packed brown sugar - Annette's Sweet Treats

Apple Pie Bread

September 20, 2016 Leave a Comment

Apple Pie Bread

1/2 cup butter, softened

1 cup sugar

1/4 cup buttermilk or sour milk

(To make 1/4 cup sour milk, place 3/4 tsp. lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1/4 cup total liquid; stir. Let mixture stand for 5 minutes before using)

2 tsp. baking powder

2 tsp. eggs

1 tsp. vanilla

2 cups flour

1/2 tsp. salt

2 cups shredded or chopped, peeled apple (about 4 medium)

1 cup chopped walnuts or pecans

1/2 cup raisins

1 recipe Streusel-Nut Topping

Preheat oven to 350 degrees. Grease the bottom and 1/2 inch up the sides of an 9 x 5 x 3 inch loaf pan; set aside.

In a large bowl, beat sugar with an electric mixer on medium to high speed for 30 seconds. Beat in sugar until combined. Add buttermilk and baking powder; beat until combined. Add eggs and vanilla; beat until combined. Add flour and salt; beat until combined. Stir in apples, nuts and raisins.

Spoon batter into prepared pan; spread evenly. Sprinkle Streusel-Nut Topping over batter. Bake for 60 – 65 minutes or until a wooden toothpick inserted near the center comes out clean.

Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on wire rack. Wrap and store overnight before slicing. Make 1 loaf (14 servings)

Streusel-Nut Topping

1/4 cup packed brown sugar

3 Tbsp. flour

2 Tbsp. butter

1/3 cup chopped walnuts or pecans

In a small bowl, combine brown sugar and flour. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in walnuts or pecans.

Filed Under: Bread Recipes Tagged With: buttermilk or sour milk, packed brown sugar, raisins, shredded, shredded peeled apples, walnuts

Graham Streusel Coffee Cake

March 22, 2015 Leave a Comment

Graham Streusel Coffee Cake

Recipe provided courtesy of Taste of Home magazine. Find more great recipes at

www.tasteofhome.com

Quick and easy to make, I use this sweet coffee cake recipe often.

Blanche Whytsell Arnoldsburg, Wyoming

Graham Streusel Coffee Cake Recipe

Graham Streusel Coffee Cake

1 ½ cups graham cracker crumbs

¾ cup packed brown sugar

¾ cup chopped pecan

1 ½ tsp. cinnamon

2/3 cup butter, melted

1 package yellow cake mix (regular size)

½ cup confectioners’ sugar

1 Tbsp. milk

In a small bowl, combine the cracker crumbs, brown sugar, pecan and cinnamon. Stir in butter; set aside. Prepare cake mix according to package directions.

Pour half of the batter into a greased 13 x 9 inch baking pan. Sprinkle with half of the graham cracker mixture. Carefully spoon the remaining batter on top. Sprinkle with the remaining graham cracker mixture.

Bake at 350 F. for 40 – 45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Combine confectioners’ sugar and milk; drizzle over the coffee cake. 12-16 servings

(Recipe for Graham Streusel Coffee Cake was in www.tasteofhome.com, 2015)

Filed Under: Cake Recipes Tagged With: chopped pecans, confectioners' sugar, graham cracker crumbs, packed brown sugar, yellow cake mix

Cranberry Gingerbread Muffins

December 14, 2014 Leave a Comment

Cranberry Gingerbread Muffins

Recipe provided courtesy of Taste of Home magazine. Find more great recipes at

www.tasteofhome.com

This wonderful treat can be served as a breakfast or brunch bread. The spices and cranberries really put people in the holiday spirit!

Lisa Varner Charleston, South Carolina

Cranberry Gingerbread Muffins Recipe

Cranberry Gingerbread Muffins

2 ¼ cups flour

½ cup packed brown sugar

2 tsp. ground ginger

1 tsp. baking powder

1 tsp. ground cinnamon

¾ tsp. salt

½ tsp. baking soda

1 egg

¾ cup water

½ cup fat-free plain yogurt

1/3 cup molasses

¼ cup canola oil

1 cup fresh or frozen cranberries, coarsely chopped

In a large bowl, combine the first seven ingredients. In a small bowl, combine the egg, water, yogurt, molasses and oil. Stir into dry ingredients just until moistened. Fold in cranberries.

Coat muffin cups with cooking spray or use paper liners; fill ¾ full with batter. Bake at 350 F. for 18-22 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack. 1 dozen

(Recipe for Cranberry Gingerbread Muffins was in www.tasteofhome.com, 2014)

Filed Under: Muffin Recipes Tagged With: fat-free yogurt, fresh cranberries, ground ginger, molasses, packed brown sugar

Bourbon Pumpkin Tart with Walnut Streusel

November 22, 2014 Leave a Comment

Bourbon Pumpkin Tart with Walnut Streusel

Recipe provided courtesy of Taste of Home magazine. Find more great recipes at

www.tasteofhome.com

Because my husband loves pumpkin pie, I’ve looked high and low for that “perfect” recipe. Bit as soon as he tasted this tart, he told me to stop searching, declaring this the best he’s ever tried!!

Brenda Ryan Marshall, Missouri

Bourbon Pumpkin Tart with Walnut Streusel Recipe

Bourbon Pumpkin Tart with Walnut Streusel

2 cups flour

1/3 cup sugar

1 tsp. grated orange peel

½ tsp. salt

2/3 cup cold butter, cubed

1 egg, lightly beaten

¼ cup heavy whipping cream

Filling:       1 can (15 oz.) solid-pack pumpkin

3 eggs

½ cup sugar

½ cup heavy whipping cream

¼ cup packed brown sugar

¼ cup bourbon

2 Tbsp. flour

1 tsp. cinnamon

1 tsp. ginger

¼ tsp. salt

¼ tsp. cloves

Topping:        ¾ cups flour

1/3 cup sugar

1/3 cup packed brown sugar

½ tsp. salt

½ tsp. cinnamon

½ cup cold butter, cubed

¾ cup coarsely chopped walnuts, toasted

¼ cup chopped crystallized ginger

In a large bowl, combine the flour, sugar, orange peel and salt. Cut in butter until crumbly. Add egg. Gradually and cream, tossing with a fork until a ball forms. Cover and refrigerate for at least 30 minutes or until easy to handle.

On a lightly floured surface, roll out pastry into a 13 inch circle. Press onto the bottom and up sides of an ungreased 11 inch fluted tart pan with removable bottom.

In a large bowl, combine the filling ingredients. Pour into crust.

For topping, combine the flour, sugar, brown sugar, salt and cinnamon. Cut in butter until crumbly. Stir in walnuts and ginger. Sprinkle over filling.

Bake at 350 F. for 45-55 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack. Refrigerate leftovers.       14 servings

(Recipe for Bourbon Pumpkin Tart with Walnut Streusel was in www.tasteofhome.com, 2014)

Filed Under: Savory Tagged With: bourbon, can of solid-pack pumpkin, chopped walnuts, cinnamon, cloves, crystallized ginger, ginger, grated orange peel, heavy whipping cream, packed brown sugar

Sweet & Spicy Chicken Wings

October 26, 2014 Leave a Comment

Sweet & Spicy Chicken Wings

Recipe provided courtesy of Taste of Home magazine. Find more great recipes at

www.tasteofhome.com

The meat literally falls off the bones of these wings!! Spice lovers will get a kick out of the big sprinkling of red pepper flakes.

Sue Bayless Prior Lake, Minnesota

Sweet & Spicy Chicken Wings Recipe

Sweet & Spicy Chicken Wings

3 lbs. chicken wings

1 ½ cups ketchup

1 cup packed brown sugar

1 small onion, finely chopped

¼ cup finely chopped sweet red pepper

2 Tbsp. chili powder

2 Tbsp. Worcestershire sauce

1 ½ tsp. crushed red pepper flakes

1 tsp. ground mustard

1 tsp. dried basil

1 tsp. dried thyme

1 tsp. pepper

Cut wings into three sections; discard wing tip sections. Place chicken in a 4 quart slow cooker. In a small bowl, combine the remaining ingredients. Pour over chicken; stir until coated. Cover and cook on low for 5-6 hours or until chicken juices run clear. 2 ½ dozen

(Recipe for Sweet & Spicy Chicken Wings was on www.tasteofhome.com, 2014)

Filed Under: Savory Tagged With: chicken wings, chili powder, crushed red pepper flakes, ketchup, packed brown sugar, sweet red pepper, Worcestershire sauce

Lazy Man’s Ribs

August 14, 2014 Leave a Comment

Lazy Man’s Ribs

Recipe provided courtesy of Taste of Home magazine. Find more great recipes at

www.tasteofhome.com

I’ll have to admit these ribs are finger-lickin’ good and fall-off-the-bone tender! I’ve made them for a lot of my buddies – including my preacher – and some have even suggested that I try bottling my sauce and selling it to the public!!!

Allen Stackhouse Jr. Jennings, Louisiana

Lazy Man’s Ribs Recipe

Lazy Man’s Ribs

2 ½ lbs. pork baby back ribs, cut into eight pieces

2 tsp. Cajun seasoning

1 medium onion, sliced

1 cup ketchup

½ cup packed brown sugar

1/3 cup orange juice

1/3 cup cider vinegar

¼ molasses

2 Tbsp. Worcestershire sauce

1 Tbsp. barbecue sauce

1 tsp. stone-ground mustard

1 tsp. paprika

½ tsp. garlic powder

½ tsp. Liquid Smoke, optional

Dash salt

5 tsp. cornstarch

1 Tbsp. cold water

Rub ribs with Cajun seasoning. Layer ribs and onion in a 5 quart slow cooker. In a small bowl, combine the ketchup, brown sugar, orange juice, vinegar, molasses, Worcestershire sauce, barbecue sauce, mustard, paprika, garlic powder, Liquid Smoke and salt.

Remove ribs and keep warm. Strain cooking juices and skim fat; transfer to a small saucepan. Combine cornstarch and water until smooth; stir into juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with ribs. 4 servings

(Recipe for Lazy Man’s Ribs was on www.tasteofhome.com, 2014)

Filed Under: Savory Tagged With: barbecue sauce, cajun seasoning, cider vinegar, cornstarch, ketchup, Liquid Smoke, molasses, orange juice, packed brown sugar, pork baby back ribs, sliced onion, stone-ground mustard, Worcestershire sauce

Slow & Easy Baby Back Ribs

June 10, 2014 Leave a Comment

Slow & Easy Baby Back Ribs

Recipe provided courtesy of Taste of Home magazine. Find more great recipes at

www.tasteofhome.com

If you enjoy ribs, you’ll love these fall-off-the-bone baby back ribs. Not only are they delicious, but the recipe is easy to prepare in the slow cooker.

Barbara Birk St. George, Utah

Slow & Easy Baby Back Ribs Recipe

Slow & Easy Baby Back Ribs

4 lb. pork baby back ribs, cut into 2-rib portions

1 medium onion, chopped

½ cup ketchup

¼ cup packed brown sugar

¼ cup cider vinegar

¼ cup tomato paste or tomato sauce

2 Tbsp. paprika

2 Tbsp. Worcestershire sauce

1 Tbsp. prepared mustard

1 tsp. salt

¼ tsp. pepper

2 Tbsp. cornstarch

2 Tbsp. cold water

Place ribs in a 5 quart slow cooker. In a small bowl, combine the onion, ketchup, brown sugar, vinegar, tomato paste, paprika, Worcestershire, mustard, salt and pepper; pour over ribs. Cover and cook on low for 5-6 hours or until meat is tender.

Remove ribs to a serving platter; keep warm. Skim fat from cooking juices; transfer juices to a small saucepan. Bring to a boil.

Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with ribs. 4 servings

(Recipe for Slow & Easy Baby Back Ribs was on www.tasteofhome.com, 2014)

Filed Under: Savory Tagged With: cider vinegar, cornstarch, packed brown sugar, paprika, pork baby back ribs, tomato paste, Worcestershire sauce

Sweet Barbecue Meatballs

February 19, 2014 Leave a Comment

Sweet Barbecue Meatballs

Recipe provided courtesy of Taste of Home magazine. Find more great recipes at www.tasteofhome.com

The sweet, thick barbecue sauce clings to large tasty meatballs. This recipe is one of my favorites to take to potlucks or to serve as a meal after harvest.

Marion Tipton Phoenix, Arizona

Sweet Barbecue Meatballs Recipe

Sweet Barbecue Meatballs

1 cup quick-cooking oats

1 egg

1/3 cup evaporated milk

¾ tsp. chili powder

¾ tsp. salt

¼ tsp. pepper

1/8 tsp. garlic powder

1 ½ lbs. ground pork

1 cup ketchup

¾ cup packed brown sugar

2 ½ tsp. liquid smoke, optional

½ tsp. lemon juice

In a large bowl, combine the first seven ingredients. Crumble pork over mixture and mix well. Shape into 2 inch balls. Place meatballs on a greased rack in a shallow baking pan. Bake, uncovered, at 375 F. for 20-25 minutes or until a thermometer reads 160 F. Drain on paper towels. Transfer to an ungreased 2 quart baking dish.

Meanwhile, in a saucepan, combine ketchup, brown sugar, liquid smoke if desired and lemon juice; cook and stir until brown sugar is dissolved. Pour over meatballs. Bake, uncovered, at 375 F. for 10-15 minutes longer or until heated through. 6 servings

(Recipe for Sweet Barbecue Meatballs was on www.tasteofhome.com, 2014)

Filed Under: Savory Tagged With: evaporated milk, ground pork, ketchup, Liquid Smoke, packed brown sugar, quick-cooking oatmeal

Apple Pie Bread

Graham Streusel Coffee Cake

Cranberry Gingerbread Muffins

Bourbon Pumpkin Tart with Walnut Streusel

Sweet & Spicy Chicken Wings

Lazy Man’s Ribs

Slow & Easy Baby Back Ribs

Sweet Barbecue Meatballs

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