Sentences with phrase «stir in the sugar mixture»

Not exact matches

Stir together the oil, honey, molasses and brown sugar in a measuring cup; add the coffee mixture and stir to combStir together the oil, honey, molasses and brown sugar in a measuring cup; add the coffee mixture and stir to combstir to combine.

Combine flour, cocoa powder, baking powder and salt in a small bowl and stir into butter / sugar mixture.

In a separate bowl, stir together the vinegar and sugar and then pour over the lentil mixture.

Stir in the cornstarch and sugar and bring back to a boil while stirring constantly; mixture will be quite thick and opaque.

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.

In a large saucepan, combine the chocolate chips, sugar, evaporated milk, and butter and heat over medium - low heat, stirring continuously, until the chocolate, sugar, and butter have melted and the mixture comes to a light boil, 5 to 7 minutes.

When fruit mixture reaches a full rolling boil, pour in sugar, stirring vigorously until completely dissolved.

Heat milk and sugar in a small saucepan over medium heat, stirring, until sugar dissolves and mixture is starting to get little bubbles around the edges.

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 mMixture should be extremely stiff / Carefully fold in the pistachio cornstarch mixturemixture.

Gently warm the sloe gin and sugar in a small pan then add the gelatine to the mixture and stir until it has dissolved.

Stir flour mixture into butter - sugar mixture, then stir in the oatmeal, dried cranberries, coconut, and almoStir flour mixture into butter - sugar mixture, then stir in the oatmeal, dried cranberries, coconut, and almostir in the oatmeal, dried cranberries, coconut, and almonds.

While the dough is in the fridge prepare the filling, in a medium pot add butter, brown sugar, cinnamon and diced apples, mix together and cook on low to medium heat for 5 minutes, cover and cook for another 5 minutes, stir the mixture occasionally and watch that it doesn't burn (at this point gently squish with a fork, but do not make a cream, leave diced apples almost whole), if apples are not soft continue to cook for another 5 minutes on low uncovered.

Cook the brown sugar, honey, and remaining stick of butter in a saucepan over medium heat, stirring frequently, until the mixture boils.

Whisk together flour, sugar, baking powder and salt in a medium bowl Add milk and butter mixture all at one and stir gently to combine.

In a light - coloured frying pan or pot (so you can see the colour change), heat the sugar and water over a medium heat - stir only just until the sugar has dissolved then put the spoon down and do NOT stir the mixture until instructed.

When the sugar mixture reaches 150 °C / 305 °F, turn off the heat and stir in the butter chunks.

Stir in the pectin with the 1/4 cup sugar into fruit mixture and add 1 teaspoon butter to reduce foaming, if desired.

Combine the corn syrup, molasses, sugar, and salt in a heavy 3 liter (3 - quart) saucepan and cook over medium heat, stirring with a silicone spatula or wooden spoon, until the mixture begins to simmer around the edges.

1) Pre-heat oven to 300 deg Fahrenheit (150 deg cel) 2) Line one large baking sheet (0r two medium baking sheets) with parchment paper 3) In a large bowl, combine the oats, chia seeds, flax seeds, raisins, almonds and other nuts, and mix well 4) In a smaller bowl, whisk together the honey, light brown sugar, melted butter and cinnamon until smooth and sugar has dissolved 5) Pour the honey mixture over the dry ingredients and stir well until you get a homogeneous mixture 6) Pour the mixture over the baking sheets and spread evenly with a spatula, then season lightly with sea salt 7) Bake for 15 minutes, then stir the granola gently (to make sure all sides are cooked) 8) At this point, you may need to switch the baking sheets (if you are using 2) so the granola cooks evenly 9) Bake for another 15 minutes, then stir again, before cooking for a final 15 minutes or until golden brown 10) Remove granola from the oven and place on cooking racks until completely cool and crisp 11) Store granola in air - tight containers at room temperaturIn a large bowl, combine the oats, chia seeds, flax seeds, raisins, almonds and other nuts, and mix well 4) In a smaller bowl, whisk together the honey, light brown sugar, melted butter and cinnamon until smooth and sugar has dissolved 5) Pour the honey mixture over the dry ingredients and stir well until you get a homogeneous mixture 6) Pour the mixture over the baking sheets and spread evenly with a spatula, then season lightly with sea salt 7) Bake for 15 minutes, then stir the granola gently (to make sure all sides are cooked) 8) At this point, you may need to switch the baking sheets (if you are using 2) so the granola cooks evenly 9) Bake for another 15 minutes, then stir again, before cooking for a final 15 minutes or until golden brown 10) Remove granola from the oven and place on cooking racks until completely cool and crisp 11) Store granola in air - tight containers at room temperaturIn a smaller bowl, whisk together the honey, light brown sugar, melted butter and cinnamon until smooth and sugar has dissolved 5) Pour the honey mixture over the dry ingredients and stir well until you get a homogeneous mixture 6) Pour the mixture over the baking sheets and spread evenly with a spatula, then season lightly with sea salt 7) Bake for 15 minutes, then stir the granola gently (to make sure all sides are cooked) 8) At this point, you may need to switch the baking sheets (if you are using 2) so the granola cooks evenly 9) Bake for another 15 minutes, then stir again, before cooking for a final 15 minutes or until golden brown 10) Remove granola from the oven and place on cooking racks until completely cool and crisp 11) Store granola in air - tight containers at room temperaturin air - tight containers at room temperature.

Stir together flour and remaining 3 tablespoons sugar in a bowl, then stir in yeast mixture (do not add baking powder yet) with a fork until a dough foStir together flour and remaining 3 tablespoons sugar in a bowl, then stir in yeast mixture (do not add baking powder yet) with a fork until a dough fostir in yeast mixture (do not add baking powder yet) with a fork until a dough forms.

Directions: Beat yolks by hand or with an electric beater / Gradually pour in the sugar and beat until thick and pale yellow / Stir in the liqueur and set the bowl in a pan of almost - simmering water / Beat by hand or with an electric whisk or beater for several minutes until foamy and mixture is warm to the touch / Remove from heat and beat again until cool (place in a large bowl of ice water to speed the process) / It should have the consistency of a thick, creamy mayonnaise / When cooled, thoroughly mix egg yolks & sugar with chocolate & butter mixture.

Stir in the sour cream, yogurt, sugar, flour, vanilla & salt until the mixture is smooth.

Stir in the rest of the sugar, salt, the milk and yeast mixture, and the saffron.

In a saucepan over medium heat, cook the sugar, honey, and 1/2 cup water, stirring until the sugar dissolves, until the mixture reaches 240 °F on a candy thermometer.

Remove the butter from the heat and stir in the sugar, maple syrup, peanut butter and vanilla until a smooth mixture forms.

Heat brown sugar, heavy cream, 2 1 - ounce pieces of butter, and 1/4 tsp cream of tartar in a 3 quart saucepan over medium - high heat, stirring frequently while bringing the mixture to a boil.

-- Make sure your ice cream maker is in the freezer for at least 24 hours before starting this recipe — Stir the milk and sugar together in a medium - sized bowl until the sugar is dissolved, about 3 minutes — Mix in the cream and vanilla — Pour the mixture into the ice cream machine and let it run for the manufacturer's recommended time.

Melt the butter and brown sugar in a saucepot over medium heat, stirring until the mixture is bubbling.

Heat the cream and sugar together in a small saucepan over a low heat, stirring, until the sugar has dissolved and the mixture is not quite simmering (do NOT allow to boil)

In a heavy, medium size saucepan over medium - low heat, add 3 baskets of the blueberries, the orange juice, maple syrup, sugar, lemon juice, orange zest and salt and stir until the sugar dissolves and the mixture begins to simmer.

1) Wash and remove leaves from strawberries 2) Slice strawberries into small pieces and put in a large mixing bowl 3) Pour sugar on top of cut strawberries and mix together, then leave in fridge for at least 2 - 3 hours 4) Pour strawberry - sugar mixture in a pot and cook under low heat 5) Add in freshly - squeezed lemon juice 6) Stir strawberries continuously (or at least every few minutes) for one hour or until jam reaches the right consistency 7) Once jam is cooked, pour directly into glass jars and cap them

1) Peel the grapefruit, and remove as much of the white pith from both the flesh and the peel 2) Using the peel of one grapefruit, slice into strips as thin as you possibly can 3) Roughly chop up the grapefruit flesh into small pieces and put the pieces in a bowl 4) Pour sugar over the chopped up grapefruit and mix sugar with the fruit 5) Allow grapefruit - sugar mixture to rest for about 30 minutes 6) After 30 minutes, pour the grapefruit - sugar mixture into a large pot, add in the sliced peel, and squeeze in the lemon juice 7) Heat over low fire, stirring every few minutes for around one hour to ensure it does not stick to the bottom of the pot 8) Once marmalade reaches the desired consistency, remove from fire and pour straight away into sterilized jars, capping them immediately 9) Allow the grapefruit marmalade to cool before serving with toast or crackers

Add in the sugar and stir until mixture is smooth.

Allow mixture to cool to lukewarm temperature, then gradually stir in confectioners» sugar until frosting has reached your desired consistency.

Mix in sugar, eggs, vanilla and mix well followed by Nutella and stir until mixture is creamy.

Place butter, sugar, chocolate, and brown rice syrup in a medium sized pot and melt on low heat, stirring until everything is well blended (mixture does not have to be smooth).

In a 3 - 4 quart (3 - 4l) heavy duty saucepan, melt the butter and brown sugar together, and cook over medium heat, stirring, until the butter is melted and the mixture is beginning to boil.

In a medium sauce pan on low heat place honey, peanut butter and sugar, bring mixture to a boil stir and turn off the heat.

Stir together flour, baking soda and powder, salt, sugar and pie spice in a large bowl; make a well in center of mixture.

Over medium heat, gradually add half «n half mixture to sugar mixture in pan, stirring constantly.

To the large bowl with the coffee - flax mixture, stir in 5 tablespoons of coconut sugar.

Stir in the brown sugar and corn syrup and bring the mixture to a boil while stirring constantly with a heatproof spatula.

In a small bowl, whisk together the sugar and starch then stir it into the cherry - blueberry mixture along with the lemon juice.

To prepare the chocolate filling, combine the coconut milk, agar flakes, vanilla, and coconut sugar in a saucepan over medium - high heat and bring the mixture to a boil, stirring constantly with a whisk to help everything dissolve.

Heat remaining lemon juice, sugar, and salt in medium nonreactive saucepan over medium - high heat, stirring occasionally, until sugar dissolves and mixture is hot but not boiling.

In a medium size saucepan over medium heat, combine the milk, sugars, brown rice syrup, and cream of tartar; stir with a silicone spatula (or any silicone device capable of such a task) then let the mixture cook for 25 minutes, without stirring.

Combine hazelnut mixture, 1/4 cup powdered sugar, and cornstarch in a medium bowl, stirring with a whisk.

In medium microwave - safe bowl, combine butter with brown sugar; microwave for 1 minute, then stir and microwave for another minute until mixture bubbles.

Warm, whisking constantly, until butter melts and mixture comes to a simmer; stir in sugar and salt.

Whisk together sugar, oil, pumpkin, egg, and vanilla in a separate large bowl until well combined, then stir in flour mixture.