Has anyone had success baking with raw sugar? I have found out the hard
way that it cannot simply replace processed sugar in recipes, as it does
not dissolve (mmm, crunchy cake). I am wondering if melting it into a
syrup and then adding it to the recipe might work. Any suggestions?
--
*+*+*+*+*+*+*+*+*+*+*+*+*+*+*+*+*+*+*+*+*+*+*+*+*+*+*+*+*+*+*+*+*+*+*+*+*+*
Amy D. Shinabarger
alias@xxxxxxxxxxxxx "What you fear in the night
in the day comes to call anyway."
-Counting Crows
*+*+*+*+*+*+*+*+*+*+*+*+*+*+*+*+*+*+*+*+*+*+*+*+*+*+*+*+*+*+*+*+*+*+*+*+*+*+*
------------------------------