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Thread: Pecan Pie Experiment - Success!

  1. #1
    Janet Wilder Guest

    Default Pecan Pie Experiment - Success!

    I made the pecan pie with the Ideal sweetener and the almond meal and
    butter crust. It was wonderful! DH really loved it. Of course we had
    small portions and he checked his BG one and two hours after dinner and
    no spikes!

    This one is a keeper:


    * Exported from MasterCook *

    Pecan Pie - Lower Carb

    Recipe By :
    Serving Size : 8 Preparation Time :0:15
    Categories : pies

    Amount Measure Ingredient
    -------- ------------ --------------------------------
    1 cup Splenda brown sugar blend
    1/4 cup Ideal brand sweetener
    1/2 cup butter
    3 eggs
    1 tablespoon all-purpose flour
    1 tablespoon milk (skim is fine)
    1 teaspoon vanilla extract
    1 cup chopped pecans

    Preheat oven to 400 degrees F

    In a large bowl, beat eggs until foamy, and stir in melted butter. Stir
    in the brown sugar, white sugar and the flour; mix well. Last add the
    milk, vanilla and nuts.

    Pour into a 9-in almond meal and butter pie shell that has been
    pre-baked for 10 minutes. Bake in preheated oven for 10 minutes at 400
    degrees, then reduce temperature to 350 degrees and bake for 30 to 40
    minutes, or until done.








    --
    Janet Wilder
    Way-the-heck-south Texas
    Spelling doesn't count. Cooking does.

  2. #2
    Ozgirl Guest

    Default Re: Pecan Pie Experiment - Success!

    Sounds great, we don't get brown sugar sweeteners here, sadly.

    "Janet Wilder" <[email protected]> wrote in message
    news:4ecf3b25$0$31719$c3e8da3$[email protected] eb.com...
    > I made the pecan pie with the Ideal sweetener and the almond meal and
    > butter crust. It was wonderful! DH really loved it. Of course we had
    > small portions and he checked his BG one and two hours after dinner
    > and no spikes!
    >
    > This one is a keeper:
    >
    >
    > * Exported from MasterCook *
    >
    > Pecan Pie - Lower Carb
    >
    > Recipe By :
    > Serving Size : 8 Preparation Time :0:15
    > Categories : pies
    >
    > Amount Measure Ingredient
    > -------- ------------ --------------------------------
    > 1 cup Splenda brown sugar blend
    > 1/4 cup Ideal brand sweetener
    > 1/2 cup butter
    > 3 eggs
    > 1 tablespoon all-purpose flour
    > 1 tablespoon milk (skim is fine)
    > 1 teaspoon vanilla extract
    > 1 cup chopped pecans
    >
    > Preheat oven to 400 degrees F
    >
    > In a large bowl, beat eggs until foamy, and stir in melted butter.
    > Stir in the brown sugar, white sugar and the flour; mix well. Last add
    > the milk, vanilla and nuts.
    >
    > Pour into a 9-in almond meal and butter pie shell that has been
    > pre-baked for 10 minutes. Bake in preheated oven for 10 minutes at 400
    > degrees, then reduce temperature to 350 degrees and bake for 30 to 40
    > minutes, or until done.
    >
    >
    >
    >
    >
    >
    >
    >
    > --
    > Janet Wilder
    > Way-the-heck-south Texas
    > Spelling doesn't count. Cooking does.



  3. #3
    Nick Cramer Guest

    Default Re: Pecan Pie Experiment - Success!

    Janet Wilder <[email protected]> wrote:
    > I made the pecan pie with the Ideal sweetener and the almond meal and
    > butter crust. It was wonderful! DH really loved it. Of course we had
    > small portions and he checked his BG one and two hours after dinner and
    > no spikes!
    >
    > This one is a keeper:


    That's great, Janet! I'm glad it worked out so well for ya. I'll ask my
    daughter to make it (for me).

    --
    Nick, KI6VAV. Support severely wounded and disabled Veterans and their
    families: https://www.woundedwarriorproject.org/ http://anymarine.com/
    http://www.specialops.org/ http://www.helpforheroes.org.uk/
    You are not forgotten. Thanks ! ! ~Semper Fi~

  4. #4
    Storrmmee Guest

    Default Re: Pecan Pie Experiment - Success!

    thanks,

    this is the kind of recipe i came here for in the first place, will be
    sending this on to sister for christmas feast,

    Lee
    "Janet Wilder" <[email protected]> wrote in message
    news:4ecf3b25$0$31719$c3e8da3$[email protected] eb.com...
    >I made the pecan pie with the Ideal sweetener and the almond meal and
    >butter crust. It was wonderful! DH really loved it. Of course we had small
    >portions and he checked his BG one and two hours after dinner and no
    >spikes!
    >
    > This one is a keeper:
    >
    >
    > * Exported from MasterCook *
    >
    > Pecan Pie - Lower Carb
    >
    > Recipe By :
    > Serving Size : 8 Preparation Time :0:15
    > Categories : pies
    >
    > Amount Measure Ingredient
    > -------- ------------ --------------------------------
    > 1 cup Splenda brown sugar blend
    > 1/4 cup Ideal brand sweetener
    > 1/2 cup butter
    > 3 eggs
    > 1 tablespoon all-purpose flour
    > 1 tablespoon milk (skim is fine)
    > 1 teaspoon vanilla extract
    > 1 cup chopped pecans
    >
    > Preheat oven to 400 degrees F
    >
    > In a large bowl, beat eggs until foamy, and stir in melted butter. Stir in
    > the brown sugar, white sugar and the flour; mix well. Last add the milk,
    > vanilla and nuts.
    >
    > Pour into a 9-in almond meal and butter pie shell that has been pre-baked
    > for 10 minutes. Bake in preheated oven for 10 minutes at 400 degrees, then
    > reduce temperature to 350 degrees and bake for 30 to 40 minutes, or until
    > done.
    >
    >
    >
    >
    >
    >
    >
    >
    > --
    > Janet Wilder
    > Way-the-heck-south Texas
    > Spelling doesn't count. Cooking does.




  5. #5
    Storrmmee Guest

    Default Re: Pecan Pie Experiment - Success!

    glad you posted, Lee
    "Nick Cramer" <[email protected]> wrote in message
    news:20111125021747.822$[email protected]..
    > Janet Wilder <[email protected]> wrote:
    >> I made the pecan pie with the Ideal sweetener and the almond meal and
    >> butter crust. It was wonderful! DH really loved it. Of course we had
    >> small portions and he checked his BG one and two hours after dinner and
    >> no spikes!
    >>
    >> This one is a keeper:

    >
    > That's great, Janet! I'm glad it worked out so well for ya. I'll ask my
    > daughter to make it (for me).
    >
    > --
    > Nick, KI6VAV. Support severely wounded and disabled Veterans and their
    > families: https://www.woundedwarriorproject.org/ http://anymarine.com/
    > http://www.specialops.org/ http://www.helpforheroes.org.uk/
    > You are not forgotten. Thanks ! ! ~Semper Fi~




  6. #6
    Cheri Guest

    Default Re: Pecan Pie Experiment - Success!

    That sounds really good.


    "Janet Wilder" <[email protected]> wrote in message
    news:4ecf3b25$0$31719$c3e8da3$[email protected] eb.com...
    >I made the pecan pie with the Ideal sweetener and the almond meal and
    >butter crust. It was wonderful! DH really loved it. Of course we had small
    >portions and he checked his BG one and two hours after dinner and no
    >spikes!
    >
    > This one is a keeper:
    >
    >
    > * Exported from MasterCook *
    >
    > Pecan Pie - Lower Carb
    >
    > Recipe By :
    > Serving Size : 8 Preparation Time :0:15
    > Categories : pies
    >
    > Amount Measure Ingredient
    > -------- ------------ --------------------------------
    > 1 cup Splenda brown sugar blend
    > 1/4 cup Ideal brand sweetener
    > 1/2 cup butter
    > 3 eggs
    > 1 tablespoon all-purpose flour
    > 1 tablespoon milk (skim is fine)
    > 1 teaspoon vanilla extract
    > 1 cup chopped pecans
    >
    > Preheat oven to 400 degrees F
    >
    > In a large bowl, beat eggs until foamy, and stir in melted butter. Stir in
    > the brown sugar, white sugar and the flour; mix well. Last add the milk,
    > vanilla and nuts.
    >
    > Pour into a 9-in almond meal and butter pie shell that has been pre-baked
    > for 10 minutes. Bake in preheated oven for 10 minutes at 400 degrees, then
    > reduce temperature to 350 degrees and bake for 30 to 40 minutes, or until
    > done.




  7. #7
    Susan Guest

    Default Re: Pecan Pie Experiment - Success!

    x-no-archive: yes

    On 11/25/2011 1:52 AM, Janet Wilder wrote:

    > This one is a keeper:
    >
    >
    > * Exported from MasterCook *
    >
    > Pecan Pie - Lower Carb
    >
    > Recipe By :
    > Serving Size : 8 Preparation Time :0:15
    > Categories : pies
    >
    > Amount Measure Ingredient
    > -------- ------------ --------------------------------
    > 1 cup Splenda brown sugar blend
    > 1/4 cup Ideal brand sweetener
    > 1/2 cup butter
    > 3 eggs
    > 1 tablespoon all-purpose flour
    > 1 tablespoon milk (skim is fine)
    > 1 teaspoon vanilla extract
    > 1 cup chopped pecans
    >
    > Preheat oven to 400 degrees F
    >
    > In a large bowl, beat eggs until foamy, and stir in melted butter. Stir
    > in the brown sugar, white sugar and the flour; mix well. Last add the
    > milk, vanilla and nuts.
    >
    > Pour into a 9-in almond meal and butter pie shell that has been
    > pre-baked for 10 minutes. Bake in preheated oven for 10 minutes at 400
    > degrees, then reduce temperature to 350 degrees and bake for 30 to 40
    > minutes, or until done.
    >


    Thanks for reporting, Janet... I miss pecan pie a lot. I'm going to try
    it with my xylitol/liquid sucralose blend and Diabetisweet brown sugar
    substitute mixed with a little real brown sugar. I might use a TBS of
    cream, or if you think it needs to be thinner, heavy cream diluted with
    water.

    I'll report back when I do.

    Susan

  8. #8
    W. Baker Guest

    Default Re: Pecan Pie Experiment - Success!

    Janet Wilder <[email protected]> wrote:
    : I made the pecan pie with the Ideal sweetener and the almond meal and
    : butter crust. It was wonderful! DH really loved it. Of course we had
    : small portions and he checked his BG one and two hours after dinner and
    : no spikes!

    : This one is a keeper:


    : * Exported from MasterCook *

    : Pecan Pie - Lower Carb

    : Recipe By :
    : Serving Size : 8 Preparation Time :0:15
    : Categories : pies

    : Amount Measure Ingredient
    : -------- ------------ --------------------------------
    : 1 cup Splenda brown sugar blend
    : 1/4 cup Ideal brand sweetener
    : 1/2 cup butter
    : 3 eggs
    : 1 tablespoon all-purpose flour
    : 1 tablespoon milk (skim is fine)
    : 1 teaspoon vanilla extract
    : 1 cup chopped pecans

    : Preheat oven to 400 degrees F

    : In a large bowl, beat eggs until foamy, and stir in melted butter. Stir
    : in the brown sugar, white sugar and the flour; mix well. Last add the
    : milk, vanilla and nuts.

    : Pour into a 9-in almond meal and butter pie shell that has been
    : pre-baked for 10 minutes. Bake in preheated oven for 10 minutes at 400
    : degrees, then reduce temperature to 350 degrees and bake for 30 to 40
    : minutes, or until done.

    Glad it was a success. One quesstion: do you find that the alond meal
    needs the butter to make the crust? I find that when I used walnuts
    processed to quite fine I can press it into a crus without added fat. I
    use thi for both my cheesecake and pumpkin pie. I do add a bit of
    sweetner to the nuts , particularly for the cheesecake, as tht usually
    calls for a graham cracker crust with is sweetish.

    Just wondering.

    Wendy






    : --
    : Janet Wilder
    : Way-the-heck-south Texas
    : Spelling doesn't count. Cooking does.

  9. #9
    Janet Wilder Guest

    Default Re: Pecan Pie Experiment - Success!

    On 11/25/2011 8:51 AM, Susan wrote:
    > x-no-archive: yes
    >
    > On 11/25/2011 1:52 AM, Janet Wilder wrote:
    >
    >> This one is a keeper:
    >>
    >>
    >> * Exported from MasterCook *
    >>
    >> Pecan Pie - Lower Carb
    >>
    >> Recipe By :
    >> Serving Size : 8 Preparation Time :0:15
    >> Categories : pies
    >>
    >> Amount Measure Ingredient
    >> -------- ------------ --------------------------------
    >> 1 cup Splenda brown sugar blend
    >> 1/4 cup Ideal brand sweetener
    >> 1/2 cup butter
    >> 3 eggs
    >> 1 tablespoon all-purpose flour
    >> 1 tablespoon milk (skim is fine)
    >> 1 teaspoon vanilla extract
    >> 1 cup chopped pecans
    >>
    >> Preheat oven to 400 degrees F
    >>
    >> In a large bowl, beat eggs until foamy, and stir in melted butter. Stir
    >> in the brown sugar, white sugar and the flour; mix well. Last add the
    >> milk, vanilla and nuts.
    >>
    >> Pour into a 9-in almond meal and butter pie shell that has been
    >> pre-baked for 10 minutes. Bake in preheated oven for 10 minutes at 400
    >> degrees, then reduce temperature to 350 degrees and bake for 30 to 40
    >> minutes, or until done.
    >>

    >
    > Thanks for reporting, Janet... I miss pecan pie a lot. I'm going to try
    > it with my xylitol/liquid sucralose blend and Diabetisweet brown sugar
    > substitute mixed with a little real brown sugar. I might use a TBS of
    > cream, or if you think it needs to be thinner, heavy cream diluted with
    > water.
    >
    > I'll report back when I do.
    >
    > Susan


    I didn't know Diabetesweet made a brown sugar. The Ideal brand sweetener
    uses Xyltol for most of its filer. I think it tastes much better than
    Splenda.

    I'm sure the cream with water would work as well as the milk, maybe even
    better, but it's just a tablespoon. I didn't worry about the tablespoon
    of flour, either but the pie was very dense and I'm thinking it might
    not have needed it. The original recipe with sugar called for 2 eggs. I
    upped it to 3 eggs for compensate for the substance that sugar would
    give the mixture.

    --
    Janet Wilder
    Way-the-heck-south Texas
    Spelling doesn't count. Cooking does.

  10. #10
    Janet Wilder Guest

    Default Re: Pecan Pie Experiment - Success!

    On 11/25/2011 10:01 AM, W. Baker wrote:

    > Glad it was a success. One quesstion: do you find that the alond meal
    > needs the butter to make the crust? I find that when I used walnuts
    > processed to quite fine I can press it into a crus without added fat. I
    > use thi for both my cheesecake and pumpkin pie. I do add a bit of
    > sweetner to the nuts , particularly for the cheesecake, as tht usually
    > calls for a graham cracker crust with is sweetish.
    >
    > Just wondering.


    I buy the almond meal in a package. Almonds aren't all that oily. If I
    am grinding pecans myself, I will use a very small amount of butter or
    oil. Haven't tried walnuts for a pie crust. Rankly the almond meal is
    always in my freezer and it works so well I have no reason to try
    anything else.



    --
    Janet Wilder
    Way-the-heck-south Texas
    Spelling doesn't count. Cooking does.

  11. #11
    Susan Guest

    Default Re: Pecan Pie Experiment - Success!

    x-no-archive: yes

    On 11/25/2011 11:51 AM, Janet Wilder wrote:

    > I didn't know Diabetesweet made a brown sugar. The Ideal brand sweetener
    > uses Xyltol for most of its filer. I think it tastes much better than
    > Splenda.


    Xylitol is definitely the absolute best, for moisture, bulking, taste
    and you need to eat a LOT to get any gastric effects. Because it's only
    40% lower carb than sucrose, I blend with liquid sucralose. This also
    does away with the icky aftertaste and mouth feel I get from uncut
    sucralose. If xylitol were lower carb, I'd use it exclusively.

    Diabetisweet brown sugar sub is the only one I've found at all
    acceptable in taste, though the texture is dry granules. If I only need
    a small amount, cutting regular brown sugar half and half with it is
    excellent, too.

    >
    > I'm sure the cream with water would work as well as the milk, maybe even
    > better, but it's just a tablespoon. I didn't worry about the tablespoon
    > of flour, either but the pie was very dense and I'm thinking it might
    > not have needed it. The original recipe with sugar called for 2 eggs. I
    > upped it to 3 eggs for compensate for the substance that sugar would
    > give the mixture.
    >


    Thanks for all the info. It sounds like I could skip the flour, then.
    I don't usually have milk on hand, that's why I asked. I always have
    cream and half and half.

    You know me. :-)

    Susan

  12. #12
    Susan Guest

    Default Re: Pecan Pie Experiment - Success!

    x-no-archive: yes

    On 11/25/2011 11:55 AM, Janet Wilder wrote:


    > I buy the almond meal in a package. Almonds aren't all that oily. If I
    > am grinding pecans myself, I will use a very small amount of butter or
    > oil. Haven't tried walnuts for a pie crust. Rankly the almond meal is
    > always in my freezer and it works so well I have no reason to try
    > anything else.


    Me, too. It's the most neutral tasting of the nut flours, too. For
    cheesecake, I season it to emulate my all time favorite cheesecake
    crust, made from ginger snaps. Some sweetener and some ground ginger.
    I do add butter, too, it's kind of dry and crumbly.

    Susan

  13. #13
    W. Baker Guest

    Default Re: Pecan Pie Experiment - Success!

    Susan <[email protected]> wrote:
    : x-no-archive: yes

    : On 11/25/2011 11:51 AM, Janet Wilder wrote:

    : > I didn't know Diabetesweet made a brown sugar. The Ideal brand sweetener
    : > uses Xyltol for most of its filer. I think it tastes much better than
    : > Splenda.

    : Xylitol is definitely the absolute best, for moisture, bulking, taste
    : and you need to eat a LOT to get any gastric effects. Because it's only
    : 40% lower carb than sucrose, I blend with liquid sucralose. This also
    : does away with the icky aftertaste and mouth feel I get from uncut
    : sucralose. If xylitol were lower carb, I'd use it exclusively.

    : Diabetisweet brown sugar sub is the only one I've found at all
    : acceptable in taste, though the texture is dry granules. If I only need
    : a small amount, cutting regular brown sugar half and half with it is
    : excellent, too.

    I wanted ot write this earlier, but had a senior moment on the name.
    there is a brown sugar substitute available in Canada made from Cyclamate,
    the one so hasitly banned in the US. If you have a Canadia source you
    might try it. I had a friend ship some to me several years ago and still
    have some left. As ou can tell, I am no longer doing much baking:-)

    Wendy

  14. #14
    W. Baker Guest

    Default Re: Pecan Pie Experiment - Success!

    Susan <[email protected]> wrote:
    : x-no-archive: yes

    : On 11/25/2011 11:55 AM, Janet Wilder wrote:


    : > I buy the almond meal in a package. Almonds aren't all that oily. If I
    : > am grinding pecans myself, I will use a very small amount of butter or
    : > oil. Haven't tried walnuts for a pie crust. Rankly the almond meal is
    : > always in my freezer and it works so well I have no reason to try
    : > anything else.

    : Me, too. It's the most neutral tasting of the nut flours, too. For
    : cheesecake, I season it to emulate my all time favorite cheesecake
    : crust, made from ginger snaps. Some sweetener and some ground ginger.
    : I do add butter, too, it's kind of dry and crumbly.

    : Susan

    I like that ginger idea. Must try it in my next cheesecake.

    Now to remember:-)

    Wendy

  15. #15
    Susan Guest

    Default Re: Pecan Pie Experiment - Success!

    x-no-archive: yes

    On 11/25/2011 12:27 PM, W. Baker wrote:

    > I wanted ot write this earlier, but had a senior moment on the name.
    > there is a brown sugar substitute available in Canada made from Cyclamate,
    > the one so hasitly banned in the US. If you have a Canadia source you
    > might try it. I had a friend ship some to me several years ago and still
    > have some left. As ou can tell, I am no longer doing much baking:-)


    Thanks, Wendy, I'll try looking it up online. I so rarely bake, too,
    that the stuff I buy ends up sitting for years.

    Susan

  16. #16
    KROM Guest

    Default Re: Pecan Pie Experiment - Success!

    its just half brown sugar and half splenda..you can make it yourself

    or you can also use splenda with a bit of molasses but it wont Caramelize
    like the real sugar will

    KROM


    "Ozgirl" wrote in message news:[email protected]..

    Sounds great, we don't get brown sugar sweeteners here, sadly.

    "Janet Wilder" <[email protected]> wrote in message
    news:4ecf3b25$0$31719$c3e8da3$[email protected] eb.com...
    > I made the pecan pie with the Ideal sweetener and the almond meal and
    > butter crust. It was wonderful! DH really loved it. Of course we had
    > small portions and he checked his BG one and two hours after dinner and no
    > spikes!
    >
    > This one is a keeper:
    >
    >
    > * Exported from MasterCook *
    >
    > Pecan Pie - Lower Carb
    >
    > Recipe By :
    > Serving Size : 8 Preparation Time :0:15
    > Categories : pies
    >
    > Amount Measure Ingredient
    > -------- ------------ --------------------------------
    > 1 cup Splenda brown sugar blend
    > 1/4 cup Ideal brand sweetener
    > 1/2 cup butter
    > 3 eggs
    > 1 tablespoon all-purpose flour
    > 1 tablespoon milk (skim is fine)
    > 1 teaspoon vanilla extract
    > 1 cup chopped pecans
    >
    > Preheat oven to 400 degrees F
    >
    > In a large bowl, beat eggs until foamy, and stir in melted butter. Stir in
    > the brown sugar, white sugar and the flour; mix well. Last add the milk,
    > vanilla and nuts.
    >
    > Pour into a 9-in almond meal and butter pie shell that has been pre-baked
    > for 10 minutes. Bake in preheated oven for 10 minutes at 400 degrees, then
    > reduce temperature to 350 degrees and bake for 30 to 40 minutes, or until
    > done.
    >
    >
    >
    >
    >
    >
    >
    >
    > --
    > Janet Wilder
    > Way-the-heck-south Texas
    > Spelling doesn't count. Cooking does.



  17. #17
    KROM Guest

    Default Re: Pecan Pie Experiment - Success!

    I too funny enough am doing a pecan pie for Christmas..great minds and all
    that I guess..lol

    I was thinking of doing a old fashioned pecan pie recipe with subs cooked in
    small filo dough cups

    KROM


    "Susan" wrote in message news:[email protected]..

    x-no-archive: yes

    On 11/25/2011 1:52 AM, Janet Wilder wrote:

    > This one is a keeper:
    >
    >
    > * Exported from MasterCook *
    >
    > Pecan Pie - Lower Carb
    >
    > Recipe By :
    > Serving Size : 8 Preparation Time :0:15
    > Categories : pies
    >
    > Amount Measure Ingredient
    > -------- ------------ --------------------------------
    > 1 cup Splenda brown sugar blend
    > 1/4 cup Ideal brand sweetener
    > 1/2 cup butter
    > 3 eggs
    > 1 tablespoon all-purpose flour
    > 1 tablespoon milk (skim is fine)
    > 1 teaspoon vanilla extract
    > 1 cup chopped pecans
    >
    > Preheat oven to 400 degrees F
    >
    > In a large bowl, beat eggs until foamy, and stir in melted butter. Stir
    > in the brown sugar, white sugar and the flour; mix well. Last add the
    > milk, vanilla and nuts.
    >
    > Pour into a 9-in almond meal and butter pie shell that has been
    > pre-baked for 10 minutes. Bake in preheated oven for 10 minutes at 400
    > degrees, then reduce temperature to 350 degrees and bake for 30 to 40
    > minutes, or until done.
    >


    Thanks for reporting, Janet... I miss pecan pie a lot. I'm going to try
    it with my xylitol/liquid sucralose blend and Diabetisweet brown sugar
    substitute mixed with a little real brown sugar. I might use a TBS of
    cream, or if you think it needs to be thinner, heavy cream diluted with
    water.

    I'll report back when I do.

    Susan


  18. #18
    KROM Guest

    Default Re: Pecan Pie Experiment - Success!

    I would try a little guar gum and unflavored gelatin as a thickener...works
    wonders for gravies and jellies and even ice cream

    KROM


    "Susan" wrote in message news:[email protected]..

    x-no-archive: yes

    On 11/25/2011 11:51 AM, Janet Wilder wrote:

    > I didn't know Diabetesweet made a brown sugar. The Ideal brand sweetener
    > uses Xyltol for most of its filer. I think it tastes much better than
    > Splenda.


    Xylitol is definitely the absolute best, for moisture, bulking, taste
    and you need to eat a LOT to get any gastric effects. Because it's only
    40% lower carb than sucrose, I blend with liquid sucralose. This also
    does away with the icky aftertaste and mouth feel I get from uncut
    sucralose. If xylitol were lower carb, I'd use it exclusively.

    Diabetisweet brown sugar sub is the only one I've found at all
    acceptable in taste, though the texture is dry granules. If I only need
    a small amount, cutting regular brown sugar half and half with it is
    excellent, too.

    >
    > I'm sure the cream with water would work as well as the milk, maybe even
    > better, but it's just a tablespoon. I didn't worry about the tablespoon
    > of flour, either but the pie was very dense and I'm thinking it might
    > not have needed it. The original recipe with sugar called for 2 eggs. I
    > upped it to 3 eggs for compensate for the substance that sugar would
    > give the mixture.
    >


    Thanks for all the info. It sounds like I could skip the flour, then.
    I don't usually have milk on hand, that's why I asked. I always have
    cream and half and half.

    You know me. :-)

    Susan


  19. #19
    Ozgirl Guest

    Default Re: Pecan Pie Experiment - Success!



    "KROM" <[email protected]> wrote in message
    news:jaop22$gjb$[email protected]..
    > I too funny enough am doing a pecan pie for Christmas..great minds and
    > all that I guess..lol
    >
    > I was thinking of doing a old fashioned pecan pie recipe with subs
    > cooked in small filo dough cups


    Sounds unusual but let us know what it tastes like.


  20. #20
    Ozgirl Guest

    Default Re: Pecan Pie Experiment - Success!



    "KROM" <[email protected]> wrote in message
    news:jaooqj$f3v$[email protected]..
    > its just half brown sugar and half splenda..you can make it yourself
    >
    > or you can also use splenda with a bit of molasses but it wont
    > Caramelize like the real sugar will
    >
    > KROM


    Ah thanks. I thought it was a brown sugar tasting sweetener.

    > "Ozgirl" wrote in message news:[email protected]..
    >
    > Sounds great, we don't get brown sugar sweeteners here, sadly.




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