Sentences with phrase «tablespoons sugar into»

Stir yeast and 3 tablespoons sugar into 1/2 cup potato water until dissolved.

Pour milk mixture, yeast mixture, bread flour, salt and remaining 2 tablespoons sugar into work bowl of a KitchenAid ® 11 - Cup Food Processor fitted with dough blade attachment.

Not exact matches

4 ounces fresh coconut, grated Vegetable oil for deep frying 2 pounds beef, cut into 1 - inch cubes 1 teaspoon salt 2 teaspoons sugar 1 teaspoon tamarind concentrate 1 teaspoon ground turmeric 2 kaffir lime leaves, crushed 2 4 - inch stalks lemongrass, bulb included, chopped 2 3 - inch pieces galangal, peeled and chopped (or substitute ginger) 10 shallots, peeled and chopped 5 fresh red chiles, such as serranos or jalapeños, stems removed 2 cloves garlic, peeled 1 tablespoon brown sugar 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 2 teaspoons soy sauce 6 cups coconut milk, recipe here

1 cup pumpkin seeds — ground into flour in a food processor 1 cup brown rice flour 1/2 cup gluten free oat flour 1/4 cup tapioca starch 2 teaspoons pink peppercorn — coarsely ground in a mortar with a pestle or in a dedicated coffee grinder 1/2 teaspoon salt 6 tablespoons almond butter 5 tablespoons pistachio butter 5 tablespoons ghee 1/2 cup honey or 3/4 cup coconut sugar 1 vanilla bean — seeds scraped out 3/4 cup powdered coconut sugar — for dusting

Crust 1 1/2 sticks (12 tablespoons) butter, cold, cut into thin slices 2 cups all - purpose flour 2 tablespoons sugar 1/4 teaspoon salt

3 ripe large bananas, peeled, cut into chunks, & frozen 1/4 cup chocolate almond milk (such as Blue Diamond Almond Breeze Chocolate Milk) 1/4 cup graham cracker crumbs 2 Tablespoons cocoa powder 3 Tablespoon sugar (optional) Mini marshmallows and chocolate fudge sauce, for topping

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

Whisk in tomatoes, 1 egg, 3 Tablespoons olive oil, sugar, rosemary salt, basil, and garlic powder thoroughly into yeast mixture.

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

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

5 ounces bittersweet chocolate, chopped 3/4 cups whole milk 1/2 cup heavy cream 2 eggs + 1 egg yolk 1/4 cup plus 1 tablespoons sugar 1/2 teaspoon pure vanilla extract 1/4 teaspoon salt One half loaf brioche, cut into 1 - inch cubes

Ingredients 2 cups (250 grams) all - purpose flour 3 tablespoons (42 grams) granulated sugar, plus extra for sprinkling 1 tablespoon baking powder 1/2 teaspoon salt 6 tablespoons (85 grams) cold unsalted butter, cut into small pieces 6 ounces (170 grams) raspberries 1/2 cup (85 grams) dark chocolate chips 1 large egg 1 teaspoon vanilla extract 1/3 cup (80 ml) heavy cream

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

Brownie Mix: 6 tablespoons unsalted butter, cut into small pieces 4 ounces semisweet chocolate, chopped into small pieces 2/3 cup granulated sugar 2 large eggs, at room temperature 1/2 cup all - purpose flour 1 Tbs.

6 tablespoons cold non-hydrogenated vegan margarine, cut into pieces 2/3 cup granulated sugar 1 1/4 cup blanched sliced almonds, pulsed in a food processor into a fine meal 2 tablespoons cornstarch pinch salt 1/4 teaspoon ground cinnamon 2/3 cup plain almond milk 2 teaspoons vanilla extract 1/2 teaspoon almond extract 4 pears (Bartlet or Bosc), peeled, cored and sliced into thin rounds 1/4 cup apricot jam, melted

* 1/3 cup superfine rice flour, plus extra for dusting baking pan * 1/3 cup amaranth flour (I usually just grind amaranth seeds in my coffee grinder or Vitamix) * 1/4 cup sorghum flour * 1/4 cup potato starch * 1/4 cup sugar * 1-1/4 teaspoons xanthan gum * 1/8 teaspoon cinnamon * 2 Tablespoons honey * 6 Tablespoons cold butter, cut into small pieces * 2-1/2 cups high quality chocolate chips * 2 cups mini marshmallows

FOR THE LAMB SAUCE 1 large onion, diced 1 tablespoon olive oil 1 pound lean ground lamb 2 garlic cloves, minced 1 1/2 teaspoons salt 1 teaspoon dried oregano, crumbled 1 teaspoon cinnamon 1/4 teaspoon sugar 1/4 teaspoon black pepper 1 pound eggplant, peeled and cut into 1 / 2 - inch cubes 1 (28 - to 32 - ounce) can crushed tomatoes

For the icing, combine the icing sugar with 2 - 3 tablespoons for but milk (add a tablespoon at a time) until the mixture turns into ever so slightly runny consistency.

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

FOR THE ZUCCHINI 3 tablespoons fresh lemon juice 1 teaspoon sugar 1/4 teaspoon salt 1/4 teaspoon black pepper 1/3 cup olive oil 2 medium zucchini (around 1 pound), cut crosswise into 1 / 2 - inch - thick slices

In a large mixing bowl, stir a half cup or so of the lukewarm milk into the yeast and a tablespoon of the sugar using a wooden spoon.

Pour mixture into 4 serving bowls and top each with another tablespoon of brown sugar and ⅛ cup walnuts.

3 cups fresh pineapple chunks 2 medium pears, cut into 1 / 2 - inch pieces 2 cups frozen sliced peaches 1 cup frozen pitted cherries 1 cup frozen orange juice concentrate, thawed 2 tablespoon packed dark - brown sugar 1 teaspoon vanilla extract 2 tablespoons cornstarch

Scoop the dough one heaping tablespoon at a time, roll into a ball, then roll in coconut sugar.

Rub lemon zest into 2 tablespoons of sugar, in a separate bowl stir the cinnamon into the remaining 2 tablespoons sugar.

for the vanilla peanut butter frosting: 1 cup sugar 1/4 cup AP flour 1 cup whole milk 1/4 cup heavy cream 2 sticks butter, cool but not cold, cut into cubes 1 tablespoon plus 1 teaspoon peanut butter filling 1 teaspoon pure vanilla extract

Form the coconut / sugar / butter mixture into small balls (about a tablespoon, but it doesn't really matter since these are no - bake!)

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

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.

1-1/2 cups all - purpose flour 1/2 cup plus 2 tablespoons confectioners» sugar 1/2 teaspoon salt 3/4 cup (1-1/2 sticks) chilled unsalted butter, cut into 1 / 2 - inch cubes 1-1/4 cups unsalted pistachios, roughly chopped 1 large egg yolk 3/4 teaspoon vanilla extract 7 ounces semi-sweet chocolate, roughly chopped

1 cup unsweetened soy milk, divided into 1/4 cup and 3/4 cup 2 tablespoons arrowroot powder 2 to 2 1/2 cups plain soy creamer (I used French Vanilla, but plain would be delicious too) 3/4 cup packed brown sugar 2 sticks cinnamon 8 very thin slices of fresh ginger, peel left on 1 cup pureed pumpkin (canned is perfect) 1 tablespoon vanilla extract

Ingredients: 1 tablespoon olive oil 1/2 pound (26/30 count) fresh shrimp, peeled, deveined 1 teaspoon minced garlic, about 1 large 1-1/2 cups tomato juice 1/2 cup V - 8 ® juice (regular or low - sodium) 2 tablespoons red wine vinegar 1 teaspoon Worcestershire sauce Generous dash of hot sauce 1/2 cup peeled, seeded, and chopped cucumber 1/4 cup finely chopped red onion 2 tablespoons chopped fresh cilantro 2 teaspoons drained capers 1 jalapeño pepper, minced (remove seeds for mild heat) 1 cup seeded, chopped red tomatoes 1 cup seeded, chopped yellow tomatoes (or yellow bell pepper) Pinch sugar Salt and freshly ground black pepper 1 avocado, peeled and chopped 1 lime, cut crosswise into 1 / 4 - inch wheels for garnish

Pour batter into prepared loaf pan and sprinkle 3 tablespoons oatmeal and 1 tablespoon brown sugar on top.

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.

1/2 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

2 large apples, sliced 1/3 cup brown sugar, loosely packed 1 tsp cinnamon 3 tbsp of unsalted butter, cold, cut into small pieces 1 sheet of puff pastry 2 - 3 tablespoons apricot jam (optional — for glazing the top of the baked tart)

Into a small bowl add: mascarpone, ricotta, remaining egg, 2 tablespoons sugar and vanilla.

Using 2 leveled tablespoons of dough per cookie, shape the dough into balls and roll them in the demerara sugar mixture.

Cut the butter into 4 pieces and add it to the skillet along with the remaining 2 tablespoons sugar.

For the sweet, I use a teaspoon of cinnamon with a little less than a half cup of brown sugar and mix that into 4 tablespoons of butter.

Scoop out 2 tablespoon portions and roll in a 1/2 and 1/2 mixture of pearl and granulated sugar; shape into a uniform ball once the sticky dough has been rolled in sugar and is easier to handle.

ingredients: 113 grams (8 tablespoons) butter, softened 150 grams (3/4 cup) sugar 1 teaspoon vanilla extract 2 eggs 120 grams (1 cup) flour 1 teaspoon baking powder 1/2 teaspoon kosher salt 4 very ripe pears, peeled, cored, and cut into 8ths

Ingredients 1/4 cup bacon, cut into lardons 2 teaspoons balsamic reduction 2 tablespoons brown sugar, packed 2 tablespoons caramelized onions 2 tablespoons water

for the Ritz crumble: 1/2 sleeve Ritz crackers, slightly crushed (but not into fine crumbs) 3 tablespoons butter big pinch salt 2 tablespoons sugar 1 tablespoon milk powder

1 cup unsalted butter, cut into cubes 6 tablespoons dark brown sugar, packed 4 tablespoons confectioners sugar 1/2 teaspoon pure vanilla extract 1/4 teaspoon Kosher or sea salt 2 1/4 cups all - purpose flour

2 1/2 cups (12.5 ounces) all - purpose flour 2 tablespoons sugar 1 teaspoon kosher salt 20 tablespoons butter (2 1/2 sticks) cold unsalted butter, cut into 1/2 - inch cubes 6 tablespoons cold water

1 pound (450 g) rhubarb stalk, cut into 2 - inch pieces 1/4 cup plus 3 tablespoons (85 g) poppy flower sugar or natural cane sugar 1 vanilla bean, split lengthwise and seeds scraped 1 cup (250 ml) unsweetened coconut milk 1/2 teaspoon fine sea salt

1 cup gluten - free soy sauce 2 tablespoons vinegar (apple cider or rice wine vinegar) 1/4 cup brown sugar 1 tablespoon fresh ginger, peeled and grated 1 clove garlic, minced 1 bunch chives, chopped 1 pound chicken breast, cut into small pieces 1/4 pound sliced bacon

- While the cake is still warm, combine the remainder of the reserved apple juice (roughly 1/2 cup) with the 2 tablespoons of brown sugar in a small sauce pan, and allow it to very gently simmer for a few minutes until glossy and reduced by almost half; pour this juice reduction over the cake very slowly, allowing it to absorb into the cake, but don't worry if it doesn't completely absorb — it will continue to do so as the cake cools; allow the cake to cool completely before glazing decoratively with the Sour Cream Drizzle, and garnishing with chopped walnuts, if desired.