Sentences with phrase «cup butter mixture»

Not exact matches

I don't know about you, but for me it's been a good long while since I've had chocolate peanut butter cups, or another of my favorites, Buckeye candy (basically a mixture of peanut butter, butter, and powdered sugar rolled into balls and coated in chocolate).

2» - thick slice of whole grain peasant - style bread 1/3 cup sliced strawberries (or your favorite fruit) 1/2 banana (mashed) Cinnamon - seasoned egg and milk mixture 1 tsp butter

It's just important to get the ratios right for the butter mixture to be enough — you'll need about 8 cups of total volume made up of dry crunchy things and nuts.

Sprinkle about 1/2 cup of the chopped nut mixture over the 10th layer of phyllo dough, then top with 3 more sheets of pastry and brush with butter between each sheet, then sprinkle with more nuts.

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.

Streusel Topping: Melt the remaining 2 tablespoons (28 grams) butter and stir into the reserved one cup (150 grams) of flour mixture until it is crumbly and looks like coarse meal.

Add 2 cups half and half to butter mixture.

Combine hot sauce, butter, and ketchup in a bowl; reserve 1/4 cup mixture.

Spoon 1 1/2 teaspoons butter mixture into each muffin cup.

Cut in 1/4 cup of butter until you have a crumbly mixture.

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.

Using a rubber spatula, gently fold in the flour mixture and the 1 cup cheese, then fold in the remaining 6 tablespoons butter *.

Meanwhile, combine remaining butter, 1/2 cup cream and chocolate chips in a large microwave - safe bowl; microwave on high for about 2 minutes, whisking every 30 seconds, until chocolate is melted and mixture is smooth.

Dollop small tablespoons of the peanut butter mixture into each cup, Spread it out till its barely touching the sides of the paper case Place in the freezer for 15 minutes.

In a large bowl whisk together flour and sugar, add butter and with a pastry blender mix until mixture becomes crumbly, set aside 1/2 cup.

● Melt butter in hot milk ● Add to yeast mixture ● Add flour 1 cup at a time until comes away from sides of the bowl ● Knead until soft and smooth ● Let sit (it says 5 - 6 minutes but I left it for 15 minutes ● Shape dough by forming a 12X8 rectagle and fold / roll and pinch the dough up on it's self lengthwise ● Butter and sprinkle cornmeal on a cookie sheet ● Place dough on sheet let double (I left mine for about 2 hours since I went to dinner but the directions say 50 - 60 minutes, but more times means more air which I like) ● Bake in preheated oven at 425F for 30 - 40 mibutter in hot milk ● Add to yeast mixture ● Add flour 1 cup at a time until comes away from sides of the bowl ● Knead until soft and smooth ● Let sit (it says 5 - 6 minutes but I left it for 15 minutes ● Shape dough by forming a 12X8 rectagle and fold / roll and pinch the dough up on it's self lengthwise ● Butter and sprinkle cornmeal on a cookie sheet ● Place dough on sheet let double (I left mine for about 2 hours since I went to dinner but the directions say 50 - 60 minutes, but more times means more air which I like) ● Bake in preheated oven at 425F for 30 - 40 miButter and sprinkle cornmeal on a cookie sheet ● Place dough on sheet let double (I left mine for about 2 hours since I went to dinner but the directions say 50 - 60 minutes, but more times means more air which I like) ● Bake in preheated oven at 425F for 30 - 40 minutes.

Combine the mixture with the oats (start off with 2 cups and slowly add the rest as you may need less depending on your peanut butter and honey brand), and then mix well.

Add 16oz of almond butter and 1/3 cup of maple syrup to the food processor, and blend until the mixture comes together.

Add the butter, lemon zest and 1 cup of the buttermilk to the flour mixture.

Scoop 1 heaping cup of the whipped cream and add to the peanut butter mixture.

Stir in the pectin with the 1/4 cup sugar into fruit mixture and add 1 teaspoon butter to reduce foaming, if desired.

Peel 4 medium potatoes (or whatever is needed to make about 4 cups), slice thinly, season and parboil for 5 minutes / Drain and set aside / Thinly slice 1 or 2 medium onions and sauté slowly in butter and olive oil / When onions are translucent and tender add 1/2 cup shredded smoked salmon and 2 tablespoons of fresh dill (1 tablespoon dried) / Stir onions, smoked salmon and dill together and cook a few more minutes / Remove from heat and place onion mix in a separate bowl / Steam 1/2 pound salmon fillet — place fresh salmon in an inch or so of seasoned, simmering water, cover and cook gently until salmon flakes apart easily, 5 - 7 minutes / Remove salmon, flake it apart into bowl containing the onion mixture / Stir together 5 eggs, 1 1/2 cups whole milk / Season eggs with 1 teaspoon salt & 1/2 teaspoon pepper / Measure 6 oz.

Spread with the 1/4 cup softened butter and sprinkle with the cinnamon - sugar mixture.

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

Stir in butter and nuts, cook stirring constantly to 300 degrees on the candy thermometer, or drop a small amount of the mixture into a cold cup of water and it should form a hard ball

Mix in half a cup of cold butter with the dry ingredients to resemble a crumbly mixture.

You can easily make a no - bake crust by combining about 2 cups graham cracker crumbs, 4 to 5 tablespoons melted butter, and about 2 - 3 tablespoons sugar, and pressing the mixture into a pie plate.

In the bowl of a standing mixer, use the paddle attachment to combine the butter, eggs, 1/4 cup of sugar, vanilla, orange zest and 1 cup of flour with the yeast mixture until smooth and combined.

Ingredients: Crust 300g (2 cups) plain flour 200g chilled butter, chopped 45g (1/4 cup) icing sugar mixture 35g (1/3 cup) cocoa powder 4 - 5 tbs milk

Pour half of this mixture (about 2 cups) over the melted butter in the baking pan.

In another large bowl, cream together the butter and the 1 cup sugar until the mixture is fluffy and light, and continue to beat for a total of 5 minutes, scraping down the sides of the bowl.

Evenly sprinkle mini peanut butter cups candy and mini marshmallows over the Chex mixture.

Apple and cinnamon mini pies filling adapted from Donna Hay magazine, pastry from Modern Classics Book 2 Pastry: 1 cup + 1 tablespoon (150g) all purpose flour 1 1/2 tablespoons caster sugar 1/3 cup (75g) cold unsalted butter, chopped 1 - 1 1/2 tablespoons iced water Filling: 1 tablespoon unsalted butter, room temperature 1 large apple, peeled, cored and finely diced 2 1/2 tablespoons caster sugar 1/4 teaspoon ground cinnamon 2 tablespoon golden raisins 1/2 teaspoon corn starch 1/2 teaspoon water 1 egg yolk, lightly beaten with 1 teaspoon milk granulated sugar, for sprinkling Start by making the pastry: process the flour, sugar and butter in a food processor until the mixture resembles fine breadcrumbs.

Mix in 6 tablespoons butter and 3/4 cup sugar, and bring mixture to boil over medium heat.

NOTE: To bake individual servings, put approximately 1 1/3 cups pasta mixture in each of 24 buttered gratinee dishes.

I used I cup Vegan butter instead of coconut oil and added flax egg mixture (2tbls flax; 6tbls water).

Add 1 cup vegan butter to the bowl with the sugar / spice mixture.

Heat 1/2 cup butter and 1 cup water in a medium saucepan over medium heat until butter is melted and mixture comes to a simmer.

With mixer on low speed, gradually add flour mixture to butter mixture alternately with 1/2 cup (120 grams) milk, beginning and ending with flour mixture, beating just until combined after each addition.

Once all of the mini muffin cups are filled and lined spoon in 2 teaspoons to a tablespoon of almond butter mixture into each chocolate filled and lined cup.

Thoroughly brush each popover all over with the 1/4 cup (60 g) of melted butter, then dredge each puff generously in the sugar and cinnamon mixture to coat them completely.

Add the powdered sugar a 1/4 cup at a time, stirring until completely combined with the peanut butter mixture after each addition.

To make the streusel, add the butter and sugar to the 1/2 cup of streusel flour mixture.

Add 1/4 cup of the sour cream to the butter mixture, then add half of the dry ingredients, mix and repeat with the remaining sour cream and the dry ingredients.

Combine remaining 1 1/2 cups broth, peanut butter, remaining 1 tablespoon cornstarch, remaining 1 tablespoon teriyaki sauce, and remaining 1 teaspoon garlic in a bowl; pour over chicken mixture.

Using a pastry blender, cut in 3/4 cup butter until the mixture resembles fine crumbs.

Once the other components of the peanut butter cups are ready, freeze the chilled ice cream mixture in your ice cream maker according to manufacturer's instructions.

Using a large serving spoon, stir in 1/4 cup of the pasta water, the butter mixture, cheese, and sun - dried tomatoes.

Sprinkle the remaining 3/4 cup crust mixture evenly over the pumpkin butter; press down lightly.

Using a pastry blender, cut in the 1/2 cup butter and half of the vanilla bean pulp (or 1 teaspoon vanilla) until mixture resembles fine crumbs and starts to cling.