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Preheat oven to 350°. Mix brown sugar, flour, and butter with a pastry blender until you have fine crumbs. 2 scant c. brown sugar, 4 c. all-purpose flour, 2 sticks butter (or 1 c. shortening) Reserve two cups of the crumbs for the top. Combine the boiling water and baking soda, then add the molasses and salt. Mix well.
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Instructions. Preheat the oven to 400 degrees F. In a mixing bowl add molasses, hot water, egg and baking soda, mixing with a whisk until combined. In another bowl mix together flour and brown sugar. Cut in the shortening a little at a time, and mix with a fork until you get a crumbly mixture.
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Preheat the oven to 350°F. In a large bowl, combine the molasses, boiling water, and baking soda. Pour the mixture into the unbaked pie shell. To make the topping: In a large bowl, mix the flour with the sugar, shortening, and salt. Spread this on top of the molasses mixture in the pie shell. Bake until the center of the pie is set, about 45.
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Roll your crust, and fit it into a 9" pie pan. Chill, uncovered, while you prepare the filling. In a medium-sized mixing bowl, beat together the eggs, golden syrup, sugar, melted butter, salt, and flavoring. Stir in the pecans, and pour the mixture into the unbaked pie shell. Bake the pecan pie for 15 minutes, then reduce the oven heat to 350.
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Let the gelatin soak until softened and translucent, about 5 minutes. Stir if there are any dry spots. In a medium saucepan, mix the maple syrup, maple flavor, and salt. Put over medium heat and cook until the mixture reaches soft-ball stage (235°F to 240°F). Pour the syrup into the bowl with the gelatin and beat with the whisk attachment for.
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Step 2. Place 1 (2 1/2-inch) ice cube in a rocks glass. Add the rum, the bitters, and 1/2 teaspoon (1/4 ounce) cinnamon syrup, and stir until well chilled. Squeeze the orange peel over the drink.
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For ultra-precise measurements, weigh your ingredients: 8 ounces of sugar to 8 ounces of water. 1. Combine Sugar and Water. Add equal parts sugar and water to a saucepan and stir to combine. 2.
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The thickness of the slices is important because (1) any smaller and the slices will over-cook and (2) any larger and the slices will under-cook. Place potato slices in a large casserole dish and toss with salt. Make the sauce. Put all the sauce ingredients into a pot, boil 2 minutes, then stir in vanilla extract.
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Directions. In a small saucepan, combine all of the ingredients and bring to a brisk simmer, stirring constantly. Remove from the heat, let cool, remove the cinnamon stick and vanilla bean and transfer to a resealable container. Refrigerate for up to 3 weeks.
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Mix eggs and brown sugar in a mixing bowl until it achieves a creamy texture. Now add the molasses and water-soda mixture. Mix and set it aside to cool a bit before assembling your wet bottom pie. wet mixture. For the irresistible crumb mixture, combine flour, brown sugar, baking soda, cream of tartar, and salt.
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In a medium saucepan, mix the brown sugar and flour. 1/2 c. brown sugar, 1 Tbsp. all-purpose flour. Add the molasses, egg, and water. Whisk to combine and cook over medium heat. Bring to a rolling boil. 1/2 c. Karo, King syrup, or light molasses, 1 large egg, 1 c. water. Remove from the heat and stir in the vanilla.
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Prevent your screen from going dark as you follow along. Preheat the oven to 350°F. Lightly grease (or line with parchment) two baking sheets. In a large mixing bowl, cream together the butter and sugar until they're light and fluffy. Beat in the molasses, ginger syrup, baking soda, salt, and spices.
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Preheat oven to 400 degrees. Stir together 1 cup of flour and ½ cup brown sugar until well blended. Cut in the vegetable shortening with a pastry cutter or rub in with fingers until small crumbs form; set aside. Dissolve 1 teaspoon cornstarch into 1 cup of very hot water; set aside.
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Preheat oven to 180C / 350F. Line 2 large baking trays with baking paper. Use a hand mixer to cream butter and sugar together in a large mixing bowl.Add golden syrup and stir through to combine. Next, add flour and mix well until combined. Roll a tablespoon of the mixture at a time into balls.
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Pour into unbaked pie crust. Bake at 350°F for 50 minutes. Ingredients: 9 (milk .. oatmeal .. pecans .. salt .. sugar .. syrup.) 4. PEANUT BRITTLE. Mix the sugar, syrup, butter and raw peanuts. minutes until brown. Add the baking soda, stir and pour it on to a greased cookie sheet fast. Cool.
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Instructions. Place the sugar and water in a saucepan and stir to combine. Bring it to a boil, stirring regularly to prevent burning until the sugar is dissolved. Stir very gently to prevent sugar water from splashing up the sides of the saucepan. Once boiling gently stir in the lemon juice or citric acid.
