OUR TOP 10

RECIPES
FOR HAPPINESS

@displacedhousewife
 OUR TOP 10

RECIPES
FOR HAPPINESS

2
 FROM CANE SUGAR,
WE CRAFT LIFE’S
SWEETEST MOMENTS
Crafting sugar and happiness has been our mission since 1906, and our experts
have dedicated themselves to quality, earning the respect and trust of the baking
community for more than a century. Over the years, we’ve grown, but we’re still
in California, still committed to quality and still bringing sweetness to every home.
We know that when you mix family, friends and food made with C&H® Sugar, you
create magical moments and memories you’ll never forget. In other words — The
Recipe for Happiness Starts with C&H®.

@thesocialsipper
TRES LECHES
Bring smiles to your table with a delicious INSTRUCTIONS
sponge cake that’s soaked in three kinds
of milk. Topped with meringue and fresh Step 1
raspberries, this south-of-the-border treat is Preheat oven to 350°F. Butter and flour a 13x9-inch baking dish.
sure to surprise and delight your loved ones. Step 2
In the bowl of a stand mixer fitted with the whisk attachment, beat the eggs, sugar, and salt for
20 minutes until very fluffy. Add flour to the mixture, a little at a time, and fold in gently with a
INGREDIENTS spatula.
CAKE Step 3
• 5 large eggs, at room temperature Pour batter into the prepared pan and bake for 25-30 minutes, until a toothpick inserted into
• 3/4 cup C&H® Baker’s Sugar the center comes out clean. Remove from oven and allow to cool.
• 1/4 teaspoon Salt Step 4
• 1 1/3 cups cake flour, sifted Combine the milks, brandy, and vanilla. Stir well.
• 1 can (14 oz.) sweetened condensed milk
• 1 can (12 oz.) evaporated milk Step 5
• 1 1/2 cups whole milk After the cake has cooled down, prick thoroughly with a toothpick. Slowly, pour the mixture
• 2 tablespoons brandy (optional) of milks over the cake until all the liquid is absorbed. Cover with plastic wrap and place in the
• 1 teaspoon pure vanilla extract refrigerator. Allow the cake to rest for at least 1 hour.

MERINGUE Step 6
• 4 large egg whites, at room temperature When ready to serve, prepare the meringue. In a stainless steel bowl of a stand mixer, combine
• 1 cup C&H® Baker’s Sugar the egg whites and sugar. Place the bowl over simmering water and heat the mixture, whisking
• 1/4 teaspoon salt constantly, until all sugar has dissolved and the mixture has reached a temperature of 130-
• 1/2 teaspoon cream of tartar 150°F. Remove from heat and add salt, cream of tartar, and vanilla to the mixture. Place the
• 1/2 teaspoon pure vanilla extract bowl on a mixer fitted with the whip attachment and whip on medium-high speed until stiff
• Fresh raspberries as garnish peaks form. Spread meringue over cake. Using a kitchen gas torch, brown the meringue.
Decorate with raspberries and serve.

4
 @tutti_dolci

BROWN SUGAR
PEACH LAYER CAKE
Serve a treat that will have everyone feeling
peachy. Made with peach jam, fresh peaches
and C&H® Brown Sugar Frosting, this
delightful cake is layer after layer of pure INSTRUCTIONS vanilla; beat on low speed for 2 minutes. Add
happiness. powdered sugar 1 cup at a time and beat well,
Step 1 scraping down bowl as needed. Chill frosting
For the cake, preheat oven to 350°F and
INGREDIENTS butter and flour three 8-inch round cake
for 10 minutes before assembling the cake.

CAKE pans. Whisk together flour, baking powder, Step 5

• 3 cups flour baking soda, salt and cinnamon in a medium To assemble the cake, place one layer on a
• 2 tsp baking powder bowl. rotating cake stand. Use an offset spatula to
• 1 tsp baking soda swirl frosting over the cake layer. Transfer 1
Step 2 cup of frosting to a large piping bag and pipe
• 1/2 tsp salt
Beat butter and sugars in a large mixer bowl a ring of frosting around the outer edge of
• 1/2 tsp cinnamon
at medium speed until light and fluffy. Beat the cake layer. Use a clean offset spatula to
• 1 cup unsalted butter, at room temperature
in vanilla until incorporated. Add eggs one spread about 3 tablespoons of peach jam
• 1 cup C&H® Golden Brown Sugar
at a time and beat until combined. Reduce over the frosting. Arrange peach slices in a
• 1 cup C&H® Granulated Sugar
speed to low and add flour in 3 additions, circular pattern over the peach jam (within
• 2 tsp vanilla extract
alternating with buttermilk (begin and end the frosting border). Add second cake layer
• 4 large eggs, at room temperature
with flour mixture). and repeat with frosting, peach jam, and
• 1 1/4 cups reduced fat buttermilk,
at room temperature Step 3 peach slices. Add top cake layer and chill the
Divide batter evenly between cake pans cake for 15 minutes.
FROSTING
and smooth with an offset spatula. Tap pans Step 6
• 1 1/2 cups unsalted butter, cool
sharply to reduce air bubbles. Bake for 22 Use offset spatula to apply a thin layer of
room temperature
to 24 minutes, until the cakes are golden, a frosting to the top and sides of the cake
•6  oz full fat cream cheese, cool
toothpick inserted in the center comes out while you rotate the cake stand, then chill for
room temperature
clean, and the edges are pulling slightly away 15 minutes. Add about 1 cup of frosting to
• 3/4 tsp salt
from the pan. Let cakes cool in pans for 15 the top of the cake, swirling generously over
• 3/4 cup C&H® Golden Brown Sugar
minutes before inverting onto wire racks to the edge. Use offset spatula to apply frosting
• 1 1/2 tsp vanilla extract
cool completely. to the sides of the cake while you rotate
•6  cups C&H® Confectioners Sugar, sifted
Step 4 the cake stand, then use a bench scraper
ASSEMBLY For the frosting, beat butter, cream cheese, to gently smooth the edges of the cake and
•6
 tbsp peach jam salt on medium speed until combined. remove any excess frosting. Chill frosted
•2
 medium peaches, thinly sliced Scrape down bowl and add brown sugar and cake for 30 minutes before serving.

5
BUTTERCREAM
FROSTING
When you want to make your cakes or cookies shine, only Buttercream
Frosting will do. Sweetened with C&H® Confectioners Sugar, this
decadent and fluffy frosting will make all of your baked treats look and
taste amazing.

INGREDIENTS
• 3 3/4 cups C&H® Confectioners Sugar
• 1/2 cup (1 stick) butter, softened
• 3 to 4 tablespoons milk
• 1 teaspoon vanilla extract

INSTRUCTIONS
Step 1
In a large bowl, with electric mixer at low speed, combine sugar,
butter, milk and vanilla.
Step 2
Beat at medium speed 1 to 2 minutes, until creamy. If desired, add
more milk until frosting is spreading consistency.
VARIATIONS
Peanut Butter Crunch
Substitute peanut butter for butter; sprinkle either candy peanut
butter pieces or chopped peanuts over frosting.
Chocolate
Add 1/3 cup unsweetened cocoa powder, adding milk, a teaspoon at a
time, until desired consistency. Top with chocolate curls, if desired.
Orange
Substitute fresh orange juice for milk, add 1 teaspoon orange extract
and 1 teaspoon grated orange zest. Top with thin strips of orange zest.
Lemon
Substitute fresh lemon juice for milk, add 1 teaspoon lemon extract
and 1 teaspoon grated lemon zest. Top with thin strips of lemon zest.

6
EL SALVADOR CHEESE POUND CAKE
Give your family and friends a taste of El INSTRUCTIONS
Salvador. This “muy bueno” pound cake is
deliciously made with C&H® Granulated Step 1
Sugar and grated Queso Seco. From holidays Preheat oven to 350°F. Butter and flour one 8x8x2 cake pan.
to impromptu get-togethers, it’s the perfect Step 2
treat for any occasion. Sift flour and baking powder together and set aside.
Step 3
INGREDIENTS Beat egg whites until stiff peaks form. Set aside.

• 1 cup cake flour Step 4

• 1 teaspoon baking powder In a large bowl whisk together sugar, egg yolks, cheese, and milk. Slowly, whisk in melted butter.
• 2 large eggs, separated Stir in flour mixture until completely blended. Carefully, fold egg whites into the mixture until
• 1 cup C&H® Granulated Sugar incorporated and smooth.
• 1 cup Queso Seco, finely grated
Step 5
(Morolique style)
Pour into prepared pan. Sprinkle sesame seeds over the top of the batter.
• 1/2 cup Whole milk
• 1 stick Unsalted butter, melted Step 6
• 1 tablespoon Sesame seeds Bake for 40-45 minutes or golden brown. Remove from oven and allow to cool for 10
minutes. Cut into 16 even pieces. Serve warm.

7
 @forkinpancakes

CINNAMON ROLL MONKEY BREAD

WITH CREAM CHEESE ICING
Bake a treat everyone will adore. Sweetly down the sides of the bowl with a rubber Step 13
made with C&H® Organic Raw Cane Sugar, spatula, then add the remaining flour. Dip each ball one by one, in the melted
this delicious pull-apart bread is loaded with Step 4
butter first and then generously roll in the
a delightful cinnamon flavor that’s perfect Mix on medium speed until the dough comes
cinnamon sugar mixture to coat them.
for breakfast or dessert. together and pulls away from the sides of Step 14
the bowl. (If you do not own a mixer, you can Second Rise: Cover the pan with plastic
INGREDIENTS mix this dough in a large bowl with a wooden wrap, or a clean kitchen towel and allow the
spoon.) shaped cinnamon roll monkey bread to rest
DOUGH
for 20 minutes. The balls will slightly rise
• 1 1/2 cups whole milk, warmed to 110°F Step 5
during this time.
• 2 1/4 tsp (1 packet) active dry yeast Knead the dough: Keep the dough in the
• 1/4 cup C&H® Organic Raw Cane Sugar mixer and knead for an additional 2 minutes Step 15
• 2 large free-range eggs or knead by hand on a lightly floured surface Adjust the oven rack to a lower position and
• 1 /3 cup unsalted butter, melted and cooled for 2 minutes. preheat the oven to 350°F. (It’s best to bake
• 1 tsp fine sea salt the monkey bread towards the bottom of the
Step 6
• 5 cups all purpose flour oven so the top doesn’t burn.)
First Rise: Lightly grease a large bowl with
COATING olive oil. Place the dough in the bowl, and COATING
• 3/4 cup unsalted butter, divided cover with a damp kitchen towel.
Step 1
• 1 1/4 cups C&H® Organic Raw Cane Sugar
Step 7
• 1 1/2 tbsp ground cinnamon Bake for 35-45 minutes or until golden
Allow the dough to rise in a warm environ-
• 2/3 cup C&H® Golden Brown Sugar brown on top. Cover loosely with foil if the
ment for 1-2 hours or until double in size.
• 1 tsp pure vanilla top is browning too quickly.
Step 8
CREAM CHEESE ICING Step 2
Generously grease a 10-12 cup bundt pan
• 4 oz cream cheese, softened Pour evenly all over the shaped monkey
with butter.
• 1/2 cup (1 stick) unsalted butter, softened bread.
• 2 cups C&H® Confectioners Sugar Step 9
Step 3
• 2 tbsp whole milk Shape the dough: When the dough has
Cool for 5 minutes, then invert onto a large
doubled in size, punch it down to release the air.
serving plate or cake stand.
INSTRUCTIONS Step 10
Step 4
With a bench scraper and the dough on a
DOUGH To finish the coating: Melt remaining 1-4 cup
kitchen surface, cut dough into sections and
(1/2 stick) butter, then whisk in the C&H®
Step 1 then take small pieces of dough and roll into
Golden Brown Sugar and vanilla extract.
Prepare the dough: Mix warm milk, yeast, balls (about 1 inch in diameter each). You
and C&H® Organic Raw Cane Sugar will need roughly 40-50 balls total, so be ICING
together in a small bowl and allow to sit modest with their size.
Step 1
for 5-10 min until frothy/bubbly. Step 11 With a hand mixer beat all of the cream
Step 2 Prepare initial coating. Melt 1/2 cup (1 stick) cheese icing ingredients together. Drizzle all
In the bowl of a stand mixer, fitted with the of unsalted butter in a medium bowl. over monkey bread.
dough hook, add yeast mixture, eggs, butter, Step 12 Step 2
salt, and 1 cup flour. Mix C&H® Organic Raw Cane Sugar and Pull sections of monkey bread off with a fork;
Step 3 cinnamon together in another medium bowl. serve and enjoy!
Mix on low speed for 30 seconds, scrape You will use the rest of the butter, C&H®
Golden Brown Sugar, and vanilla later.

8
 @thecrumbblonde

SNACK MIX COOKIE DOUGH

Pack a snack that even your pickiest eaters INSTRUCTIONS
will love. These bite-sized treats are egg-
free and topped with classic pantry snacks. Step 1
Delicious, fun and easy to make, it’s the Preheat oven to 350°. Place flour on a baking sheet and bake until flour reaches 160°
(about 5-10 minutes). Allow to cool and store in an airtight container.
perfect snack for any time of the day.
Step 2
Beat butter and C&H® Golden Brown Sugar together until light and fluffy (about 2 minutes).
INGREDIENTS
Step 3
CAKE Add in vanilla extract and salt. Beat until incorporated.
• 2 cups flour
• 1 cup (2 sticks) unsalted butter, softened Step 4
• 1 cup C&H® Golden Brown Sugar Add baked flour in 1/3 cup increments and beat until all cups are fully incorporated. About 2-3
• 2 teaspoons vanilla extract minutes. Use rubber spatula to make sure all flour is mixed in.
• 1 teaspoon Iodized Salt
Step 5
TOPPINGS Lightly crush pretzels and potato chips separately (I kept them a bit chunky for texture!).
• 1/2 cup crushed Pretzels
Step 6
• 1/2 cup crushed Potato chips
Using the rubber spatula, fold in crushed pretzels and potato chips, mini chocolate chips, mini
• 1/2 cup mini chocolate chips
marshmallows, dried cranberries, and pepitas.
• 1/2 cup mini marshmallows
• 1/2 cup dried cranberries Step 7
• 1/4 cup pepitas Enjoy as is or portion out into little balls using a cookie scoop. Refrigerate or freeze. Store in
Tupperware or reusable sealable bags.

9
ROYAL ICING
WITH MERINGUE
POWDER
Save the eggs for another day. This deliciously simple royal icing
uses meringue powder instead of egg whites. It’s easy to make and
wonderful for adding decorative flair to cakes, cookies and other
homemade treats.

INGREDIENTS
• 2 cups C&H® Confectioners Sugar
• 1 1/2 tablespoons meringue powder
• 3 tablespoons warm water
• Assorted food coloring

INSTRUCTIONS
Step 1
In a bowl, with mixer at medium speed, beat confectioners sugar,
meringue powder and warm water until stiff peaks form, about 5
to 7 minutes.
Step 2
If icing is too thick, add a couple of drops of water. If icing is too thin,
add additional confectioners sugar; continue beating until desired
consistency.
Step 3
Tint icing with desired food coloring. Using pastry bag with decorator
tip, decorate as desired.

10
 @tutti_dolci

FRESH STRAWBERRY LOAF CAKE

Enjoy the delightful flavor of spring any time INSTRUCTIONS Step 6
of the year. Wonderfully topped with swirls of Bake for 45 to 50 minutes, until cake
fresh strawberry frosting, this buttery, vanilla CAKE springs back to the touch and a toothpick
loaf cake may be a popular April treat, but Step 1 inserted in the center comes out with a few
it’s absolutely delightful year-round. Preheat oven to 350°F and line a crumbs attached. Cool in pan on a wire rack
9x5-inch loaf pan with parchment paper, for 10 minutes; carefully lift cake from pan
letting excess extend over sides of pan. and cool completely.
INGREDIENTS Spray parchment paper lightly with nonstick FRESH STRAWBERRY FROSTING
CAKE spray.
Step 1
• 1 1/2 cups flour Step 2 Beat butter and salt in a large mixer bowl on
• 1/2 tsp baking powder Whisk together flour, baking powder, baking medium speed until combined.
• 1/4 tsp baking soda soda, and salt in a medium bowl.
• 1/4 tsp salt Step 2
• 1 cup C&H® Organic Raw Cane Sugar Step 3 With the mixer on low speed, mix in vanilla.
• 1 /2 cup unsalted butter, at room Beat butter and C&H® Organic Raw Cane
temperature Sugar in a large mixer bowl at medium speed Step 3
• 1 large egg, at room temperature until light and fluffy; beat in egg and vanilla. Add C&H® Confectioners Sugar 1 cup at a
• 2 tsp vanilla extract (or vanilla bean paste) time, scraping down the bowl as needed.
Step 4
• 1 /4 cup plain fat-free yogurt, at room Step 4
Combine yogurt and buttermilk in a small
temperature Mix in fresh strawberry puree on low speed
bowl. Reduce speed to low and add half of
• 2/3 cup buttermilk, at room temperature until combined. Mix in heavy cream on low
flour mixture, beating just to combine. Add
FRESH STRAWBERRY FROSTING yogurt mixture, then finish with remaining speed until combined, then beat on medium
• 1 /2 cup unsalted butter, at room flour mixture. speed for 1-2 minutes, until light and airy.
temperature Step 5
Step 5
• 1/4 tsp salt Dollop frosting over cooled cake and swirl
Pour batter into prepared pan and smooth
• 1/2 tsp vanilla extract with an offset spatula. Chill cake for 20
top with an offset spatula; tap pan sharply to
• 2 1/4 cups C&H® Confectioners Sugar minutes in the refrigerator before slicing.
reduce air bubbles.
• 3 Tbsp fresh strawberry puree If desired, serve cake topped with fresh
• 1 Tbsp heavy cream strawberries.

11
 @pastrywithjenn

LEMON CURD TART WITH VANILLA

CHANTILLY CREAM
When life gives you lemons, bake a lemon INSTRUCTIONS about 4-5 minutes. Remove from heat.
curd tart. This bright and refreshing tart is Strain through a fine-mesh sieve, into a
sweetly made with C&H® Golden Brown CRUST medium bowl. Add a couple of cubes of
Sugar. It’s easy-to-make, vegetarian-friendly Step 1 butter at a time and whisk till the butter has
and simply delicious. Preheat the oven to 375°F. completely melted. Then pour into slightly
cooled crust.
Step 2
Step 3
INGREDIENTS In a food processor, add the graham crackers
Bake for about 10 min, just till the edge
and C&H® golden brown sugar. Process until
CAKE finely ground, like cornmeal. Add the melted begins to set and look matte. It will still be
butter and pulse until crumbs are moistened. wobbly in the middle. Place on a cooling rack
• 12 whole graham crackers and let cool in the pan to room temperature.
•2 tablespoons, lightly packed C&H® Empty into a 9” tart pan. Use a straight-
Golden Brown Sugar sided glass or measuring cup to help press TOPPING
• 6 tablespoons unsalted butter, melted the graham crumbs all along the edge about
1/4” thick. Then put the remainder of the Step 1
FILLING crumbs on the bottom and pat evenly. Refrigerate the tart for 30 minutes before
• 3 Large eggs topping with whipped cream.
• 3 Large egg yolks Step 3
Bake for 10-12 min. Let cool on a cooling Step 2
• 1 cup C&H® Confectioners Sugar
rack while you prepare filling. In a stand mixer fitted with a whisk
•2 /3 cup lemon juice, from about 4 lemons
attachment, add the heavy cream, C&H®
• 2 tablespoons lemon zest FILLING Confectioners Sugar, and vanilla. Whip till
• 1/2 teaspoon kosher salt
Step 1 medium-stiff peaks form. Fit a large piping
•3 tablespoons cold unsalted butter, cubed
In medium bowl, whisk together the eggs bag with a 1/2” round tip and fill with the
TOPPING and eggs yolks. Sift in the C&H® Confectioners sweetened whipped cream. Pipe onto the
• 1 cup cold heavy whipping cream Sugar and whisk till incorporated. Add the tart covering the whole surface. Just before
• 1 /4 cup C&H® Confectioners Sugar, plus lemon juice, zest and salt, and whisk until serving, dust the top with a bit of C&H®
additional for dusting combined. Pour into a medium, heavy- Confectioners Sugar for a textured look.
• 1 teaspoon Vanilla paste or extract bottomed, non-reactive pot. Step 3
Step 2 The tart is best eaten the same day, other-
Over medium heat, cook the curd, wise, the crust will get soggy. You can keep
constantly whisking until it reaches 175°F, the tart in the fridge until ready to serve.

12
 @displacedhousewife

BROWN SUGAR CUPCAKES WITH

CHOCOLATE CHIP COOKIE DOUGH
BUTTERCREAM
The cookie dough flavor you love is even INSTRUCTIONS bake for 20 minutes in the center of the
better in cupcake form. Made with C&H® oven or until a toothpick comes out clean
Dark Brown Sugar, vanilla and flecks of Step 1 and/or they bounce back when gently
dark chocolate, you’ll swear you’re tasting Preheat oven to 350° F (and place a rack in pressed in the center. Let cool in the muffin
the center of the oven. Line a muffin tin with tin for about 10ish minutes, then use a
chocolate chip cookie dough!
cupcake liners. butter knife to help get them out to finish
Step 2 cooling on a rack.
INGREDIENTS In the bowl of an electric stand mixer Step 5
CUPCAKES fitted with the paddle attachment, add the For the buttercream, add the egg whites,
• 1 6 tablespoons unsalted butter, room butter and C&H® Dark Brown Sugar and C&H® Dark Brown Sugar and salt to the
temperature, cut into 16 pieces mix on medium speed until light and fluffy clean bowl of an electric stand mixer and
• 2 cups packed C&H® Dark Brown Sugar in texture, about 4-5 minutes. Add in the nestle it in a saucepan of simmering water
• 2/3 cup Sour cream, room temperature sour cream and mix for 1 minute more until over medium-high heat. Do not allow the
• 3 large eggs, room temperature blended. Scrape the sides and bottom of bottom of the bowl to touch the water.
• 1 tablespoon real vanilla extract the bowl. With the mixer on low, add in the Whisk until the mixture is thick, frothy, the
• 3 cups all-purpose flour eggs, one at a time, making sure that each is sugar is melted (rub some between two
• 1 teaspoon baking powder well blended before adding in the next. Add fingers, if it feels gritty, keep whisking) and
• 1 teaspoon baking soda in the vanilla and run the machine for 30 hot to the touch. This should take about
• 1 teaspoon sea salt seconds more. Take the bowl out of 5 minutes. Ideally, you want it to reach
• 1 cup water the mixer. 160F. Remove the bowl from the heat and
Step 3 transfer it to the stand mixer fitted with the
BUTTERCREAM: whisk attachment. Mix on medium-high
• 6 large egg whites In a medium bowl whisk together the flour,
baking powder, baking soda and salt and speed until stiff and glossy and cool to the
• 1 1/2 cups C&H® Dark Brown Sugar touch, about 5-10 minutes. Make sure the
• 1/4 teaspoon Sea salt whisk to blend completely. Fold the flour
mixture into the butter mixture in three meringue is quite stiff and very cool. Add
• 1 tablespoon real vanilla extract in the vanilla and run the machine for 30
•2  sticks/8 ounces unsalted butter, cut into batches, mixing each until almost (but not
quite) blended. Finally, pour in the water and seconds more or until combined. With the
16 pieces and somewhere between room mixer on medium add in the butter one piece
temperature and slightly cool stir. Scrape the sides and bottom of the bowl
to make sure everything is well blended; the at a time, letting each fully blend before
• 1 cup dark chocolate, finely chopped adding in the next. Take the bowl out of the
or grated batter will be lumpy, don’t overmix.
mixer and fold in the chocolate. Smear over
Step 4 the top of the cooled cupcakes and enjoy!
Fill each cupcake liner about 3/4 full and

13
 HOW DIFFERENT SUGARS
AFFECT BAKING
Whether you’re baking cookies, pies or shortbreads, every recipe requires the right C&H® Sugar. Learn
when to use each of our sweet products by reading our article on How Different Sugars Affect Baking.

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