HOW TO BAKE

How to prepare the pan to bake a layercake; get expert tips on homemade baking recipes in this free cooking video. Expert: Karen Weisman Contact: www.kitchenandcrafts.com Bio: Karen Weisman currently lives in Israel with her husband and six children, where she teaches cooking, baking, cake decorating, and various crafts such as mosaics and sewing. Filmmaker: Karen Weisman

Learn from our expert about how long to bake your pumpkin spiced cupcakes in thisfree recipe dessert video on making pumpkin spiced cupcakes. Expert: Georgette Rampone Bio: Georgette Rampone is a chef, baker, and consultant. She is a much sought-after restaurant and bakery consultant who specializes in the development of unique signature recipes. Filmmaker: Louis Nathan

One of the greatest benefits of the sugar substitute Splenda is that this alternative for table sugar can be used to prepare a wide range of your favorite baked goods.  This is a great advantage for people who want to cut back or eliminate granulated sugar from their daily diet while still enjoying something sweet every now and then.  There are some tips to keep in mind, however, if you are planning on trying a few recipes using Splenda instead of sugar.

Unlike some other sugar substitutes, Splenda measures just like granulated sugar.  This means that in many recipes you can simply substitute a cup of Splenda for a cup of sugar without making any other complicated adjustments to the recipe.  This is especially true when the purpose of the sugar is to add flavor, and not as a way of adding volume or texture to the finished recipe.

While it is true that Splenda does not effectively work in recipes to cause baked goods to rise or obtain a less dense texture, there are a couple of ways to still cut back on calories and carbohydrates while baking.  One approach is to use a combination of Splenda and table sugar instead of just sugar.  Because Splenda is made from sucralose and maltodextrin, it will blend easily with the sugar and not create any type of unusual taste.  For example, if a recipe calls for one cup of sugar, use a half cup of Splenda with a half cup of table sugar.  This will allow the recipe to achieve the proper texture while still cutting the amount of carbs and calories in half.

Another approach that works in many recipes is to augment the Splenda with a little powdered milk mix and baking soda.  The usual recommendation is to include a half cup of the dry powder and a half teaspoon of baking soda for every cup of Splenda used.  This approach will still achieve the desirable texture, while obtaining the sweetness from the use of the Splenda.  For people who simply want to do away with granulated sugar altogether, this may be the most beneficial option.

It is important to remember that Splenda is not capable of activating yeast in any recipe.  When preparing breads and other foods that require yeast, do not completely substitute Splenda for the amount of sugar indicated in the recipe.  Instead, try to add a minimum of two teaspoons of granulated sugar, and then finish out the rest of the measurement with Splenda.  This will be enough to allow the recipe to rise properly and still cut the amount of carbs and calories in the finished product.

Puddings can be made with Splenda without changing the texture at all.  However, it is often recommended to add an extra tablespoon of extract for every cup of Splenda used in the recipe.  The extract helps to boost the flavor.  This same approach can be used when making cookies or custards as well.

When preparing meringues, it is no secret that sugar adds both volume and flavor.  Since Splenda cannot enhance the volume, it is necessary to add something to the egg whites that will achieve that same effect.  In these situations, baking powder is often recommended.  Adding roughly a teaspoon along with Splenda will make it possible to form beautiful peaks or meringue that will achieve a golden brown in the oven.  While the texture is not exactly like that of meringue made with sugar, it is so close that many people will not be able to detect the difference. One easy trick to help the meringue achieve a golden brown finish is to spray the top of the meringue with a little cooking spray just before sliding the recipe into the oven.  The same approach can also be used with quick breads where a little browning adds to the overall presentation.

Many people are surprised to learn that Splenda can be used when making fresh jams and preserves.  This is because the sweetener does not lose any of its flavors when subjected to heat.  However, it is important to note that Splenda is not able to duplicate the preservation qualities of granulated sugar.  This means that it is very important to employ proper storage techniques in order to maintain the freshness of the food.  Once the container is opened, make sure to keep it refrigerated and throw away any unused portion after a month.

To help you learn how to bake with Splenda, there are a number of resources in print as well as online.  McNeil Nutritionals, the makers of Splenda, have released many easy-to-create recipes using their product.  Other recipes have been developed and published by culinary professionals as well as consumers who love to use Splenda at home.  The recipes tend to be very easy to follow, making it possible for just about anyone to learn how to make delicious treats using Splenda.

One of the greatest benefits of the sugar substitute Splenda is that this alternative for table sugar can be used to prepare a wide range of your favorite baked goods.  This is a great advantage for people who want to cut back or eliminate granulated sugar from their daily diet while still enjoying something sweet every now and then.  There are some tips to keep in mind, however, if you are planning on trying a few recipes using Splenda instead of sugar.

Unlike some other sugar substitutes, Splenda measures just like granulated sugar.  This means that in many recipes you can simply substitute a cup of Splenda for a cup of sugar without making any other complicated adjustments to the recipe.  This is especially true when the purpose of the sugar is to add flavor, and not as a way of adding volume or texture to the finished recipe.

While it is true that Splenda does not effectively work in recipes to cause baked goods to rise or obtain a less dense texture, there are a couple of ways to still cut back on calories and carbohydrates while baking.  One approach is to use a combination of Splenda and table sugar instead of just sugar.  Because Splenda is made from sucralose and maltodextrin, it will blend easily with the sugar and not create any type of unusual taste.  For example, if a recipe calls for one cup of sugar, use a half cup of Splenda with a half cup of table sugar.  This will allow the recipe to achieve the proper texture while still cutting the amount of carbs and calories in half.

Another approach that works in many recipes is to augment the Splenda with a little powdered milk mix and baking soda.  The usual recommendation is to include a half cup of the dry powder and a half teaspoon of baking soda for every cup of Splenda used.  This approach will still achieve the desirable texture, while obtaining the sweetness from the use of the Splenda.  For people who simply want to do away with granulated sugar altogether, this may be the most beneficial option.

It is important to remember that Splenda is not capable of activating yeast in any recipe.  When preparing breads and other foods that require yeast, do not completely substitute Splenda for the amount of sugar indicated in the recipe.  Instead, try to add a minimum of two teaspoons of granulated sugar, and then finish out the rest of the measurement with Splenda.  This will be enough to allow the recipe to rise properly and still cut the amount of carbs and calories in the finished product.

Puddings can be made with Splenda without changing the texture at all.  However, it is often recommended to add an extra tablespoon of extract for every cup of Splenda used in the recipe.  The extract helps to boost the flavor.  This same approach can be used when making cookies or custards as well.

When preparing meringues, it is no secret that sugar adds both volume and flavor.  Since Splenda cannot enhance the volume, it is necessary to add something to the egg whites that will achieve that same effect.  In these situations, baking powder is often recommended.  Adding roughly a teaspoon along with Splenda will make it possible to form beautiful peaks or meringue that will achieve a golden brown in the oven.  While the texture is not exactly like that of meringue made with sugar, it is so close that many people will not be able to detect the difference. One easy trick to help the meringue achieve a golden brown finish is to spray the top of the meringue with a little cooking spray just before sliding the recipe into the oven.  The same approach can also be used with quick breads where a little browning adds to the overall presentation.

Many people are surprised to learn that Splenda can be used when making fresh jams and preserves.  This is because the sweetener does not lose any of its flavors when subjected to heat.  However, it is important to note that Splenda is not able to duplicate the preservation qualities of granulated sugar.  This means that it is very important to employ proper storage techniques in order to maintain the freshness of the food.  Once the container is opened, make sure to keep it refrigerated and throw away any unused portion after a month.

To help you learn how to bake with Splenda, there are a number of resources in print as well as online.  McNeil Nutritionals, the makers of Splenda, have released many easy-to-create recipes using their product.  Other recipes have been developed and published by culinary professionals as well as consumers who love to use Splenda at home.  The recipes tend to be very easy to follow, making it possible for just about anyone to learn how to make delicious treats using Splenda.

It does not matter if you spend most of your waking moment in the kitchen or you “bond” with the oven occasionally, but if you like baking cakes, breads and pastries, then you would know some of the common trials and tribulations of trying to get your baked goodies out of the pan in one piece. Some of the more common baking aids (e.g. wax paper, baking pan spraying oil, baking sheet) may serve some useful purpose, but often these change the taste or texture of the baked goods, are too wasteful to use, or do not work well as they should. If you really want value for your money, you might want to start using a silicone baking mat. A product like this is not only reusable, but very versatile as well. Assuredly so, a baking mat like this can and should replace most other baking aids in your kitchen. Here are other advantages to using the silicone baking mat.

1. It offers flexibility. Since the baking mat is as pliant as paper, but 100 times stronger, you can easily bend it or pull at it to loosen breads and cakes from the pan – without worrying about the mat shredding into pieces. This also makes the mat easier to fit in just about any sized pan you may have in your kitchen.

2. It offers versatility. Not only can you line all your pans with this baking mat, but you can also use this as a countertop mat for some of your messier preparations (e.g. caramelized sugar mixes, chocolate spread and fondue preparations.)

3. Clean up is a breeze. All you really have to do is wipe it with a damp towel and set it to dry. You can also put this in the dishwasher if you want.

4. It is non-porous and non-absorbent, which makes this product resistant to stains and odors. And because this is a silicone based product, there is very little chance that micro-organisms will survive on its surface.

5. It is heat resistant. This means that you can keep the temperature high while baking without having to worry about your silicone baking mat bursting in flames.