Sentences with phrase «sugar placed in a pan»

Easy yeast dough is rolled up with fresh orange zest, cinnamon, and sugar placed in a pan that is lined with a pecan, honey, and orange mixture.

Not exact matches

Place the brown sugar, butter, milk, salt, vanilla and piquin powder in a sauce pan.

Place the water and sugar in a large sauce pan and, using a thermometer, heat the mixture to 121 degrees F. Let the mixture cool to 95 degrees F., then using an electric mixture, whip the egg whites into fluffy peaks.

Give each ladyfinger a quick dunk on each side in the mixture (no more than 2 seconds per side), gently shake off any excess, and place in the bottom of the springform pan, sugar - side up.

Combine the beetroot juice with sugar in a medium pan and place it on medium heat.

Whisk together 4 egg yolks and 2/3 C sugar until pale yellow and thick / Slowly add 1 C milk, stirring gently to avoid buildup of foam / Stir in salt and a strip of lemon peel / In a double boiler, with water boiling lightly, stir continuously with a wooden spoon or rubber spatula until the cream thickens enough to coat the spoon, about 8minutes / Foam disappears at moment of thickening / The stirring constantly is important — you don't want the eggs to have a chance to scramble / The result is a thickened, creamy custard / Place the pan in ice water in order to stop cooking immediately / Stir and allow to cool for a few minutes, then transfer to a bowl and refrigerate it all, including the lemon peel, for several hourin salt and a strip of lemon peel / In a double boiler, with water boiling lightly, stir continuously with a wooden spoon or rubber spatula until the cream thickens enough to coat the spoon, about 8minutes / Foam disappears at moment of thickening / The stirring constantly is important — you don't want the eggs to have a chance to scramble / The result is a thickened, creamy custard / Place the pan in ice water in order to stop cooking immediately / Stir and allow to cool for a few minutes, then transfer to a bowl and refrigerate it all, including the lemon peel, for several hourIn a double boiler, with water boiling lightly, stir continuously with a wooden spoon or rubber spatula until the cream thickens enough to coat the spoon, about 8minutes / Foam disappears at moment of thickening / The stirring constantly is important — you don't want the eggs to have a chance to scramble / The result is a thickened, creamy custard / Place the pan in ice water in order to stop cooking immediately / Stir and allow to cool for a few minutes, then transfer to a bowl and refrigerate it all, including the lemon peel, for several hourin ice water in order to stop cooking immediately / Stir and allow to cool for a few minutes, then transfer to a bowl and refrigerate it all, including the lemon peel, for several hourin order to stop cooking immediately / Stir and allow to cool for a few minutes, then transfer to a bowl and refrigerate it all, including the lemon peel, for several hours.

Ingredients & directions for the rhubarb sauce: In a separate pan, place 4 C of 1 or 2 - inch pieces of rhubarb, 1 C sugar, 1/4 C water / 2 t orange or lemon zest optional — place 1 t in cooking mixture, reserve the rest for later / Bring to a simmer and cook for about 8 minutes, turn heat off, cover with a lid and let sit for another 5 minutes / Taste, add more sugar, cook a little longer if needed / Let cool / Sauce thickens as it coolIn a separate pan, place 4 C of 1 or 2 - inch pieces of rhubarb, 1 C sugar, 1/4 C water / 2 t orange or lemon zest optional — place 1 t in cooking mixture, reserve the rest for later / Bring to a simmer and cook for about 8 minutes, turn heat off, cover with a lid and let sit for another 5 minutes / Taste, add more sugar, cook a little longer if needed / Let cool / Sauce thickens as it coolin cooking mixture, reserve the rest for later / Bring to a simmer and cook for about 8 minutes, turn heat off, cover with a lid and let sit for another 5 minutes / Taste, add more sugar, cook a little longer if needed / Let cool / Sauce thickens as it cools.

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.

Sour cherries preparation: Place 2 C sour cherries, 1/4 C sugar, pinch of salt in a small sauce pan and simmer for 4 — 5 minutes / Optional to add 2 T Triple Sec or Cognac at this point, simmer for 2 more minutes and remove from heat.

Add the salt, sugar and butter, placing them in separate corners of the bread pan.

Place all the ingredients in a pan together and over a medium heat mix everything together until the sugar has melted and everything is incorporated.

1) Put flour, salt, sugar and melted butter in a mixing bowl 2) Pour in warm water bit by bit, and knead dough until it achieves a homogenous, smooth and soft texture 3) Roll the dough into a small ball and place it in a bowl, covering it with transparent film, and allow the dough to rise for 30 minutes 4) Chop onions and garlic finely, and saute onions in a pan until onions are caramelized, then add chopped garlic 5) After 30 minutes is up, press the dough to get rid of the gas created by the yeast 6) Add the sauteed onions and garlic to the dough, and knead well so that ingredients are dispersed homogeneously in dough 7) Shape the dough in any way you like and then leave it on a greased baking tray for 30 minutes (during which the dough should double in size) 8) After the 30 minutes of waiting time, bake in pre-heated oven at 180 — 200 deg cel for around 20 to 25 minutes (or until the crust is golden brown)

for the black sesame brittle: 2 tablespoons sugar 1 tablespoon black sesame seeds directions: Place the sugar in a small, heavy bottomed pan.

Stir to dissolve the sugar, then place the loaf pan in the center of a half sheet pan and into the oven.

Place the water, fresh cream, caster sugar and agar - agar powder in a pan and bring to a boil for 8 minutes, stirring constantly until the sugar completely dissolves.

Places all ingredients except sugar and milk in a small sauce pan.

Place the apples in a medium pan with the sugar.

For the caramel, place brown sutra, butter and peanuts in a non stick pan and cook until the sugar has melted and the mix is bubbling.

To make the topping, place the brown sugar and water or butter in an 8 - inch (20 cm) square cake pan.

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.

Place the wine, water and sugar in a small sauce pan and add the bag.

To assemble, make the salted caramel: place sugar and salt in a heavy bottomed pan over medium heat.

Place the egg yolks, lemon juice, water, and sugar in a small pan and heat over very low heat, while stirring constantly.

Place rounds in a shallow pan and gently toss with 1 tablespoon of brandy and 1 tablespoon of sugar.

Place all ingredients into bread machine pan in the following order: milk, water, butter, egg, sugar, salt, flour and yeast.

In a small sauce pan place 2 tablespoons of butter 1/4 cup sugar and diced apples.

In a heavy pan place butter and brown sugar and heat them over medium heat until mixture begins to bubble.

In a heavy bottomed pan combine sugar and corn syrup and place it over medium heat.

Simply place the coconut sugar and the splash of water into a pan and when it starts to bubble add in the sliced banana and let it cook for 5 - 7 minutes until most of the liquid has been absorbed and you are left with a sticky caramel.

Once you mix the pretzel crumbs with butter and sugar, place them in the pan — I used an 8 - inch springform pan, but a large pie pan would work as well.

Apple slices, which are precooked in butter and brown sugar, are placed on the bottom of the cake pan.

Meanwhile place the vinegar and sugar in a large sauce pan and simmer for about 20 - 30 minutes until the sugar is dissolved and forms a sort of syrup.

Roll the balls of dough in the cinnamon sugar and place on the prepared pan, spacing about 2 inches (5 cm) apart.

Place the butter and sugar in a pan on medium heat until butter starts to melt.

As soon as the sugar dissolves, uncover the pan and place a candy thermometer in the syrup.

1) Pre-heat oven to 350 deg Fahrenheit (175 deg cel) 2) Generously grease a square or rectangle baking tin with butter 3) Place chopped dark chocolate in a heat - proof bowl 4) Melt butter in a small pan and then pour melted butter over chopped chocolate, stirring until chocolate is completely melted 5) Add the sugar and mix well until sugar is dissolved 6) Add in the eggs and beat well, followed by vanilla extract until well - combined 7) Gently mix in the dry ingredients (almond meal, cocoa powder, baking powder and salt) 8) Pour batter into the greased baking tin, and spread out evenly 9) Sprinkle chopped walnuts evenly over the batter 10) Bake for 30 to 35 minutes or until a toothpick inserted in the middle comes out clean 11) Remove from oven and allow to cool completely before cutting into squares

In a medium sauce pan on low heat place honey, peanut butter and sugar, bring mixture to a boil stir and turn off the heat.

Place 1 tablespoon maple sugar, the pecans, and dash of salt in small nonstick frying pan.

Directions: In a small pan combine sugar with water, bring to a boil and stir until sugar is dissolved, cool slightly / Place tofu, melted chocolate, sugar water and vanilla in blender / Puree until smooth / Pour into 6 small containers, I used espresso cups / Chill in fridge at least 2 hours / Serve as is or topped with whipped cream or shaved chocolatIn a small pan combine sugar with water, bring to a boil and stir until sugar is dissolved, cool slightly / Place tofu, melted chocolate, sugar water and vanilla in blender / Puree until smooth / Pour into 6 small containers, I used espresso cups / Chill in fridge at least 2 hours / Serve as is or topped with whipped cream or shaved chocolatin blender / Puree until smooth / Pour into 6 small containers, I used espresso cups / Chill in fridge at least 2 hours / Serve as is or topped with whipped cream or shaved chocolatin fridge at least 2 hours / Serve as is or topped with whipped cream or shaved chocolate.

In a 3 qt heavy sauce pan, place 1 pound fresh cranberries, 1/2 lemon quartered, 1/2 large apple peeled and chopped, 2 cinnamon sticks, 1/2 t crushed red pepper flakes, and 1/2 cup (or more to taste) brown sugar.

To make the crumble place the coconut oil and pure maple syrup (if using — otherwise add the coconut sugar to the dry ingredients) in a small pan and gently heat until melted.

Place sugar in a small pan (2 - quart) over medium heat; swirling pan only on occasion, cook sugar until melted and golden brown.

Place the raspberries in a sauce pan and add the sugar and lemon juice.

For the Syrup Place the wine and sugar in a small frying pan and over a moderate / high heat reduce by 2/3 — about 10 minutes.

Place the flours, baking powder and spices in a large bowl and mix well.In a small pan, melt together the coconut oil, date nectar and brown sugar (or alternative) on a low heat.

For the sauce, place 2 Tbsp water, brown sugar, sliced garlic, grated ginger and ground black pepper in a pan on medium - high.

Place the apples in a roasting pan and toss with the brown sugar.

Roll each ball in the sugar and place 6 cookies on each prepared sheet pan.

Place the red wine, apple cider vinegar, apricot preserves, honey, brown sugar, minced garlic, ginger, kosher salt, sliced scallion and chopped cilantro leaves in a large, heavy pan and stir well to combine.

Place the butter, brown sugar, whole and minced garlic, diced jalapeno and Worcestershire sauce in a medium sauce pan.