Sentences with phrase «apple mixture into»

Spoon apple mixture into prepared crust.

Spoon about 1 - 2 Tbsp of the apple mixture into the middle of each muffin and push it down a little (no big deal if some is around the sides, too).

Divide the apple mixture into 4 piles in the corners of the dough, but leave about 3/4» of border.

Pour the apple mixture into the premade crust.

Place apple mixture into 2 ramekins, sprinkle with LSA and walnuts.

Fold apple mixture into cheese mixture; pour into prepared crust.

Spoon two - thirds of apple mixture into a greased and floured 14 - cup Bundt pan.

Scoop a couple tablespoons of the apple mixture into your prepared muffin / tartlet tins on top of the crust you've pressed in there.

Lightly pat apple mixture into batter.

Pour the apple mixture into the pastry - lined pie plate, then moisten the edge of the pastry.

Not exact matches

I unrolled the paper - thin dough into the pie pan, where it barely peeked over the edges, filled it with the apple mixture, wrestled again with the second round of pâte brisée, and then finally draped the «lid» over the filling.

- In a bowl, add the flour, Cream of Wheat, sugar, baking powder, baking soda and pumpkin pie spice, and whisk together to combine very well; next, add in the beaten egg, the apple cider and the vanilla, and using a spatula, combine the mixture just until well blended, but not overly worked; next, add in the finely diced apples and fold them into the batter until well combined.

Step 7: Cut 3 to 4 pieces of French bread into cubes or just tear them and sprinkle over the top of apple mixture.

Lightly pat apples into batter; swirl brown sugar mixture through apples using a spoon.

When the apples are ready, pour the cornstarch mixture into the pan and mix well, making sure there are no clumps of cornstarch.

Stir this into the apple mixture until any juices that have escaped into the pan have thickened up.

Peel and core apples, then cut them into large chunks (approximately 1 / 2 - inch cubes), and add to the cranberry mixture.

used instead Swiss Sports Muesli, organic almonds from M&S (ground roughly), dried apples and mangoes from Muji (ground roughly), some cinnamon, ground cloves and nutmeg, blend it all together and into that mixture i poured 2 egg whites and 4 tbsp water whisked together until frothy and then formed the balls.

When you pick up the pan to put into the oven, remember the apple mixture is still very warm so use a pot holder or cloth to put the cake in.

Peeled, cored and diced 250g of tart apples (Cornish variety — label missing) stirring into the mixture to coat as I went along so the apples didn't brown.

Add the apple cider and the mixture of dry ingredients, alternating between the two, slowly incorporating them into the butter / sugar / egg mixture.

Cut into the desired size and place some spoonfuls of the apple mixture on top.

Gently fold matzo meal mixture and then grated apples into egg mixture.

Stuff mixture evenly into the two apple «bowls,» packing down and over stuffing, if necessary.

Add in thinly sliced one apple into a baking dish and sprinkle with oats mixture.

Than, cut the apple into small chunks and add by hand into mixture.

Squeeze as much liquid out of the grated sweet potato and apple as possible and transfer the squeezed mixture into a clean bowl.

Then pour another 1/4 of the batter into the pan (1/2 total) and then add another layer (lay these flat) of the sliced apples and sprinkle the brown sugar and cinnamon mixture over top).

Layer the graham cracker mixture, the cheesecake mixture and the apples into each serving vessel.

Then place the apples vertically (I try to stand them up as best as I can) into the mixture.

Blend dried apple slices with dried coconut, vanilla and five spice then mash into carrot mixture.

When the flames subside, scrape the apple - onion mixture into a blender and let cool to room temperature.

Stir dried fruit, grated apple and carrot into the oil mixture.

If using a food processor, transfer the apple - onion mixture into it and puree until completely smooth.

If there's enough time to give the apple cider vinegar 5 - 15 minutes to really soak into the potatoes before adding in the wet mixture, your potato salad will have an extra infusion of complete yumminess!

Pour the wet mixture into the dry mixture, add the apples, and mix until combined

While your wine mixture is coming up to temperature in the saucepan, place the craft sticks (also known as lollipop sticks) into the center of each apple.

Place the apples in the Crock - Pot ® Slow Cooker pot and spoon the walnut mixture into the cavity of each apple.

Dip in the apples into the almond mixture.

To assemble the full tart, place the finely sliced apples into the tart shell and spoon over the apple / elderflower mixture, ensuring it fills all the gaps — bake for a further 20 - 30 minutes until the mixture has started to set and then allow to cool before serving

In a large glass measuring cup or medium bowl, combine apple cider or juice, oil and maple syrup; stir into oat mixture until fully combined.

Cover the apples and cranberries with the oat mixture, using a fork or spoon to spread it into an even layer.

1) Mix flour, butter and icing sugar in a bowl using two knives to cut the butter until the mixture resembles fine breadcrumbs 2) Add in the egg yolks and vanilla extracts and mix well, then add iced water until the dough starts to come together 3) Shape the dough into a ball on a cool, flat, floured surface 4) Flatten dough into a disc and then wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes 5) Meanwhile, peel, core and slice the apples into as thin slices as possible 6) Mix sugar and ground cinnamon powder with sliced apples and let it rest for a while 7) Pre-heat oven to 180 deg cel 8) Once dough has chilled, roll pastry dough on a sheet of parchment paper until it has expanded to the size of the tart mold (I used a rough mold the size of a large pizza) 9) Leaving at least an inch of dough free, arrange apple slices by overlapping them slightly in the shape of a circle, starting from the outermost part of the circle, until you reach the inside 10) Fold the edges of dough over the filling and then sprinkle the dough with a bit of sugar 11) Bake for about 40 - 45 minutes, or until the crust is golden brown and the apples are soft 12) Serve warm, with a side of whipped cream or ice cream (optional)

Spoon the apple mixture from the dehydrator into the chilled pie crust and pour the caramel evenly on top.

Pour one third batter into greased and floured 12 cup bundt pan alternating with one half apple mixture.

Scrape the apple mixture evenly into the par - baked shell and smooth the top.

Pour the wet ingredients into the flour mixture and using a spatula, start folding them together, along with the onion, kale, and apple.

Puree half the apple compote (it won't be completely smooth; that's OK), and stir the pureed compote into the condensed milk mixture.

Stir the carrot, apple, and lemon zest into the flour mixture, and mix until well coated and evenly dispersed.

Strain the apple juice mixture into the blender to make sure only the liquid comes through.