207361 butterscotch without eggs Recipes

egg, dark brown sugar, milk, butter, melted, corn syrup, vanilla, all-purpose flour, baking powder, salt, butterscotch sundae sauce, divided, butter, softened, icing sugar

egg yolks, dark brown sugar, milk, heavy cream, sugar, water, salt, vanilla

egg, brown sugar (250 ml), butter, melted (50 ml), vanilla (10 ml), all-purpose flour (175 ml), baking powder (5 ml), salt (1 ml), chopped walnuts (75 ml), sweetened flaked coconut (75 ml) or 1/3 cup shredded coconut (75 ml)

egg yolks, dark brown sugar, milk, heavy cream, sugar, salt, vanilla extract

egg yolks, freshly-squeezed lemon juice, unsalted butter , cut into pieces, white wine, white vinegar, coarse salt and pepper to taste, toast english muffin slices under the broiler or in the oven for approximately 3 minutes or until golden brown. remove from broiler, spread with 1 tsp butter. in a large frying pan, cook ham or canadian bacon slices until lightly browned and place them on each english muffin half., if you can poach an egg read no further, use a pan that is at least 3-inches deep so there is enough water to cover the eggs and they do not stick to the bottom of the pan. note: to prevent sticking, grease the pan with a little oil before filling with water. add vinegar and salt to the poaching liquid; bring the poaching liquid to a boil and then reduce to a simmer before adding the eggs (bubbles should not break the surface). hint: when you poach eggs, adding a little vinegar and salt to the water will helps the egg to hold its shape. without it, the eggs will become skeins of protein tangling up in the water., break each egg onto a saucer or into small cups or bowls. slip eggs carefully into simmering water by lowering the lip of each egg-cup 1/2-inch below the surface of the water. let the eggs flow out. immediately cover with a lid and turn off the heat. set a timer for exactly three minutes for medium-firm yolks. adjust the time up or down for runnier or firmer yolks. cook 3 to 5 minutes, depending on firmness desired., water with slotted spoon. lift each perfectly poached egg from the with a slotted spoon, but hold it over the skillet briefly to let any clinging to the egg drain off. drain well before serving. top each english muffin half with 1 poached egg. spoon warm hollandaise sauce over eggs and garnished with a small parsley sprig or chopped chives.

egg beaters egg substitute (egg substitute), equal sugar substitute, evaporated skim milk, skim milk, vanilla, rum flavoring, ground nutmeg

eggs, mayonnaise, creole mustard or 2 tbsp spicy brown mustard, minced celery, fresh ground pepper, salt, snipped fresh chives (to garnish )

eggs, dark brown sugar , firmly packed, pure vanilla extract, salt, unsalted butter, cold, bourbon

egg, brown sugar, butter, melted, all-purpose flour , sifted, baking powder, baking soda, salt, buttermilk, pecans, chopped

eggs, milk, baking soda, walnut meat, chopped, dark brown sugar , packed, all-purpose flour, baking powder, salt

eggs yolks, dark brown sugar, milk, heavy cream, sugar, water, salt, vanilla extract

eggs, beaten, brown sugar, melted shortening, flour, soda, baking powder, salt, sour milk ( add 1 tsp lemon juice or vinegar to make sour), chopped nuts

eggs, light corn syrup, salt, banilla, light brown sugar , packed, butter, unsalted, pecan or i use walnuts also halves, unbaked pie shell, cream

eggs, light corn syrup, salt, vanilla extract, light brown sugar , firmly packed, melted butter, pecan halves, pie shell, unbaked , 9-inch, sweetened whipped cream or whipped topping

eggs, brown sugar, butter, all purpose flour, double acting baking powder, chopped nuts, vanilla