Sentences with phrase «stirring eggs and butter»

They make me think I'm some olden - days hubbard stirring eggs and butter with a wooden spoon.

Not exact matches

First stir all the butter, sugar and eggs.

In a large bowl stir together the coconut oil, almond butter, maple syrup, vanilla and flax egg.

In a separate bowl, stir together all ingredients with a spatula (cashew butter, maple syrup, baking powder, salt, and «flax egg»).

Cream room temperature butter and brown sugar together for 5 — 8 minutes / Add egg & milk mixture (w / extracts) a little at a time until fully incorporated / By hand or with mixer on lowest speed, alternately add flour and buttermilk until just incorporated — don't overmix at this point for the tenderest cake / By hand gently stir in 2 — 3 cups of rhubarb sauce so that it swirls through the batter / Place in a 9 - inch square or 10 - inch round pan coated with just a little butter and flour / Sprinkle evenly with chopped almonds (or, use local hazelnuts instead, or omit the nuts) / Bake at 325º for about an hour, until skewer comes out clean when tested / Macrina Bakery dusts the cake with powdered sugar and coarsely chopped almonds / Cake is tender until completely cooled so handle with care.

Ingredients: Stir dry ingredients together in a separate bowl: 2 C flour, 1/4 C cornmeal, 1 t salt, 1/4 t baking powder / Put 1 C sugar and 1 C unsalted butter in the mixer / Set aside 2 egg yolks, 1 T orange zest, 1 t orange extract (or 1 t vanilla), 1/4 C finely ground walnuts (optional).

Beat the eggs and stir in the butter (or oil).

Add the brown sugar, salt, half of the browned butter, vanilla and egg, stir well and make sure all the lumps are out of the brown sugar.

All you do is add melted butter, eggs, baking powder and sprinkles to the cake mix and stir.

In large bowl, stir peanut butter together with sugar, egg, cocoa, and vanilla until combined.

We tried all sorts of different techniques like, adding oil instead of butter, sifted flour or regular flour, egg whites beaten to stiff peaks, an extra egg yolk, whisking versus stirring, baking powder, both baking powder and baking soda and bla bla bla.

In a blender or food processor, blend bananas, eggs, nut butter, vanilla and cinnamon, Stir in almond flour.

This is very much like my family recipe, but we put the butter, sugar, and molasses in a suace pan, stir and bring to boil, then cool and add egg, then fold this (liquid) concoction to the dry ingredients.

In a medium bowl, stir together the peanut butter, sugars and egg.

In a large bowl, stir together the oat flour, date paste, almond butter, and flax eggs until thoroughly combined.

Directions: Sift together and set aside 1 C all - purpose white flour, 1 1/2 t baking powder, 1/4 t baking soda, 1 t salt / Stir 3/4 C stone ground cornmeal and 1 T sugar into other dry ingredients / In a separate bowl whisk together 2 large eggs and 1 C buttermilk / Add liquid to dry ingredients and stir together / Stir in 2 T chopped fresh marjoram (or a smaller amount of dried), 1/4 C finely chopped green onion and 4 T melted butter / Pour into greased pan, bake @ 400º for 25 minutes, or until cornbread is lightly browned and pulls slightly away from sides of the Stir 3/4 C stone ground cornmeal and 1 T sugar into other dry ingredients / In a separate bowl whisk together 2 large eggs and 1 C buttermilk / Add liquid to dry ingredients and stir together / Stir in 2 T chopped fresh marjoram (or a smaller amount of dried), 1/4 C finely chopped green onion and 4 T melted butter / Pour into greased pan, bake @ 400º for 25 minutes, or until cornbread is lightly browned and pulls slightly away from sides of the stir together / Stir in 2 T chopped fresh marjoram (or a smaller amount of dried), 1/4 C finely chopped green onion and 4 T melted butter / Pour into greased pan, bake @ 400º for 25 minutes, or until cornbread is lightly browned and pulls slightly away from sides of the Stir in 2 T chopped fresh marjoram (or a smaller amount of dried), 1/4 C finely chopped green onion and 4 T melted butter / Pour into greased pan, bake @ 400º for 25 minutes, or until cornbread is lightly browned and pulls slightly away from sides of the pan.

Add egg, milk, butter, and vanilla and stir together with a fork until well combined and some lumps remain.

Cinnamon - chocolate fruit mince tarts slightly adapted from Australian Gourmet Traveller 270g dark brown sugar 300g raisins 300g dried cranberries 3 tablespoons brandy 100g unsalted butter, melted 100g glacé orange, finely chopped 2 Granny Smith apples, coarsely grated 1 orange, finely grated zest and juice 1/2 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon ground ginger 1/4 teaspoon freshly grated nutmeg 1 vanilla bean, halved lengthwise, seeds scraped 100g dark chocolate (70 % cocoa solids), coarsely chopped 1 1/2 tablespoons demerara sugar, for scattering Cinnamon pastry: 180g softened unsalted butter 200g pure icing sugar, sifted 1 tablespoon ground cinnamon 4 eggs 500g all purpose flour pinch of salt Combine all ingredients except chocolate and demerara sugar in a large bowl, stir to combine, then spoon into sterilized jars * and refrigerate for at least 1 day or up to 2 weeks, inverting jar occasionally.

To make the curd, place the sugar, lemon juice, butter and eggs into a saucepan and heat on a low temperature stirring constantly, don't stop stirring or you'll get scrambled eggs.

Stir in brown sugar, molasses, egg, milk, fresh ginger, and melted butter, mixing until combined.

Peel 4 medium potatoes (or whatever is needed to make about 4 cups), slice thinly, season and parboil for 5 minutes / Drain and set aside / Thinly slice 1 or 2 medium onions and sauté slowly in butter and olive oil / When onions are translucent and tender add 1/2 cup shredded smoked salmon and 2 tablespoons of fresh dill (1 tablespoon dried) / Stir onions, smoked salmon and dill together and cook a few more minutes / Remove from heat and place onion mix in a separate bowl / Steam 1/2 pound salmon fillet — place fresh salmon in an inch or so of seasoned, simmering water, cover and cook gently until salmon flakes apart easily, 5 - 7 minutes / Remove salmon, flake it apart into bowl containing the onion mixture / Stir together 5 eggs, 1 1/2 cups whole milk / Season eggs with 1 teaspoon salt & 1/2 teaspoon pepper / Measure 6 oz.

Let cool slightly then stir in egg and butter until smooth.

I mixed all the dry ingredients together and then stirred in the egg, vanilla, and peanut butter.

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Directions: Beat yolks by hand or with an electric beater / Gradually pour in the sugar and beat until thick and pale yellow / Stir in the liqueur and set the bowl in a pan of almost - simmering water / Beat by hand or with an electric whisk or beater for several minutes until foamy and mixture is warm to the touch / Remove from heat and beat again until cool (place in a large bowl of ice water to speed the process) / It should have the consistency of a thick, creamy mayonnaise / When cooled, thoroughly mix egg yolks & sugar with chocolate & butter mixture.

For the filling, cook egg yolks, butter, cornstarch, half - and - half, and sugar in a small saucepan over medium heat, stirring frequently, until the custard thickens.

Next add eggs, pumpkin puree, pumpkin butter, melted butter and vanilla extra to the dry ingredients and stir a few times so that everything is incorporated (about 10 - 15 stirs).

Stir in the sugar, egg, butter, and extracts until well combined.

Stir in butter, vanilla, and eggs.

Add 3 tablespoons sugar, butter, 1/4 teaspoon salt, 1 egg white, and whole egg, stirring to combine.

Stir in the buttermilk, eggs, and butter, stirring until just mixed, then add in the corn kernels and sStir in the buttermilk, eggs, and butter, stirring until just mixed, then add in the corn kernels and stirstir.

-- Fish tacos with cabbage, mayo spiked with chipotle and lime — Chicken cutlets from your book, just arugula on top — Eggplant — either the chickpea and tahini yogurt version from your book, or topped with marinara, basil and mozz — Ottolenghi's baked eggs with greens, garlic yogurt, and chili butter drizzle — A million versions of a szechuan stir fry with peanuts, meat, chilis — Beans and greens!

Stir in the butter, and let the caramel cool for about 5 minutes so that it will not cook the eggs when added to them.

Pineapple coconut cakes with pineapple syrup from Australian Gourmet Traveller Cakes: 65g unsalted butter, softened 75g caster sugar 1 egg 90 ml buttermilk 3/4 cup + 1/2 tablespoon (110g) self - rising flour 1/3 cup (30g) unsweetened desiccated coconut 1/4 cup (25g) sweetened shredded coconut 40g pineapple, finely diced Pineapple syrup: * 350g pineapple, coarsely chopped 130g caster sugar 3 small limes, juice only 50 ml white rum For pineapple syrup, combine pineapple, sugar, lime juice and 1/2 cup (120 ml) water in a saucepan and stir over medium - high heat until sugar dissolves.

White chocolate cupcakes with candied kumquats slightly adapted from the always beautiful and so delicious Bon Appetit Desserts Candied kumquats: 1/2 cup (120 ml) water 1/2 cup (100g) superfine sugar 12 kumquats, sliced and seeded Cupcakes: 225g (8oz) high - quality white chocolate, chopped 1 3/4 cups (245g) all purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1 cup (200g) superfine sugar 3/4 cup (1 1/2 sticks / 170g) unsalted butter, room temperature 1 tablespoon vanilla extract 3 eggs 1/2 cup (120 ml) canned unsweetened coconut milk Frosting: 125g (4 1/2 oz) high - quality white chocolate, chopped 168g (6 oz) cream cheese, room temperature 6 tablespoons (84g) unsalted butter, room temperature 1/4 cup (35g) icing sugar, sifted 1/2 teaspoon vanilla extract pinch of salt Start by making the candied kumquats: stir water and sugar in small saucepan over medium heat until sugar dissolves.

Pour in the coconut oil, melted butter, milk, Yellowbird Habanero sauce, honey, and beaten eggs, and stir just until moistened.

Add the egg whites, and finish by stirring in the rest of the melted butter.

Stir in sugar, butter, eggs, and sour cream.

To the melted chocolate, add the butter, brown sugar, and eggs, stir until blended then stir in the peppermint extract.

Slowly stir the butter and milk mixture into the yeast mixture, followed by the egg yolks, remaining 3 tablespoons sugar, and salt.

In another bowl, with an electric mixer stir softened butter and sugar, then stir in egg yolk, vanilla extract, milk and lemon peel.

Since I knew already that I didn't love plain meringues, I added more flavor by stirring in vanilla and folding salted crunchy peanut butter and mini chocolate chips into the beaten egg whites.

A mixture of warm water, milk, and butter is stirred into the dry ingredients, followed by an egg.

Stir the butter / coconut oil, honey, egg, and vanilla until uniform.

Stir in the butter, honey then mix in the eggs and almond extract.

Once the butter has melted and the ingredients in the saucepan are well combined, add the milk and egg mixture to the flour, stir gently before adding the mixture from the saucepan.

Sift together the flour, soda, and salt, then, without overmixing, stir this into the butter - sugar - egg mixture.

In a medium bowl, combine the egg yolks, milk, vanilla and slowly drizzle in the melted butter while briskly stirring.

1) Preheat your oven to 325 deg Fahrenheit (160 deg cel) 2) Grease your muffin tin generously with butter or line it with muffin paper liners 3) Combine the dry ingredients (almond meal, tapioca starch, baking powder and salt) in a large bowl and mix them together 4) In another bowl, whisk the wet ingredients (eggs, honey, melted butter, vanilla extract) together 5) Pour the wet ingredients into the bowl with the dry ingredients and then stir well until a homogeneous batter is formed 6) Gently stir in the blueberries into the batter 7) Spoon the batter into the muffin tin (dividing into 12 portions evenly) 8) Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean and muffins are golden on top 9) Serve warm

In a separate bowl, mix the peanut butter, sugar, and egg and stir until creamy.