I recommend practicing your design on a piece of paper or cardstock before getting started, or sacrificing one
egg cup as a test subject.
Not exact matches
The post-confessional taste of forgiveness is in fact
as immediate and undeniable
as sausages,
eggs, and bacon knocked back with a strong
cup of tea.
1/2
cup whipping cream 1/4
cup granulated sugar 6 ounces imported white chocolate (such
as Lindt), coarsely chopped 5 large
egg yolks, room temperature 3 teaspoons grated orange peel 4 teaspoons Grand Marnier 5 large
egg whites, room temperature Pinch of cream of tartar 2 tablespoons granulated sugar 2 ounces imported white chocolate (such
as Lindt), coarsely chopped Powdered sugar
These were beautiful however I used white self raising flour instead and I also did 2
cups flour, 2
eggs, almost a
cup of milk and a dollop extra sunflower oil (which I also used in the recipe instead of canola
as I didn't have any).
What you need to do is add half a
cup of buttermilk (instead of one
egg) and follow the same directions
as you did for baking regular cakes.
If you want to skip the
eggs then use 3/4
cup of thick yogurt for the same,
as I did and it came out well.
1/2
cup shortening (such
as Crisco) 1
cup granulated sugar 1 large
egg 1 tsp vanilla extract 2 2/3
cup all - purpose flour 1 tsp baking powder 1/2 tsp salt 1/2 tsp nutmeg 1/2
cup sour cream 1
cup sugar, for dusting
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.
1 recipe for 9 - inch pie crust dough (such
as this Pâte Brisée pie dough recipe) 1/2
cup granulated sugar 3 tablespoons cornstarch 1/2 teaspoon cinnamon 1 teaspoon lemon zest 1 tablespoon fresh lemon juice 2
cups (1 pint) fresh blueberries Pinch of salt 1
egg yolk Sanding or crystal sugar, for garnish
Ingredients: 1 pound spinach leaves, tough and long stems removed 1 tablespoon extra-virgin olive oil (plus more for drizzling) 3 cloves garlic, minced 1 tablespoon harissa 2
cups cooked farro, brown rice, quinoa, or your favorite (a combo is nice) 4 large hard - boiled
eggs, peeled and chopped 1 medium carrot or 2 baby carrots, chopped into fine dice 1 scallion, thinly sliced 4 or 5 basil leaves, sliced chiffonade 1 palmful pepitas sea salt,
as needed
Once the milk is simmering, slowly pour a
cup of the warm milk into the
egg mixture, whisking constantly
as you pour (this will help slowly bring up the temperature of the
eggs).
For the Crepe Batter 2 large
eggs 1 1/4
cups whole milk 1
cup flour 1 tablespoon + 2 teaspoons Trio Carmel Extra Virgin Olive Oil Pinch sea salt 1 tablespoon minced fresh herbs, such
as parsley and / or basil In a blender add the wet ingredients...
If no liquid is called for,
as in Bob's Red Mill GF Brownie Mix, use 3
eggs and 1/2
cup butter or coconut oil.
Ingredients 200 gm Boneless Chicken breast 1/2
cup of All - Purpose Flour (Maida) 1/4 tsp Salt or
as per taste Black Pepper powder
as per taste 1
egg slightly beaten 1/4...
You could try a 1/4
cup of plain yogurt
as a substitute for one
egg.
Pour
egg mixture into each quiche
cup, filling about 2/3 of the way full (the
eggs and the puff pastry will rise
as it bakes).
1
cup regular cut oats 2 ripe bananas 2 flax
eggs (2 tbl of flax seed meal mixed with 6 tbl of water) 1/3
cup of nut butter (I used creamy cashew) 2 tablespoons of coconut sugar 1 tsp baking powder 1/2 tsp baking soda Pinch of sea salt 1 tablespoon of ground cinnamon 1 tablespoon of hemp hearts 1 teaspoon of vanilla extract Vegan chocolate (I shaved a 4 oz bar) but you can also use 1/2
cup of chocolate chips
as well
This happened on a few so they were not quite
as pretty
as the rest... although you can knock the
egg off the outside of the ham quiche
cups once they have cooled and nobody will be the wiser.
If I make it
as written I get a cookie - dough thickness... My best version uses 4
eggs and 1
cup of coconut milk (plain, full - fat coconut milk).
1 (18 1/4 ounce) packages white cake mix
egg, water, oil
as needed to make cake 1 (3 ounce) packages raspberry Jell - O gelatin 1
cup boiling water 1/2
cup cold water 8 ounces Cool Whip
1 recipe for 9 - inch pie crust dough (such
as this recipe) 3/4 (1 1/2 sticks or 170 grams)
cup butter, room temperature 1
cup (225 grams) granulated sugar 1 tablespoon vanilla extract 3 ounces unsweetened chocolate, melted 3 large
eggs, room temperature Whipped cream, topping Chocolate curls, garnish
Ingredients: 1/2 banana (can use apple sauce
as a substitute) 2 tbsp maple syrup (I use Joseph's Sugar Free Maple Syrup — it's extremely low in calories) 1
egg white 2 tsp truvia / stevia 1/4 tsp baking powder 1/2
cup of oats (Stick with rolled oats.
I would love to find a way to do without
eggs so I will try a banana, 1
cup applesauce and chia seed and see if that works
as I'm sensitive to
eggs.
I've tweaked it the last few times slightly to fit my food restrictions (
egg beaters for
eggs, tamari for soy sauce, and cut the brown rice down to 1/3
cup and added a head of cauliflower «rice») but it was first making it
as is that sold us on it.
1/2 package of refrigerator biscuits 2 «Brown and Serve» sausage links 1/4
cup of shredded cheddar cheese 1
egg, well beaten Cooking spray, such
as PAM
2 tablespoons olive oil 2 tablespoons butter, softened 2 pounds portobello mushrooms, in 1 / 4 - inch slices (save the stems for another use)(you can use cremini instead,
as well) 1/2 carrot, finely diced 1 small yellow onion, finely diced 2 cloves garlic, minced 1
cup full - bodied red wine 2
cups beef or vegetable broth (beef broth is traditional but vegetable to make it vegetarian; it works with either) 2 tablespoons tomato paste 1 teaspoon fresh thyme leaves (1/2 teaspoon dried) 1 1/2 tablespoons all - purpose flour 1
cup pearl onions, peeled (thawed if frozen)
Egg noodles, for serving Sour cream and chopped chives or parsley, for garnish (optional)
Make, bake and cool cake
as directed on box for two 8 - inch or 9 - inch round pans — except use 1 1/4
cups of orange juice mixture in place of the water and add 1 1/2 teaspoons orange peel along with
egg whites.
I substituted 1/4
cup brown sugar and 1/4
cup agave syrup in place of honey, and I used chia seeds
as an
egg replacer, used coconut oil, and put raisins AND cocoa nibs!
for the chocolate Italian meringue buttercream: 3
egg whites pinch salt, to taste 150 grams (3/4
cup) sugar 25 grams (1 1/2 tablespoons) water 340 grams (1 1/2
cups, 24 tablespoons, 3 sticks) butter 170 grams (1
cup) dark chocolate chips or chunks, melted and cooled slightly 20 grams (1/4
cup) cocoa powder,
as needed
1 1/2
cups all - purpose flour 1/2
cup sugar 1/4 teaspoon baking soda 1/4 teaspoon salt (optional) 1/2
cup mashed banana (about 1 medium) 1/2
cup butter, melted 1/4
cup buttermilk 1
egg, lightly beaten 1 teaspoon vanilla extract 2 chocolate bars, such
as Hershey's Special Dark *, separated, broken into squares
I used this recipe
as a template but followed the rule for making quiches where I live: 3
eggs with 1/2
cup of dairy for every
egg.
I used 1/3
cup of cottage cheese instead of grated kashkaval cheese and left out the
egg as cottage cheese is pretty moist on its own.
Frittata: 1 tablespoon of Cabot Unsalted Butter 1 tablespoon olive oil 3
cups seasonal vegetables such
as summer squash, zucchini and tomatoes or asparagus, mushrooms and spring onions, chopped 1 teaspoon kosher salt, divided 2 tablespoons water 6 whole
eggs plus 2
egg whites 1/4 teaspoon freshly ground black pepper
Prep Time: 30 mins Total Time: 30 mins Serves 1 - 2 2 strips bacon 2
cups mixed lettuce greens 1/4
cup Buttermilk Ranch Dressing, more
as needed 1/2
cup chopped rotisserie chicken 1 boiled
egg, sliced 1/2 avocado, diced 2 tablespoons diced sweet onion 1/2
cup cherry tomatoes, halved or quartered Lawry's Seasoned Salt Black pepper Add bacon to an unheated skillet.
2
cups (300 g) cooked chickpeas, rinsed and drained 12 ounces zucchini (4 medium / 340 g), grated on the large holes of a box grater (2
cups packed) salt,
as needed 4 teaspoons coriander seed 1 tablespoon cumin seed 2 tablespoons olive oil 1 large yellow onion, finely diced 4 large cloves garlic, minced 1 1/2 teaspoons smoked paprika 1/2
cup finely chopped parsley finely grated zest from 1 large lemon 1 large
egg 1
cup (120 g) chickpea flour 1 1/4
cups (5 ounces / 140 g) crumbled feta cheese (I used sheep's milk) ~ 1/4
cup (60 ml) mild vegetable oil for frying, such
as sunflower
Makes 12 1
cup quinoa, rinsed 1/4
cup vegetable oil, such
as safflower, plus more for pan 2
cups all - purpose flour, plus more for pan 3/4
cup packed dark - brown sugar 1 1/2 teaspoons baking powder 1 teaspoon salt 1/2
cup raisins 3/4
cup whole milk 1 large
egg 1 teaspoon pure vanilla extract Directions
Used three small, very ripe, organic bananas (1
Cup mashed), 1t of Cinnamon, 1t of vanilla and 1 t of almond extract, 1 T of local raw honey and one T of agave syrup, as well as the 4 organise eggs and 1/2 cup of Ghee called for in the reci
Cup mashed), 1t of Cinnamon, 1t of vanilla and 1 t of almond extract, 1 T of local raw honey and one T of agave syrup,
as well
as the 4 organise
eggs and 1/2
cup of Ghee called for in the reci
cup of Ghee called for in the recipe.
Butter cake from Modern Classics Book 2: Cookies, Biscuits & Slices, Small Cakes, Cakes, Desserts, Hot Puddings, Pies & Tarts (Morrow Cookbooks) Cake: 1/2
cup + 1 tablespoon (127g) unsalted butter, very well softened 1 teaspoon vanilla extract 1
cup + 1 1/2 tablespoons (218g) caster sugar 3
eggs 1 1/2
cups + 1 1/2 tablespoons (225g) all purpose flour, sifted 1/2 teaspoon baking powder, sifted 1/4 teaspoon baking soda, sifted pinch of salt 1/2
cup (120 ml) whole milk, room temperature Icing: 1
cup (140g) icing sugar, sifted 1 - 2 tablespoons lemon juice or water Preheat the oven to 160 °C; butter a 20 cm (8in) round cake pan, line the bottom with baking paper and butter the paper
as well.
Prep Time: 30 mins Total Time: 45 mins Serves 6 6 extra large / jumbo
eggs 1/4
cup Buttermilk Ranch Dressing, more
as needed 2 teaspoons hot sauce, or to taste 1/4 teaspoon Lawry's Seasoned Salt, or to taste 1/4 teaspoon black pepper, or to taste Finely chopped fresh chives (optional garnish)
6 tablespoons butter, cold (buy grass - fed butter here) 1
cup coconut flour (buy coconut flour here) 2 fresh
eggs 1 teaspoon honey (buy raw honey here) 1/4 teaspoon sea salt (buy unrefined sea salt here) 1/2
cup shredded coconut (buy unsweetened shredded coconut here) water,
as needed
egg white for brushing
Nonstick vegetable oil spray 2
cups all - purpose flour 1/4 teaspoon salt 1
cup (2 sticks) unsalted butter, room temperature 1
cup sugar 1 teaspoon vanilla extract 1 large
egg yolk 6 ounces high - quality bittersweet or semisweet chocolate, chopped 1/2
cup (about 3 ounces) finely chopped red - and - white striped hard peppermint candies or candy canes 2 ounces high - quality white chocolate (such
as Lindt or Perugina)
I am so flattered that Barnes & Noble recognized this recipe
as a winner and chose me... White Chocolate Stuffed Cranberry Gingerbread Cookies Yields 26 - 28 cookies Ingredients: 1
cup margarine, softened and must have 80 % vegetable oil 3/4
cup packed dark brown sugar 1/2
cup packed light brown sugar 1/4
cup molasses 1/2
cup instant french vanilla pudding mix (1 box) 2
eggs 2 tsp ground ginger 2 tsp ground cinnamon 2 tsp vanilla extract 1 tsp baking soda 1 tsp salt 2 1/4
cup all purpose flour 1 1/2
cups dried cranberries 1 package of white chocolate melting wafers (56 total circles) Directions: 1.
I did add an
egg and
as a final step I dumped in about a
cup of flour to the recipe just so the dough wasn't too mushy.
Since the
cups are tiny,
as the
egg mixture expands it will pour out of the
cups slightly.
Bittersweet Pumpkin Cream & Caramel Brownies Yields: 10 - 2 ″ brownie circles Ingredients: 10 Tbsp unsalted butter 1
cup granulated sugar 1/2
cup packed brown sugar 3/4
cup good cocoa powder (I love Ghirardelli brand) 1/4 tsp salt (heaping) 1/2 tsp instant coffee (I prefer Starbucks VIA) 2 tsp pure vanilla extract 2
eggs 1/2
cup mini semi sweet chocolate chips (I love Ghirardelli
as well) 1/2
cup all purpose flour 1.
1 ⅛
cups Gluten - Free Multi-Blend Flour Mix, more
as needed 2/3
cup finely ground gluten - free rolled oats 3/4
cup + 1 1/2 tablespoons millet flour 1 1/2 teaspoons xanthan gum 3/4 teaspoon salt 1 1/2 tablespoons sugar (omit for savory recipes, like quiche) 13 1/2 tablespoons cold unsalted butter, cut into 1/2 tablespoon pieces 1 jumbo
egg + one large egg, lightly beaten 2 1/4 tablespoons cider vinegar or gluten - free sour cream Egg Wash for Top Crust 1 egg yolk 1 teaspoon m
egg + one large
egg, lightly beaten 2 1/4 tablespoons cider vinegar or gluten - free sour cream Egg Wash for Top Crust 1 egg yolk 1 teaspoon m
egg, lightly beaten 2 1/4 tablespoons cider vinegar or gluten - free sour cream
Egg Wash for Top Crust 1 egg yolk 1 teaspoon m
Egg Wash for Top Crust 1
egg yolk 1 teaspoon m
egg yolk 1 teaspoon milk
Transfer pecan mixture to a large mixing bowl and add 3/4
cup brown sugar,
egg and vanilla and beat on medium speed for about 3 minutes until very well incorporated, scraping bowl once or twice
as needed.
Add remaining 1/2
cup + 2 tablespoons milk alternative, warm water, oil, vanilla and
egg replacer and beat on medium - low speed until smooth, about 2 minutes, scraping down sides of bowl
as needed.
As ingredients you'll need: o Almond flour (1 — ⅛
cup) o Baking soda (⅛ teaspoon) o Apple cider vinegar (3/4 teaspoon) o Ground cinnamon (1/2 teaspoon) o
Egg (1/2 large) o Coconut oil (1 tablespoon) o Honey (1/2 tablespoon) o Unrefined sea salt (1/4 teaspoon)
Items needed for 2 bowls: 1/4 small purple cabbage, thinly sliced 6 radishes, thinly sliced 1 carrot, julienned 1/3
cup snap peas, sliced on a bias Handful of micro greens Handful of cilantro and mint leaves — 1
cup Della Rice Basmati and Wild rice, cook
as directed — Za'atar roasted chickpeas — Lemon honey mint tahini sauce — 6 min
eggs + dukkah spice mix