357 dark brown sugar recipes

The Colonel’s Baked Beans used to be baked and made fresh daily. Now there made with a can of Navy Beans made by Hanover and a bag of sauce and precooked frozen bacon. When it is needed, it is just microwave and there you go.

It was named for Richard Foster, a friend of Brennan and regular patron of the restaurant. It remains the most popular dish at the restaurant to this day. Each year Brennan's utilizes over 35,000 pounds of bananas for the world renowned dessert. The standard recipe is as follows.

Tiny cookie cups filled with a rich pecan-Kahlua topping.

Sweet potatoes simmered in apple cider with brown sugar, butter and a cinnamon stick, then pureed and baked. A make-ahead Thanksgiving side without the marshmallows.

German-style microwave spareribs on a bed of sauerkraut with chopped apple and caraway seeds, topped with a ketchup-mustard-brown sugar barbecue sauce. Ready in under 45 minutes.

Fresh tomato cake with dark brown sugar, dates, raisins, nuts, and nutmeg topped with cream cheese frosting. A Southern heritage cake that uses ripe tomatoes for incredible moisture.

Plum cake made with canned plums and their syrup, dark brown sugar, cinnamon, and a full cup of butter. A moist, spiced sheet cake dusted with powdered sugar.

Curried pear halves baked with butter, dark brown sugar, and curry powder. A warm, sweet-savory side dish or appetizer that pairs beautifully with roasted meats, topped with sour cream.

Ice box cookies are make-ahead slice-and-bake walnut shortbread with deep brown sugar caramel flavor. Chill the dough log, slice thin, bake fast for 60 crisp golden cookies in batches as needed.

Southern buttermilk meringue pie with a tangy custard filling sweetened with brown sugar, topped with light whipped meringue. A heritage pie from old Appalachian and Southern kitchens.

Papaya custard sautees fresh papaya with butter, brown sugar, and brandy, then layers it under a rich egg custard with crumbled butter cookies. Baked until silky and set.

Chef Tom's pecan pralines, the New Orleans-style sugar candy made with brown sugar, evaporated milk, butter, and toasted pecan halves. Drop spoonfuls cooled on wax paper for that signature flaky-creamy bite.

Easy raisin sauce: a classic sweet-tangy companion for baked ham, made with brandy-plumped raisins, Dijon, red wine vinegar, brown sugar, and brown sauce. An Easter dinner essential.

Praline sauce made with dark brown sugar, toasted pecans, and vanilla, thickened with cornstarch and skim milk. A lighter take on the classic Southern dessert sauce.

Butterscotch shortbread cookies made with dark brown sugar and unsalted butter, topped with chopped walnuts or pecans pressed into the dough. Makes 72 bite-sized squares.

Traditional Filipino bibingka made with sticky mochi rice, coconut milk, and dark brown sugar baked on banana leaves. Chewy, sweet, and caramelized on top with a broiled golden crust.