BROWN SUGAR LIGHT RECIPES

Steps:

• Preheat oven to 350ºF. Coat a 12-cup Bundt pan with baking spray with flour. Beat butter, granulated sugar, brown sugar, and oil with an electric mixer on medium speed until light and fluffy, about 2 minutes. Add eggs 1 one at a time, beating until each is just incorporated. Stir together yogurt, milk, and vanilla in a small bowl. Whisk together all-purpose flour, whole-wheat flour, baking powder, baking soda, and salt in a medium bowl. Add flour mixture to butter mixture alternately with yogurt mixture in 3 additions, beginning and ending with flour mixture, beating on low speed until flour is just incorporated before the next addition. Pour batter into prepared Bundt pan. Bake in preheated oven until a wooden pick inserted in center of cake comes out clean, 48 to 50 minutes. Let cake cool in pan on a wire rack 15 minutes. Turn cake out onto wire rack; let cool completely, about 15 minutes. Serve with sliced strawberries.

Steps:

• Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cornstarch, and salt in a small bowl; stir with a whisk.
• Place brown sugar and butter in a medium bowl; mix with hands until combined. Add flour mixture, and mix with hands until combined. Sprinkle dough with 1 1/2 teaspoons ice water; knead dough lightly 4 times or just until smooth. Wrap in plastic wrap; refrigerate 30 minutes.
• Preheat oven to 325°.
• Place dough on a baking sheet coated with cooking spray; press dough into an 8 x 5–inch rectangle about 3/8-inch thick. Pierce entire surface liberally with a fork. Bake at 325° for 25 minutes or just until set and edges are golden. Cut shortbread into 24 pieces. Cool completely.