SUBSTITUTE FOR BROWN SUGAR IN COOKING. SUGAR IN COOKING
Substitute For Brown Sugar In Cooking. Cooking Ham Glaze. One Pot Cooking Recipes.
Substitute For Brown Sugar In Cooking
unrefined or only partly refined sugar
Brown sugar is a sucrose sugar product with a distinctive brown color due to the presence of molasses. It is either an unrefined or partially refined soft sugar consisting of sugar crystals with some residual molasses content, or it is produced by the addition of molasses to refined white sugar.
Unrefined or partially refined sugar
A consumer product made by adding molasses to white sugar
Brown Sugar is a 1931 British romance film directed by Leslie S. Hiscott and starring Constance Carpenter, Francis Lister, Alan Aynesworth and Helen Haye. It was largely filmed at Twickenham Studios in west London.
a person or thing that takes or can take the place of another
Use or add in place of
Act or serve as a substitute
put in the place of another; switch seemingly equivalent items; "the con artist replaced the original with a fake Rembrandt"; "substitute regular milk with fat-free milk"; "synonyms can be interchanged without a changing the context's meaning"
utility(a): capable of substituting in any of several positions on a team; "a utility infielder"
Replace (someone or something) with another
The practice or skill of preparing food
(cook) someone who cooks food
The process of preparing food by heating it
the act of preparing something (as food) by the application of heat; "cooking can be a great art"; "people are needed who have experience in cookery"; "he left the preparation of meals to his wife"
(cook) prepare a hot meal; "My husband doesn't cook"
Food that has been prepared in a particular way
Summer Peach Cake
2 & 1/2 pounds peaches, pitted and cut into 1/2 inch thick wedges
5 tablespoons peach schnapps
4 teaspoons lemon juice
6 tablespoons plus 1/3 cup granulated sugar
1 cup all-purpose flour
1 & 1/4 teaspoons baking powder
3/4 teaspoon salt
1/2 cup packed light brown sugar
2 large eggs
8 tablespoons unsalted butter, melted and cooled
1/4 cup sour cream
1 & 1/2 teaspoons vanilla extract
1/4 teaspoon plus 1/8 teaspoon almond extract
1/3 cup panko bread crumbs, crushed fine
To crush the panko bread crumbs, place them in a zipper-lock bag and smash them with a rolling pin. If you can't find panko, 1/4 cup of plain, unseasoned break crumbs can be substitued. Orange liqueur can be substituted for the peach schnapps. If using peak-of season, farm-fresh peaches, omit the peach schnapps.
1) Adjust oven rack to middle position and heat oven to 425 degrees. Line rimmed backing sheet with aluminum foil and spray with vegetable oil spray. Gently toss 24 peach wedges with 2 tablespoons schnapps, 2 teaspoons lemon juice, and 1 tablespoon granulated sugar in bowl; set aside.
2) Cut remaining peach wedges crosswise into thirds. Gently toss chunks with remaining 3 tablespoons schnapps, remaining 2 teaspoons lemon juice, and 2 tablespoons granulated sugar in bowl. Spread peach chunks in single layer on prepared sheet and bake until exuded juices begin to thicken and caramelize at edges of sheet, 20 to 25 minutes. Transfer sheet to wire rack and let peaches cool to room temperature, about 30 minutes. Reduce oven temperature to 350 degrees.
3) Spray 9-inch springform pan with vegetable oil spray. Whisk flour, baking powder, and salt together in bowl. Whisk brown sugar, 1/3 cup granulated sugar, and eggs together in second bowl until thick and homogeneous, about 45 seconds. Slowly whisk in butter until combined. Add sour cream, vanilla, and 1/4 teaspoon almond extract; whisk until combined. Add flour mixture and whisk until just combined.
4) Transfer half of batter to prepared springform pan; using offset spatula, spread batter evenly to pan edges and smooth surface. Sprinkle crushed bread crumbs evely over cooled peach chunks and gently toss to coat. Arrange peach chunks on batter in even layer, gently pressing peaches into batter. Genlty spread remaining batter over peach chunks and smooth top. Arrange reserved peach wedges, slightly overlapped in ring over surface of cake, placing smaller wedges in center. Stir together remaining 3 tablespoons granulated sugar and remaining 1/8 teaspoon almond extract in small bowl until sugar is moistened. Sprinkle sugar mixture evenly over top of cake.
5) Bake until center of cake is set and toothpick inserted in center comes out clean, 50 to 60 minutes. Transfer pan to wire rack; cool 5 minutes. Run paring knife around sides of cake to loosen. Remove cake from pan and let cool completely, 2 to 3 hours. Cut into wedges and serve.
Source: Cook's Illustrated July & August 2011 #111 Page 24 & 25
Cardamom Banana Bread for Tea Time
Cardamom Banana Bread
This fragrant bread is better than original banana bread. If you don't have cardamom, you can substitute ground nutmeg. This bread keeps for 5 days without refrigeration.
2/3 cup raisins
1/3 cup dark rum
3 ripe bananas, mashed
3/4 cup packed brown sugar
1/3 cup canola oil (melted butter)
1 cup unbleached flour
3/4 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cardamom
1/2 cup chopped walnuts, toasted
1. Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5 or 10x4 inch loaf pan.
2. In a small saucepan, combine the raisins and the rum. Cook over medium heat until simmering, then remove from the heat and allow to cool 10 minutes.
3. In a large bowl, mix together the mashed bananas, brown sugar, canola oil, and eggs with an electric mixer for 1 minute. Sift together the whole wheat flour, baking powder, baking soda, salt, and ground cardamom; stir into the egg mixture with a spoon until well blended, Stir in the walnuts and the rum soaked raisins last. Pour the batter into the prepared pan.
4. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted comes out clean. Allow bread to cool slightly before removing from the pan.