owl, whisk together melted butter, brown sugar, maple syrup, and vanilla. Let butter
icrowave-safe bowl, melt together brown sugar and butter.
Stir well
Sift flour, brown sugar, baking powder, cinnamon, and salt together in a bowl; mix well. Pour into a quart jar; seal.
Combine brown sugar, maple syrup, and soy sauce in a glass dish. Add salmon and marinate in the refrigerate for 20 minutes, turning salmon after 10 minutes.
Preheat the oven to 400 degrees F (200 degrees C). Remove salmon from marinade, letting excess drip off, and place on a baking sheet. Discard excess marinade.
Bake in the preheated oven until salmon flakes easily with a fork, about 20 minutes.
In large microwavable bowl, measure cereal and nuts; set aside.
In 2-cup microwavable measuring cup, microwave butter on High 30 seconds; stir and microwave 30 seconds longer or until butter is melted; stir in brown sugar, corn syrup, and spices. Heat until boiling, about 30 seconds. Pour over cereal mixture, stirring until evenly coated.
Microwave uncovered on High about 3 minutes, stirring every minute, until mixture is glazed. Cool 5 minutes, stir in cranberries. Spread on waxed paper to cool. Store in airtight container.
you don't want to brown them. Then, deglaze the pan
Preheat oven to 275 degrees.
Place the ham facedown in a roasting pan.
Cover tightly with foil and bake for 1 1/2 hours.
Meanwhile, in a medium saucepan, combine the brown sugar, maple syrup and mustard and bring to a boil over medium-high heat, stirring constantly.
Cook until reduced slightly, about 2 minutes, set aside.
Brush the baked ham with the glaze, then top with the pineapple rings, securing them with toothpicks.
Return the ham to the oven and bake uncovered until heated through, 25-30 minutes.
Peel, core and remove eyes. Cut into chunks.
Combine water and brown sugar. Bring to a boil.
Reduce heat and simmer 5 minutes stirring occasionally.
Add pineapple and simmer in syrup for 10 minutes.
Remove from heat and stir in Rum.
Pack in jars leaving 1/2 inch head space. Remove air bubbles, adjust caps and process 15 minutes in boiling water bath.
Adjust time according to your altitude. Makes about 4 pints.
small bowl, combine the brown sugar and cinnamon. Set aside until
Combine butter, brown sugar, pancake syrup and chopped nuts with cinnamon in layer cake pan.
Top with 10 refrigerator biscuits and bake as package directs or until golden brown.
Combine butter, brown sugar, pancake syrup, chopped nuts and cinnamon in a layer cake pan.
Top with refrigerator biscuits and bake as biscuit package directed or until golden brown.
ld water.
Dissolve the sugar, stirring constantly with a wooden
auce, minced garlic, garlic powder, brown sugar, pancake syrup and black pepper, mix well
Combine light corn syrup, heavy cream, and brown sugar in a saucepan over medium heat. Cook and stir until sugar is dissolved and syrup is warmed through, about 5 minutes.
Mix oats, salt and water in a 3 cup bowl.
Microwave for 1 1/2 minutes; stir.
Add cranberries and microwave another 1 to 1 1/2 minutes, watching that the mixture does not overflow the bowl.
Stir and top with syrup and sprinkle with brown sugar.
ans.
Beat eggs and brown sugar in small bowl about 10
Put the brown sugar, heavy cream and light corn syrup in a medium size saucepan.
Heat over medium-high heat, stirring frequently.
Once mixture starts to boil, stir nonstop for one minute. Remove from heat. Serve at once.
minutes. Stir brown sugar and salt into the sugar mixture until dissolved
Mix brown sugar, water, butter and salt in saucepan. Bring to a boil over medium heat, stirring constantly.
Remove from heat. Stir in maple flavoring.
Serve warm.
In a saucepan, combine the white sugar, brown sugar and water. Bring to a boil, and cook for about 3 minutes. Stir in the maple extract and vanilla, and remove form the heat. Let cool, and serve at room temperature. Store in a sealed container in the refrigerator. Be aware that it may crystallize a little if the container is not completely airtight.