INGREDIENTS

INSTRUCTIONS

Baked-On-Meringue
=================
Beat 2 egg whites until frothy.  Add 1/8 teaspoon cream of tartar, then
gradually beat in 1 cup packed C&H Golden Brown Sugar.  Continue to beat
until stiff.  Spread over _unbaked_ cake batter in pan.  Sprinkle with 1/4
cup finely chopped walnuts.  Bake with cake as directed.  Enough to cover
one 13 x 9-inch cake.
Lazy Daisy Frosting
===================
Heat 1/4 cup (1/2 stick) butter or margarine with 1/4 cup C&H Golden Brown
Sugar, 1 cup flaked coconut, and 1/2 cup chopped walnuts.  Spread evenly
over hot _baked_ cake in pan.  Broil slowly until lightly browned and
bubbly.  Frosts 13 x 9-inch cake.
Creamy Filling and Topping
==========================
Beat 1 small (3 oz.) package cream cheese until fluffy.  Add 1 teaspoon
vanilla and dash of salt.  Gradually beat in 1/2 cup packed C&H Golden
Brown Sugar.  Whip 1 cup of heavy cream; fold into cheese mixture.  Heap
on slices of angel food or pound cake, or use as filling and frosting for
two cake layers.  For an extra treat, top with banana slices.  Refrigerate
until served.
Coffee Cake Topping
===================
Mix 1 cup dairy sour cream with 1 cup packed C&H Golden Brown Sugar and
dash of salt.  Spread over _unbaked_ coffee cake dough in pan, either
yeast or quick type.  Bake coffee cake as your recipe directs.  Enough to
top one 13 x 9-inch cake.
Pancake and Waffle Syrup
========================
Heat 3/4 cup water to boiling.  Lower heat; add 2 cups packed C&H Golden
or Dark Brown Sugar.  Stir over low heat until sugar is dissolved.  Add
maple flavoring if desired.  Pour into pitcher or storage jar.  Makes
about 1 pint of rich-flavored syrup.
Reprinted with permission from _Brown Sugar Recipe Bonanza_
From the C and H Sugar Kitchen
Electronic format by Karen Mintzias
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/c_hsugar.zip

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