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Weight Loss Forum / General Topics / October 2003getting creative with recipes
Last night I was craving cornbread, so despite the empty calories, decided to make a pan. I started playing with the recipe though... The recipe off the cornmeal box calls for 1 1/2 cup flour, so I substituted 1/2 cup of Zoom (oat bran cereal) for part of that. Instead of 2/3 cups of sugar I used Splenda, and replaced all 2/3 cup of the oil with pureed pumpkin. I used nonfat milk, and egg whites instead of whole eggs. The recipe came out delicious, and relatively healthy. Higher in fiber, nearly no fat, some protein. Only about 100 cal for a piece. (until I put butter and honey on it...) For dinner, I found a can of vegetarian chili in the cupboard, and so I browned 1/2 lb of 99% fat free ground turkey breast and mixed them together. It was really tasty too. Overall, a pretty good meal! det > I started playing with the recipe though... The recipe off > the cornmeal box calls for 1 1/2 cup flour, so I substituted 1/2 cup of Zoom > (oat bran cereal) for part of that. Instead of 2/3 cups of sugar I used > Splenda, and replaced all 2/3 cup of the oil with pureed pumpkin. I used > nonfat milk, and egg whites instead of whole eggs. are you still calling this *cornbread*? :) > > I started playing with the recipe though... The recipe off > > the cornmeal box calls for 1 1/2 cup flour, so I substituted 1/2 cup [quoted text clipped - 7 lines] > are you still calling this *cornbread*? > :) Pumpkin cornbread ? :) I would like anything with pumpkin in it. > > I started playing with the recipe though... The recipe off > > the cornmeal box calls for 1 1/2 cup flour, so I substituted 1/2 cup [quoted text clipped - 6 lines] > > are you still calling this *cornbread*? Well, no. It tasted like cornbread though - maybe pumpkin cornbread? det :)  Signatureread and post daily, it works! rosie It has bothered me all my life that I do not paint like everybody else. ........................~Henri Matisse > > > I started playing with the recipe though... The recipe off > > > the cornmeal box calls for 1 1/2 cup flour, so I substituted 1/2 cup [quoted text clipped - 10 lines] > > det I just bought a bag of Splenda, with idea of using it in my Christmas cookies..under the theory every little bit helps. Could you taste the difference? Does anyone have experience baking with Splenda?Elise > Last night I was craving cornbread, so despite the empty calories, decided > to make a pan. I started playing with the recipe though... The recipe off [quoted text clipped - 11 lines] > > det > I just bought a bag of Splenda, with idea of using it in my Christmas > cookies..under the theory every little bit helps. Could you taste the > difference? Does anyone have experience baking with Splenda?Elise I could not tell the difference between reg sugar and splenda. The biggest difference was in texture - with the oat bran and pumpkin. But it just tasted more hearty and flavorful - IMO, even better than cornbread. But I'm biased ;-) det > I just bought a bag of Splenda, with idea of using it in my Christmas > cookies..under the theory every little bit helps. Could you taste the > difference? Does anyone have experience baking with Splenda? Elise I like Splenda. But it doesn't behave like sugar. It won't add "body" to baked goods (or anything else), just sweetness and a little bulk. It depends on what you're baking and how much the sugar is essential to its texture. If you want a soft, chewy cookie, you may have to change your expectations a bit. My suggestion is to experiment with it (same thing everybody else will tell you) to see if it suits you. There are lots of recipes out there (Google) to get you started. Pastorio >I just bought a bag of Splenda, with idea of using it in my Christmas >cookies..under the theory every little bit helps. Could you taste the >difference? Does anyone have experience baking with Splenda?Elise I almost exclusively use splenda in cooking/baking now. When I first began using splenda in drinks and whatnot, I noticed a slight aftertaste, but now I don't notice it at all. I was afraid that splenda may work like stevia or other alternative sweeteners - in that they are affected by heat and breakdown. But that isn't the case w/ splenda. Also, bob mentioned you lose the body of sugar. I have not noticed this either. I use it for baking breads and cookies and haven't noticed a loss in body or fluffy/airiness. I love it. You can buy a recipe book that has tons of recipes that use splenda. There's a website I found in a search on Splenda that the woman who has put together this book has. She's been using it exclusively for years now. > Last night I was craving cornbread, so despite the empty calories, decided > to make a pan. I started playing with the recipe though... The recipe off [quoted text clipped - 11 lines] > > det That sounds great! I love playing around with recipes. Jenn today I boiled beans, mashed them, and added abunch of pieces of cheddar. The result was awesome, will take it to work tomorrow. I find that simple recipes usually produce most wholesome foods. i >> Last night I was craving cornbread, so despite the empty calories, decided >> to make a pan. I started playing with the recipe though... The recipe [quoted text clipped - 19 lines] > > Jenn > Last night I was craving cornbread, so despite the empty calories, decided > to make a pan. I started playing with the recipe though... The recipe off [quoted text clipped - 7 lines] > > det This sounds great. When I make it I want to put a shredded apple in it! SignatureWalking on . . . Laurie in Maine 207/110 60 inches of attitude! Start: 2/02 Maintained since 2/03 |
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