Sentences with phrase «teaspoon cream»

The easiest formula for making your own baking powder is: 1 teaspoon baking powder = 1/2 teaspoon baking soda + 1/4 teaspoon cream of tartar + 1/4 teaspoon cornstarch.

Mix 1/2 teaspoon cream of tartar for every 1/4 teaspoon baking soda.

1 shot brandy 2 shots port 1 heaped teaspoon cream * 1 teaspoon brown sugar generous half teaspoon of mixed spice (cinnamon, allspice, nutmeg type of thing) 1 pinch dried ginger powder * It isn't the type of thing I'd usually buy but I found buttterscotch cream and had to use it in this cocktail.

⅛ teaspoon cream of tartar 3 ounces (100 grams) full - fat cream cheese, cold, cubed ⅛ teaspoon salt

4 large California oranges 3 cups brown sugar 1 cup water 2 cups granulated sugar 4 egg whites 1 teaspoon cream of tartar 1/2 cup confectioner's sugar Chocolate ice cream 8» x 12» wooden board, 1/2» thick Heavy duty aluminum foil

4 large California oranges3 cups brown sugar 1 cup water 2 cups granulated sugar 4 egg whites 1 teaspoon cream of tartar 1/2 cup confectioner's sugar Chocolate ice cream 8» x 12» wooden board, 1/2» thick Heavy duty aluminum foil Cocoa powder (optional garnish)

1 Giant - sized Sara Lee pound cake, cold but not frozen 3 Klondike chocolate covered ice cream bars 12 - 16 egg whites 1 teaspoon cream of tartar 1 cup granulated sugar 1 wooden plank, 12» x 8» by 1 - inch thick Heavy duty aluminum foil to wrap the plank 1 8 - ounce jar of raspberry jam 1 8 - ounce jar of chocolate fudge sauce

3 egg whites 1 teaspoon vanilla 1/8 teaspoon cream of tartar 1/8 teaspoon salt 3/4 cup sugar 1 cup miniature semi-sweet chocolate chips 1/4 cup chopped walnuts or pecans

Ingredients 2 1/2 cups flour 1 teaspoon baking soda 1/2 teaspoon salt 2 teaspoons cream of tartar 1 cup (2 sticks) butter, room temperature 1 1/2 cups plus 4 tablespoons sugar, divided 2 eggs 2 teaspoons cinnamon optional: 1 cup cinnamon chips

Ingredients: 4 large eggs, separated 1/2 teaspoon cream of tartar 2 ounces low fat cream cheese 1 teaspoon Italian herb seaso...

Ingredients 2 3/4 cups all - purpose flour 2 teaspoons cream of tartar 1 teaspoon baking soda 1/4 teaspoon salt 8 tablespoons (1 stick) unsalted butter 1/2 cup pure vegetable shortening 1 3/4 cups sugar 2 large eggs 1 tablespoon ground cinnamon 3/4 teaspoon ground ginger 3/4 teaspoon ground nutmeg 1/2 teaspoon ground cloves

• 175 grams almond flour • 170 grams confectioners» sugar • Pinch of salt (kosher) • 8 grams powdered egg whites • 140 grams granulated sugar • 115 grams egg whites • 1/3 teaspoon cream of tartar

1 1/2 cups all - purpose flour 1 teaspoon cornstarch 1/2 teaspoon cream of tartar * 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/2 teaspoon Kosher or sea salt 1/2 cup (1 stick) unsalted butter, softened to room temperature 1/2 cup granulated sugar 1/4 cup light brown sugar 1 large egg, room temperature 1 teaspoon pure vanilla extract 1 cup M&M s milk chocolate candies

200 g semi-whole wheat flour 100 g fine cornmeal half a teaspoon whole sea salt 2 teaspoons cornstarch 1 teaspoon baking soda 1 teaspoon cream of tartar 1 teaspoon dried oregano 1 teaspoon dried thyme 1 teaspoon dried chives 1 teaspoon dried marjoram 2 tablespoons nutritional yeast (flakes) 80 ml extra virgin olive oil 200 - 250 ml oat milk, unsweetend and unflavoured

1 1/4 cups (250 grams - 265 grams)(300 ml) granulated white or brown sugar plus 1/4 cup (60 ml) additional liquid in recipe plus 1/2 teaspoon cream of tartar

cake 10 large egg whites, at room temperature 1 cup cake flour 1 1/4 cups caster sugar (I blend granulated sugar in my food processor to get this amount) 1/4 teaspoon salt 1 teaspoon cream of tartar 1 teaspoon vanilla extract 2 cans cold (refrigerated overnight) full - fat coconut milk

Ingredients 3 egg whites at room temperature 1/8 teaspoon cream of tarter 2/3 cup sugar 1/3 cup well - stirred peanut butter (you can use smooth or chunky; I used smooth)

For the cream above, drain the liquid (about 3/4 cup) from a can of cooked garbanzo beans and add 1/2 teaspoon cream of tartar in the bowl of a stand mixer.

1/2 cup Aquafaba (We used Black Bean Aquafaba but any bean Aquafaba should be fine) 1/8 teaspoon cream of tartar 2 Tablespoons sugar (evaporated cane juice) 5 ounces nondairy Dark Chocolate...

3 2/3 cups self - rising flour 1 / 2 - teaspoon salt 1 / 4 - teaspoon baking soda 1 / 4 - teaspoon cream of tartar 1/4 cup Earth Balance vegan butter 1/3 cup sugar 1 Tbsp EnerG Egg Replacer Powder 4 Tbsp water 1 cup of soy milk

8 large eggs 1 1/2 cups (300 g) white granulated sugar plus 1 tablespoon more for sprinkling 1/4 teaspoon salt 1/8 teaspoon cream of tartar 1/2 cup whole milk 1/4 cup honey plus 1 tablespoon more for glaze 1 1/2 cups (210 g) all purpose flour zest of 1 medium lemon finely grated 2 teaspoons of culinary quality matcha powder (optional for marbling)

Meringue Topping: 4 egg whites 1/4 teaspoon cream of tartar 1/8 teaspoon salt 1/2 cup sugar 1/2 teaspoon vanilla extract

3 Tbsp warm water 2 Tbsp Ener - G Egg Replacer Powder 1/8 teaspoon cream of tartar 3 1/2 cup confectioner's sugar 1/4 tsp vanilla 1/4 teaspoon almond extract 1/4 teaspoon orange extract

Cinnamon Biscuits — from Steph Biscuits: 2 cups flour 3 tablespoons sugar 4 teaspoons baking powder 1/2 teaspoon salt 1/2 teaspoon cream of tartar 1/2 cup shortening 2/3 cup milk Filling: 3 tablespoons butter 3 tablespoons sugar 1 teaspoon ground cinnamon

ingredients: 12 ounces 340 grams 1 1/2 cups (10 large eggs) egg whites 8 3/4 ounces 258 grams 1 1/4 cups organic, pure cane sugar (divided) 1 1/4 ounces 35 grams 1/4 cup cornstarch 1 5/8 ounces 45 grams 1/4 cup white rice flour 1 1/8 ounces 30 grams 1/4 cup tapioca flour 1 3/8 ounces 40 grams 1/4 cup potato starch 1 1/2 teaspoon cream of tartar 3/4 teaspoon Celtic sea salt 1 vanilla bean, seeds scraped from the pod

150 g semi-whole wheat flour 150 g millet flour a pinch of whole sea salt half a teaspoon cream of tartar 4 Granny Smith apples 160 ml unsweetened and unflavoured almond milk 100 ml extra virgin olive oil 170 g rice malt syrup a few pinches of vanilla powder

1 heaping Tablespoon Pure Vanilla Extract 3/4 cup Maple Sugar 1 stick Unsalted Butter 1 Egg and 1 Egg Yoke 1/2 teaspoon Pink or Sea Salt 1 1/4 cup Rice Flour 1/4 teaspoon Xanthan Gum 1/4 teaspoon Cream of Tartar 1/2 teaspoon Baking Soda

1 cup (2 sticks) salted butter, room temperature 1 1/2 cups sugar 2 teaspoons cream of tartar 1 teaspoon baking soda 1/4 teaspoon table salt 2 eggs 2 3/4 cups AP flour

Ingredients 125g soft butter or margarine 300g white sugar 3 large eggs 2 teaspoons vanilla essence 125 ml / 1/2 cup boiling water 40g cocoa 125 ml cup milk 250g / 9oz plain flour 1/2 teaspoon salt 2 teaspoons cream of tartar 1 teaspoon bicarbonate of soda

150 g semi-whole wheat flour 50 g chestnut flour 50 g whole rice flour 50 g cornstarch half a teaspoon powdered cinnamon a pinch of whole sea salt 2 teaspoons cream of tartar 70 ml extra virgin olive oil 100 g rice malt syrup 230 ml oat milk 3 small apples (I used Fuji), peeled and pureed using a food processor

Cake 1 1/2 cups all purpose flour 2 teaspoons baking powder 1/4 teaspoon salt 1/4 pound (1 stick) unsalted butter (at room temperature) 1 cup granulated sugar 1 teaspoon vanilla extract 2 eggs, separated 1/2 cup whole milk 1/4 teaspoon cream of tartar

4 ounces unsweetened chocolate, roughly chopped, plus 2 ounces, finely chopped 5 ounces bittersweet chocolate, roughly chopped, plus 2 ounces finely chopped 1/2 cup (1 stick) unsalted butter, cubed 1/2 teaspoon vanilla extract 1-1/2 cups granulated sugar 4 large eggs 1/2 cup all - purpose flour 1/4 teaspoon baking soda 1/4 teaspoon cream of tartar 1/4 teaspoon kosher salt 1/4 teaspoon instant espresso powder 3/4 cup toasted walnuts, roughly chopped

Cookies 3 2/3 cups oats 2 1/4 cups white rice flour 2 teaspoons baking soda 1 teaspoons baking powder 1/2 cup olive oil or vegetable shortening 1 cup peanut butter (smooth or chunky) 1 cup brown sugar 1 cup sugar 2 teaspoons starch (corn, potato or arrowroot) 2 teaspoons tapioca flour 1/2 teaspoon cream of tartar 6 tablespoons water 2 teaspoons vanilla extract 3/4 cup water 3 teaspoons xanthan gum

ingredients: for the meringue layers: 100 grams (10 large) egg whites 1 teaspoon cream of tartar 1 teaspoon vinegar 500 grams (2 1/2 cups) sugar 2 1/2 tablespoons cornstarch pinch kosher salt

200 g fair trade dark chocolate (70 % cacao) 90 g quinoa flour a pinch of whole sea salt a pinch of cinnamon powder 1 teaspoon cream of tartar 115 g rice malt syrup 55 g maple syrup, grade B or C 4 tablespons powdered flax seeds, mixed with 12 tablespoons filtered water 50 g hazelnut butter 50 ml extra virgin olive oil 1 tablespoon hazelnut oil 6 tablespoons almond milk, unflavoured and unsweetened

1/4 cup Water 1 1/2 cups Pure Maple Syrup (or Honey or 1/2 of each) 1/4 teaspoon Cream of Tartar 1 1/2 cups Natural Peanut Butter (use crunchy for extra crunch) 1/2 teaspoon Pure Vanilla Extract 3/4 teaspoon Sea Salt (decrease to 1/8 teaspoon if using salted peanut butter) 2 cups Naturally Sweetened Chocolate Chips (use milk chocolate for authentic Butterfinger flavor or semi - sweet / dark for a really decadent treat!)

4 large egg whites 1/8 teaspoon cream of tartar 250 g granulated sugar 1 tablespoon cornstarch 1 teaspoon Nielsen - Massey Tahitian Pure Vanilla Extract

3 egg whites — at room temperature 1/8 teaspoon cream of tartar 1/2 teaspoon vanilla extract 1/2 cup erythritol 2 tablespoons cocoa powder

200 g semi-whole Manitoba flour 100 g whole rice flour 2 teaspoons cream of tartar a pinch of whole sea salt 70 ml extra virgin olive oil 100 ml agave syrup 100 - 120 ml oat milk half a teaspoon of essicated ginger powder half a teaspoon cinnamon powder 2 - 3 pinches of powdered cloves 3 - 4 pinches of grated nutmeg a pinch of mace powder a pinch of vanilla powder a pinch of cardamom powder 2 firm apples (I used Golden Delicious)

Ingredients For the cake 200 g semi-whole wheat flour 80 g wholemeal flour 120 g almond flour 40 g unsweetened cacao powder, sifted 50 g muscovado sugar half a teaspoon vanilla powder 2 teaspoons cream of tartar 1 tablespoon cornstarch a pinch of whole sea salt 180 g barley malt syrup 100 ml extra virgin -LSB-...]

4 large egg whites 1/8 teaspoon cream of tartar 1 1/4 cups granulated sugar 1 tablespoon cornstarch 1 teaspoon Nielsen - Massey Tahitian Pure Vanilla Extract

2 teaspoons Paleo baking powder (1 teaspoon cream of tartar + 1/2 teaspoon baking soda + 1/2 teaspoon tapioca flour or arrowroot)

9 ounces full fat cream cheese 2 ounces unsalted butter 3 ounces whole milk 2 ounces cake flour 1 ounce corn starch 1/4 teaspoon salt 6 egg yolks Zest & juice of half a lemon Zest of half an orange 6 egg whites 1/4 teaspoon cream of tartar 5 ounces granulated white sugar

Ingredients: 4 large egg whites 1/4 teaspoon cream of tartar 1/4 teaspoon coconut extract 1/4 teaspoon almond extract 1/4 teaspoon vanilla extract 1/8 teaspoon salt 1 cup sugar 1/4 cup unsweetened cocoa powder 2 tablespoons semisweet chocolate chips 2 tablespoons trans - fat - free white chocolate chips

2 1/2 cups almond flour 1/2 cup tapioca flour 1 cup coconut sugar 1 tablespoon cinnamon 1/2 teaspoon nutmeg 1/2 teaspoon ground ginger 2 teaspoons baking soda 3 teaspoons cream of tartar 1/2 teaspoon salt 5 large eggs 1/2 cup palm shortening, ghee or butter; melted and at room temperature 1/2 cup applesauce 2 teaspoons vanilla extract 6 - 8 carrots (3 cups shredded carrots) 1/2 cup chopped pecans, more for garnish