Prepare the dough: start by heating the almond milk, applesauce and margarine
in a small saucepan over low heat while stirring.
To prepare the dough, start by heating the almond milk, sugar, applesauce and margarine
in a small saucepan over low heat while stirring.
Not exact matches
While bread cools, make your glaze:
in a
small saucepan,
heat butter
over medium -
low heat until melted.
While wings are cooking, melt butter
in a
small saucepan over a
low heat.
While the pancakes are cooking, I like to warm real (yes, it must be REAL) maple syrup
in a
small saucepan over very
low heat.
While you wait, melt the butter
in a
small saucepan over medium -
low heat.
While the pork is on the bbq, pour the reserved marinade
in a
small saucepan and let it simmer
over a medium -
low heat for 4 or 5 minutes.
While the the loaf is baking, combine all the glaze ingredients
in a
small saucepan over low heat.
While the squash is roasting,
heat the tablespoon of refined coconut oil
in a
small saucepan over medium -
low heat.
In a
small saucepan, place 6 cloves garlic and 1/2 cup milk;
heat over low heat while the potatoes cook, stirring, occasionally (do not allow to boil).
Start Pears -
while sweet potatoes are cooking, place the pears, cloves and water
in a
small saucepan, simmer
over low heat for 12 minutes or until tender, stirring occasionally.
While buns are
in the oven, combine water and sugar to make the glaze
in a
small saucepan over medium -
low heat.
While tomatoes are baking,
heat lemon zest and 1/4 cup oil
in a
small saucepan over low 5 minutes.
While the soufflés bake, gently reheat the Salted Caramel
in a
small saucepan over low heat until warm and easily pourable.
While the fire
heats up, combine
in a
small saucepan over low heat and cook, stirring frequently, for about 12 minutes — you just want it
heated up and well combined: