Re: Sugarfree Sweets

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: : Sugar-Free Butter Pecan Cookies : : 3 cups biscuit mix : : 1/3 cup pecan pieces : : 1 cup pitted dates : : 2 egg whites : : 1/3 cup warm water : : 2 teaspoons vanilla : : 1/2 cup butter : : fruit-sweetened jam : : pecan halves (optional) : : : : Preheat oven to 350 degrees. : : Use a blender or food processor to chop pecan pieces : : until finely ground. Sift biscuit mix, and stir in the pecans. : : Set aside. : : Use blender or food processor to purée dates, gradually adding : : egg whites and warm water. Beat several minutes until creamy. : : Melt butter, and then stir in date cream and vanilla. Fold liquid : : ingredients into biscuit mix. Stir only until blended. : : On an ungreased cookie sheet, form dough into cookies 1/4" thickness : : by 2" diameter. Press a thumb print into the middle of each. Decorate : : each cookie with 1/4 teaspoon of jam and/or a pecan half. : : Bake at 350 degrees for 7-10 minutes until touches of light brown can be seen. : : Makes 3 dozen cookies. : : __________________________________________________ : : Sugar-Free Peanut Butter Cookies : : 1/3 cup pecan pieces : : 3 cups biscuit mix : : 1 cup pitted dates : : 2 egg whites : : 1 cup warm water : : 2 teaspoons vanilla : : 2/3 cup unsweetened peanut butter : : fruit-sweetened jam : : Preheat oven to 350°. : : Use a blender or food processor to chop pecan pieces : : until finely ground. Sift the biscuit mix, stir into : : the pecans, and set aside. : : Use blender or food processor to purée dates, gradually : : adding egg whites. Beat several minutes until creamy. : : Melt peanut butter, and then stir it into the blender : : along with the water and vanilla. Fold liquid ingredients : : into biscuit mix. Stir only until blended. : : Press dough into 1/4" thickness and about 2" diameter cookies : : on an ungreased cookie sheet. Then press a slight thumb print : : into the middle of each. Decorate each cookie with 1/4 teaspoon of jam. : : Bake at 350° for 8-12 minutes until touches of light brown can be seen. : : Makes 3 dozen cookies. : : __________________________________________________ : : Fruit Cookies - No Sugar, Eggs Or Flour : : 3 Med. sized ripe bananas : : 1/3 c Peanut or safflower oil : : 1 t Vanilla : : 1/8 ts Salt : : 1 1/2 c Rolled oats : : 1/2 c Uncooked oat bran : : 1 1/2 c Coarsely chopped mixed dried : : Fruits (such as dates, Apricots and raisins) : : 1/2 c Chopped nuts (walnuts, Almonds or pecans) : : Preheat oven to 350 degrees. Grease 2 large cookie sheets. : : Mash bananas in large bowl until smooth. (You should have about 1-1/2 : : cups.) Stir in oil, vanilla and salt. : : Add oats, oat bran, mixed fruits and nuts; stir well to combine. : : Drop by rounded measuring tablespoonfuls onto prepared cookie sheets, : : about 1 inch apart. Flatten out slightly with back of spoon. : : Bake about 20-25 minutes or until bottom and edges of cookies are lightly : : browned. Transfer cookies onto wire rack to cool completely. Store in : : refrigerator. : : : : Makes 2 dozen. : : __________________________________________________ : : Fruit-and-Nut Balls : : : : 1/2 c Dates, pitted : : 1/2 c Raisins, dark or golden : : 2 tb Cocoa -or- Carob Powder : : 1/2 c Walnuts : : 1/2 c Sunflower Seeds : : Walnuts, ground : : Grind together dates, raisins, cocoa (or carob powder), walnuts and : : sunflower seeds in a food processor or meat grinder. : : Press the mixture into 24 small balls. Roll in the ground nuts. : : Store in an airtight container. : : Serves 12 : : __________________________________________________ : : Peanut Butter And Banana Cookies : : 1/4 c Margarine : : 1/2 c Mashed bananas : : 1/2 c Peanut butter : : 1 Egg : : 1/4 c Thawed frozen unsweetened apple juice concentrate : : 1 t Vanilla : : 1 c Flour : : 1/2 ts Baking soda : : 1/4 ts Salt : : 1/2 c Salted peanuts, chopped : : whole peanuts, optional : : Preheat oven to 375*. : : Beat butter in large bowl until creamy. Add banana and : : peanut butter; beat until smooth. Blend in egg, apple juice : : concentrate and vanilla. Beat in flour, soda and salt. Stir : : in chopped peanuts. : : Drop by tsp. on lightly greased cookie sheets; top each with : : a whole peanut. : : Bake 8 min. or until set. Cool on rack and store in tightly covered container. : : Yield: 2 dozen : : __________________________________________________ : : Sugarless Wheat 'n' Fruit Cookies : : : : 1/2 c Butter, softened : : 1 Egg : : 2 ts Vanilla extract : : 1 c Whole wheat flour : : 1 t Baking powder : : 1/8 ts Salt : : 1 c Unsweetened coconut, flaked : : 1 c Unsugared dates, chopped : : 4 ts Orange peel, fresh grated : : 1 c Pecans, finely ground : : Cream the butter, egg and vanilla together in a large mixing bowl. : : In a small bowl, combine the whole wheat flour, baking powder and salt. : : Add the flour mixture a little at a time, to the creamed mixture, : : beating after each addition. : : In a medium bowl, combine the coconut, dates, orange peel, and 1/2 cup : : of the pecans. Stir into the cookie mixture. : : Divide the dough in half and form into two logs, approximately 1 1/2 inches : : in diameter. Place the remaining 1/2 cup of pecans on a piece of waxed paper. : : Roll the logs in the nuts. Wrap each log in waxed paper and chill for 1 hour. : : To bake, slice the logs into 1/8 inch rounds and place them on an ungreased : : cookie sheet. Bake at 350 degrees for 10 to 12 minutes, until lightly browned. : : __________________________________________________ : : Peanut Butter Crunchies : : 3/4 cup chunky peanut butter : : 2 Tablespoons honey : : 3/4 cup corn flake crumbs : : Blend peanut butter and honey. : : Stir in 1/2 cup corn flake crumbs. : : Form into 24 small balls and roll in remaining corn flake crumbs. Chill. : : __________________________________________________ : : Sugarfree Almond Granola Bars : : Yield: 16 Servings : : 1 1/2 c Rolled oats : : 1/4 c Oat bran : : 1/4 c Finely chopped almonds : : 1/2 ts Ground cinnamon : : 2 tb Vegetable oil plus : : 1 ts Vegetable oil : : 1/3 c Honey or Fruitjuice Concentrate : : 1/2 ts Vanilla extract : : 1/4 ts Almond extract : : Preheat oven to 350 F. Spray a baking sheet with non-stick spray. : : Combine dry ingredients in a large bowl. Combine remaining ingredients and add to dry mixture. Mix until all ingredients are moistened. : : Press mixture into a rectangular shape 7 inches wide and nine inches long. (Wet hands or use one hand and a damp spoon.) : : Bake about 12 minutes. Remove from oven and cut into 16 bars using a sharp knife. Separate bars slightly and return to oven for 3 to 5 minutes more. The browner the bottom of the bars, the crisper they will be when cool. : : The edges will crumble slightly when cut - set aside for a snack. Remove to a wire rack to cool.

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