Sentences with phrase «tablespoons of sugar until»

Peel the pears, remove the core and cook in 10 g of butter and 2 tablespoons of sugar until they are well caramelized.

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.

Continue to beat while gradually adding 1 tablespoon of sugar until stiff, glossy peaks form.

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).

Beat in the rest of the powdered sugar and whipping cream 1 tablespoon at a time until the desired consistency and sweetness level is reached.

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.

If the batter appears too thick, add another tablespoon of milk, and if it's not thick enough, add powdered sugar in 1/4 cup increments until you get your desired consistency.

If it isn't add a tablespoon of confectioners» sugar at a time until it achieves the right consistency.

Place 2 tablespoons of the sugar and the cookies in the bowl of a food processor and pulse until they become fine crumbs.

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.

Place the almonds, along with 1 tablespoon (15 grams) of the sugar, in your food processor and process until finely ground.

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

Sprinkle on 1 tablespoon of brown sugar and continue to bake for another 5 minutes or until desired doneness.

Omit to make nut - free) a pinch of salt Sugar Syrup: 1/2 cup ground raw sugar 3 Tablespoons water ⅛ -1 / 4 teaspoon cardamom powder Instructions In a large pan, dry roast the semolina on medium - low heat for 6 - 8 minutes until the color changes and it gets fragrant.

Add powdered sugar and soy milk with mixer turned off and then slowly bring the speed up to high to completely incorporate it, adding approximately 1 cup of powdered sugar and 1 - 2 tablespoons of milk at a time until desired consistency is reached.

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.

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

I based it loosely off of one I can't even remember — a 1:1 ratio of room - temperature cream cheese and butter (around 6 tablespoons), and then as much caramel as I thought tasted good (maybe 1/2 cup), a sprinkle of salt, and around 3 cups of powdered sugar until I realized adding more sugar was not going to help the runniness.

Sprinkle it with a few tablespoons of sugar, then bake it for almost an hour, rotating it frequently until it's a deep, golden brown.

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.

Mix 2 cups of powdered sugar and 2 tablespoons coconut milk, stir until smooth.

Brush with a little milk and then sprinkle with a mixture of sugar and cinnamon (2 tablespoons sugar and 1/2 - 1 teaspoon cinnamon mix well), bake for approximately 15 minutes or until golden.

6 Top the cookies with sparkling sugar: Make the egg white wash by beating the egg white with 1 tablespoon of water until foamy.

In a medium bowl, using electric mixer, beat 4 tablespoons of butter and 1 cup of white sugar on high speed for 1 minute until well - combined.

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

- 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.

To make caramelized pecans or almonds: add 2 - 3 tablespoons of sugar to a pan, and wait until it darkens and caramelizes slightly.

Slowly beat in the 2 1/2 cups of powdered sugar and 2 Tablespoons of milk, until creamy.

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.

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.

Using an immersion blender, pulse the flour, nuts, salt, and 1 tablespoon of brown sugar together until the nuts are fairly fine, about the texture of sand.

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.

Meanwhile, blend the strawberries and 1 tablespoon of sugar in a clean food processor until smooth.

Top with a couple of tablespoons of sugar, and bake for around 30 minutes, until the shortbread is light golden brown and some of the berries have released their juices.

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

Throw some fresh raspberries, a couple of tablespoons of lemon zest, sugar, and water into a small saucepan, and cook it just until the berries start to fall apart.

In another small bowl beat the egg white and 2 tablespoons of the sugar together until stiff peaks form.

* 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.

Beat in the rest of the powdered sugar about 1/2 cup at a time alternating with 1 tablespoon whipped cream until the desired consistency and sweetness is reach.

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.

I make cream cheese frosting by the seat of my pants: 2 cups of of cream cheese, give or take, a few tablespoons of cream or whole milk, powdered sugar, start with 1/2 cup, a couple of tablespoons of lemon juice, a teaspoon of its zest, and a teaspoon of vanilla — mix until smooth, taste and adjust ingredients as needed.

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).

For the crust: 1 2/3 cup crushed graham crackers 1/4 cup sugar dash of ground cinnamon 1/4 cup plus 2 Tablespoons melted butter Mix together the graham cracker crumbs, sugar, cinnamon and melted butter until evenly moistened.

Combine the ground chicken, cornmeal, scallion, cilantro, brown sugar, spices, and 2 tablespoons of the barbecue sauce in a medium bowl and mix gently until well combined.

Add a tablespoon of the milk, then more of the powdered sugar until it's the consistency you like.

Gradually add two tablespoons of sugar and continue beat until stiff peaks form, yet the whites are still glossy and not dry.Set aside.

Add another cup of powdered sugar along with 1 Tablespoon of half and half and beat until smooth.

Mix in 1 cup of powdered sugar, cocoa, 1 Tablespoon of half and half and vanilla and beat with an electric mixer on medium speed until smooth.

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.

To make the glaze, whisk together the powdered sugar, corn syrup, 2 tablespoons milk, vanilla, almond extract, salt, and a few drops of food coloring until smooth.