Bob’s Red Mill Brown Sugar simply cane sugar with molasses. It is made using the traditional method of crystallization, so each sugar crystal is golden brown all the way through. The rich caramel flavor is perfect for sweetening glazes and marinades, topping hot cereal, and baking tasty treats like chocolate chip cookies and sticky buns.
As a boy, one of my greatest joys was spending time in the kitchen with my grandmother while she made her famous cinnamon rolls. She showed me how to measure the flour, roll the dough, and-my favorite-sprinkle sugar over the top. Time and time again, the aromatic buns came out of the oven piping hot, golden brown, and perfectly sweet. Grandmother told me that the secret to making delicious cinnamon rolls was simple-always use the very best ingredients. As I grew up, this credo of uncompromising quality became an important part of my own food philosophy, and I am proud to say my grandmother would approve of the superior sugar you’ll find in this package. It is nothing less than the very best.
Happy baking! Bob Moore
Carrot Orange Cookies
1/2 cup Water
1/2 cup Butter, unsalted
1/2 cup Orange Juice
1/4 tsp. Orange Extract 1 cup Bob's Red Mill Whole Wheat Flour
1 cup Unbleached White Flour
3 Tbsp. Wheat Germ
1/2 tsp. Baking Soda
1 tsp. Baking Powder
3/4 cup Carrots (peeled and sliced)
3/4 cup Bob's Red Mill Brown Sugar
1 tsp. Vanilla
Place water in a medium saucepan, bring to a boil. Add carrots, return to boil. Cover reduce heat and simmer for 20 minutes or until carrots are very tender. Drain well. Mash carrots with potato masher until smooth; set aside. Preheat oven to 350ºF. Set aside two nonstick cookie sheets coated with cooking oil spray. Cream butter, gradually add Brown sugar, beating well at medium speed with an electric mixer. Add mashed carrots, orange juice, egg, vanilla and orange extract. Combine flours, wheat germ, baking soda and baking powder; blend well. Add flour mixture to creamed mixture, beating until well blended. Drop by level tablespoonfuls 2" apart onto prepared cookie sheets. Bake for 12 minutes or until lightly browned. Cool on wire racks.
Manufactured in a facility that uses tree nuts, soy, wheat and milk.
Store in a cool, dry place to preserve freshness.