as usual ms. hamel hits the nail on the head however using splenda or anything near it real creeps me out. up here we can get that what i call crystalized embalming fluid so: i have after being told to really drop the gut size started using is what we up here in ontario call xylitol. if you go back to precolumbian huron; cree,and mohawk uses for the birch tree a derivative instead of the maple were the birch;s they tapped for sugar substitutes. of the two things wrong with using it a a granulated sugar substitute are:- when i make my peanut butter and white bean cookies is they take about 2 minutes longer to brown; and because they take a bit of time to cool down come out a not crispy or soft but melt in my mouth nice peanuty rich flavour, the 2 dozen or so seem to magically disappear from the tupperware. anyone else have that problem?

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