Want to impress? How about the worlds simplest pudding recipe.
Any of our finely ground sugars makes a fabulously tasty and smooth homemade pudding. We have tried Dark Cocoa, Chipotle Chocolate, Cinnamon Chocolate, Lavender, Cinnamon, Cinnamon Vanilla and Smoked Brown Sugar in this recipe. ALL. WERE. DELICIOUS.
This recipe makes a great pudding/pie filling. If you fold in whipped cream, you can have a fluffy flavored treat as well.
For Lavender, Star Anise, Coconut, Cinnamon or Espresso Pudding add in:
8oz.White chocolate chipsThe white chocolate chips are optional but we recommend white chocolate chips for pudding made with any of our non-chocolate sugars.
For a smoky butterscotch pudding swap the following for flavored sugar:
1cupSmoked Brown SugarFor butterscotch pudding, replace flavored sugar with Signature Smoked Brown Sugar and do NOT use any white chocolate chips.
Whisk sugar, cornstarch, and salt together in medium saucepan.
Add milk and egg yolks, whisk to combine.
Bring to boil over medium heat just until boiling, whisking or stirring constantly.
Continue to cook until thick (like pudding) remove from heat and stir in butter and white chocolate chips until melted - this may take a few minutes.
Pour into bowl or other container and lay plastic wrap across the surface, being sure it is touching the surface (to prevent a skin from forming).
Place in refrigerator for several hours, or until chilled.
Once chilled you can remove the plastic wrap and just use the container's lid to cover.
This super easy pudding recipe blows away any instant mix! Our sugars are perfect for making a rich, smooth sweet treat that is sure to impress.Tip#1 - If you don't want to separate eggs, buy the yolks in the dairy section at your supermarket - it makes this recipe so simple.Tip #2 - Cook time will depend on your stove - be patient and cook it until it boils and becomes as as thick as pudding, stirring constantly as it gets thicker.Tip #3 - Most pudding recipes require that you temper the eggs - this recipe skips that step by including them in the mix from the beginning.Any of our chocolate sugars are perfect: Dark Cocoa Sugar, Cinnamon Chocolate Sugar and even the Chipotle Chocolate gives a super surprising kick!Cinnamon Sugar makes a surprisingly decadent pudding that would be great as a pie filling or with apples.Lavender sugar makes a super sophisticated pudding - do use white chocolate chips with this one - it comes out so delicious!Lastly, for a super fabulous smoked butterscotch pudding - try this recipe with our Smoked Brown Sugar!
This quick custard pie is a classic can be flavored with any of our flavored finely ground sugars.
Custard Pie can be made many ways – all of them harken back to yesteryear.
Simply made from simple ingredients. Try it with Lavender sugar, pumped up Pumpkin Pie Spice Sugar, or even our warm Ginger sugar. You wont be disappointed by this vintage recipe with the new twist of our flavored sugars.
NOTE: Skip making your own crust and use store bought to make this recipe even quicker!
A quick delicious custard pie flavored with any or our ground sugars.
Crust - (Or use store bought ad Blind bake according to instructions below.)
1 1/2cupsAll-Purpose Flour
1/4teaspoonbaking powderoptional; for added flakiness
1teaspoonwhite or cider vinegar
3 to 5tablespoonsice water
1 1/2cupsmilk (anything from skim to whole, your choice)
1cupcream (heavy, whipping, light, or half & half, your choice)
2/3cupSignature Finely Ground Sugar any flavor
Crust (Or use store bought)
Whisk together all of the dry ingredients for the crust.
Add the shortening, mixing until the mixture is evenly crumbly. Add the butter, working it in until it's unevenly crumbly, with some larger chunks of butter remaining.
Sprinkle the vinegar and 3 tablespoons of the ice water over the dough while tossing with a fork. Add more water if the dough isn't coming together. Just as soon as the dough becomes cohesive (i.e., you can squeeze it into a ball easily), stop mixing; there should still be visible pieces of fat in the dough.
Flatten the dough into a disk and wrap it in plastic wrap or waxed paper. Refrigerate for 30 minutes or longer; this resting period allows the flour to absorb the water, making the dough easier to roll out.
Roll the chilled crust into a 13" circle, and lay it in a lightly greased 9" pie pan. Make an upright (rather than flat) crimp around the edge; this will help keep the filling from sloshing out as you move the pie from counter to oven. Place the pie crust in the refrigerator to chill while you preheat the oven to 375°F with a rack set in the middle.
To blind-bake (pre-bake) the pie crust, line the chilled crust with foil or parchment paper, and fill it with pie weights or dried beans. Bake the crust for 20 minutes. Remove it from the oven, and gently remove the foil or parchment with the weights or beans. Return the crust to the oven for 10 to 15 more minutes, until it's golden brown all over. If the edges of the crust start to become too brown, cover them with a pie shield or strips of aluminum foil. Remove the crust from the oven and cool completely while you make the filling.
Reduce the oven temperature to 300°F.
To make the filling: Start by combining the milk, cream, and salt in a medium-sized saucepan or microwave-safe bowl. Heat the mixture until small bubbles form around the edges, and steam starts to wisp from the surface; this is how you "scald" milk, if you've ever seen that technique mentioned.
In a separate bowl, whisk together the eggs and sugar. Pour 1/4 of the hot milk/cream over the egg mixture, stirring well. Pour the egg mixture into the remaining hot milk/cream, stirring well. Pour the custard through a sieve, to strain out any possible bits of cooked egg. Stir in the vanilla extract.
Pour the hot filling into the baked, cooled crust. Cover the edges of the pie with a pie shield or strips of aluminum foil to prevent over-browning.
Place the pie onto your oven's middle rack and bake it for 35 to 40 minutes, or until the custard is set at the edges but still a bit wobbly in the center. The temperature of the pie at the center should be between 170°F and 180°F.
Remove the pie from the oven, and place it on a rack to cool. When it's completely cool, refrigerate until you're ready to serve.
Store any leftovers in the refrigerator for several days.
This Lavender Tea Bread is not a typical sweet bread, but it does have that light floral note that lavender brings which adds a sweetness all it own. It is just the thing to have with your cuppa, whether first thing in the morning, as a late night treat or at your next high tea.
In the typical lavender tea bread recipes, you must steep lavender buds in milk. Since the original recipe called for 1 cup of white sugar, we substituted a cup of our lavender sugar, which saves the whole step of steeping the milk and still lends an elegant lavender flavor. Downton Abbey fans take note!!
If you want to skip the glaze, it is just as good that way too.
Preheat the oven to 325 degrees. Grease and flour a 9×5 inch loaf pan. (Full disclosure - we used a non-stick loaf pan and didn't grease it, it came out fine.)
In a medium bowl, cream together the butter and sugar until smooth. Remember that the lavender sugar starts as turbinado sugar, so it will act differently than white granulated sugar. It also is not white at the base so it will be darker in color. It will eventually cream together, just be patient.
Beat in the egg until the mixture is light and fluffy; add in vanilla.
Combine the flour, baking powder, and salt; stir into the creamed mixture alternately with the milk until just blended.
Pour into the prepared pan.
Bake for 45-50 minutes in the preheated oven. Ours sometimes takes longer to bake - you might need to check it by inserting a cake tester, toothpick or knife and making sure it comes out clean.
To prepare glaze, combine powdered sugar and remaining ingredients. Spread over hot bread. Cool in pan 20 minutes on a wire rack; remove from pan. Cool completely on wire rack.
Adjust oven rack to middle position and heat oven to 350 degrees. Line 2 rimmed baking sheets with parchment paper. Whisk flour, baking powder, baking soda, and salt together in medium bowl; set aside.
Place 1 cup Lavender Sugar, 1/2 cup sugar and cream cheese in large bowl.
Place remaining 1/3 cup sugar in shallow dish and set aside.
Pour melted butter over sugar and cream cheese and whisk to combine(some small lumps of cream cheese will remain but will smooth out later). Whisk in oil until incorporated.
Add egg, milk, and vanilla and whisk until smooth.
Add flour mixture and mix with rubber spatula until soft, homogeneous dough forms.
Divide dough into 24 equal pieces, about 2 tablespoons each. Using your hands, roll dough into balls. Working in batches, roll balls in reserved sugar to coat and evenly space on prepared sheets, 12 balls per sheet. Using bottom of drinking glass,flatten balls to 2 inches in diameter.
Sprinkle tops of cookies evenly with 4 teaspoons of sugar remaining in shallow dish (2 teaspoons per sheet); discard any remaining sugar.
Bake cookies 1 sheet at a time until edges are set and just beginning to brown, 11 to 13 minutes,rotating sheet halfway through baking. Let cookies cool on sheet for 5 minutes,then transfer to wire rack. Let cookies cool completely before serving.
Lemon Glaze (optional)
Mix lemon juice with enough powdered sugar to make glaze and drizzle over the cooled cookies – allow glaze to set.
The final dough will be slightly softer than most cookie doughs. For the best results, handle the dough as briefly and gently as possible when shaping the cookies. Overworking the dough will result in flatter cookies.
In a food processor or blender, pulse half of the almonds until they are very finely chopped. Pour them into a large bowl. Then chop the other half of the almonds coarsely, and pour them into the same bowl.
Pour the oats, salt, brown sugar, sunflower seeds, and pumpkin pie spice into the bowl with the almonds and stir to combine.
In a small microwaveable bowl, combine honey and coconut oil, and heat for 40 seconds. Stir to dissolve the coconut oil, and add the vanilla extract.
Pour the honey mixture over the oats, and stir so that they are evenly coated.
Pour the oats evenly onto a Silpat or parchment lined baking sheet (helpful if it has sides).
Bake the oats for 5 minutes, and then stir them around. Return to the oven for 5-7 more minutes. Watch closely so it won’t burn. (Ours seemed to take a more than 2 times in the oven to get dry enough to handle — but do watch as it can become too dark very quickly.)
Pour the granola and onto a piece of wax paper to cool. Spread it out into a thin layer, about 1/4 inch thick.
After it cools completely, break the granola into clusters and store in an airtight container.
These green beans are supper yummy – even though the combination of Smoked Brown Sugar and soy sauce seems odd – it all works with the bacony goodness. Our Smoked Brown Sugar seems to work exceptionally well with these ingredients to give a slightly smoky, sweet and salty twist on green beans. If you choose to use our Smoked Garlic Powder as well, you are in for a real treat!
These cookies feature our Smoked Brown Sugar and they are addictive! Mildly reminiscent of a s’more but also a sugar cookie laced with toffee – we think they are a hit. Some think the smoky flavor adds just a hint of bacon – what could be better bacon in a cookie?? It is a complex flavor that always pleases.
We use these as samples at our farmers markets locally and while most people have heard of a sugar cookie – most have NOT heard of a brown sugar cookie – much less a smoked brown sugar cookie.
Oh Yea – they are also super simple to make too. If you have two large cookie sheets you can put a dozen on each and be done baking in about 15 minutes! (A double batch makes scads of cookies for a crowd too.)
Mix together flour, baking soda, and salt and set aside.
With an electric mixer, beat together butter and both sugars for 5 minutes.
To the sugar and butter mixture, add in the egg and vanilla. Mix for one additional minute.
Mix in the flour mixture until uniformly combined.
Use a spoon or cookie scoop to shape small balls about 2 tablespoons each. Arrange 2 inches apart on prepared cookie sheet (do not press down or shape the cookies).
Bake 8 minutes, or until the edges are just slightly gold. To preserve the chewy yumminess of this cookie do not bake too long (if you think they look just a bit under-done in the middle – then they are just right)!
Let cool on pan 5 minutes before transferring to a cooling rack.
These cookies might become slightly crisp initially, but will become soft and chewy once again if stored in an airtight container. These cookies are amazing dipped in a hot cup of coffee!
Preheat oven to 325 degrees. Line 2 large baking sheets with parchment paper.
Melt the butter and set aside to cool.
In a medium mixing bowl, mix together the flour, baking powder, baking soda, salt and pumpkin pie spice.
In a large mixing bowl, mix the brown sugar, 1/2 cup granulated sugar, eggs, pumpkin and vanilla until smooth. Add the butter and whisk until combined – then fold in the flour mixture until no dry ingredients remain visible – do not over-mix Let dough rest for 10 minutes (Can also be refrigerated until you are ready to continue).
Place the 2/3 cup granulated sugar in a shallow bowl and place the Pumped Up Pumpkin Pie Spice Sugar in a separate shallow bowl.
Using a small cookie scoop, drop 1 heaping scoop (appriozimately 1 tablespoon) of cookie dough directly into the bowl with the granulated sugar. The dough will be very soft so. Scoop some of the granulated sugar over the dough and roll it around the bowl until coated. Place the sugared dough ball in the palm of your hand and gently roll the dough around until it forms a ball. Place the ball of cookie dough in the Pumpkin Pie sugar and roll it around to coat. Place the dough balls on baking sheets, at least 2-inches apart.
Bake for 14 minutes or until the cookies are puffy and cracks have formed. The cookies will still be soft and look a little uncooked in the cracks. Allow the cookies to cool then transfer to a wire rack to cool completely.
If you feel the cookie dough will not hold a soft mounded shape when rolling you can always add another 1/4 cup more flour.