Sentences with phrase «cream eggs and sugar»

In a large bowl, cream eggs and sugar on high speed of electric mixer for about 3 minutes, until light and lemon - colored.

Cream the eggs and sugars in a food processor or with an electric mixer until light and fluffy.

Not exact matches

With a hand mixer whip the egg whites until they form stiff peaks, adding cream of tartar and confectioner's sugar as you whip the egg whites.

In a separate bowl, beat the cream cheese, egg yolk, granulated sugar and vanilla until smooth.

- 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.

Purée the garlic into milk, combine it with an equal part of cream, temper in your egg yolks with sugar, and then spin it in an ice cream machine.

SOURCE Adapted from the pumpkin scone recipe from The Vanilla Bean Baking Book by Sarah Kieffer YIELD 12 scones INGREDIENTS For Sweet Potato Scones 2 1/4 cups (320 g) all - purpose flour 1/3 cup (66 g) sugar 1 tablespoon baking powder 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon grated nutmeg 1/2 teaspoon salt 1/2 cup unsweetened sweet potato puree, recipe below 1/3 cup heavy cream, plus more for brushing 1 large egg 1 large egg yolk 1/2 teaspoon pure vanilla extract 12 tablespoons (1 1/2 sticks; 170 g) unsalted butter, cold and cut into 1/2 - inch pieces

2 egg whites 1 C powder sugar 1/2 tsp cream of tartar 1 tsp vanilla Brown, green, and orange gel food coloring

Cream the oil and sugar together until combined the add the room temperature egg and vanilla and beat together.

While cruffins are resting prepare Earl Grey Cream: slowly bring to boil egg yolks, sugar, milk, corn starch, Rum extract, vanilla extract and butter.

This recipe doesn't even contain cream, it's just chocolate, eggs and sugar.

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

Strawberry Ice Cream: In a stainless steel bowl beat the egg yolks and sugar until light and fluffy.

Cream cheese and peanut butter batter: whisk cream cheese, peanut butter, sugar, eggs, vanilla and cornstarch in a bowl until mCream cheese and peanut butter batter: whisk cream cheese, peanut butter, sugar, eggs, vanilla and cornstarch in a bowl until mcream cheese, peanut butter, sugar, eggs, vanilla and cornstarch in a bowl until mixed.

- Add in the sugar, cream of tarter and vanilla with the egg whites beating for 6 minutes of medium speed.

In a medium bowl, beat cream cheese, sugar, eggs, and caramel or vanilla extract until well combined and creamy.

In another separate bowl, add cream cheese, egg yolk, sugar, vanilla essence, squeezed lemon juice and lemon rind and beat with hand mixer until it forms a smooth consistency.

for the cake: 1/2 pint strawberries, hulled and chopped 1/4 cup sour cream (I used light) 6 tablespoons butter, at room temperature 1/2 cup sugar 1 egg 1/2 teaspoon pure vanilla extract 1 1/4 cup AP flour, sifted 1 teaspoon baking powder 1/4 teaspoon baking soda pinch of salt

In a large bowl, combine the cream cheese, yogurt, 1/3 cup of sugar, cocoa powder and egg and mix together using an electric mixer until smooth and well combined.

Lemons, eggs, cream and sugar.

2 small Gala apples, cored and diced into 1 / 2 - inch pieces 3 tablespoons melted butter, plus more for apples and pan 1 vanilla bean, split lengthwise and seeds scraped 8 ounces (225 g) challah bread (I used the gluten - free brioche recipe from my book) cut into 1 / 2 - inch cubes 1/3 cup plus 2 tablespoons (80 g) natural cane sugar 5 egg yolks 1 cup (250 ml) heavy cream 1 cup (250 ml) whole milk 1 1/8 teaspoon ground cinnamon 1/3 teaspoon salt 1/3 cup dried cranberries

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.

In a second bowl, gently whisk together eggs, sour cream, brown sugar and melted butter.

The base is a creme anglaise recipe which is a thick, rich sauce made of egg yolks, sugar, milk, heavy cream and my personal favorite, lots of vanilla bean!

In a bowl of mixer with a whipping attachment, whip eggs, sugar, salt and vanilla at high speed for 5 - 6 minutes until you get a very airy and bright cream.

The tart filling is just simple custard of heavy cream, eggs, sea salt and light brown sugar, with some optional espresso powder and bits of smokey bacon.

Ingredients: 1/4 cup applesauce 1 egg white 2 tbsp maple syrup (I use sugar - free) 1/2 cup oats (NOT quick oats... use regular rolled oats) 1/4 tsp baking powder 2 tsp stevia / truvia 1/4 cup frozen blueberries 1 tbsp coconut flakes Topping: PB2 and whipped cream

A basic muffin batter contains flour, sugar, baking powder / soda, eggs, a fat (liquid or solid), and milk (buttermilk, yogurt, sour cream).

In the bowl of a mixer, cream together the shortening, eggs and sugar.

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 care.

American Pie with Vanilla Bean Custard makes 1 10 - inch pie ingredients: for the crust: 2 1/2 cups flour 2 tablespoons sugar 3/4 teaspoon kosher salt 16 tablespoons butter, cubed and cold ice water, as needed for the filling: 2 1/2 cups frozen wild blueberries (or about 2 cups big fresh blueberries) 5 cups halved cherries (about 1 1/2 pounds frozen or 1 3/4 pounds fresh) juice of 1 lemon 1 1/4 cup sugar 1/3 cup cornstarch pinch of salt for the vanilla bean custard: 1 cup heavy cream 1/4 cup lowfat milk 3 egg yolks 3 tablespoons plus 2 teaspoons sugar scrapings of 1/2 a vanilla bean directions: Make the crust: place flour, sugar, and salt in a large bowl.

In a bowl, whisk together the mashed sweet potatoes, egg, sugar, cream, vanilla, nutmeg, cloves, ginger and salt.

With an electric mixer, cream butter and sugar on medium - high speed until smooth; beat in egg and vanilla until combined.

Directions for Meringue: Preheat oven to 350 degrees / Chop 3/4 C of pistachios and stir together with cornstarch and 1/4 C of the superfine sugar — or skip this step / Using an electric mixer beat egg whites and cream of tartar until they form soft peaks / Gradually beat in the remaining 1 1/4 C sugar 1 tablespoon at a time, taking about 5 minutes to add it all / Continue beating for 2 more minutes / Mixture should be extremely stiff / Carefully fold in the pistachio cornstarch mixture.

Buttermilk and Lemon Thyme Ice Cream adapted from Claudia Fleming, via Smitten Kitchen ingredients: 1 1/2 cups half and half big bunch of lemon thyme or other herb, or use a vanilla pod, split and scraped 3/4 cup plus 2 tablespoons sugar pinch of salt 9 egg yolks 1 cup buttermilk directions: Strip the lemon thyme by running pinched fingers along the main woody stem.

Whisk, whisk, whisk cream, a touch of sugar, an entire vanilla bean, and egg yolk after egg yolk together.

Meanwhile, mix together corn muffin mix, egg, melted butter, creamed corn, sugar and corn kernels in a medium - sized bowl.

In a large bowl, whisk eggs, sugar, sour cream, oil, salt, vanilla extract and mashed bananas until blended.

Basil and parmesan madeleines 8 tablespoons (113g / 1 stick) unsalted butter, melted 1 cup (140g) cake flour — I used all purpose flour 3 teaspoons finely minced fresh basil 1 teaspoon fleur de sel, plus more for sprinkling 1/4 teaspoon freshly ground pepper 4 eggs 1/4 teaspoon cream of tartar 2 tablespoons sugar 1 cup grated parmesan cheese, plus more for sprinkling Position a rack in the lower third of an oven and preheat to 190ºC / 375ºF (I preferred to bake them in the higher part of the oven so they would not burn).

ingredients: 1 cup heavy cream 1/4 cup half and half 1/4 cup low - fat milk (I had 1 %; if you drink whole, use 1/2 cup and leave out the half and half) 1/3 cup sugar 2 tablespoons corn syrup (optional, can sub honey or maple syrup if you don't mind flavoring) pinch kosher salt 3 egg yolks scrapings of a vanilla bean

Mix together butter, sugar, sour cream, eggs, vanilla, and bourbon.

Cream butter and sugar for 5 minutes, add vanilla and eggs one by one.

Wipe out food processor and add cream cheese, sour cream, 1/3 cup sugar, egg, and vanilla bean seeds and process until completely smooth.

Just bread, cream, eggs, sugar, cinnamon, apple pie filling, walnuts, and a sweet icing.

Mix the egg and cream in a small bowl and brush it on the pie crust strips then sprinkle with the coarse sugar.

1) 2 cans of sweet corn (or 1 can of sweet corn and 1 can of creamy corn) 2) 2 onions, sliced thinly 3) 1 large red bell pepper 4) 1 cup of milk cream 5) 1 cup of cream cheese 6) 4 eggs, beaten 7) Salt, pepper and ground nutmeg to taste 8) 2 pre-made store - bought tart shells 9) 3 — 4 tablespoons of sugar

Cream peanut butter ans sugars, add the eggs one by one and the vanilla, mix in a bowl the flour and peanut butter.

In a separate bowl, whisk to combine the brown sugar, coconut oil, sour cream or yogurt, eggs, vanilla, and mashed banana.

1) Peel and slice the onions thinly 2) De-seed red bell pepper and cut into small cubes 3) Saute red bell pepper cubes and sliced onions until onions turn slightly soft and transparent 4) Mix sauteed red bell pepper, onions, and corn together with eggs, milk cream and cream cheese 5) Season with salt, pepper and ground nutmeg to taste 6) Pre-heat oven to 200 deg cel 7) Grease a round baking tray with olive oil 8) Stretch a tart shell and cover the baking tray entirely 9) Pour in the corn - filling mixture over the tart shell, spreading it out evenly 10) Cover the filling with the second stretched tart shell 11) Use a fork to poke holes in the top tart shell, and then press down on the shell so the juices spill out 12) Sprinkle top of tart with a generous amount of sugar 13) Bake in oven at 200 deg cel for around 30 — 40 minutes or until tart shell is golden brown 14) Serve with a side of vegetable salad (optional)

Place oil, sugar, eggs, sour cream, milk and salt in a bowl and mix well until you get a uniform mixture.