Once they all start to soften sprinkle
a tablespoon of sugar on top or an equivalent amount of another sweetener in this case I used the sugar
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.
Pour the milk in and sprinkle the yeast and 1
tablespoon of sugar on top of the milk.
Sprinkle 2
tablespoons of the sugar on a baking sheet lined with nonstick aluminum foil.
Not exact matches
On the jar was the recipe — «An egg, 2
tablespoons lemon juice or vinegar, teaspoon each mustard, salt,
sugar dash
of pepper.
3 to 4 ripe bananas, smashed 1/3 cup (75 grams) melted salted butter 3/4 to 1 cup (145 to 190 grams) light brown
sugar (depending
on the level
of sweetness you prefer, I always use the smaller amount) 1 egg, beaten 1 teaspoon (5 ml) vanilla 1
tablespoon (15 ml) bourbon (optional) 1 teaspoon (5 grams) baking soda Pinch
of salt 1 teaspoon (3 grams) cinnamon Up to 1/2 teaspoon (1) nutmeg Pinch
of ground cloves 1 1/2 cups (190 grams) flour
Instead
of cooking fruit down, relying
on pectin, and adding
sugar to help it set, like traditional jam, all we need to do is mash up some fruit and stir in a few
tablespoons of chia seeds.
1 (approximately 2 pound) fillet
of best - quality salmon, skin
on, previously frozen 1 bunch dill 2 cups
sugar 1 cup salt (I use kosher) 3 - 4
tablespoons vodka or aquavit
Sprinkle the tart with 1 - 2 more
tablespoons of sugar, depending
on how sweet your fruit is.
Cheesecake Stuffed Strawberries Yield: 10 - 12 strawberries (depending
on size) Prep Time: 10 minutes Cook Time: 0 minutes Total Time: 15 minutes Ingredients: 1 pound large strawberries 8 ounce block cream cheese — softened 3 — 4
tablespoons powdered
sugar (depends
on how sweet you want the filling) 1 teaspoon vanilla extract (or use almond, lemon, etc.) Graham cracker crumbs Source: Inspired by pictures seen
on Pinterest Directions: Rinse strawberries and cut around the top
of the strawberry.
Pour 2 cups
of raspberries, 1/2 teaspoon
of lemon juice and 3
tablespoons of Xylitol
sugar or coconut
sugar (both low - glycemic index foods), and a dash
of Himalayan salt in a medium saucepan and heat covered
on medium - low for about 2 minutes.
I didn't have brown
sugar on hand, so I substituted white granulated
sugar for it as well as adding 2
tablespoons of malasses (found that substitution online).
For the pizza dough: 2 1/4 teaspoons rapid rise yeast 1 cup warm water Pinch
of sugar 1 3/4 cups semolina flour 1 3/4 cups all - purpose flour 1 teaspoon salt 1
tablespoon olive oil Corn meal - for spreading
on pizza peel For the balsamic reduction: 1 cup balsamic vinegar Pizza toppings: 2
tablespoons olive oil 8 ounces fresh mozzarella - sliced 4 peaches - thinly sliced 1/2 cup freshly chopped basil
For the fruit sauce I pour 2 cups
of raspberries, 1/2 teaspoon
of lemon juice and 3
tablespoons of Xyilitol
sugar or coconut
sugar (both low — glycemic index foods), and a dash
of Himalayan salt in a medium saucepan and heat covered
on medium - low for about 2 minutes.
If you're planning to double the recipe but only need enough frosting to do a rose swirl
on each cupcake, instead
of doubling the frosting recipe you could change the frosting to be use 1 and 1/4 cup butter (2 and 1/2 sticks), 4 - 5 cups powdered
sugar, and 3 - 4
tablespoons of whipping cream.
Sprinkle
on 1
tablespoon of brown
sugar and continue to bake for another 5 minutes or until desired doneness.
Omit to make nut - free) a pinch
of salt
Sugar Syrup: 1/2 cup ground raw
sugar 3
Tablespoons water ⅛ -1 / 4 teaspoon cardamom powder Instructions In a large pan, dry roast the semolina
on medium - low heat for 6 - 8 minutes until the color changes and it gets fragrant.
1 cup unsweetened soy milk, divided into 1/4 cup and 3/4 cup 2
tablespoons arrowroot powder 2 to 2 1/2 cups plain soy creamer (I used French Vanilla, but plain would be delicious too) 3/4 cup packed brown
sugar 2 sticks cinnamon 8 very thin slices
of fresh ginger, peel left
on 1 cup pureed pumpkin (canned is perfect) 1
tablespoon vanilla extract
Thank you so much for posting this!!!!! I did use natural peanut butter because that's all I had
on hand and I was short about two
tablespoons so I added two more
tablespoons of sugar figuring that's about how much
sugar would have been in the Skippy and they turned out AWESOME!!!
2 1/2 -3 pounds whole fresh yellow peaches (about 8 medium peaches) 1 recipe Whole Wheat Pie Dough, or other good crust 2/3 cup dark brown
sugar, packed 1/4 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg pinch
of Kosher or sea salt 3 - 4
tablespoons cornstarch, depending
on juiciness
of peaches
I only use three
tablespoons of sugar for the apples and don't put any
on the crust, because, in my mind, the crunchiness
of the
sugar distracts from the tenderness
of the crust.
In a large bowl, using the same mixer beaters, beat the egg yolks
on medium speed with the remaining 2
Tablespoons of sugar until the mixture is light and creamy.
7 kiwis (6 for tha drink, 1 for the clink clink) 1 pound strawberries, hulled and sliced, set a few aside to leave whole for the pitcher 4 - 5 cups
of water 6 - 8
tablespoons white granulated
sugar, depending
on the sweetness
of the fruit.
I usually only have natural, unsweetened peanut butter
on hand (just peanuts and salt), so I find 2 heaping
tablespoons of sugar to be perfect.
In a medium bowl, using electric mixer, beat 4
tablespoons of butter and 1 cup
of white
sugar on high speed for 1 minute until well - combined.
Drop a heaping
tablespoon of batter
on top
of the
sugar ribbon layer and smooth as best you can.
What's in it: For the french toast --- 1/2 large loaf
of multigrain bread, ideally a few days old, cut into 1 inch cubes (about 5 cups cubes)-- 4 large eggs — 1 1/2 cups vanilla almond milk ** — 1 teaspoons cinnamon — 1 teaspoon vanilla extract — 1/4 teaspoon salt For the apples --- 3 - 4 apples, thinly sliced — 1/2 teaspoon cinnamon — 1
tablespoon coconut oil For the topping --- 1/3 cup roughly chopped raw nuts and seeds (I used almonds and sunflower seeds)-- 1 - 2
tablespoons brown
sugar (depending
on your sweetness preference)-- 1/4 teaspoon salt
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
1/2 cup butter or Earth Balance Buttery Sticks, softened 31/2 cups confectioners»
sugar, sifted 1 teaspoon pure vanilla extract 2
tablespoons lemon juice Up to 1/4 cup milk
of choice 1
tablespoon grated lemon zest, more to sprinkle
on top, optional
While most recipes with «fudge» in their title go crazy
on the butter and
sugar, this one uses neither, relying instead
on just three
tablespoons of cancer - fighting maple syrup for the perfect sweet touch.
Pie filling 5 - 6 cups sliced, peeled apples (you might want more or less depending
on the size
of your pie plate) 1
tablespoon cinnamon 1 teaspoon nutmeg 2
tablespoons flour 1/4 cup brown
sugar
With the syrup still
on the stove and the mixer running
on high, add the remaining 2
tablespoons of sugar, one teaspoon at a time, to the egg whites.
1/2 Pie Crust recipe (replace millet flour with an equal amount
of teff flour) 3/4 cup
sugar 1 1/2
tablespoons gluten - free flour blend
of choice 2 pounds red or Italian plums, skin
on, pitted and sliced 1/4 - inch thick 1/2
tablespoon fresh - squeezed lemon juice
Sift together the 2
tablespoons of cocoa and 2
tablespoons of powdered
sugar and use some to generously dust the surface you're rolling out
on, then dust the top
of the dough and rolling pin and roll the dough out to be about 1/4 ″ thick.
Sprinkle with 1
tablespoon sugar (if you have turbinado or raw
sugar available, that works well
on top
of the cake).
2 scoops (or a half - cup) DailyBurn Fuel - 6 protein in vanilla 1 large egg 1/2 cup organic cane
sugar and 1
tablespoon for sprinkling
on top (or coconut palm
sugar) 1 cup peanut butter, smooth Pinch
of salt 1/4 cup mini dark chocolate chips
Ingredients - 1 bottle (750 ml) dry rose wine - 1/2 cup
of white rum - 2
tablespoons sugar (more to taste depending
on how sweet you like yours - 1 1/2 cups sliced strawberries - 1 sliced lime - 1 1/2 cups seltzer or soda water (you may not need this depending
on how fizzy you like it
If it is too buttery, add the extra cup
of powdered
sugar plus 2
tablespoons half - and - half and beat
on high speed for another minute.
I used dried cherries & raisins, hemp seed hearts, unsweetened coconut flakes, walnuts and pecans, only 1
Tablespoon of honey (trying to cut back
on sugar), and I also added some blueberries (which made them purple).
Sprinkle a couple more
tablespoons of the cardamom -
sugar on top.
1 cup 2 % Greek yogurt, plain 1/2 cup cane
sugar 1/2 cup fresh squeezed blood orange juice (I was a little short so I added more zest) 2 1/2
tablespoons melted coconut oil (or 2
tablespoons canola oil) 1 teaspoon vanilla bean paste (or extract, but paste is preferable) zest
of 3 blood oranges (can reduce slightly if you use more juice) 1 vanilla bean, scraped 1 egg 1 egg white 1 cup whole wheat pastry flour 2/3 cup whole wheat white flour 1/3 cup wheat germ 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon sea salt 1/2 teaspoon cinnamon cinnamon -
sugar or turbinado for sprinkling
on top (optional)
Mix in 1 cup
of powdered
sugar, cocoa, 1
Tablespoon of half and half and vanilla and beat with an electric mixer
on medium speed until smooth.
Apple Chai Cider Pancakes & Browned Maple Butter for pancakes 1 1/2 Cups
of all purpose flour 3 Teaspoons
of baking powder 1/2 Teaspoon
of salt 2 Teaspoons
of cinnamon 1 Teaspoon
of cardamom 1/2 Teaspoon
of ginger 1/4 Teaspoon
of cloves 1/4 Teaspoon
of all spice 3
Tablespoons of butter, melted + more for pan 2
Tablespoons of honey 1/2 Cup
of apple cider 3/4 Cup
of whole milk for butter 1 Stick / 1/2 Cup
of unsalted butter 3
Tablespoon of pure maple syrup 1 Teaspoon
of cinnamon for apples 2 Honey crisp apples, diced 2
Tablespoons of butter 1/2 Cup
of brown
sugar 1 Teaspoon
of cinnamon In a small sauce pot heat stick
of butter
on medium heat until melted and browned.
Happy birthday mom!!!! Granola: 3 cups old fashioned oats 1/4 cup flax seed meal 1/4 cup wheat germ 1/4 cup slivered almonds 1/4 cup chopped pecans or walnuts 1/4 cup sunflower seeds 1 - 2 teaspoons
of cinnamon (depending
on your preference) 1/2 cup apple juice 1 - 2
tablespoons honey (depending
on how sweet you want it) 1
tablespoon brown
sugar 2 teaspoons canola oil 1 teaspoon vanilla extract 1 cup dried fruit Directions: Preheat oven to 300 1.
1 to 2
tablespoons sesame oil + more if needed based
on taste 1/2 small to medium sized red onion, peeled and sliced 1/2 medium sized zucchini, unpeeled and chopped 1/2 medium sized summer squash, unpeeled and chopped 1 cup
sugar snap peas, cut once in half crosswise 1 cup shiitake mushrooms, chopped 1 to 2 garlic cloves, minced Pinch
of salt 1/2 red bell pepper, chopped 1/2 green bell pepper, chopped 1/2 cup red cabbage, shredded 2 small carrots, peeled and shaved into strips 1/2 pound linguine noodles, cooked 1/4 cup mushroom broth 3
tablespoons soy sauce 2
tablespoons hoisin sauce 2
tablespoons Chinese oyster sauce Green onions, diced for garnish
Add 3 cups heavy cream, 1/3 cup powdered
sugar and 1
tablespoon of vanilla extract to a bowl and whip
on high speed with a mixer until thickened and stiff peaks form.
Sponge Cake 1/2 cup plus 2
tablespoons powdered
sugar, divided (to sprinkle
on towel and for topping) 1 cup sifted flour 1/8 teaspoon salt 3 large eggs 1/2 cup granulated
sugar Zest
of 1/2 fresh lemon 1 stick (1/2 cup) unsalted butter, melted, cooled 1/4 cup pine nuts Ground cinnamon powder for dusting
This recipe for hibiscus tea uses a scant two
tablespoons of sugar in the whole batch, relying
on cinnamon and orange slices for extra flavor.
Begin by making the marinara sauce first, finely mince 2 cloves
of garlic, then heat a small sauce pan with a medium heat and add 2
tablespoons of extra virgin Spanish olive oil, once the oil get's hot, add the minced garlics, mix with the oil and cook for about 30 seconds, then add 1 cup
of tomato puree, 1/2 teaspoon
on dried parsley, 1/2 teaspoon
of dried oregano, 1/4 teaspoon
of white
sugar, season with sea salt and freshly cracked black pepper, mix everything together and lower the fire to a LOW heat
* 2
Tablespoons vegetable oil * 4 cloves garlic, minced * 1 - inch piece peeled fresh ginger, grated (peeled, frozen ginger is easy to grate) * 2 - 3 small shallots, minced (about 3/4 cup) * 1 - 3 Thai chiles (depending
on your heat tolerance / preference), thinly sliced * 3
Tablespoons fish sauce * 2
Tablespoons palm
sugar or brown
sugar * 1
Tablespoon sugar * 1/2 teaspoon black pepper * 1/4 cup water * approx 1 pound thick fish filet
of your choice * 6 - 8 green onions, sliced
on the diagonal into approx 1 / 2 - inch lengths