Add the brown sugar mixture to the flour mixture and stir until just blended.
Gradually
add brown sugar mixture and then vanilla, beating until thick.
When the butter melts,
add the brown sugar mixture and the water.
Not exact matches
Stir together the oil, honey, molasses and
brown sugar in a measuring cup;
add the coffee
mixture and stir to combine.
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.
in the pan with the remaining onion
mixture,
add in the diced tomato, tomato paste,
brown sugar, and sherry wine vinegar.
Add the pork and beans, barbecue sauce, ketchup, mustard, Worcestershire sauce, soy sauce and
brown sugar to the
mixture.
Puree the apricots with the
brown sugar and lemon juice,
adding a bit of the reserved liquid if the
mixture seems too stiff to be spreadable.
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.
At first I was worried because the batter seemed too thick and dough - y, but i
added a little more milk and with the
brown sugar mixture, it was perfect!
To the flour
mixture,
add the granulated
sugar and
brown sugar, and whisk again to combine well, working out any lumps in the
brown sugar.
Add cranberries to top of
brown sugar mixture; set aside.
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.
I was pretty generous with the salt in this batch: I
added some salt to the dry oatmeal
mixture, then I
added more salt to the liquid mix of coconut oil, honey,
brown sugar, butter, and vanilla extract.
Next,
add the
brown sugar, vanilla extract, rum extract, and coconut to the tofu banana
mixture.
Transfer pecan
mixture to a large mixing bowl and
add 3/4 cup
brown sugar, egg and vanilla and beat on medium speed for about 3 minutes until very well incorporated, scraping bowl once or twice as needed.
Add the
sugars, cooled
brown butter
mixture, egg, and vanilla.
Add in the granulated and
brown sugars and beat on medium for 2 to 3 minutes, until
mixture is light and fluffy.
Add the room temp vegan butter,
brown sugar and sea salt to the egg
mixture.
Add flour
mixture to
brown sugar mixture; beat at low speed just until blended.
Then pour another 1/4 of the batter into the pan (1/2 total) and then
add another layer (lay these flat) of the sliced apples and sprinkle the
brown sugar and cinnamon
mixture over top).
Combine
brown sugar, oats, flour, cinnamon, and salt in the bowl then
add the coconut oil and rub
mixture together with your fingers until the oil is incorporated into the dry ingredients.
For a ham glaze,
add 1/2 cup maple syrup or
brown sugar to
mixture and spread evenly over a 7 to 9 lb.
Add in the melted butter, cocoa and dark
brown sugar and continue to blend briefly just until the
mixture is crumbly.
Melt butter and
add the
brown sugar and walnuts; spoon the
mixture over the batter.
1) Pre-heat oven to 200 deg cel (400 deg farenheit) 2) Mix
sugar and cooking oil together till the
mixture is light and fluffy, and
add in ground cinammon 3) Add in egg, mashed bananas, oatmeal and nuts, mixing well 4) Add in self - raising flour to mixture in step 3 and mix well 5) Drop cookie dough by teaspoon onto a greased baking tray, making sure each cookie is 2 inches apart 6) Bake in oven at 200 deg cel for 15 minutes or until cookies are slightly brown 7) Cool for 10 minutes before storing in a closed contai
add in ground cinammon 3)
Add in egg, mashed bananas, oatmeal and nuts, mixing well 4) Add in self - raising flour to mixture in step 3 and mix well 5) Drop cookie dough by teaspoon onto a greased baking tray, making sure each cookie is 2 inches apart 6) Bake in oven at 200 deg cel for 15 minutes or until cookies are slightly brown 7) Cool for 10 minutes before storing in a closed contai
Add in egg, mashed bananas, oatmeal and nuts, mixing well 4)
Add in self - raising flour to mixture in step 3 and mix well 5) Drop cookie dough by teaspoon onto a greased baking tray, making sure each cookie is 2 inches apart 6) Bake in oven at 200 deg cel for 15 minutes or until cookies are slightly brown 7) Cool for 10 minutes before storing in a closed contai
Add in self - raising flour to
mixture in step 3 and mix well 5) Drop cookie dough by teaspoon onto a greased baking tray, making sure each cookie is 2 inches apart 6) Bake in oven at 200 deg cel for 15 minutes or until cookies are slightly
brown 7) Cool for 10 minutes before storing in a closed container
I
browned some garlic and ginger before
adding the chicken and once it was nearly cooked,
added a
mixture of soy sauce and
brown sugar.
1) Mix flour, butter and icing
sugar in a bowl using two knives to cut the butter until the
mixture resembles fine breadcrumbs 2)
Add in the egg yolks and vanilla extracts and mix well, then add iced water until the dough starts to come together 3) Shape the dough into a ball on a cool, flat, floured surface 4) Flatten dough into a disc and then wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes 5) Meanwhile, peel, core and slice the apples into as thin slices as possible 6) Mix sugar and ground cinnamon powder with sliced apples and let it rest for a while 7) Pre-heat oven to 180 deg cel 8) Once dough has chilled, roll pastry dough on a sheet of parchment paper until it has expanded to the size of the tart mold (I used a rough mold the size of a large pizza) 9) Leaving at least an inch of dough free, arrange apple slices by overlapping them slightly in the shape of a circle, starting from the outermost part of the circle, until you reach the inside 10) Fold the edges of dough over the filling and then sprinkle the dough with a bit of sugar 11) Bake for about 40 - 45 minutes, or until the crust is golden brown and the apples are soft 12) Serve warm, with a side of whipped cream or ice cream (option
Add in the egg yolks and vanilla extracts and mix well, then
add iced water until the dough starts to come together 3) Shape the dough into a ball on a cool, flat, floured surface 4) Flatten dough into a disc and then wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes 5) Meanwhile, peel, core and slice the apples into as thin slices as possible 6) Mix sugar and ground cinnamon powder with sliced apples and let it rest for a while 7) Pre-heat oven to 180 deg cel 8) Once dough has chilled, roll pastry dough on a sheet of parchment paper until it has expanded to the size of the tart mold (I used a rough mold the size of a large pizza) 9) Leaving at least an inch of dough free, arrange apple slices by overlapping them slightly in the shape of a circle, starting from the outermost part of the circle, until you reach the inside 10) Fold the edges of dough over the filling and then sprinkle the dough with a bit of sugar 11) Bake for about 40 - 45 minutes, or until the crust is golden brown and the apples are soft 12) Serve warm, with a side of whipped cream or ice cream (option
add iced water until the dough starts to come together 3) Shape the dough into a ball on a cool, flat, floured surface 4) Flatten dough into a disc and then wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes 5) Meanwhile, peel, core and slice the apples into as thin slices as possible 6) Mix
sugar and ground cinnamon powder with sliced apples and let it rest for a while 7) Pre-heat oven to 180 deg cel 8) Once dough has chilled, roll pastry dough on a sheet of parchment paper until it has expanded to the size of the tart mold (I used a rough mold the size of a large pizza) 9) Leaving at least an inch of dough free, arrange apple slices by overlapping them slightly in the shape of a circle, starting from the outermost part of the circle, until you reach the inside 10) Fold the edges of dough over the filling and then sprinkle the dough with a bit of
sugar 11) Bake for about 40 - 45 minutes, or until the crust is golden
brown and the apples are soft 12) Serve warm, with a side of whipped cream or ice cream (optional)
Add flour
mixture to the
brown sugar mixture and beat on low until just blended.
To a large bowl,
add the baked beans, molasses, dark
brown sugar, barbecue sauce and bacon
mixture.
Remaining cheese
mixture, for instance...... you say
add brown sugar and spice into remaining cheese
mixture.
Add coffee, graham cracker crumbs,
brown sugar and cinnamon to chocolate
mixture; mix well.
Transfer the
mixture to a 4 - to 5 - quart slow cooker and
add the sweet potatoes, chile, ginger, tomatoes, beans,
brown sugar, allspice, cumin, bay leaves, and stock.
Once
sugar mixture become medium
brown color
add the cream
mixture while stirring.
Fit the stand mixer with the paddle attachment and a clean bowl;
add the cream cheese, peanut butter,
brown sugar, and vanilla and beat at high speed until the
mixture is smooth and silky.
Once
brown sugar has dissolved within
mixture,
add reserved brisket to pot, cover with aluminum foil and simmer 3 hours or until tender.
Add milk
mixture to
brown sugar mixture; stir until combined.
I was taught to
add some black pepper (freshly ground, of course) and a healthy pinch of cloves in the meat
mixture, and to the sauce, a tablespoon of
brown sugar and a quarter cup of chopped raisins.
Add brown sugar; stir to dissolve, then cook, stirring, until
mixture thickens and turns a deep amber color, about 4 minutes.
If needed,
add a bit more
brown sugar to tighten
mixture.
Add the Ricky's Sweet Chai Peanuts,
brown sugar and softened butter to a food processor and process till
mixture is nice and crumbly.
Add these to onion
mixture and puree this
mixture in blender with vinegar,
brown sugar and chicken stock.
Here are a few of Andy's championship hints at - a-glance: freeze your competition spices; double grind your spices; marinate the meat in your spice
mixture (this is not allowed at some cookoffs); season the judging cup with your chili to remove the styrofoam aroma;
add brown sugar and uniodized salt to taste 45 minutes prior to judging, but
add just a tad more salt because judges» tongues tire from all the tasting and they tend to like «a slightly oversalted chili.»
Add ketchup, soy sauce,
brown sugar, mirin, and Worcestershire sauce and cook, stirring often, until
mixture is reduced by a third, 6 — 8 minutes.
Add the
brown sugar, wine vinegar, malt syrup, salt, paprika, mustard, hot sauce, and ground red chile to the tomato
mixture, stirring well after each addition.
Add brown sugar, vegetable oil, 1/2 cup butter, and 1/2 cup chocolate
mixture and beat on medium speed until flour is evenly distributed and
mixture is smooth, about 2 minutes.
Add the 1 cup of
brown sugar and warm the
mixture over a medium - high heat until the
sugar has completely combined.
Add the brown sugar and raisin mix into each of the apples then add 1 tablespoon of the butter mixture on top of each apple (reserve the rest for late
Add the
brown sugar and raisin mix into each of the apples then
add 1 tablespoon of the butter mixture on top of each apple (reserve the rest for late
add 1 tablespoon of the butter
mixture on top of each apple (reserve the rest for later).
Add walnuts and continue boiling
mixture until
sugar becomes golden
brown or caramel in color.
Add brown sugar, corn syrup, water, vanilla extract, and egg whites to chocolate
mixture; stir well.