Sentences with phrase «flour over the butter»

Sprinkle the flour over the butter and whisk until a paste forms.

Sprinkle 1/2 cup of flour over the butter.

Keep rolling and folding more flour over the butter until all the butter is pressed into long, very thin sheets.

Not exact matches

Take freshly caught barrumundi, cover it with egg - milk, flour and a bread crumb - crushed macadamia nut mix, wrap it in butter rubbed aluminium foil and cook it over an open flame.

Using the same sauté pan as for the onions, melt two tablespoons of pork fat (or unsalted butter) over medium high heat; add flour and cook, stirring constantly, to a blonde roux.

Grind up the graham crackers in a food processor or blender, making sure you don't over process into a flour, then mix that together with the butter, sugar, and salt.

(3) Once all of the butter is in thin strips, pour cold water over the mix and use a dough scraper to combine the butter / flour with the water.

2 1/2 cups All Purpose Flour 1 teaspoon baking soda 1/2 cup white hot chocolate mix (I used Ghiradelli) 1 cup butter at room temperature 1 8 oz block cream cheese 2 cups sugar 5 eggs 2 teaspoons vanilla 3 ounces white chocolate chips confectionery sugar to dust over top of cake

Blend in the flour and stir over low heat until it froths with the butter for 2 minutes without browning.

Melt the butter over medium heat, then whisk in the flour.

In a large pot, melt butter over medium - low heat and then whisk in flour.

Sift both flours and salt over the butter mixture.

Muffins Non-stick cooking or baking spray, I used Baker's Joy 2 cups fresh blueberries (about 10 ounces), picked over 1 1/8 cups sugar (8 ounces) plus 1 tsp 2 1/2 cups unbleached all - purpose flour (12 1/2 ounces) 2 1/2 tsp baking powder 1 tsp table salt 2 large eggs 4 Tbsp (1/2 stick) unsalted butter, melted and cooled slightly 1/4 cup vegetable oil 1 cup buttermilk 1 1/2 tsp vanilla extract

Scatter the shortening and butter over the dry ingredients and, using a pastry blender or your fingers, work the fat into the flour mixture until it looks like coarse sand.

Using easy - to - find, whole food ingredients that amp up flavors and nutrition, we've created over one hundred recipes that will stock pantry shelves, refrigerators and freezers: vegan milks, ice creams and butters made from a variety of nuts and seeds, home - ground flours, yummy sauces and spreads, snack foods (including a recipe for incredibly delicious vegan Pop Tarts) and an array of artisanal make - them - yourself cheeses.

Scatter the butter pieces over the flour mixture; cut the butter into the flour until the mixture is pale yellow and resembles coarse crumbs, with butter bits no larger than small peas, about ten 1 - second pulses.

Pour butter mixture over flour mixture and stir until just incorporated.

Scatter butter pieces over the flour mixture; using your fingers or a pastry cutter, incorporate butter until mixture resembles coarse meal.

Directions for the Sauce: In a 3 - quart heavy saucepan melt butter over moderately low heat and whisk in flour.

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.

Grate butter over the flour mixture and then with your fingers, rub butter into the flour mixture until it resembles course cornmeal.

I loved how easy these were to make — you just whiz the cheddar, milk, flour, and cornstarch in a blender with your choice of blonde ale, then heat with melted butter until thickened and spoon over your grilled sandwich.

Lay out the butter evenly over the surface of the flour.

Scatter butter pieces over flour mixture and process until mixture is sandy and resembles very fine meal, about 15 seconds.

Ingredients 2 cups whipping cream 1 cup sour cream 1 teaspoon chicken base 1 tablespoon jalapeno juice (from bottled jalapenos) 2 tablespoons clarified butter 1 tablespoon flour 1 tablespoon bottled jalapenos, minced 1 ounce shredded monterey jack cheese 1 ounce shredded cheddar cheese Directions Heat whipping cream in a heavy saucepan over high heat.

Pour the peanut butter mixture over the flour mixture and fold them together until combined, try not to over work the dough.

Not to mention, the fact that these have just a little over 100 calories per muffin, and no flour, oil, butter or sugar!

In the same skillet used to cook the onions and mushrooms, melt the butter over medium - low heat and add the flour, stirring to make a paste.

Sifting over the bowl, add the flours, baking soda, powdered peanut butter and salt.

instead of cutting butter in with a pastry blender or pair of knives, freeze it and then grate it in over your flour etc. with a cheese grater.

Sift the flour, almond meal and baking powder over the butter mixture and mix in low speed to combine.

Pineapple coconut cakes with pineapple syrup from Australian Gourmet Traveller Cakes: 65g unsalted butter, softened 75g caster sugar 1 egg 90 ml buttermilk 3/4 cup + 1/2 tablespoon (110g) self - rising flour 1/3 cup (30g) unsweetened desiccated coconut 1/4 cup (25g) sweetened shredded coconut 40g pineapple, finely diced Pineapple syrup: * 350g pineapple, coarsely chopped 130g caster sugar 3 small limes, juice only 50 ml white rum For pineapple syrup, combine pineapple, sugar, lime juice and 1/2 cup (120 ml) water in a saucepan and stir over medium - high heat until sugar dissolves.

White chocolate cupcakes with candied kumquats slightly adapted from the always beautiful and so delicious Bon Appetit Desserts Candied kumquats: 1/2 cup (120 ml) water 1/2 cup (100g) superfine sugar 12 kumquats, sliced and seeded Cupcakes: 225g (8oz) high - quality white chocolate, chopped 1 3/4 cups (245g) all purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1 cup (200g) superfine sugar 3/4 cup (1 1/2 sticks / 170g) unsalted butter, room temperature 1 tablespoon vanilla extract 3 eggs 1/2 cup (120 ml) canned unsweetened coconut milk Frosting: 125g (4 1/2 oz) high - quality white chocolate, chopped 168g (6 oz) cream cheese, room temperature 6 tablespoons (84g) unsalted butter, room temperature 1/4 cup (35g) icing sugar, sifted 1/2 teaspoon vanilla extract pinch of salt Start by making the candied kumquats: stir water and sugar in small saucepan over medium heat until sugar dissolves.

In a small saucepan over medium heat, combine butter and flour to make a roux.

Pour sourdough starter over the top of the flour (if it's thick, just spread it out as evenly as possible over the flour), cut softened butter into about 5 chunks and distribute over the top of the starter and flour.

Scatter the butter over the top of flour and pulse until crumbly like uncooked oatmeal.

In a saucepan, over medium heat, melt butter and add gluten free flour and cornstarch.

Combine Butter, flour, salt, chicken broth and milk in sauce pan and COOK over medium flame AND STIR FOR 1 MIN or until it thickens.

In heavy - bottomed saucepan over low heat, melt butter and remaining tablespoon oil; stir in flour; cook, stirring occasionally, until color is a very light brown, 6 to 7 minutes.

Scatter the butter over the top of the flour and pulse the food processor until your dough is like coarse cornmeal and you have no visible chunks of butter.

1) Combine the dry ingredients (almond flour / meal, tapioca flour, baking powder, salt) in a medium bowl 2) In another medium bowl, whisk the milk, mashed banana, eggs, vanilla extract, and honey together 3) Slowly add the dry ingredients to the wet ingredients and mix until combined 4) Pre-heat a non-stick pan and melt a little butter 5) Scoop about 1/4 cup of batter in the middle of the pan to make small pancakes (the smaller the pancakes, the easier it will be to flip them) 6) Let the pancake cook on one side until it automatically unsticks from the pan, then flip it over until the other side turns golden brown 7) Repeat last step until all the batter is used up 8) Serve pancakes warm with cut bananas drizzled in honey

Toss the butter cubes evenly over the surface of the flour.

It usually involves me burning myself on the oven, butter and sugar flying missiles because I've set the beaters on too high, and flour all over myself, the kitchen, and the dog.

Instead you mix the sweeteners into barely - melted butter, add the egg, and pour that over the flour mixture.

In a separate large pan, over medium - high heat, melt butter and whisk in flour.

In a medium sauce pan over medium heat, melt butter and stir in flour.

Take out the frozen butter and add it to the food processor, over the flour thing, and give a couple of short swirls until the mixture resembles peas.

1) Pre-heat oven to 350 deg Fahrenheit (180 deg Cel) 2) Mix the almond meal, ground flaxseeds, whole flaxseeds, salt, baking powder and tapioca flour in a large bowl until well combined 3) In a small saucepan, melt butter and then let it cool for 5 minutes 4) Whisk the melted butter with the eggs, apple cider vinegar and yogurt, making sure to whisk well to ensure a light and fluffy bread 5) Gently mix the wet ingredients with dry ingredients to form a batter, but do not over mix or batter will become too dense and oily 6) Pour the batter into a well - greased loaf pan, and sprinkle the top with whole flaxseeds.

1) Mix flour, butter and icing sugar in a bowl using two knives to cut the butter until the mixture resembles fine breadcrumbs 2) Add in the egg yolks and vanilla extracts and mix well, then add iced water until the dough starts to come together 3) Shape the dough into a ball on a cool, flat, floured surface 4) Flatten dough into a disc and then wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes 5) Meanwhile, peel, core and slice the apples into as thin slices as possible 6) Mix sugar and ground cinnamon powder with sliced apples and let it rest for a while 7) Pre-heat oven to 180 deg cel 8) Once dough has chilled, roll pastry dough on a sheet of parchment paper until it has expanded to the size of the tart mold (I used a rough mold the size of a large pizza) 9) Leaving at least an inch of dough free, arrange apple slices by overlapping them slightly in the shape of a circle, starting from the outermost part of the circle, until you reach the inside 10) Fold the edges of dough over the filling and then sprinkle the dough with a bit of sugar 11) Bake for about 40 - 45 minutes, or until the crust is golden brown and the apples are soft 12) Serve warm, with a side of whipped cream or ice cream (optional)

Scatter the chilled butter pieces over the flour mixture and pulse until the mixture forms coarse crumbs and the butter is in very small pieces.