Molasses sweet 'n' slow

Article Abstract:

Molasses was the American sweetener of choice well into the 1880s. Today, for such dishes as Boston baked beans, and barbecue sauce, it is a must. The differences between light, dark and blackstrap molasses is time of extraction, and flavor. Tips are given on storing and using molasses.

Usage, Product information, Sugar industry, Molasses, Cookery (Molasses)

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A sweet tart for your sweetheart

Article Abstract:

A lighter, healthier version of lemon meringue pie can be prepared if egg substitutes and honey are used in the filling. A recipe for a pie with only 163 calories per serving is presented.

Cookery (Lemons), Lemons, Cooking

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Light menus with a twist

Article Abstract:

Some easy to make recipes with the right type of wine to be served are presented.

United States, Bread, cake, and related products, Commercial Bakeries, Pies, Methods, Recipe, Mushrooms, Wine service

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