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