Brownsugar Recipes

LIGHT OR DARK BROWN SUGAR

Steps:

• Combine sugar and molasses in a mixing bowl. Use an electric mixer on medium speed, mixing until molasses is completely incorporated.
• Store in an airtight container.

BROWN SUGAR COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat brown sugar, butter, eggs, and vanilla extract together in a bowl using an electric mixer until smooth and creamy.
• Whisk flour, baking powder, and salt together in a separate bowl. Stir flour mixture into butter mixture until dough is fully combined.
• Pour confectioners' sugar onto a large plate. Spoon dough, 1 1/2 teaspoons per cookie, onto confectioners' sugar and roll to coat. Arrange coated dough on a baking sheet.
• Bake in the preheated oven until edges are lightly browned, 12 to 14 minutes. Cool cookies on baking pan for 2 minutes before transferring to a wire rack to cool completely.

BROWN SUGAR CAKE

Steps:

• In a bowl, cream shortening and sugars. Beat in the egg, egg yolk and vanilla. Combine the flour, baking powder, salt and baking soda. Add to creamed mixture alternately with milk. Beat well. Stir in chocolate chips. Pour into a greased and waxed paper-lined 9-in. round baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from the pan to a wire rack to cool completely., Meanwhile, for filling, combine brown sugar and flour in a small saucepan; stir in milk. Bring to a boil; cook and stir for 3 minutes or until thickened. Remove from the hear; stir in nuts, butter and vanilla; cool completely., Cut cake widthwise in half. Place one layer on a serving plate. Spread with filling; top with other layer. In a microwave or small saucepan, melt chocolate chips and butter with corn syrup, stirring until smooth. Cool slightly and drizzle over top of cake.

HOMEMADE BROWN SUGAR

Steps:

• Combine molasses and white sugar.
• Mix well with a fork.

BROWN SUGAR-GLAZED CARROTS

Steps:

• Heat 1 inch water to boiling in 3-quart saucepan. Add carrots and, if desired, 1/2 teaspoon salt. Cover and heat to boiling; reduce heat. Simmer covered 12 to 15 minutes or until carrots are tender.
• While carrots are cooking, heat brown sugar, butter, orange zest and 1/2 teaspoon salt in 10- or 12-inch skillet over medium heat, stirring constantly, until sugar is dissolved and mixture is bubbly. Be careful not to overcook or the mixture will taste scorched. Remove from heat.
• Drain carrots. Stir carrots into brown sugar mixture. Cook over low heat about 5 minutes, stirring occasionally and gently, until carrots are glazed and hot.

BROWN-SUGAR ICING

Steps:

• Combine brown sugar, milk, and butter in a medium saucepan. Stir over medium heat until the butter has melted and sugar has dissolved. Remove from heat, and whisk in vanilla and confectioners' sugar. If the icing is too thick to drizzle, stir in a little more milk. If it is too thin, add a little more confectioners' sugar. Let cool slightly before using.

BROWN-SUGAR GLAZE

Steps:

• Heat butter and sugar in a saucepan over medium heat, stirring, until sugar has dissolved. Add cream, vanilla, and salt, and bring to a boil. Remove from heat, and let cool until thickened. Use glaze immediately.

BROWN SUGAR MUFFINS

Steps:

• Mix flour, baking soda, salt, and sugar in medium sized bowl.
• In separate bowl beat egg, milk, and butter. Add all at once to flour mixture; beat to mix well.
• Spoon into 12 greased 2 1/2" muffin cups, filling each about 2/3 full.
• Bake in preheated 350°F oven about 20 minutes or until browned.