Sentences with phrase «butter and brown sugar for»

Sauté three bananas, quartered, in the hot butter and brown sugar for about three minutes.

First you make a simple caramel sauce on the stovetop by boiling butter and brown sugar for a few minutes.

In a large bowl, beat together the butter, peanut butter and brown sugar for several minutes until light and fluffy.

Beat butter and brown sugar for several minutes.

boil butter and brown sugar for 3 minutes.

In a separate bowl with an electric mixer (or in the bowl of a stand mixer), beat the butter and brown sugar for about 2 minutes on medium speed.

Not exact matches

The company boasts no substitutes and no shortcuts for every product, using real butter, chocolate chips, Heath toffee crumbles, raisins, vanilla extract, brown sugar and macadamia nuts imported from South America and South Africa.

In a mixing bowl, fitted with paddle attachment, place the butter, white, brown sugars and beat on medium for 30 seconds.

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

ingredients: for the crust: 300 grams (2 1/4 cups) crushed graham crackers and / or cinnamon cereal 25 grams (2 tablespoons) sugar 1/2 teaspoon salt 100 grams (7 tablespoons) butter, melted or browned

My old recipe used in previous years called for copious amounts of canned sweet potatoes, sugar, butter, and brown sugar.

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.

For the flourless chocolate cake layer, I used melted dark chocolate, butter, vanilla, brown sugar and eggs.

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!)

Hi Deb - I just made this with a few changes: I sub'd butter for coconut oil and used all brown sugar because I didn't have maple syrup.

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.

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.

The dough for these bars is a mix of quick rolled oats, wheat flour, brown sugar, cinnamon, plus light butter and Greek yogurt.

For the apple muffins, stir the remaining melted butter and brown sugar until uniform in a large mixing bowl.

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.

Also I used (brown sugar) with butter for the topping ingredients and I have to tell they were Yummy!

(I get the whole milk, butter and sugar don't do well for a diet anyway, but I usually only purchase brown breads and grains).

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 brown)

Sweetened with cashew butter, maple syrup, brown sugar, and cinnamon, the chickpeas serve as the perfect protein base for this cookie dough - inspired dip.

In the bowl of a stand mixer fitted with a paddle attachment, beat the butter with the granulated sugar and brown sugar on medium speed for 2 to 3 minutes, until light and fluffy.

2 cups spelt flour (or a mix of 1.5 cups all - purpose flour and 1/2 cup whole wheat flour) 1 teaspoon of each: baking powder, baking soda and sea salt 2 teaspoons of each: cinnamon, nutmeg and ginger 1 cup unsalted butter (or margarine for vegan / dairy - free) 1/2 cup sugar 1/2 cup dark brown sugar 2 large eggs 1 tablespoon vanilla 3 cups rolled oats 1-1/2 cups raisins 3/4 cup coconut 3/4 cup walnuts

For the pecan topping, add the vegan butter, cinnamon, sea salt, pecans and brown sugar to a skillet.

1 1/2 cups all - purpose flour 2 tablespoons cornstarch 1/4 teaspoon ground cinnamon 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/2 teaspoon Kosher or sea salt 1/2 cup (1 stick) unsalted butter, softened to room temperature 1/2 cup dark brown sugar 1/2 cup granulated sugar 2 large eggs, room temperature 2 teaspoons pure vanilla extract 1/4 teaspoon almond extract 1 cup buttermilk, room temperature 4 - 6 plums, * halved and pitted (I used empress plums) 1/4 -1 / 3 cup confectioner's sugar, for topping

My version has six ingredients; aside from the usual peanut butter, egg, and brown sugar, this recipe has vanilla for flavor and cornstarch and baking powder to give the cookies a chewy texture.

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

I halved the recipe and healthified them a tad bit by using wheat flour, half of the butter called for the recipe, 1/2 cup of brown sugar and 1/4 cup of truvia instead of all brown sugar.

:D Milky Way and chocolate chip cookies slightly adapted from the oh, so delicious A Passion for Baking 185g unsalted butter, room temperature 200g light brown sugar 125g demerara sugar 2 large eggs 2 teaspoons vanilla extract 400g all purpose flour 1 teaspoon baking powder 1 teaspoon baking soda pinch of salt 100g dark chocolate, chopped — I used one with 70 % cocoa solids 4 Milky Way bars, chopped Preheat the oven to 180 °C / 350 °F.

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

For the sweet, I use a teaspoon of cinnamon with a little less than a half cup of brown sugar and mix that into 4 tablespoons of butter.

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.

While carrots (with brown sugar and butter) fall almost into the treat category for them.

The recipe called for half a cup of butter and a full cup of brown sugar.

I used Dakatine all natural peanut butter, used only 250g insted of 355g of light brown sugar, and chilled the dough in the fridge before scooping into 1 Tbsp balls that I cooked for 20 minutes at 180 °C (356 °F).

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.

2 ounces (1/2 stick) unsalted butter, softened — plus more for greasing pan 3 ounces all purpose flour (this is a little shy of 3/4 cup) 1/2 cup light brown sugar, packed 1/2 teaspoons cinnamon 1/4 teaspoon salt, divided 2/3 cup pecans, coarsely chopped 3 cups (about 1 pound) blueberries, rinsed and picked through 3 medium peaches (about 1 pound), peeled and sliced about 1/2 inch thick 1/4 cup sugar 3 tablespoons cornstarch 1/8 teaspoon ground nutmeg

2 sticks (225 g) unsalted butter 3/4 cup (90 g) powdered sugar, sifted, plus more for rolling 1 vanilla bean, split lengthwise and seeds scraped > 1 tablespoon dark rum 1 cup (140 g) superfine brown rice flour 3/4 cup (75 g) finely ground pecan meal 1/2 cup plus 1 tablespoon (70 g) amaranth flour 1/2 cup (80 g) potato starch 1/4 cup (30 g) tapioca starch 1 teaspoon salt In the bowl of a stand mixer, combine the butter, powdered sugar, and vanilla seeds.

This red velvet cookie recipe starts with real butter for the most delicious flavor, and use a combination of brown sugar & granulated 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.

Using a stand mixer fitted with paddle attachment (or use electric beaters), combine almond butter and brown sugar at medium - high speed for 2 - 3 minutes until lighter and fluffy.

For quick breakfasts we often do a Bananas Foster oatmeal — the bananas mixed with a little butter, vanilla, brown sugar and walnuts cook up fast and I pour it on top of quick - cooking oats and can be popped into a thermos.

For the crumb topping: In a bowl, combined the softened butter, brown sugar and flour.

3 cups hot mashed turnip 3 Tbsp butter 2 eggs, beaten 3 Tbsp flour 1 Tbsp brown sugar 1 Tbsp baking powder 1/8 tsp pepper 1/2 tsp salt 1/2 tsp paprika dried bread crumbs and butter for the top

FOR THE TOPPING 1 cup oats 3/4 cup all purpose flour 1 stick butter, chilled and cut into small pieces 1 cup brown sugar 1/4 teaspoon salt 1/4 teaspoon cinnamon 1/4 cup pecans, chopped

I love a thick sugar cookie bar and I'm sure the brown butter just makes the frosting taste fabulous:) Thank you for sharing the recipe!