If your child prefers a more thick true yogurt like texture, just add a couple of
tablespoons of milk until you reach your desired consistency!
To give the ricotta a smoother texture (if needed), stir in 3 - 4
tablespoons of milk until evenly combined.
Slowly mix in a few
tablespoons of the milk until the mixture is fluid then set aside.
If the flour is super dry — add
a tablespoon of milk until it loosens up.
If it's too thick, add
tablespoon of milk until you get pouring consistency.
Whisk in the vanilla and 1
tablespoon of the milk until smooth.
Not exact matches
While your pear is baking in the oven make your porridge; place your oats,
milk, a teaspoon
of cinnamon and a
tablespoon of maple syrup in a pan over a medium heat and cook for around 5 - 8 minutes
until smooth and creamy.
Add the vanilla extract and 1
tablespoon of water or
milk and mix
until smooth.
Beat
until light and fluffy and add in another
tablespoon or two
of milk and continue to beat
until nice a fluffy (about 3 - 4 minutes on high).
The amount
of almond
milk varies, so all I can really say is add it a couple
of tablespoons at a time
until you have a dough that comes together.
If the batter appears too thick, add another
tablespoon of milk, and if it's not thick enough, add powdered sugar in 1/4 cup increments
until you get your desired consistency.
Heat the
milk, cream, and salt
until the mixture reaches 190 degrees F. Gently stir in 3
tablespoons of lemon juice.
Pour in a splash
of almond
milk and two
tablespoons of maple syrup, then blend on medium speed
until everything is fully mixed and has a creamy consistency.
Simply add one
tablespoon of vinegar per cup
of milk and let sit a room temperature for at least 15 minutes,
until the liquid has thickened a bit.
Replace 1 cup buttermilk with one
of the following: 1 cup soy
milk + 1
tablespoon lemon juice or 1
tablespoon white vinegar (Let stand
until slightly thickened.)
Add powdered sugar and soy
milk with mixer turned off and then slowly bring the speed up to high to completely incorporate it, adding approximately 1 cup
of powdered sugar and 1 - 2
tablespoons of milk at a time
until desired consistency is reached.
Mix 1
tablespoon lemon juice in 1 cup
of soy
milk and let it stand for 5 or so minutes
until it curdles.
Mix 2 cups
of powdered sugar and 2
tablespoons coconut
milk, stir
until smooth.
If the «dough» is not solidifying, add 1
tablespoon of water (or non dairy
milk) at a time
until the dough does become a ball
Brush with a little
milk and then sprinkle with a mixture
of sugar and cinnamon (2
tablespoons sugar and 1/2 - 1 teaspoon cinnamon mix well), bake for approximately 15 minutes or
until golden.
Slowly beat in the 2 1/2 cups
of powdered sugar and 2
Tablespoons of milk,
until creamy.
Add the remaining powdered sugar a cup at a time with a
tablespoon of milk each time, and beat
until smooth in between each addition.
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.
Peel 4 medium potatoes (or whatever is needed to make about 4 cups), slice thinly, season and parboil for 5 minutes / Drain and set aside / Thinly slice 1 or 2 medium onions and sauté slowly in butter and olive oil / When onions are translucent and tender add 1/2 cup shredded smoked salmon and 2
tablespoons of fresh dill (1
tablespoon dried) / Stir onions, smoked salmon and dill together and cook a few more minutes / Remove from heat and place onion mix in a separate bowl / Steam 1/2 pound salmon fillet — place fresh salmon in an inch or so
of seasoned, simmering water, cover and cook gently
until salmon flakes apart easily, 5 - 7 minutes / Remove salmon, flake it apart into bowl containing the onion mixture / Stir together 5 eggs, 1 1/2 cups whole
milk / Season eggs with 1 teaspoon salt & 1/2 teaspoon pepper / Measure 6 oz.
During the last 5 minutes
of cooking, in a small saucepan, whisk together the confectioners» sugar, vanilla, remaining 2
tablespoons milk, and remaining 1
tablespoon butter and cook over low heat
until smooth, 2 minutes.
Add remaining 1/2 cup + 2
tablespoons milk alternative, warm water, oil, vanilla and egg replacer and beat on medium - low speed
until smooth, about 2 minutes, scraping down sides
of bowl as needed.
Ingredients 2 cups pitted sweet cherries (unsweetened), frozen 6 ounces vanilla greek yogurt 1
tablespoon honey or agave nectar 1 cup unsweetened almond
milk 1 vanilla bean, split and seeded (or 1/2 teaspoon vanilla extract) Instructions Combine all
of the ingredients in a blender and blend on high
until combined.
* Bring whole or reduced fat
milk (Organic Valley is a good choice) just to a simmer / Stir in heaping
tablespoons of chocolate cocoa powder to taste and sugar if using unsweetened chocolate — use more or less chocolate or sugar to taste / Whisk together
until dissolved over medium heat / Finally, stir in heavy cream, as much as you like.
Add 1
tablespoon milk and corn syrup, if desired; beat
until smooth and
of spreading consistency.
With mixer on low speed, add flour mixture in three batches, alternating with
milk alternative (1
tablespoon at a time), beginning and ending with flour mix,
until all cookie ingredients are fully combined and begin to form a ball in center
of bowl.
I make cream cheese frosting by the seat
of my pants: 2 cups
of of cream cheese, give or take, a few
tablespoons of cream or whole
milk, powdered sugar, start with 1/2 cup, a couple
of tablespoons of lemon juice, a teaspoon
of its zest, and a teaspoon
of vanilla — mix
until smooth, taste and adjust ingredients as needed.
Add a
tablespoon of the
milk, then more
of the powdered sugar
until it's the consistency you like.
Fennel seed and onion loaf slightly adapted from the always gorgeous Australian Gourmet Traveller 1/4 cup + 2
tablespoons (90 ml) olive oil, divided use 1 onion, finely chopped 2 teaspoons fennel seeds, plus extra for dusting 3 1/2 cups (490g) all purpose flour, plus extra for dusting 4 teaspoons (12g) dried yeast 2 teaspoons superfine sugar 3/4 teaspoon salt 1 cup (240 ml) warm water
milk, for brushing crushed coarse salt or sea salt, for sprinkling — I used Maldon Heat 1/4 cup (60 ml)
of the olive oil in a small saucepan over medium heat, add onion, sauté
until very tender (6 - 8 minutes), stir through fennel seeds, cook
until fragrant (1 minute), remove from heat, season to taste and cool.
To make the glaze, whisk together the powdered sugar, corn syrup, 2
tablespoons milk, vanilla, almond extract, salt, and a few drops
of food coloring
until smooth.
White chocolate cupcakes with candied kumquats slightly adapted from the always beautiful and so delicious Bon Appetit Desserts Candied kumquats: 1/2 cup (120 ml) water 1/2 cup (100g) superfine sugar 12 kumquats, sliced and seeded Cupcakes: 225g (8oz) high - quality white chocolate, chopped 1 3/4 cups (245g) all purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1 cup (200g) superfine sugar 3/4 cup (1 1/2 sticks / 170g) unsalted butter, room temperature 1
tablespoon vanilla extract 3 eggs 1/2 cup (120 ml) canned unsweetened coconut
milk Frosting: 125g (4 1/2 oz) high - quality white chocolate, chopped 168g (6 oz) cream cheese, room temperature 6
tablespoons (84g) unsalted butter, room temperature 1/4 cup (35g) icing sugar, sifted 1/2 teaspoon vanilla extract pinch
of salt Start by making the candied kumquats: stir water and sugar in small saucepan over medium heat
until sugar dissolves.
Apple Chai Cider Pancakes & Browned Maple Butter for pancakes 1 1/2 Cups
of all purpose flour 3 Teaspoons
of baking powder 1/2 Teaspoon
of salt 2 Teaspoons
of cinnamon 1 Teaspoon
of cardamom 1/2 Teaspoon
of ginger 1/4 Teaspoon
of cloves 1/4 Teaspoon
of all spice 3
Tablespoons of butter, melted + more for pan 2
Tablespoons of honey 1/2 Cup
of apple cider 3/4 Cup
of whole
milk for butter 1 Stick / 1/2 Cup
of unsalted butter 3
Tablespoon of pure maple syrup 1 Teaspoon
of cinnamon for apples 2 Honey crisp apples, diced 2
Tablespoons of butter 1/2 Cup
of brown sugar 1 Teaspoon
of cinnamon In a small sauce pot heat stick
of butter on medium heat
until melted and browned.
Alternately, add one
tablespoon of flour and a decent splash
of milk, whilst still mixing together on a slow speed,
until all the ingredients have been added.
If needed, add 1
Tablespoon of milk substitute at a time
until the correct texture is achieved (not too stiff, not soupy — thick and sticky).
Brush top
of scones with remaining
tablespoon of milk and bake
until golden brown.
In a large bowl, combine the bread crumbs, Parmesan, a
tablespoon of the Italian seasoning, garlic powder, eggs and
milk and stir
until well combined.
You want the batter to be loose enough to be able to pour, so if yours is looking a bit thick, add a
tablespoon of soy
milk at a time
until you get a smooth, pourable consistency.
To make a simple chocolate glaze, mix about 1/4 cup almond
milk with around a
tablespoon of unsweetened cocoa (add more / less
milk or cocoa
until you get a liquid, glaze - like consistency).
In a small saucepan *, heat water,
milk, and 2 1/2
tablespoons of butter over low heat
until the mixture reaches 115F.
Brush the rolls with
milk or egg wash (1 large egg beaten with 1
tablespoon cold water), and bake for 28 to 32 minutes,
until golden brown on top; a digital thermometer inserted into the center
of the middle roll should read at least 190 °F.
If it feels too dry, add an additional
tablespoon of almond
milk and beat
until combined.
To make 1 cup
of buttermilk, add 1
tablespoon of acidic liquid, like white vinegar or lemon juice, to a measuring glass and add
milk until it's filled up to the 1 - cup mark.
8 ounces elbow macaroni 1
tablespoon olive oil 8 ounces seitan, finely minced (see notes) 1
tablespoon soy sauce 1 cup firm tofu, drained 1 1/2 cups plain unsweetened nondairy
milk 1 1/4 cups vegetable broth 1/2 cup nutritional yeast 2
tablespoons cornstarch 2
tablespoons lemon juice 1 teaspoon prepared yellow mustard 1 teaspoon salt 1 teaspoon garlic powder 1 teaspoon onion powder 1/4 teaspoon turmeric 1/4 teaspoon black pepper 1/3 cup panko or fresh breadcrumbs Cook the macaroni in a pot
of boiling salted water
until it is al dente, 7 to 9 minutes.
Alternately, you can add 1
tablespoon of white vinegar or lemon juice to 1 cup
of milk and let it it sit
until curdled, about 10 minutes (note: you only need 3/4 cup buttermilk for this recipe).
Add the salt, vanilla and 1
tablespoon of milk, and beat
until smooth.
Create a well in the center
of the flour mixture, pour in the almost all
of the
milk (leaving behind about 1 to 2
tablespoons) and the vinegar, and mix
until the dough begins to come together.