• 1 cup Unsalted Butter

  • 1 1/2 cups All Natural Sugarcane Sugar

  • 1/2 cup Light Brown Sugar

  • 2 tsp Vanilla Extract

  • 2 Large Eggs

  • 3 cups All-purpose Flour

  • 1 tsp Baking Soda

  • 1/2 tsp Baking Powder

  • 1 tsp Sea Salt

  • 2 cups Chocolate Chips


  1. Pre-heat over to 375 F. 

  2. In a separate bowl, sift/mix flour, baking soda, baking powder, and salt. Set aside dry ingredients.

  3. Cream together butter and sugar until combined.

  4. Beat in the eggs and vanilla until fluffy.

  5. Slowly mix in the dry ingredients until combined.

  6. Add chocolate chips and mix well. (Optional, add chopped walnuts if desire.)

  7. Scoop and place them evenly spaced on cookie sheet.

  8. Bake in the over for 8-10 minutes.

  9. Once done, let the cookie stand on the sheet for 2 minutes before remove them for cooling. 


  • 1lb Thick Cut Bacon

  • 2 tbsp Sriracha Sauce

  • 2 tbsp Maple Syrup

  • 2 tbsp Low Sodium Soy Sauce

  • All Natural Sugarcane Sugar

  • Black Pepper


  1. Pre-heat over to 350 F. 

  2. Mix Sriracha, Maple Syrup, and Low Sodium Soy Sauce. 

  3. Place Bacon slices on cooling rack and set over a baking sheet.

  4. Brush rush the mixture evenly across the bacon and sprinkle All Natural Sugarcane Sugar and Black pepper to your own liking. 

  5. Bake in the preheated oven for 10 mins, turn slices, and sprinkle more All Natural Sugarcane Sugar and Black Pepper. 

  6. Return the bacon to the over and bake until bacon is brown and crisp, about 35 mins. 


  • 1lb Unsalted Roasted Peanuts

  • 4 tbsp Butter

  • 1/2 cup All Natural Sugarcane Sugar

  • 2 tbsp Maple Syrup

  • 1 tsp Five-spice Powder


  1. Line a baking sheet with foil or spray with non-stick oil. 

  2. In saucepan, mix butter, All Natural Sugarcane Sugar, Maple Syrup over medium heat to dissolve the sugar. Once dissolved, stir in the five-spice powder. Place a candy thermometer and bring to a boil.

  3. Without stirring, let the mixture boil until it reaches "soft ball" (235F)

  4. When ready, stir in the peanuts. (Be very careful, the syrup is very hot.)

  5. Once properly coated, spread the mixture into baking sheet and let it sit until hardened.

  6. Break into smaller pieces if necessary.  


  • 1/2 cup All Natural Sugarcane Sugar

  • 1/4 cup Maple Syrup

  • 1/2 cup Water

  • 1tsp Vanilla Extract


  1. In small saucepan, bring the water to simmer. 

  2. Add All Natural Sugarcane Sugar and stir until the sugar is fully dissolved. 

  3. Add Maple Syrup to the mixture and slowly let the moisture evaporate to desire consistency. (DO NOT SET TO HIGH HEAT, it will burned the syrup and create bitter taste.)

  4. Right before reaching desire consistency, add in Vanilla Extract. 

  5. Cool off slightly before drizzle on top of ice-cream.


  • 3 cups Sweet Potatoes

  • 1 1/2 cups All Natural Sugarcane Sugar

  • 1/4 cup Maple Syrup

  • 1/2 cup Milk

  • 1tsp Vanilla Extract

  • 3/4 cup Butter

  • 1/2 cup Whole Pecans


  1. Preheat over to 350 F and steam the sweet potatoes till soft with a steamer. 

  2. Mix the sweet potatoes, All Natural Sugarcane Sugar, maple syrup, milk, vanilla extract and butter all together with electric mixer. 

  3. Spread the mashed sweet potatoes evenly in a large casserole bowl.

  4. Neatly place pecans on top of the sweet potatoes and sprinkle additional All Natural Sugarcane Sugar.  

  5. Bake in the preheated over for 30 minutes, or until the topping is lightly brown.

©2019 by Sugarcane WNY, Sugarcane Juice Bar                      Photo by Daily Times