Sprinkle remaining 2
cups flour over top but do not mix in.
Spread 1/2
cup flour over the work surface, and place the dough on the floured surface.
Not exact matches
I had no buckwheat
flour, so I used buckwheat groats (just
over half a
cup), soaked for 15 minutes, rinsed and then made it into a
flour.
Sprinkle a couple tablespoons of the reserved
flour over the dough and work it in until the dough can be handled without sticking, then turn it out onto a
floured board, being sure to keep 1/4
cup of the reserve
flour for later.
Sprinkle a couple tablespoons of the reserved
flour over the dough and work it in until the dough can be handled without sticking, then turn it out onto a
floured board, being sure to reserve 1/4
cup of the
flour for later.
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
If you do not have access to a baking scale,
cup measurements are provided, but be aware it is very easy to
over measure
flour, especially whole grain
flour.
My
flour mix recipe uses just
over 2/3 tsp per
cup of
flour, so the additional puts you at about 1 1/4 tsp gum per
flour in this recipe.
;) So we skipped the millet, and added chocolate chips (just
over 1/2
cup), and Jules» gluten free
flour mix.
I had no at all trouble with the dough being too sticky, I'm not sure if it's because I used 3 1/3
cups organic unbleached
flour (worked great btw) or if it has something to do with the exceptionally dry weather we've experienced
over the last few months.
I had to add a bit
over half a
cup of coconut
flour to get the mixture to a state that it can be scooped out of the bowl in and still hold some sort of shape on a cookie tray.
In measuring
cup, whisk buttermilk with egg and vanilla; pour
over flour mixture.
In order to save money, I bought a half a
cup of bulk millet from the Natural Foods Co-op and then ground it down to a
flour in my coffee grinder — a great trick for anyone wanting fresh milled
flour at
over half the cost of what you could buy in the store!
Sprinkle 1 teaspoon
flour over 1/2
cup chocolat echips in a small bowl and toss until coated (this will help prevent them from sinking).
Muffins Non-stick cooking or baking spray, I used Baker's Joy 2
cups fresh blueberries (about 10 ounces), picked
over 1 1/8
cups sugar (8 ounces) plus 1 tsp 2 1/2
cups unbleached all - purpose
flour (12 1/2 ounces) 2 1/2 tsp baking powder 1 tsp table salt 2 large eggs 4 Tbsp (1/2 stick) unsalted butter, melted and cooled slightly 1/4
cup vegetable oil 1
cup buttermilk 1 1/2 tsp vanilla extract
Sprinkle 1/2
cup all - purpose
flour over the mixture and mix just until the
flour disappears.
Reserve 3 tablespoons
cup left -
over flour mixture and discard the remainder.
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.
What's in them: 1 medium russet potato, peeled 2 medium beets, peeled Approximately 1/3 butternut squash, peeled * 1 small or medium onion 2 large eggs, egg 1/3
cup whole wheat or regular
flour 1 teaspoon salt, plus a little extra for sprinkling
over the cooked latkes 1/4 teaspoon black pepper Vegetable oil (I used sunflower seed oil) for pan frying Optional toppings: — homemade or store bought apple sauce — chive - yogurt sauce or low fat sour - cream with or without smoked salmon
2 1/4
cups slit red lentils, picked
over and rinsed 1 1/2 teaspoons salt vegetable oil cooking spray 2 tablespoons olive oil 1 large onion, chopped 1 to 3 cloves garlic (more or less to taste), finely minced 1 1/2 teaspoons ground cumin 1 tablespoon ground coriander 2 tablespoons unbleached all purpose
flour 3/4
cup finely minced fresh parsley 1/2
cup finely minced fresh cilantro lemon wedges, for serving extra-virgin olive oil, for serving
Worried about it being dry or hard, I stopped adding
flour when it looked done (about 7.5
cups) and I carefully hovered
over the oven so it wouldn't overcook.
If you have oat
flour, it's one
cup but if you are grinding the oats in your food processor, you need to start with 1 1/3
cup oats and don't
over process (that's partly why mine look so grainy since I started with oats and not oat
flour).
Throw the
cup of
flour (minus the two tablespoons) into a sifter set
over a bowl.
In a medium bowl, whisk together 1/2
cup cream and the eggs; pour
over flour mixture, and pulse until some large clumps begin to form, 25 to 30 times.
****************************************************************************************************************************** Almond Pancake (measurements are approximate except the eggs) Ingredients: 2 small eggs About 1
cup almond
flour / meal (I used left
over ground almond and almond waste from my homemade almond milk) Splash of... Read more →
Ingredients 2
cups whipping cream 1
cup sour cream 1 teaspoon chicken base 1 tablespoon jalapeno juice (from bottled jalapenos) 2 tablespoons clarified butter 1 tablespoon
flour 1 tablespoon bottled jalapenos, minced 1 ounce shredded monterey jack cheese 1 ounce shredded cheddar cheese Directions Heat whipping cream in a heavy saucepan
over high heat.
Place 2 LA VICTORIA ™
Flour Tortillas on work surface and scatter 1/2
cup cheese
over each tortilla.
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.
Pineapple coconut cakes with pineapple syrup from Australian Gourmet Traveller Cakes: 65g unsalted butter, softened 75g caster sugar 1 egg 90 ml buttermilk 3/4
cup + 1/2 tablespoon (110g) self - rising
flour 1/3
cup (30g) unsweetened desiccated coconut 1/4
cup (25g) sweetened shredded coconut 40g pineapple, finely diced Pineapple syrup: * 350g pineapple, coarsely chopped 130g caster sugar 3 small limes, juice only 50 ml white rum For pineapple syrup, combine pineapple, sugar, lime juice and 1/2
cup (120 ml) water in a saucepan and stir
over medium - high heat until sugar dissolves.
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.
Pour 1/2
cup of the potato cooking water
over the
flour and whisk it in, making sure that there are no lumps and that the batter is the consistency of thick pancake batter.
Whisk egg with 1/4
cup ice water, then drizzle evenly
over flour mixture and gently stir with a fork until incorporated.
If I had to guess, I would say that I added about 1/4
cup to 1/3
cup of oats, cashews, and coconut
flour to about 1 1/2
cups of the bean - olive - sweet potato mixture, formed it into four patties, about 1 - inch thick, and pan fried both sides
over medium to medium - high heat for a couple of minutes in a skillet liberally coated with non-stick spray.
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.
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.
Sprinkle a little
flour over the 3/4
cup chocolate chips, then pour into mixture and fold to combine - do not overmix.
1) Combine the dry ingredients (almond
flour / meal, tapioca
flour, baking powder, salt) in a medium bowl 2) In another medium bowl, whisk the milk, mashed banana, eggs, vanilla extract, and honey together 3) Slowly add the dry ingredients to the wet ingredients and mix until combined 4) Pre-heat a non-stick pan and melt a little butter 5) Scoop about 1/4
cup of batter in the middle of the pan to make small pancakes (the smaller the pancakes, the easier it will be to flip them) 6) Let the pancake cook on one side until it automatically unsticks from the pan, then flip it
over until the other side turns golden brown 7) Repeat last step until all the batter is used up 8) Serve pancakes warm with cut bananas drizzled in honey
Sprinkle 1/2
cup of
flour over the butter.
Flour, King Arthur Unbleached All - Purpose — cup — 4.25 oz; 120 g (note: flour measurements can be all over the place, depending on what your sources
Flour, King Arthur Unbleached All - Purpose —
cup — 4.25 oz; 120 g (note:
flour measurements can be all over the place, depending on what your sources
flour measurements can be all
over the place, depending on what your sources are.
You could also use 5.6 grams of instant yeast] 1/3
cup (80gm) warm water (not
over 100 degrees F) 3 1/2
cups (438gm) all - purpose
flour 2 1/4 (13gm) teaspoons salt 1 1/4
cups (300gm) tepid water (70 to 74 degrees F)::::::::::::::::::::::::::::::
One
cup of this
flour should weigh just
over 5 ounces, so 1 lb will be just
over 3
cups, and the 3 lb bag will be just
over 9
cups.
You might consider using a little
over half the yeast next time to see if that helps, and we sure you're either measuring your
flour by weight with a scale or fluffing and sprinkling it into the measuring
cup one spoonful at a time to ensure light
cups of
flour.
Drizzle 3/4
cup of the milk
over the
flour and toss the mixture together with your fingers to incorporate the milk.
3 oz cream cheese, softened (I used reduced fat) 1/3
cup salsa juice of 1/2 a lime 1 tsp chile powder 1/2 tsp ground cumin pinch cayenne pepper 1/2 tsp onion powder 3 cloves garlic, minced 1/4
cup chopped fresh cilantro (I didn't have any fresh so I used dry but fresh is best) 3 Tbs chopped green onions 2
cups cooked and shredded chicken (boiled, roasted, left
over, anything works) 1/2
cup shredded extra sharp cheddar cheese 1/2
cup shredded Pepperjack cheese 8 - 12 (6 - inch) corn or
flour tortillas kosher salt and freshly ground black pepper cooking spray
But if you prefer to use a measuring
cup, try this method: fluff the
flour in the container, sprinkle it
over the
cup til it overflows, then level off.
Heat
over medium heat to 180 F. Remove from heat and allow to cool until 115 F. Sprinkle yeast
over the surface of the liquid, then add in 8
cups flour.
Combine reserved 1/4
cup flour mixture and 1/2
cup coconut; sprinkle
over cherry preserves.
Sprinkle a 1/2
cup of
flour over your work surface and roll each piece of dough into a long cylinder approximately a 1/2 inch thick.
Shake 2
cups of
flour over the potatoes and using a pastry scraper or spatula, cut the
flour into the potatoes.
For the crust: 1) 1
cup of almond meal 2) 1/2
cup of tapioca
flour / arrowroot
flour 3) 2 tablespoons of coconut
flour 4) 3 tablespoons of coconut oil, liquified 5) 2 tablespoons of milk 6) 1 egg, whisked 7) 1 teaspoon of brown sugar + more for sprinkling
over prepared dough