Sentences with phrase «flour and sugar mixture»

Pour milk and sour cream mixture into flour and sugar mixture then use a fork to combine.

In a stand mixer combine an equal amount by weight of sliced softened butter with the flour and sugar mixture.

Not exact matches

- 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.

Then add this mixture, along with the rest of the flour and sugar into the frothy yeast made in the first step.

Shortbread: In food processor, process flour, sugar and butter until mixture looks sandy and begins to clump.

Add the brown sugar mixture to the flour mixture and stir until just blended.

Add flour mixture to sugar and olive oil gradually, alternating with the almond milk until all ingredients have been used.

Pour the flour mixture into the roasted bananas, followed by the milk mixture and sugar.

Combine flour, cocoa powder, baking powder and salt in a small bowl and stir into butter / sugar mixture.

Crust: in a food processor with a steel blade put flour, butter, powdered sugar, vanilla and salt and process until mixture is crumbly.

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.

My mods to the recipe: Coconut palm sugar vs. Brown sugar Extra cinnamon and allspice GF flour mixture of (rice, tapioca, Sorhgum, millet, rice bran) Toasted and freshly ground flax seeds!

Add the oil, sugar and vanilla extract to the almond milk and then the flour mixture.

In your food processor mix flour, salt, sugar, ground almonds, sahlab powder, pistachio, coconut and butter until mixture gets crumbly.

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 the sugar and collagen hydrolysate to the flour mixture, then pour in the coconut oil and butter.

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

Chocolate chip crust: in a food processor with a steel blade, mix flour, sugar and dark chocolate until the mixture is crumbly and the chocolate is minced into fine powder.

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 the flour mixture to the activated yeast along with the sugar and the oil.

Add the cornmeal, flour, sugar, baking powder, and salt to mixture.

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.

I used Bob's Red Mill polenta and a mixture of whole wheat pastry flour and white whole wheat flour, brown sugar instead of white, and threw in the rind of one lemon that was hanging around.

While the chocolate mixture is melting, combine the Otto's Cassava Flour, baking powder / soda, salt, cocoa powder, and maple sugar (if using, see recipe notes) with a whisk to remove any lumps.

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.

Dough: in a food processor with a steel blade, put flour, almond meal, cornstarch, butter, powdered sugar, vanilla and salt and blend until a crumbly mixture is obtained.

Combine the flour and salt; stir into the sugar mixture.

Stir flour mixture into butter - sugar mixture, then stir in the oatmeal, dried cranberries, coconut, and almonds.

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.

Gradually add flours to olive oil and sugar mixture.

Whisk together flour, sugar, baking powder and salt in a medium bowl Add milk and butter mixture all at one and stir gently to combine.

In a large bowl whisk together flour and sugar, add butter and with a pastry blender mix until mixture becomes crumbly, set aside 1/2 cup.

To the flour mixture, add the granulated sugar and brown sugar, and whisk again to combine well, working out any lumps in the brown sugar.

Almond and maple cream: in a food processor with a steel blade blend almond meal, butter, sugar, maple, salt and flour until mixture is crumbly.

Chocolate tart shells: in a food processor with a steel blade blend flour, cocoa powder, sugar, butter, vanilla, salt and cinnamon until mixture is crumbly.

As it cools, you whip together butter, sugar and vanilla until they are light and fluffy before adding the butter mixture to the cooled flour mixture and whipping until it resembles fluffy whipped cream.

(You can add it directly to the flour mixture just by making a well in the middle, add sugar and yeast and a splash of warm water then wait about 3 - 4 minutes before mixing it and adding more water.)

Pour the sugar and flour mixture VERY slowly into the eggs or the eggs will cook and you will have to start over.

To make the topping, combine the flour, sugar and butter in a bowl and rub with your fingertips until mixture resembles breadcrumbs.

In the work bowl of a food processor, combine flour, butter, shortening, brown sugar, vanilla, and salt; pulse until mixture is crumbly.

Add the sugar and lemon zest and mix again, then add the flour mixture, nuts, and rosemary and mix until the dough goes just past the crumbly stage, and begins to really clump together (you don't want to over mix, but under mixing will make the dough seem a bit dry, which can make it difficult to handle).

Cream butter and sugar; mash bananas, beat egg and add to the bananas with vanilla and buttermilk; mix well and add to creamed butter and sugar; sift together flour, soda, baking powder and salt; add to banana mixture, beat well.

The gluten free tart shell I made for this berry tart used a mixture of almond flour, arrowroot powder, butter, and maple sugar — it needs just a few more tweaks before I post it.

It has more almond flour to soak up the egg mixture in place of the sugar and I use stevia as a sweetener.

Stir together flour and remaining 3 tablespoons sugar in a bowl, then stir in yeast mixture (do not add baking powder yet) with a fork until a dough forms.

Gradually add the flour mixture into butter and sugar and mix on low until dough forms.

If so and it was still too runny, a couple of things may have been the culprit — the sugar / flour mixture wasn't allowed to thicken enough on the stove and was taken off the heat too early.

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.

In place of sugar and flour, I boiled parsnip cubes with coconut milk and almond milk and used an immersion blender to puree the mixture into a sweet and creamy base.