~ 20 - 30 prune plums (about 2 pounds) 1/4 cup + 2 tablespoons coconut sugar zest of 2 clementines (or one large orange) 1 tablespoons clementine or orange juice 1 teaspoon vanilla extract 1/2 teaspoon orange flower water or 1 teaspoon Grand Marnier 1 - inch piece fresh ginger, grated a few
tablespoons flour pinch of salt
Easy Way to Make Mini Eclairs Recipe & Image: Sadia Khan Chowdhury Time: 1 Hour Ingredients: For the Pastry Cream: 3/4 cup heavy cream 1/4 cup sugar 2
tablespoons flour pinch of salt 2 large egg yolks 1/2 teaspoon vanilla For the Eclairs: 1/3 cup water 3 tablespoons unsalted butter -LSB-...]
Not exact matches
Ant Hill Cake Dough Crumbles 2 cups quinoa flakes 1 cup any gluten free
flour of choice — quinoa, millet, amaranth 1/2 cup coconut
flour 1 1/2 cups pecans or walnuts seeds of 1 vanilla bean 1/4 cup honey 1/2 cup coconut oil
pinch of sea salt 4
tablespoons poppy seeds, plus more for sprinkling
Pastry and Assembly: 2 cups
flour Pinch of salt 1/2 teaspoon baking powder 1
tablespoon butter 1 egg, beaten slightly Water Vegetable oil for deep - frying
Here's what I gathered to make 12 pancakes (3» in diameter): 2 large eggs3
tablespoons full fat coconut milk 1/2 mashed ripe banana (about 2
tablespoons) 1/2 teaspoon apple cider vinegar 1/2 teaspoon vanilla extract1 1/2
tablespoons of Bob's Red Mill organic coconut
flour 1/2 teaspoon cinnamon 1/4 teaspoon baking soda1 small
pinch of saltghee or coconut oil (for frying)
Preparation: - Add the thinly sliced beef sirloin to a large bowl, and season with a couple of
pinches of salt and cracked black pepper, plus the onion powder, and toss to coat; sprinkle over 2
tablespoons of the
flour, and again, toss to coat.
1⁄2 cup [75g] buckwheat
flour 1⁄4 cup [35g] brown rice
flour (or chickpea
flour) 1⁄4 cup [35g] chickpea
flour (or more rice
flour) 1
tablespoon melted coconut oil (optional, can use other oil of choice) 1⁄2 cup [120 ml] canned coconut milk * (or other non-dairy milk, see note) 1 1/4 cup [300 ml] water * (see note) 2 teaspoons tapioca starch or potato starch (cornstarch should be fine too) 1
pinch salt oil, for pan frying
For the tart dough: 1 1/2 cups
flour 2
tablespoons sugar
pinch salt 1/2 cup unsalted butter, cold and cut into pieces 1 large egg
for the cake: 1/2 pint strawberries, hulled and chopped 1/4 cup sour cream (I used light) 6
tablespoons butter, at room temperature 1/2 cup sugar 1 egg 1/2 teaspoon pure vanilla extract 1 1/4 cup AP
flour, sifted 1 teaspoon baking powder 1/4 teaspoon baking soda
pinch of salt
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
for the white sauce: 3
tablespoons unsalted butter 3
tablespoons all - purpose
flour 3/4 cup whole milk
pinch of nutmeg salt and pepper to taste
ingredients: for the crust: 2 sleeves (18 whole) graham crackers 1/2 cup
flour 10
tablespoons butter 1
tablespoon sugar 1
tablespoon brown sugar 1 egg yolk scant teaspoon kosher salt
pinch cinnamon
Streusel: 1/2 cup all - purpose
flour 1/4 cup light or dark brown sugar 1/2 teaspoon ground cinnamon
pinch of Kosher or sea salt 4
tablespoons unsalted butter, very cold
Batter: 100 g (3/4 cup plus 1 1/2
tablespoons)
flour 80 g sugar (1/4 cup plus 1/8 cup plus 1 teaspoon) 1 1/4 teaspoons baking powder 1
pinch salt 100 ml (1/4 cup plus 1/8 cup plus 2 teaspoons) soy milk 60 ml (1/4 cup) vegetable oil
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.
1 pound kale, washed, stemmed, and cut into small pieces 2
tablespoons butter 2
tablespoons flour (I used all purpose) 1 1/5 cups milk (I used whole) 1 cup extra sharp cheddar cheese, grated salt & pepper 1/2 teaspoon turmeric (optional, for color) a
pinch of freshly grated nutmeg a
tablespoon of olive oil, for greasing the baking pan
For the Crepe Batter 2 large eggs 1 1/4 cups whole milk 1 cup
flour 1
tablespoon + 2 teaspoons Trio Carmel Extra Virgin Olive Oil
Pinch sea salt 1
tablespoon minced fresh herbs, such as parsley and / or basil In a blender add the wet ingredients...
Chia Pudding Brownie Dessert ParfaitsPudding: 1 cup coconut milk 1/2 cup cashew milk, rice milk, or regular milk 1/4 cup honey 1/2 teaspoon vanilla extract 3
tablespoons Anthony's Cocoa Powder 1/3 cup Anthony's Chia Seeds Brownie Crumbles: 1 cup Anthony's Almond
Flour Pinch salt 1/4 cup Anthony's Cocoa Powder 1/4 cup honey 3
tablespoons Anthony's...
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
3 cups (380 grams) bread
flour (all - purpose will work in a
pinch) 1
tablespoon baking powder 2
tablespoons freshly chopped chives 2 - 2 1/2 ounces (55 - 70 grams) cooked bacon, crumbled (about 15 thin slices) 3/4 teaspoon salt 12 ounces (355 ml) beer (choose your favorite!)
In a small bowl, combine 4 1/2 teaspoons of cold, unsalted butter that is cut into pieces, 1/4 cup all - purpose
flour, 2
tablespoons of brown sugar, 3/4 teaspoon of cinnamon, a
pinch of salt and 1/3 cup of finely chopped pecans or walnuts.
1 cup almonds (or almond meal) 3/4 shredded unsweetened coconut (or coconut
flour) 1/4 cup melted coconut oil 2
tablespoon maple syrup
Pinch sea salt
3-3/4 cups of unbleached - all purpose
flour 3 sticks of butter 1
tablespoon of sugar 1
pinch salt 3/4 -1 cup Ice cold water
Chocolate stout cake slightly adapted from the delicious Feast: Food to Celebrate Life Cake: 1 cup (240 ml) stout beer 250g unsalted butter, room temperature, chopped 75g cocoa powder 2 cups (400g) granulated sugar 150 ml sour cream * 2 large eggs 1
tablespoon vanilla extract 275g all purpose
flour 2 1/2 teaspoons baking soda
pinch of salt Topping: 220g cream cheese, room temperature 100g icing sugar 1 teaspoon vanilla extract 1/3 cup (80 ml) double cream (or whipping cream) Preheat the oven to 180 °C / 350 °F.
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.
11
tablespoons unsalted butter 1 1/4 cups white granulated sugar 3/4 cup cocoa powder 1 teaspoon vanilla extract hefty
pinch of salt 2 large eggs 1/3 cup unbleached all purpose
flour heaping cup of garbage mix - ins (I used 4 nutty bars that I sliced.
1/2 cup unsalted butter 1 cup all - purpose
flour 2 cups sugar, divided 1
tablespoon baking powder
Pinch of salt 1 cup milk 4 cups fresh peach slices 1
tablespoon lemon juice Ground cinnamon or nutmeg (optional)
for the coffee pastry cream: 1
tablespoon espresso powder 360 grams (1 1/2 cups) milk 100 grams (1/2 cup) sugar hefty
pinch salt 4 egg yolks 30 grams (1/4 cup)
flour 15 grams (2
tablespoons) butter
For the Béchamel: 4
tablespoons unsalted butter 4
tablespoons all - purpose
flour 2 cups whole milk Kosher salt and freshly ground black pepper
Pinch freshly grated nutmeg
1 1/4 cups elbow noodles Salt 2.5 ounces extra-sharp cheddar cheese, cut into small cubes 1
tablespoon plus 1/2 teaspoon
flour 3/4 teaspoon salt 3/4 teaspoon dry mustard A
pinch or two fresh ground pepper A
pinch cayenne pepper or red pepper flake A
pinch of ground nutmeg 1/3 cup sour cream 1 egg, lightly beaten 3
tablespoons yellow onion, finely chopped or grated 3/4 cup half - n - half 3/4 cup heavy cream 2 shakes Worcestershire sauce 1 dash hot sauce (tobasco) 3/4 cup (about 5 ounces) extra-sharp cheddar cheese, grated
for the matcha shortbread: ingredients: 2
tablespoons butter 2
tablespoons plus 1 1/2 teaspoons sugar 1 1/2 teaspoons matcha powder
pinch sea salt 5 drops vanilla extract 5
tablespoons flour 1
tablespoon milk black sesame seeds for mixing in, if desired directions: Preheat oven to 350 degrees F. Cream the butter and sugar together until very fluffy and pale.
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.
Alpine Cheddar Sauce: 2
tablespoons Cabot Unsalted Butter 2
tablespoons King Arthur Unbleached All - Purpose
Flour 1 1/4 cups of lowfat (1 %) milk 4 ounces Cabot Alpine Cheddar, shredded (about 1 cup) 3
tablespoons fresh herbs such as basil, parsley, cilantro or oregano, chopped ⅛ teaspoon kosher salt
Pinch of cayenne pepper
1 1/2 cups pecans 1
tablespoon butter 3/4 teaspoon salt, divided 1 3/4 cups
flour 1 teaspoon baking powder 1/4 teaspoon baking soda 1 1/2 cups sugar 1
pinch cinnamon 1/2 cup canola oil 1 teaspoon vanilla extract 2 large eggs 1/2 cup buttermilk 2 cups mashed ripe banana 1/2 cup heavy cream
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.
4 cups (500 grams) of plain
flour 1 cup (200 grams) water, or as needed 4
tablespoons (50 grams) of softened lard or butter
Pinch of salt 10 ounces (300 grams) of a young Pecorino cheese, cut into cubes Zest of 2 lemons Olive oil for frying 3/4 cup (250 grams) honey
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.
:D Christmas muffins slightly adapted from here 2 cups (280g) all - purpose
flour 2 teaspoons baking powder 1 teaspoon ground cinnamon
pinch of salt 1/2 cup + 1
tablespoon (112g) caster (superfine) sugar 1 1/2 cups (390g) plain yogurt 1 egg * 3
tablespoons vegetable oil 1 cup (110g) dried sweetened cranberries 1 cup (150g) fresh pitted cherries, quartered demerara sugar, for sprinkling Preheat oven to 190 °C / 375 °F; line twelve 1/3 cup (80 ml) capacity muffin pans with paper liners.
For the Streusel: 2
tablespoons flour 2
tablespoons brown sugar 1-1/2 teaspoons cold butter 2
pinches salt
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.
1/3 cup almond
flour 1/2 cup certified gluten - free oats 1/2 cup raw buckwheat groats 3/4 cup dates, pitted 3/4 cup unsweetened coconut flakes + extra for topping 2
tablespoon agave nectar, honey (not vegan) or maple syrup fresh lemon zest of 1 lemon + extra for topping
pinch himalayan pink salt (optional)
2 packages (1 1/2
tablespoons) active dry yeast
Pinch of sugar 1/2 cup warm water (105 to 115 degrees) 2 cups water 1/4 cup molasses 1/4 cup apple cider vinegar 4
tablespoons unsalted butter 1 ounce unsweetened chocolate 1/2 cup whole - wheat
flour 3 cups medium rye
flour 3 cups unbleached, all - purpose or bread
flour 1 cup bran 2
tablespoons caraway seeds 1/2 teaspoon fennel seeds 1
tablespoon salt 1
tablespoon instant espresso powder 1
tablespoon minced shallots 1/4 cup cornmeal (optional) 1
tablespoon unbleached all - purpose
flour (optional) 1 teaspoon caraway seeds (optional)
Cookies 1 1/2
tablespoons tapioca starch 1/4 cup sugar (evaporated cane juice) 1/4 cup brown sugar
pinch of baking soda 1/4 cup cocoa powder 1/2 cup brown rice
flour 1 teaspoon xanthan...
Mince pie cupcakes with brandy butter icing from Delicious Magazine Cupcakes: 1/2 cup (1 stick / 113g) unsalted butter, softened 1/2 cup + 1
tablespoon (112g) caster (superfine) sugar 1 teaspoon vanilla extract 2 large eggs 150g good quality fruit mince 3/4 cup (105g) self raising
flour 1
tablespoons corn starch 1/2 teaspoon baking powder
pinch of salt Brandy butter icing: 1/3 cup (75g) unsalted butter, room temperature 2
tablespoons whole milk, room temperature 1 teaspoon vanilla extract 1 3/4 cups (245g) icing sugar, sifted 1
tablespoon brandy Start with the cupcakes: preheat the oven 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 *.
2 cups gluten - free High - Protein
Flour Blend or gluten - free flour blend of choice 2 teaspoons xanthan gum - Pinch salt 2 tablespoons maple crystals or date sugar or granulated sugar 8 tablespoons coconut oil 1/2 cup cold water 4 teaspoons cider vi
Flour Blend or gluten - free
flour blend of choice 2 teaspoons xanthan gum - Pinch salt 2 tablespoons maple crystals or date sugar or granulated sugar 8 tablespoons coconut oil 1/2 cup cold water 4 teaspoons cider vi
flour blend of choice 2 teaspoons xanthan gum -
Pinch salt 2
tablespoons maple crystals or date sugar or granulated sugar 8
tablespoons coconut oil 1/2 cup cold water 4 teaspoons cider vinegar
Cassava
Flour Brownies with Caramel Brownies: 1/2 cup chocolate chips 2
tablespoons maple syrup 1/2 cup Anthony's Coconut Sugar 1/3 cup Anthony's Coconut Oil 1/3 cup Anthony's Cocoa Powder 2 eggs 1/3 cup Anthony's Cassava
Flour 1/4 teaspoon salt 1/4 teaspoon baking soda Caramel: 1/2 cup Anthony's Coconut Sugar 1
tablespoon maple syrup 2
tablespoons coconut cream
Pinch salt 1/4 cup butter...
ingredients: 60 grams (2 ounces, 1/4 cup) butter 50 grams (1/4 cup) packed brown sugar 50 grams (1/4 cup) granulated sugar 1 egg 30 grams (2
tablespoons) neutral oil 75 grams (1/2 cup plus 2
tablespoons)
flour 1/2 teaspoon baking powder 1/8 teaspoon baking soda 1/2 teaspoon cinnamon 1/4 teaspoon ground ginger
pinch ground cloves 1/2 teaspoon kosher salt 1 - 2 medium sized carrots, shredded (about 1 cup)
1 cup butter, softened 3/4 cup brown sugar 2 cups AP
flour 1 teaspoon baking soda 1
tablespoon instant espresso grinds 1/2 cup unsweetened cocoa
pinch of salt 1 egg 2 teaspoons vanilla 1/2 cup semi-sweet chocolate chips sprinkles or other toppings