Brown Sugar Sauce Food

BROWN SUGAR SAUCE

Steps:

• In a medium saucepan, melt butter or margarine. Add flour and salt; stir until smooth.
• Stir in brown sugar. Blend thoroughly and cook over medium heat, stirring constantly, until mixture bubbles and is lightly browned, about 5 minutes. Remove from heat.
• Stir in boiling water. Return to heat and bring to a boil, stirring constantly, until smooth and thickened. Add vanilla extract and stir until well blended. Serve hot.

APPLE BROWN SUGAR BBQ SAUCE

Steps:

• Add the ketchup, sugar, applesauce, vinegar, apple juice, garlic powder, ground ginger, liquid smoke, onion powder, salt and apples to a medium saucepot and set over medium heat. Stir and bring to a simmer. Simmer for 15 to 20 minutes to reduce, then remove from the heat. Puree the sauce until smooth. Serve warm or cool and store refrigerated in an airtight container.

CHARRED DOUBLE-CUT PORK CHOPS WITH BROWN SUGAR BBQ SAUCE

Steps:

• Preheat the oven to 350 degrees F.
• Heat a large skillet over medium heat and add the oil. When the oil begins to smoke lightly, sprinkle the pork chops on both sides with salt. Arrange them in a single layer in the skillet. Cook until browned, 3 to 5 minutes, then turn over and cook for an additional 3 to 5 minutes. Transfer the skillet to the center of the oven. Cook until the pork reaches an internal temperature of 150 degrees F, 25 to 30 minutes.
• Drizzle the chops generously on both sides with the Brown Sugar BBQ Sauce. Transfer to a platter and serve with additional sauce on the side.
• Combine the ketchup, dark brown sugar, cider vinegar, chili powder, soy sauce, Worcestershire sauce and Dijon mustard in a large pot and whisk to blend. Bring to a simmer over medium heat. Add the garlic, ginger and lemon slices. Simmer until the vinegar mellows slightly and the flavors start to meld together, 20 to 25 minutes. Remove from the heat but keep warm.

BROWN SUGAR CAKE WITH BUTTERY BROWN SUGAR SAUCE

Steps:

• Heat oven to 350°F. Grease bottom and side of 12-cup fluted tube cake pan or 10-inch angel food (tube cake) pan with shortening; lightly flour. In medium bowl, mix flour, baking powder and salt; set aside.
• In large bowl, beat 1 1/2 cups brown sugar, the granulated sugar and softened butter with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed about 5 minutes, scraping bowl occasionally, until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Add 2 teaspoons vanilla. Beat in flour mixture alternately with 3/4 cup milk on low speed until smooth. Pour into pan.
• Bake 1 hour to 1 hour 10 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 2 hours.
• Meanwhile, in 2-quart saucepan, heat sauce ingredients except vanilla to boiling over medium heat, stirring constantly; boil and stir 2 minutes. Remove from heat; cool to room temperature. Stir in 1 teaspoon vanilla. Serve warm sauce with cake.

BROWN SUGAR SAUCE

Steps:

• Place all ingredients, except water and vanilla in saucepan.
• Blend together over low heat until butter is melted.
• Turn up heat to medium.
• Slowly add boiling water, stirring constantly until thickened.
• Remove from heat and add vanilla.

BROWN SUGAR HARD SAUCE

Steps:

• Cream butter; add sugar gradually, beating well.
• Add salt, cream and lemon juice; continue beating until you get a light texture.
• Cover and chill in refrigerator until ready to serve.

CREAMY BROWN SUGAR SAUCE WITH VANILLA

Steps:

• Gather the ingredients.
• In a small saucepan over medium heat, whisk together the brown sugar, corn syrup, butter, heavy cream, and pure vanilla extract. Bring the mixture to a boil while whisking frequently. Reduce the heat to medium-low and boil gently for 5 minutes.
• Remove the sauce from the heat. The brown sugar sauce will thicken as it cools.
• Serve over bread pudding, cake, pie, cobbler, or ice cream.

BROWN SUGAR-GLAZED SALMON

Steps:

• Preheat oven to 425°. Cut salmon into 4 portions; place in a foil-lined 15x10x1-in. pan. Sprinkle with salt and pepper. Roast 10 minutes. Remove from oven; preheat broiler., In a small saucepan, mix remaining ingredients; bring just to a boil. Brush over salmon. Broil 6 in. from heat until fish just begins to flake easily with a fork, 1-2 minutes.

BOURBON AND BROWN SUGAR BARBECUE SAUCE

Steps:

• Bring all ingredients to boil in saucepan over medium heat, stirring occasionally. Reduce heat; simmer until sauce is reduced to 2 cups, stirring often, about 10 minutes. DO AHEAD: Can be made 2 weeks ahead. Cover; chill. Use at room temperature.

GINGERBREAD WITH BROWN SUGAR SAUCE

Steps:

• In a large bowl, cream shortening, brown sugar until light and fluffy. Beat in molasses and egg until blended. Combine the flour, baking soda, cinnamon, ginger and salt; add to the molasses mixture alternately with buttermilk, beating well after each addition. , Pour into a greased 9-in. round baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. , For sauce, in a small saucepan, combine the brown sugar, cornstarch, water and vinegar; stir until smooth. Add butter. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat and stir in vanilla. Serve with the gingerbread.

BURNT BROWN SUGAR CAKE SAUCE

Steps:

• Melt the butter in a saucepan over medium heat. Slowly stir the brown sugar into the butter, allowing it to melt completely. Bring to a boil and cook until the sugar caramelizes and gives off a burnt smell, about 2 minutes. Remove from heat and pour the hot water into the saucepan; mix until combined. You will have a sauce that is very liquid. Pour over pieces of cake and serve immediately. Best for stale white cake.