Flavored Sugar or Splenda

From: Mimi Bobeck

On Jul 28, 2003

I wrote a review for this a while back and it never showed up, so I am re-submitting. This was a delicious touch of class to add to the rims of champagne flutes. It was a hit a my "Grand Champagne" party. A++

From: Michelle S.

On May 13, 2003

What a great idea Rita! A fantastically simple way to kick things up a notch! I used the spice flavored sugars to top various muffins and cookies, and mixed the spice flavored ones and added them to a rhubarb cake I was baking. The citrus ones are great on the rims of frozen drinks and I used the orange in a rhubarb pie I baked. Absolutely delicious!!

From: Happy Harry #2

On Mar 22, 2006

I have just tasted the different flavored sugars that I made, thanks to Rita. I had to double up with the vanilla bean sugar before I could really taste the difference. With one bean to two cups of sugar, all I got was the wonderful smell. I mixed tangerine zest with whole cardamon pods( cracked them some with a hammer first)...just great! I also made one of star anise, vanilla bean and lemon zest. That was also a hit. I made muffins with that one. And I made a marzipan tea loaf with the vanilla sugar. Thanks for a great idea, Rita. Now there are four jars lined up and ready for use.