1 box yellow cake mix
3 eggs
2/3 cup canola or vegetable oil
3/4 cup water
4 teaspoons ground cinnamon
1 cup packed brown sugar
2-1/2 cups confectioners sugar
1/2 cup milk
1 teaspoon vanilla extract

1. In a large mixer bowl, combine the cake mix, eggs, oil and water; beat at medium speed of mixer until smooth (about 2 minutes).
Pour 1/2 the batter into a greased and floured 9 x 13-inch baking pan.

2. In a small bowl, combine the cinnamon and brown sugar; blend well. Sprinkle evenly over batter in baking pan. Pour the remaining batter over the sugar mixture. Bake at 350 degrees F. for 35 to 45 minutes.

3. While cake is baking, combine the confectioners sugar, milk and vanilla extract i9n a small bowl. When cake is finished baking, punch holes over the surface of the cake using a fork. Pour the sugar glaze evenly over the top of cake; let stand to allow glaze to seep down into the holes. Cool; cut into squares to serve. Makes 20 to 24 squares.

Emily

Barley Malt
Beet Sugar
Brown Sugar
Buttered Syrup
Cane-Juice Crystals
Cane Sugar
Caramel
Carob Syrup sugar, brown sugar,
Corn Syrup Solids
Date Sugar
Dextran
Dextrose
Diastase
Diastatic Malt
Ethyl Maltol
Evaporated Cane Juice
Fructose
Fruit Juice
Fruit Juice Concentrate
Glucose
Glucose Solids
Golden Sugar
Golden Syrup
Grape Sugar
High-Fructose Corn Syrup
Honey
Invert Sugar
Lactose
Malt Syrup
Maltodextrin
Maltose
Mannitol
Molasses
Raw Sugar
Refiner’s Syrup
Sorbitol
Sorghum Syrup
Sucrose
Turbinado Sugar
Yellow Sugar

After reading this extensive list of names for sugar, I began to read the ingredients labels on some of the foods in my pantry. I actually found as many as 4 of these in the same product! Is it any wonder that we have a nation of obese and overweight people! Not to mention so many with the terrible disease, type 2 diabetes! Perhaps our medical and health organizations should take a closer look at the food manufacturing industry and find out why it is necessary to fill our food supply with such excessive amounts of sugar! Could it have any anything to do with the addictive nature of sugar?

Emily

1 cup whole wheat flour
1 cup rolled oats, quick cooking or old-fashioned
2 teaspoons baking soda
1/2 cup packed brown sugar
1-1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 cup raisins
1/2 cup flaked coconut
1/2 cup chopped nuts, (I used walnuts)
1 egg, beaten
1 cup milk
3 tablespoons olive or canola oil

1. In a large bowl, combine all the dry ingredients, including the raisins, coconut and chopped nuts.

2. Make a well in the center of the dry ingredients. Add the egg, milk and oil; blend only until moistened.

3. Fill greased muffin cups 1/2 full with mixture. Bake at 375 degrees F for 15 to 17 minutes. Makes 12 to 16 muffins.

Emily

Delicious cinnamon-apple filling in a buttery crumb crust makes this apple pie the perfect dessert for any occasion!

2-1/4 cups all-purpose flour
1 cup packed brown sugar
1/2 cup quick-cooking oats
3/4 cup butter or margarine, melted
2/3 cup sugar
3 tablespoons cornstarch
1-1/4 cups cold water
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3 cups chopped peeled tart apples
1 teaspoon vanilla extract

1. In a large bowl, combine the flour, brown sugar, oats and melted butter or margarine until crumbly. Set aside 1 cup; press remaining crumb mixture into bottom and up the sides of an ungreased 9-inch pie plate; set aside.

2. In a large saucepan, combine the sugar, cornstarch, water, cinnamon and nutmeg until smooth. Bring to a boil over medium heat; cook and stir until thickened, about 2 minutes. Remove from the heat; stir in the apples and vanilla extract.

3. Pour apple mixture into the prepared crust; top with the reserved 1 cup crumb mixture. Bake at 350 degrees F for 40 to 45 minutes or until crust is golden brown. Cool on wire rack. Makes 8 servings.

Emily

2 cups unsifted all-purpose flour
1-1/2 cups quick-cooking oats
3/4 cup + 1 tablespoon firmly packed brown sugar
1 cup butter or margarine, softened
1 (8 oz) package cream cheese, softened
1 (14 oz) can sweetened condensed milk*
1/4 cup lemon juice
2 tablespoons cornstarch
1 (16 oz) can whole berry cranberry sauce

1. In a large mixer bowl, combine the flour, oats, 3/4 cup of brown sugar and butter or margarine; mix until crumbly. Reserve 1-1/2 cups of crumb mixture; press remainder firmly on bottom of greased 13×9-inch baking dish. Bake at 350 degrees for 15 minutes.

2. In a small mixer bowl, beat cream cheese until light and fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in lemon juice. Spread mixture evenly over prepared crust.

3. In a small bowl, combine remaining 1 tablespoon brown sugar and cornstarch; stir in cranberry sauce. Spoon mixture evenly over cheese layer. Top with the reserved crumb mixture. Bake at 350 degrees F for 40 minutes or until golden. Cool and chill. Store covered in refrigerator. Makes 24 to 36 bars.

* Do Not use evaporated milk!

Emily

4 (16 ounce) cans pork and beans (any brand) drained
1 (18 ounce) bottle honey hickory flavor barbecue sauce, (I prefer Hunts)
2 teaspoons minced onion
1/4 cup brown sugar, firmly packed

1. Empty drained pork and beans into a 2 quart baking dish. Stir in the barbecue sauce, minced onion and brown sugar.

2. Bake, uncovered, at 350 degree F  for 30-40 minutes. Let stand in dish for 10-15 minutes before serving. Makes 6-8 servings.