Filling: 3/4 cups organic sugar 3/4 cups milk (I used raw milk; you can use whole or low - fat, preferably organic) 6 ounces organic blueberry yogurt (I used Oikos brand, but any brand is fine) 2 whole eggs, preferably free - range 2
teaspoons organic cornstarch 1 teaspoon vanilla extract pinch of sea salt 1 1/2 cups sliced plums (I used a combination of local white / «shiro» and purple plums) 1/2 cup organic blueberries
Not exact matches
4 oz 110 g
organic cornstarch or rice flour 2
teaspoons fine - grain sea salt 2
teaspoons baking powder 1
teaspoons baking soda 4 cups 1 L buttermilk 1/2 cup 4 oz 115 g butter, melted and cooled 4 eggs, separated
butter for greasing pan (s) 14 ounces / 1 1/2 cups / 2 tubes of almond paste 5 large eggs, whisked 1 3/4 ounces / 45 g / scant 1/4 cup
organic cornstarch scant 1/2
teaspoon fine grain sea salt 6 tablespoons / 1/3 cup / 80 ml unsalted butter, melted & cooled
Bourbon - Banana Filling: 5 tablespoons sugar (preferably
organic turbinado) 2 tablespoons
cornstarch 1/4
teaspoon fine sea salt 1/2 vanilla bean, split lengthwise, seeds scraped and reserved 1 1/2 cups half and half 1 1/2 tablespoons unsalted butter, in a few pieces 2 tablespoons bourbon
For the waffles: 2 cups almond milk (vanilla or plain), or your fave non-dairy milk 1 tablespoon
organic cornstarch 1 tablespoon apple cider vinegar 2 cups all - purpose flour 3 tablespoons sugar 1 tablespoon baking powder 1/2
teaspoon salt 1/3 cup water 2 tablespoons canola oil 1
teaspoon pure vanilla extract
1 — 16 ounce carton heavy cream 2 cups sugar (I use
organic pure cane sugar) 1 — 29 ounce can pumpkin (not pumpkin pie mix) 1/4 cup
cornstarch 2
teaspoons ground cinnamon 2
teaspoons ground ginger 2
teaspoons ground nutmeg 1
teaspoon salt 2 — 9 inch unbaked pie crusts (store - bought or homemade)
1/4 cup granulated sugar (I use
organic) 2 tablespoons
cornstarch 1/4
teaspoon Pink Himalayan Sea Salt (my preferred salt) 2-1/4 cups whole milk 3 large egg yolks, lightly beaten (safe the whites for meringues) 3 tablespoons unsalted butter, cut into small pieces 2
teaspoons vanilla extract 1 cup of coconut