Re: Baking with Splenda <pies>

[Guest guest]

I made two pumpkin pies today using the recipy on the Libby's pumpkin

can, using sugar in one and Splenda in the other. We tried the

Splenda pie tonight and it was really good (with a little Cool

Whip). The other is for Christmas guests so we will have to wait for

the real comparison test but I will let you know if there is a

difference.

I made some Banana Oatmeal cookies with the Splenda last week and

those were pretty good too.

>

> * Exported from MasterCook *

>

> Baking with sugar substitutes

>

> Recipe By :

> Serving Size : 0 Preparation Time :0:00

> Categories : Information

>

> Amount Measure Ingredient -- Preparation Method

> -------- ------------ --------------------------------

>

>

>

> Experimenting with several sugar substitutes in baking, we found

that the

> improved quality and variety of heat-stable products makes the

transition

> from sugar a lot easier to digest.

>

> We had the best results with those sweeteners that could be

measured cup for

> cup when replacing sugar. Splenda granular no-calorie sweetener and

SugarTwin

> spoonable white- and brown-sugar replacements are easy to use and

don't

> require too many adjustments to the other ingredients. But even

with equal

> measurements, the size and weight of the replacement granules are

different

> than table sugar, so the volume of doughs and batters will be less.

>

> One of the new kids on the block, Splenda, was a favorite because

it avoids

> the harsh, bitter aftertaste that has plagued similar products. We

made an

> applesauce cake and oatmeal raisin cookies pulled from our files:

We added

> additional spices to both recipes and a little non-fat milk powder

to the

> cake to increase volume. Even testers with no dietary restrictions

were

> impressed with the results.

>

> Here are a few baking tips suggested by the makers of Splenda that

may help

> you convert some of your favorite recipes for baking:

>

> - For recipes that call for creaming together the butter and sugar,

beat the

> mixture a little longer when using a substitute to incorporate lots

of air,

> which results in a fluffier texture.

>

> - Store the baked products in a refrigerator. When well wrapped,

they'll last

> longer.

>

> - Baked goods with little or no sugar will not brown in the same

way. A

> tablespoon of molasses or cocoa powder per cup of substitute will

help

> achieve a golden finish.

>

> - Recipes using a substitute will often cook more quickly. For

cakes, check 5

> to 7 minutes sooner than the original recipe calls for and 2 to 3

minutes for

> cookies.

>

> - For cake recipes, add 1/2 cup non-fat dry milk powder for every

cup of

> granular substitute.

>

> - For cookies, add 1/2 teaspoon baking soda for every cup of

substitute used.

>

> - In muffins and quick breads, the addition of 1 to 2 tablespoons

of honey or

> molasses will add moisture as well as flavor.

>

>

>

>

> - - - - - - - - - - - - - - - -

- - -

[Guest guest]

Hi Del,

Did you make any adjustments to the recipes to account for the reduced

volume Splenda is said to yield? If not, did you really notice any problems

of ingredient ratios?

Thanks,

Walt

Re: Baking with Splenda <pies>

I made two pumpkin pies today using the recipy on the Libby's pumpkin

can, using sugar in one and Splenda in the other. We tried the

Splenda pie tonight and it was really good (with a little Cool

Whip). The other is for Christmas guests so we will have to wait for

the real comparison test but I will let you know if there is a

difference.

I made some Banana Oatmeal cookies with the Splenda last week and

those were pretty good too.

>

> * Exported from MasterCook *

>

> Baking with sugar substitutes

>

> Recipe By :

> Serving Size : 0 Preparation Time :0:00

> Categories : Information

>

> Amount Measure Ingredient -- Preparation Method

> -------- ------------ --------------------------------

>

>

>

> Experimenting with several sugar substitutes in baking, we found

that the

> improved quality and variety of heat-stable products makes the

transition

> from sugar a lot easier to digest.

>

> We had the best results with those sweeteners that could be

measured cup for

> cup when replacing sugar. Splenda granular no-calorie sweetener and

SugarTwin

> spoonable white- and brown-sugar replacements are easy to use and

don't

> require too many adjustments to the other ingredients. But even

with equal

> measurements, the size and weight of the replacement granules are

different

> than table sugar, so the volume of doughs and batters will be less.

>

> One of the new kids on the block, Splenda, was a favorite because

it avoids

> the harsh, bitter aftertaste that has plagued similar products. We

made an

> applesauce cake and oatmeal raisin cookies pulled from our files:

We added

> additional spices to both recipes and a little non-fat milk powder

to the

> cake to increase volume. Even testers with no dietary restrictions

were

> impressed with the results.

>

> Here are a few baking tips suggested by the makers of Splenda that

may help

> you convert some of your favorite recipes for baking:

>

> - For recipes that call for creaming together the butter and sugar,

beat the

> mixture a little longer when using a substitute to incorporate lots

of air,

> which results in a fluffier texture.

>

> - Store the baked products in a refrigerator. When well wrapped,

they'll last

> longer.

>

> - Baked goods with little or no sugar will not brown in the same

way. A

> tablespoon of molasses or cocoa powder per cup of substitute will

help

> achieve a golden finish.

>

> - Recipes using a substitute will often cook more quickly. For

cakes, check 5

> to 7 minutes sooner than the original recipe calls for and 2 to 3

minutes for

> cookies.

>

> - For cake recipes, add 1/2 cup non-fat dry milk powder for every

cup of

> granular substitute.

>

> - For cookies, add 1/2 teaspoon baking soda for every cup of

substitute used.

>

> - In muffins and quick breads, the addition of 1 to 2 tablespoons

of honey or

> molasses will add moisture as well as flavor.

>

>

>

>

> - - - - - - - - - - - - - - - -

- - -

[Guest guest]

I don't see any difference in the finished pies. The consistancy

seems the same and the Splenda pie has excellent flavor. Everything

else was done exactly per the directions on the can. I just

substituted 3/4 cup Splenda for the 3/4 cup sugar called for. I used

a store-bought crust so there was some sugar in that but the

energetic could also make a Splenda crust. Further report tomorrow

after the taste-test. Merry Christmas and Happy Pumpkin Pie eating

to all!

> Hi Del,

>

> Did you make any adjustments to the recipes to account for the

reduced

> volume Splenda is said to yield? If not, did you really notice any

problems

> of ingredient ratios?

[Guest guest]

The Splenda pumpkin pie was slightly sweeter than the pie made with

real sugar but otherwise about the same. I actually liked the

Splenda pie a little better but this could just be a matter of

personal taste. They were both good (if I do say so). Enjoy!

<snip>

> Further report tomorrow after the taste-test.

[Guest guest]

I am baking, as we speak, a Splenda pumpkin pie. I will let you know my

opinion-and my husbands!

Re: Baking with Splenda <pies>

The Splenda pumpkin pie was slightly sweeter than the pie made with

real sugar but otherwise about the same. I actually liked the

Splenda pie a little better but this could just be a matter of

personal taste. They were both good (if I do say so). Enjoy!

<snip>

> Further report tomorrow after the taste-test.

[Guest guest]

Hello,

I baked pumpkin pies for Thanksgiving with Splenda. They were wonderful.

For Christmas I baked an apple pie. It also was wonderful. It was a little

tart so if you like things a little sweeter, you might want to put in

another packet of splenda to taste. If you want the apple pie recipe,

please let me know. You can either send me a private email or I can post to

the list. I can also give you the pumpkin pie recipe if you want. My

email address is: sharonla@....

Sharon

Re: Baking with Splenda <pies>

>

>

> The Splenda pumpkin pie was slightly sweeter than the pie made with

> real sugar but otherwise about the same. I actually liked the

> Splenda pie a little better but this could just be a matter of

> personal taste. They were both good (if I do say so). Enjoy!

>

>

> <snip>

> > Further report tomorrow after the taste-test.

>

>

>

[Guest guest]

My pumplin pies turned out great! I am offically a Splenda addict!

Re: Re: Baking with Splenda <pies>

Hello,

I baked pumpkin pies for Thanksgiving with Splenda. They were wonderful.

For Christmas I baked an apple pie. It also was wonderful. It was a little

tart so if you like things a little sweeter, you might want to put in

another packet of splenda to taste. If you want the apple pie recipe,

please let me know. You can either send me a private email or I can post to

the list. I can also give you the pumpkin pie recipe if you want. My

email address is: sharonla@....

Sharon

Re: Baking with Splenda <pies>

>

>

> The Splenda pumpkin pie was slightly sweeter than the pie made with

> real sugar but otherwise about the same. I actually liked the

> Splenda pie a little better but this could just be a matter of

> personal taste. They were both good (if I do say so). Enjoy!

>

>

> <snip>

> > Further report tomorrow after the taste-test.

>

>

>

[Guest guest]

Good for you, I thought you might be when you found it! LaWanda eAt 10:11

AM 12/29/2002 -0800, you wrote:

>My pumplin pies turned out great! I am offically a Splenda addict!

>

> Re: Re: Baking with Splenda <pies>

>

>

>Hello,

>

>I baked pumpkin pies for Thanksgiving with Splenda. They were wonderful.

>For Christmas I baked an apple pie. It also was wonderful. It was a little

>tart so if you like things a little sweeter, you might want to put in

>another packet of splenda to taste. If you want the apple pie recipe,

>please let me know. You can either send me a private email or I can post to

>the list. I can also give you the pumpkin pie recipe if you want. My

>email address is: sharonla@....

>Sharon

> Re: Baking with Splenda <pies>

> >

> >

> > The Splenda pumpkin pie was slightly sweeter than the pie made with

> > real sugar but otherwise about the same. I actually liked the

> > Splenda pie a little better but this could just be a matter of

> > personal taste. They were both good (if I do say so). Enjoy!

> >

> >

> > <snip>

> > > Further report tomorrow after the taste-test.

> >

> >

> >