Cherry Burrell
 Vintage Cherry Burrell Dairy Pasteurizer Catalog 1930 US $13.56 
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 (4) Stainless steel weld on 2-1/2" Cherry Burrell ends NEW US $18.00
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 Cherry Burrell UNIVAT US $3,500.00
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 Cherry Burrell UNIVAT US $3,500.00
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 CHERRY BURRELL 2200-007-P.21/22/23 NSPP 2200007P212223 US $79.35
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 CHERRY BURRELL 3000424 NSFP 3000424 US $25.00
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 CHERRY BURRELL 3000450 NSFP 3000450 US $25.00
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 CHERRY BURRELL 3000450 USPP 3000450 US $25.00
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 CHERRY BURRELL 3054020 NSPP 3054020 US $25.00
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 CHERRY BURRELL 3054325 NSFP 3054325 US $25.00
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 CHERRY BURRELL 3062362 NSFP 3062362 US $25.00
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 CHERRY BURRELL 3159115 NSFP 3159115 US $25.00
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 CHERRY BURRELL 4025447 NSFP 4025447 US $41.40
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 CHERRY BURRELL 40MPF-SFY-2 NSPP 40MPFSFY2 US $25.00
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 CHERRY BURRELL 5540103 NSPP 5540103 US $25.00
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 CHERRY BURRELL 5540234 NSPP 5540234 US $25.00
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 CHERRY BURRELL 5540648 NSPP 5540648 US $25.00
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 CHERRY BURRELL 5540649 NSPP 5540649 US $25.00
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 CHERRY BURRELL 5540650 NSPP 5540650 US $25.00
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 CHERRY BURRELL 5540712 NSFP 5540712 US $25.00
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 CHERRY BURRELL 5540712 NSPP 5540712 US $25.00
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 3,000 Gallon Cherry Burrell SS Dairy Silo Tank Jacketed US $10,500.00
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 5 Hp Cherry Burrell SS Centrifugal Pump, 2" x 1.5", Sanitary US $1,500.00
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 Cherry Burrell 10 Valve Bottle Filler, Filling Machine US $5,500.00
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 Used- Cherry Burrell Flexflo Close-Coupled Centrifugal US $1,500.00
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 Used- Waukesha Cherry Burrell Centrifugal Pump, model 2 US $1,500.00
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 Used- Cherry Burrell FlexfloáClose-Coupled Centrifugal US $2,000.00
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 Used- Cherry Burrell FlexfloáClose-Coupled Centrifugal US $2,000.00
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 Used- Cherry Burrell 3 Compartment Tank, approximately US $7,500.00
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 Used- Cherry Burrell Flexflo Centrifugal Pump, model VA US $1,250.00
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 Used- Cherry Burrell Thermaflex Plate Heat Exchanger, M US $7,000.00
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 28281 NEW Cherry Burrell 131 Q-Line Clamp US $11.03
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Can you use confectioners' sugar instead of granulated sugar in these recipes?
I know I can't just use the different sugar with the exact same amount, but is there any way I could substitute somehow?
These are my recipes:
http://www.foodnetwork.com/recipes/food-network-kitchens/super-gooey-chocolate-drops-recipe2/index.html
http://www.foodnetwork.com/recipes/anne-burrell/dried-cherry-and-almond-biscotti-recipe/index.html
Confectioners', powdered, or icing sugar is granulated sugar that has been ground into a fine powder. Because it tends to form clumps, confectioners' sugar is augmented with about 3 percent cornstarch to keep it loose and flowing.
Confectioners' sugar is ground to different degrees of fineness — the most common of which are XXX, XXXX, and 10X — where the grains are finer as the number of Xs increases.
Because confectioners' sugar dissolves almost instantly, it is generally used in dishes and recipes that don't require cooking, such as icings, sauces, and some candies. You can cook with confectioners' sugar, but very few people do. First, it is about twice as expensive by weight as granulated sugar. Then you have to use 1-3/4 cups for every cup of granulated sugar, making it nearly twice as expensive again.
On top of that, you have to take into account that 3 percent cornstarch, which will provide some degree of thickening as it cooks. There may be times when you want that little bit of thickening, such as a cooked sauce. But there are certainly some recipes where the texture would not be benefited by the additional cornstarch.
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