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From: brit@drupa.UUCP (BrittonBL)
Newsgroups: net.cooks
Subject: RE - Sugarless Recipes
Message-ID: <1029@drupa.UUCP>
Date: Wed, 18-Sep-85 14:21:44 EDT
Article-I.D.: drupa.1029
Posted: Wed Sep 18 14:21:44 1985
Date-Received: Thu, 19-Sep-85 07:19:26 EDT
Organization: AT&T Information Systems Laboratories, Denver
Lines: 24

I have experimented using honey instead of sugar in a 
lot of recipes. It works well in cakes and pies but
poorly in jams and jellies. It tends to thin due to
its liquid consistency so unless you like thin jams
and jellies, don't use it for that. (We like it that
way for pancakes and waffles!)

Not only because it thins but because it is so sweet,
I don't use as much of it as is called for the sugar.
We find it still sweetens to our taste using less.
Also when using less honey, not as much extra 
thickening is needed. No extra thickening is needed
in cakes and it makes the cakes moister and heavier
in texture. Its delicious in cornbread! For pies
I do add tapioca for thickening which I use when
using sugar but a little more.

Without having a sugarless cookbook, experiment a
little. You may have a few runny flops but I haven't
had too much bad luck this way -- you probably won't
either. It's worth experimenting! Good luck.

Bonnie Britton
 Denver,Co.  


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