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	<title>Recent Messages in Brown and white sugars</title>
	<link>http://recipe-board.kraftfoods.com/topic/Ask-Kraft-Kitchens/Brown-And-White/1800000353</link>
	<description>Brown and white sugars</description>
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	<pubDate>Sat, 21 Nov 2009 15:03:45 -0800</pubDate>




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		<title>Re: Brown and white sugars</title>
		<link>http://recipe-board.kraftfoods.com/topic/Ask-Kraft-Kitchens/Brown-And-White/1800000353&amp;#msg1700002229</link>
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			<description><![CDATA[<font color="#660066">&gt; What my question is<br>&gt; though is how can a cookie be Russian and Mexican at<br>&gt; the same time?  And not only is]]></description>
		<pubDate>Mon, 11 Dec 2006 08:24:16 -0800</pubDate>
		<jf:creationDate>Mon, 11 Dec 2006 08:24:16 -0800</jf:creationDate>
		<jf:modificationDate>Mon, 11 Dec 2006 08:24:16 -0800</jf:modificationDate>
		<jf:author>Art Vanderlay</jf:author>
	</item>




	<item>
		<title>Re: Brown and white sugars</title>
		<link>http://recipe-board.kraftfoods.com/topic/Ask-Kraft-Kitchens/Brown-And-White/1800000353&amp;#msg1700002228</link>
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			<description><![CDATA[Brown sugar contains more moisture and so tends to produce a thicker, chewier cookie. Granulated sugar usually produces a crunchier cookie, but]]></description>
		<pubDate>Mon, 11 Dec 2006 08:21:13 -0800</pubDate>
		<jf:creationDate>Mon, 11 Dec 2006 08:21:13 -0800</jf:creationDate>
		<jf:modificationDate>Mon, 11 Dec 2006 08:21:13 -0800</jf:modificationDate>
		<jf:author>Art Vanderlay</jf:author>
	</item>




	<item>
		<title>Re: Brown and white sugars</title>
		<link>http://recipe-board.kraftfoods.com/topic/Ask-Kraft-Kitchens/Brown-And-White/1800000353&amp;#msg1700002196</link>
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			<description><![CDATA[If you have tried chilling the dough and that hasn't helped, I don't know.  <br><br>I always thought the difference between brown sugar and white]]></description>
		<pubDate>Sun, 10 Dec 2006 15:45:05 -0800</pubDate>
		<jf:creationDate>Sun, 10 Dec 2006 15:45:05 -0800</jf:creationDate>
		<jf:modificationDate>Sun, 10 Dec 2006 15:45:05 -0800</jf:modificationDate>
		<jf:author>Eemma</jf:author>
	</item>




	<item>
		<title>Re: Brown and white sugars</title>
		<link>http://recipe-board.kraftfoods.com/topic/Ask-Kraft-Kitchens/Brown-And-White/1800000353&amp;#msg1700002185</link>
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			<description><![CDATA[The white sugar makes it spread out more and the brown sugar makes it puffier.  What my question is though is how can a cookie be Russian and Mexican]]></description>
		<pubDate>Sun, 10 Dec 2006 13:20:33 -0800</pubDate>
		<jf:creationDate>Sun, 10 Dec 2006 13:20:33 -0800</jf:creationDate>
		<jf:modificationDate>Sun, 10 Dec 2006 13:20:33 -0800</jf:modificationDate>
		<jf:author>SandraLeeIloveThee</jf:author>
	</item>




	<item>
		<title>Brown and white sugars</title>
		<link>http://recipe-board.kraftfoods.com/topic/Ask-Kraft-Kitchens/Brown-And-White/1800000353&amp;#msg1800001894</link>
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			<description><![CDATA[I only asked originally about the difference in baking with the two sugars, I had no idea it would open such a can of worms arguing about Russian and]]></description>
		<pubDate>Sun, 10 Dec 2006 12:56:38 -0800</pubDate>
		<jf:creationDate>Sun, 10 Dec 2006 12:56:38 -0800</jf:creationDate>
		<jf:modificationDate>Sun, 10 Dec 2006 12:56:38 -0800</jf:modificationDate>
		<jf:author>Deanie56</jf:author>
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