Peanut Brittle
Ingredients
1 cup SPLENDA® Sugar Blend for Baking
1 cup light corn syrup
1/4 cup butter
1/2 cup water
2 1/2 cups unsalted peanuts
1 1/2 teaspoons baking soda, sifted
Directions
BUTTER a jellyroll pan or a slab of marble. Set aside.
Combine SPLENDA® Sugar Blend for Baking, corn syrup, butter, and
water in a heavy 2 quart saucepan. Cook over medium-high heat,
stirring constantly until SPLENDA® Sugar Blend for Baking
dissolves and mixture begins to boil. Reduce temperature to
medium-low; cook, stirring occasionally, until candy thermometer
reaches 275 degrees F. (about 20 minutes). Add peanuts and
continue cooking until candy thermometer reaches 295 degrees F.
(about 10 minutes). Remove from heat and quickly sprinkle baking
soda over mixture, stirring until blended. Pour into prepared
pan or marble slab, spreading thinly. Cool and break into
bite-size pieces. Store in an air-tight container.
Pound Cake
2 cups sifted cake flour
1 1/2 cups SPLENDA® Sugar Blend for Baking
1/4 teaspoon baking soda
1 cup butter, softened
6 large eggs
1 (8 ounce) container sour cream
2 teaspoons vanilla extract
Directions
Preheat oven to 325 degrees F.
Grease and flour a 10-inch tube pan or a 12-cup Bundt pan; set
aside.
Combine flour, SPLENDA® Sugar Blend for Baking, and baking soda
in a large mixing bowl. Cut butter into flour mixture with a
fork or a pastry blender until crumbly. (This procedure may be
done with a mixer at the lowest speed. Cover mixing bowl with a
clean tea towel to prevent spattering).
Combine eggs, sour cream, and vanilla in a small mixing bowl;
add 1/4 of the egg mixture to flour mixture. Beat at low speed
with an electric mixer until blended. Beat at medium speed for
30 seconds or until batter is smooth, stopping to scrape down
sides of the bowl. Repeat procedure 3 times.
Spoon batter into prepared pan.
Bake for 1 hour and 20 minutes or until a toothpick inserted in
center comes out clean. Cool in pan on a wire rack 10 minutes.
Remove from pan; cool completely on a wire rack.
Enjoy.
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