Sentences with phrase «together with a cream»

The juicy blueberries bake up together with the cream cheese and make the most amazing flavor combination.

In a large bowl, beat the eggs together with the cream and feta.

Oreo Chiffon Cake Recipe Adapted from CherryPotato (A) 65gm oreo (half a regular tube), lightly pulverized together with cream (B) 5 egg yolks 50gm sugar 60gm milk 60gm corn oil 100gm cake flour, sifted (C) 5 egg whites 1/2 tsp cream of tartar or 1 tsp lemon / lime juice 60gm sugar 1.

From simple meringue shells sandwiched together with cream and fruit through to pavlova, lemon meringue pie, baked Alaska and floating islands (soft poached meringues on vanilla custard), they are all Continue Reading

Once they are cooked, you put the dish together with creamed corn (not too creamy, though) to thicken the broth and some sauteed chopped onion seasoned with a bit of cumin and paprika.

Whisk the berry mixture together with the cream cheese in a medium size bowl until pink and smooth.

Together with this cream, I bought another one from L'Oréal (see a bit further down this post) which I actually prefer over this one, so I won't buy this cream again once it's finished (for the time being!).

She's constantly using oils together with creams and they haven't worked.

You'll also notice the white accessories lend a crisp pop against the more subtle tones and also tie together with the cream silk drapery and white hydrangea blooms.

Not exact matches

Dressing up for Halloween with BitPay co-workers and going out for ice cream together (while I was in character)

In a large bowl, cream together the coconut oil and sugar with a hand mixer.

This cake is really just a buttery stack of crepes, sandwiched together with layers of crème legere (a classic French pastry concoction of custard and whipped cream which is the best of both worlds).

Try serving them with banana ice cream, they taste so good together!

Once all the components are joined together, these ice cream bars have it all — smooth and creamy texture, combined with sweet and savory notes, just the right hint of salt from miso, and depth and decadence from chocolate.

Next add 4 ounces of low - fat cream cheese and shred in about 1/2 cup of low - fat queso manchego, season again with sea salt and freshly cracked black pepper and mix everything together until well mixed and the cheeses have melted, then turn off the heat

In a medium bowl whisk together flour, baking powder and salt, then alternating with the cream gently fold into egg mixture with a spatula, keep folding until mixture is combined, gently fold in lemon peel, vanilla and melted butter, pour into prepared pan and bake for approximately 40 - 45 minutes.

I admit that my favorite way to eat this caramel flavored spread is from a spoon, but it is also great when poured over ice cream, used as a dip for fruit, spread on bread or even pancakes, poured over popcorn, used as a flavoring in homemade ice cream or yogurt, as a frosting, to sandwich two cookies together (especially in Alfajores), as a layer in Millionaire's Shortbread Bars, or in a Banoffee Pie (takes a pastry shell and fills it with Dulce de Leche, sliced bananas, and whipped cream).

This addictive ice cream mostly uses banana as the sweetener — with a touch of maple syrup and peanut butter to bring it all together — making this treat a much healthier indulgence than traditional ice creams.

Pour half of the churned strawberry ice cream base into a freezer - safe container, top with the raspberry puree and swirl the two mixtures together, not stirring too much.

Delicious with ranch dressing, or for a tasty white sauce, whisk together a couple tablespoons of sour cream, a squeeze of lemon juice, crushed garlic, chopped fresh basil, salt and pepper to taste.

Cream together the butter and sugar in a large bowl with a mixer on high speed.

Set aside In a stand mixer fitted with a paddle attachment cream butter and cream cheese together.

In a large bowl cream the butter and sugar together with a hand mixer or in a stand mixer until fluffy.

In a stand mixer fitted with a paddle attachment, cream together the butter, coconut oil, and sugar on medium high for 3 - 4 minutes, until light and fluffy.

In the bowl of your stand mixer or in a medium mixing bowl fitted with an electric hand mixer, whip together the cream cheese, mascarpone, sugar, and vanilla extract until light and fluffy.

Hi Jamie, if you look on the instructions # 5 I wrote «In a medium bowl whisk together flour, baking powder and salt, then alternating with the cream gently fold into egg mixture with a spatula», let me know how it turns out.

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 hours.

In a stand mixer bowl, fitted with a paddle attachment, cream together sugar, butter and cream cheese at medium high speed.

I had not tried reducing red wine with sugar before and the heady aroma was such a delight, and cooking pure cream that came out of a box that said «creme excellence» gosh... all together this was one of those dishes that pleases your senses so much as you work through it, and the end result was great too... thanks!!

Directions: Heavily salt a large pot of water and bring to a boil Add macaroni and cook as directed on package Melt butter and Velveeta Cheese together, stirring constantly Add sour cream to cheese mix with a wisk and keep warm — be careful to not let it burn to the pan Drain macaroni and return to pot Add cheese sauce to macaroni and mix well Gradually add 3/4 of the shredded cheese, mixing well Pour macaroni and cheese into a baking dish and top with 1/3 shredded cheese Bake at 350 until cheese on top is melted

In the bowl of stand mixer, or with an electric mixer, beat together cream cheese and sugar until creamy.

While waiting for the sugar cookie to cool, prepare the cream cheese frosting by whipping together cream cheese and butter until pale and fluffy using an electric stand mixer fitted with the paddle attachment.

You could add more milk / cream and perhaps some melted unsweetened chocolate and blend it all together and give it another try... or mix it with vanilla ice cream in a blender (with espresso!)

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.

Combine the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium - high for 2 to 3 minutes.

Dorie suggests serving this with crème anglaise, and maybe after throwing together the simplest tart ever, I should put in at least a little effort to make some custard, but I thought store - bought vanilla ice cream was just as good.

In a medium sized bowl, beat together cream cheese and sugar with an electric mixer until completely combined.

In a medium bowl cream together with an electric mixer the butter, shortening and sugar.

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.

The cream, sugar and honey are heated together then combined with lemon juice, lemon zest and a touch of vanilla, cooled and chilled.

In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter, shortening, and sugars on medium - high for 2 - 3 minutes.

But if I don't have either of those in my fridge I substitute with an additional 1/2 cup of cream and add a tablespoon of flour to bind the batter together better.

To start with, as soon as I found mini cream puffs on the menu I knew I would put together another Christmas tree using both of their available flavours.

Layers of tortillas, chicken, black olives, salsa, and cheese make up this delectable casserole with a cream cheese sauce to meld it all together.

In a medium bowl with a hand mixer, beat together sugar and cream cheese.

In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter, shortening, and cream cheese on medium - high for 2 - 3 minutes until smooth and fluffy.

Mix and cream ingredients together with a spatula.

In a mixing bowl, cream together the butter and sugar with an electric mixer (or stand mixer).

1) Sift self - raising flour into a large mixing bowl 2) Cut the butter into small cubes and mix it with the flour, using two knives to mix the butter and flour together 3) Once the dough achieves a sand - like mixture, use your hand to compact the dough and knead very gently 4) Sprinkle a cool, flat surface with flour, and flatten the dough with a rolling pin until it reaches a 1 cm thickness 5) Pre-heat oven to 190 — 200 deg cel 6) Use a round cookie cutter (or a champagne glass) to cut out small circles of dough 7) Place dough circles on a greased and floured baking tray 8) Bake scones for 15 to 20 minutes or until they have turned golden brown on top 9) Once scones have cooled, cut them sideways into half 10) Mix chopped fresh chives and cream cheese together until they have integrated homogeneously 11) On each scone half, spread some cream cheese and chive mixture, then place a couple of slices of ham and cheese on top, then top with more cream cheese mixture and finally sprinkle with fresh chives

In an electric mixer fitted with a paddle attachment, cream together the butter (for the cake), sugar, and salt.