Serious Eats - seriouseats.com

I tried some beverages that were made with Stevia and thought they were truly awful. Much much worse than the overSplenda'd beverages out there. They had a very strong chemical aftertaste which didn't change with deep chilling or room temping. (I owned a cafe and we were checking out all the trendy bevs.)

Personally, I think if you are just looking to sweeten coffee, tea, etc. and don't have any medical issues that would prevent it, sugar is the way to go considering how little you are actually using. If you are looking for a substitute on a larger scale, like for baking, then experiment by using about 10% less of the product than recommended in the recipes and you might find that you lose some of the aftertaste.

I will certainly watch for stevia products and give them a chance in another venue but based on my experience so far (five different drinks from two different manufacturers) I would say it's not going to be the holy grail................

Butter Brickle ice cream with Salty Caramel sauce and a teeny plop of whipped cream. It's what I always crave when I think of something sweet. I make them make it really really small because it *is* so sweet. Hmmmmmm...........wanting one right about now!

Hoo-boy - what, you trying for sainthood? Good luck! Here's a recipe for the fastest coleslaw in the world and even people who hate coleslaw eat it by the bushel. You can double, triple, quadruple, whatever. Very forgiving.

1 bag coleslaw mix
1 bag broccoli slaw mix
1 bag shredded carrots
1 bottle Ken's Sweet Vidalia Onion Dressing, reg or lite

Mix, chill, serve. You can add dried cranberries, golden raisins, cooked crumbled bacon, pine nuts, almonds, whatever you think will be yummy or whatever YOU like. Just make sure you do it at least a couple of hours ahead of time to make sure everything gets "slaw-y".

Spike your punch with something clear and potent! (Your OWN glass!)