Sentences with phrase «for glaze»

3 Zest the oranges, and set the zest aside in a small sauce ¬ pan for the glaze.

For the glaze 50g icing sugar, sieved 1 - 2 tbsp squeezed orange juice 2 tsp each of orange flower water and rose water 2 tsp cassis or sloe gin

For the glaze: 2 tbsps.

If the cabinet surface is too slick it will be hard for the glaze to stick.

Ugg I wonder what they used for the glaze on those handles?

For the glaze: In a medium saucepan combine butter, sugar, salt and coffee creamer over medium heat, stir.

6 To make the lemon and chocolate glazes, combine the ingredients for the glaze of your choice in a small bowl until the mixture is thick.

For the glaze and berries: 1/4 cup apple or apricot jelly, juice of a lemon, 1 cup each fresh raspberries, blackberries and blueberries, sprig of fresh mint if desired.

Sponge for glaze — no more rags.

A great work sheet that be provided for students to effectively plan their colour schemes for glaze application to fired ceramics.

(set aside the rest of the juice for the glaze)

For the glaze: In a small bowl, add coconut milk, and confectioners sugar.

While you could use orange juice in the recipe, I found the True Organic Juice Tropical Mango created a more pleasing depth of flavor in my cake and a pretty color for the glaze.

What about topping chocolate cake or pancakes with these vanilla pickled strawberries or using this rich syrup for a glaze to -LSB-...]

Once you have reached the right temperature, it's time for the glaze.

As for the glaze my apologies I forgot to mention that you start with 2 tablespoons then you add more milk until smooth texture.

looks delicious - I'm always looking for another glaze recipe.

Martha Stewart and guest actor Michael Clarke Duncan mix ingredients for a glaze to prepare a simple healthy dish, ginger - glazed cod fillets.

For the glaze, I decided to make an easy sugar free glaze using Swerve confectioner sugar.

Wait about 10 minutes for the glaze to set then serve.

This last time I used lavender in the batter along with the blueberries and lime juice for the glaze.

Blend ingredients for each glaze separately in a high speed blender until smooth.

For the glaze, sweeten things up with maple syrup and coconut sugar.

In a separate bowl, whisk egg; remove and set 1 tbsp aside for glaze.

For the glaze, I would sub the maple syrup for the Swerve and maybe omit the almond milk.

Meanwhile, in a small bowl, whisk together the lemon juice and maple syrup until blended for the glaze.

For the glaze, combine the confectioners» sugar and the lemon juice in a bowl and whisk until smooth.

Using a cooking brush for the glaze allows it to seep directly into its pores.

For glaze, whisk together powdered sugar, lemon juice and milk (Or use 3T milk of choice and no lemon juice).

For the dough: For the coating: 1 cup sugar2 tsp cinnamon3 / 4 stick butter, melted For the glaze: 2/3 cup powdered sugar2 Tbsp pure maple syrup1 - 2 tsp milk Preheat the oven to 350 degrees.

As for the glaze I just used a basic vanilla glaze from my Betty Crocker cookbook that uses margarine, powdered sugar, vanilla and water.

For the Glaze: 3 tablespoons butter; melted 1 cup confectioners» sugar; sifted 3/4 teaspoon vanilla 2 tablespoons hot water

I made the filling with the addition of the powdered sugar meant for the glaze (no wonder the paste looks odd) and no glaze over it afterwards.

The method says to add orange juice to the wet ingredients, but orange juice isn't mentioned in the ingredients list for the loaf — only for the glaze.

For the Glaze: In a medium bowl combine the powdered sugar, two tablespoons of cranberry syrup ** and two tablespoons of prosecco.

For the glaze, in a small bowl, mix the powdered sugar, orange zest, orange juice and vanilla until you have a smooth mixture.

For the glaze, I utilized miso, following the logic that ingredients from the same part of the world go well together.

It called for a glaze.

Tart: 1/2 cup unsalted butter, softened, cut into 4 pieces 1 cup plus 1 tablespoon granulated sugar 6 large Bosc or Anjou pears, peeled, cored, and halved 1 teaspoon ground cardamom 1/4 teaspoon ground nutmeg 1 egg, beaten to blend, for glaze

Scone ingredients • 1/2 cup unsweetened almond milk • 1/2 tablespoon apple cider vinegar • 1/2 cup plus 2 tablespoons gluten free rolled oats • 1 1/2 cups 1 to 1 Gluten - Free Flour Blend • 1/4 cup plus 1 tablespoon coconut sugar, plus more for sprinkling on top • 2 teaspoons baking powder • pinch of sea salt • zest of 2 organic lemons, divided • 1/4 cup neutral coconut oil — scoopable, at room temperature • 1/2 cup pistachios — chopped, plus more for garnish • 1 1/2 cup fresh or frozen (not thawed) blueberries • 1/4 cup aquafaba (water from a can of chickpeas or other beans) • 1 teaspoon vanilla extract for the glaze • 1/4 cup cashew butter • 1 1/2 tablespoons maple syrup or honey • 1/4 teaspoon turmeric — for colour • juice of 1 lemon

At its simplest all you need for this glaze is creamy raw honey, cashew butter and citrus juice.

The recipe for glaze makes plenty.

For the glaze, follow the package instructions and refrigerate for at least half an hour.

I used regular powdered sugar instead of coconut sugar for the glaze, because I was too lazy to drag out the food processor.

Make the glaze: While the cakes are baking, combine the ingredients for the glaze in a small pot and whisk over low heat on the stove until smooth and creamy (this allows the coconut butter to melt).

for the glaze 1/4 cup raw coconut butter 1/4 cup fresh squeezed grapefruit juice 2 tablespoons pure maple syrup a few drops of vanilla extract

For the glaze, combine the cornstarch or arrowroot powder with 1/4 cup of water in a small bowl or jar.

For the glaze: While the rolls are baking, make the glaze.

For the glaze you'll only need about a cup of powdered sugar and fresh squeeze lemon juice.

For the glaze: Combine remaining sugar and lemon juice in a small saucepan over medium heat, just until sugar is dissolved.