Not exact matches
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
Here's the recipe, made
sugar free this time except for what
sugar is in the plums
of course: 10 Ripe Red Plums (pits and stems removed and cut in quarters) 1/2
Cup Apple Cider Vinegar1 / 2
Cup Tamari Soy Sauce1 inch
of fresh Ginger, chopped 2 whole cloves
of Garlic, no need to dice1 sliced Jalapeno Pepper seeds included1 / 2 tsp Stevia My broken up Star Anise supply.
I had to make two adjustments to the recipe: I could not find creme de coco or coconut extract
here in the UK, so I reduced a can
of coconut milk and
sugar to 1
cup and used that instead
of the creme and the 1/4 c
of water, and it came out to the right consistency.
Ingredients 1 1/2
cups ketchup (see our homemade recipe
here) 1/2
cup brown
sugar 1
cup Dark Balsamic (Traditional, Espresso, Dark Cherry, Pomegranate, Lavender or other dark balsamic
of your choice) 2 tablespoon Worcestershire sauce 1/3...
-2
cups Bubble Girl's gluten free flour mix (see recipe
here) 3/4
cup beet
sugar (or non-refined
sugar of choice) 2 chai tea bags (contents only - discard bags) 1 package quick rise yeast 1 teaspoon cinnamon 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2
cup warm water (110 ̊ -115 ̊) 6 tablespoons palm oil shortening, melted 1/4
cup applesauce, unsweetened 1 tablespoon vanilla
Gingerbread caramels adapted from Pure Dessert, flavor idea from
here 3/4
cup corn syrup 1/4
cup molasses 2
cups (400g) caster (superfine)
sugar 1/4 teaspoon salt 2
cups (480 ml) heavy cream 1/2 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon freshly ground nutmeg 1/8 teaspoon ground cloves 3 tablespoons (42g) unsalted butter, cut into chunks, softened Line the bottom and sides
of a 22 cm (9in) square pan with aluminum foil and grease the foil.
Hi Deb, missing weights for the tablespoons
of sugar here (not sure if it matters since most international cooks do have the tablespoons vs the
cups, but if you're being consistent...)
:D Christmas muffins slightly adapted from
here 2
cups (280g) all - purpose flour 2 teaspoons baking powder 1 teaspoon ground cinnamon pinch
of salt 1/2
cup + 1 tablespoon (112g) caster (superfine)
sugar 1 1/2
cups (390g) plain yogurt 1 egg * 3 tablespoons vegetable oil 1
cup (110g) dried sweetened cranberries 1
cup (150g) fresh pitted cherries, quartered demerara
sugar, for sprinkling Preheat oven to 190 °C / 375 °F; line twelve 1/3
cup (80 ml) capacity muffin pans with paper liners.
Christmas cookies from Australian Gourmet Traveller 1/2
cup (1 stick / 113g) unsalted butter, softened 1
cup (175g) brown
sugar, packed 1/4 teaspoon salt 1 1/4
cups (175g) all purpose flour, sifted 1/2 teaspoon ground cinnamon 1/4 teaspoon ground ginger pinch
of ground cloves 1 egg, lightly whisked 90g roasted hazelnuts, coarsely chopped 1
cup (180g) dark chocolate chips 80g candied orange peel, coarsely chopped — recipe
here Beat butter in an electric mixer fitted with a paddle until creamy, add
sugar and salt, then add flour and spices and mix until combined.
Then you add about 25 g (1/4
cup)
of powdered
sugar and whip until the mass is very thick and looks similar to the marshmallow fluff on
of the pictures
here.
3 gallons
of water 3
cups table salt 5 peaches — sliced into bite size chunks 2 cans
of cola 1/2 large onion — coarse chopped (you could use more
here, it was just what I had left over in the fridge) 18 cloves
of garlic — coarse chopped 1
cup brown
sugar 1/2
cup maple syrup
1 to 2 - inch segment
of vanilla bean (optional) 1 quart whole milk (cow or goat, or a combination thereof) 1
cup granulated or raw
sugar 2 - inch segment
of cinnamon stick (optional) 1/4 teaspoon coarse or flaky sea salt (optional, but ooh, it's good
here) 1/4 teaspoon baking soda dissolved in 2 teaspoons water
Most jams have
cups and
cups of sugar, which is a very necessary part
of the process and it is not my intention
here to call this jam a reduced
sugar jam.
Here's what I changed for the second batch: I used 1/2
cup of sugar to reduce the overall sweetness, and I baked the base for only 16 minutes (started at twelve minutes, added three minutes, and finally added one more minute).
Chocolate ice cream with macadamia brittle from
here and
here Ice cream: 2
cups (480 ml) heavy cream 3 tablespoons unsweetened Dutch - processed cocoa powder 140g (5 oz) bittersweet or semi-sweet chocolate, chopped — I used one with 70 % cocoa solids 1
cup (240 ml) whole milk 3/4
cup (150g)
sugar pinch
of salt 5 large egg yolks 1/2 teaspoon vanilla extract Warm 1
cup (240 ml)
of cream with cocoa powder in medium saucepan, whisking to thoroughly blend the cocoa.
Cherry ice cream with white chocolate from
here 1 1/2
cups pitted ripe sweet cherries (from about 3/4 lb / 340g cherries) 3/4
cup (180 ml) milk 1 3/4
cups (420 ml) heavy cream 1/2
cup (100g)
sugar pinch
of salt 1 teaspoon lemon juice 2 tablespoons crème de cassis, kirsch, cherry liqueur, or rum (optional)-- I used rum 112g (4 ounces) white chocolate, melted Put cherries, milk, 1
cup (240 ml)
of the cream,
sugar, and salt into a medium saucepan.
Here are the ingredients: DOUGH (4 PIZZAS) 600 g white bread flour 2 tablespoon fine sea salt 7 g package
of dried yeast 1 tablespoon
of sugar 2 1/2
cups of warm water (more or less) Tomato Sauce: 1 clove
of garlic 1 bunch -LSB-...]
Pour 2
cups of room temperature water in the jar and add 2 tablespoons
of organic cane
sugar (get organic cane
sugar here).
* 1 1/4
cups plus 1 teaspoon
sugar (I used turbinado
sugar) * Finely grated zest
of 1 lemon * 2
cups fresh blueberries (I used frozen blueberries) * 2 1/4
cups Silvana's Gluten - Free All - Purpose Flour (recipe in the book and
here) * 1 tablespoon baking powder * 1 teaspoon salt * 2 large eggs, at room temperature * 1/2
cup canola oil (I used melted coconut oil instead) * 1
cup Homemade Cashew or Almond Milk, or store bought (I used homemade Almond Milk; you may use dairy milk if you like) * 2 teaspoons pure vanilla extract
For the Sauce: 6 Chipotle Texas Smoked Jalapeño pods, stems and seeds removed, rehydrated and chopped, buy
here 1 medium onion, chopped 3 cloves garlic, chopped 2 tablespoons vegetable oil 1
cup tomato sauce 2
cups beef broth 1/4
cup cider vinegar Juice
of 1 lemon 1 tablespoon prepared mustard 1 tablespoon brown
sugar 1/2 teaspoon dried oregano 1/8 teaspoon ground habanero chile Freshly ground black pepper
NOTES: I made mine using my homemade chocolate method, if you'd like to too
here it is: melt 1
cup of raw cacao butter in the double boiler; remove from the heat and add 1/2
cup of coconut
sugar plus 1/4 teaspoon ground vanilla bean; whisk well and add 1
cup raw cacao powder.
Here are a few
of Andy's championship hints at - a-glance: freeze your competition spices; double grind your spices; marinate the meat in your spice mixture (this is not allowed at some cookoffs); season the judging
cup with your chili to remove the styrofoam aroma; add brown
sugar and uniodized salt to taste 45 minutes prior to judging, but add just a tad more salt because judges» tongues tire from all the tasting and they tend to like «a slightly oversalted chili.»
6 cloves garlic 1 2 - inch piece
of ginger, peeled 4 black peppercorns 1
cup coconut milk, recipe
here 4 fresh small red chiles, such as serranos, stems removed 2 small green chiles, such as serranos, stems removed 1 tablespoon vegetable or olive oil 1 teaspoon mustard seeds 2 tablespoons ghee, recipe
here 12 ripe mangos, skin and seeds removed, chopped 4 tablespoons
sugar (optional) 1 teaspoon turmeric powder Salt to taste
I used 1/2
cup of sugar because I used the sweetened coconut
here.
Here's the nutritional information for these dried oranges from Costco: serving size 1/4
cup, 100 calories, zero fat, zero cholesterol, 35 mg sodium, 26 g total carbohydrate, 1 gram
of fiber, 21 g
sugar, zero protein, 20 % vitamin C, 2 % calcium, 2 % iron.
We're charmed by their heart - shaped
sugar charm, shown
here on the rim
of a coffee
cup.
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).
I only used 1/2 teaspoon) • 2 large eggs • 3/4
cup (150g) granulated
sugar (I use less
here; 1/2
cup) • 1/2
cup (100g) light or dark brown
sugar (I LOVE Muscovado
Sugar) • 1 and 1/2
cups (340g) pumpkin puree (canned or fresh... fresh is
of course the way to go if you have the time!)
Pour 2
cups of room temperature water in the jar and add 2 tablespoons
of organic cane
sugar (get organic cane
sugar here).
Here's what happens to your blood
sugar in the three hours after eating four and a half
cups of apple slices: it goes up and comes down.
Seasoned with the subtle flavors
of garlic powder, paprika, and pepper, the secret
here is pouring in half a
cup of cola, some apple cider vinegar, and some bourbon so the
sugars can help make a sticky - sweet glaze when they combine with all the other add - ins.
Here is a list
of snacks that will keep your blood
sugar levels stable and help you eat a contained size portion at your next meal: — 2 Rvyvita toasts OR Plain rice crackers with Almond / natural peanut butter — 2 Ryvita toasts with Almond / PB and 1/2 a sliced banana — 1/2
cup plain Greek yogurt with 2 tablespoons
of nut / seed...
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
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).
For example,
here's the rise and fall in our blood
sugar in the four hours after eating a half
cup of brown rice, eliciting a nice gentle bump in our insulin levels to take care
of it.