debbie, I use half granular Splenda and half Sugar Twin with a little liquid Sugar Twin. I'm getting some NotSugar from Island Girl this week. Can't wait to see what it's like.

Tomorrow I'm fiddling with what I think may be the perfect pumpkin pie - at least my idea of perfect - just in time for Thanksgiving posting.

Wa'il, you may be a baking genius because of your unique approach. Look at your bread! I could never have thought that up in a thousand years 'cause I'm too set in my ways when it comes to baking. I always have to follow prescribed procedure.

I was thinking of opening a restaurant today and calling it The Pork Rind Palace. What do you think? LOL!

Karen