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Thanksgiving Menu Planner

Domino® Sugar is here to help you delve into our library of recipes and dish up the variety you love at your holiday event. Our handy new Thanksgiving Menu Planner makes putting together the perfect spread as easy as click, print & enjoy!

  • Jump To:
  • Appealing Appetizers
  • Stepped-Up Side Dishes
  • Exceptional Entrées
  • Divine Desserts

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Appealing Appetizers

From crunchy sweet potato chips to savory meatballs, these amazing apps are a feast for the eyes that will get your guests excited for the main course to come.

Cranberry Orange Scones
Cranberry Orange Scones

Classic scones. Slightly sweet with dried cranberries and orange zest.

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Mini Pear, Bacon and Blue Cheese Quiches

Cubes of ripe Bartlett pear add a light, fruity touch to our savory quiches with bacon, blue cheese and Domino® Light Brown Sugar.

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sweet chili turkey meatballs
Sweet Chili Turkey Meatballs

Sweet and spicy turkey meatballs by blogger Dward Cooks make a crowd-pleasing appetizer perfect for game day.

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Butternut Squash, Soppressata, and Blue Cheese Flatbread

Ready to whip up a delicious homemade flatbread? This autumn dish by blogger Sara Tane uses some of the season’s most delicious produce, and it’s just as tasty as it is colorful.

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Biscotti
Chocolate-Dipped Biscotti with Pecans

Crunchy chocolate-dipped biscotti with pecans are a total crowd pleaser and so much fun to make! Make this recipe by Well Seasoned Studio.

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sweet potato chips
Sweet Potato Chips

A twist on the traditional potato chip, these chips are spicy, sweet, salty, and delicious.

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Caramelized Onion Puff Pastry Tarts
Caramelized Onion Puff Pastry Tarts

These Caramelized Onion Puff Pastry Tarts are made with flaky pastry, topped with caramelized onion and brie cheese.Your new go-to appetizer for the upcoming holiday season!

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Stepped-Up Side Dishes

Take traditional favorites, add a few new tricks and invite a few surprises to the party as well. That’s how you create sides that give your main dish a run for its money.

French Green Beans with Candied Pecans
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Mashed Candied Sweet Potatoes

Mash a few ripe sweet potatoes with some seasonal spices and a bit of Domino® Dark Brown Sugar to make this savory, sweet side dish that’s perfect with any meal.

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Cranberry Sauce
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Brussels Sprouts with Crispy Bacon and Balsamic Vinaigrette

Roasted Brussels sprouts are paired with the rich molasses flavor of Domino® Dark Brown Sugar, then tossed with crispy bacon and the sharp bite of balsamic vinegar to create amazing depth of flavor.

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Sweet and Spicy Roasted Acorn Squash

A sweet, spicy and savory side dish by blogger Overtime Cook that’s the perfect complement for any meal.

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Golden Sweet Dinner Rolls

Domino® Golden Sugar adds a touch of delicate sweetness to these light, yeasty rolls.

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Apple Butter
Apple Butter

McIntosh apples add tartness while Domino® Dark Brown Sugar provides a molasses-tinged sweetness to this delicious spread that’s perfect on pancakes, toast or English muffins.

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Sweet Potato
Baked Sweet Potatoes with Oatmeal Cookie Crumble

Fluffy baked sweet potatoes topped with a buttery oatmeal cookie crumble. The perfect sweet side for your holiday meals!

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Exceptional Entrées

These Domino® Sugar-sweetened stars of the show are the sun around which your menu revolves. Choose carefully, but keep in mind—when everything is this delicious, there are no wrong answers.

Brown Sugar and Orange Turkey Glaze

Baste your turkey with the surprisingly zesty taste of this citrusy glaze made with fresh-squeezed orange juice.

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Ham with Apple Glaze

Give your pre-cooked ham a homemade touch by coating it in this delicious apple glaze seasoned with cloves, cinnamon and Domino® Light Brown Sugar.

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Brown Sugar Salmon

Pan-fried salmon fillets seasoned with salt, pepper and dark brown sugar.

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Lamb Chops with Mint Jelly

Tender lamb chops seasoned with fresh herbs and featuring Domino® Golden Sugar are served with a bright, refreshing mint sauce.

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Divine Desserts

The last course of your meal is sure to leave a lasting impression when you trust these Domino® dessert recipes that use seasonal ingredients to spectacular effect.

Holiday Cranberry Pie

A flaky and tender homemade pie crust surrounds a beautifully sweet, tart, and gingery cranberry filling. This recipe by blogger Moments of Sugar uses Domino® Golden Sugar.

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Angel Food Cake

This Angel Food Cake made with Domino® Confectioners Sugar is as light and fluffy as a cloud, only sweeter.

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Spiced Pumpkin Fudge
Spiced Pumpkin Fudge

Smooth fudge filled with flavor of fall.

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Cappuccino Cookies
Cappuccino Cookies

Soft and chewy cookies with strong espresso flavor. Topped with meringue and whipped coffee swirl.

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Apple Pie

Allspice, nutmeg and cinnamon add spice, while Domino® Light Brown Sugar adds a hint of caramel sweetness.

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Cranberry Jam Linzer Cookies

This homemade cranberry jam by blogger Moments of Sugar is sandwiched between shortbread cookies for a holiday treat.

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Tiramisu

Ladyfingers soaked in espresso and rum are stacked, spread with Mascarpone and dusted with cocoa in our version of this traditional Italian dessert.

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Apple Spice Cream Cake

Delicious and moist apple cake, with flavors of spices like cinnamon and nutmeg.

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Gingerbread Bundt Cake with Maple Glaze

A moist and spicy bundt cake made by blogger Moments of Sugar is balanced with the sweetness of maple glaze.

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Pumpkin Slab
Pumpkin Slab Pie

Buttery, flaky pie dough filled with a delicious pumpkin-spiced filling.

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Sweet Potato Trifle
Sweet Potato Meringue Trifles

Ginger snap cookies, topped with spiced sweet potatoes, and toasted sweet meringue.

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Congratulations, your menu planning is done! Take a look at all the courses you’ve created, then take the next step of shopping, cooking and serving up a meal your entire family will give thanks for.

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Your 2020 Thanksgiving Menu

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Appealing Appetizers

Cranberry Orange Scones

Classic scones. Slightly sweet with dried cranberries and orange zest.

View Recipe

Mini Pear, Bacon and Blue Cheese Quiches

Cubes of ripe Bartlett pear add a light, fruity touch to our savory quiches with bacon, blue cheese and Domino® Light Brown Sugar.

View Recipe

Sweet Chili Turkey Meatballs

Sweet and spicy turkey meatballs by blogger Dward Cooks make a crowd-pleasing appetizer perfect for game day.

View Recipe

Butternut Squash, Soppressata, and Blue Cheese Flatbread

Ready to whip up a delicious homemade flatbread? This autumn dish by blogger Sara Tane uses some of the season’s most delicious produce, and it’s just as tasty as it is colorful.

View Recipe

Chocolate-Dipped Biscotti with Pecans

Crunchy chocolate-dipped biscotti with pecans are a total crowd pleaser and so much fun to make! Make this recipe by Well Seasoned Studio.

View Recipe

Sweet Potato Chips

A twist on the traditional potato chip, these chips are spicy, sweet, salty, and delicious.

View Recipe

Caramelized Onion Puff Pastry Tarts

These Caramelized Onion Puff Pastry Tarts are made with flaky pastry, topped with caramelized onion and brie cheese.Your new go-to appetizer for the upcoming holiday season!

View Recipe

Stepped-Up Side Dishes

French Green Beans with Candied Pecans

View Recipe

Mashed Candied Sweet Potatoes

Mash a few ripe sweet potatoes with some seasonal spices and a bit of Domino® Dark Brown Sugar to make this savory, sweet side dish that’s perfect with any meal.

View Recipe

Cranberry Sauce

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Brussels Sprouts with Crispy Bacon and Balsamic Vinaigrette

Roasted Brussels sprouts are paired with the rich molasses flavor of Domino® Dark Brown Sugar, then tossed with crispy bacon and the sharp bite of balsamic vinegar to create amazing depth of flavor.

View Recipe

Sweet and Spicy Roasted Acorn Squash

A sweet, spicy and savory side dish by blogger Overtime Cook that’s the perfect complement for any meal.

View Recipe

Golden Sweet Dinner Rolls

Domino® Golden Sugar adds a touch of delicate sweetness to these light, yeasty rolls.

View Recipe

Apple Butter

McIntosh apples add tartness while Domino® Dark Brown Sugar provides a molasses-tinged sweetness to this delicious spread that’s perfect on pancakes, toast or English muffins.

View Recipe

Baked Sweet Potatoes with Oatmeal Cookie Crumble

Fluffy baked sweet potatoes topped with a buttery oatmeal cookie crumble. The perfect sweet side for your holiday meals!

View Recipe

Exceptional Entrées

Brown Sugar and Orange Turkey Glaze

Baste your turkey with the surprisingly zesty taste of this citrusy glaze made with fresh-squeezed orange juice.

View Recipe

Ham with Apple Glaze

Give your pre-cooked ham a homemade touch by coating it in this delicious apple glaze seasoned with cloves, cinnamon and Domino® Light Brown Sugar.

View Recipe

Brown Sugar Salmon

Pan-fried salmon fillets seasoned with salt, pepper and dark brown sugar.

View Recipe

Lamb Chops with Mint Jelly

Tender lamb chops seasoned with fresh herbs and featuring Domino® Golden Sugar are served with a bright, refreshing mint sauce.

View Recipe

Divine Desserts

Holiday Cranberry Pie

A flaky and tender homemade pie crust surrounds a beautifully sweet, tart, and gingery cranberry filling. This recipe by blogger Moments of Sugar uses Domino® Golden Sugar.

View Recipe

Angel Food Cake

This Angel Food Cake made with Domino® Confectioners Sugar is as light and fluffy as a cloud, only sweeter.

View Recipe

Spiced Pumpkin Fudge

Smooth fudge filled with flavor of fall.

View Recipe

Cappuccino Cookies

Soft and chewy cookies with strong espresso flavor. Topped with meringue and whipped coffee swirl.

View Recipe

Apple Pie

Allspice, nutmeg and cinnamon add spice, while Domino® Light Brown Sugar adds a hint of caramel sweetness.

View Recipe

Cranberry Jam Linzer Cookies

This homemade cranberry jam by blogger Moments of Sugar is sandwiched between shortbread cookies for a holiday treat.

View Recipe

Tiramisu

Ladyfingers soaked in espresso and rum are stacked, spread with Mascarpone and dusted with cocoa in our version of this traditional Italian dessert.

View Recipe

Apple Spice Cream Cake

Delicious and moist apple cake, with flavors of spices like cinnamon and nutmeg.

View Recipe

Gingerbread Bundt Cake with Maple Glaze

A moist and spicy bundt cake made by blogger Moments of Sugar is balanced with the sweetness of maple glaze.

View Recipe

Pumpkin Slab Pie

Buttery, flaky pie dough filled with a delicious pumpkin-spiced filling.

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Sweet Potato Meringue Trifles

Ginger snap cookies, topped with spiced sweet potatoes, and toasted sweet meringue.

View Recipe

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Your 2020 Thanksgiving Menu

Appealing Appetizers

  • Cranberry Orange Scones

    Prep Time : 20 minutes

    Cook Time : 20 minutes

  • Mini Pear, Bacon and Blue Cheese Quiches

    Prep Time : 25 minutes

    Cook Time : 8 minutes

  • Sweet Chili Turkey Meatballs

    Prep Time : 10 minutes

    Cook Time : 15 mintues

  • Butternut Squash, Soppressata, and Blue Cheese Flatbread

    Prep Time : 1 hr and 10 min

    Cook Time : 1 hr and 15 min

  • Chocolate-Dipped Biscotti with Pecans

    Prep Time : 15 minutes

    Cook Time : 50 minutes

  • Sweet Potato Chips

    Prep Time : 15 minutes

    Cook Time : 20 minutes

  • Caramelized Onion Puff Pastry Tarts

    Prep Time : 15 minutes

    Cook Time : 40 minutes

Stepped-Up Side Dishes

  • French Green Beans with Candied Pecans
  • Mashed Candied Sweet Potatoes
  • Cranberry Sauce
  • Brussels Sprouts with Crispy Bacon and Balsamic Vinaigrette
  • Sweet and Spicy Roasted Acorn Squash

    Prep Time : 8-10 minutes

    Cook Time : 45 minutes

  • Golden Sweet Dinner Rolls

    Prep Time : 2 ½ hours, including proofing

    Cook Time : 15 minutes

  • Apple Butter
  • Baked Sweet Potatoes with Oatmeal Cookie Crumble

    Prep Time : 25 minutes

    Cook Time : 1 hour 15 minutes

Exceptional Entrées

  • Brown Sugar and Orange Turkey Glaze
  • Ham with Apple Glaze

    Prep Time : 15 minutes

    Cook Time : 25 minutes

  • Brown Sugar Salmon

    Prep Time : 10 minutes

    Cook Time : 8 minutes

  • Lamb Chops with Mint Jelly

    Prep Time : 30 minutes

    Cook Time : 12-15 minutes

Divine Desserts

  • Holiday Cranberry Pie

    Prep Time : 2 hours

    Cook Time : 55 minutes

  • Angel Food Cake

    Prep Time : 20 minutes

  • Spiced Pumpkin Fudge

    Prep Time : 10 minutes

    Cook Time : 20 minutes

  • Cappuccino Cookies

    Prep Time : 25 minutes

    Cook Time : 15 minutes | Bake Time: 15 minutes

  • Apple Pie

    Prep Time : 30 minutes

    Cook Time : 40 minutes

  • Cranberry Jam Linzer Cookies

    Prep Time : 45 minutes

    Cook Time : 40 minutes

  • Tiramisu

    Prep Time : 25 minutes

    Cook Time : At least 4 hours or overnight

  • Apple Spice Cream Cake

    Prep Time : 20 minutes

    Cook Time : 30 minutes

  • Gingerbread Bundt Cake with Maple Glaze

    Prep Time : 15 minute

    Cook Time : 65 minutes

  • Pumpkin Slab Pie

    Prep Time : 8 hours

    Cook Time : 40-45 minutes

  • Sweet Potato Meringue Trifles

    Prep Time : 40 minutes

    Cook Time : 55 minutes

You got this!

Cranberry Orange Scones
Servings 8 scones | Prep Time 20 minutes | Bake Time 20 minutes
Ingredients

  • 2 cups All-purpose flour
  • 1/4 cup Golden Sugar
  • 3 teaspoons Baking powder
  • 1/4 teaspoon Salt
  • 1 stick Unsalted butter, cold and diced
  • 2/3 cup Dried cranberries
  • 1 teaspoon Freshly grated orange zest (1 orange)
  • 2/3 cup Heavy cream, cold
  • 2 large Eggs
  • 2 tablespoons Water
  • 2 tablespoons Domino® Turbinado Sugar
Cranberry Orange Scones
Instructions

Step 1

Preheat oven to 400°F and line a baking sheet with parchment paper. 

Step 2

In a medium bowl, combine flour, sugar, baking powder, and salt. Using a pastry blender or a fork, cut the cold butter into the flour mixture until butter is the size of peas. Stir in cranberries and orange zest.

Step 3

In a small cup, mix 1 egg and cold cream. Add all at once to the flour mixture stirring until moistened. 

Step 4

Dump the dough into a well-floured surface. Knead the dough 3 or 4 times and form into a ball. Place on prepared baking sheet and press into an 8-inch circle, about 1-inch thick. 

Step 5

Prepare an egg wash with the remaining egg and water. Brush the scones with the egg wash and sprinkle with turbinado sugar. Cut into 8 even wedges. Do not separate. 

Step 6

Bake for 20 minutes or until golden brown and scones are firm to the touch. Remove from oven and allow the scones to cool down. Cut into wedges and serve warm.

Additional Tip:

Serve scones with whipped butter and orange marmalade. 

Mini Pear, Bacon and Blue Cheese Quiches
Servings 30 quiches | Prep Time 25 minutes | Cook Time 8 minutes
Ingredients

  • 30 Mini phyllo shells, store bought
  • 4 ounces Bacon
  • ¼ cup Water
  • 2 tablespoons White wine
  • 1 medium Bartlett pear, diced in ¼-inch cubes
  • 1 tablespoon Onions, chopped
  • 2 tablespoons Light Brown Sugar
  • ¾ cup Heavy cream
  • 3 large Eggs
  • ¼ teaspoon Salt
  • ¼ teaspoon Cracked black pepper
  • 4 ounces Blue cheese crumbles
  • Fresh parsley leaves, for garnish
Mini Pear, Bacon and Blue Cheese Quiches
Instructions

Step 1

Preheat oven to 400°F. Place phyllo shells on a baking sheet lined with parchment paper or aluminum foil.

Step 2

Cut the bacon into long strips about 1/4 inch wide. Cook the bacon with water in a medium skillet. Water allows for uniform browning. Fry over medium heat until crisp. Remove with a slotted spoon and drain on paper towels. Set aside.

Step 3

Remove all of the fat rendered by the bacon in the skillet but 1 teaspoon. Do not discard the small pieces of bacon left behind in the skillet after cooking it. Deglaze the skillet with white wine (if you do not have white wine, you can use chicken stock). Add to the skillet the pears, onions and brown sugar. Cook until the onions are translucent and pears are tender. Remove from heat and set aside.

Step 4

In a large measuring cup, preferably with a pouring spout, whisk together cream, eggs, salt and pepper. 

Step 5

Add pieces of bacon (set aside some pieces for garnish) and pear/onion mixture to each shell. Pour egg mixture over each shell. Add crumbles of blue cheese to each shell. Bake for 8 to 10 minutes until the center is set and the shells are golden brown.  

Step 5

Garnish with pieces of bacon and parsley. Serve.

Sweet Chili Turkey Meatballs
Servings 40 meatballs | Prep Time 10 minutes | Cook Time 15 mintues
Ingredients

Turkey Meatballs

  • 2 lb. Lean ground turkey
  • 3/4 cup Panko breadcrumbs
  • 2 tsp Dried parsley
  • 2 tsp Garlic powder
  • 2 tsp Onion powder
  • 2 Eggs
  • 1 tbsp Worcestershire sauce
  • 2 tsp Kosher salt
  • 1 tsp Black pepper

Sauce

  • 6 tbsp Golden Sugar
  • 1 tbsp Sambal oelek
  • 1/4 cup Rice vinegar
  • 1/2 cup Water
  • 1 tbsp Tamari (or soy sauce)
  • Slurry (2 tbsp + 1 tsp Cornstarch)

Optional Garnish

  • Sesame seeds
  • Scallions
Sweet Chili Turkey Meatballs
Instructions

Step 1

Preheat the oven to 400F.

Step 2

Combine all turkey meatball ingredients.  Portion out 40 1oz . meatballs using a mini ice cream scoop or scale.

Step 3

Spray a baking sheet with preferred cooking spray and place meatballs on baking sheet.  Cook meatballs for 12-15 minutes, flipping halfway through.

Step 4

While meatballs are cooking, assemble sauce.

Step 5

Combine Domino® Golden Sugar, sambal oelek, rice vinegar, ½  cup of water, and tamari in a pot and bring to a low boil while stirring.

Step 6

When the sauce begins to boil, combine 1 tbsp of cornstarch with 2 tbsp of water to make a slurry. Add slurry to the sauce.

Step 7

The sauce will begin to thicken and get glossy.  Bring sauce back up to a boil while mixing and remove from heat when the sauce is thick and coating the spoon/whisk.

Step 8

Once meatballs are fully cooked, toss meatballs directly in the sauce.

Step 9

Top sweet chili turkey meatballs with sesame seeds and thinly sliced scallions.  Serve with toothpicks.

Additional Tip:

For more spice, add another tbsp. of sambal oelek.  For added sweetness, add another ¼ cup of Domino® Golden Sugar and ¼ c of water or orange juice.  Cook sauce for another minute to thicken and serve.

Butternut Squash, Soppressata, and Blue Cheese Flatbread
Servings Serves 4-6 | Prep Time 1 hr and 10 min | Cook Time 1 hr and 15 min
Ingredients

For the flatbread dough:

  • 1 (12-ounce) Light beer, slightly warmed
  • 2 tablespoons Golden Sugar
  • 1 (1/4 ounce) packet Instant yeast
  • 3 cups All purpose flour
  • 2 teaspoons Kosher salt
  • 2 tablespoons Olive oil

To assemble:

  • 1 lb. Butternut squash, peeled and cubed
  • 2 tablespoons Olive oil, divided
  • 2 tablespoons Kosher salt
  • 2 tablespoons Freshly ground black pepper
  • 2 tablespoons Crushed red pepper flakes
  • ½ small head Radicchio, cored and thinly sliced
  • ¼ pound Soppressata, thinly sliced
  • 4 ounces Blue cheese, crumbled
  • Fresh parsley, for garnish
  • Fresh pomegranate arils, for garnish
Butternut Squash, Soppressata, and Blue Cheese Flatbread
Instructions

Prepare Flatbread Dough

Step 1

To make the dough, whisk beer, and Golden Sugar. Sprinkle yeast over beer mixture and wait until yeast blooms on the surface, about 10 minutes. Whisk in olive oil. Add flour and salt and mix with a wooden spoon until a shaggy dough forms. Transfer dough to a lightly floured surface and gently knead until ball forms. Oil a large bowl with 2 tablespoons of olive oil, and place the dough inside. Cover and let rest until dough is doubled in size, about one hour.

Assemble

Step 2

Meanwhile, preheat the oven to 450˚F and line a baking sheet with parchment paper. Toss squash with 1 tablespoon olive oil, 1 tablespoon of salt, and 1 tablespoon of pepper. Bake until golden brown and softened, flipping squash halfway through, about 50 minutes.

Step 3

Once the dough has rested, stretch it into a rectangle on a baking sheet and drizzle with remaining olive oil, salt, pepper, and crushed red pepper flakes. Bake until lightly golden brown, about 15 minutes. 

Step 4

Remove dough from the oven and top with radicchio, butternut squash, soppressata, and blue cheese. Return to the oven and bake until soppressata is slightly crispy and radicchio is softened, about 10 more minutes. Garnish with parsley and pomegranate arils. Serve immediately.

Chocolate-Dipped Biscotti with Pecans
Servings 18-20 biscotti | Prep Time 15 minutes | Cook Time 50 minutes
Ingredients

  • 2 cups All-purpose flour
  • 2 teaspoons Baking powder
  • ½ teaspoon Kosher salt
  • ¼ teaspoon Ground cinnamon
  • 6 tablespoons Unsalted butter, melted and cooled
  • 2 Large Eggs
  • 1 cup Golden Sugar
  • 1 teaspoon Vanilla bean paste
  • 1¼ cup Pecans, finely chopped, divided
  • 1 ½ cups Semi-sweet chocolate chips
Chocolate-Dipped Biscotti with Pecans
Instructions

Step 1

Preheat oven to 350F. Line a rimmed baking sheet with parchment paper.

Step 2

In a medium bowl, whisk together flour, baking powder, kosher salt, and cinnamon.

Step 3

In a separate large mixing bowl, whisk together butter, eggs, Domino® Golden Sugar, and vanilla bean paste. Add half of flour mixture, then fold gently to combine.

Step 4

Add remaining half of flour and 1 cup chopped pecans, then fold until just combined and some streaks of flour remain. Dough will be very sticky.

Step 5

Dampen hands slightly with water. Divide dough evenly in two, then form each half into a rectangular log, about 8” x 3” long and about 3⁄4” tall, making sure to leave about 4” of space between logs on baking sheet. Continue to wet hands as needed if dough begins to stick. Smooth sides and tops of logs.

Step 6

Bake for 25 minutes, turning the baking sheet halfway through. Let cool 10-15 minutes, then transfer logs to a cutting board. Using a serrated knife slice each log into 1” thick pieces.

Step 7

Return biscotti to baking sheet, lining them up on their sides. Bake for an additional 25 minutes, flipping them over halfway through cooking. Transfer to a wire rack to cool.

Step 8

When cool, place chocolate chips in a microwave safe bowl. Melt in 15 second increments, stirring after each time, until melted and completely smooth.

Step 9

Dip cooled biscotti in melted chocolate, allowing excess chocolate to drip off. Immediately sprinkle with remaining chopped pecans. Allow chocolate to harden, about 1 hour. Store in an airtight container and eat within 1 week.

Sweet Potato Chips
Servings About 4 cups | Prep Time 15 minutes | Cook Time 20 minutes
Ingredients

  • 2 tablespoons Golden Sugar
  • 2 teaspoons Salt
  • 1 teaspoon Garlic powder
  • ½ teaspoon Smoked chipotle powder
  • 1 large Sweet potato
  • About 3 cups Canola oil, for frying
Sweet Potato Chips
Instructions

Step 1

In a small bowl, combine sugar, salt, garlic powder, and chipotle powder. Set aside.

Step 2

Wash the sweet potato and dry completely. Using a mandoline, slice the sweet potato very thin.

Step 3

Line a baking sheet with paper towels. Pour about 1 inch of oil in a heavy pot over medium heat. Allow the oil to reach 375°F on a deep-fry thermometer. Fry the sweet potato slices, working in batches. Cook for 2 to 3 minutes or until golden brown. Transfer the fried chips to the prepared baking sheet. Repeat the process with the rest of the slices.

Step 4

Sprinkle seasoning over the chips. Transfer to a serving bowl and sprinkle additional seasoning. Serve.

Substitute smoked chipotle for smoked paprika for a less spicy seasoning.

Caramelized Onion Puff Pastry Tarts
Servings 9 Pastries | Prep Time 15 minutes | Cook Time 40 minutes
Ingredients

For the puff pastry:

  • 2 cups All-purpose flour
  • 1 1/2 cup Cold butter, cubed
  • 1/2 - 2/3 cup Iced cold water
  • 1/2 tsp Salt

For the filling:

  • 1 tbsp Avocado oil
  • 3 Medium onions, sliced
  • 2 tbsp Light Brown Sugar
  • 1 tbsp Balsamic vinegar
  • 1 tbsp Fresh thyme
  • 1/2 tsp Salt
  • 1/4 tsp Pepper
  • 4 oz Brie cheese, diced
  • 1 Egg, beaten (optional)
Caramelized Onion Puff Pastry Tarts
Instructions

Prepare the puff pastry

Step 1

In a food processor, place flour, cubed butter and salt. Pulse about 10 times. Add ½ cup water and pulse until the dough forms into a ball.

Add more water if needed.

Step 2

Transfer to a floured surface and knead a few times. Using a lightly floured rolling pin roll the dough into a 10x15-inch rectangle. Fold the dough three times in half, wrap with a plastic wrap and refrigerate for at least one hour. The pastry should be cold but easy to work with.

Prepare the filling

Step 3

Heat oil in a large pan over medium heat. Add onions and cook for about 8 minutes until starting to brown. Stir in Domino® Light Brown Sugar, balsamic vinegar, thyme, and salt. Cook for additional 15 minutes or until caramelized. Season with black pepper. Let cool to room temperature.

Assemble the pastries

Step 4

Meanwhile, preheat oven to 400 degrees Fahrenheit. Make an egg wash by whisking an egg in a small bowl.

Step 5

Roll puff pastry into a 10x15-inch rectangle on a floured surface. Cut into 9 squares. Place each piece onto a baking sheet lined with parchment paper about 2 inches apart. Top each piece with caramelized onions and diced brie. Brush the edges with egg wash. Bake for 15-20 minutes until the cheese has melted and pastry is golden brown.

Additional Tips

To save time, you can use a pre-made thawed puff pastry. Puff pastry needs to be kept cold for the best results, make sure to work quickly! 

The egg wash makes the tarts more golden once cooked. You can omit it if needed.

Tarts can be reheated at 350 degrees Fahrenheit for about 8-10 minutes.

The recipe is perfect for parties and can be double or tripled to feed the crowd!

French Green Beans with Candied Pecans
Servings 6 servings
Ingredients

For the Green Beans:

  • 4 cups water
  • 2 tablespoons salt
  • 1 pound french green beans
  • 2 tablespoons butter
  • 1 shallot (peeled and chopped)
  • To taste salt
  • To taste freshly ground black pepper

For the Candied Pecans:

  • 1/2 cup Confectioners Sugar
  • 4 teaspoons water
  • 1/2 teaspoon Kosher salt
  • 1 1/2 cups pecans
French Green Beans with Candied Pecans
Instructions

For the Candied Pecans:

Step 1

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.

Step 2

In a small bowl, combine sugar, water, and salt. Add the pecans to the sugar mixture and mix until all the nuts are evenly coated.

Step 3

Place the nuts in the lined baking sheet and bake for 8-10 minutes until pecans are golden brown and caramelized. Remove from oven and let the nuts cool until they reach room temperature. Chop roughly and set aside.

For the French Green Beans:

Step 1

Bring the water and salt to a boil. Add the green beans and cover the pot.

Step 2

Cook beans for 5 to 6 minutes until tender but still firm. In a large bowl, have ready about 2 cups of water with ice and transfer the green beans to the ice bath right after cooking. This will stop them from continuing to cook and give a bright green color to the beans.

Step 3

Heat the butter in a skillet; add the shallot and sauté for about 1 minute, until the shallots are golden brown.

Step 4

Drain the beans and add to the sauté pan. Add salt and pepper, and sauté briefly. Sprinkle the chopped candied pecans and serve.

Mashed Candied Sweet Potatoes
Servings 12 servings
Ingredients

  • 6 medium (approximately 3 cups) sweet potatoes, washed and dried
  • Vegetable oil
  • 1/4 cup (1/2 stick) butter
  • 1 cup heavy whipping cream
  • 3/4 cup Dark Brown Sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon pure vanilla extract
Mashed Candied Sweet Potatoes
Instructions

Step 1

Preheat oven to 350°F. 

Step 2

Lightly spray or brush sweet potato skins with vegetable oil. Place in oven on a foil-lined pan or cookie sheet and bake for approximately 50 minutes. Potatoes will be soft to the touch when done. Remove sweet potatoes from the oven and allow cooling to touch, and then peel off skins.

Step 3

In the meantime, add heavy cream and butter to a small saucepan and reduce by half. Reserve.

Step 4

In a large bowl, mash sweet potatoes. Add remaining ingredients and the cream mixture. Continue mashing either by hand or with a food processor until all ingredients are combined and purée is smooth.

Step 5

Transfer purée into a casserole dish and serve.

Purée can be made a day ahead and reheated just before serving.

Cranberry Sauce
Servings About 2 cups
Ingredients

  • 4 cups fresh cranberries
  • 2 cups Granulated Sugar
  • 1 cup water
  • 1 teaspoon orange zest
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
Cranberry Sauce
Instructions

Step 1

In a medium saucepan, add the cranberries, sugar, and water and bring to a boil. Lower the heat and simmer for 10 to 15 minutes or until most of the cranberries have burst. Add orange zest, cinnamon, and cloves.

Step 2

Remove the pot from heat. Let cool completely at room temperature, then transfer to a bowl and refrigerate. Cranberry sauce will continue to thicken as it cools.

You can add other ingredients to your cranberry sauce like pecans or golden raisins. You add these ingredients when you remove saucepan from the heat. Cranberry sauce can be stored in the refrigerator for up to 2 weeks.

Brussels Sprouts with Crispy Bacon and Balsamic Vinaigrette
Servings 8 servings
Ingredients

  • 2 pounds brussels sprouts (clean and cut in half)
  • 1/4 cup olive oil
  • To taste Kosher salt
  • To taste freshly ground black pepper
  • 8 ounces bacon (diced)
  • 1/4 cup balsamic vinegar
  • 4 tablespoons Dark Brown Sugar
Brussels Sprouts with Crispy Bacon and Balsamic Vinaigrette
Instructions

Step 1

Preheat the oven to 450º degrees F.

Step 2

Place the Brussels sprouts on a sheet pan lined with aluminum foil. Add the olive oil, salt and pepper and toss with your hands. Spread out the evenly. Roast the Brussels sprouts for 20 to 30 minutes, until they are tender and browned.  

Step 3

Meanwhile in a medium pan, sauté bacon until golden and crispy. Remove from the pan and set aside. Discard the fat the bacon rendered from the pan but leave the crispy residue of the bacon. In that same pan, at medium heat, add balsamic vinegar and sugar until reduced to about half. Set aside.

Step 4

When Brussels sprouts are ready, coat with the balsamic vinaigrette and add the crispy bacon on top. Serve warm.

Sweet and Spicy Roasted Acorn Squash
Servings 6 servings | Prep Time 8-10 minutes | Cook Time 45 minutes
Ingredients

  • 2 large Acorn Squash
  • ½ cup Olive Oil
  • ½ cup Golden Sugar
  • 2 Tablespoons Sriracha or Hot Sauce
  • 1 Tablespoon Apple Cider Vinegar
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • 1 teaspoon Kosher Salt
Sweet and Spicy Roasted Acorn Squash
Instructions

Step 1

Preheat oven to 400F. Line two baking sheets with parchment paper; set aside.

Step 2

Wash acorn squash well. Cut in half along the length, then cut each half into half-ring slices, about 1/4 inch each. Line acorn squash slices up in a single layer on prepared baking sheets; set aside.

Step 3

In a small bowl, whisk together all remaining ingredients until smooth.

Step 4

Brush a generous layer of sauce over each of the acorn squash slices, then flip and brush the other side as well.

Step 5

Bake for about 40 minutes, until cooked through. Turn oven to broil. Cook for an additional 3-5 minutes, until the tops start to caramelize and serve.

Sweet and Spicy Acorn Squash is best enjoyed fresh, but can be prepared a day or two ahead of time, if necessary. For best results, serve at room temperature instead of reheating.

Golden Sweet Dinner Rolls
Servings 24 Rolls | Prep Time 2 ½ hours, including proofing | Cook Time 15 minutes
Ingredients

  • 1 cup warm water
  • ¼ cup nonfat dry milk
  • 1 package (2 teaspoons) Active Dry Yeast
  • 1 teaspoon salt
  • ½ cup Domino Golden Sugar, divided
  • 1 egg
  • ½ cup (1 stick) butter, melted, divided
  • 4 - 4 ½ cups Bread Flour, plus extra for cutting board and rolling pin
Golden Sweet Dinner Rolls
Instructions

Step 1

In stand mixer bowl, whisk water and nonfat dry milk together; then, whisk in yeast, salt, and 1 tablespoon Domino Golden Sugar.

Step 2

Let yeast bloom for 5 minutes; then, stir in remaining sugar, egg, 6 tablespoons melted butter, and 3 cups flour until the mixture forms a soft dough.

Step 3

Place the bowl on the stand mixer and use the dough hook attachment on low speed to knead the dough for 5-7 minutes, adding flour 1/4 cup at a time and scraping down the sides, until the dough pulls away from the sides of the bowl and is no longer sticky.

Step 4

Transfer dough to a clean, oiled bowl, cover with a clean damp tea towel, and let rise in a warm, draft-free location until doubled in size; about 1 hour.

Step 5

While dough is proofing, cut parchment to line the bottoms of the pans; then, grease the bottom and sides of the pans.

Step 6

After proofing, punch dough down and turn dough out onto floured cutting board. Fold the edges toward the middle, two sides at a time, flip the dough over on the board, an pinch the bottom together with both hands, shaping the dough into a ball.

Step 7

Use a dough cutter or chef knife to cut the dough in half. Use rolling pin or floured hands to roll or pat each half out into an 8-inch square; then, use the dough cutter or knife to cut the dough into 12 pieces. Roll each piece of dough by hand into a ball. Place dough balls 1-inch apart in the baking pans, for a total of 12 per pan. Brush the tops of the rolls with remaining 2 tablespoons melted butter; then loosely cover the rolls with the damp tea towel and proof again 30 minutes.

Step 8

While dough is proofing a second time, preheat over to 375°F.

Step 9

Bake rolls 15 minutes or until golden brown and centers reach 185°F for food safety.

The warm water should be 110°F for the yeast to properly activate.

The dough is ready after mixing when a finger pressed in it leaves an indentation.

Apple Butter
Ingredients

  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon allspice
  • 4 pounds (about 5 large) McIntosh apples, peeled, cored and rough chopped
  • 1/4 cup apple cider
  • 1/2 cup firmly packed [dark-brown-sugar]
  • 1 teaspoon cinnamon
Apple Butter
Instructions

Combine all ingredients together in 4 qt. sauce pot over medium heat. Stir until sugar dissolves then cover and bring to a boil.

Reduce heat to low and simmer, stirring occasionally, for up to 4 hours or until apples are fully mashed.

Apples may be further hand-mashed at this point or mixture can be cooled then run through a food processor to mash to a “butter” consistency.

Baked Sweet Potatoes with Oatmeal Cookie Crumble
Servings 12 servings | Prep Time 25 minutes | Cook Time 1 hour 15 minutes
Ingredients

  • 6 Medium sweet potatoes

For the crumble:

  • ½ cup Golden Sugar
  • ¼ cup Light Brown Sugar
  • ½ cup All-purpose flour
  • ¼ cup Old-fashioned oats
  • ½ teaspoon Ground cinnamon
  • ¼ teaspoon Sea salt
  • ⅓ cup Unsalted butter, cubed
  • ½ cup Chopped pecans
  • 3 tablespoons Light Brown Sugar
  • 3 tablespoons Unsalted butter, room temperature
  • 2 ½ ounces Cream cheese, room temperature
  • ½ teaspoon Ground cinnamon
Baked Sweet Potatoes with Oatmeal Cookie Crumble
Instructions

Bake potatoes:

Step 1

Preheat the oven to 375° F. 

Step 2

Pierce the sweet potatoes and wrap in aluminum foil. Bake for 50-60 minutes, or until the sweet potatoes are soft.

Step 3

Set aside until it is cool to the touch. 

Prepare the crumble:

Step 4

Mix together Domino® Golden Sugar, Domino® Light Brown Sugar, flour, oats, cinnamon, and salt for the streusel in a bowl while the potatoes bake. 

Step 5

Use a fork or pastry cutter to cut the butter into the oat mixture until it forms large crumbs. Toss in the chopped pecans. 

Step 6

Place the streusel mixture in the freezer until needed again

Prepare the potatoes:

Step 7

Cut the sweet potatoes in half and scoop out the insides once they are cool. Set the skins aside on a baking pan.

Step 8

Add the insides to a bowl and mix in the Domino® Light Brown Sugar, unsalted butter, cream cheese, and cinnamon. Mix well.

Step 9

Place the insides back into the sweet potato skins. 

Step 10

Top with the streusel and bake for 15 minutes.

Step 11

Serve hot.

You can make the streusel topping up to a week ahead of time. Store in an airtight container in the fre

The sweet potatoes can have their first bake a day ahead. Store in an airtight container in the refrigerator. Continue the recipe the next day and add an additional 3 - 4 minutes to the baking time. 

Variations: You can add other spices to the sweet potatoes and streusel. We recommend adding ¼ teaspoon of spices such as nutmeg, cloves, ginger, and/or cardamom. 

Brown Sugar and Orange Turkey Glaze
Servings 3 1/2 cups glaze
Ingredients

  • 1 cup (2 sticks) salted butter
  • 3/4 cup Light Brown Sugar
  • 1/2 cup orange juice, freshly squeezed
  • 1/2 cup white wine
Brown Sugar and Orange Turkey Glaze
Instructions

Step 1

In a pan on the stovetop, heat butter, brown sugar, juice and wine. Stir until butter has melted and sugar has dissolved.

Step 2

Baste turkey with glaze frequently while roasting.

After handling raw poultry, always wash hands and contact surfaces thoroughly. Completely cook chicken through until internal temperature reaches a minimum of 165°F.

Do not use any glaze on the turkey after it has finished cooking, that was used to baste it during roasting.

Ham with Apple Glaze
Servings 20 servings | Prep Time 15 minutes | Cook Time 25 minutes
Ingredients

  • 2 cups Apple juice or apple cider
  • 1 cup Light Brown Sugar
  • ¼ cup Freshly squeezed orange juice
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Ground cinnamon
  • ½ teaspoon Ground cloves
  • 1 (15 pounds) Bone-in ham, fully cooked
Ham with Apple Glaze
Instructions

Step 1

Preheat oven to 325°F.

Step 2

In a small saucepan, combine apple juice, light brown sugar, orange juice, Dijon mustard, cinnamon, and cloves. Bring mixture to a boil and reduce heat. Simmer for 15 minutes. Remove from heat.

Step 3

Remove ham from all packaging materials. Place in a shallow roasting pan flat side down. Put the apple glaze on top and cooked uncovered for 25 minutes. Baste the ham with the glaze every 5 minutes. Remove from oven and enjoy.

Add some apples cut in halves to the roasting pan and roast with the ham. You can serve the roasted apples as a side dish to the ham. 

Brown Sugar Salmon
Servings 3 servings | Prep Time 10 minutes | Cook Time 8 minutes
Ingredients

  • 3 (6-ounce) Salmon filets, center cut
  • 3 tablespoons Dark Brown Sugar
  • 2 tablespoons Olive oil
  • To taste Salt and black pepper
  • 1 teaspoon Fresh parsley, chopped
Brown Sugar Salmon
Instructions

Step 1

Pat dry the salmon with paper towels. Season with brown sugar, salt, and pepper.

Step 2

Heat a large nonstick skillet with olive oil over medium-high heat. Place the salmon, in the pan. Cook until golden brown on one side, about 4 minutes. Turn the fish over with a spatula, and cook until it feels firm to the touch, about 3 minutes. Transfer to a plate, garnish with fresh parsley and serve.

Salmon can be accompanied with roasted asparagus, mashed potatoes or a fresh salad.

Lamb Chops with Mint Jelly
Servings 4 servings | Prep Time 30 minutes | Cook Time 12-15 minutes
Ingredients

For the rub

  • 3 tablespoons Salt
  • 2 tablespoons Golden Sugar
  • 2 tablespoons Garlic powder
  • 1 tablespoon Cracked black pepper
  • 1 teaspoon Dried rosemary leaves
  • 1 teaspoon Onion powder
  • 1 teaspoon Dried mint
  • 1 teaspoon Parsley flakes

For the lamb chops

  • 2 racks Lamb, frenched and clean from most fat
  • 2 tablespoons Vegetable oil
  • 2 tablespoons Unsalted butter
  • 5 springs Fresh rosemary
  • 2 cloves Garlic
Lamb Chops with Mint Jelly
Instructions

Step 1

Mix all the ingredients of the rub. Cut the lamb racks into 2 half-racks and season the lamb generously with the rub. Set on a plate and let rest for 25 minutes at room temperature.

Step 2

Heat oil in a large skillet over medium-high heat. Lay the lamb racks in the pan, fat side down. Brown the lamb turning occasionally with thongs until all sides are golden brown. Reduce the heat to medium and add butter, 3 springs of rosemary, and garlic to the skillet. Continue cooking basting the lamb with butter and turning occasionally until lamb internal temperature of the lamb is 130°F for medium. Remove lamb from heat and allow resting for 5 minutes. Cut the lamb chops and serve. Garnish the plate with fresh rosemary springs.

Lamb is traditionally paired with mint jelly.

Holiday Cranberry Pie
Servings One 9-inch pie | Prep Time 2 hours | Cook Time 55 minutes
Ingredients

For the Dough

  • 2 ½ cups All-purpose flour
  • 1 teaspoon Kosher salt
  • 1 tablespoon Golden Sugar
  • ½ cup (1 stick) Unsalted butter, very cold, cubed
  • ½ cup Vegetable shortening
  • 8-9 tablespoons Ice cold water

For Filling:

  • 4 cups Fresh or frozen cranberries
  • ½ cup Golden Sugar
  • ½ cup Light Brown Sugar
  • 1 tablespoon Lemon zest
  • Juice from 1 lemon
  • 1 ½ teaspoon Ground ginger
  • 2 tablespoons Unsalted butter, melted
  • 1 ½ tablespoon All-purpose flour
  • ½ teaspoon Kosher salt
  • 1 large Egg
  • 1 tablespoon Milk
Holiday Cranberry Pie
Instructions

Prepare Dough

Step 1

In a large bowl, combine flour, salt, sugar, very cold butter, and the chilled shortening. Lightly toss everything around with your hands to coat the butter and shortening with flour. Then, start flattening and breaking up the pieces of butter and shortening in your hands, between your thumbs and forefingers. You want to end up with some bigger flat pieces of butter, and other smaller varied pea-sized pieces. Work quickly because you want everything to stay cold. The mixture should resemble coarse meal.

Step 2

Add the ice water a couple tablespoons at a time. Toss around lightly with a spoon to hydrate the flour and fully combine. The dough should hold together when squeezed but not be overly wet or sticky. You can knead the dough to bring everything together but DO NOT over-knead it or your crust will be tough. Knead about 5 times max. Push dough into a single clump, divide into two equal pieces. Form a disc with each piece and wrap tightly in plastic wrap. Store in the fridge right away for at least 1 hour, or preferably overnight.

Step 3

Preheat oven to 425 degrees F. 

Step 4

Flour work surface and rolling pin. Take one disc of dough out of the fridge. Dust a little flour on top of the disc and start gently flattening it into a circle with the rolling pin, picking the dough up and turning (rotate) it on the surface every couple rolls. When disc is slightly flattened, start gently rolling out roughly into a 12-inch circle that is about 1/8-1/4 inch thick. Gently place onto a pie plate, lightly pressing it to take the shape of the plate. Place into fridge to chill. 

Step 5

Roll out the second disc of dough in the same fashion. You can design the top dough however you want—with a pie top cutter, lattice design, or simply cutting slits in it. Prepare this dough as you wish. Place on a parchment-lined baking sheet and chill in fridge.

Prepare Filling and Assembly

Step 6

Meanwhile, in a large bowl, combine filling ingredients and mix well. Pour the filling into the prepped pie dough. Place top pie dough on. Trim the edges so about ½ inch hangs over the pie plate. fold the edges over or under and crimp to seal. 

Step 7

Place entire pie plate on top of a rimmed baking sheet and bake for 20 minutes. Without opening the oven door, lower the temperature to 350 degrees F and bake for another 30-40 minutes. 

Step 8

Allow pie to cool thoroughly before serving! Enjoy! 

  1.  The key to making pie dough is to keep all the ingredients as cold as possible throughout the entire process. If it starts to warm up, pop it back into the fridge to chill for 15 minutes. 
  2. Make the pie dough the night before in order to save on time and give the dough time to mellow. 
  3. If using frozen cranberries, do not thaw. Use it straight from the freezer. 

Angel Food Cake
| Prep Time 20 minutes
Ingredients

  • 1 ½ cups , sifted Confectioners Sugar
  • 1 cup Cake Flour
  • 1 ½ cups (10-12 large) Egg whites, at room temperature
  • 1 ½ teaspoons Cream of tartar
  • 1 teaspoon Pure vanilla extract
  • 1 cup Granulated Sugar
Angel Food Cake
Instructions

Step 1

Preheat oven to 350°F. Prepare an ungreased 10-inch tube pan.

Step 2

In a small bowl, stir together confectioners' sugar and flour; set aside. 

Step 3

In a large bowl, add egg whites, cream of tartar and vanilla. With mixer at high speed, beat until soft peaks form. Gradually add granulated sugar, about 2 tablespoons at a time, beating until stiff peaks form.

Step 4

With rubber spatula, fold in flour mixture, about 1/4 cup at a time, just until flour disappears. Pour mixture into prepared pan, and with spatula, cut through batter to break any large air bubbles.

Step 5

Bake 40 to 45 minutes, or until top of cake springs back when lightly touched with finger.

Step 6

Invert cake in pan on funnel; cool completely. Using a narrow spatula, loosen sides of cake from pan; remove cake to a serving platter.

Prepare a glaze using 2 cups of Domino Confectioners Sugar and 3-4 tablespoons of milk. Glaze cake and decorate with your preferred garnish.

Spiced Pumpkin Fudge
Servings 16 pieces | Prep Time 10 minutes | Cook Time 20 minutes
Ingredients

  • 1 cup Golden Sugar
  • 1/2 cup Light Brown Sugar
  • 3/4 cup Pure pumpkin
  • 1 stick Unsalted butter
  • 1/2 cup Evaporated milk
  • 2 teaspoons Pumpkin pie spice
  • 1 1/2 teaspoons Pure vanilla extract
  • 1/8 teaspoon Salt
  • 3 cups White chocolate chips
Spiced Pumpkin Fudge
Instructions

Step 1

Line an 8 x 8-inch pan with parchment paper and grease with vegetable oil. Leave some parchment paper overhanging from the sides of the pan for easy removal.

Step 2

Combine both sugars, pumpkin, butter, evaporated milk, spice, vanilla, and salt in a medium saucepan. Bring mixture to a boil over medium heat, stirring constantly. Boil until a candy thermometer reaches 235-245°F (soft-ball stage).

Step 3

Remove mixture from heat and immediately stir in white chocolate chips. Stir until all the chocolate melts. Pour onto prepared pan and allow to cool completely, about 2 hours. Cover with plastic wrap and refrigerate for at least 8 hours.

Step 4

Remove fudge from the refrigerator and let stand until it reaches room temperature. Lift from pan and carefully cut into 16 even pieces.

Additional Tip

Add 1 cup of chopped pecans at the same time you add the white chocolate chips to add an extra layer of flavor and texture.

Cappuccino Cookies
Servings 18 cookies | Prep Time 25 minutes | Rest Time 15 minutes | Bake Time: 15 minutes
Ingredients

For the cookies

  • 1 cup (2 sticks) Unsalted butter, at room temperature
  • 3/4 cup Golden Sugar
  • 2/3 cup, firmly packed Light Brown Sugar
  • 2 tablespoons Espresso Instant Coffee
  • 2 tablespoons Water
  • 1 large Egg
  • 1 teaspoon Pure vanilla extract
  • 2 1/2 cups All-purpose flour
  • 1/2 teaspoon Baking powder
  • 1/8 teaspoon Baking soda
  • 1 teaspoon Salt

For the meringue

  • 2 Egg whites, at room temperature
  • 1/2 cup Golden Sugar
  • pinch Salt
  • 1/4 teaspoon Pure vanilla extract

For the whipped coffee

  • 1 tablespoon Golden Sugar
  • 1 tablespoon Espresso Instant Coffee
  • 1 tablespoon Cold water
Cappuccino Cookies
Instructions

Step 1

Line 3 baking sheets with parchment paper.

Step 2

In the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugars on medium speed until light and fluffy, about 4 minutes. Dissolve the coffee in the water and slowly add to butter mixture. Add egg and vanilla and mix at low speed until well combined. Scrape down the bowl as needed. 

Step 3

In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Add flour mixture to butter mixture in three additions. Mix at low speed after each addition. Scrape down the bowl as needed. Mix on low speed until just combined.

Step 4

Scoop the dough using a 2-ounce ice-cream scoop, roll into balls and place on baking sheets. Press the dough down slightly with the palm of your hand. Place in the refrigerator for 30 minutes (cookies can be refrigerated overnight as well). To save space in your refrigerator, scoop all the dough on one baking sheet and when ready to bake, separate into 3 different baking sheets. Six cookies per sheet. 

Step 5

When ready to bake the cookies, preheat oven to 350°F. While the oven is heating up, prepare the meringue and whipped coffee that you will use to top the cookies.

Step 6

For the meringue. In the heatproof bowl of a stand mixer, whisk together sugar, egg whites, and salt. Place over a saucepan of simmering water and whisk constantly until all sugar is dissolved, about 10 minutes. Return the bowl to the stand mixer and using the whisk attachment, beat the egg mixture at medium-high speed. Add the vanilla and continue beating until meringue forms stiff peaks, about 8 minutes. Leave the meringue in the mixer and mix at very low speed until ready to use.

Step 7

Prepare the whipped coffee. In a small bowl, place sugar, coffee, and water and whisk vigorously until it thicken and holds a foamy texture. Set aside.

Step 8

Place cookies in the oven and bake for 10 minutes. Remove from oven and top each cookie with 1 tablespoon of meringue. Spread the meringue all over the cookie. Add ¼ teaspoon of whipped coffee on top of the meringue and using a toothpick, create a cappuccino drink effect. Place cookies back into the oven and bake for 5 additional minutes.

Step 9

Remove cookies from oven and allow them to cool down for 5 minutes on the baking sheets. Serve warm.

Additional Tip

Instead of topping the cookies with whipped coffee, sprinkle ground cinnamon over the meringue. This technique will also resemble a cappuccino drink.

Do not stack cookies to prevent them from sticking together.

Apple Pie
Servings 8 servings | Prep Time 30 minutes | Cook Time 40 minutes
Ingredients

  • prepared pastry for double-crust 9-inch pie
  • 3/4 cup Light Brown Sugar
  • 1 tablespoon all-purpose flour
  • 2 teaspoon cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon salt
  • 1 tablespoon lemon juice
  • 2lbs cups apples, cored, quartered and sliced
  • 2 tablespoons butter
  • ¼ teaspoon allspice
  • 1 teaspoon finely grated lemon zest
Apple Pie
Instructions

Step 1

Preheat oven to 375°F. Line a 9-inch pie pan with half the pastry then prick the bottom and sides with a fork.

Step 2

In a large saucepot, combine brown sugar, flour, butter, cinnamon, nutmeg, salt, lemon juice, and lemon rind. Add apples and toss to coat evenly. Slowly heat over medium-low heat, stirring occasionally, just until sugar dissolves and apples begin to soften. Apples will cook down to about 6 cups.

Step 3

Turn apple mixture into lined pie plate. Top with remaining pastry, as desired. Trim and flute edges. Make sure there are slits in top crust to allow steam to escape.

Step 4

Bake 35-40 minutes or until crust is golden.

Serving

Serve warm or at room temperature. Cover and refrigerate leftovers.

We left the skins on our beautifully colored apples but apples may be peeled, if desired.

Cranberry Jam Linzer Cookies
Servings About 15 cookies | Prep Time 45 minutes | Cook Time 40 minutes
Ingredients

For the cookies

  • 1 cup + 2 tablespoons unbleached all purpose flour
  • ¾ cup almond flour
  • ¾ cup (12 tablespoons) unsalted butter, softened
  • ½ cup Domino® Golden Sugar
  • 1 tablespoon lemon zest
  • 1 large egg yolk
  • 1 teaspoon pure vanilla extract

For the filling:

  • 1 1/2 cup fresh or frozen cranberries
  • 1/2 cup Golden Sugar
  • 1/4 cup water
  • 1/4 lemon juice
  • 3 tablespoons, for dusting Confectioners Sugar
Cranberry Jam Linzer Cookies
Instructions

Prepare Cookies

Step 1

Combine flours in a bowl and mix well.

Step 2

In a bowl of a stand mixer (or with a handheld mixer), cream butter and sugar together for 3 minutes. Add lemon zest and egg yolk. Beat to combine well. Beat in vanilla. On slow speed, add flour mixture and mix until just incorporated. Do not over mix.

Step 3

Place half of the dough on a large section of plastic wrap. With the sides of the plastic wrap, mold the dough into a round disc and wrap tightly. Repeat with other half and refrigerate for at least 30 minutes to firm up.

Step 4

Roll out each disc of dough in between 2 sheets of plastic wrap or parchment paper. With a linzer cookie cutter, cut out as many rounds as possible and place on baking sheet lined with parchment paper. Place baking sheet into refrigerator to chill. Repeat with other disc of dough and cut out the centers with a smaller cookie cutter with shape of your choice. Chill the trays of cookie dough for 30 minutes.

Step 5

Preheat oven to 350 degrees F. Bake cookies for 10-12 minutes, until the edges have turned golden brown and cookies are set. Cool completely.

Prepare Filling

Step 6

In a medium saucepan, combine cranberries, golden sugar, water, and lemon juice over medium heat, stirring constantly. Bring mixture to a boil and then lower heat to a simmer.

Step 7

Mash up the cranberries as they are simmering. Simmer mixture for about 8-10 minutes, until mixture thickens slightly. 

Step 8

Remove from heat and pour mixture into a fine mesh strainer over a bowl. With a rubber spatula or the back of a spoon, push the jam through the strainer and discard the pulp. Cover the jam with plastic wrap and set aside to cool completely.

Assemble

Step 9

Turn all the bottom cookies upside down. Layout all the tops (with centers cut out) and dust lightly with Domino® Confectioners Sugar. Spread ½ tablespoon of cooled jam on the bottoms and carefully sandwich them with the tops. 

1. Cookie dough can be made up to 3 days ahead of time—tightly wrapped in plastic wrap, kept in refrigerator.

2. Cranberry jam can be made up to 2 weeks ahead of time, kept in an airtight container in refrigerator.

Tiramisu
Servings 8 servings | Prep Time 25 minutes | Chill Time At least 4 hours or overnight
Ingredients

  • 3 large Egg yolks
  • 3/4 cup Golden Sugar
  • ¼ teaspoon Salt
  • 1 ½ cups Heavy whipping cream
  • 8 ounces Mascarpone cheese, at room temperature
  • ½ teaspoon Pure vanilla extract
  • 2 cups Espresso coffee
  • 2 tablespoons Rum (optional)
  • 26 pieces Ladyfingers
  • ¼ cup Cocoa powder
Tiramisu
Instructions

Step 1

In a large heatproof bowl, combine egg yolks, ¼-cup sugar, and salt. Set the bowl over a saucepan of simmering water. Whisk the mixture until the sugar dissolves and the egg yolks turn to a light-pale yellow color. About 5-6 minutes. Remove from heat and set aside. Allow the mixture to cool. Stir occasionally.

Step 2

In the bowl of an electric mixer fitted with the whip attachment, whip the cream and the rest of the sugar (1/2-cup) until soft peaks form. Add vanilla and mascarpone cheese and continue whipping at medium speed until stiff peaks form. 

Step 3

Fold the mascarpone mixture with the cool egg yolk mixture until combined and smooth.

Step 4

In a shallow dish, mix espresso with rum. 

Step 5

Assemble. Dip ladyfingers, one at a time in the coffee mixture. Arrange in a single layer on the bottom of an 8in x 8in x 2in pan. Spread half of the mascarpone cream on top. Dust half of the cocoa powder over it. Repeat process for a second layer of ladyfingers, cream and cocoa.

Step 6

Refrigerate for at least 4 hours or overnight.

To make a 3-layer tiramisu, use the same amount of ingredients but use a loaf pan to assemble the cake.

Apple Spice Cream Cake
Servings 8 servings | Prep Time 20 minutes | Cook Time 30 minutes
Ingredients

  • ½ cup (1 stick) Unsalted butter (softened)
  • 1 cup Golden Sugar
  • 3 Large eggs (room temperature)
  • 1 teaspoon Pure vanilla extract
  • 1 ¼ cups All-purpose flour
  • 1 tablespoon Baking powder
  • 1 teaspoon Ground cinnamon
  • ½ teaspoon Ground nutmeg
  • Zest of 1 lemon
  • 1 cup Sour cream
  • 1 Apple, peeled and grated (about 1 cup)
  • ½ cup Confectioners Sugar
Apple Spice Cream Cake
Instructions

Step 1

Preheat oven to 375 degrees F. Butter and flour an 8-inch spring-form pan.

Step 2

In the bowl of an electric mixer, beat butter and sugar until light and fluffy, about 2 minutes. At low speed, add the eggs, one at a time and vanilla. 

Step 3

In a separate bowl, mix all the dry ingredients and lemon zest until well combined. Slowly, add the flour mixture and beat at low speed. Scrape the sides of the bowl as needed. Add apple and sour cream. Mix for 1 minute until just combined. 

Step 4

Scrape the batter into the prepared pan, smooth the top and bake for 25-30 minutes, until the cake is golden brown and toothpick inserted in the center comes out clean. Cool in the pan on a wire rack for 10 minutes. Remove the cake from the pan and cool completely.

Step 5

Sift confectioners’ sugar over the top.

Gingerbread Bundt Cake with Maple Glaze
Servings 1 10-inch bundt cake | Prep Time 15 minute | Cook Time 65 minutes
Ingredients

  • 3 ½ cups Unbleached all-purpose flour
  • 2 tablespoons Ground ginger
  • 2 teaspoons Ground cinnamon
  • 1 teaspoon Ground nutmeg
  • ½ teaspoon Ground cloves
  • ½ teaspoon Ground all-spice
  • 1 teaspoon Kosher salt
  • 1 teaspoon Baking soda
  • 1 teaspoon Baking powder
  • ½ cup (1 stick) Unsalted butter, room temperature
  • 1 cup Domino® Light or Dark Sugar, packed
  • 1 cup Golden Sugar
  • ½ cup Vegetable oil
  • 3 Large Eggs
  • ¾ cup Molasses
  • 1 cup Buttermilk, room temperature
  • 2 cups Confectioners Sugar
  • ¼ cup Maple syrup
  • 2-3 tablespoons Milk
  • 1 teaspoon Pure vanilla extract
Gingerbread Bundt Cake with Maple Glaze
Instructions

Step 1

Preheat oven to 350F. 

Step 2

In a large bowl, combine flour, ginger, cinnamon, nutmeg, cloves, all spice, salt, baking soda, and baking powder. Whisk to combine well. Set aside.

Step 3

In the bowl of a stand mixer (or with a hand held electric mixer), cream the butter and Domino® Golden and Brown Sugar together for 3-5 minutes. Stream in the oil and beat for 3 minutes, until light and fluffy. 

Step 4

Beat in the eggs, one at a time. Mix in the molasses and vanilla until fully combined and scrape down the sides of the bowl. 

Step 5

Add flour mixture to the butter mixture in 3 additions, alternating with the buttermilk. Do not overmix. Mix until just combined and there are no dry patches of flour.

Step 6

Prepare the non-stick bundt pan by spraying with nonstick oil spray. 

Step 7

Pour batter into the bundt pan, smoothing out the top. 

Step 8

Bake for 60-65 minutes, until a cake tester comes out clean. Cool for 30 minutes on a wire rack. Carefully release the cake from the pan by turning it upside down on a plate. 

Step 9

To make the maple glaze, combine Domino® Confectioners Sugar, maple syrup, and milk in a bowl and whisk until smooth. Pour evenly over the completely cooled bundt cake.

Pumpkin Slab Pie
Servings 9 slices | Prep Time 8 hours | Cook Time 40-45 minutes
Ingredients

For the crust

  • 3 cups All-Purpose Flour
  • 1/2 teaspoon Salt
  • 1 teaspoon Golden Sugar
  • 1 1/4 cups (2 1/2 sticks) Butter, cut and cubed
  • 1/4 - 1/2 cups Ice Water

For the filling

  • 2 15oz cans Pumpkin Puree
  • 1 1/2 cups Light Brown Sugar
  • 4 Eggs
  • 1 cup Heavy Cream
  • 1 cup Milk
  • 1 tablespoon Vanilla Extract
  • 2 teaspoons Cinnamon
  • 1/4 teaspoon Ground ginger
  • 1/2 teaspoon Nutmeg
  • Egg wash (1 egg + 1 teaspoon water)
Pumpkin Slab Pie
Instructions

Make the pie crust

Step 1

Mix the flour, salt, and Domino® Golden Sugar together. With your fingers, work in the butter until you have pea-sized clumps. Slowly add in a tablespoon of ice water at a time. The dough should start to form large clumps if pressed together but should be relatively dry at this point. Turn the dough onto a work surface and push dough together to form one cohesive ball. It may take a little time to work it together, about 2-3 minutes. Once the dough comes together, pat into a round disc then wrap in plastic wrap and refrigerate for at least an hour or overnight.

Step 2

After the pie crust has rested, preheat the oven to 375 degrees Fahrenheit.

Step 3

Roll out the pie dough into an 18x13” rectangle. Place into jelly roll pan. Press the edges down with a fork or pinch with your fingers. Bake for 5-7 minutes.

Step 4

Remove the pie crust from the oven and let cool. While the crust cools, make the filling. 

Make the filling

Step 5

In a bowl, mix the pumpkin puree, Domino® Light Brown Sugar, eggs, cream, milk, vanilla extract, cinnamon, ground ginger, and nutmeg until smooth.

Step 6

In a small bowl, mix together the egg and water to make egg wash.

Step 7

Pour the pumpkin mixture into the crust. Brush the edges of the crust with the egg wash.

Step 8

Bake at 375 degrees Fahrenheit for 40-45 minutes. 

Step 9

Let cool for 30 minutes to 1 hour before cutting and serving.

Additional Tips

Pie Dough: Use very cold butter which will help create a beautiful flaky crust. 

Go easy on the water, add a little at a time.

Work on a well-floured surface to ensure the dough won’t stick.

While rolling out the pie dough with a rolling pin, be sure to turn the dough each time you roll the dough with the rolling pin. This will prevent it from sticking. 

Sweet Potato Meringue Trifles
Servings 6 trifles | Prep Time 40 minutes | Cook Time 55 minutes
Ingredients

For the Ginger Snap Cookies

  • 1/4 cup Butter
  • 1/2 cup Golden Sugar
  • 1 Egg
  • 1 Tablespoon Unsweetened Apple Sauce
  • 1 Cup All-purpose flour (sifted)
  • 1/2 teaspoon Ground ginger
  • 1/2 teaspoon Ground cinnamon
  • 1/4 teaspoon Baking soda
  • 1 pinch Salt

For the Trifle

  • 1 Large Sweet Potato
  • 1 Tablespoon Butter
  • 1 teaspoon Cinnamon
  • 1/4 teaspoon Nutmeg
  • 1/3 cup Dark Brown Sugar
  • 6 Egg Whites
  • 1/4 cup Golden Sugar
Sweet Potato Meringue Trifles
Instructions

Make the Gingersnap Cookies

Step 1

Preheat your oven to 350 degrees Fahrenheit.

Step 2

Cream the butter and Domino® Golden Sugar. Mix in the egg and applesauce. 

Step 3

Mix in the sifted flour, ginger, cinnamon, baking soda, and salt. Once the cookie dough comes together. Dough will be soft and will hold together.

Step 4

Spray a nonstick half-sized sheet tray (13x18”) with non-stick cooking spray. With a medium size scoop, scoop 8 cookies being sure to space them 2 inches apart. Bake at 350 degrees Fahrenheit for 10 minutes, let cool completely. 

Prepare the Trifle

Step 5

Peel and dice sweet potato. Add to a medium pot with enough water to cover by 1 inch. Boil until fork tender, about 15 minutes. Remove from heat and let cool. 

Step 6

In a bowl, mix the butter, cinnamon, nutmeg, and Domino® Dark Brown Sugar together until smooth.

Step 7

To make the meringue, place the egg whites and Domino® Golden Sugar in a bowl, and place over a half a pot of water, constantly mixing. Do not let the bowl touch the water. Heat until 160 degrees Fahrenheit.

Step 8

Place the meringue mixture into a clean bowl and whisk until you get stiff peaks.

Step 9

Add the ginger snap cookies into a sandwich bag and crush.

Assemble your trifles

Step 10

Grab 6-8 individual containers, layer the crushed gingersnap cookies, then sweet potato filling, another layer of cookies, then sweet potato and top it with a dollop of meringue. Using a torch, lightly torch the top for a beautiful presentation.

Additional Tip:

It’s very important to have a squeaky-clean bowl and beaters when making the meringue. If there is any residue in the bowl, the meringue will likely not form stiff peaks. 

When scooping the gingersnap cookie dough on the tray, be sure not to overcrowd the pan as it will cause the cookies to spread and become flat.

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