Sentences with phrase «of brown sugar at»

I also added a few tablespoons of brown sugar at the end to kill the heat for my wife.

Only change I made was added a little more Worcestershire sauce and added a teaspoon of brown sugar at the very end.

R & D Manager Deena Alari notes that while consumers may use a one - pound bag of brown sugar at home, Giraffe Foods uses a 50 - pound bag, but it's «still brown sugar.»

Not exact matches

117 oz of baked beans (# 10 can like you get at a warehouse club)-- drain about a third of the juice if you can (it's hard as the sauce is thick — just drain what you can) 30 ounces of black beans — juice drained off 30 ounces of red kidney beans — juice drained off 18 - 20 oz of BBQ sauce 1 red onion, finely chopped 1 yellow pepper and one red pepper, chopped 1 serano pepper (substitute jalapeno) 2 lbs brown sugar 1 lb of smoked brisket, chopped 1 cup bourbon

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.

At the party, we ate an assortment of delicious treats — toffee bars, chewy chocolate chip brown sugar cookies, bright green cookies, biscochitos.

When I was a kid, my grandma would roast slices of kabocha squash sprinkled with brown sugar, and it was always one of my favorite things at the dinner table — which explains why I can never deny myself from picking up one if I see it at the grocery store.

1) Peel and slice the onions thinly 2) De-seed red bell pepper and cut into small cubes 3) Saute red bell pepper cubes and sliced onions until onions turn slightly soft and transparent 4) Mix sauteed red bell pepper, onions, and corn together with eggs, milk cream and cream cheese 5) Season with salt, pepper and ground nutmeg to taste 6) Pre-heat oven to 200 deg cel 7) Grease a round baking tray with olive oil 8) Stretch a tart shell and cover the baking tray entirely 9) Pour in the corn - filling mixture over the tart shell, spreading it out evenly 10) Cover the filling with the second stretched tart shell 11) Use a fork to poke holes in the top tart shell, and then press down on the shell so the juices spill out 12) Sprinkle top of tart with a generous amount of sugar 13) Bake in oven at 200 deg cel for around 30 — 40 minutes or until tart shell is golden brown 14) Serve with a side of vegetable salad (optional)

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)

It is better for a group of people to sweeten with the brown sugar, but I use stevia if just my husband and I eat it at home.

I would suggest adding another tablespoon of butter, another 2 tablespoons of brown sugar, and another banana (or at least half of one).

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).

White chocolate chips, brown sugar, cinnamon and vanilla extract make this breakfast casserole taste like a sweet dessert treat, but you get to indulge and have it at the crack of dawn.

1 cup milk 2 egg yolks 1/4 cup packed brown sugar, dark 2 tbsp cornstarch 1/2 tsp cinnamon 1 set of Brioche Dough (1 1/4 lbs) 4 tbsp (1/2 stick) unsalted butter, softened at room temperature to texture of mayonnaise 1/2 cup raisins 1/2 cup apricot jam

Recipe by taste.com.au Check full recipe at taste.com.au Ingredients: banana bread, bicarbonate of soda, bread, brown sugar, cinnamon, coconut, coconut milk, egg, banana, milk, raspberries,...

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.

Recipe by Check full recipe at Ingredients: apple, apple sauce, baking powder, bicarbonate of soda, brown sugar, butter, buttercream icing, cake, egg, fat, apples, maple...

When the egg whites look very frothy and look like loose foam, start adding the remaining cup of brown sugar a little at a time.

I love the clean yet rich taste of evaporated cane juice, and was immediately intrigued at the idea of trying it for brown sugar.

And so we looked at the ingredient list; a pound plus four tablespoons of butter, half a cup of white sugar, two cups of brown sugar, a can of sweetened condensed milk, and a few other odds and ends.

Directions: Peel and slice apples (yellow transparents tend to cook down so I made my really chunky) / Fill bottom crust half - way with apples / Sprinkle with some of the sugar and cinnamon / Continue to fill with apples creating a mound on top / Sprinkle with the rest of the sugar and cinnamon — I didn't use the full 1/2 cup sugar on mine because I like it tart / Cover with the second crust, pinching the edges and cutting some slits in the top / Bake at 425 for 15 minutes and then turn heat down to 350 for another 40 - 45 minutes until golden brown.

If you are the kind of person who likes «extra caramel drizzle» at Starbucks, I suggest increasing the coconut milk solids to 3/4 cup, and the brown sugar to 3/4 cup.

I'll probably bring some honey or brown sugar cubes with too - just in case anyone wants me to stir in a bit of extra sweetness at my family's holiday dinner.

I will have to try the cornflake version of that, that i saw someone else mention o.O... I usually like savory dishes (and did love the recipe that we're all posting under), but I invented (or at least i haven't seen it anywhere else) a sweet version with butter fried spaetzli (to golden brown) topped with a butter - rosemary (dried)- (very) dark chocolate sauce, baked with a bit of sprinkled sugar on top till the sugar crystalizes.

185 g flour 1 1/2 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt 2 tsp pumpkin pie spice (or your mix of cinnamon, nutmeg, ginger and cardamon) 185 pumpkin puree 45 g ricotta cheese 125 g butter, at room temperature 180 g brown sugar 3 eggs, at room temperature 1 tsp vanilla extract

1) Melt butter 2) Dissolve sugar in melted butter 3) Mix sugar butter mixture with self - raising flour until homogenously mixed 4) Knead cookie dough with your hands on a cool, flat surface, using a rolling pin to flatten it to 0.7 cm thickness 5) Use a round cookie cutter to cut out round pieces 6) Arrange the cookie dough pieces on a greased baking tray 7) Bake at 200 deg cel for 8 — 10 minutes or until they turn slightly golden brown 8) Spread dulce de leche on one cookie, and cover it with another cookie 9) Coat the sides of the cookie sandwich (the parts where dulce de leche is exposed) with shredded coconut

Mix the cream cheese, brown sugar, vanilla, salt, and flavor at low speed until smooth, scraping the bottom and sides of the bowl.

I tweaked a bit to make Vegan Choc Chip Peanut Butter Flaxseed Maca cookies: 1/4 sunflower oil & 1/4 coconut oil 1/2 cup coconut palm sugar & 1/2 cup brown sugar 1/4 cup vanilla almond milk + a dash of vanilla coconut milk A dash extra vanilla extract 3/4 regular jar of creamy peanut butter 1.5 rounded tsp's of ground Flaxseed 1/2 teaspoon ground Maca root Baked for 11 min at 350 for the perfectly delicious healthy light fluffy cookie!!

It's possible to substitute all - purpose flour and your old - fashioned oats, as well as brown sugar (please see my Oatmeal Cookie FAQ Page for more info — just click on the pink text at the bottom of the Notes section underneath the Instructions to get those FAQ answers!).

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

I live in England and we don't use pumpkins very much at all, basically they're in the shops for a couple of weeks around Halloween and that's it, and it's pretty much impossible to buy canned pumpkin puree here, so I boiled the pumpkin and then liquidised it to make the puree, and I had to make a few other substitutions for things I didn't have - I used creme fraiche instead of yogurt, dark brown sugar instead of light, and cake flour doesn't exist here so I just used plain white flour.

about 30 threads of saffron (to yield 1/8 teaspoon ground saffron) 1/2 vanilla bean 2 tablespoons milk 2 cups (9.9 oz / 280 g) all - purpose flour 1 teaspoon baking soda 1/2 cup (4 oz / 113 g) unsalted butter, at room temperature 1/2 cup (3.5 oz / 100 g) granulated sugar 1/2 cup (3.8 oz / 109 g) packed light brown sugar 1 teaspoon kosher salt 1 egg (1.8 oz / 50 g), at room temperature 1/2 teaspoon vanilla extract

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)

Ingredients: 7 tablespoons unsalted butter 1 cup packed brown sugar 2 large eggs 1 cup granulated sugar 1/2 cup milk 1 cup all - purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 2 cups pitted sweet cherries (preferably frozen to keep them at the bottom of pan)

Sprinkle each squash with 2 tbs of brown sugar, replace caps, and roast at 400 °F for 30 - 40 minutes until the squashes are soft, but still holding their shape.

They are sweetened with honey sugar and brown rice syrup, and come in at a total of 190 calories per bar.

COMBINE shortening, brown sugar, granulated sugar and peanut butter in bowl of electric mixer; beat at medium speed until well blended.

Also, most people prefer a sweet banana bread than myself, so you may want to use at least 1 cup of brown sugar if not a bit more.

These banana nut muffins have the savory flavor of bacon with a hint of sweetness from brown sugar and maple flavoring and are sure to impress at your next brunch!

I made it for Thanksgiving made the following alterations and loved it: — replaced 3/4 of the sugar with brown sugar — used 1c of whole wheat flower,.5 c all purpose — substituted fresh cranberries for the chocolate chips — added oats in with the cranberries at the end, not sure how many but it was a wonderful addition.

4 cloves garlic 1 pound mushrooms (e.g., crimini or baby portobellos), chopped 1 5 - ounce can of water chestnuts, drained and chopped 1 cup chopped walnuts 2 tablespoons vegan margarine (e.g., Earth Balance) 1/2 cup low - sodium soy sauce 2 tablespoons brown sugar 1 carrot, shredded 3 green onions, sliced at an angle 1 tablespoon toasted sesame seeds 12 cold iceberg lettuce leaves

Vidalia onions are not available at this time of year so I just used yellow onions and added a generous teaspoon of brown sugar (a frequent ingredient in French onion soup).

The addition of vinegar at the end adds a nice complexity but 2 tablespoons of brown sugar was too much for me.

Some optional additions you might like include 1 teaspoon of caraway seeds (add when you add the cabbage), 1 or 2 tablespoons brown sugar (add with the apples), or 1 tablespoon whole grain mustard (add at the end.)

1 cup (2 sticks, 16 Tablespoons) unsalted butter, at room temperature 1 cup brown sugar 2 egg yolks, lightly beaten Zest of 1 lemon 2 Tablespoons fresh lemon juice 1/2 teaspoon salt 1 Tablespoon chopped fresh rosemary 2 cups all purpose flour, plus more for rolling 1/2 cup coarse sparkling sugar

This limited edition Espresso Nut Butter collaboration with our friends at Intelligentsia combines fresh - roasted heirloom Mission almonds and Runner peanuts, Muddy Pond sorghum syrup, and sea salt with Black Cat Organic Espresso and its signature flavors of caramel, brown sugar, and dark chocolate.

I also use 2 1/2 cups confectioners» sugar & instead of LB brown sugar, used 1 cup dark & one white.This saved me a trip back to the grocery store.I mix very fine grated nuts in the icing.I also made cupcakes & not one was left within 10 mins of putting them out at an event.Thank you for this good & simple recipe.

Granted, there are a million variations of this recipe, but I've eaten it throughout the South (and every Texas BBQ joint seems to serve a mediocre version), and I like the tang and smokiness of adding Worcester and BBQ (vinegar based - make at home with cider vinegar, ketchup, S&P, liquid smoke, hot - sauce to taste, brown sugar to taste).

* 210 grams Whole - Grain Gluten - Free Flour Mix (see description in the body of this post above) * 1 teaspoon whole or powdered psyllium husks (I omitted this ingredient) * 3⁄4 teaspoon kosher salt (I used fine sea salt instead) * 3⁄4 teaspoon baking powder * 1⁄2 teaspoon baking soda * 8 tablespoons (1 stick) cold unsalted butter, cut into 1 - inch pieces * 1⁄2 packed cup dark brown sugar * 1⁄2 cup sucanat or white sugar (I used fair - trade, organic sugar) * 1 large egg, at room temperature * 1 teaspoon vanilla extract * 1 1⁄3 cup bittersweet chocolate, roughly chopped into 1⁄2 - inch pieces (I chopped my chocolate a bit larger, I think) * 1⁄2 cup cracked hazelnuts (I omitted these, but I'll be sure to include them next time)

This comes just a few months after Tim Jones from Jubala Coffee in Raleigh, North Carolina debuted a Manhattan cocktail - inspired cold brew with pomegranate molasses, brown sugar, tonic, a cold brew ice cube, and an extra shot of espresso for an extra-buzzy experience at a barista competition.