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Old 08-08-2005, 01:12 PM   #11
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I was using the Regular Splenda, not the Splenda-Sugar blend.
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Old 08-20-2005, 04:46 PM   #12
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Allen, was at Barnes & Noble the other night, and saw a book on cooking with Splenda - you might want to search that out. Or - have you checked the SPlenda site?
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Old 09-11-2005, 10:48 AM   #13
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Was the book you saw written by Graham Kerr? I've seen his book, and have been meaning to get it, but haven't gotten a round to it yet.

Yes, I have been to the Splenda website. In fact, my MIL just made an apple pie a couple days ago using Splenda. She couldn't find my measuring spoons, or measuring cups, so she "eyeballed" everything. Luckily, she was using a store-bought crust. It wasn't bad. Could have used some more Splenda, and cinnamon, but that's a personal taste issue. She didn't have enough Granny Smith apples, and used some Red Delicious apples to finish it off with.

I have the next two days off. I might just go and get the stuff I need to make another one and see if I can perfect it.
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Old 09-13-2005, 04:18 PM   #14
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I'm sorry, Allen - just one of those things I saw out of the corner of my eye, and didn't explore it. ? do a search at the B&N website?
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