Type what you have

Ingredients

• ✓ brown sugar
• butter
• sugar pumpkin
• curry powder
• chicken broth
• pumpkin seed oil
• sour cream
• pumpkin seed

Instructions

1. 1 Melt the butter in a large pot over medium heat. Add the pumpkin, brown sugar, and curry powder to the butter; cook and stir until the pumpkin caramelizes, 6 to 10 minutes. Pour the chicken broth over the mixture; bring to a boil, and cook until the pumpkin is tender, about 20 minutes more.
2. 2 Pour the soup into a blender, filling the pitcher no more than halfway. Hold the lid of the blender in place with a towel; start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Process in batches until smooth.
3. 3 Garnish each portion of soup with 1 teaspoon pumpkin seed oil, a dollop of sour cream, and a few pumpkin seeds.

By lintlin

Ingredients

• ✓ brown sugar
• sweet potato
• chicken broth
• salt
• nutmeg
• black pepper
• cayenne pepper
• heavy cream

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Adjust the oven rack to the middle position.
2. 2 Bake sweet potatoes directly on the rack in the preheated oven until soft, about 1 hour 30 minutes. Remove from the oven and let cool slightly.
3. 3 Peel sweet potatoes and place flesh in a blender. Purée in batches with chicken broth, using enough broth so it blends smoothly. Transfer puréed mixture to a large saucepan.
4. 4 Bring to a simmer over medium-high heat, then reduce heat to medium-low. Stir in brown sugar, salt, nutmeg, black pepper, and cayenne pepper; cover and let simmer for 10 minutes. Remove from heat and stir in cream.

By ZOEMC

Ingredients

• ✓ brown sugar
• instant ramen noodles
• butter
• garlic
• red chili flake
• soy sauce
• pasta water
• egg
• everything bagel seasoning
• green onion

Instructions

1. 1 Cook ramen in boiling water to al dente following package directions. Drain and reserve ¼ cup of the water.
2. 2 Melt butter in a skillet over medium heat. Add garlic and cook, stirring constantly, until golden and fragrant, about 1 minute. Stir in chili flakes, brown sugar, and soy sauce and simmer for 1 minute. Add noodles and a bit of ramen cooking water and toss to combine.
3. 3 Push noodles to the side and crack egg into the skillet. Cook, stirring gently, until nearly set, then toss with the pasta and any additional water, if desired, to thin sauce.
4. 4 Transfer to a bowl and garnish with everything bagel seasoning and green onions, if using.

By Sara Haas, RDN, LDN

Ingredients

• ✓ brown sugar
• andouille sausage
• butter
• onion
• pumpkin puree
• thyme
• chicken stock
• praline liqueur
• heavy cream

Instructions

1. 1 Heat 2 tablespoons butter in a medium skillet over medium heat; add diced sausage and cook for 5 minutes. Add onion; cook until tender. Add pumpkin and thyme and cook for 5 minutes.
2. 2 Add broth, brown sugar, and liqueur. Reduce heat to low, cover, and simmer for 45 minutes.
3. 3 Purée soup in batches using an immersion blender until nearly smooth. Return to pan over low heat; stir in cream and reserved 2 tablespoons butter. Serve.

By MARBALET

Ingredients

• ✓ brown sugar
• ground beef
• green bell pepper
• tomato sauce
• tomato
• beef bouillon cube
• salt
• black pepper
• soy sauce
• white rice

Instructions

1. 1 Brown beef in a Dutch oven over medium high heat until browned; drain off any fat.
2. 2 Add green pepper and sauté for 3 minutes. Stir in tomato sauce, diced tomatoes with juice, bouillon cubes, brown sugar, salt, black pepper, and soy sauce. Reduce heat to low, cover and simmer for 30 to 45 minutes. Stir in rice and heat through.

By Holly

Ingredients

• ✓ brown sugar
• pork loin
• shrimp
• rice wine
• soy sauce
• green onion
• ginger root
• wonton wrapper
• chicken stock
• green onion

Instructions

1. 1 Gather all ingredients.
2. 2 To make the wontons: Mix pork, shrimp, rice wine, soy sauce, brown sugar, green onions, and ginger together in a large bowl until well combined. Let stand for 25 to 30 minutes.
3. 3 Spoon about 1 teaspoon filling onto the center of a wonton wrapper. Moisten all four wrapper edges with water and fold over filling to make a triangle; press the edges firmly to seal.
4. 4 Bring left and right corners together above filling; overlap the tips of these corners, moisten with water, and press together to seal. Repeat until all wrappers have been filled and sealed.
5. 5 To make the soup: Bring chicken stock to a rolling boil in a pot. Gently drop in wontons and cook for 5 minutes.
6. 6 Ladle into bowls and garnish with green onions.
7. 7 Enjoy!

By MARBALET

Ingredients

• ✓ brown sugar
• butter
• cinnamon
• whole wheat bread
• butter
• onion
• chicken broth
• pumpkin puree
• salt
• cinnamon
• ginger
• black pepper
• heavy cream

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Combine 3 tablespoons softened butter, brown sugar, and ¼ teaspoon cinnamon in a small bowl; spread over 1 side each bread slice. Place bread slices, buttered-sides up, on a baking sheet.
3. 3 Bake in the preheated oven until bread is crisp and topping is bubbly, 8 to 10 minutes. Cut each bread slice into 8 small triangles or squares. Set croutons aside.
4. 4 Melt 2 tablespoons butter in a medium saucepan. Add onion; cook until tender. Stir in 1 can broth; bring to a boil. Cover, reduce heat, and simmer for 15 minutes.
5. 5 Fill blender or the bowl of a food processor halfway with broth mixture. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a saucepan. Repeat with remaining broth mixture.
6. 6 Stir remaining 1 can broth, pumpkin purée, salt, ¼ teaspoon cinnamon, ginger, and black pepper into puréed broth mixture; bring to a boil. Cover, reduce heat, and simmer 10 minutes, stirring occasionally.
7. 7 Stir in cream and heat through; do not boil. Divide soup among serving bowls; top with croutons.

By Thomas

Ingredients

• ✓ brown sugar
• butter
• almond
• vegetable broth
• butternut squash
• carrot
• onion
• garlic
• water
• worcestershire sauce
• cinnamon
• chili powder
• salt

Instructions

1. 1 Melt the butter in a large pot over medium heat. Cook almonds in the melted butter until light brown, about 5 minutes. Pour 1 cup vegetable broth into the pot; bring to a simmer and cook until warmed, 1 to 2 minutes.
2. 2 Pour remaining broth into the pot; add butternut squash, carrots, onion, and garlic. Pour enough water into the pot to assure the vegetables are completely submerged; bring to a simmer and cook until the carrots are completely soft and the volume of the liquid has reduced by about 1/3, 15 to 20 minutes.
3. 3 Pour broth mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.
4. 4 Pour pureed soup into a separate vessel. Stir Worcestershire sauce, cinnamon, chili powder, brown sugar, and salt into the soup.

By MiddleNameGrace

Ingredients

• ✓ brown sugar
• breakfast sausage
• sage
• butternut squash
• celery
• carrot
• onion
• sherry
• chicken broth
• beef broth
• pumpkin pie spice
• half and half
• black pepper
• sour cream

Instructions

1. 1 Cook and stir pork sausage in a large heavy pot or Dutch oven over medium heat until sausage is browned and crisp, 5 to 8 minutes. Remove sausage with a slotted spoon, leaving drippings in the pot. Brown the sage leaves in the hot drippings until crisp, about 30 seconds; remove sage leaves and set aside.
2. 2 Cook butternut squash, celery, carrots, and onion in the remaining sausage drippings until the vegetables are softened, stirring only one time after about 5 minutes. Pour sherry into the pot and stir to dissolve any browned bits of food on the bottom of the pot. Pour in chicken and beef broth and stir in brown sugar and pumpkin pie spice. Bring the soup to a boil, reduce heat to low, and simmer until squash is tender, about 20 minutes.
3. 3 Puree soup with an immersion blender, leaving a few chunks of vegetables. Pour in half-and-half and season with black pepper. Divide soup into 4 large bowls and top each serving with 1 teaspoon sour cream, cooked sausage, and 2 fried sage leaves.

By Sarah Waltrip

Ingredients

• ✓ brown sugar
• butternut squash
• onion
• garlic
• vegetable broth
• bay leaf
• curry powder
• oregano
• cinnamon
• nutmeg
• salt
• pepper
• yogurt
• parsley

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or aluminum foil.
2. 2 Place squash halves and onion onto the prepared baking sheet. Wrap garlic in foil and set with other vegetables.
3. 3 Roast in the center of the oven for 45 to 60 minutes, until the squash is tender. Remove from oven and set aside until cool enough to handle.
4. 4 Squeeze garlic cloves out of their skin like paste into a food processor. Scrape the flesh from the squash and place into the food processor along with the roasted onion. Puree until smooth. Add vegetable broth if necessary. Transfer the pureed mixture to a stockpot and stir in vegetable broth. Season with the bay leaf, brown sugar, curry powder, oregano, cinnamon, nutmeg and salt and pepper to taste. Bring to a boil and simmer gently for 10 minutes. Remove from heat and stir in yogurt.
5. 5 Remove bay leaf and serve hot. Garnish with fresh parsley if desired.

By Lesley Prince

Ingredients

• ✓ brown sugar
• butter
• olive oil
• onion
• garlic
• salt
• black pepper
• thyme
• port wine
• beef stock
• bread
• swiss cheese
• parmesan cheese

Instructions

1. 1 Melt butter with olive oil in a large pot over medium-low heat. Add onions and garlic; season with a pinch of salt and black pepper. Cook onion mixture in hot butter-oil until caramelized, stirring every 10 minutes to keep from browning too quickly, about 1 hour.
2. 2 Stir brown sugar and thyme into caramelized onions; allow sugar to melt into onions, about 2 minutes. Pour in wine and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon; continue simmering for 5 more minutes. Pour in beef stock; cook for 10 more minutes. Season soup with salt and pepper.
3. 3 Preheat the oven's broiler to high. Place 5 oven-safe crocks onto a baking sheet.
4. 4 Ladle soup evenly into the crocks. Top each with a French bread slice; cover with a Swiss cheese slice and sprinkle with Parmagiano-Reggiano cheese.
5. 5 Cook soups under the preheated broiler until cheese is melted and browned, 2 to 3 minutes.

By Leah Thompson

Ingredients

• ✓ brown sugar
• butter
• cinnamon
• five-spice powder
• acorn squash
• butter
• onion
• celery
• red bell pepper
• garlic
• seafood stock
• heavy cream
• basil
• nutmeg
• sea salt
• white pepper
• crawfish tail

Instructions

1. 1 Preheat an oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
2. 2 Combine the brown sugar with 1/4 cup butter, cinnamon, and five spice powder in a microwave safe bowl. Cook in the microwave on High until the butter has completely melted. Place the acorn squash cut side up onto the aluminum foil; brush with the brown sugar mixture.
3. 3 Bake in the preheated oven until the squash is tender and golden brown, about 1 1/2 hours. Remove from the oven, allow to cool, and scoop out and reserve the flesh.
4. 4 Melt the remaining 1/4 cup of butter in a large pot over medium heat. Stir in the onion, celery, and bell pepper. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the acorn squash, garlic, and seafood stock. Bring to a boil over high heat; reduce heat to medium-low and simmer 30 minutes.
5. 5 Stir the cream and basil into the simmering soup; season with nutmeg, salt, and white pepper. Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot. Once pureed, add the crawfish tails, and simmer a few minutes until hot.

By Chef Q

Ingredients

• ✓ brown sugar
• oil
• round steak
• onion powder
• garlic powder
• onion
• beef broth
• soy sauce
• ginger
• sriracha hot sauce
• rice noodle
• carrot
• cabbage
• green bell pepper
• red bell pepper
• celery

Instructions

1. 1 Heat oil in a stock pot over medium heat and cook and stir steak until it begins to brown, about 2 minutes; season with onion powder and garlic powder. Stir chopped onion into steak mixture; cook and stir until onion is translucent, about 3 minutes.
2. 2 Stir beef broth, brown sugar, soy sauce, ginger, and sriracha sauce into beef mixture; bring to a rolling boil. Reduce heat to low. Stir in rice noodles, carrots, cabbage, green and red bell peppers, and celery. Cover and simmer, stirring occasionally, until noodles are tender, about 8 minutes.

By Islandartist

Ingredients

• ✓ brown sugar
• vegetable oil
• ginger
• red curry paste
• lemongrass
• chicken broth
• fish sauce
• coconut milk
• shiitake mushroom
• shrimp
• lime juice
• salt
• cilantro

Instructions

1. 1 Gather all ingredients.
2. 2 Heat oil in a large pot over medium heat. Add ginger, curry paste, and lemongrass; cook and stir in the hot oil for 1 minute.
3. 3 Gradually stir in chicken broth, then stir in fish sauce and brown sugar; reduce heat to low and simmer for 15 minutes.
4. 4 Add coconut milk and mushrooms; cook and stir until mushrooms are soft, about 5 minutes.
5. 5 Add shrimp; cook until no longer translucent, about 5 minutes. Stir in lime juice; season with salt and garnish with cilantro.
6. 6 Enjoy!

By Jessica

Ingredients

• ✓ brown sugar
• sour cream
• green cabbage
• black pepper
• salt
• bay leaf
• dill weed
• parsley
• red wine vinegar
• tomato paste
• beef broth
• garlic
• carrot
• onion
• beef stew meat
• potato
• tomato
• beet

Instructions

1. 1 Place beets, tomatoes, potatoes, beef, onion, carrots, and garlic in a slow cooker. Whisk beef broth, tomato paste, vinegar, brown sugar, parsley, dill, bay leaf, salt, and black pepper together in a bowl; pour over beef and vegetables, adding more broth to cover as needed. Cover slow cooker.
2. 2 Cook on Low for 8½ hours or on High for 4 hours. Stir in shredded cabbage; cover slow cooker. Cook on High until cabbage is tender, about 30 minutes. Remove and discard bay leaf. Top servings with sour cream.

By DAVISAM1

Ingredients

• ✓ brown sugar
• small shell pasta
• black pepper
• olive oil
• molasses
• chicken soup base
• ketchup
• celery
• tomato puree
• paprika
• chili powder
• mustard powder
• thyme
• bay leaf
• garlic
• onion flakes
• parsley
• ham bone
• water
• navy bean

Instructions

1. 1 Place dry beans into a saucepan and add water to cover by one inch. Bring to a boil, then remove from the heat, cover, and let stand for 1 hour. Drain and rinse beans.
2. 2 Pour 3 cups fresh water into a large pressure cooker. Add drained beans and ham bone, then stir in parsley, onion flakes, garlic, bay leaves, thyme, dry mustard, chili powder, and paprika. Seal the pressure cooker and heat to 15 pounds per square inch. Cook under pressure for 7 minutes; add 1 minute for every 1,000 feet above sea level. Remove from the heat and allow pressure to subside naturally.
3. 3 When the pressure has reduced, open the lid. Stir in 5 cups water, tomato purée, celery, ketchup, chicken soup base, molasses, olive oil, brown sugar, and cracked black pepper. Bring to a boil, then reduce the heat to low. Simmer until beans are tender, about 45 minutes. Stir in shell pasta and simmer until tender, about 15 more minutes.

By Sharon Hill

Ingredients

• ✓ brown sugar
• matzo
• margarine
• chocolate chip

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x9-inch baking dish.
2. 2 Cover the bottom of the prepared dish with matzohs, breaking and fitting pieces into spaces as needed.
3. 3 Cook the margarine and brown sugar in a heavy-bottomed saucepan over medium-low heat until the mixture is well combined and bubbling, about 3 minutes; pour over the matzohs in the baking dish.
4. 4 Bake in the preheated oven until the syrup is thickened and bubbling, about 15 minutes. Remove from the oven and sprinkle evenly with chocolate chips. Let the candy stand for 5 minutes to melt the chocolate, then spread the melted chocolate evenly over the candy with a spatula. Cool completely and break into pieces to serve.

By CC Bombet

Ingredients

• ✓ brown sugar
• cream cheese
• cinnamon
• raisin
• walnut

Instructions

1. 1 Beat cream cheese, brown sugar, and cinnamon with an electric mixer on high until fluffy. Stir in raisins and chopped toasted walnuts.

By MomMatula

Ingredients

• ✓ brown sugar
• matzo
• butter
• semisweet chocolate chip
• pecan

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Line baking sheets with aluminum foil; pinch edges into a lip to contain drips. Grease foil well with butter.
2. 2 Place matzos onto the prepared baking sheets, breaking in half if needed.
3. 3 Melt 1 cup butter with brown sugar in a saucepan over medium heat; bring to a boil, then reduce heat. Simmer until thickened, about 5 minutes. Ladle hot brown sugar mixture over matzos, spreading mixture with a rubber spatula to cover.
4. 4 Bake in the preheated oven until sugar mixture is bubbling and thick, about 20 minutes. Cool until toffee coating is firm, about 15 minutes.
5. 5 Place semisweet chocolate chips into a microwave-safe bowl. Microwave on low until just melted (do not let the chocolate overheat or scorch). Spread melted chocolate over toffee-coated matzos; sprinkle chopped pecans on top.
6. 6 Place baking sheets in the refrigerator until coated matzos are cold, about 30 minutes. Break matzos into pieces. Store in an airtight container or resealable plastic bags in the refrigerator or freezer.

By BabkaGal

Ingredients

• ✓ brown sugar
• olive oil cooking spray
• matzo board
• butter
• chocolate chip

Instructions

1. 1 Gather the ingredients. Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Line a baking sheet with aluminum foil and spray with cooking spray; arrange matzo boards to fit in a single layer, breaking if necessary.
3. 3 Combine butter and brown sugar together in a saucepan over medium heat; bring to a boil, stirring constantly, then boil for about 3 minutes.
4. 4 Pour butter mixture evenly over matzo on the prepared baking sheet. Transfer baking sheet into the preheated oven and immediately reduce heat to 350 degrees F (175 degrees C); bake for 10 minutes. Reduce heat to 325 degrees F (165 degrees C) if the matzo are smoking too much.
5. 5 Remove baking sheet from oven and sprinkle matzo with chocolate chips. Let stand to melt chocolate, about 5 minutes.
6. 6 Spread melted chocolate over matzo; place in refrigerator until chilled and set. Break into pieces when cooled.

By Sush Maven

Ingredients

• ✓ brown sugar
• egg noodle
• egg
• butter
• salt
• pecan

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the egg noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
2. 2 Preheat an oven to 325 degrees F (165 degrees C).
3. 3 Beat eggs in a large bowl. Beat in half of the melted butter, then stir in half of the brown sugar and a pinch of salt. Stir in the noodles, making sure the noodles are evenly coated. Spread the remaining butter on the bottom of a deep baking dish. Sprinkle the remaining brown sugar in the baking dish, patting the sugar up the sides. Spread pecans over the brown sugar. Pour noodle mixture over the sugar.
4. 4 Bake in the preheated oven until firm, about 1 hour and 15 minutes. Run a paring knife between the kugel and the edge of the baking dish. Hold the pan on its side and gently tap the sides of the pan against the counter to loosen it. Cover the baking dish with a large platter and invert it to tip the kugel out of the baking dish and onto the plate.

By ROYSAPER

Ingredients

• ✓ brown sugar
• date
• margarine
• water
• self-rising flour
• baking soda
• vanilla extract

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Grease and flour a 9x5 inch loaf pan.
2. 2 In a large bowl, combine dates, brown sugar, margarine and boiling water. Let stand 15 minutes. Stir in flour, soda and vanilla. Pour batter into prepared pan.
3. 3 Bake in the preheated oven for 45 minutes. Allow to cool.

By Joan

Ingredients

• ✓ brown sugar
• apple
• orange juice
• white sugar
• cinnamon
• orange zest
• lemon zest
• nutmeg
• lemon juice

Instructions

1. 1 Cook apples and orange juice in a large heavy pot over medium heat, stirring frequently, until apples begin to soften, about 10 minutes. Stir white sugar, brown sugar, cinnamon, orange zest, lemon zest, nutmeg, and lemon juice into apples. Cook, stirring often, until applesauce is chunky and thickened, about 25 minutes. Serve warm or chilled.

By Annie

Ingredients

• ✓ brown sugar
• beef brisket
• water
• ketchup
• white vinegar
• onion
• garlic
• salt

Instructions

1. 1 Heat brisket in a large skillet or Dutch oven over medium-high heat. Cook until browned on all sides. Stir in water, ketchup, vinegar, onions, garlic, brown sugar, and salt. Bring to a boil, then cover and reduce heat to medium-low. Continue simmering until tender, turning brisket occasionally, 2 hours and 30 minutes to 3 hours and 30 minutes.
2. 2 Remove brisket and allow to cool before slicing the meat against the grain. Place brisket slices in a 9x13-inch baking pan or large platter and pour gravy on top. Cover and refrigerate overnight. Remove any excess fat and reheat before serving.

By Louise

Ingredients

• ✓ brown sugar
• oat
• all-purpose flour
• coconut
• ginger
• baking soda
• water
• butter
• golden syrup

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets. Mix quick oats, flour, coconut, brown sugar, and ginger in a bowl. With your fingers, make a well in the center of the dry ingredients.
2. 2 Dissolve the baking soda in boiling water. In a small saucepan, melt the butter, and stir in the golden syrup to combine. Pour in the dissolved baking soda, and pour the mixture into the well in the dry ingredients. Stir lightly until just combined; drop by rounded tablespoon about 2 inches apart onto the prepared baking sheets.
3. 3 Bake in the preheated oven until the cookies are golden brown, 10 to 15 minutes.

By Aussie Gal

Ingredients

• ✓ brown sugar
• butter
• white sugar
• egg
• ginger
• salt
• self-rising flour
• crystallized ginger
• white sugar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.
2. 2 Beat butter, 1/2 cup white sugar, and brown sugar in a large bowl with an electric mixer until creamy, 1 to 2 minutes. Beat in egg, ground ginger, and salt. Gradually add flour until cookie dough comes together, 1 to 2 minutes. Fold in chopped crystallized ginger.
3. 3 Place 2 tablespoons white sugar in a shallow dish. Shape dough into balls, and roll one side in sugar. Press onto prepared baking sheets.
4. 4 Bake in the preheated oven until golden brown, 10 to 15 minutes.

By ElaineDale

Ingredients

• ✓ brown sugar
• egg noodle
• butter
• cottage cheese
• sour cream
• white sugar
• raisin
• egg
• vanilla extract
• cornflake

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Grease a 9x13-inch baking dish.
2. 2 Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 10 to 12 minutes. Drain and return to the pot.
3. 3 Mix butter with hot noodles. Stir in cottage cheese, sour cream, sugar, raisins, eggs, and vanilla. Transfer mixture to the prepared baking dish. Mix brown sugar and crushed cornflakes together and sprinkle over top.
4. 4 Bake in the preheated oven for 30 minutes.

By Sahara B

Ingredients

• ✓ brown sugar
• butter
• cottage cheese
• all-purpose flour
• pecan
• raisin
• cinnamon
• orange marmalade
• egg white
• water

Instructions

1. 1 Beat 1 cup butter and cottage cheese together in a bowl; gradually stir in flour. Dough will be sticky. Divide dough into thirds, roll into balls, wrap, and refrigerate, at least 2 hours.
2. 2 Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
3. 3 Combine brown sugar, pecans, raisins, remaining ¼ cup butter, and cinnamon in a bowl. Set aside.
4. 4 Roll one dough ball into a 9-inch circle on a floured surface. Keep remaining dough refrigerated.
5. 5 Spread 1 tablespoon orange marmalade on dough circle; gently press ⅓ brown sugar mixture into dough. Cut circle into 16 wedges; roll each wedge tightly, starting with wide end. Place cookies, point-sides down, on the prepared baking sheet. Repeat with remaining dough, marmalade, and brown sugar mixture. Beat egg white with water in a small bowl; brush onto each cookie.
6. 6 Bake in the preheated oven until golden brown, 18 to 20 minutes.

By sandy z

Ingredients

• ✓ brown sugar
• potato
• egg
• all-purpose flour
• onion
• salt
• oil
• oil
• pear
• goat cheese
• sherry vinegar

Instructions

1. 1 Place shredded potatoes in cheesecloth and wring out any excess moisture.
2. 2 Mix potatoes, eggs, flour, onion, and salt together in a bowl.
3. 3 Heat 1/2 cup oil in a large skillet over medium-high heat until oil shimmers. Working in batches, drop spoonfuls of the potato mixture into the hot oil, pressing each down to form a pancake. Cook latkes until browned and crisp, 3 to 5 minutes per side; transfer to paper towels to drain.
4. 4 Heat 1 tablespoon oil in a separate skillet over medium-high heat. Cook pears in hot oil and sprinkle 2 tablespoons brown sugar over pears. Cook pears until browned and sugar is melted, 3 to 5 minutes per side.
5. 5 Place latkes on a serving platter. Top each latke with 1 round of goat cheese and a pear. Sprinkle brown sugar on the pears and drizzle sherry vinegar over the top.

By Mark Dungey

Ingredients

• ✓ brown sugar
• egg noodle
• cooking spray
• egg
• white sugar
• butter
• cottage cheese
• sour cream
• salt
• black pepper

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once water is boiling, stir in egg noodles and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Spray a 1-quart baking dish with nonstick cooking spray.
3. 3 Mix together eggs and white sugar in a large bowl until thoroughly combined. Stir in melted butter, whipped cottage cheese, sour cream, salt, and pepper. Lightly mix in cooked noodles; spoon kugel into the prepared baking dish. Sprinkle the top with brown sugar.
4. 4 Bake in the preheated oven until the top has browned, about 40 minutes. Cool for 10 minutes before serving.

By Ann Davis