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Brown Sugar Pound Cake
Prep Time: 30 minutes
(Ready in 2 hours 45 minutes)

2 1/4 cups Crystal Light Brown Sugar
1/2 cup Crystal Sugar
1 cup butter or margarine, softened
1/2 cup shortening
2 teaspoons vanilla
5 Eggs
3 cups flour
1/2 Teaspoon baking powder
1/4 Teaspoon salt
1 cup milk
1 cup chopped pecans

GLAZE
1/4 cup butter or margarine
1/2 cup Crystal Light Brown Sugar
1/4 cup milk
1 teaspoon vanilla
2 cups Crystal Powdered Sugar, sifted
  1. Heat oven to 350°F. Grease and flour 10­inch tube pan. In large bowl, combine 2 1/4 cups brown sugar, sugar, 1 cup butter, shortening and 2 teaspoons vanilla; beat until light and fluffy. Add eggs 1 at a time, beating well after each addition.
  2. In medium bowl, combine flour, baking powder and salt; mix well. Add flour mixture to butter mixture alternately with milk, beating well after each addition. Stir in pecans. Spread batter in greased and floured pan.
  3. Bake at 350°F. for 1 hour 5 minutes to 1 hour 15 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan. Cool 1 hour or until completely cooled.
  4. Melt 1/4 cup butter in small saucepan over medium-low heat. Add 1/2 cup brown sugar; cook 2 minutes, stirring constantly. Add 1/4 cup milk; bring to a boil, stirring constantly.
  5. Remove saucepan from heat. Stir in vanilla. Gradually stir in powdered sugar; blend until smooth. Drizzle over cooled cake.

16 servings




Peanut Butter Cups
Prep Time: 25 minutes
(Ready in 1 hour 40 minutes)

1 3/4 cups flour
1 1/4 cups Crystal Light Brown Sugar
3 teaspoons baking powder
1 teaspoon salt
1 cup milk
1/3 cup shortening
1/3 cup peanut butter
1 teaspoon vanilla
2 eggs
24 miniature milk chocolate-covered peanut butter cups, unwrapped

Heat oven to 350°F. Line 24 muffin cups with paper baking cups. Lightly spoon flour into measuring cup; level off. In large bowl, combine all ingredients except peanut butter cups at low speed until moistened; beat 2 minutes at medium speed. Fill lined prepared muffin cups 2/3 full. Press a peanut butter cup into batter until top edge is even with batter. Bake at 350°F. for 18 to 28 minutes or until cupcakes spring back when touched lightly. Serve warm or cool.

24 cupcakes




Caramel-Filled Chocolate Cookies
Prep Time: 1 hour 15 minutes

2 1/2 cups flour
3/4 cup unsweetened cocoa
1 teaspoon baking soda
1 cup Crystal Sugar
1 cup Crystal Light Brown Sugar
1 cup margarine or butter, softened
2 teaspoons vanilla
2 eggs
1 cup chopped pecans
48 chewy chocolate-coated caramel candies
1 tablespoon Crystal Sugar
4 oz. vanilla-flavored candy coating, if desired
  1. Lightly spoon flour into measuring cup; level off. In medium bowl, combine flour, cocoa and baking soda; mix well.
  2. In large bowl, combine 1 cup sugar, brown sugar and margarine; beat until light and fluffy. Add vanilla and eggs; beat well. Add flour mixture; blend well. Stir in 1/2 cup of the pecans. If necessary, cover with plastic wrap; refrigerate 30 minutes for easier handling.
  3. Heat oven to 375°F. For each cookie, with floured hands, shape about 1 tablespoon dough around 1 caramel candy, covering completely.
  4. In small bowl, combine remaining 1/2 cup pecans and 1 tablespoon sugar. Press one side of each ball into pecan mixture. Place, nut side up, 2 inches apart on ungreased cookie sheets.
  5. Bake at 375°F. for 7 to 10 minutes or until set and slightly cracked. Cool 2 minutes; remove from cookie sheets. Cool on wire rack for 15 minutes or until completely cooled.
  6. Melt candy coating in small saucepan over low heat, stirring constantly until smooth. Drizzle over cookies.

4 dozen cookies




Toasted Pecan Sauce
Prep Time: 15 minutes

1/2 cup butter
1 1/4 cups Crystal Dark Brown Sugar
2 tablespoons light corn syrup
1/2 cup whipping cream
1 cup coarsely chopped pecans, toasted*
  1. Melt butter in medium saucepan over medium heat. Add brown sugar and corn syrup; blend well. Bring to a boil. Boil 1 minute, stirring constantly. Gradually stir in whipping cream. Return to a boil.
  2. Remove from heat; stir in pecans. Serve warm or cool over ice cream. Store in refrigerator.

2 1/4 cups

TIP: * To toast pecans, spread on cookie sheet; bake at 350°F. for 5 to 7 minutes or until light golden brown, stirring occasionally.




Sour Cream Apple Squares
Prep Time: 20 minutes
(Ready in 1 hour 30 minutes)

2 cups flour
2 cups Crystal Dark Brown Sugar
1/2 cup margarine or butter, softened
1 cup chopped nuts
1 to 2 teaspoons cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1 (8-oz.) container sour cream
1 teaspoon vanilla
1 egg
2 cups finely chopped, peeled apples
  1. Heat oven to 350°F. Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, brown sugar and margarine; beat at low speed until crumbly. Stir in nuts. Press 2 3/4 cups crumb mixture in bottom of ungreased 13x9­inch pan.
  2. To remaining mixture, add cinnamon, baking soda, salt, sour cream, vanilla and egg; mix well. Stir in apples. Spoon evenly over crumb mixture in pan.
  3. Bake at 350°F. for 30 to 40 minutes or until toothpick inserted in center comes out clean. Cool 30 minutes. Cut into squares. Serve warm or cool; if desired, serve with whipped cream or ice cream. Store in refrigerator.

12 servings




Praline Cheesecake
Prep Time: 30 minutes
(Ready in 6 hours)

CRUST
1 cup graham cracker crumbs (16 squares)
1/4 cup chopped pecans
1/4 cup butter, melted

FILLING
3 (8-oz.) pkg. cream cheese, softened
1 cup Crystal Dark Brown Sugar
3 eggs
1 cup whipping cream
2 teaspoons vanilla
TOPPING
1/2 cup Crystal Dark Brown Sugar
1/4 cup butter

GARNISH
Pecan halves, if desired
  1. Heat oven to 450°F. In small bowl, combine all crust ingredients; mix well. Press firmly in bottom of ungreased 9­inch springform pan.
  2. In large bowl, beat cream cheese at medium speed until smooth and creamy. Gradually beat in 1 cup brown sugar. At low speed, add eggs 1 at a time, beating just until blended. Add whipping cream and vanilla; beat until smooth. Pour into crust­lined pan.
  3. Bake at 450°F. for 10 minutes. Reduce oven temperature to 250°F.; bake an additional 65 to 75 minutes or until center is set. Cool 2 hours or until completely cooled. Carefully remove sides of pan.
  4. In small saucepan, combine topping ingredients. Cook over medium heat until thick and well blended, stirring constantly. Spread evenly over top of cooled cheesecake. Garnish with pecan halves. Refrigerate at least 2 hours or overnight. Store in refrigerator.

16 servings




Kentucky Butter Cake
Ready in 1 hours 40 minutes

CAKE
3 cups flour
2 cups Crystal Sugar
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup buttermilk*
1 cup butter or margarine, softened
2 teaspoons vanilla or rum extract
4 eggs
BUTTER SAUCE
3/4 cup Crystal Sugar
1/3 cup butter or margarine
3 tablespoons water
1 to 2 teaspoons vanilla or rum extract

GARNISH
2 to 3 teaspoons Crystal Powdered Sugar

Heat oven to 325°F. Generously grease and lightly flour 12­cup Bundt pan or 10­inch tube pan. Lightly spoon flour into measuring cup; level off. In large bowl, blend all cake ingredients at low speed until moistened; beat 3 minutes at medium speed. Pour batter into greased and floured pan.

Bake at 325°F. for 55 to 70 minutes or until toothpick inserted in center comes out clean.

In small saucepan, combine all sauce ingredients; cook over low heat, stirring occasionally, until butter melts. DO NOT BOIL. Using long-tined fork, pierce cake 10 to 12 times. Slowly pour hot sauce over warm cake. Let stand 5 to 10 minutes or until sauce is absorbed. Invert cake onto serving plate. Just before serving, sprinkle with powdered sugar. Serve with whipped cream, if desired.

12 servings

TIP: * To substitute for buttermilk, use 1 tablespoon vinegar or lemon juice plus milk to make 1 cup.




Giant Confetti Oatmeal Cookies
Prep Time: 1 hour 25 minutes

3/4 cup Crystal Sugar
3/4 cup Crystal Light Brown Sugar
1 cup margarine or butter, softened
2 teaspoons vanilla
2 eggs
1 2/3 flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups rolled oats
2 cups miniature candy-coated chocolate pieces
1 cup raisins
  1. Heat oven to 325°F. In large bowl, combine sugar, brown sugar and margarine; beat until light and fluffy. Add vanilla and eggs; blend well.
  2. Add flour, baking soda and salt; mix well. Stir in oats, chocolate pieces and raisins; mix well. Drop dough by 1/4 cupfuls about 3 inches apart onto ungreased cookie sheets.
  3. Bake at 325°F. for 18 to 22 minutes or until golden brown. Cool 2 minutes; remove from cookie sheets.

2 dozen large cookies




Old Fashioned Bread Pudding With Brandy Hard Sauce
Prep Time: 15 minutes
(Ready in 1 hour 10 minutes)

PUDDING
5 cups cubed white and whole wheat bread*
2 1/2 cups warm milk
1/2 cup Crystal Sugar
1 teaspoon cinnamon
3/4 teaspoon nutmeg
1 teaspoon vanilla
2 eggs, beaten
1 cup raisins
1/4 cup chopped nuts
HARD SAUCE
2 cups Crystal Powdered Sugar
1/2 cup butter, softened
1 tablespoon hot water
2 tablespoons brandy or 2 teaspoons brandy extract
  1. Heat oven to 350°F. Grease 2-quart casserole. In greased casserole, combine bread cubes and milk. In medium bowl, combine sugar, cinnamon, nutmeg, vanilla and eggs; mix well. Stir in raisins and nuts. Add egg mixture to soaked bread cubes; blend well.
  2. Bake at 350°F. for 50 to 60 minutes or until pudding is set.
  3. Meanwhile, in small bowl, combine all hard sauce ingredients. Beat at high speed until well blended. Cover; refrigerate until serving time. Serve hard sauce over warm pudding.

10 servings

TIP: * Four slices white bread and four slices whole wheat bread yield about 5 cups bread cubes.

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