Recipes by their Ingredients

brown sugar

  • Bread Pudding (New Orleans's Style)

    Bread Pudding (New Orlean's Style)
    Bread Pudding (New Orleans's Style)
    (Serves 12)
    2 loaves, Stale french bread
    ¼ lb butter
    ¼ cup brown sugar
    1¼ cup white sugar
    3 eggs beaten
    ¼ lb raisins
    1 can crushed pineapple, 8 ozs
    1 can evaporated milk
    3 tblsp vanilla
    ½ tsp nutmeg
    ½ tsp cinnamon


    Pre-heat the oven to 350° F.

    Melt the butter, and set aside, tear bread into chunks, douse with water, then squeeze the water out.

    Mix all the ingredients together.

    Grease a 9" x 5" or similarly sized baking dish with butter.

    Spread the mix evenly into the dish. Place in the center of the oven, for 40-45 minutes.

    Serve with Bourbon or Rum sauce. (¼ cup liquor, ¼ cup sugar, ¼ lb butter all melted together in a blissful-scintillating way!)


  • Caramel Sauce

    Caramel Sauce
    Caramel Sauce
    (Makes 2 cups)

    1 cup brown sugar
    ½ cup butter
    ½ cup cream


    Over medium/low heat, melt butter, add brown sugar, stir in well, add cream, stirring well.

  • Peanut Blossom Cookies

    Peanut Blossom Cookies
    Peanut Blossom Cookies
    (Makes @48 cookies)

    1¾ cups all purpose flour
    ½ cup sugar
    ½ cup firmly packed brown sugar
    1 tsp baking soda
    ½ tsp salt
    ½ cup shortening
    ½ cup peanut butter
    1 egg
    2 tblsp milk
    1 tsp vanilla
    48 milk chocolate candy kisses


    Pre-heat oven to 375°F. In a large mixer bowl, combine all ingredients except the candy kisses.

    Blend well at low speeds. Shape into balls, using a rounded teaspoon for each. Roll balls in additional sugar; place on an ungreased cookie sheets.

    Bake at 375 for 10-12 minutes. Remove from oven, top each with a candy kiss, pressing down firmly so cookie cracks around edge.

  • Teriyaki Sauce

    Teriyaki Sauce

    Teriyaki Sauce

    (Makes enough for many meals!)

    3 cups soy sauce
    1 box brown sugar
    1 tblsp minced garlic
    1 tblsp minced ginger
    2 tsp sesame oil

    NOTES: Way better then your store bought versions, their ingredients usually omit sesame oil and do not use fresh ginger and garlic, which is essential!.

    In a large bowl combine the minced ginger, minced garlic brown sugar and the soy sauce. Mix well with a whisk, taste. Is it too salty - add more brown sugar, is it too sweet - add more soy sauce. Easy.

    Whisk in the sesame oil.

    Now comes the waiting part. The sugar will need time to break down. You can come back and whisk some more every half hour until you can not feel the grains of the sugar while whisking. An alternative would be to put the teriyaki sauce in a sauce pan and heat it up over medium/low heat, stirring until the sugar breaks down, about 3-5 minutes. If you heat it up, you'll need to let it cool down, before storage in the fridge or using as a condiment like on fried rice or buttered noodles.

    Stores well in the fridge, almost as long as Twinkies! Enjoy!