You can also use maple syrup or honey in
place of the sugar for a refined sugar - free version.
Not exact matches
Xylitol is a
sugar alcohol and can be used cup -
for - cup in
place of sugar.
Xylitol is cup
for cup when using in
place of sugar.
Use sucanat
for brown
sugar and honey granules in
place of white
sugar.
To make vanilla
sugar place a cut vanilla bean into 1 - 2 cups (200 - 400 grams)
of granulated white
sugar or confectioners
sugar and store in a covered container
for a few weeks before using.
Whisk together 4 egg yolks and 2/3 C
sugar until pale yellow and thick / Slowly add 1 C milk, stirring gently to avoid buildup
of foam / Stir in salt and a strip
of lemon peel / In a double boiler, with water boiling lightly, stir continuously with a wooden spoon or rubber spatula until the cream thickens enough to coat the spoon, about 8minutes / Foam disappears at moment
of thickening / The stirring constantly is important — you don't want the eggs to have a chance to scramble / The result is a thickened, creamy custard /
Place the pan in ice water in order to stop cooking immediately / Stir and allow to cool
for a few minutes, then transfer to a bowl and refrigerate it all, including the lemon peel,
for several hours.
Could you please advise how much
sugar and butter I can use in
place of honey and applesauce
for this recipe?
Use plain whipped cream or add a little rhubarb sauce to whipped cream instead
of cherries / But, if you want to go there, 2 C sour cherries, 1/3 — 1/2 C
sugar, 1/4 C water /
For varying amounts of cherries, plan on 3 - 4 T sugar per cup / Adjust sugar to personal taste, a little more or less / 2 t orange or lemon zest optional — place 1 t in cooking mixture, reserve the rest for later / Place ingredients in a small pot, bring to a simmer and cook for about 8 minutes, until cherries are slightly softened / Remove from he
For varying amounts
of cherries, plan on 3 - 4 T
sugar per cup / Adjust
sugar to personal taste, a little more or less / 2 t orange or lemon zest optional —
place 1 t in cooking mixture, reserve the rest for later / Place ingredients in a small pot, bring to a simmer and cook for about 8 minutes, until cherries are slightly softened / Remove from
place 1 t in cooking mixture, reserve the rest
for later / Place ingredients in a small pot, bring to a simmer and cook for about 8 minutes, until cherries are slightly softened / Remove from he
for later /
Place ingredients in a small pot, bring to a simmer and cook for about 8 minutes, until cherries are slightly softened / Remove from
Place ingredients in a small pot, bring to a simmer and cook
for about 8 minutes, until cherries are slightly softened / Remove from he
for about 8 minutes, until cherries are slightly softened / Remove from heat.
I made a loaf last night with a few modifications: to compensate
for the chopped semisweet chocolate bits I added, I reduced the
sugar to 1/2 cup and used 1/3 cup
of brummel yogurt spread in
place of the butter.
Ingredients & directions
for the rhubarb sauce: In a separate pan,
place 4 C
of 1 or 2 - inch pieces
of rhubarb, 1 C
sugar, 1/4 C water / 2 t orange or lemon zest optional —
place 1 t in cooking mixture, reserve the rest
for later / Bring to a simmer and cook
for about 8 minutes, turn heat off, cover with a lid and let sit
for another 5 minutes / Taste, add more
sugar, cook a little longer if needed / Let cool / Sauce thickens as it cools.
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.
American Pie with Vanilla Bean Custard makes 1 10 - inch pie ingredients:
for the crust: 2 1/2 cups flour 2 tablespoons
sugar 3/4 teaspoon kosher salt 16 tablespoons butter, cubed and cold ice water, as needed
for the filling: 2 1/2 cups frozen wild blueberries (or about 2 cups big fresh blueberries) 5 cups halved cherries (about 1 1/2 pounds frozen or 1 3/4 pounds fresh) juice
of 1 lemon 1 1/4 cup
sugar 1/3 cup cornstarch pinch
of salt
for the vanilla bean custard: 1 cup heavy cream 1/4 cup lowfat milk 3 egg yolks 3 tablespoons plus 2 teaspoons
sugar scrapings
of 1/2 a vanilla bean directions: Make the crust:
place flour,
sugar, and salt in a large bowl.
directions: Make the crust:
place butter,
sugar, eggs, salt, and vanilla into the bowl
of a stand mixer and beat on high speed
for 5 - 6 full minutes, or until completely homogeneous, fluffy, light in color, and doubled in volume.
Sour cherries preparation:
Place 2 C sour cherries, 1/4 C
sugar, pinch
of salt in a small sauce pan and simmer
for 4 — 5 minutes / Optional to add 2 T Triple Sec or Cognac at this point, simmer
for 2 more minutes and remove from heat.
I substituted cranberries
for marmalade, and used honey in
place of brown
sugar (that was rock solid in my cupboard).
Take the fruit out
of the freezer,
place in a three gallon crock while you are waiting
for the
sugar water to boil.
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.
Begin preparing the dough
of flour
for the tart: we mix the ingredients first up mentioned in the following order: we
place the flour in a bowl, we add the
sugar and the spoonful
of salt.
1) Put flour, salt,
sugar and melted butter in a mixing bowl 2) Pour in warm water bit by bit, and knead dough until it achieves a homogenous, smooth and soft texture 3) Roll the dough into a small ball and
place it in a bowl, covering it with transparent film, and allow the dough to rise
for 30 minutes 4) Chop onions and garlic finely, and saute onions in a pan until onions are caramelized, then add chopped garlic 5) After 30 minutes is up, press the dough to get rid
of the gas created by the yeast 6) Add the sauteed onions and garlic to the dough, and knead well so that ingredients are dispersed homogeneously in dough 7) Shape the dough in any way you like and then leave it on a greased baking tray
for 30 minutes (during which the dough should double in size) 8) After the 30 minutes
of waiting time, bake in pre-heated oven at 180 — 200 deg cel
for around 20 to 25 minutes (or until the crust is golden brown)
Place the granulated
sugar, eggs, and vanilla in the bowl
of a stand mixer fitted with the balloon whisk and whisk on medium high speed
for about 5 minutes until the batter leaves thick ribbons when you lift the whisk out
of the bowl.
Place over top
of a double - boiler that contains simmering water, and whisk constantly
for 3 - 4 minutes until the
sugar has dissolved and the egg whites are slightly warm.
Using an artificial sweetener in
place of some or all
of the traditional
sugar can reduce calories, but these sweeteners aren't
for everyone and may cause stomach upset when eaten in high quantities.
Do you think coconut
sugar would work in
place of the honey
for the filling?
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.
Place butter,
sugar, and salt in the bowl
of a stand mixer and beat on high speed
for 4 full minutes.
Place the egg yolks and 5 ounces
of the
sugar into the bowl
of a stand mixer and whisk on high
for 2 minutes or until the mixture becomes pale yellow and «ribbons» when lifted.
I use it in
place of white
sugar almost exclusively, but it is expensive
for a lot
of folks.
I was surprised that the recipe calls
for strawberry juice to be drained off and discarded (we used it in
place of the
sugar syrup in daiquiris).
Before serving, evenly spread 1 tablespoon
of sugar on top
of each custard and either caramelize with a kitchen blow - torch or
place under the broiler
for 2 - 3 minutes.
* Giada's recipe rolled the cookie balls in orange
sugar crystals and ** after 8 minutes, she
placed a chocolate Kiss in center
of cookie and returned to oven
for an additional 3 minutes.
There is absolutely no
place for many
of the commercial snack foods available today that are high in simple carbohydrates that spike
sugar levels and are highly processed.
;) Orange berry financiers adapted from the always delicious Simply Bill 3/4 cup (105g) icing
sugar, sifted finely grated zest
of 1 large orange 3/4 cup (75g) almond meal (finely ground almonds) 1/3 cup (46g) all purpose flour pinch
of salt 5 egg whites 100g unsalted butter, melted and cooled 1 teaspoon vanilla extract 1/4 cup (35g) blueberries, fresh or frozen (unthawed) 1/4 cup (30g) raspberries, fresh or frozen (unthawed) icing
sugar, extra,
for dusting In a large bowl,
place the orange zest and the
sugar and rub them together with your fingertips until
sugar is fragrant.
Since I'm not a fan
of sugar I think I may have omitted it if I was aiming to make a bready snack bar like that (it wasn't too sweet like the stuff at stores)... Pretty good
place to start to adjust
for different flavors.
Jam buns from Donna Hay magazine 2 teaspoons active dry yeast 5 tablespoons caster
sugar 3/4 cup (180 ml) lukewarm whole milk 2 1/3 cups + 1 tablespoon (337g) all purpose flour 3 tablespoons (42g) unsalted butter, melted 1 egg yolk 1/3 cup raspberry jam or your favorite flavor 1 egg yolk, extra 2 tablespoons heavy cream icing
sugar,
for dusting (optional)
Place the yeast, 2 teaspoons
of the
sugar and the milk in a large bowl and mix to combine.
It'll be fine outside
of the fridge in a not - too - hot
place (due to the high
sugar content), but not
for too long.
Random Variations: Rhubarb Lime: Rub lime zest into the
sugar for the crust before adding the rest
of the ingredients and then use lime juice in
place of the lemon.
I finally settled on 1/3 C
of honey in
place of the cup
of sugar originally called
for.
It is a cookie labor
of love, but positive cookie addict results are guaranteed Let's start baking... Brownie Batter Stuffed Cookies Yields: 18 - 3 ″ cookies Ingredients
For the brownie batter filling: 1/2 cup margarine, melted (this MUST be the margarine that contains 80 % vegetable oil or your cookies and filling will be FLAT and SPREAD) 1 cup granulated
sugar 1/3 cup cocoa powder 1 tsp pure vanilla extract 1/4 tsp salt 1/4 cup milk (this is taking the
place of our eggs) 1/2 cup all purpose flour Directions: 1.
Black Pepper Maple Bacon Wrapped Roasted Peach Skillet Ingredients
for the peaches: 6 - 8 fresh peaches, sliced into 6 wedges 1 package
of bacon 1/3 cup maple syrup 1/4 cup dark brown
sugar fresh cracked pepper Directions: Preheat oven to 400 degrees and line a baking sheet with aluminum foil and
place a cookie cooling rack on top.
FOR THE FROSTING
Place sugar, cream
of tartar, salt, water and egg whites in the top
of a double boiler.
Directions: Beat yolks by hand or with an electric beater / Gradually pour in the
sugar and beat until thick and pale yellow / Stir in the liqueur and set the bowl in a pan
of almost - simmering water / Beat by hand or with an electric whisk or beater
for several minutes until foamy and mixture is warm to the touch / Remove from heat and beat again until cool (
place in a large bowl
of ice water to speed the process) / It should have the consistency
of a thick, creamy mayonnaise / When cooled, thoroughly mix egg yolks &
sugar with chocolate & butter mixture.
Place the
sugar, zest, salt, and pepper into the bowl
of a small food processor and process
for 1 minute or until well combined.
Perhaps substituting unsweetened almond milk (0 grams
of sugar)
for skim milk (20 + grams
of sugar), or using cinnamon and nutmeg in
place of the pre-mixed (and high
sugar) chi tea syrup?
Directions, final step:
Place egg whites in a very clean, dry bowl and beat, adding salt once whites begin to froth / Continue beating until soft peaks are formed, sprinkle in the
sugar and continue beating until egg whites form stiff peaks / Using a rubber spatula, fold in 1/4
of the egg whites into thoroughly cooled chocolate mixture / Add remaining egg whites and continue to fold gently until mixed /
Place in a bowl, cover and refrigerate
for several hours before serving, or can be made a day ahead.
Place the
sugar and oil in the bowl
of an electric mixer and beat
for 2 — 3 minutes.
-LSB-...]
for delicious food Recipes
for homemade versions
of storebought foods with less added
sugar or ingredients
of dubious e... Beautiful clothes Awesome feminist slogans Pictures
of places I'd love to visit some day -LSB-...]
*** you can substitute 1 cup coconut
sugar in
place of the white and brown
sugar but if you do that I recommend adding 1/4 cup pure maple syrup
for sweetness.
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.
I made David Lebovitz» frangipane tart last night and had a couple ounces
of almond paste left over, so I'm using your rice pudding recipes as the framework
for mine: in the simmering pot, there's now brown jasmine rice, two bay leaves, a pinch
of ground cardamom, tangerine zest, Meyer lemon zest (they're in season now, Deb, in case you might want a reminder), three whole cloves, the almond paste (in
place of the
sugar and almond extract), some unsweetened, shredded coconut, and a big pinch
of salt.
Substitute the
sugar with splenda and mix up crushed almonds with butter and splenda (which is what I use
for my crusts) and use this in
place of the graham crackers.