Dear Don,

Thanks for the help on rice vs. soy milk in cooking.  I guess I just have
to keep experimenting.

I am interested in your cake icing recipe that uses brown sugar, soymilk,
margarine and coconut.  I would substitute maple granules since I have
eliminated cane sugar from my diet.  I'm always on the search for frosting
or icing recipes that don't use powdered sugar.  I have found a couple but
they're borderline edible.  Does anybody have any ideas on a substitute for
powdered sugar?  I've tried putting granulated fructose in the blender with
a little corn starch.  It did get sort of powdery, but was still of a
grainy texture.  Ideas anybody?

Denise