Sentences with phrase «cream mixture until»

In a separate bowl, mix together the flours, baking powder, baking soda, salt, cinnamon, nutmeg, and poppy seeds, and then stir them into the sour - cream mixture until it is just combined and still a bit lumpy.

Blend nice cream mixture until smooth (2 - 5 minutes).

5 Over a low heat, stir the cream mixture until it thickens.It should coat the back of a wooden spoon, and when you run your finger in a line over the back of the spoon, the cream should not run.

Using a spatula, fold the flour mixture into the sour cream mixture until the mixture is nearly combined.

Remove from heat, and stir in warm cream mixture until smooth.

Whisk half the peanut butter into the cream mixture until smooth.

Gradually increase the mixer speed to high and cream the mixture until fluffy.

Whisk eggs, sugar, and salt into cream mixture until smooth.

Whisk in the sour cream mixture until combined.

Add the butter and the vanilla, and cream the mixture until it is light and fluffy.

Combine dry ingredients and stir into cream mixture until moistened.

With a spatula, stir in the whipped cream mixture until the frosting is smooth.

Combine the flour, cocoa and baking powder; stir into the creamed mixture until well blended.

Sift together flour, cocoa, baking powder and salt; gradually add to creamed mixture until well blended.

Not exact matches

Transfer the mixture to large bowl and, using an electric mixer, beat the egg whites and cream of tartar in large bowl until soft peaks form.

In a medium bowl whisk together flour, baking powder and salt, then alternating with the cream gently fold into egg mixture with a spatula, keep folding until mixture is combined, gently fold in lemon peel, vanilla and melted butter, pour into prepared pan and bake for approximately 40 - 45 minutes.

- 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.

Both — but also it's a matter of not having to cook the sugar when using confectioner's... with regular granular sugar, you need to heat the sugar mixture just until the crystals dissolve (think simple syrup) so the ice cream will come out smooth rather than gritty.

To make the whipped cream: Heat up the cream in a medium sized saucepan over medium heat just until you start to see steam rise up (don't bring it to a boil) then crumple the basil leaves and add them, cooking for 1 minute more, then remove the pan from the heat, cover, and let the mixture steep for 30 minutes.

Fold the whipped cream into chocolate mixture until smooth.

Remove one bowl from the freezer and whip the cream until stiff peaks form, add a little whipped cream to the vanilla / sweetened condensed milk mixture to make it easier to combine, then fold in the rest of the whipped cream mixture, place into a loaf pan 8x4 inch (20x10 centimeters).

The mixture will be hot when you are forming balls so don't let younger kids help with shaping until it has cooled slightly or have them use a greased ice cream scoop to shape the balls.

Stir frequently until cream cheese is melted and mixture is bubbly.

Gently fold whipped cream into mascarpone mixture until combined.

Cook, stirring nearly constantly, until the mixture thickens up slightly — it should still be liquid, but when you drag your finger across the spatula, a trail should remain (like the texture of quite cold heavy cream).

Gradually add the flour mixture to the creamed peanut butter mixture until well combined.

Beat together the butter and powdered sugar, then add in a tub of marshmallow cream and whip the mixture until it's fluffy delicious marshmallow happiness.

Once the coconut milk mixture has chilled, pour into prepared ice cream machine and churn 10 - 15 minutes until beginning to thicken, then slowly drop in the cookie dough bites, allowing the mixture to churn another 5 - 10 minutes until the consistency of soft serve.

Use plain whipped cream or add a little rhubarb sauce to whipped cream instead of cherries / But, if you want to go there, 2 C sour cherries, 1/3 — 1/2 C sugar, 1/4 C water / For varying amounts of cherries, plan on 3 - 4 T sugar per cup / Adjust sugar to personal taste, a little more or less / 2 t orange or lemon zest optional — place 1 t in cooking mixture, reserve the rest for later / Place ingredients in a small pot, bring to a simmer and cook for about 8 minutes, until cherries are slightly softened / Remove from heat.

Beat chilled cream to soft peaks, and fold into chocolate mixture, very gently until totally mixed.

Heat the milk, cream, and salt until the mixture reaches 190 degrees F. Gently stir in 3 tablespoons of lemon juice.

Add egg / milk mixture back to the remaining milk and cream and cook over medium heat, whisking or stirring until thickened, about 5 minutes.

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.

Return the mixture to the saucepan and cook on medium heat while whisking constantly until a very thick pastry cream is formed.

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 mMixture should be extremely stiff / Carefully fold in the pistachio cornstarch mixturemixture.

Coconut cream: in a food processor with a steel blade put coconut, butter, sugar, vanilla, salt and coconut milk and blend until the mixture is crumbly.

After the ice cream turns thicken and creamy like half - stiffens, add tablespoonful of peanut butter or Nutella or both one at a time until bits and pieces of peanut butter or Nutella or both is mixed into the ice cream mixture, then continue freezing until ice cream is ready.

Chocolate cream: in a mixer bowl with a whipping attachment, place butter, sugar powder, cocoa powder and salt, and mix at medium speed until a uniform mixture begins to form.

Add in cream and melt together in the microwave or over double - boiler, until the mixture is smooth and completely melted.

Gradually pour in more of the milk mixture if needed until the batter becomes the consistency of thick cream - think double cream.

Fill it with a sweetened cream cheese mixture, fresh sliced peaches, a sprinkling of brown sugar and a pat of butter, then baked until warmed through.

1) Sift self - raising flour into a large mixing bowl 2) Cut the butter into small cubes and mix it with the flour, using two knives to mix the butter and flour together 3) Once the dough achieves a sand - like mixture, use your hand to compact the dough and knead very gently 4) Sprinkle a cool, flat surface with flour, and flatten the dough with a rolling pin until it reaches a 1 cm thickness 5) Pre-heat oven to 190 — 200 deg cel 6) Use a round cookie cutter (or a champagne glass) to cut out small circles of dough 7) Place dough circles on a greased and floured baking tray 8) Bake scones for 15 to 20 minutes or until they have turned golden brown on top 9) Once scones have cooled, cut them sideways into half 10) Mix chopped fresh chives and cream cheese together until they have integrated homogeneously 11) On each scone half, spread some cream cheese and chive mixture, then place a couple of slices of ham and cheese on top, then top with more cream cheese mixture and finally sprinkle with fresh chives

Then, pour the cherry / jell - o mixture on the top of the cream cheese mixture and refrigerate for 1 - 2 hours or until the jell - o is completely set.

Sift again before adding to the cream cheese mixture and mix on low until well incorporated.

Add dry ingredients to the cream and sugar mixture, alternating with the buttermilk, add cherries by hand and mix well until incorporated.

Beat remaining 1 cup cream and 2 tablespoons sugar in medium bowl until very thick but not yet holding peaks; fold into peanut butter mixture in 3 additions.

Pour in the egg and cream mixture, mixing with a spatula until just incorporated.

Cream the butter and sugar together on medium high speed until the mixture is pale in colour and becomes slightly fluffy.

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)

Pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches «soft - serve» consistency.