Scatter the butter
pieces over the flour mixture; cut the butter into the flour until the mixture is pale yellow and resembles coarse crumbs, with butter bits no larger than small peas, about ten 1 - second pulses.
Scatter butter
pieces over the flour mixture; using your fingers or a pastry cutter, incorporate butter until mixture resembles coarse meal.
Scatter butter
pieces over flour mixture and process until mixture is sandy and resembles very fine meal, about 15 seconds.
Scatter the chilled butter
pieces over the flour mixture and pulse until the mixture forms coarse crumbs and the butter is in very small pieces.
Not exact matches
Using a metal dough scraper, cut the dough into 6 equal
pieces (or larger if you are comfortable shaping large pizzas), You can dip the scraper into the water between cuts to keep the dough from sticking to it, Sprinkle
flour over the dough.
Drain the potatoes, return the potato
pieces to the pot (don't put the pot back on the heat), and sprinkle
over the
flour.
You can either cut another
piece of parchment out to place
over the ball after you flatten it, or dust it with some arrowroot / tapioca starch or coconut
flour.
As you work, periodically peel back the top
piece of parchment, dust the dough lightly with
flour, replace the parchment, grasp the dough sandwich with both hands, and flip the whole thing
over.
Sprinkle, the cassava
flour, cinnamon, coconut sugar, nutmeg and salt
over the top of the fruit and toss to completely coat the
pieces.
Once more, remove the top
piece of parchment paper, sprinkle lightly with
flour, and fold the dough
over on itself like you would a business letter.
Remove the top
piece of parchment paper, sprinkle lightly with
flour, and fold the dough
over on itself like you would a business letter.
Sprinkle a 1/2 cup of
flour over your work surface and roll each
piece of dough into a long cylinder approximately a 1/2 inch thick.
Invert the dough on a
piece of parchment paper and lightly, very lightly coat it with
flour, then rub all
over the surface with the palm of your hand.
Cut 8 tablespoons of butter into 1/2 inch
pieces and sprinkle evenly
over flour mixture.
Peel and chop the pears into bite - size
pieces, mix them in a bowl with lemon juice and rosemary and add to pie crust, combine brown sugar, oats, butter,
flour and salt with a fork (or your hands like me) sprinkle
over the pears and bake!
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.
Used the pastry blender to combine the
flour and chilled butter
pieces, then poured the
flour / butter mixture
over the egg / cream / cheese / apple mixture and used a dough whisk to mix until just incorporated.
Preheat the oven to 190 C. Take a large
piece of baking paper and sprinkle
over the extra tapioca
flour.
In a large skillet
over medium - high heat, add 2 Tbsp of the cooking fat, then add the
flour coated meat, stirring occasionally to brown all
pieces, about 5 minutes.
Ingredients 4 slices (4 ounces) bacon, cut into 1 / 2 - inch
pieces 1/2 cup chopped onion 1/2 cup diced celery 1 pound red - skin potatoes, scrubbed but not peeled, cut into 1 / 2 - inch dice 1 tablespoon minced garlic 2 cups chicken stock 2 cups whole milk 1 cup (4 ounces) Havarti cheese with caraway seeds, coarsely grated Kosher salt Freshly ground black pepper 1 tablespoon unsalted butter at room temperature 1 tablespoon all - purpose
flour 2 tablespoons chopped fresh chives for garnish Sauté bacon in a large, heavy pot set
over medium heat until browned and crisp, for 3 to 4 minutes.
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