A couple of months ago, I needed 1 cup of brown sugar for a cookie recipe. I thought I had the brown sugar when I started mixing the dough, and, when it turned out I didn't, I added some molasses to white sugar and used that instead. I do think the cookies were better the next time I made them, when I did have the brown sugar, but the first batch were good and got better as time went on and the molasses taste became less pronounced. I used a little too much molasses. For 3 quarters of a cup, if I were doing the same thing again, I would add only about 2 TBSP. to the 3/4 cup of sugar. Good luck, and Merry Christmas! Penny
On 12/21/12, melissa Green <[email protected]> wrote: > Is there a substetute for brown sugar? > I have a cookie recipe that calls for 3/4 cup of brown sugar. > I don't want to buy a whole one for that little bit. > I may just do that anyway. > > Blessings, > Melissa and Pj > Try to expect nothing, but be open for anything. Don't look for happiness, > but don't settle for anything less. > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark > _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
