Sentences with phrase «remaining tablespoon of sugar»

Combine your berry of choice with remaining tablespoon of sugar; it's best to let the strawberries sit with the sugar for 10 minutes to get the color and juices flowing; blackberries and raspberries can be used right away.

Brush the crust with egg mixture and sprinkle with remaining tablespoon of sugar.

Whip the heavy cream and vanilla bean to medium peaks, while pouring in the remaining tablespoon of sugar.

Sprinkle the top of the cake with the remaining tablespoon of sugar.

Sprinkle the tart with the remaining tablespoon of sugar (omit this final sprinkling if your strawberries are particularly sweet), slice, and serve immediately.

Add the remaining tablespoon of sugar and stir to combine.

Not exact matches

Beat whites with a pinch of salt in a bowl using an electric mixer at medium - high speed until they hold soft peaks, then add remaining 6 tablespoons sugar a little at a time, beating, and continue to beat until whites hold stiff glossy peaks.

Combine remaining 2 tablespoons sugar and 1/8 teaspoon of ground cinnamon and sprinkle in top.

Whisk 1 container of the yogurt (3/4 cup) and 1 tablespoon of the remaining sugar in small bowl.

Sprinkle the remaining 1 tablespoon of sugar over the bread pudding.

Add the coconut palm sugar and remaining tablespoon of maple syrup to the reserved nut - oat mixture in the small bowl.

Directions for Meringue: Preheat oven to 350 degrees / Chop 3/4 C of pistachios and stir together with cornstarch and 1/4 C of the superfine sugar — or skip this step / Using an electric mixer beat egg whites and cream of tartar until they form soft peaks / Gradually beat in the remaining 1 1/4 C sugar 1 tablespoon at a time, taking about 5 minutes to add it all / Continue beating for 2 more minutes / Mixture should be extremely stiff / Carefully fold in the pistachio cornstarch mixture.

Combine the remaining 4 tablespoons of sugar, flour, and salt in the bowl of a stand mixer fitted with the dough hook *.

Rub lemon zest into 2 tablespoons of sugar, in a separate bowl stir the cinnamon into the remaining 2 tablespoons sugar.

In a small bowl, combine the remaining 2 tablespoons of sugar with the cinnamon until evenly mixed.

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

Meanwhile, in a saucepan, combine the yolks with the passion fruit puree and the remaining 1/2 cup of sugar and 2 tablespoons of lemon juice.

Add the remaining 25 grams (2 tablespoons) of sugar, and keep beating until the egg whites form a smooth and glossy mass.

Brush the top and edges of the pie with egg white and sprinkle with the remaining tablespoon sugar.

In a large bowl, using the same mixer beaters, beat the egg yolks on medium speed with the remaining 2 Tablespoons of sugar until the mixture is light and creamy.

In the bowl of a stand mixer or with an electric mixer, beat the remaining 8 tablespoons butter with sugar and vanilla until lightened in color and texture, about 2 to 3 minutes.

In a bowl, mix the remaining sugar, 3 tablespoons tequila, the package of jello and the whipping cream until stiff peaks begin to form.

Add the remaining powdered sugar a cup at a time with a tablespoon of milk each time, and beat until smooth in between each addition.

During the last 5 minutes of cooking, in a small saucepan, whisk together the confectioners» sugar, vanilla, remaining 2 tablespoons milk, and remaining 1 tablespoon butter and cook over low heat until smooth, 2 minutes.

With the syrup still on the stove and the mixer running on high, add the remaining 2 tablespoons of sugar, one teaspoon at a time, to the egg whites.

• turn up speed to high and add remaining 1/2 cup of sugar, 2 tablespoons at a time, until stiff peaks form.

Scrape the batter into the prepared springform pan, smooth the top and sprinkle with the remaining 2 tablespoons of sugar.

Brush the visible pie dough with milk and sprinkle the remaining 2 tablespoons of sugar evenly over the dough and the filling.

Sprinkle nuts with remaining tablespoon of coconut sugar.

Sprinkle remaining 1 tablespoon sugar over same side of bacon.

Toss strawberries with 2 tablespoons of sugar and toss rhubarb with remaining 2 tablespoons of sugar.

In a medium sized mixing bowl, combine the cream cheese, yogurt, vanilla extract, and the remaining 4 tablespoons of sugar.

Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar.

While yeast is proofing, mix flour, salt, and remaining 2 tablespoons of sugar in a large bowl.

Beat cream cheese, remaining 2 tablespoons sugar and cornstarch in the large bowl of an electric mixer until well mixed.

In a small bowl, combine brown sugar, Dijon and Creole mustards, remaining tablespoon of soy sauce, remaining teaspoon of honey, lemon zest and juice.

Combined the remaining 4 tablespoons sugar, flour and salt in the bowl of a stand mixer fitted with a dough hook.

In a large mixing bowl, add 2 1/4 cups of flour, remaining 3 tablespoons of white sugar, and salt.

Sprinkle in the remaining 2 tablespoons of sugar, and continue to beat the egg whites until they are very white, firm and fluffy.

Add the remaining powdered sugar in two waves, adding 1/2 tablespoon of additional milk as needed.

Pour milk mixture, yeast mixture, bread flour, salt and remaining 2 tablespoons sugar into work bowl of a KitchenAid ® 11 - Cup Food Processor fitted with dough blade attachment.

In a medium chilled bowl whisk the cream for 1 minute Add the remaining 3 tablespoons of sugar and vanilla and beat until the mixture has soft peaks.

Add 1 cup of the powdered sugar, 1 tablespoon of the milk, the remaining half of the vanilla bean pulp (or 1 teaspoon vanilla), and orange peel.

Combine remaining 4 tablespoons sugar, flour, and salt in the bowl of a stand mixer fitted with a dough hook.

Add the butter, remaining 3 tablespoons of sugar, remaining flour, and the salt and mix well.

In the bowl of an electric mixer, beat the egg whites and remaining 1 tablespoon sugar.

Beat in cream of tartar, salt, and remaining 1 tablespoon confectioner's sugar.

Place remaining 3 tablespoons sugar in a small dish and dip tops of cookies in it, then cool sugared cookies on a rack.

In a large bowl, whisk together granulated sugar and remaining tablespoon of cinnamon and set aside.

Meanwhile, in a medium bowl, mix together the mascarpone, remaining lemon zest and the remaining 1 tablespoon of sugar.