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Old 01-20-2006, 03:46 AM   #1
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Making Cookies Using Poly D

I found that Poly D makes a huge difference in the texture of cookies.

Prior to finding Poly D, most of my cookie experiments were dry and too crumbly.

Now I have found a Pecan Sandie recipe that calls for a cup of sugar, but it's been a good 6 months or more since I've made any cookies at all.

Can anyone remind me what the sub for that is using Poly D and other AS?


Thanks, Rosie
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Old 01-20-2006, 07:57 AM   #2
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Rosie, sure thing! What sweeteners do you have on hand?
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Old 01-20-2006, 08:09 AM   #3
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Hi Scott, Thanks


I have powdered xylitol, granular erythritol and concentrated Lo Han sweet (from Soooolite) - the powder and the liquid.

I prefer to use erythritol for the bulk if I can, but not at the expense of the coolness factor - as it provides bulk and lower GI index than xylitol. Lo Han maybe for a boost?

I keep thinking I need to get some Ace K into my arsenal since sucralose doesn't work for me.

Thanks again, Rosie
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Old 01-20-2006, 10:11 AM   #4
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Rosie, what happened? Didn't you like liquid splenda for a little while?

Can you get your hands on some ace k? Besides ordering it from Netrition, a lot of Krogers have it. If had to I could come up with a lo han/xylitol/erythritol formula for you, but I think you'd be much better off with at least one more sweetener.
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Old 01-21-2006, 04:49 AM   #5
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Hi Scott, yes I did have some liquid Splenda in a small bottle, don't even remember where I got it from, sweetzfree I think it is labelled.

I still have it somewhere, maybe I will drag it out into the light of day again , give it another go as a bit player in the overall sweetener mix.

Thanks for the info on where to pick up the Ace K.


Rosie
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