» Brown sugar

Easter Dumpling Dinner

Melissa — Wed, 18 Mar 2009 16:34:59 +0000

What You Need:

3 lbs. ham, cooked

1 t salt

4 C dried tart apples

3 T of brown sugar

1 onion, chopped fine

2 C of flour

4 t baking powder

1/2 t salt

1/2 t pepper

1 large egg, beaten

3 T unsalted butter, melted

1/2 C milk

How to Make It:

Lay the ham into the bottom of a large cooking pot.

Sprinkle the salt over the ham then cover completely with water.

Place the cooking pot over high heat and bring the water to a steady boil.

Once boiling, reduce the heat to low and simmer the ham for 2 hours or until tender.

Place the apples into a large mixing bowl.

Cover completely with water and allow the apples to soak for 2 hours.

After 2 hours add the apples and the water they soaked in to the pot with the ham.

Sprinkle the brown sugar into the water.

Add the onions and up the heat to high.

Bring the mixture back to a rapid boil.

Reduce the heat again to low, cover and allow the mixture to simmer 1 1/2 hours.

Sift the flour into a large bowl.

Sift in the baking powder, salt and pepper.

Add in the egg and butter.

Slowly add in the milk but only enough of the milk to moisten the dry ingredients with, being sure to continuously stir as you add it in, and the batter should be stiff.

Uncover the cooking pot and turn the heat to medium.

Allow the mixture to come to a brisk steady boil.

Drop the batter by spoonfuls into the boiling liquid.

When all the batter has been added, cover the pot and cook 15 minutes.

Serves: 8

Creamed Grapes with Sweet Pecans

Melissa — Sat, 14 Feb 2009 19:19:59 +0000

What You Need:

1 (8 oz.) pkg. cream cheese, room temperature

1 C sour cream

1/3 C sugar

2 t vanilla extract

2 lbs. seedless green grapes

2 lbs. seedless red grapes

3 T brown sugar

3 T pecans, chopped

How to Make It:

Place the cream cheese into a large mixing bowl.

Add the sour cream to the bowl.

Sprinkle the sugar into the mixture.

Pour in the vanilla extract.

Use an electric mixer on medium speed and beat the ingredients until smooth and well blended.

Fold the grapes into the cream mixture being sure they are covered well.

Cover the bowl tightly and refrigerate 1 hour or until chilled through.

Place the brown sugar in a mixing bowl.

Add the pecans and coat them with the brown sugar.

Sprinkle the mixture over the salad just before serving.

Serves: 16

The brown sugar and pecans set this salad. Use any type of grape you like as long as they are seedless. This makes a great salad for potluck dinners or family get together.

Thick N Chewy M&M Valentine Cookies

Carm — Tue, 10 Feb 2009 15:59:31 +0000

Thick n Chewy M&M Valentines Day Cookies
Recipe found at Grumpy’s Honey Bunch

1 cup (1/2 lb.) butter, at room temperature
1 1/2 cups firmly packed brown sugar
2 large eggs
1 teaspoon vanilla
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups M&M candies
In
a bowl, with an electric mixer on medium speed, beat butter and brown
sugar until well blended. Beat in eggs and vanilla until smooth,
scraping down sides of bowl as needed. (I did this by hand)

In another bowl, mix flour, baking soda, and salt. Stir or beat into butter mixture until well incorporated. Stir in M&M’s

Drop
dough in 2-tablespoon (1/8-cup) portions, 2 inches apart, onto buttered
12- by 15-inch baking sheets. (I made mine nice and big instead I got 18)

Bake
in a 400° oven until cookies are lightly browned and no longer wet in
the center (break one open to check), 6 to 8 minutes; if baking more
than one pan at a time, switch pan positions halfway through baking. (I
still bake 6-8 minutes – they don’t seem to get too brown to me – but I
always check at 6 minutes first because after the first batch it can
take less time)

With a wide spatula, transfer cookies to racks
to cool. If hot cookies start to break, slide a thin spatula under them
to release; let stand on pan to firm up, 2 to 5 minutes, then transfer
to racks to cool completely

Brown Sugar Cinnamon Pudding with Apple Slices

Melissa — Fri, 23 Jan 2009 08:13:52 +0000

: Image via Wikipedia

Ingredients:

1 large egg
1 1/2 tablespoons cornstarch
1/8 teaspoon salt
1/2 teaspoon vanilla extract
1 1/2 tablespoons butter
1/2 cup dark brown sugar
1 teaspoon freshly ground cinnamon
1 cup milk
1/4 teaspoon granulated sugar
2 tart apples, peeled, cored and cut in slices

Instructions:

Place the egg in a saucepan. Add the cornstarch and salt. Dump in the vanilla. Mix together for 1 minute. Place another saucepan over low heat. Add the butter and allow it melt completely. Add the brown sugar and cinnamon to the melted butter. Continue cooking over low heat about 30 seconds or until the butter and brown sugar has combined together. Pour in the milk. This will make the brown sugar hard but as the milk cooks the sugar will begin to melt. Cook 2 minutes or until all the brown sugar has dissolve being sure to stir occasionally. Slowly add the hot milk to the egg mixture being sure to stir as you add it. Place the egg mixture over medium heat. Stir constantly until the mixture begins to boil. Immediately remove from the heat. Pour the pudding into a large bowl. If a skim begins to form on top of the pudding sprinkle the top with the 1/4 teaspoon of sugar to stop the skimming. Place the pudding in the refrigerator to cool. When ready to serve spoon the pudding into serving dishes and garnish with the apple slices.

Sweet Butter Roasted Baby Carrots

Melissa — Thu, 22 Jan 2009 08:11:55 +0000

: Image via Wikipedia

Ingredients:

1 pound baby carrots, cleaned
2 teaspoons butter or margarine
2 tablespoons brown sugar

Instructions:

Heat the oven to 450 degrees. Place the butter or margarine on a baking sheet. Place the sheet in the oven while the oven is preheating and allow the butter or margarine to melt. Remove the baking sheet from the oven. Layer the carrots in a single layer on the baking sheet. Stir slightly to cover with the melted butter. Remove any excess butter or margarine from the baking sheet. Break up the brown sugar to insure there are no large lumps the sugar needs to be fine. Sprinkle the carrots with the brown sugar being sure to cover well. Place the carrots into the heated oven and roast 8 minutes or until just beginning to tender to your liking. Be careful that they don’t cook too long because the brown sugar can burn.

Brown Sugar Cinnamon Pudding with Apple Slices

Melissa — Thu, 11 Dec 2008 23:50:41 +0000

Ingredients:

Instructions:

Chewy Cranberry Oatmeal Cookies

Carm — Tue, 09 Dec 2008 16:16:25 +0000

Chewy Cranberry Oatmeal Cookies

Ingredients
6 3/4 ounces all-purpose flour (1 1/2 c.)
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
2 1/2 cups old fashioned oat
8 ounces unsalted butter, slightly softened
1 cup packed light brown sugar
1/2 cup granulated sugar
2 large egg, beaten lightly
1 tablespoon honey
2 teaspoons pure vanilla extract
6 ounces dried cranberries (1 1/3 c.)
5 ounces chopped pecan (about 1 c.)
Directions
1Oven to 350 degrees F.
2(if baking right away).
3Line sheet pans with parchment.
4Mix the dry ingredients together, then stir in the oats.
5Set aside.
6Beat the butter and both sugars together until light and fluffy.
7Add the eggs, then scrape down the bowl; add the honey and vanilla and beat until blended.
8Add the flour mixture in two additions, beating each until well combined.
9Stir in the cranberries and pecans.
10At this point, you can either bake, or freeze.
11To freeze, just scrape the dough onto plastic wrap, roll into a log, wrap tightly, and freeze until ready to bake.
12Then just take them out of the freezer, let sit for about 15 minutes, then slice into 3/16″ thick slices and bake as directed.
13To bake immediately: drop by tablespoonfuls about 2 inches apart on parchment lined sheet pans.
14Bake until the centers of the cookies are soft and no longer look wet; about 9-11 minutes.
15Let cool on the pan for 5 minutes, then transfer to a rack to cool.

Afforable Easy to Make Holiday Recipes

Melissa — Thu, 27 Nov 2008 00:29:20 +0000

Image by food_in_mouth via Flickr

This is just a small sampling of all the great easy to make recipes we have in our new Holiday Cookbook 2008 you can learn more about this book by clicking here

Hearty Pumpkin Soup Recipe

5 T. butter, softened
1 T. brown sugar
4 slices whole wheat bread
1 C. chopped onion
2 14 oz. cans chicken broth
1 15 oz. can pumpkin puree
1 t. salt
a pinch each of ginger, allspice, black pepper, cinnamon
1 C. heavy whipping cream

Combine 3 tablespoons of the butter, along with the brown sugar; spread evenly over bread. Place bread, buttered side up, on a baking sheet and bake at 400°F. 8-10 minutes until bread is crisp and butter is bubbly; cut into squares for croutons and set aside.

Saute onion in remaining butter in a large saucepan. Add remaining ingredients – except cream – mixing well. Bring to a boil, then reduce heat to low, and cook 15-20 minutes. Add cream and heat through.

Coffee Cookie Recipe

1 stick unsalted butter, room temperature
3 oz. cream cheese
1 C. plus 2 tablespoons all-purpose flour
2 dozen chocolate kisses
1 large egg
2 t. instant coffee powder
2 t. cocoa
1/2 C. sugar

In a small bowl, beat together the butter and cream cheese. Beat in flour, a little at a time, until completely incorporated. Cover and chill dough about 1 hour, until firm and easy to handle.

Shape dough into 1-inch balls and press into mini-muffin pans, making sure dough goes up the sides of each depression. Place a chocolate kiss in each depression. Set oven rack to upper middle level and preheat oven to 325°F.

In another small bowl, beat together the egg, coffee powder, cocoa and sugar. Spooning over each kiss, divide mixture evenly among prepared pans. Bake coffee cups on upper middle rack at 325°F. for 22 to 25 minutes, or until lightly puffed and golden. Cool slightly in pan, then remove and cool completely on a wire rack.

Fruit Cake

3 cups of sifted flour
1 teaspoon of salt
1 teaspoon of baking soda
1 teaspoon of nutmeg
1 teaspoon of cinnamon
3/4 cup of shortening
1/2 cup of honey
1/2 cup of brown sugar, firmly packed
2 eggs
1/2 cup of brandy
1 pound of candied fruit, diced
1 cup of whole glace cherries
1 cup of light raisins
1 cup of broken walnuts

Sift flour with salt, soda, nutmeg and cinnamon. Cream shortening, honey and sugar until fluffy. Add eggs, one at a time, beating well after each.

Stir in brandy, fruits and nuts.

Gradually add dry ingredients. Beat well with a spoon until well blended. Spoon into a greased and floured 9 inch tubepan.

Bake in a 300ºF. oven for 2 1/2 hours or until a toothpick inserted in center comes out clean.

Cool in pan for 15 minutes. Remove to rack to finish cooling. wrap in foil and store to ripen. Once a week, open foil and sprinkle thoroughly with more brandy, Just before serving, brush with glaze and decorate with candied fruits.

Fruit Cake Glaze

2 tablespoons of brown sugar
1 tablespoon of light corn syrup
2 tablespoons of water

Combine the ingredients in a saucepan. Bring to a boil and boil for 2 minutes. Cool before using.

Mom’s Island Treasures

Carm — Tue, 25 Nov 2008 23:04:31 +0000

I made these today and everyone LOVES them, SO yummy. I didnt have coconut but they were delicious without it.

Mom’s Island Treasures Cookies

INGREDIENTS

1 2/3 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
7/8 cup butter, softened
3/4 cup packed brown sugar
1/3 cup white sugar
1 egg
1 1/2 teaspoons vanilla extract
1 cup milk chocolate chips
1 cup flaked coconut
1 cup chopped pecans

DIRECTIONS

Preheat the oven to 375 degrees F (190 degrees C). Sift together the flour, baking powder, baking soda and salt; set aside.
In a large bowl, cream together the butter, brown sugar and white sugar. Beat in the egg then stir in the vanilla. Gradually mix in the dry ingredients. Mix in the chocolate chips, coconut and pecans. Roll dough into 1 inch balls and place the cookies 2 inches apart onto ungreased cookie sheets.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 2 minutes before removing to a wire rack to cool completely.