Sentences with phrase «cup of milk until»

Whisk in the peanut butter and the remaining 1/4 cup of milk until completely smooth.

Not exact matches

Blend 5 oz (about 1 1/4 cups) of coconut meat and all of the coconut water in a high speed blender until a smooth coconut milk is formed.

Gradually add in 1 cup of the almond milk and blend until you have a smooth, quite thick but still runny mixture.

If it is too stiff, then add a 1/4 cup of plant - based milk until you obtain a «soft serve» consistency batter.

If the batter appears too thick, add another tablespoon of milk, and if it's not thick enough, add powdered sugar in 1/4 cup increments until you get your desired consistency.

It was at this time that my dough was still super floury, so I ended up adding an extra 1/4 cup of milk - but just eye ball it until it looks doughy.

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.

Start with 1/4 cup of almond milk and if the consistency is too thick, add 1 tbsp at a time until it's at your desired thickness.

Temper the eggs by whisking in 1/4 cup of the hot milk mixture until incorporated.

Simply add one tablespoon of vinegar per cup of milk and let sit a room temperature for at least 15 minutes, until the liquid has thickened a bit.

Line muffin pan with paper liners - In the bowl of an electric mixer, whisk together the coconut milk, sugar, oil, and vanilla extract - In a separate bowl, sift together the flour, almond meal, cocoa powder, baking soda, baking powder, and salt - With the mixer on low - speed, slowly add the dry ingredients to the wet until mixture is uniform and smooth (do not overmix)- Pour batter in liners, filling cups no more than 2/3 full - Bake 18 - 20 inutes, or until cake tester comes out clean - Transfer to a cooling rack to cool completely

Spoon in 3/4 -1 cup of the chilled coconut milk and mix until it creates a sticky, rollable texture.

For example, I usually blend 1 can of chickpeas, 8 - 10 dates, 2 tbsp cocoa, and half a cup of almond milk until it's smooth.

So, 1 can of chickpeas, 8 dates, 2 tbsp of cocoa, and half a cup of almond milk all blended until super fudgy and smooth, scoop that out, and repeat with the remaining ingredients.

Replace 1 cup buttermilk with one of the following: 1 cup soy milk + 1 tablespoon lemon juice or 1 tablespoon white vinegar (Let stand until slightly thickened.)

Add powdered sugar and soy milk with mixer turned off and then slowly bring the speed up to high to completely incorporate it, adding approximately 1 cup of powdered sugar and 1 - 2 tablespoons of milk at a time until desired consistency is reached.

Then add 1/2 cup of the milk, extracts, flax meal, extracts, spices, baking powder and soda, and salt, and continue to beat for another two minutes until the mixture is quite fluffy.

Mix 1 tablespoon lemon juice in 1 cup of soy milk and let it stand for 5 or so minutes until it curdles.

While the chicken is marinating, add the reserved third of a cup of coconut milk to the leftover marinade in your blender and blitz it until well - mixed.

In small blender, add milk, eggs and 1 cup of pre-cooked sweet potato mash and process until smooth.

Add eggs and 1/2 cup of milk and whisk until very smooth.

Mix 2 cups of powdered sugar and 2 tablespoons coconut milk, stir until smooth.

Remove from baking pan and transfer to a food processor or a blender and puree the vegetables with 1/2 cup of cream (or cashew milk) and 1/2 cup of grated Parmesan cheese until smooth.

In a food processor add the flesh of the avocados, milk, cream cheese, 1/2 cup parmesan, flour and process until smooth.

● 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 minutes.

So I take a can of coconut milk and 1 cup of shredded, unsweetened coconut, 1/4 cup agave nectar and blend it until thoroughly mixed, about 1 min.

Slowly beat in the 2 1/2 cups of powdered sugar and 2 Tablespoons of milk, until creamy.

Add the remaining powdered sugar a cup at a time with a tablespoon of milk each time, and beat until smooth in between each addition.

Raspberry trifle cupcakes from Donna Hay magazine Cupcakes: 250g unsalted butter, softened 1 1/4 cups + 2 tablespoons (274g) caster sugar 2 teaspoons vanilla extract 4 eggs 2 1/3 cups + 1 tablespoon (337g) all purpose flour 2 1/4 teaspoons baking powder generous pinch of salt 1 cup (240 ml) whole milk, room temperature 1 cup frozen raspberries 1/4 cup (60 ml) sweet sherry * Whipped custard icing: 1 1/2 cups (360 ml) heavy cream 1 vanilla bean, split and scraped 4 egg yolks 1/4 cup + 1/2 tablespoon (56g) caster sugar 2 teaspoons corn starch 1 cup double (thick) cream ** 1 tablespoon icing sugar Start by making the custard: place the heavy cream and vanilla (seeds and bean) in a saucepan over low heat and cook until just comes to a boil.

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.

Heat milk to boiling, remove from heat, add 3 cups of powdered sugar all at once, and beat until smooth.

You can make it even greener by blending the milk with several cups of parsley - until is is liquidized - it will make the pie emerald green before baking, and less green afterwards, but still lovely.

Just cook together a can of coconut milk and a cup of brown sugar until it's as thick as you want it to be, then add a pinch of salt.

Gradually whisk in 1 cup of milk by slowly adding in 1/4 cup at a time, stirring until you have a smooth lump - free batter.

Then take about 1/4 cup of warm milk and pour over sugar and dry yeast; Let it set until yeast gets activated -LCB- and this will tell you if the yeast is still active -RCB-

Slow stir in 3 cups of milk and continue to stir until it starts to boil.

Add remaining 1/2 cup + 2 tablespoons milk alternative, warm water, oil, vanilla and egg replacer and beat on medium - low speed until smooth, about 2 minutes, scraping down sides of bowl as needed.

Ingredients 2 cups pitted sweet cherries (unsweetened), frozen 6 ounces vanilla greek yogurt 1 tablespoon honey or agave nectar 1 cup unsweetened almond milk 1 vanilla bean, split and seeded (or 1/2 teaspoon vanilla extract) Instructions Combine all of the ingredients in a blender and blend on high until combined.

If you don't want to make royal icing, then add some milk or water slowing to a cup or more of icing sugar until you get the desired consistency and add food colouring.

In a medium saucepan over medium heat, heat the milk and 1/4 cup of the sugar until the sugar is melted and the milk is just starting to bubble.

You'll then add a can of sweetened condensed milk and a cup of melted dark chocolate to the Food Processor and process until well combined.

Add coconut milk and 2 cups of water or stock and bring to a boil, then reduce to a simmer until the sweet potatoes are soft and the lentils are cooked through.

Heat the coconut milk and 1/3 cup almond milk in a medium saucepan over medium heat until small bubbles appear around the edge of the pan.

Place juice mixture, coconut milk, rum, vanilla and 1 cup of ice in the blender and blend on high until smooth.

I make cream cheese frosting by the seat of my pants: 2 cups of of cream cheese, give or take, a few tablespoons of cream or whole milk, powdered sugar, start with 1/2 cup, a couple of tablespoons of lemon juice, a teaspoon of its zest, and a teaspoon of vanilla — mix until smooth, taste and adjust ingredients as needed.

6 eggs, beaten 1 cup nonfat milk (or any milk / cream would do) 1 teaspoon salt (or to taste) 1/2 teaspoon ground pepper 2 leeks, washed and sliced (sauté in a bit of olive oil until softened) 6 spears asparagus, sliced into 2 inch pieces 2 full leaves rainbow chard, sliced Crumbled feta cheese for topping

Gradually whisk in 3 cups of milk; simmer until thick enough to coat a spoon, stirring frequently, about 5 minutes.

1 can full - fat coconut milk or cream ~ for fully raw use 1 cup cashew cream instead of coconut ~ 3 tbsp maple syrup 1 - 2 passionfruit, for topping Process all the ingredients for the base in a food processor until combined.

Fennel seed and onion loaf slightly adapted from the always gorgeous Australian Gourmet Traveller 1/4 cup + 2 tablespoons (90 ml) olive oil, divided use 1 onion, finely chopped 2 teaspoons fennel seeds, plus extra for dusting 3 1/2 cups (490g) all purpose flour, plus extra for dusting 4 teaspoons (12g) dried yeast 2 teaspoons superfine sugar 3/4 teaspoon salt 1 cup (240 ml) warm water milk, for brushing crushed coarse salt or sea salt, for sprinkling — I used Maldon Heat 1/4 cup (60 ml) of the olive oil in a small saucepan over medium heat, add onion, sauté until very tender (6 - 8 minutes), stir through fennel seeds, cook until fragrant (1 minute), remove from heat, season to taste and cool.

White chocolate cupcakes with candied kumquats slightly adapted from the always beautiful and so delicious Bon Appetit Desserts Candied kumquats: 1/2 cup (120 ml) water 1/2 cup (100g) superfine sugar 12 kumquats, sliced and seeded Cupcakes: 225g (8oz) high - quality white chocolate, chopped 1 3/4 cups (245g) all purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1 cup (200g) superfine sugar 3/4 cup (1 1/2 sticks / 170g) unsalted butter, room temperature 1 tablespoon vanilla extract 3 eggs 1/2 cup (120 ml) canned unsweetened coconut milk Frosting: 125g (4 1/2 oz) high - quality white chocolate, chopped 168g (6 oz) cream cheese, room temperature 6 tablespoons (84g) unsalted butter, room temperature 1/4 cup (35g) icing sugar, sifted 1/2 teaspoon vanilla extract pinch of salt Start by making the candied kumquats: stir water and sugar in small saucepan over medium heat until sugar dissolves.