Splenda tips and bakeing ideas

SPLENDAŽ Granular can be used in cooking and baking. It measures and
pours, cup for cup - spoon for spoon, like sugar.

Sugar contributes volume to many recipes. Whenever you use SPLENDAŽ
Granular instead of sugar, you may notice a smaller yield. In most recipes, 
you can easily adjust the proportions of the other ingredients to make up for this.

SPLENDAŽ Granular can be used wherever you use sugar in cooking and
baking. However, it works best in recipes where sugar is used primarily for 
sweetening, like fruit fillings, custards, sauces and marinades.

There are three ways to successfully incorporate SPLENDAŽ Granular
into a recipe: Combine thoroughly with the other dry ingredients. Dissolve 
in the liquid Cream with butter or other fat

If the recipe calls for sifting the dry ingredients, measure the amount of 
SPLENDAŽ Granular you need before sifting. Remember, one cup of 
SPLENDAŽ Granular equals the sweetness of one cup of sugar, but 
SPLENDAŽ Granular does not sift like sugar because the sugar
granules are different.

When the recipe calls for beating ingredients together, such as
butter, sugar and eggs, you may need to beat the ingredients a bit
longer to get enough air into the mixture to result in a more fluffy
and even texture.

Baked goods made with SPLENDAŽ Granular will last longer if stored
in a refrigerator.

Baked goods made with little or no sugar do not brown like recipes
made with sugar. The addition of molasses, cocoa or other dark
ingredients can help you achieve browning in recipes like those for
cookies and cakes. For browning, add 1 tablespoon of molasses for
every cup of SPLENDAŽ Granular used.

Check your baked goods sweetened with SPLENDAŽ No Calorie Sweetener
for doneness a bit earlier than the recipe with sugar calls for,
generally 7-10 minutes for cakes and 1-2 minutes for cookies. This
is because recipes made with SPLENDAŽ Granular may bake more quickly
than those made with sugar.

For longer storage, baked goods made with SPLENDAŽ Granular can be frozen.


Cakes
Successfully make a cake sweetened with SPLENDAŽ Granular by
following these tips:

For every 1 cup of SPLENDAŽ Granular, add 1/2 cup nonfat dry milk
powder (sifted) and 1/2 teaspoon of baking soda. Add sifted nonfat dry milk 
and baking soda to the remaining dry ingredients. Otherwise follow the recipe's 
directions. Baking: Check for doneness 7 to 10 minutes earlier than the recipe
calls for.


Bar Cookies, Brownies, Muffins and Quick Breads

Successfully make bar cookies, brownies, muffins, and quick breads
sweetened with SPLENDAŽ Granular: For every 1 cup of SPLENDAŽ 
Granular, add 1/2 teaspoon of baking soda. Add SPLENDAŽ Granular 
to the butter, and cream the mixture well. Add baking soda to the recipe's 
directions. In muffins and quick breads, the addition of 1 to 2 tablespoons 
of honey or molasses will add some flavor and moistness.  When baking 
check for doneness 3 to 5 minutes earlier than the recipe calls for.


Fruit Fillings, Sauces, Puddings, and Custards

These recipes may not be as thick as when they are made with sugar
because sugar lends a viscous quality. These recipes may cook a bit faster.
Adding additional flavor, such as 1/2 teaspoon of vanilla extract
per cup of SPLENDAŽ Granular, can boost the flavor.


When you replace SPLENDAŽ Granular for sweeteners that have
calories, it is important to understand the many roles of sweeteners
in cooking and baking. With this understanding and the tips below in
hand, you will be able to make great dishes.

Sugar and other caloric sweeteners, such as honey, brown sugar, and
maple syrup, add other characteristics in addition to adding a sweetness:
They give structure, texture, and volume to recipes. Sweeteners can 
caramelize and add browning. They help retain moistness and provide 
tenderness to baked goods. They provide a preservative quality, keeping 
foods fresh for a longer time.

SPLENDAŽ Granular works best in recipes where the main role is to
provide a sweet taste. For example, SPLENDAŽ Granular works well in
pie fillings, cheesecakes, sweet sauces, marinades and glazes. It
also works well in quick breads, muffins, cookies, and pies.

In recipes where sugar provides bulk structure to the product, such
as yellow or chocolate cakes, you may need to make a few slight
changes in your recipe for best results. In recipes where the amount
of sugar is quite high, such as meringues, caramel, pecan pies, and
angel food or pound cakes, complete substitution of SPLENDAŽ
Granular for all the sweeteners may not yield the best results.