On Thursday I'm hosting thanksgiving for the family. Or I should say that the in-laws are showing up at 6am to put a turkey in the the oven for a day of fun(?) and my part is to make the bread and pies. To that end, over the last few nights I've make 2 loafs zucchini bread, 2 loafs cranberry bread, 2 loafs apricot bread, and 4 loafs of pumpkin bread.
Tonight is pie night, and maybe - just maybe I'll get over my moral objections to cooking a low sugar pie with that "splenda sugar blend for baking" stuff. The "blend" is a 1/2c of real sugar that is laced with splenda so that it has the percieved sweetness of a full cup of sugar. Errrr - where am I supposed to get the missed volume that the sugar would provide? I guess I'll find out when I use it.