Sentences with phrase «milk and sugar together»

-- Make sure your ice cream maker is in the freezer for at least 24 hours before starting this recipe — Stir the milk and sugar together in a medium - sized bowl until the sugar is dissolved, about 3 minutes — Mix in the cream and vanilla — Pour the mixture into the ice cream machine and let it run for the manufacturer's recommended time.

Not exact matches

Funded by the UNDP, the solidarity kits include foam mattresses, kitchen utensils, crockery, shoes, fabric, toothpaste and toothbrushes, soap, female sanitary supplies and laundry powder, together with food items such as beans, sugar, oil, powdered milk, baby food and eggs.

Warm 3/4 cup of almond milk to 110 F. Add in sugar and yeast, whisk together and leave for 10 minutes.

In a different bowl mix together the apple sauce, almond milk, soy yogurt, oil, maple syrup, brown sugar and vanilla extract.

In the bowl of an electric mixer fitted with the paddle attachment, stir together the water, milk, sugar, and yeast.

Then add sugar and milk, and mix everything together until everything looks like a sauce.

In small bowl, whisk together powdered sugar, lemon zest, milk and vanilla bean caviar until sugar is dissolved and mixture is runny.

In a large bowl, whisk together the eggs, applesauce, coconut milk, lemon juice, vanilla extract, maple syrup and maple or coconut sugar until smooth.

so we had some hazelnuts we blended in the vitamix with filtered water to the point the vitamix got warm and filtered out the fiber with a clean handkerchief (in hindsight i could of not filtered it but i like the filtered nut milk with coffee) and mixed together, but it all lacked fiber, so we used muesli (the perfect ingredient) to bulk up the mixture and used brown sugar to sweeten with all the other ingredients (i know the s word but i'm eating with a non-plant based eater).

In a large bowl, beat together evaporated milk, pumpkin, eggs, sugar, Bisquick, butter, pumpkin pie spice, and vanilla with a hand mixer until smooth.

In a medium - sized saucepan, heat milk, cream, and sugar together just until the sugar dissolves — do not boil.

Whisk together 4 egg yolks and 2/3 C sugar until pale yellow and thick / Slowly add 1 C milk, stirring gently to avoid buildup of foam / Stir in salt and a strip of lemon peel / In a double boiler, with water boiling lightly, stir continuously with a wooden spoon or rubber spatula until the cream thickens enough to coat the spoon, about 8minutes / Foam disappears at moment of thickening / The stirring constantly is important — you don't want the eggs to have a chance to scramble / The result is a thickened, creamy custard / Place the pan in ice water in order to stop cooking immediately / Stir and allow to cool for a few minutes, then transfer to a bowl and refrigerate it all, including the lemon peel, for several hours.

Whilst the cupcakes are baking, make the curd by mixing the lemon juice, half of the almond milk, sugar, and corn starch together in a small saucepan.

In a separate bowl, whisk together the sweet potato, milk, and brown sugar.

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.

Place the sugar and cornstarch into a large saucepan and whisk together, slowly add the milk and cream, whisking as your pour.

In a medium bowl, mix together powdered sugar, butter and milk until smooth.

In a separate large mixing bowl, mix together sugar, oil, and dairy - free milk.

Whisk together coconut milk, vanilla, sea salt, and coconut sugar in a sauce pot over medium - low heat until sugar and salt have dissolved.

My only question, after I warm the milk and water and put in the sugar and yeast, do I stir everything together or do i stir up the liquids and sugar then add the yeast on top?

Meanwhile, make the filling: whisk starch, sugar, cocoa powder, and salt together, then slowly pour in the almond milk while whisking.

Line muffin pan with paper liners - In the bowl of an electric mixer, whisk together the coconut milk, sugar, oil, and vanilla extract - In a separate bowl, sift together the flour, almond meal, cocoa powder, baking soda, baking powder, and salt - With the mixer on low - speed, slowly add the dry ingredients to the wet until mixture is uniform and smooth (do not overmix)- Pour batter in liners, filling cups no more than 2/3 full - Bake 18 - 20 inutes, or until cake tester comes out clean - Transfer to a cooling rack to cool completely

In the mean time, make your frosting by whisking powdered sugar and a splash of soy milk together.

In a small bowl, stir together the powdered sugar and coconut milk.

In a large mixing bowl whisk together the nut butter, maple syrup, brown sugar, cashew milk, sunflower oil, and vanilla.

In a saucepan, whisk together the coconut sugar and milk.

In a food processor, combine together the butter, sugar, mashed bananas, vanilla, eggs and coconut milk for a minute or two until well combined.

Remove from oven and let cool while you mix together the powdered sugar and milk for the icing.

1) Peel and slice the onions thinly 2) De-seed red bell pepper and cut into small cubes 3) Saute red bell pepper cubes and sliced onions until onions turn slightly soft and transparent 4) Mix sauteed red bell pepper, onions, and corn together with eggs, milk cream and cream cheese 5) Season with salt, pepper and ground nutmeg to taste 6) Pre-heat oven to 200 deg cel 7) Grease a round baking tray with olive oil 8) Stretch a tart shell and cover the baking tray entirely 9) Pour in the corn - filling mixture over the tart shell, spreading it out evenly 10) Cover the filling with the second stretched tart shell 11) Use a fork to poke holes in the top tart shell, and then press down on the shell so the juices spill out 12) Sprinkle top of tart with a generous amount of sugar 13) Bake in oven at 200 deg cel for around 30 — 40 minutes or until tart shell is golden brown 14) Serve with a side of vegetable salad (optional)

Whisk together butter, milk, and vanilla, and stir into sugar until mixture forms a smooth paste.

Stir together the sugar, coconut fiber and milk powder and divide equally into 6 wells of an ice cube tray.

Add bananas, honey, sugar, yogurt, egg, milk, peanut butter, and vanilla in a bowl and whisk together until combined.

Meanwhile, in a large bowl whisk together egg, brown sugar, pumpkin, milk, and vegetable oil.

In a large bowl (this can also be done in a blender) whisk together the eggs, milk, flour, sugar, cinnamon, vanilla, and salt until smooth.

In a heavy bottomed 2 - quart saucepan, combine 1/4 cup of granulated sugar and the milk together.

To make the glaze, whisk together some confectioners sugar, salt, vanilla, and milk until thick, but still pourable.

In a separate large bowl, whisk together the banana, peanut butter, sugars, milk, oil, eggs and vanilla extract until smooth.

I made a simple icing (1 cup homemade powdered sugar + 1 - 2 tablespoons milk mixed together with a fork) and tossed a few sprinkles on top.

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.

:D Ginger and milk chocolate cookies slightly adapted from the oh, so beautiful Sweet and Vicious: Baking with Attitude 2 1/4 cups (315g) all - purpose flour 3 teaspoons ground ginger 1 teaspoon baking soda 1/4 teaspoon salt 3/4 cup (1 1/2 sticks / 170g) unsalted butter, at room temperature 1 cup (175g) packed light brown sugar 1 large egg 1/4 cup molasses 1 teaspoon vanilla extract 1/2 cup minced crystallized ginger, divided use 200g milk chocolate, in chips or chunks 1/2 cup (100g) demerara sugar In a medium bowl, whisk together the flour, ground ginger, baking soda, and salt and set aside.

In a large bowl cream together mascarpone cheese, cream cheese, sugar, sour cream, corn flour, milk and vanilla essence until it forms a smooth batter.

Whisk together yolks, sugar, and a large pinch of salt in a bowl, then add hot milk in a stream, whisking.

For the Pancakes... In the same bowl that you used for the filling and the icing - no need to be using or washing too many bowls now - mix together: 2 cups pancake mix - I used Bisquick's Heart Healthy 3 eggs 1/4 cup canola or vegetable oil 1 T. powdered sugar 1 1/4 cups milk

Whisk almond milk, maple syrup, sugar, corn starch + baking powder (or eggs), vanilla, spices, and salt together in a separate bowl.

Whisk condensed milk and powdered sugar together to make the glaze; pour all over the cake (s).

In a medium mixing bowl, whisk together sweetened condensed milk, confectioners sugar, vanilla extract, and salt.

Whisk the sugar, milk, and vanilla together to make a glaze.

In a separate bowl, whisk together eggs, milk, brown sugar, molasses, vanilla and oil.

In a large mixing bowl, whisk together the lukewarm milk, sugar, egg, melted butter, and yeast.

Whisk together flour, sugar, baking powder and salt in a medium bowl Add milk and butter mixture all at one and stir gently to combine.