In a mixing bowl,
add the butter and brown sugar.
Add butter and brown sugar; pulse to combine.
Not exact matches
Melt the
butter in a large non-stick pan
and add the apples; stir over medium heat for 2 minutes, then
add the brandy, nutmeg, cinnamon, salt, cornstarch mix,
and brown sugar.
In a separate bowl,
add the
brown sugar,
butter, pumpkin, egg, orange zest,
and juice.
I blended the
brown butter and powdered
sugar and it was beautiful until I
added the syrup.
In another bowl (or the bowl of a stand mixer),
add the peanut
butter,
sugar,
brown sugar,
and vanilla.
Place in a bowl the flour,
brown sugar and cinnamon, stir
and add the
butter in cubes,
and join with yours fingers until it takes on a breadcrumbs consistency.
Add some
browned butter, a touch of
brown sugar,
and a sprinkling of green onions
and you've got a potato dish from heaven!
Add brown sugar and salt to melted
butter and whisk together.
Stir to melt the coconut
butter then
add the vanilla
and brown sugar.
I didn't have cocoa
butter but had
brown sugar turn out good smell wonderful with peppermint
and ylang ylang essential oils with a little olive oil
added
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 ca
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 ca
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.
Organic
brown sugar, slightly under 3/4 cup; cut out 1 1/2 tbsp
butter and added 4 tbsp finely ground flaxseed; no bourbon (boo for me!)
I replaced white
sugar with the light
brown variety,
and cut back on it, too; I
added a splash of bourbon, salted
butter and then doses of cinnamon, nutmeg
and even cloves.
Meanwhile while the dough rests in the refrigerator start to prepare the filling, in a medium sized pot
add the
butter and melt over low heat, then
add the
brown sugar, apples
and cinnamon, stir to combine
and continue to cook on low to low medium heat for approximately 10 - 15 minutes stirring often, then
add the cornstarch, stir to combine
and continue to cook for approximately 3 - 5 minutes till thickened (will still be a little runny), remove from heat.
Add the
brown sugar, salt, half of the
browned butter, vanilla
and egg, stir well
and make sure all the lumps are out of the
brown sugar.
i wiped sliced pears with lemon juice to stall
browning, substituted pecans for walnuts, put 1/2 pat of
butter in each core hole, sprinkled some
brown sugar, drizzled with honey
and added pecans.
These Honey Braised Carrots are simmered in
butter until they're tender then a honey
and brown sugar sauce is
added on top to bring in all the flavors.
In a separate bowl, cream the
butter and add the granulated
sugar and 1/4 cup of the
brown sugar.
In a medium bowl cream together
butter and brown sugar add egg blend about 2 minutes,
add sifted dry ingredients alternately with the applesauce, combine until just combined.
Melt the
butter and add the
brown sugar, stirring until the
sugar becomes bubbly
and frothy.
However, it has the maple flavor that I need to
add to certain winter cocktails (hot
buttered rum, replacing some of the dark
brown sugar with this)
and to tea.
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 bro
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 bro
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)
Then we cream together the
butter and sugars (I like to use a combo of
brown sugar and white
sugar)--
and add in the egg, vanilla
and peppermint extract.
Beat hot
brown butter, confectioners»
sugar, milk,
and 1/2 teaspoon vanilla with an electric mixer on medium - high speed until
sugar is incorporated
and glaze is shiny, 3 to 4 minutes,
adding more milk as necessary.
Add the
brown sugar, peanut
butter, vinegar, soy sauce, hot sauce, vegetable oil,
and 1 tablespoon of sesame oil.
Add the
butter, white
sugar and brown sugar and pulse until they are well combined.
In a large bowl beat the
butter,
brown sugar and fresh ginger on high until blended then
add molasses beating until just combined
So cream the
butter,
and then
add granulated
sugar and just a bit of light
brown sugar.
For the pecan topping,
add the vegan
butter, cinnamon, sea salt, pecans
and brown sugar to a skillet.
In a sauté pan melt the
butter,
add the sliced apples,
brown sugar, cinnamon, nutmeg, lemon zest
and juice, salt.
After the cider reduces, you
add the
butter,
brown sugar,
and cream.
Add 2 T of #kerrygoldusa unsalted butter with 1/2 t salt, 1/4 t each of cinnamon, cayenne pepper, cumin, allspice and cardamom, then add 1/4 cup dark brown sugar and a bit of wat
Add 2 T of #kerrygoldusa unsalted
butter with 1/2 t salt, 1/4 t each of cinnamon, cayenne pepper, cumin, allspice
and cardamom, then
add 1/4 cup dark brown sugar and a bit of wat
add 1/4 cup dark
brown sugar and a bit of water.
Review Body:
Add brown sugar to the crush crushed graham crackers with the
butter, honey, cinnamon
and salt until evenly moistened.
I would suggest
adding another tablespoon of
butter, another 2 tablespoons of
brown sugar,
and another banana (or at least half of one).
Along with the crumbs, I
added the
brown sugar and cinnamon called for in the graham crust
and added those ingredients to my never fail flour /
butter crust recipe, reducing the
butter to 5T, combing all with the ice water; thereafter proceeded with this recipe as directed, all along assuming a little graham crumbs was better than none.
Cream some room temperature
butter,
and then
add both light
brown and granulated
sugars.
Directions: Sift together
and set aside 1 C all - purpose white flour, 1 1/2 t baking powder, 1/4 t baking soda, 1 t salt / Stir 3/4 C stone ground cornmeal
and 1 T
sugar into other dry ingredients / In a separate bowl whisk together 2 large eggs
and 1 C buttermilk /
Add liquid to dry ingredients
and stir together / Stir in 2 T chopped fresh marjoram (or a smaller amount of dried), 1/4 C finely chopped green onion
and 4 T melted
butter / Pour into greased pan, bake @ 400º for 25 minutes, or until cornbread is lightly
browned and pulls slightly away from sides of the pan.
Some
brown sugar adds a nice hint of molasses
and a little
butter adds richness.
Stir in dried cherries, molasses, ground cinnamon, ginger,
and allspice to transform our
Browned Butter Whole - Wheat Muffins into fruit - filled delights with just 9g of
added sugar.
While the dough is in the fridge prepare the filling, in a medium pot
add butter,
brown sugar, cinnamon
and diced apples, mix together
and cook on low to medium heat for 5 minutes, cover
and cook for another 5 minutes, stir the mixture occasionally
and watch that it doesn't burn (at this point gently squish with a fork, but do not make a cream, leave diced apples almost whole), if apples are not soft continue to cook for another 5 minutes on low uncovered.
Remove from heat
and add pumpkin puree,
butter, cream cheese
and brown sugar.
Add both
brown and white
sugar to the melted
butter,
and mix until thoroughly blended.
Add in
butter,
brown sugar, salt, cayenne, cumin
and cinnamon,
and stir to coat.
- To a large bowl,
add the 1 1/4 cups
brown sugar, the granulated
sugar, the eggs
and the vanilla,
and with a hand mixer, beat those ingredients on low for about 2 minutes until fluffy; next,
add in the melted
butter,
and continue to mix for another 30 seconds or so, until incorporated.
When the
butter melts,
add the
brown sugar mixture
and the water.
After you do pulse all of the cookies until you have course crumbs with some cookie chunks in them, you'll
add brown sugar and melted
butter and mix together.
In a mixing bowl,
add in 2 tablespoons of quick or rolled oats, 2 tablespoons of all - purpose flour, 1 tablespoon of dark
brown sugar, 1 tablespoon of melted unsalted
butter,
and ⅛ teaspoon of ground cinnamon.
You could totally make these treats with regular marshmallows because it's really the
added cinnamon /
brown sugar /
butter mixture that is spread over them before rolling them up
and the drizzled icing on top that makes them so cinnamon roll - like.
Christmas cookies from Australian Gourmet Traveller 1/2 cup (1 stick / 113g) unsalted
butter, softened 1 cup (175g)
brown sugar, packed 1/4 teaspoon salt 1 1/4 cups (175g) all purpose flour, sifted 1/2 teaspoon ground cinnamon 1/4 teaspoon ground ginger pinch of ground cloves 1 egg, lightly whisked 90g roasted hazelnuts, coarsely chopped 1 cup (180g) dark chocolate chips 80g candied orange peel, coarsely chopped — recipe here Beat
butter in an electric mixer fitted with a paddle until creamy,
add sugar and salt, then
add flour
and spices
and mix until combined.