jam 2 tablespoons butter 2 tablespoons light corn syrup 1 cup powdered sugar 1 tablespoon milk

Ingredients: Bars 3/4 cup powdered sugar 3/4 cup vegetable shortening 1 1/2 cups all - purpose flour 2 large eggs 1 cup brown sugar, packed 2 tablespoons all - purpose flour 1/2 teaspoon baking powder 1/2 teaspoon salt 1/2 teaspoon vanilla extract 1/2 cup chopped pecans 1/2 cup flaked coconut

Ingredients: 1/2 cup vegetable shortening 1 cup firmly packed brown sugar 1 large egg 1/2 teaspoon vanilla extract 2 cups all - purpose flour 1/2 teaspoon baking soda 1/4 teaspoon salt 1/2 cup sweetened coconut flakes 1/2 cup nuts of your choice (chopped) 1/2 cup candied cherries (chopped)

From Smitten Kitchen Makes 25 to 30 sandwich cookies For the chocolate wafers: 1 1/4 cups all - purpose flour 1/2 cup unsweetened Dutch process cocoa 1 teaspoon baking soda 1/4 teaspoon baking powder 1/4 teaspoon salt 1 1/4 cups sugar 1/2 cup plus 2 tablespoons (1 1/4 sticks) room - temperature, unsalted butter 1 large egg For the filling: 1/4 cup (1/2 stick) room - temperature, unsalted butter 1/4 cup vegetable shortening 2 cups sifted confectioners» sugar 2 teaspoons vanilla extract Set two racks in the middle of the oven.

ingredients FOR THE CRUST: 1 cup all - purpose flour 1/2 cup whole wheat flour 3 tablespoons granulated sugar 1/2 teaspoon salt 1/4 cup unsalted butter (cold, cut into 1 / 4 - inch pieces) 1/4 cup vegetable shortening (cold, cut into pieces) 1/4 cup cold water 10 store - bought caramels (roughly chopped) FOR THE FILLING: 2 1/2 pounds Granny Smith apples (about 7 apples, peeled, cored, cut into 1 / 4 - inch slices) 1/2 cup light brown sugar (firmly packed) 1 tablespoon lemon juice (freshly squeezed) 2 tablespoons granulated sugar 1 tablespoon cornstarch 1/2 teaspoon ground cinnamon 1/2 teaspoon vanilla extract FOR THE PECAN CRUMBLE: 3/4 cup all - purpose flour 3/4 cup pecan halves 1/2 cup granulated sugar 1/4 teaspoon salt 6 tablespoons unsalted butter (cold, cut into 1 / 4 - inch pieces) FOR THE CARAMEL DRIZZLE: 3 tablespoons unsalted butter (cut into pieces) 30 store - bought caramels FOR SERVING: 1/2 cup pecan halves 1/2 cup chopped pecans

Ingredients: 3 cups all - purpose flour 1 tablespoon baking powder 3/4 teaspoon salt 3/4 cup vegetable shortening 1 1/2 cups granulated sugar 2 large eggs 1/3 cup milk 1 1/4 cups fresh blueberries 3 tablespoons chopped pecans 2 teaspoons grated lemon rind

The crust: 1 1/2 cups brown rice flour 1 teaspoon xanthan gum 1/2 cup water 2/3 cup vegetable shortening (we used Earth Balance shortening sticks

2 one ounce squares Baker's unsweetened chocolate 1/3 cup vegetable shortening 1 cup sugar 2 eggs 1 tsp vanilla 1/2 tsp salt 1/2 tsp baking powder 3/4 cup flour half a bag of Reese's mini eggs, chopped into quarters (or minis)

3 cups AP flour 1 teaspoon kosher salt 6 ounces unsalted butter, cold 3/4 cup vegetable shortening 1 egg, beaten 5 tablespoons ice water 1 tablespoon white vinegar

Cream Filling 1 1/2 cups creamy peanut butter 1 1/2 cups confectioners» sugar (sifted) Optional: 1/4 cup olive oil or 1/2 cup vegetable shortening

Ingredients: Cookies 2 large ripe bananas, mashed 2 large eggs 2 tablespoons vanilla extract 3 cups all - purpose flour 1 teaspoon baking soda 1 teaspoon salt 1/2 cup softened butter or margarine 1/2 cup vegetable shortening 1 1/4 cups granulated sugar - divided use 1/2 cup brown sugar, firmly packed 1/4 teaspoon ground cinnamon

Ingredients: 1 ripe large mango, peeled and cut into 1 / 4 - inch slices 1 1/3 cups all - purpose flour 2 tablespoons lemon juice 2 tablespoons butter or margarine 1/3 cup packed brown sugar 1 tablespoon water 1 1/3 cups all - purpose flour 2/3 cup granulated sugar 2 teaspoons baking powder 2/3 cup (5 ounce can) evaporated milk 1/4 cup vegetable shortening, cut into small pieces 1 large egg 1 teaspoon vanilla extract

Ingredients: Yield - About 30 cookies 1 cup vegetable shortening or unsalted butter 3/4 cup brown sugar 3/4 cup granulated sugar 2 eggs 1 teaspoon vanilla 1 teaspoon salt 1 teaspoon baking soda 2 cup ap flour 1 cup bran flakes (Raisin Bran with raisins removed) 1 cup mini semisweet chocolate chips

1 1/4 cup vegetable shortening 1 cup powdered sugar 1 Tbsp vanilla extract

Cake Ingredients 2 1/2 cups All Purpose Gluten - Free Flour (we use Bob's Red Mill) 2 1/2 teaspoons baking powder 1/3 cup vegan butter (we use organic Earth Balance Buttery Spread) 1/3 cup vegetable shortening, oil or more vegan butter 2 teaspoons...

1/3 cup vegetable shortening 3/4 cup sugar (evaporated cane juice) pinch ground ginger 1/2 teaspoon...

for the cake 4 tbsp (1/2 stick) unsalted butter, room temperature 1/3 cup vegetable shortening 1 1/4 cups granulated sugar 3 tbsp light brown sugar, packed 3 eggs 1/2 cup buttermilk 1/3 cup grapeseed oil 2 tsp clear vanilla extract 2 cups cake flour 1 1/2 tsp baking powder 3/4 tsp salt 1/4 cup + 2 tbsp white sprinkles, separated

Not exact matches

Ingredients 1 pie crust (I used this one, with Spectrum vegetable shortening substituted for the butter) 1 1/2 ounces bittersweet chocolate 1/4 cup light corn syrup 2 teaspoons neutral oil, like safflower 3/4 cup dark brown sugar 1/4 teaspoon salt 1/2 teaspoon espresso powder 1 teaspoon vanilla 2 eggs 1 1/2 cups toasted pecan halves

Prepare a 12 cup tube pan with solid vegetable shortening.

for the frosting 12 tbsp (1 1/2 sticks) unsalted butter, room temperature 1/4 cup + 2 tbsp vegetable shortening 3 oz.

Pastry 2 cups flour 1 teaspoon salt 3/4 cup cold vegetable oil shortening (you could also try coconut oil) 3 - 4 tablespoons cold water

Two cups of vegetable shortening in a large soup pot does not constitute deep frying.

Pastry 2-1/2 cups all - purpose gluten - free flour 1 teaspoon xanthan gum 1/2 tsp salt 1 tablespoon lemon rind 1/2 cup cold butter, cubed 1/2 cup cold vegetable shortening, cubed 1/4 cup ice water 3 tbsp sour cream 1 egg white

10 whole quail 1/4 cup flour 1/2 teaspoon garlic salt 1/4 teaspoon paprika 1/8 teaspoon pepper 10 strips bacon 2 tablespoons vegetable shortening

ingredients CHRISTMAS HAM: 1 7 - 9 pound smoked boneless ham 1 cup molasses 2 oranges (1 zested, both juiced) 3 tablespoons Dijon mustard (divided) FLAKY BUTTERMILK BISCUITS: nonstick cooking spray 1 sweet potato (peeled, grated) 2 and 1/2 cups all - purpose flour (plus more for dusting) 1 tablespoon baking powder 1 and 1/2 teaspoons Kosher salt 1/2 teaspoon baking soda 1 teaspoon honey 2 tablespoons vegetable shortening 8 tablespoons unsalted butter (cold, cut into 1 / 2 - inch cubes) 1 and 1/4 cups lowfat buttermilk (cold) HONEY BUTTER: 6 tablespoons unsalted butter (softened) 6 tablespoons honey 1/2 teaspoon Kosher salt

1 (15 - ounce) box gluten - free yellow / vanilla cake mix (heaping 2 cups) 5 tablespoons unsalted butter, chilled, or non - hydrogenated vegetable shortening 1 extra-large egg, room temperature 1/3 cup almond milk or milk of choice 1 teaspoon pure vanilla extract 1/2 teaspoon pure lemon flavoring (not lemon juice)

Water from 2 cans Chick Peas (or make your own — see below *) 1 cup Xylitol Granulated 2 teaspoons Vanilla Extract 1 cup Xylitol — Blended 3 gm Cornstarch 250gm Vegan Butter (not spreadable) 250 Solid Vegetable shortening 35gm Raw Cocoa Powder

1 cup organic non-hydrogenated vegetable shortening 1 1/2 cups powdered sugar, sifted 2 tablespoons gluten - free all - purpose flour blend of choice 1/2 cup canned full - fat coconut milk (well mixed) 1 teaspoon pure vanilla extract 1/4 cup raspberry jam, heated and strained to equal 2 tablespoons (cool to room temperature)

1 cup organic non-hydrogenated vegetable shortening 1 1/2 cups powdered sugar, sifted 2 tablespoons gluten - free all - purpose flour blend of choice 1/2 cup canned full - fat coconut milk (well mixed) 1 teaspoon pure vanilla extract 2 teaspoons ground cinnamon, divided 1 tablespoon powdered sugar

1 cup organic non-hydrogenated vegetable shortening 1 1/2 cups powdered sugar, sifted 1/2 cup canned full - fat coconut milk (well mixed) 2 tablespoons gluten - free all - purpose flour blend of choice 1 teaspoon pure vanilla extract 1 tablespoon instant espresso powder (decaf is fine) 1 tablespoon brewed coffee (decaf is fine)

1 cup (205g) vegetable shortening (you may use palm shortening or other solid fat, or butter / margarine, or a combination of the two) 1 1/2 cups (192g) white sugar 2 eggs OR 1/2 c aquafaba OR 1/2 c chia OR 1/2 c flax gel (choose one, 100g total) 2 tsp vanilla extract 2 3/4 cups (330g) Better Batter Gluten Free Flour 2 tsp cream of tartar 1/4 tsp.

Cookies 3 2/3 cups oats 2 1/4 cups white rice flour 2 teaspoons baking soda 1 teaspoons baking powder 1/2 cup olive oil or vegetable shortening 1 cup peanut butter (smooth or chunky) 1 cup brown sugar 1 cup sugar 2 teaspoons starch (corn, potato or arrowroot) 2 teaspoons tapioca flour 1/2 teaspoon cream of tartar 6 tablespoons water 2 teaspoons vanilla extract 3/4 cup water 3 teaspoons xanthan gum

Ingredients: Cake 2 cups sugar 1/2 cup solid vegetable shortening 1 stick butter 5 eggs, separated 1 teaspoon vanilla flavoring 1 cup buttermilk 1 teaspoon baking soda 2 cups sifted self - rising flour 1 cup pecans, ground 3.5 ounces Angel Flake coconut

I'm all for the homemade peanut butter cups but has anyone tried substituting coconut oil for the vegetable shortening.

Pie Shell 1 1/4 cups unbleached all - purpose flour, plus extra for dough and rolling surface 2 tablespoons confectioners» sugar 1/2 teaspoon table salt 8 tablespoons unsalted butter, chilled, cut into 1/4 - inch pieces 2 tablespoons vegetable shortening, frozen, cut into small pieces 1 large egg white, chilled, thoroughly mixed with ice water (about 2 tablespoons) to equal 1/4 cup 1 large egg yolk, beaten with 1/8 teaspoon water

Pumpkin Cookies 1/2 cup non-hydrogenated vegetable shortening 2 cups sugar 2 tsp molasses 2 tsp vanilla extract 1 1/2 cups pumpkin puree 4 1/2 cups all - purpose flour 1 tablespoon Ener - G egg replacer 1 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon salt 1/4 teaspoon nutmeg 1/4 teaspoon allspice 1/4 teaspoon cinnamon Dairy - free chocolate chips (optional)

Then add 1/4 cup non-hydrogenated vegetable shortening to the melted Earth Balance and melt for another 30 seconds in the microwave.

1 3/4 cups corn meal 1/4 cup ground yellow flax seeds in 1/2 cup water 1/4 teaspoon salt (optional) 1 1/2 cups water 2 carrots, diced in small pieces 2 scallions, chopped vegetable oil or shortening for greasing pan

I like it best with butter, milk and eggs but I have at times substituted: 2 cups almond milk with a tbsp of vinegar for the buttermilk Flax Meal with water for the eggs 1/2 C Coconut Oil + 1/2 C Vegetable Shortening for the butter.

Meanwhile, melt 1 cup semi-sweet chocolate chips with 1 1/2 teaspoons vegetable shortening over double boiler intil smooth and free from lumps.

2 chicken drumsticks, skin on 2 chicken thighs, skin on, bone in 3 to 4 cups milk 2 1/4 cups solid vegetable shortening, for frying 1 tablespoon plus 1 teaspoon salt 3/4 cup all - purpose flour 1 teaspoon cayenne pepper 1 egg, beaten

Cookie Ingredients: 2 cups light spelt flour 1/2 cup whole spelt flour (or all light spelt) 1 tsp baking soda 2 tsp baking powder 2 tsp pumpkin pie spice (or just a rough mix of ground cinnamon, nutmeg, ginger + cloves) 1/2 tsp fine sea salt 1 1/2 cups evaporated cane sugar 1/2 cup non-hydrogenated vegetable shortening OR 1/2 cup MINUS 2 tbsp unscented coconut oil, room temperature 1/4 cup unsweetened apple sauce 1 tsp ground flaxseed 1 cup pumpkin purée (not pie filling) 2 tsp vanilla extract

1 1/2 cups unsifted all - purpose flour 1 tsp salt 1 tsp baking soda 1 cup solid vegetable shortening 1 cup firmly packed light brown sugar 1/2 cup granulated sugar 1 tsp vanilla extract 2 eggs 2 cups old - fashioned rolled oats 1 pkg (12 oz) semisweet chocolate chips

Cake 55 g unsalted butter room temperature (4 Tbsp, 1/2 stick) 60 g vegetable shortening 1/3 cup 250 g granulated sugar 1 1/4 cups 50 g light brown sugar (3 Tbsp tightly packed) 3 large eggs 110 g buttermilk 1/2 cup 65 g grapeseed oil 1/3 cup 8 g clear vanilla extract 2 tsps 245 g cake flour 2 cups 6 g baking powder 1 1/2 tsp 3 g kosher salt 3/4 tsp 50 g rainbow sprinkles 1/4 cup 25 g rainbow sprinkles for sprinkling 2 Tbsp

8 tablespoons vegetable shortening (Crisco) 1/2 stick (1/4 cup) unsalted butter, softened 1 cup marshmallow creme (such as Fluff) 3 teaspoons pure vanilla extract 1 1/4 cups powdered sugar

Grease a 10 cup Bundt pan with vegetable shortening and flour.