Sentences with phrase «chilled butter pieces»

Used the pastry blender to combine the flour and chilled butter pieces, then poured the flour / butter mixture over the egg / cream / cheese / apple mixture and used a dough whisk to mix until just incorporated.

Scatter the chilled butter pieces over the flour mixture and pulse until the mixture forms coarse crumbs and the butter is in very small pieces.

Scatter the chilled butter pieces around the bowl and pulse in 1 - second bursts just until the mixture resembles coarse crumbs.

Add the chilled butter pieces and pulse in short bursts to cut the flour and the butter together.

Not exact matches

1 lb fresh strawberries, sliced 1/4 c + 3 tbsp sugar, divided 2 containers (6 oz each) fat - free Greek - style yogurt, divided 1 c + 2 tbsp all - purpose flour 1/4 c + 2 tbsp whole wheat flour 2 1/4 tsp baking powder 1/4 tsp baking soda 1/4 tsp salt 3 tbsp chilled unsalted butter, cut in 1/4» pieces 3/4 tsp vanilla extract

Dough: 1 cup (125 grams) unbleached all - purpose flour 1/2 teaspoon (2 grams) sugar 1/8 teaspoon salt 6 tablespoons (3/4 stick or 85 grams) unsalted butter, just softened, cut in 1 / 2 - inch pieces 3 1/2 tablespoons (50 ml) chilled water

3 cups all - purpose flour, plus more for work surface (420 gr) 3/4 cup cake flour (105 gr) 1 1/2 teaspoons salt (7 gr) 4 tablespoons unsalted butter, cut into 1 / 2 - inch pieces, well chilled (60 gr) 1 1/4 cups cold water (295.5 ml) 1 tablespoon all - purpose flour (14 gr) 1 3/4 cups (3 1/2 sticks) unsalted butter, well - chilled (405 gr) 1 / Make the dough package: In a large mixing bowl, combine both flours with the salt.

FOR THE TOPPING 1 cup oats 3/4 cup all purpose flour 1 stick butter, chilled and cut into small pieces 1 cup brown sugar 1/4 teaspoon salt 1/4 teaspoon cinnamon 1/4 cup pecans, chopped

2 Cups all - purpose flour 5 Tbsp sugar 1 Tbsp baking powder 1/2 tsp salt 6 Tbsp chilled unsalted butter, cut into small pieces 2/3 C half - and - half, plus 1 tbsp.

1 cup all - purpose flour 1/4 cup nuts 1/2 teaspoon salt 1 tablespoon brown sugar 6 ounces soft cheeses, very well chilled, divided in half 6 tablespoons unsalted butter, cut in pieces 1 small white onion, finely diced and caramelized Up to 2 tablespoons of milk (if needed) Brown sugar, to taste

-LSB-...] salt (buy unrefined sea salt here) 5 tablespoons butter, unsalted, chilled, cut into small pieces (how to make butter) 6 pieces of bacon, cooked, chopped into small pieces (about 1 cup) 1 — 1 1/2 cups good sharp -LSB-...]

If the pieces of butter are large enough, even if they melt a bit as you work the dough, they'll firm up when you chill the dough again before baking.

Ingredients: Crust 1 1/4 cups all - purpose flour 3/4 cup confectioners» (powdered) sugar 1/4 cup unsweetened cocoa powder 3/4 cup (1 1/2 sticks) butter, chilled and cut into pieces 1/2 cup miniature semisweet chocolate chips

Peach, raspberry and almond crumble adapted from Australian Gourmet Traveller 300g peaches (about 2) 45g frozen raspberries 1 1/2 tablespoons demerara sugar 1 teaspoon vanilla extract Almond crumble: 2/3 cup (93g) all purpose flour 1/4 cup + 1 tablespoon (70g) chilled unsalted butter, cut into 1 cm pieces 3 1/2 tablespoons demerara sugar 1 1/2 tablespoons flaked almonds For almond crumble, preheat oven to 200 °C / 392 °F.

chilled butter (must be cold), cut into small pieces 2 cups peeled diced apples

chilled butter, cut into small pieces 1/2 cup chopped pecans dash cinnamon (optional)

Meyer Lemon Scones 2 cups all purpose flour 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1/4 cup sugar 1/2 cup butter, chilled and cut into 10 - 12 small pieces 8 - 10 tbsp fresh meyer lemon juice 1 - 2 tsp meyer lemon zest

For the pâte brisée (pie crust): 1 1/4 cups all purpose flour, plus extra for dusting 1/2 teaspoon salt 1 teaspoon sugar 8 tablespoons chilled unsalted butter (one stick cut into small pieces) 2 - 4 tablespoons ice water, plus extra if needed 1 egg, slightly beaten

Pie Shell 1 1/4 cups unbleached all - purpose flour, plus extra for dough and rolling surface 2 tablespoons confectioners» sugar 1/2 teaspoon table salt 8 tablespoons unsalted butter, chilled, cut into 1/4 - inch pieces 2 tablespoons vegetable shortening, frozen, cut into small pieces 1 large egg white, chilled, thoroughly mixed with ice water (about 2 tablespoons) to equal 1/4 cup 1 large egg yolk, beaten with 1/8 teaspoon water

2 1/4 teaspoons Active Dry Yeast (1 pkg)(NOT Rapid Rise, Pizza Crust or Bread Machine) 1/4 cup warm water (100 — 110 degrees F) 1/2 teaspoon sugar 3 1/2 cups all - purpose flour 1 1/4 teaspoon kosher salt 1 cup salted butter (2 sticks), chilled, cut into tablespoon - size pieces 2 large eggs 1/2 cup sour cream 1 teaspoon vanilla

Ingredients: Shortbread: 1 cup all - purpose flour 1/4 cup granulated white sugar pinch of salt 1/2 cup (1 stick) chilled unsalted butter, cut into small pieces

For crumble 1 cup old fashioned oats 1/2 cup all - purpose flour 1/4 cup light brown sugar, packed 1/4 cup whole almonds, roughly chopped 1/4 teaspoon kosher salt 1/4 teaspoon ground cinnamon 1/2 cup (1 stick) chilled unsalted butter, cut into small pieces, plus more for greasing ramekins

Ingredients: 1/2 cup finely ground blanched almonds 1 3/4 cups all - purpose flour 1/2 cup sifted powdered sugar 1/2 cup unsalted butter, chilled and cut into small pieces 1 large egg, lightly beaten 1 (21 - ounce) can cherry pie filling 2 tablespoons orange liqueur 1 teaspoon finely grated orange zest

ingredients PUFF PASTRY - WRAPPED ASPARAGUS WITH DIJON BEURRE - BLANC 1 large egg 1 tablespoon water 1 lemon (zested) 3/4 cup Parmigiano - Reggiano (finely grated) 5 sprigs fresh thyme (leaves only) 1 package puff pastry (thawed, 2 sheets) 1/4 cup flour (for dusting) 1 cup Gruyere (finely grated, divided) 30 spears asparagus (ends trimmed, cut into 2 - inch pieces on a bias) Flaky sea salt (to taste) Coarsely ground black pepper (to taste) DIJON BEURRE - BLANC: 1/4 cup dry white wine 3 tablespoons white wine vinegar 2 teaspoons Dijon mustard 1/2 shallot (peeled, finely minced) 1 stick unsalted butter (chilled, cut into cubes) Kosher salt and freshly ground black pepper (to taste) directions Preheat oven to 400º F. Line two baking sheets with parchment paper.

ingredients PIE CRUST: 1 tablespoon light brown sugar 1 teaspoon Kosher salt 1 1/2 cups all - purpose flour (plus additional for dusting) 1 stick unsalted butter (chilled, cut into 1 / 2 - inch cubes) 1/4 cup ice water FRESH GINGER JUICE: 1 2 inch piece fresh ginger PUMPKIN PIE FILLING: 1 sugar pumpkin (top removed, halved, seeded, cut into 8 wedges)(makes 2 cups) 2 large eggs 1 teaspoon fresh ginger juice 1/2 cup light brown sugar 1/4 cup granulated sugar 1 teaspoon Kosher salt 1 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1 12 - ounce can evaporated milk WHIPPED CREAM: 1 cup heavy cream 1 tablespoon confectioner's sugar 1 teaspoon vanilla extract

1/2 cup olive oil 1 medium organic onion minced fine 2 organic garlic cloves, minced 2 cups organic Aborio rice 1 cup dry organic white wine 2 tablespoons of organic butter 1/2 pound wild mushrooms, cut into bite size pieces Salt 3 oz of chilled black truffle butter 1/2 cup grated parmesan 1 bunch of organic marjoram leaves chopped Fresh ground pepper Truffle oil if desired

Add chilled butter and pulse until largest pieces of butter are the size of a pea.

For the streusel topping: 1/2 cup all - purpose flour 1/2 cup light brown sugar 2 tablespoons minced crystalized ginger 1 tablespoon ground ginger 2 tablespoons unsalted butter, chilled, in small pieces

For the topping: 1 1/2 cups all - purpose flour 1/2 cup brown sugar 1/4 cup granulated sugar 1 teaspoon ground cinnamon 1/4 teaspoon salt 3/4 cup unsalted butter, chilled, cut in pieces 1/2 cup chopped toasted walnuts

chilled unsalted butter into pieces and work into the dry ingredients with your fingertips until no dry spots remain.

With mixer on slow speed add the chilled butter and mix until butter pieces are the size of large peas.

Using your fingertips, incorporate chilled butter in to the flour mixture until only pea - sized pieces remain.

1 ripe, but firm avocado, pitted and peeled 1 cup pumpkin puree, chilled 3/4 teaspoon vanilla extract 1 teaspoon pumpkin pie spice 1/3 cup sugar 1 13.5 - ounce can coconut milk, chilled 1 tablespoon powdered sugar 1 teaspoon vanilla extract 1 tablespoon coconut butter, such as Nutiva coconut manna (optional) 5 sheets of Graham crackers, crushed into small pieces 4 dessert glasses or small jars