Dark Brown Sugar

Dark brown sugar adds depth to so many dishes. Of course, it's wonderful in many baked goods. It also adds a lot to some vegetable dishes. To keep it soft, after opening a package, I slip in a chunk of fresh potato and just try to keep the package folded up well. I leave it in the refrigerator. There's one thing you have to remember about this method for maintaining the softness. After a while, maybe a few weeks, you have to take a very thin slice off the potato so that it doesn't become black and unsightly, or simply replace the potato chunk every few weeks.


Aunt Sally's Brownies
Braised Carrots
Brownies, both cakey and fudgy
Butterscotch Brownies
Carrot Cake
Chocolate Chip Cookies With a Difference
Oatmeal Cookies
Pecan Pie
Pumpkin Pie Filling (9-inch pie)
Pumpkin Quick-bread
Pumpkin Rolls, Two Ways
Risotto with Braised Pumpkin and Dried Cranberries
Yams braised in Orange Sauce