2/3 cup packed brown sugar
2/3 cup molasses
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
3/4 tablespoon baking soda
2/3 cup butter
1 egg
3 1/2 cups sifted all-purpose flour

Place butter in a large, heatproof bowl. In a medium saucepan, heat brown sugar, molasses and spices just to boiling point. Add baking soda and stir in. Pour this mixture over the butter and stir until it melts.

Beat egg and mix in; add flour, a cup at a time, and blend thoroughly. Turn out onto a lightly floured board and knead 1-2 minutes. Wrap in waxed paper and chill until firm (about an hour).

Preheat oven to 325 degrees F (170 degrees C).

Roll out to approximately 1/8 inch thickness on a lightly floured board and cut into desired shapes. Place on greased baking sheets and bake for 8 – 10 minutes.

Remove from sheets and cool on racks

Cooking with Brown Sugar: 51 Recipes

Kahlua Black Russian Pie

24 marshmallows; large
1/2 cup milk
1 chocolate bar; for curls (optional)
1 cup whipping cream
3 oz Kahlua
2 tablespoons butter; melted
1 cup Oreo cookie crumbs
1/8 teaspoon salt

Combine cookie crumbs and butter in and 8-inch pie pan. Mix well and press firmly in an even layer over bottom and sides of pan to form a crust. Place in freezer until firm.

Meanwhile, melt marshmallows with milk and salt over hot water. Cool until mixture will mound on a spoon. Stir in Kahlua. Beat cream stiff and fold into marshmallow mixture. Chill about 30 minutes, until mixture holds ripples when stirred lightly.

Turn into chilled cookie shell and freeze firm.

Before serving, arrange a circle of chocolate curls in the center (optional) and cut into wedges

Prepworks by Progressive Ultimate 19-Piece Measuring Cup and Spoon Set

Indonesian Pasta

1/2 cup chicken broth
2 jalapeno peppers, seeded and chopped
2 tablespoons soy sauce
2 tablespoons peanut butter
1 tablespoon dried minced onion
1 tablespoon lemon juice
1/4 teaspoon brown sugar
6 ounces uncooked angel hair pasta
18 fresh asparagus spears, trimmed and cut into 1-inch pieces
1/2 medium sweet red pepper, julienned
2 teaspoons olive oil
1/2 cup sliced green onions

In a small saucepan, combine the first seven ingredients. Bring to a boil, stirring constantly. Remove from the heat; keep warm.

Cook pasta according to package directions. Meanwhile, in a large skillet, saute asparagus and red pepper in oil for 6-8 minutes. Add green onions; saute 2-3 minutes longer or until vegetables are crisp-tender.

Drain pasta; toss with vegetable mixture and reserved sauce.

Yield: 4 servings

Cooking with Brown Sugar: 51 Recipes

Cheese Puffs

1 cup water
2 tablespoons butter
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1 cup all-purpose flour
4 eggs
1-1/4 cups shredded Gruyere or Swiss cheese
1 tablespoon Dijon mustard
1/4 cup grated Parmesan cheese

In a large saucepan, bring the water, butter, salt and cayenne to a boil.

Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each
addition. Continue beating until mixture is smooth and shiny. Stir in Gruyere and mustard.

Drop by rounded teaspoonfuls 2 inches apart onto greased baking sheets. Sprinkle with Parmesan cheese.

Bake at 425° for 15-20 minutes or until golden brown. Serve warm or cold.

Yield: 4 dozen.

T-fal Signature Nonstick Expert Thermo-Spot Heat Indicator 12-Piece

T-Bone Steak with Bacon-Mushroom Sauce

2 bone-in beef t-bone steak (1 lb.), 1 inch thick
5 slices bacon , cut into 1/4-inch pieces (your choice)
1 pkg. (1/2 lb.) sliced fresh mushrooms
1/4 cup steak sauce (your choice)
1/4 cup dry sherry or water
1 teaspoon brown sugar

Heat grill to medium heat.

Grill steaks 7 to 8 minutes on each side or to medium doneness (160ºF).

Meanwhile, cook bacon in large skillet until crisp. Remove bacon from skilllet; drain on paper towels. Discard drippings from skillet. Add mushrooms to skillet; cook 5 minutes, stirring occasionally.

Stir in bacon, steak sauce, sherry and sugar. Bring to boil; simmer on medium-low heat 5 minutes, stirring occasionally.

Serve steaks topped with mushroom sauce.

2 servings

Cooking with Brown Sugar: 51 Recipes

Shrimp Chowder

1/2 cup chopped onion
2 teaspoons butter
2 cans (12 ounces each ) evaporated milk
2 cans (10-3/4 ounces each ) condensed cream of potato soup, undiluted
2 cans (10-3/4 ounces each ) condensed cream of chicken soup, undiluted
1 can (7 ounces) white or shoepeg corn, drained
1 teaspoon Creole seasoning
1/2 teaspoon garlic powder
2 pounds cooked small shrimp, peeled and deveined
1 package (3 ounces) cream cheese, cubed

In a small skillet, saute onion in butter until tender.

In a 5-qt. slow cooker, combine the onion mixture, milk, soups, corn, Creole seasoning and garlic powder.

Cover and cook on low for 3 hours. Stir in shrimp and cream cheese. Cook 30 minutes longer or until shrimp are heated through and cheese
is melted. Stir to blend.

Yield: 12 servings (3 quarts).

Focus Electrics West Bend Oblong Slow Cooker, 5-Quart

Ranch Potato Cubes

7 medium potatoes, cut into 1/2-inch cubes
1/4 cup butter, cubed
1 cup (8 ounces) Sour Cream
1 envelope ranch salad dressing mix
1 cup (4 ounces) shredded cheddar cheese (your choice…regular, medium, or sharp)

Place potatoes in a greased 11-in. x 7-in. baking dish; dot with butter. Cover and bake at 325° for 60-65 minutes or until tender.

Combine sour cream and salad dressing mix; spoon over potatoes. Sprinkle with cheese. Bake, uncovered, for 5-10 minutes or until cheese is melted.

Yield: 8 servings.

Pyrex Easy Grab 8-Piece Glass Bakeware and Food Storage Set