Recipe: Recipes Using Brown Sugar (21)
Recipe Collections recipelink.com Chat Room Recipe Swap
04-12-2000 - 21 Recipes Using Brown Sugar
Becky,.LA (09:46:43) :
BREAD MACHINE SUGAR CAKE
Recipe By : BECKY--JAN'S RECIPE
1 1/2 POUND DOUGH
5/8 cup water -- warm 90-115 degrees
2 large eggs -- beaten
1/2 cup butter -- melted
1 teaspoon vanilla
1/2 cup sugar
3 cups four
1/2 cup instant potato flakes
1 teaspoon salt
2 teaspoons bread machine yeast
TOPPING
1 cup brown sugar
2 teaspoons cinnamon
1/2 cup butter -- melted
ICING
3/4 cup powdered sugar
4 teaspoons milk
place dough ingredients in machine,, select dough setting.
When dough cycle has completed. Turn dough out onto floured board.
Grease a 15x10 or 16x12 baking pan.
Stretch dough to fit pan.
Press evenly in pan.
Sprinkle with brown sugar, cinnamon and drizzle with butter.
Cover and let rise 30-45 minutes. Or doubled in size.
Bake at 350 degrees for 15-20 minutes or light brown.
Mix powdered sugar and milk. Drizzle onto cake while warm.
Becky,.LA (09:45:29) :
WALNUT MUFFINS
Recipe By : BECKY (MRS. LUCILLE'S RECIPE)
2 cups brown sugar -- not packed
2 cups walnuts -- chopped
4 eggs
1/2 teaspoon salt
1/2 cup flour
2 tablespoons vanilla
4 tablespoons butter -- melted
1/2 cup coconut
Mix all ingredients.
Bake in small muffin tin 15-30 minutes.
Becky,.LA (09:43:25) :
DAGWOODS (BLONDE BROWNIES)
Recipe By : BECKY
1 large bag butterscotch chips
1 1/4 cups all purpose flour
1 1/2 cups light brown sugar -- lightly packed
1 1/2 teaspoons baking powder
1/8 teaspoon salt
2 large eggs -- at room temperature
1/2 cup & 2 tbs unsalted butter -- melted
2 teaspoons vanilla extract
1/2 cup walnuts -- chopped
Heat oven to 350 degrees.
Lightly grease an 8-inch square baking pan.
In a large bowl mix flour, sugar, baking powder and salt.
In a medium size bowl whisk eggs until blended.
Whisk in melted butter and vanilla.
Mix flour mixture and pour in egg mixture.
Stir until blended.
Stir in nuts. Spread evenly in prepared pan.
Bake 35-40 minutes until golden and a tester inserted in the center comes out clean.
Cool in pan on rack 1 hour before cutting.
Becky,.LA (09:42:44) :
CARAMEL POUND CAKE AND FROSTING
POUND CAKE
1 cup dark brown sugar
1 cup sugar
1/2 cup shortening
3 cups plain flour
1/2 teaspoon baking powder
1 cup butter
5 large eggs
1 cup milk
1 teaspoon vanilla
1 cup pecans -- chopped
FROSTING
1 cup sugar
1 cup brown sugar
1/2 cup margarine -- melted
1/2 cup evaporated milk
1 teaspoon vanilla
CARAMEL POUND CAKE
Cream together butter, shortening and sugars. Add eggs, one at a time,
beating well after each. Add flavoring. Sift flour and baking powder. Add
alternately with milk. Save 1/2 cup flour to mix with nuts. Fold in nuts.
Pour into greased and floured 10" tube pan. Bake at 300 degrees for 1 hr.
and 30 minutes. Let stand in pan 10 min. and turn out. Frosting:
FROSTING
Beat first 4 ingredients. In a small saucepan, bring to a rolling boil and
cook for 1 minute. Remove from heat and add vanilla. Cool. Beat until
thickened to spreading consistency. (Doesn't have to be as thick as regular
frosting.) If it gets too thick, thin with a little milk. Spread on cake.
Gina,Fla (09:35:11) :
This is an old Georgia recipe from my sister and it is heavenly!!
3 sweet potatoes
1 cup sugar
2 eggs
1 stick butter, softened
1 tsp. vanilla extract
1 tsp. cinnamon
1 t. nutmeg
Crunch Topping:
1/3 cup melted butter
1/3 cup flour
1 cup brown sugar
1 cup chopped pecans
1 tblsp. cinnamon
Boil potatoes til tender. Take skin off when cooled and able to handle. Put in a large bowl and whip them til fluffy adding all other ingredients. Pour into a buttered casserole and top with the crunch topping. Bake at 350 for 45 minutes.
Gina,Fla (09:32:54) : Angel Crisps
24 graham crackers
1/2 c. butter
1/2 c. brown sugar
1 teasp. cinnamon
1/2 teasp. vanilla
1/2 c. chopped pecans
Preheat oven to 350. Arrange crackers on a large cookie sheet, side by side. Heat sugar, spices and butter to boiling. Boil 1 minute, stirring constantly. Remove from heat and add vanilla. Pour evenly over the crackers and sprinkle with nuts. Bake 10 minutes. Let cool and break apart.
Bet you can't eat just one! These are gooood!!
Gina,Fla (09:32:07) : Nancy's Chocolate Chippers
#1
CREAM
1/2 cup shortening
1/2 cup sugar
1/4 cup brown sugar
1 egg
1 tsp. vanilla
#2
SIFT
1 cup all-purpose flour
3/4 tsp. salt
1/2 tsp. baking soda
#3
ADD
1 6oz. pkg. chips
1/2 cup walnuts
Cream together all ingredients from #1 til light and fluffy
Sift together all ingredients from #2 then add to creamed mixture, blending well.
Add chips and nuts.
Drop from tsp. 2 inches apart on greased cookie sheet.
Bake in moderate oven at 375 for 10-12 mts.
Remove from pan immediately and let cool on wire rack.
Store in tin for as long as a month (HA HA), if they last that long!!
Gina,Fla (09:30:38) : Bavarian Apple Cheesecake with Praline Topping
Crust:
1 c. Graham cracker crumbs
2T. Sugar
2T. Butter
APPLE MIX
1/4 c. Butter
1/2 c. Light brown sugar
2 lbs. Red delicious apples; peeled -- cored, dice 1/2" pcs
1 t. Cinnamon
1/2 t. Nutmeg
1/2 t. Allspice
PRALINE TOPPING:
1 1/2 c. Dark brown sugar
1/2 c. Butter -- softened
1 c. chopped pecans
CHEESECAKE:
16 oz. Cream cheese -- softened
1/2 c. Granulated sugar
3 large Eggs
1 c. Heavy whipping cream
CRUST-Melt butter. Stir in the crumbs and sugar until thoroughly blended.
Press into the bottom of a 9" springform pan. Set aside.
APPLE MIX In a small saucepan, melt butter over low heat, add brown sugar, apples, cinnamon, nutmeg and allspice.
Simmer over low heat until apples are soft, but still hold their shape.
Cool mixture to room temperature and reserve.
TOPPING-In a small bowl, mix all ingredients together with a fork until
well incorporated. Reserve.
CHEESECAKE-In a large bowl with an electric mixer cream together sugar and cream cheese on medium speed until light and fluffy.
Beat in the eggs one at a time until smooth. Add the cream and continue beating until the mixture is thick and creamy.
Gently stir in the cooled apple mix by hand.
Pour into the prepared spring form pan.
Spread praline topping over the top. Bake at 350~ for 1 hour and 20 minutes.
Allow to cool to room temperature before removing the sides of the pan.
Refrigerate until ready to serve.
Gina,Fla (09:27:42) : Apple Caramel Cake
1/2 cup pecans
1/2 cup (1 stick) butter at room temperature
1 cup sugar
2 eggs at room temperature
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon freshly ground nutmeg
1 teaspoon ground cardamom
3 McIntosh, Gravenstein, or Granny Smith apples, peeled, cored and finely chopped, plus 16 apple slices for garnish
Hot Caramel Sauce:
1/2 cup (1 stick) unsalted butter
1 cup packed light brown sugar
1/2 teaspoon salt
1 1/2 teaspoons pure vanilla extract
1/2 cup evaporated milk
1. Preheat the oven to 350 degrees F. Grease a 9-inch round cake pan. In a blender or food processor, grind the pecans until fine.
2. In a large bowl, cream the butter and sugar together until fluffy. Add the eggs and beat until well blended. In a medium bowl, stir the flour, baking soda, salt, cinnamon, and nutmeg together. Stir the dry mixture into the wet mixture just until blended. Fold the apples and nuts in until blended.
3. Pour the batter into the prepared pan and smooth the top. Bake for 50 minutes, or until a toothpick inserted in the center comes out clean. Let cool on a wire rack for 15 minutes, then remove from the pan. The center may sink a bit.
4. To Make the Sauce: In a small saucepan, melt the butter with the brown sugar and salt over medium heat. Bring to a boil, whisking constantly. Remove from heat and whisk in the vanilla and milk. Set aside and keep warm. To make ahead, let cool and store in an airtight container in the refrigerator for up to 3 days. Reheat over barely simmering water.
5. To serve, cut the cake into 8 wedges. Ladle a large spoonful of the hot caramel sauce onto each of 8 dessert plates. Place a wedge of cake on top of the sauce. Garnish with a spoonful of whipped cream and 2 apple slices.
Gina,Fla (09:26:14) : Brown Sugar Rum Pound Cake
1 1/2 c. butter, softened
1 16 oz. box brown sugar
1 c. sugar
5 large eggs
3/4 c. milk
1/4 c. dark rum
2 t. vanilla extract
3 c. flour
1 t. baking powder
1/4 t. salt
1 c. chopped pecans
Beat butter til creamy, gradually add sugars and beat for 7 mts. Add eggs, one at a time beating just til yellow disappears.
Combine milk, rum and vanilla.
Combine flour, baking powder and salt. Add to butter mixture alternately with milk mixture, begin and end with flour. Beat at low speed til just blended. Fold in pecans, pour batter into greased bundt pan. Bake at 325 for 1 hour and 20 mts. Cool in pan on wire rack for 15 mts. Remove from pan and let cool completely. Serve slices with sweetened whipped cream.
Lori.NY (05:35:53) :
Apple Bread Pudding with Maple Cream
Ready in 1 hour 30 minutes
PUDDING
1 cup sugar
2 teaspoons cinnamon
1/2 cup butter or margarine, softened
4 eggs
2 1/2 cups Progresso Plain Bread Crumbs
1 1/2 cups applesauce
1 medium apple, chopped
TOPPING
1 cup whipping cream
1/3 cup firmly packed brown sugar
1/2 teaspoon maple flavorHeat oven to 325 F. Butter 1 1/2-quart casserole. In large bowl, combine
sugar, cinnamon and butter; beat 1 minute at medium speed. Add eggs; beat
2 minutes at high speed or until mixture is light and fluffy. Fold in bread
crumbs and applesauce. Spoon and spread in buttered casserole. Sprinkle with
apple; gently press into pudding mixture.
Bake at 325 F. for 50 to 60 minutes or until edges are light golden brown
and apples are tender. Cool 10 minutes.
Meanwhile, in small bowl, combine all topping ingredients. Beat until
stiff peaks form. Cover and refrigerate. Serve topping with warm pudding.
Store in refrigerator.
12 servings
victoria--Pa (02:20:06) : OLD FASHIONED CRUMB CAKE
3 c. flour
2 c. brown sugar
1/2 c. margarine
1 egg, beaten
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. cream of tartar
1 c. buttermilk
Mix flour & sugar; cut in butter til crumbly. Save 1 c. crumbs for topping. Add the rest of the ingredients to the remaining crumbs; mix well. Pour into greased and floured 9x13 pan. Sprinkle with reserved crumbs. Bake @ 350 for 30-40 min.
MED/TN (01:59:39) : CARAMEL CORN - CRACKER JACK
5 qt. popped corn
1 c. butter or margarine (2 sticks)
2 c. brown sugar, packed
1/2 c. light corn syrup
1 tsp. salt
1/2 tsp. baking soda
Combine butter, brown sugar, corn syrup and salt in heavy 2 quart saucepan. Place on medium heat, stirring until sugar dissolves. Continue to boil to firm ball stage, about 5 minutes. Remove from heat and stir in baking soda. Syrup will foam. Pour syrup over popped corn and stir well to cover. Place caramel corn in shallow baking pans and bake at 250 degrees for about 50 minutes. Stir every 15 minutes. Cool and serve. To store, put in air tight containers and set in a cold place.
KellyWA (01:28:32) : Bacon Sausage Roll-ups
1 c. brown sugar
1 lb. bacon
16 sausage links
Cut bacon in halves. Cut sausage in halves. Wrap bacon around each
sausage link and fasten with a toothpick. Place roll-ups in greased
9x13 inch pan. Sprinkle with brown sugar. Cover and refrigerate 8
hours, or overnight. Bake at 350 degrees for 30 to 45 minutes.
KellyWA (01:21:12) : IRISH COFFEE ICE CREAM
(Originally posted on TKL by Connie in CA May 24th 1998)
2 eggs, beaten
2 cups milk
1 cup firmly packed brown sugar
4 tablespoons instant coffee crystals
1/2 cup Irish whiskey or brandy
2 teas. vanilla extract
2 cups half and half or whipping cream
In a medium saucepan, combine beaten eggs, milk, brown sugar and instant coffee crystals. Cook and stir over medium-low heat until sugar and coffee dissolve and mixture thickens slightly. Remove from heat; stir in whiskey or brandy. Cool to room temp. Stir in vanilla and half and half or whipping cream. Pour into ice-cream canister. Freeze according to manufacturer's directions.
Makes about 2 quarts.
KellyWA (01:13:27) :
Recipe(tried): Chocolate Mayonnaise Cake with Brown Sugar Frosting
(Originally posted on TKL by Terry/TX July 13th 1999)
Recipe By :Taste of Home
Serving Size : 10
2 cups all-purpose flour
1 cup sugar
3 tablespoons baking cocoa
2 teaspoons baking soda
1 cup water
1 cup mayonnaise
1 teaspoon vanilla
Brown Sugar Frosting
1/4 cup butter or margarine
1/2 cup packed brown sugar
2 tablespoons milk
1 3/4 cups sifted confectioners' sugar
In a large bowl, combine flour, sugar, cocoa, and baking soda. Add water, mayo, and vanilla; beat at med. speed until thoroughly combined. Pour into a greased 9" square or 11x7" baking pan. Bake at 350 degrees for 30-35 min. or until cake tests done. Cool completely.
For frosting, melt butter in a saucepan. Stir in brown sugar; cook and stir until bubbly. Remove from heat and stir in milk. Gradually add sugar; beat by hand until frosting is of spreadable consistency. Immediately frost cake.
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NOTES : Light or low-fat mayo should not be substituted for regular mayo in this recipe.
KellyWA (01:01:02) :
Recipe(tried): Brown Sugar Pound Cake
(Originally posted on TKL by Behr, July 9th 1998)
2 sticks butter
1/2 c shortening (i.e. Crisco)
1 box + 1 c. brown sugar
5 eggs
3 1/2 c. flour
1 tspn baking power
1/2 tspn salt
1 c. milk
1 tspn vanilla
Cream butter and shorting together (do not use all butter ... you do need the shorting). Add brown sugar and beat until well blended.
Add eggs and mix. in a separate bowl mix flour baking powder and salt. Add milk and dry ingredients alternately. Add vanilla.
Pour into a greased and floured bunt pan. Bake in a slow oven at 300 for 1 3/4 to 2 hours (until an inserted toothpick comes out
clean). Turn out on to a plate to cool.
Icing
1 1/2 sticks margarine
2 c. chopped toasted walnuts
1/2 c. milk
1 box powdered sugar
1 tspn vanilla
In a sauce pan melt margarine and milk and bring to a boil, with care not to burn it. Add box of powdered sugar stirring constantly.
Stir until sugar is well blended. Allow the mixture to boil for 2 to 3 minutes with out stirring. Remove from heat and stir in vanilla and nuts. Spoon over cake. If the center of the cake gets a little much icing in it carefully spoon it out and reapply it to the top of the
cake.
recipelink.com (12:32:06) : Cracker Candy
About 44 saltine crackers
3/4 c. brown sugar
3/4 c. margarine or butter or half of each
12 oz. chocolate chips or peanut butter chips or butterscotch chips*
3/4 c. chopped nuts
Place the saltines on a large cookie sheet lined with foil.
Melt margarine and brown sugar.
Pour over crackers, put into a 400 degree oven for 6 minutes, no more.
Take out and sprinkle with chips.
When soft spread evenly, add the nuts on top.
Chill in refrigerator, then break up in pieces, it is ready to eat.
recipelink.com (09:54:04) : ORANGE-GLAZED PUMPKIN CAKE
2 c Brown sugar; firm packed
3/4 c Crisco; butter or reg. flavor
16 oz Pumpkin can; solid pack
4 Eggs
1/4 c Water
2 c All-purpose flour
1 1/3 c Quaker oats (quick or old fashioned, uncooked)
1/2 c Nuts; chopped or raisins
4 ts Baking powder
1 tb Pumpkin pie spice
1 1/2 ts Baking soda
3/4 ts Salt (optional)
glaze:
1 c Powdered sugar
4 ts Orange juice
3/4 ts Orange peel; grated
Heat oven to 350 degrees F. Grease 10-cup Bundt or tube pan.
For cake, beat sugar and Crisco until fluffy. Mix in pumpkin, eggs and water. Combine remaining cake ingredients, mixing well; gradually add to pumpkin mixture; mix well. Spread into pan. Bake 60 to 70 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely on wire rack. For glaze, mix all ingredients until smooth; drizzle over cake.
From the MM database of Judi M. Phelps
recipelink.com (09:50:45) :
ORANGE COCONUT REFRIGERATOR COOKIES
1/2 c Butter
1/2 c Light brown sugar*
3/4 c Granulated sugar
1 Egg
2 ts Grated orange peel
1 ts Vanilla extract
1 3/4 c All-purpose flour
2 ts Baking powder
1/4 ts Salt
1/3 c Flaked coconut
* firmly packed
You can place these in protective wrapping and refrigerate up to 1 week or freeze up to 3 months. If frozen, thaw in refrigerator before baking.
In a large bowl, cream butter. Gradually add sugars and continue beating until blended. Beat in egg, orange peel and vanilla. Combine flour, baking powder and salt; gradually add to creamed mixture. Blend in coconut.
On a lightly floured surface form into rolls 1 1/2-inches in diameter. Wrap in wax paper. Chill several hours or overnight.
Preheat oven to 400 . Cut rolls into 1/8-inch slices and place on buttered cookie sheets. Bake 5-6 minutes at 400 Remove to wire racks to cool.
Yield: 11 dozen. American Dairy Association, Rosemont, IL
recipelink.com (09:46:43) : OLD-FASHIONED PEACH COBBLER
1/2 c Light-brown sugar (packed)
1/2 ts Cinnamon, ground
1 ts Grated lemon rind
1 tb Lemon juice
4 c Sliced peeled peaches
3/4 c All-purpose flour
1/2 c Whole-wheat flour
1 tb Baking powder
1/4 c Butter (1/2 stick)
2 Egg whites, beaten
1/2 c Milk
1/2 ts Vanilla
Preheat oven to 375 deg.F. Lightly grease 8 x 8x 2-inch baking dish. Combine brown sugar, cinnamon, lemon rind and juice in a large bowl. Add peaches; toss to mix. Transfer to prepared baking dish.
Combine flours and baking powder on a piece of waxed paper. Beat together butter and sugar in a medium-sized bowl until light and fluffy. Beat in egg white. Add dry ingredients alternately with milk and vanilla, stirring just to combine. Drop batter by spoonfuls over peach mixture; Spread gently.
Bake in preheated 375 degF. oven for 25 to 30 minutes or until peaches are tender and crust is golden brown. Serve warm.
04-12-2000 - 21 Recipes Using Brown Sugar
Becky,.LA (09:46:43) :
BREAD MACHINE SUGAR CAKE
Recipe By : BECKY--JAN'S RECIPE
1 1/2 POUND DOUGH
5/8 cup water -- warm 90-115 degrees
2 large eggs -- beaten
1/2 cup butter -- melted
1 teaspoon vanilla
1/2 cup sugar
3 cups four
1/2 cup instant potato flakes
1 teaspoon salt
2 teaspoons bread machine yeast
TOPPING
1 cup brown sugar
2 teaspoons cinnamon
1/2 cup butter -- melted
ICING
3/4 cup powdered sugar
4 teaspoons milk
place dough ingredients in machine,, select dough setting.
When dough cycle has completed. Turn dough out onto floured board.
Grease a 15x10 or 16x12 baking pan.
Stretch dough to fit pan.
Press evenly in pan.
Sprinkle with brown sugar, cinnamon and drizzle with butter.
Cover and let rise 30-45 minutes. Or doubled in size.
Bake at 350 degrees for 15-20 minutes or light brown.
Mix powdered sugar and milk. Drizzle onto cake while warm.
Becky,.LA (09:45:29) :
WALNUT MUFFINS
Recipe By : BECKY (MRS. LUCILLE'S RECIPE)
2 cups brown sugar -- not packed
2 cups walnuts -- chopped
4 eggs
1/2 teaspoon salt
1/2 cup flour
2 tablespoons vanilla
4 tablespoons butter -- melted
1/2 cup coconut
Mix all ingredients.
Bake in small muffin tin 15-30 minutes.
Becky,.LA (09:43:25) :
DAGWOODS (BLONDE BROWNIES)
Recipe By : BECKY
1 large bag butterscotch chips
1 1/4 cups all purpose flour
1 1/2 cups light brown sugar -- lightly packed
1 1/2 teaspoons baking powder
1/8 teaspoon salt
2 large eggs -- at room temperature
1/2 cup & 2 tbs unsalted butter -- melted
2 teaspoons vanilla extract
1/2 cup walnuts -- chopped
Heat oven to 350 degrees.
Lightly grease an 8-inch square baking pan.
In a large bowl mix flour, sugar, baking powder and salt.
In a medium size bowl whisk eggs until blended.
Whisk in melted butter and vanilla.
Mix flour mixture and pour in egg mixture.
Stir until blended.
Stir in nuts. Spread evenly in prepared pan.
Bake 35-40 minutes until golden and a tester inserted in the center comes out clean.
Cool in pan on rack 1 hour before cutting.
Becky,.LA (09:42:44) :
CARAMEL POUND CAKE AND FROSTING
POUND CAKE
1 cup dark brown sugar
1 cup sugar
1/2 cup shortening
3 cups plain flour
1/2 teaspoon baking powder
1 cup butter
5 large eggs
1 cup milk
1 teaspoon vanilla
1 cup pecans -- chopped
FROSTING
1 cup sugar
1 cup brown sugar
1/2 cup margarine -- melted
1/2 cup evaporated milk
1 teaspoon vanilla
CARAMEL POUND CAKE
Cream together butter, shortening and sugars. Add eggs, one at a time,
beating well after each. Add flavoring. Sift flour and baking powder. Add
alternately with milk. Save 1/2 cup flour to mix with nuts. Fold in nuts.
Pour into greased and floured 10" tube pan. Bake at 300 degrees for 1 hr.
and 30 minutes. Let stand in pan 10 min. and turn out. Frosting:
FROSTING
Beat first 4 ingredients. In a small saucepan, bring to a rolling boil and
cook for 1 minute. Remove from heat and add vanilla. Cool. Beat until
thickened to spreading consistency. (Doesn't have to be as thick as regular
frosting.) If it gets too thick, thin with a little milk. Spread on cake.
Gina,Fla (09:35:11) :
This is an old Georgia recipe from my sister and it is heavenly!!
3 sweet potatoes
1 cup sugar
2 eggs
1 stick butter, softened
1 tsp. vanilla extract
1 tsp. cinnamon
1 t. nutmeg
Crunch Topping:
1/3 cup melted butter
1/3 cup flour
1 cup brown sugar
1 cup chopped pecans
1 tblsp. cinnamon
Boil potatoes til tender. Take skin off when cooled and able to handle. Put in a large bowl and whip them til fluffy adding all other ingredients. Pour into a buttered casserole and top with the crunch topping. Bake at 350 for 45 minutes.
Gina,Fla (09:32:54) : Angel Crisps
24 graham crackers
1/2 c. butter
1/2 c. brown sugar
1 teasp. cinnamon
1/2 teasp. vanilla
1/2 c. chopped pecans
Preheat oven to 350. Arrange crackers on a large cookie sheet, side by side. Heat sugar, spices and butter to boiling. Boil 1 minute, stirring constantly. Remove from heat and add vanilla. Pour evenly over the crackers and sprinkle with nuts. Bake 10 minutes. Let cool and break apart.
Bet you can't eat just one! These are gooood!!
Gina,Fla (09:32:07) : Nancy's Chocolate Chippers
#1
CREAM
1/2 cup shortening
1/2 cup sugar
1/4 cup brown sugar
1 egg
1 tsp. vanilla
#2
SIFT
1 cup all-purpose flour
3/4 tsp. salt
1/2 tsp. baking soda
#3
ADD
1 6oz. pkg. chips
1/2 cup walnuts
Cream together all ingredients from #1 til light and fluffy
Sift together all ingredients from #2 then add to creamed mixture, blending well.
Add chips and nuts.
Drop from tsp. 2 inches apart on greased cookie sheet.
Bake in moderate oven at 375 for 10-12 mts.
Remove from pan immediately and let cool on wire rack.
Store in tin for as long as a month (HA HA), if they last that long!!
Gina,Fla (09:30:38) : Bavarian Apple Cheesecake with Praline Topping
Crust:
1 c. Graham cracker crumbs
2T. Sugar
2T. Butter
APPLE MIX
1/4 c. Butter
1/2 c. Light brown sugar
2 lbs. Red delicious apples; peeled -- cored, dice 1/2" pcs
1 t. Cinnamon
1/2 t. Nutmeg
1/2 t. Allspice
PRALINE TOPPING:
1 1/2 c. Dark brown sugar
1/2 c. Butter -- softened
1 c. chopped pecans
CHEESECAKE:
16 oz. Cream cheese -- softened
1/2 c. Granulated sugar
3 large Eggs
1 c. Heavy whipping cream
CRUST-Melt butter. Stir in the crumbs and sugar until thoroughly blended.
Press into the bottom of a 9" springform pan. Set aside.
APPLE MIX In a small saucepan, melt butter over low heat, add brown sugar, apples, cinnamon, nutmeg and allspice.
Simmer over low heat until apples are soft, but still hold their shape.
Cool mixture to room temperature and reserve.
TOPPING-In a small bowl, mix all ingredients together with a fork until
well incorporated. Reserve.
CHEESECAKE-In a large bowl with an electric mixer cream together sugar and cream cheese on medium speed until light and fluffy.
Beat in the eggs one at a time until smooth. Add the cream and continue beating until the mixture is thick and creamy.
Gently stir in the cooled apple mix by hand.
Pour into the prepared spring form pan.
Spread praline topping over the top. Bake at 350~ for 1 hour and 20 minutes.
Allow to cool to room temperature before removing the sides of the pan.
Refrigerate until ready to serve.
Gina,Fla (09:27:42) : Apple Caramel Cake
1/2 cup pecans
1/2 cup (1 stick) butter at room temperature
1 cup sugar
2 eggs at room temperature
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon freshly ground nutmeg
1 teaspoon ground cardamom
3 McIntosh, Gravenstein, or Granny Smith apples, peeled, cored and finely chopped, plus 16 apple slices for garnish
Hot Caramel Sauce:
1/2 cup (1 stick) unsalted butter
1 cup packed light brown sugar
1/2 teaspoon salt
1 1/2 teaspoons pure vanilla extract
1/2 cup evaporated milk
1. Preheat the oven to 350 degrees F. Grease a 9-inch round cake pan. In a blender or food processor, grind the pecans until fine.
2. In a large bowl, cream the butter and sugar together until fluffy. Add the eggs and beat until well blended. In a medium bowl, stir the flour, baking soda, salt, cinnamon, and nutmeg together. Stir the dry mixture into the wet mixture just until blended. Fold the apples and nuts in until blended.
3. Pour the batter into the prepared pan and smooth the top. Bake for 50 minutes, or until a toothpick inserted in the center comes out clean. Let cool on a wire rack for 15 minutes, then remove from the pan. The center may sink a bit.
4. To Make the Sauce: In a small saucepan, melt the butter with the brown sugar and salt over medium heat. Bring to a boil, whisking constantly. Remove from heat and whisk in the vanilla and milk. Set aside and keep warm. To make ahead, let cool and store in an airtight container in the refrigerator for up to 3 days. Reheat over barely simmering water.
5. To serve, cut the cake into 8 wedges. Ladle a large spoonful of the hot caramel sauce onto each of 8 dessert plates. Place a wedge of cake on top of the sauce. Garnish with a spoonful of whipped cream and 2 apple slices.
Gina,Fla (09:26:14) : Brown Sugar Rum Pound Cake
1 1/2 c. butter, softened
1 16 oz. box brown sugar
1 c. sugar
5 large eggs
3/4 c. milk
1/4 c. dark rum
2 t. vanilla extract
3 c. flour
1 t. baking powder
1/4 t. salt
1 c. chopped pecans
Beat butter til creamy, gradually add sugars and beat for 7 mts. Add eggs, one at a time beating just til yellow disappears.
Combine milk, rum and vanilla.
Combine flour, baking powder and salt. Add to butter mixture alternately with milk mixture, begin and end with flour. Beat at low speed til just blended. Fold in pecans, pour batter into greased bundt pan. Bake at 325 for 1 hour and 20 mts. Cool in pan on wire rack for 15 mts. Remove from pan and let cool completely. Serve slices with sweetened whipped cream.
Lori.NY (05:35:53) :
Apple Bread Pudding with Maple Cream
Ready in 1 hour 30 minutes
PUDDING
1 cup sugar
2 teaspoons cinnamon
1/2 cup butter or margarine, softened
4 eggs
2 1/2 cups Progresso Plain Bread Crumbs
1 1/2 cups applesauce
1 medium apple, chopped
TOPPING
1 cup whipping cream
1/3 cup firmly packed brown sugar
1/2 teaspoon maple flavorHeat oven to 325 F. Butter 1 1/2-quart casserole. In large bowl, combine
sugar, cinnamon and butter; beat 1 minute at medium speed. Add eggs; beat
2 minutes at high speed or until mixture is light and fluffy. Fold in bread
crumbs and applesauce. Spoon and spread in buttered casserole. Sprinkle with
apple; gently press into pudding mixture.
Bake at 325 F. for 50 to 60 minutes or until edges are light golden brown
and apples are tender. Cool 10 minutes.
Meanwhile, in small bowl, combine all topping ingredients. Beat until
stiff peaks form. Cover and refrigerate. Serve topping with warm pudding.
Store in refrigerator.
12 servings
victoria--Pa (02:20:06) : OLD FASHIONED CRUMB CAKE
3 c. flour
2 c. brown sugar
1/2 c. margarine
1 egg, beaten
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. cream of tartar
1 c. buttermilk
Mix flour & sugar; cut in butter til crumbly. Save 1 c. crumbs for topping. Add the rest of the ingredients to the remaining crumbs; mix well. Pour into greased and floured 9x13 pan. Sprinkle with reserved crumbs. Bake @ 350 for 30-40 min.
MED/TN (01:59:39) : CARAMEL CORN - CRACKER JACK
5 qt. popped corn
1 c. butter or margarine (2 sticks)
2 c. brown sugar, packed
1/2 c. light corn syrup
1 tsp. salt
1/2 tsp. baking soda
Combine butter, brown sugar, corn syrup and salt in heavy 2 quart saucepan. Place on medium heat, stirring until sugar dissolves. Continue to boil to firm ball stage, about 5 minutes. Remove from heat and stir in baking soda. Syrup will foam. Pour syrup over popped corn and stir well to cover. Place caramel corn in shallow baking pans and bake at 250 degrees for about 50 minutes. Stir every 15 minutes. Cool and serve. To store, put in air tight containers and set in a cold place.
KellyWA (01:28:32) : Bacon Sausage Roll-ups
1 c. brown sugar
1 lb. bacon
16 sausage links
Cut bacon in halves. Cut sausage in halves. Wrap bacon around each
sausage link and fasten with a toothpick. Place roll-ups in greased
9x13 inch pan. Sprinkle with brown sugar. Cover and refrigerate 8
hours, or overnight. Bake at 350 degrees for 30 to 45 minutes.
KellyWA (01:21:12) : IRISH COFFEE ICE CREAM
(Originally posted on TKL by Connie in CA May 24th 1998)
2 eggs, beaten
2 cups milk
1 cup firmly packed brown sugar
4 tablespoons instant coffee crystals
1/2 cup Irish whiskey or brandy
2 teas. vanilla extract
2 cups half and half or whipping cream
In a medium saucepan, combine beaten eggs, milk, brown sugar and instant coffee crystals. Cook and stir over medium-low heat until sugar and coffee dissolve and mixture thickens slightly. Remove from heat; stir in whiskey or brandy. Cool to room temp. Stir in vanilla and half and half or whipping cream. Pour into ice-cream canister. Freeze according to manufacturer's directions.
Makes about 2 quarts.
KellyWA (01:13:27) :
Recipe(tried): Chocolate Mayonnaise Cake with Brown Sugar Frosting
(Originally posted on TKL by Terry/TX July 13th 1999)
Recipe By :Taste of Home
Serving Size : 10
2 cups all-purpose flour
1 cup sugar
3 tablespoons baking cocoa
2 teaspoons baking soda
1 cup water
1 cup mayonnaise
1 teaspoon vanilla
Brown Sugar Frosting
1/4 cup butter or margarine
1/2 cup packed brown sugar
2 tablespoons milk
1 3/4 cups sifted confectioners' sugar
In a large bowl, combine flour, sugar, cocoa, and baking soda. Add water, mayo, and vanilla; beat at med. speed until thoroughly combined. Pour into a greased 9" square or 11x7" baking pan. Bake at 350 degrees for 30-35 min. or until cake tests done. Cool completely.
For frosting, melt butter in a saucepan. Stir in brown sugar; cook and stir until bubbly. Remove from heat and stir in milk. Gradually add sugar; beat by hand until frosting is of spreadable consistency. Immediately frost cake.
- - - - - - - - - - - - - - - - - - -
NOTES : Light or low-fat mayo should not be substituted for regular mayo in this recipe.
KellyWA (01:01:02) :
Recipe(tried): Brown Sugar Pound Cake
(Originally posted on TKL by Behr, July 9th 1998)
2 sticks butter
1/2 c shortening (i.e. Crisco)
1 box + 1 c. brown sugar
5 eggs
3 1/2 c. flour
1 tspn baking power
1/2 tspn salt
1 c. milk
1 tspn vanilla
Cream butter and shorting together (do not use all butter ... you do need the shorting). Add brown sugar and beat until well blended.
Add eggs and mix. in a separate bowl mix flour baking powder and salt. Add milk and dry ingredients alternately. Add vanilla.
Pour into a greased and floured bunt pan. Bake in a slow oven at 300 for 1 3/4 to 2 hours (until an inserted toothpick comes out
clean). Turn out on to a plate to cool.
Icing
1 1/2 sticks margarine
2 c. chopped toasted walnuts
1/2 c. milk
1 box powdered sugar
1 tspn vanilla
In a sauce pan melt margarine and milk and bring to a boil, with care not to burn it. Add box of powdered sugar stirring constantly.
Stir until sugar is well blended. Allow the mixture to boil for 2 to 3 minutes with out stirring. Remove from heat and stir in vanilla and nuts. Spoon over cake. If the center of the cake gets a little much icing in it carefully spoon it out and reapply it to the top of the
cake.
recipelink.com (12:32:06) : Cracker Candy
About 44 saltine crackers
3/4 c. brown sugar
3/4 c. margarine or butter or half of each
12 oz. chocolate chips or peanut butter chips or butterscotch chips*
3/4 c. chopped nuts
Place the saltines on a large cookie sheet lined with foil.
Melt margarine and brown sugar.
Pour over crackers, put into a 400 degree oven for 6 minutes, no more.
Take out and sprinkle with chips.
When soft spread evenly, add the nuts on top.
Chill in refrigerator, then break up in pieces, it is ready to eat.
recipelink.com (09:54:04) : ORANGE-GLAZED PUMPKIN CAKE
2 c Brown sugar; firm packed
3/4 c Crisco; butter or reg. flavor
16 oz Pumpkin can; solid pack
4 Eggs
1/4 c Water
2 c All-purpose flour
1 1/3 c Quaker oats (quick or old fashioned, uncooked)
1/2 c Nuts; chopped or raisins
4 ts Baking powder
1 tb Pumpkin pie spice
1 1/2 ts Baking soda
3/4 ts Salt (optional)
glaze:
1 c Powdered sugar
4 ts Orange juice
3/4 ts Orange peel; grated
Heat oven to 350 degrees F. Grease 10-cup Bundt or tube pan.
For cake, beat sugar and Crisco until fluffy. Mix in pumpkin, eggs and water. Combine remaining cake ingredients, mixing well; gradually add to pumpkin mixture; mix well. Spread into pan. Bake 60 to 70 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely on wire rack. For glaze, mix all ingredients until smooth; drizzle over cake.
From the MM database of Judi M. Phelps
recipelink.com (09:50:45) :
ORANGE COCONUT REFRIGERATOR COOKIES
1/2 c Butter
1/2 c Light brown sugar*
3/4 c Granulated sugar
1 Egg
2 ts Grated orange peel
1 ts Vanilla extract
1 3/4 c All-purpose flour
2 ts Baking powder
1/4 ts Salt
1/3 c Flaked coconut
* firmly packed
You can place these in protective wrapping and refrigerate up to 1 week or freeze up to 3 months. If frozen, thaw in refrigerator before baking.
In a large bowl, cream butter. Gradually add sugars and continue beating until blended. Beat in egg, orange peel and vanilla. Combine flour, baking powder and salt; gradually add to creamed mixture. Blend in coconut.
On a lightly floured surface form into rolls 1 1/2-inches in diameter. Wrap in wax paper. Chill several hours or overnight.
Preheat oven to 400 . Cut rolls into 1/8-inch slices and place on buttered cookie sheets. Bake 5-6 minutes at 400 Remove to wire racks to cool.
Yield: 11 dozen. American Dairy Association, Rosemont, IL
recipelink.com (09:46:43) : OLD-FASHIONED PEACH COBBLER
1/2 c Light-brown sugar (packed)
1/2 ts Cinnamon, ground
1 ts Grated lemon rind
1 tb Lemon juice
4 c Sliced peeled peaches
3/4 c All-purpose flour
1/2 c Whole-wheat flour
1 tb Baking powder
1/4 c Butter (1/2 stick)
2 Egg whites, beaten
1/2 c Milk
1/2 ts Vanilla
Preheat oven to 375 deg.F. Lightly grease 8 x 8x 2-inch baking dish. Combine brown sugar, cinnamon, lemon rind and juice in a large bowl. Add peaches; toss to mix. Transfer to prepared baking dish.
Combine flours and baking powder on a piece of waxed paper. Beat together butter and sugar in a medium-sized bowl until light and fluffy. Beat in egg white. Add dry ingredients alternately with milk and vanilla, stirring just to combine. Drop batter by spoonfuls over peach mixture; Spread gently.
Bake in preheated 375 degF. oven for 25 to 30 minutes or until peaches are tender and crust is golden brown. Serve warm.
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