Meanwhile, scatter remaining 1/3
cup sugar evenly across a heavy 8» skillet, preferably cast iron.
Sprinkle 1
cup sugar evenly over butter and pan.
Not exact matches
Evenly sprinkle 1
cup of the
sugar over the margarine.
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.
Drizzle the 1/4 -1 / 2
cup of honey (or even spread with ghee and coat generously with maple
sugar)
evenly over the dough, then carefully spread it around to cover the whole surface.
Top the ham with the remaining 1 1/2
cups of brown
sugar, making sure it is
evenly distributed over the entire ham.
For the crust: 1 2/3
cup crushed graham crackers 1/4
cup sugar dash of ground cinnamon 1/4
cup plus 2 Tablespoons melted butter Mix together the graham cracker crumbs,
sugar, cinnamon and melted butter until
evenly moistened.
In a large bowl, toss 2-1/4
cups flour, the
sugar, salt, and yeast together until
evenly dispersed.
For a ham glaze, add 1/2
cup maple syrup or brown
sugar to mixture and spread
evenly over a 7 to 9 lb.
Sprinkle the 1/2
cup light brown
sugar evenly over the top then starting with the edge closest to you roll the dough into a tight cylinder, stretching the dough so that it rolls
evenly.
Divide the batter
evenly among the prepared muffin
cups, sprinkling the remaining 1/2
cup brown
sugar on top.
Using a pastry brush, brush the top of the crust
evenly with the beaten egg (discard any egg not used), then sprinkle
evenly with 1/4
cup coconut
sugar.
Cloves, and 1/2
cup Brown
Sugar, and toss thoroughly allowing the butter and flour to melt and combine with the spices and
sugar evenly over the apples.
In a small bowl, whisk together 1/4
cup sugar, 3 Tbsp flour and 1/2 tsp ground cinnamon and toss with the blueberries just until
evenly coated.
Pour 1/4
cup water into small saucepan, then sprinkle
sugar evenly over it.
Sprinkle squares with a total of 1/4
cup sugar, dividing
evenly, and press gently to adhere.
Add brown
sugar, vegetable oil, 1/2
cup butter, and 1/2
cup chocolate mixture and beat on medium speed until flour is
evenly distributed and mixture is smooth, about 2 minutes.
Sift 1/4
cup confectioners
sugar evenly over top.
6 - 7 Peaches, pitted and sliced
evenly 1/2
cup coconut
sugar 1/2 tsp almond extract (omit if your guest has a nut allergy) juice of 1 lemon (I use this simple juicer — it's the best one I've ever had) 1/2 tsp sea salt 2 T ground chia seeds 2 - 3 T goat milk butter or grass - fed cow butter
3 Pour the mixture into a large bowl and add the remaining flour and dry baking ingredients (3/4
cup brown
sugar through cinnamon), stirring to combine
evenly.