Bill Dunn wrote:

> Have any of you made pickles or zuccini bread with Spenda?

Yup - made [very] sweet mixed vegetable pickles (cauliflower,
celery, carrot, onion, peppers, zucchini), canned in the
boiling water bath. The recipe called for 3 cups of sugar in
the batch. I used 1 cup of Splenda (may God bless its
makers). It still tasted too sweet to me. I've also made
not-so-sweet sugar snap peas with a dab of Splenda for the
sugar (about 1/2 the sugar measure), which was pretty good,
this was not canned but fridged. Splenda Inc. says you can
replace it 1 to 1 for regular sugar, but I'd start with 1 to 3
and taste test. I haven't made bread with it tho.
Edrena