ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

brown sugar

Misc.
Instead of buying brown sugar and then trying to
keep it fresh, I just make my own b. sugar each
time I need some. If you need two cups of brown
sugar, measure out two cups of white sugar in a
bowl and add 2 to 3 tablespoons of molasses, depending
on how dark you want the brown sugar to be, stir
until well mixed and use as called for in the recipe.
MsgID: 24203
Shared by: carolyn, yakima, wa
In reply to: ISO: how do you?
Board: Frugal/Budget Cooking at Recipelink.com
  • Read Replies (8)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 ISO: how do you?
  george/benld
2 brown sugar
  zanna -OH
3 Brown sugar
  Kim O/AL
4 have you tried a brow sugar bear?
  Emilee(Alberta)
5 brown sugar
  carolyn, yakima, wa
6 Soft brown sugar
  Joan, Florida
7 Brown Sugar
  Tracy,Washington
8 Recipe(tried): Keeping Brown Sugar Soft
  J.S./TX
9 re: keeping brown sugar soft
  Michelle in Ottawa
ADVERTISEMENT
Random Recipes
  • Almond Liqueur (using almond extract and Vodka)
  • ALMOND LIQUEUR 1/4 cup water 1/2 cup sugar 1 tsp PURE almond extract 1 1/2 cups vodka Cook and stir water and sugar in saucepan until sugar dissolves and forms a light syrup. Cool. Add to extract and vodka. Shake...
  • Tangy Baked Lemon Chicken
  • TANGY BAKED LEMON CHICKEN 1 cut-up broiler-fryer chicken 1/3 cup flour 1 1/2 teaspoon salt, divided 1 teaspoon paprika 1/2 teaspoon poultry seasoning, divided 4 tablespoon butter-flavored margarine, melted 1/4 cup fre...
  • Chocolate Pastry Crust (1970's)
  • CHOCOLATE PASTRY CRUST 1 cup sifted all-purpose flour 3 tablespoons granulated sugar 3 tablespoons unsweetened cocoa powder 1/2 teaspoons salt 1/3 cup shortening 1/2 teaspoon vanilla extract 3 to 4 tablespoons cold...
  • Roasted Red Pepper and Tuna Spread
  • ROASTED RED PEPPER AND TUNA SPREAD 3 cups Mancinl Roasted Red Peppers, drained 2 cans (6 oz. each) tuna, drained 1 medium celery stalk, finely chopped 1/4 cup black olives, pitted and chopped 3 tbsp. olive oil 2 ...
  • Drying hot peppers
  • I dry my peppers every year and I do use my dehydrator. I put plastic wrap on the trays so the peppers (the hot ones) don't get on the trays because they can stain the trays and make other food hot. I also dry mine by ...
  • Tex Mex Party Mold (Great American Recipes)
  • TEX MEX PARTY MOLD 1 (1/4 ounce) envelope unflavored gelatin 3/4 cup milk, divided use 1 (3 ounce) pacakge cream cheese, softened 1 cup sour cream 1/2 cup grated Cheddar cheese 1/4 cup finely chopped red onion 1 (4 o...
  • Vegetarian Burritos Grande
  • VEGETARIAN BURRITOS GRANDE FOR THE BASTING OIL: 1/3 cup olive oil 3 garlic cloves, minced 1 tbsp chopped fresh cilantro 1/2 tsp ground cumin 1/4 tsp crushed red pepper flakes 1/4 tsp dried oregano FOR THE BURRITOS...
ADVERTISEMENT
  • Tapenade (food processor)
  • TAPENADE "Don’t let the name throw you. Tapenade (ta-pen-AHD) is a kind of Mediterranean relish made from olives and capers. It has a bitingly fresh and rich flavor that perks up just about anything. I like to spread ...
  • Super Suppers Catalina Meatballs with Noodles
  • I found the recipe for the meatballs. I have not tried this recipe because I still have the entree that I made at Super Suppers in my freezer. These are all of the ingredients that I remember using at SS. CATALINA MEAT...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • brown sugar
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!