Beat shortening,butter and brown sugar at medium speed with an
ext 3 ingredients; stir into sugar mixture.
Stir in vanilla
our. Cream butter; gradually add sugar, beating well at med. speed
spray rack of boiler pan with nonstick spray; preheat the broiler.
Whisk together the brown sugar, mustard, and dill in a small bowl.
Sprinkle on the broiler rack and spoon the brown sugar glaze on top.
Position 7 inches from the heat and broil until lightly browned and just opaque in the center, about 6 minutes.
Season pork Lion with Montreal Steak Seasoning and sugar let sit for a few hours.
Preheat Oven to 325.
Mix together all glaze ingredients.
Roast 30 to 40 minutes per pound about an hour and 1/2 for 2 to 2 1/2 lbs roast.
Place seasoned pork loin in a roasting pan on a rack insert meat thermometer into the center of the roast. Cook the roast till the thermometer reads 160 degrees. During the the last 45 minuets brush the brown sugar gaze on the pork several times.
br>Mix 1/2 cup brown sugar, flour, and melted butter in
cream together the butter and sugar until light and fluffy. Add
he oil with white and brown sugar until well blended (about 4
he butter with dark brown sugar, white sugar and vanilla for about 3
s cooking prepare the glaze. Combine the brown sugar, vinegar, mustard, and black
efore glazing.
For the glaze; in a bowl mix together
owl, combine dry ingredients (flour, sugar, baking powder, baking soda and
Spray rack of broiler pan. Preheat the broiler. Sprinkle salmon with salt and pepper on both sides; place on broiler pan. Combine brown sugar, mustard and chopped dill. Spoon glaze on top of salmon. Broil 7 inches from the heat and broil until lightly browned and just opaque in the center, about 6 minutes.
Preheat the oven to 350 degrees F (175 degrees C).
Place the ham in a roasting pan and dot with cloves. In a saucepan combine the pineapple juice, brown sugar, honey and orange juice. Stir and simmer over medium-low heat until thickened, about 10 minutes. Pour the glaze over the ham.
Bake the ham uncovered for 1 hour in the preheated oven.
Bring cider, brown sugar and cloves to boil in a small non-reactive saucepan over high heat; reduce heat to medium-low and simmer until syrupy and reduced to about 1 1/3 cups, 5 to 7 minutes.
Glaze will thicken as it cools between bastings; cook over medium heat about 1 minute, stirring once or twice, before using.
In a small saucepan whisk 1/2 cup brown sugar with butter and cream over low heat until the sugar dissolves; remove the pan from the heat.
Whisk in icing sugar and molasses.
Let sit at room temperature or chill until the mixture is desired texture, then spread or drizzle over cake or sweet rolls.
Store any unused glaze in the fridge.
In a large bowl, blend broth, bourbon, teriyaki sauce, teriyaki glaze, soy sauce, brown sugar, shallots and rosemary. (You will use half the mixture as marinade and half for sauce.) Marinate the pork tenderloin for at least 1 to 2 hours in half the marinade. After marinating, drain meat.
In a large skillet over medium-high heat, add oil. Pan sear meat on both sides. Add reserved marinade and simmer for 5 to 6 minutes, or until meat is just cooked through.
Melt butter in a large skillet over medium heat.
Stir in brown sugar.
Place salmon fillets on top of mixture and cook for 5 minutes.
Turn salmon, and pour bourbon around the fillets.
Continue cooking for 5 minutes or until fish tests done with a fork.
Serve salmon with the glaze spooned on top.
Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source; prepare the rack of a broiler pan with cooking spray.
Season the salmon with salt and pepper and arrange onto the prepared broiler pan. Whisk together the brown sugar and Dijon mustard in a small bowl; spoon mixture evenly onto top of salmon fillets.
Cook under the preheated broiler until the fish flakes easily with a fork, 10 to 15 minutes.
br>Beat eggs, milk, white sugar, and canola oil together in