A whole cup of sugar is really too sweet, especially if your bananas are really ripe.
This particular recipe (most likely more American than Asian) called for
a whole cup of sugar, plus some molasses.
I'm apprehensive about
the whole cup of sugar.
That is
a whole cup of sugar!
Can't even imagine how horribly sweet this would be with
a whole cup of sugar!
Not exact matches
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
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
In the bowl
of a stand mixer, mix the yeast,
sugar, water, and 1/2
cup of whole wheat pastry flour.
2 Meyer lemons, sliced very thin 2 1/2 tablespoons sea salt 3 cinnamon sticks 4 star anise 5
whole cardamom pods juice
of 1 Meyer lemon 1/4
cup organic
sugar 1/4
cup vodka
In a large bowl, whisk the
whole eggs and yolks with 1/4
cup of the
sugar, the vanilla and salt.
I made it again today into 24 mini muffins (baked for 7 mins) and 10 regular - sized muffins (baked for 18.5 mins) with some minor changes: added an extra banana, used a mix
of half dark buckwheat flour and half white
whole wheat flour; decreased brown
sugar to 1/4
cup (it was all I had); and used 1/4
cup of maple syrup.
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
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
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.
Here's the recipe, made
sugar free this time except for what
sugar is in the plums
of course: 10 Ripe Red Plums (pits and stems removed and cut in quarters) 1/2
Cup Apple Cider Vinegar1 / 2
Cup Tamari Soy Sauce1 inch
of fresh Ginger, chopped 2
whole cloves
of Garlic, no need to dice1 sliced Jalapeno Pepper seeds included1 / 2 tsp Stevia My broken up Star Anise supply.
I like using four bananas, olive oil instead
of butter, 1/2
cup of brown
sugar with a couple swirls
of honey, and subbing 1/2
cup of the flour with
whole wheat flour.
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
I stuck pretty closely to the original recipe: (a) used 1
cup white flour + 1/2
cup whole wheat (b) used 1/4
cup agave instead
of the maple syrup and cut the brown
sugar to 1/4
cup.
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
1 1/4
cups of All - Purpose Flour (King Arthur Flour is preferred) 1
cup of whole wheat flour (again KAF) 1.5 teaspoon
of ground cinnamon 1/2 teaspoon nutmeg 1 teaspoon salt 1 teaspoon baking soda 1/2 teaspoon
of baking powder 1
cup of vanilla Chobani yogurt (or plain Chobani) 2 eggs 1/3
cup of unsweetened applesauce 1/2
cup of light brown
sugar 1 teaspoon vanilla extract 2
cups of shredded carrots (I used organic) 1/2
cup of toasted coconut Optional toppings: Raisins, Coconut, Nuts (walnuts or almonds) or just leave it plain.
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
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)
These ridiculously easy muffins are not too sweet (only 1/2
cup of refined
sugar in the
whole dozen muffins) and have just the right simple blend
of spices.
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)
2
cups spelt flour (or a mix
of 1.5
cups all - purpose flour and 1/2
cup whole wheat flour) 1 teaspoon
of each: baking powder, baking soda and sea salt 2 teaspoons
of each: cinnamon, nutmeg and ginger 1
cup unsalted butter (or margarine for vegan / dairy - free) 1/2
cup sugar 1/2
cup dark brown
sugar 2 large eggs 1 tablespoon vanilla 3
cups rolled oats 1-1/2
cups raisins 3/4
cup coconut 3/4
cup walnuts
For the double batch I modified it slightly by using about 3/4
cup raw honey (I have my own beehives) instead
of coconut
sugar and I use 3
whole eggs instead
of 2
whole and 2 yolks and bumped baking powder and soda by 1 / 2tsp (helps when baking with honey).
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.
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 pe
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 pe
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
Drizzle the 1/4 -1 / 2
cup of honey (or even spread with ghee and coat generously with maple
sugar) evenly over the dough, then carefully spread it around to cover the
whole surface.
1 Unbleached all - purpose flour 3/4
whole wheat flour 1
cup of turbinado
sugar 1 teaspoon salt 1 -1 / 2 teaspoon baking soda 1 teaspoon ground cinnamon 1/2 teaspoon ground all spice 1/2 teaspoon nutmeg
Just made the cookies using unsalted butter, 3/4
cup of whole spelt flour (because I had only 3/4
cup of oats), and brown
sugar (because I didn't have coconut
sugar).
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
7 kiwis (6 for tha drink, 1 for the clink clink) 1 pound strawberries, hulled and sliced, set a few aside to leave
whole for the pitcher 4 - 5
cups of water 6 - 8 tablespoons white granulated
sugar, depending on the sweetness
of the fruit.
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
-- basically, you boil 1 1/2
cups of citrus
WHOLE for 2 hours, blend all
of it together (rind and all), and add in almond meal, eggs,
sugar, and baking powder.
1 1/2
cups whole - wheat all - purpose flour 1 teaspoon baking powder 1 pinch
of salt 2 large bananas 1 tsp vanilla extract 1/2
cup almond butter 1/4
cup brown
sugar 1/2
cup sugar 3/4
cup vegan chocolate chips
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
GRAHAM CRACKER CRUST: 14
whole graham crackers (about 7 oz) 6 tbsp melted butter 1/4
cup sugar Pinch
of salt 1/2 tsp cinnamon 1 - 2 tbsp water
1 Bottle Shorty's Bistro Red Wine 1/4
of a Bottle Limited Reserve Port 1/4
of a Bottle
of Mont Noir Dessert Wine 3/4
of a
Cup Brown
sugar 2 Sticks
of Cinnamon 4 - 5
Whole Cloves 2 Orange Wedges 1 Pinch
of Allspice 1/2 Pinch
of Nutmeg
1/2
cup (1 stick) Earth Balance, softened 1
cup granulated
sugar 1/2
cup natural peanut butter (smooth or crunchy) 1 Ener - G egg 1T ground flaxseed + 3T warm water 1
cup whole wheat pastry flour 1/3
cup cocoa powder 1 tsp baking powder 1/2 tsp baking soda Pinch
of salt 1/2
cup peanut butter and / or chocolate chips
6
cups water 1/2
cup sugar, slightly over 4 star anise 1 cinnamon stick palm full
of whole cloves juice
of one lime, if organic, a strip
of the zest would be nice 2 bosc pears, peeled
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.
SERVINGS Serves 4 SPECIAL TOOLS Zester INGREDIENTS For the lemon pudding 2 1/4
cups whole milk 1/4
cup cornstarch 3/4
cup sugar 1/2 teaspoon salt 5 egg yolks 1/2 teaspoon vanilla extract Zest
of 1 lemon 2 ounces lemon juice 2 tablespoons unsalted butter
Butter cake from Modern Classics Book 2: Cookies, Biscuits & Slices, Small Cakes, Cakes, Desserts, Hot Puddings, Pies & Tarts (Morrow Cookbooks) Cake: 1/2
cup + 1 tablespoon (127g) unsalted butter, very well softened 1 teaspoon vanilla extract 1
cup + 1 1/2 tablespoons (218g) caster
sugar 3 eggs 1 1/2
cups + 1 1/2 tablespoons (225g) all purpose flour, sifted 1/2 teaspoon baking powder, sifted 1/4 teaspoon baking soda, sifted pinch
of salt 1/2
cup (120 ml)
whole milk, room temperature Icing: 1
cup (140g) icing
sugar, sifted 1 - 2 tablespoons lemon juice or water Preheat the oven to 160 °C; butter a 20 cm (8in) round cake pan, line the bottom with baking paper and butter the paper as well.
Ginger peach muffins from Good to the Grain Topping: 2 tablespoons + 1 teaspoon grated fresh ginger 2 - 3 small peaches, ripe but firm 1 tablespoon unsalted butter 1 tablespoon honey Batter: 1
cup (100g) oat flour 3/4
cup (105g) all purpose flour 1/2
cup (70g)
whole wheat flour 1/3
cup (67g) granulated
sugar 1/4
cup (44g) dark brown
sugar, packed 1 teaspoon baking powder 1 teaspoon baking soda generous pinch
of salt 6 tablespoons (3/4 stick / 84g) unsalted butter, melted and cooled 3/4
cup (180 ml)
whole milk, room temperature 1/2
cup (130g) plain yogurt 1 egg Preheat the oven to 180 °C / 350 °F; generously butter a muffin pan with a 1/3 capacity.