Whisk together 1 box of instant pudding with 2
cups of the milk for 5 minutes, or until the pudding thickens and appears set.
You can leave out the yogurt completely (I'd swap in 1/4
cup of milk for the yogurt), but it won't be quite as dreamy creamy.
Since the 1 cup of milk in the original recipe makes the coconut flour version too fragile I swapped 1/2
cup of milk for 2 eggs.
Since the 1 cup of milk in the original recipe makes the coconut flour version too fragile I swapped 1/2
cup of milk for 2 eggs.
«Five to six
cups of milk for a 5 - year old child is excessive,» said Angela Lemond, a spokeswoman for the Academy of Nutrition and Dietetics.
Not exact matches
For someone who enjoys Downton Abbey — style tea parties and whose idea
of indulgence is a
cup of Earl Grey every morning — no
milk, no sugar — Jahshan is far from boring.
«We're not in the coffee business — we're in the experience business,» says Schultz, who typically drinks four to five
cups of his product a day (Aged Sumatra, made in a French press, no
milk, no sugar) and
for some reason says he doesn't sleep much.
I just dumped the baggie into the bowl (saving the baggie
for reuse,
of course), added about a quarter
of a
cup of skim
milk, and microwaved it
for about sixty seconds.
Then I asked
for my favorite, brewed chai, «In a really big
cup, whatever it is called» and got another foul look and the sad information that I could either have another kind
of tea or the spiced «
milk» product they call Chai Latte.
I have read about blending it but I am making a small portion
for one person (one tablespoon
of nut butter to a
cup of soy or almond
milk).
This turned out a bit spicy
for me, so I added about half a
cup of unsweetened almond
milk, 2
cups hot water to thin it out, and served it with a little yoghurt and lots
of coriander to cut the heat.
(180 g)(3/4
cup) sugar 7.5 oz (220 g)(1
cup) unsalted butter 1/4
cup sifted flour 1/4
cup milk 4 large eggs 2 - 3 teaspoons
of Habanero jam (or other hot chile pepper jam) Confectioner's sugar
for decoration
To the 2/3
cups almond
milk I used in place
of yogurt, I added 2 tsp apple cider vinegar
for a «yogurt» - like quality.
Panna Cotta (adapted from Living Raw Food) 4
cups coconut
milk (see below) 1/2
cup Irish moss — thoroughly rinsed and soaked in hot water
for at least 10 minutes 1
cup meat
of fresh young coconut 1/2
cup raw agave syrup OR another sweetener
of choice seeds from 2 vanilla beans 1/2
cup coconut oil
To make coconut
milk, soak 2
cups of unsweetened shredded dry coconut in 4 1/2
cups of purified water
for 30 minutes.
Combine the garlic, turmeric, salt, and 1
cup of the coconut
milk in a non-reactive bowl and marinate the chicken in the mixture
for at least 1 hour.
Vanilla Cream Filling 1 1/2
cups cashews — soaked
for 4 hours 1/2
cup meat
of fresh young Thai coconut 1/2
cup almond
milk — homemade if possible seeds
of 1vanilla bean 1/2
cup light agave syrup 1/2
cup coconut oil
Warm 3/4
cup of almond
milk to 110 F. Add in sugar and yeast, whisk together and leave
for 10 minutes.
1/2
cup / 85 g uncooked quinoa, soaked
for 12 to 24 hours in 1
cup filtered water 1/2
cup / 45 g rolled oats, choose certified gluten free if intolerant 3/4
cup / 60 g unsweetened desiccated coconut 1
cup / 250 ml unsweetened almond
milk 1 egg or 1 tsp chia seeds soaked in 1/4
cup filtered water
for 15 minutes 2 tbsp melted extra virgin coconut oil (more
for cooking) 1/2 tsp ground vanilla 1 tsp baking powder 1/2 tsp cinnamon zest
of 1 lemon
1 onion, chopped 1/2
cup butter 4 garlic cloves, diced 1/2
cup flour 4
cups chicken or vegetable stock 1.5
cups water 3 russet potatoes, cut into large chunks 1/8 teaspoon freshly grated nutmeg 1 tablespoon dried herbs (any or all
of the following: thyme, rosemary, red pepper flakes, marjoram, parsley) salt and pepper, to taste 8 ounces cheddar cheese 1.5
cups milk (add more
for a thinner soup)
7
cups mini marshmallows (12.5 oz if you want to make it easier) 2
cups crushed (roughly the same size as the marshmallows) chocolate graham crackers, or chocolate wafer cookies, or 2
cups of whatever your heart tells you 1 14 oz can condensed
milk, look
for one that's just
milk and sugar, like Nestle's La Lachera (also #notsp) 2 tablespoons unsalted butter pinch
of salt (or use salted butter and leave this out) 12 oz bag
of semi-sweet chocolate chips 1/4 teaspoon peppermint extract 3 - 4 tablespoons crushed up peppermint candies, optional, really not the most necessary thing
1
cup spinach 1/2 pear, seeded 1/2 avocado 1 tsp matcha green tea powder 1 1/2
cups of unsweetened almond
milk 6 - 8 mint leaves 1 Tbsp chia seeds 1 tsp raw honey (optional
for added sweetness)
Alternate
milk beverages such as almond, rice, hemp, coconut and soy
milk for example that are calcium fortified are also concentrated sources (generally in the range
of 330 mg
of calcium per
cup).
1⁄2
cup [75g] buckwheat flour 1⁄4
cup [35g] brown rice flour (or chickpea flour) 1⁄4
cup [35g] chickpea flour (or more rice flour) 1 tablespoon melted coconut oil (optional, can use other oil
of choice) 1⁄2
cup [120 ml] canned coconut
milk * (or other non-dairy
milk, see note) 1 1/4
cup [300 ml] water * (see note) 2 teaspoons tapioca starch or potato starch (cornstarch should be fine too) 1 pinch salt oil,
for pan frying
1 17 - oz package
of puff pastry, thawed 6 tablespoons better, melted 2
cups heavy cream 3
cups milk (I used whole) 1/2
cup sugar 1 1/2
cups chopped nuts (pistachios, almonds, hazelnuts) 1/2
cup shredded coconut, unsweetened 1/2
cup golden raisins 1 teaspoon cinnamon,
for dusting
Hi Marzia, thanks so much, I discovered that in order to substitute
milk for the cream, instead
of 2/3
cup cream you can use 7 tablespoons
milk and 3 1/2 tablespoons butter melted (stir them together) and add in place
of the cream.
I do nt like using the parve
milk too many chemicals so can I use 2
cups of the soy or rice
milk instead thanks sounds like a great recipe cant wait to make it
for shabbat
Thank you
for your willingness to lose 6
cups of raw
milk in the trial process just to make my day.
You want to use equal parts mashed sweet potato to non-dairy
milk, so
for me that was 2
cups of each.
1
cup whole wheat flour 1
cup all - purpose flour 1 tsp baking powder 1/2 tsp baking soda 1 tsp salt 2 large eggs 1/2
cup buttermilk 1/2
cup milk 2/3
cup reduced apple cider (start with 4
cups of apple cider) 4 tbsps butter, melted vegetable oil or butter
for frying 3 tbsps sugar 1 1/2 tbsps ground cinnamon extra reduced apple cider to serve with the pancakes
for the white sauce: 3 tablespoons unsalted butter 3 tablespoons all - purpose flour 3/4
cup whole
milk pinch
of nutmeg salt and pepper to taste
Made the Sausage and apple cornbread stuffing casserole last night... one thing I noticed, you call
for 2
cups of chicken stock but then never tell us where to add it (I assumed with the
milk / egg mixture?)
They are great in the morning with a steaming
cup of coffee and I find that one muffin, especially with coffee or
milk, keeps me satisfied
for hours.
First, combine flax and water in a
cup and whisk; let sit
for ten minutes, then whisk the almond
milk with the lemon juice and let sit while preparing the rest
of the ingredients.
Cream room temperature butter and brown sugar together
for 5 — 8 minutes / Add egg &
milk mixture (w / extracts) a little at a time until fully incorporated / By hand or with mixer on lowest speed, alternately add flour and buttermilk until just incorporated — don't overmix at this point
for the tenderest cake / By hand gently stir in 2 — 3
cups of rhubarb sauce so that it swirls through the batter / Place in a 9 - inch square or 10 - inch round pan coated with just a little butter and flour / Sprinkle evenly with chopped almonds (or, use local hazelnuts instead, or omit the nuts) / Bake at 325º
for about an hour, until skewer comes out clean when tested / Macrina Bakery dusts the cake with powdered sugar and coarsely chopped almonds / Cake is tender until completely cooled so handle with care.
If you're vegetarian, you'll have a complete and much higher protein if you balance 1
cup of milk to 1
cup of peas (so says Ellen Buchman Ewald, author
of Recipes
for a Small Planet).
Enjoy with
milk for the little ones or a
cup of hot chai
for you!
3 tsp (15 ml) active dry yeast 3
cups (680 ml) whole
milk (3.25 per cent fat), warmed to a temperature
of 97ºF (36ºF) 2 1/2 tsp (12.5 ml) salt 2 tsp (10 ml) butter, melted 5 1/3
cups (750g) whole wheat bread flour, + 1/2
cup (75g),
for working the dough 2 tbsp (30 ml) butter,
for the loaf pan
Ingredients (Adapted from Joy
of Baking): 1/2
cup (1 stick) unsalted butter, room temp 3/4
cup creamy peanut butter 1/3
cup brown sugar 1/3
cup granulated sugar 1 egg 2 teaspoons vanilla 2 tablespoons
milk 1 teaspoon baking soda 1/2 teaspoon salt 1 1/2
cup all purpose flour 1/3
cup granulated sugar
for rolling 1 package mini Reeses, unwrapped 6 ounces dark chocolate, melted 1 package candy eyes
American Pie with Vanilla Bean Custard makes 1 10 - inch pie ingredients:
for the crust: 2 1/2
cups flour 2 tablespoons sugar 3/4 teaspoon kosher salt 16 tablespoons butter, cubed and cold ice water, as needed
for the filling: 2 1/2
cups frozen wild blueberries (or about 2
cups big fresh blueberries) 5
cups halved cherries (about 1 1/2 pounds frozen or 1 3/4 pounds fresh) juice
of 1 lemon 1 1/4
cup sugar 1/3
cup cornstarch pinch
of salt
for the vanilla bean custard: 1
cup heavy cream 1/4
cup lowfat
milk 3 egg yolks 3 tablespoons plus 2 teaspoons sugar scrapings
of 1/2 a vanilla bean directions: Make the crust: place flour, sugar, and salt in a large bowl.
for the
milk chocolate ganache: 5 ounces
milk chocolate, chopped 4 ounces bittersweet chocolate, chopped pinch
of kosher salt 1 tablespoon corn syrup, optional 1
cup heavy cream
Add 1/2
cup of coconut
milk and 1/2
of the curry paste (save the rest
for later, it can keep in the fridge
for around 10 days) and cook stirring frequently
for a couple
of minutes.
For buttermilk — Pour 1.5
cup of milk into a bowl.
3
cups soaked cashews (soaked
for 3 hours in water) don't soak any longer 1 1/2
cups almond
milk I
cup fresh lime juice 2 teaspoon packed lime zest 3/4
cup agave or maple syrup 1 teaspoon vanilla A pinch or two
of salt 3 tablespoons lecithin 3/4
cup coconut oil or coconut butter
Simply add one tablespoon
of vinegar per
cup of milk and let sit a room temperature
for at least 15 minutes, until the liquid has thickened a bit.
Add half the
milk and the orange extract, mix
for a minute, and add another
cup of flour.
2 eggs 1
cup oat flour (use gluten free oat flour
for gluten free crepes) 1
cup milk of choice (regular, almond, or coconut) dash salt 1 tablespoon cane sugar or coconut sugar (or stevia to taste) Cooking spray
1 pound kale, washed, stemmed, and cut into small pieces 2 tablespoons butter 2 tablespoons flour (I used all purpose) 1 1/5
cups milk (I used whole) 1
cup extra sharp cheddar cheese, grated salt & pepper 1/2 teaspoon turmeric (optional,
for color) a pinch
of freshly grated nutmeg a tablespoon
of olive oil,
for greasing the baking pan
Accompanied with fresh
milk or a hot
cup of tea,
for me this is the perfect indulgent treat.
ingredients:
for the cake: 4 tablespoons (55 grams) unsalted butter, softened 3/4
cup (150 grams) granulated sugar 1 teaspoon cinnamon 1/2 teaspoon ginger 1/4 teaspoon nutmeg zest
of 1 orange 2 eggs 1
cup (120 grams) flour 1 1/2 teaspoons baking powder 1/4 teaspoon salt 1/3
cup (32 grams) almond flour or finely ground almonds 1/2
cup (120 grams)
milk