Sentences with phrase «cream butter and brown sugar»

Cream butter and brown sugar on low speed approx. 5 minutes, scraping down sides of bowl during mixing, as needed.

In a large bowl with an electric mixer, using the paddle attachment, cream the butter and brown sugar until just combined.

In the bowl of a stand mixer fit with the paddle attachment, cream the butter and brown sugar until light and fluffy, about 5 minutes.

Cream butter and brown sugar in large mixer bowl at medium speed until it resembles a ball of dough.

In the bowl of an electric mixer fitted with the paddle attachment, cream butter and brown sugar on medium speed until light and fluffy, 2 to 4 minutes.

Using an electric mixer fitted with the paddle attachment, cream butter and brown sugar until light and fluffy.

Cream butter and brown sugar in a large bowl using medium speed of an electric beater.

In a large mixing bowl, cream the butter and brown sugar until light and fluffy.

With an electric mixer on medium - high speed, cream butter and brown sugar until pale and fluffy.

Scrap the melted butter, cream the butter and brown sugar together until it's pale in color and soft.

In the bowl of an electric mixer, cream butter and brown sugar on medium speed until light and fluffy, about 3 - 5 minutes.

Cream the butter and brown sugar until the mixture is light and fluffy, scraping down the bowl at least twice.

In a large bowl, cream the butter and brown sugar until light and fluffy.

Because I think that quite a bit — especially when I reach up to scratch my forehead and wind up leaving a smear of creamed butter and brown sugar where the itch was.

Not exact matches

In a medium bowl, cream together the softened butter, brown sugar, and white sugar until well blended.

In large mixing bowl, cream together cold cubed butter, brown sugar, and sugar for 4 minutes or until creamy.

In a large bowl, cream butter, brown sugar, and white sugar with an electric hand mixer or stand mixer with fitted paddle attachment.

In a second bowl, gently whisk together eggs, sour cream, brown sugar and melted butter.

Cream the butter along with granulated sugar, brown sugar and vanilla in a large bowl with mixer until creamy.

In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended (1 - 2 minutes).

In a large mixing bowl, cream together the butter and brown sugar until uniform.

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.

Fill it with a sweetened cream cheese mixture, fresh sliced peaches, a sprinkling of brown sugar and a pat of butter, then baked until warmed through.

This Blackcurrant Oatmeal has cream, brown sugar, and butter for richness, plus a little lemon zest and black currants for a fruity aroma and flavor.

In a separate bowl, cream the butter and add the granulated sugar and 1/4 cup of the brown sugar.

Meanwhile, in a medium saucepan, combine the butter, cream and brown sugar and bring to a boil over moderate heat, stirring.

Whisk brown sugar, heavy cream, and butter together in a medium saucepan over medium - low heat.

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.

In a large bowl, cream together 1/2 cup butter or margarine, 1/2 cup peanut butter, white sugar, brown sugar, and vanilla.

3/4 cup white sugar 1/8 teaspoon salt 2 cups half - and - half cream 1/2 cup whipping cream 1/4 cup brown sugar 1/4 cup cornstarch 1/2 cup margarine or 1/2 cup real butter 1 teaspoon vanilla

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.

Combine the butter and brown sugar in a mixing bowl and cream on medium - high speed until light and fluffy.

This brown sugar icing is made by cooking milk and flour until it thickens then after it's cooled, creaming that in with the butter and brown sugar.

In a bowl attached to a stand mixer (or hand mixer), cream together the butter and brown sugar until light and fluffy.

In mixer on medium speed, cream butter, peanut butter, sugar and brown sugar until light and fluffy, about 3 minutes.

In a medium sauce pan over medium heat, stir together the cream soda, brown sugar, butter, vanilla and butter flavoring.

So cream the butter, and then add granulated sugar and just a bit of light brown sugar.

A classic butterscotch sauce recipe with brown sugar, butter, and cream.

In a larger bowl, cream together peanut butter and brown sugar using an electric mixer.

Place brown sugar, cream, butter and salt in a saucepan over medium heat and stir constantly until dissolved.

After the cider reduces, you add the butter, brown sugar, and cream.

In the bowl for an electric mixer cream together butter, brown sugar, and sugar until fluffy, about 2 minutes.

Upon reading this post, I was so desperate to make them immediately that I used dark brown sugar, natural peanut butter (Teddy's) and an ice cream scoop... and they were delicious.

In a large mixing bowl, cream the butter sugar and light brown sugar until light in color and fluffy, 3 to 4 minutes.

For the pecan praline topping, combine the butter, brown sugar, heavy whipping cream, and salt in a medium saucepan over medium - low heat.

1/2 recipe Cream Cheese Pie Dough, or other good pie crust 16 ounces raw sweet potatoes, whole and unpeeled 4 tablespoons (1/2 stick) unsalted butter, melted 3/4 cup light brown sugar, packed 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon ground nutmeg 1/4 teaspoon Kosher or sea salt 3 large eggs, room temperature 2 teaspoons pure vanilla extract 1/2 cup full - fat sour Cream Cheese Pie Dough, or other good pie crust 16 ounces raw sweet potatoes, whole and unpeeled 4 tablespoons (1/2 stick) unsalted butter, melted 3/4 cup light brown sugar, packed 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon ground nutmeg 1/4 teaspoon Kosher or sea salt 3 large eggs, room temperature 2 teaspoons pure vanilla extract 1/2 cup full - fat sour creamcream

In a large bowl, cream together the butter / coconut oil, brown sugar, molasses, egg and vanilla until smooth.

Cream some butter, granulated sugar, and light brown sugar.

Cream some room temperature butter, and then add both light brown and granulated sugars.

In a stand mixer, cream together the peanut butter, butter, sugar and brown sugar.