Sentences with phrase «full minutes until»

Add vanilla and salt, and beat on high for two full minutes until very fluffy.

Stir very well with a sturdy spoon for at least a full minute until everything is mixed well and the eggs are broken down and evenly distributed.

Not exact matches

After a long winter full of bomb cyclones and last - minute flurries, you aren't willing to wait until the mercury hits the teens to get to your home away from home.

The full import and irony of my ten minutes with the prisoners did not hit me until later.

Fill liners two - thirds full and bake 20 minutes or until a toothpick inserted through the center of one comes out clean.

directions: Make the cake: grease and flour 4 8 - inch round pans and preheat the oven to 350 degrees F. Beat the butter for 3 full minutes, until light and fluffy.

Let the kernels pop for several minutes until the pan is full and the popping slows down.

Add in the eggs and beat for 5 full minutes, until mixture is fluffy, shiny, and pale white — it shouldn't be gritty.

Fill cupcake liners 3/4 full with cupcake batter and bake for 25 - 30 minutes until toothpick comes clean from center.

directions: Make the crust: place butter, sugar, eggs, salt, and vanilla into the bowl of a stand mixer and beat on high speed for 5 - 6 full minutes, or until completely homogeneous, fluffy, light in color, and doubled in volume.

Kariann — You can make a full batch (refrigerating the extra popsicle «batter» until needed), unmold them, refreeze them on a tray for a few minutes if they got soft in the unmolding, then place them in freezer bags for longer - term storage.

Place butter, sugar, spices, and zest into a bowl and cream on high speed for 3 full minutes, or until light and fluffy.

Spoon mixture into muffin liners until 3/4 full and bake Vegan Gingerbread Cupcakes for 30 minutes or until a toothpick inserted in the center comes out clean.

Continue cooking over medium heat, whisking constantly, until mixture comes to a full boil, about 5 minutes.

- Preheat oven to 350 degrees and line 1 pan of regular muffin tins and 1 pan of mini muffin tins with cupcake liners (I only used 8 regular sized and 8 mini muffins for the bouquet)- Add the cake mix, buttermilk, oil, almond extract, and vanilla extract to an electric mixer and mix on medium for 30 seconds - Add eggs one at a time and beat until well mixed - Turn mixer to high and beat for another 2 minutes - Fill liners about 2/3 full with batter - Bake for 15 - 20 minutes, or until cake tester comes out clean - Allow cupcakes to cool while preparing the cream cheese frosting

Fill each mold one - third full with lemongrass mixture then freeze for 35 to 45 minutes or until just frozen.

- Divide the batter between the muffin cases, filling each up to three quarters full, and bake for 20 — 25 minutes or until risen and golden.

When the chocolate has melted, blend with an immersion blender for a full 5 minutes until no lumps are visible.

Scoop the batter into a 24 - cup mini muffin pan, about 3/4 full each cup, and bake at 350 degrees for 10 - 12 minutes, or until a toothpick comes out clean.

Fill the cake pans until they are 2/3 full, and bake in the oven for 35 — 40 minutes, until a toothpick comes out clean.

Once the mixture starts to boil, continue stirring until the mixture reaches 238F degrees or it boils for a full 5 minutes.

Process for a full 2 minutes until the mixture is very consistent.

Fill baking cups 2/3 full of batter, sprinkle a few lavender buds on the cupcakes for decoration, and bake for 15 - 20 minutes, or until a toothpick inserted into the center comes out clean.

Fill muffin tins about 2/3 full, and bake in preheated oven for 18 - 22 minutes, until golden brown and toothpick inserted into the center of the largest muffin comes out dry.

Directions: Peel and slice apples (yellow transparents tend to cook down so I made my really chunky) / Fill bottom crust half - way with apples / Sprinkle with some of the sugar and cinnamon / Continue to fill with apples creating a mound on top / Sprinkle with the rest of the sugar and cinnamon — I didn't use the full 1/2 cup sugar on mine because I like it tart / Cover with the second crust, pinching the edges and cutting some slits in the top / Bake at 425 for 15 minutes and then turn heat down to 350 for another 40 - 45 minutes until golden brown.

Fill the muffin papers about 2/3 full, and bake for 15 - 18 minutes or until an inserted toothpick comes out clean.

Heat in a microwave oven on full power (100 %), stirring every 30 seconds, until melted and smooth, about 1 1/2 minutes total.

Simmer for about 20 - 30 minutes, until the rice full absorbs the liquid.

Fill muffin pans 3/4 full and bake until golden, about 20 minutes.

Light a chimney starter full of lump charcoal and let burn until bright red, about 10 to 15 minutes.

Fill the prepared muffin cups 3/4 full and bake for 20 - 25 minutes, until pale golden and springy to the touch.

Fill cupcake liners 1/3 full and bake for approximately 15 minutes, or until a toothpick inserted in the center comes out clean.

Spoon batter evenly into 12 muffin tins, each about 2/3 full, and bake for 20 to 25 minutes or until a toothpick inserted comes out clean

Fill each muffin tin 3/4 of the way full then bake in the oven for 30 minutes, or until a knife comes clean from the center.

If you have made the full recipe, pour half of the watermelon mixture into your ice cream tub and process for approximately 30 minutes until it reaches a slushy consistency.

Slowly add the sugar and whisk on full speed for about 10 minutes until stiff and glossy.

Fill the cupcake tin three - quarters full and bake for 20 minutes, until a knife inserted comes out clean.

Fill 12 muffin cups 3/4 full and bake at 400 °F for 15 - 22 minutes or until a toothpick inserted into the center of a muffin comes out clean.

Portion out into your muffin tins (about 3/4 full) and bake for 20 minutes (rotating the pans halfway through) until a toothpick inserted comes out clean.

When all the syrup is added, bring the mixture up to full speed and whip until mixture is fluffy and stiff about 8 - 10 minutes — if you are using a Kitchen Aid mixer that will take about 5 minutes.

Fill paper liners 2/3 full with batter, and bake for 20 minutes, or until a tester inserted in the center of the cupcake comes out clean.

2) Sift the flour and add it to the butter and sugar mix, then add the oats and chopped nuts 3) Stir well until it achieves a homogenous texture 4) Using a teaspoon, scoop up 1 teaspoon of batter, and then form a small ball by rolling it between your palms 5) Place the balls of batter on a greased baking tray, leaving about 3 cm of space between each ball until the tray is full 6) Bake in oven at around 170 deg celcius (medium heat for gas oven) for around 15 to 20 minutes, or until the edges of the cookies start turning golden brown 7) Once finished baking, use a spatula to move the cookies to a plate to cool

To assemble the full tart, place the finely sliced apples into the tart shell and spoon over the apple / elderflower mixture, ensuring it fills all the gaps — bake for a further 20 - 30 minutes until the mixture has started to set and then allow to cool before serving

Fill baking cup 2/3 full with muffin batter and bake for 18 - 22 minutes, or until a toothpick inserted into the center comes out clean.

Fill each of the mini muffin tins about 3/4 full and bake for 10 - 12 minutes or until a toothpick inserted in the center of a muffin comes out clean.

For each pancake, pour about 1/4 cup batter onto griddle and cook until top of pancake is full of bubbles, loses its shine, and underside is a light, golden brown (2 - 3 minutes).

Fill cups 2/3 full with batter and bake 22 to 25 minutes or until wooden pick inserted in center comes out clean.

Using a standard - size ice cream scoop, fill each baking cup so that it is two - thirds full, and bake for 22 to 24 minutes or until a toothpick inserted comes out clean.

Fill cupcake pans about 2/3 full and bake for approximately 18 minutes, until toothpick inserted comes out clean.

Fill muffin tins 3/4 full and bake for about 20 minutes or until they become golden.