Bring 1/2 cup plus 2
tablespoons sugar and the water to a boil in a medium saucepan.
Not exact matches
Bring
sugar, corn syrup,
and 2
tablespoons water to boil in a medium saucepan, stirring to dissolve
sugar.
Make the caramel by placing the orange juice, 1/4 cup
water, 2
tablespoons sugar and all spice into a small pan.
1 kg pumpkin, cut into large cubes 2 — 3 carrots (about 250g), cut into 10 - cm [3 - inch] pieces 3 — 4 cloves garlic, unpeeled 1 — 2
tablespoons olive oil 1/2 teaspoon ground cumin 1 1/2 cup [200g] cooked rice (equals to about 1/3 cup uncooked) 1 teaspoon vegetable bouillon powder or 1 cube (or use vegetable stock instead of
water) 1
tablespoon minced ginger (make your own at home) 3 — 4 cups
water 1/2 cup canned coconut milk Juice from 1 — 2 sweet oranges * 2 teaspoons
sugar (or maple syrup / other sweetener), adjust quantity to taste 4 — 5 stems curled parsley, finely chopped Other dried herbs (thyme, herbes de Provence...) if desired, optional Salt
and pepper to taste
Make the paste: Meanwhile, combine the garlic, ginger,
sugar,
and seafood flavor (or 3
tablespoons water) in a small bowl
and mix to form a smooth paste.
Mix the warm
water, 1/2 cup of bread flour
and 2
tablespoons of
sugar in a bowl.
1/4 cup rose simple syrup (made by boiling 1/2 cup
water with 2
tablespoons dried rose
and 1
tablespoon of
sugar)
Place the flour, salt,
sugar, 2
tablespoons ice - cold
water and butter in a food processor
and mix until everything becomes crumbly.
1/2 lemon 1/2 lime 2 1/2 cups
water 3
tablespoons palm
sugar 7 fresh or frozen kaffir lime leaves, cut into thirds 1/8 teaspoon dried hot red pepper flakes 1 lemongrass stalk (lower 6 inches only), cut into 1 - inch pieces
and smashed 6 (1 / 4 - inch - thick) slices fresh ginger 5 whole allspice 4 whole black peppercorns 1 whole clove 7 chamomile tea bags 20 fresh mint leaves
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 cup
sugar 1/3 cup light corn syrup 2
tablespoons water 1/4 teaspoon salt 1 1/2 cups raw almonds, coarsely chopped 8 slices thick - cut bacon, cooked
and crumbled 1
tablespoon vanilla bean paste 1 teaspoon baking soda
Panna Cotta 4 cups heavy cream (or half -
and - half if you want to cut calories) 1/2 cup
sugar 2 teaspoons of vanilla extract 2 packets (4 1/2 teaspoons) powdered gelatin 6
tablespoons cold
water
In a medium sauce pan, add the granulated
sugar, corn syrup, salt,
and 2
tablespoons of the
water.
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 cilantro, lime juice, brown
sugar,
and 2
tablespoons water and blend until smooth.
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.
Pin It Ingredients: 2 cups
water 1 cup
sugar 1
tablespoon grated lemon peel 1 cup fresh lemon juice 1 pint fresh strawberries, hulled
and halved 2 cups cold sparkling
water or club soda Ice Mint sprigs, garnish Whole strawberries,... Continue Reading →
To begin, place 1 1/2 cups of warm
water in a mixing bowl, with 1
tablespoon of brown
sugar and 2 teaspoons of kosher salt.
In a small saucepan, combine the raspberries,
sugar, lemon juice,
and 1
tablespoon of
water.
For the bruleed bananas 1
tablespoon coconut oil 2
tablespoons coconut
sugar 1
tablespoon water 2 bananas, peeled
and sliced lengthwise
Omit to make nut - free) a pinch of salt
Sugar Syrup: 1/2 cup ground raw
sugar 3
Tablespoons water ⅛ -1 / 4 teaspoon cardamom powder Instructions In a large pan, dry roast the semolina on medium - low heat for 6 - 8 minutes until the color changes
and it gets fragrant.
To cook the ravioli, bring
water and 2
tablespoons of
sugar to a low simmer (when bubbles are only around the edges of pot).
Simple add 6 ounces of fresh raspberries to the bottom of a heavy bottom saucepan along with 1
tablespoon of
sugar and a splash of liquid (
water, bourbon)
and cook over medium heat until combined.
Filling
and topping: 4 1/2
tablespoons granulated
sugar 3 pounds fresh strawberries, rinsed
and quartered 1 large Granny Smith apple, grated 3
tablespoons balsamic vinegar 1 cup (7 ounces) light brown
sugar, packed 3
tablespoons cornstarch 3
tablespoons Minute tapioca 3 grinds fresh black pepper 3/4 teaspoon kosher salt (or 1/3 teaspoon table salt) egg wash (1 large egg whisked with 1 teaspoon
water and a pinch of salt) demerara or other coarse
sugar, or regular granulated
sugar
7 kiwis (6 for tha drink, 1 for the clink clink) 1 pound strawberries, hulled
and sliced, set a few aside to leave whole for the pitcher 4 - 5 cups of
water 6 - 8
tablespoons white granulated
sugar, depending on the sweetness of the fruit.
for the chocolate Italian meringue buttercream: 3 egg whites pinch salt, to taste 150 grams (3/4 cup)
sugar 25 grams (1 1/2
tablespoons)
water 340 grams (1 1/2 cups, 24
tablespoons, 3 sticks) butter 170 grams (1 cup) dark chocolate chips or chunks, melted
and cooled slightly 20 grams (1/4 cup) cocoa powder, as needed
Add that to a blender with the strawberries, 1 cup
water,
and 6
tablespoons sugar.
ingredients: for the crust: 140 grams (10
tablespoons) butter, diced
and very cold 210 grams (1 3/4 cups plus 1
tablespoon) flour 1 spoonful (approximately 1
tablespoon)
sugar 1/2 teaspoon kosher salt 55 grams (3
tablespoons plus 2 teaspoons) ice
water, or as needed
I thawed them, added 1-1/2 cups of
sugar, 1/2 cup of
water and 2
tablespoons of corn starch
and brought them to a boil.
Make a glaze by adding the powdered
sugar into a small bowl
and adding in 1
tablespoon at a time of hot
water.
For the crust 3/4 cup rice flour 1/3 cup vegan butter 1/2 teaspoon xanthan gum 1 teaspoon evaporated cane juice (optional) Cold
water, 4
tablespoons In a large bowl, mix together the flour, xanthan gum, salt
and sugar.
Fluffy ginger
and date cake from Donna Hay magazine 2 cups + 2
tablespoons (300g) all purpose flour 2 teaspoons baking powder 1/4 teaspoon salt 1 1/2 teaspoons ground ginger 3 cups (420g) pitted dates, chopped 1 cup (240 ml) boiling
water 2 teaspoons baking soda 200g unsalted butter, room temperature, chopped 1 1/2 cups (262g) brown
sugar, packed 4 eggs Icing
sugar, for dusting Preheat the oven to 180 °C / 350 °F.
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.
For the Galette: 3 Granny Smith apples, peeled
and cored (flesh cut into 1 - inch squares) 1 lemon, juiced 1
tablespoon brown
sugar 1
tablespoon granulated
sugar 1 teaspoon ground cinnamon 2 dashes salt 1
tablespoon cold butter, cut into small cubes 1 pie crust dough round 1 egg, beaten (for the egg wash) 3 teaspoons cold
water (for the egg wash) 1
tablespoon sanding
sugar (or other type of
sugar with large crystals) Streusel
3 3/4 teaspoons active dry yeast (about 1 1/2 packages, 3/8 ounces or 11 grams) 1
tablespoon (13 grams) granulated
sugar 1 3/4 cups lukewarm
water 1/2 cup (118 ml) olive or vegetable oil, plus more for greasing the bowl 5 large eggs 1/2 cup (100 grams) granulated
sugar 1
tablespoon (14 grams) table salt 8 to 8 1/2 cups (1000 to 1063 grams) all - purpose flour 1/2 cup raisins (about 70 grams) per challah, if using, plumped in hot
water and drained Poppy or sesame seeds for sprinkling.
Lemon - poppy seed cake with vanilla - cream cheese frosting slightly adapted from Sky High: Irresistible Triple - Layer Cakes Cake: 3 cups (420g) cake flour * 2 cups (400g) caster
sugar 4 1/2 teaspoons baking powder 1/2 teaspoon salt 3
tablespoons poppy seeds 1 cup (2 sticks / 226g) unsalted butter, room temperature, coarsely chopped grated zest
and juice of 1 large lemon 1 1/4 cups (300 ml) buttermilk 5 egg whites 1/3 cup (80 ml)
water Vanilla cream cheese frosting: 2 vanilla beans 5 cups (700g) confectioners»
sugar, sifted 224g (8oz) cream cheese, room temperature 1 cup (226g / 2 sticks) unsalted butter, room temperature 1
tablespoon vanilla extract Preheat the oven to 180 °C / 350 °F.
In a cup, combine miso, mirin, soy sauce,
sugar and enough
water (1 to 2
tablespoons) to give a pourable consistency; set aside.
In a large bowl, dissolve yeast
and 1
tablespoon (13 grams)
sugar in
water; set aside for 5 minutes until a bit foamy.
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
for the salted
and black sesame Italian meringue buttercream: 3 egg whites 150 grams (3/4 cup) granulated
sugar 1/4 teaspoon kosher salt, to taste 45 grams (45 mL, 3
tablespoons)
water 336 grams (1 1/2 cup) unsalted butter, cut into pieces 2
tablespoons roasted black sesame paste
For dough: In a small bowl, stir together
sugar, 3
tablespoons warm
water,
and yeast.
Apricot Peach Crisp Crisp Topping Follow the directions for the Crisp Topping in the «World's Best Apple Crisp» Apricot - Peach Filling 1/4 cup
sugar 1
tablespoon tapioca starch / flour 1/3 cup
water 1
tablespoon fresh lemon juice 3 pounds fresh, pitted apricots — cut into quarters 2 fresh peaches — peeled, pitted
and sliced Gim me Gluten Free Method 1.
In a small bowl, stir together
sugar, 1 1/2
tablespoons warm
water,
and yeast.
1/2 cup unsweetened cocoa powder 2/3 cup hot
water 8
tablespoons butter, room temperature 1 cup granulated
sugar 2 large eggs 1 teaspoon vanilla extract 1
tablespoon lavender, crushed (use a mortar
and pestle or spice grinder) 1 1/2 cups all - purpose flour 1 3/4 teaspoons baking powder 1/2 teaspoon salt
Throw some fresh raspberries, a couple of
tablespoons of lemon zest,
sugar,
and water into a small saucepan,
and cook it just until the berries start to fall apart.
Fire Roasted Plum BBQ Sauce Ingredients: 1 1/2 Cups ketchup 1 1/2 Cups brown
sugar 1/2 Cup red wine vinegar 1/2 Cup
water 1
Tablespoon worcestershire sauce 2
Tablespoons spicy mustard 1/2 Teaspoon onion powder 4 fresh plums, cut in half
and grilled about 5 minutes.
Place the yeast, lukewarm
water and 1/2
tablespoon sugar in a small bowl.
1 pound (450 g) rhubarb, cut into 3 - inch pieces 3
tablespoons sugar 1 vanilla bean, split lengthwise
and seeds scraped 2 eggs 1/4 cup (60 ml) coconut milk 1 teaspoon orange flower
water 8 ounces (225 g0 strawberries
The Peanut Sauce: 1/2 cup red chilli paste (or red chillis pureed with
water) 1/4 cup peanut oil 5 cloves garlic, peeled
and minced 3 shallots, peeled
and minced 3 pieces lemon grass, minced 3 large pieces ginger, peeled
and minced 2
tablespoons poppy seeds 4
tablespoons minced cashews 1/4 cup minced peanuts 1 teaspoon tamarind paste (optional) 2 teaspoons
sugar Diced cucumbers
and onions for garnish
To make enough of this chilli sauce for several servings, boil seven ounces of chopped red chillies in a cup of
water with two
tablespoons of
sugar, one
tablespoon salt,
and one
tablespoon vinegar.