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Sugar

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NEWS
July 27, 2000 | By Jonathan Gelb, INQUIRER SUBURBAN STAFF
Betty Dudas is 81 years old, and she's covered in powdered sugar. She scratches at her skin, because the sugary coat makes her itch. As she wipes her hands on her blue apron, she leaves a trail of white. She looks down and flicks away the sticky stuff under her fingernails. It's hard to tell where her gray hair ends and the sugar begins. That's what happens when you powder more than 70,000 doughnuts in six days for the Kimberton Community Fair, where the Firemen's Auxiliary is churning out doughnuts as if they were dollar bills.
NEWS
July 29, 2004
Announcements of new medical findings or miracle drugs often leave us fighting bouts of skepticism. Seems something deemed healthy for us one day becomes the bane of our existence the next. Which brings us to caffeine and diabetes. Researchers at the Department of Psychiatry and Behavioral Sciences at Duke University Medical Center this week said having caffeine with meals has a negative effect on the blood sugar and insulin levels of Type 2 diabetics. In a country with an estimated 17 million Type 2 diabetics you might think this is big news.
LIVING
February 15, 1987 | By Pat Croce, Special to The Inquirer
Call it the disorder of the decade. You've certainly read about it. You've probably discussed it with friends. And chances are, amid the hoopla, you have wondered if you, too, have hypoglycemia. Why the hype about hypoglycemia? Because it has become a catch-all diagnosis for myriad problems related to low blood sugar. For the last decade, the public has been deluged with reports listing the symptoms associated with the condition. Before you could say, "Get me to a doctor, quick," plenty of people who occasionally felt even the slightest sign of dizziness, nausea or fatigue were convinced that they were victims of hypoglycemia.
NEWS
February 16, 2010 | By Art Carey, Inquirer Staff Writer
Come the holidays, Walter Deuschle would carve an ice sculpture or make a gingerbread house. For special occasions, he might create an elaborate centerpiece or table decoration. But for most of his career as a chef, food-service supervisor, and later general manager at such local country clubs as Ashbourne, Whitemarsh, and Huntingdon Valley, Mr. D, as he was known, let his creative and artistic abilities lie fallow, devoting himself instead to pleasing the palates of diners and serving the needs of club members.
FOOD
February 18, 1987 | By BARBARA GIBBONS, Special to the Daily News
Sweet-and-sour sauces are popular in many cuisines. Unfortunately for waistline-watchers, the "sweet" part of the sauce usually derives from empty-caloried sugar or syrups. Health-food aficionados who substitute honey or molasses for the sugar aren't really saving any calories; these sweets are simply other kinds of refined carbohydrate. A better idea is to use fruit as part of the sweet-and-sour sauce - no sugar needed. Not only do you get natural sweetness, fruit comes "packaged" by Mother Nature with natural fiber - appetite-satisfying bulk - that can help thicken the sauce without adding refined flour or cornstarch.
FOOD
December 13, 2000 | By Marilynn Marter, INQUIRER FOOD WRITER
What: Splenda No Calorie Sweetener Maker: McNeil Specialty Products Co. Where: Supermarkets nationwide and at www.splenda.com Size: 1.9 ounces (55 grams), equivalent to 1 pound of sugar Price: $2.59-$2.99 Splenda is branded sucralose, a modified form of sucrose or table sugar. In use in Europe and Canada since 1991, it received FDA approval as a food ingredient here in 1998. The molecular structure is changed to keep the body from absorbing it as a carbohydrate, creating a product that can be labeled no-calorie and no-carbohydrate.
FOOD
May 8, 1991 | by Polly Fisher, Special to the Daily News
Dear Polly: Please let me know what the ingredient is that's added to sugar to make powdered sugar? - Alice You can easily make your own powdered sugar at home by whirling regular white sugar in a blender or food processor (the food processor works best) until it is fine and powdery. It becomes even more like the commercial powdered sugar when you add 1 1/2 teaspoons cornstarch to each cup of granulated sugar before processing it. Store the homemade powdered sugar in an airtight covered container.
FOOD
December 17, 2009 | By Joyce Gemperlein FOR THE INQUIRER
There's no more apt ingredient for December than confectioners' sugar, the sweetener that, like snow, transforms whatever it touches - be that lightly or in heaps. Its wintry aesthetics and seemingly magical properties make it symbolic of the small joys of Christmas and all manner of year-end celebrations. It is impossibly white, more so than freshly fallen snow or an angel's wing. It is so silky and light that if a baker isn't careful shoveling it into a mixing bowl, tiny blizzards cloud the kitchen.
NEWS
February 9, 1994 | by Ellen Gray, Daily News Staff Writer
What's a mother (or father) to do? A report published last week in the New England Journal of Medicine - the people who brought us the ThighMaster scare - concluded that sugar doesn't make kids bounce off the walls. Many kids, we're told, are just naturally bouncy. Sugar may even have a slightly calming effect on some. So what now? Are we supposed to run out now and stock up on Snickers? Has Halloween come early for millions of children? Don't count on it. Whether you're a wheat-germ-and-brown-rice fanatic or you believe a Twinkie a day keeps the blues away, one study isn't likely to change your mind about sugar.
BUSINESS
May 16, 2004 | By Craig Laban INQUIRER RESTAURANT CRITIC
They perfected the art of making cake without the "c. " But can the pastry wizards at Tasty Baking Co. preserve the love in their confections with fewer carbs and no sugar? After a sneak preview tasting of the new line of Sensables treats, I'd say that depends on how desperately you need that Tastykake fix. There is no way a devotee of the company's standard iced fudge bar will consider the Sensables chocolate-chip cookie bar an equal substitute. The rich shmear of icing on the original is replaced by a brittle snap of tiny sugar-free chocolate pebbles.
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ARTICLES BY DATE
FOOD
September 22, 2016 | $util.encode.html($!item.byline), $util.encode.html($!item.bycredit)
Makes 1 quart 1 750 ml bottle whiskey or bourbon 1 cup sugar 1 pound sour cherries, stemmed and pitted 1 vanilla bean, split lengthwise 1.   In a 1-quart jar with a tight-fitting lid, combine 11/2 cups of the whiskey and the sugar. Seal the jar and shake to dissolve the sugar. 2.   Add the cherries, vanilla bean and seeds, and the remaining whiskey to the jar and seal again. Shake to combine and store in a cool, dark place for 4 to 6 weeks, or up to six months.
FOOD
September 22, 2016 | $util.encode.html($!item.byline), $util.encode.html($!item.bycredit)
Makes 1 pint 1 cup fruit, such as berries, cucumber, peach, or lemon, chopped 1 cup sugar About 1 cup white vinegar Salt 1. Mix fruit and sugar, cover and refrigerate 24 to 48 hours 2.   Strain the mixture through a cheesecloth-lined sieve, reserving the syrup and any undissolved sugar that may still be in the container. Reserve solids for another use. 3.   To the syrup, add an equal amount of vinegar, and one pinch of salt per serving, and stir to combine and dissolve any remaining sugar.
ENTERTAINMENT
September 7, 2016 | By Ellen Gray, TELEVISION CRITIC
I'm not sure any woman has ever awakened more beautifully than Nova Bordelon (Rutina Wesley, True Blood ) does in the sexy, languid opening scene of OWN's new drama Queen Sugar , as she emerges from a lover's bed to the strains of Meshell Ndegeocello's "Faithful. " Directed by series creator Ava DuVernay ( Selma ), who made a point of having female directors for all 13 of the first season's episodes, the scene manages to elevate the TV cliché of introducing female characters without most of their clothes.
NEWS
September 4, 2016
* BUILDING STAR TREK. 8 p.m. Sunday, Smithsonian Channel. Two-hour special marks the 50th anniversary of the science-fiction franchise with a look at some of the technology it anticipated, from handheld communication devices to space shuttles. * RIZZOLI & ISLES. 9 p.m. Monday, TNT. Detective Jane Rizzoli (Angie Harmon) and medical examiner Maura Isles (Sasha Alexander) work one more case together. Series finale follows a daylong marathon - starting at 9 a.m. - of Season 7. * QUEEN SUGAR.
NEWS
September 4, 2016
Building Star Trek. Two-hour special marks the 50th anniversary of the science-fiction franchise Star Trek with a look at some of the technology it anticipated, from handheld communication devices to space shuttles. 8 p.m. Sunday, Smithsonian Channel. Rizzoli & Isles. Detective Jane Rizzoli (Angie Harmon) and medical examiner Maura Isles (Sasha Alexander) work one more case together. Series finale follows a daylong marathon - starting at 9 a.m. - of Season 7. 9 p.m. Monday, TNT. Harley and the Davidsons.
FOOD
September 1, 2016 | $util.encode.html($!item.byline), $util.encode.html($!item.bycredit)
Makes 12 servings 1 pound sweet butter 1 cup turbinado sugar 6 fresh large peaches (a little firm to the touch), washed, peeled, pitted, and sliced in half A package of puff pastry dough (defrosted if frozen), cut into 12 circles to cover each peach half 1. Put the butter into a saucepan. Add the sugar and melt it into the butter over low heat. 2. Put half of the butter mixture on the bottom of a 9-inch tart pan. Top with a layer of peach halves cut side down.
FOOD
August 18, 2016
Makes 1 serving 3 small dill sprigs 2 slices peeled English (seedless) cucumber, plus 1 long strip of peel for garnish Ice cubes 1 ounce absinthe (may substitute pastis) 1/2 ounce fresh lime juice 1/2 ounce simple syrup (see note) Scant 1/4 cup plain whole-milk yogurt 1. Muddle 2 sprigs of the dill and the cucumber slices in a cocktail shaker. 2. Fill the shaker halfway with ice, then add the absinthe, lime juice, simple syrup, and yogurt; seal and shake vigorously for 30 seconds, then double-strain into a large coupe or tumbler.
FOOD
August 11, 2016 | $util.encode.html($!item.byline), $util.encode.html($!item.bycredit)
Makes 1 quart, or 8 servings 2 cups fresh or frozen/defrosted blackberries, coarsely chopped 11/2 cups water 11/4 cups pure bottled pomegranate-blueberry juice, plus more as needed 6 tablespoons sugar 1/2 cup clover honey, plus more as needed 1 tablespoon chopped fresh culinary lavender spikes (bloom heads) or 1 tablespoon dried culinary lavender buds (see recipe for Candied Lavender Pecans) 1/3 cup fresh lime juice 1. Thoroughly stir together the blackberries, water, pomegranate-blueberry juice, sugar, and honey in a medium nonreactive saucepan.
FOOD
August 11, 2016 | $util.encode.html($!item.byline), $util.encode.html($!item.bycredit)
Makes 8 servings For the lavender sugar: 1 to 2 tablespoons dried culinary lavender buds 2 cups granulated sugar For the candied pecans: 1/4 teaspoon fine sea salt, plus more as needed 2 cups unsalted pecan halves 1. For the lavender sugar: Combine the lavender (to taste) and 1/2 cup of the sugar in a food processor. Process until the lavender is ground very fine, 4 to 5 minutes. (Alternatively, grind the lavender and sugar in a spice grinder for 1 minute.)
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