Sentences with phrase «egg and butter until»

In a medium bowl, mix the dry cake mix, egg and butter until well combined.

Let cool slightly then stir in egg and butter until smooth.

Not exact matches

In a medium bowl whisk together flour, baking powder and salt, then alternating with the cream gently fold into egg mixture with a spatula, keep folding until mixture is combined, gently fold in lemon peel, vanilla and melted butter, pour into prepared pan and bake for approximately 40 - 45 minutes.

Add the egg whites mixture to the butter / graham mixture and fold the mixture until just combined.

In a medium mixing bowl, beat together almond butter, honey (or maple syrup), egg, vanilla, baking soda, and salt until smooth and creamy; about 2 minutes.

Make a «volcano» well in the middle (as my son calls it) and pour in the milk, egg, vanilla and melted butter; mix with a fork or whisk until smooth.

Mix cake mix (dry), softened butter, and egg until crumbly; reserve 1 1/2 cups.

In a large bowl combine the ricotta, sugar, eggs, lemon juice, vanilla, and melted butter with a wire whisk until well combined.

Heat oil or butter in a skillet and cook eggs on high until scrambled 5 - 8 mins.

Cream cheese and peanut butter batter: whisk cream cheese, peanut butter, sugar, eggs, vanilla and cornstarch in a bowl until mixed.

Dough: in a mixer bowl with a kneading attachment, put flour, yeast, butter, sugar, eggs, cheese, vanilla and salt and knead for 10 - 12 minutes until you get a slightly sticky dough.

In a large bowl, beat together evaporated milk, pumpkin, eggs, sugar, Bisquick, butter, pumpkin pie spice, and vanilla with a hand mixer until smooth.

In a large bowl beat butter, brown sugar, and egg on medium speed until well blended.

While waiting for the chocolate and butter to melt, combine sugar, eggs, vanilla extract, and salt in a large bowl until mixed.

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 butter, sugar, egg and salt and pulse few times until it forms a ball.

directions: Make the crust: place butter, sugar, eggs, salt, and vanilla into the bowl of a stand mixer and beat on high speed for 5 - 6 full minutes, or until completely homogeneous, fluffy, light in color, and doubled in volume.

Whisk egg, butter, granulated sugar, brown sugar, and vanilla in a large bowl until smooth.

Mix sugar, butter and egg in a mixer until fluffy.

With an electric mixer, cream butter and sugar on medium - high speed until smooth; beat in egg and vanilla until combined.

To make the cake, whisk the butter and sugar together until light, pale and creamy, then gradually beat in the eggs and vanilla.

Beat pumpkin, cream cheese, melted butter, and eggs until creamy.

salmon 1/2 small onion 1T butter 1 small potato, peeled 1 small beaten egg salt & pepper vegetable oil for frying Remove bones and skin from salmon and chop finely until it is almost ground Chop the onion finely and cook lightly in the butter.

Dough: in a bowl of a mixer with a dough hook put flour, yeast, butter, sugar, eggs, salt, vanilla, yogurt and milk and knead on low speed for 10 - 12 minutes, until the dough is uniform, soft and slightly sticky.

-- For the cookie dough, beat together butter and sugar for about 2 minutes — Add the eggs and egg yolks until smooth, and then add vanilla — In a separate bowl, sift together the flour, salt, and baking powder, and then add the dry mix slowly to the wet until well combined — Wrap dough in saran wrap and chill in the fridge for an hour (or more)-- Preheat oven to 350 degrees — Roll out dough and cut desired shapes, placing them about 1 inch apart on a cookie sheet — Bake for 8 - 10 minutes, depending on how chewy you like your sugar cookies!

In a medium sized mixing bowl, add the fruit purée, egg yolk, butter, and cinnamon, creaming the ingredients together until relatively smooth and homogenous.

Mix together butter, sugars, eggs and vanilla in a stand mixer (or large bowl) until well blended.

Add the sugar, butter, egg, brandy and orange zest and pulse until smooth.

First you'll beat together the butter and sugar until light & fluffy, followed by adding in the eggs and vanilla.

3 Add the sunflower butter, flax egg and vanilla and beat until combined.

Beat together the soft butter and sugar until fluffy, then add in the eggs, one at a time.

In large bowl, stir peanut butter together with sugar, egg, cocoa, and vanilla until combined.

Mix sugar, butter, coconut oil, molasses, and egg in a large bowl until smooth.

In a food processor, combine together the butter, sugar, mashed bananas, vanilla, eggs and coconut milk for a minute or two until well combined.

Add in melted butter, sugars, egg and vanilla extract and whisk until well - combined.

Using a mixer and paddle attachment, cream butter, egg, sugar, bananas, salt and extracts together until light and fluffy.

In a medium bowl cream together butter and brown sugar add egg blend about 2 minutes, add sifted dry ingredients alternately with the applesauce, combine until just combined.

Add applesauce, cinnamon, sugar, salt, egg, and melted butter and combine until completely mixed.

In another medium sized bowl mix the yogurt, milk, vanilla paste or extract, melted butter and egg together until well combined.

Add bananas, honey, sugar, yogurt, egg, milk, peanut butter, and vanilla in a bowl and whisk together until combined.

Using a measuring cup or bowl, measure out the buttermilk, add the egg and the melted butter; beat until thoroughly combined.

In a large mixing bowl or stand mixer, add in the eggs, peanut butter, greek yogurt and stevia (or sweetener) and whisk until very smooth.

In a stand mixer, cream together butter, sugar, egg, and vanilla until creamy.

In the bowl of an electric mixer fitted with the paddle attachment or using a hand mixer, beat together sugar, melted butter, eggs, vanilla extract and orange zest on medium - high speed until well combined.

In a the bowl of your mixer, blend together the peanut butter, sugars, eggs, baking soda, and salt, until smooth.

In a separate large bowl, whisk together the banana, peanut butter, sugars, milk, oil, eggs and vanilla extract until smooth.

In the bowl of an electric mixer fitted with the hook attachment, mix the flour, milk, butter, egg yolks, sugar, salt, cinnamon, nutmeg and yeast mixture on low speed until dough comes together.

After the coconut butter mixture cooled down, mixed in with the egg yolks and beat until incorporated.

Then add the butter, sugar, almond extract and beaten egg yolks, and, using an electric hand whisk, combine them for about 1 minute until you have a smooth creamy consistency.

In a large bowl, cream together the butter / coconut oil, brown sugar, molasses, egg and vanilla until smooth.