Sentences with phrase «cup sugar then»

Not exact matches

Preheat the barbecue to 350 degrees F. Generously butter a 6 - cup soufflé dish (or small individual soufflé dishes) and sprinkle the dish with sugar; roll the dish around to coat all surfaces, then tap out the excess.

- With the remaining orange icing add 1 - 3 TBSP of water (start with 1 TBSP first as you want it to be thick and runny, not like soup) If the icing does appear to be «soup» like then add 1/4 cup of powder sugar to thicken it.

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.

Dough: Stir down the sponge with one or two rotations of the beater, then add the sugar, butter, milk powder, 1-1/2 cups of the flour, and the salt.

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.

If you like a sweeter scone then increase the amount of brown sugar to 1/2 cup instead of just 1/3.

Dissolve 2 1/4 cups of the sugar in a pan with the reserved cooking liquid over low heat, then turn up the heat and boil for 1 minute.

I weighed 4 pounds (a little extra actually) of pitted peaches and plums and then cooked the fruit, got the sieved fruit mixture that already had one cup of sugar in it and then added 3 more cups of sugar.

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

Use 1/8 cup of cinnamon sugar, place at the bottom of the pan, then rotate the pan around so that the cinnamon sugar sticks to where the butter is.

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.

Wait 2 minutes, sprinkle with 1/4 cup confectioners» sugar and then gently press a cherry kiss into the center of each cookie.

I whisk the eggs, flour vanilla, some sugar — 2 T. not 1/2 cup, tog, then add the milk and whisk until very smooth.

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.

In a larger bowl, beat margarine and 2/3 cup (146 grams) sugar with an electric mixer at medium - high speed until pale and fluffy, then beat in vanilla and zest.

3 tablespoons to 1/4 cup (to taste) seeded raspberry puree (3/4 cup frozen raspberries and 1 tablespoon granulated sugar, cooked in small saucepan until raspberries are thawed and broken up, then strained)

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.

Drizzle the 1/4 -1 / 2 cup of honey (or even spread with ghee and coat generously with maple sugar) evenly over the dough, then carefully spread it around to cover the whole surface.

Add 2 T of #kerrygoldusa unsalted butter with 1/2 t salt, 1/4 t each of cinnamon, cayenne pepper, cumin, allspice and cardamom, then add 1/4 cup dark brown sugar and a bit of water.

Combine 2 cups water and sugar, boil 5 minutes, then add cranberries and zest (if using).

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.

Scatter over the remaining 1 / 2 - cup sugar and the pinch of salt, then beat to a stiff meringue.

Add powdered rice milk (if using) and then slowly add 2 1/2 cups powdered sugar, beating well.

i'd add the powdered sugar about 1/2 a cup then see if you need more since natural peanut butter is usually thicker than brands like Jif and Skippy.

Transfer the cooled water and sugar mixture into a pitcher or a quart measuring cup then add the coconut milk and the rose water.

Add the powdered sugar, one cup at a time, incorporating on low and then beating on medium - high speed to fully mix in the sugar.

Then the peaches are added with sugar (just a cup, less if you want) and a little cinnamon.

Step 3: After the peaches and lemon juice boil add the pectin and stir well, let it come to a boil, then slowly add the sugar stirring well after each cup.

Then gradually add 1/2 cup and 2 tablespoons of granulated sugar.

Then for the powdered sugar you'll need to 2.5 to 3 cups depending on how much cream / milk you add.

1 15 - ounce container ricotta (about 2 cups) 2 tablespoons confectioners» sugar 1/2 cup semi sweet chocolate, melted, plus more, shaved, for topping (I used these mini chocolate chips and then just sprinkled a few on top)

Whisk oil into yeast, then beat in 4 eggs, one at a time, with remaining 1/2 cup (100 grams) sugar and salt.

Put the slices in and sprinkle lightly with Accent, Sea salt, and Pepper and fry till done nice and crispy or Golden brown on both sides... then take 1/4 cup of Mrs. Buttersworth syrup, I use sugar free... add 1/2 to 1 tsp of cinnamon - sugar mix stir and then dip the fried squash in it!

The recipe I saw whipped egg whites until fluffy — added a cup or cup and half [forget which] real sugar and then started adding chunks of butter until it was the right consistency — that is all there was too it and the general reaction was it was easy and tasty — why couldn't we repeat this with Swerve - or the new [to me] sweetner you mentioned in the zuchinni spice cupcake recipe [I ordered some]??

Christmas cookies from Australian Gourmet Traveller 1/2 cup (1 stick / 113g) unsalted butter, softened 1 cup (175g) brown sugar, packed 1/4 teaspoon salt 1 1/4 cups (175g) all purpose flour, sifted 1/2 teaspoon ground cinnamon 1/4 teaspoon ground ginger pinch of ground cloves 1 egg, lightly whisked 90g roasted hazelnuts, coarsely chopped 1 cup (180g) dark chocolate chips 80g candied orange peel, coarsely chopped — recipe here Beat butter in an electric mixer fitted with a paddle until creamy, add sugar and salt, then add flour and spices and mix until combined.

Whisk on high until set a bit, then gradually add 1/3 cup coconut sugar and 2 teaspoons vanilla bean paste.

Then you add about 25 g (1/4 cup) of powdered sugar and whip until the mass is very thick and looks similar to the marshmallow fluff on of the pictures here.

I even sprayed it with melted sugar water but then only the top was moist enough to eat without drinking a cup of milk... help: /

I did four pumps of the sugar free vanilla, then mixed a package of sugar free cocoa mix with a cup of coffee.

With rubber spatula, stir in brown sugar until dissolved, then stir in 1 1/2 cups milk until well combined.

To read more about the show and some of the challenges click on this link: Food Network Blog Let's start baking... Toasted Coconut Key Lime Puffs Yields: 20 - 24 1.5 tbsp puffs For the Choux Ingredients: 1 cup water 1/2 cup unsalted butter 1 tsp sugar 1/2 tsp salt 1 cup all purpose flour, measured then sifted 1/2 tsp vanilla extract 4 eggs Equipment for the choux: Medium pot Stand mixer or hand mixer Baking sheets Parchment paper Directions: 1.

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.

If you prefer to use your 365 stevia packets, then you'll need their equivalent of ⅞ cup (aka 14 tablespoons) of granulated sugar.

1/2 cup rosé (or juice of half a lemon *) 2 large (baseball size is good) ripe peaches 1/4 cup white granulated sugar (if your peaches are like crazy sweet juices everywhere omg then go ahed and use 3 tablespoons) tiny pinch of salt

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-

However, if you're working hard to reduce your sugar intake, then I definitely think you should try this recipe with 2/3 cup.

Spray a 9x9 pan with non-stick spray, and then sift 1/4 cup of the powdered sugar mixture into the pan, tilting to coat all the edges with the powdered mixture.

Bring to a boil, stir until sugar dissolves, then reduce the heat and simmer until reduced to about 1 1/2 cups, about 10 minutes.

Ingredients: 7 - 8 stalks celery, washed and thinly sliced (about 3 cups) / 1 T black peppercorns, lightly crushed / 8 green cardamom pods, lightly crushed / 3/4 cup superfine sugar / 1 1/4 cup water / 1 large lemon, zest in strips, then juiced / seltzer water / Inner celery leaves and stalks for garnish.

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.