Does a cup of granulated sugar equal a cup of powdered sugar?
Q. If I were to substitute granulated with powdered would the flavor change? I am not concerned about the thickness or anything, just the flavor.
Asked by shaloonie - Thu Dec 7 18:40:31 2006 - - 6 Answers - 1 Comments
A. All refined sugars--brown sugar, white sugar, raw sugars such as demerara or turbinado--are equal from a nutritive standpoint. Brown sugars simply contain a higher molasses content. Refined sugar is 99 percent pure sucrose, a simple carbohydrate. Other sugars, such as honey, taste sweeter on the tongue than granulated sugar. You can therefore use less honey to sweeten a batch of muffins than you would sugar. Maple syrup tastes less sweet than sugar, but its unique flavor is prized in baked goods and desserts. Listed below are common sweeteners and substitution suggestions. Natural Sweeteners Honey consists of several components: fructose, glucose, maltose and sucrose. It is 25 to 50% sweeter than sugar, and has a distinctive… [cont.]
Answered by Irina C - Thu Dec 7 18:42:42 2006
Q. If I were to substitute granulated with powdered would the flavor change? I am not concerned about the thickness or anything, just the flavor.
Asked by shaloonie - Thu Dec 7 18:40:31 2006 - - 6 Answers - 1 Comments
A. All refined sugars--brown sugar, white sugar, raw sugars such as demerara or turbinado--are equal from a nutritive standpoint. Brown sugars simply contain a higher molasses content. Refined sugar is 99 percent pure sucrose, a simple carbohydrate. Other sugars, such as honey, taste sweeter on the tongue than granulated sugar. You can therefore use less honey to sweeten a batch of muffins than you would sugar. Maple syrup tastes less sweet than sugar, but its unique flavor is prized in baked goods and desserts. Listed below are common sweeteners and substitution suggestions. Natural Sweeteners Honey consists of several components: fructose, glucose, maltose and sucrose. It is 25 to 50% sweeter than sugar, and has a distinctive… [cont.]
Answered by Irina C - Thu Dec 7 18:42:42 2006
I am about 1/4 cup short of granulated sugar for a recipe that calls for 1-1/2 cups sugar...?
Q. Can I use a little bit of powdered sugar to make up for it? Or brown sugar? I was thinking that might change the taste a bit. I also have apple sauce. Any suggestions are greatly appreciated! THANKS! :) It is for a basic yellow cake recipe that I am using to make cupcakes.
Asked by tinerp13 - Sat Aug 16 15:30:22 2008 - - 7 Answers - 0 Comments
A. Just leave the 1/4 cup out. It won't affect your recipe/bake time at all. Your cake will be just a smidge less sweet!
Answered by Dierdre S - Sat Aug 16 15:43:30 2008
Q. Can I use a little bit of powdered sugar to make up for it? Or brown sugar? I was thinking that might change the taste a bit. I also have apple sauce. Any suggestions are greatly appreciated! THANKS! :) It is for a basic yellow cake recipe that I am using to make cupcakes.
Asked by tinerp13 - Sat Aug 16 15:30:22 2008 - - 7 Answers - 0 Comments
A. Just leave the 1/4 cup out. It won't affect your recipe/bake time at all. Your cake will be just a smidge less sweet!
Answered by Dierdre S - Sat Aug 16 15:43:30 2008
Is the cup used to measure flour is same with to measure sugar?
Q. I tried to cook cupcake using a recipe from magazine. The measurement was pretty weird. 1 1/2 cup all purpose flour, 3/4 cup granulated sugar. I used the same cup to measure flour and sugar. The cake turned up very sweet and I had to throw it away. Can someone advise if there is special cup to measure sugar? Many thanks
Asked by beanie - Tue Nov 21 23:47:25 2006 - - 13 Answers - 0 Comments
A. Please take the measuring cups and put them on a high shelf where you cannot see them. Maybe you will forget about them-which would be good for everyone- you should notattempt to cook again. Go buy cupcakes!
Answered by hiding1959 - Tue Nov 21 23:54:11 2006
Q. I tried to cook cupcake using a recipe from magazine. The measurement was pretty weird. 1 1/2 cup all purpose flour, 3/4 cup granulated sugar. I used the same cup to measure flour and sugar. The cake turned up very sweet and I had to throw it away. Can someone advise if there is special cup to measure sugar? Many thanks
Asked by beanie - Tue Nov 21 23:47:25 2006 - - 13 Answers - 0 Comments
A. Please take the measuring cups and put them on a high shelf where you cannot see them. Maybe you will forget about them-which would be good for everyone- you should notattempt to cook again. Go buy cupcakes!
Answered by hiding1959 - Tue Nov 21 23:54:11 2006
A cup of granulated sugar is how many grams or ounces? (exact number please)?
Q. A cup of granulated sugar is how many grams or ounces? (exact number please)?
Asked by yasamoka - Fri Feb 1 14:01:52 2008 - - 5 Answers - 1 Comments
A. 1 cup of sugar = 7.05 oz (weight) = 200 grams (These are approximations based on the average weight of sugar. GourmetSleuth.com has charts of how much a cup of a particular cooking ingredient weighs). Converting volume to weight can never be exact. You will get approximations only. Sugar will vary in density and solids are difficult to measure accurately using volume measuring devices (which were designed for liquids). For Mrs. Suz E., Brother Otter and Robert C.: Volume ounces are different than weight ounces. The morons who invented the English System gave the same unit name (ounces) to both volume and weight. Converting volume ounces to weight ounces would be the same as trying to convert inches to pounds; it can't be done. … [cont.]
Answered by Tom K - Fri Feb 1 14:15:19 2008
Q. A cup of granulated sugar is how many grams or ounces? (exact number please)?
Asked by yasamoka - Fri Feb 1 14:01:52 2008 - - 5 Answers - 1 Comments
A. 1 cup of sugar = 7.05 oz (weight) = 200 grams (These are approximations based on the average weight of sugar. GourmetSleuth.com has charts of how much a cup of a particular cooking ingredient weighs). Converting volume to weight can never be exact. You will get approximations only. Sugar will vary in density and solids are difficult to measure accurately using volume measuring devices (which were designed for liquids). For Mrs. Suz E., Brother Otter and Robert C.: Volume ounces are different than weight ounces. The morons who invented the English System gave the same unit name (ounces) to both volume and weight. Converting volume ounces to weight ounces would be the same as trying to convert inches to pounds; it can't be done. … [cont.]
Answered by Tom K - Fri Feb 1 14:15:19 2008
how much powdered sugar equals 3/4 of a cup of granulated sugar?
Q. I need help!!
Asked by hey hey hey - Thu Jul 15 15:10:52 2010 - - 1 Answers - 0 Comments
A. It is not a good idea to substitute one for the other. The taste and quality of your finished product would be "off". Confectioners, or powdered sugar contains cornstarch to prevent the fine sugar from lumping. You don't say what type of recipe you are making. If you are really in a bind, and that is the only sugar you have in the house, I would try carefully weighing the sugar and not use a volume form of measurement. Hope this is helpful.
Answered by JOYCE - Thu Jul 15 15:19:26 2010
Q. I need help!!
Asked by hey hey hey - Thu Jul 15 15:10:52 2010 - - 1 Answers - 0 Comments
A. It is not a good idea to substitute one for the other. The taste and quality of your finished product would be "off". Confectioners, or powdered sugar contains cornstarch to prevent the fine sugar from lumping. You don't say what type of recipe you are making. If you are really in a bind, and that is the only sugar you have in the house, I would try carefully weighing the sugar and not use a volume form of measurement. Hope this is helpful.
Answered by JOYCE - Thu Jul 15 15:19:26 2010
Can I use brown sugar instead of granulated sugar?
Q. I'm making a gingerbread house and the recipe asks for 1 and a quarter cups of granulated sugar. It also asks for 1 and three quarters of brown sugar. Would I be able to just add 3 cups of brown sugar? Would I be able to use white sugar then? I've no idea where to get granulated sugar.
Asked by Lucy - Thu Dec 3 03:59:34 2009 - - 6 Answers - 0 Comments
A. white sugar = granulated sugar follow the recipe as written so gingerbread is strong enough to stand up and bear the weight of the decorations
Answered by Jo M - Thu Dec 3 08:54:00 2009
Q. I'm making a gingerbread house and the recipe asks for 1 and a quarter cups of granulated sugar. It also asks for 1 and three quarters of brown sugar. Would I be able to just add 3 cups of brown sugar? Would I be able to use white sugar then? I've no idea where to get granulated sugar.
Asked by Lucy - Thu Dec 3 03:59:34 2009 - - 6 Answers - 0 Comments
A. white sugar = granulated sugar follow the recipe as written so gingerbread is strong enough to stand up and bear the weight of the decorations
Answered by Jo M - Thu Dec 3 08:54:00 2009
How Many cups of granulated sugar is equal 1lb?
Q. i am trying too do this recipe Ingredients 1 lb sugar, brown or white 1 tsp vanilla essence 1 can evaporated milk 2 tbsp margarine Preparation Dissolve the sugar in the milk. Boil, stirring all the time, until a sample of the mixture forms a soft ball when dropped into cold water. Add the margarine and essence. Beat lightly then pour into a greased pan. When cool but not hard, cut into blocks. Note: Chopped nuts, grated coconut or dried fruit may be added just before beating.
Asked by loveable_onika59 - Sat May 3 01:53:01 2008 - - 7 Answers - 0 Comments
A. Cooking Measurement Equivalents 1 tablespoon (tbsp) = 3 teaspoons (tsp) 1/16 cup =1 tablespoon 1/8 cup =2 tablespoons 1/6 cup =2 tablespoons + 2 teaspoons 1/4 cup =4 tablespoons 1/3 cup =5 tablespoons + 1 teaspoon 3/8 cup =6 tablespoons 1/2 cup =8 tablespoons 2/3 cup =10 tablespoons + 2 teaspoons 3/4 cup =12 tablespoons 1 cup = 48 teaspoons 1 cup = 16 tablespoons 8 fluid ounces (fl oz) = 1 cup 1 pint (pt) =2 cups 1 quart (qt) =2 pints 4 cups =1 quart 1 gallon (gal) =4 quarts 16 ounces (oz) = 1 pound (lb) 1 milliliter (ml) =1 cubic centimeter (cc) 1 inch (in) =2.54 centimeters (cm) Source: United States Dept. of Agriculture (USDA). U.S. Metric Cooking Conversions U.S. to Metric CapacityWeight 1/5 teaspoon 1 milliliter1 oz 28 grams 1… [cont.]
Answered by pattsywattsy - Sat May 3 04:01:02 2008
Q. i am trying too do this recipe Ingredients 1 lb sugar, brown or white 1 tsp vanilla essence 1 can evaporated milk 2 tbsp margarine Preparation Dissolve the sugar in the milk. Boil, stirring all the time, until a sample of the mixture forms a soft ball when dropped into cold water. Add the margarine and essence. Beat lightly then pour into a greased pan. When cool but not hard, cut into blocks. Note: Chopped nuts, grated coconut or dried fruit may be added just before beating.
Asked by loveable_onika59 - Sat May 3 01:53:01 2008 - - 7 Answers - 0 Comments
A. Cooking Measurement Equivalents 1 tablespoon (tbsp) = 3 teaspoons (tsp) 1/16 cup =1 tablespoon 1/8 cup =2 tablespoons 1/6 cup =2 tablespoons + 2 teaspoons 1/4 cup =4 tablespoons 1/3 cup =5 tablespoons + 1 teaspoon 3/8 cup =6 tablespoons 1/2 cup =8 tablespoons 2/3 cup =10 tablespoons + 2 teaspoons 3/4 cup =12 tablespoons 1 cup = 48 teaspoons 1 cup = 16 tablespoons 8 fluid ounces (fl oz) = 1 cup 1 pint (pt) =2 cups 1 quart (qt) =2 pints 4 cups =1 quart 1 gallon (gal) =4 quarts 16 ounces (oz) = 1 pound (lb) 1 milliliter (ml) =1 cubic centimeter (cc) 1 inch (in) =2.54 centimeters (cm) Source: United States Dept. of Agriculture (USDA). U.S. Metric Cooking Conversions U.S. to Metric CapacityWeight 1/5 teaspoon 1 milliliter1 oz 28 grams 1… [cont.]
Answered by pattsywattsy - Sat May 3 04:01:02 2008
What is the effect of using granulated brown sugar instead of the packed brown sugar when making cookies?
Q. Living in Germany I found it difficult to find the standard packed brown sugar that I have used in the States. The cookies I have been making just taste different. Obviously, there is less water or moisture in the granulated brown sugar and I am uncertain what this would do to the cookies. Additionally, should I use more granulated brown sugar? For example, would 3/4 cups of packed brown sugar equal 1 cup of granulated brown sugar or is it a 1 for 1 where 3/4 cups = 3/4 cups?
Asked by Tagheuerguy - Wed Apr 25 03:56:20 2007 - - 4 Answers - 0 Comments
A. It's cup for cup, one cup of firmly packed brown sugar equals one cup of granulated sugar. What tastes different is the molasses is missing or scant in the granulated brown sugar. Brown sugar is white sugar mixed with molasses. Try getting molasses and mixing it with white granulated sugar to a familiar consistency to make your own brown sugar. My mom sometimes tried mixing real maple syrup in lieu of molasses for cookie recipes. Yum. I like the molasses taste best, though.
Answered by patois - Wed Apr 25 04:09:27 2007
Q. Living in Germany I found it difficult to find the standard packed brown sugar that I have used in the States. The cookies I have been making just taste different. Obviously, there is less water or moisture in the granulated brown sugar and I am uncertain what this would do to the cookies. Additionally, should I use more granulated brown sugar? For example, would 3/4 cups of packed brown sugar equal 1 cup of granulated brown sugar or is it a 1 for 1 where 3/4 cups = 3/4 cups?
Asked by Tagheuerguy - Wed Apr 25 03:56:20 2007 - - 4 Answers - 0 Comments
A. It's cup for cup, one cup of firmly packed brown sugar equals one cup of granulated sugar. What tastes different is the molasses is missing or scant in the granulated brown sugar. Brown sugar is white sugar mixed with molasses. Try getting molasses and mixing it with white granulated sugar to a familiar consistency to make your own brown sugar. My mom sometimes tried mixing real maple syrup in lieu of molasses for cookie recipes. Yum. I like the molasses taste best, though.
Answered by patois - Wed Apr 25 04:09:27 2007
Substitute for granulated sugar?
Q. I'm making a banana walnut bread and it calls for 2/3 cup granulated sugar. I only have half of this amount, so what can I substitute for the remaining 1/3 cup? I have brown sugar, powdered sugar and honey if any of these are okay. ... And if anybody says brown sugar, how much would I substitute? Would it be the same amount but packed?
Asked by Zachary & Jeremiah's Mummy - Wed Jan 21 14:17:23 2009 - - 5 Answers - 0 Comments
A. You can use 1/3 cup packed brown sugar. This will probably give your bread a richer flavor anyway.
Answered by ahartzler - Wed Jan 21 14:22:38 2009
Q. I'm making a banana walnut bread and it calls for 2/3 cup granulated sugar. I only have half of this amount, so what can I substitute for the remaining 1/3 cup? I have brown sugar, powdered sugar and honey if any of these are okay. ... And if anybody says brown sugar, how much would I substitute? Would it be the same amount but packed?
Asked by Zachary & Jeremiah's Mummy - Wed Jan 21 14:17:23 2009 - - 5 Answers - 0 Comments
A. You can use 1/3 cup packed brown sugar. This will probably give your bread a richer flavor anyway.
Answered by ahartzler - Wed Jan 21 14:22:38 2009
Can confectioner's sugar substitute granulated sugar in a cookie recipe?
Q. I'm making a simple peanut butter cookie that calls for 1 egg, 1 cup of sugar and 1 cup of peanut butter. Can I use powdered sugar instead?
Asked by iLoveHim - Fri Jun 11 20:43:16 2010 - - 2 Answers - 0 Comments
A. No. Confectioner's sugar also contains corn starch. Read the ingredients. It is not just finely ground granulated sugar.
Answered by margarita - Fri Jun 11 20:50:47 2010
Q. I'm making a simple peanut butter cookie that calls for 1 egg, 1 cup of sugar and 1 cup of peanut butter. Can I use powdered sugar instead?
Asked by iLoveHim - Fri Jun 11 20:43:16 2010 - - 2 Answers - 0 Comments
A. No. Confectioner's sugar also contains corn starch. Read the ingredients. It is not just finely ground granulated sugar.
Answered by margarita - Fri Jun 11 20:50:47 2010
Granulated substitued with powdered sugar?
Q. First of all is it true that I can substitute granulated sugar with powdered sugar??? If so is it true that for every 1 cup of granulated sugar you use 2 cups of powdered??? If so how much would i use if I had to substitute it for 1 1/2 cups of granulated???
Asked by Timberly - Fri Sep 25 19:16:29 2009 - - 2 Answers - 0 Comments
Q. First of all is it true that I can substitute granulated sugar with powdered sugar??? If so is it true that for every 1 cup of granulated sugar you use 2 cups of powdered??? If so how much would i use if I had to substitute it for 1 1/2 cups of granulated???
Asked by Timberly - Fri Sep 25 19:16:29 2009 - - 2 Answers - 0 Comments
Is this recipe safe for dogs; 1 2/3 cups whole wheat flour, 1/2 cup soy flour, 1/2 tsp granulated sugar?
Q. 1 1/8 tsp baking powder, 1/2 tsp salt, 1 cup peanut butter and 3/4 cup milk.
Asked by Natalie D - Tue May 19 22:07:32 2009 - - 10 Answers - 0 Comments
A. It's not something I would feed to my dogs. To many carbs, too much flour, no protein, soy is not great for dogs either. Very little of nutritional value. ADDED: Why is everyone getting excited about such a minimal amount of sugar..1/2 a teaspoon? That's not going to harm a dog mixed with all those flours and carbs.
Answered by Autumn - Tue May 19 22:12:56 2009
Q. 1 1/8 tsp baking powder, 1/2 tsp salt, 1 cup peanut butter and 3/4 cup milk.
Asked by Natalie D - Tue May 19 22:07:32 2009 - - 10 Answers - 0 Comments
A. It's not something I would feed to my dogs. To many carbs, too much flour, no protein, soy is not great for dogs either. Very little of nutritional value. ADDED: Why is everyone getting excited about such a minimal amount of sugar..1/2 a teaspoon? That's not going to harm a dog mixed with all those flours and carbs.
Answered by Autumn - Tue May 19 22:12:56 2009
What causes boiling water to boil more violently when I pour granulated sugar into it?
Q. I brought water in a cup to a boil in a microwave, then pour granulated sugar in to it. (It's to make a solution for hummingbird feeders.) The water, lightly boiling when removed from the microwave, violently churns when I slowly pour granulated white sugar into it. Am I right in assuming this effect is due to the water being superheated, and the sudden disruption of the sugar being added causes the bulk of the water to boil? Is it air being purged out between the small crystals of the sugar, since the vapor pressure of the water is above the partial pressure of the air? Or something else? Or a combination of effects?
Asked by techyphilosopher2 - Fri Jun 30 17:22:36 2006 - - 12 Answers - 1 Comments
A. You've taken the first step in a good scientific inquiry. You observed a phenomenon and began trying to explain it. Now you can work toward an answer. You could see if sugar (glucose? sucrose?) is a molecule similar to salt for elevating the boiling point of water. (It depresses the freezing point like salt does.) You could try measuring water just as it boils, and then with the same instrument, measure sugar-water just as it boils, and see if it really is elevated. You can learn more about the subject by reading. The melting point of glucose (C6 H12 O6) is 113 degrees Centigrade, higher than the boiling point of water. Then you can formulate theories as possible explanations. You've started doing that. Then you can investigate… [cont.]
Answered by Frank N - Fri Jun 30 18:45:58 2006
Q. I brought water in a cup to a boil in a microwave, then pour granulated sugar in to it. (It's to make a solution for hummingbird feeders.) The water, lightly boiling when removed from the microwave, violently churns when I slowly pour granulated white sugar into it. Am I right in assuming this effect is due to the water being superheated, and the sudden disruption of the sugar being added causes the bulk of the water to boil? Is it air being purged out between the small crystals of the sugar, since the vapor pressure of the water is above the partial pressure of the air? Or something else? Or a combination of effects?
Asked by techyphilosopher2 - Fri Jun 30 17:22:36 2006 - - 12 Answers - 1 Comments
A. You've taken the first step in a good scientific inquiry. You observed a phenomenon and began trying to explain it. Now you can work toward an answer. You could see if sugar (glucose? sucrose?) is a molecule similar to salt for elevating the boiling point of water. (It depresses the freezing point like salt does.) You could try measuring water just as it boils, and then with the same instrument, measure sugar-water just as it boils, and see if it really is elevated. You can learn more about the subject by reading. The melting point of glucose (C6 H12 O6) is 113 degrees Centigrade, higher than the boiling point of water. Then you can formulate theories as possible explanations. You've started doing that. Then you can investigate… [cont.]
Answered by Frank N - Fri Jun 30 18:45:58 2006
I wanna make my own sugar wax but there is three recipes, which one is right for me?
Q. 1) 2 cups of brown sugar cup of water cup of lemon juice 2) 1 cup of granulated sugar 1 cup of lemon/lime juice 3) 2 cups white sugar 1/4 cup lemon juice 1/4 cup water I just wanna do my legs and bikini area.
Asked by shyshortgirl86 - Tue Aug 25 23:21:37 2009 - - 1 Answers - 0 Comments
Q. 1) 2 cups of brown sugar cup of water cup of lemon juice 2) 1 cup of granulated sugar 1 cup of lemon/lime juice 3) 2 cups white sugar 1/4 cup lemon juice 1/4 cup water I just wanna do my legs and bikini area.
Asked by shyshortgirl86 - Tue Aug 25 23:21:37 2009 - - 1 Answers - 0 Comments
Cream cheese frosting recipe with granulated sugar?! HELP!!!!!?
Q. Hi all! I really want to make cinnamon rolls with lots of cream cheese frosting but only have about 1/4 cup powdered sugar but lots of granulated sugar. Does anyone have a recipe for a cream cheese recipe that uses granulated sugar?Can anyone help me please? Thank you so much! Thanks all so much! I used a coffee grinder and it worked out perfect! You all are so nice here on the food bored, any other category i would have just been called stupid for not having p. sugar :)
Asked by Alaskagirl - Thu Nov 12 11:48:36 2009 - - 4 Answers - 0 Comments
A. If you have a blender, whirl your sugar until it is superfine. Works great for icings, and will measure the same.
Answered by jasminebed - Thu Nov 12 11:54:31 2009
Q. Hi all! I really want to make cinnamon rolls with lots of cream cheese frosting but only have about 1/4 cup powdered sugar but lots of granulated sugar. Does anyone have a recipe for a cream cheese recipe that uses granulated sugar?Can anyone help me please? Thank you so much! Thanks all so much! I used a coffee grinder and it worked out perfect! You all are so nice here on the food bored, any other category i would have just been called stupid for not having p. sugar :)
Asked by Alaskagirl - Thu Nov 12 11:48:36 2009 - - 4 Answers - 0 Comments
A. If you have a blender, whirl your sugar until it is superfine. Works great for icings, and will measure the same.
Answered by jasminebed - Thu Nov 12 11:54:31 2009
No brown sugar?
Q. I want to make chocolate chip cookies (please don't suggest I make anything else, I'm 40 weeks pregnant and if I want chocolate chip then dammit I'm going to have chocolate chip, lol), but I don't have any brown sugar. I know that brown sugar is essentially white sugar with mollases, but I don't have any mollases either, so that's out of the question. I also don't have enough maple syrup to consider doing anything with that...the though already crossed my mind. So my question for all of you is, do you have another substitution for brown sugar that will work well, or do you have a good brownsugar free chocolate chip cookie dough recipe? I've always loved the orignal Nestle Toll House recipe (see below), but if I have to set it aside… [cont.]
Asked by twistedscorpio87 - Tue Feb 6 22:28:22 2007 - - 7 Answers - 0 Comments
A. If you had friends that REALLY loved you they would go buy brown sugar for you. Or a roll of Pillsbury dough. Do you have yellow (golden) sugar? It will not be as molasses-y as brown but it can substitute. Here is a recipe: 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 It is meant for someone who does not have brown sugar or chocolate chips readily available, but if you have the choco-chips then just replace the chocolate squares with them. And, of course, the walnuts are optional. Edit: I have another recipe but it requires pistachio… [cont.]
Answered by Rhia - Tue Feb 6 22:37:35 2007
Q. I want to make chocolate chip cookies (please don't suggest I make anything else, I'm 40 weeks pregnant and if I want chocolate chip then dammit I'm going to have chocolate chip, lol), but I don't have any brown sugar. I know that brown sugar is essentially white sugar with mollases, but I don't have any mollases either, so that's out of the question. I also don't have enough maple syrup to consider doing anything with that...the though already crossed my mind. So my question for all of you is, do you have another substitution for brown sugar that will work well, or do you have a good brownsugar free chocolate chip cookie dough recipe? I've always loved the orignal Nestle Toll House recipe (see below), but if I have to set it aside… [cont.]
Asked by twistedscorpio87 - Tue Feb 6 22:28:22 2007 - - 7 Answers - 0 Comments
A. If you had friends that REALLY loved you they would go buy brown sugar for you. Or a roll of Pillsbury dough. Do you have yellow (golden) sugar? It will not be as molasses-y as brown but it can substitute. Here is a recipe: 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 It is meant for someone who does not have brown sugar or chocolate chips readily available, but if you have the choco-chips then just replace the chocolate squares with them. And, of course, the walnuts are optional. Edit: I have another recipe but it requires pistachio… [cont.]
Answered by Rhia - Tue Feb 6 22:37:35 2007
Help me chop the recipe? 3/4 cups of flour to make a sugar cookie?
Q. Okay I only have 3/4 cup of flour to make sugar cookie(s). I know it won't make much... So here's the original recipe: (it makes 70 cookies) (4 sticks) butter, softened 1 1/2 cup(s) granulated sugar 3 eggs 2 teaspoon(s) vanilla or almond extract 5 cup(s) flour 1 teaspoon(s) salt
Asked by Rawr - Wed Jun 9 20:35:47 2010 - - 1 Answers - 0 Comments
A. You have to divide everything by 6.6 so... butter .6 of a stick sugar .23 of a cup half an egg 1/3 teaspoon vanilla 3/4 cup flour 1/7 teaspoon of salt Those aren't exact and it will be hard to measure. I suggest you go buy more flour so you can cut the recipe in half.
Answered by Christine - Wed Jun 9 20:53:42 2010
Q. Okay I only have 3/4 cup of flour to make sugar cookie(s). I know it won't make much... So here's the original recipe: (it makes 70 cookies) (4 sticks) butter, softened 1 1/2 cup(s) granulated sugar 3 eggs 2 teaspoon(s) vanilla or almond extract 5 cup(s) flour 1 teaspoon(s) salt
Asked by Rawr - Wed Jun 9 20:35:47 2010 - - 1 Answers - 0 Comments
A. You have to divide everything by 6.6 so... butter .6 of a stick sugar .23 of a cup half an egg 1/3 teaspoon vanilla 3/4 cup flour 1/7 teaspoon of salt Those aren't exact and it will be hard to measure. I suggest you go buy more flour so you can cut the recipe in half.
Answered by Christine - Wed Jun 9 20:53:42 2010
How much do i need to make icing sugar?
Q. I want to make 1/4 cup icing sugar aka(powder sugar). i have the granulated sugar and corn starch. i just need to know how much of each do i need to make 1/4 cup.
Asked by britney d - Fri Apr 24 13:36:11 2009 - - 5 Answers - 0 Comments
A. You don't make icing sugar that way. Icing sugar is just normal sugar that has been ground to a fine powder. There is no corn starch in it. You have to buy icing sugar that's ready made, you can't grind it fine enough yourself.
Answered by Sabine - Fri Apr 24 13:41:53 2009
Q. I want to make 1/4 cup icing sugar aka(powder sugar). i have the granulated sugar and corn starch. i just need to know how much of each do i need to make 1/4 cup.
Asked by britney d - Fri Apr 24 13:36:11 2009 - - 5 Answers - 0 Comments
A. You don't make icing sugar that way. Icing sugar is just normal sugar that has been ground to a fine powder. There is no corn starch in it. You have to buy icing sugar that's ready made, you can't grind it fine enough yourself.
Answered by Sabine - Fri Apr 24 13:41:53 2009
Does anyone have the rest of these recipe directions for Chocolate scouffle cake?
Q. Directions preheat the oven to 350 degrees F. Coat an 8" springform pan with cooking spray. Dust with 1/2 teaspoon of the flour. Place the chocolate in a microwaveable bowl. Microwave on high for 1 minute. Stir until smooth. Add 3/4 cup of the granulated sugar, the butter or margarine, sour cream, egg yolk, and vanilla. Stir until well blended. Add the cocoa and the remaining 1 tablespoon flour. Stir until smooth. In a large bowl, combine the egg whites and cream of tartar. With an electric mixer on medium speed, beat until soft peaks form. Beat on high speed, while gradually adding the remaining 1/4 cup granulated sugar, until stiff peaks form. Fold about one-third of the egg whites into the chocolate. Gently fold in the remaining egg… [cont.]
Asked by crazylovebirdess77987 - Tue Jan 9 16:04:18 2007 - - 0 Answers - 1 Comments
A. Pour into prepared pan, spreading top level if necessary (pan will be two-thirds to three-fourths full). Place filled pan into larger, shallower pan, then very carefully add enough simmering water to larger, shallower pan until water is about 1 inch deep (too much water will slow the baking time). Don't get any water into your batter! Close oven door. Bake at 350 degrees F for 40 minutes. After 40 minutes, check water level in larger, shallower pan; if necessary, carefully add enough simmering water to achieve a 1 inch depth. reduce oven temperature to 300 degrees f. Bake cake 17 to 20 minutes longer (total baking time is 57 to 60 minutes). During baking, cake will rise almost to top of pan. The batter will lose its "raw" look, and the… [cont.]
Answered by Smurfetta - Thu Jan 11 14:28:09 2007
Q. Directions preheat the oven to 350 degrees F. Coat an 8" springform pan with cooking spray. Dust with 1/2 teaspoon of the flour. Place the chocolate in a microwaveable bowl. Microwave on high for 1 minute. Stir until smooth. Add 3/4 cup of the granulated sugar, the butter or margarine, sour cream, egg yolk, and vanilla. Stir until well blended. Add the cocoa and the remaining 1 tablespoon flour. Stir until smooth. In a large bowl, combine the egg whites and cream of tartar. With an electric mixer on medium speed, beat until soft peaks form. Beat on high speed, while gradually adding the remaining 1/4 cup granulated sugar, until stiff peaks form. Fold about one-third of the egg whites into the chocolate. Gently fold in the remaining egg… [cont.]
Asked by crazylovebirdess77987 - Tue Jan 9 16:04:18 2007 - - 0 Answers - 1 Comments
A. Pour into prepared pan, spreading top level if necessary (pan will be two-thirds to three-fourths full). Place filled pan into larger, shallower pan, then very carefully add enough simmering water to larger, shallower pan until water is about 1 inch deep (too much water will slow the baking time). Don't get any water into your batter! Close oven door. Bake at 350 degrees F for 40 minutes. After 40 minutes, check water level in larger, shallower pan; if necessary, carefully add enough simmering water to achieve a 1 inch depth. reduce oven temperature to 300 degrees f. Bake cake 17 to 20 minutes longer (total baking time is 57 to 60 minutes). During baking, cake will rise almost to top of pan. The batter will lose its "raw" look, and the… [cont.]
Answered by Smurfetta - Thu Jan 11 14:28:09 2007
Would it be ok to substitute the unsweetened baking chocolate in this recipe with unsweetened cocoa powder?
Q. If it s ok to substitute, how much powder should I use? 6 (1 ounce) squares unsweetened baking chocolate 1 cup evaporated milk 1 teaspoon vanilla extract 1 1/2 cups granulated sugar 6 tablespoons butter or margarine Cut chocolate into small pieces. Put all of the ingredients into a blender. Cover. At low speed, blend until larger pieces are chopped. Stop motor and stir. Blend at high speed until frosting becomes thick and creamy.
Asked by Gabi - Tue Oct 9 16:24:35 2007 - - 11 Answers - 0 Comments
A. I always do and it comes out fine.
Answered by rukidding - Tue Oct 9 16:27:03 2007
Q. If it s ok to substitute, how much powder should I use? 6 (1 ounce) squares unsweetened baking chocolate 1 cup evaporated milk 1 teaspoon vanilla extract 1 1/2 cups granulated sugar 6 tablespoons butter or margarine Cut chocolate into small pieces. Put all of the ingredients into a blender. Cover. At low speed, blend until larger pieces are chopped. Stop motor and stir. Blend at high speed until frosting becomes thick and creamy.
Asked by Gabi - Tue Oct 9 16:24:35 2007 - - 11 Answers - 0 Comments
A. I always do and it comes out fine.
Answered by rukidding - Tue Oct 9 16:27:03 2007
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