Best Spiced Sugar Recipes

SUGAR-FREE SPICED TEA (RUSSIAN) TEA

Steps:

• Combine all ingredients and store in an air-tight container.
• To make a cup, add 1 1/2 teaspoons of the mix to 1 cup of hot water.
• To give as a gift, package in 1 cup containers and attach the recipe and the nutritional information which is as follows (according to the website where I got this):.
• 3 calories per 1 cup serving. 0 fat, 0 cholesterol and 1 milligram sodium to a cup.

BROWN SUGAR SPICED SALMON

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with foil.
• In a small bowl, mix together the brown sugar, chile powder, salt and pepper. Put the salmon on the baking sheet. Evenly distribute the sugar-spice mixture over the top of the fillets.
• Bake for 10 to 15 minutes, depending on thickness and desired doneness.

SUGAR-FREE SPICED PECANS

Steps:

• In a large bowl, beat egg white until frothy. Add pecans; stir gently to coat. Combine the sugar substitute, cinnamon and salt; add to nut mixture and stir gently to coat., Spread into a 15x10x1-in. baking pan coated with cooking spray. Bake, uncovered, at 325° for 20 minutes or until lightly browned, stirring once. Cool completely. Store in an airtight container.

SPICED SWEET-POTATO CAKE WITH BROWN SUGAR ICING

Steps:

• For cake:
• Pierce sweet potatoes with fork. Microwave on high until very tender, about 8 minutes per side. Cool, peel and mash sweet potatoes.
• Position rack in center of oven; preheat to 325°F. Spray 12-cup Bundt pan with nonstick spray, then generously butter pan. Sift flour, cinnamon, ginger, baking powder, baking soda and salt into medium bowl. Measure enough mashed sweet potatoes to equal 2 cups. Transfer to large bowl. Add sugar and oil to sweet potatoes; using electric mixer, beat until smooth. Add eggs 2 at a time, beating well after each addition. Add flour mixture; beat just until blended. Beat in vanilla. Transfer batter to prepared pan. Bake cake until tester inserted near center comes out clean, about 1 hour 5 minutes. Cool cake in pan on rack 15 minutes. Using small knife, cut around sides of pan and center tube to loosen cake. Turn out onto rack; cool completely.
• For icing:
• Sift powdered sugar into medium bowl. Stir brown sugar, whipping cream and butter in medium saucepan over medium-low heat until butter melts and sugar dissolves. Increase heat to medium-high and bring to boil. Boil 3 minutes, occasionally stirring and swirling pan. Remove from heat and stir in vanilla. Pour brown sugar mixture over powdered sugar. Whisk icing until smooth and lightened in color, about 1 minute. Cool icing until lukewarm and icing falls in heavy ribbon from spoon, whisking often, about 15 minutes. Spoon icing thickly over top of cake, allowing icing to drip down sides of cake. Let stand until icing is firm, at least 1 hour. (Can be prepared 1 day ahead. Cover with cake dome and let stand at room temperature.)

SPICED SALMON WITH SUGAR SNAP PEAS AND RED ONION

Steps:

• Heat oven to 400 degrees. In a small bowl, stir together 1 tablespoon oil, garlic and baharat. Season salmon all over with salt and black pepper. Rub spice mixture all over salmon. Set salmon aside while slicing the onions and sugar snap peas.
• Cut the onions in half root-to-stem, then peel them and slice into 1/4-inch-thick half-moons. Trim the peas and cut them in half crosswise.
• In a large, preferably nonstick ovenproof skillet, heat 2 tablespoons oil over high heat. Add fish, skin-side down if there's skin, and cook until browned, 3 to 4 minutes. Transfer salmon to a plate, browned-side up. (Don't sear the other side; the salmon will finish cooking in the oven.)
• Reduce heat to medium and add the remaining tablespoon of oil to the skillet. Stir in onions and cook until lightly golden, 3 minutes. Add snap peas and a pinch each of salt and pepper, stirring everything to coat with pan juices. Cook until peas have softened and browned slightly, 5 to 7 minutes. Put salmon, browned-side up, on top of peas and transfer pan to the oven. Roast until fish is just cooked through, 5 to 8 minutes longer.
• Squeeze a little lime juice over salmon and transfer fish to serving plates. Stir herbs into peas and onions. Taste, and add more salt and lime juice, if needed. Serve with the salmon, with the lime wedges on the side.

REDUCED SUGAR SPICED APPLE BUTTER

Steps:

• Stir chopped apples, brown sugar, apple cider vinegar, cinnamon, cloves, and salt together in a slow cooker.
• Cook on Low until the apples are soft enough to mash easily with a fork, 8 to 10 hours.
• Puree apple mixture with an immersion blender until smooth.
• Cook uncovered until some of the liquid reduces and the color is dark brown, about 1 hour.

BROWN SUGAR-SPICED GRAPEFRUIT

Steps:

• Mix together the sugar, cinnamon and ginger in a small bowl.
• Position an oven rack so that it sits 4 inches below the broiler. Preheat the oven to broil.
• Put the grapefruit cut-side up on a baking sheet. Divide the sugar mixture over the top of each and place under the broiler. Broil until lightly golden brown, about 3 minutes.

BROILED, SPICED BROWN SUGAR GRAPEFRUIT HALVES

Steps:

• Preheat broiler.
• Arrange grapefruit halves on broiler pan. Combine sugar and grill seasoning and top grapefruits. Broil until sugar melts and becomes bubbly, about 4 minutes. Serve immediately.

SPICED HOLIDAY SUGAR COOKIES

Steps:

• 1. Mix flour, baking soda, cinnamon, nutmeg and salt in medium bowl. Set aside. Beat granulated sugar and butter in large bowl with electric mixer on medium speed until light and fluffy. Add egg and vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed. Refrigerate dough 2 hours or overnight until firm.
• 2. Preheat oven to 375 degrees F. Roll out dough on lightly floured surface* to 1/8-inch thickness. Cut into shapes with favorite cookie cutters. Place on greased baking sheets.
• 3. Bake 8 to 10 minutes or until lightly browned. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.
• 4. For the Icing, mix all ingredients except food colors. (Stir in additional milk to thin icing or more confectioners' sugar to thicken, if needed). Place small amount of icing into small shallow bowls, using one bowl for each color desired. Stir drops of food color into icing until desired shade is reached.
• 5. To ice cookies, hold cookie by its edge and dip top of cookie into icing. (Or spoon the icing onto cookie using a teaspoon.) Place iced cookies on wire rack set over foil-covered baking sheet to dry. (The foil-covered baking sheet will catch drips.) To add decorative details to cookies, spoon tinted icing into resealable plastic bag. Snip off a tiny piece of the corner. Squeeze icing through hole in plastic bag to decorate cookies. If desired, Colored Sugar may be sprinkled onto freshly iced cookies.
• For the variations below, omit the cinnamon and the nutmeg. Use the following extract in place of the vanilla extract in the cookies:
• Almond Holiday Sugar Cookies: Use 1 teaspoon McCormick® Pure Almond Extract.
• Orange Holiday Sugar Cookies: Use 1 teaspoon McCormick® Pure Orange Extract.
• Lemon Holiday Sugar Cookies: Use 1 teaspoon McCormick® Pure Lemon Extract.

SPICED PUMPKIN CHEESECAKE WITH BROWN SUGAR & BOURBON CREAM

Steps:

• For the Crust:.
• Adjust oven rack to lower-middle position and heat oven to 325 degrees.
• Spray bottom and sides of a 9-inch spring form pan evenly with non-stick cooking spray.
• Pulse crackers, sugar and spices in a food processor until evenly and finely ground, about fiften 2-second pulses.
• Transfer crumbs to medium bowl, drizzle melted butter over, and mix with rubber spatula until evenly moistened.
• Turn crumbs into the pan and, using your hand, spread crumbs into and even layer.
• Using a flat-bottomed ramekin or drinking glass, press the crumbs evenly into the pan bottom, and then use a soup spoon to press and smooth crumbs into edges of pan.
• Bake until fragrant and browned about the edges, about 15 minutes. Cool on a wire rack while making the filling.
• For the Filling:.
• Bring about 4 quarts of water to a simmer in a stockpot.
• Whisk the sugar, spices, and in a small bowl; set aside.
• To dry the pumpkin, line a baking sheet with a triple layer of paper towels.
• Spread pumpkin on paper towels in a roughly even layer.
• Cover the pumpkin with a second triple layer of paper towels and press firmly until paper towels are saturated.
• Peel back the top layer of towels and discard.
• Grasp bottom towels and fold pumpkin in half; peel back towels; repeat and flip pumpkin onto baking sheet and then discard the towels.
• In a standing mixer fitted with a flat beater, beat the cream cheese at medium speed to break up and soften slightly, about 1 minutes. Scrape beater and bottom and sides of the bwol well with a rubber spatula.
• Add about one third of the sugar mixture and beat at medium-low speed until combined, about 1 minute; scrape the bowl and add remaining sugar in two additions, scraping bowl after each addition.
• Add pumpkin, vanilla, and lemon juice and beat at medium speed until combined, about 45 seconds; scrap bowl.
• Add 3 eggs and beat at medium-low until incorporated, about 1 minute; scrape bowl. Add remaining 2 eggs and beat at medium-low until incorporated, about 45 seconds; scrape bowl.
• Add heavy cream and beat at low speed until combined, about 45 seconds; using a spatula, scrape the bottom and sides of the bowl by hand to make sure everything is incorporated.
• Set the springform pan with cooled crust on an 18-inch square doubled layer of heavy-duty foil and wrap the bottom and sides with foil.
• Set wrapped springform pan in a roasting pan. Pour the filling into the springform pan and smoothe the surface.
• Set the roasting pan in the oven and pour enough boiling water to come about halfway up the side of the springform pan.
• Bake until the center of the cake is slightly wobbly when the pan is shaken, and the center of the cake registers 145-150 degrees on an isntant-read thermometer, about 1 1/2 hours (see description about baking times).
• Set the roasting pan on wire rack and use paring knife to loosen cake from the sides of the pan.
• Cool until water is just warm, about 45 minutes.
• Remove springform pan from water bath, discard the foil and set on a wire rack, continue to cool until barely warm, about 3 hours.
• Wrap with plastic wrap and refrigerate until chilled, at least 4 hours or up to 3 days.
• For the Cream Topping:.
• In a standing mixer bowl, wisk heavy cream, sour cream, brown sugar, and salt until combined.
• Cover with plastic wrap and refrigerate until ready to serve cheesecake at least 4 hours or up to 24 hours, stirring once or twice during chilling to ensure that the sugar dissolves.
• When ready to serve cheesecake, add bourbon and beat misture with whisk attachment at medium speed until small bubbles form around edges, about 40 seconds; increase speed to high and continue to beat until fluggy and doubled in volume, about 1 minutes longer. Spoon Cream on individual slices of pie.

SUGAR-FREE SPICED APPLESAUCE

Steps:

• Mix apples, water, lemon juice, and agave nectar in a pot over medium heat; season with cinnamon, nutmeg, allspice, and black pepper. Bring the mixture to a simmer, stirring frequently, and cook until the apples soften, about 15 minutes. Use a potato masher or a large fork to mash apples to desired consistency.
• Remove pot from heat and allow applesauce to cool. Transfer to a bowl and refrigerate until cold.

SPICED BROWN SUGAR SYRUP

Steps:

• In a medium saucepan, combine all ingredients with 1 cup water and bring to a boil. Reduce heat to low and simmer for 10 minutes until sugar has completely dissolved, stirring occasionally.
• Remove pan from heat and let the syrup cool. Strain syrup into a clean jar; discard solids. May be refrigerated for a week.

OLIVE OIL APPLE CAKE WITH SPICED SUGAR

Steps:

• Preheat oven to 350°F. Pour about 1 Tbsp. oil into a 9x5" loaf pan and coat bottom and sides with fingertips. Sprinkle granulated sugar onto sides and bottom of pan to lightly coat.
• Grate apples, peel and all, on the large holes of a box grater. Gather apples in a clean kitchen towel and wring out excess liquid. Be aggressive! You want them as dry as possible when they go into the batter.
• Whisk cinnamon, pepper, cardamom, and ginger in a medium bowl. Transfer 1/4 tsp. spice mixture to a small bowl; set aside. Add flour and baking powder to remaining spice mixture and whisk to combine.
• Whisk together eggs, egg yolks, brown sugar, vanilla, salt, and 1/2 cup granulated sugar in a large bowl. Continue whisking vigorously until lightened in color and thickened. Whisking with one hand and pouring with the other, slowly stream 1 cup oil into egg mixture until combined. Gently fold flour mixture into whipped eggs with a flexible rubber spatula just until combined, taking care not to overmix.
• Fluff up grated apples and scatter over batter. Gently fold to incorporate.
• Transfer batter to prepared pan; smooth top. Add 2 tsp. granulated sugar to reserved spice mixture and mix to combine. Sprinkle spiced sugar evenly over top of batter.
• Bake cake until deep golden brown and a tester inserted into the center comes out clean, 60-70 minutes. Let cake cool in pan. Run a butter knife or offset spatula along edge of cake to loosen and invert onto a platter.
• Do Ahead: Cake can be made 3 days ahead (the flavor gets slightly more intense each day). Store in an airtight container at room temperature.

ROLLING STONES BROWN SUGAR CUPCAKE WITH COCONUT CUSTARD FILLING, SPICED RUM FROSTING AND CRACKED BROWN SUGAR BRITTLE

Steps:

• Preheat the oven to 350 degrees F. Line a standard cupcake pan with 12 standard cupcake liners.
• Sift the flour, baking soda and salt into a medium bowl. Set the bowl aside.
• In the bowl of an electric stand mixer, cream the brown sugar and margarine with the whisk attachment, about 5 minutes. Scrape down the sides and bottom of the bowl. In a small bowl or cup, combine 1/4 cup plus 2 tablespoons water and the egg replacer and stir to dissolve the egg replacer. Add the egg replacer to the sugar and mix until combined.
• In a small bowl, combine the soymilk and vinegar and set aside.
• Turn the mixer speed to low and slowly add the dry ingredients and the soymilk, alternating between the two, ending with the soymilk.
• Fill the cupcake liners three-quarters full with batter and bake or until a toothpick inserted into each cupcake comes out clean, about 19 minutes. Cool the cupcakes completely.
• To assemble: With a plastic drinking straw or a small paring knife, make holes in the center of each cupcake. Squeeze the Coconut Custard Filling in the center of each cupcake until filled but not overflowing, about 1 tablespoon per cupcake. Pipe a dollop of Spiced Rum Frosting onto each cupcake and garnish with a few pieces of the Cracked Brown Sugar Brittle. This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.
• In a medium heavy-bottomed saucepot, stir together 1 3/4 cups of the coconut milk and the sugar. Heat on medium-high until the mixture begins to bubble around the edges.
• In a small bowl, mix the remaining 1/4 cup coconut milk and the cornstarch into a slurry. Slowly add the cornstarch mixture to the hot sugar mixture while whisking. Cook for 2 more minutes while stirring. Remove from heat and let cool completely. Put the cooled Coconut Custard into a piping bag and cut 1/4-inch off the tip. Yield: 2 cups.
• In the bowl of a stand mixer, whip the margarine and shortening until completely combined. Scrape the bottom of the bowl to ensure that all ingredients are mixed thoroughly. On low speed, slowly add the powdered sugar a little at a time. Add the cinnamon, allspice and cloves, and mix. Scrape the bottom of the bowl. Add the rum and mix to combine. Scrape the bottom of the bowl and mix on medium-high speed until all the ingredients are combined and the frosting is fluffy, about 2 minutes. Put the frosting into a pastry bag and cut 1/2-inch off the tip. Yield: 2 quarts.
• Ingredients and Directions
• Line a cookie sheet with parchment paper and set aside. In a medium heavy-bottomed saucepan, boil the sugar, corn syrup, 1/4 cup water and salt, stirring until the sugar dissolves. Place a candy thermometer into the pan and cook on medium heat until the mixture reaches 300 degrees F. Remove from the heat and stir in the baking soda and margarine. Pour the mixture onto the prepared cookie sheet and quickly spread the hot mixture thinly on the sheet. Let the candy cool completely and break it into small pieces with your fingers.

SUGAR SPICED ALMONDS

Steps:

• In a small bowl, combine the first six ingredients. Add almonds; toss to coat. Spread into a greased 15x10x1-in. baking pan. , Bake at 250° for 30 minutes or until lightly browned, stirring occasionally. Cool. Store in an airtight container.

GRILLED SPICED PORK, ORANGE-LIME GLAZE & SUGAR-SNAP PEAS WW

Steps:

• Spray the grill rack with nonstick spray; prepare the grill.
• PREPARE GLAZE:.
• In a small saucepan, bring the marmalade, lime juice, and shallot to a boil. Boil 2 minutes. Allow to cool, then transfer half of the glaze to a small bowl.
• PREPARE RUB:.
• In a small bowl, blend the chili powder, sugar, 1/2 teaspoon salt, and the Chinese five-spice powder.
• PREPARE PORK:.
• Rub the rub all over the pork.
• Grill 5 inches from the heat, turning and brushing with half of the glaze, until an instant-read thermometer inserted in the center of the pork reaches 160°F, 20-25 minutes.
• PREPARE SUGAR-SNAP PEAS:.
• In a saucepan of boiling water, cook the sugar-snaps until crisp-tender.
• Rinse under cold water and drain.
• Toss the sugar-snap peas with the oil, vinegar, ginger, the remaining 1/4 teaspoon salt, and the pepper. (Be sure to add the vinegar to the sugar-snap peas just before serving, or the veggie's color will dull.).
• ASSEMBLE FOR SERVING:.
• Gently warm the remaining glaze over low heat.
• Slice the tenderloin, drizzle with the glaze, and serve with the sugar-snap peas.

APPLESAUCE DUMP CAKE WITH SPICED DUSTING SUGAR

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• In an 8-inch square pan, or a large bowl, dump the ingredients as listed.
• Mix all ingredients together with a fork.If mixing the batter in the baking pan, scrape into the corners with a spatula to make sure everything is mixed well.
• Bake on middle shelf of oven for 30 to 40 minutes, or until cake tests done.
• Place cake on rack to cool.
• Serving:.
• Cut cake into squares and sprinkle each serving with the spiced dusting sugar ingredients mixed together, or use plain sifted icing sugar.
• Or, serve each square of cake with a dollop of whipped cream on top and sprinkle with sifted cinnamon or the spiced dusting sugar.
• Or, ice the cake with Martina's Caramel Frosting Recipe #69561 (delicious).

SPICED IRISH OATMEAL WITH CREAM AND CRUNCHY SUGAR

Steps:

• Heat oven to 350 degrees. Butter a 2-quart shallow gratin or baking dish.
• Cut 2 tablespoons butter into small cubes, and put them in the refrigerator until needed.
• In a large skillet, melt remaining 4 tablespoons butter. Add the oats and sauté until they smell nutty and toasted, 2 to 4 minutes. Stir in the cardamom and cinnamon, and sauté for another minute, until fragrant. Scrape oats into the buttered baking pan and stir in the boiling water, cream and salt.
• Bake oats for 40 minutes, then give them a stir. Sprinkle sugar all over the oats, and scatter reserved cubed butter on top. Continue to bake for 15 to 20 minutes longer, until the top is glazed and bubbling.
• Sprinkle oatmeal with flaky sea salt, if you like. Serve oats with more cream and sugar on the side.

PUMPKIN DOUGHNUTS WITH POWDERED SUGAR GLAZE AND SPICED SUGAR DOUGHNUT HOLES

Steps:

• For spiced sugar:
• Whisk all ingredients in medium bowl to blend.
• For doughnuts:
• Whisk first 8 ingredients in medium bowl to blend. Using electric mixer, beat sugar and butter in large bowl until blended (mixture will be grainy). Beat in egg, then yolks and vanilla. Gradually beat in buttermilk; beat in pumpkin in 4 additions. Using rubber spatula, fold in dry ingredients in 4 additions, blending gently after each addition. Cover with plastic; chill 3 hours.
• Sprinkle 2 rimmed baking sheets lightly with flour. Press out 1/3 of dough on floured surface to 1/2- to 2/3-inch thickness. Using 2 1/2-inch-diameter round cutter, cut out dough rounds. Arrange on sheets. Repeat with remaining dough in 2 more batches. Gather dough scraps. Press out dough and cut out more dough rounds until all dough is used.
• Using 1-inch-diameter round cutter, cut out center of each dough round to make doughnuts and doughnut holes.
• Line 2 baking sheets with several layers of paper towels. Pour oil into large deep skillet to depth of 1 1/2 inches. Attach deep-fry thermometer and heat oil to 365°F to 370°F. Fry doughnut holes in 2 batches until golden brown, turning occasionally, about 2 minutes. Using slotted spoon, transfer to paper towels to drain. Fry doughnuts, 3 or 4 at a time, until golden brown, adjusting heat to maintain temperature, about 1 minute per side. Using slotted spoon, transfer doughnuts to paper towels to drain. Cool completely.
• For powdered sugar glaze:
• Whisk powdered sugar and 4 tablespoons whipping cream to blend. Whisk in additional cream, 1 teaspoon at a time, to form medium thick glaze. Can be made up to 3 hours ahead. Add doughnut holes to bowl of spiced sugar and toss to coat. Spread doughnuts on 1 side with Powdered Sugar Glaze. Arrange doughnuts, glazed side up, on racks. Let stand until glaze sets, at least 30 minutes.

INSTANT SUGAR-FREE SPICED CHAI MIX

Steps:

• In a food processor, combine all ingredients; cover and process til powdery. Store in an airtight container in a cool dry place for up to 6 months.
• To prepare 1 serving, dissolve 3 Tablespoons of mix in 3/4 cup boiling water. Dollop with whipped cream if desired.
• Alternately to use less, brew a Chai Tea bag and add 1+Tablespoons of mix.
• Comments: I no longer use powdered coffee cream, so I substituted powdered coconut milk and some vanilla powder.