Sentences with phrase «tablespoons of all purpose flour»

Not exact matches

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

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

Ingredients Crust -1 large head of cauliflower -1 / 2 cup almond meal -1 / 2 cup gluten free all purpose flour -1 tablespoon extra virgin olive oil -1 1/2 teaspoons baking powder -1 tsp salt -1 / 4 teaspoon black pepper (it would be great to add in herbs into the crust like fresh rosemary and thyme!

Ingredients -3 tablespoons of butter -5 cups of thinly sliced onions -1 tablespoon of sugar -1 tablespoon of balsamic vinegar -3 garlic cloves, minced -1 tablespoon, chopped fresh thyme leaves -3 tablespoons all - purpose flour -1 cup of porter, stout, or any dark beer that you have -6 cups of chicken stock - Salt and pepper to taste -1 baguette, sliced - equal parts of grated parmesan and Swiss cheese.

Ingredients (Adapted from Joy of Baking): 1/2 cup (1 stick) unsalted butter, room temp 3/4 cup creamy peanut butter 1/3 cup brown sugar 1/3 cup granulated sugar 1 egg 2 teaspoons vanilla 2 tablespoons milk 1 teaspoon baking soda 1/2 teaspoon salt 1 1/2 cup all purpose flour 1/3 cup granulated sugar for rolling 1 package mini Reeses, unwrapped 6 ounces dark chocolate, melted 1 package candy eyes

Ingredients Pasta Dough (Recipe from All Recipes) Double the below recipe if cooking for more than 2 -1 cup (128 g) all purpose flour -1 cup (128 g) semolina flour -3 large eggs -1 tablespoon of olive oil Mushroom Filling - olive oil -8 oz of mushrooms (230g) white or crimini mushrooms work fine - 4 cloves of garlic, minced -2 big handfuls of spinach leaves -1 / 2 cup (250 ml) of heavy cream - salt & pepper to taste - 1 cup (128g) of ricotta Carbonara - 2 chicken breasts -1 cup of blanched peas -4-6 slices of crispy bacon - grated parmesan -2 egg yolks (at room temperature)-1 egg (at room temperature)-1 / 2 cup heavy cream 2/3 cup (75g) parmesan cheese, finely grated

For the Galette: 2 cups all - purpose flour 1 tablespoon granulated sugar 1/8 teaspoon course salt 1 1/2 stick cold, unsalted butter, diced 1/4 cup ice water 1 - 2 cups of Cranberry Wine Sauce 1/2 cup candied walnuts 6 oz good quality brie 2 tablespoons heavy cream or half and half

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

Add 1/2 cup of spelt flour and 1/2 cup of all - purpose flour to a bowl, also add 1/2 teaspoon of sea salt and the minced spinach mixture, add 2 tablespoons of extra virgin Spanish olive, 3 tablespoons of luke warm water and mix everything together until you form a dough, knead it inside of the bowl for about 30 seconds and then form it into a ball

Basil and parmesan madeleines 8 tablespoons (113g / 1 stick) unsalted butter, melted 1 cup (140g) cake flour — I used all purpose flour 3 teaspoons finely minced fresh basil 1 teaspoon fleur de sel, plus more for sprinkling 1/4 teaspoon freshly ground pepper 4 eggs 1/4 teaspoon cream of tartar 2 tablespoons sugar 1 cup grated parmesan cheese, plus more for sprinkling Position a rack in the lower third of an oven and preheat to 190ºC / 375ºF (I preferred to bake them in the higher part of the oven so they would not burn).

Remove 2 tablespoons and 2 teaspoons of the all - purpose flour.

2 cups all purpose flour 1 1/2 cups white sugar 2 teaspoons baking powder 1/2 teaspoon salt zest and juice of 1 lime 10 tablespoons butter, softened and cubed up 1 - ish cup of buttermilk 2 eggs 2 cups diced rhubarb, about 1/2 a pound

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

2 3/4 — 3 1/2 cups bread flour or all - purpose flour 1/4 cups sugar 1/2 teaspoon salt 1 tablespoon active dry yeast 5 tablespoons butter, softened 2/3 cup warm water 1 egg, at room temperature Cornmeal 1/4 cup of butter, melted

Ingredients: 3 tablespoons olive oil 3 lamb shanks 6 rashers of Irish Bacon, chopped 1 large yellow onion, chopped 4 stalks celery with leaves, chopped 6 medium sized carrots, sliced 6 large cloves garlic, finely chopped 3 tablespoons unbleached all - purpose flour 2 — 14.9 oz cans of Guinness Beer 2 cups beef stock 6 Yukon Gold potatoes, scrubbed and cut in half 1 small bunch kale, coarsely chopped

3/4 cup of Greek yogurt (I used plain Chobani) 1/3 cup of maple syrup or honey 1/4 cup of sugar 3 room temperature eggs 1 teaspoon of vanilla extract 1.5 cups of all - purpose flour (I used King Arthur) 2 teaspoons of baking powder 1 teaspoon ground cinnamon 1 tablespoon ground flax seed 1/4 teaspoon salt 1/2 cup of unsweetened applesauce (I used a peach / apple) 1 3/4 cup of pitted, chopped (roughly) fresh cherries 1/4 cup of toasted slivered or sliced almonds.

1 cup Earth Balance vegan butter 1 cup sugar 1/4 teaspoon salt 2 teaspoons vanilla 1 1/2 teaspoons Ener - G Egg Replacer Powder 2 tablespoons plus up to 1/2 cup of water 3 cups all purpose flour cinnamon sugar

1 cup (237 ml) milk, warmed (105 to 110 degrees) 1 1/8 teaspoons (half of one envelope i.e. 1/8 ounce or 3 1/2 grams) active dry yeast 1 tablespoon (13 grams or 1/2 ounce) sugar 1 teaspoon table salt 2 tablespoons unsalted butter, melted plus additional for greasing pan 2 cups (250 grams or 8 3/4 ounces) unbleached all - purpose flour

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 - 12 ounce block of firm Silken Tofu (drained) 1/2 of a 13 ounce can pureed pumpkin or about 3/4 cup 1 cup unsweetened, plain, vanilla or lite vanilla soy milk 2 1/2 tablespoons cornstarch (you may alternatively use 1/3 cup all - purpose flour, but the result may be slightly more cakey than custardy) 1 tablespoon pumpkin pie spice 1/2 cup brown sugar (this is not a really sweet custard, so add another 1/4 cup brown sugar if you prefer) 1 teaspoon vanilla extract

2 cups of all - purpose flour 1/2 cup of sugar 2.5 teaspoons of baking powder 1 teaspoon of flax seed meal 1/2 teaspoon of salt 1/2 cup of crunchy peanut butter 1/4 cup of creamy peanut butter 1 cup of almond milk 2 tablespoons of butter 2 eggs 1/2 cup dark chocolate chips (optional)

2 cups spelt flour (or a mix of 1.5 cups all - purpose flour and 1/2 cup whole wheat flour) 1 teaspoon of each: baking powder, baking soda and sea salt 2 teaspoons of each: cinnamon, nutmeg and ginger 1 cup unsalted butter (or margarine for vegan / dairy - free) 1/2 cup sugar 1/2 cup dark brown sugar 2 large eggs 1 tablespoon vanilla 3 cups rolled oats 1-1/2 cups raisins 3/4 cup coconut 3/4 cup walnuts

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.

< 3 Beef stew, or according to my husband, THE beef stew slightly adapted from Do - Ahead Dinners: How to Feed Friends and Family Without the Frenzy 1/2 large onion 1 medium carrot, peeled 1 small stick of celery 2 garlic cloves, peeled olive oil 70g bacon in small cubes 500g round steak in bite sized pieces 1 tablespoon all purpose flour salt and freshly ground black pepper 1 tablespoon unsalted butter 2 tablespoons crushed canned tomatoes 2/3 cup (160 ml) red wine — not your cheapest, not your best 2 tablespoons water 1 bay leaf 3 sprigs of fresh thyme 1 sprig fresh oregano, + a few leaves extra for serving Preheat the oven to 150 °C / 300 °F.

:D Pine nut and Marsala biscotti adapted from Dolci: Italy's Sweets 385g all purpose flour 150g granulated sugar 1/2 teaspoon baking powder 1/8 teaspoon table salt 3 heaping tablespoons honey 2 large eggs 2 large egg yolks 2 tablespoons unsalted butter, room temperature finely grated zest of 1 large orange 1 teaspoon vanilla extract 100 ml Marsala wine 120g pine nuts, lightly toasted and cooled — or use almonds as the original recipes calls for 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)

If you can't find cake flour, use all - purpose bleached flour in delicate cakes, but omit 2 tablespoons of the flour for each 1 cup in the recipe.

Instead of 1 tablespoon all - purpose flour, you can use 1 tablespoon cocoa.

2 ounces (1/2 stick) unsalted butter, softened — plus more for greasing pan 3 ounces all purpose flour (this is a little shy of 3/4 cup) 1/2 cup light brown sugar, packed 1/2 teaspoons cinnamon 1/4 teaspoon salt, divided 2/3 cup pecans, coarsely chopped 3 cups (about 1 pound) blueberries, rinsed and picked through 3 medium peaches (about 1 pound), peeled and sliced about 1/2 inch thick 1/4 cup sugar 3 tablespoons cornstarch 1/8 teaspoon ground nutmeg

1 recipe Pie Crust dough or uncooked 10 - inch gluten - free pie crust, of choice 2 cups raw pecan halves 1/3 cup milk of choice 2 tablespoons flaxseed meal 1 teaspoon pure vanilla extract 1/2 teaspoon sea salt 1/2 cup pure maple syrup 1/2 cup coconut nectar, brown rice syrup or agave nectar 1/4 cup brown sugar or unrefined coconut palm sugar 3 tablespoons butter or dairy - free alternative 2 tablespoons all - purpose flour blend of choice Egg wash (1 egg + 1 tablespoon water) or milk of choice

4 cups plus 1 tablespoon all - purpose flour 2 tbsp sugar plus 2 tbsp for sprinkling 2 tbsp baking powder 1 tsp vanilla 1/4 tsp lemon zest 2 tsp salt 3/4 pound (3 sticks of butter) cold unsalted butter, diced 4 large eggs, lightly beaten 1 cup cold heavy cream 2 cups blueberries 1 egg beaten for egg wash

Cheesecake Filling 1 cup of slow roasted balsamic red wine strawberries, divided (recipe here) 20 oz (2 1/2 bricks) of cream cheese, at room temperature 4 oz (1/2 cup) mascarpone cheese, at room temperature 4 tablespoons all purpose flour, divided 3/4 cup wildflower honey 3 large eggs, at room temperature 4 oz (1/2 cup) sour cream 2 tablespoons fresh squeezed lemon juice (strained so it is pulp free) 1 teaspoon vanilla extract

If you would like to make them in a regular size madeleine pan, replace 6 tablespoons of the almond flour with all purpose, wheat, sprouted wheat / spelt, or rice flour.

This recipe calls for two tablespoons of Cabot unsalted butter, all - purpose flour, lowfat milk, four ounces of Cabot Alpine Cheddar, 3 tablespoons of fresh herbs (mostly basil, parsley, cilantro or oregano), salt and cayenne pepper.

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

4 large eggs 2 cups granulated sugar 1 cup milk or milk of choice 1 cup canola oil 1/2 cup mango juice 1 tablespoon lime zest (about 2 limes) 1 teaspoon lime extract 1 teaspoon pure vanilla extract 2 1/2 cups Mary's All - Purpose Flour Blend or all - purpose blend of choice 1 tablespoon baking powder 2 teaspoons xanthan gum 1 teaspoPurpose Flour Blend or all - purpose blend of choice 1 tablespoon baking powder 2 teaspoons xanthan gum 1 teaspopurpose blend of choice 1 tablespoon baking powder 2 teaspoons xanthan gum 1 teaspoon salt

2 tablespoons butter or Earth Balance Buttery Sticks 1/4 cup Jules» Homemade All - Purpose Flour Blend or gluten - free all - purpose flour blend of choice 2 tablespoons cane sugar 1/2 teaspoon baking powder 1 egg yolk 1 tablespoon milk of choice 1 teaspoon vanilla bean paste or pure vanilla Purpose Flour Blend or gluten - free all - purpose flour blend of choice 2 tablespoons cane sugar 1/2 teaspoon baking powder 1 egg yolk 1 tablespoon milk of choice 1 teaspoon vanilla bean paste or pure vanilla exFlour Blend or gluten - free all - purpose flour blend of choice 2 tablespoons cane sugar 1/2 teaspoon baking powder 1 egg yolk 1 tablespoon milk of choice 1 teaspoon vanilla bean paste or pure vanilla purpose flour blend of choice 2 tablespoons cane sugar 1/2 teaspoon baking powder 1 egg yolk 1 tablespoon milk of choice 1 teaspoon vanilla bean paste or pure vanilla exflour blend of choice 2 tablespoons cane sugar 1/2 teaspoon baking powder 1 egg yolk 1 tablespoon milk of choice 1 teaspoon vanilla bean paste or pure vanilla extract

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.

1/2 cup butter or Earth Balance Buttery Sticks 2 cups sugar 3 large eggs + 1 yolk 3 tablespoons fresh lemon juice (about 1 lemon) 3 cups Jules» Homemade All - Purpose Flour Blend 1 tablespoon baking powder 1/4 cup powdered milk of choice or almond meal 1/4 teaspoon salt 3/4 cup milk of choice (not skim or lite) 1 tablespoon grated lemon zest

Jam buns from Donna Hay magazine 2 teaspoons active dry yeast 5 tablespoons caster sugar 3/4 cup (180 ml) lukewarm whole milk 2 1/3 cups + 1 tablespoon (337g) all purpose flour 3 tablespoons (42g) unsalted butter, melted 1 egg yolk 1/3 cup raspberry jam or your favorite flavor 1 egg yolk, extra 2 tablespoons heavy cream icing sugar, for dusting (optional) Place the yeast, 2 teaspoons of the sugar and the milk in a large bowl and mix to combine.

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.

In a mixing bowl, add in 2 tablespoons of quick or rolled oats, 2 tablespoons of all - purpose flour, 1 tablespoon of dark brown sugar, 1 tablespoon of melted unsalted butter, and ⅛ teaspoon of ground cinnamon.

: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.

Note: I have used bread flour to replace the all - purpose flour, and have also added in about 1 tablespoon of vital wheat gluten.

First, sift 1 cup of all - purpose flour, 1 and 1/2 cups of cake flour, 1 tablespoon and 1 teaspoon of baking powder, and 1/2 teaspoon of 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.