Sentences with phrase «egg and sugar using»

Fold the cooled chocolate mix into the whisked egg and sugar using a large metal spoon.

Not exact matches

Shrove Tuesday traditionally is the day that Christians emptied out their cupboards that would be filled with flour, sugar, eggs and other dessert ingredients which had to be used before observers began their Lenten sacrifice.

They are a radical reduction of the use of sugar, the elimination of coffee and other stimulants, the forswearing or minimal use of alcoholic beverages, the substitution of organically grown vegetables for chemically fertilized ones and the derivation of proteins from beans, whole grains, and, in moderation, eggs and cheese.

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.

- 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.

If you substitute salted butter for the unsalted called for; if you use margarine instead of butter; if you use something weird instead of eggs; if you use an artificial sweetener instead of sugar; if you decide to be healthy and use whole wheat flour... please don't send me an email to let me know this is an awful recipe.

I used a chia / flax egg in place of the eggs (You can also use just a flax egg), they have reduced sugar, great fiber, and are loaded with vitamins like Potassium.

for the cake: 1/2 pint strawberries, hulled and chopped 1/4 cup sour cream (I used light) 6 tablespoons butter, at room temperature 1/2 cup sugar 1 egg 1/2 teaspoon pure vanilla extract 1 1/4 cup AP flour, sifted 1 teaspoon baking powder 1/4 teaspoon baking soda pinch of salt

They taste great, they are quick and easy to make, and they use inexpensive everyday ingredients - flour, sugar, baking powder and soda, salt, eggs, buttermilk and butter.

In a large bowl, combine the cream cheese, yogurt, 1/3 cup of sugar, cocoa powder and egg and mix together using an electric mixer until smooth and well combined.

Crust: 3 cups gluten free flour (we used a brand called Cloud - 9) 2 tbsp granulated sugar 1 tsp salt 1 cup unsalted butter (cold and cut into cubes) 1 large egg 1/2 cup cold buttermilk

Typically I use all of 3 ingredients: chocolate, eggs, and a pinch of sugar.

2 small Gala apples, cored and diced into 1 / 2 - inch pieces 3 tablespoons melted butter, plus more for apples and pan 1 vanilla bean, split lengthwise and seeds scraped 8 ounces (225 g) challah bread (I used the gluten - free brioche recipe from my book) cut into 1 / 2 - inch cubes 1/3 cup plus 2 tablespoons (80 g) natural cane sugar 5 egg yolks 1 cup (250 ml) heavy cream 1 cup (250 ml) whole milk 1 1/8 teaspoon ground cinnamon 1/3 teaspoon salt 1/3 cup dried cranberries

So now you have another recipe in your arsenal to use after making a batch of my Gluten - Free Vegan Caramel Sauce and it's vegan, gluten - free, dairy - free, egg - free, soy - free, paleo - friendly and contains no refined sugar.

Using an immersion blender, or switching to a regular blender, blend the sugar, salt, and egg yolks into the half and half.

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).

The first is to use a French meringue (a basic meringue where sugar is gradually beaten into egg whites) and the second is to use an Italian meringue (where a hot sugar syrup is drizzled into whipping egg whites).

Ingredients: 1/4 cup applesauce 1 egg white 2 tbsp maple syrup (I use sugar - free) 1/2 cup oats (NOT quick oats... use regular rolled oats) 1/4 tsp baking powder 2 tsp stevia / truvia 1/4 cup frozen blueberries 1 tbsp coconut flakes Topping: PB2 and whipped cream

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.

Ingredients: 1/2 cup butter 1 cup sugar 1/4 teaspoon salt 1 large egg 1 1/2 teaspoons vanilla extract 1 cup all purpose flour 1/2 teaspoon baking powder 1 cup chocolate chips (I used 1/2 a cup of milk chocolate drops and 1/2 a cup white chocolate drops).

In a medium bowl using a mixer, combine pumpkin, egg, flour, sugar, baking powder, cinnamon, pumpkin spice and salt.

For the flourless chocolate cake layer, I used melted dark chocolate, butter, vanilla, brown sugar and eggs.

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 mixture.

Buttermilk and Lemon Thyme Ice Cream adapted from Claudia Fleming, via Smitten Kitchen ingredients: 1 1/2 cups half and half big bunch of lemon thyme or other herb, or use a vanilla pod, split and scraped 3/4 cup plus 2 tablespoons sugar pinch of salt 9 egg yolks 1 cup buttermilk directions: Strip the lemon thyme by running pinched fingers along the main woody stem.

Vanilla butter rounds slightly adapted from Big Fat Cookies 2 3/4 cups (385g) flour 1/2 teaspoon baking powder 1/4 teaspoon salt 1 1/2 cups (340g / 3 sticks) unsalted butter, at room temperature 1 cup (200g) sugar — I used vanilla infused sugar 3 large egg yolks 2 1/2 teaspoons vanilla extract 18 whole unblanched (with skins) almonds or pecan halves Sift the flour, baking powder and salt into a medium bowl and set aside.

Whisk oil, egg and spices and sugar if using till slightly foamy and pour over the fries.

Basil and parmesan madeleines 8 tablespoons (113g / 1 stick) unsalted butter, melted 1 cup (140g) cake flour — I used all purpose flour 3 teaspoons finely minced fresh basil 1 teaspoon fleur de sel, plus more for sprinkling 1/4 teaspoon freshly ground pepper 4 eggs 1/4 teaspoon cream of tartar 2 tablespoons sugar 1 cup grated parmesan cheese, plus more for sprinkling Position a rack in the lower third of an oven and preheat to 190ºC / 375ºF (I preferred to bake them in the higher part of the oven so they would not burn).

ingredients: 1 cup heavy cream 1/4 cup half and half 1/4 cup low - fat milk (I had 1 %; if you drink whole, use 1/2 cup and leave out the half and half) 1/3 cup sugar 2 tablespoons corn syrup (optional, can sub honey or maple syrup if you don't mind flavoring) pinch kosher salt 3 egg yolks scrapings of a vanilla bean

I like to use agave in my desserts but I noticed there's an important step in which the eggs and sugar are beaten together.

In another large bowl, using a handheld electric mixer, beat the eggs with the sugar at medium speed until thick and pale, about 5 minutes.

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).

A pound cake's ratio is equal parts flour, sugar, eggs, and butter (pound cake got its name from using a pound of each ingredient), i.e. 1: 1: 1: 1.

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)

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

In a large mixing bowl mix together your coconut sugar, agave, vanilla extract, and egg (if using chia egg see notes!)

Black Tea and Currant Hot Cross Buns: Adapted / Copied from Poires au Chocolat 50g unsalted butter 225g whole milk (I used light and it worked fine) 300g strong white flour 150g wholemeal flour 7 / 8g instant yeast 50g caster sugar 1 tsp cinnamon 1/2 tsp each nutmeg, ginger, cloves 1 egg, cracked and lightly beaten 110g (1 cup) each sultanas and black currants 1 cup of strong black tea

In the bowl of a stand mixer fitted with the paddle attachment or using a hand mixer, beat together sugar, oil, eggs and vanilla on medium high speed until well combined.

Using an electric mixer, cream together the butter, sugar, and eggs in a large bowl.

Then we cream together the butter and sugars (I like to use a combo of brown sugar and white sugar)-- and add in the egg, vanilla and peppermint extract.

This vanilla cupcake recipe however uses your everyday baking store cupboard essentials such as butter, sugar, eggs, vanilla and flour.

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.

Well, except that I only have medium eggs and extra-large eggs, so I used one of each... and I only had 85 % cacao dark chocolate, no bittersweet, so I shorted the sugar a couple of tablespoons... and I added a quarter teaspoon of cinnamon and a quarter teaspoon of instant coffee powder... none of which I would have expected to have this effect:

First, they use slightly less sugar and peanut butter per egg, rather than the classic 1 cup, 1 cup, 1 egg ratio.

For the double batch I modified it slightly by using about 3/4 cup raw honey (I have my own beehives) instead of coconut sugar and I use 3 whole eggs instead of 2 whole and 2 yolks and bumped baking powder and soda by 1 / 2tsp (helps when baking with honey).

1 1/2 cups all - purpose flour 2 tablespoons cornstarch 1/4 teaspoon ground cinnamon 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/2 teaspoon Kosher or sea salt 1/2 cup (1 stick) unsalted butter, softened to room temperature 1/2 cup dark brown sugar 1/2 cup granulated sugar 2 large eggs, room temperature 2 teaspoons pure vanilla extract 1/4 teaspoon almond extract 1 cup buttermilk, room temperature 4 - 6 plums, * halved and pitted (I used empress plums) 1/4 -1 / 3 cup confectioner's sugar, for topping

I scaled Lilo's recipe down to use the four eggs I had, and modified it to use part butter, part almond butter, and a little less sugar.

Add sugar, flax eggs and vanilla if using, and beat until combined.

:D Milky Way and chocolate chip cookies slightly adapted from the oh, so delicious A Passion for Baking 185g unsalted butter, room temperature 200g light brown sugar 125g demerara sugar 2 large eggs 2 teaspoons vanilla extract 400g all purpose flour 1 teaspoon baking powder 1 teaspoon baking soda pinch of salt 100g dark chocolate, chopped — I used one with 70 % cocoa solids 4 Milky Way bars, chopped Preheat the oven to 180 °C / 350 °F.

In a medium bowl, combine the milk, eggs, butter, brown sugar, cinnamon, nutmeg, pumpkin puree (if using) and vanilla.

:D Ginger and milk chocolate cookies slightly adapted from the oh, so beautiful Sweet and Vicious: Baking with Attitude 2 1/4 cups (315g) all - purpose flour 3 teaspoons ground ginger 1 teaspoon baking soda 1/4 teaspoon salt 3/4 cup (1 1/2 sticks / 170g) unsalted butter, at room temperature 1 cup (175g) packed light brown sugar 1 large egg 1/4 cup molasses 1 teaspoon vanilla extract 1/2 cup minced crystallized ginger, divided use 200g milk chocolate, in chips or chunks 1/2 cup (100g) demerara sugar In a medium bowl, whisk together the flour, ground ginger, baking soda, and salt and set aside.