Sentences with phrase «of liquid sugar»

Drinking can after can of liquid sugar will definitely cause weight gain in the short term with more disastrous effects like diabetes in the long term.

1 cup water to 2.5 cups flour and a couple cups of liquid sugar ingredients doesn't seem right.

Although you may be getting a reduction in calories, you are also ingesting a lot of liquid sugar, which can spike blood sugar and cause weight gain.

Not exact matches

In such cases, transferring the diluted liquid (again, pure water) onto a sugar tablet and then letting it evaporate works because the sugar has a memory of the water that has a memory of the chemical.

The study seeks to exploit «hedging pressure» (the fraction of positions that are long) for each of six liquid commodities (crude oil, gold, silver, copper, soybeans and sugar) and for the S&P 500 Index.

You can use fresh fruit or fruit juice and we recommend making it 5 % — 10 % of the total liquid content, although some flavours, like ginger or turmeric, require less — The fructose (a type of natural sugar) from the fruit will convert into C02 in a closed environment, leading to natural fizz — To add it, you'll need some reusable glass bottles with caps capable of withstanding pressure (our large empty Jarr Kombucha bottles are perfect).

I just totally made a sugar free version of this delicious pie using liquid stevia instead of sugar.

The rub consists of chili powder, cumin, brown sugar, salt, pepper, Worcestershire and liquid smoke.

Pulling out the calculator you can figure that the sugar is 55 % of the flours, equaling 170 g, eggs at 32 % would be 100g (or two large eggs), liquid (the milk and lemon juice) at 70 % would be 220g, and the fat (butter) at 37 % would be 113 g. It's a specific ratio, but it worked for this jam filled muffin, and I was happy with the results.

Dissolve 2 1/4 cups of the sugar in a pan with the reserved cooking liquid over low heat, then turn up the heat and boil for 1 minute.

For a Swiss meringue for the shells, I'd keep the eggwhite and sugar amounts the same, but I would still steer clear of liquid (as opposed to gel or powder) food colouring — it just takes so much to get a deep colour.

Gisslen's Professional Baking ratio states a quick bread or muffin has a ratio of flour: 1.00, sugar: 0.55, eggs: 0.32, liquid: 0.70 and fat: 0.37.

What surprises me the most is that, this recipe uses 1 and 1/4 cup of liquid (sugar water + buttermilk) and still the batter turned thick for you?

And if «sugar» looks like honey or maple syrup to you, I say go for it (though keep in mind the filling will probably be more likely to ooze out of the galette with the liquid sweeteners).

If you heat a sugar syrup to temperatures higher than any of the candy stages, you will be on your way to creating caramelized sugar (the brown liquid stage)-- a rich addition to many desserts.

Place the water, sugar, food colouring, liquid glucose and cream of tartar into a pan with a sugar thermometer attached and stir to combine.

I tend to use orange juice rather than sugar to both add a bit of sugar and also add some liquid as needed.

Once the sugar starts to melt, swirl the sugar into the liquid areas of the pan without stirring.

The salt and sugar will draw more liquid out of the cucumbers, creating enough brine to cover them.

My resulting ratio ended up being 7: 4: 2.5: 1 (flour: liquid: fat: egg) if I counted the fruit purée as part of the fat (which I think, next to sugar, is what it helps replace the most as far as the functionality of the recipe).

Again, this one is a bit heavy on the sugar for my taste: reduce it by using half the amount, and 10 drops of liquid Stevia instead — or try pure Xylitol (low GI birch tree sugar) in place of sugar.

Obviously decreasing the amount of liquid is the same thing as upping the sugar — I must really still be in summer mode and not be thinking clearly.

And sometimes a few drops of liquid Stevia or a teaspoon of sugar / Stevia baking blend.

I only have a small bottle of liquid stevia so I will have to get some stevia that is a replacement for sugar.

Fold with the apples and let sit for a few minutes until the sugar extracts some of the liquid from the apples.

When most of the liquid evaporates, taste and add more sugar, golden raisins and a pinch of salt.

... Could I possibly use coconut palm nectar or Kitul syrup (have you heard of this as a healthy alternative low GI alternative to liquid sugar?!)

Yep, a regular breakfast, although I don't usually include the chocolate chips anymore and I use honey or liquid stevia sometimes in place of the sugar.

Vanilla Buttercream: 1 pound (4 sticks) unsalted butter, softened to room temperature 2 pounds confectioner's sugar pinch of Kosher or sea salt 2 tablespoons pure vanilla extract 15 - 20 drops liquid green food coloring 5 - 8 tablespoons heavy cream

Simple add 6 ounces of fresh raspberries to the bottom of a heavy bottom saucepan along with 1 tablespoon of sugar and a splash of liquid (water, bourbon) and cook over medium heat until combined.

1/3 — 1/2 cup honey (or brown sugar works)(Note: I also replace some of the honey with liquid stevia to cut back on sugar sometimes.)

Italian ice (also called Granita) is a mix of juice (or other liquid like coffee), water and sugar, usually in a 4:1 ratio of liquid to sugar.

Or I might use maple syrup instead of sugar and see if the extra liquid helps more of the granola stick.

For anyone that doesn't like the extra sweet taste, cut down on the honey, brown sugar, ketchup, or apple juice, just remember to adjust your ratio of liquid to solid.

Puree the apricots with the brown sugar and lemon juice, adding a bit of the reserved liquid if the mixture seems too stiff to be spreadable.

Directions: Sift together and set aside 1 C all - purpose white flour, 1 1/2 t baking powder, 1/4 t baking soda, 1 t salt / Stir 3/4 C stone ground cornmeal and 1 T sugar into other dry ingredients / In a separate bowl whisk together 2 large eggs and 1 C buttermilk / Add liquid to dry ingredients and stir together / Stir in 2 T chopped fresh marjoram (or a smaller amount of dried), 1/4 C finely chopped green onion and 4 T melted butter / Pour into greased pan, bake @ 400º for 25 minutes, or until cornbread is lightly browned and pulls slightly away from sides of the pan.

There are lots of tips on the web for substituting liquid sweeteners in place of dry sugar in baking, but the resource I used was this one.

1 1/4 cups (250 grams - 265 grams)(300 ml) granulated white or brown sugar plus 1/4 cup (60 ml) additional liquid in recipe plus 1/2 teaspoon cream of tartar

would like to authenticate the recipe a bit, for heat consider adding siracha (hot chinese chilli sauce) 1 tsp or more as desired, one tbsp of tomato paste and a bit more garlic and definitely sugar at least 2 tsp for the recipe above and cornstarch liquid for thickening.

Ingredients: - Pomegranates (roughly six, depending on their size)- peel of 1 lemon (I prefer meyers)- cinnamon stick - 3 cups vodka - 1 1/2 cups white sugar - 3/4 cup water Utensils: - A large glass jar (I used a 3 litre jar)- large plastic bowl - paring knife - vegetable peeler (or knife)- measuring cups (liquid and dry)- metal strainer - cheescloth - saucepan - small funnel - glass bottles or storage containers for the final product

I usually don't follow much of a ratio: I pour flour (s) in a big bowl, add whatever liquid I have around (non dairy milk, water, cold broth, maybe a little bit apple cider, or some beer too, which gives lightness to the crêpes), some flax gel (1 Tbsp ground flax seeds + 3 TBSP warm water), some salt or maybe a little sugar, sometimes spices like curcuma and black pepper, or tandoori spice powder etc, stir until the consistency pleases me, adding more liquid if necessary, let it sit for a few hours on my counter, and voilà.

If an egg is adding moisture (often the case if the recipe calls for several eggs) and you want to use a liquid sweetener instead of granulated sugar, you can try using 1 or 2 less eggs.

When you bake any food with a sweet marinade or sauce which contains sugar or honey, the liquid transforms to a sticky consistency as it bakes due to the caramelization property of sugar / honey.

2 cups sugar (1/2 cup per pound of cucumbers) 1 1/2 cup distilled white vinegar [Original recipe calls for less, but we were low on liquid, so I'd recommend more] 1 1/2 cup apple cider vinegar 1 teaspoon ground turmeric 4 tablespoon mustard seeds 4 tablespoon coriander seeds (if ground, use 1 teaspoon) 1 teaspoon celery seed

If you elect to use brown sugar, I would add just a little more liquid though, to take the place of the liquid in the maple syrup.

I was pretty generous with the salt in this batch: I added some salt to the dry oatmeal mixture, then I added more salt to the liquid mix of coconut oil, honey, brown sugar, butter, and vanilla extract.

Dressing: 2 tbsp olive or pumpkin oil 1 - 2 tsp shoyu (naturally fermented soy sauce or you can use liquid aminos) 1 tbsp ume seasoning (umeboshi, ume su) 1 tsp coconut sugar 1 tsp lemon or lime juice pinch of chili powder Note: if using regular vinegar, you have to add some salt to taste

It's very likely it burned because of the coconut sugar, whenever you use liquid things to add sweetness like honey or stevia the baking times can change for that.

Use organic, unbleached, raw sugar instead of stevia liquid if you really want the waffles to taste sweet.

Let's not even get into how many I have already consumed Let's start baking... Peppermint Red Velvet Whoopie Pies Yields: 18 - 3 ″ whoopie pies For The Cake Part Ingredients: 1 cup vegetable oil 1 cup granulated sugar 2 eggs, must be room temperature 1 tsp vinegar 1/4 cup cocoa powder 1/4 cup liquid red food color 1 tsp pure vanilla extract 1/2 cup buttermilk, must be room temperature 1 cup all purpose flour 1 tsp baking soda 1 tsp salt 1 1/2 cups of peppermint baking chips (found in the baking isle) Plus one full bag of peppermint baking chips for garnish Directions: 1.