Brown Sugar recipes

The brown sugar is an unrefined sweetener, so it is much healthier and does not provide as many calories as white sugar, which is also very harmful to the body, especially the nervous system. The brown sugar, comes also from the cane and is unrefined natural sweetener that tastes different and very similar to unrefined cane juice, which gives a touch truly amazing desserts and nutritious. The latter is sold in bars or small pieces in convenience stores.

Carrot and orange rolls

Yield: 6 people

Ingredients

• 1 cup of grated carrot
• 1 cup of orange juice
• 1 cup offlour
• 1 cup of toasted bran
• 1 cup of chopped walnuts
• 1 cup of raisins
• 1/4 oleic oil
• 1 tablespoon of baking powder
• 1 pinch of salt
• 1 pinch of baking soda
• 1 cup of brown sugar
• 6 eggs

Instructions

1. Mix the flour with the baking powder baking soda and orange juice.
2. Separately, beat the eggs until stiff and add the sugar and oil, a mixture of the two surrounding form and let stand for half an hour in the refrigerator.
3. Fill three-quarters full and bake at 180 degrees for 30 minutes.

Peach pancakes

Yield: 16 crepes

Ingredients

• 3 eggs
• 1 cup of organic wheat flour
• 2 tablespoons of melted butter
• ¼ teaspoon of salt
• 1 tablespoon of brown sugar
• 1 ¼ cup of milk
• Filling for crepes
• 2 cups of peaches parties
• ½ cup of brown sugar
• 1 tablespoon of chopped dill
• chopped nuts to taste
• Rum to taste (optional)
• 1 tablespoon of butter
• Brown sugar to taste

Preparation

1. Beat the egg, flour, brown sugar, milk, butter and add a pinch of salt, all to fill crepes.
2. To fill crepes in a pan place peaches, sugar, dill, walnuts and add some rum or liqueur of your choice. Mix and cook until the liquids evaporate.
3. In a nonstick skillet over medium heat, grease lightly and pour two tablespoons of the dough. Quickly rotate the pan to coat the base with the dough.
4. Cook until the dough is golden brown on the underside.
5. Flip it with a spatula and cook the other side until brown spots begin to appear. Place in a bowl, cover with waxed paper and repeat with the remaining dough. Should be sufficient for about 16 crepes.

Apple dessert

Ingredients

• 2 tablespoons of butter
• 2 cans of Condensed Milk
• 3 eggs
• 2 tablespoons of vanilla extract
• 12 slices of bread without crust molded
• 4 apples, peeled and thinly sliced
• 2 teaspoons of ground cinnamon
• 2 tablespoons of brown sugar
• transparent film role

Instructions

1. Grease a source that can be put in the microwave with butter and set aside.
2. Blend condensed milk cans with eggs and vanilla and set aside.
3. Place 4 slices of bread in baking dish and bathed with a little of the above mixture, a layer of apples and sprinkle with cinnamon. Repeat this procedure until the ingredients. Sprinkle with a little brown sugar.
4. Cover the dish with self-stick paper (plastic wrap) and beam holes, bake in the microwave for 10 minutes. Remove from oven and serve.

Fruit cake

Yield: 10 servings

Ingredients

• 2 cups of flour
• 1 1/2 teaspoons of baking powder
• 4 tablespoons of cinnamon
• 1/2 teaspoon of salt
• 1 teaspoon of nutmeg
• 4 eggs
• 2 cups of brown sugar
• 1/2 cup of oil
• 1 cup of walnuts
• 2 cups of diced candied fruit (reserve some for decorating)
• 1/2 cup of raisins
• honey

Preparation

• Sift the first five ingredients. Reserve.

1. Beat the eggs for a minute, add the sugar until blended, then add the oil gradually.
2. Add ingredients until blended.
3. Remove the beaters and add nuts and dried fruit in surrounding form. Use a spatula.
4. Grease and flour pan screw, pour the mixture and bake at 180 ° for 50 minutes or until toothpick inserted comes out dry.
5. Unmold the thread and let cool, cover with honey and decorated with fruits booked.

Brown sugar cake

Ingredients

Serves: 6-8 people

Pasta:

• 2 cups of flour
• 1 pinch of salt
• 150 g of margarine

Garrison:

• 1/4 cup of flour
• 1 teaspoon of spice (mixed spice)
• 1 pinch of salt
• 4 egg yolks and 2 whites
• 1 cup of brown sugar into pieces
• 3 tablespoons of butter
• 1 cup of sour cream
• 3 tablespoons of cider vinegar
• 200 g of raisins

Preparation

1. Prepare the dough: Sift the flour and salt on a bowl and add the margarine. Flirt with 4 tablespoons of ice water and wrap the dough on a piece of kitchen film or a plastic bag. Let stand 15 minutes in the refrigerator.
2. While preparing the topping: sift the flour, salt and add 4 spices over a bowl. Add the egg yolks and brown sugar.
3. Beat with electric mixer for about 10 minutes until the mixture is pale and thick.
4. Preheat oven to 230 ° C. Roll out dough with rolling pin and line a cake tin 25 cm in diameter. Melt the butter in a small pot. Add to the mix dry ingredients-eggs, sugar, sour cream, vinegar and melted butter. Mix until mixture is smooth and add the raisins.
5. Beat two egg whites until stiff and add to firm mixture. Pour into the lined pan, watching the raisins are evenly distributed. Pass the mold in the oven. After 10 minutes of cooking to lower the temperature to 180 ° C. and cook 20 minutes more until the lining is firm and golden brown.
6. Serve this cake warm, possibly with slightly whipped fresh cream.

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