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| Author |
Message |
denise
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Sweetners
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Dec 9 10:06 UTC 2006 |
What kinds of sweetners do you use that work well with drinks, baking, and
any other form of cooking or food production?
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| 13 responses total. |
denise
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response 1 of 13:
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Dec 9 10:08 UTC 2006 |
Sometime when I think of it while at the store, I need to remember to get some
honey for my hot tea. And once, many years ago, I had an interesting
combination of stawberries dipped in brown sugar and if I remember right, sour
cream...
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denise
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response 2 of 13:
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Dec 9 10:11 UTC 2006 |
I know some of the artificial sweetners shouldn't be used for baking. Has
anyone tried baking with that Splenda mix [part Splenda, part suger]?
I usually use splenda instead of sugar when I need to sweeten my tea [though
some types of teas dont need sweetning.].
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keesan
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response 3 of 13:
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Dec 9 17:34 UTC 2006 |
Dried fruit, sweet potato, squash.
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furs
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response 4 of 13:
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Dec 10 02:42 UTC 2006 |
re 2: I've baked with Splenda by itself and it bakes nicely. I made
a sugar free cheese cake at Tgiving, and it turned out great.
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edina
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response 5 of 13:
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Dec 10 03:36 UTC 2006 |
I think the only thing you can use to bake with is Splenda. I tend to
just use Splenda for making kool-aid (no joke). For baking, I tend to
use real sugar.
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tod
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response 6 of 13:
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Dec 10 19:13 UTC 2006 |
I steal Splenda packets from Starbucks and keep em in the desk in case I want
to add a lil zing to my tea.
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void
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response 7 of 13:
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Dec 10 20:21 UTC 2006 |
Honey can replace sugar in any recipe. You just have to remember that
honey is 80% water, so you'll have to take out some liquid somewhere
else to make up for it.
Stevia and Succanat can be baked with as well.
I try to avoid artifical sweeteners like the plague.
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keesan
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response 8 of 13:
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Dec 10 23:10 UTC 2006 |
Licorice is a natural sweetener.
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slynne
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response 9 of 13:
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Dec 11 17:33 UTC 2006 |
Yeah, I have been avoiding artifical sweeteners for the past year and
half or so too
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furs
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response 10 of 13:
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Dec 11 19:21 UTC 2006 |
I don't. I probably use them more than I should, but I'm gonna die
anyway, so I might as well fill my body with bad shit!
;)
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edina
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response 11 of 13:
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Dec 11 19:52 UTC 2006 |
Hear hear!
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i
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response 12 of 13:
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Dec 12 04:23 UTC 2006 |
I use blackstrap molassas & honey on my oatmeal, but the result
isn't very sweet (intentional; i don't want sweet cereal as my
daily breakfast staple). There's also dutch cocoa powder and
wheat germ in my recipe...somehow i crave the stuff even though
it doesn't "taste good".
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slynne
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response 13 of 13:
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Dec 13 01:50 UTC 2006 |
I figure that people should eat what they want to eat. And if what they
want to eat is artificial sweeteners, more power to them!
But I like plain old fashioned sugar ;)
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