Guest guest Posted July 6, 2004 Report Share Posted July 6, 2004 Maybe we should all contact Splenda and request the tablets be made available in the US! Kitty Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 8, 2004 Report Share Posted July 8, 2004 You can go to www.splenda.com and download their recipe book. Here is some info that might be helpful. In recipes where the amount of sugar is quite high, sugar often contributes significantly to structure and texture. • Frosting, candy, fudge, caramel, pecan pies, angel food or pound cake: For best results only replace about 25% of the sugar required by creating a blend of sugar and SPLENDA® Granular instead of a full sugar replacement. You may notice a smaller yield when substituting SPLENDA® Granular for sugar. In some cases, cakes and quick breads will not rise as high as their full-sugar counterparts, but they will still taste delicious! • To achieve a better rise: Switch from 9 " round pans to 8 " round pans with 2 " sides. Also, try adding 1/2 cup nonfat dry milk powder and 1/2 teaspoon of baking soda for every 1 cup of SPLENDA® Granular. When creaming butter or margarine with SPLENDA® Granular, your mixture will appear less smooth than with sugar, and may separate upon the addition of eggs. This is normal. • Cookies: Cookies often rely on brown sugar for their chewy, crunchy texture. To retain the texture, replace only the white granulated sugar in your cookie recipes. You may need to flatten the cookies before baking to aid spreading. • Jams, jellies, puddings and custards: When made with SPLENDA® Granular, these may be slightly thinner or soft-set. See Storage. • Cookies, Puddings and Custards: To enhance flavor, add an additional teaspoon of vanilla extract per 1 cup of SPLENDA® Granular. • Quick breads and muffins: Adding one or two tablespoons of honey or molasses will boost flavor and provide some moistness. SPLENDA® Granular will not activate yeast. Maintain at least two teaspoons of sugar in recipes calling for yeast and replace the remaining sugar with SPLENDA® Granular. In the baking process, sugar caramelizes to produce the familiar golden brown color of baked goods. Baked goods made with little or no sugar do not brown like recipes made with sugar. To help achieve a more golden brown color when baking with SPLENDA® Granular, lightly spray the batter or dough with cooking spray just before placing in the oven. Your baked goods made with Splenda® may bake more quickly than those made with sugar. • Cakes: Check 7-10 minutes before the original recipe's expected bake time. • Cookies, brownies and quick breads: Check 3-5 minutes before the original recipe's expected bake time. Sugar acts as a preservative, helps retain moisture, and keeps baked- goods fresher longer. • Baked Goods: All fresh baked good are best eaten within 24 hours. If you wish to keep your baked goods made with SPLENDA® Granular longer, wrap well and freeze. • Canning jams, jellies and fruits: SPLENDA® Granular does not provide preservative properties. It is heat stable and can be used as a sweetener in canning. Please consult a canning book for instructions on sugarless canning. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 8, 2004 Report Share Posted July 8, 2004 That's fine if you are avoiding sugar only for weight loss/calorie control. For us diabetics, however, sugar is POISON. You might as well suggest 75% arsenic/25% sugar! Splenda * Frosting, candy, fudge, caramel, pecan pies, angel food or pound cake: For best results only replace about 25% of the sugar required by creating a blend of sugar and SPLENDA® Granular instead of a full sugar replacement. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 8, 2004 Report Share Posted July 8, 2004 While it is true that sugars will raise glucose levels, it is common knowlege now -and has been for 10 years- that starchy food--potatoes, bread, etc., will raise sugar levels as fast and spike you just as sugar does. This is why we count all carbs. We all react to sugar and starch differently. I know someone who is a type one and can even eat frosting roses and decors from a decorated cake without a problem--and I know a type 2 that can't even think about having sugar. I can't eat pasta as it spikes me. Potatoes I can handle. Fawnee __________________________________________________ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 10, 2004 Report Share Posted July 10, 2004 I can eat almost as much ice cream as I want (chocolate) but if I take a bite of papaya or a piece of falafel, my BS goes through the roof! At 09:17 PM 7/8/2004, you wrote: >While it is true that sugars will raise glucose levels, it is common >knowlege now -and has been for 10 years- that starchy food--potatoes, >bread, etc., will raise sugar levels as fast and spike you just as sugar >does. This is why we count all carbs. We all react to sugar and starch >differently. I know someone who is a type one and can even eat frosting >roses and decors from a decorated cake without a problem--and I know a >type 2 that can't even think about having sugar. I can't eat pasta as it >spikes me. Potatoes I can handle. > >Fawnee > > >__________________________________________________ > Quote Link to comment Share on other sites More sharing options...
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