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These Paleo Cranberry Crumb Bars use leftover cranberry sauce to make an irresistible gluten-free, refined sugar-free, and vegan dessert. The crumb mixture doubles as the crust and crumb topping ...
Preheat oven to 375. Place flour, baking powder, salt, lemon zest and cinnamon in the food processor and pulse a few times to combine. Add cold butter pieces and pulse until the “dough” looks course, then pour in the buttermilk and cranberries and pulse again until you have a mixture like this:
Even though the quick bread batter only asked for 2 tablespoons of oil and included the same amount of bananas as most of our Test Kitchen’s signature banana bread recipes, this ended up tender ...
Olson makes several desserts that are gluten-free. First a raspberry clafoutis that replaces flour with ground almonds, then a flourless pear and cranberry pie and flourless French apple tart, both with flourless crusts. With the crust, Olson makes cheddar biscuits with preserves.
Preheat oven to 400 degrees F. In a bowl, whisk together the flour, sugar, baking powder and salt. Cut in the butter with a pastry blender, two knives or by hand until mixture resembles coarse crumbs.
Quick bread is any bread leavened with a chemical leavening agent rather than a biological one like yeast or sourdough starter. An advantage of quick breads is their ability to be prepared quickly and reliably, without requiring the time-consuming skilled labor and the climate control needed for traditional yeast breads.
Recipes for beef stew with bacon, mushrooms, and pearl onions; hearty beef stew; beef carbonnade; and beef goulash. Featuring an Equipment Corner covering dutch ovens and a Science Desk segment exploring how browning meat seals in juiciness.
Preheat oven to 425. Line a baking sheet with a silpat or parchment paper. In a food processor combine all of the dry ingredients, give a whirl to mix.
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