1 cup all purpose flour 2 tsp baking powder 1/4 tsp salt 5 tbsp Ancient Organics Ghee 3/4 cup sugar, plus 1/2
tbsp sugar divided 2 large eggs 1 tsp vanilla extract 2 nectarines or peaches pitted and cut into 1/2 inch thick wedges 1/2 tsp nutmeg
Not exact matches
1 lb fresh strawberries, sliced 1/4 c + 3
tbsp sugar,
divided 2 containers (6 oz each) fat - free Greek - style yogurt,
divided 1 c + 2
tbsp all - purpose flour 1/4 c + 2
tbsp whole wheat flour 2 1/4 tsp baking powder 1/4 tsp baking soda 1/4 tsp salt 3
tbsp chilled unsalted butter, cut in 1/4» pieces 3/4 tsp vanilla extract
4
Tbsp flax meal / ground flax seeds,
divided 3
Tbsp sesame seeds 1/2 cup pecans 1 1/4 cups cooked or canned chickpeas, drained well and dried with paper towels 3
Tbsp sesame tahini 3
Tbsp freshly squeezed lemon juice 2
Tbsp olive oil 2
Tbsp coconut
sugar 1 garlic clove, minced 1/4 tsp red pepper flakes 1 1/2 tsp sea salt, or more to taste 1/2
Tbsp cumin seeds 2 cups loosely packed spinach leaves 1 small or 1/2 medium sweet potato, peeled and finely shredded 1 small or 1/2 medium beet, peeled and finely shredded large handful each parsley and mint leaves (optional) 2 cardamom pods, crushed, green shells discarded (optional) 1/2 tsp mustard seeds (optional)
1 1/3 cups whole wheat pastry flour 1/2 cup
sugar 2 tsp ground cinnamon 1/2 tsp nutmeg 1 1/2 tsp baking soda 1/2 tsp kosher salt 2 eggs 3/4 cup applesauce 1/2 cup vegetable oil 1 tsp vanilla extract 1 cup grated carrots 1 medium tart apple, peeled and grated 1/2 cup golden raisins 1/2 cup walnuts, finely chopped 1/4 cup plus 2
tbsp dried flaked unsweetened coconut,
divided
Pin It 12 slices white sandwich bread 1/2 pint fresh strawberries 4 oz cream cheese 1/4 cup powdered
sugar (icing
sugar) 2 large eggs 2
Tbsp milk 3 tsp granulated
sugar,
divided 1/4 tsp cinnamon See more at sugarapron.com
2
Tbsp + 1/4 c canola oil,
divided 1 large red bell pepper, coarsely chopped 4 scallions, thinly sliced 1 1/2 c yellow cornmeal 1/2 c whole grain pastry flour 1 3/4 tsp baking powder 1/2 tsp salt 1/4 tsp baking soda 1/8 tsp freshly ground black pepper 1 c fat - free plain yogurt 1 large egg 2 large egg whites 2 tsp brown
sugar 3/4 c drained canned vacuum - packed corn kernels (about 1/2 an 11 - ounce can)
PIE FILLING: 2 cups heavy cream, whipped and
divided 3
tbsp sugar 1 tsp vanilla extract 1 3.4 oz box instant vanilla pudding 1 cup cold 2 % milk 8 oz cream cheese (room temperature) 14 oz sweetened condensed milk 4 - 5 ripe bananas 1/2 cup toasted coconut or sliced almonds
3 oz cream cheese, at room temperature 5 oz, mascarpone cheese, at room temperature 1 1/2 cups unsalted butter, at room temperature 3 tsp vanilla extract,
divided 6 eggs 2 cups granulated
sugar 1 cup powdered
sugar 3 cups cake flour pinch of salt 6
TBSP strawberry jam 3
TBSP unsweetened cocoa powder 4 - 5 drops neon pink food coloring
I
divided the recipe into two half - batches so that the mixer could handle it, and these are the measurements I used for each: 1 6/8 tsp yeast (active dry, not instant) 1 cup minus 2
tbsps lukewarm water 1/2
tbsp sugar 1/4 cup oil 1/2
tbsp salt 4 1/4 cups flour, plus about 2 more
tbsps per batch (I was afraid to add much more)
Ingredients MAKES 24 3/4 cup granulated
sugar,
divided 1/2 teaspoon plus 2
Tbsp.
Ingredients 1/4 cup reduced - sodium chicken broth 2
Tbsp rice vinegar 3
Tbsp low - sodium soy sauce 2 tsp cornstarch 1
Tbsp brown
sugar 1/2 tsp dark sesame oil 1 tsp garlic - chili sauce * 1
Tbsp plus 1 tsp canola oil,
divided 1 - 2 tsp fresh ginger, grated 2 cloves garlic, minced 1 pound shrimp, peeled and deveined 1/2 tsp kosher salt 4 cups small broccoli florets 1 cup onion, vertically sliced (not pictured) Sesame seeds for garnish
Bulgogi - Style Salmon with Bok Choy and Mushrooms 2 large garlic cloves, peeled,
divided 1/3 cup chopped green onions 1/4 cup soy sauce 1
tbsp Chinese rice wine or dry Sherry 1 tsp minced fresh ginger 2 tsp
sugar 1 tsp Asian sesame oil 1 tsp chili - garlic sauce 2 6 - oz center - cut skinless salmon fillets 1
tbsp olive oil 5 - 6 baby bok choy, cut crosswise into 1 / 2 - inch - wide strips (about 3 1/2 — 4 cups) 8 large fresh shiitake mushrooms, stemmed, caps sliced
Ingredients 1 cup warm water 3
Tbsp warm milk 2 tsp active dry yeast 2 1/2
Tbsp sugar 2 large eggs,
divided 2 cups all - purpose flour 1 1/3 cups whole wheat flour 1 1/2 tsp salt 2 1/2
Tbsp unsalted butter, softened * Sesame seeds (optional)
Also the instructions are not very clear when adding 140g powdered (confectioner's)
sugar 100g (8
Tbsp) chickpea canning liquid, room temperature,
divided 50/50??
140g ground almonds 140g powdered (confectioner's)
sugar 100g (8
Tbsp) chickpea canning liquid, room temperature,
divided 50/50 1 tsp vanilla paste 100g granulated (white)
sugar 40g water
Ingredients 1 1/4 cup flour plus 2
Tbsp,
divided 1 tsp baking powder 1/4 tsp baking soda 1/2 tsp kosher salt 3/4 cup
sugar 6
Tbsp unsalted butter, softened 1/2 tsp vanilla 1 large egg 1/4 cup Greek yogurt 1/4 cup milk 1 cup chocolate chips
150 g unsalted butter, softened 200 g caster
sugar,
divided 1 tsp vanilla extract 6 eggs (egg yolks and egg whites separate) 1 tsp lemon juice 240 g plain flour pinch of salt 3/4 tsp baking powder 3/4 tsp bicarbonate of soda 50 g dessicated coconut 6 — 7
tbsp milk
for the chicken: 3 boneless, skinless chicken breasts (about 1 + 3/4 pound) 1 teaspoon baking soda 1 teaspoon cornstarch 2 tablespoons Chinese rice wine 2 tablespoons peanut oil,
divided 1 inch piece of fresh ginger, grated a bunch of snow peas, sliced or cut in half about 1/3 cup cashews, lightly toasted salt to taste for the sauce: 1
tbsp soy sauce 2 tsp hoisin sauce 1 tsp Chinese rice wine 1 tsp cornstarch 1/2 tsp
sugar 1/4 teaspoon sesame oil
Ingredients for the Topping: 1 cup Namaste Gluten Free Flour 1/4 cup granulated
sugar 1/3 cup brown
sugar, packed 1/8 tsp (generous pinch) of salt 8
Tbsp (1 stick) cold, Dairy Free Earth balance butter, sliced / diced with two knives 1/2 cup quick - cooking oats 1 cup sliced almonds (or walnuts),
divided
Ingredients: • 800 g (1 3/4 lb) Rhubarb • 1
TBSP sugar • 125 g (4.4 oz)
Sugar • 125 g (4.4 oz) Butter (room temperature) • 1 Pack vanilla
sugar (or 1 tsp vanilla extract) • 1/2 Lemon (zest only) • 1 Pinch of salt • 3 Large eggs (
divided) •
Sugar *** (for meringue — see step 6.)
For the peanut butter mousse: Adapted from PB and Julie 1-1/2 cups peanut butter chips 2-1/2 cups heavy cream,
divided 3
tbsp creamy peanut butter 1/4 tsp ground cinnamon 2 tsp vanilla extract 2
tbsp granulated
sugar
For the porridge: 2
Tbsp chia seeds 1 cup plus 6
Tbsp almond milk or coconut milk,
divided 3 cups purified water 1/2 cup pearled barley, rinsed in a strainer sea salt 1
Tbsp coconut
sugar 1 tsp vanilla extract (optional) 1 1/2 tsp ghee (optional)
2 1/4 cups whole milk 1/3 cup heavy cream 3/4 cup
sugar,
divided 1 cup unsweetened cocoa powder (Scharffen Bergen) 2 ounces bittersweet chocolate, finely chopped (Scharffen Bergen 70 %) 4 extra-large egg yolks 2
tbsp Bailey's Irish Cream 2 tsp pure vanilla extract Large pinch of kosher salt 8 chocolates, roughly chopped (Baci, Toblerone or Ferrero Rocher)
1 1/2
Tbsp olive oil 1 lg red onion, finely chopped (1 c) 1
Tbsp sugar 1 tsp kosher salt,
divided 1/2 tsp freshly ground black pepper,
divided 2
Tbsp water 1
Tbsp balsamic vinegar 1 c Arborio rice 4 1/2 c low - sodium chicken broth,
divided 4 c Roasted Butternut Squash 1 oz soft goat cheese 1/4 c unsalted, dry - roasted, shelled, chopped pistachios 1/4 c fresh mint, thinly sliced
Marbled Mocha Cake 1 - 10 ″ Bundt Cake Gourmet Magazine 4 cups all - purpose flour 2 tsps baking powder 1 tsp baking soda 1/2 tsps salt 1 1/2 cups unsalted butter, softened 2 cups granulated
sugar 4 large eggs 4 tsps vanilla extract 2 cups sour cream 4
tbsps cocoa powder 4
tbsps instant espresso powder 5
tbsp hot water,
divided... Read more»
3 very ripe bananas 1 tsp lemon juice 2/3 cup milk 3
Tbsp butter, diced 2
Tbsp vegetable oil 2 1/4 tsp active dry yeast 1/4 cup granulated
sugar 1/2 tsp salt 1 large egg yolk 3 3/4 cups bread flour,
divided 1
Tbsp cornstarch 3/4 tsp baking powder