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Brown Sugar Soul

4 Jul

Posted By: Candace

Hello everyone! Please visit my new blog: BrownSugarSoul.weebly.com

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I created Brown Sugar Soul to encourage health, spiritual growth, and confidence. I hope you enjoy the site and feel free to contact me via the contact form below.

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Christmas Recipes

13 Dec

By CANDACE ROBERTS

Galletas de mantequilla (Butter sugar Cookies)...

Image via Wikipedia

Gingerbread Cookies

Ingredients

  • 1 1/2 cups dark molasses
  • 1 cup packed brown sugar
  • 2/3 cup cold water
  • 1/3 cup shortening
  • 7 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground allspice
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cloves
  • 1 teaspoon ground cinnamon
  • 1 (16 ounce) package chocolate frosting

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease one cookie sheet.
  2. Mix together the molasses, brown sugar, water and shortening.
  3. Sift together the flour, baking soda, salt, allspice, ginger, cloves and cinnamon. Add to sugar mixture and mix well. Cover and refrigerate for 2 hours.
  4. Roll dough 1/4 inch thick on floured board. Cut with floured gingerbread cutter. Place about 2 inches apart on cookie sheet. Bake for 10-12 minutes. Cool and decorate with frosting.
Eggnog

Ingredients

  • 6 eggs
  • 1 (14 ounce) can sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 1 quart milk
  • 1/3 pint heavy whipping cream
  • 1 pinch ground nutmeg
  • 1 pinch salt

Directions

  1. Beat eggs; mix in condensed milk, vanilla, quart of milk and salt.
  2. Beat the whipping cream until soft peaks form. Fold in to egg and milk mixture and sprinkle with nutmeg. Serve chilled.
Christmas Fruitcake

Ingredients

  • 1/8 cup chopped dried cherries
  • 1/8 cup chopped dried mango
  • 1/4 cup dried cranberries
  • 1/4 cup dried currants
  • 2 tablespoons chopped candied citron
  • 1/4 cup dark rum
  • 1/2 cup butter
  • 1/4 cup packed brown sugar
  • 1 egg
  • 1/2 cup all-purpose flour
  • 1/8 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup unsulfured molasses
  • 2 tablespoons milk
  • 1/4 cup chopped pecans
  • 1/4 cup dark rum, divided

Directions

  1. Soak cherries, mango, cranberries, currants, and citron in 1/4 cup rum for at least 24 hours. Cover tightly, and store at room temperature.
  2. Preheat oven to 325 degrees F (165 degrees C). Butter a 6×3 inch round pan, and line with parchment paper.
  3. In a large bowl, cream together butter and brown sugar until fluffy. Beat in egg. Whisk together flour, baking soda, salt, and cinnamon; mix into butter and sugar in three batches, alternating with molasses and milk. Stir in soaked fruit and chopped nuts. Scrape batter into prepared pan.
  4. Bake in preheated oven for 40 to 45 minutes. Cool in the pan for 10 minutes, then sprinkle with 2 tablespoons rum.
  5. Cut out one piece parchment paper and one piece cheesecloth, each large enough to wrap around the cake. Moisten cheesecloth with 1 tablespoon rum. Arrange cheesecloth on top of parchment paper, and unmold cake onto it. Sprinkle top and sides of cake with remaining rum. Wrap the cheesecloth closely to the surface of the cake, then wrap with paper. Place in an airtight tin, and age for at least 10 weeks. If storing longer, douse with additional rum for every 10 weeks of storage.
Duck Breasts with Raspberry Sauce

Ingredients

  • 4 duck breast halves
  • 2 teaspoons sea salt
  • 2 teaspoons ground cinnamon
  • 4 teaspoons demerara sugar
  • 1/2 cup red wine
  • 1/4 cup creme de cassis liqueur
  • 1 teaspoon cornstarch
  • 4 ounces raspberries

Directions

  1. Preheat oven on broiler setting. Use a fork to score the duck breasts through the skin and fat but not all the way through to the meat.
  2. Heat a large heavy skillet on medium high. Fry the duck breasts skin side down, until the skin browns and fat runs out, about 10 minutes. Remove the breasts from the pan, and pour off most of the fat. Return breasts to pan, and fry skin side up for another 10 minutes. Remove breasts from pan, and allow to rest on a baking sheet. Mix the sea salt, cinnamon and Demerara sugar together and sprinkle over the skin of the duck breasts. Pour most of the fat out of the frying pan.
  3. Mix together the red wine, cassis, and cornstarch in a small bowl. Pour into the pan, and simmer for 3 minutes, stirring constantly, until the sauce is thickened. Add raspberries, and simmer for another minute until heated through.
  4. Broil the duck breasts skin side up, until the sugar begins to caramelize, about 1 minute. Slice the duck breasts thinly, pour a little sauce over the top, and serve warm.
Recipes courtesy of AllRecipes.com

 

 

My 5 Favorite Thanksgiving Recipes

12 Nov

By CANDACE ROBERTS

Deep Fried Turkey

Ingredients

  • 3 gallons peanut oil for frying, or as needed
  • 1 (12 pound) whole turkey, neck and giblets removed
  • 1/4 cup Creole seasoning
  • 1 white onion
 Directions
  1. In a large stockpot or turkey fryer, heat oil to 400 degrees F (200 degrees C). Be sure to leave room for the turkey, or the oil will spill over. Layer a large platter with food-safe paper bags.
  2. Rinse turkey, and thoroughly pat dry with paper towels. Rub Creole seasoning over turkey inside and out. Make sure the hole at the neck is open at least 2 inches so the oil can flow freely through the bird.
  3. Place the whole onion and turkey in drain basket. The turkey should be placed in basket neck end first. Slowly lower basket into hot oil to completely cover turkey. Maintain the temperature of the oil at 350 degrees F (175 degrees C), and cook turkey for 3 1/2 minutes per pound, about 45 minutes.
  4. Carefully remove basket from oil, and drain turkey. Insert a meat thermometer into the thickest part of the thigh; the internal temperature must be 180 degrees F (80 degrees C). Finish draining turkey on the prepared platter.
Green Bean Casserole

Ingredients

  • 2 (10.75 ounce) cans Campbell’s® Condensed Cream of Mushroom Soup or Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup
  • 1 cup milk
  • 2 teaspoons soy sauce
  • 1/4 teaspoon ground black pepper
  • 8 cups cooked cut green beans
  • 2 2/3 cups French’s® French Fried Onions
 Directions
  1. Stir soup, milk, soy sauce, pepper, beans and 1 1/3 cups onions in 3-qt. casserole.
  2. Bake at 350 degrees F. for 25 min. or until hot. Stir.
  3. Top with remaining onions. Bake for 5 min. more.
Homemade Creamy Mashed Potatoes

Ingredients

  • 3 1/2 cups Swanson® Chicken Broth (regular, Natural Goodness™ or Certified Organic)
  • 5 large potatoes, cut into 1-inch pieces
  • 1/2 cup light cream
  • 2 tablespoons butter
  • Generous dash ground black pepper
 Directions
  1. Heat broth and potatoes in 3-quart saucepan over high heat to a boil.
  2. Reduce heat to medium. Cover and cook for 10 minutes or until potatoes are tender. Drain, reserving broth.
  3. Mash potatoes with 1/4 cup broth, cream, butter and black pepper. Add additional broth, if needed, until desired consistency.
  4. For an interesting twist: Stir 1/2 cup sour cream, 3 slices bacon cooked and crumbled (reserve some for garnish) and 1/4 cup chopped fresh chives into hot mashed potatoes. Sprinkle with remaining bacon.
Collard Greens

Ingredients

  • 1/4 cup olive oil
  • 2 tablespoons minced garlic
  • 5 cups chicken stock
  • 1 smoked turkey drumstick
  • 5 bunches collard greens – rinsed, trimmed and chopped
  • salt and black pepper to taste
  • 1 tablespoon crushed red pepper flakes (optional)
 Directions
  1. Heat olive oil in a large pot over medium heat. Add garlic, and gently saute until light brown. Pour in the chicken stock, and add the turkey leg. Cover the pot, and simmer for 30 minutes.
  2. Add the collard greens to the cooking pot, and turn the heat up to medium-high. Let the greens cook down for about 45 minutes, stirring occasionally.
  3. Reduce heat to medium, and season with salt and pepper to taste. Continue to cook until the greens are tender and dark green, 45 to 60 minutes. Drain greens, reserving liquid. Mix in red pepper flakes if desired. Use liquid to reheat leftovers.
Pumpkin Cheesecake

Ingredients

  • CRUST:
  • 1 cup graham cracker crumbs
  • 1 tablespoon sugar
  • 4 tablespoons butter or margarine, melted
  • FILLING:
  • 2 (8 ounce) packages cream cheese, softened
  • 3/4 cup sugar
  • 1 (16 ounce) can pumpkin
  • 1 1/4 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 2 eggs
  • TOPPING:
  • 2 cups sour cream
  • 2 tablespoons sugar
  • 1 teaspoon vanilla extract
  • 12 pecan halves
 Directions
  1. Combine crust ingredients. Press into bottom of a 9-in. springform pan; chill.
  2. For filling, beat cream cheese and sugar in a large mixing bowl until well blended. Beat in pumpkin, spices and salt. Add eggs, one at a time, beating well after each. Pour into crust. Bake at 350 degrees F for 50 minutes.
  3. Meanwhile, for topping, combine sour cream, sugar and vanilla. Spread over filling; return to the oven for 5 minutes. Cool on rack; chill overnight. Garnish each slice with a pecan half.
For more recipes visit: AllRecipes.com

Vegetarian Chili Recipe!

29 Mar

This is a quick and easy recipe to make delicious chili!

 

1 can of diced tomatoes

1 can of black eye peas

1 bag of Morning Star Meal Starters Griller Recipe Crumbles

2 teaspoons of chili powder

1 onion

1 teaspoon of olive oil

 

First chop the onions up. Set the stove on high and put the diced tomatoes in a pot. Mix the chili powder in. Drain the black eye peas before adding in with the tomatoes. Stir in onions and olive oil. Then stir in the crumbles and lower the heat and cover for about 7 minutes. Add your favorite seasonings to it and Bon Appétit!

 

Homemade body scrub recipe

26 Mar

By CANDACE ROBERTS

Here is a recipe that I use to make homemade body scrub!

1/2 cup of sugar

1/2 cup of olive oil

1 tablespoon of cinnamon

1/2 teaspoon of sea salt

1 teaspoon of honey

Mix all ingredients together and rub all over the body with hands or a sponge. Rinse well.

If you are making this to put in a jar to use more than once, add about a teaspoon of vitamin E to prevent bacteria.

Tips: Sea salt does not have to be used and you can replace olive oil with any of your favorite oils.

Use this to exfoliate the skin!

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