Category: MISC

HOW FIRECRACKER CHICKEN became SPARKLER CHICKEN

I originally found this recipe on recipepage and then proceeded to make it my own. But after the first few bites I edited it again – it just didn’t need that much BITE. So at first it was FIRECRACKER CHICKEN, but the 2nd time it became SPARKLER CHICKEN and we loved it even more. I’ll give you both recipes and you decide.

FIRECRACKER CHICKEN
2 pounds boneless, skinless chicken breasts, cut into 1 inch chunks
salt and pepper to taste 
2-3 tablespoons butter
3 eggs, beaten
1 cup cornstarch
2/3 cup Frank’s hot sauce
1 1/2 cups brown sugar
2 tablespoons apple cider vinegar

  • Preheat oven to 350°.
  • Spray 9-13 baking dish with PURE.
  • Beat eggs until smooth consistency. You don’t want any “gloppy” areas.
  • Season chicken piece with salt and pepper.
  • Place cornstarch in a gallon sized bag.
  • Add chicken and shake until well coated.  Then pour chicken into a mesh strainer and shake until all extra cornstarch is gone. (I do this over a large mixing bowl to make as little mess as possible.
  • Heat butter in skillet over a medium high heat.
  • Dip chicken pieces in egg wash and add to skillet.  At this point you are looking to brown each side, not cook it through.
  • Remove chicken pieces to the baking dish.
  • In a medium mixing bowl add Frank’s hot sauce and apple cider vinegar to the brown sugar and stir to a uniform consistency.
  • Pour over chicken pieces.
  • Bake 45 minutes or until sauce had thickened and chicken is cooked through.

SPARKLER CHICKEN – FIRECRACKER CHICKEN revised
changes are in RED
2 pounds boneless, skinless chicken breasts, cut into 1 inch chunk
salt and pepper to taste 
2-3 tablespoons butter
3 eggs, beaten
1 cup cornstarch
1/2 cup Frank’s hot sauce
1 1/2 cups PACKED brown sugar
3 tablespoons apple cider vinegar

  • Preheat oven to 350°.

  • Spray 9-13 baking dish with PURE.

  • Beat eggs until smooth consistency. You don’t want any “gloppy” areas.

  • Season chicken piece with salt and pepper.

  • Place cornstarch in a gallon sized bag.

  • Add chicken and shake until well coated.  Then pour chicken into a mesh strainer and shake until all extra cornstarch is gone. (I do this over a large mixing bowl to make as little mess as possible.

  • Heat butter in skillet over a medium high heat.

  • Dip chicken pieces in egg wash and add to skillet.  At this point you are looking to brown each side, not cook it through.

  • Remove chicken pieces to the baking dish.

  • In a medium mixing bowl add Frank’s hot sauce and apple cider vinegar to the brown sugar and stir to a uniform consistency.

  • Pour over chicken pieces.

  • Bake 45 minutes or until sauce had thickened and chicken is cooked through

ORANGE HONEY CHICKEN

ORANGE HONEY CHICKEN

2 pounds skinless, boneless chicken breasts, cut into large chunks
1 egg, beaten
1 teaspoon sesame oil
1/2 cup cornstarch
1/4 cup flour
1/2 teaspoon salt
1/4 teaspoon white pepper
heavy coat of olive oil
1 clove minced garlic, jar
1 bunch green onions, minced
1 1/2 tablespoon soy sauce
Juice of 1 orange
1/4 cup honey
1/2 teaspoon red chile pepper flakes
1 1/2 tablespoon cream sherry
5 tablespoons sugar
zest of one orange
1 teaspoon fresh grated ginger or 1/2 teaspoon ground ginger

  • Mix cornstarch, flour, salt & pepper in ziploc bag.
  • Toss chicken pieces in beaten eggs and sesame oil and then dredge in the flour bag.
  • In a large skillet, heat olive oil. When hot, add the chicken pieces and cook turning as needed until all sides are golden brown. 4-8 minutes.
  • Drain chicken on paper towel lined plate.
  • Pour off excess oil and clean pan with paper towel.
  • Add 1 tablespoon more olive oil and saute’ garlic and green onion.
  • Add the soy sauce, sugar, honey, orange juice, sherry, red chile pepper flakes and ginger.
  • Cook until thick, do not boil.
  • Dip in honey mixture and place on sprayed cookie sheet. If you would like sprinkle some sesame seeds over the chicken at this point.
  • Bake at 350 degrees for 20 minutes.
  • Brush with original glaze after the first 10 minutes.
  • Save any additional glaze to use over the rice.
  • Serve over rice.

    ITALIAN CHICKEN PROVENCAL

    ITALIAN CHICKEN PROVENCAL
    2 tablespoons olive oil
    2 tablespoons butter
    4 teaspoons minced garlic jar
    2 large slices EXTRA SOUR sourdough bread
    1/2 cup red wine vinegar
    1 teaspoon sea salt
    1 teaspoon white pepper
    1/2 teaspoon ground basil
    1 large bay leave, deveined and crumbled
    1/4 cup slivered almonds
    1 cup home made chicken broth*
    juice of 1 lemon
    1/2 cup mayonnaise**
    6 chicken breasts

    • Using a mortar and pestle revive the seasoning scents of the basil, bay leaf, salt and pepper by grinding fine.
    • Whisk together the red wine vinegar, salt, pepper, bay leaf and basil.
    • Pour over the bread slices and soak the bread in the red wine vinegar mixture until all the vinegar is absorbed by the bread.
    • Heat olive oil in large skillet over a medium high heat.
    • Add garlic to skillet and saute’ until fragrant. With a slotted spoon transfer the garlic to the food processor.
    • Lightly brown the bread on both sides in the olive oil. Transfer to a small food processor.
    • Add the butter to the skillet so it can melt into the olive oil while you make the paste. Remove from heat.
    • Add the almonds to the food processor. Process until you have a paste.
    • Gradually add the broth to the paste to form a sauce.
    • Return the skillet to the heat and brown chicken pieces on both sides until golden.
    • Add the sauce mixture to the skillet. Cover and simmer about 20 minutes until chicken is cooked through.
    • Transfer chicken to a serving dish and keep warm.
    • Whisk mayonnaise and lemon juice into the sauce in the pan until smooth.
    • Pour over chicken and Parmesan Potatoes. I serve it with asparagus. The sauce is a perfect compliment for it.
    • Serve & Enjoy!

    *1 cup boiling water + 1 teaspoon Better than Bouillon Chicken Base
    **light works well too

    CAPPUCCINO FOR ADULTS

    3 cups brewed coffee

    3 cups half and half
    1/4 cup spiced rum
    1/2 cup curacao
    1/4 cup brandy
    • In a medium saucepan whisk together everything except the whipped cream.
    • Heat to Steaming.
    • Pour into warmed mugs.
    • Garnish with whipped cream and a shake of cinnamon and mocha.

    “LAVERNE DEFAZIO” POT ROAST

    I created this recipe from combining a recipe of my grandmothers and one of my aunts, but it’s always Laverne in the old Laverne & Shirley reruns where Laverne always mixes her Pepsi and milk to drink them that I think about when I make it and how I decided on the name. I once saw Penny Marshall in an interview several years back where she said that was how she really liked those 2 drinks, mixed together! Personally it sounds terrible to me for a drink, but it is excellent for a roast especially if you use buttermilk!

    LAVERNE DEFAZIO ROAST
    1 can Pepsi
    3+/- pound pot roast, with good marbling
    1 large onion, sliced thin
    1 cup buttermilk
    1/2 pound mushrooms, cleaned and chopped
    2 teaspoons minced garlic, jar
    1 package KNORR brown gravy mix
    1 tablespoon Better than Bouillon Beef base
    Kosher salt and white pepper

    • Bring roast to room temperature.
    • Preheat oven to 325 degrees.
    • Brown the roast, generously ~ salt and peppering it.
    • Whisk together the milk, pepsi, bouillon base and gravy mix.
    • Surround roast with onions and mushrooms.
    • Pour Milk/Coke mixture over roast.
    • Bake for at least 3 hours undisturbed. Depending on the thickness of the roast it will probably take 4-5 hours for a thick 3 pound roast until the meat begins to fall apart. You should be able to cut your roast with a fork.
    • The combination of ingredients makes its own gravy that is soooooooooooooooooo good.

    Now, for the oven I like to use my grandma’s old Magnalite dutch oven which cooks really even! And see those little hobnail bumps in on the bottom side of the lid? Those are better known as drip catchers. They collect the steam from the juices and redistribute it all right back down on the roast as it cooks. These help keep the meat moist and juicy. After the roast is browned, place it in the dutch oven and spread vegetables all around it.

    And just look at these awesome hot roast beef sandwiches!

    final blog signature. ♥

    SWEDISH MEATBALLS REVISITED

    SWEDISH MEATBALLS REVISITED – made healthier, quicker for weeknights and yummier too! ALSO made into a SWEDISH MEATLOAF.

    Traditionally this recipe is served with lingonberries – YUMMMMMMY!!
    MEATBALLS*
    1 Jumbo egg
    1/4 cup heavy cream
    1 large slice white bread, crusts removed, and bread torn into 1-inch pieces
    8 ounces ground pork, double ground
    8 ounces ground beef, double ground
    1 medium onion, grated or minced
    1/8 teaspoon freshly grated nutmeg
    1/8 teaspoon ground allspice
    1/8 teaspoon white pepper
    1 teaspoon brown sugar
    1 1/2 teaspoons table salt
    Olive Oil, heavy coat

    • Preheat oven to 350 degrees.
    • Whisk egg and cream together in small bowl. Stir in bread and set aside to soak.
    • Blend hamburger & pork, onion, nutmeg, allspice, pepper, brown sugar, and salt smooth and uniform.
    • Using fork, mash bread mixture until no large dry bread chunks remain.
    • Add mixture to beef mixture and blend until well mixed.
    • Form 1-inch round meatballs. You’ll have about 25-30. 
    • Bake 20-25 minutes until cooked through.
    • At this point you can either complete the recipe or freeze the meatballs for a later weeknight.

    SAUCE
    1 tablespoon butter
    1 tablespoon all-purpose flour
    1 1/2 cups chicken broth
    1 tablespoon packed brown sugar
    1/2 cup heavy cream
    2 teaspoons juice from 1 lemon
    Table salt and freshly ground black pepper

    • Melt butter over medium high heat.
    • Once melted, add flour and cook, stirring constantly with whisk, until flour is light brown.
    • Slowly whisk in broth.
    • Add brown sugar and bring to simmer.
    • Reduce heat to medium and cook until sauce is reduced to about 1 cup, about 5 minutes.
    • Stir in cream and return to simmer.
    • Add meatballs back to sauce and simmer, turning occasionally, until heated through, about 5 minutes.  If making the meatloaf, at this point pour sauce over the meatloaf and bake for 45 minutes at 350 degrees.
    • Stir in lemon juice; season with salt and pepper to taste and serve over noodles.
    *I doubled this recipe and also made a “Swedish Loaf” for the freezer that I can then just add the sauce over and bake one evening.

    ROASTED STUFFED PEPPERS

    I quit eating stuffed peppers because green peppers just didn’t agree with us anymore.  Then I started making them in red or orange peppers and only giving us each a  large half – plus they look more attractive to serve in halves.  Now we love them again.
    EASY STUFFED PEPPERS
    2/3 pound ground beef
    1 clove garlic, minced
    3 green onions, minced
    salt and pepper to taste
    8 ounce can tomato sauce
    2 slices ham
    3/4 cup minute rice, prepared
    1 large red or orange pepper
    2 slices mild cheddar cheese + 1/4 cup grated (I sometimes use mozzarella for a different taste)
    • Preheat oven to 350 degrees.
    • Brown ground beef with onion and garlic.
    • Drain fat.
    • Add in tomato sauce and rice.
    • Salt and pepper to taste.
    • Wash, cut in half and clean out pepper.
    • Layer ham slice on inside.
    • Fill with meat mixture.
    • Top with cheese slice and sprinkle grated over casserole portion.
    • Bake 30 minutes.

    TOASTED ONION SALISBURY STEAK SLIDERS

    TOASTED ONION SALISBURY STEAK SLIDERS
    2 small flour tortillas, cut into small pieces
    1/4 cup milk
    2 tablespoons butter
    1 large Vidalia onion, sliced thin
    1/2 red pepper, sliced thin
    1 1/2 pounds ground round
    1 package Laura Scudders toasted onion dip
    1 1/2 cups beef broth
    2 tablespoons flour

    • Pour milk over tortillas and let sit for an hour.
    • With your hands mix ground round and onion dip mix together and let sit for an hour in fridge.
    • Mix together the tortilla mixture and the beef mixture until uniform in consistency.
    • Hand form 6 small steaks.
    • In a large skillet melt butter.
    • When sizzling, add onions and pepper and saute’ until caramelized.
    • Lower heat slightly. Arrange onions around the outside of the skillet and add steaks. Turn regularly until brown all over and cooked through.
    • In a saute pan, bring broth to a simmer.
    • Sprinkle flour into broth while constantly whisking until slightly thickens.
    • Lower heat, transfer steaks into broth mixture and top with onion mixture.
    • Serve over mashed potatoes.

    BAKING PARTNERS – Tomato, Thyme, Sage and Double Cheese Tart

    This month we are making savory tart and scones. I agree that we are on  sugar over load for last few months and we badly need something more savory.

    These recipes  are suggested and tried and tested by Archana of The Mad Scientist’s Kitchen.


    Tomato, Thyme, Sage and Double Cheese Tart
    Serves 4
    Time needed: 1 hour, 30 minutes
    Recipe Source: BBC Good Food issue Mar’14


    The original recipe called for mustard which I had to eliminate so I could continue living.
     
    For the Pastry:
    3 cups all purpose flour, sifted
    2/3 cup butter, Chilled and diced
    1/3 cup grated gruyere
    1 large pinch red chilli powder (I used about ½ tsp)
    ½ teaspoons salt
    ¼ teaspoons pepper
    10 tablespoons water, chilled


    For the Filling:
    2 cups cherry tomatoes
    2 tablespoon olive oil (I used Avocado oil)
    ¼ teaspoon salt
    A pinch pepper
    1 ½ tsp mustard
    1/2 cup grated gruyere
    1 ½ tablespoon thyme
    1 ½ tablespoon sage (I used 2 teaspoons)

    Method:
    • Preheat the oven to 190°C. 
    • Halve the tomatoes and transfer to a tray. 
    • Drizzle with the oil and season with salt and pepper. 
    • Bake for 10 minutes. Cool.


    To make the pastry:

    • Add flour to a big bowl.
    • Add the butter gradually and knead with your fingertips till the flour resembles bread crumbs. 
    • Blend in the cheese and chilli powder. 
    • Mix the salt and pepper. 
    • With the chilled water bring the dough together. 
    • Wrap in saran and chill in the refrigerator for 15 minutes. 
    • Line a rectangular tin with foil. Set aside. 
    • Roll out the pastry line it in the tin. 
    • Using a fork make holes in the pastry at regular intervals. This prevents the pastry from puffing up. 
    • Now smooth a parchment paper or foil on top of the pastry and add beans.  
    • Blind bake at 200°C for 15 minutes. Take out the paper/foil and cook for another 10 minutes. Set aside to cool.

    To assemble:
    • Mix the mustard and cheese. 
    • Spread over the tart. 
    • Place the tomatoes on top and sprinkle with thyme and sage mixture. 
    • Bake @ 180°C for 40 minutes then at 220°for 15 minutes. 
    • Remove the tin from the oven to a wire rack.
    • Let it cool for 10 minutes. 
    • To remove from pan lift the entire tart to by just lifting the foil. 
    • Let it cool on a wire rack. 
    • Cut in desired sizes and serve warm.


    Cheddar and Sage Scones
    Makes 8
    Time needed: 45 minutes
    Recipe Source: bbcgoodfood.com
      


    NOTES:

    The original recipe asked for fresh sage 10 leaves, 2 chopped fine and rest whole. I used dried sage and reduced it – A LOT. We’re not very fond of sage around here. The original recipe says baking time is 12-14 minutes I need 20. 

    Also you can roll the dough out in a square then cut it in quarters then the quarter in can be cut diagonally to get 8 triangles. I suggest you shape out the dough in the tin or the tray you will be baking the scones in so they don’t go wonky as you transfer them.
    1 cup self rising flour + extra for dusting
    1 ½ tsp english mustard powder also omitted so I can continue living!
    A pinch salt
    A pinch pepper
    1/4 cup butter, chilled and cubed
    1 cup grated cheddar
    1 tablespoon dried Sage + ½ tablespoon
    6 3/4 tablespoons curds*
    3 1/3 tablespoons water*
    1 tablespoon oil, for greasing
    *I used  5 ounces of buttermilk


    Method: 
    • Preheat oven to 220°C. 
    • Grease and flour the baking tin. 
    • Whip the curds and measure.  Adjust the water and whip it to get a smooth mixture. This will give you 150ml of buttermilk. 
    • Set aside 1 teaspoon of buttermilk. This is for brushing on the scones. 
    • Mix flour, mustard powder, salt, pepper in a bowl. 
    • Blend butter till the mixture resembles fine crumbs. 
    • Stir in ½ the cheese and 1 tablespoon sage. 
    • Make a well in the center of the flour and pour in the buttermilk.
    • Quickly stir and mix well till the mixture forms soft and spongy dough. 
    • Transfer to a lightly floured surface and knead to get smooth dough.  
    • Roll in to 3 cms thick circle.  Cut in quarters then the quarters again to get 8 sectors. 
    • Transfer to a baking tin. 
    • Brush the remaining buttermilk. 
    • Sprinkle the remaining cheese and top with sage. 
    • Bake for 20 minutes until they are well risen, golden and sound hollow when tapped on the bottom. 
    • Serve warm with butter.

    SHEPHERD’S PIE

    2 pounds ground beef
    2 large russet potatoes, peeled and cut into pieces
    1 large Vidalia Onion, chopped
    1 1/2 cups baby carrots, cut into quarters
    2 large celery ribs, sliced small
    3 cloves garlic, minced
    14 1/2 ounce can diced tomatoes with green chiles, undrained
    1 small can Le Seur Peas, undrained
    1 teaspoon oregano
    1 teaspoon basil
    1/2 cup buttermilk
    1 cup shredded jack cheese
    2 + 3 tablespoons butter

    • Boil potatoes until tender. Drain.
    • Whisk together the tomatoes, seasonings and garlic.
    • Pour into a large mixing bowl.
    • Generously salt and pepper beef and brown well.
    • Drain off grease and add to tomato mixture.
    • Melt 3 tablespoons butter.
    • Saute carrots and celery together until tender.
    • Add to beef mixture.
    • Fold in Peas.
    • Pour into a 9×9 casserole dish.
    • Sprinkle cheese over top.
    • In a mixing bowl combine 2 tablespoons butter, buttermilk and potatoes. Generously salt and pepper. Mash well.
    • Top casserole with mashed potatoes.
    • Bake 45 minutes at 350 degrees.

    TIP: Cultured Buttermilk Blend powder. While I use a lot of buttermilk for cooking and baking, sometimes I just don’t have it on hand and this powdered form is a lifesaver on a snowy day so I don’t have to make a grocery store run. It’s handy, flavorful and lasts a really LONG time.

    CARROT TUTORIAL

    Carrots are an important vegetable, and although they were known to the ancient Greeks and Romans, they were not introduced to Europe until the Middle Ages.
    The orange-colored taproot of the carrot contains a high concentration of beta-carotene. Beta-carotene is a substance that is converted to vitamin A in the human body. A 1/2 cup serving of cooked carrots contains four times the recommended daily intake of vitamin A in the form of protective beta-carotene.
    Beta-carotene is also a powerful antioxidant effective in fighting against some forms of cancer, especially lung cancer. Current research suggests that it may also protect against stroke, and heart disease. Research also shows that the beta-carotene in vegetables supplies this protection, not vitamin supplements.
    Carrots are also a very good source of dietary fiber, vitamin C, vitamin K, folate and manganese, and a good source of vitamin B6, pantothenic acid, iron, potassium and copper.
    Carrots can be eaten raw or cooked, but to obtain maximum benefit it is best to eat them raw.

    Health Benefits
    Carotenes, the famous ingredient in carrots, is an anti-oxidant that has powerful healing virtues for many diseases. Drinking a glass of carrot juice daily will do much more for you than many bottles of supplement tablets. Here are some disorders that can be helped by drinking carrot juice regularly:
    Acidosis: The vital organic alkaline elements in carrots help balance the blood acidity and blood sugar.
    Acne: Its powerful cleansing properties are effective in detoxifying the liver, thus overall effective for acne which are caused by toxicity of the blood.
    Anemia: Carrot’s molecules are closest to human’s hemoglobin molecules, making it very beneficial in blood-building.
    Atherosclerosis: The highly cleansing power of this miracle juice scrubs away even the old build-up of arterial deposits, reducing the risks of heart diseases and stroke.
    Asthma: The anti-oxidants effectively protects the respiratory system from infections and free-radical attacks.
    Cancer: Studies show that adding one carrot per day in our diet significantly reduces cancer risks.
    Cholesterol: Pectin in carrots lowers the serum cholesterol levels.
    Congestion: Carrot juice is very effective in dispelling mucus from the ear, nose and throat area, easing nasal congestion, sinusitis, phlegm and mucus in the throat and other similar disorders.
    Constipation: Take five parts of carrot juice with one part of spinach juice regularly to regulate chronic constipation problems.
    Emphysema: If you smoke or are exposed to second-hand smoke, taking carrot juice regularly may well save your life.
    Eyes: Beta-carotene, lutein and zeaxanthin are some of the finest nourishment that help keep the optic system in tip-top condition, with special protection against astigmatism, macular degeneration and cataracts.
    Fertility: One of the reasons for infertility is lack of nutrients and enzymes in your dietary. Carrot juice taken regularly, is able to nourish your body back to fertility.
    Inflammations: Its anti-inflammatory effect greatly helps reduce arthritis, rheumatism, gout and other inflammations.
    Immune systems: It does wonders for boosting the immune system by increasing the production and performance of white blood cells; building resistant to various kinds of infections.
    Nursing mothers: Carrot juice helps enhance the quality and quantity of a mother’s breast milk.
    Pregnancy: Drinking carrot juice regularly during pregnancy, especially during the last few months, will reduce the chances of jaundice in baby. No, you won’t get an orange baby!
    Skin problems: The high quality vitamin C and other rich nutrients in carrot juice efficiently nourish the skin, preventing dry skin, psoriasis and other skin blemishes.
    Thread worms: One small cup of carrot juice in the morning taken daily for a week can help clear up thread worms in children.
    Ulcers: The abundance of nutrient present in carrots help nourish cells that have been starved of nutrients which result in ulcers.
    Water retention: Carrot juice is diuretic and helps to eliminate excess fluids from the body, reducing water retention, especially for women during their monthly menstruation cycle and in pregnant women.
    Carrots that are no longer than 6 inches tend to be sweeter. So choose the shorter variety if you like it sweet or the longer one if you prefer it less sweet.
    The most nutrients are concentrated just under the skin so try not to peel off the skin. To clean it, simply use a hard brush to brush the skin.
    Cut them lengthwise to preserve the nutrients as when cut in small rounds, they easily lose their nutrients in water when you wash or cook them.
    You may have heard of people “turning orange” from drinking carrot juice. It is not the carrot juice that is showing through the skin but is an overflow of materials which have been clogging the liver and are being eliminated with the consumption of carrot juice. This shows how effective carrot juice is at cleansing, a good sign that the system is getting a good clean-up. When this “turning orange” happens, continue to take your carrot juice and the color will eventually go off as it cleanses.

    BROWN SUGAR CRUMB CAKE

    BROWN SUGAR CRUMB CAKE
    CAKE
    1/2 cups flour, sifted
    1/2 cup sugar
    1 tablespoon baking powder
    1/2 teaspoon sea salt
    1 JUMBO egg
    1/2 cup milk
    1 teaspoon vanilla

    • Preheat oven to 350°.
    • Prepare baking dish with cooking spray and a light flour dusting.
    • Sift together dry ingredients in a mixing bowl.
    • In a large mixing bowl whisk together the milk, egg and vanilla until well blended.
    • Gradually fold the dry ingredients into the wet ingredients JUST until combined. DO NOT OVER MIX!
    • Spread batter into pan.

    TOPPING
    1 1/4 cup flour, sifted
    1 cup packed dark brown sugar**
    2 teaspoons cinnamon, sifted
    1/2 cup unsalted butter, melted

    • In a medium bowl sift together the dry ingredients.
    • Pour melted butter over dry ingredients and stir gently until crumbs form.
    • Sprinkle the crumbs over the batter.
    • Use a knife to swirl some of the crumb mixture down into the cake.
    • Bake 25-30 minutes or until toothpick comes out clean.
    **With the move coming up I’m not replacing food and I was OUT of brown sugar!  Then I remembered I had cut out an article on making your own brown sugar.  I have to say that in the future I may always make my own brown sugar – the flavor was so deep and rich.
    HOMEMADE BROWN SUGAR
    1 cup granulated sugar
    1 tablespoon Grandma’s molasses for light brown sugar 
    2 tablespoons Grandma’s molasses for dark brown sugar

    Combine together in a large mixing bowl starting with a low speed and gradually increasing until well blended.  This can take as long as 10 minutes.