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  • Dry rubs can add a lot of flavour to just about any meat you want to grill, broil or bake. This rub uses dark brown sugar for it’s heavier molasses content, which gives a richer flavour. It’s great on chicken or pork and, once made, can be stored in an airtight container for about 6 months. The trick to a great rub is to coat the meat at least an hour before cooking. Brown Sugar Dry Rub: Another tasty recipe from the SugarBaby Brown Sugar Saver Kitchen. What You Need1/4 cup dark brown sugar, packed
    2 tablespoons sea salt
    2 tablespoons freshly ground coarse black pepper
    2 tablespoons paprika
    2 tablespoons chili powder
    1 tablespoon ground cumin
    1 tablespoon dry mustard
    1 tablespoon garlic powder
    1 tablespoon onion powder
    1-1/2 teaspoons cayenne pepper What You Do1. Mix all ingredients until well blended.
    2. Rub the mixture well into chicken, pork or beef and let stand for 30 minutes to an hour at room temperature.
    3. Grill, broil or roast meat as per meat recipe. Sweet Advice
    • Paprika can be sweet, hot or smoked. Try different kinds to find your preference!
    • When using this rub for barbecued chicken, grill the prepared meat on high for two minutes per side, then move the chicken away from the direct heat and cook, covered, until the chicken is done. Turn often.
  • The sweetness of brown sugar is the perfect match with the smoky flavour of good bacon – they were meant to be together! Enjoy with your breakfast or brunch favourites, or layer with garlic mayonnaise, lettuce and tomato to create a new version of the classic BLT! How Sweet It Is Bacon!: Another tasty recipe from the Sugar Baby Brown Sugar Saver Kitchen. What You Need1 pound or package (454 grams) thick-cut bacon slices
    1/4 cup (packed) golden brown sugar What You Do1. Preheat oven to 375 F, ensuring one oven rack is in the top portion of the oven.
    2. Line a cookie sheet with aluminum foil and arrange the bacon slices evenly in a single layer (approximately 8 to10 slices, depending on the size of your cookie sheet).
    3. Sprinkle with brown sugar, place in oven and cook until crispy, approximately 18 to 22 minutes.
    4. Drain bacon on paper towel.
    5. Season with fresh cracked pepper. Sweet Advice
    • If using a convection oven, cut the cooking time to almost half (8 to 10 minutes).
  • Yields: 7-8 cups

     Nothing tastes better on a hot day than a long, cool glass of lemonade. This lemon-flavoured simple syrup uses
    brown sugar for a smoother taste, can be stored in the fridge for two weeks. It means you can have fresh lemonade any time you want without having to squeeze lemons every time! Homemade Lemon Syrup: Another tasty recipe from the SugarBaby Brown Sugar Saver Kitchen.

    What You Need

    10 to 12 lemons
    4 cups sugar
    4 cups golden sugar
    8 cups of boiling water

    What To Do

    1. Cut lemons in half and squeeze juice into a small bowl.
    2. Pour squeezed juice into a large saucepan through a strainer or cheesecloth to remove seeds and pulp.
    3. Add the boiling water and sugars and heat over low to medium heat until the sugar is dissolved.
    4. Remove pan from heat and let cool.

    To Make Lemonade:

    1. Mix one cup lemon syrup to four cups of water. Adjust sweetness to your liking by either adding more syrup or water either way.
    2. Pour over ice and garnish with a freshly cut lemon slice or wedge.

    Sweet Advice

    • If you like pulp, then don’t bother to use a strainer, just pick out any seeds before carrying on with the recipe.
    • Enjoy a hint of pink by adding a splash of grenadine or blackberry syrup.
    • For a delicious summer cocktail, serve in a pre-chilled 500 ml Mason jar with your favourite vodka and a maraschino cherry!
    • Substitute limes for lemons to create homemade limeade. Garnish with a fresh sprig of mint.
    • Serving idea: Put a slice of lemon at the bottom of a clean 500 ml Mason jar, cover it with about 4 tablespoons of water and put in the freezer over night. Pour the prepared lemonade or cocktail into the pre-chilled jars, seal the jar lids shut and enjoy cold, refreshing lemonade without any mess!
    • Gift idea: Pour the syrup into a Mason jar, dress it up with red and white gingham material trimmed to fit around the lid, secure it in place with a piece of twine or ribbon and add a tag with the mixing instructions to finish. It makes a great year-end surprise for teachers!
  • There is something to be said about no fuss, simple cooking! It’s just makes you think of home! The Sweetest Sweet Potatoes: Another tasty recipe from the SugarBaby Brown Sugar Saver Kitchen.
    What You Need
    3 to 6 medium sweet potatoes (adjust depending on size of potato)
    1/4 cup brown sugar, not packed (either golden or dark)
    1/4 cup butter
    Salt and pepper to taste
    Pinch of cinnamon
    What You Do
    1. Wash the sweet potatoes and cut into smaller chucks or pieces – the smaller the pieces, the shorter the cooking time.
    2. Put into a suitably sized saucepan, cover with cold water and bring to a boil. Cook until the potatoes soften, or a fork easily pierces the potato flesh (approximately 20 to 30 minutes, depending on size and number of potatoes).
    3. Drain and rinse with cool water so that the skins can be peeled away. Usually this can be done with hands only, but if preferred, use a knife or peeler.
    4. Cut skinless potatoes into bite sized pieces.
    5. Melt butter in a large frying pan and add potatoes along with the brown sugar.
    6. Cook until butter, brown sugar and potatoes are combined and well heated.
    7. Sprinkle with salt and pepper to taste, and a pinch of cinnamon on top.
    Sweet Advice
    • To save time, you can make this one day ahead, refrigerate and reheat!
  • Fabulous on coffee cake, cheese cake, gingerbread cake or be really decadent and pour it over ice cream! Brown Sugar Sauce: Another tasty recipe from the SugarBaby Brown Sugar Saver Kitchen.

    What You need1/2 cup dark brown sugar, lightly packed
    2 tablespoons butter
    3 tablespoons all-purpose flour
    Pinch of salt
    1 cup warm milk
    1 teaspoon vanilla What You Do1. Melt the butter in a heavy-bottomed saucepan over medium heat.
    2. Add the brown sugar, flour and salt and stir until dissolved.
    3. Add the warm milk gradually and whisk until the sauce thickens.
    4. Add the vanilla and stir until blended.
    5. Use immediately. Sweet Advice
    • For a more decadent, richer sauce, substitute cream for the milk and brandy for the vanilla.
    • Unused brown sugar sauce can be stored in the fridge and reheated before use.