Brown Sugar Splenda Blend Recipes

FUDGY BROWNIES

Steps:

• Preheat oven to 350°F. Line an 8" square baking pan with parchment paper and lightly coat with cooking spray.
• In a microwave-safe bowl, combine butter and chocolate. Microwave for 1 minute or until melted; stir together.
• In a large bowl, combine butter-chocolate mixture with eggs, vanilla, and Splenda Brown Sugar Blend; mix until smooth.
• Add remaining ingredients and continue mixing until combined. Transfer batter to prepared pan and smooth top with a spatula.
• Bake for 20-23 minutes or until a wooden pick inserted into center of brownie comes out clean.
• Cut and serve.

SPLENDA BROWN SUGAR SUBSTITUTE

Steps:

• Mix Splenda with molasses, stirring with a fork until well mixed and then further mixing with fingertips until it is of a brown sugar consistency.
• Measure and use as you would brown sugar.
• (24 grams Carb in 1 cup Splenda; 16 grams Carb in 1 Tbls molasses= 40 grams Carb per 1 cup brown sugar substitute).

SPLENDA BRN SUGAR OATMEAL COOKIES

Steps:

• 1. In a large bowl, cream together the butter, brown sugar, egg and vanilla until smooth. In a separate bowl, whisk the flour, baking soda, cinnamon and salt together. Stir this into the butter/sugar mixture. Stir in the oats, raisins and walnuts, if using them.
• 2. At this point you can either chill the dough for a bit in the fridge and then scoop it, or scoop the cookies onto a sheet and then chill the whole tray before baking them. You could also bake them right away, if you're impatient, but I do find that they end up slighly less thick. (I personally never chill mine)
• 3. The cookies should be two inches apart on a parchment-lined baking sheet. Bake them for 10 to 12 minutes (your baking time will vary, depending on your oven and how cold the cookies were going in), taking them out when golden at the edges but still a little undercooked-looking on top. Let them sit on the hot baking sheet for five minutes before transferring them to a rack to cool.
• 4. I have recently made these and added crunchy peanut butter instead of the other nuts and we loved it =) Try just adding some peanut butter to a cookie or two when you bake them just to see if you will like them thats what I did then added to the whole batter.

BROWN SUGAR BLEND CHOCOLATE CHIP COOKIES BY SPLENDA®

Steps:

• In a medium bowl, whisk together the flour, baking soda and salt. Set aside.
• Using an electric mixer, beat the margarine, sugar and SPLENDA® Brown Sugar Blend until well combined. Add egg and vanilla and beat to combine, scraping down bowl. Gradually add flour mixture and beat until blended. Stir in chocolate chips.
• Drop dough by tablespoons (15 mL) onto baking sheets. Press gently to flatten dough. Bake until edges are golden brown, about 7- 8 minutes. Cool and enjoy. 30 cookies.
• Canadian Living Test Kitchens.

SPLENDA BLEND -- CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375°F.
• Combine flour, baking soda, and salt in a small bowl, set aside.
• Beat butter, Splenda sugar blend, brown sugar, and vanilla at medium speed with an electric mixer until blended; add eggs, one at a time, mixing well after each addition; scrape sides of bowl; Gradually add flour mixture, beating until blended, stir in chocolate chips.
• Spoon rounded tablespoons of cookie dough onto ungreased cookie sheets; Bake cookies 9 to 11 minutes or until lightly browned, remove from oven and cool on a wire rack.

SPLENDA® BROWN SUGAR - SUBSTITUTE

Steps:

• Pour ingredients into a small mixing bowl and mix well.
• Use as brown sugar in your favorite baked recipes where brown sugar is required.
• Makes 1/4 cup (enough to replace 1 cup of standard brown sugar).

PECAN PIE USING SPLENDA BROWN SUGAR BLEND RECIPE - (4/5)

Steps:

• Preheat oven to 350°F. Combine eggs, SPLENDA® Brown Sugar Blend, corn syrup, butter and vanilla, mixing until blended; stir in pecan halves. Pour filling into pastry shell. Bake for 50 minutes or until a knife inserted near center comes out clean. Cool on a wire rack. Serve warm. Cook's note: Cover crust edges with strips of aluminum foil for the first 25 minutes of baking to prevent over-browning.