I used a bit of amaranto instead of the oats and
a whole teaspoon baking powder.
Not exact matches
-1 cup all - purpose flour -1 cup
whole wheat flour -1 / 2 cup sugar -2 tablespoons graham cracker crumbs -2 1/2
teaspoons baking powder -1 / 2
teaspoon salt -2 eggs -6 tablespoons butter, melted -1 cup milk -1 / 4
teaspoon brandy flavoring -1 nectarine, fresh, cubed -4 apricots, fresh, cubed -1 / 3 cup salted and roasted cashews, chopped
1 1/4 cups freshly ground or soaked spelt, kamut or
whole wheat flour 3/4 cup water mixed with 1 tablespoon of yogurt 1 cup blueberries, fresh or frozen 1 egg, lightly beaten 1/4
teaspoon fine Celtic sea salt 1/2 cup extra virgin coconut oil 1/3 cup honey 2
teaspoons baking powder 1
teaspoon vanilla
Ingredients: 2 cups flour 2
teaspoons baking powder 1
teaspoon salt 1 1/2 cups sugar 2/3 cup butter 3 egg whites 1
whole egg 3/4 cup
whole strawberries 3/4 cup pink champagne
3 tablespoons unsalted butter, melted 1 tablespoon espresso
powder 2
teaspoons cinnamon 1/2
teaspoon ground cloves 1/4
teaspoon freshly grated nutmeg 2 large eggs 3/4 cup brown sugar 1 cup pumpkin puree 2 tablespoons low fat vanilla yogurt 1
teaspoon vanila bean paste 2/3 + 1/2 cup
whole wheat white flour 1/3 cup toasted wheat germ 1 1/2
teaspoons baking powder 1/2
teaspoon salt 1/4 cup 1 % milk
Chocolate - Chocolate Chip Cherry Pancakes Adapted from Chocolate - Chocolate Chip Pancakes from Vegan With A Vengeance 1 Cup Plus 4 Tablespoons
Whole Wheat Flour 1 Cup All - Purpose Flour 4
Teaspoons Baking Powder 1
Teaspoon Salt 2/3 Cup Water 2 Cups Coconut Milk (not canned) 3 1/2 Tablespoons Canola Oil 5 Tablespoons Maple Syrup 2
Teaspoons Vanilla Extract -LSB-...]
5 ounces good - quality semi-sweet chocolate bar (Scharffen Berger 62 %) 1 cup
whole wheat pastry flour 1/2
teaspoon baking powder 1/2
teaspoon baking soda 1/2
teaspoon salt 1 cup old - fashioned rolled oats 1/2 cup walnuts, very, very finely chopped (by hand) 1/2 cup unsalted butter, at room temperature scant 1 cup natural cane sugar (or brown sugar) scant 1 tablespoon organic unsulphured molasses (blackstrap) 1 large egg 1 1/2
teaspoon vanilla extract 1/4 cup large - grain sugar (for ex: turbinado)
3 tablespoons butter 1
teaspoon red pepper flakes 1 cup
whole wheat pastry flour 3/4 cup instant cornmeal (or instant polenta) or fine - grain cornmeal 1/4 cup natural cane sugar (or brown sugar) 1 tablespoon aluminum - free
baking powder 1 1/2
teaspoons fine grain sea salt 1 cup buttermilk 1 large egg 2 1/2 cups corn, fresh (or at room temperature if previously frozen)
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
Ingredients: 2 cups all - purpose or
whole wheat flour 4 tablespoons brown sugar 1
teaspoon baking powder 1
teaspoon baking soda 1/2
teaspoon ground nutmeg...
Vanilla butter rounds slightly adapted from Big Fat Cookies 2 3/4 cups (385g) flour 1/2
teaspoon baking powder 1/4
teaspoon salt 1 1/2 cups (340g / 3 sticks) unsalted butter, at room temperature 1 cup (200g) sugar — I used vanilla infused sugar 3 large egg yolks 2 1/2
teaspoons vanilla extract 18
whole unblanched (with skins) almonds or pecan halves Sift the flour,
baking powder and salt into a medium bowl and set aside.
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.
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
2 cups fresh or thawed frozen cranberries 1 3/4 cup sugar, divided 2 cups all - purpose flour 2
teaspoons baking powder 3/4
teaspoon salt 1 stick unsalted butter, softened 2 large eggs 1
teaspoon vanilla extract 1/2 cup
whole milk Optional: confectioners» sugar for garnish
3 cups
whole wheat pastry flour (or unbleached all - purpose flour) 1 cup non-alkalized cocoa
powder 1
teaspoon baking soda 1
teaspoon aluminum - free
baking powder 3/4
teaspoon fine - grain sea salt 1 cup unsalted butter, at room temperature 2 cups sugar 3 large eggs 1 tablespoon vanilla extract 2 cups peppermint bark, roughly chopped 1/2 cup miniature chocolate chips (optional)
3 cups freshly ground or sprouted flour (buy sprouted flour here, make sprouted flour here) 1 1/2
teaspoons baking powder (buy aluminum - free
baking powder here) 1
teaspoon baking soda (buy aluminum - free
baking soda here) 1 1/4
teaspoons salt (buy unrefined sea salt here) 1 cup (2 sticks) butter, plus more for skillet (buy grass - fed butter here) 2 cups
whole cane sugar (buy
whole cane sugar here) 2 eggs 2
teaspoons good vanilla (buy organic extracts here) 3/4 cup chopped macadamia nuts, preferably soaked & dehydrated (buy soaked & dehydrated nuts here, see how to make them here) 1 1/2 cups white chocolate chips (see how to make GAPS white chocolate chips here)
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)
4 tablespoons (57 grams) butter, softened 1/2 cup (112 grams) granulated sugar, plus extra for sprinkling 1 large egg 1
teaspoon vanilla bean paste (or pure vanilla extract) 1/4 cup (30 grams) all - purpose flour 1/2 cup (60 grams)
whole wheat flour 1
teaspoon baking powder 1/4
teaspoon salt 1/2 cup (120 ml) milk 1/2 pound (225 grams) strawberries, hulled and quartered
Powdered sugar, for garnish
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
1/2 cup olive oil, or coconut oil 2 organic eggs 1/2 cup strong brewed coffee 1/2 cup unrefined sugar (you can do 3/4 cups) 1 tsp vanilla extract (I sometimes use chocolate extract or amaretto liquor) 1 cup
whole wheat pastry flour (minus 2 tablespoons) 1/2
teaspoon aluminum free
baking powder 12 oz dark chocolate chips
;) Cocoa - marzipan pound cake slightly adapted from here 1 1/2 cups (210g) all - purpose flour 1/2 cup (45g) unsweetened Dutch - process cocoa
powder 1
teaspoon baking powder 1/4
teaspoon table salt 3/4 cup (200g / 7 ounces) almond paste — I used homemade, recipe here 1 cup (200g) granulated sugar 1 cup (226g / 2 sticks) unsalted butter, at room temperature 2
teaspoons Amaretto 1
teaspoon vanilla extract 4 large eggs, room temperature 1/2 cup (120 ml)
whole milk, room temperature 1/2 cup sliced almonds (optional) Preheat oven to 160 °C / 325 °F.
1 1/2 cup old - fashioned rolled oats 1 cup walnuts, chopped (optional) 1 1/4 cup
whole wheat flour (or white
whole wheat flour) 1 1/4
teaspoons ground cinnamon 1/4
teaspoon ground nutmeg 1
teaspoon baking powder 1
teaspoon baking soda 1/2
teaspoon Kosher or sea salt 2 large eggs, room temperature 2/3 cup light brown sugar, packed 1/2 cup neutral - flavored oil (I like canola) 3 large very ripe bananas, mashed 1/2 cup buttermilk * 1 cup semisweet chocolate chips (optional)
2 tablespoons honey 1/4 cup agave nectar 1 large egg 2
teaspoon vanilla bean paste 3 large bananas, mashed 1 1/3 cup
whole wheat white flour 2/3 cup wheat germ 1
teaspoon baking powder 1
teaspoon baking soda 1/2
teaspoon kosher salt 6 oz Greek yogurt (I had to top mine up with regular yogurt when I ran out) 1/2 cup (scant) mini chocolate chips
2 1/2 tablespoons ground flax seeds 1/4 cup beet juice 2 1/4 cups almond milk 1 1/2
teaspoons (apple cider) vinegar 1 1/2 cups / 6 ounces
whole wheat pastry flour 1/3 cup / 1 1/2 ounces quick - cooking oatmeal 3 tablespoons cornstarch or rice flour 2
teaspoons baking powder 3 tablespoons natural cane sugar / fine coconut sugar 1/4
teaspoon salt 1 cup blueberries, frozen is ok oil for cooking
6 ounces Ghiradelli bittersweet chocolate, roughly (but lovingly) chopped 4 tablespoons unsalted butter 1/3 cup
whole wheat white flour 1/4
teaspoon baking powder 1/4
teaspoon sea salt 2 large eggs 1 cup (scant) brown sugar 1 1/2
teaspoons espresso
powder 1 (generous)
teaspoon vanilla bean paste 1/2 cup cappuccino chips 3/4 cup unsweetened shredded coconut
Pfeffernüsse Spiced Cookies Three Ways - Glazed, Dusted and Dipped Adapted from Saveur Makes 3 dozen cookies For the Cookies: 1/2 cup honey 1/3 cup molasses 2 tablespoons butter 2 eggs, at room temperature 2 cups
whole wheat pastry flour (or your favorite gluten free pastry flour) 1/3 cup almonds, finely ground 3/4
teaspoon ground cinnamon 3/4
teaspoon freshly ground black pepper 3/4
teaspoon ground cloves 3/4
teaspoon ground cardamom 1/2
teaspoon baking powder 2 tablespoons vegetable oil For the Rum Glaze: 1 cup confectioners» sugar, sifted 1 - 2 tbsp.
2 cups (280 grams) yellow cornmeal, to be divided 1 cup (130 grams) all - purpose flour 1 1/2
teaspoons baking powder 1
teaspoon baking soda 1 1/4
teaspoons fine sea or table salt 1 1/4 cups (300 ml) milk,
whole is best here 1 cup (240 grams) sour cream (full - fat plain yogurt should work here too) 8 tablespoons (115 grams) unsalted butter, melted and cooled slightly 3 to 5 tablespoons (35 to 60 grams) sugar (see Note up top about sweetness) 2 large eggs
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
50 %
whole wheat — add 1/2
teaspoon baking powder.
Ingredients For the doughnut: 1 cup flour (I used 3/4 all - purpose and 1/4
whole wheat) 1/4 cup cocoa
powder 1/2
teaspoon baking soda 1/4
teaspoon salt 1/2 cup sugar 1/4 cup vegetable oil 1 large egg 1/3 cup Greek yogurt (I used 0 % Vanilla Chobani) 1/4 cup milk 1/2
teaspoon vanilla extract
Apple Cinnamon Pancakes 3/4 cup (95 grams) all - purpose flour 3/4 cup (90 grams)
whole wheat flour 2
teaspoons baking powder 2 tablespoons brown sugar, packed 1
teaspoon ground cinnamon 1/8
teaspoon nutmeg 1/2
teaspoon salt 1 large egg 1 cup (240 ml) apple cider 2 tablespoons butter, melted
1 1/4 cups
whole wheat white flour 1/2 cup wheat germ 1/4 cup cocoa
powder 1 tablespoon ground flax seed 1 1/2
teaspoons baking powder 1/2
teaspoons baking soda 5
teaspoons espresso
powder 3/4 cup 1 % milk 1/2 cup brown sugar 1/2 cup low fat vanilla yogurt 1/2 cup unsweetened applesauce 1/4 cup canola oil 2
teaspoons orange zest 1
teaspoon vanilla
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.
Ingredients 2 Tb earth balance or non-dairy spread or butter 2 Tb canola oil 1/2 cup
whole - wheat pastry flour 1/2 cup almond meal 1 1/2
teaspoons baking powder 1/2
teaspoon salt 1 cup almond or soy milk 1/4 cup sugar 1
teaspoon vanilla extract 3 ripe but firm peaches, (about 1 pound), pitted and sliced into eighths, or 3 1/2 cups frozen 2 cups (1 pint) fresh or frozen blueberries
1 1/4 cups
whole wheat flour 1/4 cup old fashioned oats 1/4 cup sliced almonds 1
teaspoon baking powder 1/2
teaspoon baking soda 1/2
teaspoon salt 8 tablespoons (1 stick) unsalted butter, softened 3/4 cup brown sugar 1 egg 1
teaspoon vanilla 3/4 cup chocolate chips 1
teaspoon orange zest (optional)
Makes 12 1 cup quinoa, rinsed 1/4 cup vegetable oil, such as safflower, plus more for pan 2 cups all - purpose flour, plus more for pan 3/4 cup packed dark - brown sugar 1 1/2
teaspoons baking powder 1
teaspoon salt 1/2 cup raisins 3/4 cup
whole milk 1 large egg 1
teaspoon pure vanilla extract Directions
Ingredients 1/4 cup butter 1/4 cup prune puree (homemade or store bought) 2/3 cup sugar 2 large eggs 1 tablespoon grated orange zest 1
teaspoon vanilla 1/2 cup 1 % milk 1 1/2 cup
whole wheat flour 1/4 cup ground flax 1/4 cup cocoa (I used Dutch processed) 2
teaspoon baking powder 1/2
teaspoon salt 1/2 cup mini chocolate chips
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.
For the cookies: 1 cup butter, softened 3/4 cup sugar 1/4 cup light brown sugar 1 1/4 cups hazelnuts, toasted 2 egg yolks, or 1
whole egg 1
teaspoon vanilla zest of 1 orange, finely grated 2 1/2 cups all purpose flour, plus extra for rolling the dough 1
teaspoon baking powder 1
teaspoon cinnamon 1/2
teaspoon salt Confectioner's sugar for dusting
2 1/2 cups
whole - wheat pastry flour 2 tablespoons freshly ground espresso
powder 3/4
teaspoon aluminum - free
baking soda 3/4
teaspoon aluminum - free
baking powder 3/4
teaspoon finely ground sea salt 1/2 cup natural cocoa or cacao
powder (Scharffen Berger or Dagoba), not dutched
Mince pie cupcakes with brandy butter icing from Delicious Magazine Cupcakes: 1/2 cup (1 stick / 113g) unsalted butter, softened 1/2 cup + 1 tablespoon (112g) caster (superfine) sugar 1
teaspoon vanilla extract 2 large eggs 150g good quality fruit mince 3/4 cup (105g) self raising flour 1 tablespoons corn starch 1/2
teaspoon baking powder pinch of salt Brandy butter icing: 1/3 cup (75g) unsalted butter, room temperature 2 tablespoons
whole milk, room temperature 1
teaspoon vanilla extract 1 3/4 cups (245g) icing sugar, sifted 1 tablespoon brandy Start with the cupcakes: preheat the oven to 180 °C / 350 °F.
2 cups pecan halves 2 sticks unsalted butter, room temperature 1 cup light brown sugar, packed 1/2 cup granulated sugar 2 eggs 2
teaspoons vanilla extract 2 cups
whole wheat flour 1
teaspoon baking soda 1/2
teaspoon baking powder 1
teaspoon coarse salt 2 cups rolled oats 1/4 cup golden raisins 1/4 cup cacao nibs
200g Spelt flour 200g
Whole wheat flour 50g Oat flour 50g Chestnut Flour 4 eggs, 3 whole and one separated 15g baking powder 200g Brown sugar, plus more for sprinkling 3 loaded tablespoons of Honey A tablespoon Anise liquor (see above) A tablespoon of Rum, or your favorite booze About 100g mixed nuts (Pistachios and Hazelnuts) 1/2 teaspoon (or 1) cookie spice mix (optional, but it's a good addition) A splash of Va
Whole wheat flour 50g Oat flour 50g Chestnut Flour 4 eggs, 3
whole and one separated 15g baking powder 200g Brown sugar, plus more for sprinkling 3 loaded tablespoons of Honey A tablespoon Anise liquor (see above) A tablespoon of Rum, or your favorite booze About 100g mixed nuts (Pistachios and Hazelnuts) 1/2 teaspoon (or 1) cookie spice mix (optional, but it's a good addition) A splash of Va
whole and one separated 15g
baking powder 200g Brown sugar, plus more for sprinkling 3 loaded tablespoons of Honey A tablespoon Anise liquor (see above) A tablespoon of Rum, or your favorite booze About 100g mixed nuts (Pistachios and Hazelnuts) 1/2
teaspoon (or 1) cookie spice mix (optional, but it's a good addition) A splash of Vanilla
1 1/3 cups
whole wheat white flour 2/3 cup toasted wheat germ 1 tablespoon cane sugar 1 tablespoon dried parsley 1 tablespoon dried rosemary 2
teaspoons baking powder 1/2
teaspoon sea salt 3/4 cup 1 % milk 1/4 cup unsalted butter (cold) 1 large egg 1/2 cup shredded cheddar cheese
500g» 00» Flour (AP or Pastry flour will do) 4 eggs, 3
whole and one separated 15g
Baking powder 300g Sugar, plus more for sprinkling 1 tbsp Honey A tablespoon or two of Anise liquor (like Anisette, Varnelli or Sambuca) A
teaspoon or two vanilla extract About 200 grams Almonds
FOR THE CAKE BATTER 1/2 cup boiling water 1/3 cup plus 2
teaspoons unsweetened cocoa
powder (not Dutch process) 1/4 cup
whole milk 1/2
teaspoon vanilla 1/3 cup seedless raspberry jam (about 3 ounces) 1 stick (1/2 cup) unsalted butter, softened 1/3 cup packed light brown sugar 1/3 cup granulated sugar 2 large eggs 1 cup all - purpose flour 3/4
teaspoon baking soda 1/4
teaspoon salt
For the cake — 1 and 1/2 cups pumpkin puree (I prefer home made but you can use canned)-- 1/2 cup maple syrup (or honey)-- 2 ripe bananas, mashed with a fork — 1
teaspoon apple vinegar — 6 tablespoons coconut oil — 2 cups
whole wheat spelt flour, sifted — 1 cup white spelt flour, sifted — 1
teaspoon baking powder — 1
teaspoon baking soda — 2
teaspoons ground ginger — 1
teaspoon cardamom — 1/2
teaspoon ground cloves — 1/2
teaspoon ground nutmeg — 1/2
teaspoon sea salt — 1 tablespoon cinnamon — 2 tablespoons chia seeds
However, I do have a sweet tooth and needed a chocolate fix today so here's how i made it: I used
whole wheat flour and apple sauce, and increased the
baking soda and
baking powder to 1
teaspoon each because for some reason whenever I
bake ANYTHING it never rises enough (maybe my
baking powder is too old?).
Muffins 1 1/2 cups (6 ounces) King Arthur Traditional
Whole Wheat Flour or King Arthur 100 % White
Whole Wheat Flour 3/4 cup (2 5/8 ounces) quick - cooking oats 1/4 cup (1 3/4 ounces) buttermilk
powder or nonfat dry milk 2/3 cup (4 5/8 ounces) sugar 2
teaspoons baking powder 1/2
teaspoon salt 1 cup fresh or frozen cranberries, * chopped 1/2 cup (2 ounces) chopped pecans or walnuts (optional) 1 tablespoon orange zest (finely grated orange peel) 2 large eggs 3/4 cup (6 ounces) milk 1/3 cup (2 1/4 ounces) vegetable oil or melted butter Glaze 2 tablespoons (1 ounce) orange juice 3 tablespoons (1 1/4 ounces) sugar or 1 cup (4 ounces) confectioners» sugar, sifted