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> Lessons Learned, So others don't find out the hard way...
post Nov 11 2003, 03:54 AM
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"Experience is what you get when you don't get what you want." - Dan Stanford
So we may learn basic cooking "trivia" from each-other, post here what tips and questions you have picked up on cooking the SB way.

I found out, for example that WW flour is more resistant to burning than white. Gives us non gormet bakers a little more leeway. (IMG:http://www.sugarbustersforum.com/forum/style_emoticons/default/cool.gif)

In making a pie filling (using Oregon brand tart cherries, no sugar added) I discovered that Splena doesnt thicken....
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post Jul 25 2008, 08:27 PM
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When using Splenda and you need it to do more than just sweeten such as browning and adding volume add 1/2 cup nonfat dry milk powder and 1/2 tsp of baking soda for every 1 cup of Splenda.

This tip came off the box of Splenda on the side. I cannot attest if it actually works. (IMG:http://www.sugarbustersforum.com/forum/style_emoticons/default/smile.gif)
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