Sentences with phrase «sugar in a small saucepan»

Combine the butter and brown sugar in a small saucepan and cook over medium - low heat until the butter is completely melted and the sugar is dissolved.

Mix together buttermilk, one cup of cream, and sugar in a small saucepan over medium heat.

Heat milk and sugar in a small saucepan over medium heat, stirring, until sugar dissolves and mixture is starting to get little bubbles around the edges.

Make the Cranberry Wine Sauce by combining the cranberries, wine and sugar in a small saucepan and placing over medium - high heat.

Melt the sugar in a small saucepan over medium - high heat and cook until rich and golden.

Combine white grape juice, lemon juice and sugar in a small saucepan.

To make the glaze, combine butter and brown sugar in a small saucepan over low - medium heat.

Place the coconut oil, honey, and brown sugar in a small saucepan.

Melt the butter with the brown sugar in a small saucepan.

Combine the ciders and sugar in a small saucepan over medium heat.

While the doughnuts rest, make the glaze by combining the water and granulated sugar in a small saucepan over medium heat.

Place maple syrup and maple sugar in a small saucepan.

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.

Place the pods with water and sugar in a small saucepan and cook them until they are really soft.

Combine pods, water, and sugar in a small saucepan and place over medium - high heat.

Combine lemon juice and sugar in a small saucepan over medium - high heat.

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.

Combine 1/2 cup raspberries, crème de cassis, and sugar in a small saucepan over medium heat; bring to a simmer.

While the cake is cooling, combine remaining mango purée and strawberry purée with the powdered sugar in a small saucepan.

Mix the cherry liquid or tawny port with the sugar in a small saucepan.

Place balsamic vinegar and brown sugar in a small saucepan.

Combine vinegar, wine, water, and sugar in a small saucepan and place over medium heat.

Combine the remaining milk with sugar in a small saucepan and bring to a gentle boil, stirring continuously.

Boil the orange juice and 2 tablespoons of sugar in a small saucepan until reduced to approx. 1/4 cup, stirring occasionally for about 4 minutes.

Combine water and sugar in a small saucepan over medium heat.

Place cranberries, water, and 1/2 cup of the sugar in a small saucepan.

To make the simple syrup, combine the water and sugar in a small saucepan over medium heat.

To make the Brown Sugar Frosting, place butter and brown sugar in a small saucepan.

Heat lime juice and sugar in a small saucepan over medium heat until the sugar is dissolved.

By: SIMONE VAN DEN BERG Ingredients: 2 tablespoons matcha powder 2 cups double cream 1 1/4 cup full fat milk 1 vanilla pod 1/2 cup sugar 3,5 sheets gelatin (or 2 tbsp dried) Directions: Put the double cream, milk, seeds of the vanilla bean and sugar in a small saucepan and... Continue reading →

Combine the cream, coconut, and 2 tablespoons sugar in a small saucepan and bring to boil over medium - high heat.

Combine the vinegar, wine, shallot, bay leaf, and sugar in a small saucepan.

Prepare the dipping sauce by heating the lemon juice and the sugar in a small saucepan over high heat and stir until dissolved.

* To make matcha syrup, heat 1 cup water and 1/2 cup sugar in a small saucepan until sugar dissolves.

Make the curd: Combine the rhubarb, raspberries, and 1/4 cup sugar in a small saucepan.

Combine corn syrup and remaining 1/2 cup sugar in a small saucepan.

Cook granulated sugar in a small saucepan over medium heat, undisturbed, until it begins to liquefy and turn golden brown around the edges.

Heat butter and brown sugar in a small saucepan, stirring to dissolve sugar, until butter is melted.

Just before crust is finished baking, combine lemon juice, salt, and 1/4 cup sugar in a small saucepan.

Combine cream and sugar in a small saucepan over medium heat and bring to a simmer.

Cook vinegar and sugar in a small saucepan over medium - high heat, stirring occasionally, until an instant - read thermometer registers 160 °.

Meanwhile, place 2/3 cup sugar in a small saucepan and remaining 2/3 cup sugar in another small saucepan.

Boil water and 1/2 cup sugar in a small saucepan over medium - high heat.

Combine 1 cup water and sugar in small saucepan Bring to boil over medium heat, stirring until sugar dissolves.

Combine the orange juice with the sugar in a small saucepan.

Meanwhile make the syrup: put the lime juice, zest and sugar in a small saucepan.

Place balsamic vinegar and brown sugar in a small saucepan.

Combine butter and brown sugar in a small saucepan; bring to a boil over medium heat, stirring constantly.

Combine Montmorency tart cherry juice, brown sugar and granulated sugar in a small saucepan; mix well.

Place the 150 grams / 1 cup sugar in a small saucepan, add the water, and stir to moisten the sugar.