BROWN BUTTER GLAZE
This glaze recipe takes a basic sugar glaze to the next level with the nutty flavor of brown butter. So good, you'll want to eat it with a spoon!
Provided by Amanda Biddle
Categories Dessert
Time 20m
Number Of Ingredients 5
Steps:
- Cut butter into tablespooon-sized pats and melt over medium heat in a small heavy-bottomed skillet. Choose a skillet that's light in color (stainless or white/ivory enameled) so you can monitor the color of the butter as it browns. When foaming subsides, continue cooking, swirling the pan frequently, until the milk solids are golden brown and the butter has a nutty aroma. (Watch it closely! It can burn quickly.)
- Immediately pour brown butter into a bowl, leaving behind as much of the dark solids in the pan as possible. (You can also pour the brown butter through a fine mesh strainer, if desired.) Set aside to cool just slightly while you sift and measure your powdered sugar.
- Gradually add the powdered sugar to the brown butter, whisking to combine. Whisk in vanilla extract and enough milk or half and half to thin the glaze to your desired consistency for dipping, drizzling, or pouring.
Nutrition Facts : Calories 82 kcal, Carbohydrate 8 g, Protein 1 g, Fat 6 g, SaturatedFat 4 g, Cholesterol 15 mg, Sodium 2 mg, Sugar 7 g, ServingSize 1 serving
BROWN-BUTTER GLAZE
Use this decadent glaze to finish our Brown-Sugar Pound Cupcakes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 1 cup
Number Of Ingredients 4
Steps:
- Heat butter in a saucepan over medium heat until golden brown, about 10 minutes. Carefully pour butter into a bowl, leaving sediment behind.
- Add sugar, vanilla, and 2 tablespoons milk to butter, and stir until smooth. If glaze is too thick, add more milk. Use immediately.
BROWN-BUTTER GLAZE
Try drizzling this glaze on a warm scone or muffin.
Categories brown-butter glaze Glaze
Yield 1 cup
Number Of Ingredients 4
Steps:
- Heat butter in a saucepan over medium heat until golden brown, about 10 minutes. Carefully pour butter into a bowl, leaving sediment behind.
- Add sugar, vanilla, and 2 tablespoons milk to butter, and stir until smooth. If glaze is too thick, add more milk. Use immediately.
BROWNED-BUTTER GLAZE
Use this old-fashioned glaze for a lovely nutty flavor with a touch of lemon. Incredibly quick and simple! Goes great on pound cake or anywhere else. From Country Living
Provided by Tee Lee
Categories Dessert
Time 20m
Yield 2 cups (approx), 6 serving(s)
Number Of Ingredients 6
Steps:
- Melt the butter over medium-low heat until golden brown. (Careful! Butter burns quickly).
- Whisk the sugar, salt, milk, lemon juice, and zest together.
- Add the melted butter in a stream while whisking until smooth; drizzle over cake.
BROWN BUTTER-GLAZED GREEN BEANS
Cooking butter until lightly browned is a simple way to add rich nutty flavor to an otherwise straightforward dish. In this recipe, I added fresh oregano and red pepper flakes to the butter as it browns, to infuse the fresh herb and a bit of heat into the butter.
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Bring a large pot of salted water to a boil. Add the green beans and cook until crisp-tender, about 2 minutes; drain and transfer to a bowl of ice water. Let cool, then drain.
- Melt the butter in a large pot over medium heat. Add the oregano sprig and red pepper flakes. Cook, swirling the pot, until the butter is browned, 5 to 7 minutes. Add the green beans and 3/4 teaspoon kosher salt. Continue to cook, tossing, until the green beans are glazed, 2 to 3 minutes. Discard the oregano sprig, then add the oregano leaves to the pot and toss. Top with flaky salt and more red pepper flakes.
BROWN-BUTTER GLAZE RECIPE
The deep, caramelized flavors on this brown-butter glaze are sure to elevate your cakes, ice creams, pancakes, and any other desserts!
Provided by Kylie Perez
Categories Frosting
Time 15m
Yield 1
Number Of Ingredients 4
Steps:
- Heat butter in a saucepan over medium heat for about 10 minutes until golden brown. Carefully pour butter into a bowl, leaving sediment behind.
- Add sugar, vanilla, and 2 tablespoons milk to butter, and stir until smooth. If glaze is too thick, add more milk. Use immediately.
Nutrition Facts : Carbohydrate 242.02g, Cholesterol 246.81mg, Fat 92.96g, Protein 1.91g, SaturatedFat 58.81g, ServingSize 1.00 Cup, Sodium 30.93mg, Sugar 0.00, UnsaturatedFat 24.08g
BANANA-WALNUT-COCONUT QUICK BREAD WITH BROWN BUTTER GLAZE
Spread a quick brown butter icing over this loaf of banana-nut bread loaded with coconut.
Provided by Food Network Kitchen
Time 2h45m
Yield 1 regular loaf or 3 mini loaves
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F. Lightly brush one 9-by-5-by-3-inch loaf pan or three 6-by-3-by-2-inch mini loaf pans with butter and set aside.
- Combine the flour, granulated sugar, baking powder, salt, baking soda, cinnamon and nutmeg in a medium bowl. Add the coconut and walnuts and toss together. Set aside.
- Whisk together the melted butter, yogurt, vanilla extract, eggs and grated zest if using in a small bowl. Stir in the mashed bananas. Fold this mixture into the flour mixture until just incorporated.
- Transfer the batter to the prepared loaf pan(s). Tap the bottom on a hard surface a few times and smooth the top. Bake until a toothpick inserted in the center comes out clean, 55 to 60 minutes for the large and 35 to 40 minutes for the minis. Transfer to a wire rack to cool for 30 minutes, then turn the bread out and let cool completely on the rack.
- When the bread is cool, cook the butter in a small saucepan over low heat until brown; keep warm.
- Put the confectioners' sugar and milk in a small bowl and whisk in the brown butter until smooth.
- Pour the glaze over the bread and allow to set at room temperature, 15 to 20 minutes. Store in an airtight container for up to 1 week.
PUMPKIN COOKIES WITH BROWN BUTTER GLAZE
These cookies are so delicious. The cookies are cake-like, and paired with the brown butter glaze! Look out!
Provided by Childrens Minister
Categories Drop Cookies
Time 30m
Yield 5 dozen, 10-12 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees.
- In a medium bowl combine the flour, salt, cinnamon, nutmeg, cloves, baking soda, and baking powder. Stir to combine and set aside.
- In a mixer with paddle attachment, or large bowl add butter, sugar, mix to combine.
- Add egg, milk, pumpkin, and vanilla, mix until smooth.
- Slowly add flour mixture. Dough will be sticky.
- Drop dough by rounded teaspoons onto a greased cookie sheet. Slightly flatten if you prefer, the cookie will hold its shape.
- Bake for 15-20 minutes, check at 10. Remove to wire rack.
- Flor glaze:.
- In a medium bowl, add powdered sugar.
- Place butter in a small saucepan. Melt butter over medium heat until bubbly. Cook, stirring occasionally until golden brown.
- Remove from heat and pour butter into the bowl of powdered sugar. Add milk and vanilla, stir until smooth.
- When cookies are cool, dip top of cookie in glaze and return to rack to cool. If the glaze is too thick, add more milk to reach desired consistency and drizzle over cookies.
BROWN-SUGAR GLAZE
Use this recipe when making our Molasses-Spice Cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes enough for one 9-inch cake
Number Of Ingredients 5
Steps:
- Heat butter and sugar in a saucepan over medium heat, stirring, until sugar has dissolved. Add cream, vanilla, and salt, and bring to a boil. Remove from heat, and let cool until thickened. Use glaze immediately.
BROWN BUTTER CORNBREAD MUFFINS WITH SWEET TEA GLAZE
This spin on the home cooking favorite is a nod to a classic Southern combination: iced tea and cornbread. Here, the tea makes a sweet and shiny glaze and the delicate sweetness of fresh corn kernels balances out the buttery bread. Muffins are perfect for grab-and-go breakfasts, but you could also make it in a cast-iron skillet and serve family style. Beware, your overnight guests may never leave.
Number Of Ingredients 17
Steps:
- Make The Brown Butter Cornbread Muffins:
- Preheat the oven to 400°F. Cut 6 tablespoons of butter into 12 (½ tablespoon) pats. Place 1 pat of butter in each cup of a 12-cup muffin pan.
- In a medium bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt.
- Cut the remaining 1 ½ sticks of butter into chunks and melt in a medium, light-colored saucepan over medium heat. Continue to cook the butter, swirling the pan, until it turns golden brown and smells nutty, 5 to 7 minutes-the butter will foam while it's browning. Remove from the heat, add the corn, and stir to coat the kernels in butter. Let cool slightly.
- In a large bowl, whisk together the buttermilk, honey, and eggs. Add the warm (not hot) corn mixture and whisk to incorporate. Add the flour mixture and gently fold until just combined.
- Place the muffin pan in the oven and heat until the butter is melted, foaming, and starting to brown, 3 to 4 minutes. Carefully remove the hot pan from the oven. Spoon about 1/3 cup of batter into each muffin cup-they will be very full. Return the pan to the oven and bake until a toothpick inserted in the center of the muffins comes out clean, 18 to 20 minutes. Let cool for a few minutes in the pan then transfer the muffins to a wire rack set over a rimmed baking sheet.
- Make The Sweet Tea Glaze:
- In a medium saucepan over medium-high heat, combine the tea and honey and bring to a simmer. Continue simmering until reduced by half, about 20 minutes. Add the butter and whisk until melted. Carefully measure 2 tablespoons of the hot glaze, combine with the cornstarch, and whisk to dissolve. Whisk the cornstarch mixture back into the glaze, add the salt, and continue to simmer, whisking frequently, until thick and slightly reduced, 2 to 3 minutes.
- Pour the glaze over the muffins and enjoy warm or at room temperature-before they're all gone!
PUMPKIN SCONES WITH BROWN BUTTER GLAZE
Awesome, moist scones made with the seasonal favorite pumpkin and topped off with a mouth-watering brown butter glaze.
Provided by RainbowJewels
Categories Bread Quick Bread Recipes Scone Recipes
Time 35m
Yield 16
Number Of Ingredients 17
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Mix flour, brown sugar, baking powder, cinnamon, baking soda, salt, ground ginger, and ground cloves together in a bowl. Cut unsalted butter chunks into flour mixture with a pastry blender until mixture resembles coarse crumbs; make a well in the center.
- Pour pumpkin puree, yogurt, and 1 teaspoon vanilla extract into the well in flour mixture; stir with a wooden spoon until a soft dough forms. Mix pecans into dough.
- Turn dough out onto a lightly floured surface and pat into two equal-size circles. Cut each circle into 8 wedges; transfer to a baking stone or baking sheet lined with parchment paper.
- Bake scones in the preheated oven until firm to the touch and lightly browned, 12 to 15 minutes.
- Heat butter in a skillet over medium heat until butter is foaming and nut-brown in color, 3 to 5 minutes.
- Beat brown butter, confectioners' sugar, milk, and 1/2 teaspoon vanilla with an electric mixer on medium-high speed until sugar is dissolved and glaze is shiny, 3 to 4 minutes, adding more milk as necessary. Drizzle glaze over cooled scones.
Nutrition Facts : Calories 313.7 calories, Carbohydrate 33.9 g, Cholesterol 38.9 mg, Fat 18.6 g, Fiber 2.1 g, Protein 4.1 g, SaturatedFat 9.6 g, Sodium 304.1 mg, Sugar 12.2 g
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