About Agave Florida Crystals® Organic Agave Nectar is a delicious and natural liquid sweetener that is made from the nectar, or Aquamiel, of a succulent plant called the Agave, which is native to Mexico. Read More
	CarbonFree® Certification Florida Crystals® CarbonFree® Organic and Natural sugars offer premium sweeteners to environmentally conscious consumers Read More

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All American Potato Salad

Ingredients:
1 cup - mayonnaise
2 tablespoons - white wine vinegar
2 teaspoons - Florida Crystals® Organic Cane Sugar
1 1/2 teaspoons - salt
1 teaspoon - Dijon mustard
1/4 teaspoon - pepper
1 1/2 pounds - potatoes, peeled, cooked and cubed (about 3 cups)
1 cup - sliced celery
2 - hard-cooked eggs, chopped
1/2 cup - chopped red onion
1/2 cup - chopped parsley (optional)

Preparation:
In large bowl, combine mayonnaise, vinegar, sugar, salt mustard and pepper. Stir to combine. Stir in remaining ingredients. Toss to coat well with dressing. Cover and chill.

Serving Quantity: 8 servings

Key West Grilled Chicken and Pineapple

Ingredients:
1 cup - lime juice
¼ cup - vegetable oil
6 tablespoons - Florida Crystals® Demerara Sugar
1 teaspoon - salt
½ teaspoon - ground cumin
½ teaspoon - ground ginger
2 tablespoons - chopped fresh cilantro
1 - small fresh pineapple
4 - boneless, skinless chicken breasts

Preparation:
In a small bowl, combine lime juice, vegetable oil, Florida Crystals® Demerara Sugar, salt, cumin, ginger and fresh cilantro. Remove ends and skin from pineapple. Cut pineapple lengthwise into 8 wedges and remove the core portion from each wedge.

Place chicken breasts in a large plastic zipper bag. Add half the marinade. In a separate zipper bag, add the pineapple wedges and remaining half of marinade. Seal both bags, turn to coat and refrigerate for 30 to 60 minutes. Preheat grill and grill chicken breasts, turning once until chicken is cooked through. Grill pineapple wedges until heated throughout. Serve each chicken breast with 2 pineapple wedges.

Serving Quantity: 3 to 4

Fat-Free Carrot Cake

Ingredients:

2 cups - packed finely grated carrots
1 1/2 cups - Florida Crystals® Demerara Sugar
1 3/4 cups - water
1 cup - raisins or other chopped dried fruit
1 teaspoon - pure vanilla extract
3 cups - unbleached flour
1 teaspoon - ground cinnamon
1/4 teaspoon - ground cloves
1/2 teaspoon - ground nutmeg
1/2 teaspoon - ground ginger
1 teaspoon - sea salt
1 teaspoon - baking soda
2 teaspoons - baking powder


Preparation:

In a saucepan, combine the carrots, Florida Crystals® Demerara Sugar, water, raisins or dried fruit, and vanilla. Bring to a boil and simmer for 5 minutes. Remove from the heat, cover and let sit for at least an hour. In a large bowl combine the flour, cinnamon, cloves, nutmeg, ginger, salt, baking soda and baking powder. Whisk or stir to combine thoroughly and set aside.

Preheat oven to 300°F about 15 minutes before you are ready to mix the batter. Generously grease and flour a bundt pan.

Stir the cooled carrot mixture into the dry ingredients until no trace of flour is left. Pour the batter into the prepared bundt pan and bake until cake feels firm (about 1 hour). Cool in the pan for 10 minutes on a rack, then invert onto a serving plate.

Serving Quantity: 9 to 10

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