LIMEYNO1 wrote:
> Hi Stickymann; I hate to tell you but I was never able to get brown sugar
> when i was over `ome. Doesn't seem to be anything comparable to it.

Mix molassas and white sugar to taste. I usually do about 2 tablespoons
of molasses per cup of sugar, and adjust up or down depending on the
recipe. I think once upon a time brown sugar was a part of the sugar
manufacturign process, but the stuff you buy now is just white sugar
mixed with molasses. So why keep an extra product on the shelf? No
packing down is necessary this way -- I just add 1 cup of sugar and two
tablespoons of molasses for each cup of sugar the recipe calls for. I
rarely even need to mix them together first -- the creaming process with
sugar and butter usually takes care of that.

Karen