Peggy C's photos with the keyword: sugar

Fudge Brownies - GF = Gluten Free - - Awesome - - 350 deg (13 x 9 pan) Ingredients : 2/3 cup cocoa 2 cups sugar 2 cups gluten-free flour blend* - used combination of Gluten Free flours on hand - 2 tsp xanthan gum 2 tsp baking powder 1/2 tsp salt 4 eggs 2/3 cup oil 1 tsp vanilla 1 cup chopped walnuts (optional) Instructions : 1. In a large bowl, mix cocoa and sugar with a wire whip until thoroughly mixed. Stir in g.f. flour, xanthan, baking powder and salt. 2. In a large bowl beat eggs lightly. Add oil and vanilla. 3. Combine all ingredients. Stir with a large spoon until well combined. Spread into a greased 13x9x2-inch baking pan. 4. Sprinkle 1 cup nuts over batter (or 1/2 cup nuts over half the pan and leave the other half without for those who don't want nuts). 5. Bake at 350 for 25-30 minutes. When cool cut into squares. Awesome!!! ** To make a Choc. Frosting - use choc. chips sprinkled on top after removing from oven; spread with a spoon to cover the brownies.** No idea where I found this, but have tested it and it certainly doesn't last long !

Banana Bread put on rack to cool .. both loaves .. took one to the drum circle .. came home with an empty pan .. requests made to 'please make more?' .. - preheat oven to 350 degrees F, with rack placed in lowest position - pan sizes: 8.5 x 4.5 x 2.5 (2 loaves) or 9 x 5 x 3 (1 loaf) Recipe Ingredients: 1 c. sugar 1/4 c. unsweetened applesauce 1/4 c. butter / room temp. 1/2 c. eggs ... 2 eggs ... 1 1/2 c. mashed bananas .. 3 or 4 1/2 c. sour milk .. can use regular and just add vinegar or lemon juice to sour it 1 t. vanilla [ didn't use vanilla: used spices instead] 1 t. ginger & 1/2 t. allspice 2 c. Bob's Red Mill Gluten Free All Purpose flour 1/2 c. cornstarch [ if making w/regular wheat flour .. leave out cornstarch .. make flour amount= 2 1/2 c. all purpose flour ] 1 t. baking soda 1 c. chopped nuts [ opt ] -- but, if toasted ahead of time, taste so good Directions: In large bowl, put all dry ingredients. Mix well with spoon. [ not the nuts, yet ] For wet ingredients - mix well in a separate bowl. Combine wet ingredients into the dry; mix well. Add nuts and stir. Spoon into loaf pan [s] which have been greased on the bottom only. Bake the smaller 8.5 " pans for about 1 hour. The 9" loaf .. about 1 1/2 hrs. Note: baked 2 8.5" pans just under an hour. Toothpick inserted in center should come out clean. Remove and place on cooling rack for 10 min. Then, loosen sides of pan [s] and place top side up on rack to completely cool. Wrap tightly in plastic wrap and store at room temp. up to 4 days or refrigerate up to 10 days. Plan on making more and freezing them. ** For the Banana-Brandon topping: - slice bananas length wise & place over batter before baking - sprinkle a mix of cinnamon .. nutmeg .. ground cloves and either brown sugar or cane sugar .. this caramelizes on top. All this part is subject to how much intensity of spice you like. But, oh -- this is really good ! Would give credit to the original recipe, but have no idea where I got it. Have changed my baking to no wheat/gluten., but this one used to be made with regular flour. * all photos: © All Rights Reserved

Mustard greens fill this large pot.. they cook down to less than half this.. season with ground black pepper, sugar & bacon drippings. Add stock and cook on low. Ah, heavenly with cornbread... © All rights reserved

[ Another Link in the Chain .. linking baked fruitcake with cookies filled with fruit jams ..] .. the last batches are complete. Mom's Butter Cookies are traditional.. just not Christmas without them. * * * * * * * * 2/3 c sugar 1/2 lb. butter 2 unbeaten egg yolks 2 tsp. vanilla 2 1/2 c. flour / gluten free OR regular all-purpose if you don't need G.F. pinch of salt ** Cream sugar and room-temp. butter (don't substitute anything else). Stir in unbeaten egg yolks and vanilla. Beat in all-purpose flour / g luten f ree and salt. ** Heat oven to 350 deg. Roll dough into balls (about half-size of a walnut); put on cookie sheet; press center with thimble dipped in flour to make indentation.... fill with red raspberry preserves, mango, apricot... any type jam / preserves you like. Bake about 10 to 15 min.(depends on your oven); bottom of cookies should just barely start to get light brown.. Makes: 5 doz. or more, depending on how big you make them. Enjoy! (my Mom's recipe) © All rights reserved

This is my version of 'Brandon Banana Bread' before it got to the cooling rack! , Sort of followed your recipe, but when I got to the 1/4 t. cloves, had none.. substituted 1/4 t. ginger & 1/8 t. allspice. Toasted the nuts before folding them in to the batter. On top, since I used Lady Finger bananas (from the backyard trees), sliced them in half long way to cover top before the liberal cinnamon & sugar sprinkle. Found out the hard way that this pan (not used in ages) wasn't the correct size.. now have an oven to clean! But, it is worth it! This is blasted good stuff! Think I could live on it! Thanks for your ideas. Namaste © All Rights Reserved

. Banana Bread Oven at 350 deg / grease a 9x5 pan (the picture is not in a 9x5, so that is why it spilled over..now gotta clean the oven! You need: all purpose flour; baking powder; salt; baking soda; 1 stick butter; 3 eggs; salt;sugar (either brown and/or granulated);cinnamon;nutmeg;cloves (or ginger,allspice); chopped nuts; about 5 bananas total.. Combine: 2 1/3 c. all purpose flour / Gluten Free 3 tsp. baking powder 1/2 tsp. baking soda 1/2 tsp. salt In a large bowl, cream: 1 stick butter.. softened with 1 c. sugar... then add 3 eggs. Mix well. Mash 3 large bananas (ripe).. add to the butter mix. Add: 1 tsp. ground cinnamon 1/2 tsp. nutmeg (ground) 1/4 tsp. ground cloves (if you don't have all these, ginger and allspice can be used as a sub) Add: flour mixture.. little at a time. Mix well. Fold in 1/2cup chopped nuts (toasting them first, gives a really nice flavor) Pour mixture in 9 x 5 loaf pan. Now......... this is from Brandon [on the other side] --- make a mixture of brown sugar and/or granulated sugar and a lot of ground cinnamon. Slice more bananas and cover the entire top of the loaf. Sprinkle liberally with the cinnamon/sugar mix. Bake at 350 deg.... check at 45 min. When tester comes out clean, remove from oven (my loaf took almost a full hour). Cool in pan for 10 min., turn out on a rack to finish cooling (put wax paper beneath the rack) Enjoy! © All rights reserved

cooking on the range.... Spicy Cranberry Chutney Need: 1/4 c. chopped dried apricots (snip with scissors) 1/2 c. brown sugar - packed 1/2 c. light raisins - the gold ones 1 c. water 3 c. fresh or frozen cranberries - rinsed 1 Granny Smith apple - chopped 1 tsp. lemon zest ( I used orange.. use what you have) 1/4 c. lemon juice ( used a combination of lemon and lime ) 1/4 c. crystallized ginger - snip with scissors 1/2 tsp. red pepper flakes In saucepan: Bring to boil apricots, brown sugar, raisins and water. Reduce to simmer for 5 min.-- stirring occasionally. Stir in cranberries, apple, zest -- simmer about 10 min. more. Stir in lemon juice, ginger, red pepper flakes before removing from heat. Mixture should be somewhat thick. Serve chilled over cream cheese block with crackers; as a side with turkey, chicken or pork. Recently tried it with cream cheese/Greek yogurt block -- oh, yes !! ---------------------------------------------------------------------- The 2nd part: (haven't done this, so can't say if it's good or not.. seems that it would be) Need: 2 ( 8 oz ) softened blocks cream cheese 1/2 c. spicy cranberry chutney 1/2 tsp. mustard powder 1 1/2 T. curry powder 1/2 c. sliced almonds (or whatever you like) toasted slightly Mix: In med. bowl softened cream cheese and chutney until blended. Add mustard powder and curry. Mix well. Chill overnight. Roll chilled mixture into a ball; roll in the toasted nuts to coat. Serve with crackers or veggies. © All rights reserved

cooking spicy cranberry chutney © All rights reserved