Also, you can use
a whole cup of milk instead of half milk, half water, for a creamier result.
I broke the ingredients down into individual servings based on 1/2 cup of oats and was rather shocked by that resulting in
a whole cup of milk.
Not exact matches
I was sure that it would be an awful two weeks
of trying to wean Maggie from the breast and onto a little sippy
cup of whole milk.
* Before measuring out 2/3
cup of coconut
milk - stir the
whole can very well.
1 17 - oz package
of puff pastry, thawed 6 tablespoons better, melted 2
cups heavy cream 3
cups milk (I used
whole) 1/2
cup sugar 1 1/2
cups chopped nuts (pistachios, almonds, hazelnuts) 1/2
cup shredded coconut, unsweetened 1/2
cup golden raisins 1 teaspoon cinnamon, for dusting
In a medium bowl or measuring
cup, combine and stir 1/2
cup of the
milk, stir the egg whites,
whole egg, and vanilla extract.
2» - thick slice
of whole grain peasant - style bread 1/3
cup sliced strawberries (or your favorite fruit) 1/2 banana (mashed) Cinnamon - seasoned egg and
milk mixture 1 tsp butter
1
cup rolled oats blitzed into oat flour + 1/2 to 3/4
cup of whole rolled oats 5 scoops whey protein powder
Milk to bind
5 - 7 slices
whole grain bread, very thinly sliced 3 ounces goat cheese or chevre, crumbled tiny splash
of milk or cream splash
of extra virgin olive oil two big pinches
of salt 1/4
cup apple, cut into 1/4 inch dice (place in a bit
of lemon water if not using immediately) 3/4
cup zucchini, cut into 1 / 4 - inch dice 1 1/2 teaspoons lemon juice, freshly squeezed a bit
of freshly ground black pepper
1
cup whole wheat flour 1
cup all - purpose flour 1 tsp baking powder 1/2 tsp baking soda 1 tsp salt 2 large eggs 1/2
cup buttermilk 1/2
cup milk 2/3
cup reduced apple cider (start with 4
cups of apple cider) 4 tbsps butter, melted vegetable oil or butter for frying 3 tbsps sugar 1 1/2 tbsps ground cinnamon extra reduced apple cider to serve with the pancakes
for the white sauce: 3 tablespoons unsalted butter 3 tablespoons all - purpose flour 3/4
cup whole milk pinch
of nutmeg salt and pepper to taste
Changes I made (because
of what I had on hand)-- used buttermilk instead
of milk and vinegar, used pureed squash from my freezer, and used 1 1/4
cups white
whole wheat and 3/4
cup ap flour.
* Make your own buttermilk by adding 1 tablespoon white vinegar or lemon juice to a scant 1 1/4
cup of whole milk.
2 T butter, softened 12 - 3/4» thick slices
of bread 6 eggs 1 1/2
cups whole milk 1/4
cup sugar 2 T maple syrup 1 tsp vanilla extract 1/2 tsp salt
3 tsp (15 ml) active dry yeast 3
cups (680 ml)
whole milk (3.25 per cent fat), warmed to a temperature
of 97ºF (36ºF) 2 1/2 tsp (12.5 ml) salt 2 tsp (10 ml) butter, melted 5 1/3
cups (750g)
whole wheat bread flour, + 1/2
cup (75g), for working the dough 2 tbsp (30 ml) butter, for the loaf pan
I used 3 tbsp butter and 3 tbsp
whole milk Greek yogurt instead
of 1/3 up butter, 1/2
cup palm sugar because it's what I had, and only had brandy not bourbon so tossed in a splash
of that.
Muffin 1
cup + 1 tablespoon (100 g) oat flour 1
cup + 2 tablespoons (150 g) white rice flour 1/4
cup + 2 tablespoons (60 g) cornstarch zest
of 2 meyer lemons, finely grated 3/4
cup (170 g) white granulated sugar 1 tablespoon
of baking powder 1 teaspoon
of salt 3/4
cup (6 fl oz or 170 g)
of whole milk 1/4
cup (2 fl oz or 60 g) Meyer lemon juice 2 large eggs 1 large yolk 1 teaspoon
of pure vanilla extract 1/2
cup (115 g or 1 stick) unsalted butter, melted and cooled
A
cup of whole milk is high in Vitamins D and A, and it's a good source
of calcium, protein, and magnesium.
fresh thyme, chopped 2 heads
of garlic, cloves peeled and left
whole 4
cups chicken (or veggie) stock 1/2
cup 2 %
milk 1/4 tsp.
1 pound kale, washed, stemmed, and cut into small pieces 2 tablespoons butter 2 tablespoons flour (I used all purpose) 1 1/5
cups milk (I used
whole) 1
cup extra sharp cheddar cheese, grated salt & pepper 1/2 teaspoon turmeric (optional, for color) a pinch
of freshly grated nutmeg a tablespoon
of olive oil, for greasing the baking pan
Typical Ingredients: 4
cups whole milk, 5 eggs, 3/4
cup sugar, 1/3
cup cocoa powder, 2 tbs cornstarch, 2 oz bittersweet chocolate and a pie crust made with GMO graham crackers, up to an entire stick
of butter and more white sugar.
ingredients: 1
cup heavy cream 1/4
cup half and half 1/4
cup low - fat
milk (I had 1 %; if you drink
whole, use 1/2
cup and leave out the half and half) 1/3
cup sugar 2 tablespoons corn syrup (optional, can sub honey or maple syrup if you don't mind flavoring) pinch kosher salt 3 egg yolks scrapings
of a vanilla bean
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 chopped
While the cider boils, heat 1
cup of heavy cream, 1
cup whole milk, 3/4
cup granulated sugar, and a pinch
of salt in another medium saucepan over medium heat.
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
One addition I always make is 1/4
cup of chopped pecans, and I make the switch to mini chocolate chips, and
whole milk greek yogurt as apposed to fat free.
Black Tea and Currant Hot Cross Buns: Adapted / Copied from Poires au Chocolat 50g unsalted butter 225g
whole milk (I used light and it worked fine) 300g strong white flour 150g wholemeal flour 7 / 8g instant yeast 50g caster sugar 1 tsp cinnamon 1/2 tsp each nutmeg, ginger, cloves 1 egg, cracked and lightly beaten 110g (1
cup) each sultanas and black currants 1
cup of strong black tea
2 ripe bananas 1/3
cup of vanilla, lemon or plain Chobani 1
cup of vanilla almond
milk 1/4
cup of white sugar 1.5 teaspoons baking soda 1.5 teaspoons
of vanilla extract 2 lemons zested Juice from one lemon 3/4
cup of cooked quinoa 1
cup of all - purpose flour (I used King Arthur) 1
cup of whole wheat flour (I used King Arthur) 1 - 2
cups of freshly washed blueberries (tossed in some flour to coat)
1/2
cup canola or other vegetable oil 1/2
cup vegan butter, softened 2 1/2
cups demerera sugar or brown sugar 2 tablespoons molasses 1/4
cup flax meal 1 tablespoon pure vanilla extract 1 teaspoon pure almond extract 2 teaspoons ground cinnamon 2 tablespoons pumpkin pie spice 4 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1
cup nondairy
milk mixed with 1 tablespoon vinegar, set aside to curdle for a couple
of minutes 4
cups white
whole wheat flour 1 1/2
cups pumpkin puree 1/2
cup vegan sour cream (or another 1/2
cup nondairy
milk, but I prefer sour cream)
Then slowly and carefully whisk in three
cups of whole milk.
Add this mixture to the simmering meat sauce, along with 1/3
cup of whole milk.
In a large glass measuring
cup or heatproof bowl, mix the sugar,
whole egg, egg yolks, cornstarch and cocoa powder with 2 tbsp
of Bailey's (or
milk), whipping cream and vanilla with a whisk.
I used fresh mango pulp, fat free half and half instead
of heavy cream, 2/3
cup whole milk with 1/3
cup nonfat powdered
milk added, 2
whole eggs, and I didn't sieve it.
Chardonnay) * 6 - 8
cups chicken or turkey stock, preferably homemade (or use vegetable stock or water or a combination
of stock and water) * 1/2
cup cream or
whole (not «lite») coconut
milk * 1/2
cup pure maple syrup * Sea salt and freshly ground pepper, to taste
Slowly whisk in 2
cups of whole milk.
Two
cups of mayonnaise and then
whole milk?
You'll need: 1 can (14 - ounce / 400 grams) sweetened condensed
milk 3/4
cup (180 grams)
whole milk 3/4
cup (175 grams) heavy cream 6 ounces (170 grams) bittersweet chocolate, chopped finely 1/4
cup (25 grams) cocoa powder 1/2 teaspoon instant espresso powder (or two tablespoons freshly - brewed espresso) 1 teaspoon vanilla extract A pinch
of fine sea salt 5 teaspoons (12 grams) cornstarch 2 tablespoons cold water
Ingredients: - cooking spray -1 / 2
cup whole wheat flour -1 / 2
cup all - purpose flour - brown sugar, to taste -2 1/2 tsp baking powder -1 / 4 tsp salt -1
cup rolled oats -1
cup soy
milk -1 / 4
cup extra virgin olive oil -1 egg -1 1/2 tsp vanilla extract -1 1/2 tsp cinnamon -2 handfuls
of dried cranberries -1 small apple, diced -1 banana, diced
can tomato sauce 1
cup heavy cream (I used
whole milk and it was still rich and creamy) generous pinch nutmeg salt and freshly ground black pepper, to taste fresh or dried herbs, to taste (I used a sprinkling
of dried basil, oregano, and thyme) 1 lb.
Well, I didn't research it a
whole lot to find out what is the «real» way to make it BUT what I did was use about 6oz
of cultured buttermilk from the store and added it to 3
cups of raw
milk that was souring anyway and let it set out on the counter for 24 hours in an airtight container.
3
cups strained (or Greek - style) organic
whole milk yogurt, preferably from grass - fed cows 1/4
cup organic lime juice (about 2 limes) 1/3
cup honey or other natural sweetener (adjust as necessary — I prefer it more tart) zest
of 1 organic lime
In a small bowl, combine 1
cup of olive oil mayonnaise, 2 tablespoons
of milk, 1 teaspoon
of freshly ground tri-colored pepper, 1/2 teaspoon sea salt, 3 tablespoon
of whole grain Dijon mustard, 1/8 teaspoon cayenne pepper along with the chopped herbs, celery and shallot.
For ice cream 1-1/2
cups heavy cream 4 large egg yolks 3/4
cup whole milk 3/4
cup granulated sugar Pinch
of salt 1 teaspoon vanilla extract
This recipe comes to just over 400 calories for a huge half a squash serving, or half that if you serve it as a side for 4 (using low fat cream cheese and 1 %
milk) assuming the
whole squash is 6 - 7
cups of squash.
I used 1
cup water + 1/4
cup half and half instead
of milk, full - fat yogurt instead
of sour cream, and
whole einkorn flour instead
of AP.
Used 2 % Greek yogurt and 2 %
milk instead
of whole and swapped out a half
cup of AP flour for
whole wheat flour.
Then make a well in the center
of the flour and add in 1/3
cup of heavy cream and 1/4
cup of whole milk.
Jam buns from Donna Hay magazine 2 teaspoons active dry yeast 5 tablespoons caster sugar 3/4
cup (180 ml) lukewarm
whole milk 2 1/3
cups + 1 tablespoon (337g) all purpose flour 3 tablespoons (42g) unsalted butter, melted 1 egg yolk 1/3
cup raspberry jam or your favorite flavor 1 egg yolk, extra 2 tablespoons heavy cream icing sugar, for dusting (optional) Place the yeast, 2 teaspoons
of the sugar and the
milk in a large bowl and mix to combine.
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.
FOR THE CHICKEN 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander 1/4 teaspoon cayenne pepper 1 teaspoon table salt 2 pounds boneless, skinless chicken breasts, trimmed
of fat (I only used two large breasts and it was fine) 1
cup plain
whole -
milk yogurt (I used fat free) 2 tablespoons vegetable oil 2 medium garlic cloves, minced 1 tablespoon grated fresh ginger