Sentences with phrase «add milk and sugar»

Blender option: Add milk and sugar in blender and secure lid.

Standard mixer option: In a medium bowl, add milk and sugar and whisk to combine.

Add the milk and sugar, and bring to a boil, stirring constantly.

Then, add milk and sugar and simmer.

Add the milk and sugar to a medium sauce pan and warm the mixture over a low heat, just til the sugar is fully dissolved.

To a medium saucepan, add the milk and sugar; heat over medium until the milk reaches a slight simmer and the sugar dissolves.

That's because milk chocolate contains more added milk and sugar, which dilutes the cocoa content.

Sure, not everyone likes fuller flavors, but adding milk and sugar to this brew would've made the FR - S mild and lackluster and... boring.

I always added milk and sugar.

At first he will serve plain coffee, but the more times you order coffee, the more options Brewster will give you, such as adding milk and sugar or choosing the coffee beans.

Not exact matches

The pies are topped with sauce made without transfats, butter, added sugar or high - fructose corn syrup; skim - milk mozzarella; and meats from animals raised without growth hormones or antibiotics.

Add the sugar, red chile, cinnamon, and milk, mixing until very smooth.

I ended up adding another tin of coconut milk, palm sugar and tamari to rescue the dish.

Add sugar to the milk - chia mixture and mix using a hand - mixer.

I buy coconut milk in a can but always make sure it's organic to avoid preservatives and added sugars.

Make the sticky ginger sauce by adding coconut milk, coconut oil, coconut sugar, salt and ginger to a sauce pan and heating until it reaches a rolling boil.

«They boil the coffee for one to two hours and it's extremely strong and bitter so they add three sugars and combine that with a third of milk,» Wisniewski says.

The caramel here is on the healthier side of the spectrum, made with coconut milk and coconut sugar instead of butter / regular sugar, and the addition of miso adds a nice, salty hint to contrast all the sweetness.

Warm 3/4 cup of almond milk to 110 F. Add in sugar and yeast, whisk together and leave for 10 minutes.

They will realize if you get proper extraction you don't necessarily have to add sugar and milk — you can drink it black.

I imagine these would still work but I tend to avoid 0 % yogurts as they often contain a lot of added sugars, and many almond milk brands like this will contain additives and preservatives.

I only used 1 cup of sugar, and still needed to add a couple tablespoons of milk.

I took the glaze out of saucepan and put it in a different bowl, added a bit more powdered sugar (to soak up the butter,) and then added some milk until it was a true glaze.

Slowly add sugar alternately with milk and vanilla.

Then add sugar and milk, and mix everything together until everything looks like a sauce.

Add milk, melted butter, sugar, eggs and vanilla extract.

Add brown sugar, milk, rum, and vanlla extract.

After the butter and sugar have been blended, add egg, milk, vanilla and blend for a few minutes.

In a small saucepan over medium flame, heat and whisk milk until warmed through, add sugar and cocoa; heat and whisk until gentle boil occurs; remove from heat.

The cream and milk are heated, then slowly added to beaten egg yolks and sugar, strained, and finally slow baked in a water bath.

Be sure to use pure, dairy - free cocoa or cacao powder (not cocoa mix with powdered milk and sugar added).

If the batter appears too thick, add another tablespoon of milk, and if it's not thick enough, add powdered sugar in 1/4 cup increments until you get your desired consistency.

Consider drizzling this ---- Powdered sugar / 1 Cup, add lemon juice and milk (very small amounts not to make it too runny)

Add flour mixture to sugar and olive oil gradually, alternating with the almond milk until all ingredients have been used.

Gradually add in additional sugar and the infused milk, alternating between additions so that you can monitor the stiffness of your frosting.

I adapted this recipe from King Arthur Flour — I didn't have honey, so I subbed in the sugar, and I didn't have any dried nonfat milk, so I just added 3 ounces of 1 % milk to the dough.

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.

Add the milk beverage, oil, and 1 cup sugar to a large pot and place it over medium heat.

Add the remaining ingredients (pumpkin, almond milk, coconut sugar, coconut oil and molasses) into the bowl with the flaxseed eggs and stir well to combine.

Dough: Stir down the sponge with one or two rotations of the beater, then add the sugar, butter, milk powder, 1-1/2 cups of the flour, and the salt.

i just made these with bisquick lite and skim milk... I also added traditional sweet potato spices — eliminated bacon and thyme — because i want to serve them with kite country ham — a sugar cured ham — maybe even put a liitle apple butter — these might be great for Christmas gifts!

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 caAdd 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 caadd 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.

Place the sugar and cornstarch into a large saucepan and whisk together, slowly add the milk and cream, whisking as your pour.

To a medium saucepan, add the infused doughnut - milk, sugar and salt; heat over medium until the milk reaches a slight simmer and the sugar dissolves.

Store - bought almond milk has a lot of added sugar and even if you get unsweetened almond milk it still has a lot of additives in it that I wouldn't want to consume on a regular basis.

Let's not forget sourdough pizza, sticky buns and even brioche (just add sugar, eggs, whole milk and a little vanilla).

Yeah, the hot chocolate mix is great because you don't have to add milk or sugar and it does use up the packages which just get hard in the cabinet.

My only question, after I warm the milk and water and put in the sugar and yeast, do I stir everything together or do i stir up the liquids and sugar then add the yeast on top?

Add the oil, sugar and vanilla extract to the almond milk and then the flour mixture.

In the bowl of a stand mixer add, the rest of the sugar, butter, salt, cornstarch and dry milk, mix just to combine.