Fruit sweet and sugar free - ingredients #8

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Fruit Sweet and Sugar Free by Janice Feuer 1993 Royal Teton Ranch Ingredients (cont'd) ******************** Margarine: ********** Margarine is a less expensive, nondairy alternative to butter. Although margarine has been manufactured to be similar to butter, it does fall short of butter's taste and texture.

Always use margarine at room temperature unless otherwise directed by the recipe. Unsalted margarine is preferred so that you can control the amount and quality of salt in the recipe.

Molasses: ********* All molasses is very high in minerals, but contains from 35-70 per cent sucrose, even though it has only half the sweetening power of white sugar. The molasses called for in these recipes, and the best-tasting, is unsulphured molasses. Unsulphured molasses is made by concentrating the juice of sun ripened sugar cane. Sulphured molasses is created as a by-product of refining sugar cane. It contains sulphur dioxide, which may cause allergic reactions. A third kind of molasses is very strong-tasting blackstrap molasses, which is basically a waste product from refining sugar. The only time I use molasses is in making whole wheat bread and some spice cookies, where a richer colour and distinct flavour are desired. Molasses also improves the keeping qualities of breads. If you prefer not to use molasses at all, you can replace it with an equal amount of concentrated fruit sweetener.

Nuts: ***** Walnuts, almonds, pecans, and hazelnuts (filberts) are all prominently featured in many of these recipes, as nuts enhance the nutritional value as well as the texture, flavour, and appearance of finished baked goods. I always recommend using toasted nuts unless otherwise specified in the recipe. To toast nuts, place them in a single layer on a baking sheet. Bake at 350 degrees for seven to ten minutes, stirring occasionally. Taste a nut or two to test for doneness. Over-toasting will make nuts bitter. Cool the nuts before chopping or grinding. Nuts that will not be used immediately store well in the refrigerator for a couple of weeks or for a couple of months in the freezer.

Oats: ***** In these recipes, use only regular rolled oats (also known as old-fashioned oats). Quick-cooking oats absorb liquids more quickly and will alter the texture and moistness of any recipes in which they are used, unless expressly specified.

Submitted By JIM WELLER On 10-09-95

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