OT sweetner for diabetic cooking?

Oh ye who are experts in all things - My bachelor neighbor who gave me the
12-point buck is diabetic. I would like to bake some cookies for him for a
Christmas happy and have done the googling-around bit but need real
guidance. Many of the recipes call for this or that sugar substitute. Some
of them, I'm told, taste like toilet bowl cleaner. Having tasted neither
sugar substitutes nor cleaners, (well, not when I was sober), I need to know
what is r-e-a-l good. Or, is there a cookie recipe that doesn't use
anything that diabetics should avoid and doesn't call for an artificial
anything? Help me? Polly

Splenda! Splenda has now come out with a combination Splenda/sugar which is
great for baking. Not as low carb as 100% Splenda, but the baked products
taste better because there is some sugar in it. Be sure and read the
conversion. I think it's 1/2 C of Splenda/sugar to 1 C of sugar.

Also, if you go to the Splenda website www.splenda.com you will find all
kinds of yummy recipes using Splenda.
--
Donna in Idaho
Website: www.LinusIdaho.org

"Polly Esther" wrote in message
news
Oh ye who are experts in all things - My bachelor neighbor who gave me the
12-point buck is diabetic. I would like to bake some cookies for him for
a Christmas happy and have done the googling-around bit but need real
guidance. Many of the recipes call for this or that sugar substitute.
Some of them, I'm told, taste like toilet bowl cleaner. Having tasted
neither sugar substitutes nor cleaners, (well, not when I was sober), I
need to know what is r-e-a-l good. Or, is there a cookie recipe that
doesn't use anything that diabetics should avoid and doesn't call for an
artificial anything? Help me? Polly

Polly, Splenda is just about the only one you can use in baking because of
the high temperatures involved. Good thing is, Splenda has the least
aftertaste of any of the sweetners, and you use it cup for cup same as
sugar.

L
"Polly Esther" wrote in message
news
Oh ye who are experts in all things - My bachelor neighbor who gave me the
12-point buck is diabetic. I would like to bake some cookies for him for
a Christmas happy and have done the googling-around bit but need real
guidance. Many of the recipes call for this or that sugar substitute.
Some of them, I'm told, taste like toilet bowl cleaner. Having tasted
neither sugar substitutes nor cleaners, (well, not when I was sober), I
need to know what is r-e-a-l good. Or, is there a cookie recipe that
doesn't use anything that diabetics should avoid and doesn't call for an
artificial anything? Help me? Polly

http://www.splenda.com/page.jhtml?id...arblend.inc#q3 splenda
is still based on sugar, so let him know so he can decide. I'm told some
diabetics are okay with it and some not.
That said, it has much less aftertaste than any other diet sweetener i've
experienced!

-- Kellie
kjbeanne at yahoo dot com
www.kjbeanne.com/kellie.htm

"Donna in Idaho" wrote in message
...
Splenda! Splenda has now come out with a combination Splenda/sugar which
is great for baking. Not as low carb as 100% Splenda, but the baked
products taste better because there is some sugar in it. Be sure and read
the conversion. I think it's 1/2 C of Splenda/sugar to 1 C of sugar.

Also, if you go to the Splenda website www.splenda.com you will find all
kinds of yummy recipes using Splenda.
--
Donna in Idaho
Website: www.LinusIdaho.org

"Polly Esther" wrote in message
news
Oh ye who are experts in all things - My bachelor neighbor who gave me
the 12-point buck is diabetic. I would like to bake some cookies for him
for a Christmas happy and have done the googling-around bit but need real
guidance. Many of the recipes call for this or that sugar substitute.
Some of them, I'm told, taste like toilet bowl cleaner. Having tasted
neither sugar substitutes nor cleaners, (well, not when I was sober), I
need to know what is r-e-a-l good. Or, is there a cookie recipe that
doesn't use anything that diabetics should avoid and doesn't call for an
artificial anything? Help me? Polly

I thank you kindly. And I do want to assure you that I have already baked
DH his own cookies and made him his very own batch of pralines. He does not
share. He will be happy to give you the shirt off his back or the keys to
the Winter Palace, but don't even think about asking for a cookie. We had a
clear bright sunny day here (I do hate to mention that) so I was able to do
cookie / candy creations today. At least until I got to the "no sugar" part
and didn't have a clue. You're great, thanks. Polly

"lisa skeen" wrote in message
ink.net...
Polly, Splenda is just about the only one you can use in baking because of
the high temperatures involved. Good thing is, Splenda has the least
aftertaste of any of the sweetners, and you use it cup for cup same as
sugar.

L
"Polly Esther" wrote in message
news
Oh ye who are experts in all things - My bachelor neighbor who gave me
the 12-point buck is diabetic. I would like to bake some cookies for him
for a Christmas happy and have done the googling-around bit but need real
guidance. Many of the recipes call for this or that sugar substitute.
Some of them, I'm told, taste like toilet bowl cleaner. Having tasted
neither sugar substitutes nor cleaners, (well, not when I was sober), I
need to know what is r-e-a-l good. Or, is there a cookie recipe that
doesn't use anything that diabetics should avoid and doesn't call for an
artificial anything? Help me? Polly

Big problem is that flour is also high in carbohydrates. I've heard almond
flour is better. Check alt.food.diabetic. Might find something there.

--
Mary (Idaho to Oregon via Montana)
http://community.webshots.com/user/mardor1948

"Polly Esther" wrote in message
news : Oh ye who are experts in all things - My bachelor neighbor who gave me the
: 12-point buck is diabetic. I would like to bake some cookies for him for
a
: Christmas happy and have done the googling-around bit but need real
: guidance. Many of the recipes call for this or that sugar substitute.
Some
: of them, I'm told, taste like toilet bowl cleaner. Having tasted neither
: sugar substitutes nor cleaners, (well, not when I was sober), I need to
know
: what is r-e-a-l good. Or, is there a cookie recipe that doesn't use
: anything that diabetics should avoid and doesn't call for an artificial
: anything? Help me? Polly
:
:

Polly, I too have just finished 2 batches of shortbread cookies (one
Cranberry Almond the other plain). With the "sugar" problem I have
mentioned this to all my specialists at one stage or another (I've been
through 4) and all of them have said that if your control is good and you
don't overindulge then not to worry too much over one or two cookies. It's
when you have one or two dozen that the problem arises! Otherwise - go
Splenda!

--
Sharon from Melbourne Australia (Queen of Down Under)
http://www.geocities.com/shazrules/craft.html (takes a while to load)
http://pg.photos.yahoo.com/ph/shazrules/my_photos (same as website but
quicker)

"Polly Esther" wrote in message
nk.net...
I thank you kindly. And I do want to assure you that I have already baked
DH his own cookies and made him his very own batch of pralines. He does
not
share. He will be happy to give you the shirt off his back or the keys to
the Winter Palace, but don't even think about asking for a cookie. We had
a
clear bright sunny day here (I do hate to mention that) so I was able to
do
cookie / candy creations today. At least until I got to the "no sugar"
part
and didn't have a clue. You're great, thanks. Polly

"lisa skeen" wrote in message
ink.net...
Polly, Splenda is just about the only one you can use in baking because
of
the high temperatures involved. Good thing is, Splenda has the least
aftertaste of any of the sweetners, and you use it cup for cup same as
sugar.

L
"Polly Esther" wrote in message
news
Oh ye who are experts in all things - My bachelor neighbor who gave me
the 12-point buck is diabetic. I would like to bake some cookies for
him
for a Christmas happy and have done the googling-around bit but need
real
guidance. Many of the recipes call for this or that sugar substitute.
Some of them, I'm told, taste like toilet bowl cleaner. Having tasted
neither sugar substitutes nor cleaners, (well, not when I was sober), I
need to know what is r-e-a-l good. Or, is there a cookie recipe that
doesn't use anything that diabetics should avoid and doesn't call for
an
artificial anything? Help me? Polly

On Sat, 17 Dec 2005 04:04:51 GMT, "Polly Esther"
wrote:

Oh ye who are experts in all things - My bachelor neighbor who gave me the
12-point buck is diabetic. I would like to bake some cookies for him for a
Christmas happy and have done the googling-around bit but need real
guidance. Many of the recipes call for this or that sugar substitute. Some
of them, I'm told, taste like toilet bowl cleaner. Having tasted neither
sugar substitutes nor cleaners, (well, not when I was sober), I need to know
what is r-e-a-l good. Or, is there a cookie recipe that doesn't use
anything that diabetics should avoid and doesn't call for an artificial
anything? Help me? Polly


For sugar free baking------Splenda! You can use the regular Splenda
for diabetics. It doesn't break down during cooking like Nutrasweet
does, and has no nasty aftertaste like Sweet-n-low. A friend of mine
used it for some cookies and her DH couldn't tell the difference. I
think my friend said she used 1/2 cup Splenda instead of 1 cup sugar.
Be sure to read the label for the conversion just to make sure.

For low sugar recipes you could also use Splenda For Baking which is a
blend of Splenda and sugar. It comes in both white and brown sugar
varieties.


Debra in VA
See my quilts at
http://community.webshots.com/user/debplayshere

I think I just might be in over my head here. If I have a recipe that does
Not call for flour and I use Splenda, I'm okay? Expecting this guy to eat
one or two cookies is just not going to happen. I'd guess he's more of the
two dozen for starters. And, Mary, almond flour is not an option. Here in
Katrina survivor country, we are really proud to get any kind of flour at
all. Not whining, just silly hurdles that must be jumped one by one. Polly


"maryd" wrote in message
...
Big problem is that flour is also high in carbohydrates. I've heard
almond
flour is better. Check alt.food.diabetic. Might find something there.

I have used splenda in apple pie and pumpkin pie and you cannot tell the
difference. The conversion is one-to-one (i.e., there IS no conversion). I
just found out my mother is diabetic, so have been scoping out all the
angles, lol. If you can get it, try wheat flour so the carbs are better
than white flour.

L

"Debra" wrote in message
...
On Sat, 17 Dec 2005 04:04:51 GMT, "Polly Esther"
wrote:

Oh ye who are experts in all things - My bachelor neighbor who gave me the
12-point buck is diabetic. I would like to bake some cookies for him for
a
Christmas happy and have done the googling-around bit but need real
guidance. Many of the recipes call for this or that sugar substitute.
Some
of them, I'm told, taste like toilet bowl cleaner. Having tasted neither
sugar substitutes nor cleaners, (well, not when I was sober), I need to
know
what is r-e-a-l good. Or, is there a cookie recipe that doesn't use
anything that diabetics should avoid and doesn't call for an artificial
anything? Help me? Polly


For sugar free baking------Splenda! You can use the regular Splenda
for diabetics. It doesn't break down during cooking like Nutrasweet
does, and has no nasty aftertaste like Sweet-n-low. A friend of mine
used it for some cookies and her DH couldn't tell the difference. I
think my friend said she used 1/2 cup Splenda instead of 1 cup sugar.
Be sure to read the label for the conversion just to make sure.

For low sugar recipes you could also use Splenda For Baking which is a
blend of Splenda and sugar. It comes in both white and brown sugar
varieties.


Debra in VA
See my quilts at
http://community.webshots.com/user/debplayshere