Garlic
Brown Sugar Chicken
1
broiler/fryer chicken (3 1/2 to 4 pounds), cut up or about 6 boneless skinless
breasts
1 cup
packed brown sugar
2/3 cup
vinegar
1/4 cup
lemon-lime soda (diet is fine)
2 to 3
tablespoons minced garlic
2 to 3
tablespoons soy sauce
1 teaspoon
pepper
Place
chicken in a large plastic bag. Combine remaining ingredients, pour into bag
and seal. Shake several times to coat the chicken. Refrigerate 2 to 4 hours.
Transfer chicken and marinade to a large skillet, bring to a boil. Reduce heat
and simmer 45 minutes or until juices run clear.
Brown
Sugar Frosting
4
tablespoons milk
6
tablespoons butter
1 cup
powdered sugar (or a little more depending on the consistency you want)
Place the
brown sugar, milk and butter in a saucepan and boil for minute, stirring
constantly. Remove from heat and mix in the powdered sugar. Let cool, then beat
until smooth. Makes 1 cup.
Brown
Sugar Banana Pound Cake
1 pound
brown sugar
1 cup
sugar
1 pound
butter
5 large
eggs
2 bananas,
mashed
3 cups
flour
2 teaspoons
baking powder
2
teaspoons salt
1 cup milk
1 teaspoon
vanilla
1 cup
pecans
Preheat
oven to 350 degrees. In the bowl of an electric mixer, cream the sugars with
butter until light and fluffy. Add the eggs, one at a time, beating well after
each addition. Stir in the mashed bananas. Sift flour with baking powder and
salt. Mix milk and vanilla together. Add flour and milk mixtures alternately to
egg mixture. Stir in the pecans. Pour the batter into a 10-inch well-greased
Bundt pan. Bake for 1 1/2 hours, or until firm. Place upside down on a cake
rack; when cool, invert and turn out onto rack. Serves 12.
Brown
Sugar Cheesecake with Bourbon Sauce
Crust:
1/3 cup
pecans
16 thin
chocolate wafer cookies
4 (5-by-2
1/2 -inch) graham crackers
1/3 cup
packed brown sugar
6
tablespoons ( 3/4 stick) unsalted butter, softened
1/4
teaspoon salt
Filling:
3
(8-ounce) packages cream cheese, softened
4 large
eggs
3
tablespoons bourbon
1 teaspoon
vanilla extract
1 cup
packed brown sugar
Topping:
1
(16-ounce) container sour cream
2
tablespoons packed dark brown sugar
1 teaspoon
vanilla extract
For crust:
Preheat oven to 350 degrees. In a baking pan, toast pecans in one layer in
middle of oven until golden, about 10 minutes; cool. In a food processor,
finely grind pecans, wafers and graham crackers. Add brown sugar, butter and
salt and pulse until combined well. Transfer mixture to a 9 1/2 -inch
springform pan and press evenly onto bottom and 1 1/2 inches up side.
For
filling: In a bowl with an electric mixer, beat cream cheese until fluffy and
add eggs, one at a time, beating at low speed until just combined. Beat in
bourbon, vanilla extract and brown sugar until just combined. Pour filling into
crust and put springform pan in a baking pan. Bake cheesecake in middle of oven
35 minutes. Leaving oven on, transfer cake in springform pan to a rack and let
stand 5 minutes. (Center of cake will set as it cools.)
For
topping: In a bowl, stir together sour cream, brown sugar and vanilla extract.
Drop spoonfuls of topping around edge of cake and spread gently over center,
smoothing evenly. Bake cake in baking pan in middle of oven 10 minutes and cool
completely in springform pan on rack. Chill cake, covered, at least 8 hours and
up to four days. Run a thin knife around inside edge of pan and remove side of
pan. Transfer cake to a serving plate and let stand at room temperature 30
minutes. Serve cake with sauce (see below). Serves 12.
Bourbon
Butterscotch Sauce:
1 1/2 cups
granulated sugar
1/2 cup
water
1/2 cup bourbon
6
tablespoons ( 3/4 stick) unsalted butter
In a dry
3-quart heavy kettle, cook sugar over moderately low heat, stirring slowly with
a fork (to help sugar melt evenly), until melted and pale golden. Cook caramel,
without stirring, swirling kettle, until deep golden. Remove kettle from heat
and carefully add water and bourbon down side of kettle (mixture will bubble
and steam). Simmer mixture, stirring, until caramel is dissolved. Stir in
butter until incorporated and cool sauce to warm. Sauce may be made one week
ahead and chilled, covered. Reheat sauce to warm before serving. Makes about 1
3/4 cups. (BD)