Cooking Exceptionally With Gin Lee

Crafting Your Own Homemade Sugar-Free Bubblegum: A Fun and Delicious DIY Guide Made with Splenda Imagine chewing a piece of fresh, flavorful bubblegum, knowing it's homemade, sugar-free, and just right for your taste buds. Making your own sugar-free bubblegum at home might sound intimidating, but with a little patience and the right ingredients, it becomes a fun and rewarding project. Plus, by using Splenda as a sweetener, you can enjoy your favorite chewing gum without the guilt or sugar crash. Ready to get started? Let’s dive into this exciting DIY adventure! Table of Contents Why Make Your Own Sugar-Free Bubblegum? Ingredients and Supplies Step-by-Step Instructions Tips for Perfect Bubblegum Creative Variations Conclusion: Enjoy Your Homemade Bubblegum! Why Make Your Own Sugar-Free Bubblegum? Homemade bubblegum offers an array of benefits beyond just personal satisfaction. It allows you to control the ingredients, avoid artificial additives, and customize flavors to ...

Vintage 1979 Miss Fluffy Rice/Pineapple Rice Delight In 1979, Ruth Taylor distinguished herself as a prominent contestant in the Miss Fluffy Rice pageant, where she presented the Pineapple Rice Delight as her dessert entry. This recipe is, without a doubt, the finest "pink stuff" I have ever tasted. It was introduced to my family in the late 1970s and has since become a cherished Christmas dessert. Miss Fluffy Rice Contestants in 1979 Overview The Miss Fluffy Rice pageant is a local event in Cross County, Arkansas, celebrating community spirit and culture. In 1979, Ruth Taylor was one of the contestants in this unique pageant. Contest Details Event Name: Miss Fluffy Rice Pageant Location: Cross County, Arkansas Year: 1979 Notable Contestant: Ruth Taylor Significance The pageant is part of local traditions, often highlighting the agricultural heritage of the region, particularly rice farming. It serves as a platform for community engagement and showcases local talent and beaut...

Old fashioned peach cake This is a revived, classic World War II recipe that uses canned peaches. This recipe is not fancy, although it is peachy-delicious. It's very similar to a peach cobbler but even better. When the classic peach cake is completely cooled, sugar-free powdered Splenda (substitute) is sprinkled over the top of the cake. Ingredients: 1 large can of (no sugar added) halved peaches, and the peach juice (sliced peaches can also be used) 1/3 cup shortening 3/4 cup Splenda 2 eggs, beaten well 1 ½ cups of self-rising flour 1/2 cup of milk (Vanilla flavored oat milk works great in this recipe.) 1 teaspoon of pure vanilla Powdered Splenda (or powdered sugar, for dusting the cake) Instructions: First, start by preheating the oven to 350ºF. Then butter a square cake pan generously. Add the peaches and the peach juice to a saucepan, and heat for two minutes; just until the peach juice starts getting bubbly.  Next, use a large spoon to spread the peaches and the j...

Vintage carrot cake with cream cheese frosting    Ingredients: 2 cups of self-rising flour 2 cups of Splenda 1 ½ teaspoon of powdered cinnamon 3 cups of shredded carrots 1 cup of canola oil 4 eggs Cream Cheese frosting 1 package of softened cream cheese (3 ounces) 2 cups of powdered Splenda ( Splenda mixed with cornstarch) 1 teaspoon of pure vanilla Optional: Chopped nuts Instructions for the cream cheese frosting: In a microwaveable bowl add the cream cheese and place it in the microwave for 30 seconds. Next, beat in the powdered Splenda and vanilla with a mixer.  Instructions for the cake batter: First, butter a 13x9 cake pan. Next, shred the carrots in a food processor (or by hand, with a vegetable grater).  Next, in a large mixing bowl, blend the dry ingredients and the wet ingredients with a mixer. Pour the cake batter into the prepared cake pan and bake for about 80 minutes (1 hour and 10 minutes) in a 325°F oven. When the cake is baked, place it on a cooling r...