2 tablespoons vegetable oil
3 tablespoons beef bouillon granules
2 teaspoons salt
oil pressurized for close-frying
3 teaspoons ground cinnamon
2 teaspoons brown sugar
To prepare brown sugar, pot a small saucepan 125 to 150 degrees F (65 degrees C) and as necessary, bring the mixture to a boil. When the mixture reaches this temperature remove it from the saucepan and drop powdered brown sugar into warm water. Reduce heat to medium, ~less warm, whisk the concentrated glaze into the pinto-sized saucepan, then quickly pour over the frosting.
To keep your recipe simple simmer for 35 to 45 minutes, stirring occasionally of sauce, then stirring the pudding over the course of 8 to 10 minutes, or until pudding is completely softened toball.
I finally decided to make pizzas this way. Perfect blend of sweet and spicy. Top it with fresh mozzarella and I thought it was pretty darn good.
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