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Old 12-03-2008, 07:12 AM   #211
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Originally Posted by scott123 View Post
"Iiiiiiiiiiiiiiiiiiii'aaaaaammmmmmmmmmmmmmm gooooooooooiiiiiiiiiiiiiiiiiiiiing to wiiinnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnn..."

I just eat it fast and say "No you're Not" lol
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Old 12-03-2008, 10:06 AM   #212
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LMAO at Scott and Kevin!!!!!!!!!!!!!!


Kevin, what a beautiful baby!!!! Grandchild?
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Old 12-18-2008, 10:37 PM   #213
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tagging thread for later.
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Old 12-19-2008, 10:00 AM   #214
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tagging thread for later.
Yeah, for like when you have a week's vacation and have time to read it.
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Old 12-19-2008, 10:04 AM   #215
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Exactly!
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Old 12-19-2008, 09:25 PM   #216
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Yeah, for like when you have a week's vacation and have time to read it.
lol, no kidding!
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Old 02-02-2009, 09:02 PM   #217
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Yeah, for like when you have a week's vacation and have time to read it.
Ditto but I'm gonna try

Haven't been around in about 3 - 3 1/2 years, climbed back on the wagon this year... It was hard with all this "extra" weight I brought back with me.
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Old 04-13-2009, 05:58 PM   #218
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Bumping!

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Old 12-24-2009, 02:07 PM   #219
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Sweetener help!

I use Sensato powdered erythritol and it doesn't say what the sugar equivalents are on the label. I know that powdered Eryth is different than granular and Erythr is only 70% as sweet as sugar. But I'm now really confused about how to approach recipes. So, when I'm baking, what is the Splenda equivalent or sugar equivalent of a)powdered eryth and b)granular erythr? And which one should I use in brownies or cake?

There are even some recipes that call for granular erythr but then say to powder it! So can I just use the powdered? But how much?

I recently made Ooey Gooey brownies with sensato GRANULAR erythr, (which I did NOT powder) and they were way too sweet. (I did use pure stevia, 1/2 teaspoon as the recipe states). So I'm trying to figure all this out!

Thanks!
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Old 12-25-2009, 08:06 AM   #220
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I know that granular erythritol is 70% as sweet as sugar. So when I substitute it for sugar, I us it cup for cup, and then add a little sucralose to compensate. When I powder erythritol, each 1/4 cup of granular measures out to slighlty less than 1/3 cup. I use 1/3 cup of powdered erythritol for each 1/4 cup granular erythritol. I suspect your brownie problem was caused by using too much stevia.
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Old 10-15-2011, 07:26 AM   #221
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Wow...this sure is an old thread! Hard to believe that we were discussing this so far back.

Still using the original formula Shuga~Blend for my baking and it continues to work flawlessly in that application, so with that in mind...I'm bumping for the newbies.

Oh...and if anyone decides to try one of the variations published by Kevinpa, please 'dial back' the amount of inulin (as Scott123 suggested) since using that quantity seems to cause gastric issues.
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Old 10-15-2011, 08:20 PM   #222
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Quote:
Originally Posted by RVcook View Post
Wow...this sure is an old thread! Hard to believe that we were discussing this so far back.

Still using the original formula Shuga~Blend for my baking and it continues to work flawlessly in that application, so with that in mind...I'm bumping for the newbies.

Oh...and if anyone decides to try one of the variations published by Kevinpa, please 'dial back' the amount of inulin (as Scott123 suggested) since using that quantity seems to cause gastric issues.
So what exactly is the "original formula Shuga~Blend?" Is it on this thread somewhere?
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Old 10-16-2011, 07:47 AM   #223
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Originally Posted by shirlc View Post
So what exactly is the "original formula Shuga~Blend?" Is it on this thread somewhere?
Shirl,

My original formula is on page 1. Then on page 4, Kevin begins to tinker with it by replacing the Stevia+ with a spenda quick pack (now discontinued) and added in inulin in #1, AND also Thicken Thin in #2...waaaaaaaaaaaaay too much fiber (if you ask me.)

So if you decide to replace the Stevia+ with powdered (bulk) splenda, you will need to add in some inulin (to moderate the cooling and re-crystalization). If I were doing this in the original formula, I would remove the Stevia+ and just sub in splenda (adjusted to your sweetness level) and then sub in 2 TB of inulin. Those two changes should work...and according to Kevin's #1 experiments, it did work. I definitely would NOT use his #2 formula...talk about gastric distress!

HTH
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When life happens, sometimes you NEED 'Plan C'...
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Old 10-16-2011, 01:09 PM   #224
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Hello,

Wasn't there also a recipe involving PolyD and Erythritol = a make ahead syrup?

Thanks
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Old 10-16-2011, 02:34 PM   #225
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Quote:
Originally Posted by RVcook View Post
Shirl,

My original formula is on page 1. Then on page 4, Kevin begins to tinker with it by replacing the Stevia+ with a spenda quick pack (now discontinued) and added in inulin in #1, AND also Thicken Thin in #2...waaaaaaaaaaaaay too much fiber (if you ask me.)

So if you decide to replace the Stevia+ with powdered (bulk) splenda, you will need to add in some inulin (to moderate the cooling and re-crystalization). If I were doing this in the original formula, I would remove the Stevia+ and just sub in splenda (adjusted to your sweetness level) and then sub in 2 TB of inulin. Those two changes should work...and according to Kevin's #1 experiments, it did work. I definitely would NOT use his #2 formula...talk about gastric distress!

HTH
Thanks for the reply! After all this time of being on low carb, I still haven't played around with sweeteners much beyond Splenda.
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Old 10-16-2011, 03:41 PM   #226
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Hello,

Wasn't there also a recipe involving PolyD and Erythritol = a make ahead syrup?

Thanks
Scott123 was the KING of polyD, but it wreaked havoc with my insides so I never really paid too much attention to anything made with it. If you do a search using polydextrose and syrup, you might be able to find it.
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Old 10-16-2011, 04:47 PM   #227
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Quote:
Originally Posted by shirlc View Post
Thanks for the reply! After all this time of being on low carb, I still haven't played around with sweeteners much beyond Splenda.
There is nothing wrong with Splenda if you enjoy the taste, but for some baked goods, it just doesn't do the job for me...especially when paired with anything chocolate. With that said, if you have little tolerance for sugar alcohols, this may NOT be the blend for you.

My plan is more moderate carb and I really enjoy my baked goods, so the Shuga~Blend has become my staple sweetener since 2006. I also think I am more tolerant of the taste of Stevia+ in this blend than most people. There is so little, that it's difficult to believe that anyone would taste it and say that there was stevia in there...but then again, taste is specific.
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Old 03-03-2012, 09:53 AM   #228
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What about Swerve?

I'm a totally new poster. Has anyone tried Swerve? I just ordered some, but have yet to try it-- and I'm having trouble decide WHAT recipe to try with it.

I just read through this entire thread. Whew!!! I'm so impressed by how experimental some of you are. I wish I were that methodical!

Could someone please tell me how I can subscribe to a thread so I can know when there's a new post?

Thank you all for all your research.

Marcia
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Old 03-03-2012, 10:06 AM   #229
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I'm a totally new poster. Has anyone tried Swerve? I just ordered some, but have yet to try it-- and I'm having trouble decide WHAT recipe to try with it.

I just read through this entire thread. Whew!!! I'm so impressed by how experimental some of you are. I wish I were that methodical!

Could someone please tell me how I can subscribe to a thread so I can know when there's a new post?

Thank you all for all your research.

Marcia
Simply by posting even a single word on an interesting thread and then, by going "Advanced" you will be taken to a different page (with anything you've typed into the reply box), scroll down the page until you get to the Thread Subscription Notification Type and there you can select how you want to be notified when a new post is made.

If you decide that you no longer want to receive updates from those thread, they can be deleted through your User Control Panel up at the top left of any page.

HTH
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Old 03-03-2012, 01:56 PM   #230
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"Could someone please tell me how I can subscribe to a thread so I can know when there's a new post?"


What I do is go to the top of any page of the thread and go to "thread tools"...choose that and then "subscribe to this thread."
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Old 03-06-2012, 11:06 AM   #231
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"Could someone please tell me how I can subscribe to a thread so I can know when there's a new post?"


What I do is go to the top of any page of the thread and go to "thread tools"...choose that and then "subscribe to this thread."
At the top of every thread there is a box called thread tools. Click on that and a sub menu will drop.... Within the sub menu is a link to subscribe, this will lead you to a page where you will be able to customize your subscription. Personally, I don't like receiving emails as I check my profile subscription folder daily... But you may want to receive emails.
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