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RECIPE: Sometimes the Splenda works, sometimes not.

17 years ago

I ordered a book of Splenda recipes and was so disappointed. All the dishes had as many calories using Splenda as they would have been using sugar. Maybe they would be good for people who aren't watching their weight, but I believe the Splenda people should at least have an alternate recipe for those of us who ARE.

Quick breads ALWAYS work well w/ Splenda; another way to reduce fat and calories in quick breads is to use applesauce [unsweetened] instead of oil or butter or shortening. Use egg whites in place of whole eggs or use the fake eggs. Try using crunchy cereal instead of nuts if you must, but that's my last choice of ingredients to exchange. What's banana-nut bread w/o the nuts?!

Here's my own recipe for BANANA-ORANGE-COCONUT-ALMOND BREAD:

(Bananas, if they're really ready, should be snipped at the bottom and SQUEEZED into a bowl. Get "natural" almonds and toast them before using. Cut a navel orange into eighths and pulverize in food processor. Don't forget to dredge almonds in flour so they won't sink to the bottom of the pan and stick.]

2 cups all purpose flour

1/2 t. soda

1/2 t. salt

1/2 cup or more chopped almonds or walnuts

1 cup Splenda [the kind in a bag]

3 really-truly-ripe bananas

1 pulverized navel orange

1 t. orange extract or 3 drops orange oil

2 egg whites or fake eggs

1/2 cup coconut

Don't bother separating wet from dry ingredients. Just mix them all in a big bowl. This makes 1 9x5 loaf and 6 small muffins, give or take. If your batter is too dry, add 1/4 cup orange juice.

My oven is slow, I think. Bake for 35-45 minutes in a greased pan, then test w/ toothpick.

Now here's the really nice way to make sure it's nice and moist: Use Paula Deen's recipe for an applesauce cake glaze. Copy this and post it inside a kitchen cabinet door b/c you'll want to use it again and again.

PAULA DEEN'S CAKE OR QUICK BREAD TOPPING

1 STICK BUTTER

1 CUP SUGAR

DASH OF BAKING SODA

1/2 CUP BUTTERMILK

MELT BUTTER AND SUGAR IN SAUCEPAN, ADD SODA AND BUTTERMILK. BRING TO ROLLING BOIL; BOIL FOR 5 MINUTES; POUR OVER WARM CAKE

Comments (6)

woodie
17 years ago
Thanks for the recipes, Chery. I'm having a small brunch in a couple of weeks and would like something new and different and lighter.

Question about pulverizing the orange - skin and all? I've nevr pulverized an orange!
chery2
Original Author
17 years ago
Yes, Woodie, skin and all. A good food processor will render it almost zest. If your food processor is not so great, squeeze the orange's juice into the food processor b/f slicing. I do the same with lemons when making lemon bread.
chery2
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Well, I divided it and tried both options, the vinegar and the lemon juice. (I like sour-ish tastes!) The vinegar did mask the smell a bit, but the lemon added a bit in terms of taste. While the taste wasn't as bad as the smell implied -- it still wasn't great. Took two trips to flush it, but the Dutch oven is ready for the next experiment! I'm thinking kale and cabbage soup from Epicurious. (My incentive is to use this lovely Lacinanto Kale I got this weekend.)
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chaplainkent - I can only do one batch in mine which is 3 cups of flour at most. I reset it and do the kneading twice. I have to unplug it to reset it. Works great to do all the mixing and kneading then I bake in oven. I have a a 20 YO Welbilt that makes a 1 lb loaf. Clare Here is the recipe for 1 1/2 loaf. Buttermilk Bread 2 1/2 Teaspoons Dry Yeast 3 Cups All Purpose Flour 1 Teaspoon Salt 2 Tablespoon Sugar (or 3 Tabs. Honey or Maple Syrup) 4 Tablespoons Powdered Buttermilk 1 Tablespoon Sweet (unsalted) Butter 1 Cup Warm Water Follow the directions in your bread machine's instruction manual. I stop it after the first kneading step and reset to knead again. Sometimes at that point I have to add 2 Tabs or more flour to get the right feel if it is too sticky. Then I take it out and put it in the greased (with butter) pan I will bake it in. Then I let it rise for 30-40 minutes or until it passes the poke test. Bake at 350 for 30 minutes. Let cool completely before slicing.
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woodie
17 years ago
Thanks, Chery! You'll probably laugh at me, but I can't wait to pulverize that orange, LOL. I'll let you know - I probably won't make this until the first week of May :-)
jackiwolfe
16 years ago
I'm taking a Psychology of Eating course, and we just finished a section on Splenda and other artificial studies. The professor told us that in most clinical studies, the calories that a person saves by eating a baked good made with splenda instead of sugar are compensated for later in the day. In other words, most people tend to eat the calories elsewhere. I'd be very interested to know if this is also true in "non-laboratory" settings! Just thought you'd be interested :)
chery2
Original Author
16 years ago
Do you mean the Splenda eater seeks SUGAR in other foods? I don't know about that, but as a lifetime dieter, I DO know I would tend to eat MORE of whatever I've made w/ Splenda and applesauce, telling myself the calories are minimal [which they are not].
Sounds like an interesting course. I'd be a good lab rat.

chery2
jackiwolfe
16 years ago
Yes, Splenda eaters tend to seek sugar in other foods. And yes it was a very interesting course :)

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