Sentences with phrase «cup sugar on»

In a stand mixer fitted with the paddle attachment (or a hand mixer) beat the eggs and 1/3 cup sugar on medium high speed for 3 minutes.

In a stand mixer fitted with the paddle attachment beat the eggs and 1/3 cup sugar on medium high speed for 3 minutes.

Place remaining 1/2 cup sugar on a plate.

Directions: Peel and slice apples (yellow transparents tend to cook down so I made my really chunky) / Fill bottom crust half - way with apples / Sprinkle with some of the sugar and cinnamon / Continue to fill with apples creating a mound on top / Sprinkle with the rest of the sugar and cinnamon — I didn't use the full 1/2 cup sugar on mine because I like it tart / Cover with the second crust, pinching the edges and cutting some slits in the top / Bake at 425 for 15 minutes and then turn heat down to 350 for another 40 - 45 minutes until golden brown.

In a large bowl, with a hand mixer or stand mixer, beat eggs and 1 cup sugar on medium speed for one minute.

In the bowl of an electric mixer, beat egg with 1 1/2 cups sugar on low speed, add the cocoa into egg mixture.

Not exact matches

But retail and other industry reports, like this infographic from discount aggregating site Coupon Follow, suggest the average trick - or - treating kid can consume around three cups of sugar (or about 7,000 calories of candy) on Halloween.

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 dissolveOn 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 dissolveon your stove top, heat the cream and 1/4 cup sugar in a medium saucepan over medium heat, stirring until the sugar dissolves.

In a separate bowl, beat 3 egg yolks, 1/3 cup sugar and 1/8 teaspoon salt with an electric mixer on high for 2 - 3 minutes.

Follow the basic recipe instructions on top, using a simplified and more economical ingredient list: 1 medium onion, 1 large sweet potato, 2 large carrots, 1 cup canned crushed pineapple (1/2 cup reconstituted frozen orange juice if crushed pineapple is hard to get), 1 cup raisins, 2 tablespoons cinnamon, 1/3 cup vegetable oil, 1/4 cup sugar, salt and pepper to taste.

For my not tart berries, I used 2 TB of sugar per 1 1/2 cup of berry on an 8 ″ Tart.

3 to 4 ripe bananas, smashed 1/3 cup (75 grams) melted salted butter 3/4 to 1 cup (145 to 190 grams) light brown sugar (depending on the level of sweetness you prefer, I always use the smaller amount) 1 egg, beaten 1 teaspoon (5 ml) vanilla 1 tablespoon (15 ml) bourbon (optional) 1 teaspoon (5 grams) baking soda Pinch of salt 1 teaspoon (3 grams) cinnamon Up to 1/2 teaspoon (1) nutmeg Pinch of ground cloves 1 1/2 cups (190 grams) flour

Beat on low and add in 1 cup of powdered sugar at a time and beat on low.

When the temperature of the candy begins to drop, add the remaining 1/2 cup powdered sugar to the pan, then use a hand mixer on high speed to combine.

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.

Place about 1/3 cup of the batter into the waffle iron and sprinkle a bit of the remaining coconut sugar on top of the batter in the waffle iron (you may want to grease the iron with coconut oil or butter to keep sugar from sticking), then close the iron and cook according to your iron's directions.

While the cake is baking, sprinkle the separate 1/4 cup powdered sugar on the towel.

You can use 1 cup of melted butter or oil, and 1/2 to 1 cup of sugar (depending on how sweet you want them to be).

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.

I was hesitant to stir the yeast and I ended up with a lot of sugar on the bottom of the cup.

1 (approximately 2 pound) fillet of best - quality salmon, skin on, previously frozen 1 bunch dill 2 cups sugar 1 cup salt (I use kosher) 3 - 4 tablespoons vodka or aquavit

Meanwhile, in large bowl, beat mascarpone cheese, 1 1/2 cups powdered sugar, 2 tablespoons cognac and the vanilla with electric mixer on medium speed until smooth.

I did not have brown sugar on hand so I used 1/2 cup + 2Tbs of a Splenda / brwon sugar mix, I also added 1/2 cup of chopped pecans.

20 ounce can crushed pineapple 1/3 cup coconut rum (or any rum you have on hand) 3/4 cup coconut milk 2 teaspoons vanilla extract 1 1/2 cups all - purpose flour 1 teaspoon baking soda Pinch of salt 1/2 cup unsalted butter, room temperature 2/3 cup sugar 3 large eggs 1 cup sweetened shredded baker's coconut (if using unsweetened, increase the sugar by 1/4 cup)

I used pumpkin liquor instead of bourbon, 1 cup regular flour and 1/2 cup coconut flour, added 1/4 cup of chocolate chips and sprinkled about 1 tsp of brown sugar on top before putting it in the oven.

Gradually add powdered sugar (about 1 cup at a time), then cocoa powder, mixing on low speed until incorporated after each addition.

I just made it with a few alterations... rolled oats in place of quinoa, all fruit on the bottom and I made a brown sugar crumble on top (1/2 c flour, 1/2 cup brown sugar, 3 tbsp butter).

Just made this on this cold, drizzly day and it was perfect — dense, moist, not overly sweet (used < 1/3 cup brown sugar and 1/4 maple syrup, but added a 4th banana since mine were small).

1 8oz pkg of cream cheese 1/3 cup sugar 1 8oz tub of cool whip (thawed) 1 1/2 cups cherry pie filling Graham cracker crust (prepare as per instructions on box)

In the bowl of your stand mixer fitted with the paddle attachment (or a large bowl with a hand mixer), place the egg yolks and 1/2 cup (100 g) sugar, and beat on medium - high speed until pale yellow.

I cut back on 1/2 cup and used xilitoyl in place of sugar and used vegan marg, coconut cream and earth balance chocolate in the glaze it was amazing!

In a small saucepan, on medium - high heat, whisk together 1/2 cup sugar, the cocoa powder and the hot water.

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

Mango Lassi Popsicles makes 6 - 12 popsicles depending on your molds Ingredients 2 cups ripe mango, chopped 1 1/2 cups Greek yogurt 1/2 cup milk 2 Tbsp sugar big pinch of ground cardamom big pinch of salt Instructions Peel -LSB-...]

Pour 2 cups of raspberries, 1/2 teaspoon of lemon juice and 3 tablespoons of Xylitol sugar or coconut sugar (both low - glycemic index foods), and a dash of Himalayan salt in a medium saucepan and heat covered on medium - low for about 2 minutes.

I left out the white sugar and added a half cup of walnuts to the batter and sprinkled some walnuts on top before baking.

Although I love the combination of Chocolate and Caramel (especially with a Rolo on top), this is my favorite Chocolate Buttercream recipe... 1 cup semisweet chocolate chips 1/4 cup butter 1/2 cup sour cream 1 teaspoon vanilla 1/4 teaspoon salt 2 1/2 to 2 3/4 cups sifted confectioners» sugar

For the pizza dough: 2 1/4 teaspoons rapid rise yeast 1 cup warm water Pinch of sugar 1 3/4 cups semolina flour 1 3/4 cups all - purpose flour 1 teaspoon salt 1 tablespoon olive oil Corn meal - for spreading on pizza peel For the balsamic reduction: 1 cup balsamic vinegar Pizza toppings: 2 tablespoons olive oil 8 ounces fresh mozzarella - sliced 4 peaches - thinly sliced 1/2 cup freshly chopped basil

For the fruit sauce I pour 2 cups of raspberries, 1/2 teaspoon of lemon juice and 3 tablespoons of Xyilitol sugar or coconut sugar (both low — glycemic index foods), and a dash of Himalayan salt in a medium saucepan and heat covered on medium - low for about 2 minutes.

Add pinch of salt and vanilla extract, then gradually add powdered sugar (about a cup at a time), mixing on low speed until completely incorporated.

If you're planning to double the recipe but only need enough frosting to do a rose swirl on each cupcake, instead of doubling the frosting recipe you could change the frosting to be use 1 and 1/4 cup butter (2 and 1/2 sticks), 4 - 5 cups powdered sugar, and 3 - 4 tablespoons of whipping cream.

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

- I used w [filtered] wheat pastry flour instead of all purpose flour - I used demerara sugar (3/4 cup inside the recipe as with a w [filtered] cup it's too sweet) and sprinkled extra on the top towards the end of baking to add a little crunch - I added 1 cup chopped pecans - If you want to decorate the tops, before baking place 3 small slivers of banana... enjoy!

Wipe out (do not wash) the bowl, fit the stand mixer with the paddle attachment if you have one, or continue with the hand mixer, and beat the cream cheese with the remaining 1 cup confectioners» sugar on medium speed until the cream cheese is satiny smooth.

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.

For the frosting, if you want to pipe it on, you'd likely want to add about 1/2 to 1 cup more of powdered sugar so it's a little thicker.

These bite sized treats offer just enough sweetness to curb that sugar craving, while they're only small so you won't feel too guilty for treating yourself — plus they look gorgeous balanced on a saucer next to a cup of tea!

Omit to make nut - free) a pinch of salt Sugar Syrup: 1/2 cup ground raw sugar 3 Tablespoons water ⅛ -1 / 4 teaspoon cardamom powder Instructions In a large pan, dry roast the semolina on medium - low heat for 6 - 8 minutes until the color changes and it gets fragrant.

1 cup unsweetened soy milk, divided into 1/4 cup and 3/4 cup 2 tablespoons arrowroot powder 2 to 2 1/2 cups plain soy creamer (I used French Vanilla, but plain would be delicious too) 3/4 cup packed brown sugar 2 sticks cinnamon 8 very thin slices of fresh ginger, peel left on 1 cup pureed pumpkin (canned is perfect) 1 tablespoon vanilla extract

On low speed, beat in vanilla and 3 1/2 cups powdered sugar until mixed; beat on medium speed until fluffOn low speed, beat in vanilla and 3 1/2 cups powdered sugar until mixed; beat on medium speed until fluffon medium speed until fluffy.