528 pan brown butter Recipes

white-cake mix ( i used pillsbury moist supreme classic white cake mix and was pleased with the results), buttermilk, melted butter, eggs, light brown sugar, ground cinnamon, shortening to grease your pan, granulated sugar, buttermilk-vanilla glaze(see recipe below ), powdered sugar, melted butter, vanilla extract, buttermilk, stir together first 3 ingredients and 1 tbsp. buttermilk until smooth, adding additional buttermilk. if necessary, for desired consistency.

unsalted butter, plus more for the bowl and pan, milk, granulated sugar, active dry yeast, kosher salt, egg plus 1 large yolk, all- purpose flour as needed, unsalted butter, brown sugar, light corn syrup, chopped pecans, unsalted butter, granulated sugar, ground cinnamon

canola oil, plus more for greasing, brown rice flour mix (see note ), salt, baking powder, xanthan gum, milk, vanilla, grated fresh lemon zest, granulated sugar, eggs, lemon curd, grated fresh lemon zest, fresh lemon juice, sugar, egg yolks, guar gum, unsalted butter, cut into tbsp pieces, lemon extract, unsalted butter, softened, sugar, fresh lemon juice, lemon extract, grated fresh lemon zest, special equipment, by 2-inch) round cake pans

brownie mix, prepared and unbaked or, unsalted butter, white sugar, cocoa powder, salt, vanilla extract, eggs, all-purpose flour, oreo cookies (my pan fit 16), dulce de leche, fleur de sel, roll ready-made refrigerated chocolate chip cookie dough , or, unsalted butter (at room temp ), brown sugar, white sugar, egg, vanilla extract, all-purpose flour, salt, baking soda, baking powder, semi-sweet chocolate chips

adapted from: the king arthur flour baker s companion: the all-purpose baking cookbook ) italics mine..., makes about 16 round doughnuts plus doughnut holes, salt, nutmeg, sugar, instant yeast, unbleached all purpose flour, egg, milk, butter, melted, vanilla extract, vegetable oil or shortening (2 1/2 lbs), for frying (i used a smaller pot and used less oil), glaze:(i made my own glaze using less amounts since i also made a chocolate glaze as well...but you can just do plain ), milk, sugar, vanilla extract, chocolate glaze, whipping cream(heated to almost boiling), chocolate bar (or use chips about 1/2 cup), add more chocolate if the glaze is too thin, add hot whipping cream over chopped chocolate ...let sit until chocolate is melted and then stir., coconut , chopped nuts, powder sugar, sprinkles if you like, etc., whisk together the dry ingredients. in a separate bowl, combine the egg, milk, butter and vanilla and stir into the flour mixture, mixing until well combined., let the dough rest for 5 minutes, then knead for 6 to 8 minutes by hand or mixer until you have a smooth, soft dough. place the dough in a buttered bowl, turn it over to grease the top, and let it rise, covered, in a warm place for 1 1/2 to 2 hours, until doubled in bulk., deflate the dough and turn it out onto a lightly floured surface. gently roll the dough out to 1/4 inch(i would do them a quite a bit thicker next time) thickness and cut with a round cutter., cover loosely with greased plastic wrap (i didn tsp bother) and let rise again for about 1 hour(side note: i thought 1 hour was a bit too much...if you let the dough rise too much it will become too soft and in turn absorb too much oil...i would let it rise till almost doubled 20-30 minutes. this of course means that it is rising in a warm environment!), until doubled again., place oil or shortening in a heavy pan or deep skillet and heat to 350of.(this is were you need to get the temp. just right or it will burn the doughnuts if the oil is too hot.) place the doughnuts in the oil, two or three at a time, and fry until golden brown., turn over and cook the second side. this should be no more than a minute(or less...they brown very quickly) on each side. overcooking will make the doughnuts tough. drain on paper towels.to make the glaze, stir the milk into the confectioners sugar until it is smooth, then add the vanilla.when the doughnuts are cool enough to handle (but still warm), dip the tops of the doughnuts into the glaze, then place on a rack so the glaze will drip down.

all-purpose flour, baking powder, salt , preferably kosher, pure vanilla extract, creme fraiche (homemade or store-bought ) or 1 cup sour cream, unsalted butter, at room temperature, dark brown sugar (lightly packed), bourbon, chopped pecans, stalks fresh rhubarb, trimmed and cut into 1/4 inch thick slices (12 oz), granulated sugar, eggs, at room temperature, melted butter, for greasing the pans, lightly sweetened whipped cream or creme fraiche, for serving

softened butter (grease pan with it), flour, dark brown sugar, ground ginger, ground cinnamon, baking soda, salt, butter, dark molasses, corn syrup (or golden syrup if you have it), eggs

jumbo egg or 2 medium eggs, butter (i used unsalted), flour, brown sugar, sweetened shredded coconut flakes, mixed semi sweet and milk chocolate morsels, salt, pure vanilla extract, good tsp baking soda, greased 8x8 pan, oven on 350 degrees preheated

popcorn, popped (i do 1/3 cup at a time in the whirly pop), nuts (optional, but pecans are nice ), brown sugar, light corn syrup, unsalted butter (plus a little more for the pans or just spray them), kosher salt (up to 1/2 tsp if you like the saltiness), vanilla extract, baking soda

original recipe yield 1 - 9x13 inch pan, all-purpose flour, salt, baking powder, butter, softened, sour cream, white sugar, eggs, vanilla extract, brown sugar, chopped pecans, ground cinnamon, butter, melted

sweet rice flour, brown sugar, white sugar, water, vegan butter, melted plus, vegan butter, for greasing pans, semi-sweet chocolate chips, cocoa powder, salt, vanilla, baking powder

unsalted butter, plus more, butter , for cake pan, light brown sugar, pineapple, quartered, cored , and cut into 3/8 inch thick slices, all-purpose flour, baking powder, cornmeal, salt, unsalted butter, softened, granulated sugar, granulated sugar, eggs, separated, room temperature, vanilla extract, milk

unsalted butter, melted , for 9 round cake pan, cinnamon sugar filling, dark brown sugar, granulated sugar, cinnamon, salt, unsalted butter, melted, biscuit dough, unbleached all-purpose flour , plus flour for work surface, granulated sugar, baking powder, baking soda, salt, buttermilk, unsalted butter, melted, icing, cream cheese, softened, buttermilk, powdered sugar

all-purpose flour, baking soda, baking powder, coarse salt, unsalted butter, room temperature,plus more for the pan, granulated sugar, eggs, pure vanilla extract, sour cream, blueberries, ground cinnamon, coarse salt, light brown sugar, all-purpose flour, unsalted butter, room temperature, sugar , for dusting

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

croissants, cubed, eggs, vanilla extract, brown sugar, milk, orange peel, grated, salt, cinnamon, nutmeg, fresh grated, pecans , toasted rough chopped, butter, diced, maple syrup, warmed, powdered sugar (optional), butter, for pan

sweet potatoes (6 to 8 medium), unsalted butter, cut into pieces and softened, plus additional for greasing pan, all-purpose flour, brown sugar, salt, divided, pecans, unsalted butter, melted, ground nutmeg, ground black pepper, vanilla extract, fresh lemon juice, granulated sugar, to taste (up to 4 tbsp), egg yolks, half-and-half

salt, ground nutmeg, ground cinnamon, vanilla extract, sugar, milk, eggs, half-and-half, butter, for pan, french bread (13 to 16 oz), praline, topping recipe follows, raspberry flavored syrup , recipe follows, praline topping, butter, light brown sugar, chopped pecans, light corn syrup, ground cinnamon, ground nutmeg, raspberry syrup, raspberry preserves, water, raspberry liqueur (recommended - framboise)