BROWN SUGAR DIAMOND RECIPES
CHEWY PECAN DIAMONDS RECIPE | EPICURIOUS
This is a wonderful combination of cookie and candy, with the crumbly crust serving as counterpoint to the chewy caramel topping. For a nice presentation, place the cookies in paper candy cups, and set the cups in a basket; wrap clear cellophane around the basket, tie it up with raffia and decorate it with pine cones. Save the irregularly shaped leftover cookies to enjoy as a snack.
Provided by EPICURIOUS.COM
Yield Makes about 32
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Line 13x9x2-inch baking pan with foil, leaving 1-inch overhang on all sides. Butter foil. Blend flour, powdered sugar, cornstarch and salt in processor. Add butter and process until mixture begins to clump together. Press dough evenly onto bottom of foil-lined pan. Bake crust until set and light golden, about 25 minutes. Remove from oven. Let stand while preparing topping. Reduce oven temperature to 325°F.
- Stir brown sugar, corn syrup and butter in heavy medium saucepan over medium-high heat until sugar dissolves and mixture boils; boil 1 minute. Add pecans and cream; boil until mixture thickens slightly, about 3 minutes. Stir in vanilla. Pour hot topping over warm crust.
- Bake nut-topped crust until caramel is darker and bubbles thickly, about 20 minutes. Transfer pan to rack. Cool completely in pan (topping will harden).
- Lift foil out of pan onto cutting board. Using heavy sharp knife, cut crust with nut topping into 1 1/2x1-inch diamonds. (Can be made 1 week ahead. Store between sheets of waxed paper in airtight container at room temperature.)
CHEWY PECAN DIAMONDS RECIPE | EPICURIOUS
This is a wonderful combination of cookie and candy, with the crumbly crust serving as counterpoint to the chewy caramel topping. For a nice presentation, place the cookies in paper candy cups, and set the cups in a basket; wrap clear cellophane around the basket, tie it up with raffia and decorate it with pine cones. Save the irregularly shaped leftover cookies to enjoy as a snack.
Provided by EPICURIOUS.COM
Yield Makes about 32
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Line 13x9x2-inch baking pan with foil, leaving 1-inch overhang on all sides. Butter foil. Blend flour, powdered sugar, cornstarch and salt in processor. Add butter and process until mixture begins to clump together. Press dough evenly onto bottom of foil-lined pan. Bake crust until set and light golden, about 25 minutes. Remove from oven. Let stand while preparing topping. Reduce oven temperature to 325°F.
- Stir brown sugar, corn syrup and butter in heavy medium saucepan over medium-high heat until sugar dissolves and mixture boils; boil 1 minute. Add pecans and cream; boil until mixture thickens slightly, about 3 minutes. Stir in vanilla. Pour hot topping over warm crust.
- Bake nut-topped crust until caramel is darker and bubbles thickly, about 20 minutes. Transfer pan to rack. Cool completely in pan (topping will harden).
- Lift foil out of pan onto cutting board. Using heavy sharp knife, cut crust with nut topping into 1 1/2x1-inch diamonds. (Can be made 1 week ahead. Store between sheets of waxed paper in airtight container at room temperature.)
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Total Time 35 minutes
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From tasteofhome.com
Reviews 5
Total Time 35 minutes
Category Desserts
Calories 84 calories per serving
- In a bowl, beat the eggs, brown sugar and vanilla. Combine the flour, baking soda and salt; add to the egg mixture. Stir in walnuts. , Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 20-25 minutes or until bars pull away from edges of the pan. Cool on a wire rack.
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Perfect to eat for breakfast or as a midday snack, this banana bread recipe is quite easy to make. Feel free to add other ingredients such as nuts, chocolate chips or fresh fruits to give this recipe a fun twist.
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Reviews 4.5
Total Time 1 hours 19 minutes59S
Cuisine American
Calories 214 calories per serving
From thedailymeal.com
Reviews 4.5
Total Time 1 hours 19 minutes59S
Cuisine American
Calories 214 calories per serving
- Step 10: Let the bread cool for 10 minutes in the pan before slicing.
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BROWN SUGAR SHAO BING RECIPE - PUREWOW
Shao bing is a popular street snack and breakfast item in northern China made from laminated dough (think thin, buttery layers of carbs) stuffed with a variety of sweet and savory fillings. This recipe, from Kristina Cho’s new cookbook, Mooncakes and Milk Bread, is a buttery brown sugar...
From purewow.com
Reviews 5.0
Total Time 1 hours 5 minutes
Calories 339 calories per serving
From purewow.com
Reviews 5.0
Total Time 1 hours 5 minutes
Calories 339 calories per serving
- 1. Make the dough: In a small mixing bowl, combine the warm water with the yeast and granulated sugar, and set aside until the surface of the mixture is foamy, 5 to 10 minutes. 2. In the bowl of an electric mixer fitted with a dough hook, combine the all-purpose flour, whole-wheat flour and salt. Pour the yeast mixture into the bowl and mix on low for about 2 minutes. Add the oil, increase the speed to medium and knead until the dough is smooth and tacky, 8 to 9 minutes. Transfer the dough to a lightly floured work surface. Pinch and pull the ends of the dough into a smooth ball. 3. Lightly coat a large bowl with 1 teaspoon oil. Transfer the dough to the bowl, turning to coat. Cover the bowl with plastic wrap. Allow the dough to proof in a warm spot until doubled in size, 1? to 2 hours or overnight in the refrigerator. 4. Make the brown sugar filling: While the dough rests, in a medium bowl, combine the softened butter and brown sugar. Mix with a flexible spatula until well blended. Set aside at room temperature until ready to fill the bread. 5. Once the dough has proofed, punch down to deflate it and transfer it to a lightly floured work surface. Pinch and pull the ends of the dough into a smooth ball. Divide the dough into ten equal portions with a bench scraper (for accuracy, you can weigh with a digital scale if you have one). Form each portion of dough into a smooth ball. 6. Working on a wooden cutting board lightly brushed with oil, roll out one portion of dough into a 3-by-10-inch oval. Spread 1 tablespoon of the filling on the dough, leaving at least a ?-inch border around the edges. Fold the dough in half lengthwise. Gently pat down the dough to remove any air bubbles. Starting along a short end, roll the dough into a tight coil, tuck the end of the coil underneath, and set aside on the counter. Repeat with remaining portions of dough and filling to form ten shao bing. Cover the dough coils and allow them to rest for 15 minutes. (Don't be tempted to skip this step because the dough will not roll out as easily without a proper rest.) Line two large, rimmed baking sheets with parchment paper. 7. Firmly flatten one coil with the palm of your hand. Roll out the coil into a 5-inch round. The dough might fight back a little, but be patient or let the dough rest for a few more minutes. Place the formed shao bing on the prepared baking sheet. Repeat with the remaining portions of dough. Cover the sheets with clean, damp kitchen towels and allow the dough to briefly proof in a warm place, 25 to 30 minutes. Preheat the oven to 400?F. 8. Make the topping: Mix the honey and oil together in a small bowl. With a pastry brush, top the shao bing with the honey mixture. Sprinkle the tops with the sesame seeds. 9. Bake the shao bing until golden brown, 17 to 19 minutes. Transfer the sheet to a wire rack and cool the shao bing on the sheet for 5 minutes before transferring to the wire rack to continue cooling. Serve warm or at room temperature. Note: Shao bing are best enjoyed fresh from the oven but can be stored in an airtight container (a resealable bag works great) for up to 3 days, or in the freezer for up to 3 months. Reheat on a baking sheet in a 350?F oven until crisp and warmed through, 5 to 10 minutes.
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HOW TO MAKE 'THE FAMILY STONE'-INSPIRED DIAMOND SUGAR ...
Dec 22, 2021 · Ingredients 2 sticks cold unsalted butter, cut in tablespoons 1 cup powdered sugar 1/2 teaspoon kosher salt 1 teaspoon vanilla extract 2 cups all-purpose flour 1 egg white, beaten 1/4 cup silver or gold sugar sprinkles or sugar crystals Note: For Chocolate Diamond cookies, use 1 3/4 cups all-purpose flour and 1/4 cup cocoa powder.
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In a large bowl, whisk together the flour, sugar, cornstarch, baking powder and cinnamon. Stir in the chopped nectarines and make sure they don't clump together. In a separate bowl, whisk together the egg, vanilla, almondmilk and brown butter. Stir the wet ingredients into the dry until just combined.
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From bluediamond.com
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Jan 03, 2022 · Brown sugar cake recipes.In a small saucepan, over medium low heat, add butter. Stir together sugar, flour and nutmeg. Place butter and sugar in a medium saucepan and. Inferior brown sugar is made by partial refining, or by adding a little molasses, caramel or colour to white sugar.
From kelly-estes.github.io
From kelly-estes.github.io
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From dominosugar.com
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HOW TO MAKE 'THE FAMILY STONE'-INSPIRED DIAMOND SUGAR ...
Dec 22, 2021 · 1/4 cup silver or gold sugar sprinkles or sugar crystals Note: For Chocolate Diamond cookies, use 1 3/4 cups all-purpose flour and 1/4 cup cocoa powder. All other directions remain the same. Directions. In a food processor, add the butter pieces, powdered sugar, and salt and process for about 30 seconds.
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Jan 03, 2022 · Brown sugar cake recipes.In a small saucepan, over medium low heat, add butter. Stir together sugar, flour and nutmeg. Place butter and sugar in a medium saucepan and. Inferior brown sugar is made by partial refining, or by adding a little molasses, caramel or colour to white sugar.
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From dinnerthendessert.com
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Combine brown sugar, maple syrup, and soy sauce in a glass dish. Add salmon and marinate in the refrigerate for 20 minutes, turning salmon after 10 minutes. Advertisement. Step 2. Preheat the oven to 400 degrees F (200 degrees C). Remove salmon from marinade, letting excess drip off, and place on a baking sheet. Discard excess marinade.
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From bluediamond.com
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From copykat.com
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APPLE CIDER DOUGHNUT BUNDT CAKE WITH PECAN BROWN SUGAR ...
The Steps. Preheat oven to 350 degrees. Spray a 12-cup bundt generously with nonstick cooking spray with flour in it. You can also use butter and then a dusting of flour. Set aside. In a large bowl, whisk together flour, baking powder, cinnamon, baking soda, cardamom, and salt. In a medium bowl, whisk together sugar, cider, applesauce, olive ...
From diamondnuts.com
From diamondnuts.com
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