thanks for the answers. I have never used splenda for baking but do use it in other things and it does seem sweeter than sugar.
----- Original Message ----- From: "Marilyn DeWeese" <[email protected]> To: <[email protected]> Sent: Wednesday, November 11, 2009 8:30 AM Subject: Re: [CnD] PECAN PIE BARS one more question It depends upon the amount of sugar you want. I use Splenda in all my recipes and when I make these, I use the lesser amount. ----- Original Message ----- From: "leverenz" <[email protected]> To: <[email protected]> Sent: Wednesday, November 11, 2009 9:25 AM Subject: Re: [CnD] PECAN PIE BARS one more question >I noticed that you have 1/4 to 1/3 cups for both sugars and corn syrup, >and since you make these wondering if you have a tendency to choose the 1/4 >or the 1/3 more often and why? > sorry about not asking this in my last note. > Dee > > ----- Original Message ----- > From: "Marilyn DeWeese" <[email protected]> > To: <[email protected]> > Cc: <[email protected]> > Sent: Wednesday, November 11, 2009 8:12 AM > Subject: [CnD] PECAN PIE BARS > > > PECAN PIE BARS > > 1/4 - 1/3 c. white sugar > 1/2 c. butter > 1 tsp. vanilla > 1 egg > 1 1/2 c. flour > 1/4 - 1/3 c. brown sugar, packed > 1/4 - 1/3 c. corn syrup > 1 tsp. vanilla > 2-3 eggs > 1 c. broken pecans > > 1. Mix white sugar, butter, vanilla and egg. > > 2. Stir in flour. Mix well. > > 3. Press dough in the bottom and 1/2 inch up sides of ungreased 9x13 pan. > Flour fingers if dough is too sticky. > > 4. Bake at 350 degrees for 10-15 minutes or until edges are browned. > > 5. Combine brown sugar, corn syrup, vanilla and eggs. Beat well. > > 6. Stir in pecans. > > 7. Pour over crust. > > 8. Bake at 350 degrees for 25-30 minutes or until set. Loosen edges from > side of pan while warm. Cool completely. Cut in bars. Cover and > refrigerate > bars. > > This is my substitute for pecan pie. Enjoy. > > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark > > Scanned by the Barracuda Spam Firewall at CPWS Broadband > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark Scanned by the Barracuda Spam Firewall at CPWS Broadband _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
