splendar sugar blend

Simple Syrup

water

Splenda® Sugar Blend

vanilla extract

In a medium saucepan, combine all ingredients and bring to a simmer over medium-high heat; stir well.

You'll love this great version of angel food cake! It's delicate and delicious -- without all the added sugar!

Heavenly Angel Food Cake

egg whites,

cream of tartar

Splenda® Sugar Blend, divided use

corn syrup

cake flour

cornstarch

In a bowl using an electric mixer, beat egg whites, cream of tartar, and vanilla extract on high speed until soft peaks form. Gradually add ¼ cup Splenda Sugar Blend and corn syrup and beat until blended.

Sift flour and cornstarch together into another bowl. Add remaining ¾ cup Splenda Sugar Blend and stir until blended.

Sprinkle ¼ of the flour mixture over the egg whites. Fold gently to combine. Repeat procedure three times with the remaining flour mixture.

Pour batter into an ungreased 10” tube pan and spread evenly. Run a knife through the batter to remove air bubbles.

Bake on lowest rack in oven for 40–45 minutes, or until cake springs back when lightly touched.

Set pan upside-down on a wire rack; cool cake in pan for 30–40 minutes. Run a narrow metal spatula around sides to loosen cake; remove from pan and cool completely on the wire rack.

Slow Cooker BBQ Pulled Pork

pork shoulder

chicken stock

For the dry rub seasoning blend:

chili powder

black pepper

salt

garlic powder

onion powder

dry mustard

cumin

cayenne pepper

For the ketchup:

tomato paste

mustard

cloves

allspice

white wine vinegar

Kicking cowboy bbq sauce:

tomato ketchup

black coffee

onions, diced

cider vinegar

garlic, chopped

jalapeno

In a medium size mixing bowl, combine all ingredients.

In a medium size mixing bowl, combine all ingredients and mix well.

In a large saucepan, combine all ingredients (dry rub seasoning blend and ketchup) and bring to a simmer and cook for 25 minutes.

Blend with a immersion blender or food processor until smooth.

Rub pork shoulder with ⅓ cup of dry rub seasoning blend and place in a slow cooker with 2 cups of chicken stock; cook on low for at least 8-10 hours.

Drain excess liquid and set aside to cool.

Pull meat apart with a fork and pour bbq sauce over pulled pork.

Put back in slow cooker on low for 30 minutes before serving.

All the flavors of fall packed into a cookie - irresistible!

Harvest Pumpkin-Oatmeal Raisin Cookies

all-purpose flour

oats

baking soda

cinnamon

(2 sticks) butter

Splenda® Sugar Blend Sweetener

(packed) Splenda® Brown Sugar Blend

pure pumpkin

walnuts

raisins

Preheat oven to 350°F. Spray baking sheets with nonstick cooking spray.

In a bowl, combine flour, oats, baking soda, cinnamon, and salt.

In a mixing bowl using an electric mixer, beat butter, Splenda Sugar Blend, and Splenda Brown Sugar Blend on medium speed until light and fluffy. Add pumpkin, egg, and vanilla extract; mix well.

Add flour mixture; mix well. Mix in walnuts and raisins.

Drop by rounded tablespoons onto prepared baking sheets.

Bake 14–16 minutes or until cookies are lightly browned and set. Cool slightly, then transfer to wire racks to cool completely.

Simple Sugar Cookies

vegetable oil

unsalted butter, softened

baking powder

In a bowl using an electric mixer, combine oil, butter, and Splenda Sugar Blend; beat on medium speed until light and creamy. Add egg and vanilla extract and beat until smooth.

Add remaining ingredients and mix just until combined. Chill dough for about 1 hour or until firm.

Preheat oven to 350°F. Line 2 baking sheets with parchment.

Divide dough into 24 portions and roll into balls. Place 2” apart on baking sheet. Bake for 15–17 minutes or until edges start to brown. Cool slightly, then transfer to a wire rack to cool completely.

Meringue Bites

¼ teaspoon cream of tartar

Preheat oven to 250°F. Line 2 baking sheets with parchment paper.

In a bowl using an electric mixer, beat egg whites, cream of tartar, and vanilla extract on high speed until foamy.

Add Splenda Sugar Blend 1 tablespoon at a time, beating until sweetener dissolves and stiff peaks form.

Spoon heaping tablespoons of mixture onto baking sheets.

Bake 1 hour and 15 minutes; turn oven off. (If meringues begin to brown, reduce oven temperature to 225 degrees.) Let meringues stand in oven, with door closed and oven light on, for 8 hours or overnight.

Chocolate Chip Meringue Crisps

chocolate chips

Preheat oven to 300°F. Line two baking sheets with parchment paper.

Bake walnuts in a shallow pan, stirring occasionally, for 5 minutes or until toasted.

In a bowl using an electric mixer, beat egg whites and vanilla extract on high speed until foamy.

Add Splenda Sugar Blend, 1 tablespoon at a time, beating until stiff peaks form. Stir in walnuts and chocolate chips.

Spoon rounded teaspoons of mixture onto baking sheets.

Reduce oven temperature to 200°F. Bake for one hour and 45 minutes.

Cool slightly, then transfer to a wire rack to cool completely.

Classic Carrot Cake

eggs

carrots

pineapple

coconut

Optional frosting recipe:

Classic Cream Cheese Frosting

Preheat oven to 325°F. Spray two 8” round cake pans with cooking spray; dust bottom and sides with flour.

In a bowl, mix together flour, baking powder, baking soda, cinnamon, and salt.

In another bowl using an electric mixer, beat Splenda Sugar Blend, oil, and eggs on medium speed until smooth.

Add flour mixture, beating on low speed until blended. Fold in carrots, pineapple, coconut, and walnuts.

Bake for 35–40 minutes, or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack 10 minutes. Remove from pans, and let cool completely.

Spread Cream Cheese Frosting between layers and on top and sides of cake, if desired.

Simple Strawberry Shortcake

tablespoons Splenda® Sugar Blend

vegetable oil spread

zero sugar vanilla Greek yogurt

2% reduced fat milk

strawberries,

egg, beaten

sugar

In a large bowl, combine 1 2/3 cups flour, salt, baking powder, and 2 tablespoons Splenda Sugar Blend with a hand mixer. Add vegetable oil spread and mix on slow speed until the mixture has a crumbly texture.

Add Greek yogurt and milk, mixing on slow until dough begins to form. Finish mixing together by hand until lumpy. Sprinkle remaining flour to thicken dough. Form into a ball, place in plastic wrap, and refrigerate for 4-6 hours.

Toss sliced strawberries in 4 tablespoons Splenda Sugar Blend. Chill in refrigerator for one hour, stirring a couple times.

Roll dough out into a 1 ½ inch thick rectangle and cut with a pastry cutter into 6 equal squares. Cut each square into a triangle and placed on a baking sheet. Brush dough with egg wash. Bake for 25 minutes.

Spoon strawberries on top of triangle biscuits; top with dollops of whipped cream and serve.

These classic peanut butter cookies are crisp, delicious, and perfect to serve with a big glass of milk.

Classic Peanut Butter Cookies

peanut butter

vegetable oil spread,

In a bowl, combine flour, baking soda, and salt.

In a mixing bowl, beat Splenda Sugar Blend, Splenda Brown Sugar Blend, peanut butter, vegetable oil spread, and vanilla extract until creamy. Beat in egg whites.

Drop dough by rounded tablespoon onto ungreased baking sheets. Press down slightly with fork to make a crisscross pattern.

Bake for 8–10 minutes or until edges are set but centers are still soft. Cool slightly, then transfer to a wire rack to cool completely.

How to make Air-Fryer Cinnamon Sugar Donuts.

Air-Fryer Cinnamon Sugar Donuts

refrigerated flaky jumbo biscuits

vegetable oil spread, melted

Remove biscuits (8) from can and cut out a hole in each with a 1-inch round cutter. Use a soda bottle cap if a round cutter is unavailable. Keep donut holes.

In a small bowl, combine Splenda Sugar Blend and cinnamon.

Heat air fryer to 350°F. In small batches (maybe 4 donuts at a time depending on air fryer size), brush a light coating of melted vegetable oil spread on all sides of donuts and place them in the air fryer, leaving space between them. Cook for 5 minutes. Repeat for rest of donuts and donut holes.

Delicately remove cooked donuts from the air fryer to avoid flaking and brush another light coating of melted vegetable oil spread on all sides. Sprinkle each donut with about 1 teaspoon of the cinnamon-sweetener mixture, then roll around in bowl on all sides to coat evenly. Serve immediately.

Spicy Texas Pecans

unsalted butter

pecan halves

paprika

apple cider vinegar

Melt butter in a large skillet over high heat. Add pecans and cook, stirring frequently, until lightly browned, about 3 minutes.

Add Splenda Sugar Blend and cook until caramelized, 3–5 minutes, stirring constantly.

Stir in cumin, chili powder, and paprika. Add vinegar and cook until liquid has evaporated; season with salt.

Spread pecans on a baking sheet and bake until crisp, about 3 minutes. Cool completely before serving.

Creme Brulee

milk

Greek yogurt

brown sugar

Fresh mixed berries,

Preheat oven to 350°F. Place 4 (5-ounce) ramekins in a baking dish.

In a bowl, whisk together milk, yogurt, eggs, vanilla extract, and 3 tablespoons Splenda Sugar Blend until smooth.

Divide custard mixture evenly among ramekins.

Pour hot water into the baking dish until it comes halfway up the sides of the ramekins.

Bake for 40 minutes, or until custard is just set.

Remove ramekins from the baking dish and let cool on a rack for 30 minutes, then refrigerate for at least 1 hour.

Preheat broiler. Combine brown sugar and remaining 2 teaspoons Splenda Sugar Blend. Sprinkle over the top of each custard. Broil for 3–5 minutes until sugar is caramelized. Watch carefully so sugar doesn’t burn.

You'll receive rave reviews on this old-fashioned cake baked with half the added sugar.

Skillet Pineapple Upside-Down Cake

Splenda® Brown Sugar Blend

pineapple slices, drained well

maraschino cherries, drained

pecans

flour

buttermilk

egg substitute

Set a 10” cast-iron skillet over low heat; add butter to melt. Remove from heat and sprinkle with Splenda Brown Sugar Blend. Spread mixture evenly in pan. Arrange pineapple slices and cherries over mixture; sprinkle with pecans. (Alternately, pour melted butter into a 10” round x 2” high cake pan and proceed as directed.)

In a bowl, combine cake flour, Splenda Sugar Blend, baking powder, baking soda, and salt. Use a pastry blender or two knives to cut butter into flour mixture until crumbly.

In another bowl, stir together buttermilk, egg substitute, and vanilla extract.

Add ⅓ of the buttermilk mixture to flour mixture. Use an electric mixer on low speed to mix until blended, then beat at medium speed for 30 seconds or until batter is smooth. Repeat procedure with another ⅓ of the buttermilk mixture. Add remaining buttermilk mixture; beat for 30 seconds or until mixture is smooth. Transfer batter to prepared pan.

Bake for 35–40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 5 minutes; run a thin metal spatula around edge to loosen cake. Place a serving plate over pan; use potholders to invert. Serve warm or at room temperature.

How to make Cranberry Almond Thumbprint Cookies.

Cranberry Almond Thumbprint Cookies

For the cranberry jam:

cranberries

For the cookies:

salted butter, softened

almond extract

For the optional glaze:

Splenda® Granulated Sweetener

In a saucepan, add cranberries and water and turn heat to medium. When cranberries begin popping, add Splenda Sugar Blend. Mash cranberries with the back of a fork against the side of the pan. When mixture has simmered 5 minutes and has thickened slightly, turn off heat. Set aside to cool. Once cranberries have cooled, blend them in a mini food processor to get the mixture smoother and create a jam.

Preheat oven to 350ºF.  Prepare a baking sheet by covering it with parchment paper or a silicone baking mat.

In a bowl, beat Splenda Sugar Blend and butter together until creamy. Add egg yolk and almond extract, beating again.  Add the flour, mixing until the dough comes together. (Dough may be slightly crumbly, but should still come together to form small dough balls).

Form dough in to small balls &#8211; about 1 ½ tablespoons in size. You should get about 20 dough balls.

Place on baking sheet about 3 inches apart. Using your thumb, press a little dent in the center of each cookie. Add about ½ teaspoon or so of cranberry jam to the center of each cookie.

Bake for 8 &#8211; 10 minutes, just until the outside edges get barely light brown. Remove and let cool.

In a small bowl, add Splenda Granulated Sweetener and a small amount of milk, starting with a half teaspoon, and stir together until sweetener is completely dissolved and a drippy glaze is formed.  Using a spoon, drizzle glaze over each cooled cookie.

Enjoy immediately or keep in a sealed container and enjoy within 3 days.

Top 16 splendar sugar blend recipes from across the web

The most viewed splendar sugar blend recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Simple Syrup

Heavenly Angel Food Cake

Slow Cooker BBQ Pulled Pork

Harvest Pumpkin-Oatmeal Raisin Cook...

Simple Sugar Cookies

Meringue Bites

Chocolate Chip Meringue Crisps

Simple Sugar Cookies

Classic Carrot Cake

Simple Strawberry Shortcake

Classic Peanut Butter Cookies

Air-Fryer Cinnamon Sugar Donuts

Spicy Texas Pecans

Creme Brulee

Skillet Pineapple Upside-Down Cake

Cranberry Almond Thumbprint Cookies

Top 16 splendar sugar blend recipes from across the web

The most viewed splendar sugar blend recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Simple Syrup

Heavenly Angel Food Cake

Slow Cooker BBQ Pulled Pork

Harvest Pumpkin-Oatmeal Raisin Cook...

Simple Sugar Cookies

Meringue Bites

Chocolate Chip Meringue Crisps

Simple Sugar Cookies

Classic Carrot Cake

Simple Strawberry Shortcake

Classic Peanut Butter Cookies

Air-Fryer Cinnamon Sugar Donuts

Spicy Texas Pecans

Creme Brulee

Skillet Pineapple Upside-Down Cake

Cranberry Almond Thumbprint Cookies

The most viewed splendar sugar blend recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine