Make a sweet barbecue sauce for grilled chicken leg quarters
by adding brown sugar and frozen apple juice concentrate to your favorite bottled barbecue sauce, and spice it up with just a sprinkle of red pepper and chili powder.
Not exact matches
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 ca
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 ca
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.
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 bro
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 bro
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)
I just made this and I although I followed it step
by step, I think the
sugar burned a little as the finished product was quite dark and not very sweet, I
added more cream and some
brown sugar along with some set honey to balance the flavours, its delicious but has that bitter caramel note, one that I love but that I didn't expect from this recipe.
By the way, I
added gluten free beer in my cupcakes to round out the flavor, along with cocoa,
brown sugar, vanilla and coffee.
And they make
brown sugar by adding some molasses back into the refined
sugar.
I actually changed up the recipe a little bit
by adding a little water to the
brown sugar and microwaving it for 20 seconds and
adding 3/4 cup cocoa powder.
I started off with a recipe
by Barefoot Contessa, but I made several changes to it, including
adding brown sugar because I liked how the soup from Cravings Bistro was sweeter than hers.
I have a theory that any food can be improved
by adding dark
brown sugar and / or bacon.
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
1) Pre-heat oven to 200 deg cel (400 deg farenheit) 2) Mix
sugar and cooking oil together till the mixture is light and fluffy, and
add in ground cinammon 3) Add in egg, mashed bananas, oatmeal and nuts, mixing well 4) Add in self - raising flour to mixture in step 3 and mix well 5) Drop cookie dough by teaspoon onto a greased baking tray, making sure each cookie is 2 inches apart 6) Bake in oven at 200 deg cel for 15 minutes or until cookies are slightly brown 7) Cool for 10 minutes before storing in a closed contai
add in ground cinammon 3)
Add in egg, mashed bananas, oatmeal and nuts, mixing well 4) Add in self - raising flour to mixture in step 3 and mix well 5) Drop cookie dough by teaspoon onto a greased baking tray, making sure each cookie is 2 inches apart 6) Bake in oven at 200 deg cel for 15 minutes or until cookies are slightly brown 7) Cool for 10 minutes before storing in a closed contai
Add in egg, mashed bananas, oatmeal and nuts, mixing well 4)
Add in self - raising flour to mixture in step 3 and mix well 5) Drop cookie dough by teaspoon onto a greased baking tray, making sure each cookie is 2 inches apart 6) Bake in oven at 200 deg cel for 15 minutes or until cookies are slightly brown 7) Cool for 10 minutes before storing in a closed contai
Add in self - raising flour to mixture in step 3 and mix well 5) Drop cookie dough
by teaspoon onto a greased baking tray, making sure each cookie is 2 inches apart 6) Bake in oven at 200 deg cel for 15 minutes or until cookies are slightly
brown 7) Cool for 10 minutes before storing in a closed container
The
sugar and flour are halved; an apple, along with oats, bran and raisins have been
added; walnuts stand in for pecans; and the cream cheese frosting is naturally sweetened with just a touch of maple syrup, punctuated
by the inherently caramel - like essence of
brown butter.
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 (option
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 (option
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)
Reduced
brown sugar by half,
added 1T agave, OJ was Trop50, and reduced the coconut oil to 10T.
You can make this as sweet as you want,
by adding more maple syrup or
brown sugar.
Meanwhile, make crumbled topping
by adding oats, oat flour,
brown sugar and salt to a bowl.
You can make your own
brown sugar by adding a little molasses to regular
sugar.
Make your own
brown sugar by simply
adding 1 tablespoon of molasses to each cup of granulated white
sugar.
We made these with drumsticks for a Super Bowl Party and
added brown sugar and garlic as recommended
by others.
and adjust
by adding a bit more
brown sugar if it isn't sweet enough for your liking.
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.
chips & 1 c. of chopped nuts or 1/2 a cup of ea??? I
added extra nuts to a cookie recipe before & it just made them dry & I've got 12 bananas staring at me everytime I walk
by my counter, saying... mash me, use me, abuse me & I'll be good to you... Also... I'm thinking of using 1/2 white & 1/2
brown sugar... just a little sweeter maybe?
You can easily make your own
brown sugar by adding 1 tablespoon of black strap molasses to 1 cup of
sugar.
Make the broth
by adding the soy sauce,
brown sugar, ginger, and garlic to 1 cup of water and placing over high heat.
Add ketchup, soy sauce,
brown sugar, mirin, and Worcestershire sauce and cook, stirring often, until mixture is reduced
by a third, 6 — 8 minutes.
Since I omitted the syrup, I increased the
brown sugar by 2 tbsp (up to 140 g); and
added 1/2 cup milk to the yogurt (taking the total volume up to about 400 ml, or 14 oz; approx 2 cups).
Start
by melting your butter in a large bowl in the microwave (if you don't have a microwave then gently melt it in a small saucepan then
add it to a large bowl) and whisk in your
brown sugar.
I started out the soup
by browning two JUMBO onions in butter,
adding a little
sugar at the end and letting them carmalize a bit.
Once the butter has almost melted,
add the
brown sugar, followed
by the apples.
In the bowl of a standing mixer
add the yeast mixture, the gluten free flour mixture (reserving 60 grams / 1 / 2 - cup flour if needed), and the
brown sugar whisk together,
by hand, and then whisk in salt.
Add to the processor 1 cup all purpose flour, baking powder, salt,
brown sugar and combine everything well
by pulsing.
Meanwhile, make crumbled topping
by adding oats, oat flour,
brown sugar and salt to a bowl.
Add those into your bowl followed
by 1 tablespoon of lemon juice, 2 tablespoons of a
brown sugar substitute like Sukrin Gold, 1/2 teaspoon of ground cinnamon, and 1/4 teaspoon of xanthan gum.
In another bowl mix wet ingredients: beat eggs
by spoon for awhile,
add pumpkin puree, shredded apple, oil and
brown sugar.
You can melt the butter in a sauté pan on high heat,
add the carrots and caramelize
by adding a bit of
brown sugar.