Sentences with phrase «chilled butter until»

Using a pastry cutter or two forks, cut in 1/2 cup chilled butter until the mixture resembles coarse sand.

Not exact matches

To make the crust in food processor pulse flour with sugar and salt, then add cubed chilled butter and pulse until it resembles coarse meal.

Meanwhile... Make the crust: — Mix together almond and cashew meal (or whatever you have) with a mix of honey and coconut oil (or you can just do one or the other or butter — I like the mix because then it's sweet but not too sweet) until it is a sticky dough consistency — Press into the pie pan and chill until you're ready for it — Pour in the hot blueberry mixture — stir in some fresh blueberries for fun!

-- For the cookie dough, beat together butter and sugar for about 2 minutes — Add the eggs and egg yolks until smooth, and then add vanilla — In a separate bowl, sift together the flour, salt, and baking powder, and then add the dry mix slowly to the wet until well combined — Wrap dough in saran wrap and chill in the fridge for an hour (or more)-- Preheat oven to 350 degrees — Roll out dough and cut desired shapes, placing them about 1 inch apart on a cookie sheet — Bake for 8 - 10 minutes, depending on how chewy you like your sugar cookies!

Make the filling while the dough is chilling a final time - heat the butter in a large saucepan, add the apples and cook until they're just beginning to soften.

Add the chilled butter, toss to coat with flour, then cut in with a pastry blender or fork until the mixture resembles coarse crumbs.

Chill in the refrigerator until butter is firm, then grease and chill again.

Add the chilled, cubed butter and, using a pastry blender, blend together the butter and flour until it resembles coarse sand.

Transfer the mixture to a serving dish, add a sage or thyme leaf on top for decor then pour over the clarified butter and chill until firm.

Cut a stick of butter into small squares and chill until the flour / salt mixture has been in the fridge for 30 minutes.

Wrap the butter packet tightly in plastic wrap and place it in the freezer to chill for about 5 minutes, or in the refrigerator for about 15 minutes, or until beginning to firm.

Place in the refrigerator to chill until firm while you make the butter packet.

In a bowl (chilled is best), beat on high the sugar, butter, egg whites, and vanilla together for 4 - 5 minutes until light and airy.

Keep the buttermilk chilled until you are ready to use it — cold butter and buttermilk are best for this recipe.

For best results use chilled butter — keep the diced butter in the refrigerator until needed.

Add the cubed chilled butter, and rub it in between your fingers until it's all distributed into the flour.

Whisk in the cold butter and chill in the fridge until set, about 2 hours.

After the pops are chilled, heat the 1/3 cup of peanut butter and 1 tablespoon of coconut oil over low - medium heat until melted and combined.

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

Add chilled butter; using fingertips, blend butter into mixture until coarse crumbs form.

Scrape the melted butter and browned bits into small bowl and chill until solidified (about half an hour in the freezer, an hour or so in the fridge).

If the dough's butter softens too much while you are stirring, chill dough until firm before putting the biscuit in the oven.

While the cookies are chilling, make the icing: In a stand mixer, beat the butter and confectioners» sugar until light and fluffy, 2 minutes.

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)

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.

Carefully remove vanilla bean; pour brown butter into a medium bowl and chill until slightly firm, about 45 minutes.

Frosting: 2 8 - oz packages of cream cheese, room temperature 1 c (2 sticks) unsalted butter, room temperature 4 c powdered sugar 1/2 c seedless strawberry jam 3/4 c chilled heavy whipping cream Cake: 3 c cake flour 3/4 tsp salt 1/2 tsp baking powder 1/2 tsp baking soda 3 c sugar 1 c (2 sticks) unsalted butter, room temperature 7 large eggs 2 T vanilla extract 1 c sour cream 6 T plus 1/3 c seedless strawberry jam 2 1/4 lbs strawberries, hulled, sliced (about 6 cups), divided For the frosting, beat cream cheese and butter in a large bowl until smooth.

Put the chilled almond butter balls, a few at a time, into the carob powder, and shake the bowl to roll them around until completely coated.

Cut in the chilled butter with a dough blender or two forks until the mixture resembles coarse crumbs.

Cut in 1/4 cup chilled butter using fingers or pastry blender until mixture resembles coarse meal.

Pour into a bowl, then cover surface with buttered wax paper and chill until cold, at least 1 1/2 hours.

Transfer brown butter with solids to a medium bowl; chill, stirring every 5 minutes, until cooled and beginning to solidify, about 15 minutes.

Work in butter with your fingers until mixture holds together when pinched but is still crumbly; cover and chill.

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

Using an electric mixer on medium - high speed, beat chilled brown butter and 3/4 cup sugar until very pale and fluffy, 5 — 7 minutes.

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

Add the chopped and chilled butter, and pulse until the chunks of butter are a bit smaller and are covered in the dry mixture.

Add the 3 tablespoons chilled butter and the flour and continue to pulse until a fine crumble forms.

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.

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.

Slowly, pulse in cubed, chilled butter, about two tablespoons at a time until all butter is incorporated.

While the pastry is chilling, heat the butter in a pan and cook the onions for 20 mins, stirring occasionally, until they become sticky and golden.

Cut in chilled butter with a pastry blender or 2 knives until the mixture resembles coarse meal.

Cut 2 tablespoons chilled butter into flour mixture with a pastry blender or your hand until mixture resembles coarse meal.

Cut chilled butter into the flour mixture and evenly mix together with a pastry cutter until it appears uniform in texture.

Spoon some of the peanut butter mix into each cup and chill until it hardens.

Let chill in the refrigerator for 30 minutes, then blend the butter, using a whisk, until fluffy.

You'll just dunk the chilled almond butter balls into the chocolate, roll it around until it's covered and then transfer it back to your baking sheet.

Chill pate until butter is firm, about 30 minutes; then cover with plastic wrap and chill at least 2 hours more.