BEAT
eggs and vanilla lightly in a small bowl.
Not exact matches
APPLE CAKE BATTER: 1 cup finely chopped pecans 3 cups all - purpose flour 1 cup granulated sugar 1 cup firmly packed light brown sugar 2 teaspoons ground cinnamon 1 teaspoon salt 1 teaspoon baking soda 1 teaspoon ground nutmeg 1/2 teaspoon ground allspice 3 large
eggs,
lightly beaten 3/4 cup canola oil 3/4 cup applesauce 1 teaspoon
vanilla extract 3 cups peeled
and finely chopped Gala apples (about 1 1/2 lb.)
Stir into this mixture the
lightly beaten
eggs, flour, baking soda,
vanilla extract
and candied fruit.
:D Pine nut
and Marsala biscotti adapted from Dolci: Italy's Sweets 385g all purpose flour 150g granulated sugar 1/2 teaspoon baking powder 1/8 teaspoon table salt 3 heaping tablespoons honey 2 large
eggs 2 large
egg yolks 2 tablespoons unsalted butter, room temperature finely grated zest of 1 large orange 1 teaspoon
vanilla extract 100 ml Marsala wine 120g pine nuts,
lightly toasted
and cooled — or use almonds as the original recipes calls for Preheat the oven to 180 °C / 350 °F.
Ingredients: 3/4 cup all purpose flour 1/2 cup coconut flour 1 1/2 tablespoons light brown sugar 2 1/2 teaspoons baking powder 1 teaspoon salt 1
egg,
lightly beaten 1 1/2 cups milk 2 tablespoons unsalted butter, melted
and cooled (plus more for the skillet) 1 teaspoon
vanilla extract 1 cup fresh or frozen blueberries ** 1/3 cup unsweetened
and toasted coconut flakes
Bill's cherry tart from Holiday Pastry: 1/2 cup + 1 tablespoon (127g) unsalted butter, melted
and cooled 1/3 cup + 2 tablespoons (90g) caster (superfine) sugar 1 1/4 cups (175g) all purpose flour pinch of salt 2 tablespoons almond meal (finely ground almonds) Filling: 170 ml heavy cream 2
eggs,
lightly beaten 2 teaspoons
vanilla extract 3 tablespoons caster (superfine) sugar 2 tablespoons all purpose flour 550g fresh cherries, halved
and pitted — I used only 450g Preheat the oven to 180 °C / 350 °F; butter a 24 cm (9 1/2 in) round loose - bottomed tart pan *.
2
eggs 1/2 cup sugar 1/2 cup stevia 1/2 cup coconut oil, melted
and slightly cooled 1/2 teaspoon
vanilla 1/2 teaspoon coconut extract 1 1/2 cups all - purpose flour 1/4 teaspoon baking soda 1/4 teaspoon baking powder 1/4 teaspoon salt 1/2 tablespoon lemon juice 1/2 cup soy milk 1/2 cup shredded unsweetened coconut,
lightly toasted 1/2 cup almonds, chopped 1/2 cup dairy - free mini chocolate chips
Lightly beat
egg in the bottom of a large bowl, then whisk in buttermilk, corn,
vanilla and sugar.
Silver poppy seed cake trifle from Baking for All Occasions, presentation inspired by Nigella's lemon - raspberry plate trifle Cake: 2 1/4 cups (315g) cake flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/4 cup (60 ml) whole milk 1/2
vanilla bean, split lengthwise 1/2 cup (60 ml) well shaken buttermilk 1/4 cup poppy seeds 1 tablespoon fresh lemon juice 200g unsalted butter, room temperature 1 1/2 cups (300g) granulated sugar 4 large (120 ml)
egg whites,
lightly beaten To serve: 1 cup heavy cream, whipped 1 cup fresh strawberries, hulled
and sliced lengthwise 3 tablespoons sliced almonds,
lightly toasted Center a rack in the oven
and preheat to 180 °C / 350 °F.
In a medium bowl, whisk the whole
eggs, yolk, 1/4 cup of the sour cream,
and the
vanilla, just until
lightly combined.
Add the
lightly beaten
egg, water, buttermilk, oil,
and vanilla and stir into the dry mixture until smooth, scraping down the bowl as you go to make sure everything gets incorporated.
Make a well in the center
and fold in the
lightly beaten
egg whites,
vanilla,
and the brown butter.
for the strawberry salsa: about 1 cup of strawberries, hulled
and diced 2 green onions, minced 1 jalapeno, seeded
and minced 6 basil leaves, minced the juice of 1 small lime 1/4 teaspoon of salt dry ingredients for the pancakes: 1 cup of buckwheat flour 1 cup of oat flour 1/4 teaspoon of salt 2 teaspoons of baking soda 3 tablespoons of poppy seeds wet ingredients: 1 cup of unsweetened nut milk (or regular milk if you prefer) 1 ripe banana 1 tablespoon of olive oil 1 teaspoon of
vanilla 1
egg,
lightly beaten some butter or olive oil or coconut oil for the pan
Add
eggs and coconut sugar to large mixing bowl, beat until
lightly mixed, then whisk in maple syrup, pumpkin, Greek yogurt
and vanilla extract.
Lightly whisk
eggs, milk
and vanilla together.
1 (9 - inch) unbaked pie shell 3 ounces bittersweet chocolate, chopped fine 8 tablespoons (1 stick) unsalted butter, cut into 8 pieces 3 tablespoons bourbon 3/4 cup granulated sugar 1/2 cup packed light brown sugar 2 tablespoons cornstarch 1/2 teaspoon salt 2 large
eggs plus 1 yolk,
lightly beaten 1 teaspoon
vanilla extract 1 1/2 cups walnuts, toasted
and chopped
1 1/2 cups, divided superfine sugar 3/4 cup cake flour,
lightly spooned
and leveled off 1/4 teaspoon salt 16 large
egg whites, at room temperature, or 2 cups 2 teaspoons cream of tartar 4 teaspoons pure
vanilla extract 2 oz fine - quality unsweetened chocolate, chilled, finely grated, refrigerated
Lightly beat
eggs and vanilla in a small bowl.
1 cup 1 % milk 3 Earl Grey teabags 1 1/3 cups whole wheat white flour 2/3 cup wheat germ 1/2 cup cane sugar 1 tablespoon baking powder 2 teaspoons Meyer lemon zest 1/2 teaspoon salt 1/4 teaspoon freshly grated nutmeg 2 tablespoons unsalted butter, melted
and cooled 2 tablespoons low fat
vanilla yogurt 1 teaspoon Meyer lemon juice 1
egg,
lightly beaten
3 cups all - purpose flour 1 teaspoon salt 1 cup sugar 1 tablespoon baking powder 2 cups finely grated fresh coconut 1/3 cup raisins (optional) 1/2 cup evaporated milk 1/2 cup fresh coconut water 2 sticks (1 cup) unsalted butter, melted
and cooled 1 large
egg,
lightly beaten 1 teaspoon mixed essence or
vanilla extract 1/2 teaspoon coconut extract 6 ounces Collection Etienne Chucuri 65 % Bittersweet chocolate, chopped
Mix the Remaining Liquid Ingredients In another small bowl, whisk the
eggs, the 3 tablespoons / 44 ml of water,
and the
vanilla just until
lightly combined.
300 ml fat free yoghurt, thinned with 15 ml milk 1 large
egg 80 ml oil (such as vegetable, safflower, sunflower or olive oil) 50 grams
lightly packed dark brown sugar 1 teaspoon
vanilla extract or zest of citrus fruit of your choice 90 grams oat bran 125 grams spelt flour (can substitute plain flour) 1 1/2 teaspoons baking powder 1 1/2 teaspoons baking soda 1/4 teaspoon table salt several teaspoons sugar — for topping the muffins 3/4 to 1 cup chopped mixed fruit (just about anything but citrus or pineapple will work, I used 10 strawberries but have previously used frozen raspberries
and blueberries successfully)
Maple Syrup Cupcakes: Free Cupcake Recipes — Gourmet & Specialty Cupcake Recipes For The Cupcakes... 5 1/2 ounces cake flour5 1/2 ounces super fine sugar6 ounces unsalted butter softened3 large
lightly beaten
eggs 1/2 teaspoon
vanilla essence1 teaspoon baking powder1 tablespoon maple flavored syrup For The Cream Cheese Icing... 1 ounce unsalted butter softened3 ounces cream cheese softened2 cups powdered sugar1 tablespoon lemon juiceMaple sugar to sprinkle Method: Preheat your oven to 350 ° F (180 ° C)
and prepare 12 paper cupcake cases in muffin tins.
Ingredients: 12 ounces fresh cranberries, rinsed
and picked over for stems 1 Granny Smith apple, peeled, cored,
and diced 1/2 cup light brown sugar,
lightly packed 1 tablespoon grated orange zest (2 oranges) 1/4 cup freshly squeezed orange juice 1 1/8 teaspoons ground cinnamon, divided 2 extra-large
eggs, at room temperature 1 cup plus 1 tablespoon granulated sugar 1/4 pound (1 stick) unsalted butter, melted
and slightly cooled 1 teaspoon pure
vanilla extract 1/4 cup sour cream 1 cup Bluebird Organic Hard White Wheat Flour 1/4 teaspoon kosher salt
SOURDOUGH BIRTHDAY CAKE • 1 cup sourdough starter
and 3 cups whole grain flour • 1 cup honey, 2 1/2 -3 cups milk or coconut milk, 2 tablespoons each melted lard
and butter, 1 tablespoon
vanilla extract
and 1 teaspoon salt • 4
eggs,
lightly beaten • Ground spices (optional): 2 teaspoons each cinnamon
and cardamom, 1 teaspoon each nutmeg
and cloves, 1/2 teaspoon ginger
Ingredients, makes approximately 16 biscotti 3/4 cup
lightly toasted hazelnuts (or almonds) 2/3 cup granulated, unrefined sugar 2
egg substitutes (I blended 2 tablespoons ground flax seeds with 6 tablespoons warm water) 1 teaspoon pure
vanilla extract (I mixed
vanilla extract
and almond extract for a traditional almond -LSB-...]