528 pan brown butter Recipes

good-quality bittersweet chocolate, chopped, unsalted butter , plus, unsalted butter, eggs, granulated sugar, dark brown sugar , plus, dark brown sugar, vanilla extract, all-purpose flour, baking soda, cinnamon, nonstick cooking spray or 1 tbsp unsalted butter , to grease the pan

fabulous chocolate peanut butter cookies, level 3, unsweetened dutch cocoa, unbleached baking flour, baking soda, salt, semisweet baking chocolate, broken, unsweetened baking chocolate, broken, light brown sugar, chopped peanuts, unsalted butter, eggs, real vanilla, semisweet chocolate chips, peanut butter chips, prepare cookies : preheat oven to 325 degrees., sift together cocoa , flour, baking soda and salt onto a sheet of wax paper. set aside., heat 1 inch of water in the bottom of a double boiler over medium heat. place semisweet and unsweetened baking chocolate in top half of the double boiler. tightly cover the top pan with plastic wrap and heat 12 to 15 minutes. remove from heat and stir chocolate until smooth. keep at room temperature. or, melt in microwave., place brown sugar and butter in the bowl of electric mixer and beat on medium speed 1 minute. scrape down bowl and beat on high speed additional 30 seconds. scrape down bowl. add eggs, 1 at a time, while beating on medium, stopping to scrape down bowl after incorporating each addition., add vanilla and beat on medium 30 seconds. add melted baking chocolate and beat on low 10 seconds more. scrape down bowl and beat additional 30 seconds. add flour mixture and beat on low until thoroughly combined, 20 to 30 seconds. remove bowl from mixer, add chocolate chips and peanut butter chips; mix thoroughly with rubber spatula. add peanuts, place 6 to 8 cookies per baking sheet (each cookie is approximately 2 tsp. put sheets in middle of oven. bake for 18 to 20 minutes, cool cookies on pans 5 to 6 minutes. transfer cookies to wire rack. repeat procedure until all cookies have been baked. cool cookies thoroughly before storing in sealed plastic container., prepare chocolate dipping sauce : heat cream, butter and sugar in saucepan over medium-high heat. when hot, stir to dissolve sugar. bring mixture to boil. place chocolate in stainless steel bowl and pour boiling cream over chocolate. let stand 5 minutes. stir until smooth. cool to room temperature. (dip can be made 3 to 4 days ahead and refrigerated. reheat, stirring. bring to room temperature before using.), put dip in a serving bowl, so guests can dip their cookies in before eating.

refrigerated biscuits, brown sugar, butter (3/4 cup), white sugar, cinnamon, raisins (these are optional, it s great with or without them), preheat oven to 350 degrees f and grease a 9-10 inch tube pan., mix white sugar and cinnamon in a medium sized plastic bag. cut the biscuits into halves or quarters and place six to eight biscuit pieces in the sugar cinnamon mix. shake well., arrange pieces in the bottom of the greased pan. continue layering until all the biscuit pieces are coated and in the pan. if you are using raisins, place them among the biscuit pieces as you are layering., in a small saucepan , melt the butter with the brown sugar over medium heat. boil for 1 minute. pour over the layered biscuits., bake for 35 minutes. let bread cool in pan for 10 minutes, then turn out onto a plate. pull apart and enjoy

oil or butter, for coating the pan, crispy brown rice cereal, sliced almonds, raw, sliced, sunflower seeds, raw, wheat germ, raw, chia seeds, whole, flax seed meal, dried dates, pitted , medjool (about 6 oz), almond butter, smooth, unsalted, brown rice syrup, fine salt, vanilla extract, unsweetened cocoa powder

egg yolks, evaporated milk, granulated sugar, light brown sugar, unsalted butter, cut into 6 pieces (3/4 stick), table salt, vanilla extract, sweetened flaked coconut (7 oz), chopped pecans , toasted on baking sheet in 350-degree oven until fragrant and browned, about 8 minutes, semisweet chocolate or 4 oz bittersweet chocolate, chopped fine, dutch-processed cocoa powder , sifted, boiling water, unbleached all-purpose flour, plus additional for dusting pan, baking soda, unsalted butter, softened (1 1/2 sticks), granulated sugar, light brown sugar, table salt, eggs, room temperature, vanilla extract, sour cream, room temperature

apples (enough to fill your pan), tapioca, brown sugar or 1/4-1/2 cup white sugar, your preferance, cinnamon, quick oatmeal, white flour or 1/2 cup wheat flour, brown sugar or 1/4 cup white sugar, your preferance, butter (at room temperature ) or 1/2 cup margarine (at room temperature), cinnamon (to taste)

graham cracker crumbs, ground cinnamon, butter, butter, for greasing pan, blueberries, unsweetened, brown sugar, all-purpose flour, cinnamon, all-purpose flour, light brown sugar, white sugar, salt, unsalted butter , cut into pieces

milk, heavy cream, cinnamon sticks, liquid glucose, light brown sugar, steel oats, quick oats, butter, egg yolks, strawberries, sugar, salt, butter , to coat the pan, quick cooking oats (recommended : quaker quick oats), light brown sugar, all-purpose flour, salt, ground cinnamon, cold butter, cinnamon sticks, for garnish

pumpkin streusel snack cake, streusel, sweetened flaked coconut, pecan halves, chopped, bisquick, brown sugar, unsalted butter, melted, cake, bisquick, brown sugar, sugar, unsalted butter, room temp, eggs, pumpkin, pumpkin pie spice, sugar, preheat oven to 350* f. spray 15 x 10-inch jelly roll pan., streusel : combine dry ingredients; stir in melted butter., cake : combine dry ingredients; add pumpkin; beat on medium for 3 minutes. spread in prepared pan. bake 30 to 35 minutes or until tests done. cool in pan completely. cut into bars; dust tops with confectioners sugar.

graham crackers (broken into pieces) or 3 1/4 cups graham cracker crumbs, dark brown sugar, unsalted butter (1 1/2 sticks), butterscotch pudding : recipe courtesy joy of cooking, unsalted butter, dark brown sugar, heavy cream, milk, salt, water , plus 1/4 cup, powdered unflavored gelatin , about 2 1/2 tsp, vanilla extract, cornstarch, quality semi-sweet chocolate, chopped, heavy cream, unsalted butter, semi-sweet chocolate, chopped, vanilla extract, chilled heavy cream, divided, cognac or brandy, sugar, chilled heavy cream, cognac or brandy, dark chocolate curls, equipment : a 9 by 3 1/2-inch spring form pan and a large pastry bag

graham crackers (broken into pieces) or 3 1/4 cups graham cracker crumbs, dark brown sugar, unsalted butter (1 1/2 sticks), butterscotch pudding : recipe courtesy joy of cooking, unsalted butter, dark brown sugar, heavy cream, milk, salt, water , plus 1/4 cup, powdered unflavored gelatin , about 2 1/2 tsp, vanilla extract, cornstarch, quality semi-sweet chocolate, chopped, heavy cream, unsalted butter, semi-sweet chocolate, chopped, vanilla extract, chilled heavy cream, divided, cognac or brandy, sugar, chilled heavy cream, cognac or brandy, dark chocolate curls, equipment : a 9 by 3 1/2-inch spring form pan and a large pastry bag

unsalted butter, plus more for buttering the pan, all-purpose flour, baking powder, salt, light brown muscovado sugar, dark brown muscovado sugar, eggs, vanilla extract, milk chocolate chips, coarsely chopped toasted almonds, toffee chips

unsalted butter, plus more for buttering the pan, all-purpose flour, baking powder, salt, light brown muscovado sugar, dark brown muscovado sugar, eggs, vanilla extract, milk chocolate chips, coarsely chopped toasted almonds, toffee chips

toll house bundt cake, flour, baking soda, salt, vinegar and enough milk to measure 1 cup. (to make sour milk), soft butter, brown sugar , firmly packed, vanilla extract, eggs, chocolate chips, in small bowl combine flour , salt and baking soda; set aside., place vinegar in a 1 cup measuring cup; fill with milk; set aside ., in a large mixing bowl combine butter , brown sugar and vanilla extract; beat till light and fluffy. add eggs on low speed. add flour mixture alternately with milk. fold in the chocolate chips., nut topping, soft butter, sugar, nuts, chopped, spoon batter into pan and put on topping. refrigerate for 30 minutes to 1 hour to set before baking. bake at 375* f. for 50 minutes.

fresh lemon juice, whole milk, unsweetened muesli , plus, unsweetened muesli (familia or alpen brands), unbleached all-purpose flour, whole wheat flour, light brown sugar or 2 tbsp dark brown sugar, baking powder, baking soda, salt, eggs, unsalted butter, melted and cooled, vanilla, vegetable oil , plus, butter , combo for pan

pancake, all purpose-flour, sugar, salt, milk, eggs, margarine or butter, apples , such as granny smith, thinly sliced, brown sugar, butter or margarine, maple syrup, bulk maple flavored sausage, while pancake is cooking , cook sausage; drain and set aside., melt margarine in pan ; add brown sugar, syrup and apples and saute until apples are tender, but not soggy., add sausage and heat through.

best-quality cocoa powder , sifted, dark brown sugar, boiling water, soft unsalted butter , plus some for greasing, superfine sugar, all-purpose flour, baking powder, baking soda, vanilla extract, eggs, water, dark brown sugar, unsalted butter, cubed, best-quality bittersweet chocolate, finely chopped (or 2 cups chips), special equipment : 2 (8-inch) round cake pans

active dry yeast, sugar, milk, at room temperature, light brown sugar, vanilla extract, egg, egg yolk, flour, sifted, plus more for kneading, fine salt, unsalted butter, at room temperature, plus more for the pan, sugar, dark brown sugar, chopped pecans, chopped walnuts, raisins, ground cinnamon, fine salt, maple syrup, cream cheese, at room temperature, unsalted butter, melted, sugar, buttermilk