Not exact matches
French Toast: butter, for greasing the pan 4 large eggs,
room temperature 1 1/2 cups whole
milk 1 teaspoon pure vanilla extract 6 tablespoons granulated sugar 2 tablespoons light brown sugar, packed 3/4 teaspoon ground cinnamon 1/2 teaspoon Kosher or sea salt 1 loaf day - old challah, French, or Italian bread, sliced
in 3/4 ″ -1 ″ slices 1 cup fresh or frozen raspberries
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 1/4 cup finely chopped salted peanuts (for the filling, crunch, and topping) 2 teaspoons sugar 1/2 teaspoon instant espresso powder (or finely ground instant coffee) 1/4 teaspoon ground cinnamon Pinch of freshly grated nutmeg 1/2 cup mini chocolate chips (or finely chopped semi sweet chocolate) 24 Oreo cookies, finely crumbed or ground
in a food processor or blender 1/2 stick (4 tablespoons) unsalted butter, melted and cooled Small pinch of salt 2 1/2 cups heavy cream 1 1/4 cups confectioners» sugar, sifted 12 ounces cream cheese, at
room temperature 1 1/2 cup salted peanut butter — crunchy or smooth (not natural variety) 2 tablespoons whole
milk 4 ounces bittersweet chocolate finely chopped
1 package white cake mix 1 3 oz package blackberry gelatin 1 cup of pureed blackberries, strained if you don't want seeds
in your cake 4 eggs,
room temperature 1 cup vegetable oil 1/2 cup
milk
Storage is the same as breast
milk: Store
in the refrigerator and when pouring a bottle only leave the bottle out at
room temperature for a few hours.
:D Ginger and
milk chocolate cookies slightly adapted from the oh, so beautiful Sweet and Vicious: Baking with Attitude 2 1/4 cups (315g) all - purpose flour 3 teaspoons ground ginger 1 teaspoon baking soda 1/4 teaspoon salt 3/4 cup (1 1/2 sticks / 170g) unsalted butter, at
room temperature 1 cup (175g) packed light brown sugar 1 large egg 1/4 cup molasses 1 teaspoon vanilla extract 1/2 cup minced crystallized ginger, divided use 200g
milk chocolate,
in chips or chunks 1/2 cup (100g) demerara sugar In a medium bowl, whisk together the flour, ground ginger, baking soda, and salt and set asid
in chips or chunks 1/2 cup (100g) demerara sugar
In a medium bowl, whisk together the flour, ground ginger, baking soda, and salt and set asid
In a medium bowl, whisk together the flour, ground ginger, baking soda, and salt and set aside.
cake 10 large egg whites, at
room temperature 1 cup cake flour 1 1/4 cups caster sugar (I blend granulated sugar
in my food processor to get this amount) 1/4 teaspoon salt 1 teaspoon cream of tartar 1 teaspoon vanilla extract 2 cans cold (refrigerated overnight) full - fat coconut
milk
well then to make it simple — throw the active yeast
in with the flour mix all dry ingredients — have butter and
milk at
room temperature — or at least ideally not fridge cold — mix it all together into a nice dough — let rise about 1 1/2 hours — when you poke a finger into it should feel like a soft memory foam cushion there easy!
Raspberry trifle cupcakes from Donna Hay magazine Cupcakes: 250g unsalted butter, softened 1 1/4 cups + 2 tablespoons (274g) caster sugar 2 teaspoons vanilla extract 4 eggs 2 1/3 cups + 1 tablespoon (337g) all purpose flour 2 1/4 teaspoons baking powder generous pinch of salt 1 cup (240 ml) whole
milk,
room temperature 1 cup frozen raspberries 1/4 cup (60 ml) sweet sherry * Whipped custard icing: 1 1/2 cups (360 ml) heavy cream 1 vanilla bean, split and scraped 4 egg yolks 1/4 cup + 1/2 tablespoon (56g) caster sugar 2 teaspoons corn starch 1 cup double (thick) cream ** 1 tablespoon icing sugar Start by making the custard: place the heavy cream and vanilla (seeds and bean)
in a saucepan over low heat and cook until just comes to a boil.
Combine
room -
temperature coconut
milk with starch
in a small saucepan and whisk until fully combined.
(If you do not have a vanilla bean, simply heat the
milk, salt, and sugar
in a medium saucepan until the liquid steams, then let cool to
room temperature.)
Heat the cashew
milk over medium heat
in a saucepan until quite warm but not hot (just over
room temperature — if it's too hot it will burn the yeast).
2 regular sized Butterfingers (or 8 fun sized ones) 3/4 cup unsalted butter, at
room temperature 1/4 cup creamy peanut butter 1/2 tsp vanilla extract 1 tbsp
milk 3 cups powdered sugar 12 fun size Butterfingers for decoration, cut
in half
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.
White chocolate cupcakes with candied kumquats slightly adapted from the always beautiful and so delicious Bon Appetit Desserts Candied kumquats: 1/2 cup (120 ml) water 1/2 cup (100g) superfine sugar 12 kumquats, sliced and seeded Cupcakes: 225g (8oz) high - quality white chocolate, chopped 1 3/4 cups (245g) all purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1 cup (200g) superfine sugar 3/4 cup (1 1/2 sticks / 170g) unsalted butter,
room temperature 1 tablespoon vanilla extract 3 eggs 1/2 cup (120 ml) canned unsweetened coconut
milk Frosting: 125g (4 1/2 oz) high - quality white chocolate, chopped 168g (6 oz) cream cheese,
room temperature 6 tablespoons (84g) unsalted butter,
room temperature 1/4 cup (35g) icing sugar, sifted 1/2 teaspoon vanilla extract pinch of salt Start by making the candied kumquats: stir water and sugar
in small saucepan over medium heat until sugar dissolves.
Apple and cinnamon mini pies filling adapted from Donna Hay magazine, pastry from Modern Classics Book 2 Pastry: 1 cup + 1 tablespoon (150g) all purpose flour 1 1/2 tablespoons caster sugar 1/3 cup (75g) cold unsalted butter, chopped 1 - 1 1/2 tablespoons iced water Filling: 1 tablespoon unsalted butter,
room temperature 1 large apple, peeled, cored and finely diced 2 1/2 tablespoons caster sugar 1/4 teaspoon ground cinnamon 2 tablespoon golden raisins 1/2 teaspoon corn starch 1/2 teaspoon water 1 egg yolk, lightly beaten with 1 teaspoon
milk granulated sugar, for sprinkling Start by making the pastry: process the flour, sugar and butter
in a food processor until the mixture resembles fine breadcrumbs.
NOTE # 2: You want
room temperature coconut
milk in liquid state, not chilled and solid.
I use
room temperature water and lukewarm
milk in my bread baking and the warmest I like my liquids is 90 degrees F.
Let the
milk come down to
room temperature, transfer it into a suitable container, and chill
in the refrigerator.
I also cut my recipe
in half as it makes quite a lot, this is the whole recipe: 3 1/4 - 4 cups plain flour 1 1/2 cups chilled unsalted butter 2 packages active dry yeast (4 1/2 tsp) 1/2 cup warm water 1/2 cup heavy cream or undiluted evaporated
milk 1/2 tsp freshly crushed cardamom seed (optional) 1/2 tsp salt 2 eggs,
room temperature 1/4 cup sugar Directions would be the same as mine but start off with 3 1/2 cups of flour and add the eggs with the cream.
Ingredients: 3/4 cup sugar, plus more for pan 1 1/2 pounds fresh whole -
milk ricotta cheese, pureed
in a food processor until smooth 6 large eggs, separated 1/4 cup all - purpose flour Finely grated zest of 1 orange or 2 lemons 1/4 teaspoon salt Unsalted butter at
room temperature, for greasing pan Confectioner's sugar for dusting
These are relatively bland
in flavor and can be added to cold or
room temperature water, almond
milk, or mixed into smoothies.
3 large eggs,
room temperature, or 3 tablespooons arrowroot mixed with 6 tablespoons warm water 3 tablespoons olive oil 1 teaspoon apple cider vinegar 2 tablespoons honey or agave nectar (omit if using ginger ale) 2 3/4 cups gluten - free high - fiber flour blend of choice 2 1/2 teaspoons xanthan gum (omit if included
in your flour blend) 1/4 cup dry
milk powder, or dairy - free
milk powder, almond meal, buck - wheat flour, or brown rice flour 1 teaspoon salt 1 tablespoon granulated cane sugar 1 (10 - ounce) bottle gluten - free ale, sparkling water, club soda or ginger ale,
room temperature
Eat right away with a cold glass of almond
milk, and store leftovers
in an airtight container at
room temperature.
3 eggs (bringing eggs to
room temperature is a generally accepted practice
in baking) 1 cup oil (I used canola oil) 1/2 cup
milk 1/2 tsp.
Beat
in milk, then juice; set aside at
room temperature to thicken.
(Have your
milk and eggs
in room temperature.
All chemical reactions
in milk powder, at
room temperature and with low water content, take place so slowly that the nutritive value is not affected, even after several years of storage.
* 1 1/4 cups plus 1 teaspoon sugar (I used turbinado sugar) * Finely grated zest of 1 lemon * 2 cups fresh blueberries (I used frozen blueberries) * 2 1/4 cups Silvana's Gluten - Free All - Purpose Flour (recipe
in the book and here) * 1 tablespoon baking powder * 1 teaspoon salt * 2 large eggs, at
room temperature * 1/2 cup canola oil (I used melted coconut oil instead) * 1 cup Homemade Cashew or Almond
Milk, or store bought (I used homemade Almond Milk; you may use dairy milk if you like) * 2 teaspoons pure vanilla ext
Milk, or store bought (I used homemade Almond
Milk; you may use dairy milk if you like) * 2 teaspoons pure vanilla ext
Milk; you may use dairy
milk if you like) * 2 teaspoons pure vanilla ext
milk if you like) * 2 teaspoons pure vanilla extract
After just two days of
room -
temperature culturing, water kefir is born, resulting
in a lightly fizzed, very slightly alcoholic, sweet - tart water beverage;
milk changes into a fizzy, sour, drinkable yogurt.
Prep time: Cook time: Total time: Cookie Dough Cream Pie For Pie Crust: 1 1/2 cups chocolate wafer cookie crumbs (about 7 oz of cookies, processed
in a food processor) 6 tablespoons butter, melted Cookie Dough: 1 1/4 cups all purpose flour 1/2 teaspoon salt 1/4 teaspoon baking soda 1/2 cup (1 stick) butter,
room temperature 3/8 cup granulated sugar 3/8 cup packed brown sugar 1/2 teaspoon vanilla 2 1/2 tablespoons
milk or soy
milk 1/2 cup mini semi-sweet chocolate chips For Filling: 3/4 cups light brown sugar 1/3 cup all - purpose flour 1/4 teaspoon salt 2 cups whole
milk 3 egg yolks 1 tablespoon unsalted butter 1 teaspoon vanilla extract Topping: 1 cup heavy cream 3 tablespoons sugar 1/2 teaspoon vanilla Preheat oven to 350 degrees F.
We leave our fresh cream (skimmed off the
milk from our Jersey cows) out on the counter to come to
room temperature before we put a quart or so
in our Kitchen Aid mixer and use the wire whip to bring it to whipping cream.
You can store breast
milk at
room temperature for 6 - 10 hours and
in the refrigerator for 5 days.
With regard to storage, for healthy, full - term infants, breast
milk can remain at
room temperature for 4 - 6 hours,
in a cooler with 3 frozen ice packs for 24 hours, or
in a fridge for 3 - 8 days.
Or if the
milk has already sat out at
room temperature for a while, the amount of time it will last
in the refrigerator shortens.
Freshly expressed
milk can be stored
in the refrigerator for five to eight days, according to MayoClinic.com, and can be a safer bet than keeping the
milk at
room temperature.
Medolac «banks» donor
milk, which can be stored at
room temperature and shipped
in 4 - ounce sterile packets to any location.
Leftover fresh breast
milk, as
in milk that has never been frozen or refrigerated, can safely be kept at
room temperature up to 2 hours,
in a cooler bag with an ice pack for up to 4 hours, and
in the back of the refrigerator for up to 24 hours.
Breast
milk stays fresh for three to eight days
in the refrigerator, for six to 12 months if it's frozen, and for 4 to 6 hours at
room temperature, according to La Leche League.
If you have thawed your breast
milk in warm water, do not leave it out at
room temperature.
We didn't do straight from the fridge: a) because that would require getting out of bed (my son slept
in our
room and given that I have awful insomnia, I was loathe to leave the bedroom and turn on the lights); and b) my son wouldn't drink COLD
milk (though
room temperature worked fine).
Your freshly pumped breast
milk can stay at
room temperature for 6 - 8 hours, or
in the refrigerator for up to 5 days.
If
milk has been kept at
room temperature or
in a cooler with icepacks prior to being placed
in the refrigerator, safe storage time may be decreased.
Previously frozen breastmilk can spoil more quickly after feeding than fresh breast
milk, but it can safely be kept at
room temperature for up to 1 hour,
in a cooler bag with an ice pack for up to 2 hours, and
in the back of the refrigerator for up to 2 hours.
My baby will want anywhere from 2 - 6 ounces
in a feeding so it's difficult to know how much
milk to warm up for him, so I prefer to leave it at
room temperature.
• Freshly expressed
milk may be stored at
temperatures slightly below
room temperature (such as
in a cooler with icepacks) for up to 24 hours.
If the
milk has been stored at
room temperature,
in a cooler with icepacks, or
in the refrigerator prior to being placed
in the freezer, safe freezing time may be decreased.
If the
milk has been kept at
room temperature prior to being placed into the cooler, safe storage time
in the cooler may be decreased somewhat.
You need to know that
milk lasts
in a freezer for up to one year, that it lasts
in the fridge for a few days, that you can only warm it once, and that it lasts on the counter at
room temperature for several hours.
Best Storage Practice: Due to its anti-bacterial properties, breast
milk is safe
in room temperature for around 3 - 8 hrs depending on how hot or cool the
room is.