Panela or piloncillo sugar. Have you used it in baking?
caflowerluver
17 days ago
last modified: 17 days ago
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Do you have a sugar cookie recipe that.....
Comments (4)This is from my mothers church cookbook, from member of the church. This is Tom McClain's Tea Cakes 1 egg 1 cup sugar 1 stick margarine 1/2 tsp soda 1/2 tsp vanilla 1 tsp lemon flavoring **if you don't have lemon, just add 1 tsp vanilla and skip the 1/2 tsp vanilla 2 1/2 c plain flour cream together egg, sugar and margarine. Add soda, vanilla and lemon flavoring, stir in flour. Roll ou on a floured board and cut witha biscuit cutter. Place on ungreased baking sheet. Bake 325 for 10 minues until lightly browned. Makes about 5 doz...See MoreLOOKING for: looking for sugar - free Baked french toast
Comments (1)Leona, found this recipe, not sure if it works for you or not. You could serve it as suggested with applesauce or someother fruit. I am one of those weird people who does not like my French Toast to be sweet. When I make it, I let the bread sop up all of the egg and then I fry it in just a small amount of butter or margarine and then I use butter and salt and pepper when I eat it. My husband and son both want the Maple Syrup. Ann. OVEN BAKED FRENCH TOAST 4 servings 3/4 cup nonfat milk 1/4 cup unsweetened apple juice 1 egg 3 egg whites 1 teaspoon cinnamon 1 teaspoon vanilla 8 slices sourdough french bread Combine milk, apple juice, eggs, cinnamon and vanilla until blended. Place bread in zip-lock baggie and pour egg-mixture over (you may need to use two baggies). Press air out of baggie, close and place baggie flat on counter. Allow egg mixture to settle around bread. Turn baggie and allow egg mixture to settle again. Place in refrigerator (flat) overnight. Preheat oven to 375°F. Spray pan with butter-flavored cooking spray. Place bread slices in pan and spray tops with cooking spray. Bake for about 10 minutes until bottoms are brown. Carefully turn and bake until other side is browned and toast is puffed. Serve with maple syrup or heated applesauce. Nutrition Facts Amount Per Serving: Calories 192 - Calories from Fat 30 Percent Total Calories From: Fat 16%, Protein 23%, Carbohydrate 61% Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 0g, Cholesterol 54mg, Sodium 347mg, Total Carbohydrate 29g, Dietary Fiber 0g, Sugars 0g, Protein 11g, Vitamin A 175 units, Vitamin C 7 units, Calcium 0 units, Iron 1 units...See MoreFirst Use of Baking Center & Marathon Baking Session!
Comments (21)Thanks everyone! It was a great way to "break in" at least part of my kitchen! The Strawberry Festival was a great success! It was held on land that we've purchased to build our church as a "Light on the Hill". The Festival was held in celebration of making the half-way point of Phase I of our building. Another 18 months and we hope to be in our new church! Now, to your questions: What makes it my baking center? Well, a lot of thought went in to that. It's a combination of the configuration and location. First off, when everything is finished, my KA mixer will be in the far left corner (along w/functioning outlets), my baking paraphernalia will be stored in the cabinets/drawers of that same corner, and the DOs are diagonally across from it. The "center" is made up of a mini-peninsula + the area b/w the peninsula & cooktop. My vision has been that I will have my cookie pans on the mini-peninsula, I will roll out my dough on the counter to the left of the cooktop, and I will have my mixer, cookie cutters, etc. in the corner...everything right at hand w/plenty of room to do it all! Here're the best pictures I have right now... Baking Center in upper right corner... In lower left corner here... Ovens across from peninsula....but not right in it's path...next to the pantry... You can see the end of the mini-peninsula that's part of my baking center on the right. Gluten-Free Shortcake 2 1/3 cups Pamela's Baking and Pancake mix 3/4 cup shortening mix together then add 1/2 cup milk 3 tablespoons sugar 3 tablespoons butter or margarine, melted 1. Heat oven to 425F. 2. Stir ingredients mix, milk, sugar and butter until soft dough forms. Drop by 6 spoonfuls onto ungreased cookie sheet. 3. Bake 10 to 12 minutes or until golden brown. I doubled the recipe and baked it in a 9"x13" pan ... check it frequently, I don't remember how long it took to bake...maybe 18 or 20 minutes? From: http://leaisglutenfree.blogspot.com/2007/05/shortcake.html While just about anything can be baked/roasted using convection, there are some exceptions...cakes being one. My understanding is that it has more to do with aesthetics than actual baking performance. In most cases you want a cake with a smooth top. Convection baking does not generally lead to a smooth top. Usually, when I'm making just one or two batches of brownies, I use regular (thermal) bake. However, I had 12 pans to make so I decided to use convection mode so I could bake 3 pans at one time in each oven. The temperature was reduced by 25o but they took the same amount of time to bake. So while bake time per oven load was the same, I was able to bake more at one time...instead of doing 6 "oven loads" I was able to do it all in 4....See MoreSugar - For Baking
Comments (7)I attended a class about preparing desserts and sweets (especially candy making) and there was a lot of discussion about sugar and these were some of the comments I wrote in my notes from the class. Common refined or "table sugar" is produced from sugar cane or sugar beets. There are people who swear by cane sugar ONLY and say sugar made from sugar beets is different (especially those who are candy makers), but the chemical composition of beet and cane sugars is identical. The two products taste, look, smell and react the same. BUT, to add to the intrigue... Pure sucrose is sold in granulated and powdered forms AND is available in several grades. FYI: "Because there are no government standards regulating grade labels, various manufacturers' product MAY differ slightly." Your mother just may be onto something..... I think where people may notice a difference in performance between different brands is in the size of the crystal more than whether it's cane or beet sugar, but that's just my opinion. -Grainlady...See Morecaflowerluver
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