In measuring cup, whisk buttermilk with egg and vanilla;
pour over flour mixture.
Give it a stir or two and
pour it over the flour mixture.
Pour over the flour mixture and mix well with a wooden spoon.
In a medium bowl, whisk together 1/2 cup cream and the eggs;
pour over flour mixture, and pulse until some large clumps begin to form, 25 to 30 times.
Pour over the flour mixture.
Now
pour this over the flour mixture, and stir until just combined.
Slowly
pour over the flour mixture, stir to combine and let it rest for about 10 - 15 minutes until the sticky dough starts to rise and gets a spongy texture.
Pour over the flour mixture, and pulse until some large clumps begin to form (pulse approximately 20 - 30 times).
Pour over flour mixture and stir until moist.
Pour over flour mixture, and stir.
Pour over the flour mixture in the pie plate.
5 Whisk until combined, then
pour over the flour mixture.
Not exact matches
Pour the
flour mixture over the banana
mixture in the food processor and mix briefly, until a smooth batter forms.
Pour butter
mixture over flour mixture and stir until just incorporated.
Pour the sugar and
flour mixture VERY slowly into the eggs or the eggs will cook and you will have to start
over.
In another larger bowl, combine the
flour and baking powder,
pour the egg / oil / milk
mixture over the
flour and gently combine, muffins need minimal mixing or they can become rubbery once baked.
In a separate bowl, whisk the egg and
pour it
over the
flour with the water / yeast
mixture, oil and vinegar.
Heat the egg
mixture over medium heat, stirring constantly, and slowly
pour the potato starch
flour in.
Pour the peanut butter
mixture over the
flour mixture and fold them together until combined, try not to
over work the dough.
Add the
flour mixture, stir just to combine, then
pour over the prepared pan with the chocolate cookie crust.
Pour the hot chocolate
mixture over the
flour mixture and stir well.
Meanwhile, mix regular sugar, 1/4 cup
flour juice and zest of lemon or lime, baking powder, and eggs with a mixer on high for about 3 mins, I have also mixed by hand and it comes out fine, plus I get a workout, till it is light and fluffy, them
pour this
mixture over the cooled crust.
Sprinkle a little
flour over the 3/4 cup chocolate chips, then
pour into
mixture and fold to combine - do not overmix.
With the motor running,
pour the egg
mixture over the
flour and pulse until the dough forms into a rough ball.
Instead you mix the sweeteners into barely - melted butter, add the egg, and
pour that
over the
flour mixture.
Pour the liquid
mixture over the dry ingredients and stir until
flour disappears.
Pour milk
over mixture and stir into the
flour.
Pour milk
over the egg and
flour mixture.
Pour water
mixture over flour and stir until dough is evenly moist.
Combine the plain
flour and water, then
pour into a small saucepan and stir
over a medium heat until the
mixture thickens into a paste.
Pour the
flour mixture over the peanut butter
mixture and stir until barely combined - still a bit dusty looking.
Pour the non-dairy
mixture over the
flour, adding a good pinch or two of salt and cinnamon or allspice.
Pour the bean
mixture over the
flour mixture, and stir to combine.
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.
Pour the wet
mixture over your
flour and stir with a large wooden spoon.
Pour the liquid
mixture over the dry ingredients and stir until
flour disappears.
Method — Get a large bowl and add the dried fruit, cashews and carrot — Give it a good mix, then
pour over the cold tea — Cover the bowl and leave the mixture to soak overnight — In the morning preheat your oven to 150C and prepare a large cake tin by greasing it well and lining with baking paper — When you're ready to start cooking add the ground nuts and coconut flour to your bowl of soaked loveliness — Give it a big mix — In a separate bowl, mix the eggs, vanilla and coconut oil together — Pour the wet mixture all over the bowl of other ingredients and give it a good stir — Pour the batter into your tin and brush with a tbsp of coconut oil — Bake for an hour, ensuring that the cake is completely covered in baking paper — Take out of the oven and allow to cool completely — Store in an airtight cake tin and decorate as you please on the big
pour over the cold tea — Cover the bowl and leave the
mixture to soak overnight — In the morning preheat your oven to 150C and prepare a large cake tin by greasing it well and lining with baking paper — When you're ready to start cooking add the ground nuts and coconut
flour to your bowl of soaked loveliness — Give it a big mix — In a separate bowl, mix the eggs, vanilla and coconut oil together —
Pour the wet mixture all over the bowl of other ingredients and give it a good stir — Pour the batter into your tin and brush with a tbsp of coconut oil — Bake for an hour, ensuring that the cake is completely covered in baking paper — Take out of the oven and allow to cool completely — Store in an airtight cake tin and decorate as you please on the big
Pour the wet
mixture all
over the bowl of other ingredients and give it a good stir —
Pour the batter into your tin and brush with a tbsp of coconut oil — Bake for an hour, ensuring that the cake is completely covered in baking paper — Take out of the oven and allow to cool completely — Store in an airtight cake tin and decorate as you please on the big
Pour the batter into your tin and brush with a tbsp of coconut oil — Bake for an hour, ensuring that the cake is completely covered in baking paper — Take out of the oven and allow to cool completely — Store in an airtight cake tin and decorate as you please on the big day