Title: Fruit Sweet and Sugar Free - Ingredients #2
Categories: Info Diabetic
Yield: 1 Servings

Fruit Sweet and Sugar Free by Janice Feuer 1993 Royal Teton Ranch

Ingredients (cont'd) ***********

Baking Soda: ************ Used by itself, baking soda has no leavening ability. But used in combination with an acid ingredients, such as a fruit sweetener, as well as baking powder, it creates carbon dioxide bubbles which leaven the batter. Since baking soda is usually very lumpy in the box, it is important to sift it once before measuring, and then again with the flour. Otherwise the final produce will have little dark brown spots scatered throughout which can be quite bitter.

Butter: ******* I prefer to use unsalted butter because of its wonderful flavour and delicious aroma. By using unsalted butter you can easily control both the quantity and the quality of salt in everything you cook or bake. Unsalted butter has a much sorter shelf life than salted butter and can become rancid in a couple of weeks in the refrigerator. However, it may be stored for a couple of months in the freezer. Unless otherwise stated in the recipe, butter should be used at room temperature for ease in blending with sweetener or other ingredients. Butter comes in either 1/4 pound sticks or one pound solids. A stick of butter equals 1/2 cup, 8 tablespoons or 1/4 pound. Two sticks equal 1 cup, 16 tablespoons, or 1/2 pound. Three sticks equal 1-1/2 cups, 24 tablespoons, or 3/4 pound. And 4 sticks of butter are equivalent to the 1 pound solid, and equal 2 cups or 32 tablespoons. One ounce of butter is equivalent to 2 tablespoons.

Carob Powder: ************* Carob is also known as Saint John's Bread. It is an ideal substitute for cocoa powder or chocolate, as it is similar in both flavour and colour. Carob, a good source of calcium, is free of the detrimental effects of caffeine, theobromine, and calcium oxalate, which are all found in cocoa beans. Carob powder is low in fat and naturally sweet. When you have a choice, choose dark roasted carob powder, which gives a richer flavour and colour. Carob powder can be purchased in natural food stores and should be stored at room temperature. Carob powder has a tendency to form rock hard clumps, so be sure to sift it before mixing it with other ingredients.

CornStarch and Arrowroot: ************************* These two thickeners create beautiful translucent sauces and glazes. Arrowroot is recommended for use with acid fruits, as it does not break down and thin in their presence. Dissolve cornstarch in some of the cool liquid called for in the recipe. Heat the remaining liquid to the boiling point. Gradually whisk in the dissolved cornstarch, whisking constantly while the mixture returns to a boil. Reduce the heat and simmer for five minutes to stabilize the cornstarch. Remove from the heat. Cornstarch based mixtures will thicken upon cooling and can be reheated to return to the desired consistency. Dissolve arrowroot in some of the cool liquid called for in the recipe. Heat the remaining liquid just to the boiling point and reduce the heat. Whisk in the dissolved arrowroot. As soon as the mixture thickens, remove it from the heat. Don't allow the arrowroot to get too how (about 175 degrees) or it will break down and thin the mixture. Arrowroot thickened mixtures cannot be reheated and retain their original consistency.

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