Braising a pork loin in several
cups of whole milk for several hours is a classic Italian dish.
Apple Chai Cider Pancakes & Browned Maple Butter for pancakes 1 1/2 Cups of all purpose flour 3 Teaspoons of baking powder 1/2 Teaspoon of salt 2 Teaspoons of cinnamon 1 Teaspoon of cardamom 1/2 Teaspoon of ginger 1/4 Teaspoon of cloves 1/4 Teaspoon of all spice 3 Tablespoons of butter, melted + more for pan 2 Tablespoons of honey 1/2 Cup of apple cider 3/4
Cup of whole milk for butter 1 Stick / 1/2 Cup of unsalted butter 3 Tablespoon of pure maple syrup 1 Teaspoon of cinnamon for apples 2 Honey crisp apples, diced 2 Tablespoons of butter 1/2 Cup of brown sugar 1 Teaspoon of cinnamon In a small sauce pot heat stick of butter on medium heat until melted and browned.
Not exact matches
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
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
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
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
Ingredients 1 1/4
cup finely chopped salted peanuts (
for the filling, crunch, and topping) 2 teaspoons sugar 1/2 teaspoon instant espresso powder (or finely ground instant coffee) 1/4 teaspoon ground cinnamon Pinch
of freshly grated nutmeg 1/2
cup mini chocolate chips (or finely chopped semi sweet chocolate) 24 Oreo cookies, finely crumbed or ground in a food processor or blender 1/2 stick (4 tablespoons) unsalted butter, melted and cooled Small pinch
of salt 2 1/2
cups heavy cream 1 1/4
cups confectioners» sugar, sifted 12 ounces cream cheese, at room temperature 1 1/2
cup salted peanut butter — crunchy or smooth (not natural variety) 2 tablespoons
whole milk 4 ounces bittersweet chocolate finely chopped
1/2
cup canola or other vegetable oil 1/2
cup vegan butter, softened 2 1/2
cups demerera sugar or brown sugar 2 tablespoons molasses 1/4
cup flax meal 1 tablespoon pure vanilla extract 1 teaspoon pure almond extract 2 teaspoons ground cinnamon 2 tablespoons pumpkin pie spice 4 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1
cup nondairy
milk mixed with 1 tablespoon vinegar, set aside to curdle
for a couple
of minutes 4
cups white
whole wheat flour 1 1/2
cups pumpkin puree 1/2
cup vegan sour cream (or another 1/2
cup nondairy
milk, but I prefer sour cream)
Well, I didn't research it a
whole lot to find out what is the «real» way to make it BUT what I did was use about 6oz
of cultured buttermilk from the store and added it to 3
cups of raw
milk that was souring anyway and let it set out on the counter
for 24 hours in an airtight container.
For ice cream 1-1/2
cups heavy cream 4 large egg yolks 3/4
cup whole milk 3/4
cup granulated sugar Pinch
of salt 1 teaspoon vanilla extract
This recipe comes to just over 400 calories
for a huge half a squash serving, or half that if you serve it as a side
for 4 (using low fat cream cheese and 1 %
milk) assuming the
whole squash is 6 - 7
cups of squash.
Used 2 % Greek yogurt and 2 %
milk instead
of whole and swapped out a half
cup of AP flour
for whole wheat flour.
Jam buns from Donna Hay magazine 2 teaspoons active dry yeast 5 tablespoons caster sugar 3/4
cup (180 ml) lukewarm
whole milk 2 1/3
cups + 1 tablespoon (337g) all purpose flour 3 tablespoons (42g) unsalted butter, melted 1 egg yolk 1/3
cup raspberry jam or your favorite flavor 1 egg yolk, extra 2 tablespoons heavy cream icing sugar,
for dusting (optional) Place the yeast, 2 teaspoons
of the sugar and the
milk in a large bowl and mix to combine.
FOR THE CHICKEN 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander 1/4 teaspoon cayenne pepper 1 teaspoon table salt 2 pounds boneless, skinless chicken breasts, trimmed
of fat (I only used two large breasts and it was fine) 1
cup plain
whole -
milk yogurt (I used fat free) 2 tablespoons vegetable oil 2 medium garlic cloves, minced 1 tablespoon grated fresh ginger
SERVINGS Serves 4 SPECIAL TOOLS Zester INGREDIENTS
For the lemon pudding 2 1/4
cups whole milk 1/4
cup cornstarch 3/4
cup sugar 1/2 teaspoon salt 5 egg yolks 1/2 teaspoon vanilla extract Zest
of 1 lemon 2 ounces lemon juice 2 tablespoons unsalted butter
Peel 4 medium potatoes (or whatever is needed to make about 4
cups), slice thinly, season and parboil
for 5 minutes / Drain and set aside / Thinly slice 1 or 2 medium onions and sauté slowly in butter and olive oil / When onions are translucent and tender add 1/2
cup shredded smoked salmon and 2 tablespoons
of fresh dill (1 tablespoon dried) / Stir onions, smoked salmon and dill together and cook a few more minutes / Remove from heat and place onion mix in a separate bowl / Steam 1/2 pound salmon fillet — place fresh salmon in an inch or so
of seasoned, simmering water, cover and cook gently until salmon flakes apart easily, 5 - 7 minutes / Remove salmon, flake it apart into bowl containing the onion mixture / Stir together 5 eggs, 1 1/2
cups whole milk / Season eggs with 1 teaspoon salt & 1/2 teaspoon pepper / Measure 6 oz.
8 large eggs 1 1/2
cups (300 g) white granulated sugar plus 1 tablespoon more
for sprinkling 1/4 teaspoon salt 1/8 teaspoon cream
of tartar 1/2
cup whole milk 1/4
cup honey plus 1 tablespoon more
for glaze 1 1/2
cups (210 g) all purpose flour zest
of 1 medium lemon finely grated 2 teaspoons
of culinary quality matcha powder (optional
for marbling)
15
cups of heavy cream, some
whole milk for garnish.
For the sauce, I used 1
whole avocado, 1/3
cup nooch, 1/3
cup plain almond
milk, 1 large fist
of greens, and a pinch
of salt.
My only comment is that the recipe calls
for 1/2
cup of milk and I needed a
whole cup, also I will add vanilla next time.
2
cups cold coffee (try different flavors
for a twist) 1 tray
of coffee ice cubes 1/2
whole milk (or coffee creamer — especially flavored!)
1) 1 1/2
cups of almond flour or almond meal (I ground
whole almonds in the food processor) 2) 3/4
cup tapioca flour (aka tapioca starch) 3) 1/2 teaspoon baking powder 4) 1/4 teaspoon salt 5) 1
cup milk 6) 1 ripe banana, mashed (around 1/2
cup) 7) 3 large eggs 8) 2 teaspoons
of pure vanilla extract 9) 1 tablespoon
of raw honey 10) 1 - 2 tablespoons
of butter,
for frying the pancakes 11) 1 banana, sliced into small pieces (
for topping) 12) Honey (
for topping)
3 tbsp rum 30 g (1/2 dl; 1/4
cup) raisins 2 eggs (European size M; U.S. L), separated 1 1/2 tbsp granulated sugar 1/2 tsp vanilla paste OR 1/2 vanilla bean, split lengthwise & seeds scraped out pinch
of fine sea salt 1,5 dl (2/3
cup)
whole milk 55 g (1 dl; 1/2
cup minus 1 tbsp) all - purpose flour 15 g (1 tbsp) butter,
for frying 15 g + 15 g (1 + 1 tbsp) butter, to caramelize about 1/2 dl (1/4
cup) sliced almonds 1 1/2 tbsp powdered sugar, to caramelize
For a more rich and exotic cake, you can omit the
whole milk and use an additional 3/4
cup of coconut
milk instead.
Ingredients 2 1/4
cups all - purpose flour 1/2 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon salt 1 1/2
cups granulated sugar, plus an additional 1/2
cup for rolling 2 ounces cream cheese, softened 6 tablespoons unsalted butter, melted 1/3
cup vegetable oil 1 large egg 1 tablespoon
whole milk 1 teaspoon lemon oil (if you can't find lemon oil, try using 1 tablespoon
of finely grated lemon zest) 1 teaspoons vanilla extract (I used less vanilla extract than the original recipe so it wouldn't compete with the lemon oil.)
* 1 1/4 pounds boneless, skinless fish fillets (any variety), at least 1 inch thick (I used wild Alaskan sablefish aka black cod that I purchased from Vital Choice) * 1 tablespoon organic coconut oil (the recipe calls
for grapeseed oil but I prefer coconut oil) * 1/2 medium red onion, finely chopped * 1 teaspoon grated fresh ginger * 2 garlic cloves, minced or pressed * 1 pint grape tomatoes, cut in half if large * 1 teaspoon ground cumin * 1/2 teaspoon sea salt * 1/4 teaspoon black pepper * 1/2 teaspoon cayenne pepper (I omitted this in favor
of using a fresh chile pepper) * 1 1/2
cups coconut
milk (I used one can
of organic «
whole» coconut
milk) * handful
of fresh basil, preferable Thai basil, minced (note that this does not appear in the original recipe) * 1 tablespoon finely chopped chives (I left these out and added a minced hot chile pepper instead)
Dry Ingredients
for Country Homemade Wheat Bread: 3
cups whole wheat flour (fine quality wheat flour is preferred
for a lighter result) 3 Tablespoons unsalted butter, sliced, room temperature or cold 3 Tablespoons granulated sugar 1 Tablespoons evaporated dry
milk powder 1 teaspoon salt 1 package
of rapid rise yeast (about 2-1/2 teaspoons)
For roasted almond ice cream 1
cup whole almonds 2
cups heavy cream 1
cup whole milk 1/2
cup granulated sugar Pinch
of salt 6 egg yolks 1/2 teaspoon almond extract
Ingredients: 3/4
cup sugar, plus more
for pan 1 1/2 pounds fresh
whole -
milk ricotta cheese, pureed in a food processor until smooth 6 large eggs, separated 1/4
cup all - purpose flour Finely grated zest
of 1 orange or 2 lemons 1/4 teaspoon salt Unsalted butter at room temperature,
for greasing pan Confectioner's sugar
for dusting
Ingredients 1 ball pizza dough Olive oil Kosher salt 10 ounces grated mozzarella cheese (I used a mix
of part - skim and
whole milk) 3/4 pound asparagus, tough ends trimmed Freshly ground black pepper Parmesan cheese,
for grating and shaving 1 1/2 ripe California Avocados, peel and pit removed Juice
of 1/2 lemon plus 1 teaspoon, divided 2
cups (1 1/2 ounces) baby arugula Flaky sea salt,
for finishing Instructions Preheat an oven to 500 °F, and set an oven rack in the lowest possible position.
ingredients
FOR THE CUSTARD: 2 Cups heavy cream 2 Cups whole milk 1 teaspoon Kosher salt 1 vanilla bean (split and scraped) 12 large egg yolks 2 cups sugar 1/2 Cup cornstarch FOR THE CAKE: 2 1/4 cups all purpose flour (spooned and leveled) 1 cup sugar 1/2 cup light brown sugar 1 tablespoon baking powder 1 teaspoon Kosher salt 1/2 cup cold water 3/4 cup vegetable oil 1 lemon (zested) 1 teaspoon vanilla extract 4 large egg yolks 6 large egg whites 1/4 teaspoon cream of tartar FOR THE STRAWBERRIES: 3 pounds strawberries (hulled and thinly sliced, 1 cup reserved for garnish) 1/4 Cup sugar 1 lemon (juiced) FOR THE WHIPPED CREAM: 3 cups heavy cream (chilled) 2 tablespoons powdered su
FOR THE CUSTARD: 2
Cups heavy cream 2
Cups whole milk 1 teaspoon Kosher salt 1 vanilla bean (split and scraped) 12 large egg yolks 2
cups sugar 1/2
Cup cornstarch FOR THE CAKE: 2 1/4 cups all purpose flour (spooned and leveled) 1 cup sugar 1/2 cup light brown sugar 1 tablespoon baking powder 1 teaspoon Kosher salt 1/2 cup cold water 3/4 cup vegetable oil 1 lemon (zested) 1 teaspoon vanilla extract 4 large egg yolks 6 large egg whites 1/4 teaspoon cream of tartar FOR THE STRAWBERRIES: 3 pounds strawberries (hulled and thinly sliced, 1 cup reserved for garnish) 1/4 Cup sugar 1 lemon (juiced) FOR THE WHIPPED CREAM: 3 cups heavy cream (chilled) 2 tablespoons powdered su
Cup cornstarch
FOR THE CAKE: 2 1/4 cups all purpose flour (spooned and leveled) 1 cup sugar 1/2 cup light brown sugar 1 tablespoon baking powder 1 teaspoon Kosher salt 1/2 cup cold water 3/4 cup vegetable oil 1 lemon (zested) 1 teaspoon vanilla extract 4 large egg yolks 6 large egg whites 1/4 teaspoon cream of tartar FOR THE STRAWBERRIES: 3 pounds strawberries (hulled and thinly sliced, 1 cup reserved for garnish) 1/4 Cup sugar 1 lemon (juiced) FOR THE WHIPPED CREAM: 3 cups heavy cream (chilled) 2 tablespoons powdered su
FOR THE CAKE: 2 1/4
cups all purpose flour (spooned and leveled) 1
cup sugar 1/2 cup light brown sugar 1 tablespoon baking powder 1 teaspoon Kosher salt 1/2 cup cold water 3/4 cup vegetable oil 1 lemon (zested) 1 teaspoon vanilla extract 4 large egg yolks 6 large egg whites 1/4 teaspoon cream of tartar FOR THE STRAWBERRIES: 3 pounds strawberries (hulled and thinly sliced, 1 cup reserved for garnish) 1/4 Cup sugar 1 lemon (juiced) FOR THE WHIPPED CREAM: 3 cups heavy cream (chilled) 2 tablespoons powdered su
cup sugar 1/2
cup light brown sugar 1 tablespoon baking powder 1 teaspoon Kosher salt 1/2 cup cold water 3/4 cup vegetable oil 1 lemon (zested) 1 teaspoon vanilla extract 4 large egg yolks 6 large egg whites 1/4 teaspoon cream of tartar FOR THE STRAWBERRIES: 3 pounds strawberries (hulled and thinly sliced, 1 cup reserved for garnish) 1/4 Cup sugar 1 lemon (juiced) FOR THE WHIPPED CREAM: 3 cups heavy cream (chilled) 2 tablespoons powdered su
cup light brown sugar 1 tablespoon baking powder 1 teaspoon Kosher salt 1/2
cup cold water 3/4 cup vegetable oil 1 lemon (zested) 1 teaspoon vanilla extract 4 large egg yolks 6 large egg whites 1/4 teaspoon cream of tartar FOR THE STRAWBERRIES: 3 pounds strawberries (hulled and thinly sliced, 1 cup reserved for garnish) 1/4 Cup sugar 1 lemon (juiced) FOR THE WHIPPED CREAM: 3 cups heavy cream (chilled) 2 tablespoons powdered su
cup cold water 3/4
cup vegetable oil 1 lemon (zested) 1 teaspoon vanilla extract 4 large egg yolks 6 large egg whites 1/4 teaspoon cream of tartar FOR THE STRAWBERRIES: 3 pounds strawberries (hulled and thinly sliced, 1 cup reserved for garnish) 1/4 Cup sugar 1 lemon (juiced) FOR THE WHIPPED CREAM: 3 cups heavy cream (chilled) 2 tablespoons powdered su
cup vegetable oil 1 lemon (zested) 1 teaspoon vanilla extract 4 large egg yolks 6 large egg whites 1/4 teaspoon cream
of tartar
FOR THE STRAWBERRIES: 3 pounds strawberries (hulled and thinly sliced, 1 cup reserved for garnish) 1/4 Cup sugar 1 lemon (juiced) FOR THE WHIPPED CREAM: 3 cups heavy cream (chilled) 2 tablespoons powdered su
FOR THE STRAWBERRIES: 3 pounds strawberries (hulled and thinly sliced, 1
cup reserved for garnish) 1/4 Cup sugar 1 lemon (juiced) FOR THE WHIPPED CREAM: 3 cups heavy cream (chilled) 2 tablespoons powdered su
cup reserved
for garnish) 1/4 Cup sugar 1 lemon (juiced) FOR THE WHIPPED CREAM: 3 cups heavy cream (chilled) 2 tablespoons powdered su
for garnish) 1/4
Cup sugar 1 lemon (juiced) FOR THE WHIPPED CREAM: 3 cups heavy cream (chilled) 2 tablespoons powdered su
Cup sugar 1 lemon (juiced)
FOR THE WHIPPED CREAM: 3 cups heavy cream (chilled) 2 tablespoons powdered su
FOR THE WHIPPED CREAM: 3
cups heavy cream (chilled) 2 tablespoons powdered sugar
For the rolls: 280 g flour (2 1/3
cups)[I used 1/2
whole kamut flour and 1/2 all purpose flour] 1 package active dry yeast (7 g or 2 1/4 t) 30 g sugar (2 T) 205 ml vanilla or plain soy
milk, room temperature (2/3
cup + 3 T) 25 g coconut oil, melted (2 T)[vegetable oil
of your choice works well, too] 1/4 t salt
I'll try one gram more next time and I'll do the same as
for the sugar, that is I'll remove half
cup of hot
milk from the
whole batch and I'll mix it back after the agar is thoroughly dissolved.
* 1
cup milk (any kind - I use whole, raw milk but you may use the milk you prefer be it dairy or non dairy) * 1 large Bosc pear, cored (choose a pear that is verging on overripe rather than underripe for the sweetest, tastiest smoothie) * 1 teaspoon ground cinnamon * 1 teaspoon pure vanilla extract * protein powder (optional - I like to add 1/2 scoop of Muscle Milk vanilla protein powder, which is the equivalent of approximately 13 grams of protein) * ice c
milk (any kind - I use
whole, raw
milk but you may use the milk you prefer be it dairy or non dairy) * 1 large Bosc pear, cored (choose a pear that is verging on overripe rather than underripe for the sweetest, tastiest smoothie) * 1 teaspoon ground cinnamon * 1 teaspoon pure vanilla extract * protein powder (optional - I like to add 1/2 scoop of Muscle Milk vanilla protein powder, which is the equivalent of approximately 13 grams of protein) * ice c
milk but you may use the
milk you prefer be it dairy or non dairy) * 1 large Bosc pear, cored (choose a pear that is verging on overripe rather than underripe for the sweetest, tastiest smoothie) * 1 teaspoon ground cinnamon * 1 teaspoon pure vanilla extract * protein powder (optional - I like to add 1/2 scoop of Muscle Milk vanilla protein powder, which is the equivalent of approximately 13 grams of protein) * ice c
milk you prefer be it dairy or non dairy) * 1 large Bosc pear, cored (choose a pear that is verging on overripe rather than underripe
for the sweetest, tastiest smoothie) * 1 teaspoon ground cinnamon * 1 teaspoon pure vanilla extract * protein powder (optional - I like to add 1/2 scoop
of Muscle
Milk vanilla protein powder, which is the equivalent of approximately 13 grams of protein) * ice c
Milk vanilla protein powder, which is the equivalent
of approximately 13 grams
of protein) * ice cubes
Coconut flour egg, bacon & cheese muffins Popcorn (popped in coconut oil and topped with melted butter)-- we make popcorn
for the movie theater, too Coconut flour blueberry muffins Grass - fed cheese Homemade corn tortilla chips Soaked and dried nuts Homemade sprouted flour crackers
Whole, raw milk (in a sippy cup; sometimes I even bring two)-- it's impossible to get ANY kind of milk on most airplanes these days; many airlines only have non-dairy creamer available Scrambled eggs — I put them in a Thermos container Bananas, oranges, apples, grapes — organic if possible Homemade shortbread cookies — it's a great idea to pack a few cookies for those extra-tough times while traveling Raisins — organic if possible Grass - fed whole milk yogurt mixed with a little fruit - sweetened jam or honey — I put it in a Thermos Homemade soaked granola -LSB
Whole, raw
milk (in a sippy
cup; sometimes I even bring two)-- it's impossible to get ANY kind
of milk on most airplanes these days; many airlines only have non-dairy creamer available Scrambled eggs — I put them in a Thermos container Bananas, oranges, apples, grapes — organic if possible Homemade shortbread cookies — it's a great idea to pack a few cookies
for those extra-tough times while traveling Raisins — organic if possible Grass - fed
whole milk yogurt mixed with a little fruit - sweetened jam or honey — I put it in a Thermos Homemade soaked granola -LSB
whole milk yogurt mixed with a little fruit - sweetened jam or honey — I put it in a Thermos Homemade soaked granola -LSB-...]
For the pumpkin graham crackers 1
cup whole wheat flour 1
cup all purpose flour 1/4
cup sugar 3 teaspoons pumpkin pie spice 1 teaspoon baking powder 1 large egg 2 tablespoons vegetable oil 1/4
cup honey 1/4
cup pumpkin puree 2 tablespoons
milk For the pumpkin spice marshmallow fluff (adapted from The Kitchn) 1/4
cup + 2 tablespoons water 3/4
cup granulated sugar 3/4
cup light corn syrup 3 egg whites 1/2 tsp cream
of tartar Pinch
of salt 1 1/2 teaspoons pure vanilla extra 1 tablespoon pumpkin pie spice
For the moon pies Pumpkin graham crackers Pumpkin pie marshmallow fluff 8 oz bittersweet baker's chocolate 1 tablespoon vegetable oil 1/2
cup butterscotch chips 2 tsp vegetable oil
Jacki's (and now Melody's) Rich Sourdough Pancakes: 3 large farm fresh eggs 1
cup whole raw
milk 2
cups of sourdough starter (can be straight from the fridge, does not have to be recently activated... this is how I almost always make it) 1 3/4
cup all purpose flour (makes a lighter pancake, but I've made it before with spelt flour, which was also pretty tasty, but heavier than most people like pancakes) 1 tsp aluminum free baking soda 2 tsp baking powder 1 1/2 tsp pink himalayan salt (you can use sea salt) 1/4 c. granulated sugar (rapadura, sucanat, whatever floats your boat) 1/4 c. raw butter, melted (I've used organic salted butter before, works fine) Also,
for more health benefits, I add about 2 - 3 Tbsp melted coconut oil, which you can use instead
of the butter or just use both (I totally use both).
-- Soy or Rice / Quinoa
milk instead
of Almond
milk — Canned 100 % Pure Pumpkin instead
of the bananas — Substitute
whole oats
for some
of the flour — Add freshly ground flaxseed and chopped nuts (I like pecans)-- Bake in muffin tins instead
of a loaf (usually takes about 20 - 25 minutes at 350 F, I make these weekly
for school snacks and they're the bomb)-- Reduce sugar to 1/2
cup for more
of a snack and less
of a dessert — If I'm in a hurry, I just do 6 T boiling water and 3 T cocoa powder and just mix it into the
whole thing!
For the dough 1 ounce fresh yeast or 1 tablespoon active dry yeast 1/2
cup whole milk 1/3
cup sugar Zest
of 1 orange, finely grated 3/4 teaspoon ground cardamom 2 teaspoons vanilla extract 2 large eggs, chilled 1/4
cup fresh orange juice 3 1/4
cups all - purpose flour 1 teaspoon salt
For the pastry cream: 5 tablespoons granulated sugar Zest
of 1 orange 2 1/2 teaspoons cornstarch 3/4
cup whole milk, divided 4 large egg yolks 2 teaspoons vanilla extract 8 ounces cream cheese, cut into 1 / 2 - inch cubes, room temperature
For icing 1-1/2
cups confectioners» sugar, sifted Pinch
of salt 1 tablespoon
whole milk Juice
of 2 Meyer lemons
INGREDIENTS
for the panna cotta: 4
cups of rhubarb (5 - 8 stalks depending on how big they are), green tops discarded, red - ish parts diced 1/2
cup of granulated coconut sugar (maple syrup works as well if you prefer) 1/4 teaspoon
of sea salt 1 vanilla bean, scraped (or 1 tablespoon
of vanilla extract) 14oz can
of full fat coconut
milk 2 tablespoons
of agar flakes
for the strawberry coconut crunch: 3/4
cup of frozen strawberries 1 teaspoon
of vanilla 1/4 teaspoon
of sea salt 2 tablespoons
of maple syrup 2 tablespoons
of brown rice syrup 1
cup of thick coconut flakes 1/2
cup of rolled oats garnish: several mint leaves (chopped or
whole)
Aioli: 1/2
cup mayonnaise 1/2
cup Greek - style
whole milk yogurt 1 small garlic clove, minced 1 1/2 tablespoons fresh blood orange juice 2 teaspoons minced chives 1 teaspoon finely grated blood orange zest Pinch
of freshly ground black pepper 4 tablespoons vegetable oil
for pan-frying
1 3/4
cups almond or soy
milk 1 tablespoon apple cider vinegar 1/4
cup of water 2 teaspoons vanilla extract 1/4
cup unsweetened apple sauce (or sunflower oil) juice and zest
of 1 lemon 1
cup coconut sugar, plus 1 teaspoon
for the pan 1
cup of sifted spelt flour (white) 3/4
cup whole spelt flour 1/4
cup whole rye flour 1/3
cup potato starch 1 heaping teaspoon baking soda 1 heaping teaspoon baking powder 1 teaspoon ground cinnamon pinch
of salt 15 small pears 1/3
cup chopped raw walnuts 1/3
cup chopped dark chocolate
for the béchamel 2 tbsp (30 ml) extra virgin olive oil 1/4 + 1/8
cup (54 g)
whole wheat pastry flour 3
cups (750 ml) unsweetened almond
milk — at room temp 1 fat pinch
of nutmeg 1 pinch
of white pepper 1/2 tsp himalayan salt
Coconut oil,
for greasing the pan 10 slices
whole grain sandwich bread (I used a seeded bread), preferably a little stale 5 tablespoons Bonne Maman Strawberry preserves 1 1/4
cups chopped fresh strawberries, plus more
for serving 5 eggs 1 1/2
cups unsweetened almond
milk 2 tablespoons maple syrup, plus more
for serving 1/2 teaspoon vanilla extract or vanilla powder 1/4 teaspoon cinnamon Pinch
of salt
1/2
cup packed brown sugar (I used coconut palm sugar) 1/3
cup cane sugar 1 (generous)
cup low fat vanilla yogurt 1 egg, lightly beaten 2 tablespoons canola oil 2 tablespoons 1 %
milk 2 teaspoons vanilla bean paste 2/3 + 1/4
cup whole wheat white flour 1/3 + 1/4
cup wheat germ 2 teaspoons cinnamon 1 teaspoon baking soda 1/2 teaspoon sea salt 3
cups old fashioned rolled oats 1/2
cup mini cinnamon chips (or chips
of your choice) cinnamon sugar,
for sprinkling
350 g (1 1/2
cups)
whole milk or Greek yogurt, or to taste 1 1/2
cups chopped fresh fruit
of your choice Pink peppercorn, crushed in a mortar or freshly ground in a pepper mill,
for garnish (optional)
Prep time: Cook time: Total time: Cookie Dough Cream Pie
For Pie Crust: 1 1/2
cups chocolate wafer cookie crumbs (about 7 oz
of cookies, processed in a food processor) 6 tablespoons butter, melted Cookie Dough: 1 1/4
cups all purpose flour 1/2 teaspoon salt 1/4 teaspoon baking soda 1/2
cup (1 stick) butter, room temperature 3/8
cup granulated sugar 3/8
cup packed brown sugar 1/2 teaspoon vanilla 2 1/2 tablespoons
milk or soy
milk 1/2
cup mini semi-sweet chocolate chips
For Filling: 3/4
cups light brown sugar 1/3
cup all - purpose flour 1/4 teaspoon salt 2
cups whole milk 3 egg yolks 1 tablespoon unsalted butter 1 teaspoon vanilla extract Topping: 1
cup heavy cream 3 tablespoons sugar 1/2 teaspoon vanilla Preheat oven to 350 degrees F.