FoodAskew » brown sugar

Chocolate Chip Cookies

Trish — Sat, 17 Jul 2010 19:00:48 +0000

Submitted by Mary Clare Fawver

4 c. flour		1½ tsp baking soda
1 tsp salt		1½ c. butter
1¼ packed brown sugar		1¼ c. sugar
3 eggs		1½ tsp vanilla extract
2 c. chocolate chips

Heat oven to 350°F. Cream butter & sugar. Add eggs & vanilla extract. Add dry ingredients. Add chocolate chips. Bake about 10 minutes.

Barbecued Country Style Pork Ribs

Trish — Mon, 28 Jun 2010 19:00:25 +0000

Submitted by Michelle Fawver
Serves 6-8

3 lb. country style pork ribs		1 small onion, sliced
1 lemon		garlic powder

Barbecue Sauce

14 oz. ketchup		5 oz. water
1/3 c. Worcestershire sauce		1 tbsp brown sugar
2-3 dashes Tobasco sauce		1 tsp salt
dash black pepper

Combine & bring to a boil.

Place ribs on a flat pan. Sprinkle ribs with garlic powder. Arrange onion & lemon slices on top. Bake, uncovered, in oven at 450°F for 30 minutes. Drain. While ribs are baking, make the sauce. Place ribs, onions, & lemon in heavy baking dish or pan with lid. Pour hot barbecue sauce over ribs. Cover and bake in 325°F oven for 1½ hours.

Caramel Brownies

Trish — Mon, 28 Dec 2009 19:00:46 +0000

Submitted by Ruth

½ c. self-rising flour		1/3 c. plain flour
150g unsalted butter, softened		1 ¼ c. soft brown sugar
2 eggs		1 tbsp milk
1 tsp vanilla extract		75g walnut halves, chopped

1. Preheat the oven to 180°C (356°F). Lightly grease a 20cm square (8″) tin & line the base with baking paper.
2. Sift the flours together into a bowl. In a large bowl, beat the butter & the sugar until light & creamy. Add 1 egg, beat well & add 1 tbsp of the flour mixture. Beat in the second egg, milk, & vanilla. Fold in the remaining flour & ½ c. walnuts. Spoon into the tin & smooth the surface.
3. Scatter the top with the remaining chopped walnuts & some extra brown sugar. Bake for 30-45 minutes. Allow to cool in the tin. Carefully turn out & cut into squares.

Stewed Rhubarb Tarts

Trish — Fri, 25 Dec 2009 19:00:05 +0000

Submitted by Ruth

1 bunch rhubarb (~5 stalks)		¼ c. brown sugar
2 cinnamon quills		1 tsp ground nutmeg
1 star anise		1 c. cold water
1 batch sweet shortcrust pastry		13.2 oz. (375g) semi-sweet chocolate
1 pkg. custard powder		strawberries
white sugar

1. Slice the rhubarb thinly and put it, the brown sugar, water, & spices in a saucepan on lowest heat for about an hour, with the lid on, until the rhubarb has totally collapsed. Strain the liquid into a bowl or jug. Remove the cinnamon & star anise & then set the rhubarb aside to cool.
2. Create a batch of sweet shortcrust pastry (see link for recipe). Once you’ve mixed it all up, put it in the refrigerator for at least 30 minutes before rolling out.
3. Roll out your pastry & place in your tart or pie dish. Cover with parchment paper & fill with rice or baking weights & bake for about 15 minutes. Allow to cool while melting chocolate.
4. Melt 375g (about 13.2 oz) of semi-sweet good quality chocolate. When the chocolate is melted, pour it into the base of the tart. Don’t fill it too much, you want just a thin layer. Refrigerate until chocolate sets.
5. Make custard. You could do this from scratch, or use 1 box of custard powder & make according to the directions on the package.
6. Once your chocolate/pastry has hardened, put a layer of the cooled rhubarb on top of the chocolate. Pour the custard over the rhubarb & put in the refrigerator to set. You need the custard to set to about the firmness of Jell-O before you top with strawberries.
7. Decorate the top with strawberries. It’s hard to say exactly how many you will need, but about three baskets should do it. Once the custard has set, layer the strawberries, halved, on top of the custard in a circle starting from the outer edge until right in the middle. Make a second layer on top to cover any visible gaps where you can see the custard.
8. Sprinkle with fine white sugar & put back in the refrigerator. The strawberries will absorb the sugar & turn into a sort of glaze. If you want to get fancy, you can use a dessert torch to heat the sugar & caramelize it into a nice crust. Serve with vanilla ice cream on the side.

Chef’s Note: You can omit the rhubarb and use more strawberries to turn this into just a strawberry tart.

Fairly Simple Fish

Trish — Tue, 01 Dec 2009 19:00:13 +0000

Submitted by Ruth
Serves 2

2 large fish fillets, bream or snapper		3 tbsp sweet soy sauce
2 tbsp rice wine		2 tsp brown sugar
1 tsp ground ginger, or grated fresh		large bunch coriander
1 lime, sliced thin		1 lemon, sliced thin
salt		pepper

1. Preheat oven to 400°F.
2. Combine soy, rice wine, brown sugar & ginger in a small bowl & mix to combine.
3. Add fish to bowl & allow to marinate for about an hour.
4. Lay out a large length of aluminum foil on the bench (you can use two sheets of the same length to make is stronger).
5. Rip apart the coriander & lay into the center of the foil. Layer the lime & fresh lemon slices over the top of the coriander. Lay the marinated fish into the center of the coriander/lemon/lime bed. Sprinkle with salt & pepper.
6. Layer another sheet of foil over the top of the fish & fold in all sides of the foil tightly to make a fully air tight parcel.
7. Place on a cookie sheet & bake in the oven for 15 minutes. When you open the foil the fish should have changed color & be firm to the touch.
8. Serve with steamed rice & stir fried vegetables.

Maker’s Mark Grilled Chicken Marinade

Trish — Wed, 15 Jul 2009 19:00:35 +0000

Submitted by Maker’s Mark Distillery
Serves 6-8

1 oz. soy sauce		½ c. brown sugar
½ tsp garlic powder		1 tsp powdered ginger
2 tbsp dried minced onion		½ c. Maker’s Mark bourbon

Mix all the marinade ingredients and pour over chicken pieces in a ziplock bag, removing as much air as possible before “zipping.” Let stand (turning often) for several hours (best overnight.) Grill away!

Sweet Potato & Apple Casserole

Trish — Thu, 22 Jan 2009 19:00:30 +0000

Submitted by Nicole~
Serves 4

3 sweet potatoes, peeled & quartered		½ c. brown sugar, firmly packed
1 tsp ground cinnamon		1 tsp ground nutmeg
2 large cooking apples		¼ c. all purpose flour
¼ c. additional brown sugar, firmly packed		¼ c. butter
¼ c. chopped pecans

1. Peel, core, and cut the apples into ¼” rings.
2. Place sweet potatoes in a large saucepan with enough water to cover. Bring to a boil & cook 25 minutes, or until tender but firm. Drain, cool & cut into ¼” slices.
3. Preheat oven to 350°F (175°C). Lightly grease a 7×11″ baking dish.
4. In a small bowl, mix brown sugar, cinnamon & nutmeg.
5. Layer sweet potatoes, brown sugar mixture & apples in the prepared baking dish.
6. In a medium bowl, mix flour, brown sugar, butter & pecans. Sprinkle over the sweet potatoes.
7. Bake in the preheated oven 30 minutes, or until lightly browned.

Chef’s Note: We had this at a friend’s house for Thanksgiving and loved it so much we made it for Christmas!

Tante Gilberte’s Oatmeal Cookies

Trish — Sat, 30 Aug 2008 19:00:35 +0000

Submitted by Tyler Patton

1 c. butter		2 eggs
1 ¼ c. brown sugar		1 ¼ c. flour
½ tsp vanilla		1 tsp baking soda
½ tsp cinnamon		1/3 tsp salt
3 c. oatmeal		chocolate chips

Cream the butter & sugars. Add the eggs & vanilla. Combine the dry ingredients & stir into creamed mixture. Sprinkle in chocolate chips. Shape the cookies into little round balls & place onto a greased pan.

Bake at 350°F for 10-12 minutes.

Enjoy!

Mooby-Que Sauce

Trish — Fri, 18 Jul 2008 03:35:12 +0000

Submitted by punch_it_chewie
Yields 2-3 cups

1 can tomato sauce		1 can tomato paste
2 tbsp olive oil		2 tbsp vinegar
¼ c. molasses		2 tbsp brown sugar
3 cloves garlic, crushed		4 tbsp red or white onion, minced
2 tbsp red pepper, minced		1 tbsp Worcestershire sauce
1 tsp cumin		1 tsp chipotle chili pepper

Cook the garlic, onion, & red pepper until it’s soft, & then add all the rest of the ingredients. Simmer on low for 20-30 minutes. Keep stirring it often so it doesn’t burn, then refrigerate for a few days before you use it. This allows the flavors to blend & mellow. The cumin & chipotle chile pepper can be substituted by any of your favorite spices.

Happy Four Twenty

Trish — Sun, 20 Apr 2008 23:20:33 +0000

Alright you askewbies… considering that we all come from a community based on the stoner humor of Jay & Silent bob, it’s appropriate that I did some googling to share these recipes with you.

I’m not going to “reprint” them here, just links. And I have no idea how accurate they are, but I have on good authority that they’re not going to lead you entirely astray.

First, you have to make the butter.

Then you can make some rice krispy treats.

For the chocolate lover, fudge or caramel might be in order.