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Food!

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Members: 39
Latest Activity: 22 hours ago

Fervet olla, vivit amicitia.

"While the pot boils, friendship endures."

Discussion Forum

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Comment by Patricia on November 21, 2014 at 1:16pm

I don't use the Splenda often enough to be concerned & the Stevia here is way too expensive. I only make a couple of cheesecakes a year, & maybe a pie of some sort but that's about it. We aren't much of a dessert people.

Comment by Grinning Cat on November 21, 2014 at 12:27pm

Arsenic is natural. Poison ivy is natural. So is lard. And so are blueberries. So are cacao pods. (Chocolate is a vegetable!)

That said, many natural foods are relatively healthy, and synthetic sweeteners and preservatives and such may or may not have good safety records.

Comment by sk8eycat on November 21, 2014 at 11:05am

I haven't tried Stevia...I don't bloody care if something is natural, organic, or whatever.  I just care if it tastes good, and I can cook with Splenda/Sucralose.  It doesn't get nasty when heated.

Comment by Randall Smith on November 21, 2014 at 7:17am

Felaine, you say "even though I hate Keebler's commercials". I do the same. If I hate a commercial, I refuse to buy that product. Some area car dealerships will never get my business!

Have you ladies tried Stevia as a sugar substitute? It's all natural, unlike Splenda, etc.

Daniel, in the hamster video, it appears the man is praying. Ugh.

Comment by Patricia on November 21, 2014 at 2:01am

Yeah, Splenda is too sweet to be following the called for amounts. I printed the recipe my way, not the book way.

Comment by sk8eycat on November 21, 2014 at 1:27am

Well, I'm mildly diabetic, and DO have a sweet tooth, but I've discovered that Splenda/Sucralose is a tad TOO sweet.  if a recipe calls for 1 cup of white sugar, I use 2/3 cup of Splenda, and that works just fine.  I've had no complaints.  Beats the crap out of any other artificial sweeteners.

PS:  I think the orange juice concentrate will give the cranberry topping the complex flavor it needs...I never thought of that before!

Comment by Patricia on November 21, 2014 at 1:14am

My innards can't handle regular cream cheese or sour cream, so that's the only reason I use the light. It makes no difference for the recipe.

I like Splenda & use it strictly to avoid sugar's empty calories. I don't have a sweet tooth so I use less than what is usually called for in any recipe, which is why I mentioned the ''to taste''.

Comment by sk8eycat on November 21, 2014 at 1:07am

THANK you!  I think I'll use regular cream cheese and sour cream....I don't believe that low-fat does anybody any good.  My sister and I have made cheesecakes with granular Splenda (or supermarket generic sucralose) and can't tell the difference.

I've been sweetening things with Splenda since the day my Dr. told me my blood sugar was too high (around 200 mg/dl).  It WORKS!  I drink 3 or 4 12 oz. cups of black tea a day, and it's perfect.  (I never drink coffee...it has always tasted like dirt to me....but it smells die-VOON!  I don't understand that.)

Comment by Patricia on November 21, 2014 at 12:46am

I don't measure too carefully so adjustments may be necessary.

Comment by Patricia on November 21, 2014 at 12:44am

Mine is pretty easy Felaine.

Simple Cheesecake

Light cream cheese (500 grams in Canada) softened

1/3 c. Splenda, or to taste

3 large eggs

1 1/2 c. light sour cream

2 tbsp. lemon juice

Beat ingredients together one at a time, pour into crust. Bake 300* 45-50 minutes until set, turn oven off & leave door closed for at least an hour. Remove & cool.

Topping

2 c. cranberries

1 c. undiluted frozen orange juice

Splenda to taste

1/4 c. corn starch or rice flour

Stir everything together & cook until berries are soft enough to mash.

Pour onto pie & chill.

 

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