ADVERTISEMENT
- Real Recipes from Real People -

ISO: Angelfood Cake

Misc.
I would love to know if you could make Angelfood cake using Splenda or at least some in place of some of the sugar..and do you have to use the cream of tartar ..My husband and some friends are diabetic and would love to make them a strawberry shortcake using angelfood cake....Thanks in advance....
Linda
MsgID: 0086768
Shared by: Linda, Roebuck,SC
Board: Cooking Club at Recipelink.com
  • Read Replies (3)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1
  Linda, Roebuck,SC
2
  Betsy at Recipelink.com
3
  Linda -Roebuck,SC
4
  Betsy at Recipelink.com
ADVERTISEMENT
Random Recipes
  • Bronzed Salmon in a Butter-Wine Sauce
  • BRONZED SALMON IN A BUTTER-WINE SAUCE 4 Alaska Salmon steaks or fillets (4 to 6 oz. each), fresh, thawed or frozen 1 tablespoon olive, canola, peanut or...
  • Christmas Fruitcake (for fruitcake haters)
  • Cynthia, This may not be their EXACT fruitcake confection, but it is really really close! Enjoy this one. CHRISTMAS FRUITCAKE (FOR FRUITCAKE HATERS) FOR THE CRUST: 1 cup all purpose flour 1/2 tsp ground cinnamon 1...
  • Weight Watchers Braised Endive with Lemon
  • WEIGHT WATCHERS BRAISED ENDIVE WITH LEMON 4 medium head endive, trimmed 1/2 cup chicken broth 1 tablespoon fresh lemon juice 2 teaspoons chopped fresh parsley 1/4 teaspoon grated lemon zest 1/4 teaspoon salt 1/4 teasp...
ADVERTISEMENT
  • Cooking a 10 Lb Pork Loin Roast and Spiced Apples
  • This roast will be very juicy and delicious 1-10 lb Pork Loin roast 1 tsp each, cinnamon, nutmeg, and pepper 2 tsp ground ginger Pre-heat oven to 325 degrees 1. Rub the seasonings into the roast. 2. Place the roast...
  • Cheese Zombies (repost)
  • Do you mean Cheese Zombies? If so, there are several recipes listed here in the archives: Recipes for Cheese Zombies (click...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: Angelfood Cake
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!