On Thu, 20 Aug 2009 01:43:59 +0100, LouAnn
> wrote:

>
>Please help I am stuck and for the first time in my life I don't know
>what to do??? The problem is that where I live the stores don't carry
>brown sugar such as C&H or what ever. I have done searches and some
>people say use molasses with white sugar, is this true, and can someone
>tell me how much molasses to use, im trying to make chocolate chip
>cookies. I had tried to make them before using 1 1/2 tbls of molasses
>to 1 c of sugar, turned out terrible. So now when I want to bake if the
>recipe calls for brown sugar I just leave it alone, I Love To Bake, so
>please help

I don't know the answer, but I do know that when sugar is refined to
make white sugar the molasses (and all the nutrients) are removed in
the process.

http://www.sucrose.com/lref.html

Because of the research I had to do when I wanted to import raw sugar
to the USA from Costa Rica, I also know that the US had - and may
still have - some rather draconian restrictions on the importation of
raw sugar.

Then again, the regulations may have changed since 1973.