Posted by sherry on June 20, 2001 at 17:49:05:
In Reply to: SURGARLESS COOKIES & CAKES posted by Jaime west on June 20, 2001 at 16:43:16:
DIABETIC CAKE
--------------------------------------------------------------------------------
1/2 c. oleo
1 egg
2 c. plain flour
1 can unsweetened applesauce
1 tsp. vanilla
2 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. cloves
1 box Borden's mincemeat
1 c. raisins or dates
1 c. chopped pecans
pinch of salt
Note: If you are a diabetic, omit the raisins and
dates.
Cream the softened oleo, eggs and vanilla. Sift dry
ingredients together and add to first mixture with applesauce
and mincemeat. Beat well for several minutes. Bake at 350 degrees
for 45 minutes or until done. Use 1 large or 2 small loaf
pans, greased and floured.
--------------------------------------------------------------------------------
DIABETIC OATMEAL COOKIES
--------------------------------------------------------------------------------
2 c. oatmeal
2 c. flour
1 tsp. cinnamon
1/2 tsp. nutmeg
1 c. Crisco
1/2 lb. dates
1 c. water
2 eggs, beaten with fork
1 tsp. vanilla
1/2 tsp. salt
1 tsp. soda
2 Tbsp. liquid sweetener
1 c. applesauce (diabetic)
Crumble together oatmeal, flour, cinnamon, nutmeg and
Crisco. Cook dates and water together and cool. Add date
mixture to first mixture. Add remaining ingredients and mix
altogether. Drop by teaspoon on greased cookie sheet. Bake at
350 degrees until light brown. Keep in refrigerator.
--------------------------------------------------------------------------------
DIABETIC PEANUT BUTTER COOKIES
--------------------------------------------------------------------------------
1 c. chunk style peanut butter
2 sticks oleo
2 eggs, beaten
1 tsp. vanilla
3 Tbsp. Sweet*10
2 1/2 c. flour
1 tsp. soda
Mix peanut butter, oleo, eggs, vanilla and Sweet*10
together and add flour and soda. Form into balls. Flatten
with finger tips and mark with a fork. Bake at 350 degrees on greased
cookie sheet until light brown. (I do not use mixer on my
diabetic cookies and I keep them in the refrigerator.)
--------------------------------------------------------------------------------
DIABETIC FRUIT CAKE
--------------------------------------------------------------------------------
1/2 c. oleo
1 Tbsp. Sweet 'N Low
1 egg
2 c. flour
2 tsp. soda
1/2 tsp. cinnamon
1 c. chopped dates
1 c. chopped pecans
1 tsp. vanilla
1 1/2 c. unsweetened
applesauce
Cream together oleo, Sweet 'N Low and egg. Sift flour,
soda and cinnamon. Add applesauce to first mixture. Then add
flour mixture. Add dates, pecans and vanilla. Bake 1 hour in
greased loaf pan at 300 degrees. I double the recipe for 2 loaves for
diabetic guests. Freezes good and is handy to have on hand.
Seven packages of Sweet 'N Low equals 1 tablespoon. I
use more.
--------------------------------------------------------------------------------
DIABETIC FUDGE CANDY
--------------------------------------------------------------------------------
1 (13 oz.) can evaporated milk
3 Tbsp. cocoa
1/4 c. butter
1 Tbsp. sugar replacement
dash of salt
1 tsp. vanilla extract
2 1/2 c. unsweetened cereal
crumbs
1/4 c. very finely chopped
nuts
Combine evaporated milk and cocoa in saucepan. Cook and
beat over low heat until cocoa is dissolved. Add butter, sugar
replacement, salt and vanilla extract. Bring to a boil.
Reduce heat and cook for 2 minutes. Remove from heat. Add
cereal crumbs and work in with wooden spoon. Cool 15 minutes.
Divide in half. Roll each half 8 inches long. Roll in finely
chopped nuts. Wrap in waxed paper and chill overnight. Makes
64 slices at 60 calories per 2 slices.
--------------------------------------------------------------------------------
DIABETIC CHOCOLATE DATE COOKIES
--------------------------------------------------------------------------------
3/4 c. Bisquick
1 egg, beaten
1 pkg. Deserta pudding
(chocolate or etc.)
3/4 Tbsp. oil
2/3 c. chopped dates
3 drops maple flavoring
Mix all together (will be quite stiff). Form into
balls. Press down with fork. Bake at 350 degrees about 8 minutes.