In a bowl of stand mixer fitted with a paddle attachment place
soft butter and brown sugar.
Not exact matches
Peel, core
and slice apples thin Step 4: In large skillet cook apples in 2 T.
butter and 1/2 cup
brown sugar, spices until tender (not mushy
soft) translucent, set aside to cool.
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)
Three slices of thick bread are dipped in a slightly sweet egg batter,
browned to perfection
and served up with a dusting of powdered
sugar, some
soft butter and thick maple syrup on the side.
While the dough is in the fridge prepare the filling, in a medium pot add
butter,
brown sugar, cinnamon
and diced apples, mix together
and cook on low to medium heat for 5 minutes, cover
and cook for another 5 minutes, stir the mixture occasionally
and watch that it doesn't burn (at this point gently squish with a fork, but do not make a cream, leave diced apples almost whole), if apples are not
soft continue to cook for another 5 minutes on low uncovered.
1 cup all - purpose flour 1/4 cup nuts 1/2 teaspoon salt 1 tablespoon
brown sugar 6 ounces soft cheeses, very well chilled, divided in half 6 tablespoons unsalted butter, cut in pieces 1 small white onion, finely diced and caramelized Up to 2 tablespoons of milk (if needed) Brown sugar, to
brown sugar 6 ounces
soft cheeses, very well chilled, divided in half 6 tablespoons unsalted
butter, cut in pieces 1 small white onion, finely diced
and caramelized Up to 2 tablespoons of milk (if needed)
Brown sugar, to
Brown sugar, to taste
Infusing a chocolate cake with a hint of Earl Grey adds an aromatic tinge to its fudgy excellence, making it a true object of desire Serves 10 6 Earl Grey teabags 150 ml boiling water 100g unsalted
butter, melted
and cooled, plus extra for greasing 3 large free - range eggs 150g
soft dark
brown sugar 100g light muscovado
sugar 250g self - raising flour 120g plain chocolate (70 % cocoa solids), melted
and cooled 1 tsp bicarbonate of soda 1 tsp baking powder 3 tbsp Greek yoghurt.
Scrap the melted
butter, cream the
butter and brown sugar together until it's pale in color
and soft.
Pat out smear with one stick of
soft butter heavily sprinkle with
brown sugar and cinnamon.
Starting with
soft and perfect dough, it is lined with
brown butter,
brown sugar, cinnamon, raisins
and some walnuts.
Old Fashioned Apple Crisp (traditional
and gluten free recipes included) Yield: 8 servings (printable recipe) 4 cups thinly sliced apples 1/3 cup
butter,
soft 2/3 cup light
brown sugar 1/2 cup old fashioned rolled oats 1/2 cup oat flour or all - purpose flour 1/2 teaspoon cinnamon 1/2 teaspoon nutmeg 1/4 teaspoon kosher salt Preheat oven to 375 degrees.
Brush plantains (cooking bananas) with a mixture of
butter and brown sugar and grill them until they are
soft and tender.
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)
These are all the ingredients you'll need to make fabulously
soft chocolate chip cookies: salted
butter, granulated
sugar, dark
brown sugar, vanilla, two eggs, cornstarch, baking soda, salt, all - purpose flour,
and 2-1/2 cups of semi-sweet chocolate chips (1/2 cup more chocolate chips than the Nestle Toll House cookie recipe).
With a sweet
brown sugar glaze, plenty of fresh pineapple
and cherries,
and a
soft, moist
butter cake.
In a bowl of a mixer with a paddle - attachment whip
butter,
brown sugar, date syrup, salt
and vanilla until mixture is creamy
and very
soft.
Instead of flour, these
soft and chewy cookies are made with peanut
butter,
brown sugar, eggs,
and gluten - free old fashioned oats.
Everything from the classic flavors of «
butter,»
brown sugar,
and vanilla, to the melty chocolate chips, to the
soft and chewy middle to the crisp golden edges.
Directions Preheat oven to 375 ° Core
and slice the apple into 8 pieces Separate dough into triangles, place on a greased cookie sheet Mix the
brown sugar and cinnamon in a small bowl Brush melted
butter onto dough, sprinkle on
brown sugar and cinnamon mixture Place apple slice at the long end of the triangle
and roll up Brush a little
butter on top, sprinkle with cinnamon Bake for 12 - 15 minutes, until roll ups are golden
brown and apples are
soft Serve with a scoop of vanilla ice cream
and enjoy!
100g pistachios 75g light
soft brown sugar 1⁄2 tsp ground ginger 1 tsp ground cinnamon Seeds scraped from 1 vanilla pod 3 large sheets filo pastry 75g
butter, melted 800g strawberries, hulled
and halved