Sentences with phrase «in butter using»

Combine flour, oats, sugar, cinnamon, and salt in a medium bowl; cut in butter using a pastry blender or 2 knives until mixture resembles coarse meal.

Cut in the butter using a pastry blender or two butter knives until the mixture resembles coarse crumbs.

Cut in the butter using your hands, a pastry cutter or two knives until the mixture resembles coarse sand.

Cut in the butter using a pastry cutter or fork until the mixture resembles a coarse meal.

Rub in the butter using your hands or a pastry blender to form a crumbly mixture.

Cut in butter using a pastry blender, fork, or your hands.

Blend in the butter using a fork and mix until well combined.

Cut in the butter using a pastry blender or a fork until it resembles coarse crumbs of consistent size.

Cut in the butter using the a pastry knife, fork or if you prefer you can also use your fingers.

Cut in butter using a fork, until mixture resembles coarse crumbs.

Let cool to room temperature, then beat in the butter using an immersion blender.

Cut in butter using a pastry blender or fork until pea - sized lumps are formed.

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.

For example, ConAgra's Banquet frozen meal line is changing several recipes to use real cheese and real butter and other big food companies such as Kraft Heinz, Campbell Soup, General Mills, Kellogg, Unilever and Hershey are among others with initiatives in various stages to reformulate some classics.

A Massachusetts man has reached a settlement in a legal battle with Dunkin' Donuts franchises over the bakery's use of fake butter on his bagels.

It is also using real butter, not margarine, in breakfast sandwiches, and removed high - fructose corn syrup from buns.

Peanut butter accounts for about half of the U.S. edible use of peanuts — accounting for $ 850 million in retail sales each year.

But I'd grown overconfident, so the fact that I'd never in my life used a pastry blender or a rolling pin didn't stop me from going right ahead and whisking together some flour, sugar, and salt, cutting in two sticks of butter, adding some water, and then kneading it all together to form two disks that looked exactly like the picture on page 438, thank you very much.

«We use whole eggs, not dried egg whites; we use real butter in lieu of vegetable oil; we use high - quality Madagascar vanilla.

I've also never used cashew butter in a cookie before!

What a fabulous idea to use butter beans with pesto in a salad!

In the salted caramel, the ingredient list says Cashew Butter but the method says Almond Butter — im not sure which one to use — any help?

Combine almond milk, rolled oats, vanilla, banana, dates, hemp hearts, almond butter, maca, cacao nibs, chia seeds and cinnamon, if using, in an upright blender.

So, in the end I used cow milk, organic quick oats, banana, coconut butter and almond butter.

Place two thirds of your buckwheat in a blender with the almond milk, chia seeds, banana, blueberries, almond butter and honey / maple syrup (if you're using it).

I didn't have any haricot or cannellini beans so used what i had in the store cupboard which was butter beans and kidney beans and it's turned out fine.

It should take about 20 minutes to cook completely, at which point stir in the almond butter and baobab if you're using them and then top with anything you like!

These then hold their nut butter in much better than just using the plain nut butter... much less melty!

Also, cacao butter I can't find here in Hong Kong, is there anything that I can use as a substitute?

I'm not sure if this was down to using homemade almond butter (previously used cashew butter), not sifting the raw cacao or over-mixing in the Magimix — any thoughts on this would be appreciated (although this may be better directed at Madeleine as the recipe originated from her.)

Hi Mariam, I do use healthy fats in my sweet recipes and baking too, for example nut butters, avocado and coconut oil.

In your «about me» you mentioned you used to love peanut butter, as do I, I bookmarked this recipe as it seemed a little like your raw brownies and may fix the peanut hole in your lifIn your «about me» you mentioned you used to love peanut butter, as do I, I bookmarked this recipe as it seemed a little like your raw brownies and may fix the peanut hole in your lifin your life:

Lower starch vegetables like cauliflower replace the mash on our shepherd's pie and we use more nutrient - dense foods like butter and ground almonds (instead of refined flours and vegetable oil) in our cakes and cookies.

The recipe for Apricot filling follows but you can also use this amazing dough for prune, poppy, sour cherry, apple caramel, chocolate peanut butter, cherry cheesecake or Meyer Lemon fillings (all recipes in Archives).

Do you think it would work if I used sunflower seed butter in place of the almond butter?

seeds and spices but you can use it for pestos, hummus and nut butters too which I love — I'm not sure of the name of the specific one but I believe it's in their range x

Just wondering whether there's any nutritional benefit to using almond butter rather than peanut butter in your recipes?

Have a question about nut butter... can you use any of the nuts or a mix of nuts you use in your book to make it?

Could you tell me what type of Almond Butter you are using in this video.

Hi Molly, cacao butter is really great to use in this recipe as it binds the mixture together and has a chocolately taste but you could also try using coconut oil instead!

Also in your recipes using nut butter do you use raw or toasted and do you make your own?

I see in the thread that tahini can be used instead to Almond butter.

And in your recipes, you use sometimes cacao butter (that's slightly too expensive for a student budget), are there any possible substitutions?

Cut in shortening and butter (or all the butter, if only using butter) until mixture is crumbly - a not so even mixture of little and larger lumps of flour covered fat.

In the BB Test Kitchen, I used another rum but the golden, moist cake (think Sara Lee poundcake texture), soaked through in a butter - sugar - rum glaze is unbelievably gooIn the BB Test Kitchen, I used another rum but the golden, moist cake (think Sara Lee poundcake texture), soaked through in a butter - sugar - rum glaze is unbelievably gooin a butter - sugar - rum glaze is unbelievably good.

Would it be alright if I used tahini in the icing instead of almond butter or would it taste too strong?

Hi, sadly I only measure nut butter in teaspoons or tablespoons so for this recipe I used 3 tablespoons.

Hi Ella, I can't wait to try this recipe out, but I wondered if you had a one for almond butter, as I see you use it in a lot of your recipes?

Do you use blanched nuts for nut butter or do you throw them in with their skin and blend it in?

In my case, I changed 2 dates for a bit of stevia - dates are kind of difficult to find in my country so I need to be very conservative on their use - and used peanut butter instead of almond — i just didn't have any almonIn my case, I changed 2 dates for a bit of stevia - dates are kind of difficult to find in my country so I need to be very conservative on their use - and used peanut butter instead of almond — i just didn't have any almonin my country so I need to be very conservative on their use - and used peanut butter instead of almond — i just didn't have any almond!