224 brown butter spread Recipes

brown sugar , firmly packed, earth balance natural buttery spread, softened, sugar, ener-g egg substitute, warm water, agave nectar (light ), vanilla, sunflower seed butter (or any other nut butter), all-purpose flour, cinnamon, baking soda, salt, flax seeds, ground, puffed brown rice cereal, almonds, slivered (or sliced ), semisweet mini chocolate chips (vegan), rolled oats, dates or 1/2 cup fig, chopped, vegetable oil cooking spray

butter, brown sugar, chopped pecans, pepperidge farm cinnamon swirl bread, milk, eggs, granulated sugar, vanilla extract, sugar, preheat oven to 350of., heat butter and brown sugar to a boil in small saucepan over medium heat. remove from heat and stir in pecans. set aside., grease a baking sheet with butter. place the bread slices on the baking sheet. bake for 5 min. or until lightly toasted. remove from sheet and set aside., beat milk , eggs, granulated sugar and vanilla in medium bowl. dip 8 slices toast into the batter and place on baking sheet. spread a heaping tbsp. of the pecan mixture onto each. dip remaining slices toast into batter and place over nut filling to form a sandwich., bake for 20 min. or until hot. sift confectioners sugar over toast. serve immediately.

butter or 3 tbsp brummel and brown spread, french bread, cut into 24 (1/2 inch), cooking spray or butter, apricot marmalade or 12 oz smucker s sugar-free apricot preserves, nonfat milk, vanilla extract, ground nutmeg, egg beaters egg substitute or 6 eggs, pecans, finely chopped

brown sugar, margarine or 6 tbsp butter (not spread or tub products), light corn syrup, baking soda, corn chex, rice chex, semi-sweet chocolate chips

butter, brown sugar, eggs, separated, vanilla extract, all-purpose flour, salt, chopped walnuts, ready-to-spread vanilla frosting, candy-coated chocolate peanuts

butter, softened, white sugar, brown sugar, eggs, vanilla extract, chocolate hazelnut spread, all-purpose flour, baking powder, baking soda, semisweet chocolate chips

brown bread , firmly textured, roma tomatoes, curry powder, mayonnaise, butter, soft enough to spread on bread, cream cheese , in a pastry bag, parsley

butter (not vegetable spread!), sugar, eggs, canned milk or 2/3 cup, vanilla, cooked mashed butternut squash, brown sugar, crispy rice cereal, chopped pecans

brown sugar, margarine (not spread or tub product) or 1/2 cup butter (not spread or tub product), marshmallows, popped popcorn

butter (not spread or tub product) or 1/2 cup margarine, softened (not spread or tub product), light brown sugar , tightly packed, eggs, whole wheat flour, oatmeal , either regular or 1 cup quick oats, baking soda, salt, bananas, mashed, milk, chopped peanuts

butter, melted, brown sugar, flour, combine melted butter , brown sugar & flour. press firmly into the bottom of a 8x11 greased baking pan. bake for 10 minutes at 350. cool., part ii, brown sugar, eggs, flour, baking powder, salt, shredded coconut, nuts (i like wal , pecans are ok), vanilla, combine all ingredients , mix well. spread over top of cooled crust (part i). bake for 20 minutes (longer if you like crunchier bars), cool for 20 minutes, cut into bars.

butter, softened, sugar, eggs, divided, all-purpose flour, baking powder, salt, chopped walnuts, semisweet chocolate chips, marshmallows (see note ), light brown sugar, preheat the oven to 350 degrees f. coat a 9 x 13 baking dish with nonstick cooking spray. in a medium bowl, with an electric beater on medium speed, cream the butter and sugar. add 1 whole egg and 2 egg yolks, reserving the egg whites for later use. beat until well mixed. add the flour, baking powder, and salt; mix until thoroughly combined. spread the mixture into the baking dish and sprinkle with the nuts, chocolate chips, and marshmallows. in another medium bowl, with an electric beater on medium speed, beat the reserved egg whites until stiff peaks form, then fold in the brown sugar. spread over the top of the batter and bake for 30 to 35 minutes, or until golden. remove from the oven and allow to cool, then cut into bars and serve.

brown sugar , firmly packed, extra-light vegetable oil spread (60% with no trans fat ), egg, vanilla, bananas (ripe, mashed , about 3 medium), all-purpose flour, whole wheat flour, pumpkin pie spice, baking soda, salt, quaker quick oats (uncooked *) or 2 cups old fashioned oats (uncooked*), banana chips, broken, dried (optional), peanut butter or 1 cup smooth cashew butter or 1 cup almond butter

brown sugar (not packed), granulated white sugar, light whipped butter or light buttery spread, room temperature, no-sugar-added applesauce, fat-free liquid egg substitute, vanilla extract, whole-wheat flour, baking powder, salt, old-fashioned oats, semi-sweet chocolate chips

butter, softened (or margarine, softened), splenda brown sugar blend, egg, milk, vanilla extract, all-purpose flour, baking soda, salt, unsweetened chocolate chips (recipe actually calls for hershey s sugar free chocolate chips), nuts, coarsely chopped, shortening (do not use butter, margarine, spreads or oil)

butter, melted, brown sugar, ground cinnamon, very ripe plantains (the peels should be entirely brown-black), peeled and sliced into 1/2-inch pieces, all-purpose flour, baking powder, baking soda, salt, butter, softened, granulated sugar, eggs, buttermilk, vanilla extract, caramelized mashed plantains, cream cheese, softened, chocolate hazelnut spread (recommended : nutella), vanilla extract, powdered sugar

butter or margarine, softened, shortening, powdered sugar, egg, vanilla extract, all-purpose flour, cream of tartar, baking soda, wooden craft sticks, ready-to-spread vanilla frosting, toppings: colored sugars , mini-morsels, candy sprinkles, 1 (4.25-oz) tube black or brown decorating frosting

brown sugar, flour, nutmeg, margarine (not spread) or 2 tbsp butter, pecans, chopped, peach slices, drained, marshmallows