sugar questions

[PrincessPerky]

Re: sugar questions

I love honey in tea, I have not found molasses to work in baked goods , I have had good luck subbing brown sugar, not to sure it helps nutritionally, and is bad for the wallet, but the final product tastes better and less sweet...one of my goals is to make foods less sweet but still good.

unfortunatly I often bake for others, and I run into normal tastes buds not always liking the less sweet versions, (not to mention all the whole wheat flour in the food)

[jodi]

Re: sugar questions

I just read somewhere the other (but can't remember where) to cut the sugar in baked goods in half, or even by two-thirds, and you will not taste the difference. I'm not ready to make that much of a cut, but I am starting to decrease the sugar gradually to find the point at which it affects quality. I made a Chocolate Tunnel of Fudge cake last night with 3/4 of the sugar and a few tablespoons less butter...still just as good

[lrjohnson]

Re: sugar questions

My first step is to avoid the sweetener, or use less, instead of using a good one. I love sugar in black tea, but I have learned that without is fine. I don't drink sugared or diet sodas. My store bought cereal is low sugar or sugar free, no extra sugar added. In oatmeal my sweetener might be just cut up banana. My homemade granola is very low sugar; 1/2 the recipe amount. Fruit is dessert.

Baking soda can cut acidity in fruits so that you can reduce the use of
whatever sweetener you are using, if you are making a pie/cobbler/etc.

[PrincessPerky]

Re: sugar questions

Ok because of this thread I tried oatmeal mollasses muffins, quite good

And I was thinking maple syrup and oatmeal would be good too.....

The thing is maple syrup and mollasses do not taste just sweet, they have flavor (rather strong flavor on the mollasses!)

I just don't think the flavor goes with much else besides oatmeal though....

[tinapbeana]

Re: sugar questions

perky, try mixing real maple syrup w/ peanut butter for sandwiches: much like honey texturewise but the benefits of maple syrup.

as for molasses, well, it is a rather strong flavor perhaps try recipes that are intended for molasses as a jumping off point (like gingerbread cookies) and work from there... i bet it would be good in pumpkin bread, oatmeal raisin cookies, etc... also good in barbecue sauce, actually...