Add salt and
a heaping teaspoon of sugar.
Stir in
a heaping teaspoon of sugar.
I love very juicy lemonade, so typically make it one glass at a time: two
heaping teaspoons of sugar dissolved in a couple tablespoons of water, then fill the rest of the glass with juice.
Not exact matches
4 slightly
heaped cups (about 20 ounces) fresh, ripe strawberries, hulled and quartered 2/3 to 3/4 cup granulated
sugar (we used the latter but use less if you're sensitive to
sugar) 1/2 cup water Juice
of 2 limes 1/4 to 1/2
teaspoon freshly ground black pepper (use less for a barely detectable bite, more if you'd like it more present) Pinch
of sea salt
: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.
11 tablespoons unsalted butter 1 1/4 cups white granulated
sugar 3/4 cup cocoa powder 1
teaspoon vanilla extract hefty pinch
of salt 2 large eggs 1/3 cup unbleached all purpose flour
heaping cup
of garbage mix - ins (I used 4 nutty bars that I sliced.
for the filling: 120 grams (1/2 cup) cream
of coconut 100 grams (1/2 cup) granulated
sugar 100 grams (1/2 cup) brown
sugar heaping 1/2
teaspoon kosher salt 3 eggs 2 egg yolks 30 grams (2 tablespoons) coconut oil 85 grams (6 tablespoons) butter 2 tablespoons desiccated coconut 1 tablespoon cornmeal scant cup (approximately 225 mL, or 7/8 cup) buttermilk, well - shaken
White chocolate, lime and candied kumquat truffles based on a truffle recipe from the gorgeous The Sweet Life: Desserts from Chanterelle 1/3 cup (80 ml) heavy cream 225g (8oz) good white chocolate, finely chopped finely grated zest
of 1 lime 1 1/2
teaspoons lime juice
heaping 1/3 cup finely chopped candied kumquats * icing
sugar or cocoa powder, for rolling Place cream and chocolate in a heatproof bowl and melt over a saucepan
of simmering water, stirring until creamy and smooth.
:D Lemon ginger cake slightly adapted from the always great Baking by Flavor Cake: 2 3/4 cups (385g) all purpose flour 1/3 cup (40g) cake flour * 1/2
teaspoon baking powder 1/2
teaspoon baking soda 3/4
teaspoon salt 1 cup (226g / 2 sticks) unsalted butter, softened 2 cups (400g) superfine
sugar finely grated zest
of 2 large lemons 2 tablespoons lemon juice 4 large eggs 1 cup minus 2 tablespoons buttermilk **, well shaken
heaping 1/3 cup finely chopped crystallized ginger *** Syrup: 1/2 cup (120 ml) freshly squeezed lemon juice 1/2 cup (100g) superfine
sugar Preheat the oven to 180 °C / 350 °F.
3 cups
of heaping shredded zucchini 1 cup
of unsweetened applesauce 1/2 cup plain or vanilla Greek yogurt 3 eggs 2
teaspoons of vanilla extract 1 tablespoon honey (I used raw) 1/3 cup
of sugar 1.5 cups
of whole wheat flour 1.5 cups
of all - purpose flour 1/4 cup
of flaxseed meal 3
teaspoons of ground cinnamon 1/8
teaspoon nutmeg 1
teaspoon baking soda 1/4
teaspoon baking powder 1 ripe banana 1
teaspoon salt
1 shot brandy 2 shots port 1
heaped teaspoon cream * 1
teaspoon brown
sugar generous half
teaspoon of mixed spice (cinnamon, allspice, nutmeg type
of thing) 1 pinch dried ginger powder * It isn't the type
of thing I'd usually buy but I found buttterscotch cream and had to use it in this cocktail.
A series
of studies printed in the American Journal
of Clinical Nutrition found that adding a
heaping teaspoon the brown powder to a starchy meal may help stabilize blood
sugar and ward off insulin spikes, which allows your body to metabolize carbohydrates more efficiently.
To make one serving, in a microwave - safe cup
of mug, combine 1
heaping teaspoon Hershey's Cocoa, 2
heaping teaspoons sugar and dash
of salt.
The banana provides enough sweetness so that you don't have to sabotage your breakfast with
heaping teaspoons of refined
sugar.
My variations include: 1/2 cup plus 2
heaping tbs
of sugar (instead
of 1 cup
of sugar), 3/4 cup pumpkin (instead
of 1 cup), 1/2 cup applesauce (instead
of 1/4), 1/2
teaspoon vanilla extract (instead
of 1 tsp), 1/2
teaspoon chocolate extract, 1 tsp
of chai masala (instead
of all
of the spices).
* 1 quart strawberries, preferably local (when trimmed and sliced, you should have about 3
heaping cups
of strawberries; use more for an even fruitier drink, or consider using both roasted and fresh strawberries in this recipe) * 4 tablespoons organic
sugar, plus more to taste * 2
teaspoons pure vanilla extract * pinch
of fine or coarse sea salt * juice
of 1 - 2 limes (or lemons)- I suggest trying it with the smaller amount before adding more * handful
of fresh basil (I used Thai basil from my garden) or mint * ice cubes: about 10, or to taste
Dough 2 tablespoons (26g) filtered water, between 105 - 108 ˚F 1/2
heaping teaspoon (2g) active dry yeast 2
teaspoons (8g) cane
sugar 1 tablespoon (11g) refined coconut oil, melted (but not hot) 3 tablespoons (45g) spiced apple cider concentrate, warm (see notes above) 1 cup + 1 tablespoon (132g) light spelt flour, plus more for kneading 1/8
teaspoon fine sea salt Pinch
of ground cinnamon
1 tablespoon vegetable oil 2
teaspoons sesame seed oil 1 shallot, finely diced 1 scant tablespoon red curry paste 1 tablespoon freshly grated ginger 1/2
teaspoon ground coriander 400g tin coconut milk 1
heaped teaspoon brown
sugar or grated palm
sugar 2 tablespoons fish sauce 1 tablespoon soy sauce 3 - 4 whole lime leaves juice
of 1 lime 1 red and yellow sweet pepper, deseeded and roughly chopped 500g salmon fillets, cut into chunks salt, to taste several stems Thai basil or baby basil leaves blanched green beans 2 - 3 scallions, julienned steamed jasmine rice, to serve
2 Tablespoons dry yeast,
heaping 1/3 cup warm water (110 - 115 degrees) 9 cups flour, divided (you can use any mixture
of white or whole - wheat flour you'd like) 2 cups warm milk (110 - 115 degrees) 1 cup butter, melted 1 cup
sugar 6 eggs 2
teaspoons salt 3 - 4 Tablespoons butter, melted
1 3/4 cups almond or soy milk 1 tablespoon apple cider vinegar 1/4 cup
of water 2
teaspoons vanilla extract 1/4 cup unsweetened apple sauce (or sunflower oil) juice and zest
of 1 lemon 1 cup coconut
sugar, plus 1
teaspoon for the pan 1 cup
of sifted spelt flour (white) 3/4 cup whole spelt flour 1/4 cup whole rye flour 1/3 cup potato starch 1
heaping teaspoon baking soda 1
heaping teaspoon baking powder 1
teaspoon ground cinnamon pinch
of salt 15 small pears 1/3 cup chopped raw walnuts 1/3 cup chopped dark chocolate
1 cup
of buckwheat flour 1/2 cup
of brown rice flour 1
teaspoon psyllium husk powder (optional) 2
teaspoons baking powder 1 tssp ground cinnamon 1/2 tsp ground vanilla 1/2 tsp ground ginger 1/2 tsp ground cardamom 1/4
teaspoon ground nutmeg 1/4 tsp ground cloves 1 medium zucchini 2 - 3 very ripe bananas (approximately 200 g) 100 g walnuts, chopped 4 tbsp coconut
sugar or sweetener
of your choice 1
heaping tbsp virgin coconut oil or butter, soft 2 organic eggs A generous pinch
of salt
imgreen: In terms
of what constitutes a sufficient serving (see above)
of various fortified foods, typically this would mean a half a cup
of most soymilk brands (though a cup for one popular rice milk), a cup
of most popular (i.e. loaded with added
sugar) breakfast cereal brands, a
heaping teaspoon of B12 - fortified nutritional yeast (not all is fortified), one veggie hot dog, five slices
of veggie bologna, etc..
Then mix well in a bowl 2 cups
of the puree; cup applesauce; juice and grated rind
of a lemon;
heaping teaspoon cinnamon; and cup honey or
sugar.