Sentences with phrase «very sweet sugar»

This enzyme allows the sucrose to provide crust color during baking, but as you have discovered, sucrose is also a very sweet sugar, so it provides a level of sweetness to the finished crust if there is any residual not metabolized by the yeast.

Not exact matches

If you take a Starbucks creme Frappuccino, add mango syrup, and top it with whipped cream and colorful sugar, you should expect a very sweet drink.

Very disappointed, I have given up refined sugar and find these overly sweet to the point they leave an unpleasant taste in my mouth.

It was so sour that I ended up putting cane sugar in it but this way it was sweet and very sour at the same time.

Unfortunately, I have a sweet tooth and I find staying away from processed sugar very hard: -LRB-.

You have inspired me to change my diet, and I am currently trying very hard to cut out refined sugar, but with my sweet tooth and love of chocolate, it has not been easy.

I tend to shy away from food that is very sweet, so I held back on the sugar in favor of the naturally tart plum.

I think I've trained myself so very little sugar tastes sweet to me.

He loooved it but thought it didn't taste enough like doughnuts, so I tweaked it by adding a bit more sugar (my first go - around wasn't very sweet) and added the doughnut to the creme anglaise mixture.

for the filling: 8 - 10 apricots, sliced 2 - 4 peaches, sliced (you should have approximately 3 - 3.5 pounds of fruit) 1 cup sugar (if fruit is very sweet, reduce to 3/4 cup) juice from 1/2 lemon 5 tablespoons flour 1 tablespoon cornstarch

I personally love this recipe, because, is very low in sugar, so when you eat this rolls is not gonna be over sweet.

This mug cake is not very sweet if you're used to eating refined sugar.

I did nt have dark brown sugar, so used white sugar instead (reduced the quantity too and love that the cookies aren't very sweet!)

Giving up sugar can be tough... but there are quite a few natural sweeteners available that are low in calories, very sweet and really good for your...

I am finding when I use use sugar substitutes (sugar alcohol based) as the only sweeter the baked goods turn out very funky.

Yes, breast milk is very sweet and the majority of its nutritional profile consists of carbohydrates in the form of sugar.

I made this last night and while it was a very beautiful and nutritious dish, I was disappointed with the flavor (not sweet enough - seems to need sugar / agave, something), and level of sauciness.

You are right, it's not very sweet, but you can always serve some sweet sauce on a side for those who are craving more sugar.

3 / 4C Light spelt flour (or other flour of your choice) 1 / 4C Cocoa 1 / 8t Salt 3 / 4t Baking powder 1 / 2C Coconut sugar (I like to use coconut sugar in my baking as it's less processed than other sweeteners, it's also less sweet than refined sugar so these are more chocolatey than super sweet, perfect for this chocolate lover) 2T Tahini 2T Oil (I used rapeseed, but any neutral oil is fine) 1T Ground flaxseed 1 / 4C Non-dairy milk (You might need 1 or 2 extra tablespoons of milk if your tahini is very thick.

I just made this and I although I followed it step by step, I think the sugar burned a little as the finished product was quite dark and not very sweet, I added more cream and some brown sugar along with some set honey to balance the flavours, its delicious but has that bitter caramel note, one that I love but that I didn't expect from this recipe.

I don't love things that are too sweet, but I just felt like it was a little on the very tart side and needed something to cut it; however, it could have been the apples, so next time I make it, I will taste the filling once cooked and add additional sugar as needed to ensure the ratio is accurate.

In a very large bowl mix together the whole eggs, egg yolks, half - and - half, syrup, sugar, cinnamon, pumpkin pie spice, vanilla and sweet potato puree.

I am sharing an alternate method which requires a bit less time.Condensed milk is already VERY sweet in taste so you don't need to add sugar at all.

low in sugar, low in carbs, and very satisfying when you want something sweet yet nourishing.

I think it has sugar in it for it is very sweet.

Pineapple: High in enzymes that aid in the digestion of protein and fats, soothing to the stomach, rich in Vitamin C, low in sugar despite being very sweet, good source of potassium

This water isn't very sweet, so you are welcome to add a spoon of sugar or two if that is your preference.

If it's very sweet and succulent, you can lower the amount of sugar in your recipe accordingly.

The frosting is not very sweet because I love the tang of cream cheese — feel free to add more sugar if you think I'm crazy.

It's a simple recipe, with a very tender, sweet crust and a tart filling that calls only for a hint of sugar.

Other odds and ends — all in very small amounts of 2 to 4 tablespoons — in addition to the refried beans, Mexican rice, eggplant, tortillas, and grilled bread included a more risotto - like rice, caramelized onions (sort of fajita style), bronzed carrots (slices of carrot roasted with blackening seasoning and brown sugar), green beans cooked with tomatoes and onion, very thick pureed white bean soup, about 5 sweet potato fries, a couple of artichoke hearts, a dab of roasted red peppers, and half of a veggie burger made with black beans and corn.

Used half the amount of sugar and it was still very sweet.

The result was delicious, if I may say so myself!I could never believe thet something so healthy and fat free could be so delicious!And the natural sugars of the bananas make it so sweet that I think I'll cut down on sugar next time!I'm not very experienced in cooking, even less in vegan cooking (vegan for 8 months) so I think it'll be even better next time I do it - because I plan to do it again... and again!

Note — if your pear is very sweet you may not even need to add any sugar.

I was never really able to eat double chocolate sweet stuff, as my skin is very sensitive to sugar and diary.

Carrots are one of the very few vegetables which are rich in sugar and their abundance make them ideal ingredients for sweet treats.

Their glycemic index / load is very low, which means they don't raise blood sugar like many other sweet fruits.

this is very similar to what we call Chikki... a sweet treat in western india... readily available in Bombay / Mumbai... and also in indian stores here in the US... u can use jaggery... other kinds of sugar... or even some honey to mix in the syrup... for the nuts u can use cashews, almonds, seasme seeds instead or in combination with peanuts... u could try experimenting with different layers of thickness... and even try a mould that would make it look more like a hersheys bar... easier to break off without creating too many crumbles

I will have to try the cornflake version of that, that i saw someone else mention o.O... I usually like savory dishes (and did love the recipe that we're all posting under), but I invented (or at least i haven't seen it anywhere else) a sweet version with butter fried spaetzli (to golden brown) topped with a butter - rosemary (dried)- (very) dark chocolate sauce, baked with a bit of sprinkled sugar on top till the sugar crystalizes.

It's natural (derived from an herb you can grow in your own back yard); it can be up to 100 times sweeter than sugar, so you need very little; and it doesn't affect blood sugar levels, so you don't have to worry that it will feed candida or increase your risk of Type 2 Diabetes.

They are already not very sweet so omitting those 50g of sugar might turn them inedible.

It satisfies your sweet cravings the healthy way — Since almond milk is low in carbohydrates, it will have very little effect on blood sugar, which is particularly beneficial for those with diabetes.

2 1/2 cups hot water 3 tablespoons ground flax seed in 6 tablespoons water (lightly beaten) 1 cups agave nectar 3/4 cup vegan butter like Earth Balance 1 1/2 cups sugar (evaporated cane juice)-- use 1/2 cup less sugar if you don't want it very sweet 2 teaspoons vanilla extract 1 tablespoon vinegar 2 cups rice flour 1/2 cup sorghum flour 1 1/2 cups tapioca flour 2 teaspoons baking powder 2 teaspoons baking soda 2 teaspoons xanthan gum 1 teaspoon cinnamon 1 teaspoon mace 1/2 cup ground almonds (if allergic to tree nuts, or use sunflower or pumpkin seeds) 1 cup finely grated carrots

Mildly sweet from the natural sugars in the dried pears but full flavored from the large percentage of whole spelt flour, this bread accompanies most cheeses, especially goat cheeses very nicely.

Ingredients: 3/4 cup vegan butter 1 cup sugar 1/2 cup brown sugar 3 tablespoons ground flax seed in 6 tablespoons water (lightly beaten) 1 cups agave nectar for the batter, OR 1 1/2 cups agave if you like cakes very sweet 2 teaspoons vanilla extract 4 cups All Purpose Gluten - Free Flour (We use Bob's Red Mill) * 2 teaspoons baking powder 2 teaspoons baking soda 1 teaspoon cinnamon 1/2 teaspoon ground nutmeg 1 cup hot coffee (you may substitute plain hot water if you don't like coffee) 1 cup hot water 1/2 cup chopped walnuts or pecans (optional, if allergic to tree nuts, or use sunflower or pumpkin seeds) 1/4 cup dried unsulphured papaya, cut in 1/4 inch cubes 1/4 cup dried unsulphured pineapple, cut in 1/4 inch cubes or 1/2 cup raisins or other dried fruit (in place of papaya and pineapple) Additional agave nectar for brushing the cake (about 1/4 cup)

3/4 -1 # fresh tomatoes, peeled and chopped, retaining liquid 7 large white mushrooms, cleaned well and sliced very thinly (keep stems) 2 ounces (1/2 cup) fresh green beans (or sugar snaps) sliced thinly on the diagonal into 1 1/4 ″ lengths 2 T peanut oil 2T sherry 5 1/2 cups chicken stock * 15 oz can creamed corn 4T cornstarch dissolved in 6T cold chicken stock 1 large egg white (I misread this and used a whole egg; it was delicious) sugar and salt (yes, you might need them both) 2 oz good, sweet and smokey ham, coarsely minced

Dates are very sweet, these are definitely not sugar free, and therefore you shouldn't add more sweeteners to your treats.

Anne's recipe has a great ratio for fruit to sugar to thickener that works well for almost any fruit pie filling (1 cup to 1/4 cup (less for very sweet fruit) to 1 tablespoon, respectively), although I used cornstarch rather than flour as the thickener, as I prefer how it gels more translucently than flour, which can be a bit cloudy.

I don't like very sweet desserts so I used less sugar.

I find that macaroons are very sweet, would it be possible to reduce the sugar?