Sentences with phrase «tablespoon ice water egg»

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ingredients: 1 sheet all - butter puff pastry, thawed overnight in the fridge 4 - 6 pieces of very ripe stone fruit, of your choice, sliced thinly 1 egg beaten with 1 teaspoon water 3 tablespoons of sugar 2 tablespoons chopped pistachios crème fraîche or vanilla ice cream or sour cream, for serving

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.

Almond Tart Crust 1 1/4 cups (155 grams) all - purpose flour 1/2 cup (60 grams) sliced almonds 1/4 teaspoon salt 2 tablespoons granulated sugar 8 tablespoons (115 grams) cold butter, cubed 1 large egg 2 tablespoons ice water

1 cup water 1/4 cup unsalted butter 2 tablespoons light brown sugar 1 teaspoon vanilla extract 1/4 teaspoon fine sea salt 3/4 teaspoons ground cinnamon 1 cup all - purpose flour 4 large eggs Non-stick cooking spray 1/2 cup granulated sugar Vanilla ice cream Homemade magic shell

Make a well in the flour and pour in the two egg yolks and a few tablespoons of ice cold water.

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.

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 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 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.

3/4 cup (105 g) superfine brown rice flour 1/3 cup (45 g) amaranth flour 1/4 cup (30 g) cornstarch 1 tablespoon natural cane sugar 1/4 teaspoon fine sea salt 8 tablespoons cold unsalted butter, cut into 1 / 2 - inch pieces 1 egg yolk 5 to 7 tablespoons ice water

Pastry 2-1/2 cups all - purpose gluten - free flour 1 teaspoon xanthan gum 1/2 tsp salt 1 tablespoon lemon rind 1/2 cup cold butter, cubed 1/2 cup cold vegetable shortening, cubed 1/4 cup ice water 3 tbsp sour cream 1 egg white

Almond Tart Dough 1 1/4 cups all - purpose flour 1/2 cup sliced almonds 1/4 teaspoon salt 2 tablespoons sugar 8 tablespoons (1 stick) cold butter, cut into cubes 1 large egg 3 tablespoons ice water

Lemon glazed madeleines 3 large eggs, at room temperature 2/3 cup (133g) granulated sugar 1/8 teaspoon salt 1 1/4 cups (175g) all purpose flour 1 teaspoon baking powder finely grated zest of 1 lemon 9 tablespoons (126g) unsalted butter, melted and cooled to room temperature, plus additional melted butter for preparing the molds Glaze: 1 cup (140g) icing sugar, sifted 2 tablespoons freshly - squeezed lemon juice 1 tablespoon water Brush the indentations of a madeleine mold with melted butter.

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.

2 cups Whole Wheat Flour 1 cup Rice Flour or Oat Flour 1 Tablespoons Xylitol or Maple Sugar 2 1/2 teaspoons Baking Powder 1/2 teaspoon Baking Soda 3/4 teaspoon Sea Salt 1/4 teaspoon Pepper 3/4 cup Unsalted Butter 1 Large Organic Egg, beaten 3 Tablespoons Ice Cold Water 3/4 cup Organic Sour Cream 1/4 cup Fresh Chopped Chives 3/4 cup Gorgonzola Crumbles 1 Large Egg, beaten with 2 Tablespoons Almond Milk for Egg Wash

For the pâte brisée (pie crust): 1 1/4 cups all purpose flour, plus extra for dusting 1/2 teaspoon salt 1 teaspoon sugar 8 tablespoons chilled unsalted butter (one stick cut into small pieces) 2 - 4 tablespoons ice water, plus extra if needed 1 egg, slightly beaten

Lime yogurt cake from here 220g unsalted butter, melted and cooled 330g caster sugar 2 eggs 250g Greek style yogurt 1/4 cup (60 ml) lime juice 1 1/2 tablespoons lime zest 2 cups (280g) all purpose flour 2 teaspoons baking powder Icing: 1 1/2 cups (210g) confectioners» sugar, sifted 1 1/2 tablespoons lime juice 1 1/2 tablespoons water lime zest, to decorate Preheat the oven to 160ºC / 320ºF.

Pie Shell 1 1/4 cups unbleached all - purpose flour, plus extra for dough and rolling surface 2 tablespoons confectioners» sugar 1/2 teaspoon table salt 8 tablespoons unsalted butter, chilled, cut into 1/4 - inch pieces 2 tablespoons vegetable shortening, frozen, cut into small pieces 1 large egg white, chilled, thoroughly mixed with ice water (about 2 tablespoons) to equal 1/4 cup 1 large egg yolk, beaten with 1/8 teaspoon water

1 1/2 cups all - purpose unbleached flour 1/2 teaspoon salt 4 oz (1 stick) unsalted butter, cubed and chilled (or popped in freezer for 15 minutes after cut into cubes) 1/4 cup water, ice cold, or more if necessary OR 1 large egg with 2 teaspoons of water, or more if necessary Egg Wash 1 egg mixed with 1 tablespoon of water Heat oven to 400 ° F. Gingered Lemon Bars Reciegg with 2 teaspoons of water, or more if necessary Egg Wash 1 egg mixed with 1 tablespoon of water Heat oven to 400 ° F. Gingered Lemon Bars ReciEgg Wash 1 egg mixed with 1 tablespoon of water Heat oven to 400 ° F. Gingered Lemon Bars Reciegg mixed with 1 tablespoon of water Heat oven to 400 ° F. Gingered Lemon Bars Recipe.

1 large egg yolk 2 tablespoons ice water 1 teaspoon vanilla extract 1/3 cup roasted macadamia nuts 1 1/4 cups all purpose flour 1/3 cup sugar 1/4 teaspoon salt 1/2 cup cold unsalted butter, cut into small cubes

3 cups AP flour 1 teaspoon kosher salt 6 ounces unsalted butter, cold 3/4 cup vegetable shortening 1 egg, beaten 5 tablespoons ice water 1 tablespoon white vinegar

3 Cups AP Flour 1 1/2 Teaspoon Salt 1/2 Teaspoon Baking Powder 1 Cup Lard 1 Whole Egg 1 Teaspoon Apple Cider Vinegar 5 Tablespoons Ice Water

ingredients PIE CRUST: 1 tablespoon light brown sugar 1 teaspoon Kosher salt 1 1/2 cups all - purpose flour (plus additional for dusting) 1 stick unsalted butter (chilled, cut into 1 / 2 - inch cubes) 1/4 cup ice water FRESH GINGER JUICE: 1 2 inch piece fresh ginger PUMPKIN PIE FILLING: 1 sugar pumpkin (top removed, halved, seeded, cut into 8 wedges)(makes 2 cups) 2 large eggs 1 teaspoon fresh ginger juice 1/2 cup light brown sugar 1/4 cup granulated sugar 1 teaspoon Kosher salt 1 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1 12 - ounce can evaporated milk WHIPPED CREAM: 1 cup heavy cream 1 tablespoon confectioner's sugar 1 teaspoon vanilla extract

Ingredients: 2 1/4 cup (s) all - purpose flour 1/2 cup (s) sugar, divided 2 tablespoon (s) sugar 1/4 teaspoon (s) salt 1 cup (s) unsalted butter 3 tablespoon (s)(add more as needed) ice water 2 cup (s) heavy cream 1 cup (s) shredded coconut 6 large egg yolks 1/2 teaspoon (s) lemon zest 1 teaspoon (s) pure vanilla extract

Tart Crust 1 cup (125 grams) all - purpose flour 1 cup (120 grams) whole wheat flour 1/4 teaspoon salt 1/2 cup (65 grams) powdered sugar 8 tablespoons (115 grams) cold butter, cubed 1 large egg 2 - 4 tablespoons ice water

LEMON TART RECIPE For the pastry: 1 1/2 cups flour 1/2 cup sugar Pinch of salt 1/2 cup chilled butter, chopped 2 egg yolks 1 tablespoon iced water

Ingredients 2/3 cup (3 ounces) pistachios 2 tablespoons grated orange zest 1 teaspoon sugar 2 cups half - and - half or milk 4 large egg yolks 2/3 cup honey 1 cup heavy (whipping) cream 2 tablespoons Cointreau, Grand Marnier, or other orange liqueur (optional) Preparation Prepare a large bowl or pan of ice water.