Sentences with phrase «until pea size»

Cut in the shortening by hand or with a dough cutter until pea size, then add in vanilla extract and cold water, mixing until just combined.

Add the cubed butter slices and pulse until pea size crumbs begin to appear.

Add in butter and using your fingertips rub the butter into the oat mixture until pea sized crumbs form.

Cut in the butter with a pastry blender, knives or food processor until pea sized clumps form.

Add the butter and pulse until pea sized pieces form.

Not exact matches

Using a pastry blender, your hands or two butter knives, quickly work the butter into flour until it resembles coarse meal with some big, pea - sized chunks.

Place chopped chocolate in food processor and pulse until pea - size.

For the frosting: In a large bowl, with mixer at low speed and gradually increasing to medium, beat butter and powdered sugar until butter is broken into pea - size pieces and incorporated with the sugar, scraping bowl occasionally, about 3 minutes.

Using your hands, rub the butter into the flour mixture, squeezing and pinching until the mixture resembles a coarse meal with chunks no bigger than the size of a pea.

Add the butter to the dry ingredients and use a pastry cutter to cut it into the mixture until the flour - coated pieces are the size of peas.

Cut in butter using a pastry blender or fork until pea - sized lumps are formed.

In a large bowl, add the flour and then cut in the butter with a pastry cutter or flour until there are pea sized chunks.

Cut in butter until butter pieces are pea - sized.

Using a pastry blender or your fingers, cut in butter until mixture resembles coarse crumbs and the pieces of butter are the size of peas.

Add the cold butter to the food processor and pulse until the butter is about the size of a pea or smaller.

Add the cubed butter and lard and pulse the machine until the fat is size of small peas mixed with the flour.

Use a pastry blender, two forks, or clean, cool fingertips to cut the cold butter into the flour mixture, until the largest pieces are the size of small peas.

Using a pastry blender, cut the cold butter into the flour until the butter is in pea size pieces evenly distributed in the flour mixture.

Add the flour to the bowl, sprinkle with the kosher salt and combine on low speed until just combined and the flour is in pieces the size of peas.

Using a pastry cutter, cut in the butter or coconut oil until the chunks of dough are the size of peas.

Add in the butter cubes and cut and rub using your fingers until the largest pieces are about the size of peas.

Blend and turn until the largest pieces resemble green peas in size and shape, and the rest of it feels and looks similar to store - bought Parmesan cheese from a can.

Using a pastry blender, * cut cold butter into the flour mixture until it is roughly the size of peas.

Use a pastry blender or two forks to cut the butter into the flour mixture until the pieces are the size of peas.

Cut in butter with a fork until only small pea - sized clumps remain.

The butter is processed into a portion of the flour, not until it's broken up into pea - sized bits, but until it's a crumbly, homogeneous mixture.

Use your fingertips to rub butter into dry ingredients until the largest pieces are the size of small peas.

Pulse 8 - 10 times, until butter in incorporated and the pieces are the size of small peas.

Blend in the cold butter at the lowest speed and mix until the butter is in pea - sized pieces.

Keep working the butter into the flour until you've got a mixture of pea - sized crumbles and flat discs.

Cut and mix the grated cheese and butter until the largest piece is pea - sized.

Pulse until butter forms pea - sized pieces.

Gently smash and rub the butter into the flour until all chunks are either flattened or the consistency of cornmeal; you want a variety of shapes, the largest being somewhere near pea sized.

Add butter and cut together with a pastry blender or 2 knives until pea - sized bits form.

Place the oats, shredded wheat, walnuts, dried fruit, and cinnamon in the bowl of a food processor and pulse until the mixture is finely chopped (the fruit should be the size of a dried pea or lentil).

Cut in butter until dispersed throughout in pea - sized pieces.

In a food processor, pulse the flour, butter, lard, salt and sugar together until you get pea sized pieces of the fat.

Throw in the cold butter and work it with your fingertips until the pieces are pea and lima bean - sized.

or a pastry blender, cut cold butter into flour mixture until it is roughly the size of peas.

Use a pastry cutter to work the fat into the flour until only pea - sized bits remain.

Add the butter and use a pastry cutter or your fingers to rub the butter into the flour until it resembles coarse meal with pea - size pieces of butter.

Drop in COLD butter pieces and pulse until you achieve a mixture with the butter the size of small peas.

When butter is incorporated and butter pieces are the size of peas, gradually add eggs and cider vinegar until a soft dough forms.

Using a pastry blender or a fork, cut the fat into the dry mixture until it's uniformly the size of small peas.

Cut and mix the butter into the flour mixture until the largest piece is pea - sized.

Use a pastry blender or two forks to cut butter into mixture until the largest chunks are the size of small peas.

Add half the lard and cut into the flour using a pastry cutter until the lard pieces are the size of very small peas.

Using a pastry blender or your fingertips, work in the butter until the mixture is crumbly with some pea - sized pieces of butter.

Using your hands, pinch together the butter pieces and flour until you get a mix of fine pea - size pieces and larger, ~ 1/3 inch size pieces.

Using a pastry blender or 2 knives, cut in butter until butter is the size of small peas.