Sentences with phrase «cup butter until»

Beat cream cheese with remaining 1/2 cup butter until smooth.

Using pastry blender (or pulling 2 table knives through mixture in opposite directions), cut in 1/2 cup butter until crumbly.

Using an electric mixer on high speed, beat sugar and 1/4 cup butter until very light and fluffy, about 5 minutes.

Using an electric mixer on high speed, beat sugar and 1/2 cup butter until light and fluffy, about 4 minutes.

Cut in a 1/4 cup butter until mixture resembles coarse cornmeal; stir in 1 egg to form smooth dough.

In a large bowl, beat 1/4 cup butter until smooth.

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

Cut in 1/2 cup butter until coarse crumbs.

Not exact matches

Add 1 cup of cashews to a food processor and blend for 10 minutes until cashew butter forms.

Melt 1/4 cup butter in a large nonstick skillet over medium - high heat; add chicken, and sauté 5 to 6 minutes or until done.

For the Raspberry Buttercream: Using a stand or hand mixer, beat softened butter on high speed until light and fluffy (about 3 minutes) Add powdered swerve, 1/2 a cup at time, until completely incorporated.

Peel, core and slice apples thin Step 4: In large skillet cook apples in 2 T. butter and 1/2 cup brown sugar, spices until tender (not mushy soft) translucent, set aside to cool.

Add 1 cup pecans and dates to the flaxseeds and pulse until you have a thick, smooth nut / seed butter.

Mix cake mix (dry), softened butter, and egg until crumbly; reserve 1 1/2 cups.

-LSB-...] possible (1 cup)-- where to buy butter Vanilla extract, homemade if possible (1 tsp)-- how to make homemade vanilla extract Cream, from grass - fed cows, raw if possible (add until you get the consistency you want)---LSB-...]

• Preheat oven 350 degrees • Cut cauliflower into 1 ″ pieces • Steam until tender 8 - 10 minutes • Mash • Add 1 tbs butter & 3/4 cup shredded cheese • Salt / pepper to taste • Stir to coat • Pour into buttered 8 × 10 baking pan • Cover with additional 3/4 cup raw cheddar • Bake at 350 degrees until cheese is melted (about 20 minutes)

Olive Oil or other 1/2 Cup Non Dairy Milk, I used unsweetened Soy for this Blend all ingredients in a food processor, slowly, scrapping down sides until smooth butter is formed.

While the cake is cooling, beat the cream cheese, 1 cup powdered sugar, butter, vanilla extract and cinnamon in small bowl until smooth.

Add in remaining 1/4 cup confectioners» sugar, corn syrup, vanilla extract, butter and cocoa power and mix until combined.

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.

In a SMALL food processor (mine is 3 cups) combine the chickpeas, peanut butter, agave, vanilla, cinnamon and salt until well combined.

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.

In saucepan, combine 1/2 cup honey, almond butter and brown sugar; cook stirring occasionally over medium heat until it comes to a boil; about 10 minutes.

Instead, make a bottom crust by combining 1 cup crushed graham crackers with 1/4 cup brown sugar, then work in 4 Tbsp butter until crumbly.

Butter the griddle and scoop 1/3 cup of batter and cook until bubbles begin to form, flip and cook until golden.

1/2 cup (one stick or 1/4 pound) cold unsalted butter, cut into small pieces (keep butter in refrigerator until ready to use)

of butter, the remaining 1/2 cup of erythritol and stir well until the erythritol is dissolved.

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.

Microwave peanut butter chips and 3/4 cup cream in large microwave - safe bowl on medium heat at 15 - second intervals just until chips soften, stirring often.

Using a stand mixer with the paddle attachment cream together (on medium speed) butter and 1 cup powdered sugar until smooth.

In the bowl of a standmixer, cream the butter with the remaining cup of sugar until light in color and fluffy (1 - 2 minutes).

In the bowl of a stand mixer or in a large bowl with a hand held mixer, cream together butter and remaining 1 1/3 cup sugar for about 3 minutes on high speed until light and fluffy.

In a large bowl with the same beaters (no need to wash them), beat the remaining 1/4 cup sugar with the butter until light and fluffy.

Frosting: (measurements are approximate) 3 tablespoons vegan cream cheese, at room temperature 3 tablespoons vegan butter (I like Earth Balance), at room temperature 1 1/2 tablespoons pumpkin puree powdered sugar (start with 1 cup and add more until desired consistency is reached) unsweetened, plain, vanilla or vanilla lite soy milk (start with 1 tablespoon and add more until desired creaminess is achieved)

Using a measuring cup or bowl, measure out the buttermilk, add the egg and the melted butter; beat until thoroughly combined.

Place a couple inches apart on parchment paper - lined baking sheet.Bake 10 - 12 minutes or until golden.Right away, press upside down frozen peanut butter cup on top of each cookie.

These Mini Chocolate Chip Reese's Peanut Butter Cup Cookies are made simply by putting some cookie dough in mini muffin tin cups and baking them until they are almost done.

For the Filling: Step 1: Beat cream cheese, 1/2 cup peanut - butter until well blended.

Cinnamon Roll Pancakes For the Cinnamon Filling... In a large bowl, using a hand mixer, mix until smooth: 1 stick softened butter, almost melty 1 cup packed brown sugar 2 T. cinnamon

Keep almond butter cups in the refrigerator until served because they will melt and lose their shape at room temperature if the coconut butter / oil begins to melt.

I based it loosely off of one I can't even remember — a 1:1 ratio of room - temperature cream cheese and butter (around 6 tablespoons), and then as much caramel as I thought tasted good (maybe 1/2 cup), a sprinkle of salt, and around 3 cups of powdered sugar until I realized adding more sugar was not going to help the runniness.

Using an electric mixer, beat 1/2 cup butter in a medium bowl until light and creamy, about 2 minutes.

After almond butter has been dropped into each cup, pour the remaining half of the chocolate until filled to the top and almond butter is covered.

In the bowl of your electric mixer (or with a hand mixer), beat the butter and remaining 1/2 cup (100 grams) sugar until light and fluffy (about 2 - 3 minutes).

In a bowl combine 1/3 cup sugar, butter, egg yolks, 2 mashed bananas, vanilla and lemon juice until well combined.

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.

In a medium saucepan over medium - low heat, combine 1/2 cup unsalted butter and 1/2 cup Nutella until melted and combined.

Add 1 cup uncooked converted rice and saute the rice for 2 to 4 minutes in the butter or until some of the rice begins to turn light brown.

In a stand mixer fitted with the paddle attachment, beat the butter, 3/4 cup pretzels and the confectioners» sugar on low until creamy.