Tastyfrzz · 61-69, M
I started making my own brown sugar. A tablespoon of molasses per cup.of white sugar for lite brown and two tablespoona per cup for dark. Just stor it up in the mixer.
heavyone2 · 61-69, M
"Smear a little soft butter over it, makes the rescue easier". Especially if it's for glaze, the butter added is a plus.
@heavyone2 Definitely
Captain · 61-69, M
That's good one - ta very much
Hinckley ·
Also, you can put a couple of apple slices in a bag of dried up brown sugar and that will add moisture to the sugar.
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@Hinckley I should add that my mother is very notorius for not throwing old food out, I have seen lab experiments in her fridge.
Hinckley ·
@NativePortlander1970 I'm not sure what your mother's unsanitary living conditions have to do with this post.
I was not advocating adding apple slices as a long term storage option, merely as a method to soften the sugar to make it usable.
Now chill out!
I was not advocating adding apple slices as a long term storage option, merely as a method to soften the sugar to make it usable.
Now chill out!
MrBrownstone · 46-50, M
Did everyone like it?
MrBrownstone · 46-50, M
@sundazzled Dod you make all Easter lunch?
sundazzled · 22-25, F
@MrBrownstone not everything
MrBrownstone · 46-50, M
@sundazzled Did you enjoy the lunch?
QCDog2659 · 61-69, M
Good. Because I'm hungry.
Lol
Lol
JackHoff · 46-50, M
Way to save the day but glazed donuts are better. Lol
sundazzled · 22-25, F
@JackHoff i won't argue that
JackHoff · 46-50, M
@sundazzled Hard to beat a good donut.
sundazzled · 22-25, F
@JackHoff yes
pdockal · 56-60, M
Now I'm hungry
Kiesel · 56-60, M
Coconut sugar works well too
sundazzled · 22-25, F
@Kiesel interesting didn't know that
manly · 46-50, M
@sundazzled he's right! have you ever tried it?
wetncthru · F
Agreed. Signed: Mr. Richards & Mr. Jagger.
MarineBob · 56-60, M
Glaze is for donuts
sundazzled · 22-25, F
@MarineBob and it's a wonderful thing
Teslin · M
Yum
Brown sugar is an amazing entity, considered a solid frim the sugar itself, and a liquid, from the mollasses.