[Sca-cooks] OOP: Brown Sugar Question
Judith Epstein
judith at ipstenu.org
Sun Nov 29 19:08:58 PST 2009
On 29 Nov 2009, at 7:36 PM, Martha Sieting wrote:
> In response to my question about a dark molasses cookie, Judith replied:
>
>> Ask and ye shall receive.
>>
>>
>> Joe Froggers
>> Uncle Joe was an old man who made the best molasses cookies (treacle
>> biscuits) in Marblehead, Massachusetts. They were called Joe Froggers
>> because they were as big and dark as the frogs in Uncle Joe's pond.
>> Fishermen found they kept well at sea, and traded them for rum, one
>> of Joe's secret ingredients.
>>
>>
>> Wet Ingredients
>>
>> 3/4 C unsalted butter, softened (not melted -- do this the long, slow way)
>>
>> 1 C sugar
>
> So again, here's my problem. In my experience, molasses cookies that contain white sugar generally turn out kind of a light brown color, not the dark brown I'm looking for.
Good news: White sugar is just brown sugar with the molasses removed. Go ahead and use brown; I've done it, without even diminishing the amount of molasses I add to the recipe, and it's perfectly delicious.
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D'vorah, mka Judith Epstein
Master Albrecht Waldfurster's Egg
Middle Kingdom, Midlands, Ayreton, Tree-Girt-Sea (Chicago, IL)
judith at ipstenu.org
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