Add 2
tablespoons sugar and butter and pulse until all the ingredients are evenly distributed.
Not exact matches
4 green onions, chopped, white part only 4 cloves garlic, minced 1 teaspoon peeled
and minced fresh ginger 1 (3 - inch) stalk lemongrass, minced 1
tablespoon peanut oil 1 1/2 cups chicken stock 3
tablespoons crushed red chile 1
tablespoon soy sauce 2 teaspoons dark brown
sugar 1/4 teaspoon ground cumin 1
tablespoon lime juice 1 teaspoon prepared prawn paste (blacan) 1 teaspoon tamarind paste 2 cups crunchy peanut
butter Salt to taste
10 medium Granny Smith
and / or Macoun apples, peeled, cored
and sliced (a 50 - 50 mix is wonderful) 1/2 cube of unsalted
butter 2
tablespoons Applejack brandy 1 teaspoon nutmeg 1 1/3 teaspoons cinnamon Pinch of salt 2 teaspoons cornstarch dissolved in 1/4 cup of apple juice 1 cup brown
sugar
7 cups mini marshmallows (12.5 oz if you want to make it easier) 2 cups crushed (roughly the same size as the marshmallows) chocolate graham crackers, or chocolate wafer cookies, or 2 cups of whatever your heart tells you 1 14 oz can condensed milk, look for one that's just milk
and sugar, like Nestle's La Lachera (also #notsp) 2
tablespoons unsalted
butter pinch of salt (or use salted
butter and leave this out) 12 oz bag of semi-sweet chocolate chips 1/4 teaspoon peppermint extract 3 - 4
tablespoons crushed up peppermint candies, optional, really not the most necessary thing
-1 cup all - purpose flour -1 cup whole wheat flour -1 / 2 cup
sugar -2
tablespoons graham cracker crumbs -2 1/2 teaspoons baking powder -1 / 2 teaspoon salt -2 eggs -6
tablespoons butter, melted -1 cup milk -1 / 4 teaspoon brandy flavoring -1 nectarine, fresh, cubed -4 apricots, fresh, cubed -1 / 3 cup salted
and roasted cashews, chopped
3 cups whole milk (find raw milk here) 1 cup whole cane
sugar OR 3/4 cup honey (buy whole cane
sugar here
and honey here) 2
tablespoons butter (optional)(buy grass - fed
butter here) 1 teaspoon vanilla extract (optional)(buy extracts here)
SOURCE Adapted from the pumpkin scone recipe from The Vanilla Bean Baking Book by Sarah Kieffer YIELD 12 scones INGREDIENTS For Sweet Potato Scones 2 1/4 cups (320 g) all - purpose flour 1/3 cup (66 g)
sugar 1
tablespoon baking powder 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon grated nutmeg 1/2 teaspoon salt 1/2 cup unsweetened sweet potato puree, recipe below 1/3 cup heavy cream, plus more for brushing 1 large egg 1 large egg yolk 1/2 teaspoon pure vanilla extract 12
tablespoons (1 1/2 sticks; 170 g) unsalted
butter, cold
and cut into 1/2 - inch pieces
Meanwhile, prepare the crumb topping by combining brown
sugar, 1/2 cup flour
and 5
tablespoons of
butter.
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
I mean, there's only four measly
tablespoons of
butter, a half cup of heart healthy peanut
butter, brown
sugar instead of white
and the ganache is vegan!
Place the flour, salt,
sugar, 2
tablespoons ice - cold water
and butter in a food processor
and mix until everything becomes crumbly.
2 small Gala apples, cored
and diced into 1 / 2 - inch pieces 3
tablespoons melted
butter, plus more for apples
and pan 1 vanilla bean, split lengthwise
and seeds scraped 8 ounces (225 g) challah bread (I used the gluten - free brioche recipe from my book) cut into 1 / 2 - inch cubes 1/3 cup plus 2
tablespoons (80 g) natural cane
sugar 5 egg yolks 1 cup (250 ml) heavy cream 1 cup (250 ml) whole milk 1 1/8 teaspoon ground cinnamon 1/3 teaspoon salt 1/3 cup dried cranberries
ingredients: for the crust: 300 grams (2 1/4 cups) crushed graham crackers
and / or cinnamon cereal 25 grams (2
tablespoons)
sugar 1/2 teaspoon salt 100 grams (7
tablespoons)
butter, melted or browned
Mix almond flour, softened
butter, 3
Tablespoons confectioner's
sugar, vanilla
and salt in a small bowl until a cohesive dough forms.
Blondies: 3/4 cup (1 1/2 sticks) unsalted
butter, melted
and cooled slightly 1 1/2 cups granulated
sugar 2 large eggs, room temperature 1
tablespoon pure vanilla extract 1/8 teaspoon imitation
butter extract (optional) 1 1/2 cups all purpose flour 1/2 teaspoon Kosher or sea salt 1/2 cup rainbow sprinkles (jimmies) *
A little richness from the buttermilk
and egg with a little bit of
butter,
and just a hint of sweetness from one
tablespoon of brown
sugar.
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.
Mix together some flour, brown
sugar, cinnamon,
and salt,
and then use a pastry blender or two forks to cut in four
tablespoons of cold
butter.
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.
for the eggnog cake (you'll need 1.5 times this recipe, to make 5 8 - inch layers
and 4 cupcakes): 2 2/3 cup (260 grams) all - purpose flour 1/3 cup (40 grams) cornstarch 3 1/2 teaspoons baking powder 3/4 cup (170 grams)
butter, soft 3/4 teaspoon kosher salt 1 1/3 cups (265 grams)
sugar 1/4 teaspoon freshly grated nutmeg 6 large egg yolks (110 grams) 2
tablespoons (30 mL) rum or whiskey 1
tablespoon (15 mL) vanilla extract 1 cup (240 mL) milk
Melt 2
tablespoons butter in a saucepan with 1/3 cup honey
and brown
sugar,
and a pinch of salt.
Muffin 1 cup + 1
tablespoon (100 g) oat flour 1 cup + 2
tablespoons (150 g) white rice flour 1/4 cup + 2
tablespoons (60 g) cornstarch zest of 2 meyer lemons, finely grated 3/4 cup (170 g) white granulated
sugar 1
tablespoon of baking powder 1 teaspoon of salt 3/4 cup (6 fl oz or 170 g) of whole milk 1/4 cup (2 fl oz or 60 g) Meyer lemon juice 2 large eggs 1 large yolk 1 teaspoon of pure vanilla extract 1/2 cup (115 g or 1 stick) unsalted
butter, melted
and cooled
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
Add the dry ingredients to the creamed
butter and sugar mixture in two batches, alternating with the 3
tablespoons of water
and beginning
and ending with the dry ingredients.
Combine cornflakes cereal, 1
tablespoon of melted
butter, pecans
and brown
sugar in a small bowl.
It's as simple as crushing pretzels, adding melted
butter and a few
tablespoons of
sugar, mixing to combine,
and then patting in to the bottom of a 9 × 13 ″ pan.
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).
Place
butter and 4
tablespoons brown
sugar in the bottom of a bowl.
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
Typical Ingredients: 3
tablespoons butter, 8 ounces cream cheese, 4 ounces confectioners
sugar and chocolate wafer cookies (or Oreo cookie crust), 2 1/2 cups Cool Whip Topping, 1 package Jello Instant Vanilla Pudding, 2 1/2 cups heavy whipping cream, 1/4 cup white
sugar
for the peanut
butter filling: 1/2 stick
butter, softened
and cut into cubes 1/2 cup smooth peanut
butter 1/2 cup plus 2
tablespoons confectioners»
sugar, sifted 1 teaspoon pure vanilla extract
After tossing together a crumbly topping of
sugar, flour, cinnamon
and a tiny bit of
butter, sprinkle about 1/2
tablespoon of that delicious streusel across each muffin.
Beat remaining 1 cup cream
and 2
tablespoons sugar in medium bowl until very thick but not yet holding peaks; fold into peanut
butter mixture in 3 additions.
If you're planning to double the recipe but only need enough frosting to do a rose swirl on each cupcake, instead of doubling the frosting recipe you could change the frosting to be use 1
and 1/4 cup
butter (2
and 1/2 sticks), 4 - 5 cups powdered
sugar,
and 3 - 4
tablespoons of whipping cream.
Ingredients 1 1/4 cup finely chopped salted peanuts (for the filling, crunch,
and topping) 2 teaspoons
sugar 1/2 teaspoon instant espresso powder (or finely ground instant coffee) 1/4 teaspoon ground cinnamon Pinch of freshly grated nutmeg 1/2 cup mini chocolate chips (or finely chopped semi sweet chocolate) 24 Oreo cookies, finely crumbed or ground in a food processor or blender 1/2 stick (4
tablespoons) unsalted
butter, melted
and cooled Small pinch of salt 2 1/2 cups heavy cream 1 1/4 cups confectioners»
sugar, sifted 12 ounces cream cheese, at room temperature 1 1/2 cup salted peanut
butter — crunchy or smooth (not natural variety) 2
tablespoons whole milk 4 ounces bittersweet chocolate finely chopped
Blend graham crackers, melted
butter,
and 2
tablespoons sugar in processor until moist clumps form.
4
tablespoons butter 1
tablespoon olive oil 2-1/2 pounds yellow onions, halved lengthwise
and sliced 1 / 4 - inch thick 1
tablespoon granulated
sugar 1
tablespoon all - purpose flour 1/2 cup dry red wine 4 cups beef stock 1 bay leaf 1
tablespoon fresh thyme 1/2 teaspoon kosher salt 1/4 teaspoon black pepper 1 demi baguette, sliced 10 ounces Gruyere, grated
Frosting: (measurements are approximate) 3
tablespoons vegan cream cheese, at room temperature 3
tablespoons vegan
butter (I like Earth Balance), at room temperature 1 1/2
tablespoons pumpkin puree powdered
sugar (start with 1 cup
and add more until desired consistency is reached) unsweetened, plain, vanilla or vanilla lite soy milk (start with 1
tablespoon and add more until desired creaminess is achieved)
To your bowl add the desiccated coconut, almond
butter, coconut
sugar and 1
tablespoon of the almond milk.
Add the brown
sugar, peanut
butter, vinegar, soy sauce, hot sauce, vegetable oil,
and 1
tablespoon of sesame oil.
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.
To Make Filling: Cream 3
tablespoons butter or margarine with the confectioners»
sugar, 1/2 cup smooth peanut
butter,
and the cream.
1/2 cup (100 grams) granulated
sugar 1/2 cup (120 grams) firmly packed light brown
sugar 8
tablespoons (1 stick)(115 grams) unsalted
butter, cold, cut into 1 / 2 - inch (1 cm) pieces 1 large egg 1 teaspoon vanilla extract 1/2 teaspoon baking soda 1 1/4 cups (175 grams) all - purpose flour 1/4 teaspoon salt 1 1/2 cups (200 grams) semisweet chocolate chips 1 cup (130 grams) walnuts or pecans, toasted
and chopped
Mix 2
tablespoons sugar with cinnamon
and spread all over the
buttered casserole.
Combine the remaining 2
tablespoons of
sugar, the flour, salt, cream cheese,
and butter with a pastry blender in a medium bowl.
4
tablespoons (57 grams)
butter, softened 1/2 cup (112 grams) granulated
sugar, plus extra for sprinkling 1 large egg 1 teaspoon vanilla bean paste (or pure vanilla extract) 1/4 cup (30 grams) all - purpose flour 1/2 cup (60 grams) whole wheat flour 1 teaspoon baking powder 1/4 teaspoon salt 1/2 cup (120 ml) milk 1/2 pound (225 grams) strawberries, hulled
and quartered Powdered
sugar, for garnish
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
3/4 cup all purpose flour 3/4 cup
sugar 1 teaspoon baking powder 1/4 teaspoon salt 1/4 teaspoon cinnamon 3/4 cup milk 4
tablespoons butter, melted 2 white peaches, peeled
and sliced 1 pint blueberries 1
tablespoon sugar Vanilla ice cream
Thank you so much for posting this!!!!! I did use natural peanut
butter because that's all I had on hand
and I was short about two
tablespoons so I added two more
tablespoons of
sugar figuring that's about how much
sugar would have been in the Skippy
and they turned out AWESOME!!!