Sentences with phrase «tablespoons unbleached flour»

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Butter or nonstick cooking spray 2 1/4 cups uncooked small elbow macaroni 3 cups milk 5 tablespoons Cabot Salted Butter 3 slices firm white or whole wheat bread, pulsed into crumbs in processor or blender 3 tablespoons King Arthur Unbleached All - Purpose Flour 3/4 teaspoon salt 1/4 teaspoon ground black pepper ⅛ teaspoon freshly grated nutmeg Several dashes Tabasco Sauce 16 ounces Cabot Sharp Cheddar, Cabot Extra Sharp Cheddar or Cabot Smoky Bacon Cheddar, grated (about 4 cups), divided

Ingredients 3 eggs 3/4 cup sour milk 3/4 cup plain organic yogurt 1/4 cup oil 1 tsp vanilla 1 cup each Bluebird Grain Farm Emmer flour and unbleached white flour 1 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt Make sour milk by adding 1 Tablespoon lemon juice to whole milk and let sit for... Continued

16 ounces medium or small macaroni elbows 16 ounces Cabot Extra Sharp Cheddar, grated (about 4 cups), divided 1 cup Panko breadcrumbs or crumbled cornbread 10 tablespoons Cabot Salted Butter 1/2 cup King Arthur Unbleached All - Purpose Flour 4 cups hot milk Optional additions: cooked and diced bacon, ham, sausage or vegetables

Ingredients: 3 tablespoons olive oil 3 lamb shanks 6 rashers of Irish Bacon, chopped 1 large yellow onion, chopped 4 stalks celery with leaves, chopped 6 medium sized carrots, sliced 6 large cloves garlic, finely chopped 3 tablespoons unbleached all - purpose flour 2 — 14.9 oz cans of Guinness Beer 2 cups beef stock 6 Yukon Gold potatoes, scrubbed and cut in half 1 small bunch kale, coarsely chopped

1 cup (237 ml) milk, warmed (105 to 110 degrees) 1 1/8 teaspoons (half of one envelope i.e. 1/8 ounce or 3 1/2 grams) active dry yeast 1 tablespoon (13 grams or 1/2 ounce) sugar 1 teaspoon table salt 2 tablespoons unsalted butter, melted plus additional for greasing pan 2 cups (250 grams or 8 3/4 ounces) unbleached all - purpose flour

3 cups whole wheat pastry flour (or unbleached all - purpose flour) 1 cup non-alkalized cocoa powder 1 teaspoon baking soda 1 teaspoon aluminum - free baking powder 3/4 teaspoon fine - grain sea salt 1 cup unsalted butter, at room temperature 2 cups sugar 3 large eggs 1 tablespoon vanilla extract 2 cups peppermint bark, roughly chopped 1/2 cup miniature chocolate chips (optional)

3-3/4 cups of unbleached - all purpose flour 3 sticks of butter 1 tablespoon of sugar 1 pinch salt 3/4 -1 cup Ice cold water

1/2 cup Unbleached all purpose flour 1/8 cup packed light brown sugar 2 tablespoons turbinado sugar 1/4 teaspoon kosher salt 2 teaspoons organic Matcha powder 1/4 cup roughly chopped pecans 6 tablespoons butter room temperature.

11 tablespoons unsalted butter 1 1/4 cups white granulated sugar 3/4 cup cocoa powder 1 teaspoon vanilla extract hefty pinch of salt 2 large eggs 1/3 cup unbleached all purpose flour heaping cup of garbage mix - ins (I used 4 nutty bars that I sliced.

Dough: 1 cup (125 grams) unbleached all - purpose flour 1/2 teaspoon (2 grams) sugar 1/8 teaspoon salt 6 tablespoons (3/4 stick or 85 grams) unsalted butter, just softened, cut in 1 / 2 - inch pieces 3 1/2 tablespoons (50 ml) chilled water

2 fresh jalapeno peppers 4 ounces applewood - smoked bacon, diced 3/4 cup panko (Japanese - style) breadcrumbs 2 tablespoons Cabot Unsalted Butter 2 tablespoons King Arthur Unbleached All - Purpose Flour 2 cups whole milk, heated to just below simmer 12 ounces Cabot Clothbound Cheddar, Cabot 3 Year Cheddar or Cabot Farmhouse Reserve Cheddar, grated (about 3 cups) salt to taste 8 ounces dry garganelli or penne pasta

Dough 3/4 cup + 2 to 4 tablespoons (198 - 227 mL) lukewarm water, enough to make a soft, smooth dough 2 cups (241 grams) King Arthur Unbleached All - Purpose Flour 1/4 cup (4 tablespoons or 57 grams) unsalted butter, at room temperature 1 teaspoon Buttery Sweet Dough Flavor, optional; for enhanced flavor 2 teaspoons instant yeast, SAF Gold instant yeast preferred 2 tablespoons granulated sugar 1 teaspoon salt 1/4 cup (35 grams) Baker's Special Dry Milk or nonfat dry milk 1/4 cup (46 grams) potato flour or instant mashed potato fFlour 1/4 cup (4 tablespoons or 57 grams) unsalted butter, at room temperature 1 teaspoon Buttery Sweet Dough Flavor, optional; for enhanced flavor 2 teaspoons instant yeast, SAF Gold instant yeast preferred 2 tablespoons granulated sugar 1 teaspoon salt 1/4 cup (35 grams) Baker's Special Dry Milk or nonfat dry milk 1/4 cup (46 grams) potato flour or instant mashed potato fflour or instant mashed potato flakes

Alpine Cheddar Sauce: 2 tablespoons Cabot Unsalted Butter 2 tablespoons King Arthur Unbleached All - Purpose Flour 1 1/4 cups of lowfat (1 %) milk 4 ounces Cabot Alpine Cheddar, shredded (about 1 cup) 3 tablespoons fresh herbs such as basil, parsley, cilantro or oregano, chopped ⅛ teaspoon kosher salt Pinch of cayenne pepper

2 1/4 cups slit red lentils, picked over and rinsed 1 1/2 teaspoons salt vegetable oil cooking spray 2 tablespoons olive oil 1 large onion, chopped 1 to 3 cloves garlic (more or less to taste), finely minced 1 1/2 teaspoons ground cumin 1 tablespoon ground coriander 2 tablespoons unbleached all purpose flour 3/4 cup finely minced fresh parsley 1/2 cup finely minced fresh cilantro lemon wedges, for serving extra-virgin olive oil, for serving

* 4 tablespoons unsalted butter, softened * 2 tablespoons organic sugar * 1 cup organic whole wheat pastry flour, or unbleached all - purpose flour * 2 egg yolks * 1 1/2 tablespoons finely minced crystallized ginger (or 1 tablespoon additional sugar) * 1/2 teaspoon coarse sea salt

1 1/2 cups whole milk 1 envelope dry yeast or.6 ounce fresh yeast (1 cake) 2 cups unbleached all - purpose flour 1 tablespoon granulated sugar 1 teaspoon salt 1/2 teaspoon ground cardamon 1/2 vanilla bean 2 large eggs, separated

2 packages (1 1/2 tablespoons) active dry yeast Pinch of sugar 1/2 cup warm water (105 to 115 degrees) 2 cups water 1/4 cup molasses 1/4 cup apple cider vinegar 4 tablespoons unsalted butter 1 ounce unsweetened chocolate 1/2 cup whole - wheat flour 3 cups medium rye flour 3 cups unbleached, all - purpose or bread flour 1 cup bran 2 tablespoons caraway seeds 1/2 teaspoon fennel seeds 1 tablespoon salt 1 tablespoon instant espresso powder 1 tablespoon minced shallots 1/4 cup cornmeal (optional) 1 tablespoon unbleached all - purpose flour (optional) 1 teaspoon caraway seeds (optional)

5 ounces semisweet or bittersweet chocolate, chopped 2 ounces unsweetened chocolate, chopped 8 tablespoons (1 stick) unsalted butter, cut into quarters 3 tablespoons cocoa powder (either Dutch - processed or natural cocoa works well in this recipe) 3 large eggs 1 1/4 cups granulated sugar 2 teaspoons vanilla extract 1/2 teaspoon salt 1 cup unbleached all - purpose flour

salt and pepper to taste 1 large handful of baby spinach, chopped 2 tablespoons chopped parsley or cilantro 3 tablespoons sunflower seeds kernels (personal preference - next time I will chop these) 3/4 cup freshly grated Parmesan 1/2 cup cubed feta 2 teaspoons whole - grain mustard (I was out and used creamy dijon) 2 large eggs, lightly beaten 3/4 cup milk 2 cups unbleached all - purpose flour 4 teaspoons aluminum free baking powder 1 teaspoon fine - grain sea salt

* 1/4 cup olive oil (I used organic, extra virgin) * 3 tablespoons unrefined sugar (I used Madhava blonde coconut sugar) * 1 teaspoon pure vanilla extract (I use homemade) * pinch of fine sea salt * 1/2 cup organic, unbleached white flour * 1/2 cup white whole wheat flour (or whole wheat pastry flour)

2 tablespoons (24g) unrefined coconut oil 1/4 cup (55g) Califia Farms unsweetened almondmilk 3/4 cup (170g) brown sugar 1 cup (220g) homemade smooth + creamy peanut butter 2 teaspoons (12g) pure vanilla extract 1/4 teaspoon (1g) baking soda 1/2 teaspoon (3g) fine sea salt 1 1/4 cups (175g) unbleached flour (see notes for a GF option)

1 1/2 cups unbleached all - purpose or whole wheat flour (or a combination) 1 teaspoon salt 2 teaspoons sugar 1/2 cup oil 2 tablespoons unsweetened or plain soy milk

Cake 3 cups organic unbleached white flour 2/3 cup unsweetened cocoa powder 2 teaspoons baking soda 1 teaspoon salt 2 cups natural cane sugar 1 cup canola oil 4 teaspoons instant espresso powder dissolved in 2 cups water 4 teaspoons vanilla extract 4 tablespoons cider vinegar

Ingredients: Dough 3/4 cup lukewarm water (about 110 °F) 2 tablespoons olive oil 1 tablespoon Pizza Dough Flavor, optional 1 teaspoon instant yeast 1/2 teaspoon salt 1 3/4 cups unbleached all - purpose Flour 1/3 cup Hi - maize Natural Fiber or 1/3 cup Italian 00 flour or 1/3 cup additional all - purpose flour olive oil or garlic oil for bruFlour 1/3 cup Hi - maize Natural Fiber or 1/3 cup Italian 00 flour or 1/3 cup additional all - purpose flour olive oil or garlic oil for bruflour or 1/3 cup additional all - purpose flour olive oil or garlic oil for bruflour olive oil or garlic oil for brushing

11/2 cups buckwheat flour 1/2 cup unbleached all - purpose flour 1 1/2 tablespoons turbinado sugar or agave nectar.

Ingredients 3 1/2 to 3 3/4 cups unbleached all - purpose flour, plus more for dusting the work surface 2 teaspoons salt 1 cup warm whole milk (about 110 degrees) 1/3 cup warm water (about 110 degrees) 2 tablespoons unsalted butter, melted 3 tablespoons honey 2 1/4 tsp (1 envelope) rapid rise yeast

1 1/2 cups unbleached all - purpose flour or white whole wheat flour (I always use the latter) 3/4 cup unsweetened cocoa powder 1 cup plus 2 tablespoons sugar 1/4 teaspoon salt 1/4 teaspoon baking soda 14 tablespoons (1 3/4 sticks) vegan butter, slightly softened 3 tablespoons soymilk (plain or unsweetened) 1 teaspoon pure vanilla extract

7 ounces good quality dark chocolate 7 ounces unsalted butter (the nice French kind if you can afford it, such as Lurpak or Beurre d'Isigny), cut into 1/2 - inch cubes 1 1/3 cup sugar 5 large eggs 1 tablespoon unbleached all - purpose flour

Over the mixer bowl I sifted in 1 3/4 cups of cake flour, 1 1/4 cups of unbleached flour, 2 cups of sugar, 1 tablespoon of baking powder, and 3/4 of a teaspoon of salt.

6 tablespoons butter, at room temperature 1 cup granulated sugar 2 teaspoons pure vanilla extract 3 large eggs 2 1/2 cups unbleached self - rising flour 1 cup buttermilk

8 tablespoons softened butter 1 1/4 cups unbleached self - rising flour 1 cup confectioners» sugar, plus extra for for sprinkling on the finished cake 1/2 cup granulated sugar 1/2 cup brown sugar 1/2 teaspoon ground cinnamon

2 cups unbleached all - purpose flour (or 1 cup whole wheat flour plus 1 cup all - purpose flour) 1 teaspoon salt 3 teaspoons baking powder 1 teaspoon baking soda 3/4 cup soy milk 1 teaspoon white vinegar 3 tablespoons coconut oil *

Cookies 6 tablespoons refined coconut oil, melted (but not hot) 3/4 cup powdered cane sugar 3 tablespoons almond milk, warm 1 teaspoon pure vanilla extract 1/4 teaspoon baking powder 1/4 teaspoon fine sea salt 1 1/3 cups unbleached flour

Pie Shell 1 1/4 cups unbleached all - purpose flour, plus extra for dough and rolling surface 2 tablespoons confectioners» sugar 1/2 teaspoon table salt 8 tablespoons unsalted butter, chilled, cut into 1/4 - inch pieces 2 tablespoons vegetable shortening, frozen, cut into small pieces 1 large egg white, chilled, thoroughly mixed with ice water (about 2 tablespoons) to equal 1/4 cup 1 large egg yolk, beaten with 1/8 teaspoon water

Garlic Pizza Dough 2 1/4 teaspoons active dry yeast 1 teaspoon honey or sugar 1 cup lukewarm water, plus a bit more if needed 1 tablespoon olive oil 2 cups unbleached all purpose flour 1 cup bread flour 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1 teaspoon salt Place water, yeast, and honey or sugar into a stand mixer bowl.

1 1/2 cups all - purpose unbleached flour 1/2 teaspoon salt 4 oz (1 stick) unsalted butter, cubed and chilled (or popped in freezer for 15 minutes after cut into cubes) 1/4 cup water, ice cold, or more if necessary OR 1 large egg with 2 teaspoons of water, or more if necessary Egg Wash 1 egg mixed with 1 tablespoon of water Heat oven to 400 ° F. Gingered Lemon Bars Recipe.

1 cup warm (110 degrees F) water 1 (1 / 4 - ounce) envelope active dry yeast 1 teaspoon honey 3 cups unbleached all - purpose flour or bread flour 1 tablespoon olive oil 1 teaspoon salt

First bag together and shake until very well blended: 2 cups Saco dry buttermilk powder 5 tablespoons baking powder 2 tablespoons baking soda 1/4 cups vanilla powder (commercial baking product) already mixed into 1 1/4 cups sugar 3 tablespoons salt 1/4 cup barley malt powder OR 1/4 cup malted milk powder 1/2 cup cornmeal 1/2 cup oatmeal flour or ground oatmeal OPTIONAL 1 cup ground almonds, adds fiber and flavor OPTIONAL 2 tablespoons cinnamon, cardamon, mixed sweet spices or pumpkin pie spice Then add, shake and mix well: 2 cups White Whole Wheat flour or whole wheat pastry flour, 1/2 pound 1 1/2 cups buckwheat flour 1 cup corn flour (This helps tenderness - is hard to find - very very fine cornmeal) Finally, add and mix / shake well: 8 cups unbleached all purpose flour, 2 pounds

Ingredients for Yeasted Buttermilk Dinner Rolls: 3 cups bread flour (we used King Arthur Unbleached Bread Flour) 3 Tablespoons granulated sugar 1 Tablespoon dried buttermilk powder 1 Tablespoon dried egg whites 1 teaspoon salt 2-1/2 teaspoons active dry yeast (or bread machine yeast) 3 Tablespoons unsalted butter 1 cup warm flour (we used King Arthur Unbleached Bread Flour) 3 Tablespoons granulated sugar 1 Tablespoon dried buttermilk powder 1 Tablespoon dried egg whites 1 teaspoon salt 2-1/2 teaspoons active dry yeast (or bread machine yeast) 3 Tablespoons unsalted butter 1 cup warm Flour) 3 Tablespoons granulated sugar 1 Tablespoon dried buttermilk powder 1 Tablespoon dried egg whites 1 teaspoon salt 2-1/2 teaspoons active dry yeast (or bread machine yeast) 3 Tablespoons unsalted butter 1 cup warm water

3/4 cup (88g) powdered cane sugar 1/4 cup (44g) refined coconut oil 1/4 cup (88g) unsulphured molasses 2 tablespoons (24g) unsweetened almond milk 1 teaspoon (4g) pure vanilla extract 1/2 teaspoon ground ginger 1/2 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/2 teaspoon baking soda 1/4 teaspoon fine sea salt 1 1/4 cups + 2 tablespoons (191g) all - purpose unbleached flour, divided

3 cups plus a scant 1/4 cup unbleached all - purpose flour 2 teaspoons salt 2 teaspoons instant yeast 2 tablespoons olive oil 1 1/4 cups water, at room temperature

Step 2: 2 Cups Nondairy Milk 2 Tablespoons Your Favorite Hot Sauce 1.5 Cups Unbleached All Purpose Flour 1 Cup Cornstarch 1 Tablespoon Garlic Powder 1 Tablespoon Onion Powder 1 Tablespoon Paprika 1 Tablespoon Lemon Pepper Seasoning

6 seitan cutlets (about 1 1/2 pounds) Whole wheat flour, for dredging 6 tablespoons extra-virgin olive oil 1/4 cup minced shallots 1/4 cup finely sliced leek, white and pale green parts 1 teaspoon sea salt 1/2 teaspoon freshly ground pepper 1 tablespoon unbleached all - purpose flour 3/4 cup white wine 1/4 cup capers, drained 2 cups vegetable stock or water 1 bay leaf 1 tablespoon minced fresh flat - leaf parsley, plus 1/4 cup chopped fresh flat - leaf parsley for garnish (optional) 1 teaspoon minced fresh thyme leaves 1/8 teaspoon ground turmeric 1/4 cup freshly squeezed lemon juice Caper berries, for garnish 1 lemon, thinly sliced, for garnish (optional)

What You'll Need: 2 cups of unbleached, all purpose flour 1 tablespoon of baking powder 1 teaspoon of sea salt 1 tablespoon of sugar 1 stick of butter, softened Buttermilk 1 pastry cutter or fork Flour for the counter and cutter 1 biscuit cutter or small flour 1 tablespoon of baking powder 1 teaspoon of sea salt 1 tablespoon of sugar 1 stick of butter, softened Buttermilk 1 pastry cutter or fork Flour for the counter and cutter 1 biscuit cutter or small Flour for the counter and cutter 1 biscuit cutter or small glass

3 cups granulated sugar 1 cup Cabot Unsalted Butter, softened 2 tablespoons grated lemon zest (from about 3 to 4 lemons) 6 tablespoons fresh lemon juice (about 3 lemons), divided 6 large eggs 2 1/2 cups King Arthur Unbleached All - Purpose Flour, plus more for dusting 1 teaspoon salt 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1 cup Cabot Plain Greek Yogurt 3/4 cup powdered sugar

Crumb topping 2/3 cup unbleached flour 1/4 cup cane sugar 1/4 cup light brown sugar 1/4 teaspoon fine sea salt 4 - 5 tablespoons refined coconut oil, melted (but not hot) 1/4 cup sliced almonds, roughly chopped

For a large breadmaker - measure out 3 cups unbleached wheat flour 1 tablespoon salt 1 cup warm water 1 tablespoon sugar (honey) 3/4 cup powdered milk one egg, beaten 4 tablespoons (1/2 stick) butter or margarine 2 teaspoons instant yeast 1 cup of steamed soybean pulp, cooled (Okara)

2 tablespoons gluten flour or unbleached white flour, 1 1/2 teaspoons corn oil, 1/2 teaspoons baking powder, and 2 tablespoons water

2-1/2 cups unbleached flour 1-1/2 cups turbinado or other natural vegan sugar 3 tablespoons unsweetened cocoa powder 1-1/2 teaspoon baking soda 1 teaspoon salt

Crust: 1 1/2 cups unbleached all - purposed flour 8 Tablespoons cold butter or vegan margarine, chopped 1/2 cup powdered sugar 2 teaspoons lemon zest 3 Tablespoons ice water