37 perfect brown cinnamon Recipes

all-purpose flour , or as needed, baking soda, baking powder, salt, ground cinnamon, ground allspice, ground nutmeg, ground ginger, white sugar, brown sugar, molasses, softened butter, canola oil, applesauce, water, liquid egg substitute (such as egg beaters), vanilla extract, ground cinnamon, white sugar

margarine, sugar, eggs, soda, baking powder, cinnamon, apples, peeled and finely chopped, salt, sour cream, vanilla, flour, cream margarine and sugar together. add eggs, beat well add vanilla. sift all dry ingredients, together add alternately with sour cream to the, creamed mixture. fold in apples. pour into a, greased and floured bundt pan., sprinkle with this mixture before baking, brown sugar, margarine, cinnamon, chopped nuts, bake 40 minutes at 375 degrees .

prune, pitted and cooked, sugar, sherry wine, cinnamon, flour, salt, brown sugar, butter, quick-cooking oats, coconut

brown rice cake, almond butter (or any type of nut butter), cinnamon, blueberries

double crust pie crust, eggs, pumpkin, brown sugar, cinnamon, ginger, allspice, nutmeg, salt, light cream

cake flour, baking powder, ground cinnamon, salt, cayenne pepper, unsalted butter, room temp, dark molasses, honey, fresh ginger, water, lightly brown sugar, egg, lightly beaten, grated lemon zest

pecan halves, all-purpose flour, baking powder, baking soda, cinnamon (i use a little more), salt, nutmeg, very ripe bananas, mashed, buttermilk, vanilla extract (please use pure), butter (please use the real thing), brown sugar , firmly packed, granulated sugar, eggs, room temperature

turkey , defrosted, canola oil, vegetable stock, kosher salt, coriander seed, cardamom pod, juniper berries, brown sugar, orange juice, cold water, apple, sliced, onion, sliced, cinnamon stick, rosemary, sage leaves

milk, eggs, slightly beaten, bread, cubed (day-old), brown sugar, cinnamon, vanilla extract, salt, raisins

sugar, brown sugar, salt, ground cinnamon, ground ginger, ground nutmeg, whole eggs, pure pumpkin, eagle branda sweetened condensed milk, egg white beaten

salt , or to taste, ground allspice, brown sugar, onion powder, dried minced garlic, ground nutmeg, black pepper, ground ginger, cayenne pepper, ground cinnamon, dried thyme leaves, whole chicken , cut into pieces, vegetable oil

all-purpose flour, sugar, dark brown sugar, baking soda, baking powder, salt, ground cinnamon, ground nutmeg, ground allspice, ground ginger, lemon peel (zested), pumpkin puree, milk, eggs, olive oil (can sub vegetable or canola oil), walnuts (finely chopped ) (optional), raisins (optional)

quick-cooking oats (or 1/2 cup), brown sugar twin, cinnamon, salt, water, boiled (or milk)

active dry yeast, milk, warm, granulated sugar or 1/2 cup turbinado sugar, margarine, melted, salt, eggs, pure vanilla extract, all-purpose flour, light brown sugar , packed, ground cinnamon, unsalted butter, chopped toasted pecans (optional), salt, margarine, room temperature, powdered sugar, reduced-fat cream cheese, room temperature, pure vanilla extract, salt

making the caramel, sugar can be cooked two ways : wet or dry. wet cooking is the easier method, because it gives you greater control over the degree of caramelization., sugar and water are brought to a boil; the water boils away and the changes from pale gold to amber to brown., you can stir the pan to help dissolve the sugar, but stop stirring once the mixture boils., dry cooking usually involves adding an acid , such as lemon juice, to keep the sugar from crystallizing., toss the lemon juice with the sugar until it s the consistency of wet sand., heat the sugar until it melts. don tsp stir , which promotes crystallization--the caramel will seize up and be grainy, not clear--but you may swirl the pan slightly to help redistribute any sugar that s starting to brown., making the custard, some recipes call for sweetened condensed milk while others use cream or whole milk. a flan made with sweetened condensed milk will be slightly denser than 1 made with milk or cream. likewise, flan made with milk rather than cream will be slightly lighter than a cream-based custard. experiment with different ingredients and recipes to find the 1 that suits your tastes., place the milk , solid flavoring--vanilla bean, cinnamon stick, citrus zest--and sugar into a large saucepan. (liqueurs and extracts are added after the mixture cooks)., bring to a simmer over medium heat, stirring occasionally., while the milk mixture heats , whisk the eggs until pale yellow. don tsp over-mix the eggs: you don tsp want the eggs to become foamy, because the air bubbles affect the texture of the finished product., in a slow stream , pour the hot milk mixture into the bowl of eggs, whisking constantly., pour the custard base through a fine mesh strainer into a clean bowl to ensure a silky smooth texture in your flan., stir in extract or other flavorings., divide the custard equally between your caramel-coated dish or ramekins.

peaches, skins removed and sliced, sugar, tapioca, cinnamon, brown sugar, flour, quick oats, cold margarine or 1 cup butter

acorn squash, dark brown sugar, maple syrup, butter, cinnamon, salt, pepper

active dry yeast, sugar, lukewarm water, salt, unsalted butter, milk, vanilla bean (split ), lemon , zest of, grated, sized eggs, all-purpose flour, softened unsalted butter, sugar, light brown sugar, ground walnuts (optional), ground almonds (optional), ground cinnamon, vanilla extract