A couple
of tablespoons of sugar are added for a little sweetness and you mix everything until you have a soft, elastic dough.
Sprinkle it with a
few tablespoons of sugar, then bake it for almost an hour, rotating it frequently until it's a deep, golden brown.
For those of you who don't know, 12 grams of sugar means that your kids are basically eating 3
tablespoons of sugar before they have even brushed their teeth.
Place the egg yolks and 1
tablespoon of sugar into a medium mixing bowl and sprinkle the flour and cornstarch over it, whisk to combine until smooth.
Taste your blueberries and if you find them to be especially tart, you may want to add 1
tablespoon of sugar along with the cornstarch and cinnamon.
If you want a low fat replacement, I would probably add about 1/4 cup of yogurt and a few
more tablespoons of sugar to replace.
It's only about an additional 1 1/2
tablespoons of sugar for the entire pan of cookies if you stick with our recommended 3/4 cup, but that little additional sweetness makes a difference.
1 cup of sugar = 1 teaspoon of Stevia powder = 1 teaspoon of Stevia liquid concentrate 1
tablespoon of sugar = 1/4 teaspoon of Stevia powder = 6 to 9 drops of Stevia liquid concentrate 1 teaspoon of sugar = A pinch to 1/16 teaspoon of Stevia powder = 2 to 4 drops of Stevia liquid concentrate
Another idea is to mix up the batter for my Very Vanilla Cupcakes; stir in blueberries and top with 2
tablespoons of sugar mixed with 1/2 teaspoon cinnamon and bake.
So 1 cup of the previous batch's liquid + 1 cup of water + 2
tablespoons of sugar + pinch of baking soda + all your grains in the same jar (don't wash the jar).
Thank you so much for posting this!!!!! I did use natural peanut butter because that's all I had on hand and I was short about two tablespoons so I added two more
tablespoons of sugar figuring that's about how much sugar would have been in the Skippy and they turned out AWESOME!!!
Take your remaining butter and scatter it in bits over the bread, then sprinkle the
last tablespoon of sugar over everything.
I used: powdered lemongrass for the bottled, onions for the shallots, Penzey's sweet curry powder plus 1 tsp Chinese chile garlic paste for the red curry paste, three times as much garlic, a
full tablespoon of sugar (brown), mung bean noodles for the rice vermicelli, green beans (par - cooked in the microwave then salted and blistered in the wok) for the peas, twice as much cilantro, an equal amount of chopped scallions, and an equal amount of chopped peanuts as a garnish.