Sugar! Sugar! SUGAR!
dandyrandylou
6 years ago
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Debby
6 years agoScott
6 years agoRelated Discussions
LOOKING for: Icing sugar made from regular sugar.......
Comments (1)I have made my own super-fine sugar, for a recipe, by using regular granulated sugar and my kitchen blender, AND...... Found this by "Googeling"......... Here is a link that might be useful: Making Own Powdered Sugar...See Morebrown sugar, sugar and molassas
Comments (7)When you do long-term home food storage you learn both white and brown sugar actually have an indefinite storage time, when properly stored. I like to make my own brown sugar because you can decide how much molasses and what kind of molasses you'd like to use, as well as what kind of sugar you'd like to use. I prefer that deep rich Plantation Blackstrap Molasses. Freshly-made brown sugar is more aromatic in baked goods. You'll soon think commercial brown sugar has a stale taste, in comparison. You can mix the sugar and molasses together with a whisk or even using an electric hand-held mixer, as well as a food processor. I like the hand-held mixer for the task. You can "fix" hardened brown sugar by placing it in a 225-degree F oven for 10 minutes. -Grainlady...See MoreLOOKING for: jam: sugar/fake sugar free
Comments (1)I made this and found it satisfactory. One batch was thin and made a great pancake syrup. Yeastfree, Sugarfree Raspberry Jam 16 oz Unsweetened raspberries, fresh or frozen 1/4 c Fresh squeezed orange juice 1 1/2 tb Tapioca Combine all ingredients in a saucepan. Let sit 5 minutes. Bring to a boil over medium heat, stirring constantly. Simmer 2 minutes. Cool thoroughly. Cover and store in refrigerator. Can substitute strawberries, blackberries, or boysenberries for the raspberries, or a combination of various berries can be used. Just Berry Recipes: http://www.melborponsti.com/berry/index.shtml Here is a link that might be useful: Sugarfree berry jam...See MoreSugar or No Sugar
Comments (44)Thanks a million for posting the link. I enjoyed reading it so much. Cornbread is like so many other things in cooking/baking, it's neither right or wrong (unless you're dogmatic) - but a choice. It's the same for brownies - chewy, cake-like, or something in between, it's a choice. My Canadian-born (bush country of northern Ontario) mother never made cornbread until she discovered she had celiac disease and made 100% cornmeal cornbread made with sour cream, and no flour to lighten it, and I thought it was a wonderful recipe - so maybe there shouldn't be wheat flour in the mix, either! ;-) The only other cornbread I had to compare it to at the time was at school, and it was the sweet cake-like style. I like all of it, and have made lots of different recipes for baked corn pone and corn sticks, and cornbread, and different methods baking it over the years. My personal experience.... Until you've made cornbread with freshly-milled cornmeal you've missed out on one of the greatest flavor experiences EVER! And it doesn't matter WHAT recipe (sweetened, or not, additional flour, or not) you use. It's one time fresh-is-best. Commercial cornmeal tastes like "road dust" compared to freshly milled cornmeal. On the food science side - which is what I always find interesting and useful as a former Foods Judge at County and State Fairs who uses a list of standards for judging different baked goods - the finer the cornmeal is ground the more cake-like the finished bread. If you like a coarse cornbread, use a coarse-grind of cornmeal (Bob's Red Mill has coarse, medium, and fine grind). If you have your grandmother's recipe, but just can't get the recipe "right", she may have used a different grind of cornmeal. There is also a big difference between recipes depending on the ratio of cornmeal to (wheat) flour. I make a very thin gluten-free version using finely-milled cornmeal (I mill my own) and masa flour (used for making tortillas) to use as sliced sandwich squares for grilled sandwiches. If I use a coarse grind of cornmeal in this particular recipe, the cornbread falls apart. So there are any number of reasons for using different recipes and different grinds of cornmeal. Sugar in a recipe will work as a tenderizer and will also aid in the browning. You can almost tell there's sugar in a recipe by the lightly browned crust, while the anemic-looking crust (or the crumb and crust are almost the same color) probably has no sweeteners in it, other than the "natural sugars" found in corn and (wheat) flour....See Moredandyrandylou
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