Enjoy time with loved ones this holiday season

Dear Readers: Christmas is the season for faith, family and friendship. Let us take the time to enjoy our loved ones and remember those we’ve lost. Happy holidays to all.

— Heloise

Dark vs. light

Dear Heloise: I was baking cookies and a question came to me: Can you use dark brown sugar if you are out of light? Does the dark have a more intense flavor? I would think it does. If you can, would you use less? Most of my recipes call for regular granulated or light brown sugar. So I was wondering if you would use less of the dark brown sugar and a little more of the regular granulated sugar.

— Susan E., Dayton, Ohio

Dark brown sugar has more molasses than light brown sugar, but if you feel the taste will be too strong, try one of these substitutes:

• Light brown sugar from white sugar: Add 1 1/2 tablespoons of liquid molasses to 1 cup of white granulated sugar.

• Light brown sugar from dark brown sugar: Take 1/2 cup of dark brown sugar and mix it with 1/2 cup of white granulated sugar.

• Dark brown sugar from white granulated sugar: Take 1 cup of white granulated sugar and mix with 1/4 cup of molasses.

— Heloise

Cold coffee

Dear Heloise: To Jenny in Texas who hates cold coffee: You can go to any home goods store and buy a hot plate for less than $10. Your coffee will stay hot as long as you need it.

— Jackie in Rogersville, Tennessee

An easier way?

Dear Heloise: I have read your column for many of my 89 years and enjoyed using some of the hints.

One of the things my mother taught me was this: If you have dishes or utensils with raw egg on/ in them, do not run under hot water. You will cook the eggs and have a more difficult cleaning job.

— Mabel Violet D., Amherst, New Hampshire

Send a money-saving or timesaving hint to Heloise, P.O. Box 795001, San Antonio, TX 782795001, or you can fax it to 1-210-HELOISE or email it to Heloise@Heloise.com. I can’t answer your letter personally but will use the best hints received in my column.