Brownsugarandcinnamonbutter Recipes

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.

CINNAMON BROWN SUGAR BUTTER

Steps:

• Beat butter, brown sugar, nutmeg, and cinnamon together until fluffy. Store in the refrigerator.

BROWN SUGAR-CINNAMON BUTTER

Steps:

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

BROWN SUGAR N CINNAMON BUTTER

Steps:

• Place butter, brown sugar and cinnamon in a medium bowl.
• Mix until thoroughly blended.
• Place on edge of a sheet of parchment or wax paper (about 1 foot long) and roll tightly.
• Twist both ends of paper and place in freezer until firm, about one hours.
• After 30 minutes, it will be easier to get a more perfect cylinder shape by re-rolling the half firm butter in the paper and popping back in the freezer.

BROWN SUGAR AND CINNAMON BUTTER

Steps:

• In a small bowl, beat all ingredients until fluffy.

ROASTED SQUASH WITH BROWN BUTTER AND CINNAMON

Steps:

• Preheat oven to 400 degrees F.
• Put the squash on a flat surface, then split in half lengthwise and scrape out the seeds. Cut each piece in half, lengthwise, to form 4 wedges. Arrange in a single layer on 1 or 2 baking sheets.
• In a small saucepan, over medium heat, add the butter. Wait until the butter starts to turn a light brown color. Remove from the heat and immediately pour half of the butter over the squash sections. Reserve the rest of the butter. Sprinkle the squash with the brown sugar and molasses and season with salt and pepper, to taste. Finish by sprinkling the ground (dry) ginger, fresh grated ginger, cinnamon and the ground cloves. Squeeze the orange juice over the squash. Fill the bottom of the baking sheet(s) with about 1-inch of water to create steam while the squash bakes in the oven. Cover the baking sheets with aluminum foil and seal the edges tightly.
• Put the tray in the center of the oven and bake, undisturbed, for 30 to 45 minutes. To check for doneness, pierce 1 squash section with the tip of a small knife. The knife should slide in and out easily. When the squash is tender, remove the pan from the oven and carefully peel back the foil. Drizzle with the remaining butter and set aside to cool. Transfer to a serving platter and serve.