Archive for the ‘Dark Brown Sugar’ Category

Pumpkin Spice Bread

Recipe from USA Weekend

Makes 3 mini loaves or 1 9-inch loaf
Serves 15

  • Half a 15 oz can 100% pure pumpkin (1 cup minus 1 tbsp)
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp gorund cloves
  • 3/4 cups water
  • 1 3/4 cups dark brown sugar
  • 1/2 cup vegetable oil
  • 2 large eggs, lightly beaten
  • 1 3/4 cup bleached all-purpose flour
  • 1 tsp baking soda
  • 3/4 tsp salt
  1. Adjust oven rack to middle position and heat oven to 350°.
  2. Heat pumpkin, cinnamon, nutmeg and cloves in a small saucepan over medium heat until steamy. Stirring continuously, cook until pumpkin is stiff and starts to stick to the pan bottom, about 3 minutes.
  3. Transfter to a medium bowl; whisk in 3/4 cup water, then brown sugar, then oil, then eggs until smooth.
  4. In a separate bowl, whisk together remaining dry ingredients, then fold into the pumpkin mixture until just combined. Scrap batter into 3 greased miniature disposable loaf pans (or 1 9″ pan). Bake until firm and golden brown, about 50 minutes for miniature loaves and about 70 minutes for a large loaf.
  5. Let bread stand for a few minutes. Turn onto a wire rack and cool to room temperature. Slice and serve. recipe doubles easily and freezes well.

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Sweet-Tart Ribs and Potato-Zucchini Boats

Recipe & picture courtesy of Rachael Ray

Prep Time: 20 min (plus marinating)
Cook Time: 40 min

  • 3 cloves garlic, finely chopped
  • 3 tablespoons dark brown sugar
  • Grated peel and juice of 1 lime
  • 1 teaspoon Dijon mustard
  • Salt and pepper
  • 2 pounds baby back ribs
  • 1 pound small red potatoes
  • 2 zucchini, halved lengthwise and seeded
  • 1/4 cup salsa
  1. In a small bowl, combine the garlic, brown sugar, lime peel, lime juice, mustard and 1 teaspoon each salt and pepper. Arrange the ribs in a casserole dish and rub with the marinade; cover and refrigerate for at least 4 hours or overnight.
  2. Preheat a grill or grill pan to medium-high. In a medium pot, combine the potatoes and enough salted water to cover. Bring to a boil, then lower the heat and simmer until tender, 15 to 20 minutes; drain and transfer to a medium bowl. Smash the potatoes with the back of a fork; season with salt and pepper. Cover and keep warm.
  3. Meanwhile, season the zucchini with salt and pepper and grill cut side down, turning halfway through, until softened, 10 to 15 minutes.
  4. Grill the ribs, basting with the marinade and turning occasionally, for 10 minutes. Discard the remaining marinade and continue grilling the ribs until well browned, about 10 minutes more. Transfer to a platter and tent with foil.
  5. Stuff the zucchini with the smashed potatoes and top with the salsa; serve with the ribs.

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