Sentences with phrase «milk and sugar until»

Slowly add in milk and sugar until fully incorporated.

Adjust milk and sugar until you reach the desired consistency.

Not exact matches

Add the sugar, red chile, cinnamon, and milk, mixing until very smooth.

Make the sticky ginger sauce by adding coconut milk, coconut oil, coconut sugar, salt and ginger to a sauce pan and heating until it reaches a rolling boil.

I took the glaze out of saucepan and put it in a different bowl, added a bit more powdered sugar (to soak up the butter,) and then added some milk until it was a true glaze.

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

Dulce de Leche (pronouced DOOL - say day LAY - chay) is a thick, rich and sweet, caramel flavored and colored cream that is made by cooking sugar and cow or goat's milk until it is thick and caramel colored.

While the pastries are cooling, place the powdered sugar and milk in a small ziplock bag and knead until smooth.

In a medium bowl, whisk the milk, sugar, creamer, and vanilla until the sugar is dissolved.

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

In a small saucepan over medium flame, heat and whisk milk until warmed through, add sugar and cocoa; heat and whisk until gentle boil occurs; remove from heat.

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

If the batter appears too thick, add another tablespoon of milk, and if it's not thick enough, add powdered sugar in 1/4 cup increments until you get your desired consistency.

Add flour mixture to sugar and olive oil gradually, alternating with the almond milk until all ingredients have been used.

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.

Allow coconut milk, ghee, and coffee to come to room temperature, then blend with sugar and vanilla extract until frothy.

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.

In a large saucepan, combine the chocolate chips, sugar, evaporated milk, and butter and heat over medium - low heat, stirring continuously, until the chocolate, sugar, and butter have melted and the mixture comes to a light boil, 5 to 7 minutes.

To a medium saucepan, add the milk and sugar; heat over medium until the milk reaches a slight simmer and the sugar dissolves.

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

To a medium saucepan, add the infused doughnut - milk, sugar and salt; heat over medium until the milk reaches a slight simmer and the sugar dissolves.

Meanwhile, in a medium saucepan heat the coconut milk, sugar and the seeds from the vanilla bean over medium heat, stirring until the sugar is dissolved.

Heat milk and sugar in a small saucepan over medium heat, stirring, until sugar dissolves and mixture is starting to get little bubbles around the edges.

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

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.

Add milk, brown sugar, cinnamon vanilla and flax seed and mix until combined.

+ Stir sugar, pistachio milk, and salt until sugar is completely dissolved.

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

Dough: in a bowl of a mixer with a dough hook put flour, yeast, butter, sugar, eggs, salt, vanilla, yogurt and milk and knead on low speed for 10 - 12 minutes, until the dough is uniform, soft and slightly sticky.

I whisk the eggs, flour vanilla, some sugar — 2 T. not 1/2 cup, tog, then add the milk and whisk until very smooth.

Add the coconut sugar, coconut milk, coconut oil, and vanilla extract and mix until smooth and incorporated.

Beat in the powdered sugar, vanilla and milk until smooth and of spreading consistency.

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

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)

For something that sounds so utterly decadent, it's surprisingly humble when you slice it — the only sweetness clings to the cinnamon - sugar crusts and the custard is just milk and eggs — you know, until you douse it with a raft of maple syrup.

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

Place oil, sugar, eggs, sour cream, milk and salt in a bowl and mix well until you get a uniform mixture.

In a small saucepan over medium heat, heat the milk and remaining 1/4 cup sugar until the mixture reaches a gentle boil.

Frosting: (measurements are approximate) 3 tablespoons vegan cream cheese, at room temperature 3 tablespoons vegan butter (I like Earth Balance), at room temperature 1 1/2 tablespoons pumpkin puree powdered sugar (start with 1 cup and add more until desired consistency is reached) unsweetened, plain, vanilla or vanilla lite soy milk (start with 1 tablespoon and add more until desired creaminess is achieved)

Whisk the confectioners» sugar with the milk, cinnamon and allspice in a small bowl until the mixture is smooth and pourable.

Add the milk, butter, salt, sugar, and flour, and beat until well blended and smooth.

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

Beat hot brown butter, confectioners» sugar, milk, and 1/2 teaspoon vanilla with an electric mixer on medium - high speed until sugar is incorporated and glaze is shiny, 3 to 4 minutes, adding more milk as necessary.

Add powdered sugar and soy milk with mixer turned off and then slowly bring the speed up to high to completely incorporate it, adding approximately 1 cup of powdered sugar and 1 - 2 tablespoons of milk at a time until desired consistency is reached.

This brown sugar icing is made by cooking milk and flour until it thickens then after it's cooled, creaming that in with the butter and brown sugar.

Add the powdered sugar and milk and beat until combined.

Warm over medium heat until the the sugar is dissolved and the milk is steaming and making bubbles around the edges of the pan, but not yet boiling.

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.