Not exact matches
The company has made progress when it comes to making unhealthy products less so, removing some 400,000 tons of
sugar from its drinks since 2006,
and reducing the
salt and saturated fat in Lay's
and Ruffles chips.
From 2007 - 2017, the inflation rate for all - purpose flour is 44 %; white rice +31 %;
sugar +21 %; pasta +45 %; wheat bread +16 %;
salted butter +10 %; red delicious apples +15 %; seedless grapes +28 %; dried beans +45 %; sliced bacon +58 %;
and the list goes on
and on.
But I'd grown overconfident, so the fact that I'd never in my life used a pastry blender or a rolling pin didn't stop me
from going right ahead
and whisking together some flour,
sugar,
and salt, cutting in two sticks of butter, adding some water,
and then kneading it all together to form two disks that looked exactly like the picture on page 438, thank you very much.
In a large mixing bowl, combine the
sugar, flour, eggs, oranges
and juice
from the can, walnuts, baking soda,
salt and vanilla.
Cardamom Amaranth Porridge with Stewed Strawberries for the porridge 1 cup amaranth — soaked overnight, rinsed
and drained 2 cups almond or coconut milk 2 tablespoons coconut
sugar 1/2 vanilla bean — split open, seeds scraped 1/2 teaspoon freshly ground cardamom —
from about 3 - 4 pods 1/2 teaspoon
salt 1/2 teaspoon cinnamon — optional 1/8 teaspoon nutmeg — optional
They are gluten free with natural
sugars from soaked dates
and a dab of honey,
and no added
salt.
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
1 kg pumpkin, cut into large cubes 2 — 3 carrots (about 250g), cut into 10 - cm [3 - inch] pieces 3 — 4 cloves garlic, unpeeled 1 — 2 tablespoons olive oil 1/2 teaspoon ground cumin 1 1/2 cup [200g] cooked rice (equals to about 1/3 cup uncooked) 1 teaspoon vegetable bouillon powder or 1 cube (or use vegetable stock instead of water) 1 tablespoon minced ginger (make your own at home) 3 — 4 cups water 1/2 cup canned coconut milk Juice
from 1 — 2 sweet oranges * 2 teaspoons
sugar (or maple syrup / other sweetener), adjust quantity to taste 4 — 5 stems curled parsley, finely chopped Other dried herbs (thyme, herbes de Provence...) if desired, optional
Salt and pepper to taste
The dressing uses the seasoning packet
from ramen noodles, along with apple cider vinegar,
sugar or honey, a little
salt and pepper.
2 small Gala apples, cored
and diced into 1 / 2 - inch pieces 3 tablespoons melted butter, plus more for apples
and pan 1 vanilla bean, split lengthwise
and seeds scraped 8 ounces (225 g) challah bread (I used the gluten - free brioche recipe
from my book) cut into 1 / 2 - inch cubes 1/3 cup plus 2 tablespoons (80 g) natural cane
sugar 5 egg yolks 1 cup (250 ml) heavy cream 1 cup (250 ml) whole milk 1 1/8 teaspoon ground cinnamon 1/3 teaspoon
salt 1/3 cup dried cranberries
2 cups diced seedless watermelon 3/4 cup finely diced sweet onion 3/4 cup canned black beans, rinsed
and drained 2 jalapeno peppers, seeded
and finely diced 1/4 cup minced fresh cilantro Juice
from 1/2 a lime 2 teaspoons brown
sugar, packed 1 garlic clove, minced 1/2 teaspoon
salt Tortilla chips
Remove
from the heat
and immediately add the
sugar, cocoa powder, 2 teaspoons water, vanilla extract
and salt.
Buttermilk
and Lemon Thyme Ice Cream adapted
from Claudia Fleming, via Smitten Kitchen ingredients: 1 1/2 cups half
and half big bunch of lemon thyme or other herb, or use a vanilla pod, split
and scraped 3/4 cup plus 2 tablespoons
sugar pinch of
salt 9 egg yolks 1 cup buttermilk directions: Strip the lemon thyme by running pinched fingers along the main woody stem.
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.
Make the Dressing: In small saucepan, combine the seasoning packet
from the ramen noodles, cider vinegar,
sugar or honey,
salt, pepper
and bring to a boil to melt
sugar or honey
and combine ingredients.
• remove the bowl
from the saucepan
and add the brown
sugar and salt, mix with a wooden spoon to dissolve.
Vanilla butter rounds slightly adapted
from Big Fat Cookies 2 3/4 cups (385g) flour 1/2 teaspoon baking powder 1/4 teaspoon
salt 1 1/2 cups (340g / 3 sticks) unsalted butter, at room temperature 1 cup (200g)
sugar — I used vanilla infused
sugar 3 large egg yolks 2 1/2 teaspoons vanilla extract 18 whole unblanched (with skins) almonds or pecan halves Sift the flour, baking powder
and salt into a medium bowl
and set aside.
for the cake: ○ 3/4 cup brown rice flour ○ 1/4 cup hazelnut meal (ground
from whole toasted
and shelled hazelnuts) ○ 2 tbsp arrowroot powder ○ 1/4 tsp
salt ○ 1 1/2 tsp baking powder ○ 3/4 cup granulated
sugar ○ 1/4 cup coconut oil (soft, not melted) ○ 2 eggs, room temperature ○ 1 tsp vanilla extract ○ 1/2 cup unsweetened almond milk ○ * 1 cup fresh blackberries *
Sriracha — Sriracha is a type of hot sauce or chilli sauce made
from a paste of chilli peppers, distilled vinegar, garlic,
sugar,
and salt.
A little ball of dough made
from a small amount of butter, a tiny bit of
sugar, a pinch of
salt, one egg
and a little flour
and baking powder is then rolled out
and cut into funky shapes
and then deep fried.
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from your favorite food sites whole milk, powdered
sugar, unsalted butter, cream cheese,
salt and 1 MORE B 6 ingredients
My fish burgers made
from a rotation of fresh tuna, salmon, cod or a combo chopped
and gently mixed with grated zucchini, ginger, onion, sesame oil, avocado mayo, panko
salt, pepper, then sautéed
and served with a drizzle a soy sauce, vinegar,
sugar, ginger sauce on a brioche bun.
Although it does seem to come around every few years, this year has brought with it a push
from consumers, government
and companies to reduce
sugar and salt in products in many areas of the globe.
:D Milky Way
and chocolate chip cookies slightly adapted
from the oh, so delicious A Passion for Baking 185g unsalted butter, room temperature 200g light brown
sugar 125g demerara
sugar 2 large eggs 2 teaspoons vanilla extract 400g all purpose flour 1 teaspoon baking powder 1 teaspoon baking soda pinch of
salt 100g dark chocolate, chopped — I used one with 70 % cocoa solids 4 Milky Way bars, chopped Preheat the oven to 180 °C / 350 °F.
: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 aside.
: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.
In one bite you get sweetness
from the maple
and brown
sugar glaze, spice
from the cayenne
and cinnamon,
and the saltiness
from the healthy sprinkling of sea
salt.
Lemon
and lavender loaf cake slightly adapted
from the delicious Paul Hollywood's Pies
and Puds Cake: 250g all purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda pinch of
salt 125g granulated
sugar 1 1/2 tablespoons edible lavender 2 large eggs 200g full - fat yogurt * finely grated zest of 2 lemons 100g unsalted butter, melted
and cooled 1 teaspoon vanilla extract Drizzle: juice of 2 lemons, strained 1/4 cup (50g) granulated
sugar Preheat your oven to 180 °C / 350 °F.
Made
from nothing more than flour, eggs,
sugar, leavening agents,
salt,
and chocolate, the cookie seems idiot - proof.
Ingredients: water, soy protein isolate *, vital wheat gluten *, expeller pressed / canola oil, organic ancient grain flour (kamut ®, amaranth, millet, quinoa), natural flavors (
from plant sources), modified vegetable gum, yeast extract, sea
salt, potato starch, organic cane
sugar, onion powder, garlic powder, pea protein, carrot fiber, beetroot fiber, extractives of paprika
and turmeric.
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.
Meringue powder is a fine, white powder used to replace fresh egg whites
and is made
from dried egg whites,
sugar,
salt, vanillin
and gum.
Really simple brownies slightly adapted
from here 150g dark chocolate, finely chopped or in chips — I used one with 53 % cocoa solids 3/4 cup (170g) unsalted butter, room temperature
and chopped 1 3/4 cups (350g) granulated
sugar 3 large eggs 1 teaspoon vanilla 1 cup (140g) all purpose flour 1 tablespoon (10g) unsweetened cocoa powder, sifted 1/4 teaspoon table
salt Preheat the oven to 180 °C / 350 °F.
Honey bee cake slightly adapted
from this beautiful cookbook Cake: 2 1/4 cups (315g) all purpose flour 2 teaspoons baking powder 1/4 teaspoon ground cinnamon 1/2 teaspoon table
salt 3/4 cup + 2 tablespoons (200g) unsalted butter, room temperature 1/2 cup (100g) granulated
sugar 1/3 cup (100g) honey 2 teaspoons vanilla extract 2 large eggs 1 large egg yolk 3/4 cup (180 ml) buttermilk, room temperature * Glaze: 1/2 cup (150g) honey 3 tablespoons (41g) unsalted butter, room temperature 1/4 teaspoon vanilla extract pinch of
salt 1/2 cup (56g) sliced almonds, toasted
and cooled Preheat the oven to 180 °C / 350 °F.
;) 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.
Cinnamon - chocolate fruit mince tarts slightly adapted
from Australian Gourmet Traveller 270g dark brown
sugar 300g raisins 300g dried cranberries 3 tablespoons brandy 100g unsalted butter, melted 100g glacé orange, finely chopped 2 Granny Smith apples, coarsely grated 1 orange, finely grated zest
and juice 1/2 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon ground ginger 1/4 teaspoon freshly grated nutmeg 1 vanilla bean, halved lengthwise, seeds scraped 100g dark chocolate (70 % cocoa solids), coarsely chopped 1 1/2 tablespoons demerara
sugar, for scattering Cinnamon pastry: 180g softened unsalted butter 200g pure icing
sugar, sifted 1 tablespoon ground cinnamon 4 eggs 500g all purpose flour pinch of
salt Combine all ingredients except chocolate
and demerara
sugar in a large bowl, stir to combine, then spoon into sterilized jars *
and refrigerate for at least 1 day or up to 2 weeks, inverting jar occasionally.
Gingerbread caramels adapted
from Pure Dessert, flavor idea
from here 3/4 cup corn syrup 1/4 cup molasses 2 cups (400g) caster (superfine)
sugar 1/4 teaspoon
salt 2 cups (480 ml) heavy cream 1/2 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon freshly ground nutmeg 1/8 teaspoon ground cloves 3 tablespoons (42g) unsalted butter, cut into chunks, softened Line the bottom
and sides of a 22 cm (9in) square pan with aluminum foil
and grease the foil.
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.
Fluffy ginger
and date cake
from Donna Hay magazine 2 cups + 2 tablespoons (300g) all purpose flour 2 teaspoons baking powder 1/4 teaspoon
salt 1 1/2 teaspoons ground ginger 3 cups (420g) pitted dates, chopped 1 cup (240 ml) boiling water 2 teaspoons baking soda 200g unsalted butter, room temperature, chopped 1 1/2 cups (262g) brown
sugar, packed 4 eggs Icing
sugar, for dusting Preheat the oven to 180 °C / 350 °F.
A couple of weeks ago I saw that Jes had made some awesome looking blender waffles
from VegWeb that called for three main ingredients plus a little bit of
sugar,
salt,
and vanilla.
2 Stir in white vinegar, rice vinegar,
sugar,
salt: Place the minced shallots
and any liquid released
from them in a non-reactive (glass or pyrex) bowl.
Butter cake
from Modern Classics Book 2: Cookies, Biscuits & Slices, Small Cakes, Cakes, Desserts, Hot Puddings, Pies & Tarts (Morrow Cookbooks) Cake: 1/2 cup + 1 tablespoon (127g) unsalted butter, very well softened 1 teaspoon vanilla extract 1 cup + 1 1/2 tablespoons (218g) caster
sugar 3 eggs 1 1/2 cups + 1 1/2 tablespoons (225g) all purpose flour, sifted 1/2 teaspoon baking powder, sifted 1/4 teaspoon baking soda, sifted pinch of
salt 1/2 cup (120 ml) whole milk, room temperature Icing: 1 cup (140g) icing
sugar, sifted 1 - 2 tablespoons lemon juice or water Preheat the oven to 160 °C; butter a 20 cm (8in) round cake pan, line the bottom with baking paper
and butter the paper as well.
Ginger peach muffins
from Good to the Grain Topping: 2 tablespoons + 1 teaspoon grated fresh ginger 2 - 3 small peaches, ripe but firm 1 tablespoon unsalted butter 1 tablespoon honey Batter: 1 cup (100g) oat flour 3/4 cup (105g) all purpose flour 1/2 cup (70g) whole wheat flour 1/3 cup (67g) granulated
sugar 1/4 cup (44g) dark brown
sugar, packed 1 teaspoon baking powder 1 teaspoon baking soda generous pinch of
salt 6 tablespoons (3/4 stick / 84g) unsalted butter, melted
and cooled 3/4 cup (180 ml) whole milk, room temperature 1/2 cup (130g) plain yogurt 1 egg Preheat the oven to 180 °C / 350 °F; generously butter a muffin pan with a 1/3 capacity.
Christmas cookies
from Australian Gourmet Traveller 1/2 cup (1 stick / 113g) unsalted butter, softened 1 cup (175g) brown
sugar, packed 1/4 teaspoon
salt 1 1/4 cups (175g) all purpose flour, sifted 1/2 teaspoon ground cinnamon 1/4 teaspoon ground ginger pinch of ground cloves 1 egg, lightly whisked 90g roasted hazelnuts, coarsely chopped 1 cup (180g) dark chocolate chips 80g candied orange peel, coarsely chopped — recipe here Beat butter in an electric mixer fitted with a paddle until creamy, add
sugar and salt, then add flour
and spices
and mix until combined.
The spiced cookies with
salted caramel butter - cream
from Swah were as decadent
and sugar - high inducing as they look
and sound,
and the Thanksgiving inspired turkeys
from Gucci
and Gyoza had to be the most fun creation of the day.
Lemon - poppy seed cake with vanilla - cream cheese frosting slightly adapted
from Sky High: Irresistible Triple - Layer Cakes Cake: 3 cups (420g) cake flour * 2 cups (400g) caster
sugar 4 1/2 teaspoons baking powder 1/2 teaspoon
salt 3 tablespoons poppy seeds 1 cup (2 sticks / 226g) unsalted butter, room temperature, coarsely chopped grated zest
and juice of 1 large lemon 1 1/4 cups (300 ml) buttermilk 5 egg whites 1/3 cup (80 ml) water Vanilla cream cheese frosting: 2 vanilla beans 5 cups (700g) confectioners»
sugar, sifted 224g (8oz) cream cheese, room temperature 1 cup (226g / 2 sticks) unsalted butter, room temperature 1 tablespoon vanilla extract Preheat the oven to 180 °C / 350 °F.
Chock - full of chocolate chip cookies
from The Essential Chocolate Chip Cookbook 1 1/4 cups (175g) all purpose flour 1 teaspoon baking soda 1/2 teaspoon
salt 1/2 cup (113g / 1 stick) unsalted butter, room temperature 1/2 cup (88g) packed light brown
sugar 6 tablespoons (72g) granulated
sugar 1 large egg 1 teaspoon vanilla extract 4 cups (24 oz / 672g) semisweet chocolate chips — I used chips with 70 % cocoa solids Position a rack in the middle of the oven
and preheat to 180 °C / 350 °F.
Bill's cherry tart
from Holiday Pastry: 1/2 cup + 1 tablespoon (127g) unsalted butter, melted
and cooled 1/3 cup + 2 tablespoons (90g) caster (superfine)
sugar 1 1/4 cups (175g) all purpose flour pinch of
salt 2 tablespoons almond meal (finely ground almonds) Filling: 170 ml heavy cream 2 eggs, lightly beaten 2 teaspoons vanilla extract 3 tablespoons caster (superfine)
sugar 2 tablespoons all purpose flour 550g fresh cherries, halved
and pitted — I used only 450g Preheat the oven to 180 °C / 350 °F; butter a 24 cm (9 1/2 in) round loose - bottomed tart pan *.
If you haven't been part this condiment craze, Sriracha is an Asian sauce made
from chili peppers, garlic,
sugar,
salt and vinegar.
Chocolate Peppermint Meringue Kisses —
from Better Homes
and Gardens — I got around 100 4 egg whites 1/4 teaspoon
salt 1/4 teaspoon cider vinegar 1/4 teaspoon peppermint extract 1-1/3 cups
sugar 1 cup milk chocolate pieces — I used a mix of dark, bittersweet,
and semisweet chips 1 teaspoon shortening 1-1/4 cups crushed striped round peppermint candies * (about 50 candies)-- I used 1 box of candy canes