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Sugar Free Brownies

Reviewed: Mar. 22, 2008
I'll admit that I have never cooked with splenda and stevia before (I had to use both since my new box of Splenda only had 1/2 c. in it!) The taste is okay, the texture dense, but weirdly, the whole thing sizzled in the pan while baking! I don't know if it was the butter and sugar substitute? I used a bit of PAM to prevent non-sticking, but I doubt that was the issue. Anyway, it was a good first attempt, and I did follow the adjustments suggested by the earlier posters. Might be worth a second try without the stevia and without the PAM.
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Easy Batter Fruit Cobbler

Reviewed: Apr. 2, 2006
I thought this was good, but not a cobbler per se. Mine had a chewy, cake-like consistency. The butter residue was not integrated with the batter, and some of the salt didn't totally meld either. But it was a hit with my husband, so it couldn't have been all that bad--it was just not what I thought it would be in terms of consistency.
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