[Sca-cooks] Cookie Question (OOP, but close to our hearts)

Elaine Koogler kiridono at gmail.com
Wed Dec 12 11:20:22 PST 2007


Well,  using Splenda does help a bit in reducing the carb count.  However. I
am going to be trying using spelt instead of flour in my shortbread.  I
tried using whole wheat flour and that was a disaster...someone suggested
that I try spelt.  So, when I get a few minutes, I'm going to try it.

So far, I've made chocolate mousse and a buttermilk cardamom pie with
Splenda and the results have been excellent.  Splenda is usually a tad
sweeter than sugar, so I tend to cut back a bit, taste it then add more if
needed.

Kiri

On 12/12/07, Susan Fox <selene at earthlink.net> wrote:
>
> People who have problems with sucrose, also usually have problems with
> other carbohydrates so I have long since given up trying to make
> substitutions in flour-based treats.
>
> On the other hand... meringues can be executed using powdered sucrolose,
> I have tasted some very nice ones.  I don't have a recipe handy, but
> google with the keywords "recipe splenda meringue" and I'm sure
> something useful will pop right up.
>
> There is sugar-free chocolate around that is quite palatable and works
> just fine in candy molds and for almond bark.  The only caveat here is
> the laxative effects of sorbitol and similar compounds.
>
> Selene
>
> chawkswrth at aol.com wrote:
> > I do have a question for the experts on the list;
> >
> > We all know it isn't the Holidays without cookies, right?
> >
> > But, for those of us who much watch those nasty Carbs/sugars, cookies
> can be a Bad Thing (waaa)
> >
> > How well would sugar substitutes work in regular cookie recipes and what
> would be the equivilent to use?
> >
> > Would they not interfere with the chemical reaction that takes place
> between the regular sugar, the butter and the flour to give you the proper
> cookie texture?
> >
> > Say, you were to make the usual, standard Shortbread. Can you fully
> substitute somenthing like Splenda for the Sugar, or will you get an unusual
> texture? No crispy cookie, just a lump of weird tasting dough....
> >
> > Helen
> >
> > Not _that_ willing to experiment with expensive ingredients until she
> has a bit of a clue....
>
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