1098 spread sugar Recipes

butter, white sugar, vanilla extract, salt, peanut butter, chocolate-hazelnut spread (such as nutella), rolled oats

butter, softened, turbinado or light muscovado sugar, milk, eggs, beaten, self-rising flour, baking powder, ground cinnamon, chocolate hazelnut spread, white chocolate chips

gluten-free flour, cornmeal, xylitol sugar substitute (or other sugar alternative), xylitol sugar substitute (separate ), cinnamon, xanthan gum, baking powder, salt, lemon (zest and juice in separate dishes), coconut cream, almond milk (unsweetened ), eggs, earth balance natural buttery spread or 1/4 cup vegetable oil, berries (blue , rasp , etc.)

unsalted butter (8/10 of a cup to be exact), sugar (about 180 to 200 g), whole eggs, vanilla sugar or 1 tsp vanilla extract, cocoa powder

fresh lemon juice, sugar, egg yolks, lemon, sugar, all purpose flour, yellow cornmeal, baking powder, salt, baking soda, chilled unsalted butter, diced, chilled whipping cream, blueberries (from about two 12-oz baskets), water, all-fruit blueberry spread, sugar, chilled whipping cream, fresh mint sprigs (optional), lemon slices (optional)

seedless blackberry spread (sugar free is great too), balsamic vinegar, sugar or 1 tbsp splenda substitute, red pepper flakes, cinnamon (optional), vegetable oil, pork tenderloin, cut in 1/4 inch slices, dried thyme leaves, divided, salt, divided

no-sugar-added strawberry frozen yogurt (hard to find, at least around here, but worth the search), low-carb milk (carb countdown is the only brand i m aware of, but it s in all the chain markets in this area), strawberry all-fruit spread (no sugar added), chopped peanuts (optional), sliced strawberry (optional), chocolate chips (optional) or chocolate shavings (optional)

pear, peach, strawberries, smart balance light butter spread, sugar, brown sugar, cinnamon, cinnamon, milk, flour, eggs, sugar, vanilla, salt

flour, eggs (room temp ), milk (no low fat, 2% will work), sugar, baking powder, salt, butter, mixed herbs , i used a mix of chives, parsley and tarragon, mostly parsley and chives with only 2 tsp tarrag, rosemary , to me is too strong. basil would be a nice addition as well, lemon zest, smoked salmon, diced, boursin herb cheese spread, room temperature, soft (herb garlic or garlic chive blend, anything will work), scallion, fine chopped (white and green parts ), sour cream (no low fat), pepper, salt

all-purpose flour, all-purpose flour (about 2 1/4 cups), baking powder, baking soda, ground ginger, ground cinnamon, salt, ground allspice, low-fat buttermilk, apple butter, maple syrup, butter, softened, sugar, minced peeled fresh ginger, eggs, spread, butter, softened, maple syrup, apple butter

fruit , pulp, unbleached cane sugar or 1 tbsp molasses or 1 tbsp honey or 1 tbsp agave nectar or 1 tbsp maple sugar or 1 tbsp maple syrup or 1 tbsp brown rice syrup or 2 tbsp date sugar or 1 tbsp date syrup, agar-agar flakes or 1/4 tsp agar, powder

makes 3-4 dozen cookies, decorations (your choice ) granulated sugar, colored sugar crystals, frosting, candies, chips, nuts, raisins, decorating gel, granulated sugar, butter flavor crisco, eggs, light corn syrup, vanilla, all-purpose flour (plus 4 tbsp), divided, baking powder, baking soda, salt, combine sugar and shortening in large bowl. beat at medium speed of electric mixer until well blended. add eggs, syrup, and vanilla. beat until well blended and fluffy., combine 3 cups flour , baking powder, baking soda, and salt. add gradually to creamed mixture at low speed. mix until well blended., divide dough into 4 quarters. wrap each quarter of dough with plastic wrap. refrigerate at least 1 hour. keep refrigerated until ready to use., heat oven to 375of. place sheets of foil on countertop for cooling cookies., spread 1 tbsp or more of flour on large sheet of waxed paper. place 1 quarter of dough on floured paper. flatten slightly with hands. turn dough over and cover with another large sheet of waxed paper. roll dough to 1/4-inch thickness. remove top sheet of waxed paper. cut out with floured heart-shaped cutter., transfer to ungreased baking sheet with large pancake turner. place 2 inches apart on ungreased baking sheet. roll out remaining dough., sprinkle with granulated sugar or colored sugar crystals, or leave plain to frost or decorate when cooled., bake 1 baking sheet at a time at 375of for 5 to 9 minutes, depending on the size of your cookies (bake smaller, thinner cookies closer to 5 minutes; larger cookies closer to 9 minutes)., do not overbake. cool 2 minutes on baking sheet. remove cookies to foil to cool completely, then frost and decorate if desired.

butter, softened, sugar, egg, all-purpose flour, cream of tartar, salt, egg yolk, lightly beaten, water, assorted colors of paste food coloring, decorator sugar, vanilla and chocolate ready-to-spread frosting, chocolate candy bar sprinkles (optional), chopped pecans (optional), melted semisweet chocolate (optional), red cinnamon candies (optional)

refrigerated sugar cookie dough, ready-to-spread vanilla frosting, red and green colored sugars and sprinkles

mayonnaise (use the good stuff), dijon mustard, worcestershire sauce, garlic clove, minced, turbinado sugar (2 packets of sugar-in-the-raw), fresh ground pepper , to taste, mustard seeds

peeled toasted hazelnuts, vegetable oil, powdered sugar, cocoa powder, vanilla extract, milk chocolate, chopped and melted, eggs, whole, 2 percent fat , or 1 percent fat milk, salt, granulated sugar, all-purpose flour, unsalted butter, bananas, sliced, sugar

flour, baking powder, ground cinnamon, salt, ground ginger, egg, lightly beaten, brown sugar or 1/3 cup granulated sugar, milk, grated carrot, vanilla extract, cream cheese, softened, powdered sugar, milk, vanilla extract, ground cinnamon

egg, sugar, dark brown sugar , firmly packed, buttermilk (or 3 tbsp powdered mixed with ), water, unbleached white flour, yeast, salt, lemon , zest of, finely minced, unsalted shelled pistachio, chopped, lemon extract, egg yolks, sugar, lemons , juice of, lemons , zest of, unsalted butter, softened