he flour, granulated sugar, 1/4 cup dark brown sugar, and the cinnamon in
beat the butter with dark brown sugar, white sugar and vanilla for about 3
rystal(R) Kosher Salt and dark brown sugar in a bowl for 5
/4 to 1 cup brown sugar and cornstarch in a large
ans.
Beat eggs and brown sugar in small bowl about 10
inutes.
Whisk maple syrup, dark brown sugar, white sugar, mustard, soy sauce, cinnamon
edium speed, beat brown sugar and 1/2 cup sugar until lump free
5 mins, or until golden brown. Let cool to room temperature
/4 cup cream with brown sugar and return to a simmer
ealthy pour of the warm Brown Sugar-Brandy Sauce. Makes enough for
whisk together the butter and sugar. Brush butter mixture on squash
wafers, and graham crackers. Add brown sugar, butter, and salt and pulse
ashed potatoes, reserved water, salt, sugar, mace, 1/2 cup butter
an constantly until butter is dark golden brown and has nutty aroma
you don't want to brown them. Then, deglaze the pan
ombine the 3 tablespoons white sugar and the cinnamon in a
cup butter, light brown sugar, and white sugar with an electric mixer
Add rum, then sprinkile the brown sugar evenly over mixture. Cook until
Heat the butter in a heavy saucepan over medium heat.
Stir in the molasses, brown sugar and vanilla.
Serve warm.
Melt butter in a large heavy skillet over medium heat. Stir in brown sugar. Place salmon fillets on top of brown sugar mixture. Cook for 5 minutes on medium heat. Turn salmon, and pour bourbon around the fillets. Continue cooking for 5 minutes, or until fish flakes easily with a fork. Spoon glaze over the salmon, and serve.