SUGAR BUTTER BREAD RECIPES

BROWN SUGAR-CINNAMON BUTTER RECIPE | ALLRECIPES

Brown Sugar-Cinnamon Butter Recipe | Allrecipes image

A butter spread that gives great flavor to sweet potatoes, squash, carrots, French toast, plain toast, pancakes, or waffles. Keep butter covered and refrigerated between uses.

Provided by SHORECOOK

Categories Compound Butters

Total Time 10 minutes

Prep Time 10 minutes

Yield 12 servings

Number Of Ingredients 3

Ingredients

½ cup butter, softened
¼ cup dark brown sugar
¼ teaspoon ground cinnamon

Steps:

Beat butter, brown sugar, and cinnamon together in a bowl with an electric mixer until creamy and smooth.

Nutrition Facts : Calories 85.4 calories, CarbohydrateContent 4.5 g, CholesterolContent 20.3 mg, FatContent 7.7 g, ProteinContent 0.1 g, SaturatedFatContent 4.9 g, SodiumContent 55.8 mg, SugarContent 4.5 g

VANILLA-BUTTER SUGAR COOKIES RECIPE: HOW TO MAKE IT

Vanilla-Butter Sugar Cookies Recipe: How to Make It image

These are one of my favorite cookies to bake for Christmas. The dough recipe is versatile and you can use it for other holidays, too. Children like to help with decorating. —Cynthia Ettel, Glencoe, Minnesota

Provided by Taste of Home

Categories Desserts

Total Time 45 minutes

Prep Time 35 minutes

Cook Time 10 minutes

Yield about 7 dozen.

Number Of Ingredients 15

Ingredients

1-1/2 cups butter, softened
1-1/2 cups sugar
2 large eggs, room temperature
2 tablespoons vanilla extract
4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cream of tartar
FROSTING:
1-1/2 cups confectioners' sugar
3 tablespoons butter, softened
1 tablespoon vanilla extract
1 to 2 tablespoons whole milk
Food coloring, optional
Colored sugar

Steps:

Cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In another bowl, whisk flour, salt, baking soda and cream of tartar. Gradually beat into creamed mixture. Refrigerate, covered, for 30 minutes., Preheat oven to 350°. On a lightly floured surface, roll dough to 1/4-in. thickness. Cut with floured 2-1/2-in. cookie cutters. Place 1 in. apart on ungreased baking sheets. Bake 10-12 minutes. Cool on wire racks. , For frosting, beat confectioners' sugar, butter, vanilla and enough milk to reach desired consistency. If desired, add a few drops of food coloring. Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; transfer frosting to bag. Pipe decorations. Sprinkle with colored sugar.
Freeze option: Freeze undecorated cookies, layered between waxed paper, in freezer containers. To use, thaw and decorate as desired.

Nutrition Facts : Calories 80 calories, FatContent 4g fat (2g saturated fat), CholesterolContent 14mg cholesterol, SodiumContent 74mg sodium, CarbohydrateContent 10g carbohydrate (6g sugars, FiberContent 0 fiber), ProteinContent 1g protein.

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PANETTONE BREAD AND BUTTER PUDDING RECIPE | JAMIE OLIVER

We all know we love bread and butter pudding, but it’s time for a change – this version is super-fun
From jamieoliver.com
Total Time 1 hours
Cuisine https://schema.org/VegetarianDiet
Calories 548 calories per serving

1. Preheat the oven to 180°C/350°F/gas 4. Lightly grease a 28cm loose-bottomed tart tin.
2. Bash 2 tablespoons of demerara sugar in a pestle and mortar until fine, then mix with the remaining demerara so you have a range of textures. Tip into the tart tin and shake around to coat. Tap gently, then tip any excess back into the mortar for later.
3. Slice the edges off the panettone in strips and use them to line the base and sides of the tart tin, pressing down hard to compact and create a pastry-like shell.
4. Halve the vanilla pod lengthways and scrape out the seeds, then put both the seeds and pod into a pan on a medium heat along with the cream, milk and butter, and simmer for 5 minutes or until the butter has melted.
5. Meanwhile, in a large bowl, whisk the eggs and golden caster sugar for 2 minutes, or until smooth. Whisking constantly, add the hot cream mixture to the bowl until combined, then discard the vanilla pod.
6. Now it’s time to build this crazy comfort pudding. Pour one-third of the custard into the base of the tart and leave to soak in for a couple of minutes.
7. Tear up all the remaining panettone into rough chunks, soak them in the bowl of creamy custard for a minute or two (the more it sucks up, the better!), then layer up in the shell you’ve created, snapping up and adding little chunks of chocolate and dollops of marmalade between the layers – there’s no need to be neat about it, you want a range of heights, saturation and textures.
8. Pour over any leftover custard, leaving it to soak in if necessary, then sprinkle with the remaining demerara sugar.
9. Bake for around 25 minutes, or until set. Allow the pudding to rest for 10 minutes, then serve with cream, custard or ice cream, if you like – it’s delicious cold, too, if you’ve got any leftovers!

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BROWN SUGAR-CINNAMON BUTTER RECIPE | ALLRECIPES

A butter spread that gives great flavor to sweet potatoes, squash, carrots, French toast, plain toast, pancakes, or waffles. Keep butter covered and refrigerated between uses.
From allrecipes.com
Reviews 4.8
Total Time 10 minutes
Category Compound Butters
Calories 85.4 calories per serving

Beat butter, brown sugar, and cinnamon together in a bowl with an electric mixer until creamy and smooth.

See details

VANILLA-BUTTER SUGAR COOKIES RECIPE: HOW TO MAKE IT

These are one of my favorite cookies to bake for Christmas. The dough recipe is versatile and you can use it for other holidays, too. Children like to help with decorating. —Cynthia Ettel, Glencoe, Minnesota
From tasteofhome.com
Reviews 4.6
Total Time 45 minutes
Category Desserts
Calories 80 calories per serving

Cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In another bowl, whisk flour, salt, baking soda and cream of tartar. Gradually beat into creamed mixture. Refrigerate, covered, for 30 minutes., Preheat oven to 350°. On a lightly floured surface, roll dough to 1/4-in. thickness. Cut with floured 2-1/2-in. cookie cutters. Place 1 in. apart on ungreased baking sheets. Bake 10-12 minutes. Cool on wire racks. , For frosting, beat confectioners' sugar, butter, vanilla and enough milk to reach desired consistency. If desired, add a few drops of food coloring. Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; transfer frosting to bag. Pipe decorations. Sprinkle with colored sugar.
Freeze option: Freeze undecorated cookies, layered between waxed paper, in freezer containers. To use, thaw and decorate as desired.

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