Not exact matches
White Lightening Frosting 3 - 4
cups confectioners»
sugar 1/2
cup unsalted
butter 2 1/2 teaspoons pure vanilla extract 1/2 teaspoon butter extract * optional Half - and - half, as required 1/2 cup marshmallow fluff * warmed * Butter extract is available from www.SpicesEt
butter 2 1/2 teaspoons pure vanilla extract 1/2 teaspoon
butter extract * optional Half - and - half, as required 1/2 cup marshmallow fluff * warmed * Butter extract is available from www.SpicesEt
butter extract * optional Half -
and - half, as required 1/2
cup marshmallow fluff * warmed *
Butter extract is available from www.SpicesEt
Butter extract is available from www.SpicesEtc.com.
4 green onions, chopped, white part only 4 cloves garlic, minced 1 teaspoon peeled
and minced fresh ginger 1 (3 - inch) stalk lemongrass, minced 1 tablespoon peanut oil 1 1/2
cups chicken stock 3 tablespoons crushed red chile 1 tablespoon soy sauce 2 teaspoons dark brown
sugar 1/4 teaspoon ground cumin 1 tablespoon lime juice 1 teaspoon prepared prawn paste (blacan) 1 teaspoon tamarind paste 2
cups crunchy peanut
butter Salt to taste
Preheat the barbecue to 350 degrees F. Generously
butter a 6 -
cup soufflé dish (or small individual soufflé dishes)
and sprinkle the dish with
sugar; roll the dish around to coat all surfaces, then tap out the excess.
10 medium Granny Smith
and / or Macoun apples, peeled, cored
and sliced (a 50 - 50 mix is wonderful) 1/2 cube of unsalted
butter 2 tablespoons Applejack brandy 1 teaspoon nutmeg 1 1/3 teaspoons cinnamon Pinch of salt 2 teaspoons cornstarch dissolved in 1/4
cup of apple juice 1
cup brown
sugar
I still love the flavors of peanut
butter and chocolate, however, so I've made my own version of «peanut
butter» (actually it's sunbutter)
cups with way less
sugar.
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
Peel, core
and slice apples thin Step 4: In large skillet cook apples in 2 T.
butter and 1/2
cup brown
sugar, spices until tender (not mushy soft) translucent, set aside to cool.
-1
cup all - purpose flour -1
cup whole wheat flour -1 / 2
cup sugar -2 tablespoons graham cracker crumbs -2 1/2 teaspoons baking powder -1 / 2 teaspoon salt -2 eggs -6 tablespoons
butter, melted -1
cup milk -1 / 4 teaspoon brandy flavoring -1 nectarine, fresh, cubed -4 apricots, fresh, cubed -1 / 3
cup salted
and roasted cashews, chopped
3
cups whole milk (find raw milk here) 1
cup whole cane
sugar OR 3/4
cup honey (buy whole cane
sugar here
and honey here) 2 tablespoons
butter (optional)(buy grass - fed
butter here) 1 teaspoon vanilla extract (optional)(buy extracts here)
I got the
butter to the perfect amber color
and added the powdered
sugar one
cup at at a time
and it was just one thick pile of goop.
I don't know about you, but for me it's been a good long while since I've had chocolate peanut
butter cups, or another of my favorites, Buckeye candy (basically a mixture of peanut
butter,
butter,
and powdered
sugar rolled into balls
and coated in chocolate).
SOURCE Adapted from the pumpkin scone recipe from The Vanilla Bean Baking Book by Sarah Kieffer YIELD 12 scones INGREDIENTS For Sweet Potato Scones 2 1/4
cups (320 g) all - purpose flour 1/3
cup (66 g)
sugar 1 tablespoon baking powder 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon grated nutmeg 1/2 teaspoon salt 1/2
cup unsweetened sweet potato puree, recipe below 1/3
cup heavy cream, plus more for brushing 1 large egg 1 large egg yolk 1/2 teaspoon pure vanilla extract 12 tablespoons (1 1/2 sticks; 170 g) unsalted
butter, cold
and cut into 1/2 - inch pieces
In another small bowl, combine 1/2
cup butter, 1/2
cup light brown
sugar,
and 2 teaspoon ground cinnamon.
Blondies: 1/2
cup unsalted
butter, melted
and cooled slightly 1
cup light brown
sugar, packed 1 large egg yolk 1 teaspoon pure vanilla extract 1
cup finely shredded carrots, * packed (5 - 6 medium carrots) 1
cup all - purpose flour 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1/2 teaspoon Kosher or sea salt 1/2
cup chopped walnuts, optional 1/2
cup raisins, optional
Meanwhile, prepare the crumb topping by combining brown
sugar, 1/2
cup flour
and 5 tablespoons of
butter.
For the filling, you can substitute margarine for the
butter and increase the
sugar to 1/4
cup.
Here's my revamp: 2 tbsp unsalted
butter, cubed, at room temperature 1 tsp bacon fat 2 tbsp
sugar 1 1/2 tsp kosher salt - 3 eggs - 1/2
cup canola oil 3 tbsp maple syrup 1
cup buttermilk - 3/4
cup all - purpose flour 3/4
cup cornmeal 1/4
cup rye flour 1 1/2 tbsp baking powder - 1/2
cup diced cheddar or Pepper Jack 4 tbsp grated Parmesan 11 slices cooked bacon, coarsely chopped 1/4
cup fresh chives
and / or parsley, finely chopped - 1/4
cup grated cheddar or Pepper Jack 2 tbsp grated Parmesan -(Optional) chopped rosemary, for garnish Preheat oven to 400 ° with rack near top.
Cupcakes: 1
and 3/4
cups flour (I used spelt to make them wheat free) 1
cup sugar 1/4
cup cocoa powder 1 tsp baking powder 1 tsp baking soda 1/2 tsp salt 1/2
cup vegetable oil 1
cup milk (I used unsweetened almond milk since the cupcakes are already so sweet) 1 tbsp cider vinegar 2 tsp vanilla extracts 16 oreos (1 packet) Icing: 1
cup non-dairy
butter 3
cups icing
sugar 1 tsp vanilla extract 8 oreos (1/2 packet)
Step 9: While it's baking make a streusel topping by combining 1/4
cup brown
sugar, 1/4
cup flour
and 2 T. of
butter when baked 45 min.
For the tart dough: 1 1/2
cups flour 2 tablespoons
sugar pinch salt 1/2
cup unsalted
butter, cold
and cut into pieces 1 large egg
for the cake: 1/2 pint strawberries, hulled
and chopped 1/4
cup sour cream (I used light) 6 tablespoons
butter, at room temperature 1/2
cup sugar 1 egg 1/2 teaspoon pure vanilla extract 1 1/4
cup AP flour, sifted 1 teaspoon baking powder 1/4 teaspoon baking soda pinch of salt
While the cake is cooling, beat the cream cheese, 1
cup powdered
sugar,
butter, vanilla extract
and cinnamon in small bowl until smooth.
4 medium sized granny smith apples 2 tbsp brown
sugar 1 tsp vanilla extract 1 tsp cinnamon 9 tbsp (125g) room temperature
butter 1/2
cup and 2 tbsp (150 ml)
sugar 3/4
cups and 2 tbsp (200 ml) all purpose flour 3/4 tsp baking powder
I mean, there's only four measly tablespoons of
butter, a half
cup of heart healthy peanut
butter, brown
sugar instead of white
and the ganache is vegan!
Serves: 2 Nutrition: 354 calories, 19.9 g fat (11.4 g saturated fat), 22 mg sodium, 39.4 g carbs, 3.9 g fiber, 17.4 g
sugar, 6.8 g protein (calculated with 1/2
cup coconut milk
and without optional almond
butter)
Crust: 3
cups gluten free flour (we used a brand called Cloud - 9) 2 tbsp granulated
sugar 1 tsp salt 1
cup unsalted
butter (cold
and cut into cubes) 1 large egg 1/2
cup cold buttermilk
2 small Gala apples, cored
and diced into 1 / 2 - inch pieces 3 tablespoons melted
butter, plus more for apples
and pan 1 vanilla bean, split lengthwise
and seeds scraped 8 ounces (225 g) challah bread (I used the gluten - free brioche recipe from my book) cut into 1 / 2 - inch cubes 1/3
cup plus 2 tablespoons (80 g) natural cane
sugar 5 egg yolks 1
cup (250 ml) heavy cream 1
cup (250 ml) whole milk 1 1/8 teaspoon ground cinnamon 1/3 teaspoon salt 1/3
cup dried cranberries
I made a loaf last night with a few modifications: to compensate for the chopped semisweet chocolate bits I added, I reduced the
sugar to 1/2
cup and used 1/3
cup of brummel yogurt spread in place of the
butter.
My great aunt taught me to make Special K (the cereal) bars with 1
cup each of
sugar, corn syrup
and peanut
butter.
ingredients: for the crust: 300 grams (2 1/4
cups) crushed graham crackers
and / or cinnamon cereal 25 grams (2 tablespoons)
sugar 1/2 teaspoon salt 100 grams (7 tablespoons)
butter, melted or browned
Dough: Stir down the sponge with one or two rotations of the beater, then add the
sugar,
butter, milk powder, 1-1/2
cups of the flour,
and the salt.
With machine off, add 1 1/4
cup of sifted powdered
sugar, the vanilla,
butter, 2 teaspoons of instant espresso powder,
and a pinch of salt.
Place about 1/3
cup of the batter into the waffle iron
and sprinkle a bit of the remaining coconut
sugar on top of the batter in the waffle iron (you may want to grease the iron with coconut oil or
butter to keep
sugar from sticking), then close the iron
and cook according to your iron's directions.
You can use 1
cup of melted
butter or oil,
and 1/2 to 1
cup of
sugar (depending on how sweet you want them to be).
Add in remaining 1/4
cup confectioners»
sugar, corn syrup, vanilla extract,
butter and cocoa power
and mix until combined.
The third time, I used all brown
sugar (2/3
cup),
butter and no spices — LOVED it with the fun millet.
Blondies: 3/4
cup (1 1/2 sticks) unsalted
butter, melted
and cooled slightly 1 1/2
cups granulated
sugar 2 large eggs, room temperature 1 tablespoon pure vanilla extract 1/8 teaspoon imitation
butter extract (optional) 1 1/2
cups all purpose flour 1/2 teaspoon Kosher or sea salt 1/2
cup rainbow sprinkles (jimmies) *
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.
Ingredients: 1/2
cup butter 1
cup sugar 1/4 teaspoon salt 1 large egg 1 1/2 teaspoons vanilla extract 1
cup all purpose flour 1/2 teaspoon baking powder 1
cup chocolate chips (I used 1/2 a
cup of milk chocolate drops
and 1/2 a
cup white chocolate drops).
Ingredients -3 tablespoons of
butter -5
cups of thinly sliced onions -1 tablespoon of
sugar -1 tablespoon of balsamic vinegar -3 garlic cloves, minced -1 tablespoon, chopped fresh thyme leaves -3 tablespoons all - purpose flour -1
cup of porter, stout, or any dark beer that you have -6
cups of chicken stock - Salt
and pepper to taste -1 baguette, sliced - equal parts of grated parmesan
and Swiss cheese.
Sprinkle with the 1/4
cup of
sugar and dot with the
butter.
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.
I used 3 tbsp
butter and 3 tbsp whole milk Greek yogurt instead of 1/3 up
butter, 1/2
cup palm
sugar because it's what I had,
and only had brandy not bourbon so tossed in a splash of that.
3/4
cup (1 1/2 sticks) unsalted
butter, room temperature, plus more for pan
and parchment 2 1/3
cups cake flour, plus more for pan 2 1/2
cups (10 ounces) fresh cherries, pitted
and halved 1/4
cup plus 1 1/3
cups sugar 1 1/2 teaspoons baking powder 3/4 teaspoon salt 1/2 teaspoon baking soda 3 large eggs, room temperature 2 teaspoons almond extract 1 1/2 teaspoons finely grated lemon zest 1
cup well - shaken buttermilk Powdered
sugar 1/4
cup sliced almonds, toasted
for the eggnog cake (you'll need 1.5 times this recipe, to make 5 8 - inch layers
and 4 cupcakes): 2 2/3
cup (260 grams) all - purpose flour 1/3
cup (40 grams) cornstarch 3 1/2 teaspoons baking powder 3/4
cup (170 grams)
butter, soft 3/4 teaspoon kosher salt 1 1/3
cups (265 grams)
sugar 1/4 teaspoon freshly grated nutmeg 6 large egg yolks (110 grams) 2 tablespoons (30 mL) rum or whiskey 1 tablespoon (15 mL) vanilla extract 1
cup (240 mL) milk
Melt 2 tablespoons
butter in a saucepan with 1/3
cup honey
and brown
sugar,
and a pinch of salt.
Organic brown
sugar, slightly under 3/4
cup; cut out 1 1/2 tbsp
butter and added 4 tbsp finely ground flaxseed; no bourbon (boo for me!)
I like using four bananas, olive oil instead of
butter, 1/2
cup of brown
sugar with a couple swirls of honey,
and subbing 1/2
cup of the flour with whole wheat flour.
Muffin 1
cup + 1 tablespoon (100 g) oat flour 1
cup + 2 tablespoons (150 g) white rice flour 1/4
cup + 2 tablespoons (60 g) cornstarch zest of 2 meyer lemons, finely grated 3/4
cup (170 g) white granulated
sugar 1 tablespoon of baking powder 1 teaspoon of salt 3/4
cup (6 fl oz or 170 g) of whole milk 1/4
cup (2 fl oz or 60 g) Meyer lemon juice 2 large eggs 1 large yolk 1 teaspoon of pure vanilla extract 1/2
cup (115 g or 1 stick) unsalted
butter, melted
and cooled
salt 1/4
cup unsalted
butter, at room temperature 1
cup granulated
sugar 2 large eggs 3 large size bananas, very ripe
and mashed 1/3
cup plain low fat yogurt 1 tsp.