I have a recipe for an apple-strawberry crumble that calls for "1 vanilla sugar." I don't have any, so I'm looking for advice on how to substitute vanilla and s
I was reading a post earlier regarding maple syrup being left out overnight. They were asking if their beloved Maple syrup was still safe to consume. In the c
I am about to use a recently viewed tv recipe for Rhubarb ketchup. Official ingredients include white wine vinegar but does say any vinegar 'will do'. I have so
So this is my first time trying to make a custard pudding(I've watched a video). And of course it came out looking horrible but I left it on the stove for 30min
I have 2 jars of orange marmalade with an expiration date of June 1998 and one jar of apricot preserves with an expiration date of November 2000 and they've nev
I want to marinade some meat to infuse with some flavors. (Ribs as it happens, with liquid smoke, whiskey, orange liqueur, spices) I was about to put in some b
I have a hard time getting sugar to fully dissolve when I'm stirring a cocktail (for example, an old fashioned). I'm using granulated sugar (https://www.dominos
I have been making homemade lemonade for a few years in the summer and slowly, starting from an online recipe, I have been perfecting it (on a mainly trial and
Where did adding nutmeg to eggnog come from? I've tried nutmeg before and can't really taste anything other than nog. So where did the idea of adding nutmeg c
I have made my own vanilla extract, without sweetener and I am interested in making others like hazelnut, almond, lemon, mint, etc. The recipes I have found cal
I have powdered white sugar and stored it in a glass bottle. I see the next day that the sugar had crystallized and i cant seem to take it out or anything. Trie
I was baking cookies last week using granulated sugar (white and brown) and they were great. The recipe says to put all 3 sugars into the molten butter and to
I've lost a simple ice cream recipe I used prior to making custards, and I find occasionally I'd like to make it since it's much simpler and faster - can be mad
If I wouldn't want to use refined white sugar in recipes warranting sugar and eggs beaten fluffy, what would be the best alternative to use? Would the result be
Should I decrease the amount of yeast I add depending on how much sweet I add (I use jaggery) while making sweet bread? I understand that sugar (and by extensi
I have been trying to avoid refined sugar (white sugar, corn syrup, etc.) for health reasons. usually I replace it with demerara sugar, but I can also use honey
My goal is to transfer the taste of chocolate chip cookies to milk, as a milk drink. I normally bake cookies with eggs of course. But the taste I want to achie
I am making molasses cookies. I accidentally put a cup of sugar in the dry ingredients, when I was only supposed to have a cup of sugar creamed with shortening.
How does powdered sugar stack up to regular sugar and artificial sweeteners in terms of sugar/carbohydrate content?
I love using molasses in many different recipes, but I have found it difficult to avoid making a mess when using it. Both spooning molasses from the jar and try