Let cool briefly, then refrigerate for at least 2 hours or up to 1 day 4 When ready to serve, place the dishes on a baking sheet and evenly sprinkle about 1 tablespoon sugar evenly over each flan - sized custard, or 2
teaspoons sugar over each ramekin - sized custard.
Sprinkle 2
teaspoons sugar over the fruit in a small bowl.
Sprinkle 1
teaspoon sugar over top of each ramekin.
Not exact matches
sprinkle 1 to 2
teaspoon granulated
sugar over shortening and roll pan so that
sugar covers the entire surface.
2 1/2 cups All Purpose Flour 1
teaspoon baking soda 1/2 cup white hot chocolate mix (I used Ghiradelli) 1 cup butter at room temperature 1 8 oz block cream cheese 2 cups
sugar 5 eggs 2
teaspoons vanilla 3 ounces white chocolate chips confectionery
sugar to dust
over top of cake
Blueberry Chipotle Barbecue Sauce Makes about 4 cups 1 tablespoon peanut oil 1 small onion, finely chopped 3 cloves garlic, minced 1 inch chunk of peeled ginger, minced 2 cups blueberries (I bet raspberries or blackberries would be great, too) 1/2 cup veggie broth or water 2 tablespoons ketchup 2 tablespoons soy sauce 2 to 3
teaspoons chipotle powder (smoked paprika would work too) 1/4 cup molasses 2 tablespoons
sugar (or more to taste) Salt to taste, if needed Preheat a sauce pan
over medium heat.
In a medium saucepan
over medium - high heat, combine the water, butter, brown
sugar, vanilla extract, salt and 1/4
teaspoon cinnamon.
Traditional hot cross bun recipes contain
over 5
teaspoons of
sugar per bun.
Did you know that a single Cadbury Creme Egg contains
over six
teaspoons of
sugar?
Bring the cranberries, juice, 1/2 cup
sugar, 1/4
teaspoon cinnamon, and 1/4
teaspoon salt to a boil in a medium saucepan
over medium - high heat.
Raspberry trifle cupcakes from Donna Hay magazine Cupcakes: 250g unsalted butter, softened 1 1/4 cups + 2 tablespoons (274g) caster
sugar 2
teaspoons vanilla extract 4 eggs 2 1/3 cups + 1 tablespoon (337g) all purpose flour 2 1/4
teaspoons baking powder generous pinch of salt 1 cup (240 ml) whole milk, room temperature 1 cup frozen raspberries 1/4 cup (60 ml) sweet sherry * Whipped custard icing: 1 1/2 cups (360 ml) heavy cream 1 vanilla bean, split and scraped 4 egg yolks 1/4 cup + 1/2 tablespoon (56g) caster
sugar 2
teaspoons corn starch 1 cup double (thick) cream ** 1 tablespoon icing
sugar Start by making the custard: place the heavy cream and vanilla (seeds and bean) in a saucepan
over low heat and cook until just comes to a boil.
Drizzle butter, 1
teaspoon salt and 1
teaspoon pepper, brown
sugar and thyme
over onions and toss.
Sprinkle a couple of tablespoons of brown
sugar and a
teaspoon of lemon juice
over them.
Gingerbread Hot Cocoa 4 cups milk 1/2 cup cocoa powder 1/4 cup brown
sugar 1/4 cup white
sugar 1/2
teaspoon ground cinnamon 1/2
teaspoon allspice 1/2
teaspoon ground ginger 1/2
teaspoon vanilla extract 1/4
teaspoon sea salt whipped cream for topping In a medium saucepan
over low heat, heat milk.
4 boneless loin pork chops 1 cup water 1/2 cup
sugar 2 tablespoons salt 6 juniper berries, bruised (lightly bashed all
over with a spoon) 2 fresh habanero chiles, seeds and stems removed, chopped 1
teaspoon freshly ground white peppercorns 1
teaspoon freshly ground black peppercorns 1
teaspoon freshly ground coriander seeds 3 bay leaves, crushed 4 whole cloves 1
teaspoon dried thyme
Fennel seed and onion loaf slightly adapted from the always gorgeous Australian Gourmet Traveller 1/4 cup + 2 tablespoons (90 ml) olive oil, divided use 1 onion, finely chopped 2
teaspoons fennel seeds, plus extra for dusting 3 1/2 cups (490g) all purpose flour, plus extra for dusting 4
teaspoons (12g) dried yeast 2
teaspoons superfine
sugar 3/4
teaspoon salt 1 cup (240 ml) warm water milk, for brushing crushed coarse salt or sea salt, for sprinkling — I used Maldon Heat 1/4 cup (60 ml) of the olive oil in a small saucepan
over medium heat, add onion, sauté until very tender (6 - 8 minutes), stir through fennel seeds, cook until fragrant (1 minute), remove from heat, season to taste and cool.
White chocolate, lime and candied kumquat truffles based on a truffle recipe from the gorgeous The Sweet Life: Desserts from Chanterelle 1/3 cup (80 ml) heavy cream 225g (8oz) good white chocolate, finely chopped finely grated zest of 1 lime 1 1/2
teaspoons lime juice heaping 1/3 cup finely chopped candied kumquats * icing
sugar or cocoa powder, for rolling Place cream and chocolate in a heatproof bowl and melt
over a saucepan of simmering water, stirring until creamy and smooth.
Linguine with creamy tomato, thyme, caper and bacon sauce slightly adapted from the always great Olive magazine 4 slices of bacon, cut into 1/2 cm pieces 2 large garlic cloves, crushed 6 sprigs of fresh thyme 1 x 400g can of chopped tomatoes 2
teaspoons granulated
sugar salt and freshly ground black pepper 2 tablespoons capers — soak them in cold water for 15 minutes before using, then drain 3 tablespoons heavy cream 200g linguine In a medium saucepan,
over high heat, cook the bacon, stirring occasionally, until crisp.
White chocolate cupcakes with candied kumquats slightly adapted from the always beautiful and so delicious Bon Appetit Desserts Candied kumquats: 1/2 cup (120 ml) water 1/2 cup (100g) superfine
sugar 12 kumquats, sliced and seeded Cupcakes: 225g (8oz) high - quality white chocolate, chopped 1 3/4 cups (245g) all purpose flour 1
teaspoon baking powder 1/4
teaspoon salt 1 cup (200g) superfine
sugar 3/4 cup (1 1/2 sticks / 170g) unsalted butter, room temperature 1 tablespoon vanilla extract 3 eggs 1/2 cup (120 ml) canned unsweetened coconut milk Frosting: 125g (4 1/2 oz) high - quality white chocolate, chopped 168g (6 oz) cream cheese, room temperature 6 tablespoons (84g) unsalted butter, room temperature 1/4 cup (35g) icing
sugar, sifted 1/2
teaspoon vanilla extract pinch of salt Start by making the candied kumquats: stir water and
sugar in small saucepan
over medium heat until
sugar dissolves.
For the pizza dough: Add the warm water in a small bowl and sprinkle
over 1
teaspoon of the
sugar and the yeast; set aside so the yeast can proof.
Over the mixer bowl I sifted in 1 3/4 cups of cake flour, 1 1/4 cups of unbleached flour, 2 cups of
sugar, 1 tablespoon of baking powder, and 3/4 of a
teaspoon of salt.
Milk Chocolate Ice Cream with Reese Whoppers (Adapted Ice Cream Recipe from The Perfect Scoop but it was my idea to add the Reese Whoppers;)-RRB- Ingredients 3/4 cup milk chocolate and 1/4 cup semi sweet chocolate, finely chopped — the original recipe called for 8 ounces of milk chocolate 1 1/2 cups half and half 1 1/2 cups 2 % milk 3/4 cup
sugar Big pinch of salt 4 large egg yolks 2
teaspoons vanilla — the original recipe called for Cognac, but we don't have fancy things like that at my house 1/2 cup Reese Whoppers, roughly chopped Directions Combine the chocolate and cream in a large, heatproof bowl and set
over a saucepan of simmering water (I can't lie I just put it right in a saucepan
over medium heat and skipped the simmering water).
That's 19g
over the NHS» RDA and the equivalent of 15
teaspoons of
sugar, about 2 chocolate bars (think Mars or Double Decker), and more than a big can of Coca - Cola.
Brush pastry crust with eggwash and sprinkle the remaining 2
teaspoons of
sugar over the dough.
Meanwhile, combine vinegar, 1 tablespoon
sugar, crushed red pepper, cayenne and 1/4
teaspoon salt in a large saucepan
over high heat.
When you are ready to serve, sprinkle one
teaspoon of the turbinado
sugar evenly
over the surface of each one of the custards.
Pistachio ice cream 1 1/2 cups (200g) raw, shelled and unsalted pistachios 3 3/4 cups (900 ml) whole milk * 4 egg yolks 3/4 cup + 2 tablespoons (180g) caster
sugar 1
teaspoon vanilla extract 1/2
teaspoon salt Place pistachio and milk in a medium saucepan
over medium heat and bring to a boil; reduce the heat and let it simmer for 3 minutes, stirring with a wooden spoon to keep the foam from overflowing.
Sprinkle each of the flats with 1/4
teaspoon of powdered
sugar, then flip them
over and sprinkle the other side with the same amount of
sugar.
1 tablespoon unsalted butter 1/4 cup chopped yellow onion 1 1/2 cups good - quality ketchup 1/4 cup chili sauce 3 tablespoons light brown
sugar 3 tablespoons dark molasses 2 tablespoons prepared yellow mustard 1 tablespoon fresh lemon juice 1 tablespoon Worcestershire sauce 1
teaspoon chile powder 1/2
teaspoon granulated garlic 1/2
teaspoon coarse kosher salt 1/2
teaspoon ground black pepper In a 2 1/2 quart saucepan
over medium heat, cook the onion in the butter until the onion is softened (about five minutes).
Combine brown
sugar and remaining ingredients, stirring well with a whisk; spoon about 2
teaspoons filling
over walnuts in each muffin cup.
For the crust: 1) 1 cup of almond meal 2) 1/2 cup of tapioca flour / arrowroot flour 3) 2 tablespoons of coconut flour 4) 3 tablespoons of coconut oil, liquified 5) 2 tablespoons of milk 6) 1 egg, whisked 7) 1
teaspoon of brown
sugar + more for sprinkling
over prepared dough
When 1
teaspoon of Vanilla Paste is spread out
over an entire cake batter or marshmallow mix, that
teaspoon of
sugar is basically negligible!
ingredients MEXICAN LENTIL SOUP: 1 tablespoon olive oil 1 yellow onion (peeled, small dice) 2 carrots (peeled, small dice) 1 red bell pepper (seeded, small dice) 2
teaspoons chili powder 1
teaspoon cumin 1 (15 - ounce) can mild salsa 1 and 1/2 cups dried green lentils (picked
over, rinsed, drained) 1 (15 - ounce) can fire - roasted tomatoes (diced) 6 cups organic chicken stock 1/4 cup cilantro (roughly chopped, to garnish)(optional) 1/4 cup sour cream (optional) Kosher salt and freshly ground black pepper (to taste) SKILLET CORNBREAD: 1 1/4 cup coarse ground cornmeal 3/4 cup all - purpose flour 1 tablespoon granulated
sugar 1
teaspoon Kosher salt 2
teaspoons baking powder 1/2
teaspoon baking soda 1 1/2 cups buttermilk 2 eggs (lightly beaten) 8 tablespoons unsalted butter (melted, divided) 1 cup frozen kernels (thawed)
Combine lime juice, 2
teaspoons salt and
sugar; pour
over onion, pressing with a spoon to make sure onion slices are all wet and submerged.
Bring 1 cup blueberries and 1
teaspoon sugar to simmer in small saucepan
over medium heat.
Stir together the remaining 2
teaspoons of
sugar and 1/4
teaspoon of cinnamon and sprinkle
over the top of each muffin.
To prepare sauce, combine 1/4 cup water, 2 tablespoons
sugar, 2 tablespoons cocoa, 1 tablespoon butter, and 1/2
teaspoon flour in a small saucepan
over medium heat.
MAKES ABOUT 1 CUP PREP: 15 MINUTES TOTAL: 15 MINUTES Recipe by Lori Longbotham October 2010 INGREDIENTS 1/4 cup (1/2 stick) unsalted butter 1/2 cup maple
sugar 3/4 cup heavy whipping cream 1/8
teaspoon coarse kosher salt 5 to 6 drops imitation maple extract PREPARATION Melt butter in heavy medium saucepan
over medium heat.
Apple juice and coconut nectar take the
sugar content
over a
teaspoon per 100g serve, but this is a dessert and should be treated as such.
Combine crème fraîche and 1/2
teaspoon sugar; spoon
over figs.
In a small saucepan
over medium heat, bring 1 cup of the blueberries and 1
teaspoon of the
sugar to a simmer.
For the fancy
sugar cone cones, melt 1/2 cup of chocolate chunks and 2
teaspoons of coconut oil in a double boiler
over medium heat.
Habanero Basting Sauce for Pork Chops 4 boneless loin pork chops 1 cup water 1/2 cup
sugar 2 tablespoons salt 6 juniper berries, bruised (lightly bashed all
over with a spoon) 2 fresh habanero chiles, seeds and stems removed, chopped 1
teaspoon freshly ground white peppercorns 1
teaspoon freshly ground black peppercorns 1
teaspoon freshly ground coriander seeds 3 bay leaves, crushed 4 whole cloves 1
teaspoon dried thyme
can tomato paste to 3 tablespoons brown
sugar tablespoons Worcestershire sauce
teaspoon pepper sandwich buns, split Directions 1 In large skillet, cook ground beef, onions, celery and bell pepper
over medium - high heat for 5 to 7 minutes or until beef is thoroughly cooked, stirring frequently.
3
over ripened bananas (smashed) 6 tablespoons unsalted butter 3/4 cup granulated
sugar 1 tablespoon fresh lemon juice 1
teaspoon vanilla extract (Nielsen - Massey) 1/4
teaspoon kosher salt 4 egg yolks (large eggs) 1/4 cup Bulleit Bourbon Whiskey Method
Bring 1/2 cup white wine vinegar or apple cider vinegar, 2
teaspoons kosher salt, 1
teaspoon sugar, and 3/4 cup water to a boil; pour
over corn.
1 cup whole cranberries, washed and picked
over 1/4 cup granulated
sugar 1/4 cup prepared horseradish, well drained 1 1/2
teaspoons fresh lemon juice
about 200 g of left
over chicken meat 1 liter of chicken stock 200 ml coconut milk a large piece of fresh ginger, sliced and cut into small pieces 1 red chili, cut in tiny pieces and seeds removed 2 tablespoons fish sauce 1
teaspoon tumeric powder 1 tablespoon tamarind chutney 1
teaspoon brown
sugar 2 carrots, cut into planks 1 can of bamboo shots 1 red pepper, diced juice from one lemon 100 g vermicelli noodles or other thin rice noodles a large bunch of coriander, chopped
Some conventional green juice contains
over 40 grams of
sugar (10
teaspoons, the same as in a can of soda), that's around what's recommended to consume daily!
And a 12 - ounce can of coke is comprised of 39 grams of
sugar which is 7 1/2
teaspoons, 7 1/2
sugar cubes or an addition of
over 10,000 calories per year just by sipping.