In quick breads, cookies, and some cakes (such as an applesauce cake), brown sugar can usually be substituted for granulated. Use 1 cup of lightly packed brown sugar to replace 1 cup of granulated. For fine-textured cakes and fancy desserts, it’s usually better to use C&H Baker's Sugar.

You can use C&H Granulated Sugar for general baking. But for the passionate baker and fine-textured dessert recipes, we suggest C&H Pure Cane Baker’s Sugar. Baker’s Sugar is a gourmet sugar. Because it was developed especially for baking and requires extra curing, it’s slightly more expensive but well worth it. For more information, visit the Baker’s Sugar web site. In short, no.

Moisture makes granulated sugar hard and lumpy. Once this happens, there is no way to adequately restore it. Always store granulated sugar in a covered container in a cool, dry area. Store powdered sugar in a cool, dry location (not the refrigerator). When it gets moist, it develops lumps. And because of its physical properties, it tends to absorb strong odors – it can even absorb odors through the package.

Air hardens brown sugar. Store it in a cool, moist area in a covered container. If that’s not possible, store the entire container in a second canister with a tight-fitting lid. You can also empty the sugar into a rustproof container (or a heavy, moisture-proof plastic bag) and keep it tightly closed. Even though the shelf life of brown sugar is indefinite, it’s best to use it within six months of purchase for maximum flavor. Don’t store brown sugar in the refrigerator.

When brown sugar hardens, it loses its natural moisture. Here are some suggestions to restore the moisture and soften the sugar: If you need to use hard brown sugar immediately, remove it from the package and heat it in a 250-degree oven. Watch it carefully. As soon as it’s soft, measure the amount you need right away because it will again harden as it cools. Please use caution.

Although corn syrup and granulated sugars are both sweeteners, it is not possible to use them interchangeably in recipes. Because corn syrup is a liquid, it cannot be substituted for granulated sugar without adjusting other ingredients, particularly in baked goods. For best results, follow recipes developed especially for corn syrup. In sugar-sweetened beverages, however, it's easy to experiment with corn syrup as a ready-blending substitute.

Although Karo pancake syrup and granulated sugars are both sweeteners, it is not possible to use them interchangeably in recipes. Since syrup is a liquid, it cannot be substituted for granulated sugar directly. Other ingredients, particularly those in baked goods, would also need to be adjusted. Since there is no general rule, it is best to follow recipes developed especially for corn syrup or pancake syrup.

In the US, this is just refined sugar with some molasses added back in. The US food law says that only refined sugar (no raw components) can be sold with this name. This law may actually have more to do with enforcing a similar taste for both sugar beets and sugar cane, since the beets, when unrefined, have a poorer taste than cane sugar. Another type of brown sugar is called "Piloncillo," a Mexican brown sugar which is semi-refined granulated sugar.

Brown sugar contains molasses. While some people consider molasses to be a contaminant, many others still use brown sugar with excellent results. They also report that brown sugar produces a very tart Kombucha Tea, tasting strongly of vinegar.

Brown sugar can be used in small amounts as a malt supplement. If used in quantities over 1 lb., the same hot flavor as imparted by cane sugar may be noticed in the finished beer. Brown sugar will not add much flavor to the finished beer, but sometimes it is fun to use it for priming. Use the same amount by weight as when using corn sugar.

Ener-G Egg Replacer, which is make from potato starch, tapioca flour, leavening agents (calcium lactate (vegan), calcium carbonate, and citric acid) and a gum derived from cottonseed. It's primarily intended to replace the leavening/binding characteristics of eggs in baking, but it can be used for nonbaked foods and quiches. oz of soft tofu can be blended with some water and substituted for an egg to add consistency. Or try the same quantity of: mashed beans, mashed potatoes, or nut butters.

Yes, the C&H website is designed "for travel agent use only." In order to gain access to our low Consolidator Air Fares online, simply follow the guided instructions to register your travel agency.

Yes, use the same amount by weight (4 ? ounces) per 5 gallons. You probably will not notice any difference in flavor.

Add extra flair to your tea sandwiches when you cut them with these heart shaped cutters! Great for cookies, too. A soothing cup of tea is the perfect way to take time out of your busy schedule, relax, and reflect on the finer things life has to offer. For a limited time, we are including a FREE 2.25 ounce container of Ashbys Loose Leaf Tea with this purchase Teach children the intended use for many kitchen gadgets and find new cool new ways for kids to cook and play with them.

CPS stands for Cardio-Pulmonary Support. As with CPR (Cardio-Pulmonary Resuscitation), chest-compression maintains circulation and ventilation provides oxygen to the pulmonary system. But the objective is to Support tissue function, not to Resuscitate the person.

Helicobacter pylori (h. pylori) is a certain bacterium that is thought to cause the majority of all peptic ulcers. Peptic ulcers are stomach and duodenal ulcers. In the U.S. over 20 percent of the population under the age of 40 and over 50 percent of the population above the age of 60 are infected with h. pylori. However, that does not necessarily mean that the infected person will also develop a peptic ulcer.

Maple sugar is also made from the sap of sugar maple trees. It's about twice as sweet as granulated white sugar.

This is simply sucrose (table sugar) that has been subjected to hydrolysis which breaks down the disaccharide sucrose into its constituent sugars. The fructose is inverted (made into its optical isomer). The inversion process involves adding acid and is usually done at high temperatures to speed up the process. Alternately, the invertase enzyme can be used.

The only unrefined sugar available to the average consumer seems to be Sucanat ™, an evaporated sugar cane syrup. Raw beet sugar is reputed to be unsavory. It may be possible in some markets to get other raw sugars. In Hawaii, pineapple sugar may sometimes be found.