Splenda in cookie recipe..

Recently I made a batch of cookies. Making one with "normal" ingredients, a
second batch where I substituted the white sugar with Splenda. The cookies
with Splenda stayed the size as that they were when I placed them on the
cookie sheet, round. They didn't flatten out like the "normal" cookies did.

I like the recipe and wondered how to incoporate the Splenda but still get a
normal looking cookie?

--
Mike Willsey (Piedmont)
The Practical Bar B Q'r at,
http://groups.msn.com/ThePracticalBarBQr/_whatsnew.msnw
www.bahai.org

Piedmont said:

Recently I made a batch of cookies. Making one with "normal" ingredients, a
second batch where I substituted the white sugar with Splenda. The cookies
with Splenda stayed the size as that they were when I placed them on the
cookie sheet, round. They didn't flatten out like the "normal" cookies did.
I like the recipe and wondered how to incoporate the Splenda but still get a
normal looking cookie?
Mike Willsey (Piedmont)

Have you tried looking at the Splenda website? Many recipes & FAQs there.
www.splenda.com
Edrena

Lynne A said:

I don't know that you can, Mike-at least I've never been able to achieve it.
The sugar melts and spreads, and the Splenda doesn't do that. You could try
making them with Diabetisweet, it melts and caramelizes like sugar does.

Lynne A
[email hidden]

Would you please elaborate a bit on Diabetisweet's plusses and
minuses? Have you tried their brown "sugar" version? If so,
how is it? I was pleased to find it in the pharmacy section of
a local supermarket and am intrigued because it has the bulk that
Splenda lacks (after you measure it and mix it with the other
ingredients, that is).

--
Jean B.

Piedmont said:

Recently I made a batch of cookies. Making one with "normal" ingredients, a
second batch where I substituted the white sugar with Splenda. The cookies
with Splenda stayed the size as that they were when I placed them on the
cookie sheet, round. They didn't flatten out like the "normal" cookies did.

I like the recipe and wondered how to incoporate the Splenda but still get a
normal looking cookie?

--

Did you use the regular Splenda or the Splenda For Baking? Although I
haven't used it in a cookie recipe, I did achieve excellent results in
a pumpkin roll.

"Jean B." <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Lynne A said:

I don't know that you can, Mike-at least I've never been able to achieve

it.

Quoted message said:

Quoted message said:

The sugar melts and spreads, and the Splenda doesn't do that. You could

try

Quoted message said:

Quoted message said:

making them with Diabetisweet, it melts and caramelizes like sugar does.

Lynne A
[email hidden]

Would you please elaborate a bit on Diabetisweet's plusses and
minuses? Have you tried their brown "sugar" version? If so,
how is it? I was pleased to find it in the pharmacy section of
a local supermarket and am intrigued because it has the bulk that
Splenda lacks (after you measure it and mix it with the other
ingredients, that is).

--
Jean B.

Jean, I have only used it a little, but from what I've seen so far, the only
minus is the cost. I made flan with it, and it tasted just like the real
thing, fabulous! As you say, it provides the necessary bulk, and I made a
proper caramel sauce with it for the flan that was really nice. I'm trying
to recall what else I used it for-haven't done any baking of any kind
lately. Oh, I used it for blueberry compote, and it thickened up just right
for that. A flourless chocolate cake, that's what else, I remember now<G>
It also seemed to turn out just as it should, but I hadn't made one with
sugar before to compare. It was nicely dense and gooey-ish, seemed to be
like it should. I haven't tried the brown sugar variety, haven't even seen
it in stores-I'll have to look for it.

Lynne A
[email hidden]

Lynne A said:

"Jean B." <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Lynne A said:

I don't know that you can, Mike-at least I've never been able to achieve

it.

Quoted message said:

Quoted message said:

The sugar melts and spreads, and the Splenda doesn't do that. You could

try

Quoted message said:

Quoted message said:

making them with Diabetisweet, it melts and caramelizes like sugar does.

Lynne A
[email hidden]

Would you please elaborate a bit on Diabetisweet's plusses and
minuses? Have you tried their brown "sugar" version? If so,
how is it? I was pleased to find it in the pharmacy section of
a local supermarket and am intrigued because it has the bulk that
Splenda lacks (after you measure it and mix it with the other
ingredients, that is).

--
Jean B.

Jean, I have only used it a little, but from what I've seen so far, the only
minus is the cost. I made flan with it, and it tasted just like the real
thing, fabulous! As you say, it provides the necessary bulk, and I made a
proper caramel sauce with it for the flan that was really nice. I'm trying
to recall what else I used it for-haven't done any baking of any kind
lately. Oh, I used it for blueberry compote, and it thickened up just right
for that. A flourless chocolate cake, that's what else, I remember now<G>
It also seemed to turn out just as it should, but I hadn't made one with
sugar before to compare. It was nicely dense and gooey-ish, seemed to be
like it should. I haven't tried the brown sugar variety, haven't even seen
it in stores-I'll have to look for it.

Lynne A
[email hidden]

Maybe I'll try it in a blueberry buckle--or some strawberry
recipe. Is it kinder to one's digestive system than maltitol and
lactitol are?

--
Jean B.

"Jean B." <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Lynne A wrote:

Quoted message said:

Quoted message said:

Quoted message said:

>
>

Would you please elaborate a bit on Diabetisweet's plusses and
minuses? Have you tried their brown "sugar" version? If so,
how is it? I was pleased to find it in the pharmacy section of
a local supermarket and am intrigued because it has the bulk that
Splenda lacks (after you measure it and mix it with the other
ingredients, that is).

--
Jean B.

Jean, I have only used it a little, but from what I've seen so far, the

only

Quoted message said:

Quoted message said:

minus is the cost. I made flan with it, and it tasted just like the

real

Quoted message said:

Quoted message said:

thing, fabulous! As you say, it provides the necessary bulk, and I made

a

Quoted message said:

Quoted message said:

proper caramel sauce with it for the flan that was really nice. I'm

trying

Quoted message said:

Quoted message said:

to recall what else I used it for-haven't done any baking of any kind
lately. Oh, I used it for blueberry compote, and it thickened up just

right

Quoted message said:

Quoted message said:

for that. A flourless chocolate cake, that's what else, I remember

now<G>

Quoted message said:

Quoted message said:

It also seemed to turn out just as it should, but I hadn't made one with
sugar before to compare. It was nicely dense and gooey-ish, seemed to

be

Quoted message said:

Quoted message said:

like it should. I haven't tried the brown sugar variety, haven't even

seen

Quoted message said:

Quoted message said:

it in stores-I'll have to look for it.

Lynne A
[email hidden]

Maybe I'll try it in a blueberry buckle--or some strawberry
recipe. Is it kinder to one's digestive system than maltitol and
lactitol are?

--
Jean B.

It seems to be for me, Jean. No issues with it, and I do have problems with
a lot of the commercial low carb goods because of the SA's.

Lynne A
[email hidden]

Lynne A said:

"Jean B." <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Lynne A wrote:

Quoted message said:

Quoted message said:

>>
>Would you please elaborate a bit on Diabetisweet's plusses and
>minuses? Have you tried their brown "sugar" version? If so,
>how is it? I was pleased to find it in the pharmacy section of
>a local supermarket and am intrigued because it has the bulk that
>Splenda lacks (after you measure it and mix it with the other
>ingredients, that is).
>
>--
>Jean B.

Jean, I have only used it a little, but from what I've seen so far, the

only

Quoted message said:

Quoted message said:

minus is the cost. I made flan with it, and it tasted just like the

real

Quoted message said:

Quoted message said:

thing, fabulous! As you say, it provides the necessary bulk, and I made

a

Quoted message said:

Quoted message said:

proper caramel sauce with it for the flan that was really nice. I'm

trying

Quoted message said:

Quoted message said:

to recall what else I used it for-haven't done any baking of any kind
lately. Oh, I used it for blueberry compote, and it thickened up just

right

Quoted message said:

Quoted message said:

for that. A flourless chocolate cake, that's what else, I remember

now<G>

Quoted message said:

Quoted message said:

It also seemed to turn out just as it should, but I hadn't made one with
sugar before to compare. It was nicely dense and gooey-ish, seemed to

be

Quoted message said:

Quoted message said:

like it should. I haven't tried the brown sugar variety, haven't even

seen

Quoted message said:

Quoted message said:

it in stores-I'll have to look for it.

Lynne A
[email hidden]

Maybe I'll try it in a blueberry buckle--or some strawberry
recipe. Is it kinder to one's digestive system than maltitol and
lactitol are?

--
Jean B.

It seems to be for me, Jean. No issues with it, and I do have problems with
a lot of the commercial low carb goods because of the SA's.

Lynne A
[email hidden]

Sorry for the late reply. I had a computer catastrophe....

Anyway, that is why I don't even try most of the products that have come
onto the market. I don't know why they have to contain problematic SAs
or hydrogenated oils or other turn-offs.

Jean B.

"Jean B." <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Quoted message said:

Sorry for the late reply. I had a computer catastrophe....

Anyway, that is why I don't even try most of the products that have come
onto the market. I don't know why they have to contain problematic SAs or
hydrogenated oils or other turn-offs.

Jean B.

No problem Jean, I've been in and out myself lately. Sorry to hear about
the computer troubles, I had to reformat last weekend myself.

It's pure profitability, I'm sure-they use whatever's cheap and to hell with
the consumer's health. JMHO, of course!

Lynne A
[email hidden]