INGREDIENTS
1 cup butter
1/2 cup icing sugar
2 cups flour
1/4 tsp baking powder
5 pears - peeled, cored, and cut into 1/4 inch slices
1/4 cup demerara sugar, packed
1 Tbsp flour
1/2 tsp cinnamon
1/2 tsp ground nutmeg
DIRECTIONS
Preheat oven to 400 degrees Farenheit (200 degrees Celcius).
In a large bowl, cream butter and icing sugar until light and fluffy. Stir together flour and baking powder and then blend into butter mixture. Pat into a 9-inch pie plate.
In a large bowl, combine pears, brown sugar, 1 tablespoon flour, cinnamon, and nutmeg. Spread evenly into the crust.
Bake in preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking for 20 minutes, or until crust is golden and filling is bubbling.
Green Earth Organics Inc. is a home and office certified organic grocery and natural product delivery service. We have a wide selection of 100% Certified Organic fruit, vegetables, and other grocery products. We also carry a growing list of environmentally friendly products that make it easier for our customers to tread lighter on our planet. This blog offers exiting information on organic food and healthy eating habits.
Showing posts with label demerara sugar. Show all posts
Showing posts with label demerara sugar. Show all posts
Thursday, October 4, 2012
Thursday, May 10, 2012
Refreshing Mint Drink
INGREDIENTS
1.5 cups water
1.5 cups demerara sugar
2/3 cups apple cider vinegar
1/2 cup fresh mint
DIRECTIONS
Bring the water to a boil. Add the sugar, stir to dissolve, and then add the vinegar. Bring to a boil again, reduce the heat and simmer, uncovered, for at least 30 minutes.
Remove from the heat and add the mint leaves. Cover the pot with a tight-fitting lid. Allow to cool. When cool, transfer to dry bottles along with the mint leaves for storage.
To serve, add water and ice to taste. Garnish with a few fresh mint leaves.
1.5 cups water
1.5 cups demerara sugar
2/3 cups apple cider vinegar
1/2 cup fresh mint
DIRECTIONS
Bring the water to a boil. Add the sugar, stir to dissolve, and then add the vinegar. Bring to a boil again, reduce the heat and simmer, uncovered, for at least 30 minutes.
Remove from the heat and add the mint leaves. Cover the pot with a tight-fitting lid. Allow to cool. When cool, transfer to dry bottles along with the mint leaves for storage.
To serve, add water and ice to taste. Garnish with a few fresh mint leaves.
Tuesday, December 27, 2011
Gluten-free Maple Spice Cookies
INGREDIENTS
2 1/3 cups gluten-free flour mix
3/4 tsp xanthan gum
2 tsp baking soda
1/2 tsp sea salt
2 tsp cinnamon
1/4 tsp powdered ginger
12 Tbsp unsalted butter, softened
3/4 cup demerara sugar
1 egg
1 1/2 tsp vanilla extract
1/4 cup dark maple syrup
1 Tbsp unsulphured molasses
Additional demerara sugar and cinnamon, for rolling the cookies in
DIRECTIONS
In a medium bowl, whisk together gluten-free flour mix, xanthan gum, baking soda, sea salt, cinnamon, and ginger until well-blended. The mixture should feel light.
In a large bowl, cream together the butter and sugar at medium speed until light and fluffy (about 3 minutes), scraping down the sides of the bowl as needed. Add the egg, vanilla extract, maple syrup, and molasses. Mix until combined, about 30 seconds.
With the mixer on low speed, slowly add the dry ingredients to the wet. Mix until just combined, about 30 seconds, stopping to scrape the bowl once.
In a saucer or small bowl, combine the extra demerara sugar and cinnamon in a ratio of about one tablespoon of sugar to one teaspoon of cinnmon.
Roll the dough into 1-inch balls, then roll each ball in the cinnamon-sugar mixture before placing directly on an ungreased baking sheet (they won't puff up right on parchment paper). Space the cookies about 2-inches apart. Place cookie sheet in refrigerator for 20 minutes prior to baking.
In the meantime, preheat the oven to 375 degrees Fahrenheit.
Bake for 11 to 13 minutes. The cookies will not look completely done, but they will firm up as they cool. Cool on cookie sheet for 2 to 3 minutes, then transfer to a wire rack. If you need to reuse a cookie sheet for remaining dough, allow it to chill in the refrigerator first.
2 1/3 cups gluten-free flour mix
3/4 tsp xanthan gum
2 tsp baking soda
1/2 tsp sea salt
2 tsp cinnamon
1/4 tsp powdered ginger
12 Tbsp unsalted butter, softened
3/4 cup demerara sugar
1 egg
1 1/2 tsp vanilla extract
1/4 cup dark maple syrup
1 Tbsp unsulphured molasses
Additional demerara sugar and cinnamon, for rolling the cookies in
DIRECTIONS
In a medium bowl, whisk together gluten-free flour mix, xanthan gum, baking soda, sea salt, cinnamon, and ginger until well-blended. The mixture should feel light.
In a large bowl, cream together the butter and sugar at medium speed until light and fluffy (about 3 minutes), scraping down the sides of the bowl as needed. Add the egg, vanilla extract, maple syrup, and molasses. Mix until combined, about 30 seconds.
With the mixer on low speed, slowly add the dry ingredients to the wet. Mix until just combined, about 30 seconds, stopping to scrape the bowl once.
In a saucer or small bowl, combine the extra demerara sugar and cinnamon in a ratio of about one tablespoon of sugar to one teaspoon of cinnmon.
Roll the dough into 1-inch balls, then roll each ball in the cinnamon-sugar mixture before placing directly on an ungreased baking sheet (they won't puff up right on parchment paper). Space the cookies about 2-inches apart. Place cookie sheet in refrigerator for 20 minutes prior to baking.
In the meantime, preheat the oven to 375 degrees Fahrenheit.
Bake for 11 to 13 minutes. The cookies will not look completely done, but they will firm up as they cool. Cool on cookie sheet for 2 to 3 minutes, then transfer to a wire rack. If you need to reuse a cookie sheet for remaining dough, allow it to chill in the refrigerator first.
Tuesday, June 14, 2011
Cornflake Bars
INGREDIENTS
1 cup demerara sugar
1 cup coconut oil, melted
1 whole egg
1 egg white
1 tsp vanilla extract
1 1/2 cups cornflakes, crushed
1 1/2 cups rolled oats
1/2 cup sesame seeds
1/4 cup soy flour
1 Tbsp cinnamon
1 tsp allspice
1 tsp nutmeg
1 cup raisins
1/2 cup dried cranberries or chocolate chips
1 cup shredded coconut
1 cup chopped almonds or other nuts
DIRECTIONS
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). Grease a 9" x 13" pan.
Beat the demerara sugar, coconut oil, whole egg, egg white, and vanilla extract together in a large bowl until fluffy. Add the rest of the ingredients and stir to combine well.
Spread mixture evenly in the pan and press down lightly. Bake for 20 to 25 minutes, or until crisp around the edges. Allow to cool completely before cutting into bars.
1 cup demerara sugar
1 cup coconut oil, melted
1 whole egg
1 egg white
1 tsp vanilla extract
1 1/2 cups cornflakes, crushed
1 1/2 cups rolled oats
1/2 cup sesame seeds
1/4 cup soy flour
1 Tbsp cinnamon
1 tsp allspice
1 tsp nutmeg
1 cup raisins
1/2 cup dried cranberries or chocolate chips
1 cup shredded coconut
1 cup chopped almonds or other nuts
DIRECTIONS
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). Grease a 9" x 13" pan.
Beat the demerara sugar, coconut oil, whole egg, egg white, and vanilla extract together in a large bowl until fluffy. Add the rest of the ingredients and stir to combine well.
Spread mixture evenly in the pan and press down lightly. Bake for 20 to 25 minutes, or until crisp around the edges. Allow to cool completely before cutting into bars.
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