Sentences with phrase «cups of flour until»

Place the pecans and the dates in the bowl of a food processor and pulse with 2 cups of the flour until they're roughly chopped.

Add 4 + cups of flour until right consistency.

But in 3 1/2 cups of the flour until combined.

However my second attempt this week I kept adding more 1/4 cups of flour until I reached the right consistency.

Slowly add in one cup of flour until a mixture of fine crumbs forms.

Whisk in the 1/4 cup of flour until smooth and cook, whisking, until light golden, about 3 minutes.

Slowly mix in 1 cup of the flour until combined.

Add the oil, sugar and salt; mix in 1 cup of the flour until smooth.

Not exact matches

Place the oat flour in a large mixing bowl and process one cup of almonds in the food processor until they form a fine flour.

I noticed some of your other recipes require a cup of almonds to be put in the food processor until it achieves a flour - like consistency / texture.

Simply place the almonds and one cup of the pumpkin seeds in a food processor and blend for a couple of minutes until a smooth flour forms.

Knead in one cup of flour at a time until all of the flour is kneeded in.

Process two cups of oats in the food processor until they form a fine flour.

Pulse 1 1⁄4 cups / 125 g of the oats in a food processor until they resemble a very rough flour.

- Shape the dough into a ball (if the dough is still sticky add a half cup of flour and remix until a firm ball of dough can form).

Sprinkle a couple tablespoons of the reserved flour over the dough and work it in until the dough can be handled without sticking, then turn it out onto a floured board, being sure to keep 1/4 cup of the reserve flour for later.

I typically fluff the flour with the measuring cup, then scoop it until it's heaping, and level it off with the back of a knife.

Sprinkle a couple tablespoons of the reserved flour over the dough and work it in until the dough can be handled without sticking, then turn it out onto a floured board, being sure to reserve 1/4 cup of the flour for later.

Add 1/2 cup flour at a time until it comes away from side of bowl.

Place 1-1/3 cups of the Scottish oatmeal in a bowl with flour, sugar, salt and baking powder; stir until combined.

3 large ripe - to - over-ripe bananas 1 large egg 1/3 cup (80 ml) virgin coconut oil, warmed until it liquefies, or olive oil 1/3 cup (65 grams) light brown sugar 1/4 to 1/3 cup (60 to 80 ml) maple syrup (less for less sweetness, of course) 1 teaspoon (5 ml) vanilla extract 1 teaspoon (5 grams) baking soda 1/4 teaspoon table salt 1 teaspoon ground cinnamon 1/4 teaspoon freshly grated nutmeg Pinch of ground cloves Salt 1 1/2 cups (180 grams) white whole - wheat flour (or flour mixture of your choice, see Note up top) 1/4 cup (50 grams) uncooked millet

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.

Add the final 1 cup of flour and continue to knead until the dough comes together and no longer sticks to the sides of the bag.

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.

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

Add 1/2 cup of spelt flour and 1/2 cup of all - purpose flour to a bowl, also add 1/2 teaspoon of sea salt and the minced spinach mixture, add 2 tablespoons of extra virgin Spanish olive, 3 tablespoons of luke warm water and mix everything together until you form a dough, knead it inside of the bowl for about 30 seconds and then form it into a ball

If your dough is still sticking to the side of the bowl, add more flour, half a cup at a time, and knead for a minute on medium speed until a ball of elastic, but not sticky, dough forms.

Add one cup of the flour mixture, and blend until incorporated.

If needed, slowly add up to 1/2 cup more water until all of the flour is incorporated.

Ingredients 5 cups of Bluebird Einka ® Flour 1 3/4 cups warm water 1/4 tsp dry active yeast 1 tsp salt 2 tbsp honey (optional) Method In small bowl add honey to warm water, stir until honey liquidates.

I folded in the dry ingredients, just until the last traces of flour disappeared completely, then scooped the batter into muffin cups.

In a small food processor or blender, pulse 1 cup of walnuts until you get a fine meal / flour like consistency.

Add the reserved cup of flour a little bit at a time, working it into the dough, until it is very smooth and elastic, about 10 minutes.

Gently, fold in enough flour (1/4 cup to 1/2 cup) until the dough forms an elastic ball and cleans itself from the sides of the bowl.

In the bowl of a stand mixer fitted with the dough hook attachment, beat bread flour, semolina flour, and 2 cups water at low speed until combined, about 1 minute.

Sift together the remaining 1 3/4 cups of flour, the salt, and the baking powder, and add it to the dough, mixing until just combined.

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

Add 2 cups of the flour and mix with the paddle attachment until combined.

● 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.

Add the next 2 cups of flour and the 6 tablespoons of melted butter, mix until the dough comes together for about 5 minutes.

;) Orange berry financiers adapted from the always delicious Simply Bill 3/4 cup (105g) icing sugar, sifted finely grated zest of 1 large orange 3/4 cup (75g) almond meal (finely ground almonds) 1/3 cup (46g) all purpose flour pinch of salt 5 egg whites 100g unsalted butter, melted and cooled 1 teaspoon vanilla extract 1/4 cup (35g) blueberries, fresh or frozen (unthawed) 1/4 cup (30g) raspberries, fresh or frozen (unthawed) icing sugar, extra, for dusting In a large bowl, place the orange zest and the sugar and rub them together with your fingertips until sugar is fragrant.

Cream of Chicken soup substitute 1 3/4 cup cool water 5 TBS white bean flour (small white beans grinded in wheat grinder - on coarse setting) 2 garlic cloves, minced Approx. 3 TBS Chicken - Like Seasoning or 1 1/2 TBS Soup base... to taste (I usually use a little of both until I reach the desired taste)

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.

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.

At low speed, add half cup of remaining mixed flours at a time, until dough clears sides of bowl and begins to work its way up paddle.

In a medium bowl, stir together the water, 1 cup (140 grams) of the flour, and the yeast until well combined.

I didn't figure out I forgot to buy cocoa until I already started and ended up substituting another 1/2 cup of coconut flour.

In the bowl of a stand mixer fixed with the dough hook, stir together the water, 2 cups of all - purpose flour, and the 2 cups of bread flour for about a minute, or until you have a shaggy, stiff dough.

Add 3/4 cup of streusel mixture back into flour mixture and stir until streusel is just distributed throughout batter.

For real southern fried chicken just heat a cup or so of Crisco shortening (not oil) in 12» skillet until hot but not smoking, dredge (roll) each chicken piece in flour and carefully place in hot shortening.