Sentences with phrase «egg and sugar mixture»

4 Fold the rice flour and salt into the egg and sugar mixture and then stir in the pecans, reserving a handful to scatter over the top.

Add the heavy cream and lemon extract and lightly mix or fold into the egg and sugar mixture.

Fold the cooled chocolate mixture into the whipped egg and sugar mixture until fully incorporated.

Scrape the whipped egg and sugar mixture into the prepared baking dish (it will be very sticky).

Add vanilla and melted chocolate to the egg and sugar mixture.

Add the chocolate / butter mixture into the egg and sugar mixture and combine well.

When the egg and sugar mixture is ready, reduce the speed to low and add the vanilla seeds, framboise, if using, and the cocoa powder and flour mixture.

Heat the egg and sugar mixture, whisking often, until it reaches 70 C (160 F) on a candy thermometer.

Not exact matches

When the 30 minutes are up, brush the top of the bread with egg white and sprinkle with sugar mixture, except on the cross bones.

Place the water and sugar in a large sauce pan and, using a thermometer, heat the mixture to 121 degrees F. Let the mixture cool to 95 degrees F., then using an electric mixture, whip the egg whites into fluffy peaks.

Combine the eggs, corn syrup, sugar, fudge mixture, and vanilla in a bowl.

2) Combine 1/2 cup sugar, and 2 egg yolks in a blender and blend until mixture is creamy.

In an electric mixer bowl whip eggs, sugar and salt for about 5 - 6 minutes on high speed until the mixture is fluffy and airy.

- In a bowl, add the flour, Cream of Wheat, sugar, baking powder, baking soda and pumpkin pie spice, and whisk together to combine very well; next, add in the beaten egg, the apple cider and the vanilla, and using a spatula, combine the mixture just until well blended, but not overly worked; next, add in the finely diced apples and fold them into the batter until well combined.

Whisk in tomatoes, 1 egg, 3 Tablespoons olive oil, sugar, rosemary salt, basil, and garlic powder thoroughly into yeast mixture.

Third, chess pie is a pie that's filled with a mixture of eggs, sugar, and butter.

Add eggs and salt to sugar mixture until combined.

In a mixer bowl with whipping attachment, whip eggs, sugar and salt at high speed until mixture is fluffy, light and airy.

Whisk the mixture constantly (this is to prevent it from turning into scrambled eggs, not to beat it into a meringue) and heat it until the mixture is hot to the touch and the sugar has dissolved completely (about 130 ˚F / 54 °C).

Slowly pour cooled sugar mixture into egg mixture and whisk gently.

Aged, room temperature egg whites and just using the wateriest part should make it better; also ensuring that your powdered sugar isn't icing mixture (which contains cornstarch or other thickening agents).

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.

Directions for Meringue: Preheat oven to 350 degrees / Chop 3/4 C of pistachios and stir together with cornstarch and 1/4 C of the superfine sugar — or skip this step / Using an electric mixer beat egg whites and cream of tartar until they form soft peaks / Gradually beat in the remaining 1 1/4 C sugar 1 tablespoon at a time, taking about 5 minutes to add it all / Continue beating for 2 more minutes / Mixture should be extremely stiff / Carefully fold in the pistachio cornstarch mMixture should be extremely stiff / Carefully fold in the pistachio cornstarch mixturemixture.

Cover that layer of bread with a simple custard mixture of eggs, whole milk, vanilla, granulated and brown sugars, cinnamon, and salt.

In a mixer bowl whip eggs, sugar, salt, and vanilla at high speed for 5 - 6 minutes until you get a very fluffy and light mixture.

Beating continuously, drizzle the sugar syrup over the egg whites and whisk on high until mixture is perfectly creamy and comes to room temperature.

Place the bowl over simmering water ans whisk until the sugar dissolves and the mixture is hot, about 3 minutes (be careful to not make it too hot since you are using eggs and don cents â ¬ â «cents t want them to scramble).

1) Peel and slice the onions thinly 2) De-seed red bell pepper and cut into small cubes 3) Saute red bell pepper cubes and sliced onions until onions turn slightly soft and transparent 4) Mix sauteed red bell pepper, onions, and corn together with eggs, milk cream and cream cheese 5) Season with salt, pepper and ground nutmeg to taste 6) Pre-heat oven to 200 deg cel 7) Grease a round baking tray with olive oil 8) Stretch a tart shell and cover the baking tray entirely 9) Pour in the corn - filling mixture over the tart shell, spreading it out evenly 10) Cover the filling with the second stretched tart shell 11) Use a fork to poke holes in the top tart shell, and then press down on the shell so the juices spill out 12) Sprinkle top of tart with a generous amount of sugar 13) Bake in oven at 200 deg cel for around 30 — 40 minutes or until tart shell is golden brown 14) Serve with a side of vegetable salad (optional)

Place oil, sugar, eggs, sour cream, milk and salt in a bowl and mix well until you get a uniform mixture.

Stir the flour mixture into the oil, sugar and egg mixture.

In a medium bowl, beat the egg yolks and sugar with a whisk until the mixture is light yellow and creamy.

Whisk in the eggs to the slightly cooled chocolate and sugar mixture.

It's quickly made with all the staple ingredients we adore such as butter, milk, vanilla extract, eggs and flour and topped with sliced apples and a simple mixture of cinnamon, sugar and warm spices.

Add flour and milk mixtures alternately to eggs and sugar, beginning and ending with dry ingredients.

Add the yeast mixture, eggs, flour, salt, sugar and butter into a breadmaker or an mixing bowl of an electric mixer with paddle or hook attachment according to this order.

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.

In a separate bowl place the eggs, sugar, essence and chilli, beat until the mixture becomes glossy and thick.

The yummy dish reminds me of a collision between French toast and a lunch box ham sandwich — the traditional version, a favorite during my childhood, is made with ham and cheese book - ended between white bread, dipped in an egg mixture and then pan fried or even deep fried (gasp) with raspberry preserves and powdered sugar to garnish!

While beating, add sugar into the egg white mixture gradually and continue beating until stiff glossy peaks form, about 4 more mins.

Add the apple cider and the mixture of dry ingredients, alternating between the two, slowly incorporating them into the butter / sugar / egg mixture.

In a food processor add butter and sugar pulse to combine slightly a few time, add egg and vanilla, combine until smooth add flour mixture pulse a few times until almost combined.

In a large bowl, using the same mixer beaters, beat the egg yolks on medium speed with the remaining 2 Tablespoons of sugar until the mixture is light and creamy.

Brush on the egg wash and then top with more of the cinnamon / sugar mixture.

Place the egg yolks and 5 ounces of the sugar into the bowl of a stand mixer and whisk on high for 2 minutes or until the mixture becomes pale yellow and «ribbons» when lifted.

In a large bowl, combine the egg yolks, sugar, and vanilla with an electric mixture until smooth and thick.

Heat the egg white mixture, whisking constantly, until the sugar has dissolved and the mixture is hot to the touch (about 120 ° F. on an instant - read thermometer), about 3 - 5 minutes.

My preference is to use one made from a mixture of confectioners sugar (powdered or icing), lemon juice, and raw egg whites.

In another mixing bowl, whisk the eggs with the salt until blended, then add to the sugar mixture and whisk until well combined.

Add mashed bananas, Greek yogurt, pumpkin puree, and vanilla extract to the butter - sugar - eggs mixture, and continue beating, using electric mixer, until well combined — for about another minute.

Place the eggs, sugar, corn syrup, vanilla extract, and cooled chocolate mixture in a large bowl and beat together until smooth.