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Aug. 27th, 2006 @ 05:55 pm More fun in the kitchen
I finally managed to find a low carb bread machine recipe that didn't call for Splenda! I set that puppy up Friday, and it was wonderful to have fresh bread Saturday morning. I need to do that more often. I think I might try substituting the Splenda in some of the other recipes with sugar (figuring 5g of carbs or so over 15 slices isn't that big of a deal).

Also on Saturday we went to my mom's place to cut the grass and while I was there I rescued some cucumbers from her garden. Certain that I wasn't going to consume 4lbs of cukes in the next week or so, I make 2.5 quarts of bread and butter pickles. I can't wait to give them a try. I meant to add a couple of hot peppers to one of the jars, to give them a bit of a kick. Maybe next time.

This is the first time I've done any canning in about 10 years, but I think I'm on a roll. I want to do some corn relish next and maybe some chow-chow. mmm green tomatoes! I need to get some smaller jars, I only have quarts and that's a heck of a lot of anything to open!
Who does she think she is?
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Date:August 29th, 2006 03:00 pm (UTC)
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Hey you!

Thank you for your kind thoughts. I did miss you and lj!

What are the downfalls of Splenda? I have had this 'gut feeling' about it not being good, particularly for baking.

Curious -Can you use turbinado sugar as a subsitute in breadmaking? I have a friend who cooks and bakes with it because she gets awful migraines from regular processed sugar.
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Date:August 31st, 2006 01:48 am (UTC)
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Glad to have you back.

As for Splenda, I haven't found a lot of believable independent research into it, the current claims are that it is okay, although that seems to be the story with every artificial sweetener that comes along only to be proven wrong later.

It's more of a personal thing with me, I find it has an aftertaste. As well, I followed the weight watchers program a couple of years ago, and found the only way I could get enough 'points' was to eat stuff with chemicals. I figured there had to be a better way to eat healthy, satisfying meals, and I've been trying to adjust since them.

Raw sugar is a great idea! I wonder if it would add a richer flavour with its molasses content?

I'm currently looking into stevia and talin. Although with a potential pregnancy I think I'll dial back on that too.
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