Sentences with phrase «tablespoons of sugar over»

Sprinkle remaining 2 tablespoons of sugar over the scones (optional).

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

Once the 8 biscuits are on the baking sheet, brush the tops with the egg white and then sprinkle the remaining 1 tablespoon of sugar over the biscuits.

Not exact matches

In a medium sauté pan over medium heat, heat two tablespoons of pork fat and cook onions until caramelized, about eight to 10 minutes (a pinch of granulated sugar will help caramelize the onions).

Add the 2 lbs of pitted cherries, 1 cup brown sugar, 1 cup red wine, 2 star anise, 1 orange peel and 1 tablespoon of cornstarch to a sauce pot and bring to a boil over a medium - high heat.

coconut sugar, heaping tablespoon of Lyle's Golden Syrup (may substitute agave nectar) and poured over cake.

Here's a fun tip: to make this salad even more festive, try making super easy candied walnuts by mixing the walnuts in a saucepan with about a couple tablespoons of brown sugar over medium - high heat.

Blueberry Chipotle Barbecue Sauce Makes about 4 cups 1 tablespoon peanut oil 1 small onion, finely chopped 3 cloves garlic, minced 1 inch chunk of peeled ginger, minced 2 cups blueberries (I bet raspberries or blackberries would be great, too) 1/2 cup veggie broth or water 2 tablespoons ketchup 2 tablespoons soy sauce 2 to 3 teaspoons chipotle powder (smoked paprika would work too) 1/4 cup molasses 2 tablespoons sugar (or more to taste) Salt to taste, if needed Preheat a sauce pan over medium heat.

Sprinkle 1 tablespoon of sugar and 2 tablespoons of tequila or orange liqueur over the berries and set them aside while the dough is rising.

Sprinkle additional tablespoon of granulated sugar over the top.

Simple add 6 ounces of fresh raspberries to the bottom of a heavy bottom saucepan along with 1 tablespoon of sugar and a splash of liquid (water, bourbon) and cook over medium heat until combined.

- While the cake is still warm, combine the remainder of the reserved apple juice (roughly 1/2 cup) with the 2 tablespoons of brown sugar in a small sauce pan, and allow it to very gently simmer for a few minutes until glossy and reduced by almost half; pour this juice reduction over the cake very slowly, allowing it to absorb into the cake, but don't worry if it doesn't completely absorb — it will continue to do so as the cake cools; allow the cake to cool completely before glazing decoratively with the Sour Cream Drizzle, and garnishing with chopped walnuts, if desired.

Raspberry trifle cupcakes from Donna Hay magazine Cupcakes: 250g unsalted butter, softened 1 1/4 cups + 2 tablespoons (274g) caster sugar 2 teaspoons vanilla extract 4 eggs 2 1/3 cups + 1 tablespoon (337g) all purpose flour 2 1/4 teaspoons baking powder generous pinch of salt 1 cup (240 ml) whole milk, room temperature 1 cup frozen raspberries 1/4 cup (60 ml) sweet sherry * Whipped custard icing: 1 1/2 cups (360 ml) heavy cream 1 vanilla bean, split and scraped 4 egg yolks 1/4 cup + 1/2 tablespoon (56g) caster sugar 2 teaspoons corn starch 1 cup double (thick) cream ** 1 tablespoon icing sugar Start by making the custard: place the heavy cream and vanilla (seeds and bean) in a saucepan over low heat and cook until just comes to a boil.

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.

Sprinkle a couple of tablespoons of brown sugar and a teaspoon of lemon juice over them.

* Bring whole or reduced fat milk (Organic Valley is a good choice) just to a simmer / Stir in heaping tablespoons of chocolate cocoa powder to taste and sugar if using unsweetened chocolate — use more or less chocolate or sugar to taste / Whisk together until dissolved over medium heat / Finally, stir in heavy cream, as much as you like.

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

Place the egg yolks and 1 tablespoon of sugar into a medium mixing bowl and sprinkle the flour and cornstarch over it, whisk to combine until smooth.

In a medium sauté pan over medium heat, heat two tablespoons of pork fat and cook the onions until caramelized, about 8 to 10 minutes (a pinch of granulated sugar will help caramelize the onions).

Sprinkle remaining 1 tablespoon sugar over same side of bacon.

In a large saucepan over a medium heat, gently warm up the water and 3 tablespoons of light brown sugar.

Fennel seed and onion loaf slightly adapted from the always gorgeous Australian Gourmet Traveller 1/4 cup + 2 tablespoons (90 ml) olive oil, divided use 1 onion, finely chopped 2 teaspoons fennel seeds, plus extra for dusting 3 1/2 cups (490g) all purpose flour, plus extra for dusting 4 teaspoons (12g) dried yeast 2 teaspoons superfine sugar 3/4 teaspoon salt 1 cup (240 ml) warm water milk, for brushing crushed coarse salt or sea salt, for sprinkling — I used Maldon Heat 1/4 cup (60 ml) of the olive oil in a small saucepan over medium heat, add onion, sauté until very tender (6 - 8 minutes), stir through fennel seeds, cook until fragrant (1 minute), remove from heat, season to taste and cool.

Sprinkle over your 1 tablespoon of light brown sugar and gently place your cooled cooked orange slices over the disk of parchment until it is fully covered in orange slices.

Linguine with creamy tomato, thyme, caper and bacon sauce slightly adapted from the always great Olive magazine 4 slices of bacon, cut into 1/2 cm pieces 2 large garlic cloves, crushed 6 sprigs of fresh thyme 1 x 400g can of chopped tomatoes 2 teaspoons granulated sugar salt and freshly ground black pepper 2 tablespoons capers — soak them in cold water for 15 minutes before using, then drain 3 tablespoons heavy cream 200g linguine In a medium saucepan, over high heat, cook the bacon, stirring occasionally, until crisp.

Spread over it the extra 1 tablespoon of sugar.

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.

Bring the carrots, salt, 1 tablespoon of the sugar, and the chicken broth to a boil in a 12 - inch skillet, covered, over medium - high heat.

Over the mixer bowl I sifted in 1 3/4 cups of cake flour, 1 1/4 cups of unbleached flour, 2 cups of sugar, 1 tablespoon of baking powder, and 3/4 of a teaspoon of salt.

** If you'd like mix a couple tablespoons of sugar with your strawberries and allow them to create a liquid, then pour over your panna cotta.

Melt a knob of butter and a couple of tablespoons of sugar in a pot over low heat.

Dot top of cake with 2 tablespoons butter, then sprinkle 2 tablespoons sugar over it.

For the crust: 1) 1 cup of almond meal 2) 1/2 cup of tapioca flour / arrowroot flour 3) 2 tablespoons of coconut flour 4) 3 tablespoons of coconut oil, liquified 5) 2 tablespoons of milk 6) 1 egg, whisked 7) 1 teaspoon of brown sugar + more for sprinkling over prepared dough

Café Brûlot In Upper Chamber 2 sticks cinnamon 8 whole cloves peel of 1/2 lemon peel of 1 orange 2 whole star anise 10 dashes Regan's Orange Bitters 1 Tablespoon sugar 4 Tablespoons ground coffee 1 rosemary sprig 2 crushed cardamom pods In Lower Beaker, directly over flame 1 ounce Landy VSOP Cognac 2 ounces Cointreau Noir 5 ounces water Heat, pour into cup, savor and enjoy.

Add the apples, 1 tablespoon of the sugar and the lemon juice and cook over moderately high heat, stirring occasionally, until the apples are golden, about 6 minutes.

With a little over half a cup of added sugar, just enough chocolate to make Harry think they're a treat, and only a few tablespoons of added fat, these blow commercial granola bars — which are often no better than straight - up candy — out of the lunchbox.

To get the crema right, whisk about 1 tablespoon of the espresso with sugar until it turns foamy, then pour the pot of espresso over it.

1) Combine cut figs and sugar in a medium bowl and let it sit for 1 hour 2) Place fig - sugar mixture in a medium saucepan over low heat, mix in 1 cup of water, lemon zest and juice 3) Stir mixture every now any then, letting it simmer for about 45 minutes or until it reaches jam consistency 4) If mixture becomes too thick, add in 1 tablespoon of water at a time 5) While mixture is cooking, sterilize glass jar with boiling water 6) Remove jam from heat and spoon into sterilized jar, place the sprig of fresh rosemary in the jar, and cover.

Mix remaining tablespoon granulated sugar with brown sugar then sprinkle over top of casserole.

Brush the 2 tablespoons of melted butter over the dough and sprinkle with the cinnamon sugar.

To make the marshmallow topping, put the sugar, golden syrup and 2 tablespoons of water into a saucepan and cook over a medium - high heat without stirring until the mixture reaches the soft - ball stage (244 °F / 118 °C on a candy thermometer).

For a very simple finish to the cookies, prepare a smaller amount of coating mix (sift 1/4 cup powdered sugar with 2 1/2 tablespoons coconut milk powder), and sift lightly over the cookies.

Toss 1 tablespoon of the sugar mixture over apples in a medium bowl and stir to coat.

Mix together the sugar and cinnamon, and sprinkle 1 tablespoon of this over the dough.

In a small bowl stir together 1 tablespoon sugar and cinnamon and sprinkle evenly over buttered side of each toast.

For the teriyaki sauce: In a small sauce pan, bring 2 tablespoons of water, brown sugar, aminos, agave, ginger, and garlic to a simmer over medium heat.

In a small saucepan over medium heat, stir together the coconut milk, 2 tablespoons of vegetable shortening / coconut oil, and cane sugar.

In a small bowl, combine the 3 tablespoons of sugar and cinnamon, then sprinkle over the blueberries.

about 200 g of left over chicken meat 1 liter of chicken stock 200 ml coconut milk a large piece of fresh ginger, sliced and cut into small pieces 1 red chili, cut in tiny pieces and seeds removed 2 tablespoons fish sauce 1 teaspoon tumeric powder 1 tablespoon tamarind chutney 1 teaspoon brown sugar 2 carrots, cut into planks 1 can of bamboo shots 1 red pepper, diced juice from one lemon 100 g vermicelli noodles or other thin rice noodles a large bunch of coriander, chopped

Plop a couple of tablespoons in a sieve, and sprinkled over your cookies, scones, apple turnovers, or any other baking where you're wanting an «icing sugar» style appearance.

Combine the remaining 1 tablespoon of granulated sugar and 1/8 teaspoon of cinnamon and sprinkle it over the batter.