Drizzle 1/2
teaspoon butter into bottom of each cup.
Not exact matches
Butternut Spaghetti (serves 4 - 6) 1/4 medium butternut squash 1 apple — peeled, cored and sliced
into a matchstick shape two handfuls shredded Swiss chard or other greens of choice 1/2 cup fresh cranberries Almond
Butter Sauce 1/2 cup almond butter 3/4 cup purified water juice and zest of 1 lemon 1/2 tablespoon chopped fresh ginger 1 tablespoon honey 1/2 teaspoon ground cinnamon 1/2 teaspoon ground coriander 1/4 teaspoon ground cumin 1/4 teaspoon ground nutmeg seeds of 1 cardamom pod 1/4 teaspoon hot pepper
Butter Sauce 1/2 cup almond
butter 3/4 cup purified water juice and zest of 1 lemon 1/2 tablespoon chopped fresh ginger 1 tablespoon honey 1/2 teaspoon ground cinnamon 1/2 teaspoon ground coriander 1/4 teaspoon ground cumin 1/4 teaspoon ground nutmeg seeds of 1 cardamom pod 1/4 teaspoon hot pepper
butter 3/4 cup purified water juice and zest of 1 lemon 1/2 tablespoon chopped fresh ginger 1 tablespoon honey 1/2
teaspoon ground cinnamon 1/2
teaspoon ground coriander 1/4
teaspoon ground cumin 1/4
teaspoon ground nutmeg seeds of 1 cardamom pod 1/4
teaspoon hot pepper flakes
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
Add a heaped
teaspoon of cashew
butter into half of the chocolate moulds.
2 pounds goat meat, cut
into 1 / 2 - inch cubes 2 tablespoons Trinidadian Curry Paste, recipe here 1/2
teaspoon salt 1/2
teaspoon powdered cardamom 1/2
teaspoon freshly ground black pepper 2 cloves garlic, minced 2 onions, sliced 2 tomatoes, chopped 2 green onions, chopped 2 fresh habanero chiles, seeds and stems removed, chopped 2 tablespoons
butter 1/4 cup vegetable oil 3 cups water
1 onion, chopped 1/2 cup
butter 4 garlic cloves, diced 1/2 cup flour 4 cups chicken or vegetable stock 1.5 cups water 3 russet potatoes, cut
into large chunks 1/8
teaspoon freshly grated nutmeg 1 tablespoon dried herbs (any or all of the following: thyme, rosemary, red pepper flakes, marjoram, parsley) salt and pepper, to taste 8 ounces cheddar cheese 1.5 cups milk (add more for a thinner soup)
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
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
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
Beth's Best Biscuits: 6 cups King Arthur Unbleached All - Purpose Flour 3/4 cup granulated sugar 1/4 cup baking powder 1 1/2
teaspoons salt 1 cup (2 sticks) cold Cabot Salted
Butter, cut
into pieces 4 ounces Cabot Sharp Cheddar, grated (about 1 cup) 2 cups very cold lowfat (1 %) milk
* 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 FILLING 4 cups chicken broth 3 carrots, cut crosswise
into 1 / 4 - inch slices 3/4 pound red potatoes (about 2 medium), quartered lengthwise and cut crosswise
into 1 / 2 - inch pieces 2 large celery ribs, cut crosswise
into 1 / 2 - inch pieces 2 1/2 cups cubed cooked chicken (the meat from around a 3 pound chicken) 1/2 cup green peas 1 onion, chopped 1/2 stick (4 tablespoons) unsalted
butter 5 tablespoons all - purpose flour 1/4
teaspoon dried thyme, crumbled 1/4
teaspoon freshly grated nutmeg, to taste 1/2 cup minced fresh parsley leaves
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
FOR THE BISCUIT CRUST 1 1/3 cups all - purpose flour 1 1/2
teaspoons double - acting baking powder 1/2
teaspoon baking soda 1/2
teaspoon salt 4 tablespoons cold unsalted
butter, cut
into bits 1/3 cup grated sharp Cheddar 1 large egg 1/3 cup buttermilk
2 tablespoons olive oil 2 tablespoons unsalted
butter 2 large sweet onions, peeled and sliced thinly
into half moons 1/2
teaspoon salt Cracked pepper 4 sprigs of fresh thyme (or about 1/2
teaspoon dried thyme — more to taste) 3 cloves of garlic, minced 1/2 cup heavy cream 1 egg, beaten 5 - 6 oz Swiss cheese, shredded (fresh is really important here, not the bagged stuff)
1 pound kale, washed, stemmed, and cut
into small pieces 2 tablespoons
butter 2 tablespoons flour (I used all purpose) 1 1/5 cups milk (I used whole) 1 cup extra sharp cheddar cheese, grated salt & pepper 1/2
teaspoon turmeric (optional, for color) a pinch of freshly grated nutmeg a tablespoon of olive oil, for greasing the baking pan
Spoon 1 1/2
teaspoons butter mixture
into each muffin cup.
Vanilla
butter rounds slightly adapted from Big Fat Cookies 2 3/4 cups (385g) flour 1/2
teaspoon baking powder 1/4
teaspoon salt 1 1/2 cups (340g / 3 sticks) unsalted
butter, at room temperature 1 cup (200g) sugar — I used vanilla infused sugar 3 large egg yolks 2 1/2
teaspoons vanilla extract 18 whole unblanched (with skins) almonds or pecan halves Sift the flour, baking powder and salt
into a medium bowl and set aside.
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
1-1/2 cups all purpose flour plus more for work surface 1/2
teaspoon kosher salt 1/4 cup granulated sugar 1/2 cup (1 stick) unsalted
butter, cold and cut
into cubes 1 egg yolk 1
teaspoon vanilla extract
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
1 tablespoon vegetable oil (hs note: I used clarified
butter) 1 1/2
teaspoons black mustard seeds 1/2
teaspoon cumin seeds 1/2
teaspoon turmeric 1 large or 2 medium scallions, trimmed, sliced lengthwise in half and then crosswise
into 1 - inch lengths 1 green cayenne chile, minced (hs note: the serrano I had on hand was a reasonable substitute) 1/4 water, if using yogurt
2 cups ap flour 2 tablespoons baking powder 1/2
teaspoon salt 6 tablespoons
butter cut
into small pieces, I like to use Kerry Gold for scones 3/4 cup buttermilk 1/4 cup grated Parmesan cheese 1/4
teaspoon fresh cracked black pepper, more or less upon your taste - buds
Three 15 1/2 ounce cans black beans (about 4 1/2 cups), rinsed and drained 1 cup drained canned tomatoes, chopped 1 1/4 cups chopped onion 1/2 cup minced shallot 4 garlic cloves minced 1 tablespoon plus 2
teaspoons ground cumin 1
teaspoon salt 1/2
teaspoon freshly ground black pepper 1/2 stick (1/4 cup) unsalted
butter 4 cups beef broth a 16 - ounce can pumpkin puree (about 1 1/2 cups) 1/2 cup dry Sherry 1/2 pound cooked ham, cut
into 1 / 8 - inch dice 3 to 4 tablespoons Sherry vinegar
Spoon about a
teaspoon of peanut
butter and a
teaspoon of jelly
into the center of each muffin.
Rub 2
teaspoons of olive oil or
butter into each squash half.
3 - 4 cups water 1/2
teaspoon minced ginger (or 1 inch cube of fresh ginger, peeled and sliced) 10 cm square kombu 2 - 3 lime leaves 1 small clusters oyster mushroom (or a small handful of other mushrooms of choice, sliced) 75g [2.6 oz] rice noodles 1 bok choy, sliced in halves or small pieces 1/2 carrot, sliced
into ribbons (using the vegetable peeler) 1 tablespoon miso paste 1 tablespoon peanut
butter or peanut - free substitute (as suggested above) 1
teaspoon soy sauce Wedge of lemon for garnish
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
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) 200g of
butter 2) 2 medium onions, chopped 3) 2 cloves of garlic, roughly chopped 4) 750g of beef livers, cut
into small pieces (you can replace beef livers with chicken or goose livers) 5) 1 tablespoon of white wine (make sure its dry white wine, not sweet or dessert wine) 6) 1
teaspoon of mustard powder 7) Salt & freshly ground black pepper to taste 8) Parsley to garnish (optional)
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
3/4 cup heavy cream + more for brushing, very cold 1/2 scraped vanilla bean 2
teaspoons pure vanilla extract 2 cups all - purpose flour 1/4 cup granulated sugar 2
teaspoons baking powder 1/4
teaspoon Kosher or sea salt 1/4 cup (1/2 stick) unsalted
butter, very cold, cut
into pieces 4 ounces (1/2 brick) full - fat brick - style cream cheese, very cold, cut
into pieces
Ingredients: 190 g (1 1/2 cup) flour 40 g (3/4 cup) sliced coconut, or shredded if you prefer 1
teaspoon baking powder 1
teaspoon vanilla sugar 1/4
teaspoon fine salt 225 g (1 cup)
butter or avocado oil for a healthier choice 220 g (1 cup) granulated sugar 2 eggs 10 strawberries, cut in half 2 - 3 rhubarbs, cut
into...
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.
1 tablespoon vegetable oil 1 1/4 cups rolled oats 1 1/4 cups chopped toasted walnuts 1/2 cup oat bran 1 1/2 cups puffed cereal you like, pounded
into smallish bits (I used Barbara's Peanut
Butter Puffins and Shredded wheat, both with success) 1 cup dried cranberries, coarsely chopped 3 pieces of dried crystallized ginger, finely chopped 1 cup brown rice syrup 1
teaspoon pure vanilla extract 1/2
teaspoon salt
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
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 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
1 small kabocha squash, halved, seeded, peeled, and cut
into 1 - inch wedges 2 cloves garlic, peeled and lightly crushed 1 tablespoon olive oil 1/2
teaspoon salt 3 tablespoons soft unsalted
butter, plus more for ramekins 1/3 cup (20 g) gluten - free breadcrumbs 1 cup (250 ml) whole milk 3 tablespoons (45 g) sweet rice flour 3 ounces (90 g) Idiazabal, grated 3 tablespoons finely chopped herbs (parsley, sage, thyme, chives) 1/4
teaspoon ground cumin 1/4
teaspoon ground black pepper 4 eggs, separated
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 1/2 cups all - purpose flour 1/2 cup sugar 1/4
teaspoon baking soda 1/4
teaspoon salt (optional) 1/2 cup mashed banana (about 1 medium) 1/2 cup
butter, melted 1/4 cup buttermilk 1 egg, lightly beaten 1
teaspoon vanilla extract 2 chocolate bars, such as Hershey's Special Dark *, separated, broken
into squares
* about 1 pound zucchini, cut
into small, 1 / 2 - inch cubes * 1
teaspoon salt * 1 Tablespoon
butter * 1 Tablespoon olive oil, plus extra if needed * 1/2 large onion, thinly sliced * 1 cup frozen corn, defrosted * 1 poblano or green bell pepper, roasted, peeled, seeded and cut
into thin strips * * 2/3 cup Mexican - style sour cream ** * salt and pepper to taste
1/2 cup olive oil 1/4 shallots, minced 1 tbsp green onion, minced 2 tbsp garlic, minced 1
teaspoon dried oregano 1/4 tsp ground cumin 1/4 tsp ancho powder juice of one lemon juice of one orange 1 chicken, cut
into parts 2 tbsp
butter
3 cups all - purpose flour, plus more for work surface (420 gr) 3/4 cup cake flour (105 gr) 1 1/2
teaspoons salt (7 gr) 4 tablespoons unsalted
butter, cut
into 1 / 2 - inch pieces, well chilled (60 gr) 1 1/4 cups cold water (295.5 ml) 1 tablespoon all - purpose flour (14 gr) 1 3/4 cups (3 1/2 sticks) unsalted
butter, well - chilled (405 gr) 1 / Make the dough package: In a large mixing bowl, combine both flours with the salt.
FOR THE TOPPING 1 cup oats 3/4 cup all purpose flour 1 stick
butter, chilled and cut
into small pieces 1 cup brown sugar 1/4
teaspoon salt 1/4
teaspoon cinnamon 1/4 cup pecans, chopped
Lime Vinaigrette 1/4 cup vegetable oil of choice 1 tablespoon fresh lime juice 1 tablespoon rice wine vinegar ⅛ - 1/4
teaspoon red pepper flakes, or to desired heat - Salt and pepper, to taste 1 1/2 pounds green papayas, peeled, seeded and grated 1 carrot, peeled and grated 1 ripe tomato, cut
into wedges 1/4 cup mung bean sprouts 4 bib or
butter lettuce leaves, washed
For the cake: 1/3 cup
butter (room temperature) 1/4 cup kefir or buttermilk 1 cup sugar 2 large eggs 3 medium overripe bananas (pureed) 1/2 cup pecans -(toasted and cut
into small pieces) 1/3 cup golden raisins 1 1/2 cups flour 1
teaspoon baking soda 1/2
teaspoon salt 1/2
teaspoon vanilla
Cinnamon - chocolate fruit mince tarts slightly adapted from Australian Gourmet Traveller 270g dark brown sugar 300g raisins 300g dried cranberries 3 tablespoons brandy 100g unsalted
butter, melted 100g glacé orange, finely chopped 2 Granny Smith apples, coarsely grated 1 orange, finely grated zest and juice 1/2
teaspoon ground cinnamon 1/4
teaspoon ground cloves 1/4
teaspoon ground ginger 1/4
teaspoon freshly grated nutmeg 1 vanilla bean, halved lengthwise, seeds scraped 100g dark chocolate (70 % cocoa solids), coarsely chopped 1 1/2 tablespoons demerara sugar, for scattering Cinnamon pastry: 180g softened unsalted
butter 200g pure icing sugar, sifted 1 tablespoon ground cinnamon 4 eggs 500g all purpose flour pinch of salt Combine all ingredients except chocolate and demerara sugar in a large bowl, stir to combine, then spoon
into sterilized jars * and refrigerate for at least 1 day or up to 2 weeks, inverting jar occasionally.
Gingerbread caramels adapted from Pure Dessert, flavor idea from here 3/4 cup corn syrup 1/4 cup molasses 2 cups (400g) caster (superfine) sugar 1/4
teaspoon salt 2 cups (480 ml) heavy cream 1/2
teaspoon ground cinnamon 1/4
teaspoon ground ginger 1/4
teaspoon freshly ground nutmeg 1/8
teaspoon ground cloves 3 tablespoons (42g) unsalted
butter, cut
into chunks, softened Line the bottom and sides of a 22 cm (9in) square pan with aluminum foil and grease the foil.