40 brei airy Recipes

pretzels, brown sugar, pumpkin spice, powder, unsalted butter, room temperature, cream coconut milk, low-fat sour cream, low-fat milk, chocolate flavor instant pudding and pie filling mix, coconut flakes, marshmallows, cool whip lite, thawed, cream, coconut flakes, toasted if desired

sourdough starter, warm water, sugar , to taste, yeast (or 1 pack ), salt, melted butter, flour, flour , to knead, butter

any flavor cake mix (not the 1 with pudding in it), instant pudding mix (to complement cake flavor), eggs, milk

this is suitable for making by hand or bread machine. simply add ingredients to you machine in the serving instructed in the manual. set the machine to dough or pizza setting but you must rest the dough for 45 minutes further or more if you have time. or if making by hand, see below, dried yeast powder, strong white flour (ideally strong bread flour), white granulated sugar, butter, milk powder (this is trick (i) to make it rise & airy), salt, luke warm water, choose between, fresh basil , oregano, parsley, dill: or, italian mixed dried herbs, low fat spread or butter for blending with the herb topping, garlic granules or 3 crushed & diced garlic cloves

while grasshopper pie is most commonly known these days as a type of ice cream pie , it started off as a mint and chocolate chiffon pie based on a prohibition-era cocktail. a chiffon pie filling involves stabilizing flavored and sweetened whipped egg whites or whipped cream with gelatin. the results are light, airy, and delicate. we wanted to go retro and bring back the original chiffon version of this pie and here s what we discovered, test kitchen discoveries, use two liqueurs to flavor the filling : creme de menthe and white creme de cacao. we found no substitute that contributed a similarly intense flavor., make sure to fully hydrate the gelatin or tough bits may punctuate the otherwise silky smooth texture of the filling. once dissolved in the cream, the gelatin should be heated until it s very hot, but below a boil., beat the cream to smooth-looking stiff peaks. a chunky or grainy texture is indicative of the cream being overbeaten. for the most stable whipped cream, start beating the cream slowly, and then increase the mixer s speed once the cream is beginning to build in volume., make sure the pie is fully set before serving; otherwise the filling may ooze once sliced. six hours should be sufficient; overnight is better.

matzo cracker, egg, salt and pepper to taste, vegetable oil

matzohs, eggs, milk, salt to taste, pepper to taste, butter

matzah board, egg, beaten, fry pan with oil to fry and you may need to keep adding oil for making several batches., syrup, maple syrup, jelly, pie filling, brown sugar and cinnamon, okay , ketchup, heinz of course.

warm water (about 110), maple syrup or 1/3 cup honey, vinegar, oil, gluten, freshly ground whole wheat flour (more added later), instant yeast (saf or other brand), salt

water, extra virgin olive oil, unbleached all-purpose flour, sugar, salt, saf yeast or 2 1/2 tsp bread machine yeast

active dry yeast, powdered sugar, salt, all-purpose flour, unsalted butter,soft, egg,lightly beaten, milk, extra flour ,for dusting, cooking oil,for frying, sugar,for rolling / dusting

cream cheese softened, sugar, margarine softened, crescent rolls, apples, flour, brown sugar, margarine softened, chopped nuts

sweet dark chocolate, water, sugar plus 2 oz, unsalted butter, softened, eggs, raw unsalted macadamia nuts, milk, vanilla bean, egg yolks, sugar, heavy cream, egg whites, light corn syrup, sugar, water, amaretto, sugar, mascarpone, raspberries fresh or thawed, blackberries fresh or thawed, sugar, fresh lemon juice, chambord, cut the chocolate into small pieces. bring the water and 4 oz of sugar to a boil. remove from heat and add the chocolate. slowly mix in pieces of the butter until fully incorporated. set aside. in a mixer, whip the eggs and 2 oz of sugar on high speed until light and airy but not to full volume. when the chocolate is warm fold it gently into the egg mixture. pour batter over a half sheet pan that is lined with a silpat or with parchment paper. bake until the cake is firm and slightly spongy in the center. remove from oven and let cool at room temperature then transfer to the refrigerator. cut around the edges of the cake. carefully turn it out onto an inverted half sheet pan and peel back the silpat. with a small ring mold (roughly 2 inches in diameter) cut disks out of the cake. return disks to the refrigerator.

day-old fench bread or baguette (if you live somewhere you can get good puffy, airy, po-boy bread, use that), olive oil, garlic powder, cookie sheets

flour , might need about 3 tbsp more for kneading, whole wheat flour (i used whole spelt), baking powder, pumpkin pie spice, ground cinnamon, ground ginger, ground nutmeg, black pepper (i used freshly ground), salt, oil, honey or 1 tbsp agave syrup, non-dairy milk (a bit less, use enough milk to fill cup up to 1/3 cup), light brown sugar, dark brown sugar, vanilla bean paste or 1/2 tsp vanilla extract

all purpose flour, wheat or bread flour (do you want light & airy or dense ), sugar, baking soda, cinnamon, nutmeg, buttermilk or 3 cups sour cream or plain yogurt & 1/2 cup milk, tbps butter, melted & cooled, eggs separated, vanilla extract, tart apples, peeled and grated

make use that your bowl and the beaters of you mixer are completely void of any grease and place them both in the freezer before starting to make the whipped cream, every 1/2 pint of whipping cream add 1 egg white and sweeten to taste.whip well, white of the egg stiffens the cream and gives it a smooth and airy taste,that can not be duplicated., enjoy