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What to do with lots of brown sugar?

17 years ago

Brown sugar is one of those things that I don't use that often and always end up overbuying because I can't remember if I have any! I have about three boxes (light and dark), although one is hard as a rock. I can just microwave it with a container of water, right?

Does anyone have any recipes?

Thanks!

Sue

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Comments (7)

Terri_PacNW
17 years ago
Make Sol's brown sugar CC cookies...

It takes 2 cups!

Brown Sugar Chocolate Chip Cookies - Sol

2Â½ cups AP flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
2 cups light brown sugar, packed
2 large eggs
1 tablespoon vanilla extract
2 cups semisweet chocolate chips
Â½ cup chopped walnuts, optional

Whisk together the flour, baking soda and salt. In a mixer, cream the butter and sugar until light. Add the eggs, one at a time, beating well after each addition. Add vanilla. On low speed, add the flour mixture, and mix until barely blended. Add chocolate chips and nuts. Drop by tablespoons onto sheet pan and bake in a 350Â°F oven, for 12-15 minutes.

Make Woodie's Creme Brulee French toast..it takes 1 cup. LOL

CrÃme Brulee French Toast (Woodie)

1 Stick Butter
1 Cup Brown Sugar
2 Tbl Corn Syrup
1 10 inch round country loaf or
1 Lb French bread or 1 Challah
5 eggs
1 1/2 Cup half and half
1 Tsp Vanilla
1 Tsp Grand Marnier (optional)
1/4 Tsp salt

1. Melt butter, sugar and corn syrup in saucepan over moderate heat. Pour into 9 X 13 pan.
2. Slice bread into 6 slices and place on top of the sauce in the 9 X 13 pan, press together to fit.
3. Whisk together eggs, half and half, Vanilla, Grand Marnier and salt. Pour over bread.
4. Cover and chill 8 to 24 hours.
5. Bake at 350 degrees for approximately 40 minutes, until puffy and brown
deebk
17 years ago
One of my favorites ...
(I never include the nuts though ...)

From Fannie Farmer Cookbook:

Butterscotch Brownies
(makes 36 brownies)
1/2 cup melted butter
2 cups dark-brown sugar
2 eggs
1/2 tsp salt
1 1/2 cups flour
2 tsp baking powder
1 tsp vanilla
1 cup chopped nuts

Preheat oven to 350Â°F. Butter a 9x13-inch cake pan. Mix all the ingredients together, combining them well. Spread in the pan and bake for 25-30 minutes, or until dry on top and almost firm to the touch. Let cool for 10-15 minutes, then cut in small squares.
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compumom
17 years ago
To soften brown sugar I use a slice of fresh bread in the container or a few slices of apple. It takes a day or two. I don't know about the micro technique but the moisture always does the trick!
carol_in_california
17 years ago
You could donate some to a food bank.
annie1971
17 years ago
Store it in Food Saver jars or bags (or any vacuum sealed containers). It will last forever! (disclaimer probably need here! but it still lasts a long time!) I'm going for those cookies and bars though. My mom used to make the Fannie Farmer Butterscotch bars. They're great!
goldgirl
Original Author
17 years ago
Wow, I feel a sugar rush already!

I'll make the french toast for DH and me, and the cookies and blondies for my office/classmates.

Thanks for the tips too!

Sue
ruthanna_gw
17 years ago
This is an old recipe served on the Illinois Central RR back in the glory days of railroad dining.

ORANGE PRALINE TOAST

1 cup brown sugar
1/4 cup strained fresh orange juice
1 Tbs. grated orange rind
1/2 cup chopped pecans
8 slices toasting bread
2 Tbs. butter, room temperature

Preheat oven to 400 degrees. In a small bowl, combine well the brown sugar, orange juice, orange rind, and pecans. Toast the bread slices, then butter lightly. Spread one tablespoon of the praline mixture on each piece of toast. Place toast on an ungreased baking sheet and put in oven until sugar melts.

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