I used 2 tablespoons butter, low heat, added 4
tablespoons white flour just 1 tablespoon at a time.
Ingredients for 4 persons: 4 egg yolks 1 tablespoon cornstarch 1
tablespoon white flour 1 tablespoon sugar 1 -LSB-...]
Not exact matches
Take 1
tablespoon of the starter, place in a large glass mixing bowl, add 100g of
flour (you can use a 50/50 mixture of whole sprouted
flour and
white flour, all sprouted
flour, or any ratio you prefer) and 100g of purified water (78F (25C)-RRB-.
1/2 cup unsalted butter, softened 1 cup light brown sugar, packed 3
tablespoons white sugar 1 egg 2 teaspoons pure vanilla extract 1 3/4 cup all purpose
flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1 1/2 cups chocolate chips 1 1/2 teaspoons espresso powder or finely ground instant coffee powder
Fish: 1 cup
flour 1 teaspoon garlic powder Salt and pepper 4 large eggs 1 lemon, zested and sliced 1/2 cup grated parmigiano - reggiano cheese 3
tablespoons extra-virgin olive oil (EVOO) 4 (6 to 8 ounce) sole or tilapia fillets Sauce: 6
tablespoon butter 1/4 cup
white wine Wondra
flour, to thicken
• 1 1/2 pounds very thinly sliced beef sirloin (I get mine from Trader Joe's), or ribeye • Salt • Cracked black pepper • 1/4 teaspoon onion powder • 4
tablespoons all - purpose
flour, divided use • Olive oil • 2 onions, quartered and thinly sliced • 10 ounces
white mushrooms, sliced • 1/2 teaspoon dried thyme • 2 cloves garlic, pressed through garlic press • 4 cups beef stock, hot • 4 sourdough bread bowls, centers hollowed out and reserved for dipping • 4 slices provolone cheese
Ingredients: 1 1/2 cup Bluebird Organic Whole Grain
Flour (Einka, Hard
White or Emmer
Flour recommended) 1/2 teaspoon salt 2
tablespoons sugar (optional) 1/2 cup chilled butter 3 to 4
tablespoons ice water
2/3 cup pureed peaches 1 teaspoon baking soda 5
tablespoons unsalted butter 1/4 cup low fat vanilla yogurt 3/4 cup brown sugar 2 large eggs 2/3 + 1/4 cup whole wheat
white flour 1/3 cup toasted wheat germ 1/4 teaspoon salt 1/2 teaspoon vanilla bean paste 3
tablespoons poppy seeds.
3
tablespoons unsalted butter, melted 1
tablespoon espresso powder 2 teaspoons cinnamon 1/2 teaspoon ground cloves 1/4 teaspoon freshly grated nutmeg 2 large eggs 3/4 cup brown sugar 1 cup pumpkin puree 2
tablespoons low fat vanilla yogurt 1 teaspoon vanila bean paste 2/3 + 1/2 cup whole wheat
white flour 1/3 cup toasted wheat germ 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1/4 cup 1 % milk
for the
white sauce: 3
tablespoons unsalted butter 3
tablespoons all - purpose
flour 3/4 cup whole milk pinch of nutmeg salt and pepper to taste
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 made it with gluten free
flour (Doves Farm GF plain
white flour, if any UK readers were interested) and a
tablespoon - ish - probablytwo - ish of amaretto instead of bourbon as that was what I had.
Red Velvet Base: 1 3/4 cups all - purpose
flour 1/4 cup natural unsweetened cocoa powder (not Dutch process) 1 teaspoon Kosher or sea salt 1 cup unsalted butter, melted 2 cups granulated sugar 3 large eggs, room temperature 1 1/2 teaspoons
white vinegar 2 teaspoons pure vanilla extract 1
tablespoon liquid red food coloring
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 Pasta Dough (Recipe from All Recipes) Double the below recipe if cooking for more than 2 -1 cup (128 g) all purpose
flour -1 cup (128 g) semolina
flour -3 large eggs -1
tablespoon of olive oil Mushroom Filling - olive oil -8 oz of mushrooms (230g)
white or crimini mushrooms work fine - 4 cloves of garlic, minced -2 big handfuls of spinach leaves -1 / 2 cup (250 ml) of heavy cream - salt & pepper to taste - 1 cup (128g) of ricotta Carbonara - 2 chicken breasts -1 cup of blanched peas -4-6 slices of crispy bacon - grated parmesan -2 egg yolks (at room temperature)-1 egg (at room temperature)-1 / 2 cup heavy cream 2/3 cup (75g) parmesan cheese, finely grated
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
1 cup canned pumpkin 1 cup
white sugar 1/2 cup vegetable oil 1 egg 2 cups all - purpose
flour 2 teaspoons baking powder 2 teaspoons ground cinnamon 1/2 teaspoon salt 1 teaspoon baking soda 1 teaspoon milk 1
tablespoon vanilla paste (extract will work just fine) 2 cups semisweet chocolate chips
MAKES 4 - 6 tacos INGREDIENTS for the tangy cashew cream: 1/2 cup of cashews, soaked for a min of 2 hours 1/4 cup of water 1
tablespoon of
white wine vinegar 3 green onions,
white parts only (green parts reserve for garnish) 1/2 teaspoon of kosher salt 1 head of broccoli, chopped into florets 1/2 cup of garbanzo bean
flour 1/2 cup of water 1 teaspoon of garlic powder 1/2 teaspoon of kosher salt 1 teaspoon + of TABASCO chipotle, original red, or reserve about 1/3 cup of sunflower oil (or another neutral high - heat oil) for the tacos: 4 - 6 tortillas OR 8 - 12 bibb lettuce leaves 1 avocado, sliced some thinly sliced red chilies (optional) a few dashes of TABASCO (of your choice, optional) a handful of cilantro, chopped the green part of the green onion, reserved from the cashew cream METHOD Make the cashew cream:
2 cups all - purpose
flour 1
tablespoon pumpkin - pie spice - I didn't have any, so I used this recipe to make a substitute 1 teaspoon baking soda 3/4 teaspoon salt 1 cup (2 sticks) unsalted butter, room temperature 1 1/4 cups sugar 1 large egg 2 teaspoons vanilla extract 1 cup canned pumpkin puree 1 package (12 ounces)
white chocolate chips
2 cups lobster stock (see recipe) 2 cups coarsely chopped cooked lobster meat 4
tablespoons butter 1 onion, chopped 2 cloves garlic, minced 2 shallots, minced 1/2 cup
flour 1/4 cup dry sherry 2
tablespoons tomato paste 3 cups half - and - half 1/4 teaspoon fresh ground
white pepper 1 teaspoon salt 1/4 teaspoon paprika 1 dash cayenne pepper 1 cup crème fraîche
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
2/3 + 1/4 cup whole wheat
white flour 1/3 cup wheat germ 1/2 cup cane sugar 1 3/4 teaspoons pumpkin pie spice 3/4 teaspoon baking soda 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg 1/4 teaspoon sea salt 1 1/2 cups pumpkin 2
tablespoons melted coconut oil 1 large egg 2 teaspoons vanilla bean paste 2/3 cup mini cinnamon chips
If you are measuring by volume, put a
tablespoon of whole wheat or rye
flour in each measuring cup, then fill them with
white flour.
Ingredients 1/2 cup butter 1/2 cup cream cheese 1/2 cup sugar (or Xylitol) 1 egg 2
Tablespoons Vanilla Extract (or Almond like my «error») 1
Tablespoon water 1-1/2 cup
flour 1 teaspoon baking soda 1 teaspoon salt 1 cup blueberries 1/2 cup
white chocolate chips 1/4 cup dark chocolate chips
Our final version has just 1 1/2
tablespoons of butter (instead of the original 7
tablespoons), lots of whole wheat
flour, and just 3/4 cup of
white chocolate chips (instead of the original whopping 2 cups — and it's still PLENTY!).
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
10
tablespoons (88 g) Basic Gum Free Gluten Free
Flour Blend (58 g superfine white rice flour + 19 g potato starch + 11 g tapioca starch / f
Flour Blend (58 g superfine
white rice
flour + 19 g potato starch + 11 g tapioca starch / f
flour + 19 g potato starch + 11 g tapioca starch /
flourflour)
Pin It Ingredients: 10
tablespoons butter, room temperature 3/4 cup
white sugar 3 eggs 1 teaspoon strawberry extract 1 3/4 cups self - rising
flour 1/4 teaspoon salt 1/4 cup finely chopped fresh strawberries, drained Directions: 1.
14 ounces whole grain elbow macaroni 4 slices center - cut bacon 1
tablespoons Cabot Unsalted Butter 3
tablespoons King Arthur Whole - Wheat Pastry
Flour 3 cups nonfat milk 1/2 cup 100 % pure canned pumpkin 1/4 teaspoon ground mustard 1/4 teaspoon paprika 1/4 teaspoon pumpkin pie spice 6 ounces Cabot Alpine Cheddar, Cabot Extra Sharp Cheddar, Cabot Sharp Cheddar or Cabot New York Extra Sharp Cheddar, shredded and divided 6 ounces Cabot
White Oak Cheddar, Cabot Extra Sharp Cheddar, Cabot Sharp Cheddar or Cabot New York Extra Sharp Cheddar, shredded and divided 1/2 cup Cabot Plain Greek Yogurt
9 ounces frozen green beans, thawed in colander, drained and patted dry 1
tablespoon olive oil 4 green onions, thinly sliced 3 - 4 stalks celery, halved lengthwise, and thinly sliced 2 - 3 medium - large cloves garlic, thinly sliced 4 ounces sliced mushrooms 2
tablespoon nutritional yeast (available at health food stores and some grocery stores near the
flour) 4
tablespoons all purpose
flour 1 1/2 cups unsweetened soy milk Coarse sea or kosher salt to taste
White pepper to taste Optional garlic salt or powder to taste Optional onion powder to taste 1 2/3 cups French's Fried Onion Rings in a can, divided into 2/3 cup and 1 cup
2 1/2 cups Brown Rice
Flour 2 cups
White Rice
Flour 1/2 cup Potato Starch 1 cup Tapioca Starch 3
tablespoons Xanthan gum
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)
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
3 cups all purpose
flour 1/2 cup malted milk powder 1
tablespoon cornstarch 1 teaspoon baking powder 1/2 teaspoon baking soda 1 teaspoon Kosher or sea salt 1 cup unsalted butter, softened to room temperature 1 cup granulated sugar 1/2 cup light brown sugar, packed 1 large egg + 1 large egg yolk, room temperature 4 teaspoons real vanilla extract 1 cup
white chocolate chips
Ingredients 1 cup
white whole wheat
flour 1 cup 1 % milk 3/4 cup water 1 teaspoon vanilla 3 eggs 1/2 teaspoon vanilla extract 1
tablespoon melted butter 1
tablespoon honey Extra butter or non stick spray for cooking the crepes
Topping: 3/4 cup whole wheat
flour 3/4 cup old fashioned rolled oats 1/4 cup
white sugar 1/4 cup brown sugar, packed 1/2 teaspoon ground cinnamon 1/4 teaspoon salt 3
tablespoons butter, melted
Butterscotch Cake Batter 1/2 cup (90 g) teff
flour 1/2 cup (90 g) potato starch 1/2 cup (70 g) sweet rice (sometimes called glutinous rice)
flour 1/4 cup (30 g)
white rice
flour 1/4 cup (30 g) tapioca starch 2
tablespoons (20 g) ground
white chia seeds or ground golden flax meal 1 teaspoon sea salt 1 teaspoon baking soda 1/2 teaspoon baking powder 1/2 cup (115 g or 1 stick) unsalted butter 1 1/4 cup (275 g) dark brown sugar 1/2 cup (100 g)
white granulated sugar 1/2 cup (100 g) shortening 4 large eggs 1 teaspoon vanilla extract 3/4 cup buttermilk
2
tablespoons honey 1/4 cup agave nectar 1 large egg 2 teaspoon vanilla bean paste 3 large bananas, mashed 1 1/3 cup whole wheat
white flour 2/3 cup wheat germ 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon kosher salt 6 oz Greek yogurt (I had to top mine up with regular yogurt when I ran out) 1/2 cup (scant) mini chocolate chips
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.
2 eggs, lightly beaten 1 cup water 2
tablespoons vegetable oil 2
tablespoons liquid honey 1 teaspoon cider vinegar 2 3/4
White Bread
Flour Mix
ingredients: 2 1/4 cups (280 grams)
flour 1 teaspoon baking soda 1 1/2 teaspoons cornstarch 3/4 cup (170 grams) butter, melted 3/4 cup (135 grams) brown sugar 1/2 cup (100 grams) sugar 3/4 teaspoon kosher salt 1 egg plus 1 egg yolk 1
tablespoon vanilla extract 1/3 cup shredded coconut 1/2 cup sour cherries 1/4 cup dark chocolate chips 1/3 cup
white chocolate chips
6 ounces Ghiradelli bittersweet chocolate, roughly (but lovingly) chopped 4
tablespoons unsalted butter 1/3 cup whole wheat
white flour 1/4 teaspoon baking powder 1/4 teaspoon sea salt 2 large eggs 1 cup (scant) brown sugar 1 1/2 teaspoons espresso powder 1 (generous) teaspoon vanilla bean paste 1/2 cup cappuccino chips 3/4 cup unsweetened shredded coconut
4 large slices
white sandwich bread, torn into 1 - inch pieces 2
tablespoons unsalted butter, melted 2
tablespoons fresh parsley, minced 1 small shallot, minced (about 2
tablespoons) 1/4 cup plus 5
tablespoons all - purpose
flour 2 large eggs 3
tablespoons mayonnaise 1/2 teaspoon paprika 1/4 teaspoon cayenne pepper (optional) 1 1/4 pounds skinless cod, haddock or other thick
white fish fillet (1 to 1 1/2 inches thick), cut into 4 pieces Cooking spray Lemon wedges
1 package bagels (I used plain — but I think cinnamon raisin or wheat would be great, too) butter to spread 2 - 3 cups of apples, peeled and finely diced (Golden Delicious were perfect) 1/2 teaspoon cinnamon 1/2 teaspoon
white sugar 3
tablespoons flour 3
tablespoons oatmeal 3
tablespoons browns sugar 3
tablespoons butter, melted
With 5 grams of fiber per
tablespoon, coconut
flour has far more of this indigestible carbohydrate than whole - grain
flour, which has 0.8 gram per
tablespoon, or
white flour, which has just 0.2 gram per
tablespoon.
1 1/4 cups whole wheat
white flour 1/2 cup wheat germ 1/4 cup cocoa powder 1
tablespoon ground flax seed 1 1/2 teaspoons baking powder 1/2 teaspoons baking soda 5 teaspoons espresso powder 3/4 cup 1 % milk 1/2 cup brown sugar 1/2 cup low fat vanilla yogurt 1/2 cup unsweetened applesauce 1/4 cup canola oil 2 teaspoons orange zest 1 teaspoon vanilla
Ingredients 1 1/2 cups warm water (about 110 degrees) 1
tablespoon active dry yeast 2
tablespoons sugar 2
tablespoons canola oil 1 1/4 teaspoon salt 2 cups bread
flour 2 cups
flour (
white or whole wheat)
1 1/2 pounds boneless skinless chicken 1 teaspoon kosher salt, divided 1/4 teaspoon freshly ground pepper 1/2 cup King Arthur All - Purpose
Flour 4 teaspoons extra-virgin olive oil 8 ounces sliced mushrooms 1 cup finely chopped leeks,
white and pale green part only, washed 1/2 teaspoon chopped rosemary 1/2 teaspoon dry thyme 1/2 cup dry
white wine 2 cups reduced - sodium chicken broth 3
tablespoons Cabot Light Sour Cream 1 cup Cabot Seriously Sharp Cheddar, shredded Chopped fresh parsley or chives for garnish, optional
;)
White chocolate gingerbread blondies from here 2 3/4 cups + 1 tablespoon (395g) all - purpose flour 1 1/4 teaspoons baking soda 1 1/4 teaspoons salt 1 1/4 teaspoons ground cinnamon 1 teaspoon ground ginger 1/4 teaspoon ground cloves 1 1/4 cups (2 1/2 sticks / 282g) unsalted butter, room temperature 1 1/4 cups (218g) packed light - brown sugar 1/2 cup + 2 tablespoons (124g) granulated sugar 2 large eggs 1 large egg yolk 1 1/4 teaspoons pure vanilla extract 1/3 cup (80 ml) unsulfured molasses 280g (10oz) white chocolate, coarsely chopped - I used chips Preheat oven to 180 °C / 35
White chocolate gingerbread blondies from here 2 3/4 cups + 1
tablespoon (395g) all - purpose
flour 1 1/4 teaspoons baking soda 1 1/4 teaspoons salt 1 1/4 teaspoons ground cinnamon 1 teaspoon ground ginger 1/4 teaspoon ground cloves 1 1/4 cups (2 1/2 sticks / 282g) unsalted butter, room temperature 1 1/4 cups (218g) packed light - brown sugar 1/2 cup + 2
tablespoons (124g) granulated sugar 2 large eggs 1 large egg yolk 1 1/4 teaspoons pure vanilla extract 1/3 cup (80 ml) unsulfured molasses 280g (10oz)
white chocolate, coarsely chopped - I used chips Preheat oven to 180 °C / 35
white chocolate, coarsely chopped - I used chips Preheat oven to 180 °C / 350 °F.
1 cup rolled oats 1/3 cup butter 1 cup boiling water 3/4 cup cornmeal 1
tablespoon sugar 2 teaspoons chicken or beef instant bullion 1/2 cup milk 4 ounces shredded cheddar cheese (1 cup) 1 egg, beaten 2 cups wheat
flour (
white flour will work, too)