1/2 head green cabbage, cut thinly in shreds or chopped finely 2 small carrots or a handful of baby carrots, shredded or chopped in a food processor 2 scallions or 1 to 2 Tblsp onion, chopped or minced (optional) 1/2 cup light mayonnaise 2 Tblsp sour cream 3 Tblsp cider vinegar (or white vinegar) 2 - 4
teaspoons sugar pinch of salt and ground pepper to taste (I used 1/2 t salt and it was too salty, so start with a pinch) 1/4 tsp celery seed or to taste (again, start small)
Not exact matches
for the tomato sauce (makes about 2 cups) 1/2 tablespoon olive oil 1 - 2 garlic cloves — minced 1/2
teaspoon dried oregano about 1 lb diced plum tomatoes 1/2
teaspoon coconut
sugar pinch red pepper flakes sea salt and freshly ground black pepper
1/2 cup whipping cream 1/4 cup granulated
sugar 6 ounces imported white chocolate (such as Lindt), coarsely chopped 5 large egg yolks, room temperature 3
teaspoons grated orange peel 4
teaspoons Grand Marnier 5 large egg whites, room temperature
Pinch of cream of tartar 2 tablespoons granulated
sugar 2 ounces imported white chocolate (such as Lindt), coarsely chopped Powdered
sugar
10 medium Granny Smith and / or Macoun apples, peeled, cored and sliced (a 50 - 50 mix is wonderful) 1/2 cube of unsalted butter 2 tablespoons Applejack brandy 1
teaspoon nutmeg 1 1/3
teaspoons cinnamon
Pinch of salt 2
teaspoons cornstarch dissolved in 1/4 cup of apple juice 1 cup brown
sugar
7 cups mini marshmallows (12.5 oz if you want to make it easier) 2 cups crushed (roughly the same size as the marshmallows) chocolate graham crackers, or chocolate wafer cookies, or 2 cups of whatever your heart tells you 1 14 oz can condensed milk, look for one that's just milk and
sugar, like Nestle's La Lachera (also #notsp) 2 tablespoons unsalted butter
pinch of salt (or use salted butter and leave this out) 12 oz bag of semi-sweet chocolate chips 1/4
teaspoon peppermint extract 3 - 4 tablespoons crushed up peppermint candies, optional, really not the most necessary thing
1/2 cup butter 1/4 cup
sugar 1/2 cup brown
sugar 1 egg 1
teaspoon vanilla 3/4 cup peanut butter (I used chunky) 1 cup flour 1
teaspoon baking powder
Pinch of salt 1 1/4 cups chocolate chips
Cream Cheese Frosting: 4 ounces full - fat brick - style cream cheese, room temperature 1/2 cup (1 stick) unsalted butter, room temperature 2 cups confectioner's
sugar 1
teaspoon pure vanilla extract
pinch of Kosher or sea salt
Start by pureeing 1 1/4 cups of fresh ricotta, 1/2 cup cane
sugar, 3/4
teaspoon vanilla, 1
teaspoon orange zest and a
pinch of coarse salt.
I looked at the ingredients on my jar of best foods mayonnaise in the refrigerator and added several dashes of salt, a
pinch of
sugar, several drops of fresh lemon juice, and about an eighth
teaspoon of white vinegar.
For the icing though I used my favorite: 1 cup of powdered
sugar, 2 - 3 tablespoons heavy cream, 1/4
teaspoon vanilla, and a
pinch of salt.
for the cake: 1/2 pint strawberries, hulled and chopped 1/4 cup sour cream (I used light) 6 tablespoons butter, at room temperature 1/2 cup
sugar 1 egg 1/2
teaspoon pure vanilla extract 1 1/4 cup AP flour, sifted 1
teaspoon baking powder 1/4
teaspoon baking soda
pinch of salt
3 to 4 ripe bananas, smashed 1/3 cup (75 grams) melted salted butter 3/4 to 1 cup (145 to 190 grams) light brown
sugar (depending on the level of sweetness you prefer, I always use the smaller amount) 1 egg, beaten 1
teaspoon (5 ml) vanilla 1 tablespoon (15 ml) bourbon (optional) 1
teaspoon (5 grams) baking soda
Pinch of salt 1
teaspoon (3 grams) cinnamon Up to 1/2
teaspoon (1) nutmeg
Pinch of ground cloves 1 1/2 cups (190 grams) flour
6 tablespoons cold non-hydrogenated vegan margarine, cut into pieces 2/3 cup granulated
sugar 1 1/4 cup blanched sliced almonds, pulsed in a food processor into a fine meal 2 tablespoons cornstarch
pinch salt 1/4
teaspoon ground cinnamon 2/3 cup plain almond milk 2
teaspoons vanilla extract 1/2
teaspoon almond extract 4 pears (Bartlet or Bosc), peeled, cored and sliced into thin rounds 1/4 cup apricot jam, melted
ingredients: for the crust: 2 sleeves (18 whole) graham crackers 1/2 cup flour 10 tablespoons butter 1 tablespoon
sugar 1 tablespoon brown
sugar 1 egg yolk scant
teaspoon kosher salt
pinch cinnamon
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
With machine off, add 1 1/4 cup of sifted powdered
sugar, the vanilla, butter, 2
teaspoons of instant espresso powder, and a
pinch of salt.
Batter: 100 g (3/4 cup plus 1 1/2 tablespoons) flour 80 g
sugar (1/4 cup plus 1/8 cup plus 1
teaspoon) 1 1/4
teaspoons baking powder 1
pinch salt 100 ml (1/4 cup plus 1/8 cup plus 2
teaspoons) soy milk 60 ml (1/4 cup) vegetable oil
3 large ripe - to - over-ripe bananas 1 large egg 1/3 cup (80 ml) virgin coconut oil, warmed until it liquefies, or olive oil 1/3 cup (65 grams) light brown
sugar 1/4 to 1/3 cup (60 to 80 ml) maple syrup (less for less sweetness, of course) 1
teaspoon (5 ml) vanilla extract 1
teaspoon (5 grams) baking soda 1/4
teaspoon table salt 1
teaspoon ground cinnamon 1/4
teaspoon freshly grated nutmeg
Pinch of ground cloves Salt 1 1/2 cups (180 grams) white whole - wheat flour (or flour mixture of your choice, see Note up top) 1/4 cup (50 grams) uncooked millet
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.
20 ounce can crushed pineapple 1/3 cup coconut rum (or any rum you have on hand) 3/4 cup coconut milk 2
teaspoons vanilla extract 1 1/2 cups all - purpose flour 1
teaspoon baking soda
Pinch of salt 1/2 cup unsalted butter, room temperature 2/3 cup
sugar 3 large eggs 1 cup sweetened shredded baker's coconut (if using unsweetened, increase the
sugar by 1/4 cup)
1 recipe for 9 - inch pie crust dough (such as this Pâte Brisée pie dough recipe) 1/2 cup granulated
sugar 3 tablespoons cornstarch 1/2
teaspoon cinnamon 1
teaspoon lemon zest 1 tablespoon fresh lemon juice 2 cups (1 pint) fresh blueberries
Pinch of salt 1 egg yolk Sanding or crystal
sugar, for garnish
4 slightly heaped cups (about 20 ounces) fresh, ripe strawberries, hulled and quartered 2/3 to 3/4 cup granulated
sugar (we used the latter but use less if you're sensitive to
sugar) 1/2 cup water Juice of 2 limes 1/4 to 1/2
teaspoon freshly ground black pepper (use less for a barely detectable bite, more if you'd like it more present)
Pinch of sea salt
5 medium beets (or enough for 2 cups pureed beets) 1 cup butter, softened 1 1/2 cups dark brown
sugar 3 large eggs 1
teaspoon vanilla extract 1/2 cup cocoa powder 1 1/2 cups all - purpose flour 2
teaspoons baking soda 1
teaspoon cinnamon
Pinch of salt Confectioner's
sugar, for dusting
I take about 3/4 cup warm water and add it to a bowl, drop in about 2
teaspoons yeast and a
pinch of
sugar let it activate for about 10 minutes.
For the pizza dough: 2 1/4
teaspoons rapid rise yeast 1 cup warm water
Pinch of
sugar 1 3/4 cups semolina flour 1 3/4 cups all - purpose flour 1
teaspoon salt 1 tablespoon olive oil Corn meal - for spreading on pizza peel For the balsamic reduction: 1 cup balsamic vinegar Pizza toppings: 2 tablespoons olive oil 8 ounces fresh mozzarella - sliced 4 peaches - thinly sliced 1/2 cup freshly chopped basil
Ingredients 1 1/4 cup finely chopped salted peanuts (for the filling, crunch, and topping) 2
teaspoons sugar 1/2
teaspoon instant espresso powder (or finely ground instant coffee) 1/4
teaspoon ground cinnamon
Pinch of freshly grated nutmeg 1/2 cup mini chocolate chips (or finely chopped semi sweet chocolate) 24 Oreo cookies, finely crumbed or ground in a food processor or blender 1/2 stick (4 tablespoons) unsalted butter, melted and cooled Small pinch of salt 2 1/2 cups heavy cream 1 1/4 cups confectioners» sugar, sifted 12 ounces cream cheese, at room temperature 1 1/2 cup salted peanut butter — crunchy or smooth (not natural variety) 2 tablespoons whole milk 4 ounces bittersweet chocolate finely ch
Pinch of freshly grated nutmeg 1/2 cup mini chocolate chips (or finely chopped semi sweet chocolate) 24 Oreo cookies, finely crumbed or ground in a food processor or blender 1/2 stick (4 tablespoons) unsalted butter, melted and cooled Small
pinch of salt 2 1/2 cups heavy cream 1 1/4 cups confectioners» sugar, sifted 12 ounces cream cheese, at room temperature 1 1/2 cup salted peanut butter — crunchy or smooth (not natural variety) 2 tablespoons whole milk 4 ounces bittersweet chocolate finely ch
pinch of salt 2 1/2 cups heavy cream 1 1/4 cups confectioners»
sugar, sifted 12 ounces cream cheese, at room temperature 1 1/2 cup salted peanut butter — crunchy or smooth (not natural variety) 2 tablespoons whole milk 4 ounces bittersweet chocolate finely chopped
1 cup regular cut oats 2 ripe bananas 2 flax eggs (2 tbl of flax seed meal mixed with 6 tbl of water) 1/3 cup of nut butter (I used creamy cashew) 2 tablespoons of coconut
sugar 1 tsp baking powder 1/2 tsp baking soda
Pinch of sea salt 1 tablespoon of ground cinnamon 1 tablespoon of hemp hearts 1
teaspoon of vanilla extract Vegan chocolate (I shaved a 4 oz bar) but you can also use 1/2 cup of chocolate chips as well
Vanilla CustardFilling 2 cups milk 1/2 cup
sugar 4 large egg yolks 2
teaspoons vanilla extract
Pinch of salt 6 tablespoons cornstarch
Cake 5 large eggs, separated 1 cup granulated
sugar, divided 1
teaspoon vanilla extract 1/3 cup whole milk 1 cup all - purpose flour 1 1/2
teaspoons baking powder
Pinch of salt
Omit to make nut - free) a
pinch of salt
Sugar Syrup: 1/2 cup ground raw
sugar 3 Tablespoons water ⅛ -1 / 4
teaspoon cardamom powder Instructions In a large pan, dry roast the semolina on medium - low heat for 6 - 8 minutes until the color changes and it gets fragrant.
Ingredients: 1 tablespoon olive oil 1/2 pound (26/30 count) fresh shrimp, peeled, deveined 1
teaspoon minced garlic, about 1 large 1-1/2 cups tomato juice 1/2 cup V - 8 ® juice (regular or low - sodium) 2 tablespoons red wine vinegar 1
teaspoon Worcestershire sauce Generous dash of hot sauce 1/2 cup peeled, seeded, and chopped cucumber 1/4 cup finely chopped red onion 2 tablespoons chopped fresh cilantro 2
teaspoons drained capers 1 jalapeño pepper, minced (remove seeds for mild heat) 1 cup seeded, chopped red tomatoes 1 cup seeded, chopped yellow tomatoes (or yellow bell pepper)
Pinch sugar Salt and freshly ground black pepper 1 avocado, peeled and chopped 1 lime, cut crosswise into 1 / 4 - inch wheels for garnish
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.
3/4 cup rolled oats (quick - cooking or old - fashioned will work; instant might get a little dusty) 1/4 cup shredded or flaked unsweetened coconut 2 tablespoons pepitas, or another nut or seed of your choice 1/4 cup dark or light brown
sugar (for low - to - moderate sweetness) 1/8
teaspoon ground cinnamon Few
pinches sea salt 1 large egg white 2
teaspoons water (adjusted from 1 T) 2 cups (approximately 1/2 pound) walnuts, pecans or nuts that you prefer
2 1/2 -3 pounds whole fresh yellow peaches (about 8 medium peaches) 1 recipe Whole Wheat Pie Dough, or other good crust 2/3 cup dark brown
sugar, packed 1/4
teaspoon ground cinnamon 1/4
teaspoon ground nutmeg
pinch of Kosher or sea salt 3 - 4 tablespoons cornstarch, depending on juiciness of peaches
1 egg 1 tablespoon of heavy cream 1/4 cup brown
sugar 1/4
teaspoon allspice 1/4
teaspoon cinnamon 1 tablespoon of heavy cream
pinch of salt 2 - 3 small Yams or sweet potatoes.
1/3 cup vegetable oil 3/4 cup
sugar 1
teaspoon vanilla 1/4
teaspoon nutmeg 1/4
teaspoon allspice 1/4
teaspoon cinnamon
pinch salt 1 1/3
teaspoons baking soda 1 cup all - purpose flour 1/2 cup whole wheat flour 1/4 to 2/3 cup nuts (raw unsalted is best, I like mixing 1/2 sunflower seeds, 1/2 chopped walnuts) 1/4 cup seeds / nuts to top loaf
Chocolate stout cake slightly adapted from the delicious Feast: Food to Celebrate Life Cake: 1 cup (240 ml) stout beer 250g unsalted butter, room temperature, chopped 75g cocoa powder 2 cups (400g) granulated
sugar 150 ml sour cream * 2 large eggs 1 tablespoon vanilla extract 275g all purpose flour 2 1/2
teaspoons baking soda
pinch of salt Topping: 220g cream cheese, room temperature 100g icing
sugar 1
teaspoon vanilla extract 1/3 cup (80 ml) double cream (or whipping cream) Preheat the oven to 180 °C / 350 °F.
:D Milky Way and chocolate chip cookies slightly adapted from the oh, so delicious A Passion for Baking 185g unsalted butter, room temperature 200g light brown
sugar 125g demerara
sugar 2 large eggs 2
teaspoons vanilla extract 400g all purpose flour 1
teaspoon baking powder 1
teaspoon baking soda
pinch of salt 100g dark chocolate, chopped — I used one with 70 % cocoa solids 4 Milky Way bars, chopped Preheat the oven to 180 °C / 350 °F.
Apple Layer: 1 sweet apple, 1 / 4 - inch slices 1
teaspoon apple cider vinegar 1/4 cup Earth Balance Buttery Spread 2/3 cup granulated
sugar 2 tablespoons maple syrup 1/2
teaspoon ground cinnamon
pinch of ground allspice
pinch of ground nutmeg
pinch of Kosher or sea salt
Filling: 1/2 cup shortening (or room temperature unsalted butter) 2 1/2 -3 cups confectioner's
sugar pinch of Kosher or sea salt 2
teaspoons pure vanilla extract 1 - 2 tablespoons heavy cream
Glaze: 1/2 cup confectioner's
sugar pinch of Kosher or sea salt 2 tablespoons half - and - half 1/2
teaspoon pure vanilla extract
Lemon and lavender loaf cake slightly adapted from the delicious Paul Hollywood's Pies and Puds Cake: 250g all purpose flour 1/2
teaspoon baking powder 1/2
teaspoon baking soda
pinch of salt 125g granulated
sugar 1 1/2 tablespoons edible lavender 2 large eggs 200g full - fat yogurt * finely grated zest of 2 lemons 100g unsalted butter, melted and cooled 1
teaspoon vanilla extract Drizzle: juice of 2 lemons, strained 1/4 cup (50g) granulated
sugar Preheat your oven to 180 °C / 350 °F.
11 tablespoons unsalted butter 1 1/4 cups white granulated
sugar 3/4 cup cocoa powder 1
teaspoon vanilla extract hefty
pinch of salt 2 large eggs 1/3 cup unbleached all purpose flour heaping cup of garbage mix - ins (I used 4 nutty bars that I sliced.
Chocolate Royal Icing: 1/2 pound (2 cups) confectioner's
sugar 2 tablespoons cocoa powder * 2 tablespoons meringue powder *
pinch of Kosher or sea salt 1
teaspoon pure vanilla extract 3 - 4 tablespoons warm water
;) Port cake slightly adapted from the always wonderful Delicious UK 225g all purpose flour 1 1/2
teaspoons baking powder 1
teaspoon baking soda
pinch of salt 125g unsalted butter, softened 125g granulated
sugar 2 eggs 1
teaspoon vanilla extract 200 ml Ruby Port wine Icing
sugar, for dusting Preheat the oven to 180 °C / 350 °F.
Just simply make a glaze, like you would make for doughnuts, out of powdered
sugar and water, with 1/2
teaspoon of whatever extract you prefer and a
pinch of salt.
granny smith and golden delicious apples, peeled, cored, and thinly sliced juice of 1/2 lemon 1/3 cup brown
sugar 1/4 cup granulated
sugar 1 1/2
teaspoons cinnamon 1
teaspoon nutmeg
pinch cloves
pinch allspice
pinch ginger
pinch coriander 1/4
teaspoon salt 3 tablespoons cornstarch
Filling and topping: 4 1/2 tablespoons granulated
sugar 3 pounds fresh strawberries, rinsed and quartered 1 large Granny Smith apple, grated 3 tablespoons balsamic vinegar 1 cup (7 ounces) light brown
sugar, packed 3 tablespoons cornstarch 3 tablespoons Minute tapioca 3 grinds fresh black pepper 3/4
teaspoon kosher salt (or 1/3
teaspoon table salt) egg wash (1 large egg whisked with 1
teaspoon water and a
pinch of salt) demerara or other coarse
sugar, or regular granulated
sugar
Frosting: 1 cup (2 sticks) unsalted butter, softened to room temperature 2 cups confectioner's
sugar 3/4 cup natural unsweetened cocoa powder 1 cup malted milk powder (I use Carnation)
pinch of Kosher or sea salt 1
teaspoon pure vanilla extract 3 - 4 tablespoons heavy cream
Ingredients 3 medium sweet potatoes, cooked and mashed 3 extra-large whole eggs 8 extra-large egg yolks 4 cups half - and - half 1/4 cup pure maple syrup 3/4 cups
sugar 1 tsp pumpkin pie spice 1/2 tsp ground cinnamon a
pinch of salt 1 1/2
teaspoons pure vanilla extract 6 croissants cut into chunks, preferably stale 1 cup Smucker, s Caramel Flavored Spoonable Topping