Dessert to make with brown sugar?

Question

I'm looking for some kind of easy dessert type item to make with the left-over brown sugar I have from when I made my Christmas ham. Does anyone have some good ideas or recipes for a fairly simple items, like a no bake pie or cheesecake?

Lots of good ideas. Thanks all. Will choose best answer in the morning

Answer 1

Brown Sugar Shortbread
42 servings
50 min 50 min prep
1 cup butter, softened
1/2 cup brown sugar, packed
2 1/4 cups flour

In a mixing bowl, cream butter and sugar.
Gradually stir in the flour.
Turn onto a lightly floured surface and knead until smooth, about 3 min.
Pat into a 1/3" thick rectangle measuring 11x8".
Cut into 2x1" strips.
Place 1" apart on ungreased cookie sheets.
Prick with a fork.
Bake at 300 degrees for 25 min.
or until bottom begins to brown.
Cool for 5 min.; remove to a wire rack to cool completely.

Brown Sugar Fudge (Penuche)
6 servings 1 pound of fudge

1 cup white sugar, Granulated
1 cup light brown sugar, Firm Pack
1/2 cup heavy cream (Whipping)
3 tablespoons molasses (This is to taste. The original recipe called for 4 Tbls of Molasses)
2 ounces unsweetened chocolate, 2 Sqs
4 tablespoons butter, 1/2 stick
1 1/2 teaspoons vanilla
1/2 cup nuts, Chopped (optional)

PREPARE:
Prewarm the thermometer in hot water; use a 2-quart saucepan; butter the upper sides (inside) of the saucepan; measure all ingredients except the vanilla and optionals, and dump into the saucepan.
Grease and if necessary, line a 5 X 10-inch pan.
Fill glass with ice cubes and water and the sink with 1/2 inch of cold water.
Dissolve the sugar, stirring constantly with a wooden spoon, over low heat until the butter melts, the gritty sounds cease, and the spoon glides smoothly over the bottom of the pan.
Increase the heat to medium and bring to a boil.
Boil, after washing down any crystals that may have formed, with a pastry brush dipped in hot water from the thermometer bath, using as little water as possible.
Introduce the prewarmed thermometer.
Reduce the heat while keeping the fudge at a boil.
Stir no more than necessary.
Test the fudge mixture in the ice-cold water when the mixture thickens and bubbles become noisy.
Ball, formed in ice water, should hold its shape until the heat from your had begins to flatten it and should be al dente ~- slightly chewy -- between 230 and 240 (110 and 115.5 degrees C.).
Because of the molasses and brown sugar, it can ball at a lower temperature than some other fudges.
Shock by placing the saucepan in the cold water in the sink.
Seed by adding, without stirring, the vanilla.
Then allow to cool.
Stir when luke warm and "skin" forms on the top (110 degrees F./43.5 degrees C.).
Return the thermometer to its hot water bath to soak clean.
Stir the fudge thoroughly but not vigorously by hand, with an electric mixer, or with a food processor.
Pause frequently to allow the fudge to react.
Watch for the fudge to thicken, lose its sheen, and become lighter in color or streaked with lighter shade, give off some heat, suddenly stiffen.
If mixing by had, the fudge will "snap" with each stroke; by mixer, mixer waves will become very distinct, by food processor, fudge will flow sluggishly back to the center when the processor is stopped.
Add the optionals (1/2 Cup Chopped Nuts (walnuts, pecans, or hazelnuts (filberts)) before the fudge totally candies.
Pour, score, and store when cool in an airtight container in the refrigerator or at room temperature.
Recipe is easily doubled and can be frozen.
VARIATIONS:
HONEY BROWN SUGAR FUDGE: In Step 1, eleminate the unsweetened chocolate and replace the molasses with 1/4 cup of honey.
The honey causes the fudge to ball at a higher temperature.
CHOCOLATE HONEY BROWN SUGAR FUDGE: In Step 1, replace the heavy cream with light cream or evaporated milk and replace the molasses with 1/4 cup of honey.
ORANGE BROWN SUGAR FUDGE: In Step 1, eleminate molasses, chocolate but add 1 Tbl corn syrup.
In Step 6, add 1 Tbl grated orange zest, plus if you can get it, 1 tsp of pure orange extract.
PEANUT BUTTER BROWN SUGAR FUDGE: In Step 1, eliminate the molasses and chocolate, replace the heavy cream with 1/4 cup of milk and 1/4 cup of creamy peanut butter.
To intensify the peanut butter flavor, add 1/3 of a cup of salted peanuts in Step 9.
PRALINE BROWN SUGAR FUDGE: In Step 1, eliminating the molasses is optional -- you'ss get a more Southern praline with it, a milder one without it--or compromise and use only 1 Tbls.
Eliminate the chocolate.
In Step 3, when the mixture begins to thicken, add 1 1/2 cups of pecan halves slowly so as not to break the boil or cool the mixture too quickly.

Brown Sugar Pie
8 servings
40 min 5 min prep
1 cup firmly packed brown sugar
1 egg, slightly beaten
1 teaspoon vanilla
2 tablespoons flour
3 tablespoons milk
2 tablespoons melted butter
4 ounces chocolate chips
1 pie shell

Preheat oven to 350.
In a large bowl, combine the first six ingredients.
Mix on medium speed for two minutes.
Add chocolate chips and stir.
Pour the mixture into the pie shell and bake for 35 minutes or until lightly browned and set.
Remove from oven and let cool.
Serve with whipped cream or ice cream.

Brown Sugar Candy
1 pan 45 min 25 min prep

1 (1 lb) box light brown sugar
3/4 cup milk
2 tablespoons butter
1 teaspoon vanilla
walnuts (optional)

Cook sugar and milk until it forms a soft ball in cold water (soft ball stage).
Beat in butter add vanilla and nuts if using.
Beat until it starts looking dull and pour into buttered dish or pan.
Score and cut after a few minutes.

Brown Sugar Sweet Biscuits
10 biscuits 14 min 6 min prep

1/2 cup packed brown sugar
1 teaspoon ground cinnamon
1 (10 count) package refrigerated buttermilk biscuits
1/4 cup butter

In a small bowl mix brown sugar an cinnamon.
Separate biscuits and dip the top in the melted butter and then in the cinnamon mix.
Place sugar side up on a ungreased baking sheet.
Bake at 400 for about 8 minutes.

Answer 2

carmel pretzel popcorn

INGREDIENTS
8 cups broken salted pretzels
20 cups popped popcorn
4 cups dry roasted peanuts
3 cups brown sugar
3/4 cup light corn syrup
1 1/2 cups butter
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons vanilla extract
DIRECTIONS
Place the pretzels, popcorn and peanuts into a large paper bag or, if you have one, a very large bowl. Set aside.
In a saucepan over medium heat, combine the brown sugar, corn syrup, and butter. Cook, stirring to melt the butter and dissolve the sugar, until the mixture comes to a boil. Once the mixture is at a full boil, continue to cook for 5 minutes, stirring constantly.
Remove from the heat, and stir in the salt, vanilla, and baking soda. The mixture will foam up when you add the soda, so use a long spoon to stir. Immediately pour the sugar mixture over the popcorn and pretzels in the bag. Shake until evenly coated. For a crispier treat, boil the sugar mixture longer, or bake the finished mix in the oven at 350 degrees F (175 degrees C) for about 10 minutes.

Answer 3

Apple crisp. peel and slice your apples, and sit them in a bowl of water and a bit of lemon to keep their color. Mix 2 cups brown sugar with 2 cups flour, and a softened or melted stick of butter. Mix it up really well, and possibly put some cinnamon in there too. You want this to be kind of crumbly. You can throw some oats in there too if you like maybe some almonds to, if you are really crazy add some peanut butter to the mix (but not too much, don't let's be silly now), place the apples and some butter in the bottom of a 9 1/2 x 13 pan and sprinkle the crumbly mixture over the top then bake for about 45 mins on 350. When it's golden and crusty on top, it's done.

Answer 4

These are SO GOOD! Highly reccomend this recipe for cheesecake cookies! It makes 16 squares.

5 tablespoons butter, softened
1/3 cup brown sugar, packed
1 cup flour
1/2 cup sugar
1 (8 ounce) packet cream cheese, softened
1 egg
2 tablespoons milk
1 tablespoon lemon juice
1/2 teaspoon vanilla

Heat oven to 350.
In a medium bowl blend thoroughly butter, brown sugar and flour with a fork until mixture resembles coarse crumbs.
Put 1 cup of the mixture aside for topping.
Press remaining mixture into an 8x8x2 inch baking dish sprayed lightly with cooking spray; bake for 15 minutes.
In another bowl combine sugar and cream cheese, mixing until smooth.
Thoroughly beat in egg, milk, lemon juice and vanilla.
Spread over the baked crust and sprinkle with remaining brown sugar mixture.
Bake for 25 minutes.
Let cool, then chill for at least 1 hour.
Cut into 16 squares; serve.

Answer 5

Brown Sugar Pound Cake
Smooth and dense of texture, this cake has a wonderful caramel flavor.
1 cup dark brown sugar, firmly packed
1 cup light brown sugar, firmly packed
1 cup sugar
1 cup butter, softened
1/2 cup canola or vegetable oil
5 large eggs, at room temperature
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup milk
1/2 teaspoon vanilla extract
Preheat oven to 325°F. Grease and flour a 10-inch tube pan or 12-cup Bundt pan.
In a small bowl, combine the flour, baking powder and salt; set aside.

At medium speed of an electric mixer, cream together the butter and sugars for 4 or 5 minutes, or until light and fluffy. With the mixer running at low speed, add the oil and beat until incorporated; then, beat in the eggs, one at a time.

At low speed, add the flour mixture alternately with the milk, beginning and ending with the flour mixture. Beat only until ingredients are blended; do not overbeat. Stir in the vanilla extract.

Pour into your prepared tube pan, and bake for 1 hour and 20 minutes. Remove cake from oven and check doneness with a cake tester or toothpick. If your tester does not come out clean, bake for an additional 10 minutes, then test again.

Answer 6

Bananas Foster

1/4 cup (1/2 stick) butter
- 1 cup brown sugar
- 1/2 teaspoon cinnamon
- 4 bananas, cut in half lengthwise, then halved
- 1/4 cup dark rum
- 4 scoops vanilla ice cream


Directions:

Combine the butter, sugar, and cinnamon in a flambé pan or skillet.
Place the pan over low heat either on an alcohol burner or on top of the stove, and cook, stirring, until the sugar dissolves.
Place the bananas in the pan.
When the banana sections soften and begin to brown, carefully add the rum.
Continue to cook the sauce until the rum is hot, then tip the pan slightly to ignite the rum.
When the flames subside, lift the bananas out of the pan and place four pieces over each portion of ice cream.
Generously spoon warm sauce over the top of the ice cream and serve immediately.
Serves Four

This is wonderful and really easy.

Answer 7

Apple crisp is a good one.

Here's a recipe from Betty Crocker

5 to 6 cups sliced baking apples (4 medium)
1 cup Gold Medal® whole wheat flour
3/4 cup packed brown sugar
1/3 cup butter or margarine, melted and cooled
1 teaspoon baking powder
1 teaspoon ground cinnamon
3/4 teaspoon salt
1/2 teaspoon ground nutmeg
1 egg
Ice cream, if desired


1. Heat oven to 350ºF.
2. Arrange apples in ungreased square baking dish, 8x8x2 inches.
3. Stir together remaining ingredients except ice cream until crumbly; sprinkle over apples. Bake 35 to 45 minutes or until apples are tender. Serve warm with ice cream.

Answer 8

Vanilla Creme Brulée

6 large egg yolks
6 tablespoons sugar
1 vanilla bean, split lengthwise
1 1/2 cups whipping cream

6 teaspoons granulated sugar (or 8 -12 teaspoons packed brown sugar).

Preheat oven to 325°F.

Whisk yolks and 6 tablespoons sugar in medium bowl to blend. Scrape in seeds from vanilla bean. Gradually whisk the cream into the sugar. Divide mixture among 6 - 3/4 cup custard cups or ramekins. Arrange dishes in 13x9x2-inch baking pan. Pour enough hot water into pan to come halfway up sides of dishes.

Bake custards approximately 35-40 minutes until the custard is set. Do not overbake or your custard will be rubbery. Remove the pan from the oven and remove custard cups from the water. Allow custards to cool before placing in the refrigerator. Chill overnight.

Two hours before serving:
Preheat broiler. Sprinkle 1 teaspoon sugar atop each custard. Place dishes on small baking sheet. Broil until sugar just starts to caramelize, rotating sheet for even browning, about 2 minutes. Chill until caramelized sugar hardens, about 2 hours.

Answer 9

Caramelized Nuts
by the Editors of Easy Home Cooking Magazine

Yield: Makes 1 cup nuts
Ingredients:
1 cup slivered almonds, pecans or walnuts
1/3 cup brown sugar
1/2 teaspoon ground cinnamon (optional)
1/4teaspoon grated nutmeg (optional)
Preparation:
1.To toast nuts, cook and stir in medium skillet over medium heat 9 to 12 minutes until light golden brown. Transfer to small bowl.
2. Sprinkle sugar evenly over bottom of skillet. Cook, without stirring, 2 to 4 minutes until sugar is melted. Remove from heat.
3.Quickly add nuts to skillet; sprinkle with cinnamon and nutmeg, if desired. Return to heat; stir until nuts are coated with melted sugar mixture. Transfer to plate; cool completely.
4. Place nuts on cutting board; coarsely chop. Store in airtight container up to 2 weeks.
Note: Care should be taken when caramelizing sugar because melted sugar can cause serious burns if spilled or splattered.

Answer 10

I used to core apples and cut them in half. Fill with the brown sugar and bake on 325 for about 45 minutes or until the apple is soft. If you want it faster then cut up into small pieces and it will cook faster. I like to top with a little whip cream and a scoop of icecream. If you have kids they will love it. If not it's a great quick easy no way to mess up romantic dessert.

Answer 11

Peanut Butter Bars

INGREDIENTS
1/4 cup brown sugar
1/2 cup corn syrup
1 teaspoon vanilla extract
1 cup peanut butter
3 cups crushed cornflakes cereal

DIRECTIONS
In a large saucepan stir together the brown sugar and corn syrup. Cook over medium heat until the mixture comes to a boil. Remove from heat and stir in the peanut butter and vanilla until smooth. Fold in the cornflakes until they are all evenly coated. Press evenly into a 9x13 inch pan, chill and cut into squares.