Dot top of cake with 2 tablespoons butter, then sprinkle 2
tablespoons sugar over it.
Orange Almond Salad Stir almonds and 3
tablespoons sugar over low heat until coated, remove and set aside.
Sprinkle remaining 2
tablespoons sugar over berries.
Sprinkle 1
tablespoon sugar over the bacon and cook, stirring, until the bacon is crisp and glazed, about 3 more minutes.
Sprinkle remaining 1
tablespoon sugar over same side of bacon.
Break up into small clumps and scatter over fruit; sprinkle remaining 1
tablespoon sugar over.
Not exact matches
In a medium sauté pan
over medium heat, heat two
tablespoons of pork fat and cook onions until caramelized, about eight to 10 minutes (a pinch of granulated
sugar will help caramelize the onions).
In a small saucepan bring 1/4 cup water with 2
tablespoons brown
sugar to a boil
over medium heat.
Add the 2 lbs of pitted cherries, 1 cup brown
sugar, 1 cup red wine, 2 star anise, 1 orange peel and 1
tablespoon of cornstarch to a sauce pot and bring to a boil
over a medium - high heat.
Sprinkle the remaining 1
tablespoon of
sugar over the bread pudding.
coconut
sugar, heaping
tablespoon of Lyle's Golden Syrup (may substitute agave nectar) and poured
over cake.
Here's a fun tip: to make this salad even more festive, try making super easy candied walnuts by mixing the walnuts in a saucepan with about a couple
tablespoons of brown
sugar over medium - high heat.
Blueberry Chipotle Barbecue Sauce Makes about 4 cups 1
tablespoon peanut oil 1 small onion, finely chopped 3 cloves garlic, minced 1 inch chunk of peeled ginger, minced 2 cups blueberries (I bet raspberries or blackberries would be great, too) 1/2 cup veggie broth or water 2
tablespoons ketchup 2
tablespoons soy sauce 2 to 3 teaspoons chipotle powder (smoked paprika would work too) 1/4 cup molasses 2
tablespoons sugar (or more to taste) Salt to taste, if needed Preheat a sauce pan
over medium heat.
Sprinkle 1
tablespoon of
sugar and 2
tablespoons of tequila or orange liqueur
over the berries and set them aside while the dough is rising.
Mix 2
tablespoons sugar with cinnamon and spread all
over the buttered casserole.
Sprinkle additional
tablespoon of granulated
sugar over the top.
Simple add 6 ounces of fresh raspberries to the bottom of a heavy bottom saucepan along with 1
tablespoon of
sugar and a splash of liquid (water, bourbon) and cook
over medium heat until combined.
- While the cake is still warm, combine the remainder of the reserved apple juice (roughly 1/2 cup) with the 2
tablespoons of brown
sugar in a small sauce pan, and allow it to very gently simmer for a few minutes until glossy and reduced by almost half; pour this juice reduction
over the cake very slowly, allowing it to absorb into the cake, but don't worry if it doesn't completely absorb — it will continue to do so as the cake cools; allow the cake to cool completely before glazing decoratively with the Sour Cream Drizzle, and garnishing with chopped walnuts, if desired.
Raspberry trifle cupcakes from Donna Hay magazine Cupcakes: 250g unsalted butter, softened 1 1/4 cups + 2
tablespoons (274g) caster
sugar 2 teaspoons vanilla extract 4 eggs 2 1/3 cups + 1
tablespoon (337g) all purpose flour 2 1/4 teaspoons baking powder generous pinch of salt 1 cup (240 ml) whole milk, room temperature 1 cup frozen raspberries 1/4 cup (60 ml) sweet sherry * Whipped custard icing: 1 1/2 cups (360 ml) heavy cream 1 vanilla bean, split and scraped 4 egg yolks 1/4 cup + 1/2
tablespoon (56g) caster
sugar 2 teaspoons corn starch 1 cup double (thick) cream ** 1
tablespoon icing
sugar Start by making the custard: place the heavy cream and vanilla (seeds and bean) in a saucepan
over low heat and cook until just comes to a boil.
Combine the
sugar with 3
tablespoons water in a wok
over medium heat.
During the last 5 minutes of cooking, in a small saucepan, whisk together the confectioners»
sugar, vanilla, remaining 2
tablespoons milk, and remaining 1
tablespoon butter and cook
over low heat until smooth, 2 minutes.
Sprinkle a couple of
tablespoons of brown
sugar and a teaspoon of lemon juice
over them.
In a medium pot, bring strawberries, raspberries, and 2
tablespoons coconut
sugar to a boil
over medium heat.
* Bring whole or reduced fat milk (Organic Valley is a good choice) just to a simmer / Stir in heaping
tablespoons of chocolate cocoa powder to taste and
sugar if using unsweetened chocolate — use more or less chocolate or
sugar to taste / Whisk together until dissolved
over medium heat / Finally, stir in heavy cream, as much as you like.
Brush the visible pie dough with milk and sprinkle the remaining 2
tablespoons of
sugar evenly
over the dough and the filling.
Then, switch
over to the paddle attachment and add in the
sugar, one
tablespoon at a time.
Place the egg yolks and 1
tablespoon of
sugar into a medium mixing bowl and sprinkle the flour and cornstarch
over it, whisk to combine until smooth.
In a medium sauté pan
over medium heat, heat two
tablespoons of pork fat and cook the onions until caramelized, about 8 to 10 minutes (a pinch of granulated
sugar will help caramelize the onions).
4 boneless loin pork chops 1 cup water 1/2 cup
sugar 2
tablespoons salt 6 juniper berries, bruised (lightly bashed all
over with a spoon) 2 fresh habanero chiles, seeds and stems removed, chopped 1 teaspoon freshly ground white peppercorns 1 teaspoon freshly ground black peppercorns 1 teaspoon freshly ground coriander seeds 3 bay leaves, crushed 4 whole cloves 1 teaspoon dried thyme
Combine the cream, 3
tablespoons granulated
sugar and Vanilla Bean Paste in a medium saucepan
over low heat.
Sprinkle 1
tablespoon maple
sugar evenly
over bacon.
Passion fruit cream pots from Australian Gourmet Traveller 200 ml heavy (whipping) cream 1/2 cup (100g) caster
sugar 1/3 cup (80 ml) passion fruit juice * 3
tablespoons passion fruit pulp, with seeds, to serve Combine cream and
sugar in a saucepan, bring to the boil
over medium heat and simmer, stirring continuously, until
sugar dissolves (4 minutes).
In a large saucepan
over a medium heat, gently warm up the water and 3
tablespoons of light brown
sugar.
Fennel seed and onion loaf slightly adapted from the always gorgeous Australian Gourmet Traveller 1/4 cup + 2
tablespoons (90 ml) olive oil, divided use 1 onion, finely chopped 2 teaspoons fennel seeds, plus extra for dusting 3 1/2 cups (490g) all purpose flour, plus extra for dusting 4 teaspoons (12g) dried yeast 2 teaspoons superfine
sugar 3/4 teaspoon salt 1 cup (240 ml) warm water milk, for brushing crushed coarse salt or sea salt, for sprinkling — I used Maldon Heat 1/4 cup (60 ml) of the olive oil in a small saucepan
over medium heat, add onion, sauté until very tender (6 - 8 minutes), stir through fennel seeds, cook until fragrant (1 minute), remove from heat, season to taste and cool.
Sprinkle
over your 1
tablespoon of light brown
sugar and gently place your cooled cooked orange slices
over the disk of parchment until it is fully covered in orange slices.
Pineapple coconut cakes with pineapple syrup from Australian Gourmet Traveller Cakes: 65g unsalted butter, softened 75g caster
sugar 1 egg 90 ml buttermilk 3/4 cup + 1/2
tablespoon (110g) self - rising flour 1/3 cup (30g) unsweetened desiccated coconut 1/4 cup (25g) sweetened shredded coconut 40g pineapple, finely diced Pineapple syrup: * 350g pineapple, coarsely chopped 130g caster
sugar 3 small limes, juice only 50 ml white rum For pineapple syrup, combine pineapple,
sugar, lime juice and 1/2 cup (120 ml) water in a saucepan and stir
over medium - high heat until
sugar dissolves.
Linguine with creamy tomato, thyme, caper and bacon sauce slightly adapted from the always great Olive magazine 4 slices of bacon, cut into 1/2 cm pieces 2 large garlic cloves, crushed 6 sprigs of fresh thyme 1 x 400g can of chopped tomatoes 2 teaspoons granulated
sugar salt and freshly ground black pepper 2
tablespoons capers — soak them in cold water for 15 minutes before using, then drain 3
tablespoons heavy cream 200g linguine In a medium saucepan,
over high heat, cook the bacon, stirring occasionally, until crisp.
Spread
over it the extra 1
tablespoon of
sugar.
White chocolate cupcakes with candied kumquats slightly adapted from the always beautiful and so delicious Bon Appetit Desserts Candied kumquats: 1/2 cup (120 ml) water 1/2 cup (100g) superfine
sugar 12 kumquats, sliced and seeded Cupcakes: 225g (8oz) high - quality white chocolate, chopped 1 3/4 cups (245g) all purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1 cup (200g) superfine
sugar 3/4 cup (1 1/2 sticks / 170g) unsalted butter, room temperature 1
tablespoon vanilla extract 3 eggs 1/2 cup (120 ml) canned unsweetened coconut milk Frosting: 125g (4 1/2 oz) high - quality white chocolate, chopped 168g (6 oz) cream cheese, room temperature 6
tablespoons (84g) unsalted butter, room temperature 1/4 cup (35g) icing
sugar, sifted 1/2 teaspoon vanilla extract pinch of salt Start by making the candied kumquats: stir water and
sugar in small saucepan
over medium heat until
sugar dissolves.
Combine 6
tablespoons sugar and 3
tablespoons water in 10 - inch - diameter ovenproof skillet with 8 - inch - diameter bottom and 2 1/2 - inch - high sides.Stir
over medium heat until
sugar dissolves.
Sprinkle a little brown
sugar over the beef, add 2
tablespoons soy sauce and 2
tablespoons rice vinegar, toss.
Bring the carrots, salt, 1
tablespoon of the
sugar, and the chicken broth to a boil in a 12 - inch skillet, covered,
over medium - high heat.
Mix in 6
tablespoons butter and 3/4 cup
sugar, and bring mixture to boil
over medium heat.
Over the mixer bowl I sifted in 1 3/4 cups of cake flour, 1 1/4 cups of unbleached flour, 2 cups of
sugar, 1
tablespoon of baking powder, and 3/4 of a teaspoon of salt.
Stir 1/2 cup
sugar and 2
tablespoons water in medium saucepan
over medium - low heat until
sugar dissolves.
** If you'd like mix a couple
tablespoons of
sugar with your strawberries and allow them to create a liquid, then pour
over your panna cotta.
Melt a knob of butter and a couple of
tablespoons of
sugar in a pot
over low heat.
Meanwhile, combine vinegar, 1
tablespoon sugar, crushed red pepper, cayenne and 1/4 teaspoon salt in a large saucepan
over high heat.
Combine 1
tablespoon cardamom water and
sugar in pan
over medium heat, and cook for 9 minutes or until
sugar is melted and barely golden (do not stir).
Dump the 1/3 cup plus 3
tablespoons water
over the gelatin — it should sit for 15 minutes while the
sugar is cooking.