Sprinkle
mixture over apples.
Toss 1 tablespoon of the sugar
mixture over apples in a medium bowl and stir to coat.
Sprinkle spice
mixture over the apples and toss together.
Pour syrup
mixture over apples.
Pour cake / butter crumble
mixture over apples in crockpot, spread out evenly, and cover crockpot with lid.
Sprinkle sugar / cinnamon
mixture over apples.
Pour
the mixture over the apples and toss until evenly coated.
Sprinkle
mixture over the apples and combine gently until apples are evenly coated.
Not exact matches
I unrolled the paper - thin dough into the pie pan, where it barely peeked
over the edges, filled it with the
apple mixture, wrestled again with the second round of pâte brisée, and then finally draped the «lid»
over the filling.
Pour the honey
mixture over, stirring and making sure that all of the
apples are coated.
Step 7: Cut 3 to 4 pieces of French bread into cubes or just tear them and sprinkle
over the top of
apple mixture.
Pour the
apple mixture over the center cream cheese area of the dough.
Add the cornstarch
mixture to the
apple mixture and bring to a boil
over medium - high heat.
Divide the coconut milk
mixture in half and evenly drizzle half
over the
apples (the other half will be for the top layer).
Sprinkle
over half of the walnut
mixture, half of the
apples, and raisins.
Pour
over remaining batter and top with remaining
apples; sprinkle
over remaining walnut
mixture.
Toss the
mixture till the
apple slices are all evenly coated, then transfer to a large pan
over medium heat.
Pour the remaining batter
over apple layer; top with remaining
apples and brown sugar
mixture.
Spoon Cream Cheese Filling
over apple mixture, leaving a 1 - inch border around edges of pan.
Place
over low heat and cook, stirring occasionally, for 30 to 40 minutes, or until the
apples break down and the
mixture thickens and turns golden brown.
Spread
apple mixture over the dough.
Spoon remaining
apple mixture over Cream Cheese Filling.
Combine the agave nectar,
apple juice concentrate, sugars and salt in a saucepan and cook
over medium heat until the
mixture begins to simmer.
You will likely have some
apple butter
mixture left
over so you can store it in the fridge for another day.
Transfer the
apples to the prebaked pie shell; pour the reduced juice
mixture over and smooth with a rubber spatula.
Stuff
mixture evenly into the two
apple «bowls,» packing down and
over stuffing, if necessary.
Combine the cinnamon and sugar and sprinkle the
mixture evenly
over the
apples.
In a saucepan
over medium - high heat, bring the
apple cider and honey to a boil and let the
mixture simmer until it reduces by half.
In a small sauce pan add the milk, honey, grated
apple and almond flour
mixture and cook
over medium heat, stirring frequently for 7 - 10 minutes.
Sprinkle the crumble
mixture evenly
over the
apples then return the pan to the oven and bake for 10 - 15 minutes.
Add the cooked
apple mixture and generously drizzle the caramel
over the top.
Pour the
apple mixture over pie crust.
2Toss
apples and 3 tablespoons flour; spread
over mixture in pan.
Then pour another 1/4 of the batter into the pan (1/2 total) and then add another layer (lay these flat) of the sliced
apples and sprinkle the brown sugar and cinnamon
mixture over top).
Pour the
mixture over the popcorn and
apples, and mix to coat evenly.
it requires placing pie crust
over the
apple, then pouring a wet
mixture of water, butter n spices
over it then baking.
Pour the very hot almond
mixture evenly
over the top of the
apples and immediately put it back in the oven for another 25 minutes.
Pour cake / butter crumble
mixture over cranberry /
apple mixture in crockpot, spread out evenly, and cover crockpot with lid.
Pour
apple mixture over dry ingredients and mix until evenly combined.
Pour the
mixture over the bread and
apples.
Pour the caramel
apple mixture over the base blondie layer and sprinkle a few white chocolate chips on top.
To assemble the full tart, place the finely sliced
apples into the tart shell and spoon
over the
apple / elderflower
mixture, ensuring it fills all the gaps — bake for a further 20 - 30 minutes until the
mixture has started to set and then allow to cool before serving
Sprinkle about two - thirds of the raisins
over the top of the
apples, then cover the fruit with the oat
mixture.
1) Mix flour, butter and icing sugar in a bowl using two knives to cut the butter until the
mixture resembles fine breadcrumbs 2) Add in the egg yolks and vanilla extracts and mix well, then add iced water until the dough starts to come together 3) Shape the dough into a ball on a cool, flat, floured surface 4) Flatten dough into a disc and then wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes 5) Meanwhile, peel, core and slice the
apples into as thin slices as possible 6) Mix sugar and ground cinnamon powder with sliced
apples and let it rest for a while 7) Pre-heat oven to 180 deg cel 8) Once dough has chilled, roll pastry dough on a sheet of parchment paper until it has expanded to the size of the tart mold (I used a rough mold the size of a large pizza) 9) Leaving at least an inch of dough free, arrange
apple slices by overlapping them slightly in the shape of a circle, starting from the outermost part of the circle, until you reach the inside 10) Fold the edges of dough
over the filling and then sprinkle the dough with a bit of sugar 11) Bake for about 40 - 45 minutes, or until the crust is golden brown and the
apples are soft 12) Serve warm, with a side of whipped cream or ice cream (optional)
Pour the dressing
over the cabbage /
apple mixture, add half of the bacon, and stir until thoroughly combined.
Spoon the onion and
apple mixture over the sausage.
Sprinkle the cinnamon / sugar
mixture evenly
over the
apples.
Crumble evenly
over the
apple mixture.
Sprinkle crumble topping
over apple mixture.
Sprinkle 2 tablespoons cheese
over apple mixture on each round.