Not exact matches
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
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 ⅛ cups Gluten - Free Multi-Blend Flour Mix, more as needed 2/3 cup finely ground gluten - free rolled oats 3/4 cup + 1 1/2
tablespoons millet flour 1 1/2 teaspoons xanthan gum 3/4 teaspoon salt 1 1/2
tablespoons sugar (omit for savory recipes, like quiche) 1 cup cold leaf lard or regular lard, cut
into pieces 1/2 cup
ice - cold
water (more, as needed)
for the pie crust 1 cup (8 ounces)
ice 1 cup (8 ounces) cold
water 1/4 cup (2 fl. ounces) apple cider vinegar 2 1/2 cups (12.5 ounces) all - purpose flour 1
tablespoon granulated sugar 1 teaspoon kosher salt 1/2 cup (1 stick / / 4 ounces) cold unsalted butter, cut
into 1/2 - inch pieces 1/2 cup (4 ounces) cold lard, cut
into 1/2 - inch pieces
Pie Crust: 1 1/4 cups all - purpose flour 6
tablespoons cold unsalted butter, cut
into small pieces 2
tablespoons cold shortening 1/4 teaspoon salt 2
tablespoons ice water, or more as needed
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
Place two partly peeled and roughly chopped cucumbers in a blender / Add 1 teaspoon lemon pepper or salt, 1/2 cup
water, 1
tablespoon lime or lemon juice / Blend until ingredients are thoroughly liquefied, pour over
ice into a chilled glass and that's sipping cucumbers.
Sprinkle on the
ice water 1
tablespoon at a time so that you can gather the dough
into a cohesive mass.
Add
ice water a few
tablespoons at a time, mixing with a wooden spoon, to bring it all together
into a shaggy dough ball.
Pour a couple of
tablespoons of syrup
into a cup, add a few scoops of
ice cream, and pour the sparkling
water over the top.
1 cup all - purpose flour 1/2 teaspoon kosher salt 8 ounces extra-sharp cheddar cheese, grated 4
tablespoons (1/2 stick) unsalted butter, cut
into bits 3 - 4
tablespoons ice water 1 garlic clove 1 cup loosely packed fresh curly parsley leaves 1/4 cup pecan or walnut pieces
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
Here comes the fun: dunk the
tablespoon measure in the
ice water and put 2 measures
into your butter / flour.
* large handful baby spinach (about 3 cups, unpacked) * 1 stalk kale (any type) * 1 apple, cut
into chunks * 3
Tablespoons lemon juice * 1 / 2 - inch piece ginger, grated or chopped * 1-1/2 cups
ice * up to 3 cups
water, divided * stevia, as needed
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.
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
Slowly drizzle
ice water over the flour mixture a few
tablespoons at a time and rub mixture together with your fingers, gently squeezing the liquid
into the dough.
1 medium tomato, cored and cut
into quarters 1 small cucumber, peeled and cut
into large chunks Flesh from 1/2 avocado, cut
into large chunks 3 large basil leaves 1/2 jalapeño (optional) 3/4 cup lightly packed watercress or baby spinach leaves 1 small celery stalk (optional) 1 clove garlic, crushed 1
tablespoon red wine vinegar (or more to taste) 1
tablespoon agave syrup 2
ice cubes Filtered
water (optional) Kosher or sea salt Freshly ground black pepper 1 teaspoon extra-virgin olive oil Reserve one - quarter of the tomato, two cucumber chunks, two avocado chunks, and one basil leaf.
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 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
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
Then add the
ice water into the mixture, one
tablespoon at a time, stirring with a wooden spoon, until the texture is smooth and the dough is combined well enough that it sticks together.
Slowly drizzle about 4
tablespoons of
ice water into dough while food processor is on.
1 ⅛ cups Gluten - Free Multi-Blend Flour Mix, more as needed 2/3 cup finely ground gluten - free rolled oats 3/4 cup + 1 1/2
tablespoons millet flour 1 1/2 teaspoons xanthan gum 3/4 teaspoon salt 1 1/2
tablespoons sugar (omit for savory recipes, like quiche) 1 cup cold leaf lard or regular lard, cut
into pieces 1/2 cup
ice - cold
water (more, as needed) Wash for Top Crust 2 - 3
tablespoons high - protein milk of choice (soy, almond, hemp) 1
tablespoon sugar
2/3 cup (90 g) superfine brown rice flour 1/4 cup (35 g) millet flour 1/4 cup (25 g) almond flour 3
tablespoons cornstarch 1
tablespoon natural cane sugar 1/4 teaspoon salt 8
tablespoons (110 g) cold unsalted butter, cut
into 1 / 2 - inch pieces 3 to 4
tablespoons ice water Combine the first six ingredients in the food processor.
* large handful baby spinach (about 3 cups, unpacked) * 1 stalk kale (any type) * 1 apple, cut
into chunks * 3
Tablespoons lemon juice * 1 / 2 - inch piece ginger, grated or chopped * 1-1/2 cups
ice * up to 3 cups
water, divided * stevia, as needed
1 serving of your favorite protein powder 1/2 small frozen banana, cut
into chunks 1/2 cup frozen pineapple pieces 1/2 cup frozen peach slices 1/2 -1 teaspoon vanilla extract 2
tablespoons raw unsalted almond butter 1 cup filtered
water 4
ice cubes