Comments on: Baking, Crisco and Splenda

By: Connie

Connie — Wed, 11 Mar 2009 01:59:53 +0000

I think I should say, “Thanks for stopping by”? LOL

Private joke, people — private joke.

By: tet

tet — Tue, 10 Mar 2009 13:40:15 +0000

hi, was so happy to have “met” you at the maven talk.

it’s great that you share your family recipes and experiments. i understand the challenge in dealing with the fatty and the sugary stuff when it’s sooo enjoyable just to eat!

i’m only starting my kitchen experiments myself, but with aspartame’s possible links to cancer i’m learning to use muscavado and less of it instead, that is if and when i can.

… (just passing by…)hehehe

By: Cathy

Cathy — Mon, 23 Jun 2008 20:30:55 +0000

My husband is on a low carb diet and Splenda is what he uses most as a sugar substitute. I don’t like the taste at all. I still prefer the regular kind.

I’ll try this recipe for him. Thanks for posting.