Sentences with phrase «in with the butter mixture»

Not exact matches

Hi Marcella, you can add dates to a pan with some coconut oil and almond butter until it creates a really soft mixture and then blend them in the food processor x

In a blender or food processor, puree the peanut butter with the olive oil until the mixture is smooth and runny.

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.

Tip # 1: Using store - bought cashew butter will not work with the recipe because the consistency is much thinner than making it homemade in a food processor and the mixture will not be thick enough to form the shape of a cookie.

Cut in butter with a pastry blender or work it in with fingertips until mixture resembles coarse crumbs.

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.

Put apple mixture in foil pouch (see potatoes directions above), dot with diced butter, seal tightly and grill until apples are tender, about 15 to 20 minutes.

Pulse to cut the butter in — you want a mealy mixture with a few pea - sized lumps of butter remaining.

I added half the pasta, 1/2 the sausage to the butter mixture in the pan, cooked another minute, then plated and sprinkled with a teaspoon of Parmesan cheese.

Meanwhile... Make the crust: — Mix together almond and cashew meal (or whatever you have) with a mix of honey and coconut oil (or you can just do one or the other or butter — I like the mix because then it's sweet but not too sweet) until it is a sticky dough consistency — Press into the pie pan and chill until you're ready for it — Pour in the hot blueberry mixture — stir in some fresh blueberries for fun!

Crust: in a food processor with a steel blade put flour, butter, powdered sugar, vanilla and salt and process until mixture is crumbly.

Cream room temperature butter and brown sugar together for 5 — 8 minutes / Add egg & milk mixture (w / extracts) a little at a time until fully incorporated / By hand or with mixer on lowest speed, alternately add flour and buttermilk until just incorporated — don't overmix at this point for the tenderest cake / By hand gently stir in 2 — 3 cups of rhubarb sauce so that it swirls through the batter / Place in a 9 - inch square or 10 - inch round pan coated with just a little butter and flour / Sprinkle evenly with chopped almonds (or, use local hazelnuts instead, or omit the nuts) / Bake at 325º for about an hour, until skewer comes out clean when tested / Macrina Bakery dusts the cake with powdered sugar and coarsely chopped almonds / Cake is tender until completely cooled so handle with care.

Coconut cream: in a food processor with a steel blade put coconut, butter, sugar, vanilla, salt and coconut milk and blend until the mixture is crumbly.

Mix in Crisco shortening with a fork or your fingers, then cut cold butter into 1/4 pieces and sprinkle them into the flour mixture.

Next stir in your orange zest and then rub in the butter with your fingers until the mixture resembles fine breadcrumbs.

Chocolate cream: in a mixer bowl with a whipping attachment, place butter, sugar powder, cocoa powder and salt, and mix at medium speed until a uniform mixture begins to form.

Add the dry ingredients to the creamed butter and sugar mixture in two batches, alternating with the 3 tablespoons of water and beginning and ending with the dry ingredients.

Also... before I always whisked the eggs in a bowl prior to pouring the mixture into the hot pan with melted butter... Are the results superior with the «whisk directly in the pan» technique... and why?

There are a few things that could cause the caramel to be too runny: — adding water to the sugar for the caramelisation part (in this recipe, you melt and caramelise the sugar with no water added; if you do add water, it might end up runnier), — not «caramelising» the sugar enough (but that changes the consistency by only a few percent), — not cooking the butter and caramelised sugar mixture long enough (it really needs to be a few minutes), — not using double cream but whipping cream or something with a lower fat content, — not allowing the caramel to set in the fridge for a few hours (the caramel should set into a sticky layer that should be able to be cut and isn't runny).

1) Chop onions and garlic 2) Cut beef livers into small cube - sized pieces 3) Melt 100g of butter in a pan over medium heat 4) Saute chopped onions until softened but are still white in colour 5) Add garlic and chopped livers, frying livers until browned all over and cooked throughout 6) Add in white wine and mustard powder, and salt & pepper 7) Process liver mixture and 50g of remaining butter to get a smooth blended mixture 8) Add salt and pepper to taste 9) Transfer pâté into a serving ramekin or small bowl / dish 10) Chill in the fridge for a few hours (note that pâté generally tastes better after a few days) 11) Serve with crackers, garnishing with chopped parsley

Place cold butter in bowl, and coat all sides with flour mixture.

1) Mince garlic and chop parsley 2) Mix minced garlic and chopped parsley with butter until a homogeneous mixture is achieved 3) Slice baguette into thin slices diagonally 4) Spread garlic - parsley butter spread over bread slices 5) Arrange bread slices on a baking tray 6) Toast bread slices in pre-heated oven at 180 deg cel for five minutes 7) Serve hot out of the oven with freshly grated cheese (optional) Fresh garlic, parsley and butter:

In a large mixing bowl with a handheld mixture, cream the butter with the sugars until light and fluffy.

In the traditional version they use a buttery pastry for the rolls and then they fill them with a butter, cream cheese, egg, heavy cream and shredded cheese mixture, so that at the end they can roll them in more shredded cheese agaiIn the traditional version they use a buttery pastry for the rolls and then they fill them with a butter, cream cheese, egg, heavy cream and shredded cheese mixture, so that at the end they can roll them in more shredded cheese agaiin more shredded cheese again.

In large bowl, beat cake mix, lime juice mixture, softened butter, 2 teaspoons lime peel and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally.

Add flour mixture to butter mixture in 3 parts, alternately with sour milk.

Add the butter and mix with the paddle attachment until the mixture resembles oatmeal (or cut in with a pastry blender).

With a pastry blender... or in a pinch, two butter knives, cut the butter into the flour mixture until there are no pieces that are larger than a pea.

Combine butter and sugar - ginger mixture in a large bowl; cream together with a mixer until light and fluffy.

Cut in butter with a fork, two knives, or a pastry blender until mixture is crumbly.

In the bowl of an electric mixer fitted with the hook attachment, mix the flour, milk, butter, egg yolks, sugar, salt, cinnamon, nutmeg and yeast mixture on low speed until dough comes together.

After the coconut butter mixture cooled down, mixed in with the egg yolks and beat until incorporated.

Dough: in a food processor with a steel blade, put flour, almond meal, cornstarch, butter, powdered sugar, vanilla and salt and blend until a crumbly mixture is obtained.

In a bowl of an electric mixer with a paddle attachment, mix butter, sugar, vanilla and salt until mixture is creamy and smooth.

Cut in the butter with two knives until the mixture resembles coarse crumbs.

Cut in the cold butter with a knife or pastry blender until the mixture resembles coarse crumbs.

Cut in butter and massage with fingers until mixture resembles fine crumbs.

While the dough is in the fridge prepare the filling, in a medium pot add butter, brown sugar, cinnamon and diced apples, mix together and cook on low to medium heat for 5 minutes, cover and cook for another 5 minutes, stir the mixture occasionally and watch that it doesn't burn (at this point gently squish with a fork, but do not make a cream, leave diced apples almost whole), if apples are not soft continue to cook for another 5 minutes on low uncovered.

In another large bowl, blend the banana, butter, sweetener, eggs, applesauce mixture, and vanilla at medium speed with an electric mixer until well incorporated.

In a large bowl whisk together flour and sugar, add butter and with a pastry blender mix until mixture becomes crumbly, set aside 1/2 cup.

Cut butter into bits and with your fingertips or a pastry blender blend into flour mixture until mixture resembles coarse meal, place in bowl of stand mixer.

When the mixture is set, cut with a buttered knife or cookie cutters and roll the marshmallows in powdered sugar.

Remove the zucchini to a bowl with tongs or a slotted spoon, attempting to keep as much of the butter and oil mixture in the pan as possible.

Add the chilled butter, toss to coat with flour, then cut in with a pastry blender or fork until the mixture resembles coarse crumbs.

Add cold butter cubes and cut in with pastry cutter or two knives until mixture looks like course crumbs.

Almond and maple cream: in a food processor with a steel blade blend almond meal, butter, sugar, maple, salt and flour until mixture is crumbly.

Chocolate tart shells: in a food processor with a steel blade blend flour, cocoa powder, sugar, butter, vanilla, salt and cinnamon until mixture is crumbly.

Cut in the butter pieces with a pastry cutter or by smooshing it between your fingers until the flour mixture is a sandy damp texture that clumps when you press it together.

Add butter and mix in with your fingertips until mixture sticks together in clumps.

In a bowl of a mixer with a paddle attachment place butter, sugar, salt, vanilla and orange zest and blend at high speed until the mixture is creamy, airy and soft.