Sentences with phrase «place butter and brown sugar»

Place butter and brown sugar in a medium saucepan.

Place butter and brown sugar in a large (I used small) bowl and beat with an electric beater until smooth.

To make the Brown Sugar Frosting, place butter and brown sugar in a small saucepan.

Place the butter and brown sugar into the bowl of a stand mixer fitted with the paddle.

In a heavy pan place butter and brown sugar and heat them over medium heat until mixture begins to bubble.

Place butter and brown sugar in the bowl of an electric stand mixer.

Not exact matches

Place the brown sugar, butter, milk, salt, vanilla and piquin powder in a sauce pan.

In a mixing bowl, fitted with paddle attachment, place the butter, white, brown sugars and beat on medium for 30 seconds.

Place in a bowl the flour, brown sugar and cinnamon, stir and add the butter in cubes, and join with yours fingers until it takes on a breadcrumbs consistency.

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.

I just made it with a few alterations... rolled oats in place of quinoa, all fruit on the bottom and I made a brown sugar crumble on top (1/2 c flour, 1/2 cup brown sugar, 3 tbsp butter).

Place butter and 4 tablespoons brown sugar in the bottom of a bowl.

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)

Place brown sugar, cream, butter and salt in a saucepan over medium heat and stir constantly until dissolved.

In the work bowl of a food processor, place sweet potatoes, brown sugar, vegan butter, vanilla, and salt; pulse until combined.

In a large bowl, place the granulated sugar, melted butter, brown sugar, vanilla and salt, and mix to combine well.

For topping, place flour, cold butter, and brown sugar in a deep bowl.

For the caramel, place brown sutra, butter and peanuts in a non stick pan and cook until the sugar has melted and the mix is bubbling.

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.

To make the topping, place the brown sugar and water or butter in an 8 - inch (20 cm) square cake pan.

Place butter, brown sugar, and 1/4 cup granulated sugar in a large bowl; beat with a mixer at low speed 1 to 2 minutes; increase speed to medium, and beat until well blended.

Place orange juice, brown sugar, maple syrup, almond butter, vanilla extract and orange zest into small saucepan.

Place honey, maple syrup, brown sugar, butter, vanilla, and salt in a small saucepan, stirring to combine.

Place 1/2 cup brown sugar, 3/4 cup all - purpose flour, 4 Tbs cold butter (cut into small pieces) and 2 pinches salt in a medium bowl.

Place granulated sugar, brown sugar, and butter in a large bowl; beat with a mixer at medium speed until well blended.

In a large bowl or the bowl for your stand mixer, place the yeast, brown sugar, hot water and melted butter.

Place maple syrup, brown sugar, bourbon, almond butter and vanilla in medium saucepan over medium heat.

In a bowl of stand mixer fitted with a paddle attachment place soft butter and brown sugar.

Ingredients: 3/4 cup vegan butter 1 cup sugar 1/2 cup brown sugar 3 tablespoons ground flax seed in 6 tablespoons water (lightly beaten) 1 cups agave nectar for the batter, OR 1 1/2 cups agave if you like cakes very sweet 2 teaspoons vanilla extract 4 cups All Purpose Gluten - Free Flour (We use Bob's Red Mill) * 2 teaspoons baking powder 2 teaspoons baking soda 1 teaspoon cinnamon 1/2 teaspoon ground nutmeg 1 cup hot coffee (you may substitute plain hot water if you don't like coffee) 1 cup hot water 1/2 cup chopped walnuts or pecans (optional, if allergic to tree nuts, or use sunflower or pumpkin seeds) 1/4 cup dried unsulphured papaya, cut in 1/4 inch cubes 1/4 cup dried unsulphured pineapple, cut in 1/4 inch cubes or 1/2 cup raisins or other dried fruit (in place of papaya and pineapple) Additional agave nectar for brushing the cake (about 1/4 cup)

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.

Place the brown sugar, butter and cream in a small pot and stir until well blended and smooth.

Place the black beans, eggs, brown sugar, melted butter, cocoa powder, coffee granules, rum, vanilla extract and salt in the bowl of a food processor * and blend until smooth.

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

Apple slices, which are precooked in butter and brown sugar, are placed on the bottom of the cake pan.

A few minutes before toasting is complete, place honey, brown sugar, butter, vanilla, and salt in a saucepan over medium heat (you'll need enough room in the saucepan to add the dry ingredients later)

PLACE nuts, brown sugar, flour and butter in food processor container; cover.

Place potato starch, brown rice flour, almond meal flour, brown sugar, butter, 1/4 teaspoon salt, and almond extract in a food processor; process until well blended.

Place butter, sugar, chocolate, and brown rice syrup in a medium sized pot and melt on low heat, stirring until everything is well blended (mixture does not have to be smooth).

Place 3/4 cup brown sugar, cream cheese, peanut butter, and vanilla in a mixing bowl; beat with a mixer at medium speed until smooth.

Place the brown sugar and butter in a heavy bottomed saucepan on medium heat.

Place the butter, chocolate, cocoa, brown sugar, white sugar, Tia Maria and the milk into a saucepan and heat, stirring occasionally until the butter and chocolate have melted and ingredients are well combined,

In a medium - sized bowl, place 1 1/4 cups (175g) granola, the light brown sugar, 1/4 teaspoon ground cinnamon, 1/4 teaspoon kosher salt and 4 tablespoons butter, and mix to combine well.

Melt the butter, brown sugar, and maple syrup (golden syrup) in a medium sized saucepan, placed over medium heat.

I used coconut sugar in place of brown sugar and honestly guys, butter is butter and so grassfed butter it is!

Place the butter, brown sugar, whole and minced garlic, diced jalapeno and Worcestershire sauce in a medium sauce pan.

Place the butter, honey, brown sugar, vanilla, and salt in a small saucepan and bring to a boil over medium heat.

6 fl oz (3/4 cup) milk 4 tbsp melted unsalted butter 4 oz (1 cup) wheat flour 1 tbsp brown sugar 4 oz (1 cup) wheat germ Preheat the oven to 350 deg F, 175 deg C. Place the milk, butter and sugar in a bowl and mix well.

I used Spelnda and Splenda Brown Sugar in places of the sugars and substituted applesauce for half the butter bothwith great results.

Place 9 tablespoons butter, brown sugar, and granulated sugar in a large bowl; beat with a mixer at medium speed 5 minutes or until well blended.

Ingredients: 3/4 cup vegan butter 1 cup sugar 1/2 cup brown sugar 3 tablespoons ground flax seed in 6 tablespoons water (lightly beaten) 1 cups agave nectar for the batter, OR 1 1/2 cups agave if you like cakes very sweet 2 teaspoons vanilla extract 4 cups All Purpose Gluten - Free Flour (We use Bob's Red Mill) * 2 teaspoons baking powder 2 teaspoons baking soda 1 teaspoon cinnamon 1/2 teaspoon ground nutmeg 1 cup hot coffee (you may substitute plain hot water if you don't like coffee) 1 cup hot water 1/2 cup chopped walnuts or pecans (optional, if allergic to tree nuts, or use sunflower or pumpkin seeds) 1/4 cup dried unsulphured papaya, cut in 1/4 inch cubes 1/4 cup dried unsulphured pineapple, cut in 1/4 inch cubes or 1/2 cup raisins or other dried fruit (in place of papaya and pineapple) Additional agave nectar for brushing the cake (about 1/4 cup)