ingredients APPLE PIE CUPS 2 granny smith apples (tops removed) 1 lemon (cut in half, one half juiced) 1/2 tablespoon unsalted butter 2 tablespoons golden raisins 2 tablespoons granulated sugar 1/4 teaspoon ground cinnamon 1/2 teaspoon vanilla extract leftover pie dough (http://abc.go.com/shows/the-chew/recipes/carla-hall-pie-crust or storebought) all - purpose flour (for dusting) 1 egg 1
tablespoon turbinado sugar
for the filling: 6 peaches 2 tablespoons butter, soft 1/4 teaspoon kosher salt 3/4 cup sugar 1
tablespoon turbinado sugar (optional) 6 tablespoons (1/4 cup plus 2 tablespoons) flour
1/2 cup Unbleached all purpose flour 1/8 cup packed light brown sugar 2
tablespoons turbinado sugar 1/4 teaspoon kosher salt 2 teaspoons organic Matcha powder 1/4 cup roughly chopped pecans 6 tablespoons butter room temperature.
2 cups old fashioned oats 1/2 cup unsweetened applesauce 1 large egg, beaten 1 tablespoon canola oil 1 cup nonfat milk 1/2 cup plain, nonfat yogurt (not Greek) 1 teaspoon cinnamon 1 teaspoon baking powder 1/4 teaspoon salt 2
tablespoons turbinado sugar, or other sweetener 1/2 teaspoon vanilla 1 cup fresh blueberries 1/2 cup walnuts or pecans, chopped
11/2 cups buckwheat flour 1/2 cup unbleached all - purpose flour 1 1/2
tablespoons turbinado sugar or agave nectar.
In a large bowl, whisk together the flour, powdered sugar, 2
tablespoons turbinado sugar, and the salt.
Not exact matches
5 ounces good - quality semi-sweet chocolate bar (Scharffen Berger 62 %) 1 cup whole wheat pastry flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup old - fashioned rolled oats 1/2 cup walnuts, very, very finely chopped (by hand) 1/2 cup unsalted butter, at room temperature scant 1 cup natural cane
sugar (or brown
sugar) scant 1
tablespoon organic unsulphured molasses (blackstrap) 1 large egg 1 1/2 teaspoon vanilla extract 1/4 cup large - grain
sugar (for ex:
turbinado)
Vegan Pumpkin Cake: 3 cups flour 2 cups brown
sugar (I actually used 1 cup brown and 1 cup
turbinado sugar) 1/2 teaspoon salt 1
tablespoon pumpkin pie spice 2 teaspoons baking powder 2 teaspoons baking soda 1 - 15 ounce can pumpkin puree 1 cup canola oil
Ingredients 4 cups of crushed fresh berries 1/2 cup refined
sugar 1/2 cup raw
turbinado sugar 1/2 cup stevia 3/4 cup water or strawberry juice 6
tablespoons fruit pectin for low / no
sugar recipe 1 teaspoon butter, optional 3 16 - oz canning jars with lids
2
tablespoons butter 1/4 cup
turbinado sugar (taste your apples!
1 cup (about 110 grams) pecans 2 cups (250 grams) all - purpose flour 1 cup (225 grams or 2 sticks) unsalted butter, softened 2/3 cup (80 grams) confectioners»
sugar 2 teaspoons (10 ml) vanilla extract 1 teaspoon salt 1/2 teaspoon baking powder 2
tablespoons (25 grams)
turbinado (raw)
sugar
Brown Butter Biscuits: 2 cups all - purpose flour 1
tablespoon baking powder 3
tablespoons light or dark brown
sugar, packed 1/2 teaspoon Kosher or sea salt 1/2 cup brown butter, solid, very cold 2/3 -3 / 4 cup half - and - half, very cold, plus more for brushing 1
tablespoon coarse
sugar (like
turbinado), for sprinkling
Sprinkle with 1
tablespoon sugar (if you have
turbinado or raw
sugar available, that works well on top of the cake).
2 cups all purpose flour 3/4 cup granulated
sugar 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cinnamon 1 1/2 teaspoons baking powder 1/4 teaspoon baking soda 1/2 teaspoon Kosher or sea salt 12 ounces fresh or frozen (not thawed) blueberries 1 cup buttermilk 1 large egg + 1 large egg yolk, room temperature 1 teaspoon pure vanilla extract 2
tablespoons neutral - flavored oil (I used canola) 2
tablespoons unsalted butter, melted 2
tablespoon coarse
sugar (like
turbinado), for sprinkling
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)
for the filling: 140 grams (scant cup) bittersweet chocolate chunks or chips 220 grams (1 cup plus 2 scant
tablespoons)
sugar 150 grams (1/2 cup plus 3
tablespoons) brown
sugar 17 grams (2
tablespoons plus 2 teaspoons) nonfat dry milk powder 1 1/2 teaspoons pumpkin pie spice, or a big pinch each cloves, nutmeg, and star anise, plus 2 pinches each cinnamon and ginger big pinch kosher salt 180 grams (13
tablespoons) butter, browned 120 grams (1/2 cup) milk 6 egg yolks approximately 300 grams (2 1/2 cups) pecan halves, the pretty ones saved for garnish and the rest chopped roughly
turbinado sugar, for sprinkling, if desired
I didn't have brown
sugar so I used 2 heaping
tablespoons of
turbinado sugar instead.
1 1/2 cups whole wheat pastry flour 1/2 cup all purpose flour (or white whole wheat flour) 1/2 cup hazelnut meal 2/3 cup coconut palm
sugar, divided 1/4 teaspoon salt 1/4 cup extra virgin olive oil 1/4 cup hazelnut oil (or high - oleic safflower oil) 1/4 cup cold water 3 cups sliced rhubarb 3 cups raspberries 1 cup blueberries 1 1/2
tablespoons cornstarch 1/4 to 1/2 teaspoon freshly grated lemon zest 1/2 teaspoon freshly grated ginger, optional 1 teaspoon raw (
turbinado) or demerara
sugar, for sprinkling
for the filling 1 package (8 ounces) cream cheese 1/2 cup
sugar 1
tablespoon bourbon 2
tablespoons turbinado or dark brown
sugar 1 cup pumpkin puree * 1 egg, lightly beaten 1 teaspoon vanilla 1 1/2 teaspoons cinnamon 3/4 teaspoon allspice 6 - 10 grates from a whole a nutmeg 1/2 teaspoon salt
1 cup / 5 oz / 140 g sifted fine - grain natural cane
sugar (or light brown
sugar) 1/2 cup / 2.5 oz / 70 g shaved chocolate 3
tablespoons large - grain
sugar flakes (or
turbinado)
Bourbon - Banana Filling: 5
tablespoons sugar (preferably organic
turbinado) 2
tablespoons cornstarch 1/4 teaspoon fine sea salt 1/2 vanilla bean, split lengthwise, seeds scraped and reserved 1 1/2 cups half and half 1 1/2
tablespoons unsalted butter, in a few pieces 2
tablespoons bourbon
1 cup chopped dates 1 cup boiling water 1 egg 3
tablespoons organic canola oil 1/2 cup
turbinado sugar 1 teaspoon vanilla 1 1/2 cups whole wheat pastry flour 1/2 cup oat flour (or old - fashioned oats, ground in a food processor) 2
tablespoons ground flax 2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/2 teaspoon cinnamon 1 cup chopped walnuts
2-1/2 cups unbleached flour 1-1/2 cups
turbinado or other natural vegan
sugar 3
tablespoons unsweetened cocoa powder 1-1/2 teaspoon baking soda 1 teaspoon salt
1 cup whole wheat white flour 1/2 cup wheat germ 1/2
tablespoon baking powder 1/2 teaspoon sea salt 1/4 cup unsalted butter, softened 1/2 cup (scant) cane
sugar 1/2
tablespoon clementine zest 1 egg 1/3 cup freshly squeezed clementine juice 1/2 cup 1 % milk 1/2
tablespoon vanilla bean paste
turbinado sugar for sprinkling on top, if desired
* 1 1/4 cups plus 1 teaspoon
sugar (I used
turbinado sugar) * Finely grated zest of 1 lemon * 2 cups fresh blueberries (I used frozen blueberries) * 2 1/4 cups Silvana's Gluten - Free All - Purpose Flour (recipe in the book and here) * 1
tablespoon baking powder * 1 teaspoon salt * 2 large eggs, at room temperature * 1/2 cup canola oil (I used melted coconut oil instead) * 1 cup Homemade Cashew or Almond Milk, or store bought (I used homemade Almond Milk; you may use dairy milk if you like) * 2 teaspoons pure vanilla extract
To make the cornflake topping: Combine 1 cup cornflakes, 4
tablespoons unsalted butter cut into 1 / 2 - inch cubes, and 1/4 cup
turbinado sugar in a small bowl.
Cake: 1 cup vanilla - flavored soymilk 1/3 cup coconut, safflower or canola oil 1
Tablespoon apple cider vinegar 1
Tablespoon vanilla extract 1 cup all - purpose flour 1/2 cup
turbinado sugar 1 teaspoon lemon zest or lemon extract 1 teaspoon baking powder 1 teaspoon baking soda 1/4 teaspoon salt
For the Apple Crunch Topping: 1/2 cup packed dark brown
sugar 1 cup finely chopped tart apples 1 cup sliced almonds 1/4 cup whole wheat pastry flour 2 teaspoons ground cinnamon 5
Tablespoons liquid coconut oil For the Apple Cake: 1 cup unbleached all - purpose flour 1 cup whole wheat pastry flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon sea salt 1/2 cup liquid coconut oil 1/2 cup
turbinado sugar 2
Tablespoons egg replacer powder 1
Tablespoon vanilla extract 3/4 cup apple juice 1/3 cup coconut milk
2 - 3
tablespoons turbinado (crunchy)
sugar for topping (look for this in the bulk section if it's not something you use often)
2 1/4 cups whole wheat white flour 1/2 cup toasted wheat germ 1/2 cup (scant) cane
sugar 1/2 cup brown
sugar 1
tablespoon baking powder 1 teaspoon baking soda 2 teaspoons ground cinnamon 1/2 teaspoon freshly grated nutmeg 1/2 teaspoon pumpkin pie spice 1/2 teaspoon salt 1 cup canned pumpkin 3/4 cup Greek yogurt 1/3 cup 1 % milk 1/4 cup canola oil 1 teaspoon vanilla extract 1 large egg 1 large egg white
turbinado sugar, for sprinkling
Sprinkle 2
tablespoons of
turbinado sugar over the apples and continue cooking (stirring occasionally) until the apples are softened and most of the liquid has evaporated.
1/2 cup frozen organic blueberries 1/2 cup frozen organic strawberries 1/2 cup chilled green tea, unsweetened 3/4 cup plain low - fat organic yogurt 2
tablespoons ground flaxseed
Turbinado sugar or other natural sweetener to taste