Brown Sugar And Cinnamon Butter Food
BROWN SUGAR-CINNAMON BUTTER
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 Side Dish Sauces and Condiments Recipes Compound Butter Recipes
Time 10m
Yield 12
Number Of Ingredients 3
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, Carbohydrate 4.5 g, Cholesterol 20.3 mg, Fat 7.7 g, Protein 0.1 g, SaturatedFat 4.9 g, Sodium 55.8 mg, Sugar 4.5 g
BROWN SUGAR CINNAMON BUTTER
Steps:
- Stir butter until light and fluffy. You can use a mixer or a fork.
- Add brown sugar, salt, and cinnamon and mix until completely combined.
- Use immediately or transfer to an airtight container. I like to form the butter into a log and wrap in parchment.
- Refrigerate for up to 2 weeks.
Nutrition Facts : Calories 64 kcal, Carbohydrate 3 g, Protein 1 g, Fat 6 g, SaturatedFat 4 g, Cholesterol 15 mg, Sodium 2 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
CINNAMON BROWN SUGAR BUTTER
This 3 ingredient recipe for Cinnamon Brown Sugar Butter is perfect for topping fresh dinner rolls, homemade fall bread, & even baked sweet potatoes!
Provided by Giustina Miller
Time 3m
Number Of Ingredients 3
Steps:
- Whip 1 cup butter, 1/2 cup brown sugar, & 1 teaspoon of cinnamon with a blender until all of the ingredients are combined.
- Enjoy your Cinnamon Brown Sugar Butter on your favorite bread & fall foods!
BROWN SUGAR AND CINNAMON BUTTER
Make and share this Brown Sugar and Cinnamon Butter recipe from Food.com.
Provided by TansGram
Categories Low Protein
Time 5m
Yield 12 serving(s)
Number Of Ingredients 4
Steps:
- In a small bowl, beat all ingredients until fluffy.
CINNAMON SUGAR BROWN BUTTER POPOVERS
These cinnamon sugar popovers are light and airy with a hint of McCormick® Pure Vanilla Extract, a brown butter dipped crust and (surprise!) a cream cheese stuffed center. They'll melt in your mouth and make any brunch better. Recipe and Photo Credit: Tieghan Gerard, @halfbakedharvest.
Provided by McCormick
Categories Desserts,Bread, Rolls, and Muffins,
Yield 6
Number Of Ingredients 9
Steps:
- Position oven rack in lower third of oven. Preheat the oven to 450°F.
- Place 1 teaspoon of the butter in each cup of a 6-cup standard popover pan. Place pan in oven and heat 3 to 5 minutes to melt the butter and preheat the pan.
- Meanwhile, in a medium bowl, vigorously whisk together milk and eggs until frothy, about 1 minute. Melt 1 tablespoon of the remaining butter in medium bowl; add flour, salt, and vanilla. Whisk just until blended. (It's OK if there are small lumps.)
- Carefully remove the popover pan from oven and swirl butter around cups to grease the pan. Divide batter evenly between cups, filling them 3/4 of the way full. Press 1 cube of cream cheese into center of each popover.
- Bake 20 minutes. Lower oven temperature to 350°F. Bake 15 to 18 minutes longer, until puffed, golden and crisp.
- Heat remaining 6 tablespoons of the butter in small skillet on medium heat. Allow the butter to brown until it smells toasted and is a deep golden color, about 3 to 4 minutes. Remove from heat and transfer butter to a heat-proof bowl. Mix sugar and cinnamon in a separate shallow bowl.
- Brush each warm popover with browned butter, then roll (generously) in cinnamon sugar mixture. Enjoy warm.
- Cook's Tips:•To store leftovers, place in an airtight container for up to 4 days at room temperature. •To bring eggs to room temperature, place eggs in medium bowl and fill with warm water. Let stand 5 minutes.•To make this recipe gluten-free, use an equal amount of your favorite gluten-free flour blend in place of the all-purpose flour.•Want to make 12 mini popovers? Use a 12-cup muffin pan, instead of a 6-cup popover pan, with a few recipe modifications. Prepare as directed, but you'll need 12 teaspoons of butter to grease the cups, and cut the cream cheese into 12 cubes instead of 6. Bake only 15 to 18 minutes in a preheated 450°F oven.
CINNAMON BROWN SUGAR BUTTER
On a hurried school day, my kids love this on toast or muffins. I always keep on batch on hand. They tell me it tastes like Texas Roadhouse® butter.
Provided by 4roosters
Categories Side Dish Sauces and Condiments Recipes Compound Butter Recipes
Time 5m
Yield 8
Number Of Ingredients 4
Steps:
- Beat butter, brown sugar, nutmeg, and cinnamon together until fluffy. Store in the refrigerator.
Nutrition Facts : Calories 111.2 calories, Carbohydrate 2.4 g, Cholesterol 30.5 mg, Fat 11.5 g, Fiber 0.1 g, Protein 0.1 g, SaturatedFat 7.3 g, Sodium 82.4 mg, Sugar 2.3 g
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- Add the cream, sugar (if you're using honey, they don't add it at this point), and cinnamon to a large jar or a stand mixer and start mixing. The cream will whip up into whipped cream and then stiffen and begin to become butter. At this time, the fat solids will separate from the buttermilk liquids – this is completely normal.
- To make cinnamon honey butter or brown sugar cinnamon butter using pre-made butter takes just a minute or two.First, soften the butter slightly, so it's easier to whip. You can do this by leaving it out at room temperature for a while before starting the process. Alternatively, you could microwave a bowl or measuring cup filled with water for around two minutes. Remove it from the microwave, drain the water, and then add the butter to it (the remaining heat will soften the butter in 5-10 minutes).
- Once the cinnamon sugar butter is ready, you can either transfer it to a butter container or shape it into a log and wrap it up with some parchment paper like a Christmas cracker.Store the cinnamon butter at room temperature for 1-2 days or in the refrigerator for between 1-2 weeks. Alternatively, the butter can be frozen for up to six months.
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