Sentences with phrase «cups of liquid sugar»

1 cup water to 2.5 cups flour and a couple cups of liquid sugar ingredients doesn't seem right.

Not exact matches

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.

What surprises me the most is that, this recipe uses 1 and 1/4 cup of liquid (sugar water + buttermilk) and still the batter turned thick for you?

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.)

1 1/4 cups (250 grams - 265 grams)(300 ml) granulated white or brown sugar plus 1/4 cup (60 ml) additional liquid in recipe plus 1/2 teaspoon cream of tartar

Ingredients: - Pomegranates (roughly six, depending on their size)- peel of 1 lemon (I prefer meyers)- cinnamon stick - 3 cups vodka - 1 1/2 cups white sugar - 3/4 cup water Utensils: - A large glass jar (I used a 3 litre jar)- large plastic bowl - paring knife - vegetable peeler (or knife)- measuring cups (liquid and dry)- metal strainer - cheescloth - saucepan - small funnel - glass bottles or storage containers for the final product

2 cups sugar (1/2 cup per pound of cucumbers) 1 1/2 cup distilled white vinegar [Original recipe calls for less, but we were low on liquid, so I'd recommend more] 1 1/2 cup apple cider vinegar 1 teaspoon ground turmeric 4 tablespoon mustard seeds 4 tablespoon coriander seeds (if ground, use 1 teaspoon) 1 teaspoon celery seed

Let's not even get into how many I have already consumed Let's start baking... Peppermint Red Velvet Whoopie Pies Yields: 18 - 3 ″ whoopie pies For The Cake Part Ingredients: 1 cup vegetable oil 1 cup granulated sugar 2 eggs, must be room temperature 1 tsp vinegar 1/4 cup cocoa powder 1/4 cup liquid red food color 1 tsp pure vanilla extract 1/2 cup buttermilk, must be room temperature 1 cup all purpose flour 1 tsp baking soda 1 tsp salt 1 1/2 cups of peppermint baking chips (found in the baking isle) Plus one full bag of peppermint baking chips for garnish Directions: 1.

You would need to use 1 1/4 C coconut sugar for each cup of honey and add 1/4 C to your liquids for each cup of honey replaced.

I just wanted to add that I reduced the amount of milk in the recipe when I used 1/2 cup honey and no sugar since that already adds a bit more liquid.

This eggless recipe included an extra cup of flour and an extra cup of liquid than that found in a standard vanilla cake recipe (which usually contains 1 cup butter, 2 cups sugar, 3 cups flour and 4 eggs).

Stir in the ketchup, tomato sauce, cider vinegar, Worcestershire sauce, lemon juice, pineapple juice (if using), hot sauce, liquid smoke, molasses, brown sugar, prepared and dry mustards, black pepper, and 1 cup of water and bring to a boil.

You could reduce the amount further to 1/4 cup sugar and add a few drops of liquid stevia to reduce the sugar calories further.

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.

I make some adjustments because I didn't have honey so instead I added a little less of 1/3 cup of sugar and to compensate for the liquid consistency of honey I added 2/3 c of almond milk.

1 cup of sugar = 1 teaspoon of Stevia powder = 1 teaspoon of Stevia liquid concentrate 1 tablespoon of sugar = 1/4 teaspoon of Stevia powder = 6 to 9 drops of Stevia liquid concentrate 1 teaspoon of sugar = A pinch to 1/16 teaspoon of Stevia powder = 2 to 4 drops of Stevia liquid concentrate

In a second saucepan, make the pickling liquid by combining the rice vinegar, raw sugar, 3/4 cup water, and a pinch of salt.

Using another liquid measuring cup, add the juice of 1 lime, the remaining sugar, and a splash of the champagne.

Using a liquid measuring cup, add 1 cup of fresh pomegranate juice and 2 tablespoons of sugar, then whisk until sugar is completely dissolved.

Coffee Liqueur Cookies 2/3 cup + 2 1/2 tablespoons sugar (5/6 cup) 1/3 cup butter 1/6 cup cooled coffee (40 ml if you have a liquid measuring cup; otherwise, a little more than 2 1/2 tablespoons)(I used leftover cinnamon coffee from the morning) 2 tablespoons Kahlua or other coffee liqueur 1 egg 1 ounce unsweetened chocolate, melted (melted this with a tablespoon of butter from above) 1 teaspoon vanilla 1 cup + 6 tablespoons AP flour (1 3/8 cup) 1 teaspoon baking powder 3/8 teaspoon salt (I would cut this way back to 1/8, or omit completely) 1/8 teaspoon cinnamon

For liquid stevia conversion: 1 tsp sugar = 4 drops of stevia 1 Tbsp sugar = 12 drops stevia 1/2 cup sugar = 1 tsp of stevia

Substitution Tip: Replace every cup of sugar with 3/4 cups honey and reduce other liquids by 1/3 — 1/2 cup.

Substitution Tip: For the best results, you should replace each cup of sugar with 2/3 cups of agave and reduce other liquid in the recipe by 2 - 4 tablespoons.

So 1 cup of the previous batch's liquid + 1 cup of water + 2 tablespoons of sugar + pinch of baking soda + all your grains in the same jar (don't wash the jar).

I have a most horrible sugar addiction (most days I eat nothing but frosting from a jar or a big bag of white chocolate mini reeses cups, no exaggeration) so this really sounds like it'd be perfect for days when I need to switch to liquids - only during a GP flare.

Roszkowski taught me to beat 3/4 cup canned chickpea liquid until stiff peaks form, then gradually beat in one cup of sifted maple sugar.

2 5 - ounce cans coconut cream, chilled 7 ounces semisweet chocolate, roughly chopped 1/2 cup aquafaba (the liquid strained from one 15 - ounce can chickpeas) 1/4 teaspoon cream of tartar Kosher salt 6 tablespoons coconut sugar plus more for serving Toasted coconut flakes for serving

In a measuring cup, add a couple of glugs of soy sauce, a splash of fish sauce, a spoonful of brown sugar, sesame oil, sambal oelek or chile oil, and broth to make about a cup of liquid total (skip the fish sauce to keep this dish 100 percent vegetarian).

In another medium bowl or glass measuring cup large enough to hold all the liquid, whisk the egg yolks with the 1/4 cup of sugar.

When cooking or baking, substitute 1 teaspoon of powdered or liquid stevia for 1 cup of sugar.

There's 3 3/4 cups of liquid not including the eggs and the moisture in the sugars!

Ingredients: PIE: — 4 cups of sweet potatoes, peeled and cut into roughly equal sized pieces — 1 banana — 2 tbsp of light butter — 3 packets of Splenda No Calorie Sweetener — 1 tsp salt — 1 tsp nutmeg — tsp fresh lemon juice TOPPING: — 1/2 cup Jet - Puffed Marshmallow Creme — 1 cup liquid egg whites — 1 tbsp sugar — 1 tsp vanilla extract

If you use any of these sugar substitutes, reduce the quantity of any liquid in the recipe by 2 fl oz (1/4 cup) for every 8 fl oz (1 cup) of syrup.

Sugar Bubbles 1/2 cup of dishwashing liquid (Dawn or Joy) 2 cups of water 2 teaspoons of sugar * you can add a few drops of food colouring to this recipe, but then the bubble solutions should be used outdoors only.

To make, simply heat one and a half cups of liquid of choice (you can blend berries with water or milk, or just use a pre-bought, ideally low - sugar juice) until almost boiling, then remove from heat and whisk in three tablespoons of grass - fed gelatin (you don't want to use trendy collagen protein here, as you want it to really gel — I like Vital Proteins).

The Fab 4 Formula is simple: protein (20g minimum, from protein powder, collagen powder, or Greek yogurt) + fiber (10g minimum, from chia seeds or flaxseeds) + 1 tablespoon of healthy fat (like nut butter, or avocado) + handful of greens (like spinach or arugula) + 1/4 cup fruit (optional, but optimally low - sugar berries) + superfoods (optional; this is where cacao or adaptogens would come in) + liquid (water is fine, but nut milks are also great).

So 1 cup of the previous batch's liquid + 1 cup of water + 2 tablespoons of sugar + pinch of baking soda + all your grains in the same jar (don't wash the jar).

These are the official conversion ratios although when substituting sugar, I use less then the recommended amount of low - carb sweeteners: - 1 tablespoon of sugar = 6 to 9 drops of liquid or 1/4 teaspoon of powdered stevia - 1 teaspoon of sugar = 2 to 4 drops of liquid or a pinch of powdered stevia - 1 cup Swerve = 1 cup table sugar 1 1⁄3 cup erythritol When it comes to aftertaste and bitterness, all sweeteners are different and most stevia products have a bitter aftertaste.

You can use a cup of apple sauce for every cup of sugar you would have used previously, but if you do this reduce the amount of liquid in the overall recipe by about 1/4 cup for every cup of apple sauce you use.

The extra-interesting thing about their milk is that it's filtered to remove some of the sugar + liquid, which means it has more protein and less sugar in each cup than typical milk.

For a more indulgent donut, try 2 options for frosting: Option 1 (super healthy): 1/4 cup melted organic coconut oil 1/4 cup raw cacao powder A few drops of organic liquid stevia Option 2 (more indulgent): 5 TBS organic powdered sugar 1 TBS organic almond milk 2 TBS melted organic coconut oil Another fun option: Make a «Lemon Vanilla» version by substituting the chocolate protein powder for Plexus 96 Vanilla and eliminating the cacao powder.

Brownie Base: 1 1/3 cup almond flour 3/4 to 1 cup Swerve Sweetener (more if you like it sweeter — you can also substitute 1/4 cup of the Swerve with 1/4 tsp liquid stevia extract) 1/3 cup cocoa powder 1 tsp baking powder 1/4 tsp salt 1/2 cup butter 4 ounces unsweetened chocolate, chopped 5 large eggs 1/2 tsp vanilla extract 1/4 cup to 3/4 cup water Mint Filling: 8 ounces cream cheese, softened (I actually used Kite Hill almond milk cream cheese, but regular cream cheese will work too) 1/2 cup butter, softened 2/3 cup powdered Swerve Sweetener 2 tsp matcha green tea powder 1 1/2 tsp peppermint extract Chocolate Topping: 5 ounces sugar - free dark chocolate, chopped 1 tbsp butter

When substituting, use two - thirds to three - fourths of the sugar called for; and in baking, cut the total liquid by about 1/4 cup.

If you just started, here are my quick conversions: - 1 tablespoon of sugar = 6 to 9 drops of liquid or 1/4 teaspoon of powdered stevia - 1 teaspoon of sugar = 2 to 4 drops of liquid or a pinch of powdered stevia - 1 cup Swerve = 1 cup table sugar 1 1⁄3 cup erythritol

Liquid Stevia is one of the sweetest sweeteners available, with 1 teaspoon equal to 1 cup of sugar.

If substituting agave for brown sugar, remove only 1/4 C. liquid for each cup of sugar called for.

If a recipe calls for one cup of sugar, use 3/4 cup of honey and reduce the liquid in the recipe by 1/4 cup due to its water content.

For the BBQ sauce, I used organic tomato sauce, apple cider vinegar (red wine or rice vinegar can work here), Pyure Organic Stevia Blend for added sweetness without the sugar (can sub one quarter cup honey, maple syrup, brown sugar, or cane sugar), molasses for richer flavor (can sub for dark brown sugar or maple syrup), Worcestershire sauce for savory «tang» (can sub one tablespoon apple cider vinegar plus half a tablespoon of coconut aminos), liquid smoke (can sub smoked paprika or chipotle seasoning), and dried spices (mustard powder, onion powder, garlic powder, and cayenne).

In a recipe calling for white sugar, for each cup of sugar substituted by agave syrup, remove 1/4 to 1/3 Cup of liqucup of sugar substituted by agave syrup, remove 1/4 to 1/3 Cup of liquCup of liquid.

If it's still too thin (possible if your cherries had a lot of liquid), make some more powdered sugar and add 1/4 cup at a time until desired consistency.