Sentences with phrase «flour and sugar using»

Add cold butter and either mix in your food processor until dough starts coming together, or cut butter into flour and sugar using 2 knives and your fingers.

Not exact matches

Shrove Tuesday traditionally is the day that Christians emptied out their cupboards that would be filled with flour, sugar, eggs and other dessert ingredients which had to be used before observers began their Lenten sacrifice.

But I'd grown overconfident, so the fact that I'd never in my life used a pastry blender or a rolling pin didn't stop me from going right ahead and whisking together some flour, sugar, and salt, cutting in two sticks of butter, adding some water, and then kneading it all together to form two disks that looked exactly like the picture on page 438, thank you very much.

I used coconut sugar as I had no syrup, cocoa powder and spelt flour.

for the crust (gluten free and vegan)(makes one large pizza crust) 1/3 cup plus 4 tablespoon almond milk — divided 1/2 teaspoon coconut sugar 1/2 tablespoon active dry yeast 1 1/2 tablespoon ground chia or flax seeds 3/4 cup (105 g) buckwheat flour (I used sprouted homemade flour) 1/2 cup (60g) tapioca starch 3/4 teaspoon sea salt 2 tablespoons olive oil, plus more for brushing the blossoms 1 small zucchini — finely shredded (optional)

Instead of being made with ingredients such as flour, butter and sugar, I use ingredients such as oats, nuts, coconut oil and maple syrup.

- In a bowl, add the flour, Cream of Wheat, sugar, baking powder, baking soda and pumpkin pie spice, and whisk together to combine very well; next, add in the beaten egg, the apple cider and the vanilla, and using a spatula, combine the mixture just until well blended, but not overly worked; next, add in the finely diced apples and fold them into the batter until well combined.

I used my favourite gluten - free flours, almond and oat, ground from whole nuts and grains in my Froothie blender, and coconut oil and coconut sugar for the least - processed options.

If you substitute salted butter for the unsalted called for; if you use margarine instead of butter; if you use something weird instead of eggs; if you use an artificial sweetener instead of sugar; if you decide to be healthy and use whole wheat flour... please don't send me an email to let me know this is an awful recipe.

I used only half of the sugar, because I didn't want the bread to be quite that sweet, and I changed up the GF flours used a bit with the addition of sorghum flour.

To make by hand: Combine the flour, salt, and sugar, if using, in a large bowl.

But if you really want to make it free of refined sugar, you can omit the Oreo - based crust and use the following recipe for a 9 - inch fluted tart pan: 1 1/2 cups almond flour, 1/3 cup unsweetened cocoa powder, 1/4 cup raw agave syrup or coconut sugar, 3 tablespoons coconut oil, and 1/4 tsp sea salt.

Not overly sweet and it's relatively sugar free with the Stevia.What you will need for this recipe: 1/2 Cup Stevia Baking Blend (I used NuNaturals Fiber Blend brand) 1/2 Cup High Quality Cocoa Powder 1 1/4 Cup Organic Whole Wheat Flour 1 Cup Chopped Dates soaked in 1 Cup Boiling Water (reserve soak water) 1/2 Cup Chopped Walnuts 3 Tbs.

I just wanted to know if we can use caster sugar and the flour is it self raising flour?

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)

Add flour mixture to sugar and olive oil gradually, alternating with the almond milk until all ingredients have been used.

In a food processor, add all the flour, salt, baking soda, baking powders and brown sugar and pulse to combine (or use a regular bowl and mix well with spoon).

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

They taste great, they are quick and easy to make, and they use inexpensive everyday ingredients - flour, sugar, baking powder and soda, salt, eggs, buttermilk and butter.

In order to get a good rise, the yeast needs to proof with the water and sugar until it's doubled in size, the dough needs to rise until it's as tall as the pan, the dough needs to be a batter consistency per the instructions, and it also can depend on what flour you use.

While the cherries are cooking, combine the 1 cup of flour, 1/4 cup sugar (I used a mix of white and brown), 3/4 teaspoon baking powder, 1/4 teaspoon baking soda and 1/4 teaspoon salt into a large mixing bowl.

I used brown sugar and made the oat flour in my food processor.

I used a store - bought sugar cookie dough and added a bit of flour to the dough.

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

wild berries (strawberries, raspberries and blueberries) I used strawberries and raspberries 2 tablespoons of orange's juice 4 tablespoons of caster sugar 2 tablespoon of corn flour Method / dough

Used millet and spelt wholegrain flour, a tad more since I left out the sugar completely, but poured in 80 ml of maple syrup.

I used a combination of whole grain oat flour, almond flour, and coconut sugar to make them gluten - free and refined sugar - free.

Using an electric mixer, beat the cream cheese until fluffy, then add the brown sugar and flour.

Your greaseproof paper, your rolling pin and your cookie cutters — it will be a total life saver I used normal flour and regular white sugar and they turned out great.

I know my son was pretty picky so I had to make it so that it was still a bit of a treat or he wouldn't eat it which is why I used sugar and white flour in the recipe.

Not that it matters if everyone's macarons turn out fine, but I use Pierre Herme's recipe for mine and the only major difference I see between his and your's is that he uses the same amount of sugar for the sugar syrup as his «tant pour tant» ratio for almond flour and icing sugar.

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.

Baked this recipe this morning using spelt for the flour, omitted the brown sugar and used the full amount of maple syrup.

So to compare your's and his, he would use 140g of sugar for his syrup for the Italian meringue (same as either almond flour or icing sugar which is always equal).

If you'd rather use all - purpose flour, real butter, and brown sugar, then by all means go ahead.

Make keto - friendly by subbing out the sugar with your favorite sugar substitute and use a low - carb flour such as almond, in place of the cassava and tigernut.

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).

While that was cooling, I used a colander to sift together the dry ingredients: quinoa flour, cane sugar, baking powder, baking soda, and sea salt.

Mix together some flour, brown sugar, cinnamon, and salt, and then use a pastry blender or two forks to cut in four tablespoons of cold butter.

The recipe is super easy and uses all natural ingredients instead of chemicals and overly - processed flours and sugars.

In a medium bowl using a mixer, combine pumpkin, egg, flour, sugar, baking powder, cinnamon, pumpkin spice and salt.

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.

I used pumpkin liquor instead of bourbon, 1 cup regular flour and 1/2 cup coconut flour, added 1/4 cup of chocolate chips and sprinkled about 1 tsp of brown sugar on top before putting it in the oven.

Used whole wheat pastry flour and added a handful of chocolate chips, sprinkled raw sugar and flaky sea salt on top for a little crunch... GIRL.

I tweaked it a little — whole wheat flour, oat bran, flax seed meal, light on sugar, added walnuts, used Jack Daniels because we didn't have bourbon... but oh my, they are delicious, and I especially love that they aren't sticky / gummy in that way that banana bread so often is.

I don't usually make changes to your recipes, but I used a cup of oat flour, and coconut sugar.

I stuck pretty closely to the original recipe: (a) used 1 cup white flour + 1/2 cup whole wheat (b) used 1/4 cup agave instead of the maple syrup and cut the brown sugar to 1/4 cup.

What's more, the flours used to make these foods are typically made from starches and grains that tend to raise blood sugar rapidly (60).

-- I used only 1/4 cup of maple syrup, no brown sugar (I tasted the batter and it seemed sweet enough, but in hindsight I definitely cut the sugar a bit too much)-- Used 1 cup white flour + 1/2 cup millet flour — I subbed 1/4 cup dry Wheatena cereal for the milused only 1/4 cup of maple syrup, no brown sugar (I tasted the batter and it seemed sweet enough, but in hindsight I definitely cut the sugar a bit too much)-- Used 1 cup white flour + 1/2 cup millet flour — I subbed 1/4 cup dry Wheatena cereal for the milUsed 1 cup white flour + 1/2 cup millet flour — I subbed 1/4 cup dry Wheatena cereal for the millet.