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Old 03-13-2006, 02:23 PM   #241
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It sure does for me! If I eat too much of that stuff I am DISTRESSED! LOL!!

Sure tastes good though. I'm glad it's self-limiting in that way - I KNOW better than to eat a single serving of anything containing it, or suffer the consequences. Not even maltitol does it quite like PDX for me!

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Old 03-13-2006, 04:35 PM   #242
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Polyd also can bother me if I eat too much of it. So, it's a strong incentive for me to behave myself and not eat 6 cookies when 2 will taste just as good. In moderation, I have no problems with it. Honestly, all of the fiber in it keeps things 'moving' along in a good way. All in all, I would say that it's a great addition to the lc cook's arsenal of making normal tasting baked foods. I'd hate to not use it anymore.
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Old 03-13-2006, 05:04 PM   #243
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Me too. I do love what it does for LC baking.

With me it's not the laxative effect as much as my tummy TALKS AND TALKS and makes all manner of strange noises - fore AND aft!
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Old 03-13-2006, 06:10 PM   #244
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Quote:
Originally Posted by Charski
Me too. I do love what it does for LC baking.

With me it's not the laxative effect as much as my tummy TALKS AND TALKS and makes all manner of strange noises - fore AND aft!

Well, at least I'm not alone on that one. The English toffee proved to be my undoing.
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Old 03-14-2006, 05:45 AM   #245
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Quote:
Originally Posted by probles
Well, at least I'm not alone on that one. The English toffee proved to be my undoing.
I made my caramel sauce a few times and just yesterday I gave flan a shot. I hate to say it, but I think caramelized polyd might cause gas. The only times I've had problems with polyd has been when it's been caramelized. Otherwise, I've never had a problem. I do eat a small amount of polyd just about every day, though.

Pam, generally speaking, polyd is less likely to cause gastric distress than non erythritol sugar alcohols. And, unlike SAs, a tolerance to polyd can be developed over time. There are a small handful of people that can't tolerate polyd in any amount and who's efforts at acclimating themselves have failed, but when I compare that list to the people that can't tolerate maltitol, it pales in comparison.

For the most part, polyd is a viable alternative to lcers looking for the texture of sugar but who are sensitive to SAs.
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Old 03-14-2006, 07:36 AM   #246
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I,too, usually have polyd everyday in some form. It seemed fine until I tried the toffee (which seems to be addictive.)

I'll try in again in some other receipes and see what happens. I'll be very happy if it's evil only when carmelized.

Thanks for the tip, Scott.
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Old 03-14-2006, 09:22 AM   #247
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No caramelization needed here - even the Lemon Pound Bundt Cake got me! BUT, I think the good aspects of PDX outweigh the bad so as long as I'm mindful of the portion sizes I'm OK with it. In fact I'm low and need to order up some more!

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Old 03-14-2006, 12:53 PM   #248
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I keep reading about PolyD and the cooling effect. What do you mean by cooling effect? Thanks in advance Cindy
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Old 03-14-2006, 02:18 PM   #249
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It's the erythritol that has the cooling effect, along with xylitol - not the PolyD. Both are sugar alcohols and the cooling effect refers to the sensation in your mouth when eating them, much like a menthol cough drop gives you - kind of a "cool breeze" thing! LOL!!

But that can be lessened by mixing them with other sweeteners that do NOT have that effect.

BTW - welcome!

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Old 03-17-2006, 11:23 AM   #250
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scott- i am making jaid eye brownies right now wityh the new sugar combo, i reduced the poly to 1 cup though, till i get use to it again, they smell divine!!!!!!! on the osolo clone instead of ground flax, could i use something else or omit? thanks trac- oh, btw how are the new treats comming along?
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Old 03-17-2006, 06:33 PM   #251
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Tracy, I'm please to hear the brownies smell good. Let us know how they taste. I think 1 C. of polyd will work very nicely in the recipe. That's how much I'd use if I were making it.

Flax is pretty much the essential ingredient in the osolo roll clone. It binds everything together and allows for the bread to rise to it's fullest. There's other bread recipes floating around that don't use flax- I'd give one of those a try rather than trying to alter the osolo recipe.

The new treats are coming along nicely, thanks Today I took a long road trip to a Syrian grocer about an hour away. My goal was to obtain fresh tahini to make my own sf halvah, but while I was there I noticed that they their own sugar free version. It's maltitol/sorbitol based and super expensive, so it's not an option for everyday, but it'll be a good for comparing to when I develop my own recipe.

I also swung by Whole Foods to pick up some pecans. It's time for me to put a crust on my pecan pie. A pecan pie with a crust is old hat for you, but a 'new treat' for me
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Old 03-19-2006, 04:05 PM   #252
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i made the brownies , they were very good but they are more like fudge to me, not that its a bad thing. portion control though, is tough.its great when ya need a choc fix.let us know when ya have some other recipes,your such a inventive chef! trac
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Old 03-19-2006, 04:42 PM   #253
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I made Jaideyes's brownies with the new sugar combo, too, and LOVED them. My husband said that they were okay but there was too much chocolate. Anyway, I thought they were GREAT!
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Old 03-19-2006, 06:03 PM   #254
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WHAT??

Quote:
Originally Posted by Pam
I made Jaideyes's brownies with the new sugar combo, too, and LOVED them. My husband said that they were okay but there was too much chocolate. Anyway, I thought they were GREAT!
Hi Pam,

I don't think that makes any sense to me: "too much chocolate" ???

Datahamstr
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Old 03-19-2006, 06:52 PM   #255
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Quote:
Originally Posted by datahamstr
Hi Pam,

I don't think that makes any sense to me: "too much chocolate" ???

Datahamstr
I know....I just ignored him. There's NO Way that you can have too much chocolate!
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Old 03-20-2006, 09:42 AM   #256
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Quote:
Originally Posted by griffin
i made the brownies , they were very good but they are more like fudge to me, not that its a bad thing. portion control though, is tough.its great when ya need a choc fix.let us know when ya have some other recipes,your such a inventive chef! trac
They are extremely fudgey. I do two things when I make these. I back off on the polyd and I bake them for a lot longer at a lower temp.
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Old 03-20-2006, 12:03 PM   #257
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Quote:
Originally Posted by scott123
They are extremely fudgey. I do two things when I make these. I back off on the polyd and I bake them for a lot longer at a lower temp.
Scott, It seems you gave this recipe once before, would you mind sharing it again? - Thanks
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Old 03-22-2006, 10:18 AM   #258
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Quote:
Originally Posted by Pam
I made Jaideyes's brownies with the new sugar combo, too, and LOVED them. My husband said that they were okay but there was too much chocolate. Anyway, I thought they were GREAT!
Pam,
When I first made Jaideye's brownie recipe, my husband didn't like it but I tweaked it reducing the chocolate and he loves them now. You might want to try a little tweaking for your hubby. They still come out like a fudgey brownie but not as gooey.

My tweaked version:
1 cup POLYD
1/3 CUP ERYTHRITOL
1 PACK SWEETONE
1/2 cup CARBQUIK

2 SQUARES UNSWEETENED CHOCOLATE
1 STICK BUTTER
9 DROPS SWEETZFREE LIQUID SPLENDA (1/3 cup sugar equiv)
1 TSP VANILLA EGGS

˝ CUP CHOPPED PECANS

PREHEAT OVEN TO 325 DEGREES

MIX DRY INGREDIENTS.
MELT BUTTER AND CHOCOLATE
ADD SPLENDA & VANILLA TO BUTTER/CHOC MIX
LET COOL A BIT THEN ADD EGGS TO BUTTER/CHOC
SLOWLY ADD WET INGRED TO DRY WHISKING/STIRRING VIGOROUSLY
ADD NUTS

BAKE IN FOIL LINES/SPRAYED 8” SQUARE PAN

BAKE 30-35 MINUTES.
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Old 03-22-2006, 10:50 AM   #259
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jackieba, thanks so much for your reply along with your "tweaks" of Jaideyes brownie recipe. That was very thoughtful of you! I will try your recipe and see if my hubby will like it better. I'll let you know how he likes it.
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Old 03-22-2006, 11:07 AM   #260
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jackieba............did you use 3 eggs in your recipe?
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Old 03-22-2006, 06:08 PM   #261
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question

Jackieba,

Thanks very much for posting your wonderful recipe! I'm just wondering if you think these little beauties can be frozen OK? (trying for some portion control!)
Thanks much,
Datahamster
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Old 03-25-2006, 07:37 AM   #262
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I've tried a few different PolyD recipes now with no luck. Not sure if I got a bad batch or what. I've tried the fudge brownie recipe and a couple others, but the polyd seperates out from the ingredients and becomes this gooey pile in the center. It just doesnt seem want to mix together. Before I put in the oven it seems to combine fine, but then when I cook it, it seems to become this wet mess in the center. Any ideas on what I'm doing wrong?

Last edited by hirezmary; 03-25-2006 at 07:42 AM..
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Old 03-25-2006, 08:05 AM   #263
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I have adapted this method with PolyD--I assemble all my dry ingredients and whisk them thoroughly, then assemble all my wet ingredients and thoroughly combine them, then add the dry to the wet. No problems then, and even when I add the wet to the dry, because of some minor issue, no problems.

But I believe polyD needs to have the sugar subs. (dry) and the flour subs. to stick to to make the goo mess go away.

Sorry if that doesn't sound scientific.
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Old 03-25-2006, 09:15 AM   #264
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Oh, that could be it then because I used liquid splenda only. I'll try some different sweetners next time. thanks
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Old 03-25-2006, 09:58 AM   #265
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I've used liquid splenda with no problems. I just make sure that the polyd is well mixed with all of the other dry ingredients and then add the dry to the wet ingredients.
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Old 03-25-2006, 05:45 PM   #266
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Quote:
Originally Posted by datahamstr
Jackieba,

Thanks very much for posting your wonderful recipe! I'm just wondering if you think these little beauties can be frozen OK? (trying for some portion control!)
Thanks much,
Datahamster
Not trying to jack the thread, but just wanted to point out that all baked goods are freezable -- easy peasy -- even with PolyD and other assorted such ingredients. Works for Sara Lee... :wave:
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Old 03-26-2006, 08:59 AM   #267
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Pam,
I use 2 eggs (the "large" size). Sorry for the omission.

I haven't tried freezing but that should work fine.
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Old 03-26-2006, 06:33 PM   #268
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thanks

Thanks much, Jude and Jackieba, for the answers, looks delicious.

Datahamster
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Old 03-27-2006, 08:28 AM   #269
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Scott, you mention you backed off on the polyd - does that mean none, 1/2?
Also, any tips for the mixing problem. Do you think its ok to use all liquid splenda for this? I'll try it once more if you wouldnt mind posting how you did yours.
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Old 03-28-2006, 09:13 AM   #270
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Forgot to mention, I always use unsalted butter.
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