[Sca-cooks] Pattern welding meets cooking. . .

[Elaine Koogler]

We've been using Splenda with very good results. I have't tried using it 
when I need to create a syrup or anything that would need the "sticky" 
qualities of sugar, but in baking, etc., it works very well. Also, best 
of all, it is natural, being a "left-handed" sugar rather than a 
chemical creation. I'm not sure where I would find stevia as we don't 
have any natural foods markets out here in the "boonies". So I'll try 
using Splenda...I'll let you know how it comes out.

Thanks again!

Kiri

CorwynWdwd at aol.com wrote:

>In a message dated 3/17/2004 9:52:50 AM Eastern Standard Time, 
>ekoogler1 at comcast.net writes:
>One thing...what 
>is stevia and where would I get it?
>Stevia is a natural, non-caloric sweetner. We get ours at a local natural 
>foods market. Get the clear liquid stuff, as the brownish stuff has a licorice 
>taste that some find unpleasant (I don't, but...), and the powdered usually is 
>cut with some form of corn sugar. You could probably substitute whatever 
>sweetner you're using, I just prefer stevia.
>
>Corwyn
>
>There is only one basic human right, the right to do as you damn well please. 
>And with it comes the only basic human duty, the duty to take the 
>consequences. -- P. J. O'Rourke
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