Sentences with phrase «butter with a wooden spoon»

They make me think I'm some olden - days hubbard stirring eggs and butter with a wooden spoon.

I just mixed it slowly, gently mashing the butter with the wooden spoon so it incorporates with the flour.

To make the frosting: In a bowl, beat the butter with a wooden spoon then add the cream cheese and icing sugar.

Beat the butter with a wooden spoon until it is soft and creamy, then beat in any of the flavourings you fancy.

Not exact matches

Then with a wooden spoon, mix the butter and sugar together until well combined (it doesn't need to be fluffy).

In a small bowl, cream the soft butter by beating it against the side of the bowl with a wooden spoon until it is soft and fluffy.

Begin with a wooden spoon until the butter is incorporated with the sugar then switch to a whisk.

2 / Once butter is melted, add all flour at once and stir energically with a wooden spoon until mixture is homegeneous.

Then I added all the flour into the same bowl and mixed it by hand with a wooden spoon until combined with fluffed butter / sugar.

Add the butter gradually, stirring in one piece at a time with a wooden spoon, until it is fully incorporated.

For thick asparagus spears: once the butter is melted and starting to shimmer, add the asparagus, toss with tongs or a wooden spoon to coat in butter, and cook for about 3 - 4 minutes.

Put the almond butter and coconut sugar in a bowl and mix thoroughly with a wooden spoon or hand mixer.

Add the melted butter to the flour - spice mixture and mix with a fork or a wooden spoon until fully incorporated and clumps begin to form.

Combine dry ingredients and then gradually stir into butter mixture with a wooden spoon.

Pour that in with the vegan butter and sugar, stirring well with a wooden spoon.

With a rubber spatula or wooden spoon fold the wet ingredients, along with the melted butter, into the dry ingredients and stir only until the ingredients are moistened and combiWith a rubber spatula or wooden spoon fold the wet ingredients, along with the melted butter, into the dry ingredients and stir only until the ingredients are moistened and combiwith the melted butter, into the dry ingredients and stir only until the ingredients are moistened and combined.

Cook, swirling pan occasionally and scraping bottom with a wooden spoon, until butter turns caramel - brown and smells nutty, about 5 minutes.

Remove bowl from skillet; mix in sugar and salt with wooden spoon until butter is absorbed.

When the butter melts completely, remove the pan from the heat and stir in the flour with a wooden spoon to make a paste.

Add flour mixture and butter to yeast mixture, and stir together first with a wooden spoon and then with your hands, until it forms a dough.

Beat butter and sugar together until light and fluffy in stand mixer (important when doubling recipe) or by hand for with a wooden spoon.

In a large bowl, mix together melted butter, brown sugar, and 1/2 cup of white sugar with a wooden spoon until smooth.

Immediately add hot butter to sugar mixture and stir with a wooden spoon or rubber spatula until smooth.

Put the oatmeal, cinnamon, milk, water and cashew butter in a separate, medium pan and bring to a simmer over a medium heat, stirring frequently with a wooden spoon.

Poke 3 - 4 holes with the long handle of a wooden spoon into the mound of rice and pour the butter and saffron mixture down the holes.

In a large, heatproof bowl set over a pan of simmering water, melt the chocolate and butter until smooth (stirring with a wooden spoon) then remove from the heat and let cool a bit.

Pour into the flour / butter mixture and gently mix with a large wooden spoon or rubber spatula until everything is just barely moistened.

Pour whisked egg into butter / flour mixture and work together with a wooden spoon until it again resembles a coarse kinda crumb mixture.

With a wooden spoon or spatula, mix the melted butter and granulated sugar until well combined.

Add the milk, egg, 1 stick of the butter and the onion and celery mixture to the potatoes, and stir together with a wooden spoon.

With a wooden spoon, mix the melted butter with the granulated sugar, vanilla extract, and mint extrWith a wooden spoon, mix the melted butter with the granulated sugar, vanilla extract, and mint extrwith the granulated sugar, vanilla extract, and mint extract.

Put the butter, sugar, syrup, honey and salt into a saucepan and melt over a low heat, stirring every minute or so with a wooden spoon.

Pour this mixture into the flour / butter mixture and stir with a wooden spoon until it just comes together.

Add the butter, eggs, bread crumbs, and cheese and mix in loosely by hand or with a wooden spoon.

Add butter, one piece at a time, stirring with the wooden spoon until consistency is smooth.

In food processor or mixing bowl, combine butter and peanut butter, and process, or beat together with wooden spoon, until well blended.

As soon as the liquids boil and the butter is melted, turn the heat down to low and pour in the flour mixture all at once, stirring constantly with a wooden spoon.

Immediately pour mixture through sieve into bowl with butter, pressing through with a rubber spatula or wooden spoon.

Mix brown sugar, cornmeal, salt, and butter in a medium bowl with a wooden spoon until no lumps remain.

To make vanilla buttercream, beat butter, powdered sugar, and vanilla with electric beaters or wooden spoon until light and fluffy, scraping down the side of the bowl with a spatula a few times.

In a clean mixing bowl, cream the butter and sugar together with a wooden spoon or electric mixer - they must be very light and fluffy.

Next, put 5 fl oz (150 ml) of cold water in a medium saucepan, together with the pieces of butter, then place the saucepan over a moderate heat and stir with a wooden spoon.

Add the egg, yogurt, butter and Vanilla Powder and mix with a wooden spoon; do not overmix.

Prepare the chile - herb butter by combining the butter, chiles, and herbs in small bowl and blending with a wooden spoon until smooth and well mixed.

Mix almonds, flour, sugar, cornmeal, and salt in a large bowl, then add butter and vanilla and almond extracts and work in with your fingers or the handle of a sturdy wooden spoon.

Stir the flour into butter mixture with a wooden spoon or use the paddle attachment on a stand mixture.

Mix together the remaining 5 tablespoons butter with the chocolate hazelnut spread in a large bowl with a wooden spoon.

Melt the chocolate and butter together and stir with a wooden spoon until smooth.

I'd rub the cold butter into the flour mixture with my fingertips or with a pastry blender, hand - chop the apples coarsely and mix the rest together with a wooden spoon until combined.

Method: Pre heat the oven to 350 F Line up the mushroom cups into a greased baking tray Season with salt, they will give off a lot of liquid, so this is important Heat the olive oil in a large sauce pan Saute the garlic and onions for 5 minutes, stir with a wooden spoon to prevent burning Add the diced mushroom stalks and continue to cook for 5 - 7 minutes Add the celery and red pepper and cook for another 5 - 7 minutes Add the hearts of palm, shiitakes and chili flakes and butter Cook for another 10 minutes until all flavors soft and incorporated Remove from heat and add the vegan mayo and bread crumbs, stir until the mixture is coated Fill each mushroom cup with the mixture and bake at 350 for 30 - 35 minutes Enjoy, these babies will go fast!