Sentences with phrase «c sugar until»

Whisk together 4 egg yolks and 2/3 C sugar until pale yellow and thick / Slowly add 1 C milk, stirring gently to avoid buildup of foam / Stir in salt and a strip of lemon peel / In a double boiler, with water boiling lightly, stir continuously with a wooden spoon or rubber spatula until the cream thickens enough to coat the spoon, about 8minutes / Foam disappears at moment of thickening / The stirring constantly is important — you don't want the eggs to have a chance to scramble / The result is a thickened, creamy custard / Place the pan in ice water in order to stop cooking immediately / Stir and allow to cool for a few minutes, then transfer to a bowl and refrigerate it all, including the lemon peel, for several hours.

Not exact matches

Heat the egg and sugar mixture, whisking often, until it reaches 70 C (160 F) on a candy thermometer.

Use plain whipped cream or add a little rhubarb sauce to whipped cream instead of cherries / But, if you want to go there, 2 C sour cherries, 1/3 — 1/2 C sugar, 1/4 C water / For varying amounts of cherries, plan on 3 - 4 T sugar per cup / Adjust sugar to personal taste, a little more or less / 2 t orange or lemon zest optional — place 1 t in cooking mixture, reserve the rest for later / Place ingredients in a small pot, bring to a simmer and cook for about 8 minutes, until cherries are slightly softened / Remove from heat.

Ingredients & directions for the whipped cream: Whip 4 C cream until very stiff / Gently stir in 1 C finely chopped cooked cherries, or add some of the rhubarb sauce as sweetener, or simply stir in 2 T superfine sugar / Refrigerate at least an hour or up to 5 hours before serving.

Directions for Meringue: Preheat oven to 350 degrees / Chop 3/4 C of pistachios and stir together with cornstarch and 1/4 C of the superfine sugar — or skip this step / Using an electric mixer beat egg whites and cream of tartar until they form soft peaks / Gradually beat in the remaining 1 1/4 C sugar 1 tablespoon at a time, taking about 5 minutes to add it all / Continue beating for 2 more minutes / Mixture should be extremely stiff / Carefully fold in the pistachio cornstarch mixture.

In the meantime, boil the water with the sugar until an instant read thermometer indicates 121 C or 230 F.

Directions: Sift together and set aside 1 C all - purpose white flour, 1 1/2 t baking powder, 1/4 t baking soda, 1 t salt / Stir 3/4 C stone ground cornmeal and 1 T sugar into other dry ingredients / In a separate bowl whisk together 2 large eggs and 1 C buttermilk / Add liquid to dry ingredients and stir together / Stir in 2 T chopped fresh marjoram (or a smaller amount of dried), 1/4 C finely chopped green onion and 4 T melted butter / Pour into greased pan, bake @ 400º for 25 minutes, or until cornbread is lightly browned and pulls slightly away from sides of the pan.

Bake in preheat oven to 190 ° c (400 ° F) by 30 minutes or until pears are tender spooning Brown sugar mixture over pears halfway trough baking.

Ingredients: 3/4 C flour / 1/4 t baking powder, 1/4 t soda, 1/2 t salt / 3/4 C brown sugar / 2 C whole, pitted dates / 1 1/2 C apricots, coarsely chopped / 3 C walnut halves / 3 eggs and 1 t vanilla, beaten together until frothy / Parchment or waxed paper - lined small loaf pans / Preset oven to 300º.

Add: 2 eggs 1/4 c brown sugar 1/4 c honey 1/4 c canola oil Mix all ingredients until combined.

1/3 c canola or grape seed oil zest of one orange 2 eggs 2/3 c sugar 1/2 c pumpkin puree 1/3 c unsweetened applesauce 1/2 c milk Combine ingredients until smooth.

1 c whole wheat pastry flour 1 tsp baking powder scant 1/2 tsp fine grain sea salt 1/2 c rolled oats 1/2 c shredded unsweetened coconut 1/3 c chopped walnuts 1/3 c chopped pecans 1 c shredded carrots 1/2 c brown sugar 1/2 c unrefined (fragrant) coconut oil, warmed until just melted 1 tsp grated fresh ginger

Directions: Preheat oven to 350 degrees, lightly oil and flour a 9 ″ cake pan / Sift cornmeal, flour, baking powder, and salt into a bowl / Whirl almonds and sugar together in a food processor until almonds are finely ground / Add flour mixture to the sugar and almond mixture, process briefly to mix / Grate orange (about 1 T) and juice the orange (about 1/3 C) and add to dry ingredients along with eggs, oil and water / Process for 15 or 20 seconds, scrape the sides and whirl again just briefly / This is a thin batter / Pour into prepared pan and bake for 40 - 45 minutes, or until toothpick comes out clean when tested.

Frosting: 2 8 - oz packages of cream cheese, room temperature 1 c (2 sticks) unsalted butter, room temperature 4 c powdered sugar 1/2 c seedless strawberry jam 3/4 c chilled heavy whipping cream Cake: 3 c cake flour 3/4 tsp salt 1/2 tsp baking powder 1/2 tsp baking soda 3 c sugar 1 c (2 sticks) unsalted butter, room temperature 7 large eggs 2 T vanilla extract 1 c sour cream 6 T plus 1/3 c seedless strawberry jam 2 1/4 lbs strawberries, hulled, sliced (about 6 cups), divided For the frosting, beat cream cheese and butter in a large bowl until smooth.

Gradually add 3/4 c sugar and beat until peaks are very stiff and shiny.

In a small saucepan, combine the water and sugar and heat until the temperature reaches 115 - 120 degrees C, stirring constantly.

1/4 C no sugar almond milk / soy milk 1/2 oz cream cheese 1 packet stevia splash of vanilla small pinch of arrowroot to thick i just microwaved the cream cheese and milk until it was warm and stirred in the rest of the ingredients, taste like cream cheese icing, really good on top of the pancakes... which turned out amazing.

3 - Step Blueberry Cheesecake Recipe 2 pk 8 oz cream cheese 1/2 c Sugar 1/4 ts Vanilla 2 Eggs 1 9oz graham cracker crust 1 cn Blueberry pie filling Mix cream cheese, sugar, vanilla until smooth and creamy.

HAZELNUT PRALINE 60/40 Combine sugar and water and cook to 120 ˚ C / 248 ˚ F. Add warmed hazelnuts and stir until crystallization occurs.

Directions: Place horseradish, 1 C water and vinegar in a blender / Blender until horseradish is processed and fairly fine / Add remaining 2 1/2 C water and pour this mixture through a fine mesh strainer and into a medium - sized bowl / Stir in sugar and salt.

1/2 C organic sugar 1 1/2 TBS vanilla extract 2 - 6 TBS soymilk, depending on consistency Blend tofu and peanut butter in blender / food processor until ridiculously smooth, scraping down sides.

1/2 C organic sugar 1 1/2 TBS vanilla extract 2 - 6 TBS soymilk, depending on consistency Blend tofu and peanut butter in blender / food processor until ridiculously smooth, scraping down sides.

There's another that is almost better... Frosty Peanut Butter Pie 4 oz cream cheese, softened 1/4 c peanut butter 1/4 c sugar 1 t vanilla 1 pkg frozen whipped topipng, thawed 1 choc crumb cust 2 t choc syrup Beat cream cheese, peanut butter, sugar and vanilla until smooth.