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Thanksgiving Menu Planner

Thanksgiving is right around the corner, and if you’re looking to host an unforgettable meal with friends, you may be feeling a little pressure. But don’t worry, our handy new Thanksgiving Menu Planner will help you create the perfect spread. Just add items to your menu, build your list, print and enjoy. 

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  • Appetizers
  • Side Dishes
  • Entrées
  • Desserts

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Appetizers

A great dinner starts with great appetizers. Browse through our list of Thanksgiving starters to find yours.

Apple Wontons with Cinnamon Sour Cream Dip
Apple Wontons with Cinnamon Sour Cream Dip
+ Add to menu
Mustard Onion Pumpkin Seeds

Our crispy, buttery pumpkin seeds are lightly toasted and garnished with tangy yellow mustard, as well as a delicious dash of sea salt and garlic.

+ Add to menu
Churros

Lightly coated with fresh cinnamon and flavored with C&H® Golden Brown Sugar, these deep-fried delights are as simple to make as they are delicious.

+ Add to menu
Crispy Honey Wasabi Chickpeas

Crispy, crunchy, protein-packed chickpeas lightly dusted with a sweet and spicy honey, wasabi seasoning. They are perfect for snacking or as a salad topping.

+ Add to menu
Cinnamon Sugar Spiced Nuts
+ Add to menu

Side Dishes

The right side dish can really bring the whole meal together. Whether you’re looking to prepare fresh veggies or a delicious stuffing, we have the perfect recipe for you.

pear
Autumn Stuffed Pears

A beautiful and delicious side to accompany any holiday feast!

+ Add to menu
sweet potato
Brown Sugar Pecan Sweet Potato Skins

Twice-baked sweet potatoes topped with a brown sugar-pecan streusel that can also be made gluten-free. Think sweet potato casserole in appetizer form!

+ Add to menu
Roasted Brussel Sprouts
+ Add to menu
One Sheet Vegetables with Brown Sugar-Balsamic Glaze

These savory Brussels sprouts, carrots, squash and onions are caramelized in C&H® Golden Brown Sugar, butter and tangy balsamic vinegar. Lightly dashed with sea salt, our veggies will make a delicious complement to your next main course.

+ Add to menu
Sweet and Savory Citrus Gravy

Perfect for adding flavor to your favorite carved meats, this delightful addition combines the savory flavors of traditional white gravy with a fresh kick of jalapenos and zesty orange.

+ Add to menu

Entrées

Whether you’re preparing a traditional meal with turkey or a modern feast with ribs, steak or seafood, our delicious recipes made with C&H® Sugar are sure to create some sweet memories.

Brown Sugar Mustard Ham Glaze
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brine
Brown Sugar Bourbon Brine

This easy brine recipe is perfect for ensuring your favorite lean meats stay juicy during cooking, while adding a rich, buttery flavor and subtle sweetness. Sage and rosemary add a twist that make it the perfect accompaniment to a Thanksgiving meal.

+ Add to menu
Sweet Pumpkin Fondue
Sweet Pumpkin Fondue

This velvety smooth fondue has the perfect touch of sweetness to compliment anything from puffy baked pastry dough to savory Cajun Andouille sausage.

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Caramelized Asiago Toasts with Savory Pumpkin Cheese Fondue

Cheesy, creamy Pumpkin Fondue pairs perfectly with golden crispy asiago-laden toast points for a stunning appetizer that will keep your guests coming back for more.

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Desserts

End your Thanksgiving strong with the perfect dessert. From decadent pies to divine cakes, these unforgettable desserts will create some sweet moments your guests will remember for years to come.

Cinnamon Roll Monkey Bread with Cream Cheese Icing

A delicious, pull-apart bread by Forkin Pancakes is loaded with cinnamon sugar flavor and a cream cheese icing drizzle.

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Brown Butter Brownies

Rich and chewy brown butter brownies with the perfect crinkle top.

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Cookie Cake
Pumpkin Chocolate Chip Cookie Cake

This giant chocolate chip cookie is baked with pumpkin and warm fall spices to make it the ULTIMATE fall cookie. It's then topped with buttercream pumpkins and extra chocolate chips.

+ Add to menu
Croquembouche
Croquembouche

Light and airy cream puffs filled with luscious vanilla pastry cream. Piled up creating a magnificent tower.

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Apple Hand Pie
Apple Hand Pies

Apple hand pies are made with a flaky pie crust and cinnamon spiced apple filling. They are the perfectly personal desserts for fall!

+ Add to menu
Tres Leches Cake
Tres Leches Cake

Sponge cake soaked in three different kinds of milk and topped with meringue and fresh raspberries

+ Add to menu
Mini Chocolate Pecan Pies

These miniature pastries, sweetened with delicious C&H® Dark Brown Sugar, are a chocolatey twist on pecan pie and a chocoholic’s perfect fall-season treat.

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Cinnamon Roll Apple Pie

This ooey-gooey apple pie has a crust of fresh-baked cinnamon rolls as well as the filling of an apple crumble. Serve this decadent dessert after dinner, or as a deliciously sweet breakfast treat.

+ Add to menu
Caramel Fudge Layer Cake

A decadent caramel fudge layer cake topped with chocolate ganache and chocolate shavings! Try this recipe by blogger Tutti Dolci for the holidays.

+ Add to menu
Snickerdoodles

Deliciously sweet and chewy, these cinnamon-sugar cookies make a tasty addition to any dessert table and are flavored with C&H® Golden Brown Sugar.

+ Add to menu

Well done! Your Thanksgiving is off to a great start. Now, click the link below to print out recipes for your delicious spread.

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Your 2020 Menu

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Appetizers

Apple Wontons with Cinnamon Sour Cream Dip

View recipe

Mustard Onion Pumpkin Seeds

Our crispy, buttery pumpkin seeds are lightly toasted and garnished with tangy yellow mustard, as well as a delicious dash of sea salt and garlic.

View recipe

Churros

Lightly coated with fresh cinnamon and flavored with C&H® Golden Brown Sugar, these deep-fried delights are as simple to make as they are delicious.

View recipe

Crispy Honey Wasabi Chickpeas

Crispy, crunchy, protein-packed chickpeas lightly dusted with a sweet and spicy honey, wasabi seasoning. They are perfect for snacking or as a salad topping.

View recipe

Cinnamon Sugar Spiced Nuts

View recipe

Side Dishes

Autumn Stuffed Pears

A beautiful and delicious side to accompany any holiday feast!

View recipe

Brown Sugar Pecan Sweet Potato Skins

Twice-baked sweet potatoes topped with a brown sugar-pecan streusel that can also be made gluten-free. Think sweet potato casserole in appetizer form!

View recipe

Roasted Brussel Sprouts

View recipe

One Sheet Vegetables with Brown Sugar-Balsamic Glaze

These savory Brussels sprouts, carrots, squash and onions are caramelized in C&H® Golden Brown Sugar, butter and tangy balsamic vinegar. Lightly dashed with sea salt, our veggies will make a delicious complement to your next main course.

View recipe

Sweet and Savory Citrus Gravy

Perfect for adding flavor to your favorite carved meats, this delightful addition combines the savory flavors of traditional white gravy with a fresh kick of jalapenos and zesty orange.

View recipe

Entrées

Brown Sugar Mustard Ham Glaze

View recipe

Brown Sugar Bourbon Brine

This easy brine recipe is perfect for ensuring your favorite lean meats stay juicy during cooking, while adding a rich, buttery flavor and subtle sweetness. Sage and rosemary add a twist that make it the perfect accompaniment to a Thanksgiving meal.

View recipe

Sweet Pumpkin Fondue

This velvety smooth fondue has the perfect touch of sweetness to compliment anything from puffy baked pastry dough to savory Cajun Andouille sausage.

View recipe

Caramelized Asiago Toasts with Savory Pumpkin Cheese Fondue

Cheesy, creamy Pumpkin Fondue pairs perfectly with golden crispy asiago-laden toast points for a stunning appetizer that will keep your guests coming back for more.

View recipe

Desserts

Cinnamon Roll Monkey Bread with Cream Cheese Icing

A delicious, pull-apart bread by Forkin Pancakes is loaded with cinnamon sugar flavor and a cream cheese icing drizzle.

View recipe

Brown Butter Brownies

Rich and chewy brown butter brownies with the perfect crinkle top.

View recipe

Pumpkin Chocolate Chip Cookie Cake

This giant chocolate chip cookie is baked with pumpkin and warm fall spices to make it the ULTIMATE fall cookie. It's then topped with buttercream pumpkins and extra chocolate chips.

View recipe

Croquembouche

Light and airy cream puffs filled with luscious vanilla pastry cream. Piled up creating a magnificent tower.

View recipe

Apple Hand Pies

Apple hand pies are made with a flaky pie crust and cinnamon spiced apple filling. They are the perfectly personal desserts for fall!

View recipe

Tres Leches Cake

Sponge cake soaked in three different kinds of milk and topped with meringue and fresh raspberries

View recipe

Mini Chocolate Pecan Pies

These miniature pastries, sweetened with delicious C&H® Dark Brown Sugar, are a chocolatey twist on pecan pie and a chocoholic’s perfect fall-season treat.

View recipe

Cinnamon Roll Apple Pie

This ooey-gooey apple pie has a crust of fresh-baked cinnamon rolls as well as the filling of an apple crumble. Serve this decadent dessert after dinner, or as a deliciously sweet breakfast treat.

View recipe

Caramel Fudge Layer Cake

A decadent caramel fudge layer cake topped with chocolate ganache and chocolate shavings! Try this recipe by blogger Tutti Dolci for the holidays.

View recipe

Snickerdoodles

Deliciously sweet and chewy, these cinnamon-sugar cookies make a tasty addition to any dessert table and are flavored with C&H® Golden Brown Sugar.

View recipe

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Edit Menu

Your 2020 Menu

Appetizers

  • Apple Wontons with Cinnamon Sour Cream Dip
  • Mustard Onion Pumpkin Seeds
  • Churros

    Prep Time : 20 minutes

    Cook Time : 20 minutes

  • Crispy Honey Wasabi Chickpeas

    Prep Time : 5 minutes

    Cook Time : 5 minutes

  • Cinnamon Sugar Spiced Nuts

    Prep Time : 15 minutes

    Cook Time : 20 minutes

Side Dishes

  • Autumn Stuffed Pears

    Prep Time : 10 minutes

    Cook Time : 30 to 35 minutes

  • Brown Sugar Pecan Sweet Potato Skins

    Prep Time : 30 minutes

    Cook Time : 1 hr 15-25 minutes

  • Roasted Brussel Sprouts

    Prep Time : 15 minutes

    Cook Time : 20 minutes

  • One Sheet Vegetables with Brown Sugar-Balsamic Glaze

    Prep Time : 25 minutes

    Cook Time : 50 – 55 minutes

  • Sweet and Savory Citrus Gravy

    Prep Time : 5 minutes

    Cook Time : 20 minutes

Entrées

  • Brown Sugar Mustard Ham Glaze

    Prep Time : 5 minutes

    Cook Time : 15 minutes

  • Brown Sugar Bourbon Brine

    Prep Time : 10 minutes (plus 2 hours chill time)

    Cook Time : 5 minutes

  • Sweet Pumpkin Fondue

    Prep Time : 10 minutes

    Cook Time : 10 minutes

  • Caramelized Asiago Toasts with Savory Pumpkin Cheese Fondue

Desserts

  • Cinnamon Roll Monkey Bread with Cream Cheese Icing

    Prep Time : 3 hours

    Cook Time : 45 minutes

  • Brown Butter Brownies

    Prep Time : 20 minutes

    Cook Time : 25 minutes

  • Pumpkin Chocolate Chip Cookie Cake

    Prep Time : 20 minutes

    Cook Time : 35 minutes + 1 hour for cooling

  • Croquembouche

    Prep Time : 1 hour and 30 minutes

    Cook Time : 40 minutes | Assemble time: 45 minutes

  • Apple Hand Pies

    Prep Time : Prep Time: 20 minutes | Rest Time: 1 hour 30 minutes

    Cook Time : 20 minutes

  • Tres Leches Cake

    Prep Time : 30 minutes

    Cook Time : 30 minutes | Rest time: at least 1 hour

  • Mini Chocolate Pecan Pies

    Prep Time : 25 minutes

    Cook Time : 20-25 minutes

  • Cinnamon Roll Apple Pie

    Prep Time : 25 minutes

    Cook Time : 50 minutes

  • Caramel Fudge Layer Cake

    Prep Time : 75 minutes

    Cook Time : 40 minutes

  • Snickerdoodles

    Prep Time : 15 minutes

    Cook Time : 10 minutes

You got this!

Apple Wontons with Cinnamon Sour Cream Dip
Servings 12 wontons
Ingredients

Wontons

  • 1 large firm apple, such as honeycrisp
  • ¼ cup , packed [dark-brown-sugar]
  • ½ teaspoon cornstarch
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground allspice
  • ½ teaspoon freshly squeezed lemon juice
  • 12 wonton wraps

Cinnamon Sour Cream Dip

  • 1/2 cup sour cream
  • ½ teaspoon lemon juice
  • 3-4 tablespoons cinnamon syrup from apples
Apple Wontons with Cinnamon Sour Cream Dip
Instructions

Core and dice apple into ½” pieces to yield about 2 ½ cups.

Toss apples in a medium pot with all remaining ingredients, except Won Ton Wraps

Heat apples over medium heat, stirring, until sugar dissolves. Cover and gently boil for 10 minutes, stirring occasionally, until apples are softened. Remove pot from heat, strain out the syrup into a bowl; then cool apples to room temperature

Make the cinnamon sour cream dip by whisking together the reserved syrup from the apples, the sour cream, and an additional ½ teaspoon of lemon juice. Cover and chill until ready to serve.

Heat oil for deep frying to 350 F.

Place 1 teaspoon of apple filling in the center of each wonton wrap. Fold the wrap into a triangle. Seal the edges all around with a pastry brush dipped in water and using fingers to pinch and seal all the edges.

Deep fry apple wontons for 2 minutes, turning frequently in the oil, until the wontons are golden brown

Drain on paper toweling then serve hot with the cinnamon sour cream dip.

Mustard Onion Pumpkin Seeds
Servings 2 cups
Ingredients

  • 1/4 cup Demerara Cane Sugar
  • 2 tablespoons prepared yellow mustard
  • 2 tablespoons butter
  • ¼ teaspoon sea salt
  • 2 teaspoons dehydrated minced onion
  • 1/8 teaspoon black pepper
  • ¼ teaspoon garlic powder
  • ¼ teaspoon hot mustard powder
  • 2 cups fresh pumpkin seeds, washed and drained of excess water
Mustard Onion Pumpkin Seeds
Instructions

Step 1

Preheat oven to 300º F. Line a baking sheet with parchment.

Step 2

In a small pot or microwaveable bowl, combine all ingredients together except the pumpkin seeds and heat, stirring occasionally, just until sugar dissolves and butter melts.

Step 3

Add the pumpkin seeds and toss until well coated.

Step 4

Spread pumpkin seeds with any excess coating out in a single layer on the sheet pan and roast 45 minutes, turning and tossing mixture once or twice while roasting. Continue to roast, if necessary, until seeds are dry and golden brown.

Step 5

Serve seeds warm or store up to 1 week in a covered container. Seeds may be reheated at 200 F. for 10 minutes before serving. For best results, do not microwave to re-heat.

Grease tongs when tossing the seeds to keep the coating from sticking to the tongs.

Churros
Servings 45 churros | Prep Time 20 minutes | Cook Time 20 minutes
Ingredients

  • 1 ¼ cup Water
  • ½ cup (1 stick) Unsalted butter
  • 2 teaspoons Golden Brown Sugar
  • ¼ teaspoon Salt
  • 1 cup All-purpose flour
  • 3 large Eggs, lightly beaten
  • 3 cups Canola oil, for frying
  • 1 cup Granulated Sugar
  • 2 tablespoons Ground cinnamon
Churros
Instructions

Step 1

In a medium saucepan, combine water, butter, sugar, and salt and bring to a boil over high heat.

Step 2

Reduce heat and add flour. Using a wooden spoon, mix vigorously until the mixture form into a dough. Remove from heat.

Step 3

While stirring, gradually add the eggs into the dough. Mix well. Add the dough into a pastry bag fitted with a large star tip.

Step 4

Heat about 2 inches of oil in a heavy pot over medium-high heat until it reaches 365°F.

Step 5

Mix granulated sugar and cinnamon on a plate and set aside.

Step 6

Squeeze churro dough into hot oil. About 4-inch strips. Fry 5 to 6 churros at a time until golden brown. About 2 minutes per side. When ready, transfer into a plate lined with paper towels.

Step 7

Roll churros in the sugar-cinnamon mix. Serve immediately and enjoy.

Serve churros with a chocolate sauce you can make out of chocolate chips and heavy cream. Cook 8 ounces of semisweet chocolate chips with ½ cup of heavy cream over a double boiler on top of simmering water until smooth.

Crispy Honey Wasabi Chickpeas
Servings 6 Servings | Prep Time 5 minutes | Cook Time 5 minutes
Ingredients

  • 1 – 15.5 oz. can (about 1 1/2 cups) rinsed and drained Chickpeas
  • 1 ½ tablespoons Honey Granules Flip-Top Canister
  • 1 teaspoon wasabi powder
  • 1/2 teaspoon fine sea salt
  • ¼ teaspoon garlic powder
  • 1 teaspoon horseradish powder
  • 1 teaspoon prepared horseradish
  • Canola oil (for frying)
Crispy Honey Wasabi Chickpeas
Instructions

Dry chickpeas thoroughly by either the overnight or quick dry method before frying

Blend all remaining ingredients, except prepared horseradish and oil, together well in mixing bowl and hold aside

Heat oil in small frying pan to ½ inch depth until hot. Fry chickpeas in a single layer and in batches, if needed, 4-5 minutes, until golden brown and crunchy, turning chickpeas often during the cooking time.

Toss chickpeas in honey wasabi seasoning until thoroughly coated then add horseradish and toss again

Serve immediately

For a finer dusting of the seasoning mix, pulse together in a spice grinder

Cinnamon Sugar Spiced Nuts
Servings 16 servings | Prep Time 15 minutes | Cook Time 20 minutes
Ingredients

  • 2 tablespoons unsalted butter, melted
  • 4 cups mixed nuts, such as whole almonds, walnuts, pecan halves and hazelnuts
  • 1 large egg white
  • 1/2 cup Dark Brown Sugar
  • 1 tablespoon ground cinnamon
  • ¼ teaspoon cayenne pepper
  • 1 tablespoon Demerara Cane Sugar
  • 1 teaspoon flaked maldon sea salt
Cinnamon Sugar Spiced Nuts
Instructions

Step 1

Preheat oven to 350 F. Line a baking sheet pan with parchment.

Step 2

In medium bowl, pour melted butter over mixed nuts and toss well to coat.

Step 3

Spread nuts out in a single layer on prepared pan and bake for 5 minutes to bake the butter into the nuts. Remove pan from oven and cool thoroughly before proceeding with recipe.

Step 4

Reduce oven temperature to 300F.

Step 5

In the same bowl used to toss the nuts before, whisk egg white until frothy. Toss cooled buttered nuts in egg white

Step 6

In separate bowl whisk sugar together with cinnamon and cayenne then toss this mixture into the pecans, mixing until well coated.

Step 7

Spread the coated nuts back onto the sheet pan in a single layer.

Step 8

Mix the demerara sugar and salt together in the same bowl used for the sugar mixture then sprinkle this mixture over the top.

Step

Bake for 20-25 minutes or until sugar caramelizes onto the nuts.

Step 10

Cool then store in an airtight container for up to 2 weeks.

A coarse seat salt or Kosher salt can replace the flaked sea salt, if desired.

Autumn Stuffed Pears
Servings 8 | Prep Time 10 minutes | Cook Time 30 to 35 minutes
Ingredients

  • 4 Pears
  • 5 Tablespoons Melted Butter (Separated into 2 tablespoons and 3 tablespoons)
  • 1 Teaspoon Cinnamon
  • 1 cup Chopped Walnuts
  • ½ cup Rolled Oats
  • ¼ cup Dark Brown Sugar
  • ¼ cup Pomegranate Seeds
Autumn Stuffed Pears
Instructions

Step 1

Preheat oven to 350° Fahrenheit.

Step 2

Cut pears into half lengthwise. Using a spoon or a cookie scoop, scoop out seeds making a little cradle to hold the filling. (Tip: You may need to cut a small part off the bottom to make the pear lay flat on the baking sheet!)

Step 3

In small bowl, mix 2 tablespoons of melted butter and cinnamon. Brush onto top of pears.

Step 4

In another container, mix walnuts, oats, and C&H® Dark Brown Sugar with remaining 3 tablespoons melted butter. Scoop mixture into pears.

Step 5

Bake at 350 degrees Fahrenheit for 30-35 minutes (depending on the size of the pear).

Step 6

Let cool for 10-15 minutes and sprinkle pomegranate seeds on top.

These are great after being refrigerated too!

Brown Sugar Pecan Sweet Potato Skins
Servings 8 potato skins | Prep Time 30 minutes | Cook Time 1 hr 15-25 minutes
Ingredients

  • 2 Whole sweet potatoes

Streusel Topping:

  • ½ cup All-purpose flour (gluten-free or regular)
  • ¼ cup , packed Golden Brown Sugar
  • ½ cup Pecans, chopped
  • ¼ teaspoon Cinnamon
  • 1 pinch Salt
  • ¼ cup or 4 tablespoons Salted butter, melted

For the sweet potato skins:

  • 6 tablespoons Salted butter, softened
  • 2 ½ tablespoons Golden Brown Sugar
  • 1 tablespoon Heavy cream
  • ½ teaspoon Cinnamon
  • ¼ teaspoon Vanilla extract
  • 1/8 teaspoon Salt
Brown Sugar Pecan Sweet Potato Skins
Instructions

Bake the sweet potatoes:

Step 1

Preheat oven to 400ºF. Line a baking sheet with foil and grease foil lightly with cooking spray.

Step 2

Place sweet potatoes on tray and use a fork to pierce each potato multiple times. Transfer to preheated oven and bake for 50-60 minutes, until soft. Let sit for about 10 minutes, until cool enough to handle. Meanwhile, reduce oven temperature to 350ºF and prep streusel topping.

Make the Streusel Topping:

Step 3

In a small mixing bowl, whisk together the flour, C&H® Golden Brown Sugar, pecans, cinnamon, and salt until well-combined. Add the melted butter and mix in until fully incorporated; the mixture should be crumbly.

Assemble the potato skins:

Step 4

Carefully slice sweet potatoes in half and slice each portion in half once more. Gently scoop flesh out of sweet potatoes and transfer to a large mixing bowl, leaving a thin layer of flesh attached to the skins.

Step 5

Use a hand mixer to beat the sweet potato flesh into a fairly smooth purée. Add softened butter, C&H® Golden Brown Sugar, heavy cream, cinnamon, vanilla extract, and salt and beat in until fully incorporated. 

Step 6

Spoon the mashed potatoes back into the skins, filling each equally. Crumble streusel on top. Return to oven and bake for another 25 minutes, or until streusel is golden.

Step 8

Serve warm.

This recipe can be made gluten-free by using gluten-free all-purpose flour in the streusel.

Roasted Brussel Sprouts
Servings 6 servings | Prep Time 15 minutes | Cook Time 20 minutes
Ingredients

  • 1 ½ lb. fresh Brussels sprouts, washed, trimmed and halved
  • 3 tablespoons olive oil
  • ¼ teaspoon coarse sea salt
  • 6 slices thick cut bacon
  • 1/4 cup Golden Brown Sugar
  • 1 tablespoon Balsamic vinegar
Roasted Brussel Sprouts
Instructions

Step 1

Line 2 cookie sheet pans with foil and then with parchment. Preheat oven to 400 F.

Step 2

In a mixing bowl, toss prepared Brussels sprouts with olive oil, salt, and Golden Brown Sugar until well coated. Spread brussels sprouts out evenly on one of the sheet pans.

Step 3

Lay bacon out on the second sheet pan. Roast the brussels sprouts and bacon until the brussels sprouts are tender and lightly browned on the edges. Cook bacon until crispy then drain and set aside. Chop bacon when cool enough to handle.

Serving

Turn brussels sprouts into a large serving bowl and toss with chopped bacon then vinegar. Serve immediately.

Pull some of the leaves off the brussels sprouts and scatter them about the pan - they will get crispy when roasted.

One Sheet Vegetables with Brown Sugar-Balsamic Glaze
Servings 8 servings and ½ cup of Balsamic Brown Sugar Glaze | Prep Time 25 minutes | Cook Time 50 – 55 minutes
Ingredients

Vegetables

  • 1 acorn squash
  • 2 lb. sweet potatoes, peeled and cut into 1-inch cubes
  • 2 tablespoons melted butter
  • 1 tablespoon C&H Golden Brown Sugar, packed
  • 1 teaspoon flaked sea salt, divided
  • 1lb. Brussels sprouts, trimmed and halved
  • 1 cup fresh pearl onions, blanched and skinned
  • 2 tablespoons olive oil

Balsamic Brown Sugar Glaze

  • 1 cup balsamic vinegar
  • 1/3 cup C&H Golden Brown Sugar, packed
  • 1 tablespoon freshly squeezed lemon juice
One Sheet Vegetables with Brown Sugar-Balsamic Glaze
Instructions

Vegetables

Step 1

Preheat oven to 375 F.

Step 2

Line a baking sheet pan with parchment and roast the acorn squash 20-30 minutes, depending on size, until it can be easily pierced with a knife.

Step 3

Cool until comfortable to handle; then cut into wedges or slices, scooping out the seeds and pulp in the center.

Step 4

Increase oven temperature to 425 F. and line the baking sheet pan with a clean piece of parchment. Place the squash pieces on the prepared pan. 

Step 5

In a large bowl toss the sweet potato cubes with the melted butter and C&H Golden Brown Sugar. Sprinkle with ½ teaspoon salt; then, turn out onto a clean section of the pan and hold aside. 

Step 6

Use the same bowl to toss the Brussels sprouts and pearl onions in the olive oil and remaining 1/2 teaspoon salt; then, turn out onto a final section of the pan.

Step 7

Roast vegetables 20 minutes or until sweet potato pieces are tender but still firm enough to hold their shape.

Balsamic Brown Sugar Glaze

Step 1

In small saucepot over medium high heat, bring Balsamic vinegar to a boil. 

Step 2

Reduce heat to medium and boil until vinegar reduces down to ½ cup.

Step 3

Stir in C&H Golden Brown Sugar, bring mixture back to a boil, and reduce down to ½ cup. Stir in lemon juice and hold aside until ready to use.

To serve:

Arrange roasted vegetables on a presentation platter. Drizzle Balsamic Brown Sugar Glaze over and serve immediately.

Prep and cut the vegetables to the indicated sizes so all cook to the desired degree of doneness at the same time. 

Sweet and Savory Citrus Gravy
Servings 2 cups | Prep Time 5 minutes | Cook Time 20 minutes
Ingredients

  • 2 tablespoons butter
  • 1 tablespoon flour
  • 1 cup chicken or turkey broth or stock
  • 2 tablespoons Demerara Cane Sugar
  • 2 teaspoons cornstarch
  • 1 cup orange juice
  • 1/4 teaspoon poultry seasoning
  • ¼ teaspoon ground jalapeño powder
  • Salt, as needed, depending on broth or stock used
  • Optional: 1 tablespoon freshly minced sage and/or curly parsley
Sweet and Savory Citrus Gravy
Instructions

Step 1

In medium saucepot over medium heat, melt butter.

Step 2

Stir in flour; then, continue stirring and cooking for 5 minutes. Reduce heat, if necessary, to keep mixture from browning.

Step 3

Slowly stir or whisk in broth or stock and then C&H Demerara. Bring mixture to a boil, reduce heat to low, and simmer.

Step 4

While gravy is simmering, use a bowl or cup to whisk cornstarch into orange juice; then, whisk into simmering gravy with poultry seasoning and jalapeño powder.

Step 5

Increase heat to medium and, stirring constantly, bring gravy to a boil. Boil while stirring, 1-2 minutes, until gravy thickens. 

Step 6

Adjust seasoning and serve immediately or hold warm in a double boiler until ready to serve.

An equal amount of flour and butter cooked together is called “roux”. There are many types of roux, but this recipe calls for a blonde roux, which will be used to thicken the gravy, but should not have any color to it. 

Jalapeño powder is a flavorful substitution for white or ground black pepper and complements the C&H Demerara and orange juice flavors.

Brown Sugar Mustard Ham Glaze
Servings 1 cup | Prep Time 5 minutes | Cook Time 15 minutes
Ingredients

  • 1 cup firmly packed Dark Brown Sugar
  • 2 tablespoons cider vinegar
  • 1/4 cup unsweetened apple juice
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 cup Dijon mustard
Brown Sugar Mustard Ham Glaze
Instructions

Step 1

In a medium saucepan over medium heat, whisk all ingredients except mustard together. Bring to a boil; then, reduce heat and gently boil 10 minutes, whisking occasionally.

Step 2

Whisk in mustard. The glaze should reduce down to about 1 cup. Brush on ham frequently during last 30 minutes of baking.

Glaze can be held chilled, covered, for up to one week.

Brown Sugar Bourbon Brine
Servings 5 cups brine (enough for 1 tri-tip) | Prep Time 10 minutes (plus 2 hours chill time) | Cook Time 5 minutes
Ingredients

  • 4 cups Water
  • 2/3 cup , packed Dark Brown Sugar
  • 1/3 cup Coarse Kosher Salt
  • 2 tablespoons Peppercorn, whole
  • 2 sprigs Sage, fresh
  • 2 sprigs Rosemary, fresh
  • 1 cup Bourbon
  • 1 Navel orange, sliced into wedges
  • 1/2 Sweet Onion, chopped
  • 3 cloves Garlic, chopped
Brown Sugar Bourbon Brine
Instructions

Step 1

In a small saucepan, combine water, C&H® Dark Brown Sugar, salt, peppercorn, sage, and rosemary over medium heat. Cook, stirring often, until the sugar and salt have dissolved into the water. Remove from heat, cover, and transfer to refrigerator to chill completely (about 2 hours).

Step 2

Remove brine from refrigerator and add bourbon. Squeeze orange juices into brine, and then add the wedges/peels. Add chopped onion and garlic. Stir together.

Step 3

Place meat of choice in a gallon-size zip-top bag or brining bag. Pour brine into bag, making sure to include all pieces of herbs, oranges, onion, and garlic. Seal and refrigerate for 12-24 hours before draining brine from meat and cooking as desired.

This brine is great for tri-tip, but can also be used for other lean meat, including chicken and other cuts of beef.

If desired, you can reserve some of the brine to baste the meat while cooking.

Sweet Pumpkin Fondue
Servings 8 servings | Prep Time 10 minutes | Cook Time 10 minutes
Ingredients

  • 3/4 cup [dark-brown-sugar]
  • 1/4 teaspoon salt
  • 2 teaspoons ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • 1/8 teaspoon ground black pepper
  • 1 cup ricotta cheese, pureed in blender or mini food processor
  • 1 cup canned pure pumpkin
  • 3/4 cup half and half cream
Sweet Pumpkin Fondue
Instructions

In a medium sauce pot over medium low heat, whisk all ingredients together until mixture comes to a boil. Reduce heat and simmer 5-7 minutes. Pour into fondue pot with warming candle and serve hot. Do not let allow fondue to boil again.

Caramelized Asiago Toasts with Savory Pumpkin Cheese Fondue
Servings 8 servings
Ingredients

Caramelized Asiago Toasts

  • 12 slices french or multigrain loaf
  • 2 tablespoons butter
  • 1 tablespoon EVOO
  • ¼ teaspoon minced fresh rosemary
  • 1/8 teaspoon salt
  • ½ cup shredded asiago cheese
  • 1 tablespoon Dark Brown Sugar
  • Pinch black pepper

Savory Pumpkin Cheese Fondue

  • 1 tablespoon pumpkin oil
  • 1 teaspoon crushed or finely minced fresh garlic
  • 2 tablespoons cornstarch
  • ½ cup white wine
  • 1 cup shredded mild white cheddar cheese
  • 1 cup finely shredded swiss gruyère cheese
  • ½ cup finely grated asiago cheese
  • 1 cup canned solid pumpkin
  • 1 cup half and half
  • 1 teaspoon minced fresh sage leaves
  • ¼ teaspoon minced fresh thyme leaves
  • ½ teaspoon salt
  • 1/8 teaspoon white pepper
Caramelized Asiago Toasts with Savory Pumpkin Cheese Fondue
Instructions

Step 1

Preheat oven to 375 F. Line a baking sheet pan with parchment and lay the slices of bread out on the sheet pan.

Step 2

In a small skillet, heat butter and olive oil together until butter melts. Remove from heat and stir in rosemary and salt.

Step 3

Brush seasoned butter on bread slices.

Step 4

In a small bowl combine asiago cheese, golden brown sugar and pepper. Sprinkle mixture evenly over the tops of bread slices.

Step 5

Bake for 10-12 minutes or until cheese is melted and bubbly.

Step 1

In medium sauce pot over medium heat whisk together pumpkin oil, garlic, cornstarch and wine until mixture comes to a boil. Reduce heat to low.

Step 2

Add cheese 1 cup at a time, stirring after each addition, until all the cheese is blended in.

Step 3

Whisk in pumpkin, half and half, sage, thyme, salt, and pepper and heat, whisking, until mixture comes to a boil.

Step 4

Reduce heat to low and hold over a double boiler or pour into a fondue pot over low heat.

Serve immediately.

Caramelized asiago toasts can be made in advance and frozen for up to a month to be ready for your get together.

Cinnamon Roll Monkey Bread with Cream Cheese Icing
Servings 8-10 | Prep Time 3 hours | Cook Time 45 minutes
Ingredients

Dough

  • 1.5 cups Whole milk, warmed to 110°F
  • 2 ¼ tsp (1 packet) Active dry yeast
  • ¼ cup Organic Raw Cane Sugar
  • 2 large Free range eggs
  • ⅓ cup Unsalted butter, melted and cooled
  • 1 tsp Fine sea salt
  • 5 cups All purpose flour

Coating

  • ¾ cup Unsalted butter, divided
  • 1 ¼ cups Organic Raw Cane Sugar
  • 1 ½ tbsp Ground cinnamon
  • ⅔ cup Golden Brown Sugar
  • 1 tsp Pure vanilla

Cream Cheese Icing

  • 4 oz Cream cheese, softened
  • ½ cup (1 stick) Unsalted butter, softened
  • 2 cups Confectioners Sugar
  • 2 tbsp whole milk
Cinnamon Roll Monkey Bread with Cream Cheese Icing
Instructions

For the Dough and Coating

Step 1

Prepare the dough: Mix warm milk, yeast, and C&H® Organic Raw Cane Sugar together in a small bowl and allow to sit for 5-10 min until frothy/bubbly. 

Step 2

In the bowl of a stand mixer, fitted with the dough hook, add yeast mixture, eggs, butter, salt, and 1 cup flour. 

Step 3

Mix on low speed for 30 seconds, scrape down the sides of the bowl with a rubber spatula, then add the remaining flour. 

Step 4

Mix on medium speed until the dough comes together and pulls away from the sides of the bowl. (If you do not own a mixer, you can mix this dough in a large bowl with a wooden spoon.)

Step 5

Knead the dough: Keep the dough in the mixer and knead for an additional 2 minutes or knead by hand on a lightly floured surface for 2 minutes.

Step 6

First Rise: Lightly grease a large bowl with olive oil. Place the dough in the bowl, and cover with a damp kitchen towel. 

Step 7

Allow the dough to rise in a warm environment for 1-2 hours or until double in size.

Step 8

Generously grease a 10-12 cup bundt pan with butter.

Step 9

Shape the dough: When the dough has doubled in size, punch it down to release the air. 

Step 10

With a bench scraper and the dough on a kitchen surface, cut dough into sections and then take small pieces of dough and roll into balls (about 1 inch in diameter each). You will need roughly 40-50 balls total, so be modest with their size. 

Step 11

Prepare initial coating. Melt 1/2 cup (1 stick) of unsalted butter in a medium bowl.

Step 12

Mix C&H® Organic Raw Cane Sugar and cinnamon together in another medium bowl. You will use the rest of the butter, C&H® Golden Brown Sugar, and vanilla later.

Step 13

Dip each ball one by one, in the melted butter first and then generously roll in the cinnamon sugar mixture to coat them.

Step 14

Second Rise: Cover the pan with plastic wrap, or a clean kitchen towel and allow the shaped cinnamon roll monkey bread to rest for 20 minutes. The balls will slightly rise during this time.

Step 15

Adjust the oven rack to a lower position and preheat the oven to 350°F. (It’s best to bake the monkey bread towards the bottom of the oven so the top doesn’t burn.)

COATING

Step 1

Bake for 35-45 minutes or until golden brown on top. Cover loosely with foil if the top is browning too quickly. 

Step 2

Pour evenly all over the shaped monkey bread.

Step 3

Cool for 5 minutes, then invert onto a large serving plate or cake stand.

Step 4

Finish the coating: Melt remaining ¼ cup (½ stick) butter, then whisk in the C&H® Golden Brown Sugar and vanilla extract. 

ICING

Step 1

With a hand mixer beat all of the cream cheese icing ingredients together. Drizzle all over monkey bread. 

Step 2

Pull sections of monkey bread off with a fork; serve and enjoy!

Brown Butter Brownies
Servings 12 to 16 brownies | Prep Time 20 minutes | Cook Time 25 minutes
Ingredients

  • 3/4 cup flour
  • 1/4 cup unsweetened cocoa powder, sifted
  • 1/4 tsp salt
  • 6 oz semisweet chocolate, chopped
  • 1/2 cup unsalted butter
  • 1/2 cup Organic Raw Cane Sugar
  • 1/2 cup lightly packed Golden Brown Sugar
  • 2 large eggs, at room temperature
  • 1 large egg yolk, at room temperature
  • 1 1/2 tsp vanilla extract
  • 1 cup semisweet chocolate chips
Brown Butter Brownies
Instructions

Step 1

Preheat oven to 350°F and line an 8-inch square metal baking pan with parchment paper.

Step 2

Whisk together flour, unsweetened cocoa powder, and salt in a medium bowl.

Step 3

Place chopped chocolate in a medium bowl. Cook butter in a heavy saucepan over medium heat, stirring constantly until it foams, turns clear, and then turns a medium brown, about 5 minutes. Pour brown butter over chocolate and let stand for 1 minute, then stir until chocolate is completely melted and mixture is smooth.

Step 4

Gradually add C&H® Organic Raw Cane Sugar and C&H® Golden Brown Sugar, whisking until smooth. 

Step 5

Whisk in eggs and egg yolk one at a time, until combined. Whisk in vanilla. Add flour mixture and fold in just until no streaks remain. Fold in chocolate chips.

Step 6

Pour batter into prepared pan and smooth the top. Gently tap pan once to remove air bubbles.

Step 7

Bake brownies for 25 to 28 minutes, until the top is set and a toothpick inserted in the center comes out with a few crumbs attached. Remove from oven and place on a wire rack to cool completely.

Step 8

Lift parchment and place brownies on a cutting board. Cut into squares with a sharp knife. Store leftover brownies in an airtight container at room temperature.

These brownies are delicious topped with flaky salt or served warm with a scoop of vanilla ice cream. 

Pumpkin Chocolate Chip Cookie Cake
Servings 10-12 slices | Prep Time 20 minutes | Cook Time 35 minutes + 1 hour for cooling
Ingredients

For the Pumpkin Chocolate Chip Cookie Cake:

  • 2 ¼ cups (280g) All-purpose flour
  • ¾ teaspoon Baking soda
  • ½ teaspoon Salt
  • 1 teaspoon Cinnamon
  • ½ teaspoon Ginger
  • ¼ teaspoon Nutmeg
  • ⅛ teaspoon Clove
  • ¾ cup (160g) Unsalted butter, room temperature
  • 1 cup (200g) Dark Brown Sugar
  • ¼ cup (50g) Granulated Sugar
  • 1 Large egg yolk
  • ½ cup (110g) Pumpkin puree
  • 2 teaspoons Vanilla extract
  • 1 ¼ cup Semi-sweet chocolate chips, divided

For the Buttercream:

  • ½ cup (110g) Unsalted butter, room temperature
  • 1 ½ cups (180g) Confectioners Sugar
  • 1 teaspoon Vanilla extract
  • 1 tablespoon Milk or water (optional)
  • 2 small pinches + 1 tsp + ¼ tsp Cocoa powder
  • 1 drop Orange gel food coloring
Pumpkin Chocolate Chip Cookie Cake
Instructions

Prepare the Pumpkin Chocolate Chip Cookie Cake

Step 1

Preheat the oven to 350°F, coat a 9" springform pan with nonstick spray, and line the bottom with parchment paper.

Step 2

In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and clove. Set aside.

Step 3

In a large bowl, using a hand or stand mixer with the paddle attachment, cream together the butter, C&H® Dark Brown Sugar, and C&H® Granulated Sugar until light and fluffy.

Step 4

Mix in the egg yolk, pumpkin puree, and vanilla extract.

Step 5

Once smooth, mix in half of the dry ingredients. Once it's almost combined, mix in the rest. Stop when the dry ingredients are mostly mixed in with a few streaks of flour throughout.

Step 6

Pour in 1 cup of chocolate chips and fold to distribute the chocolate chips and finish mixing that last bit of flour.

Step 7

Spread into your prepared pan and sprinkle the extra 1/4 cup of chocolate chips on top. Lightly press them into the surface.

Step 8

Bake for 32-37 minutes, or until the center of the cookie cake has a tight jiggle when the pan is nudged.

Step 9

Allow the cookie cake to cool in the pan for about 20 minutes. Then remove the ring and place the cookie in the refrigerator for about 45 minutes to cool completely. If it's too warm, the buttercream on top will melt so it's important that it's at least room temperature before moving on to the next step.

Prepare the buttercream:

Step 1

Using a hand or stand mixer with the whisk attachment, whisk the butter until smooth.

Step 2

Mix in 1 cup of C&H® Confectioners Sugar, followed by the vanilla extract. Then, once smooth, mix in the remaining half cup of C&H® Confectioners Sugar.

Step 3

If it's too thick, mix in 1 tablespoon of milk or water to help thin it out.

Step 4

Add 2 small pinches of cocoa powder to the buttercream and mix to combine. It shouldn't color it at all, but this will give it a slightly warmer tone.

Step 5

Add one spoonful of the frosting to a small dish and 4 spoonfuls to another dish. Now you should have 3 bowls of buttercream (one small, one medium, and one large).

Step 6

To the small dish, add 1 tsp of cocoa powder and mix to combine. This will act as the stems of the pumpkins.

Step 7

To the medium dish, add a drop of orange gel food coloring and 1/4 tsp of cocoa powder. The cocoa powder helps mellow out the orange, so it looks more natural, like the color of actual pumpkins.

Step 8

The large dish (the original buttercream mixture) is to remain white. Add the white buttercream to a piping bag fitted with a large French star tip. Add the orange to a bag fitted with a small French star tip. And finally, add the chocolate buttercream to a bag fitted with a small round tip.

Step 9

When the cookie cake is completely cooled, start by piping on the white buttercream in small dollops all around the rim of the cake. Fill in any gaps with the orange buttercream, and then add your chocolate stems on top of each pumpkin.

Step 10

Now slice and enjoy!

When preparing your pan, spray the pan, remove the ring, place a sheet of parchment paper on the bottom pan, and place the ring on top to seal it in place. No need to cut a perfect circle.

Croquembouche
Servings 20 servings | Prep Time 1 hour and 30 minutes | Cook Time 40 minutes | Assemble time: 45 minutes
Ingredients

For the pastry cream

  • 3 cups Whole milk
  • ½ cup Golden Brown Sugar
  • ¼ teaspoon Salt
  • ¼ cup Cornstarch
  • 4 large Egg yolks
  • 2 tablespoons Unsalted butter, softened
  • 1 teaspoon Pure vanilla paste
  • 1 teaspoon Brandy (optional)

For the puffs

  • 1 cup Water
  • 1 stick Unsalted butter
  • 1 tablespoon Golden Brown Sugar
  • ¼ teaspoon Salt
  • 1 Cup All-purpose flour
  • 4 large Eggs

For the white chocolate ganache

  • 4 cups White chocolate chips
  • 2 tablespoons Unsalted butter

For decoration

  • ½ cup Sanding sugar
  • ½ cup Edible sugar pearls
  • ½ cup White nonpareils sprinkles
  • 4 ounces White fondant, cut in the shape of stars
Croquembouche
Instructions

Step 1

Prepare the pastry cream. In a medium saucepan mix together milk, sugar, and salt. Bring mixture to a simmer. Stir until the sugar dissolves. 

Step 2

In the meantime, in a separate large bowl whisk cornstarch and egg yolks. Mix a little of the hot milk mixture with egg yolk mixture, whisk constantly as you pour the hot milk to prevent eggs from turning into scrambled eggs. Add a little more milk mixture and continue mixing. Add all the milk and mix. Return milk and egg mixture to the saucepan and bring to a boil. Stir constantly with a wooden spoon until mixture thickens.

Step 3

Remove from heat and transfer to a heat-resistant bowl. Allow the cream to rest for 10 minutes. Add butter, vanilla, and brandy. Mix until smooth. Strain cream into a bowl. Cover the cream with plastic wrap making sure it touches the surface of the cream so it does not form a skin. Refrigerate. 

Step 4

Pre heat oven to 425°F. Line 3 baking sheets with parchment paper.

Step 5

In a medium sized saucepan place the water, butter, sugar, and salt and bring to a boil. Once the butter is melted, add the flour and mix with a wooden spoon until a dough is formed. Keep the mixture on a medium heat and mix vigorously until the dough starts to pull away from the sides and has firmed up a little. 

Step 6

In the bowl of an electric mixer fitted with the paddle attachment, place the dough and beat on low speed until the dough cools down. About 5 minutes.

Step 7

With the mixer at medium speed, add the eggs, one at a time, allowing each egg to fully incorporate into the dough. If a mixer is not available, the same can be accomplished in a mixing bowl and a wooden spoon. Once the dough is mixed, place in a pastry bag and cut a ½-inch hole at the end of the bag. 

Step 8

Squeeze out the dough onto the prepared baking sheets. Pipe out dough until you have a 1 ½-inch round. Repeat the process making sure the puffs are at least 1 ½ inches apart. You will have around 35-40 puffs. Dip your finger in water and push down any peaks may have formed on the puffs from piping. 

Step 9

Place puffs into oven at 425°F for 10 minutes, or until they have puffed up and have a firm exterior. At this point, turn the oven down to 300°F and cook for an additional 10 minutes or until golden brown.

Step 10

Remove from oven and cool on a rack.

Step 11

Poke a small hole into the bottom of each puff with a paring knife. Transfer cold pastry cream into a pastry bag fitted with a plain pipping tip with ½-inch opening; fill the cream puffs with pastry cream and set aside.

Step 12

Prepare chocolate ganache. Heat a small pot with several inches of water and place a glass bowl with white chocolate chips and butter inside to create a double boiler. Allow the chocolate to melt in the bowl, stirring occasionally, until it is completely melted. Remove from heat and continue to stir until it reaches a smooth consistency.

Step 13

Prepare the plate in which you will serve the croquembouche with a 7-inch round piece of parchment paper to use as a guide.

Step 14

Dip the top of the filled puffs in the chocolate ganache and place, chocolate side up, in a cooling rack. Dip some puffs in sanding sugar, some in nonpareils and leave some plain with chocolate. Let puffs stand for 30 minutes to allow chocolate to set. To assemble the croquembouche, dip the side of one puff melted chocolate; you are using the chocolate as glue. Place enough puffs around the parchment paper circle making sure you cover the circle. This is the base of the tower. The top of the puff should face out. When you finish with the base, repeat the process of building the croquembouche making smaller circles for each layer. Finish tower with one puff. If the chocolate becomes too thick, heat it up at low heat in the microwave to loosen it up. Decorate with edible pearls and fondant stars.

Apple Hand Pies
Servings 10 hand pies (3 1/2 inches in diameter) | Prep Time Prep Time: 20 minutes | Rest Time: 1 hour 30 minutes | Cook Time 20 minutes
Ingredients

Pie Crust

  • 2 1/2 cups All-purpose flour
  • 1 teaspoon Salt
  • 2 Tablespoons Baker's Sugar
  • 3/4 cup Vegetable shortening, chilled and cut into 1/2-inch pieces
  • 1/2 cup Unsalted butter, chilled and cut into 1/2-inch pieces
  • 4-6 Tablespoons Ice cold water

Apple Filling

  • 2 Tablespoons Unsalted butter
  • 2 cups Chopped apples (peeled)
  • 1/4 cup, plus more for sprinkling on top Organic Raw Cane Sugar
  • 1 teaspoon Ground cinnamon
  • 1/4 teaspoon Ground nutmeg (optional)
  • 1 Pinch Salt
  • 1 Egg
  • 1 Tablespoon Milk
Apple Hand Pies
Instructions

Pie Crust

Step 1

In the bowl of a food processor, whisk together flour, salt and C&H® Baker's Sugar. Add the chilled shortening and process into the flour mixture until it resembles coarse sand (about 10 one-second pulses). Next, add the cold butter cubes and process until it resembles coarse crumbs with bits about the size of small peas (about 10 more one-second pulses).

Step 2

Sprinkle 2 Tablespoons ice-cold water into the mixture. Process with about 5 one-second pulses. Add more water, one tablespoon at a time, pulsing 5 times after each. Once large clumps start to form, do not add any more water. I typically use about 4 tablespoons.

Step 3

With your hands, form the dough into a large ball and transfer to a lightly floured work surface. Divide the dough into two equally sized disks. Wrap tightly in plastic wrap and refrigerate for at least 1 hour, or up to 2 days, before rolling.

Step 4

On a lightly floured surface, roll the pie dough until 3/8-inch thick. If the dough sticks at any point, sprinkle more flour underneath the dough. Use a 3 ½-inch round cookie cutter to cut rounds. Reroll any scraps and cut more rounds. Place dough circles on a plate and in the refrigerator to keep cold while you prepare the filling.

Apple Filling

Step 5

In a medium saucepan over medium heat, melt the butter. Add the chopped apples, C&H® Organic Raw Cane Sugar, cinnamon, nutmeg and salt. Stir to combine. Cook the apples until soft, stirring occasionally. Once the mixture starts to simmer, cook for 2 more minutes then remove from the heat and let the mixture cool completely (about 30 minutes).

Assembly

Step 6

Preheat the oven to 400° F. Line two large baking sheets with parchment paper.

Step 7

Place half of the dough rounds on a prepared baking sheet, each about 3 inches apart. Transfer about 2 Tablespoons of the apple filling in the center of each round keeping the edges clear of any filling. Place remaining dough rounds on top of the apple filling and use a fork to crimp the edges.

Step 8

Whisk together the egg and milk. Use a pastry brush to coat the hand pies with the egg wash. Generously sprinkle C&H® Organic Raw Cane Sugar on top of each pie. Use a sharp knife to cut three small vent holes on the top of each pie.

Step 9

Bake the hand pies for 20 to 22 minutes or until they are golden brown, and the filling is bubbling. Let pies cool for a couple minutes on the baking sheet before serving.

Additional Tip

Granny Smith apples work the best in pies, but a tart red apple such as Honeycrisp works too (or mix them both!)

Baked hand pies may be frozen for up to 3 months. Let them cool completely, then wrap the pies individually and store in an airtight container or freezer bag. Defrost in the refrigerator before bringing to room temperature and serving.

Tres Leches Cake
Servings 12 servings | Prep Time 30 minutes | Cook Time 30 minutes | Rest time: at least 1 hour
Ingredients

For the cake

  • 5 large Eggs, at room temperature
  • ¾ cup Baker's Sugar
  • ¼ teaspoon Salt
  • 1 1/3 cups Cake flour, sifted
  • 1 can (14 oz.) Sweetened condensed milk
  • 1 can (12 oz.) Evaporated milk
  • 1 ½ cups Whole milk
  • 2 tablespoons Brandy (optional)
  • 1 teaspoon Pure vanilla extract

For the meringue

  • 4 large Egg whites, at room temperature
  • 1 cups Baker's Sugar
  • ¼ teaspoon Salt
  • ½ teaspoon Cream of tartar
  • ½ teaspoon Pure vanilla extract
  • Fresh raspberries As garnish
Tres Leches Cake
Instructions

Step 1

Preheat oven to 350°F. Butter and flour a 13x9-inch baking dish.

Step 2

In the bowl of a stand mixer fitted with the whisk attachment, beat the eggs, sugar, and salt for 20 minutes until very fluffy. Add flour to the mixture, a little at a time, and fold it gently with a spatula. 

Step 3

Pour batter into the prepared pan and bake for 25-30 minutes, until a toothpick inserted into the center comes out clean. Remove from oven and allow cooling.

Step 4

Combine the milks, brandy, and vanilla. Stir well.

Step 5

After the cake has cooled down, prick thoroughly with a toothpick. Slowly, pour the mixture of milks over the cake until all the liquid is absorbed. Cover with plastic wrap and place in the refrigerator. Allow the cake to rest for at least 1 hour.

Step 6

When ready to serve, prepare the meringue. In a stainless steel bowl of a stand mixer, combine the egg whites and sugar. Place the bowl over simmering water and heat the mixture, whisking constantly, until all sugar has dissolved and the mixture has reached a temperature of 130-150°F. Remove from heat and add salt, cream of tartar, and vanilla to the mixture. Place the bowl on a mixer fitted with the whip attachment and whip on medium-high speed until stiff peaks form. Spread meringue over cake. Using a kitchen gas torch, brown the meringue. Decorate with raspberries and serve.

Additional tip:

Make it a cuatro leches by topping the cake with dulce de leche instead of meringue.

Mini Chocolate Pecan Pies
Servings 16 mini pies | Prep Time 25 minutes | Cook Time 20-25 minutes
Ingredients

Mini Chocolate Pecan Pies

  • 1 box (2 pie crusts) Refrigerated pie dough, store bought
  • 4 tablespoons Unsalted butter
  • 2 ounces unsweetened chocolate
  • 3 Large eggs
  • 3/4 cup C&H® Dark Brown Sugar, packed
  • 2/3 cup homemade cane syrup (see recipe)
  • 1 1/2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 2 cups pecan pieces

For the Cane Syrup

  • 2 cups Granulated Sugar
  • 2/3 cup water
  • ¼ teaspoon cream of tartar
  • 2 teaspoons lemon juice
Mini Chocolate Pecan Pies
Instructions

Mini Chocolate Pecan Pie Crust

Step 1

Preheat oven to 350 F. Grease 16 cups of 2 - 12 cup muffin tins.

Step 2

Roll out each dough piece on a work surface. Using a round cutter, cut 8 rounds of 4-inches in diameter per pie dough.

Step 3

Place each dough round, fluting the edges, into the prepared muffin tins. Chill dough until ready to fill.

Mini Chocolate Pecan Pie Filling

Step 1

In covered small saucepot over low heat or double boiler, melt butter and chocolate together just until chocolate softens.

Step 2

Gently stir. Set aside.

Step 3

In a mixing bowl whisk all remaining ingredients together, except pecans, until well blended. Whisk in melted butter and chocolate mixture; then, stir in pecans.

Step 4

Fill each muffin tin with a scant ¼ cup of filling.

Step 5

Bake 25 minutes or until crust is golden and center of the filling puffs up and is bubbly.

Cane Syrup

Step 1

In a medium saucepot over medium-high heat, whisk all ingredients together until sugar dissolves and mixture comes to a boil.

Step 2

Reduce heat to medium and boil, without stirring, for 20 minutes or until syrup thickens and reaches 230 Fº on a candy thermometer.

Step 3

Remove pot from heat and cool to room temperature. Transfer syrup into a mason jar or other container with a tight-fitting lid. 

Step 4

Syrup can be made up to 1 week in advance and held at room temperature until ready to use.

Our cane syrup is a great replacement for corn syrup for many recipes that call for light corn syrup. Syrup will continue to thicken as it cools and should resemble corn syrup when done.

Cinnamon Roll Apple Pie
Servings Makes 1 – 9 –inch tart or pie | Prep Time 25 minutes | Cook Time 50 minutes
Ingredients

Crust

  • 1 tablespoon melted butter
  • 1 premade pie crust

Apple Filling

  • 1/2 cup Golden Brown Sugar
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground allspice
  • ¼ teaspoon fine sea salt
  • 1½ tablespoons cornstarch
  • 4-5 cored, peeled and thinly sliced or 3/8-inch chopped apples to make 6 cups total
  • 1 tablespoon freshly squeezed lemon juice
  • 2 tablespoons cold butter, cut into bits and held chilled until ready to use

Cinnamon Roll Topping

  • 1 premade piecrust
  • 2 tablespoons melted butter
  • 1 teaspoon ground cinnamon
  • 2 tablespoons C&H® Golden Brown Sugar, packed
Cinnamon Roll Apple Pie
Instructions

Crust

Step 1

Grease 9-inch tart pan or pie dish with 1 tablespoon melted butter; set aside.

Step 2

Temper chilled pie crust dough 10-minutes.

Step 3

Roll crust out on a lightly floured board to a 10-inch diameter round. Lay crust in prepared pan and flute edges. 

Step 4

Chill until ready to fill and bake.

Apple Filling

Step 1

Preheat oven to 375° F.

Step 2

In a small bowl, whisk together sugar, cinnamon, salt and cornstarch. Use a knife to cut in the chilled butter bits.

Step 3

In a large mixing bowl, stir apples and lemon juice together. Toss apples with sugar mixture until all of the apples are covered. 

Cinnamon Roll Topping

Step 1

Temper chilled pie crust dough 10 minutes. Roll crust out on a lightly floured board to a 12 X 12-inch square.

Step 2

Cut the square in half. Brush both dough pieces with 1 tablespoon melted butter, reserving the rest.

Step 3

In a small bowl, mix together cinnamon and brown sugar.

Step 4

Sprinkle mixture over the butter, covering each piece to the ends.

Step 5

Start from the long side of each dough piece and tightly roll into logs. Wrap each log in plastic wrap and chill.

Step 6

Prepare apple filling while logs are chilling

Prepare the Pie

Step 1

Pour the apple filling onto the prepared pie dough.

Step 2

Remove the cinnamon roll topping logs from the refrigerator. Cut each log into 1/2-inch pieces of dough. Place on top of the apple filling making sure you cover the whole pie.

Step 3

Bake for 50 minutes or until golden brown. Remove from oven and place on top of a cooling rack. Cool completely. 

Caramel Fudge Layer Cake
Servings 1 8-inch layer cake | Prep Time 75 minutes | Cook Time 40 minutes
Ingredients

Caramel Sauce

  • 1 cup Organic Raw Cane Sugar
  • 1/4 cup unsalted butter, at room temperature and cubed
  • 1/4 cup heavy cream, at room temperature
  • 1/4 tsp vanilla extract
  • 1/4 tsp salt

Cake

  • 1 1/2 cups flour
  • 3/4 cup unsweetened cocoa
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup Organic Raw Cane Sugar
  • 1/2 cup Golden Brown Sugar
  • 2 large eggs
  • 1 large egg yolk
  • 1/2 cup milk, at room temperature
  • 1/2 cup plain fat-free Greek yogurt, at room temperature
  • 1/2 cup vegetable or canola oil
  • 2 tsp vanilla extract
  • 1/2 cup boiling water
  • 4 oz semisweet chocolate, finely chopped

Salted Caramel Frosting

  • 1 cup unsalted butter, at room temperature
  • 3/4 tsp salt
  • 3/4 tsp vanilla extract
  • 3 cups Confectioners Sugar
  • 1/4 cup salted caramel sauce

Ganache

  • 4 oz semisweet chocolate, finely chopped
  • 1/2 cup heavy cream
Caramel Fudge Layer Cake
Instructions

For the Caramel:

Step 1

Cook sugar in a heavy saucepan over medium heat, stirring constantly with a heat-resistant spatula. Continue cooking until sugar forms clumps and melts into a light amber colored liquid, about 4-5 minutes.

Step 2

Once the sugar is completely melted, carefully add butter a few pieces at a time, whisking constantly until incorporated. Slowly drizzle in heavy cream while whisking constantly. Let mixture boil for 1 minute, then remove from heat and pour into a glass bowl. Stir in vanilla and salt. Let cool to room temperature, then chill until ready to use.

For the Cake:

Step 1

Preheat oven to 350°F and spray two 8-inch round cake pans with nonstick spray. Whisk together flour, cocoa, baking powder, baking soda, and salt in a large bowl; make a well in the center of the mixture. Add sugars, eggs, egg yolk, milk, yogurt, oil, and vanilla to flour mixture; whisk in just until incorporated. Add boiling water to batter and whisk in just until smooth. Fold in chopped chocolate.

Step 2

Divide batter evenly between cake pans and smooth with an offset spatula. Tap pans sharply to reduce air bubbles.

Step 3

Bake for 28 to 30 minutes, until cakes spring back to the touch, a toothpick inserted in the center comes out with a few crumbs, and the edges are pulling slightly away from the pan. Cool cakes completely in pans on a wire rack.

For the Frosting:

Step 1

Beat butter and salt in a large mixer bowl on medium speed until smooth. Beat in vanilla. Mix in 2 cups of powdered sugar on low speed until incorporated. Mix in salted caramel sauce until incorporated. With mixer on low speed, add remaining 1 cup powdered sugar. Increase speed to medium and beat frosting for 1 minute, until light and airy.

For the Ganache Topping:

Step 1

Place semisweet chocolate in a medium bowl. Pour heavy cream into a small saucepan and bring just to a boil over medium-high heat. Pour warm heavy cream over chocolate and let stand for 2 minutes before stirring until smooth. Let ganache stand for 10 minutes to thicken slightly.

To Assemble the Cake:

Step 1

Use a serrated knife to trim off the tops. Place one layer on a rotating stand and use an offset spatula to swirl frosting over the cake layer. Spoon salted caramel sauce in the center of the frosting, and spread out from the middle, leaving a 1 inch border.

Step 2

Top with the second cake layer and spread with remaining frosting. Chill the cake for 20 minutes before using a small spoon to drizzle ganache around the top edge of the cake, letting the excess drip down the sides. Sprinkle chocolate shavings over the top of the cake. Chill the assembled cake for 20 minutes before serving.

If desired, serve with additional caramel sauce.

Snickerdoodles
Servings 2 dozen cookies | Prep Time 15 minutes | Cook Time 10 minutes
Ingredients

  • 1 cup Golden Brown Sugar

  • ½ cup Granulated Sugar
  • ½ cup (1 stick) Unsalted butter, softened
  • 1 teaspoon Pure vanilla extract
  • 2 large eggs
  • 2 ½ cups All-purpose flour
  • 1 teaspoon Cream of tartar
  • ½ teaspoon Baking soda
  • ¼ teaspoon salt
  • 2 tablespoons Granulated Sugar
  • 2 teaspoons Ground cinnamon
Snickerdoodles
Instructions

Step 1

Preheat oven to 350°F. Grease cookie sheets or line with parchment paper.

Step 2

In a large bowl of an electric mixer beat sugar and butter at medium speed for 2 minutes until light and fluffy. Add vanilla and eggs and bled well. 

Step 3

In a separate bowl, mix together flour, cream of tartar, baking soda, and salt. Add this mixture to the butter mixture. Mix until combined. 

Step 4

In a small bowl, combine 2 tablespoons of sugar and cinnamon. Shape dough into 1 ½ inch balls; roll balls of dough in sugar mixture. Place 2 inches apart on lined cookie sheets.

Step 5

Bake for 8-10 minutes or until set. Immediately remove from cookie sheets. Cool completely.

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