Sentences with phrase «granulated sugar zest»

1 1/2 cups all purpose flour Pinch salt 2 eggs 1/4 cup granulated sugar Zest of 1 orange Vegetable oil for frying Powdered sugar for dusting

Pin It Yield: Makes 4 Panna Cottas Ingredients: 454g (1 lb) fresh rhubarb, coarsely chopped 1/2 cup dry white wine 1 cup granulated sugar Zest of 1 lemon 1/2 cup whole milk 2 3/4 teaspoons powdered gelatin, divided 1/8 teaspoon salt... Continue Reading →

For the pastry cream: 5 tablespoons granulated sugar Zest of 1 orange 2 1/2 teaspoons cornstarch 3/4 cup whole milk, divided 4 large egg yolks 2 teaspoons vanilla extract 8 ounces cream cheese, cut into 1 / 2 - inch cubes, room temperature

Pin It INGREDIENTS: 1/2 cup plus 2 tablespoons granulated sugar zest of one lemon 2 packages cream cheese, 8 oz each; room temperature 2 large eggs; room temperature 1/4 cup heavy cream 1 1/2 teaspoons pure vanilla extract 1 cup... Continue Reading →

3-1/2 cups unsweetened coconut flakes 1 cup sliced almonds 3/4 cup granulated sugar Zest of 1 lime 1/4 teaspoon kosher salt 4 large egg whites

Sponge Cake 1/2 cup plus 2 tablespoons powdered sugar, divided (to sprinkle on towel and for topping) 1 cup sifted flour 1/8 teaspoon salt 3 large eggs 1/2 cup granulated sugar Zest of 1/2 fresh lemon 1 stick (1/2 cup) unsalted butter, melted, cooled 1/4 cup pine nuts Ground cinnamon powder for dusting

Filling 1/2 cup granulated sugar Zest of 2 oranges (about 2 tablespoons) 3/4 cup sweetened shredded coconut

For the Orange Sponge Cake: 2 3/4 cup cake flour 2 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1 teaspoon salt 1 cup unsalted butter, softened 2 cups granulated sugar zest of one orange 1/2 vanilla bean, seeds scraped out 2 teaspoons vanilla extract 2 tablespoons canola oil 4 eggs 1/3 cup orange juice 1 1/4 cup milk

Not exact matches

sugar, 1 1⁄2 tablespoons (18 grams) granulated sugar, 1 teaspoon (2 grams) lemon zest, 1 teaspoon (5 grams) lemon juice, and 1⁄2 teaspoon (1.5 grams) salt.

Butternut Squash Cake 4 large eggs 1 2/3 cup (374 grams) granulated sugar 1 cup (237 ml) vegetable oil 2 cups (about 490 grams) butternut squash puree ** 1 teaspoon orange zest 1 teaspoon vanilla extract 2 cups (250 grams) all - purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 1 1/2 teaspoons pumpkin pie spice 1 1/2 teaspoons ground cinnamon 1 teaspoon salt

For the filling: 1 cup granulated sugar 1/2 cup cornstarch 2 cups water 5 egg yolks, beaten 1/4 cup butter 1 tablespoon lemon zest 1 teaspoon vanilla extract 3/4 -1 cup fresh lemon juice

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

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

ingredients: for the cake: 4 tablespoons (55 grams) unsalted butter, softened 3/4 cup (150 grams) granulated sugar 1 teaspoon cinnamon 1/2 teaspoon ginger 1/4 teaspoon nutmeg zest of 1 orange 2 eggs 1 cup (120 grams) flour 1 1/2 teaspoons baking powder 1/4 teaspoon salt 1/3 cup (32 grams) almond flour or finely ground almonds 1/2 cup (120 grams) milk

Spread the dough with 1/3 cup of the butter, 1/3 cup of granulated sugar, and the zest of 2 lemons.

: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.

Lemon and lavender loaf cake slightly adapted from the delicious Paul Hollywood's Pies and Puds Cake: 250g all purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda pinch of salt 125g granulated sugar 1 1/2 tablespoons edible lavender 2 large eggs 200g full - fat yogurt * finely grated zest of 2 lemons 100g unsalted butter, melted and cooled 1 teaspoon vanilla extract Drizzle: juice of 2 lemons, strained 1/4 cup (50g) granulated sugar Preheat your oven to 180 °C / 350 °F.

You may sprinkle with extra lemon zest and granulated sugar.

For the filling: Meanwhile, combine the cream cheese, sour cream, granulated sugar, vanilla and lemon zest in the clean mixer bowl and beat on medium - high until smooth.

ingredients: 2 cups flour 2 teaspoons baking powder 10 tablespoons butter, soft 1 cup plus 2 tablespoons granulated sugar 3/4 teaspoon kosher salt zest of 1 grapefruit 1 egg plus 1 egg yolk juice of 1/2 grapefruit (1 1/2 tablespoons) 1 teaspoon vanilla extract granulated sugar, for rolling

4 large eggs 2 cups granulated sugar 1 cup milk or milk of choice 1 cup canola oil 1/2 cup mango juice 1 tablespoon lime zest (about 2 limes) 1 teaspoon lime extract 1 teaspoon pure vanilla extract 2 1/2 cups Mary's All - Purpose Flour Blend or all - purpose blend of choice 1 tablespoon baking powder 2 teaspoons xanthan gum 1 teaspoon salt

1 3/4 cups all purpose flour 3/4 teaspoon ground cardamom 1/4 teaspoon Kosher or sea salt 3/4 cup unsalted butter, softened to room temperature 1/2 cup granulated sugar 1 1/2 teaspoons honey 2 teaspoons orange zest 1 teaspoon pure vanilla extract 1/2 cup finely chopped unsalted pistachio meats

Syrup: 1 1/4 cups granulated sugar 6 ounces fresh raspberries 2 tablespoons fresh lemon zest (about 2 large lemons) 3/4 cup water

8 large eggs 1 1/2 cups (300 g) white granulated sugar plus 1 tablespoon more for sprinkling 1/4 teaspoon salt 1/8 teaspoon cream of tartar 1/2 cup whole milk 1/4 cup honey plus 1 tablespoon more for glaze 1 1/2 cups (210 g) all purpose flour zest of 1 medium lemon finely grated 2 teaspoons of culinary quality matcha powder (optional for marbling)

Let's start baking... Blueberry Muffins Yields: 14 Large muffins Ingredients: 3 cups all purpose flour 3 tsp baking powder 1 tsp salt 2/3 cup vegetable oil 1 & 1/2 cups granulated sugar 2 eggs 2/3 cup buttermilk 2 tsp pure vanilla extract 2 & 1/2 cups fresh blueberries, washed and dried well 2 lemons, zested Streusel Topping Ingredients: 2/3 cup packed brown sugar 1/4 cup all purpose flour 1/2 tsp cinnamon 2 tbsp room temperature salted butter 1/4 cup instant oats Directions: 1.

1 1/2 cups AP flour or Gluten Free flour blend (we used Pamela's GF Artisan Blend) 3/4 teaspoon baking powder 3/4 teaspoon baking soda 1/2 teaspoon salt 6 tablespoons unsalted butter, softened 3/4 cup granulated sugar, plus 1 tablespoon 1 large egg 2/3 cup buttermilk 2 teaspoons vanilla extract 3 teaspoons grated lemon zest, divided (orange is ok if you prefer) 1/2 cup each raspberries and blueberries

2/3 cup half - and - half + more for brushing, very cold 2 tablespoons honey zest of 1 lime 2 tablespoons granulated sugar 2 cups all - purpose flour 2 teaspoons baking powder 1/2 teaspoon Kosher or sea salt 1/2 cup (1 stick) unsalted butter, very cold, cut into pieces 6 ounces fresh blackberries

1/2 cup Greek style whole milk yogurt 1 tablespoon granulated sugar 1 teaspoon finely grated fresh lemon zest, plus extra for garnish

ingredients BANANA - RUM BEIGNET 2 cups all - purpose flour (plus 2 tablespoons, sifted) 2 eggs (separated) 1/2 cup water (room temperature) pinch salt 1/2 cup granulated sugar 1/2 tablespoon ground cinnamon pinch nutmeg (freshly grated) 1 lime (zested) 2 tablespoons unsalted butter (melted) 1 tablespoon vanilla 2 ripe bananas (peeled, mashed) 1/3 cup dark rum vegetable or canola oil (for frying) confectioners» sugar (for dusting)

ingredients ROASTED RHUBARB AND STRAWBERRIES: 1 quart strawberries (hulled, sliced 1 / 2 - inch thick) 2 bunch rhubarb stalks (about 10 stalks, cut into 1 — 1 1/2 - inch pieces) 1/4 cup sugar (divided) TART SHELL: 1 sheet puff pastry (thawed) all - purpose flour (for dusting) 1 egg (lightly beaten) 1 teaspoon water ROASTED STRAWBERRY COMPOTE: 1 recipe roasted strawberries (above) 2 tablespoons water 2 tablespoons sugar 1 tablespoon lemon juice LEMON RICOTTA FILLING: 2 cups whole milk ricotta 1 and 1/2 tablespoons coconut oil 2 tablespoons sugar 1 lemon (zested) 1 teaspoon Kosher salt TO SERVE: 2 tablespoons granulated sugar 1 tablespoon fresh basil leaves (finely chopped) 2 teaspoons lemon zest

In a small bowl, mix together the remaining lemon zest and granulated sugar with your fingers until fragrant.

ingredients ORANGE CURD: 1 whole orange (zest only) 1/2 cup orange juice (freshly squeezed) 1/4 cup lemon juice (freshly squeezed) 6 tablespoons unsalted butter 1 cup granulated sugar 3 large egg yolks 2 large eggs GINGERBREAD CAKE: 4 tablespoons unsalted butter (softened, plus more for greasing) 1 1/2 cups cake flour (sifted) 1/2 cup cocoa powder (sifted) 1 1/3 cups dark brown sugar (packed) 1 tablespoon baking powder 1 teaspoon Kosher salt 2 teaspoons ground cinnamon 2 teaspoons ground ginger 2 teaspoons nutmeg (freshly grated) 1/2 teaspoon ground cloves 3 large eggs (room temperature) 2 large egg yolks (room temperature) 2/3 cup molasses 2 teaspoons vanilla extract 1/3 cup hot water 1/2 cup buttermilk 1/3 cup canola oil 8 ounces cream cheese (softened)

Lemon glazed madeleines 3 large eggs, at room temperature 2/3 cup (133g) granulated sugar 1/8 teaspoon salt 1 1/4 cups (175g) all purpose flour 1 teaspoon baking powder finely grated zest of 1 lemon 9 tablespoons (126g) unsalted butter, melted and cooled to room temperature, plus additional melted butter for preparing the molds Glaze: 1 cup (140g) icing sugar, sifted 2 tablespoons freshly - squeezed lemon juice 1 tablespoon water Brush the indentations of a madeleine mold with melted butter.

1 1/2 cups fresh - squeezed ruby red grapefruit juice, from about 2 large grapefruits 2 tablespoons grapefruit zest, from about 2 large grapefruits 1/2 cup granulated sugar pinch of salt 1 tablespoon fresh - squeezed lemon juice, from about 1/2 medium lemon 1 large egg + 3 large egg yolks, room temperature 6 tablespoons unsalted butter, room temperature, cut into 24 small cubes

Cake: 2 2/3 cups all - purpose flour 1/3 cup cornstarch 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1 teaspoon Kosher or sea salt 1 1/2 cups granulated sugar 2 tablespoons lemon zest 1 cup unsalted butter, softened to room temperature 4 large eggs, room temperature 8 ounces plain yogurt (nonfat is fine) 1/4 cup fresh lemon juice 1 tablespoon real vanilla extract 2 teaspoons lemon extract (optional)

For the Cake: 3/4 cup bittersweet chocolate, chopped or chips 1 stick plus 3 Tablespoons butter 6 eggs 1 1/4 cups superfine sugar 1 teaspoon vanilla extract 1 cup almond flour (meal) 1 teaspoon ground cinnamon (I used Vietnamese cinnamon) pinch of ground cloves zest of 1 clementine (I used 2 teaspoons granulated orange peel) 4 teaspoons instant espresso powder

1/2 cup (1 stick) + 3 tablespoons unsalted butter, divided 1/2 cup whole milk 1/2 cup full - fat sour cream 1/3 cup granulated sugar 1 packet (2 1/4 teaspoons) active dry yeast 3 1/4 cups all - purpose flour 1 teaspoon lemon zest (from 1 medium lemon) 1 teaspoon Kosher or sea salt 2 large eggs, room temperature

zest of 1 Meyer lemon 1/4 cup granulated sugar 2 cups all - purpose flour 2 teaspoons baking powder 1/4 teaspoon Kosher or sea salt 1/4 cup (1/2 stick) unsalted butter, very cold, cut into pieces 4 ounces (1/2 brick) full - fat brick - style cream cheese, very cold, cut into pieces 3/4 cup heavy cream + more for brushing, very cold

Ingredients: 1 cup all purpose flour 1 cup whole wheat flour 1 teaspoon baking soda 1/2 teaspoon salt 1 large egg, preferably at room temperature 3/4 cup granulated sugar 1/4 cup dark brown sugar 1 cup buttermilk (I made mine using vinegar and milk) 1/3 cup canola oil 2 teaspoons vanilla extract 1 teaspoon grated lemon zest 1 and 1/2 cups fresh strawberries, rinsed and diced into 1/4 inch cubes 1 tablespoon flour

1 1/2 cups all - purpose flour 1 1/2 teaspoons baking powder 1/4 teaspoon nutmeg Pinch of salt 2 large eggs 1 1/2 tablespoons vanilla extract 1 tablespoon lemon (or orange) zest 1 cup packed light brown sugar 4 tablespoons unsalted butter, melted 1/4 cup vegetable oil 1 cup unsweetened applesauce 2 large ripe pears, thinly sliced Granulated sugar, for sprinkling

In a large bowl, combine the flour, poppy seeds, granulated sugar, baking powder, lemon zest and salt.

1 cup butter, softened 2 cups granulated sugar 1 teaspoon vanilla extract 2 whole eggs Zest of 1 navel orange 2 Tablespoons orange juice 1/2 teaspoon salt 1/2 teaspoon baking powder 1/4 teaspoon baking soda 3 cups all - purpose flour 1 cup chopped fresh cranberries 1 cup powdered sugar

For muffins 2 cups all - purpose flour 1/3 cup poppy seeds 1/3 cup granulated sugar 1 tablespoon baking powder Zest of 1 lemon 1/2 teaspoon salt 1 cup milk 1 large egg 4 tablespoons (2 ounces) unsalted butter, melted

113 g (1 stick) butter, at room temperature 100 g granulated sugar 65 g sour cream 2 large eggs, at room temperature 1 tsp vanilla extract zest of 1 lime 250 g flour 90 g almond meal (or flour) 1,5 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt

Filling 2 pounds ricotta cheese, drained well if necessary 1 cup granulated sugar 6 large egg yolks, room temperature 1/2 cup all purpose flour 2 tablespoons orange zest, finely grated 3 tablespoons Amaretto Liquor 1 teaspoon vanilla extract 1/2 teaspoon kosher salt

2 c. Gluten - Free flour blend (mine is in my GF tab) 1 t. baking soda 1 t. xanthan or guar gum if it is not already included in your GF flour blend 3/4 t. salt 3/4 c. or 1 and 1/2 sticks of just barely softened butter 1 cup of granulated sugar 1/2 c. light brown sugar 2 eggs 1 t. vanilla extract 1 t. orange extract 1 T. orange zest, grated 1 T. rosemary, finely chopped 1 c. dark chocolate chips

1/2 cup regular olive oil, not extra-virgin 1/4 cup pine nuts 3 cups shredded carrots 1/2 cup granulated sugar 1 teaspoon vanilla extract 3 eggs 2 1/2 cups almond meal / flour 1/2 teaspoon ground nutmeg 1 lemon, zest finely grated and juiced

In a blender or food processor, pulse the granulated sugar and lemon zest in a blender until combined.

The Berry Smash: 1/2 cup (80g) blueberries, fresh or frozen 1/2 cup (80g) raspberries, fresh or frozen (you can use a cup combo of whatever berries you want) 3 tablespoons white granulated sugar 1 tablespoon corn starch (measured before the juice so you don't have to worry about washing the tablespoon) 1 1/2 tablespoons lime juice (zest the lime first)

Here, I went with lemon juice and zest, good ol' granulated sugar, and tapioca starch.