Well. Here's a new one for me. In Best of the Best Fast & Fabulous Party
Foods and Appetizers by McKee and Moseley, I read that a substitute for one
cup of brown sugar is one tablespoon molasses to one cup of white sugar. I
cook mostly in tropical weather and find that 'real' brown sugar can go from
workable to rocks in way less than a minute in this humidity. I'm going to
try the substitute. It sounds reasonable. Pecan pie coming soon. Polly