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

LouAnn said...

>
> 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 how common it is in those parts but you might search for palm
sugar.

Andy

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

You can make regular potato salad. It doesn't have
to be German.

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

Well I know you have diabetics in the West Indies so look for Splenda brown
sugar, alot of diabetics use it as a substitute for the standard brown sugar.
You may be able to find it in a health food store, or if you have a diabetic
organization perhaps they may know where it could be purchased.

On Aug 19, 5:43*pm, 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
>
> --
> LouAnn

Molasses has a strong flavor, and you may have used too much the first
time you tried it. Try drizzling just a little molasses, 2 tsp. or so,
into your white sugar and blend well. Keep drizzling and blending
until the sugar has turned a light golden brown color. A sugar-
molasses mixture should work fine for your cookie recipe. I've been
doing it this way for years. Good luck!

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.

Bob F (on the laptop) wrote:
> 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
>

>
> 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.
>


She's in the West Indies and I thought raw sugar would be available there.

gloria p

On Wed, 19 Aug 2009 21:31:00 -0600, Gloria P >
wrote:

>Bob F (on the laptop) wrote:
>> 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
>>
>
>>
>> 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.
>>
>
>
>She's in the West Indies and I thought raw sugar would be available there.

Gracious ... if she can't get raw sugar in the West Indies it's time
for he to move to Costa Rica.

In article >,
"Bob F (on the laptop)" > wrote:


> 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.

Well, I believe that sugar is in fact a nutrient. Most people in the US
don't need that particular nutrient, but some do.

--
Dan Abel
Petaluma, California USA

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
>
> --
> LouAnn

Look for Demerara sugar (not that dark) or Muscovado/molasses (very
dark) sugar. No reason to expect an American brand overseas.

Thanks I will try that in the morning, and will let you know how everything turns out. Hopefully I am doing this right I haven't tried leaving message on a boad like this, so I will hope. Again thanks for all of your help

Sorry it took so long for me to get back, I did however try your suggestion and right you were. Thanks alot.