"Damsel" > wrote in message
...
> On Sat, 08 Jan 2005 21:07:44 GMT, "Edwin Pawlowski" > wrote:
>
>>Splenda gives sweetness on the range of sugar, but, I've yet to taste
>>anything baked that is quite as good as the real thing.
>
> I've found that I need only 1/4 - 1/3 the amount of Splenda to replace the
> sugar in a recipe. I don't care for baked Splenda at all, but it's good
> in
> cold things. OTOH, Crash likes Splenda-sweetened baked goods. Go figure.
> Must be one of those cilantro or asparagus,genetic things.
>
> Carol

I remember hearing something like that but forgot which was which.
some taste better for cooking and others are better for cold.
Tom
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