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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 Nov 14 2003, 07:51 PM
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thanks, dave.
I'd been wondering about that lately.
I wanted to make some no-bake cookies that I usually make but the recipe I had used alot of sugar and I don't think it would be quite the same using Splenda since the formula causes the cookie to 'set up' ...thus the no baking.
sugar hardens things better than splenda, i have found.
probably does the same thing to our arteries.
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