Pauline - ivillage is having some tech problems as I'm sure you've heard about! For some reason, when I log on as woodie, it reverts to my original (from 2002) user name that I only used for a day or so before I changed to "woodie". Actually, Ann Barbara is really my name, most people call me Annie! So, I don't mind too much, although I really feel like "Woodie" here on the cooking forum and recipe exchange. The only person who calls me by my entire name "Ann Barbara" is my Aunt Ronnie, LOL and she shortens it to "AnnBarb".

I'm taking a Psychology of Eating course, and we just finished a section on Splenda and other artificial studies. The professor told us that in most clinical studies, the calories that a person saves by eating a baked good made with splenda instead of sugar are compensated for later in the day. In other words, most people tend to eat the calories elsewhere. I'd be very interested to know if this is also true in "non-laboratory" settings! Just thought you'd be interested :)

It's not quick but not much work. CANDIED PECANS (about 2 1/2 cups) 1 cup water 1/2 cup sugar 1/2 cup unsulphured dark molasses 2 tsp ground dried red chile 1/2 tsp salt 2 cups pecan halves Preheat oven to 250°. Grease a 9x12" baking dish. In a heavy saucepan, bring all ingredients except pecans to a boil over high heat. Add the pecans, stir well & reduce the heat to a simmer. Cook teh pecans 10-12 minutes, stirring occasionally until the syrup has been well reduced. With a slotted spoon, transfer the pecans to the baking dish. Bake the nuts about 1 1/4 hours, stirring trem about halfway through the cooking time. When ready, teh pecans will be dark brown & crunchy. Stir them a few more times & transfer to waxed paper to cool. Tightly covered, teh pecans will keep at least a week.~~TX Home Cooking (Make sure your oven temperature is correct.) I've used this one with pecans even though it calls for mixed nuts: SPICED NUTS 2 cups mixed salted nuts 1 egg white 1 cup sugar 1/2 tsp cinnamon Slightly beat egg white with a fork until frothy, then add sugar & beat. Add cinnamon. Pour this over nuts & mix until nuts are compeltely coated w/the sugar mixture. Spread out on a brown paper covered cookie sheet (or use parchment paper). Bake in a preheated 325° oven for 25-30 minutes. Watch closely as they burn easily. Break apart.

This is a favorite at our house. Napa Salad Ingredients: 1 large head of Napa cabbage washed and shredded 2 packages of Ramen Noodles crushed and uncooked (discard flavor packet*) 1/2 cup slivered almonds 1/2 cup butter (1 stick) 1/2 tsp sesame oil or roasted peanut oil (optional) 1/2 cup vegetable oil 1/2 cup seasoned rice wine vinegar 1/2 cup sugar 2 Tbsp soy sauce Instructions: In a large pan sautee Ramen Noodles, almonds and butter until lightly browned. Mix oil, vinegar, soy sauce and sugar to make dressing. 20 minutes before serving, mix cabbage dressing and noodle mixture together and toss. *We buy the Chicken flavored Ramen Noodles and add the flavoring packet to our rice on Chinese night. Linda