Turbinado Sugar Recipes
Eduardo Said:
Has anyone a recipe for a cookie or a cake using wheat germ? In addition, a recipe for a wheat germ cracker?We Answered:
CAMPING BARSINGREDIENTS
3/4 cup all-purpose flour
1/2 cup quick cooking oats
1/4 cup toasted wheat germ
1/2 cup butter, softened
1 tablespoon orange zest
3/4 cup packed brown sugar
2 eggs
3/4 cup blanched whole almonds
1/2 cup shredded coconut
DIRECTIONS
Preheat oven to 350 degrees F. In large bowl beat flour, oats, butter, wheat germ, orange peel and 1/2 cup of packed brown sugar at low speed until just mixed. Beat at medium speed for 2 minutes (mixture will look dry).
With lightly floured hands, shape mixture into a ball, then pat into 8" by 8" baking pan.
In a small bowl, beat eggs with a 1/4 cup of packed brown sugar, stir in almonds and coconut. Pour evenly over mixture in pan.
Bake 35 minutes or until toothpick comes out clean. Cool in pan on rack. Cut into 12 pieces.
SUGAR FREE COOKIES
INGREDIENTS
1 1/2 cups whole wheat flour
3/4 cup wheat germ
1 1/2 teaspoons low sodium baking powder
1 teaspoon baking soda
1/2 teaspoon ground allspice
1 1/4 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1 cup frozen apple juice concentrate, thawed
2/3 cup raisins
1/4 cup vegetable oil
2 egg whites
DIRECTIONS
Combine the dry ingredients in a mixing bowl.
In a blender, combine the juice concentrate and the raisins. Mix on high until raisins are chopped. Add the egg whites and beat on slow speed just until combined.
Slowly add the juice mixture and the oil to the dry ingredients and mix until combined.
Wrap the somewhat soft dough in waxed paper and chill for 2 hours.
Preheat oven to 375 degrees F (190 degrees C).
Wet your hands and shape dough into balls 1 1/2 inches in diameter. Place on nonstick cookie sheet and flatten with fork. Bake 8 to 10 minutes until just done. Don't overbake! Cool on wire rack.
Jo Said:
Could someone please tell me about the different sugars used in French recipes?We Answered:
hi there, hopefully this helps you out!!Sugars used in french recipes:
- Sucre en poudre, sucre cristallise (granulated sugar)
- Sucre semoule (finely granulated sugar)
- Sucre glace (powdered or confectioner's sugar)
- Sucre brun (brown sugar)
- Sucre roux (raw Demerara sugar)
- Sucre candi ( rock sugar)
- Miel (honey) the oldest sweetner still used
- Sirop d'erable (maple syrup) shows up occasionally in french recipes
White Sugar:
1. Regular or also known as white sugar is found in every homes sugar bowl. most commonly used in home food preparation. (white sugar is the sugar called for most cookbook recipes)
2. Fruit Sugar - is slightly finer than "regular" sugar and is used in dry mixes such as gelatin and pudding desserts and powdered drinks.
3. Bakers Special Sugar - is even finer than that of fruit sugar. It is designer specially for the baking industry. Used for sugaring doughnuts and cookies as well in some commerical cake recipes.
4. Superfine, ultrafine or bar sugar - is the finest of all types of granulated white sugar. Ideal for textured cakes and meringues, as well as for sweetening fruits and iced drinks since it dissolves easily.
5. Confectioners or powdered sugar - This sugar is granulated sugar ground to a smooth powder and then sifted. It contains about 3 % cornstarch to prevent from caking. Confectioners sugar is available in supermarkets is the the finest and is used in icings, confections and whipping cream. Powdered sugar is used by industrial bakers.
6. Sanding Sugar - a large crystal sugar is used maily in the baking and confectionery industries as a sprinkle on top of baked goods.
BROWN SUGAR
1. Turbinado sugar - is raw sugar which has been partially processed, has a blond color and mild brown sugar flavor, and often used in tea and other beverages.
2. Brown sugar (light and dark) - Dark brown sugar has a deeper color and stronger molasses flavor than light brown sugar. lighter types generally used in baking and making butterscotch, condiments and glazes. Dark brown sugar makes it good for gingerbread, mincemeat, baked beans, and other full flavored foods.
3. Muscovado or Barbados Sugar - Muscovado sugar, British specialty brown sugar is very dark brown and has a particularly strong molasses flavor. the crystals are slightly coarser and sticker in texture than "regular" brown sugar.
4. Free-flowing brown sugar - These sugars are specialty products produced by co-crystallization process. the process yields fine, powder -like brown sugar that is less moist then "regular" brown sugar.
5. Demerara Sugar - Popular in England. Is a light brown sugar with large golden crystals. It is often used in tea, coffee or on top of hot cereals.
LIQUID SUGAR
1. Liquid sugar - There are several types of liquid sugars. Liquid sugar (sucrose) is white granulated sugar that has been dissolved in water before it is used. Ideal for products whose recipes 1st require sugar to be dissolved. Amber liquid sugar is darker in color and can be used in foods where brown color is desired.
2. Invert sugar - Sucrose can be spilt into its two component sugars (glucose and fructose). This process is called inversion. and the product turns into invert sugar. Commercial invert sugar is a liquid product that contains equal amounts of glucose and fructose. Used mainly by food manufacturers to retard the crystalization of sugar and to retain moisture in the packaged food.
* Home cooks make invert sugar whenever a recipe calls for a sugar to be boiled gently in a mixture of water and lemon juice.
Darryl Said:
what's Turbinado sugar?We Answered:
Turbinado sugar, also known as turbinated sugar, is made from sugar cane extract. It is produced by crushing freshly cut sugar cane; the juice obtained is evaporated by heat, then crystallized. The crystals are spun in a centrifuge, or turbine (thus the name), to remove excess moisture, resulting in the characteristic large, light brown crystals.[1][2][3]Turbinado sugar is similar in appearance to brown sugar but paler, with larger crystals, and in general the two can be exchanged freely in recipes. Turbinado sugar differs from refined white sugar in that it is obtained or crystallized from the initial pressing of sugar cane. Turbinado and demerara sugars are the same. United Kingdom recipes tend to call for demerara, while in the United States, they are apt to use the term turbinado.
In the U.S., most turbinado sugar is produced in Hawaii and is often sold as an organic product. The popular Hawaiian product sold in the U.S. is produced on Maui and marketed under the name brand "Sugar in the Raw.
Juanita Said:
Can I use turbinado sugar in place of white sugar?We Answered:
It is just the same and measures the same... it just isn't as heavily refined.Bradley Said:
Are there any good chocolate chip cookie recipes..?We Answered:
I never make chocolate chip cookies with brown sugarHeres my favourite recipe- its a classic
NGREDIENTS
* 2 1/2 cups all-purpose flour
* 2 eggs
* 1 teaspoon vanilla extract
* 3/4 teaspoon salt
* 1 teaspoon baking soda
* 4 (1 ounce) squares semisweet chocolate, chopped
* 3/4 cup chopped walnuts
* 1 cup white sugar
* 2 tablespoons honey
* 1 1/4 cups butter
DIRECTIONS
1. Preheat oven to 375 degrees F (190 degrees C).
2. Cream the butter with the sugar and the honey. Stir in the eggs and vanilla. Add the flour and baking soda. Stir in the chopped candy bars and chopped walnuts.
3. Place teaspoon sized cookies about 2 inches apart on an ungreased baking sheet. Bake at 375 degrees F (190 degrees C) for 10 minutes or until golden brown.