Sentences with phrase «fold in butter»

Then fold in butter, followed by 3/4 cup raspberries, taking care not to crush berries.

Repeat with the remaining flour, then fold in butter mixture with spatula just until incorporated.

Lightly fold in butter.

Now fold in the butter mixture.

Then fold in the butter and milk just until incorporated.

Make sure you scrape the bottom of the bowl with the spatula as you fold in the butter and flour to make sure you get the molasses mixed in well.

Not exact matches

She bought $ 200 worth of professionally printed covers for her home furnishings buying guide, printed the interior pages on her home printer, folded and scored the covers and glued them all together in her kitchen using a hot glue gun and a butter knife.

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 minuteIn 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 minutein lemon peel, vanilla and melted butter, pour into prepared pan and bake for approximately 40 - 45 minutes.

Hi Nouf, what you do is alternating with the flour mixture and the cream (start with the flour mixture) gently fold it into the egg mixture, then fold in the peel, vanilla and melted butter.

Arrange the strawberries, discarding any liquid, over the nut butter and fold in the edges.

When that is nearly all mixed in, pour in the butter and fold that in until it is fully incorporated.

Sprinkle 1 / 6th of the remaining butter in the center, and fold in one of the edges over it.

Turn the mixer off, and, with a spatula, fold in both the peanut butter chips and the chocolate chips.

Beat remaining 1 cup cream and 2 tablespoons sugar in medium bowl until very thick but not yet holding peaks; fold into peanut butter mixture in 3 additions.

It is a slight pain (having to roll and fold the butter in several times), but it could make a similar item.

Using a rubber spatula, gently fold in the flour mixture and the 1 cup cheese, then fold in the remaining 6 tablespoons butter *.

This is very much like my family recipe, but we put the butter, sugar, and molasses in a suace pan, stir and bring to boil, then cool and add egg, then fold this (liquid) concoction to the dry ingredients.

pound cakes are named for and best - known by their ratio... the method for making a pound cake is first creaming the butter and sugar, then adding eggs, and finally folding in the flour.

Once well mixed, fold in the 1 row of peanut butter cup Oreo cookies.

Fold in the yeast mixture and melted butter / coconut oil.

Fold in the melted butter and thin to your desired consistency with stock.

To serve, spoon some of the tomato base mixture onto a flat bread, then some of the Butter Bean Curry on top of that and fold the flat bread in half to eat.

Fold in whatever garbage you want (peanut butter cereal, peanut butter cups, crumb donettes, my nutty bar route etc) if you have a heaping cup and then some, sprinkle the then some over the top and bake for 20 - 25 min.

Fold the wet ingredients into the dry ingredients and pour in the butter.

Fold in the flour and then the melted and cooled butter with a rubber spatula.

● Melt butter in hot milk ● Add to yeast mixture ● Add flour 1 cup at a time until comes away from sides of the bowl ● Knead until soft and smooth ● Let sit (it says 5 - 6 minutes but I left it for 15 minutes ● Shape dough by forming a 12X8 rectagle and fold / roll and pinch the dough up on it's self lengthwise ● Butter and sprinkle cornmeal on a cookie sheet ● Place dough on sheet let double (I left mine for about 2 hours since I went to dinner but the directions say 50 - 60 minutes, but more times means more air which I like) ● Bake in preheated oven at 425F for 30 - 40 mibutter in hot milk ● Add to yeast mixture ● Add flour 1 cup at a time until comes away from sides of the bowl ● Knead until soft and smooth ● Let sit (it says 5 - 6 minutes but I left it for 15 minutes ● Shape dough by forming a 12X8 rectagle and fold / roll and pinch the dough up on it's self lengthwise ● Butter and sprinkle cornmeal on a cookie sheet ● Place dough on sheet let double (I left mine for about 2 hours since I went to dinner but the directions say 50 - 60 minutes, but more times means more air which I like) ● Bake in preheated oven at 425F for 30 - 40 miButter and sprinkle cornmeal on a cookie sheet ● Place dough on sheet let double (I left mine for about 2 hours since I went to dinner but the directions say 50 - 60 minutes, but more times means more air which I like) ● Bake in preheated oven at 425F for 30 - 40 minutes.

I don't normally get much of a rise in my cakes, but I followed the instructions, creaming the melted butter with the sugar; and folding whisked egg whites and the flour into the batter, and was surprised with the end results.

Fold the peanut butter in with a rubber spatula.

Add flour and pistachios and whisk to combine, then fold in cooled butter.

Cut in some cold butter and fold in buttermilk until a dough forms.

... with a stick of butter folded in?

Remove the top sheet of parchment, fold the butter in half, and cover once more.

Her dough uses a «quick» method, employing the food processor to break down the butter into chunks in the flour, rather than folding a butter block into a dough.

Place the butter packet back in the center of the dough, and fold the 4 flaps onto the butter like you would the bottom of a cardboard box.

Fold sheet in half lengthwise, then brush the new top of dough with honey butter mixture and sprinkle with pecans again.

Fold into a bundle and place seam side down in a buttered baking dish.

Beat the semolina and butter mixture into the egg yolks, then fold in the stiffly beaten egg whites followed by the cashews, pumpkin preserves, nutmeg, cardamom, cloves, cinnamon, golden syrup, lime rind and essences and mix well together.

If you don't have a blender you could use some shop - bought hazelnut butter in place of the nuts and simply mix it together with the raw chocolate ingredients before folding into the cream.

Then fold in the remaining butter, herbs and cheese.

Gently fold in the almond flour, cinnamon, cloves, clementine zest and espresso powder, taking care not to lose the air you have whisked in, then add the melted, slightly cooled, chocolate and butter, folding gently again.

Fold in melted butter.

Fold in melted butter and cubed apples.

As you may be aware, once the butter is encased in the dough it is rolled and folded into thirds, three times, with resting times in the refrigerator between the second and third fold.

3) alwAys add the acid which triggers the baking soda to the whites and whip to soft peak 4) whip egg yolks with any sugars to get it airy and light to get that butter color 5) fold in the flours gently into yolks and lastly the whipped whites 6) before you see the last bit of flour disappear, gently fold in any additional nuts and seeds like I added sunflower seeds and flax and pumpkin seeds.

Gently fold in melted butter.

I fold in eggs and apple butter and milk.

Then fold in, with a rubber spatula or wire whisk, the melted and cooled butter and milk just until incorporated.

The turns, or folds, continually encase the butter in flour, which helps to smooth the dough.

Make a well in the center and fold in the lightly beaten egg whites, vanilla, and the brown butter.

I folded it up in flour tortillas with cheese and pan-fried them in butter until golden and crispy.