. . . But Can it Cook?

Sucanat performed well in test 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 favorite recipes because the taste is quite assertive.

Because it has a rich brown color, it can also change the appearance of a light-colored beverage or cake, possibly making the dish look done before it really is or, in some cases, giving it an unappealing appearance.

BARBECUE SAUCE

1/2 cup olive oil

2 tablespoons minced garlic

2 tablespoons minced ginger root

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 to 1/4 teaspoon cayenne pepper, optional

Place olive oil, garlic, ginger, soy sauce, Sucanat, lemon juice, Sherry, cumin, paprika and cayenne in blender or food processor. Blend into smooth sauce. Makes about 3/4 cup.

Note: Sauce can be used for basting. Or pour over chicken, pork or beef and marinate up to 2 hours in refrigerator.

APPLE CRISP

8 medium apples, peeled and sliced

Juice of 1 lemon

1 teaspoon ground cinnamon

1/2 cup rolled oats

1/2 cup cake or pastry flour

1/2 cup Sucanat

1/8 teaspoon salt

1 (2-ounce) package or 1/2 cup finely chopped walnuts

1/2 cup butter or margarine, softened

Ice cream or whipping cream, optional

Place apples in large bowl. Add lemon juice and 1/2 teaspoon cinnamon and toss. Turn into greased 13x9-inch baking dish.

Combine oats, flour, Sucanat, salt, remaining 1/2 teaspoon cinnamon and walnuts in bowl. Mix butter in with fingers until mixture resembles coarse crumbs. Spread evenly on top of apples.

Bake at 375 degrees about 25 minutes or until apples are tender and topping is brown. Makes 6 servings.

CHOCOLATE CHIP COOKIES

1 cup butter or margarine, softened

1 cup Sucanat

2 eggs, lightly beaten

1 teaspoon vanilla

2 cups sifted flour

1 teaspoon salt

1 teaspoon baking soda

1 cup chocolate chips

1/2 cup walnuts, chopped, optional

Cream butter and Sucanat in large bowl. Mix in eggs and vanilla. Sift together flour, salt and baking soda. Mix into Sucanat and butter mixture. Add chocolate chips and nuts.

Drop by spoonfuls onto ungreased baking sheet. Bake at 375 degrees 10 minutes. Makes 2 1/2 dozen.

Note: Sucanat changes color of these chocolate chip cookies to dark brown. During testing, the cookies appeared to be done after only 5 minutes in the oven because of the color, but they were still soft.