2023 Holiday Baking
I don't know how many of you like to cook/bake but for the subset who may, I'm wondering what your experiences have been like so far dealing with the sugar shortages brought on by the Rogers strike.
In particular:
-Have you successfully used icing sugar (which seems relatively easy to get still but is cut with starch) as a substitute for granulated white sugar or brown sugar? How did that go... did your gingerbread taste the same? What substitution ratio did you use?
-Has anyone switched to making any of the plethora of "wartime" recipes for cookies, chocolate or otherwise? How did those go over?
-Anyone striking out in an unusual direction and making something very different instead, like Pavlova?
When preparing for guests I tend to play it safe and prepare recipes I know really well, and in this case either an old recipe with a key ingredient substituted or a new recipe both feel like going against that general rule.
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