Sentences with phrase «tablespoons sugar with»

Mix 2 tablespoons sugar with cinnamon and spread all over the buttered casserole.

In a wide bowl, combine the 4 tablespoons sugar with the cinnamon.

Not exact matches

Cardamom Amaranth Porridge with Stewed Strawberries for the porridge 1 cup amaranth — soaked overnight, rinsed and drained 2 cups almond or coconut milk 2 tablespoons coconut sugar 1/2 vanilla bean — split open, seeds scraped 1/2 teaspoon freshly ground cardamom — from about 3 - 4 pods 1/2 teaspoon salt 1/2 teaspoon cinnamon — optional 1/8 teaspoon nutmeg — optional

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

1 box Gold Cake mix 1 box Chocolate cake mix 1/4 to 1/2 teaspoon Boyajian orange oil (or extract) 1 tablespoon orange zest - finely minced Garnish Confectioners» sugar 2 ounces semi-sweet chocolate - melted Orange zest Preheat oven to 350 F. Spray a 10 - inch angel food cake or tube pan with non-stick cooking spray.

In a small saucepan bring 1/4 cup water with 2 tablespoons brown sugar to a boil over medium heat.

Beat whites with a pinch of salt in a bowl using an electric mixer at medium - high speed until they hold soft peaks, then add remaining 6 tablespoons sugar a little at a time, beating, and continue to beat until whites hold stiff glossy peaks.

In a small bowl, combine 1 cup confectioners» sugar with 1 tablespoon milk to make an icing of piping consistency.

cold butter in cubes 3 tablespoons of sugar 1 egg 3 tablespoon of milk 1 yolk with water or milk to brush the pie Caster sugar to powdered To filling 500 grs.

Crispy Bottom Peanut Butter Pie with Chocolate Fudge Sauce Serves 8 3 tablespoons vegan margarine 3/4 cup vegan chocolate chips 2 cups vegan puffed rice cereal 8 ounces vegan cream cheese, room temperature 1 cup smooth peanut butter 1/4 cup agave nectar 1/4 cup sugar 2 tablespoons fresh lemon juice 1/4 cup soy creamer or soy milk 1 teaspoon pure vanilla extract Chocolate Fudge Sauce (recipe follows)

1/4 cup rose simple syrup (made by boiling 1/2 cup water with 2 tablespoons dried rose and 1 tablespoon of sugar)

Mix the starter with the lukewarm milk, 250g flour and 1 tablespoon sugar.

1 cup white rice flour 3/4 cup brown rice flour 1/2 cup tapioca starch 1/2 cup potato starch 1/4 cup cornstarch 1 teaspoon salt 2 tablespoons sugar 1/2 cup dry milk powder or dry potato flakes, optional 1 tablespoon xanthan gum or guar gum 1 tablespoon yeast 3 large eggs, room temperature 1/2 cup water or cranberry liquid, warm to touch 1/2 cup mayonnaise, yogurt or dairy - free yogurt 1/2 cup canned whole berry cranberry sauce, drained with 1/2 cup liquid reserved 1/4 cup shredded Swiss cheese or dairy - free Swiss cheese, optional

I just mixed half a cup of this icing sugar with around 3 tablespoons of nut milk to get it to the right, slightly runny, consistency.

ingredients: 1 sheet all - butter puff pastry, thawed overnight in the fridge 4 - 6 pieces of very ripe stone fruit, of your choice, sliced thinly 1 egg beaten with 1 teaspoon water 3 tablespoons of sugar 2 tablespoons chopped pistachios crème fraîche or vanilla ice cream or sour cream, for serving

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.

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.

I didn't have maple syrup, so I substituted it with 1/4 cup treacle and a couple extra tablespoons of brown sugar.

Sprinkle the tart with 1 - 2 more tablespoons of sugar, depending on how sweet your fruit is.

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.

Here's a fun tip: to make this salad even more festive, try making super easy candied walnuts by mixing the walnuts in a saucepan with about a couple tablespoons of brown sugar over medium - high heat.

Serves: 2 Nutrition: 323 calories, 9.7 g fat (1.7 g saturated fat), 108 mg sodium, 50.3 g carbs, 6.2 g fiber, 9 g sugar, 10 g protein (calculated with 1 tablespoon brown sugar and 3/4 cup unsweetened almond milk)

Meanwhile, in large bowl, beat mascarpone cheese, 1 1/2 cups powdered sugar, 2 tablespoons cognac and the vanilla with electric mixer on medium speed until smooth.

Melt 2 tablespoons butter in a saucepan with 1/3 cup honey and brown sugar, and a pinch of salt.

Have fun decorating the donuts, I made a mixture of 3 tablespoons of sugar with some orange zest to cover the sugar donuts.

In a saucepan combine the yolks with the passionfruit puree and 1/2 cup of sugar and 1 tablespoon of lemon juice.

Directions for Meringue: Preheat oven to 350 degrees / Chop 3/4 C of pistachios and stir together with cornstarch and 1/4 C of the superfine sugar — or skip this step / Using an electric mixer beat egg whites and cream of tartar until they form soft peaks / Gradually beat in the remaining 1 1/4 C sugar 1 tablespoon at a time, taking about 5 minutes to add it all / Continue beating for 2 more minutes / Mixture should be extremely stiff / Carefully fold in the pistachio cornstarch mixture.

Place the almonds, along with 1 tablespoon (15 grams) of the sugar, in your food processor and process until finely ground.

Combine the remaining 4 tablespoons of sugar, flour, and salt in the bowl of a stand mixer fitted with the dough hook *.

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.

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

Place eggs, avocado, sugar and salt in a blender with 1 tablespoon of cacao powder.

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.

Combine the peaches with 2 tablespoons sugar, along with any balsamic / lemon juice that remains.

Sprinkle evenly with a tablespoon of sugar.

With mixer running, add the sugar one tablespoon at a time and whip until the meringue holds very stiff peaks and becomes shiny.

And because they're topped with sugar anyway, I decided another 4 tablespoons in the batter would solve my sweetness issue.

1 cup regular cut oats 2 ripe bananas 2 flax eggs (2 tbl of flax seed meal mixed with 6 tbl of water) 1/3 cup of nut butter (I used creamy cashew) 2 tablespoons of coconut sugar 1 tsp baking powder 1/2 tsp baking soda Pinch of sea salt 1 tablespoon of ground cinnamon 1 tablespoon of hemp hearts 1 teaspoon of vanilla extract Vegan chocolate (I shaved a 4 oz bar) but you can also use 1/2 cup of chocolate chips as well

Top each grapefruit half with 2 tablespoons of brown sugar.

Another idea is to mix up the batter for my Very Vanilla Cupcakes; stir in blueberries and top with 2 tablespoons of sugar mixed with 1/2 teaspoon cinnamon and bake.

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)

In a small bowl, combine the remaining 2 tablespoons of sugar with the cinnamon until evenly mixed.

Sprinkle each one with brown sugar, using 1 1/2 tablespoons in total.

In another bowl, beat together the egg whites with the remaining 2 tablespoons sugar until stiff peaks form.

If you can't find it, substitute it with 1/3 cup packed dark brown sugar plus 1 tablespoon molasses

And with only a couple tablespoons of honey, I could probably down the whole thing without too much guilt or sugar hangover.

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.

I did add 2 tablespoons of sugar to the easy buttery pie dough recipe (adding it with the flour in step 1).

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 canola or other vegetable oil 1/2 cup vegan butter, softened 2 1/2 cups demerera sugar or brown sugar 2 tablespoons molasses 1/4 cup flax meal 1 tablespoon pure vanilla extract 1 teaspoon pure almond extract 2 teaspoons ground cinnamon 2 tablespoons pumpkin pie spice 4 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 cup nondairy milk mixed with 1 tablespoon vinegar, set aside to curdle for a couple of minutes 4 cups white whole wheat flour 1 1/2 cups pumpkin puree 1/2 cup vegan sour cream (or another 1/2 cup nondairy milk, but I prefer sour cream)