AWESOME i usually don't post my comments, but i made this twice - once was bad and the second i am eating now and is amazing - so wanted to share my journey:) the first loaf i made was way too dry - i followed
the recipe by cup measurements, but the result was a dough more than a batter, and the loaf was dense and hard.
Many enjoy their milk kefir
recipe by the cup with or without a spot of honey or other sweetener.
Not exact matches
Sometimes I need to know how many tablespoons are in a
cup (16,
by the way) halfway through a
recipe.
By the way, when you state 1
cup of quinoa in your
recipe, does it mean that it's 1
cup of uncooked (ie dry) or cooked quinoa?
The
recipe I have is done
by weight, so it's a huge PITA to make (I have no concept of weight / volume comparisons so I haven't been able to convert it to
cups, Tbs, etc.) and takes me forever.
SOURCE Adapted from the pumpkin scone
recipe from The Vanilla Bean Baking Book
by Sarah Kieffer YIELD 12 scones INGREDIENTS For Sweet Potato Scones 2 1/4
cups (320 g) all - purpose flour 1/3
cup (66 g) sugar 1 tablespoon baking powder 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon grated nutmeg 1/2 teaspoon salt 1/2
cup unsweetened sweet potato puree,
recipe below 1/3
cup heavy cream, plus more for brushing 1 large egg 1 large egg yolk 1/2 teaspoon pure vanilla extract 12 tablespoons (1 1/2 sticks; 170 g) unsalted butter, cold and cut into 1/2 - inch pieces
My daughter Emily (the middle) was so inspired
by these fudge
cups that she started dreaming up other
recipes that we could use this caramel in.
* edited to add *: In the time since I posted this
recipe, I have refined my position about how to measure 1
cup of Better Batter
by weight.
Recipe and photo
by Emma Frisch Prep Time: 20 minutes Cook time: Not including the rice — About 35 - 45 minutes Yield: About 30 croquettes Allergens: eggs Ingredients: Ghee — 2 tablespoons, melted (substitute with melted coconut oil) Leeks — 3
cups, finely chopped Mushrooms — 3
cups, minced Brown rice — 4.5
cups pre-cooked Parmesan -LSB-...]
Recipe and photo
by Emma Frisch Prep Time: 15 minutes Cook time: 25 minutes Yield: 4 - 6 servings Ingredients: Melted ghee or olive oil — 3 tablespoons Butternut squash — 4
cups of 1 / 2 - inch cubes of butternut squash Garlic — 2.5 tablespoons, minced Apple cider vinegar — 2 tablespoons Maple syrup — 1 tablespoon Garam masala -LSB-...]
You can increase or decrease the size of this
recipe by remembering you'll need one garlic clove for every
cup of sugar snap peas.
Recipe and photo
by Emma Frisch Prep Time: about 10 minutes Cook time: about 40 minutes Yield: about 4 - 6 servings Allergens: dairy Ingredients: Mung beans — 1
cup, pre-cooked Butter or ghee — 1 tablespoon, substitute with light olive oil Yellow onion — 1
cup, diced Garlic — 1 tablespoons, minced Carrots — 1
cup, -LSB-...]
Recipe and photo
by Emma Frisch Prep Time: 2 minutes Cook time: Romanesco: ~ 15 minutes Basmati: depending on variety and brand — 20 - 45 minutes Yield: 2 Ingredients: Basmati rice (white or brown)-- 1
cup Olive oil — 2 tablespoons Lemon juice — 1 tablespoon fresh squeezed lemon juice Garlic — 3 - 4 minced Sea salt ---LSB-...]
Recipe and photo
by Emma Frisch Prep Time: 5 minutes Cook time: 30 minutes Yield: 6 servings Ingredients: Ghee — 1.5 teaspoon Coriander seeds — 1.5 teaspoons Fennel seeds — 1.5 teaspoons Cumin seed — 1 teaspoon Turmeric powder — 1.5 teaspoons Cumin powder — 1 teaspoon Split mung dahl — 1
cup Basmati rice -LSB-...]
Recipe Developed for Bluebird Grain Farms
by: Acacia Larson MPH, RD, CD 1
Cup Bluebird Emmer Pancake & Waffle Mix 1 1/4 Cups Silk creamer (or other soy - based creamer) 1/2 tsp apple cider vinegar 1 1/2 tsp Ener - G Egg Replacer (a dry mix found in baking aisle) 2 Tb warm water Vegetable oil for cooking... Continued
The
recipe and photographs for «Gluten - Free Vegan No - Bake Peanut Butter
Cup Pie»
by Karielyn Tillman of The Healthy Family and Home website are licensed under a Creative Commons Attribution Non-Commercial No Derivatives 4.0 International License and can not be used without my written permission.
I did alter the
recipe slightly in that I used a whole can of diced tomatoes instead of a
cup, but that was
by accident & not intent.
I use 1/2
cup cashews in this
recipe, but you can make a less creamy version
by reducing the quantity of cashews.
I followed the
recipe to a «T», but skimped on the onion
by about a 1/4
cup (the remnant hunk I had in the fridge only went so far), and omitted the ham (didn't miss it all, though I might experiment with some crisped and crumbled prosciutto when I reheat for dinner).
I have been craving some prosciutto and and cheddar scones and couldn't find a
recipe so I tweaked this to match my mouthdemands
by omitting the mustard, hot sauce, and paprika and instead went for a dryer scone with about 1/2 a
cup of it added instead.
If your
recipe failed (like mine did), you can save it
by adding 1.5
cups of almond milk... it did the trick and the pancakes came out awesome.
This
recipe can easily be made lighter / healthier
by using Greek yogurt and
by serving the chicken salad in lettuce
cups or over mixed greens.
Bluebird Grain Farms Potlatch Pilaf Cake This fun cake is made
by following the
recipe for pilaf on the package (except reducing water
by 1/4
cup) and adding our ingredients together to form the cakes.
I halved the
recipe and healthified them a tad bit
by using wheat flour, half of the butter called for the
recipe, 1/2
cup of brown sugar and 1/4
cup of truvia instead of all brown sugar.
This
recipe can be made with all butter
by replacing 1/2
cup of shortening with 1/2
cup of butter.
The
recipes are expressed in percentages, and you can not make these blends accurately with volume (
cups, tablespoons, teaspoons) measurements, as measuring
by volume is incredibly imprecise and each flour has a different weight / volume.
Linking it to the CWL Spouse event hosted
by Hema's Adugemane... Haupia — Hawaiian Coconut Milk Pudding Save Print Prep time 5 mins Cook time 15 mins Total time 20 mins Author: Rafeeda
Recipe type: Dessert Cuisine: International Serves: 4 Ingredients 2
cups coconut milk 1
cup milk 6 tbsp sugar (upto taste) 4 tbsp corn flour 1/2 tsp vanilla essence Instructions Pour one
cup coconut milk into a saucepan.
The [very] small changes I made include: Breadcrumbs - The original
recipe only calls for 1/4
cup of breadcrumbs, but I found that the meatballs were far easier to form
by adding an additional 1/4
cup.
So while these are
by no means diet food, they are much lighter than most of the
recipes for creamy delicious enchiladas I've come across, for example I cut 4
cups of cheese and swapped full fat sour cream for fat free greek yogurt.
I always double my
recipes and of course, 1 can of pumpkin is shy of 2
cups by 1 oz.
I think I will have to try making my own version of a peanut butter
cup by adding this to one of my coconut oil chocolate
recipes.
It has 8 servings, so whatever 1 / 8th of the
recipe is, which would vary
by size of the eggplant, but maybe about 1/4 a
cup or so.
I have used basically the same
recipe for a year now except everything is increased
by half (1 1/2 stick of butter (smart balance for me), 3/4
cup of each sugar etc.).
-- our weekend was spent over some wine (drunk
by the mr., not meee) and some homemade peanut butter
cups — my latest
recipe which will show up on the blog soon (of course, they needed to be «taste tested» 3 times and I just kept making more and more... because there was never enough to keep for my
recipe photo shoot;)
It was a quite nerve - wracking, since I had to do everything
by hand (mixing, kneading, shaping it round etc.) I pored over your bread baking tips and this
recipe, but somehow still managed to make a snafu (mistakenly thought it was 3
cups whole wheat instead of 1/2; only realized the error after adding the 2nd
cup of whole wheat to my rye... tried to frantically remove 1.5
cups of the wheat from the rye, which was clearly not going to happen.
Next time I'll try reducing the water
by 3/4 of a
cup and adding an extra two eggs to the
recipe and a quarter
cup of honey and maybe that will yield a more traditional result.
Paleo Mayonnaise Print This
Recipe Serves 1 - Multiply
by - +
RECIPES > CONDIMENTS, DRESSINGS, & DIPS Save to Favorites Ingredients: 1 pasture raised egg (room temperature) 1/2 tsp mustard powder 1/2
cups walnut oil or other nut oil 1 tsp fresh squeeze lemon juice Sea Salt and pepper to taste Step: Preparation: 1 Combine egg, mustard powder, and lemon juice in a food processor until it reaches a thick, creamy consistency.
I tweaked it
by adding an extra
cup of veggie broth and used pumpkin pie spice instead of the cinnamon / allspice, but definitely a keeper
recipe!
Tuesday Lou Lou Girls Fabulous Party — Lou Lou Girls Project Inspire -LCB- d -RCB--- Yesterday on Tuesday Two
Cup Tuesday — Pint Sized Baker Show and Tell — Sugar Bee Crafts Tutorials & Tips Link Party — Home Stories A to Z Totally Terrific Tuesday — Savvy Apron From Dream to Reality — The DIY Dreamer Fluster's Creative Muster — Fluster Buster Inspire Me Tuesday — A Stroll Thru Life Tasty Tuesday — Creative Kids It's a Party — DIY
by Design Too Cute Tuesday — Funky Polkadot Giraffe Dream Create Inspire — Simple Nature Decor Reader Tip Tuesday — Jodie Fitz Tuesday's at our Home — Our Home Away from Home Making a Home — Homemaking Linkup — Linda's Lunacy Tasty Tuesday — The Blended Blog Delicious
Recipes — Walking on Sunshine
Recipes
i could obviously be wrong but it seems like 2
cups flour would work better, however, judging
by the previous comments i must have done something wrong as i always triple
recipes for my purposes.
Recipe by: Brooke Lucy for Bluebird Grain Farms Serves 4 - 6 (yields 12 2» diameter fritters) Ingredients: 3
cups grated zucchini (about 2 medium) 3/4
cup Bluebird's Farro Porridge — dry (yields 1 1/2
cups of cooked porridge) 1 large egg 1/4
cup Bluebird's Emmer Flour 1/2
cup vegetable oil Ground Pepper Sea Salt Method: On stovetop bring to... Continued
Ingredients - 2 tablespoons unsalted butter -8 oz of thick cut bacon cut into bite size pieces - 8 oz of sliced mushrooms - 2 shallots, thinly sliced - Fresh thyme - 8 large eggs, at room temperature - 1/2
cup (120 ml) half & half - 2 teaspoons of salt - pinch of ground nutmeg - 1/2
cup (120 ml) Gruyère, finely grated - prepared pie crust (or make this homemade
recipe by All
Recipes)
Recipe Inspired
by Boulettes Larder San Francisco Serves 4 - 6 Ingredients: 1 / 2
Cup Whole Emmer Farro (Einka also works well) 1/2
Cup Split Emmer Farro 2 Bunches Escarole 1
Cup packed of Frisee (curly endive) 1
Cup packed baby Arugula 1 Tablespoon Moroccan Mint, coarsely chopped 1 Tablespoon Curly Parsley, coarsely chopped 1
Cup... Continued
But bear in mind that honey is twice as sweet as table sugar, so you might
cup the amount to half that of the amount specified
by the
recipe for sugar.
I have a 1/4
cup spoon I used to portion it out and I did less than 1/4 c and needed to use even less — it kinda exploded over the top of one of the muffin pans — I made a double
recipe — but it still turned out fine, all were gone
by the end of brunch to the oohs and aahs of the guests.
For a pile of steaming hot pasta, enough for three or four people, make one
cup by quadrupling the basic
recipe.
In fact, I got a little nervous when I saw how much of it the
recipe called for — 1 1/4
cups — so I reacted
by adding some more cinnamon to the dry ingredients.
Make a sponge
by mixing the yeast, the liquid in the
recipe, and 1 to 2
cups of flour.
Perhaps the 1/4
cup of water in the
recipe could be replaced
by unflavored water kefir or coconut water kefir?
Serves 6 - 8
Recipe by Barefoot Contessa / Heavily Adapted
by Winner Dinners / Inspired
by Cravings Bistro 3 pounds Roma / plum tomatoes, cut in half lengthwise 1/2 pound carrots, peeled and cut into 1 - inch pieces 1/4
cup plus 2 tablespoons olive oil 1 tablespoon sea salt 1-1/2 teaspoons black pepper 2
cups onions, chopped 6 garlic cloves, chopped 2 tablespoons butter 1/4 teaspoon crushed red pepper flakes 1 (28 - ounce can) plum tomatoes, with their juice 2 ounces fresh basil, chopped 1-1/2 teaspoons dried crushed rosemary 1/2 teaspoon dried thyme 1 (32 - ounce container) chicken stock 2/3
cup brown sugar, packed