431 raised brown Recipes

white cornmeal, boiling water, all-purpose flour, milk, yeast, brown sugar, eggs, salt, baking powder

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.

wet ingredients, boiling water, cornmeal, finely ground, molasses , regular, vegetable oil, granulated sugar (to your taste ), dry ingredients, whole wheat flour, bread flour, scant 1/3 cup) rye flour, fine, vital wheat gluten---don tsp skip this , can be found at health food stores, dry milk powder, instant yeast, cocoa powder, kosher salt, extra bread flour

brown sugar, self raising flour, milk, egg, butter, melted cooled, golden syrup, pecans, chopped, brown sugar, cornflour, golden syrup, boiling water

brown sugar, self-raising flour, softened butter, vanilla essence, golden syrup

brown sugar (firmly packed), pears (canned in syrup), self raising flour, unsalted butter, caster sugar, eggs, lightly beaten

brown sugar , firmly packed, desiccated coconut, self-raising flour, butter, melted (85 g), butter (30 g), golden syrup, sweetened condensed milk (395 g), milk chocolate (150 g) or 6 oz dark chocolate chips (150 g), butter

brown sugar, white sugar, butter, melted, egg yolk, vanilla essence, self-raising flour, white chocolate chips

brown sugar, unsalted butter, egg, lightly beaten, vanilla essence, cocoa powder, self raising flour, shredded coconut, crushed weet-bix (4-5), icing, icing sugar, cocoa powder, milk (or to desired consistency)

brown sugar, cream, butter, dates, pitted and chopped, water, bicarbonate of soda, butter, caster sugar, orange , zest of, grated, vanilla essence, eggs (60 g each), self-raising flour

brown sugar, self-raising flour, butter, melted, egg, milk, golden syrup, cornflour, boiling water

brown sugar, butter or 2 tbsp margarine, canned pineapple, glace cherries, butter or 60 g margarine, caster sugar, egg, milk, self-raising flour, cinnamon, ground, ginger, ground

brown sugar, unsalted butter, softened, pineapple, peeled and cut 1cm thick, self-raising flour, bicarbonate of soda, ground cardamom, caster sugar, butter, golden syrup, eggs, milk

flat-leaf parsley , 2 generous handfuls, cilantro leaves , a handful, thyme leaves, stripped from stems, garlic, popped from skin, salt and pepper, red wine vinegar , eyeball it, extra-virgin olive oil , eyeball it, extra-virgin olive oil , 1 turn of the pan, onion, chopped, brown sugar, hot sauce , eyeball it, worcestershire , eyeball it, coarse black pepper, tomato sauce, steaks , 10 to 12 oz each, extra-virgin olive oil, for drizzling, grill seasoning, (recommended: montreal steak seasoning by mccormick )

unsalted butter, self-raising flour, ground cinnamon, brown sugar, honey, eggs, apples, peeled and grated, caster sugar, ground cinnamon

acorn squash, butter, peeled and chopped tart apples, chopped white onion, golden raisins, light brown sugar, ground cinnamon, grated cheddar cheese

brown sugar, currants, sultana, raisins, you could use mixed fruit to replace the individual fruit, mixed peel (either orange or lemon. ), butter, bicarbonate of soda, cold water or 1 cup sherry wine, eggs, self raising flour, plain flour

brown sugar , firmly packed, golden syrup, water, self raising flour, butter, chilled, golden syrup, milk (aprox.)