Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Baked-On-Meringue ================= Beat 2 egg whites until frothy.
Add 1/8 teaspoon cream of tartar, then gradually beat in 1 cup packed
CH 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 CH 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 CH 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 CH 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 CH 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

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