There is Baking Splenda, which is what I use in all my baking. The Baking
Splenda is a little finger than the regular Splenda.
Marilyn
----- Original Message -----
From: "leverenz" <[email protected]>
To: <[email protected]>
Sent: Wednesday, November 11, 2009 9:34 AM
Subject: Re: [CnD] PECAN PIE BARS one more question
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.
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