Tips for baking with Splenda

[Guest guest]

I got so many requests for the recipes that I posted them, as you can

see. Also, here are some important tips that they also sent me. I

think they probably have this stuff and more on their website, too.

I'm not going to copy all the tips, just some of what I consider to

be the most important...

1. 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 tsp. molasses for every cup of Splenda used.

2. Check your baked goods for doneness a bit earlier than the recipe

calls for, generally 7-10 minutes. This is because recipes made with

Splenda may bake more quickly than those made with sugar.

3. Sugar contributes volume to many recipes. Whenever you us

Splenda instead of sugar, you may notice a smaller yield. In most

recipes, you can easily adjust the proprtions of ingredients other

than sugar to make up for this.

[Guest guest]

FWIW (for what it's worth), Splenda has a receipe book. They sell

them at their site. (just take out the spaces) www. splenda. com

A friend gave me one and I love it. She gave me a small softback

book but had ordered a large hardback for herself that has more

receipes than the little softback. They usually have new receipes

that you can print from their site as well.

Love,

Reba in Auburn, AL

> I got so many requests for the recipes that I posted them, as you

can

> see. Also, here are some important tips that they also sent me.

I

> think they probably have this stuff and more on their website,

too.

> I'm not going to copy all the tips, just some of what I consider

to

> be the most important...

>

> 1. 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 tsp. molasses for every cup of Splenda used.

>

> 2. Check your baked goods for doneness a bit earlier than the

recipe

> calls for, generally 7-10 minutes. This is because recipes made

with

> Splenda may bake more quickly than those made with sugar.

>

> 3. Sugar contributes volume to many recipes. Whenever you us

> Splenda instead of sugar, you may notice a smaller yield. In most

> recipes, you can easily adjust the proprtions of ingredients other

> than sugar to make up for this.