Keep warm in the oven until serving time, then place on hot plates (rinse plates under very hot water and dry well), or serve in a large heated bowl, topped with
a teaspoon of cold butter that will melt into a well on top of the potatoes.
Not exact matches
Streusel: 1/2 cup all - purpose flour 1/4 cup light or dark brown sugar 1/2
teaspoon ground cinnamon pinch
of Kosher or sea salt 4 tablespoons unsalted
butter, very
cold
American Pie with Vanilla Bean Custard makes 1 10 - inch pie ingredients: for the crust: 2 1/2 cups flour 2 tablespoons sugar 3/4
teaspoon kosher salt 16 tablespoons
butter, cubed and
cold ice water, as needed for the filling: 2 1/2 cups frozen wild blueberries (or about 2 cups big fresh blueberries) 5 cups halved cherries (about 1 1/2 pounds frozen or 1 3/4 pounds fresh) juice
of 1 lemon 1 1/4 cup sugar 1/3 cup cornstarch pinch
of salt for the vanilla bean custard: 1 cup heavy cream 1/4 cup lowfat milk 3 egg yolks 3 tablespoons plus 2
teaspoons sugar scrapings
of 1/2 a vanilla bean directions: Make the crust: place flour, sugar, and salt in a large bowl.
For the Galette: 2 cups all - purpose flour 1 tablespoon granulated sugar 1/8
teaspoon course salt 1 1/2 stick
cold, unsalted
butter, diced 1/4 cup ice water 1 - 2 cups
of Cranberry Wine Sauce 1/2 cup candied walnuts 6 oz good quality brie 2 tablespoons heavy cream or half and half
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.
For the Galette: 3 Granny Smith apples, peeled and cored (flesh cut into 1 - inch squares) 1 lemon, juiced 1 tablespoon brown sugar 1 tablespoon granulated sugar 1
teaspoon ground cinnamon 2 dashes salt 1 tablespoon
cold butter, cut into small cubes 1 pie crust dough round 1 egg, beaten (for the egg wash) 3
teaspoons cold water (for the egg wash) 1 tablespoon sanding sugar (or other type
of sugar with large crystals) Streusel
2/3 cup half - and - half + more for brushing, very
cold 2 tablespoons honey zest
of 1 lime 2 tablespoons granulated sugar 2 cups all - purpose flour 2
teaspoons baking powder 1/2
teaspoon Kosher or sea salt 1/2 cup (1 stick) unsalted
butter, very
cold, cut into pieces 6 ounces fresh blackberries
1 1/4 sticks
of butter (10 tablespoons)(I use salted) 1
teaspoon freshly - ground cardamom seeds 3 eggs 3/4 cup sugar 1 cup flour Up to 1/2 cup
cold water, or as needed to thin batter to the right consistency
zest
of 1 Meyer lemon 1/4 cup granulated sugar 2 cups all - purpose flour 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 3/4 cup heavy cream + more for brushing, very
cold
2 1/4 cup all purpose flour 1/3 cup sugar 1 tablespoon baking powder Zest
of one small orange (+ zest
of one lemon, optional) 1 1/2 stick salted
butter,
cold 1 - tablespoon pieces 5 ounces white chocolate, chopped to none larger than 1/2 - inch pieces 1/2 cup heavy cream 1
teaspoon kosher salt
1-1/2 cups flour * 1/2 cup whole wheat flour * 1 tablespoon baking powder 1
teaspoon baking soda 1/2
teaspoon salt 2 tablespoons sugar 1/4 cup
cold butter Grated rind
of 1 lemon 1 tablespoon lavender flowers 1 cup plain yogurt
for the passionfruit curd: 125 grams (1/2 cup) passionfruit pulp, thawed if frozen 2 egg yolks 3 eggs 200 grams (1 cup) sugar 1/2
teaspoon kosher salt juice
of 1 lemon 1 tablespoon cornstarch 150 grams (6 ounces)
butter,
cold
1 3/4 cup flour 4
teaspoons baking powder 1/4 cup white sugar Zest
of 1 orange Pinch
of salt 5 tablespoons
cold unsalted
butter, cut into small chunks 1/2 cup freshly squeezed orange juice 1/4 cup sour cream 1 egg 1 tablespoon milk
2 cups all - purpose flour 1/4
teaspoon sea salt 1 tablespoon baking powder 6 ounces
cold butter, cut into small pieces 1/4 cup parmesan cheese, grated 1/4 cup provolone cheese, shredded A few fresh basil leaves (1/4 cup chopped) A small handful
of scallions or chives (1/4 cup chopped) 1 cup plus 3 tablespoons heavy whipping cream, divided 1/8
teaspoon cayenne pepper 2 - 3 grinds freshly ground black pepper
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.
Dry Ingredients for Country Homemade Wheat Bread: 3 cups whole wheat flour (fine quality wheat flour is preferred for a lighter result) 3 Tablespoons unsalted
butter, sliced, room temperature or
cold 3 Tablespoons granulated sugar 1 Tablespoons evaporated dry milk powder 1
teaspoon salt 1 package
of rapid rise yeast (about 2-1/2
teaspoons)
Ingredients For the almond - thyme «cheese» (quantities for 1 cup) 1 cup peeled almonds, soaked in
cold water for at least 2 hours (in the fridge) juice
of 1/2 a lemon a pinch
of whole sea salt 1
teaspoon almond
butter (from untoasted almonds) fresh chopped thyme, to taste For the pizza base 1 cup wholemeal wheat -LSB-...]
1 1/3 cups sugar 1 1/3 cups
cold water 1 cup seeded raisins 2 tablespoons
butter 2 grated carrots (
of good size) 1
teaspoon cinnamon 1
teaspoon cloves 1
teaspoon nutmeg
4 cups prepared sticky rice 2 tablespoons sesame oil 1 small onion, diced 5 ribs
of celery, diced 8 ounces ready - to - serve teriyaki tofu, diced medium 1/4 cup peanut
butter 1/3 cup soy sauce 1
teaspoon garlic, minced or powdered 1/8
teaspoon cayenne pepper 1 1/4 cups
cold water 2 tablespoons cornstarch 1 cup roasted peanuts, salted or unsalted, for garnish 1/2 cup chopped green onions for garnish
INGREDIENTS for the labneh: 1 cup
of 2 % pain greek yogurt 1 tablespoon
of honey 1/2
teaspoon of maldon sea salt or kosher salt for the crust: 1 cup
of all - purpose white flour (plus a couple
of tablespoons to roll out the dough) 1/2 cup
of buckwheat flour 1/2
teaspoon of sea salt 1/2 cup (typically one stick)
of very
cold sliced
butter 1/2 cup
of water with ice for the apple filling: 3 apples, cored, halved, and thinly sliced 2 tablespoons
of coconut palm sugar (or regular white sugar) a pinch
of sea salt 1/2
teaspoon of cinnamon 1 tablespoon
of pistachios, roughly chopped 5 - 6 sage leaves, roughly chopped
1
teaspoon of kosher salt 1
teaspoon of sugar 2 sticks (1 cup) unsalted
butter,
cold and cut into small cubes.
* 210 grams Whole - Grain Gluten - Free Flour Mix (see description in the body
of this post above) * 1
teaspoon whole or powdered psyllium husks (I omitted this ingredient) * 3⁄4
teaspoon kosher salt (I used fine sea salt instead) * 3⁄4
teaspoon baking powder * 1⁄2
teaspoon baking soda * 8 tablespoons (1 stick)
cold unsalted
butter, cut into 1 - inch pieces * 1⁄2 packed cup dark brown sugar * 1⁄2 cup sucanat or white sugar (I used fair - trade, organic sugar) * 1 large egg, at room temperature * 1
teaspoon vanilla extract * 1 1⁄3 cup bittersweet chocolate, roughly chopped into 1⁄2 - inch pieces (I chopped my chocolate a bit larger, I think) * 1⁄2 cup cracked hazelnuts (I omitted these, but I'll be sure to include them next time)
honey mustard dressing 1/4 cup pure cashew
butter 1/4 cup grainy mustard 1/4 cup plain, unsweetened almond milk 1 large garlic clove 1 tablespoon apple cider vinegar 1 tablespoon pure maple syrup 2 tablespoons
cold pressed flax oil (or EVOO) 1/4
teaspoon ground turmeric 1/4
teaspoon fine sea salt few dashes
of black pepper
Right now there are two options, 1) you can place the sliced banana onto the peanut
butter, cover the sandwich and eat it
cold, OR 2) melt a
teaspoon of yogurt spread or margarine in a frying pan and add the banana slices one at a time so they are spread out then dust with cinnamon.
1 cup (210g) Califia Farms black & white
cold brew coffee 1/2 cup (120g) raw cashew
butter 3 - 4 tablespoons (45 - 60g) pure maple syrup 2 tablespoons (28g) Califia Farms unsweetened almondmilk creamer 2
teaspoons (8g) pure vanilla extract Heavy pinch
of fine sea salt
Start with 12 1/2 ounces
of all - purpose flour (that's about 2 1/2 cups), 2 tablespoons
of sugar, 1
teaspoon of salt, 2 1/2 sticks
of cold unsalted
butter (20 tablespoons), cut into pats, and 6 tablespoons
of cold water.
From Dorie Greenspan's Baking Ingredients: For the custard: 2 cups whole milk 6 large egg yolks 1/2 cup packed light brown sugar, pressed through a sieve 1/3 cup cornstarch, sifted 1/2
teaspoon ground cinnamon 1/8
teaspoon freshly grated nutmeg Pinch
of salt 1
teaspoon pure vanilla extract 3 tablespoons
cold unsalted
butter, cut into -LSB-...]
For the Streusel Topping: 1 1/4 cup old fashioned oats 1/2 cup chopped pecans 1 tablespoon all purpose flour 1/3 cup light brown sugar 1
teaspoon cinnamon Dash
of nutmeg 6 tablespoons
cold butter, cut into chunks
1/2 cup coconut cream 1/4 -1 / 2 cup
cold coffee 2 bananas, frozen and cut into pieces 2 tablespoons peanut
butter 1 tablespoon honey 1/2
teaspoon vanilla extract a good pinch
of salt
12.5 ounces (2 1/3 cups) all - purpose flour 2.5 ounces (1/3 cup) sugar 1/2
teaspoon kosher salt 1/2
teaspoon baking powder freshly grated zest
of 1 lemon or a small orange 6 ounces (3/4 cup)
butter,
cold 1 egg, room temperature 1 egg yolk, room temperature 1/2
teaspoon vanilla extract 2 ounces (1/4 cup) heavy cream, room temperature
1 and 1/2 cups coconut flour 1 and 3/4 cups plus 2 tablespoons almond flour 1 cup plus 2 tablespoons maple sugar (granulated) 1/4
teaspoon salt Zest
of one lemon 18 tablespoons grass - fed
cold butter 1 cup sliced almonds, lightly crushed
1 beet 1/2 cup whole milk 1 1/2 cups all purpose flour 2 tablespoons granulated sugar 1 tablespoon baking powder 1
teaspoon salt 6 tablespoons unsalted
butter,
cold and cubed Optional milk or cream for brushing top
of biscuits