Sentences with phrase «of pastry blender»

Heck, I got rid of my pastry blender, because I hardly ever used it.

* — and speaking of pastry blenders, I had an experience like yours with a partially - broken one that I kept using... even though it was down to two unbroken blades (grr.)

Not exact matches

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.

In a food processor (a bowl with a pastry blender works just fine too), combine all of the crisp topping ingredients (first 6 ingredients - up to the apples).

Using a pastry blender or your fingers, cut in butter until mixture resembles coarse crumbs and the pieces of butter are the size of peas.

Mix together some flour, brown sugar, cinnamon, and salt, and then use a pastry blender or two forks to cut in four tablespoons of cold butter.

Add chunks of butter to the flour mixture and work flour and butter mixture with hands or pastry blender until the mixture resembles coarse crumbs.

Use a pastry blender, two forks, or clean, cool fingertips to cut the cold butter into the flour mixture, until the largest pieces are the size of small peas.

Cream the butter into the rest of the ingredients with a pastry blender until mixed together and crumbly, and crumble it on top of the fruit.

Thoroughly dry off the beans with a towel, then lightly mash with a fork or pastry blender (my weapon of choice) until most of the beans are smashed.

Combine the remaining 2 tablespoons of sugar, the flour, salt, cream cheese, and butter with a pastry blender in a medium bowl.

Using a pastry blender, * cut cold butter into the flour mixture until it is roughly the size of peas.

Use a pastry blender or two forks to cut the butter into the flour mixture until the pieces are the size of peas.

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.

With a pastry blender, cut the butter into the dry ingredients until there are no pieces of butter that are larger than a pea.

or a pastry blender, cut cold butter into flour mixture until it is roughly the size of peas.

Place in slices of butter and with a pastry blender or two knives, cut in butter to mixture until crumbly.

Combine dry ingredients with butter in one of these ways: — Pulse in a food processor — Use your hands to crumble butter — Use a handheld pastry blender

Using a pastry blender or a fork, cut the fat into the dry mixture until it's uniformly the size of small peas.

Use a pastry blender or two forks to cut butter into mixture until the largest chunks are the size of small peas.

I bought this pastry blender once I started baking in earnest, knowing it would come up in a recipe at some point, but I also bought it out of nostalgia and love for Mama, maker of egg salad, confidante, and champion storyteller.

At that point, I'd switch to a pastry blender or the edge of a spoon to mix in the dry flour — there you want the mass of dough to be broken up into small bits with the flour in between.

Using a pastry blender or a fork, cut the butter cubes into the dry ingredients until they are the size of pebbles.

Using a pastry blender or your fingertips, work in the butter until the mixture is crumbly with some pea - sized pieces of butter.

Using a pastry blender or 2 knives, cut in butter until butter is the size of small peas.

If there can be no clearer indication that this will be the Summer of Pie at the Smitten Kitchen — as if a 6 - week onslaught of galette after pie smackdowns after savory tart built on a platform of tartlets crusted bettys and free - form pretties did not already lead us to that conclusion — my pastry blender broke this week after putting in five very good years.

instead of cutting butter in with a pastry blender or pair of knives, freeze it and then grate it in over your flour etc. with a cheese grater.

The pastry blender keeps the warmth of your hand away from the butter and dough so it stays as cold as possible.

With a pastry blender: Add the butter (no need to chop it first if your blender is sturdy), and use the blender to cut the butter into the flour mixture until the biggest pieces are the size of small peas.

I cursed each and every one of them, and also the product designers who had clearly never heard of kitchens that didn't have dishwashers, every time I washed each of them; half the crevices are unreachable with a soapy sponge) and there was no way I was going to dirty a food processor (just so it could cut butter for me), bowl and spatula when I could do the whole job with just a pastry blender, big bowl and optional spoon.

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

Cut the butter into the flour using a pastry blender or your fingertips until the mixture looks like coarse crumbs with pieces of butter about the size of peas.

Add cold butter to the flour mixture and cut in using a pastry blender until the flour only has a few pea - size pieces of butter left throughout the mixture.

Cut in the butter with a pastry blender or two knives used scissors - fashion until the butter is the size of small peas.

I tried a stand mixer, gave up on that and then tried the old fashioned pastry blender, which did not work because of the coconut.

Add butter, and using your fingertips or a pastry blender, cut the butter into the flour until the pieces of butter are pea sized and the mixture resembles coarse meal.

Using a pastry blender, cut in the 1/2 cup butter and half of the vanilla bean pulp (or 1 teaspoon vanilla) until mixture resembles fine crumbs and starts to cling.

Using a pastry blender cut in the butter until mixture resembles the butter in size of peas.

Using a pastry blender or the back of a fork, blend together the flour, sugar, butter, baking powder, salt and the cinnamon.

Combine ingredients in a bowl and, using the back of a fork or a pastry blender, mix the ingredients until «crumby.»

These oat - based blender muffins have a slightly bumpy texture (as the blender won't break up the grain completely) and are a bit less sweet than the average breakfast pastry — come on, if I wanted a piece of chocolate cake, I'd just make that.

With your fingers or a pastry blender, rub butter nto dry ingredients until well incorporated and butter is the size of small peas.

Make the filling for the cake by mixing together the 1/2 cup flour and 2 Tablespoons butter with a fork (or better yet, a pastry blender), till you end up with the sort of mixture you'd expect when making crumble topping.

I found using a pastry blender worked well to work the shortening / butter into the coconut flour and coconut palm sugar I substituted in place of the honey.

Using a pastry blender, cut in the cubes of cold butter until the mixture resembles cornmeal and there are still some larger pieces of butter.

Using a pastry blender, cut the butter into the flour, scraping the butter off the blender as needed, until the mixture resembles coarse bread crumbs with some pea - size pieces of butter.

With a pastry blender incorporate the butter and flour until the mixture resembles a coarse meal, and the butter pieces are small like the size of a pea.

In a bowl with your fingertips or a pastry blender blend together flour, butter, shortening, and salt until most of mixture resembles coarse meal with remainder in small (roughly pea - size) lumps.

Deb, do you or the readers here have a preferred method of mixing the dough - that is using your fingers or the pastry blender?

Sprinkle bits of butter over dough and using a pastry blender or your fingertips, work it into the flour until the mixture resembles coarse meal, with the biggest pieces of butter the size of tiny peas.