working with turbinado sugar
I buy Florida Crystals, and usually the larger-grain turbinado because it's cheaper than the finely-granulated kind. It's always a bit of a hassle, though, to have to whip out the blender and grind it so it's fine enough to be incorporated into a baked recipe. I suppose I could just grind a whole lot at once and deal with the powdery mess :P But is there any trick to getting it to mix in well? The few times I've used it without grinding it, all the sugar sinks to the bottom and forms an unwanted (though tasty) crust there.