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Brown Sugar Substitute
Hi Betty,
I'm looking for a recipe for light brown and dark brown sugar; how much molasses is mixed in both?
--Donna
Hi Donna,
Seems like people have sugar on their minds today! I just answered Nancy’s question about a substitute for confectioners’ sugar.
Ok, here’s what you do if you have molasses on hand and want to make brown sugar: for dark brown sugar, combine 1 cup granulated sugar plus 2 tablespoons molasses. For light brown sugar, use 1 1/2 cups granulated sugar and the 2 tablespoons molasses.
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QuestionMy mother used to make 'scalloped corn' when we were little. She has passed away and I can not find this receipe. Can you help me find one? --LauraMarch 2012
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Question
Hi Betty,
I have tried so many cookie recipes, but nothing turns out good. I love gingersnaps. Can you suggest some recipe that I can make?
—Geej
May 2012 -
QuestionWhen recipes from Grandma's Kitchen call for sour cream in a cake recipe, does that mean sour dairy cream or the other sour cream that you use on baked potatoes? --KayMarch 2012
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QuestionHow do you fix Mexican rice? --BethMarch 2012
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QuestionI made a meringue crust for angel pie, but it stuck to the pan. --RoxanneMarch 2012
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Question
I am looking for a recipe for plain pound cake. I understand plain cake can be changed by adding a few things, but all I want is plain old-fashioned pound cake. Thank you.
—Mrs. Martin
May 2012 -
QuestionAloha Betty -- There are so many recipes I would like to try but have wine as one of the ingredients. We don't drink alcohol and don't want to cook with it... Is there anything I can use as a substitute? Mahalo! --Shari LeeMarch 2012
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QuestionCould you add or send me a recipe for corned beef and cabbage in a slow cooker? Thanks, grandma Betty! --SueMarch 2012
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Hi grandma! I would like a chicken and rice casserole recipe to cook for my family. Thank you so much.
--CaroleApril 2012 -
Question
Dear Grandma Betty: I enjoy receiving your e-mail recipes very much! However, these days, people such as myself are interested in the calorie and nutrition counts of foods, including sugars, fats (especially trans-fats), and sodium levels. I only eat what I need nowadays, to my displeasure. Nevertheless, your Sunday Waffles recipe sounds delicious! Could you not introduce a good tasting recipe with less sodium and saturated fat (butter)? I leave substitute suggestions to you since you are our chef. THANK YOU! Sincerely,
—Bill
May 2012
What Others Have To Say
Hi Bill! Oh my: No, I have not become tired of your wonderful comments and suggestions! And you are right, for most cookie recipes you can use parchment paper instead of greasing the pan. There is also a wonderful product called Silpat non-stick baking mats that I just love – they are reusable mats that go directly on the baking sheet and never stick to the cookies. Bonus: They are a snap to clean up! You can find Silpat mats at kitchen supply stores or from Amazon.com. Thanks for commenting!
Dear Ms. Lucas/Grandma Betty:
I very much enjoy reading your receipes so I ask your pardon if you have become tired of my comments and questions regarding alternatives to some of the ingredients you suggest. In lite of the foregoing, you mention a step that I quibbled with my loving (departed) mother about. Nowadays, isn't there an healthier alternative to GREASING the pan that cookies are baked on? Besides a non-stick surface to begin with, isn't there a WAXED PAPER or alternate surface one can "drop" cookies onto so that after baking they slide fairly easily off? Of course, the alternatives should be at least if not more safe then your current recipe's suggestion. Just a thought. THANK YOU, as always.