Guest guest Posted May 8, 2004 Report Share Posted May 8, 2004 > > TOP 10 TIPS FOR COOKING &BAKING WITH SPLENDA > > > > > 1. The granular form of Splenda can be used in cooking and baking. It > measures and pours, cup for cup - spoon for spoon, like sugar. > > 2. Sugar contributes volume to many recipes. Whenever you use Splenda > instead of sugar, you may notice a smaller yield. In most recipes, you can easily > adjust the proportions of ingredients other than sugar to make up for this. > > 3. SPLENDA can be used wherever you use sugar in cooking and baking. > However, it works best in recipes where sugar is used primarily for sweetening, > like fruit fillings, custards, sauces and marinades. > > 4. There are three ways to successfully incorporate Splenda into a recipe: > > > Combine thoroughly with the other dry ingredients > Dissolve in the liquid > Cream with butter or other fat 5. SPLENDA does not need to be sifted like > sugar. If the recipe calls for sifting the dry ingredients, measure the amount > of SPLENDA you need in advance, put it aside, and then add it at the end > after the other iingredients are sifted. > > 6. When the recipe calls for beating ingredients together, such as butter, > sugar and eggs, you may need to beat the ingredients a bit longer to get > enough air into the mixture to result in a fluffy and even texture. > > 7. When using SPLENDA to replace sugar in your baked goods, they will last > longer if stored in a refrigerator. > > 8. Baked goods made with little or no sugar do not brown like recipes made > with sugar. The addition of molasses, cocoa or other dark ingredients can > help brown recipes like cookies and cakes. For browning, add 1 tablespoon of > molasses for every cup of SPLENDA used. > > 9. Check your baked goods for doneness a bit earlier than the recipe calls > for, generally 7-10 minutes for cakes and 1-2 minutes for cookies. This is > because recipes made with SPLENDA may bake more quickly than those made with > sugar. > > 10. For longer storage, baked goods made with SPLENDA can be frozen with > excellent results. > > More Helpful Tips: > > Cakes > Successfully make a SPLENDA® sweetened cake by following these tips: > > > For every 1-cup of SPLENDA, add _ cup nonfat dry milk powder (sifted) and _ > teaspoon of baking soda. > Add sifted nonfat dry milk and baking soda to the remaining dry ingredients. > > Otherwise follow the recipe's directions. Cooking: > > > Check for doneness 7 to 10 minutes earlier than the recipe calls for. Bar > Cookies, Brownies, Muffins and Quick Breads > Successfully make SPLENDA sweetened bar cookies, brownies, muffins, and > quick breads: > > > For every 1 cup of SPLENDA, add _ teaspoon of baking soda. > Add SPLENDA granular to the butter, and cream the mixture well. > Add baking soda to the recipe's directions. > In muffins and quick breads, the addition of 1 to 2 tablespoons of honey or > molasses will add some flavor and moistness. Cooking: > > > Check for doneness 3 to 5 minutes earlier than the recipe calls for. Cookies > To successfully make SPLENDA® sweetened cookies, the following recipe > changes may be helpful: > > > You can retain the chewy and crunchy texture of foods by just substituting > SPLENDA for white sugar. > In addition to what the recipe calls for, add 1 tablespoon of molasses for > every cup of SPLENDA in the recipe to get the desired browning and flavor. > Use cinnamon, vanilla, or almond extract to help provide the flavor. > Reduce the liquid by _ tablespoon. Cooking: > > > Cookies may not spread as usual as they bake. To get the desired thickness, > just flatten the cookie before baking. > Check for doneness 1 to 2 minutes earlier than the recipe calls for. Fruit > fillings, sauces, puddings, and custards: > > > These recipes may not be as thick as when they are made with sugar because > sugar lends a viscous quality. > These recipes may cook a bit faster. > These SPLENDA sweetened recipes may not have as much flavor as you like. > Following the suggestions under general tips may provide you with the desired > flavor. > > Quote Link to comment Share on other sites More sharing options...
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