Sentences with phrase «place eggs and sugar»

Place the eggs and sugar in a mixing bowl and gently beat until the sugar has dissolved.

Step 2 - Place the eggs and sugar in a blender and blend until fluffy.

Place the eggs and sugar in the bowl of an electric mixer and beat until doubled in volume.

Place the eggs and sugar into a bowl and beat with an electric beater until pale and thick.

Place the eggs and sugar in a large mixing bowl.

Place the egg and sugar in a large bowl or in an electric food mixer.

Not exact matches

Place the water and sugar in a large sauce pan and, using a thermometer, heat the mixture to 121 degrees F. Let the mixture cool to 95 degrees F., then using an electric mixture, whip the egg whites into fluffy peaks.

I used a chia / flax egg in place of the eggs (You can also use just a flax egg), they have reduced sugar, great fiber, and are loaded with vitamins like Potassium.

To make the Italian meringue icing: Place the egg whites in the mixer bowl and add 3 tablespoons of sugar.

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.

In a heat - proof bowl put egg whites, salt and sugar and place on top of the water pot (it is important to make sure the water does not touch the bottom of the bowl).

Cream room temperature butter and brown sugar together for 5 — 8 minutes / Add egg & milk mixture (w / extracts) a little at a time until fully incorporated / By hand or with mixer on lowest speed, alternately add flour and buttermilk until just incorporated — don't overmix at this point for the tenderest cake / By hand gently stir in 2 — 3 cups of rhubarb sauce so that it swirls through the batter / Place in a 9 - inch square or 10 - inch round pan coated with just a little butter and flour / Sprinkle evenly with chopped almonds (or, use local hazelnuts instead, or omit the nuts) / Bake at 325º for about an hour, until skewer comes out clean when tested / Macrina Bakery dusts the cake with powdered sugar and coarsely chopped almonds / Cake is tender until completely cooled so handle with care.

American Pie with Vanilla Bean Custard makes 1 10 - inch pie ingredients: for the crust: 2 1/2 cups flour 2 tablespoons sugar 3/4 teaspoon kosher salt 16 tablespoons butter, cubed and cold ice water, as needed for the filling: 2 1/2 cups frozen wild blueberries (or about 2 cups big fresh blueberries) 5 cups halved cherries (about 1 1/2 pounds frozen or 1 3/4 pounds fresh) juice of 1 lemon 1 1/4 cup sugar 1/3 cup cornstarch pinch of salt for the vanilla bean custard: 1 cup heavy cream 1/4 cup lowfat milk 3 egg yolks 3 tablespoons plus 2 teaspoons sugar scrapings of 1/2 a vanilla bean directions: Make the crust: place flour, sugar, and salt in a large bowl.

directions: Make the crust: place butter, sugar, eggs, salt, and vanilla into the bowl of a stand mixer and beat on high speed for 5 - 6 full minutes, or until completely homogeneous, fluffy, light in color, and doubled in volume.

directions: Place lemon juice, sugar, salt, eggs, and egg yolk in a small pot.

In the bowl of your stand mixer fitted with the paddle attachment (or a large bowl with a hand mixer), place the egg yolks and 1/2 cup (100 g) sugar, and beat on medium - high speed until pale yellow.

Place eggs, avocado, sugar and salt in a blender with 1 tablespoon of cacao powder.

-- For the cookie dough, beat together butter and sugar for about 2 minutes — Add the eggs and egg yolks until smooth, and then add vanilla — In a separate bowl, sift together the flour, salt, and baking powder, and then add the dry mix slowly to the wet until well combined — Wrap dough in saran wrap and chill in the fridge for an hour (or more)-- Preheat oven to 350 degrees — Roll out dough and cut desired shapes, placing them about 1 inch apart on a cookie sheet — Bake for 8 - 10 minutes, depending on how chewy you like your sugar cookies!

Place the bowl over simmering water ans whisk until the sugar dissolves and the mixture is hot, about 3 minutes (be careful to not make it too hot since you are using eggs and don cents â ¬ â «cents t want them to scramble).

Place oil, sugar, eggs, sour cream, milk and salt in a bowl and mix well until you get a uniform mixture.

Place the granulated sugar, eggs, and vanilla in the bowl of a stand mixer fitted with the balloon whisk and whisk on medium high speed for about 5 minutes until the batter leaves thick ribbons when you lift the whisk out of the bowl.

Place the cream cheese, sugar, eggs, vanilla extract and cornflour in a large bowl and beat until thick and creamy.

Place over top of a double - boiler that contains simmering water, and whisk constantly for 3 - 4 minutes until the sugar has dissolved and the egg whites are slightly warm.

In a separate bowl place the eggs, sugar, essence and chilli, beat until the mixture becomes glossy and thick.

I have recently been using maple syrup in place of the brown sugar and omitting the egg white to make them vegan.

Place the bowl in large pot of simmering water and heat the sugary egg whites, occasionally stirring with a whisk, until the sugar has dissolved into the egg whites and it's warm to the touch, about 160 ˚F.

Place the egg yolks and 5 ounces of the sugar into the bowl of a stand mixer and whisk on high for 2 minutes or until the mixture becomes pale yellow and «ribbons» when lifted.

I substituted 1/4 cup brown sugar and 1/4 cup agave syrup in place of honey, and I used chia seeds as an egg replacer, used coconut oil, and put raisins AND cocoa niand 1/4 cup agave syrup in place of honey, and I used chia seeds as an egg replacer, used coconut oil, and put raisins AND cocoa niand I used chia seeds as an egg replacer, used coconut oil, and put raisins AND cocoa niand put raisins AND cocoa niAND cocoa nibs!

Place the egg whites, sugar, cream of tartar, and salt in a clean metal or glass bowl, then place the bowl over the saucepan, making sure the bottom of the bowl is not touching the wPlace the egg whites, sugar, cream of tartar, and salt in a clean metal or glass bowl, then place the bowl over the saucepan, making sure the bottom of the bowl is not touching the wplace the bowl over the saucepan, making sure the bottom of the bowl is not touching the water.

Add egg whites and sugar to mixing bowl, and then place bowl over the saucepan so the bowl is sitting in the water.

Place the eggs, sugar, corn syrup, vanilla extract, and cooled chocolate mixture in a large bowl and beat together until smooth.

;) Orange berry financiers adapted from the always delicious Simply Bill 3/4 cup (105g) icing sugar, sifted finely grated zest of 1 large orange 3/4 cup (75g) almond meal (finely ground almonds) 1/3 cup (46g) all purpose flour pinch of salt 5 egg whites 100g unsalted butter, melted and cooled 1 teaspoon vanilla extract 1/4 cup (35g) blueberries, fresh or frozen (unthawed) 1/4 cup (30g) raspberries, fresh or frozen (unthawed) icing sugar, extra, for dusting In a large bowl, place the orange zest and the sugar and rub them together with your fingertips until sugar is fragrant.

Place eggs, milk, flours, sugar, vanilla extract, and salt in a blender or a bowl and blend or whisk into a smooth uniform batter.

Place the chocolate chips, the coconut oil, the maple syrup, the flax eggs and the brown sugar in a double boiler over medium heat.

Jam buns from Donna Hay magazine 2 teaspoons active dry yeast 5 tablespoons caster sugar 3/4 cup (180 ml) lukewarm whole milk 2 1/3 cups + 1 tablespoon (337g) all purpose flour 3 tablespoons (42g) unsalted butter, melted 1 egg yolk 1/3 cup raspberry jam or your favorite flavor 1 egg yolk, extra 2 tablespoons heavy cream icing sugar, for dusting (optional) Place the yeast, 2 teaspoons of the sugar and the milk in a large bowl and mix to combine.

Raspberry trifle cupcakes from Donna Hay magazine Cupcakes: 250g unsalted butter, softened 1 1/4 cups + 2 tablespoons (274g) caster sugar 2 teaspoons vanilla extract 4 eggs 2 1/3 cups + 1 tablespoon (337g) all purpose flour 2 1/4 teaspoons baking powder generous pinch of salt 1 cup (240 ml) whole milk, room temperature 1 cup frozen raspberries 1/4 cup (60 ml) sweet sherry * Whipped custard icing: 1 1/2 cups (360 ml) heavy cream 1 vanilla bean, split and scraped 4 egg yolks 1/4 cup + 1/2 tablespoon (56g) caster sugar 2 teaspoons corn starch 1 cup double (thick) cream ** 1 tablespoon icing sugar Start by making the custard: place the heavy cream and vanilla (seeds and bean) in a saucepan over low heat and cook until just comes to a boil.

To make the curd, place the sugar, lemon juice, butter and eggs into a saucepan and heat on a low temperature stirring constantly, don't stop stirring or you'll get scrambled eggs.

Place the butter, vanilla, sugar, eggs, flour, baking powder, baking soda, salt and milk in the large bowl of an electric mixer and beat on low speed until combined.

Southern Sweet Potatoes For potato mixture, mix sweet potatoes, sugar, vanilla, butter, milk, and eggs together and place in a baking dish.

Place the egg yolks, sugar and corn starch in a bowl and whisk thick and pale.

Lemon Curd: In a stainless steel bowl placed over a saucepan of simmering water, whisk together the eggs, sugar, and lemon juice until blended.

Place the eggs, sugar, salt and cream of tartar in the mixing bowl of a standing mixer fitted with a wire attachment.

Meanwhile, place the egg yolks and caster sugar in a bowl and whisk together, then pour the warm mixture onto them, whisking all the time.

Place 1/2 cup lemon and 1 / 2lime juice, sugar egg yolks, whole eggs, and butter in a saucepan.

It is a cookie labor of love, but positive cookie addict results are guaranteed Let's start baking... Brownie Batter Stuffed Cookies Yields: 18 - 3 ″ cookies Ingredients For the brownie batter filling: 1/2 cup margarine, melted (this MUST be the margarine that contains 80 % vegetable oil or your cookies and filling will be FLAT and SPREAD) 1 cup granulated sugar 1/3 cup cocoa powder 1 tsp pure vanilla extract 1/4 tsp salt 1/4 cup milk (this is taking the place of our eggs) 1/2 cup all purpose flour Directions: 1.

FOR THE FROSTING Place sugar, cream of tartar, salt, water and egg whites in the top of a double boiler.

Take the bowl and place it in the hot water and using a balloon whisk, whip the eggs and sugar together until the mixture feels warm to the touch.

In a large bowl, place egg, mashed bananas, sugar, oil, vanilla and salt and whisk until a uniform mixture is obtained.

It has more almond flour to soak up the egg mixture in place of the sugar and I use stevia as a sweetener.

Place sugar and water in a small pot over medium heat; begin whipping the egg whites.