[Sca-cooks] Re: splenda

[Kirsten Houseknecht]

another good substitute for baking is
"diabetasweet"
it is
Acesulfame Potasium, or Ace k
NOT a nutrasweet  double

it can be baked one to one like sugar and has the same texture.  some people
see the long name and freak because they think it is Aspartame.  it is NOT.

just be absolutely sure you label what you used, as some people will not
touch various sugar substitutes.  also , if... like me ... you assume people
will  be clue less enough to bake with apsartame, you assume the worst
unless labeled.
Kirsten Houseknecht
Fabric Dragon
kirsten at fabricdragon.com
www.fabricdragon.com
Philadelphia, PA     USA
Trims, Amber, Jet, Jewelry, and more...

I worry about you, wear a reflective sweater...
----- Original Message ----- 
From: "The Hamburgs" <solstice at moscow.com>
To: <sca-cooks at ansteorra.org>
Sent: Friday, January 30, 2004 12:28 AM
Subject: [Sca-cooks] Re: splenda


>
> On Thursday, January 29, 2004, at 07:16  PM,
> sca-cooks-request at ansteorra.org wrote:
>
> >
> >
> > I'm giving a party and would like to provide dessert options for the
> > diabetics there by using Splenda to replace sugar in some of the
> > sweets.  But I've never baked with it before and am curious about how
> > it reacts in baked goods.   Anyone experienced with this?
>
>
> Splenda works terrifically! Tastes good. Better than other sweetners.
> Sugar twin and the like tend to have more of a tinny aftertaste, and to
> be a bit wonky on the measurements.
>
> Splenda is a godsend. I have had it in several items, as our local
> feastcrat is more than willing to experiment for those of us sugar
> impaired.
>
> -Dame Aleska
>
> _______________________________________________
> Sca-cooks mailing list
> Sca-cooks at ansteorra.org
> http://www.ansteorra.org/mailman/listinfo/sca-cooks
>