SUGAR CARBOHYDRATES RECIPES
COLORED SUGAR - MCCORMICK
Add a little sparkle and color to baked goods by sprinkling with home-made colored sugar. Use the original Assorted Food Colors or the Assorted Neon! Food Colors straight from the bottle or mix your own custom colors. Cookies and cakes have never looked sweeter!
Provided by McCormick
Prep Time 5 minutes
Yield 24
Number Of Ingredients 2
Steps:
- Place sugar in resealable plastic bag. Add 5 drops of food color for pale colors. Add more food color, a drop or two at a time, if more intense color is desired. Seal bag and knead gently until color is evenly distributed.
- Spread in a thin layer on a baking sheet and break up any large lumps. Allow to dry thoroughly, about 15 to 20 minutes. Sift or press through sieve to return sugar to its original texture, if needed.
- Sprinkle onto cookies or cakes before baking, or sprinkle onto cooled, freshly iced baked cookies or cakes.
Nutrition Facts : Calories 16 Calories
CHEWY SUGAR COOKIES RECIPE | FOOD NETWORK
You can also roll the cookies in the sugar sprinkles before baking.
Provided by Food Network
Categories dessert
Total Time 30 minutes
Prep Time 20 minutes
Cook Time 10 minutes
Yield 4 dozen cookies
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F.
- In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
- In a large bowl, cream together butter and sugar until smooth. Beat in the egg and vanilla. Gradually blend in dry ingredients. Add enough of the buttermilk to moisten the dough and make it soft, not wet.
- Roll rounded teaspoons of dough into balls and place on a ungreased cookie sheet. With a brush or fingers, moisten the top of each cookie with the remaining buttermilk and slightly flatten the top of each cookie. Sprinkle with raw sugar or colored sprinkles.
- Bake for 8 to 10 minutes or until slightly golden. Let stand for 2 minutes before removing to cool on a rack.
Nutrition Facts : Calories 87 calorie, FatContent 4 grams, SaturatedFatContent 2 grams, CholesterolContent 14 milligrams, SodiumContent 34 milligrams, CarbohydrateContent 12 grams, FiberContent 0 grams, ProteinContent 1 grams, SugarContent 6 grams
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BATH BUNS | BREAD RECIPES | JAMIE OLIVER
When they first appeared, in the 18th century, bath buns were strewn with sugar-coated caraway seeds. This recipe is adapted from Elizabeth David’s English Bread and Yeast Cookery.
From jamieoliver.com
Total Time 55 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 325 calories per serving
From jamieoliver.com
Total Time 55 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 325 calories per serving
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- Combine the flour, sugar and 1 teaspoon of sea salt in an electric mixer or another large bowl.
- Using your hands or the mixer’s dough hook on medium, work in the butter till the mix is like fine breadcrumbs.
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- Turn the dough out onto a flour-dusted work surface and, with floured hands, knead it for 8 to 10 minutes (or 6 to 8 minutes using the mixer’s dough hook) until it is smooth and elastic.
- Place the dough in a large clean bowl, cover with a damp tea towel and leave in a warm place for 1 hour 30 minutes, or until doubled in size.
- Preheat the oven to 190ºC/gas 5. Line a baking tray with greaseproof paper (or use a non-stick baking tray).
- Knock back the dough and turn it out onto a work surface. Divide into 12 equal pieces and roll into balls.
- Place them seam-side up and push a sugar cube into the centres. Pull the dough around it so it is completely enclosed. Reshape into balls.
- Place sugar-side down on the tray and cover with a damp cloth. Leave in a warm place for 30 minutes, or until doubled in size.
- Beat the egg, then brush over the buns. Bake for 15 to 20 minutes, or until they are golden and sound hollow when tapped underneath.
- Just before you take them out the oven, warm the milk and sugar for the glaze until the sugar has dissolved.
- Transfer the buns to a wire rack and brush generously with the milk glaze while they’re still hot.
- Lightly crush the sugar cubes for the topping, then sprinkle on top with the caraway seeds (if using). Eat while warm.
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