Sentences with phrase «beat oil and sugar»

Beat oil and sugar (or honey) together (5 min), then add eggs, one at a time until completely incorporated, then mix for another 2 - 3 min.

in the bowl of a stand mixer fitted with the paddle attachment, beat the oil and sugar on medium speed until combined.

in a stand mixer fitted with the paddle attachment, beat the oil and sugar together.

Not exact matches

Using a hand mixer, beat coconut oil and sugar in a large mixing bowl.

In a large bowl, beat eggs; beat in yogurt, buttermilk, oil, sugar, and vanilla.

Cream the oil and sugar together until combined the add the room temperature egg and vanilla and beat together.

In your mixing bowl, beat together 2 cups of solid - packed cooked pumpkin, 1 cup sugar, 1 cup brown sugar, 1/2 cup extra virgin olive oil and 1/2 cup plain applesauce.

In the bowl of an electric mixer (this can be done all by hand if you use the oil as opposed to butter which beats together with the sugar better in a mixer), beat coconut oil and sugar until well combined.

In a medium bowl, beat together with an electric mixer the canola oil and sugar.

In the bowl of a stand mixer fitted with the paddle attachment, beat eggs, oil, and remaining 1⁄2 cup (100 grams) granulated sugar at medium - high speed until thick and pale yellow, 5 to 6 minutes.

For the cake: In a medium - sized mixing bowl, beat together the butter, oil, and sugar / Splenda until fluffy.

In a large mixing bowl, beat together the eggs, sugar, oil, butternut squash puree, orange zest, and vanilla until well mixed.

Beat oil, both sugars, baby food, ginger and vanilla extract until smooth, about 2 minutes.

In a large bowl, beat together eggs, remaining oil, sugars and vanilla.

In the bowl of a stand mixer, beat together oil and sugar until well incorporated.

Add the oil, sugars to a mixing bowl and beat until smooth.

Beat bananas, dulce de leche, sugar and vegetable oil.

APPLE CAKE BATTER: 1 cup finely chopped pecans 3 cups all - purpose flour 1 cup granulated sugar 1 cup firmly packed light brown sugar 2 teaspoons ground cinnamon 1 teaspoon salt 1 teaspoon baking soda 1 teaspoon ground nutmeg 1/2 teaspoon ground allspice 3 large eggs, lightly beaten 3/4 cup canola oil 3/4 cup applesauce 1 teaspoon vanilla extract 3 cups peeled and finely chopped Gala apples (about 1 1/2 lb.)

Beat oil and palm sugar in a large vessel.

In the bowl of a stand mixer fitted with the paddle attachment or using a hand mixer, beat together sugar, oil, eggs and vanilla on medium high speed until well combined.

Combine sugar, olive oil, and beaten eggs.

In a large bowl, beat the eggs, sugar, oil, orange juice and extract.

In a separate large bowl, beat mashed bananas, 1/3 cup brown sugar, vanilla extract, and oil for 1 - 2 minutes until the consistency is smooth and creamy.

In a separate large bowl using a hand - held or stand electric mixer, beat together the butter, oil and sugars on medium speed until combined (about 2 minutes).

Beat granulated sugar and coconut oil (or butter) in a large mixing bowl with an electric mixer on medium speed until combined.

Put the buttery spread or oil, brown sugar, and melted ice cream in a mixing bowl and whisk or beat with a hand mixer until the sugar is dissolved.

In a large bowl, beat together eggs, sugar, yogurt, and coconut oil.

In a bowl, beat together oil, vanilla, applesauce, ginger, nutmeg, cloves, cinnamon, carob, salt and sugar.

In a large bowl, beat oil, eggs, sugar, pumpkin, vanilla, cinnamon, pumpkin pie spice and baking powder, until smooth.

Combine the brown sugar, white sugar, oil, banana, buttermilk, and beaten eggs and mix until well blended.

Once the oil and sugar are mixed together, beat eggs in, one at a time until incorporated.

Whisk oil into yeast, then beat in 4 eggs, one at a time, with remaining 1/2 cup (100 grams) sugar and salt.

I put two eggs, some oil, and white sugar into a bowl and use the stand mixer to beat until well blended.

In a large bowl, beat together the sugar, oil, eggs, vanilla, and almond extract until everything's completely incorporated, using a spatula — no need for the electric mixer.

Next beat together coconut oil and sugar until there are no more huge chunks of oil, and it's fully incorporated.

In a mixer beat eggs, vegetable oil, and sugars until thick batter consistency.

Then in a separate large bowl using an electric mixer beat together the oil, sugars, eggs and vanilla.

In a large bowl, use an electric mixer on medium speed to beat the almond butter, coconut oil, both sugars and vanilla extract until fully combined, about 1 minute.

Using a stand mixer (or a hand mixer), beat the pumpkin, yogurt, sugar, oil, egg, and vanilla at medium speed.

In a separate large bowl, add sugar, coconut oil and vanilla and beat with a mixer on medium until well blended.

Using an electric mixer, beat together the sugars and oil, then add eggs and vanilla.

Place the sugar and oil in the bowl of an electric mixer and beat for 2 — 3 minutes.

Directions: Beat eggs / Add sugar & oil and mix on medium speed until light and fluffy, about 4 minutes / Mix in dry ingredients & blend well, but briefly / Finally, add apples and mix thoroughly, but, briefly / Bake at 325º for about an hour in a greased & floured Bundt pan / Let it cool for fifteen minutes / Carefully remove from the pan, loosening it all around with a flexible knife or spatula if needed.

For today's chocolate zucchini cake we start by beating together the oil, sugar, eggs, vanilla, sour cream, and shredded zucchini.

Add the caster sugar and vanilla essence, then gradually beat in the sunflower oil.

Combine coconut oil, sugar, molasses and egg and beat with mixer.

ingredients ROASTED RHUBARB AND STRAWBERRIES: 1 quart strawberries (hulled, sliced 1 / 2 - inch thick) 2 bunch rhubarb stalks (about 10 stalks, cut into 1 — 1 1/2 - inch pieces) 1/4 cup sugar (divided) TART SHELL: 1 sheet puff pastry (thawed) all - purpose flour (for dusting) 1 egg (lightly beaten) 1 teaspoon water ROASTED STRAWBERRY COMPOTE: 1 recipe roasted strawberries (above) 2 tablespoons water 2 tablespoons sugar 1 tablespoon lemon juice LEMON RICOTTA FILLING: 2 cups whole milk ricotta 1 and 1/2 tablespoons coconut oil 2 tablespoons sugar 1 lemon (zested) 1 teaspoon Kosher salt TO SERVE: 2 tablespoons granulated sugar 1 tablespoon fresh basil leaves (finely chopped) 2 teaspoons lemon zAND STRAWBERRIES: 1 quart strawberries (hulled, sliced 1 / 2 - inch thick) 2 bunch rhubarb stalks (about 10 stalks, cut into 1 — 1 1/2 - inch pieces) 1/4 cup sugar (divided) TART SHELL: 1 sheet puff pastry (thawed) all - purpose flour (for dusting) 1 egg (lightly beaten) 1 teaspoon water ROASTED STRAWBERRY COMPOTE: 1 recipe roasted strawberries (above) 2 tablespoons water 2 tablespoons sugar 1 tablespoon lemon juice LEMON RICOTTA FILLING: 2 cups whole milk ricotta 1 and 1/2 tablespoons coconut oil 2 tablespoons sugar 1 lemon (zested) 1 teaspoon Kosher salt TO SERVE: 2 tablespoons granulated sugar 1 tablespoon fresh basil leaves (finely chopped) 2 teaspoons lemon zand 1/2 tablespoons coconut oil 2 tablespoons sugar 1 lemon (zested) 1 teaspoon Kosher salt TO SERVE: 2 tablespoons granulated sugar 1 tablespoon fresh basil leaves (finely chopped) 2 teaspoons lemon zest

In your mixing bowl beat together sugars, eggs, oil and vanilla until smooth.

In a large bowl, beat some softened coconut oil and sugar together until the mixture is creamy.

Beat together the oil or butter and sugar until fluffy, Slowly incorporate each egg, until combined.