baking powder - Lunchlee

Blueberry and Cream Cookies

'Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 375°F Line 2 large (18x12-inch) rimmed baking sheets with parchment. Transfer 6 chilled dough scoops to each sheet / 'Using 1/4-cup ice cream scoop for each cookie / ['Combine butter / 2 sheets at a time / 20 to 22 minutes total. Repeat with remaining chilled dough / about 10 minutes. Add flour / about 3 minutes. Add eggs; beat on medium-high speed until mixture is very pale and sugar is completely dissolved / and corn syrup in large bowl of stand mixer fitted with paddle attachment. Beat on medium-high speed until fluffy and pale / and salt; beat on low speed just until blended / baking powder / baking soda / both sugars / cooling and relining sheets between batches. Transfer cookies to racks; cool completely. DO AHEAD Can be made 3 days ahead. Store in airtight containers at room temperature.'] / drop dough onto 2 large rimmed baking sheets. Cover with plastic wrap and refrigerate at least 24 hours. DO AHEAD Can be made 2 days ahead. Keep chilled until baking time.' / occasionally scraping down sides of bowl / reversing sheets halfway through baking / spacing at least 4 inches apart (cookies will spread). Bake cookies / until golden

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Recipe by Christina Tosi, Momofuku Milk Bar, New York, New York. published in Bon Appetit Sept 2010. Read More http://www.bonappetit.com/recipes/2010/09/blueberry_and_cream_cookies#ixzz1gv32eFc2 Ingredients: [‘unsalted butter’, ‘sugar’, ‘golden …

Lemon Verbena Blueberry Scones

'Bake the scones for 20 to 22 minutes / 'Brush the scones with cream and sprinkle Turbinado sugar on top.' / 'Gently fold in the blueberries.' / 'Glaze with my lemon glaze recipe #411928 / 'In a separate bowl add the sugar / 'Line a baking sheet with parchment or a silicone mat.' / 'Stir lemon mixture into the flour mixture. Add the butter to the flour/lemon sugar mixture. Using your fingers / 'Stir the egg and cream together in a small bowl.' / 'These are best eaten warm and on the day they are made.'] / 'Whisk the flour / "Lightly dust a work surface with flour and turn out the dough. Divide it in half. Working with one piece at a time / "Pour the egg and cream over the dry ingredients and stir with a fork just until the dough comes together. It will be sticky. Don't over mix. Still in the bowl / ['Center a rack in the oven and preheat the oven to 400°F.' / 8 to 10 times." / and lemon verbena leaves. Rub everything together with your fingers to bring out the lemon flavor.' / and salt together in a large bowl.' / baking powder / cut and rub the butter into the dry ingredients until the mixture is pebbly. You will have some little butter clumps and some larger clumps-the size of peas.' / cut it into wedges or use a round cookie cutter and cut out the scones." / gently knead the dough by hand / if desired.'] / lemon zest / or until their tops are golden brown. Transfer them to a rack and cool.' / pat the dough into a rough circle that's about 5 inches in diameter / toss to coat the pieces of butter with flour. Quickly / working with your fingertips or a pastry blender

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I have an abundance of Lemon Verbena growing in my herb garden, and am constantly on the lookout for verbena recipes. If you are a …

Authentic Mexican Tamale Pie

'Add broth and blend in (mixture will be crumbly).' / 'Add ground cumin / 'Add poblano pepper and cook for about 2 minutes.' / 'Add the rest of the corn (1 1/2 cups) to masa mixture.' / 'Assemble:' / 'Bring to a boil.' / 'Bring to a simmer again for 5 minutes; squeeze in juice of one lime before serving.' / 'Char chilies directly over gas flame or under broiler until blackened on all sides.' / 'Drain the remaining can of beans and lightly mash.' / 'Evenly spread the remaining cornmeal mixture on top.' / 'If using cornmeal / 'In a large pot brown ground beef / 'In food processor / 'In food processor blend 2 1/2 cups corn / 'In using corn husk; Remove from water / 'Let stand 10 minutes.' / 'Loosely cover with foil and bake for 20 minutes.' / 'Peel / 'Place corn husk in large bowl and fill with warm water.' / 'Place in medium bowls / 'Preheat oven to 425 degrees F.' / 'Remove foil and return to oven and bake additional 25 minuters or until the cornmeal is firm and the chili bubbly.' / 'Remove from oven and cool for 10 minutes.' / 'Serve with Cilantro Cream Recipe #171578.'] / 'Spray corn husk or baking dish (if not using husk).' / 'Spread half of cornmeal mixture on the husk or bottom of the dish.' / 'Spread warm chili on top of the cornmeal.' / 'Sprinkle green chilies on top of the chili.' / 'Sprinkle remaining cheese on top.' / 'Stir in tomatoes / 'Stir puree into masa mixture until blended.' / 'TAMALE DOUGH:' / 'To make dough:' / 'To thicken / 'Transfer masa mixture to large bowl.' / 'Weight husks down with saucer and soak until soft / ['PREPARE CHILI:' / 1 cup beer and one can of black beans.' / 1 cup cheese / 3 or 4 minutes.' / about 2 hours.' / add the crushed black beans and adjust spices and liquid as needed.' / adding more beer or broth as needed (keep in mind that the mashed black beans will be added as a thickner).' / adobe sauce / and cocoa.' / baking powder / black pepper and 1 1/4 teaspoon salt until coarse puree forms.' / blend cornmeal/Masa Harina / breaking meat into small pieces. Drain of excess grease.' / butter / chili powders / chipoltes / cover and turn down to a simmer and cook for 35 - 45 minutes / cover tightly with plastic.' / onion and garlic / oregeano / overlapping to avoid leakage.' / pat dry and line 9 x 11 shallow dish / place in food processor and process until fine / sausage / seed and chop chilies / set aside.' / sugar and 1 teaspoon salt until coarse meal forms.' / tomato sauce

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We love tamales but they are such a pain to make so I came up with this recipe; its a combination of Recipe #191472 and …

Fresh Peach Cobbler (Vegan)

'Add in water and peaches.' / 'Bake for about 25-30 minutes.'] / 'Bring to a boil.' / 'Combine flour / 'Combine sugar and cornstarch in a saucepan.' / 'Cut in margarine until mixture has a cookie dough like consistency.' / 'Pour into a baking dish and sprinkle with cinnamon.' / 'Stir constantly for 1 minute.' / 'Stir in soymilk until mixed.' / "Drop by spoonfuls on the fruit (It won't cover it completely / ['Preheat oven to 400 degrees F.' / and salt.' / baking powder / but will when it bakes)." / sugar

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Dude, I love this recipe, people rave over my peach cobbler. My girlfriend is vegan so I like to make stuff vegan for her. Ingredients: …

Peanut Butter & Strawberry Jam Cake With Peanut Butter White

'In a large bowl / 'Let stand at room temperature until cooled / 'Let stand for 1 minute / 'MAKE THE GANACHE: Heat the cream in a small saucepan over low heat just until warm.' / 'Place a cake layer / 'Place a dab of ganache in the center of an 8 1/2" cardboard cake round.' / 'Place the chopped peanuts in a jelly-roll pan.' / 'Reduce mixer speed to low.' / 'Return the mixer to medium speed and beat / 'Sift together the flour / 'Spread the batter evenly in the prepared pans.' / 'Spread with 3 tablespoons jam / 'The entire process of adding and beating the eggs should take 3-4 minutes.' / 'The tops will become the bottom and top of the cake / 'Top with another layer and spread with 3 tablespoons ganache / 'Top with the remaining layer / 'Using a clean metal spatula / 'Using a long / 'With the other hand / 30-35 minutes.' / 4-5 minutes.' / about 1 hour.' / about 1 tablespoon at a time.' / alternating with 3 additions of the milk.' / and beat until it looks smooth and shiny. Return mixer to medium speed and add the remaining eggs.) Continue beating until the mixture is ivory colored.' / and salt; set aside.' / and spreadable / and the remaining layers will become the center.' / baking powder / beat until smooth and scrape down the sides of the bowl.' / cream together the butter and peanut butter with an electric mixer on medium speed about 45 seconds / cut each cake layer in half horizontally.' / for 1 day.) No more than 1 hour before serving / increase speed to high / on the cardboard.' / pick up some of the peanuts and press them into the sides of the cake.' / press the peanuts into the ganache to make them more fully adhere.' / serrated knife / spreading to the edges.' / starting at the edge of the top of the cake / stop adding the eggs / stopping occasionally to scrape down the sides of the bowl

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Does this REALLY need any description?! It’s fabulous! I’m a fairly young mother (I got married when I was 23-just out of college) and had …

Coconut Layer Cake

'On low speed / 'Place 1 cake layer on cake plate.' / 'Run small sharp knife around pan sides to loosen cakes.' / 'Spread 1 cup Cream Cheese Frosting over cake layer.' / 'Spread remaining frosting over top and sides of cake.' / 'Sprinkle 1 cup sweetened shredded coconut over.' / 'Sprinkle remaining coconut over cake / 'Top with second cake layer.' / 'Turn cakes out onto racks and cool completely.' / 'Using clean dry beaters / 'Using electric mixer / 'Whisk flour / about 45 minutes.' / baking powder / beat egg whites with pinch of salt in another large bowl until stiff but not dry.' / beat in dry ingredients and then buttermilk / beat sugar / butter and sweetened cream of coconut in large bowl until fluffy.' / gently pressing into sides to adhere.'

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At Shubox Cafe, this dessert is known as Awesome Coconut Cake, aptly named by one of the cafe’s best customers. To make this recipe, you’ll …

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