Although "sugar" covers many meanings these days, those granulated particles that we simply call them sugar are the basis or at least a significant component of all sweets we know. Therefore, each time we taste a tiny cookie, a bar of chocolate or even a scoop of ice cream, we should be fully aware of that the sweet taste is given by pure sugar.
Food industry has fully exploited the manufacturing qualities of crystallized particles and launched different versions of rough sugar.
Granulated sugar
Granulated is the most popular type of sugar. We all buy granulated sugar as we use it regularly especially when we make coffee, tea or even when we bake cookies after our granny's recipe. Sweet granules are also perfect for industrial usage.
Brown sugar
Brown is also in fashion when it comes to sugar. The dark version of the sweetest thing in the world is widely preferred for the touch of distinction that we can add to all our homemade sweets. However, molasses makes the difference not only in color but also in taste and quality. Nutritionists state the fact that brown sugar does not put our life at risk as the refined light sugar can do.
Inverted sugar
This type of sugar is of much interest for active all professionals in candy industry. Inverted sugar is a mixture of glucose and fructose. It should be outlined the fact that inverted sugar can be produced artificially but we can also extract natural glucose from honey and fructose from fruits.
A heartwarming sonnet about our childhood memories at Flathead Lake. But seriously, it made our grandma cry. ;) LYRICS: We've been at Flathead Lake for like 50 years straight. When we're asked to come, we do not hesitate. We hop up in the car and drive to Flathead Lake. We swim up on the shore and go tubing all day. Let's play some dress-up. What do you say? We'll make Karlie be the granny and Zach be a chick, But he doesn't get to choose. No, he doesn't get to pick! Readin' "Brown Bear, Brown Bear"; that's how we roll! Stealin' cookies from the jar; that is our goal! And now we're watering flowers like Grandma said we should. We're makin' a quilt, but it won't be done soon! Sail to Wild Horse Island to scope out some deer. If you get up on skis, ee-everyone cheers! Pickin' flowers and some bark from a tree. Make those dream boats and send them out to sea... We're back at the lake and we're feelin' so fly. It's good to be back. Yeah, we've had some good times. We'll never forget the memories we've shared, But it's not over yet. We'll have many more years.
Labels: Flathead
I do not think one can ever have enough chocolate cookie recipes. Many chocolate cookie recipes go way back to our grannies baking them in big batches for all the visiting grandchildren. This recipe is no exception but, it is an old fashioned recipe that can very easily be made with an electric mixer with a dough hook. I normally start with the normal beater for creaming the butter and sugar and only when it starts getting very stiff do I move to the dough hook. This chocolate cookie recipe is best made the day before you want to bake it and thoroughly cooled down in the refrigerator.
Ingredients for these chocolate sticks:
6 tablespoons of butter
3/4 cup of sugar
1 egg
1 tablespoon of milk
1 teaspoon of vanilla or pinch of cinnamon
5 teaspoons of cocoa
1/8 teaspoonful of baking powder
1 1/4 to 1 1/2 cups of sifted pastry flour
Method:
Cream the butter until soft.
Add the sugar gradually and beat well
Add the beaten egg, milk and vanilla and mix thoroughly.
Sift cocoa, baking powder, and a pinch of salt with about one-half cup of the flour.
Stir this into the mixture first, then use the remainder of the flour, and more if necessary, to make a firm dough that will not stick to the fingers.
Place in the fridge to harden.
Preheat the oven to 350oF.
Sprinkle the board with cocoa and a very small amount of sugar.
Use small pieces of the dough at a time and roll out thin, cut in strips about one-half inch wide and three inches long.
Place closely in pan and bake in the oven for three or four minutes. Great care should be taken in the baking to prevent burning. Watch them like a hawk!
Gather the scraps after each rolling, if soft, and set away to harden, if you have to use too much cocoa to prevent them from sticking it will make them bitter.
The colder and harder the dough is, the better it can be handled; therefore it is best made the day before using.
Enjoy!
falafels suck
Labels: Falaful
I love shopping for groceries a little too much and I really wish I had more interesting hobbies. ALSO! I just wanted to thank you guys for sticking with my videos as I try to figure out what direction I want to take my channel. Your input is always valued!!
PAIN funny as hell
Labels: Granny
Leon and Ashley get surrounded by thousands of Ganados! Luckily the ever so mighty Luis Sera is there to save them!... Sorta... Leon does all the work of course. It's been awhile since the last LZS sorry about that. I wasn't very inspired to work on it, but recent comments and good ratings have boosted my efforts, so thanks to all viewers (double thanks to subscribers, raters, commentors, ect.) :D I'm now 1/5 through the series! EDIT: This is actually chapter 2-2 in the game
Warm apple cobbler and ice cream. Doesn't that almost make your mouth water? During this time of Presidential change-over what could be more patriotic than a good apple cobbler to enjoy as you watch all this history unfold. This recipe for Easy Apple Cobbler with a Pie Dough Crust is so simple that beginning bakers will have good luck with it. Yet it is so good, people will think you have been slaving away in the kitchen.
EASY APPLE COBBLER WITH A PIE PASTRY CRUST
8 cups sliced and peeled apples, preferably Granny Smith
1/3 cup apple cider
1/4 cup all-purpose flour
1/2 cup packed light brown sugar
1/2 tsp ground cinnamon
1 tbsp chilled butter, cut into pieces
1 sheet of refrigerated pie dough
1 tsp water
1 large egg white, lightly beaten
1 tbsp sugar
Preheat oven to 350 degrees.
Arrange apple slices in an 11x7-inch baking dish. Drizzle the cider over the apples. Lightly spoon flour into a dry measuring cup and level it off with a butter knife. Combine the flour, brown sugar, and cinnamon together in a small bowl. Cut the butter into the flour mixture until mixture resembles coarse meal. Sprinkle flour mixture over the apple mixture. Roll dough into a rectangle one inch larger on each side than the baking dish. Place the dough over the apple mixture and fold edges under and flute with your fingers. Cut two or three small slits in the pastry to allow steam to escape. Combine the water and egg whites, stirring together well. Brush the egg white mixture over the dough using a pastry brush. Sprinkle sugar over the top of the pastry. Bake at 350 degrees for about 40 minutes or until the crust is a golden brown.
Yield: 6 to 8 servings.
Enjoy!
Labels: Cobbler
You know fall has arrived when the first apples arrive in grocery stores. There are many varieties of apples to buy, Granny Smith, McIntosh, Gala, and more. In the fall we switch from lighter meals to heartier ones, such as soups and stews. This recipe for Apple Gingerbread is also a sign of fall, a delicious ending to any meal and a delicious after-school snack.
The original recipe was published in the 1964 edition of "The Joy of Cooking," by Irma S. Rombauer and Marion Rombauer Becker. To make the gingerbread healthier I substituted unsweetened applesauce for the butter. Since some fat was needed I added a couple of tablespoons of olive oil. The sweetness comes from Splenda, Splenda Blend for Baking, and the apples. Though the original recipe called for light molasses, I only had dark on hand, so that is what I used.
Choose a firm variety of apple for this recipe. Granny Smith work well, as do Honeycrisp, a cross between Macoun and Honeygold apples that was developed at the University of Minnesota. Fresh pears may be substituted for the apples. Two tablespoons of chopped candied ginger may be added to the batter for a really gingery taste.
Serve the Apple Gingerbread while it is still warm. It tastes good plain, or you may top it with sugar-free vanilla yogurt or "free" whipped topping. Kids will enjoy making this quick and easy recipe. Better yet, they will have two pans of gingerbread when they are done, one to freeze and one to eat now. If they give some to the dog pretend you didn't see it.
APPLE GINGERBREAD
INGREDIENTS:
1/3 cup unsweetened applesauce
2 tablespoons extra light olive oil
3/4 cup Splenda
1/4 cup Splenda Blend for Baking
1 large egg, room temperature
1/2 cup dark molasses
2 1/2 cups presifted regular flour
1 1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon salt
1 cup hot water
1 very large apple, peeled and thinly sliced
2 tablespoons butter
METHOD
Preheat the oven to 350 degrees. In a batter bowl whisk together the applesauce, olive oil, Splenda, Spenda Blend, egg, and molasses. In a small bowl combine the flour, spices, and salt. Get out two layer cake pans and put a tablespoon of butter into each one. Melt the butter in the oven. As soon as the butter has melted take the pans out of the oven and coat the sides with baking spray.
Arrange peeled apples in a circle on the bottom of each pan. Add the dry ingredients to wet alternately with hot water. Make sure there is no dry flour on the bottom of the bowl. Pour batter over the apples and bake for 25-30 minutes. Let the gingerbread cool for a few minutes. Cover two plates with release foil. Invert one pan of gingerbread on each plate. Enjoy!
Copyright 2006 by Harriet Hodgson
Labels: Delicious, Dessert, Gingerbread
Cookie decorating with Granny and Aunt Betty.
Labels: Cookies