Sentences with phrase «heat butter and brown sugar»

Heat butter and brown sugar in the microwave for 30 second, stir and continue heating for an additional 30 seconds.

Heat butter and brown sugar in a small saucepan, stirring to dissolve sugar, until butter is melted.

Not exact matches

Combine the butter and brown sugar in a small saucepan and cook over medium - low heat until the butter is completely melted and the sugar is dissolved.

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 small saucepan, mix the Truvia brown sugar, half and half, butter and salt in a saucepan over medium - low heat.

In saucepan, combine 1/2 cup honey, almond butter and brown sugar; cook stirring occasionally over medium heat until it comes to a boil; about 10 minutes.

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.

Put the butter, marshmallows and brown sugar in a saucepan and melt over medium heat, stirring until everything is melted together.

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.

Put the bananas in a 10 - inch heavy skillet with the butter, 1/2 cup dark brown sugar, liqueur and nutmeg and set over high heat.

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

In small saucepan, combine the butter, brown sugar, and chocolate; melt and stir together over medium heat.

In a medium saucepan over medium - high heat, combine the water, butter, brown sugar, vanilla extract, salt and 1/4 teaspoon cinnamon.

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

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

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.

Cook the brown sugar, honey, and remaining stick of butter in a saucepan over medium heat, stirring frequently, until the mixture boils.

Remove from heat and add pumpkin puree, butter, cream cheese and brown sugar.

Once the butter is browned, remove the saucepan from the heat and stir in the granulated sugar, cocoa powder, vanilla extract and water.

To make the glaze, combine butter and brown sugar in a small saucepan over low - medium heat.

Over medium heat, bring the cream, brown sugar and butter to a full boil.

Combine the brown sugar, cornstarch, corn syrup, melted butter, salt, and whiskey in a sauce pan over medium heat.

Heat the butter and oil in a small skillet and saute the apple, habanero chile, brown sugar, and blueberries over low heat for 1 minHeat the butter and oil in a small skillet and saute the apple, habanero chile, brown sugar, and blueberries over low heat for 1 minheat for 1 minute.

Meanwhile, make the caramel sauce: combine butter, salt, brown sugar and salt in a medium saucepan; boil for 3 minutes over med heat, stirring constantly.

Combine the butter, corn syrup, and brown sugar in a medium saucepan and heat over medium heat, stirring until melted and combined.

Apple Chai Cider Pancakes & Browned Maple Butter for pancakes 1 1/2 Cups of all purpose flour 3 Teaspoons of baking powder 1/2 Teaspoon of salt 2 Teaspoons of cinnamon 1 Teaspoon of cardamom 1/2 Teaspoon of ginger 1/4 Teaspoon of cloves 1/4 Teaspoon of all spice 3 Tablespoons of butter, melted + more for pan 2 Tablespoons of honey 1/2 Cup of apple cider 3/4 Cup of whole milk for butter 1 Stick / 1/2 Cup of unsalted butter 3 Tablespoon of pure maple syrup 1 Teaspoon of cinnamon for apples 2 Honey crisp apples, diced 2 Tablespoons of butter 1/2 Cup of brown sugar 1 Teaspoon of cinnamon In a small sauce pot heat stick of butter on medium heat until melted and bBrowned Maple Butter for pancakes 1 1/2 Cups of all purpose flour 3 Teaspoons of baking powder 1/2 Teaspoon of salt 2 Teaspoons of cinnamon 1 Teaspoon of cardamom 1/2 Teaspoon of ginger 1/4 Teaspoon of cloves 1/4 Teaspoon of all spice 3 Tablespoons of butter, melted + more for pan 2 Tablespoons of honey 1/2 Cup of apple cider 3/4 Cup of whole milk for butter 1 Stick / 1/2 Cup of unsalted butter 3 Tablespoon of pure maple syrup 1 Teaspoon of cinnamon for apples 2 Honey crisp apples, diced 2 Tablespoons of butter 1/2 Cup of brown sugar 1 Teaspoon of cinnamon In a small sauce pot heat stick of butter on medium heat until melted and brButter for pancakes 1 1/2 Cups of all purpose flour 3 Teaspoons of baking powder 1/2 Teaspoon of salt 2 Teaspoons of cinnamon 1 Teaspoon of cardamom 1/2 Teaspoon of ginger 1/4 Teaspoon of cloves 1/4 Teaspoon of all spice 3 Tablespoons of butter, melted + more for pan 2 Tablespoons of honey 1/2 Cup of apple cider 3/4 Cup of whole milk for butter 1 Stick / 1/2 Cup of unsalted butter 3 Tablespoon of pure maple syrup 1 Teaspoon of cinnamon for apples 2 Honey crisp apples, diced 2 Tablespoons of butter 1/2 Cup of brown sugar 1 Teaspoon of cinnamon In a small sauce pot heat stick of butter on medium heat until melted and brbutter, melted + more for pan 2 Tablespoons of honey 1/2 Cup of apple cider 3/4 Cup of whole milk for butter 1 Stick / 1/2 Cup of unsalted butter 3 Tablespoon of pure maple syrup 1 Teaspoon of cinnamon for apples 2 Honey crisp apples, diced 2 Tablespoons of butter 1/2 Cup of brown sugar 1 Teaspoon of cinnamon In a small sauce pot heat stick of butter on medium heat until melted and brbutter 1 Stick / 1/2 Cup of unsalted butter 3 Tablespoon of pure maple syrup 1 Teaspoon of cinnamon for apples 2 Honey crisp apples, diced 2 Tablespoons of butter 1/2 Cup of brown sugar 1 Teaspoon of cinnamon In a small sauce pot heat stick of butter on medium heat until melted and brbutter 3 Tablespoon of pure maple syrup 1 Teaspoon of cinnamon for apples 2 Honey crisp apples, diced 2 Tablespoons of butter 1/2 Cup of brown sugar 1 Teaspoon of cinnamon In a small sauce pot heat stick of butter on medium heat until melted and brbutter 1/2 Cup of brown sugar 1 Teaspoon of cinnamon In a small sauce pot heat stick of butter on medium heat until melted and brbutter on medium heat until melted and brownedbrowned.

In a medium saucepan over medium heat, melt the butter and brown sugar.

In a heavy pan place butter and brown sugar and heat them over medium heat until mixture begins to bubble.

In a large saucepan over medium - high heat cook the molasses, brown sugar, butter, and corn syrup, stirring occasionally, until the sugar dissolves.

Cook the pecans, butter, brown sugar, and corn syrup in a small saucepan over medium heat until completely dissolved.

Place maple syrup, brown sugar, bourbon, almond butter and vanilla in medium saucepan over medium heat.

Warm the butter and brown sugar in a skillet over medium heat.

Heat brown sugar, heavy cream, 2 1 - ounce pieces of butter, and 1/4 tsp cream of tartar in a 3 quart saucepan over medium - high heat, stirring frequently while bringing the mixture to a bHeat brown sugar, heavy cream, 2 1 - ounce pieces of butter, and 1/4 tsp cream of tartar in a 3 quart saucepan over medium - high heat, stirring frequently while bringing the mixture to a bheat, stirring frequently while bringing the mixture to a boil.

Melt the butter and brown sugar in a saucepot over medium heat, stirring until the mixture is bubbling.

2) Sift the flour and add it to the butter and sugar mix, then add the oats and chopped nuts 3) Stir well until it achieves a homogenous texture 4) Using a teaspoon, scoop up 1 teaspoon of batter, and then form a small ball by rolling it between your palms 5) Place the balls of batter on a greased baking tray, leaving about 3 cm of space between each ball until the tray is full 6) Bake in oven at around 170 deg celcius (medium heat for gas oven) for around 15 to 20 minutes, or until the edges of the cookies start turning golden brown 7) Once finished baking, use a spatula to move the cookies to a plate to cool

A few minutes before toasting is complete, place honey, brown sugar, butter, vanilla, and salt in a saucepan over medium heat (you'll need enough room in the saucepan to add the dry ingredients later)

Remove from the heat and stir in the butter and brown sugar.

Place butter, sugar, chocolate, and brown rice syrup in a medium sized pot and melt on low heat, stirring until everything is well blended (mixture does not have to be smooth).

In a 3 - 4 quart (3 - 4l) heavy duty saucepan, melt the butter and brown sugar together, and cook over medium heat, stirring, until the butter is melted and the mixture is beginning to boil.

Meanwhile, make the flambéed bananas: In a medium skillet, melt the brown sugar and butter over medium - high heat.

Cook and stir the marshmallows, brown sugar, corn syrup, butter, and vanilla extract together in a pot over medium - low heat until the marshmallows are completely melted, 5 to 7 minutes.

Combine the dairy - free butter, brown sugar and golden syrup in a small saucepan over low heat and stir until the sugar dissolves.

Place the brown sugar and butter in a heavy bottomed saucepan on medium heat.

Place the butter, chocolate, cocoa, brown sugar, white sugar, Tia Maria and the milk into a saucepan and heat, stirring occasionally until the butter and chocolate have melted and ingredients are well combined,

In a medium saucepan over medium heat, melt the butter and brown sugar, stirring often.

In a saucepan, melt the remaining peanut butter and dark chocolate together with all the brown sugar over a low heat, until the sugar has just dissolved.

In a small saucepan, melt the 1/4 cup of I Can't Believe It's Not Butter and the 3/4 cups of packed brown sugar on medium high heat.

In 1 - quart saucepan, heat 1/2 cup brown sugar, the butter and syrup over low heat, stirring occasionally, until melted.

For the Chocolate Fudge Sauce: In a medium sauce pan over medium heat, stir together the butter, half and half, brown sugar, and salt.