Made these for the grandkids this weekend and they were a BIG hit!!!! The batter was very thin and added almost
an extra cup of flour.
I hope
the extra cup of flour worked out okay for recipe.
Conversely, if you get a good - feeling, smooth, elastic dough that isn't tacky with less less than
the extra cup of flour, then that's okay, too.
One day, I needed to make something quick for a dessert and thought, why not substitute
an extra cup of flour for the cornmeal, and maybe a bit more sugar?
I was scraping it off my hands while kneading... and I even added
an extra cup of flour.
This eggless recipe included
an extra cup of flour and an extra cup of liquid than that found in a standard vanilla cake recipe (which usually contains 1 cup butter, 2 cups sugar, 3 cups flour and 4 eggs).
I had to add
an extra cup of flour and it still wasn't enough, the dough kept sticking to the surface (even heavily floured) and it all fell apart when i tried to roll it: -LRB-.
@pattithecarbivore: One
extra cup of flour is really a lot.
i must have added
an extra cup of flour - it was that sticky!
Not exact matches
1 1/4
cups freshly ground or soaked spelt, kamut or whole wheat
flour 3/4
cup water mixed with 1 tablespoon
of yogurt 1
cup blueberries, fresh or frozen 1 egg, lightly beaten 1/4 teaspoon fine Celtic sea salt 1/2
cup extra virgin coconut oil 1/3
cup honey 2 teaspoons baking powder 1 teaspoon vanilla
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).
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
1 1/4 — 1 1/2 pounds chicken tenders, about 1 - inch thick 1 1/2
cups shredded, unsweetened, flaked coconut 1/3
cup sifted coconut
flour 1/3
cup cornstarch 1 1/2 teasoons salt 3/4 teaspoon ground black pepper 1 teaspoon dried thyme or dried, rubbed sage or poultry seasoning, crumbled 1 teaspoon garlic powder (not garlic salt) 1/4
cup + 2 tablespoons cool water 1/4
cup + 2 tablespoons unsweetened lite coconut milk 6 tablespoons
extra virgin coconut oil, ghee, palm shortening or olive oil or a combination
of two
of these
Guar gum has the same purpose as xanthan, so you can just add 1/4 -1 / 2 tsp
extra per
cup of flour.
Ingredients Crust -1 large head
of cauliflower -1 / 2
cup almond meal -1 / 2
cup gluten free all purpose
flour -1 tablespoon
extra virgin olive oil -1 1/2 teaspoons baking powder -1 tsp salt -1 / 4 teaspoon black pepper (it would be great to add in herbs into the crust like fresh rosemary and thyme!
I made it again today into 24 mini muffins (baked for 7 mins) and 10 regular - sized muffins (baked for 18.5 mins) with some minor changes: added an
extra banana, used a mix
of half dark buckwheat
flour and half white whole wheat
flour; decreased brown sugar to 1/4
cup (it was all I had); and used 1/4
cup of maple syrup.
Added an
extra 1/2
cup of flour, again to bring the mixture more to the consistency
of a quick bread batter.
In order to make the muffins, you'll need 16 ounces
of macaroni elbows, 16 ounces
of Cabot
Extra Sharp Cheddar, one
cup of Panko breadcrumbs or cornbread, Cabot Salted Butter, all - purpose
flour, and hot milk.
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
Add 1/2
cup of spelt
flour and 1/2
cup of all - purpose
flour to a bowl, also add 1/2 teaspoon
of sea salt and the minced spinach mixture, add 2 tablespoons
of extra virgin Spanish olive, 3 tablespoons
of luke warm water and mix everything together until you form a dough, knead it inside
of the bowl for about 30 seconds and then form it into a ball
but hopefully someone else will benefit... I have had good luck in almost all cases replacing almond
flour with: 1/2 tapioca
flour (a bit more than half) 1/2 coconut
flour (a bit less than half) 2
extra eggs per 1
cup of flour
1
cup of rice
flour scant 1/2 teaspoon fine grain sea salt 8 ounces mushrooms, sliced 1 / 3 - inch thick 1
cup of sake 1 tablespoon
extra virgin olive oil 1 tablespoon unsalted butter
Below are my substitutions: Coconut oil —
extra virgin olive oil Coconut sugar — Splenda Almond
flour — coconut
flour (although it is pure coconut made
flour, not commercial one with lecitine and such) And since I saw it was crumbly, I used 1/3
cups of almond milk to hydrate.
- I used w [filtered] wheat pastry
flour instead
of all purpose
flour - I used demerara sugar (3/4
cup inside the recipe as with a w [filtered]
cup it's too sweet) and sprinkled
extra on the top towards the end
of baking to add a little crunch - I added 1
cup chopped pecans - If you want to decorate the tops, before baking place 3 small slivers
of banana... enjoy!
I made up a batch
of the WIG recipe even though I didn't have cornstarch or buttermilk (I just used an
extra 1/4
cup flour and regular milk).
1/2
cup butter 6 - 8 tablespoons
flour 3 — 3 1/2
cups milk 1 egg, lightly beaten 6 tablespoons grated parmesan cheese Salt and pepper to taste 8 - 12 thick slices
of roasted turkey 8 - 12 slices
of toast
Extra parmesan 8 - 12 strips
of cooked bacon
< 3 Beef stew, or according to my husband, THE beef stew slightly adapted from Do - Ahead Dinners: How to Feed Friends and Family Without the Frenzy 1/2 large onion 1 medium carrot, peeled 1 small stick
of celery 2 garlic cloves, peeled olive oil 70g bacon in small cubes 500g round steak in bite sized pieces 1 tablespoon all purpose
flour salt and freshly ground black pepper 1 tablespoon unsalted butter 2 tablespoons crushed canned tomatoes 2/3
cup (160 ml) red wine — not your cheapest, not your best 2 tablespoons water 1 bay leaf 3 sprigs
of fresh thyme 1 sprig fresh oregano, + a few leaves
extra for serving Preheat the oven to 150 °C / 300 °F.
Ingredients: - cooking spray -1 / 2
cup whole wheat
flour -1 / 2
cup all - purpose
flour - brown sugar, to taste -2 1/2 tsp baking powder -1 / 4 tsp salt -1
cup rolled oats -1
cup soy milk -1 / 4
cup extra virgin olive oil -1 egg -1 1/2 tsp vanilla extract -1 1/2 tsp cinnamon -2 handfuls
of dried cranberries -1 small apple, diced -1 banana, diced
In my first attempt at messing with a staple baking ingredient, I cut the original amount
of sugar in half and replaced the other
cup with unsweetened applesauce and added an
extra 1/2 C
of flour to balance out the
extra moisture.
I used almost half a
cup maple syrup, no sugar, half butter half ghee, added an
extra tablespoon
of coconut
flour, didn't even use parchment paper and these turned out perfect!
;) Orange berry financiers adapted from the always delicious Simply Bill 3/4
cup (105g) icing sugar, sifted finely grated zest
of 1 large orange 3/4
cup (75g) almond meal (finely ground almonds) 1/3
cup (46g) all purpose
flour pinch
of salt 5 egg whites 100g unsalted butter, melted and cooled 1 teaspoon vanilla extract 1/4
cup (35g) blueberries, fresh or frozen (unthawed) 1/4
cup (30g) raspberries, fresh or frozen (unthawed) icing sugar,
extra, for dusting In a large bowl, place the orange zest and the sugar and rub them together with your fingertips until sugar is fragrant.
Depending on what kind
of flour you're using, you might need an
extra 1/4 or 1/2
cup.
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.
But cookies are just an
extra sweet thing that is completely unnecessary, considering the incredible amount
of sweets there is going to be in this period, and overall just a cluster
of flour and sugar that needs tons
of butter to stay together and taste good, so definitely not my
cup of tea.
Also, was I the only person who wound up with an
extra 3/4
cup of flours left?
I made them with 2
cups of whole wheat pastry
flour and did find that when I was mixing the batter it needed an
extra splash
of milk, which I added with no ill effects.
For the cookies: 1
cup butter, softened 3/4
cup sugar 1/4
cup light brown sugar 1 1/4
cups hazelnuts, toasted 2 egg yolks, or 1 whole egg 1 teaspoon vanilla zest
of 1 orange, finely grated 2 1/2
cups all purpose
flour, plus
extra for rolling the dough 1 teaspoon baking powder 1 teaspoon cinnamon 1/2 teaspoon salt Confectioner's sugar for dusting
1/3
cup almond
flour 1/2
cup certified gluten - free oats 1/2
cup raw buckwheat groats 3/4
cup dates, pitted 3/4
cup unsweetened coconut flakes +
extra for topping 2 tablespoon agave nectar, honey (not vegan) or maple syrup fresh lemon zest
of 1 lemon +
extra for topping pinch himalayan pink salt (optional)
Country Bread: Makes 2 8 - inch loaves 1 1/2
cups (360 grams) water, body temperature 2
cups (280 grams) unbleached all - purpose
flour, plus
extra for baking 2
cups (300 grams) bread
flour 12 oz (340 grams) bread sponge pinch
of active dry yeast 2 tsp kosher salt 1 tsp sugar a handful
of medium - coarse yellow cornmeal for the baking sheet
I probably added an
extra 1/2
cup of flour as well (only AP).
If you're interested in making the recipe, make sure to collect the following ingredients: Russet potatoes (enough for 10
cups of sliced potatoes), cooking spray, two
cups of warm water, Cabot Two Percent Plain Greek Yogurt (or you can go with Cabot Plain Greek Yogurt, if you're looking for a richer yogurt), Cabot Salted Butter, King Arthur
flour, minced garlic, thyme leaves, salt, ground black pepper, and Cabot
Extra Sharp Cheddar or Cabot Seriously Sharp Cheddar.
Active Dry Yeast 1/2
cup warm water 2 large beaten eggs 1/4
cup white granulated sugar 1 1/2 tsp salt 1 tsp nutmeg 4 2/3
cup all purpose
flour +
extra for dusting surface Canola Oil (3»
of oil in your pan)
Because agave is so sweet, I increased the amount
of syrup to 1/3
cup, and I threw in a couple
of extra tablespoons
of almond
flour to soak up the
extra liquid.
In a larger bowl combine 3
cups of squash with the soaked flax meal, almond
flour, garbanzo
flour, salt, pepper, dried oregano, and
extra ground flax.
Pancake Batter 200 g / 1 3/4
cup buckwheat
flour 3 large eggs (or 4 medium) 500 ml / 2
cups soy milk or milk
of your choice 1 tbsp butter, plus
extra for frying pinch sea salt
* 1/4
cup olive oil (I used organic,
extra virgin) * 3 tablespoons unrefined sugar (I used Madhava blonde coconut sugar) * 1 teaspoon pure vanilla extract (I use homemade) * pinch
of fine sea salt * 1/2
cup organic, unbleached white
flour * 1/2
cup white whole wheat
flour (or whole wheat pastry
flour)
Coconut
flour is also really delicious but is a bit trickier to substitute — usually 1/3
of a
cup for every
cup of normal
flour, plus some
extra moisture (egg / milk).
1
cup plus 2 tablespoons
of all - purpose
flour (She used King Arthur's) 1 teaspoon
of sugar 1 / 8th tsp
of salt 2 eggs 1 1/4
cup of unsweetened almond milk 2 tablespoons
of butter,
extra for frying pan (melted) Filling — whatever you choose
In large mixing bowl, mix 1
cup of your cooked quinoa (you should have just a little bit
extra),
flour, baking powder, salt, sugar and zest.
Fennel seed and onion loaf slightly adapted from the always gorgeous Australian Gourmet Traveller 1/4
cup + 2 tablespoons (90 ml) olive oil, divided use 1 onion, finely chopped 2 teaspoons fennel seeds, plus
extra for dusting 3 1/2
cups (490g) all purpose
flour, plus
extra for dusting 4 teaspoons (12g) dried yeast 2 teaspoons superfine sugar 3/4 teaspoon salt 1
cup (240 ml) warm water milk, for brushing crushed coarse salt or sea salt, for sprinkling — I used Maldon Heat 1/4
cup (60 ml)
of the olive oil in a small saucepan over medium heat, add onion, sauté until very tender (6 - 8 minutes), stir through fennel seeds, cook until fragrant (1 minute), remove from heat, season to taste and cool.