Color your Sucanat foods a shade darker than usual

September 18, 1991|By Charlyne Varkonyi

The manufacturer claims that Sucanat is different from any sugar you have ever tried. But is it really worth paying four times the price of white sugar?

Well, for some people, yes.

We found it to be pretty darn good. It performed well in recipes, giving the dishes a distinctive flavor that people with discerning palates should appreciate.

But there are also a couple of caveats in cooking with Sucanat:

*Although it supposedly can be used cup per cup as a substitute in any recipe where sugar is required, you may want to adjust the quantity for use in your favorite recipes because the taste is quite assertive. For example, white sugar adds sweetness without any discernible aftertaste, but Sucanat has a full-bodied flavor that is reminiscent of molasses and can dominate some more delicate dishes.

*Because it has a rich brown color, it can also change the appearance of a light-colored beverage or cake, making the dish look either unappealing or make it appear to be cooked before it is really ready.

Here are some kitchen-tested recipes:

Barbecue sauce Makes about 3/4 cup

1/2 cup olive oil

2 tablespoons minced garlic

2 tablespoons minced fresh ginger

2 tablespoons soy sauce

2 teaspoons Sucanat

1 tablespoon lemon juice

1 tablespoon dry sherry or Marsala

2 teaspoons ground cumin

2 teaspoon paprika

1/8 teaspoon to 1/4 teaspoon cayenne pepper, optional

Place ingredients in a blender or food processor and blend into a smooth sauce. Pour over chicken, pork or beef and marinate up to 24 hours in the refrigerator. Those in a hurry can use the sauce for basting.

Apple crisp Makes 6 servings

8 medium apples, peeled and sliced

juice of 1 lemon

1/2 teaspoon cinnamon

TOPPING:

1/2 cup rolled oats

1/2 cup cake or pastry flour

1/2 cup Sucanat

1/8 teaspoon salt

1/2 teaspoon cinnamon

1 package (2 ounces) or 1/2 cup finely chopped walnuts

1/2 cup butter or margarine (softened)

Heat oven to 375 degrees.

Place apples in a large bowl; mix with the lemon juice and cinnamon then place in a greased 9-by-13-inch baking dish. Combine the oats, flour, Sucanat, salt, cinnamon and walnuts in a bowl. Mix the butter in with your fingers until the mixture resembles coarse crumbs. Spread evenly on top of the apples.

Bake for about 25 minutes or until the apples are soft and topping is brown. Serve with ice cream or heavy cream.

Chocolate chip cookies

Makes 2 1/2 dozen

1 cup butter or margarine (softened)

1 cup Sucanat

2 eggs, beaten

1 teaspoon pure vanilla

2 cups sifted flour

1 teaspoon salt

1 teaspoon baking soda

1 cup chocolate chips

1/2 cup walnuts, chopped (optional)

Heat oven to 375 degrees.

Cream butter and Sucanat in a large bowl. Mix in slightly beaten eggs and vanilla. Sift together flour, salt and baking soda. Mix into the Sucanat and butter mixture. Add the chocolate chips and optional nuts. Drop by spoonful onto ungreased cookie sheet. Bake for 10 minutes.

Note: Sucanat changes the color of these chocolate chip cookies to a dark brown. When we tested this recipe, the cookies appeared to be done after only five minutes in the oven because of the the color, but they were still soft.

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