Pour
butter over sugar and cream cheese and whisk to combine (some small lumps may remain).
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.
In a large skillet, Combine the
butter,
sugar, and chile in a large skillet and stir
over low heat.
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.
Grind up the graham crackers in a food processor or blender, making sure you don't
over process into a flour, then mix that together with the
butter,
sugar, and salt.
Pour the
butter /
sugar mixture
over the toasted ingredients and mix through thoroughly to combine.
In a small saucepan, mix the Truvia brown
sugar, half and half,
butter and salt in a saucepan
over medium - low heat.
Sprinkle
sugar and orange peel
over butter.
2 1/2 cups All Purpose Flour 1 teaspoon baking soda 1/2 cup white hot chocolate mix (I used Ghiradelli) 1 cup
butter at room temperature 1 8 oz block cream cheese 2 cups
sugar 5 eggs 2 teaspoons vanilla 3 ounces white chocolate chips confectionery
sugar to dust
over top of cake
Bring the water,
butter,
sugar and salt to a boil in a large sauce pan
over medium high heat.
Spread the remaining
butter over the surface, evenly sprinkle on the remaining spiced
sugar and all of the mixed dried fruit.
Over low heat, melt
butter,
sugar and cinnamon stirring until almost dissolved.
Bring water,
butter, and salt or
sugar to a boil in a heavy - duty saucepan
over high heat.
Remove from the oven and evenly spread the graham cracker and brown
sugar mixture
over the melted
butter.
Stir the
sugar and salt into the crumbs, then pour the brown
butter over and stir until the mixture will stick together when pressed.
In a large saucepan, combine the chocolate chips,
sugar, evaporated milk, and
butter and heat
over medium - low heat, stirring continuously, until the chocolate,
sugar, and
butter have melted and the mixture comes to a light boil, 5 to 7 minutes.
:D Finally, I made some almost - vegan caramel sauce with some arrowroot, vanilla soy milk, 2 pats of
butter, 1c of cane
sugar, and some extra dark maple syrup and drizzled it all
over the top.
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.
Sprinkle the brown
sugar mixture
over the
butter.
Make bottom layer: heat 1/2 c
butter, granulated
sugar, and cocoa powder in a saucepan
over medium heat.
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.
Usually I go for a basic cookie of sorts, like a variation of
sugar cookie, Italian wedding cake, or peanut
butter... but every once in a while I get a hankerin» for something
over the top.
Meanwhile, in a medium saucepan, combine the
butter, cream and brown
sugar and bring to a boil
over moderate heat, stirring.
Sprinkle the brown
sugar evenly
over the
butter and top with the chopped strawberries.
Whisk brown
sugar, heavy cream, and
butter together in a medium saucepan
over medium - low heat.
In a large saucepan,
over medium heat, bring to a boil the
sugar, water,
butter, spices, and raisins.
In a saute pan
over medium heat, melt the
butter and add the
sugar and cinnamon, stirring until
sugar dissolves.
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.
Melt corn syrup,
sugar, vanilla, and
butter in a medium sauce pan
over medium low heat.
In a medium sauce pan
over medium heat, stir together the cream soda, brown
sugar,
butter, vanilla and
butter flavoring.
Add
sugar,
butter and cream to a medium saucepan
over medium heat.
The whipped
butter and powdered
sugar sent them completely
over the edge.
In small saucepan, combine the
butter, brown
sugar, and chocolate; melt and stir together
over medium heat.
Sprinkle cinnamon
sugar evenly
over butter.
Over a double boiler on a low heat, slowly melt the
butter,
sugar and cocoa until smooth and shiny.
In a small saucepan
over medium - high heat bring the
butter, water, and
sugar to a boil.
In a medium saucepan
over medium - high heat, combine the water,
butter, brown
sugar, vanilla extract, salt and 1/4 teaspoon cinnamon.
Mix 2 tablespoons
sugar with cinnamon and spread all
over the
buttered casserole.
I would take these any day
over butter and white
sugar filled brownies.
Put bits of
butter all
over the top and sprinkle the
sugar.
Place brown
sugar, cream,
butter and salt in a saucepan
over medium heat and stir constantly until dissolved.
It reminds me of when I was little and I would sprinkle brown
sugar over mine with a bit of
butter.
For the pecan praline topping, combine the
butter, brown
sugar, heavy whipping cream, and salt in a medium saucepan
over medium - low heat.
Lay the banana slices in concentric circles
over the
sugar /
butter.
For icing: Drizzle with your favorite icing or for a lower
sugar treat just drizzle a little warmed coconut
butter or honey
over the rolls, as seen in the photo.
Muffins Non-stick cooking or baking spray, I used Baker's Joy 2 cups fresh blueberries (about 10 ounces), picked
over 1 1/8 cups
sugar (8 ounces) plus 1 tsp 2 1/2 cups unbleached all - purpose flour (12 1/2 ounces) 2 1/2 tsp baking powder 1 tsp table salt 2 large eggs 4 Tbsp (1/2 stick) unsalted
butter, melted and cooled slightly 1/4 cup vegetable oil 1 cup buttermilk 1 1/2 tsp vanilla extract
Use a candy thermometer to bring the mixture of
sugar,
butter, and corn syrup up to 300 degrees F, then pour it
over warmed, salted peanuts.
I've been waiting a while to try this recipe out but have been hesitant because that is a LOT of
butter for such a small cake... but I finally went for it one day when I had a bunch of little kids
over... and little kids always need more
sugar, right?
Mix the brown
sugar, cinnamon and salt in a small bowl then sprinkle this mixture all
over the
buttered dough.