Different kinds of sugar and their uses.

There are many different kinds of granulated sugar. Some of these are used only by the food industry and professional bakers and are not available in the supermarkets. The types of granulated sugars differ in crystal size. Each crystal size provides unique functional characteristics that make the sugar appropriate for a specific food's special need.


BAKER'S SPECIAL SUGAR
The crystal size of baker's sugar is even finer than that of fruit sugar. As it's name suggests, it was developed specially for the baking industry. Baker's Special is used for sugaring doughnuts and cookies, as well as in some commercial cake recipes to create a fine crumb texture.

CASTOR/CASTER SUGAR
UK (England)castor sugar is a very finely granulated sugar (finer than U.S. grnaulated sugar) which allows it to dissolve almost instantly. In the United States, superfine sugar or the new Baker's Sugar may be substituted. It is called 'Berry Sugar' in British Columbia.

CONFECTIONERS OR POWDERED SUGAR
In Britain it is called 'icing sugar' and in France sucre glace. This sugar is granulated sugar ground to a smooth powder and then sifted. It usually contains about 3% cornstarch to prevent caking. Powdered sugar is ground into three different degrees of fineness. The confectioner's sugar available in supermarkets -10x- is the finest of the three and is used in icings, confections and whipping cream. The other two types are used by industrial bakers.

COARSE SUGAR
Also known as pearl or decorating sugar. As its name implies, the crystal size of coarse sugar is larger than that of 'regular' sugar. Coarse sugar is recovered when molasses-rich, sugar syrups high in sucrose are allowed to crystalize. The large crystal size of coarse sugar makes it highly resistant to color change or inversion (natural breakdown to fructose and glucose) at cooking and baking temperatures. These characteristics are important in making fondants and confections.

DATE SUGAR
Date sugar is more a food than a sweetener. It is ground up from dehydrated dates, is high in fiber. Its use is limited by price and the fact it does not dissolve when added to liquids.

FRUIT SUGAR
Fruit sugar is slightly finer than 'regular'sugar and is used in dry mixes such as gelatin and pudding desserts, and powdered drinks. Fruit sugar has a more uniform small crystal size than 'regular' sugar. The uniformity of crystal size prevents separation or settling of larger crystals to the bottom of the box, an important quality in dry mixes.

GRANULATED SUGAR
Also called table sugar or white sugar. This is the sugar most known to customers, is the the sugar found in every home's sugar bowl, and most commonly used in home food preparation. It is the most common form of sugar an the type most frequently called for in recipes. Its main distinguishing characteristics are a paper-white color and fine crystals.

SUGAR CUBES
They are made from moist granulated sugar that is pressed into molds and then dried.

SANDING SUGAR
Also known as coarse sugar. A large crystal sugar that is used mainly in the baking and confectionery industries as a sprinkle on top of baked goods. The large crystals reflect light and give the product a sparkling appearance.

BROWN SUGAR-(light and dark)
Brown sugar retains some of the surface molasses syrup, which imparts a characteristic pleasurable flavor. Dark brown sugar has a deeper color and stronger molasses flavor than light brown sugar. Lighter types are generally used in baking and making butterscotch, condiments and glazes. The rich, full flavor of dark brown sugar makes it good for gingerbread, mincemeat, baked beans, and other full flavored foods.

MUSCOVADO OR BARBADOS SUGAR
Muscovado sugar, a British specialty brown sugar, is very dark brown and has particularly strong molasses flavor. The crystals are slightly coarser and stickier in texture than 'regular' brown sugar.

FREE-FLOWING BROWN SUGARS
These sugars are specialty products produced by a co-crystallization process. The process yields fine, powder-like brown sugar that is less moist that 'regular' brown sugar. Since it is less moist, it does not clump and is free-flowing like white sugar.

TURBINADO SUGAR
This sugar is raw sugar which has been partially processed, where only the surface molasses has been washed off. It has a blond color and mild brown sugar flavor, and if often used in tea and other beverages.

LIQUID SUGAR
There several types of liquid sugar. Liquid sugar (sucrose) is white granulated sugar that has been dissolved in water before used. Liquid sugar is ideal for products whose recipes first require sugar to be dissolved. Amber liquid sugar is darker in color and can be used in foods where brown color is desired.

INVERT SUGAR
Sucrose can be split into two components sugars (glucose and fructose). This process is called inversion, and the product is called invert sugar. Commercial invert sugar is a liquid product that contains equal amounts of glucose and fructose. Because fructose is sweeter than either glucose or sucrose, invert sugar is sweeter than white sugar. Commercial liquid invert sugars are prepared as different mixtures of sucrose and invert sugar. For example total invert sugar is half glucose and half fructose, while 50% invert sugar (half of the sucrose had been inverted) is one-half sucrose, one quarter glucose and one-quarter fructose. Invert sugar is used mainly by food manufactureers to retard the crystalization of sugar and to retain moisture in the packaged food. Which particular invert sugar is used is determined by which function-retarding crystalization or retaining moisture- is required.

Home cooks make invert sugar whenever a recipe calls for a sugar to be boiled in a mixture of water and lemon juice.

Courtesy of whats cooking in America

What is the difference between baking soda and baking powder?

Both baking soda and baking powder are leavening agents, which means they are added to baked goods before cooking to produce carbon dioxide and cause them to 'rise'. Baking powder contains baking soda, but the two substances are used under different conditions.

BAKING SODA

Baking soda is pure sodium bicarbonite. When baking soda is combined with moisture and an acidic ingredient ( like:yogurt, chocolate, buttermilk, honey), the resulting chemical reaction produces bubbles of carbon dioxide that expand under oven temperatures, causing baked goods to rise. The reaction bagins immediately upon mixing the ingredients, so you need to bake recipes which call for baking soda immediately, or else they will fall flat!

BAKING POWDER

Baking powder contains sodium bicarbonate, but it includes the acidifying agent already (cream of tarter), and also a drying agent (usually starch). Baking powder is available as single-acting baking powder and as double-acting baking powder. Single-acting powders are activated by moisture, so you must bake recipes which include this product immediately after mixing. Double acting powders react in two phases and can stand for a while before baking. With double-acting powder, some gas is released at room temperature when the powder is added to dough, but the majority of the gas is released after the temperature of the dough increases in the oven.

HOW ARE RECIPES DETERMINED?

Some recipes call for baking soda, while others call for baking powder. Which ingredient is used depends on the other ingredients in the recipe. The ultimate goal is to produce a tasty product with a pleasing texture. Baking soda is basic and will yield a bitter taste unless countered by the acidity of another ingredient, such as buttermilk. You'll find baking soda in cookie recipes. Baking powder contains both an acid and a base and has an overall neutral effect in terms of taste. Recipes that call for baking powder often call for other neutral-tasting ingredients, such as milk. Baking powder is a common ingredient in cakes and biscuits.

SUBSTITUTING IN RECIPES

You can substitute baking powder in place of baking soda (you'll need more baking powder and it may affect the taste), but you can't use baking soda when a recipe calls for baking powder. Baking soda by itself lacks the acidity to make a cake rise. However, you can make your own baking powder if you have baking soda and cream of tarter. Simply mix two parts cream of tarter with one part baking soda.

Thanksgiving Stuffing

Do you like stuffing but not soggy like it gets inside of the turkey?
Try Aunt Helenea's recipe.

Dried bread piecess- enough to fill a large bowl like the large tupperware
or a metal bowl. About 32 cups size. Home made bread works well.
1 large onion diced
2-3 ribs celery diced
2 sticks butter, melted

1 can chicken broth
salt

Place bread pieces in bowl. Add onion and celery. Stir until evenly distributed.
Stir in sage a little at a time and stir until well mixed. Add melted butter a little
at a time until evenly coated. Do the same with the broth. Taste a piece every now
and then to see how it tastes, add salt if desired. Spreadlightly into large casserole
pan- or two. Bake at 325 for about an hour. outside will be crispy and the inside
will be soft and moist. Yummy! Enjoy!

MORE THINGS TO DO WITH APPLES!

Apple Pie Filling

Quantity of ingredients needed for 1 quart

3 1/2 cups blanched, sliced apples

3/4 cup plus 2 Tbsp sugar

1/4 cup Clear Jel A (found at Kitchen Kneads)

1/2 tsp cinnamon

1/2 cup cold water

3/4 cup apple juice

2 Tbsp bottled lemon juice

1/8 tsp nutmeg (optional)

Procedure:

Wash, Peel and core apples. (An apple peeler/corer works
great and is much faster.) Prepare slices 1/2 inch wide and
place in boiling water. Blanch for 1 minute. Meanwhile,
combine remaining ingredients except for lemon juice,
in a saucepan and bring to boil while whisking to keep
from burning. Add lemon juice and keep stirring or whisking.
Add drained apples and stir to coat. Immediately pour into
prepared jar leaving one inch of head space! Wipe rim,
place lid and ring. Place in boiling waterbath canner.
Boil for 35 minutes. Remove lid from canner for last 5 minutes
of boiling. Remove from canner to cool. A towel on a counter top
is good for setting hot jar on while cooling.


Quantities of ingredients needed for 7 quarts:


6 quarts, sliced, blanched apples

5 1/2 cups sugar

1 1/2 cups Clear Jel A

1 Tbsp cinnamon

2 1/2 cups cold water

5 cups apple juice

3/4 cup bottled apple juice

1 tsp nutmeg (optional)

Process is the same as for doing 1 quart except that

you will blanch about 3 quarts of apples at at time.

Remove them from water and place in a large bowl,

cover to keep warm, while blanching the rest. You will

need a large pan or kettle to make the sauce in and still

have room for the apples.

Quality: choose firm ripe apples of your choice.

Golden or Red Delicious, Stayman, Rome or other varieties.

Use the type your family prefers: tart, sweet ,mixture, etc.

You can add an additional 1/4 cup of lemon juice

to every 6 quarts of apples if your apples lack tartness

and you would prefer it.

Clear Jel A is different than Ultra Gel and other such instant gels.

Kitchen Kneads carries the Clear Jel A for the least expensive price.

It is currently $2.09 a pound, (good price). Ultra Gel and other

instant gels do not hold up to the heat as well and will break down

faster. Also it would take 3 cups of instant gel for 7 quarts as

compared to the 1 1/2 cups of ClearJel A. The reason for the use

of apple juice and lemon juice is to put back the acidity level

that the starch (Clear Jel) takes away. Cornstarch may be added

instead of Clear Jel A but it tends to break down in the bottle faster.

By breaking down, I mean separating and doesn't look as nice.

It is still fine to use and will mix again when heated. Following

is a recipe using the cornstarch instead. The process is the same.


4 1/2 cups sugar

1 cup cornstarch

1 tsp salt

4 1/2 cups water

5 1/2 cups apple juice

2 tsp cinnamon

3/4 tsp nutmeg (optional)

3/4 cup lemon juice

The process is the same as above.




Apple Cinnamon Puff Pancake

2-3 tbsp butter

3 eggs

2/3 cup milk

1 tsp vanilla

1 Tbsp sugar

pinch of salt

3/4 cup flour

2 Tbsp. butter

1/2 cup brown sugar

1 tsp. cinnamon

1/2 tsp. groung nutmeg

about 3 cups peeled, sliced apples

Preheat oven to 425. Mix together eggs, milk, vanilla,

sugar, salt and flour. Place 2-3 Tbsp butter in glass or

ceramic pie dish and put into the oven to melt. When

melted, pour in batter and cook 15 minutes, then turn

heat down to 375 and cook 10 more minutes. Cool slightly.

While pancake is cooking, melt the other 2 Tbsp butter in

a medium skillet. Add brown sugar and apple slices, then

sprinkle on cinnamon and nutmeg. Heat until bubbly and

all the sugar is melted and gooey. Cook about 5 minutes

and remove from heat. When pancake is slightly cooled,

pour apple mixture over it. Slice and serve as is or with

whipped cream or vanilla ice cream.

Thanks to Carissa for this recipe.

Apples are on!

APPLESAUCE

2 1/2-3 pounds apples per quart
water
sugar

Wash apples, drain. Core, peel and quarter. If using a food strainer,
no need to peel or core. Cook apples until soft in a large covered
saucepan with just enough water to prevent sticking. Puree using a
food processoor or food mill, or run through a food strainer. Return
apple pulp to saucepan. Add 1/4 cup sugar per pound of apples or
to taste if desired. You don't need to add sugar if you don't want to.
Bring applesauce to boil, stirring to prevent sticking. Ladel into
clean jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rims
and place lid and ring on jars. You do not need to heat lids first. Process
pints or quarts 30 minutes in boiling water bath canner.
RECIPE VARIATION: Spiced applesauce can be made by adding ground spices
such as cinnamon nutmeg, or allspice. For a chunky sauce, coarsely crush half
of the cooked apples; process remaining apples through a food mill or
food processor. Combine crushed apples and sauced apple mixtures;
continue as for applesauce.

A sweet type of ripe apple is best for applesauce such as gold and red delicious.

Time is correct for weber county area.


BOTTLED APPLES

2 1/2-3 pounds apples per quart
sugar
water

Wash core and peel apples. Apples may be cut into 1/4 inch slices,
quarterd or halved. Treat to prevent darkening. Make a light or
medium syrup; keep syrup hot. Drain apples. Gently boil apples
in syrup for 5 minutes. Pack hot apples into hot jars, leaving 1/2 inch
headspace. Remove air bubbles. Wipe rims. Adjust lids and rings.
Process pints and quart 30 minutes in water bath canner.
A variety of eating apples may be used.
****************************************************
SYRUPS FOR CANNING:

Extra-light 1 1/4 cups sugar to 5 1/2 cups water yield 6 cups

Light 2 1/4 cups sugar to 5 1/4 cups water yield 6 1/2 cups

Medium 3 1/4 cups sugar to 5 cups water yield 7 cups

Heavy 4 1/2 cups sugar to 4 1/2 cups water yield 7 cups

Corn Syrup 1 1/3 cups sugar, 1 cup corn syrup to 3 cups water yield 6 cups

Honey 1 cup sugar, 1 cup honey to 4 cups water yield 5 cups
*****************************************************
Unsweetened fruit juice or water can be used in place of a sugar syrup.
When fruits are canned without the addition of sugar, the hot pack method
must be used.
*****************************************************
APPLE RINGS

yield about 6 pints or 3 quarts

10 lbs. apples
4 cups sugar
4 cups water
red food coloring (optional)

Wash and core apples; do not peel. Slice apples crosswise into 1/4 inch rings.
Treat to prevent darkening. Combine sugar and water in a large saucepot.
Add a few drops of food coloring, if desired. Bring syrup mixture to boil;
boil 5 minutes. Remove from heat. Drain apple rings. Add rings to syrup;
let stand 10 minutes. Bring mixture to a boil; reduce heat; simmer 30 minutes.
Remove apple rings from syrup and cool. Return syrup to a boil. Pack rings
loosely into hot jars, leaving 1/2 inch headspace. Ladel hot syrup over apple
rings, leaving 1/2 inch headspace. Remove air bubbles. Adjust lids and rings.
Process pints 25 minutes, quarts, 30 minutes, in a bouling water bath canner.

RECIPE VARIATIONS: Spiced apple rings may be made by adding stick
cinnamon, whole cloves or other whole spices, tied in a bag, to the syrup
during preparation. Remove spice bag before canning apple rings.
A variety of eating apples may be used.

Canning helps

Waterbath canning times for fall fruits:

Apples: hot pack -pints or quarts 30 min.
Applesauce: hotpack- pints-20 min quarts-30 min.
Peaches, Nectarines, Pears, Apricots:
hot pack: pints-30 min. quarts-35 min.
raw pack: pints-35 min. quarts- 40 min.

Apple and grape juice: hot pack: pints or quarts 10 min. 1/2 gallon jars- 15 minutes

Remove canner lid for the last 5 minutes to prevent juice from bubbling out from under the lid when you take it out of the water. Make sure water continues to boil during this time.

1/2 gallon jars are no longer suggested for use except for apple and grape juice. The extension service will not give times for anything else.

Remember: If you are canning salsa, use a suggested recipe from the Ball Blue Book or extension service if you want to water bath it. If you haven't had your favorite recipe checked with them, use a pressure canner. Any of your favorite recipes can be pressured using the time for the vegetable that takes the longest. If you use carrots, add 5 minutes to the typical peppers and onions time.

If you have other concerns, feel free to contact the USU Edxtension Service at: 801-399-8200 or go to their web site at: extension.usu.edu/foodpreservation

HAPPY CANNING!

Zucchini Apple bread

1 1/2 cups peeled, grated zucchini
2 apples, grated
2 eggs
2/3 cup oil
2 1/4 cups sugar
2 tsp vanilla

Combine and mix well; then add:

3 1/2 cups sifted flour
1 tsp soda
1 tsp salt
1 tsp baking powder
2 tsp cinnamon (opt)

Stir until well mixed.
Pour into 2 greased and floured bread pans. Bake at 325* for about 45-50 minutes or until center is just done. This is a moist cake-like bread.

Optional: 1 1/2 cup nuts or 1 cup raisins.

Hawaiian Bread (Moist Cake-Like)

3 eggs
2 cups sugar
2/3 cup oil
2 cups peeled, grated zucchini
2 tsp vanilla
1/3 cup crushed pineapple
1/2 cup coconut
3 1/2 cups flour
1 tsp salt
1 tsp soda
1/2 tsp baking powder

Cream eggs and sugar till smooth; add oil, zucchini, pineapple and vanilla: stir. Combine dry ingredients and stir in by hand. Pour into 2 greased and floured bread pans. Bake at 325* for about 45 minutes or till center is done.

glass pans make a lighter crust
1/2 cup nuts or raisins may be added

This makes a yummy french bread served with sliced bananas and topped with vanilla yogurt or whipped light cream!

Blackberry Syrup

6 1/2 cups of blackberry puree/juice
1 package pectin
4 cups sugar
1/2 cup Ultra Jel

Combine berry juice and pectin. Bring to boil. Combine sugar and Ultra Jel; add to berry juice. Bring to boil; boil 1 minute. Ladel into clean pint jars. Waterbath 15 minutes.

Tomatoes, Onions, Peppers

Stuffed Green Peppers

2 large green peppers

3/4 pound ground beef

1/3 cup chopped onion

1 (7-1/2 oz) can or 1 pint bottle, tomatoes, cut up

1/2 cup water

1/3 cup dry long grain rice

1 Tablespoon Worcestershire Sauce

1/2 tsp, dried basil or oregano, crushed

1/2 tsp salt

1/4 tsp pepper

1/2 cup shredded cheese

Half peppers and clean; boil for 3 minutes.

Remove from water. Dry peppers on paper towel or plate.

Cook meat and onion together.

Add tomatoes, water, uncooked rice,

Worcestershire sauce, basil, salt, and pepper; bring to a boil.

Reduce heat and simmer, covered for 15-18 minutes.

Stir in 1/4 cup cheese. Fill peppers with meat mixture

and bake at 350 degrees for 15 minutes. Sprinkle with

remaining cheese and let stand 2 minutes before serving.

It's Cherry Season

Try this tasty nutritous breadfast.

Oatmeal Buttermilk Pancakes with Cherry Topping

1 1/2 cups old-fashioned oats

1/2 cup wheat germ

1 cup white flour

2 teaspoons baking soda

1 teaspoon baking powder

1/3 cup sugar

1/2 teaspoon salt

1 1/2 cups buttermilk *

1 cup milk *

1/4 cup vegetable oil

2 eggs

Place oats in food processor or blender and blend until fine. In a large bowl, mix eggs, buttermilk, milk, oil, and sugar. In another bowl, combine soda, powder, salt, oats, wheat germ, and flour. Add wet mixture to dry and stir until just barely combined. Let sit 5 minutes while preheating griddle (medium- low heat). Use 1/4 cup batter for each pancake. Makes about 18.

**********************************

*If you don't have buttermilk, you can use:

1 can evaporated milk and 1/2 cup milk in place of:

1 1/2 cups buttermilk and 1 cup milk. It works fine.

Tastes the same.

**********************************
Cherry Topping:

4 cups fresh pitted cherries

2/3 cup sugar

1/4 cup cornstarch

1/4 tsp salt

1 1/2 cups cool water

2 Tbsp fresh lemon juice

Stir all ingredients together in a saucepan. Boil for 2 minutes, stirring constantly, then remove from heat. Spoon over the top of pancakes followed by whipped cream.

Try a Cherry Berry Smoothie

2 cups fresh pitted cherries

2/3 cup frozen blueberries

2 cups vanilla Yoplait yogurt

1 cup cold milk

2 tsp vanilla

2 tsp freshly squeezed lemon juice

4 ice cubes

Blend all ingredients for one minute. Serve immediately. Makes 6 (1 cup) servings.

Happy eating!

Lightning Safety Awareness Week

"When Thunder Roars, Go Indoors."

June 21-27, 2009 is Lightning Safety Awareness Week. Learn all the DO's and DON'Ts and safety for kids with Leon the Lion at: http://www.lightningsafety.noaa.gov/kids.htm
There are fun games, coloring pages and safety tips, and a computer game for kids where they can choose safe or unsafe. It's good learning for adults, too.

EASY PIZZA DOUGH

You will need:

1 Tbsp yeast
1 cup warm water
1 tsp. sugar
1 tsp salt
2 Tbsp oil
2 1/2 cups flour

Dissolve yeast in water and sugar. Add remaining ingredients, knead well. Let rest 15 minutes. Spread onto one large 16" pizza pan or 2 -12" pans. There is enough dough to make a stuffed crust on the 16" pan if desired. Top with sauce and desired ingredients. Bake at 400-425* for about 15 minutes. Enjoy!

ALFREDO SAUCE (for chicken alfredo)

1/2 cup butter, or margarine
2 cloves of garlic, crushed or minced
2 cups cream (or- 1 can of evaporated milk plus one cup milk)
1/4 tsp pepper
1/2 cup grated parmesan cheese
3/4 cup grated mozzarella cheese
2 Tbsp plus 1 tsp. cornstarch dissolved in 1/4 cup water
(omit the 1 tsp cornstarch if you use this for noodles)

Melt butter in medium saucepan over medium-low heat. Add garlic, cream and pepper. Bring to a simmer, stirring constantly. Add cornstarch mixture; simmer 1 minute. Add cheeses, stir well. Sauce will be thick. Spread on top of prepared pizza dough. Top with chicken, sliced olives, mushrooms, additional cheese if desired, etc. Bake 15 minutes.
Serves 4-6

SKILLET CHICKEN

You will need:

2 boneless, skinless chicken breast halves, cut in half
1 Tbsp. butter or margarine
1/2 c. chopped onion
1 can (14-1/2 oz.) or 1 pint jar diced tomatoes, undrained
1 Tbsp Worcestershire sauce
1/2 tsp. ground mustard
1/2 tsp salt
1/8-1/4 tsp pepper
hot, cooked rice

In skillet, brown chicken in butter. Add onion; saute until tender.

Stir in tomatoes, Worcestershire sauce, mustard, salt, and pepper.

Bring to boil over medium heat. Reduce heat, cover and simmer for

15 minutes or till chicken juices run clear.

Serve over rice.
Yield 2-4 servings.

Quick, Easy Tarter Sauce

You will need:

1 cup mayo or salad dressing
1/4 cup finely chopped dill or sweet pickles, or relish
1 Tbsp. finely chopped onion
1 Tbsp snipped fresh parsley, or 1 tsp. dried parsley
1 tsp lemon juice

Combine all ingredients in a bowl and mix well. Cover and chill until ready to use. Store in fridge. Makes about 1 cup.




MOCK TARTER SAUCE

You will need:

1/2 cup sour cream
1/2 onion, chopeed
2 Tbsp. butter, or margarine
1 tsp. dry basil

Saute onions in butter. Stir in sour cream and basil. Serve warm with your fish.
Makes about 1/2 cup.

COOL 'N EASY STRAWBERRY PIE

What you need.

2 cups fresh strawberries
2/3 cup boiling water
1 pkg. (2 oz.) strawberry Jell-O
ice cubes
1/2 cup cold water
1 tub (8 oz) cool whip topping, thawed
1 graham cracker crust

Slice strawberries, refrigerate. Add boiling water to gelatin mix, stir 2 minutes until completely dissolved. Add enough ice to cold water to make 1 cup. Add to gelatin, stir until slightly thickened. Remove any unmelted ice.

Whisk in cool whip. Stir in strawberries, saving a few to decorate top. Refrigerate 20-30 minutes, or until mixture is very thick and will mound. Spoon into crust. Top with remaining strawberries. Refrigerate 6 hours or until firm.

Light cool whip and low calorie crust work well, also.

Graham Cracker Peanut Butter Bars

Need a quick treat idea? This is really easy.

1 1/2 cups graham cracker crumbs (1 pkg.)
1/2 c. margarine, melted (1 cube)
2 cups powdered sugar
1 cup peanut butter (chunky or creamy)
chocolate chips (about 1 cup)

Combine graham cracker crumbs, melted margarine, and peanut butter. Add powdered sugar
and mix well. Press into a foil-lined 9x13" baking pan. Dipping your fingers in powdered sugar

makes it easier to spread.

Melt chocolate chips and spread evenly over graham cracker mixture. Refrigerate.

Remove from fridge and let stand a few minutes before cutting into squares. You can lift the whole thing out using the foil and lay on counter to cut or cut in the pan. Store in fridge. Enjoy.

Vital wheat Gluten or Dough Enhancer

I have been asked several times about 'vital wheat gluten' and 'dough enhancers' Here is the difference.

Vital Wheat Gluten is the protein found in the whole wheat flour.
It helps dough develop structure.

Dough Enhancers are generally consisting of a mix of barley malt, ascorbic acid and a vital wheat gluten. Dough enhancer is generally used in bakeries in their pastries. It sometimes leaves that 'store purchased' after-taste.

Malt-helps to develop taste and browning
ascorbic acid-gives yeast a boost
vital wheat gluten- develops structure

When wheat flour has the bran and germ removed, you have your white flour. It is lighter and easier to raise but you loose a lot of nutrients and it has to have them added back to the flour before sold. Germ and bran keep the gluten from fully forming because of the sharpness, not allowing it to rise as well.

By adding a vital wheat gluten or dough enhancer to your whole wheat/rye breads, you will gain back that rising power and stretching ability without the breaking. You generally only need one rounded tablespoon of wheat gluten to a 2 loaf recipe (aprox. 6 cups flour).

Honey whole wheat bread is generally a slower riser because honey and molasses seem to retard yeast growth as compared to using the same amount of packed brown sugar. Use 1 tsp yeast per one cup whole wheat flour (1 Tablespoon per 3 cups-1 loaf) if you don't use a wheat gluten.

If your bread flattens while cooking it is generally due to over-rising or because your heat is a little too low. Have your oven 325-350 degrees. My oven seems to be a little hotter so I generally bake my breads at 325-335 degrees. You will have to experiment with your individual ovens to see what works best for you.

Hope this helps you. Happy baking.