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  • 13 Unusual Uses for Canada Dry Ginger Ale

    Canada Dry is not what it used to be. Ever since Dr. Pepper bought them, it hasn't been half as good as it used to be. I grew up on Canada Dry Ginger Ale and it actually said "ginger extract" in the ingredients. Nowadays, ginger ale don't even have any ginger in them; even when they advertise that the drink is made from "real ginger", it's only "natural flavour", which means that it's a minute amount, and that includes Vernor's. As for the Boston cooler, we used to use Canada Dry to make a vanilla floater. I have never had a Vernor's because it never made it much out of Michigan. Canada Dry has made it around the world but I really don't know what anyone find good in any of those pops of today. They are not even the real thing anymore.

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  • Homemade Coconut Oil Chocolates ~ Sugar-free and Low Carb!

    Thank you for this recipe, my husband and I are both allergic to soy and soy oil is in all commercially made chocolate. However, since my diabetic husband reacts to the maltodextrin in the Splenda, I replaced it with Xylitol in one batch and coconut sugar in another. Both substitute one for one with sugar so you need to double the quantity to equal powdered sugar. (Just be careful when using Xylitol as it is very harmful for pets. It lowers their blood sugar very quickly.) Coconut sugar can be powdered in a blender or MAGIC bullet. I do that when I want to use it for icing. If not, it needs to be heated a little longer in order to dissolve properly, stirring constantly, so I would advise using a sauce pan on the stove top. Coconut sugar gives the chocolate a slight caramel flavour tha...

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    Thank you for this recipe, my husband and I are both allergic to soy and soy oil is in all commercially made chocolate. However, since my diabetic husband reacts to the maltodextrin in the Splenda, I replaced it with Xylitol in one batch and coconut sugar in another. Both substitute one for one with sugar so you need to double the quantity to equal powdered sugar. (Just be careful when using Xylitol as it is very harmful for pets. It lowers their blood sugar very quickly.) Coconut sugar can be powdered in a blender or MAGIC bullet. I do that when I want to use it for icing. If not, it needs to be heated a little longer in order to dissolve properly, stirring constantly, so I would advise using a sauce pan on the stove top. Coconut sugar gives the chocolate a slight caramel flavour that is delicious. Although it has 4g of carb per teaspoon vs 5 for white sugar, it has a low glycemic index so it is absorbed slowly in the blood stream and does not cause a spike in the blood sugar. My husband loves it.

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  • Homemade ginger beer (like ale, except brewed yourself!)

    I personally use only 1/8 tsp yeast but I add 1/2 tsp cream of tartar for more fizz. As for the explosion, the minute your bottle is hard enough that you cannot squeeze it, refrigerate at least 12 hours before opening.If you intend to leave it ferment for more than 24 hours for a less sweet drink, be sure to release some pressure about twice a day to prevent explosion. After 48 hours, refrigerate overnight before opening again.

    Cheese cloth or a big coffee filter work well.

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