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Old 04-09-2008, 05:46 PM   #61
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Yum, yum! Glad to see you're cooking again Kevin. I take it you have all back in order from your computer crash - that's great! You were missed!
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Old 04-10-2008, 04:51 PM   #62
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This recipe looks pretty fantastic. I think I'll try it. My husband is crazy about raspberries and cranberries, and I'm crazy about chocolate. A surefire hit.
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Old 04-10-2008, 08:09 PM   #63
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Wow Kevin

Those are droolers

I have made some strawberry preserves, think they would work?

Have two jars ready to go.

Glad to see you up and at 'em again. I think we all missed you.
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Old 04-10-2008, 08:20 PM   #64
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Quote:
Originally Posted by Barbo View Post
I have made some strawberry preserves, think they would work?
The original HC recipe that I fashioned these after called for preserves. I decided to use my homemade cranberry/raspberry sauce because the sweetener in it comes completely from the erythritol in the monin syrup. With store bought preserves the s/a used tends to be ones that can cause a gastric reaction when using amounts like 1/2 cup. Bottom line though, either will work.
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Old 04-11-2008, 04:25 AM   #65
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I made the cranberry raspberry preserves this morning. It's so delicious. I can't wait to try the brownies this weeekend.
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Old 12-10-2009, 07:43 PM   #66
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******ic brownie help?

So I've been craving these, and finally got my PolyD from Netrition. I made them tonight, and I have some issues...help! I tried "tweak 2," and they looked ready at 28 minutes at 275 degrees...clean toothpick, so I took them out. And even though I mixed them gently, being careful not to overdo it, AND slammed the pan on the counter, they came out very cakey, not moist and chewy.

But the real problem is that I'm not liking the aftertaste. I used 25 drops of Sweetzfree, and 1 TBS. of granular erythritol, and polyD regular. Is it the sucralose with the chocolate? I love splenda in the cheesecakes I make (with a small amount of powdered erythritol) but these are very after-tasty. (the good news is that so far, no effects from the PolyD)

Anyone else have this aftertaste problem? I'm willing to try them again with a different combination of sweeteners: I have erythritol, granular and powdered; diabetisweet, plain and brown; nunatural pure stevia powder; granular Splenda; sweetzfree, equal packets, and xylitol!! (no room for any carby stuff in my cupboard)
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Old 12-10-2009, 09:45 PM   #67
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Judy I have not made these brownies in quite some time. I will make them again this weekend to refresh my memory and let you know. 28 min sounds very fast though for 275 degrees.
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Old 12-12-2009, 03:36 AM   #68
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Usually when I get an after taste, it's becuase I used too much sweetener. I think you hit the nail on the head with the problem. Reduce the sucralose, and increase some other sweeteners to taste. As for the cakiness, I am very surprised. Mine came out more like candy than brownies. I don't know what the problem could be.
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Old 12-21-2009, 02:10 PM   #69
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Sweetner mixes

When mixing sweetners I have found that mixing xylitol, a little erythritol, liquid splenda and sweetperfection (oligofructose-0 net carbs) makes a good realistic sweetner.
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Old 12-23-2009, 07:39 PM   #70
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When mixing sweetners I have found that mixing xylitol, a little erythritol, liquid splenda and sweetperfection (oligofructose-0 net carbs) makes a good realistic sweetner.
I don't have oligofructose, but I would get it! What proportions do you use, or do you just taste as you go along?
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Old 12-27-2009, 04:56 PM   #71
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Sweetners

I do taste as I go along. I have noticed that things dont always taste as sweet after they are done. But I have also had the terrible aftertaste of too much sweetner before. Its a delicate balancing act that I have not perfected. I would say an 1/8 cup. I am going to work on that recipe again tomorrow also. The last time i also got too much sweetner in it. Have you had any luck yer?
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