There they came from a can before they were slathered with
butter and brown sugar then blanketed in marshmallows, additions that covered rather than enhanced the innate sweetness of those gorgeous roots.
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.
Stir to melt the coconut
butter then add the vanilla
and brown sugar.
Stir the
sugar and salt into the crumbs,
then pour the
brown butter over
and stir until the mixture will stick together when pressed.
If you'd rather use all - purpose flour, real
butter,
and brown sugar,
then by all means go ahead.
Mix together some flour,
brown sugar, cinnamon,
and salt,
and then use a pastry blender or two forks to cut in four tablespoons of cold
butter.
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.
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.
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.
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.
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)
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.
Mix the
brown sugar and cinnamon in a bowl,
then cut in the
butter until mixture is coarse.
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.
Then sprinkle on the rest of the
brown sugar and dot with
butter.
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.
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 water.
Cream some room temperature
butter,
and then add both light
brown and granulated
sugars.
Melt
butter and brown sugar in heavy frypan (9 inch), top with sliced pears, cinnamon
and then pastry.
Mix the
brown sugar, cinnamon
and salt in a small bowl
then sprinkle this mixture all over the
buttered dough.
Cinnamon - chocolate fruit mince tarts slightly adapted from Australian Gourmet Traveller 270g dark
brown sugar 300g raisins 300g dried cranberries 3 tablespoons brandy 100g unsalted
butter, melted 100g glacé orange, finely chopped 2 Granny Smith apples, coarsely grated 1 orange, finely grated zest
and juice 1/2 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon ground ginger 1/4 teaspoon freshly grated nutmeg 1 vanilla bean, halved lengthwise, seeds scraped 100g dark chocolate (70 % cocoa solids), coarsely chopped 1 1/2 tablespoons demerara
sugar, for scattering Cinnamon pastry: 180g softened unsalted
butter 200g pure icing
sugar, sifted 1 tablespoon ground cinnamon 4 eggs 500g all purpose flour pinch of salt Combine all ingredients except chocolate
and demerara
sugar in a large bowl, stir to combine,
then spoon into sterilized jars *
and refrigerate for at least 1 day or up to 2 weeks, inverting jar occasionally.
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.
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.
1) Pre-heat oven to 300 deg Fahrenheit (150 deg cel) 2) Line one large baking sheet (0r two medium baking sheets) with parchment paper 3) In a large bowl, combine the oats, chia seeds, flax seeds, raisins, almonds
and other nuts,
and mix well 4) In a smaller bowl, whisk together the honey, light
brown sugar, melted
butter and cinnamon until smooth
and sugar has dissolved 5) Pour the honey mixture over the dry ingredients
and stir well until you get a homogeneous mixture 6) Pour the mixture over the baking sheets
and spread evenly with a spatula,
then season lightly with sea salt 7) Bake for 15 minutes,
then stir the granola gently (to make sure all sides are cooked) 8) At this point, you may need to switch the baking sheets (if you are using 2) so the granola cooks evenly 9) Bake for another 15 minutes,
then stir again, before cooking for a final 15 minutes or until golden
brown 10) Remove granola from the oven
and place on cooking racks until completely cool
and crisp 11) Store granola in air - tight containers at room temperature.
Then the whole is topped with a crumble, made with all - purpose flour,
brown sugar, granulated
sugar, cinnamon
and butter.
Once melted I
then add the peanut
butter, vanilla, cinnamon, nutmeg,
and dark
brown sugar.
We rolled the dough into balls, dipped them in melted
butter, cinnamon /
brown sugar / walnut mix
and then dropped into the pan.
To the melted chocolate, add the
butter,
brown sugar,
and eggs, stir until blended
then stir in the peppermint extract.
I love slathering the hot, golden
brown toast with
butter, sprinkling on the cinnamon
sugar,
and then placing it under the oven's broiler, impatiently waiting for the
sugar to melt
and bubble.
Then a little
brown sugar and melted
butter gives perfectly golden edges.
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
These scrumptious little discs of delightfullness are glazed with maple syrup,
brown sugar and butter then topped off with crispy little morsels of glorious bacon.
Slices of apple are caramelized in a pan with
butter and brown sugar, to which the batter is
then added.
Spread with half of the
butter,
then sprinkle evenly with half of the
brown sugar, half of the cinnamon
and half of the orange zest.
Then I made a sauce: 3 tablespoons of
sugar free ketchup (I bought Heinz's, to see how it was; it's fine), 2 tablespoons mayo, about a tablespoon chopped
sugar - free bread -
and -
butter pickle (three pickle chips), 2 teaspoons spicy
brown mustard,
and one smallish scallion, minced.
To a double boiler, or in a glass bowl set over top of a saucepan of simmering water (do not let the water actually touch the bottom of the glass bowl), add the
butter and sprinkle with water,
then add the
brown sugar and chocolate.
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 (optional)
In a large bowl cream the softened
butter,
then mix it with the
brown and white
sugar.
Then melt the
butter (I do it in the microwave)
and add the
brown sugar.
: — RRB - I made the recipe as directed with just a couple of modifications: I omitted the potatoes because I was serving it over basmati rice, I added green peas after everything had finished cooking,
and I caramelized 1 TB
brown sugar in with the melted
butter before adding curry powder
and then coconut milk...
After baking for 25 min I brushed a
butter /
brown sugar blend on top
and sprinkled some extra
brown sugar on it
then broiled it for a minute.
Spread the additional coconut
butter on top,
then sprinkle the
brown sugar, walnuts,
and shredded coconut on top.
A generous crumble topping of oats, flour,
brown sugar and butter is
then sprinkled over top.
Wait about a minute to let the
butter cool,
then add
brown sugar and vanilla
and mix until combined.
In medium microwave - safe bowl, combine
butter with
brown sugar; microwave for 1 minute,
then stir
and microwave for another minute until mixture bubbles.
* For alternative melting instructions: Microwave semi-sweet morsels,
butter and brown sugar in a small microwave - safe bowl for 1 minute,
then stir until smooth.
Well I really altered this recipe to fit my ingredients
and was looking for a way to cook the turnip greens Used 4 boneless chicken thighs that were
browned in olive oil,
butter, pressed fresh garlic, salt, pepper, basil
and fresh parsley
and then added 2 cup water to brought to boil then removed chicken and cut into pieces Measure liquid left and add enough to make 3 1/2 cup liquid Add turnip greens and chicken plus salt and brought back to boil then simmered for 20 minutes I had used the turnips for another meal so I added tricolor carrots, organic coconut sugar, organic unpasteurized unfiltered Apple cider vinegar, and salt let cooked for 10 minutes at med low (slow boil) Then I reduced the heat and added the apples for the last 10 minutes It was absolutely delicious and very flavor
then added 2 cup water to brought to boil
then removed chicken and cut into pieces Measure liquid left and add enough to make 3 1/2 cup liquid Add turnip greens and chicken plus salt and brought back to boil then simmered for 20 minutes I had used the turnips for another meal so I added tricolor carrots, organic coconut sugar, organic unpasteurized unfiltered Apple cider vinegar, and salt let cooked for 10 minutes at med low (slow boil) Then I reduced the heat and added the apples for the last 10 minutes It was absolutely delicious and very flavor
then removed chicken
and cut into pieces Measure liquid left
and add enough to make 3 1/2 cup liquid Add turnip greens
and chicken plus salt
and brought back to boil
then simmered for 20 minutes I had used the turnips for another meal so I added tricolor carrots, organic coconut sugar, organic unpasteurized unfiltered Apple cider vinegar, and salt let cooked for 10 minutes at med low (slow boil) Then I reduced the heat and added the apples for the last 10 minutes It was absolutely delicious and very flavor
then simmered for 20 minutes I had used the turnips for another meal so I added tricolor carrots, organic coconut
sugar, organic unpasteurized unfiltered Apple cider vinegar,
and salt let cooked for 10 minutes at med low (slow boil)
Then I reduced the heat and added the apples for the last 10 minutes It was absolutely delicious and very flavor
Then I reduced the heat
and added the apples for the last 10 minutes It was absolutely delicious
and very flavorful.
ingredients GLUTEN - FREE PIECRUST FLOUR: 1 1/4 cups
brown rice flour 3/4 cup sorghum flour 1/2 cup arrowroot starch 1/4 cup tapioca starch 1/4 cup quinoa flour OLD - FASHIONED GLUTEN - FREE PIECRUST DOUGH: 3 cups piecrust flour 1/4 Cup maple
sugar 6 tablespoons millet flour 1 1/2 teaspoons xanthan gum 3/4 teaspoon Himalayan salt 1 1/4 cups cold nondairy
butter 3/4 cup cold rice milk SAVORY BUTTERNUT SQUASH
AND SAGE GALETTE: 2 tablespoons ghee, coconut oil or nondairy butter 1 onion (thinly sliced) 1 cup fresh peas 2 tablespoons fresh sage (chopped) 2 teaspoons real maple syrup 1 butternut squash (peeled, cut into 1 / 4 - inch slices, then cut into thin squares) 1/2 teaspoon ground turmeric 1/2 teaspoon ground cinnamon 1 recipe Old - Fashioned Gluten - Free Piecrust Dough (sweetener omitted, chilled, and ready to press out) 1 tablespoon olive
AND SAGE GALETTE: 2 tablespoons ghee, coconut oil or nondairy
butter 1 onion (thinly sliced) 1 cup fresh peas 2 tablespoons fresh sage (chopped) 2 teaspoons real maple syrup 1 butternut squash (peeled, cut into 1 / 4 - inch slices,
then cut into thin squares) 1/2 teaspoon ground turmeric 1/2 teaspoon ground cinnamon 1 recipe Old - Fashioned Gluten - Free Piecrust Dough (sweetener omitted, chilled,
and ready to press out) 1 tablespoon olive
and ready to press out) 1 tablespoon olive oil
Things I changed: - cut the
sugar by about half, using mostly dark
brown sugar for the molasses kick - scratched the nutmeg
and allspice but added about 1/3 extra of all of the other spices
and also added nearly a tsp of ground cardamon - replaced the veggie oil with melted leaf lard - scratched the raisins - baked it on a deep sheet for only ~ 20 minutes - just barely until firm to the touch -
then cut that sheet into three layers - replaced the icing with my own 16 ounce cream cheese, 8 ounce
butter, ~ 6 ounce heavy cream, ~ 5 ounce honey, 1 tsp vanilla combo - toasted the coconut before dressing the cake.