Sentences with phrase «cup sugar in»

Place the 150 grams / 1 cup sugar in a small saucepan, add the water, and stir to moisten the sugar.

(I will probably put no more than 1/4 -1 / 3 cup sugar in the streusel for instance.)

Stevia white powder extract = 1 cup sugar in sweetness.

Then pour in some sugar (I do about 1/4 cup sugar in a medium sized spaghetti jar of water) a dab of dark molasses and put a lid on and shake it up to dissolve.

Refresh and reactivate the kefir grains in sugar water (1⁄4 cup sugar in 4 cups water) for 24 to 48 hours between batches of Coconut Water Kefir.

Whisk flour, baking powder, salt, and 3/4 cup sugar in a medium bowl.

Heat the milk, cream, and 1/2 cup sugar in a 2 - quart saucepan, until the sugar dissolves and the milk starts to simmer.

Boil water and 1/2 cup sugar in a small saucepan over medium - high heat.

Meanwhile, place 2/3 cup sugar in a small saucepan and remaining 2/3 cup sugar in another small saucepan.

Toss peaches, blackberries, butter, salt, and 1/3 cup sugar in a large bowl.

Whisk egg yolks, cornstarch, salt, and 1/2 cup sugar in a medium bowl to combine.

Combine the butter and the 3/4 cup sugar in a stand mixer fitted with a paddle attachment.

Combine the butter and 3/4 cup sugar in a stand mixer fitted with a paddle attachment.

Beat egg yolks, Marsala, and remaining 1/2 cup sugar in a metal bowl set over a saucepan of barely simmering water using a whisk or handheld electric mixer until tripled in volume, 5 to 8 minutes.

Using an electric mixer on medium - high speed, beat egg yolks and 1/4 cup sugar in a medium bowl until pale and fluffy, about 5 minutes.

Just before crust is finished baking, combine lemon juice, salt, and 1/4 cup sugar in a small saucepan.

Place 1 cup butter and 3/4 cup sugar in a large bowl.

Whisk egg yolks, egg, and remaining 1/2 cup sugar in a medium bowl until no longer grainy and slightly lightened in color, about 2 minutes.

Combine corn syrup and remaining 1/2 cup sugar in a small saucepan.

Cream butter and 1 1/3 cup sugar in large bowl until very light and fluffy.

Make the curd: Combine the rhubarb, raspberries, and 1/4 cup sugar in a small saucepan.

Whisk egg yolks, nectar, liqueur, salt, and 1/4 cup sugar in large metal bowl to blend.

Combine milk and remaining 1/4 cup sugar in a heavy saucepan over medium - low heat.

* To make matcha syrup, heat 1 cup water and 1/2 cup sugar in a small saucepan until sugar dissolves.

Combine the egg whites, cream of tartar and a small amount of the remaining 1/4 cup sugar in the bowl of an electric mixture.

Using electric mixer, beat egg yolks and 1/2 cup sugar in large bowl until very thick and pale yellow in color, about 5 minutes.

Whisk eggs, salt, and 1/2 cup sugar in a large bowl until light and thick, about 1 minute.

Boil the remaining 1 1/2 cups milk and 1/4 cup sugar in a medium saucepan over low heat.

Combine the pectin and 1/4 cup sugar in a bowl and mix to combine.

Put the 1/4 cup sugar in a shallow bowl.

Place rhubarb, strawberries, cornstarch, and 1/3 cup sugar in a medium bowl.

Pulse nuts and 1/4 cup sugar in a food processor until nuts are finely ground, then add flour and a pinch of salt, pulsing until combined.

Place 1/2 cup sugar in a shallow bowl and roll cranberries a few at a time in the sugar until coated.

Combine cookie crumbs and 1/4 cup sugar in small bowl; stir in butter.

I used only 1/2 cup sugar in the cake for the 3 layers.

Blend together the butter, 2 cups flour and 1/2 cup sugar in a medium sized bowl.

In a large bowl, beat cream cheese with 1/2 cup sugar in an electric mixer at medium speed until smooth.

Cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear — set aside.

Place whites and remaining 1/2 cup sugar in a heatproof mixer bowl set over a pot of simmering water.

Purée eggs and egg yolks with remaining 2/3 cup sugar in a blender until smooth and sugar is dissolved, about 1 minute.

Combine butter and 3/4 cup sugar in a stand mixer fitted with a paddle attachment.

I'm considering making Challah for the first time, and found several recipes (including your's) but one has 3/4 cup sugar in it for two loaves.

In a large bowl, dissolve gelatin and 3/4 cup sugar in boiling water.

Oops, you call for 3/4 cup sugar in the ingredients list, but when I get to the directions, each step calls for 1/2 cup sugar!.

Place 1/3 cup sugar in a shallow bowl and set aside (this will be used for rolling).

Combine egg whites and 1/4 cup sugar in large heatproof bowl set over pan of simmering water.

On your BBQ grill or on your stove top, heat the cream and 1/4 cup sugar in a medium saucepan over medium heat, stirring until the sugar dissolves.

Put 3 cups sugar in a medium bowl.

Beat butter and 1 1/2 cups sugar in a large bowl with an electric mixer at medium speed until pale and fluffy, 2 to 3 minutes.

-- Stir together pepper mixture, vinegar, butter, salt, and remaining 3 cups sugar in a 5 - to 6 - quart heavy pot.