Thread: No Brown sugar in the West Indies

LouAnn said...

>
> Please help I am stuck and for the first time in my life I don't know
> what to do??? The problem is that where I live the stores don't carry
> brown sugar such as C&H or what ever. I have done searches and some
> people say use molasses with white sugar, is this true, and can someone
> tell me how much molasses to use, im trying to make chocolate chip
> cookies. I had tried to make them before using 1 1/2 tbls of molasses
> to 1 c of sugar, turned out terrible. So now when I want to bake if the
> recipe calls for brown sugar I just leave it alone, I Love To Bake, so
> please help


I don't know how common it is in those parts but you might search for palm
sugar.

Andy

LouAnn wrote:
>
> Please help I am stuck and for the first time in my life I don't know
> what to do??? The problem is that where I live the stores don't carry
> brown sugar such as C&H or what ever. I have done searches and some
> people say use molasses with white sugar, is this true, and can someone
> tell me how much molasses to use, im trying to make chocolate chip
> cookies. I had tried to make them before using 1 1/2 tbls of molasses
> to 1 c of sugar, turned out terrible. So now when I want to bake if the
> recipe calls for brown sugar I just leave it alone, I Love To Bake, so
> please help

You can make regular potato salad. It doesn't have
to be German.

On Thu, 20 Aug 2009 01:43:59 +0100, LouAnn
<[email protected]> wrote:

-->
-->Please help I am stuck and for the first time in my life I don't know
-->what to do??? The problem is that where I live the stores don't carry
-->brown sugar such as C&H or what ever. I have done searches and some
-->people say use molasses with white sugar, is this true, and can someone
-->tell me how much molasses to use, im trying to make chocolate chip
-->cookies. I had tried to make them before using 1 1/2 tbls of molasses
-->to 1 c of sugar, turned out terrible. So now when I want to bake if the
-->recipe calls for brown sugar I just leave it alone, I Love To Bake, so
-->please help

Well I know you have diabetics in the West Indies so look for Splenda brown
sugar, alot of diabetics use it as a substitute for the standard brown sugar.
You may be able to find it in a health food store, or if you have a diabetic
organization perhaps they may know where it could be purchased.

On Aug 19, 5:43*pm, LouAnn <LouAnn.4d263d9.785...@foodbanter.com>
wrote:
> Please help I am stuck and for the first time in my life I don't know
> what to do??? *The problem is that where I live the stores don't carry
> brown sugar such as C&H or what ever. I have done *searches and some
> people say use molasses with white sugar, is this true, and can someone
> tell me how much molasses to use, im trying to make chocolate chip
> cookies. I had tried to make them before using 1 1/2 tbls of molasses
> to 1 c of sugar, turned out terrible. So now when I want to bake if the
> recipe calls for brown sugar I just leave it alone, I Love To Bake, so
> please help
>
> --
> LouAnn

Molasses has a strong flavor, and you may have used too much the first
time you tried it. Try drizzling just a little molasses, 2 tsp. or so,
into your white sugar and blend well. Keep drizzling and blending
until the sugar has turned a light golden brown color. A sugar-
molasses mixture should work fine for your cookie recipe. I've been
doing it this way for years. Good luck!

On Thu, 20 Aug 2009 01:43:59 +0100, LouAnn
<[email protected]> wrote:

>
>Please help I am stuck and for the first time in my life I don't know
>what to do??? The problem is that where I live the stores don't carry
>brown sugar such as C&H or what ever. I have done searches and some
>people say use molasses with white sugar, is this true, and can someone
>tell me how much molasses to use, im trying to make chocolate chip
>cookies. I had tried to make them before using 1 1/2 tbls of molasses
>to 1 c of sugar, turned out terrible. So now when I want to bake if the
>recipe calls for brown sugar I just leave it alone, I Love To Bake, so
>please help

I don't know the answer, but I do know that when sugar is refined to
make white sugar the molasses (and all the nutrients) are removed in
the process.

http://www.sucrose.com/lref.html

Because of the research I had to do when I wanted to import raw sugar
to the USA from Costa Rica, I also know that the US had - and may
still have - some rather draconian restrictions on the importation of
raw sugar.

Then again, the regulations may have changed since 1973.

Bob F (on the laptop) wrote:
> On Thu, 20 Aug 2009 01:43:59 +0100, LouAnn
> <[email protected]> wrote:
>
>> Please help I am stuck and for the first time in my life I don't know
>> what to do??? The problem is that where I live the stores don't carry
>> brown sugar such as C&H or what ever. I have done searches and some
>> people say use molasses with white sugar, is this true, and can someone
>> tell me how much molasses to use, im trying to make chocolate chip
>> cookies. I had tried to make them before using 1 1/2 tbls of molasses
>> to 1 c of sugar, turned out terrible. So now when I want to bake if the
>> recipe calls for brown sugar I just leave it alone, I Love To Bake, so
>> please help
>

>
> Because of the research I had to do when I wanted to import raw sugar
> to the USA from Costa Rica, I also know that the US had - and may
> still have - some rather draconian restrictions on the importation of
> raw sugar.
>


She's in the West Indies and I thought raw sugar would be available there.

gloria p

On Wed, 19 Aug 2009 21:31:00 -0600, Gloria P <[email protected]>
wrote:

>Bob F (on the laptop) wrote:
>> On Thu, 20 Aug 2009 01:43:59 +0100, LouAnn
>> <[email protected]> wrote:
>>
>>> Please help I am stuck and for the first time in my life I don't know
>>> what to do??? The problem is that where I live the stores don't carry
>>> brown sugar such as C&H or what ever. I have done searches and some
>>> people say use molasses with white sugar, is this true, and can someone
>>> tell me how much molasses to use, im trying to make chocolate chip
>>> cookies. I had tried to make them before using 1 1/2 tbls of molasses
>>> to 1 c of sugar, turned out terrible. So now when I want to bake if the
>>> recipe calls for brown sugar I just leave it alone, I Love To Bake, so
>>> please help
>>
>
>>
>> Because of the research I had to do when I wanted to import raw sugar
>> to the USA from Costa Rica, I also know that the US had - and may
>> still have - some rather draconian restrictions on the importation of
>> raw sugar.
>>
>
>
>She's in the West Indies and I thought raw sugar would be available there.

Gracious ... if she can't get raw sugar in the West Indies it's time
for he to move to Costa Rica.

In article <[email protected]>,
"Bob F (on the laptop)" <[email protected]> wrote:


> I don't know the answer, but I do know that when sugar is refined to
> make white sugar the molasses (and all the nutrients) are removed in
> the process.

Well, I believe that sugar is in fact a nutrient. Most people in the US
don't need that particular nutrient, but some do.

--
Dan Abel
Petaluma, California USA
[email protected]

LouAnn wrote:
>
> Please help I am stuck and for the first time in my life I don't know
> what to do??? The problem is that where I live the stores don't carry
> brown sugar such as C&H or what ever. I have done searches and some
> people say use molasses with white sugar, is this true, and can someone
> tell me how much molasses to use, im trying to make chocolate chip
> cookies. I had tried to make them before using 1 1/2 tbls of molasses
> to 1 c of sugar, turned out terrible. So now when I want to bake if the
> recipe calls for brown sugar I just leave it alone, I Love To Bake, so
> please help
>
> --
> LouAnn

Look for Demerara sugar (not that dark) or Muscovado/molasses (very
dark) sugar. No reason to expect an American brand overseas.

missussex;1364390 Wrote:
> On Aug 19, 5:43*pm, LouAnn LouAnn.4d263d9.785...@foodbanter.com
> wrote:-
> Please help I am stuck and for the first time in my life I don't know
> what to do??? *The problem is that where I live the stores don't
> carry
> brown sugar such as C&H or what ever. I have done *searches and some
> people say use molasses with white sugar, is this true, and can
> someone
> tell me how much molasses to use, im trying to make chocolate chip
> cookies. I had tried to make them before using 1 1/2 tbls of molasses
> to 1 c of sugar, turned out terrible. So now when I want to bake if
> the
> recipe calls for brown sugar I just leave it alone, I Love To Bake,
> so
> please help
> Thanks I will try that in the morning, and will let you know how
> everything turns out. Hopefully I am doing this right I haven't tried
> leaving message on a boad like this, so I will hope. Again thanks for
> all of your help
>
> --
> LouAnn-
>
> Molasses has a strong flavor, and you may have used too much the first
> time you tried it. Try drizzling just a little molasses, 2 tsp. or so,
> into your white sugar and blend well. Keep drizzling and blending
> until the sugar has turned a light golden brown color. A sugar-
> molasses mixture should work fine for your cookie recipe. I've been
> doing it this way for years. Good luck!Thanks I will try that in the morning, and will let you know how
everything turns out. Hopefully I am doing this right I haven't tried
leaving message on a boad like this, so I will hope. Again thanks for
all of your help




--
LouAnn

missussex;1364390 Wrote:
> On Aug 19, 5:43*pm, LouAnn LouAnn.4d263d9.785...@foodbanter.com
> wrote:-
> Please help I am stuck and for the first time in my life I don't know
> what to do??? *The problem is that where I live the stores don't
> carry
> brown sugar such as C&H or what ever. I have done *searches and some
> people say use molasses with white sugar, is this true, and can
> someone
> tell me how much molasses to use, im trying to make chocolate chip
> cookies. I had tried to make them before using 1 1/2 tbls of molasses
> to 1 c of sugar, turned out terrible. So now when I want to bake if
> the
> recipe calls for brown sugar I just leave it alone, I Love To Bake,
> so
> please help
>
> --
> LouAnn-
>
> Molasses has a strong flavor, and you may have used too much the first
> time you tried it. Try drizzling just a little molasses, 2 tsp. or so,
> into your white sugar and blend well. Keep drizzling and blending
> until the sugar has turned a light golden brown color. A sugar-
> molasses mixture should work fine for your cookie recipe. I've been
> doing it this way for years. Good luck!Sorry it took so long for me to get back, I did however try your
suggestion and right you were. Thanks alot.




--
LouAnn