Bread-Bakers v103.n051.6

Hello, Jeanette in Yancey, TX

I use Splenda a lot when the amounts are small, but when you need 
substance, I find a half sugar and half Splenda works just fine.  For 
example, I use Splenda when the recipe calls for a teaspoon or a 
tablespoon, etc. of sugar, but if it calls for more than half a cup, such 
as creaming it with butter, you need the bulk of sugar most of the 
time.  Others may have different experiences but it sure works for

Bob the Tarheel Baker