Cut 2
tablespoons chilled butter into flour mixture with a pastry blender or your hand until mixture resembles coarse meal.
Add the 3
tablespoons chilled butter and the flour and continue to pulse until a fine crumble forms.
Not exact matches
Ingredients: 1 1/2 cup Bluebird Organic Whole Grain Flour (Einka, Hard White or Emmer Flour recommended) 1/2 teaspoon salt 2
tablespoons sugar (optional) 1/2 cup
chilled butter 3 to 4
tablespoons ice water
1-1/2 cups all - purpose flour 1/2 cup plus 2
tablespoons confectioners» sugar 1/2 teaspoon salt 3/4 cup (1-1/2 sticks)
chilled unsalted
butter, cut into 1 / 2 - inch cubes 1-1/4 cups unsalted pistachios, roughly chopped 1 large egg yolk 3/4 teaspoon vanilla extract 7 ounces semi-sweet chocolate, roughly chopped
Dough: 1 cup (125 grams) unbleached all - purpose flour 1/2 teaspoon (2 grams) sugar 1/8 teaspoon salt 6
tablespoons (3/4 stick or 85 grams) unsalted
butter, just softened, cut in 1 / 2 - inch pieces 3 1/2
tablespoons (50 ml)
chilled water
3 cups all - purpose flour, plus more for work surface (420 gr) 3/4 cup cake flour (105 gr) 1 1/2 teaspoons salt (7 gr) 4
tablespoons unsalted
butter, cut into 1 / 2 - inch pieces, well
chilled (60 gr) 1 1/4 cups cold water (295.5 ml) 1
tablespoon all - purpose flour (14 gr) 1 3/4 cups (3 1/2 sticks) unsalted
butter, well -
chilled (405 gr) 1 / Make the dough package: In a large mixing bowl, combine both flours with the salt.
1 cup all - purpose flour 1/4 cup nuts 1/2 teaspoon salt 1
tablespoon brown sugar 6 ounces soft cheeses, very well
chilled, divided in half 6
tablespoons unsalted
butter, cut in pieces 1 small white onion, finely diced and caramelized Up to 2
tablespoons of milk (if needed) Brown sugar, to taste
2 1/2 cups all - purpose flour 1 teaspoon salt 1
tablespoon sugar (only for sweet pies, omit sugar for savory pies) 1 cup (2 sticks) unsalted
butter,
chilled and cut into small cubes 1/4 to 1/2 cup ice water
1 pound semisweet chocolate chip cookie dough 1/2 cup chopped walnuts 1/3 cup sugar 1/4 cup cornstarch 1/8 teaspoon salt 5 large egg yolks 2 1/3 cups whole milk 2
tablespoons unsalted
butter 1
tablespoon dark rum 2 teaspoons vanilla extract 3 medium bananas, peeled, cut into 1 / 2 - inch thick slices 1 cup
chilled whipping cream
-LSB-...] salt (buy unrefined sea salt here) 5
tablespoons butter, unsalted,
chilled, cut into small pieces (how to make
butter) 6 pieces of bacon, cooked, chopped into small pieces (about 1 cup) 1 — 1 1/2 cups good sharp -LSB-...]
ingredients CAKE BARS: 1 and 3/4 cups all - purpose flour 3/4 cup unprocessed unsweetened cocoa powder (plus more for dusting) 2
tablespoons baking soda 1 teaspoon baking powder 3/4 teaspoon Kosher salt 1 and 1/2 cups granulated sugar 1/2 cup brown sugar 1 cup sour cream 1/3 cup water 2 teaspoons vanilla extract 1/2 cup vegetable oil 3 large eggs cooking spray FILLING: 3/4 cup milk (
chilled) 2
tablespoons cornstarch 1/2 cup unsalted
butter (softened) 1/2 cup granulated sugar 1 teaspoon vanilla extract 1/8 teaspoon Kosher salt CHOCOLATE FROSTING: 1 (12 - ounce) bag semi-sweet chocolate chips 1 cup unsalted
butter (softened) 1 (8 - ounce) package cream cheese (softened) 2 large egg yolks 1 teaspoon vanilla extract 3 cups powdered sugar (sifted) 1/8 teaspoon Kosher salt
:D Mini blueberry pies with a lattice top slightly adapted from the wonderful cooking / baking bible The Essential New York Times Cookbook Pastry: 2 cups (280g) all purpose flour 2/3 cup (94g) confectioners» sugar 1/4 teaspoon salt 1/8 teaspoon baking powder 3/4 cup (170g) unsalted
butter, very
chilled and diced 1 1/2
tablespoons finely grated lemon zest 1 large egg yolk (plus 1 more if needed) 2
tablespoons heavy cream Filling: 5 cups blueberries 3
tablespoons corn starch 3/4 cup (150g) superfine sugar 2
tablespoons fresh lemon juice 1/8 teaspoon salt whipped cream, for serving Start by making the pastry: combine flour, confectioners» sugar, salt and baking powder in the bowl of a food processor and pulse a few times.
Cold Brew Coffee - Banana Smoothie Recipe 3/4 cup cold brew coffee,
chilled 1 medium frozen banana, sliced 1
tablespoon solid coconut
butter (do not melt)
Peach, raspberry and almond crumble adapted from Australian Gourmet Traveller 300g peaches (about 2) 45g frozen raspberries 1 1/2
tablespoons demerara sugar 1 teaspoon vanilla extract Almond crumble: 2/3 cup (93g) all purpose flour 1/4 cup + 1
tablespoon (70g)
chilled unsalted
butter, cut into 1 cm pieces 3 1/2
tablespoons demerara sugar 1 1/2
tablespoons flaked almonds For almond crumble, preheat oven to 200 °C / 392 °F.
1 (15 - ounce) box gluten - free yellow / vanilla cake mix (heaping 2 cups) 5
tablespoons unsalted
butter,
chilled, or non - hydrogenated vegetable shortening 1 extra-large egg, room temperature 1/3 cup almond milk or milk of choice 1 teaspoon pure vanilla extract 1/2 teaspoon pure lemon flavoring (not lemon juice)
Cake 1 cup all purpose flour 1/3 cup granulated sugar 1/4 cup cornmeal 2 teaspoons baking powder 1/4 teaspoon kosher salt 4
tablespoons unsalted
butter, diced small and
chilled
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
After the pops are
chilled, heat the 1/3 cup of peanut
butter and 1
tablespoon of coconut oil over low - medium heat until melted and combined.
3 cups all - purpose flour plus more for surface 3/4 cup granulated sugar 1
tablespoon baking powder 1 teaspoon dried lavender buds 1 teaspoon kosher salt 1/2 teaspoon baking soda 3/4 cup (1 1/2 sticks)
chilled unsalted
butter, cut into 1 / 4 - inch cubes 1 cup plus 2
tablespoons buttermilk 2 teaspoons finely grated lemon zest 1 teaspoon vanilla extract 2
tablespoons sanding or granulated sugar
Total time: 1 hour, plus
chilling time Serves 8 2 cups flour 1 teaspoon kosher salt 1
tablespoon granulated sugar 1 cup (2 sticks) cold
butter, cut into 1/4 - inch cubes.
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 Recipe.
2 1/4 teaspoons Active Dry Yeast (1 pkg)(NOT Rapid Rise, Pizza Crust or Bread Machine) 1/4 cup warm water (100 — 110 degrees F) 1/2 teaspoon sugar 3 1/2 cups all - purpose flour 1 1/4 teaspoon kosher salt 1 cup salted
butter (2 sticks),
chilled, cut into
tablespoon - size pieces 2 large eggs 1/2 cup sour cream 1 teaspoon vanilla
For the Peanut
Butter Frosting 1/2 cup sugar 1/4 cup egg whites (from about 2 large eggs) 1 1/2 teaspoons vanilla extract 1/4 cup creamy peanut butter 6 tablespoons (3/4 stick) chilled butter, cut into 1 / 4 - inch
Butter Frosting 1/2 cup sugar 1/4 cup egg whites (from about 2 large eggs) 1 1/2 teaspoons vanilla extract 1/4 cup creamy peanut
butter 6 tablespoons (3/4 stick) chilled butter, cut into 1 / 4 - inch
butter 6
tablespoons (3/4 stick)
chilled butter, cut into 1 / 4 - inch
butter, cut into 1 / 4 - inch cubes
Ingredients: 1/2 cup finely ground blanched almonds 1 3/4 cups all - purpose flour 1/2 cup sifted powdered sugar 1/2 cup unsalted
butter,
chilled and cut into small pieces 1 large egg, lightly beaten 1 (21 - ounce) can cherry pie filling 2
tablespoons orange liqueur 1 teaspoon finely grated orange zest
2 cups all - purpose flour * (250g) 1 teaspoon fine salt 4
tablespoons unsalted
butter,
chilled (57g) 10
tablespoons unsalted
butter, frozen (143g) 1/2 cup cold water (4 ounces)
Ingredients: 1 cup all - purpose flour 1 cup quick - cooking oats 2/3 cup firmly packed brown sugar 1/4 teaspoon baking soda 1/2 cup
butter or margarine,
chilled 1/2 cup chopped macadamia nuts 1
tablespoon granulated sugar 1
tablespoon cornstarch 1 1/4 cups crushed pineapple chunks, drained 3/4 cup orange juice 1/2 teaspoon finely grated orange peel
ingredients BISCUITS: 2 and 1/2 cups self - rising flour 1/2 teaspoon Kosher salt 1/2 teaspoon baking soda 6
tablespoons unsalted
butter (
chilled) 1 and 1/4...
ingredients BISCUITS: 2 and 1/2 cups self - rising flour 1/2 teaspoon Kosher salt 1/2 teaspoon baking soda 6
tablespoons unsalted
butter (
chilled) 1 and 1/4 cups buttermilk SAUSAGE GRAVY: 1
tablespoon olive oil 1 pound sage breakfast sausage (casing removed) 1 small onion (peeled and small diced) 2 and 1/2
tablespoons all purpose flour 2 cups chicken stock 3/4 cup heavy cream 1/4 teaspoon chili flakes (plus more to taste) 3 scallions (root ends removed, thinly sliced) 1/3 cup parsley (finely chopped) Kosher salt and freshly ground black pepper (to taste) TO ASSEMBLE: 2
tablespoons unsalted
butter (melted)
* 2 cups all - purpose flour (I used Jovial Einkhorn flour) or 280 grams all - purpose gluten - free flour mix * 2
tablespoons baking powder * 1 1/2
tablespoons minced fresh rosemary or 1/2
tablespoon dried (I used minced fresh basil instead) * 1/2 teaspoon sugar (I used organic sugar) * 3/4 teaspoon kosher salt (I used fine sea salt) * 1/4 teaspoon black pepper * 6
tablespoon (3/4 stick) unsalted
butter,
chilled and cut into one - inch cubes * 1/2 cup crumbled feta * 3/4 cup buttermilk, plus more for topping
For the Pâte Brisée 2 cups all - purpose flour 4
tablespoons granulated sugar 3/4 teaspoon salt 8 oz unsalted
butter,
chilled and cut into approximately 16 - 20 cubes 6
tablespoons ice - cold water Directions In a food processor, combine flour, sugar and salt.
ingredients PUFF PASTRY - WRAPPED ASPARAGUS WITH DIJON BEURRE - BLANC 1 large egg 1
tablespoon water 1 lemon (zested) 3/4 cup Parmigiano - Reggiano (finely grated) 5 sprigs fresh thyme (leaves only) 1 package puff pastry (thawed, 2 sheets) 1/4 cup flour (for dusting) 1 cup Gruyere (finely grated, divided) 30 spears asparagus (ends trimmed, cut into 2 - inch pieces on a bias) Flaky sea salt (to taste) Coarsely ground black pepper (to taste) DIJON BEURRE - BLANC: 1/4 cup dry white wine 3
tablespoons white wine vinegar 2 teaspoons Dijon mustard 1/2 shallot (peeled, finely minced) 1 stick unsalted
butter (
chilled, cut into cubes) Kosher salt and freshly ground black pepper (to taste) directions Preheat oven to 400º F. Line two baking sheets with parchment paper.
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 PIE CRACKERS: olive oil cooking spray 3 sheets phyllo dough (12 ″ X16 ″) 1 cup maple sugar PECAN PIE FILLING: 5
tablespoons vegan
butter 3/4 cups dark brown sugar 3/4 cups light corn syrup 2
tablespoons cornstarch 1
tablespoon vanilla extract 1
tablespoon distilled white vinegar 1 teaspoon Kosher salt 8 ounces extra firm silken tofu 2 cups pecans (toasted, roughly chopped) COCONUT WHIPPED CREAM: 1 15 - ounce can full fat coconut milk (
chilled overnight) 2 teaspoons powdered sugar 1/2 teaspoon vanilla extract
ingredients GLUTEN - FREE PIECRUST FLOUR: 1 1/4 cups brown rice flour 3/4 cup sorghum flour 1/2 cup arrowroot starch 1/4 cup tapioca starch 1/4 cup quinoa flour OLD - FASHIONED GLUTEN - FREE PIECRUST DOUGH: 3 cups piecrust flour 1/4 Cup maple sugar 6
tablespoons millet flour 1 1/2 teaspoons xanthan gum 3/4 teaspoon Himalayan salt 1 1/4 cups cold nondairy
butter 3/4 cup cold rice milk SAVORY BUTTERNUT SQUASH AND SAGE GALETTE: 2
tablespoons ghee, coconut oil or nondairy
butter 1 onion (thinly sliced) 1 cup fresh peas 2
tablespoons fresh sage (chopped) 2 teaspoons real maple syrup 1 butternut squash (peeled, cut into 1 / 4 - inch slices, then cut into thin squares) 1/2 teaspoon ground turmeric 1/2 teaspoon ground cinnamon 1 recipe Old - Fashioned Gluten - Free Piecrust Dough (sweetener omitted,
chilled, and ready to press out) 1
tablespoon olive oil
For the sweet pastry dough 1 1/4 cups (5 oz / 150 g) all - purpose (plain) flour, plus extra for dusting pinch of salt 6
tablespoons (3 oz / 80 g) unsalted
butter,
chilled and diced, plus extra for greasing 3/4 cup (3 oz / 80 g) confectioners» (icing) sugar 1 egg yolk
6
tablespoons (3/4 stick)
chilled unsalted
butter, diced, plus 3
tablespoons melted unsalted
butter, divided
3 cups + 1
tablespoon all - purpose flour plus more for dusting 1/4 cup granulated sugar 1/4 teaspoon salt 3 teaspoons baking powder 6 ounces (1-1/2 sticks) unsalted
butter,
chilled, cut into cubes 1 egg 3/4 cup milk plus more for brushing scones 1/2 teaspoon vanilla extract Zest of 1 lemon 1 cup fresh or frozen blueberries Sanding sugar, optional
1/2 cup olive oil 1 medium organic onion minced fine 2 organic garlic cloves, minced 2 cups organic Aborio rice 1 cup dry organic white wine 2
tablespoons of organic
butter 1/2 pound wild mushrooms, cut into bite size pieces Salt 3 oz of
chilled black truffle
butter 1/2 cup grated parmesan 1 bunch of organic marjoram leaves chopped Fresh ground pepper Truffle oil if desired
For the streusel topping: 1/2 cup all - purpose flour 1/2 cup light brown sugar 2
tablespoons minced crystalized ginger 1
tablespoon ground ginger 2
tablespoons unsalted
butter,
chilled, in small pieces
Dough: 1 cup all - purpose flour 1/2 teaspoon salt 6
tablespoons chilled unsalted
butter, cut into 1 / 4 - inch cubes 3
tablespoons ice water
1 teaspoon kosher salt 1/2 teaspoon baking soda 3/4 cup (1 1/2 sticks)
chilled unsalted
butter, cut into 1/4 ″ cubes 1 cup plus 2
tablespoons buttermilk 2 teaspoons finely grated lemon zest 1 teaspoon vanilla extract 2
tablespoons sanding or granulated sugar
Crust: 1 1/2 cup Bluebird Grain Farms pasayten hard white flour 1/2 teaspoon salt 1
tablespoon sugar 1/2 cup
chilled butter, cubed 3 - 4
tablespoons cold water
2 firm tart apples (1 pound or 2 454 grams) 1 1/2 cups (6.75 ounces or 195 grams) all - purpose flour 1/4 cup sugar plus 1 1/2
tablespoons for sprinkling (total of 2.2 ounces or 63 grams) 1/2
tablespoon (7 grams) baking powder 1/2 teaspoon salt (3 grams) plus additional for egg wash 6
tablespoons (3 ounces or 85 grams) unsalted
butter,
chilled and cut into 1 / 2 - inch cubes plus additional for baking sheet if not lining it with parchment 1/2 cup (2.25 ounces or 65 grams) sharp cheddar, shredded (white is recommended, I assume for aesthetics) 1/4 cup (2 ounces) heavy cream 2 large eggs
Slowly, pulse in cubed,
chilled butter, about two
tablespoons at a time until all
butter is incorporated.
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
1 ripe, but firm avocado, pitted and peeled 1 cup pumpkin puree,
chilled 3/4 teaspoon vanilla extract 1 teaspoon pumpkin pie spice 1/3 cup sugar 1 13.5 - ounce can coconut milk,
chilled 1
tablespoon powdered sugar 1 teaspoon vanilla extract 1
tablespoon coconut
butter, such as Nutiva coconut manna (optional) 5 sheets of Graham crackers, crushed into small pieces 4 dessert glasses or small jars