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
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
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.
Melt butter in saucepan.
Stir in brown sugar and milk.
Bring to a boil.
Beat in vanilla and confectioners sugar gradually until a spreading consistency is reached.
In a large saucepan, combine the cranberries, brown sugar, orange zest and juice, and port wine. Bring to a boil over medium-high heat, stirring until the sugar has dissolved. Reduce the heat to medium-low, and simmer until the cranberries have popped and the sauce has thickened, about 15 minutes. Cool, and refrigerate overnight before serving.