Sweet Recipes
Applesauce Cocoa Cookies
=====================
Makes 40 cookies
Ingredients:
1/2 cup vegetable shortening
1
egg or egg substitute
1/3 cup cocoa
1/2 teaspoon salt 1/4 cup water 1
teaspoon baking powder
1/3 cup sugar replacement (Fruitos)
2 cups cake
flour
1/2 teaspoon ground cinnamon
1/2 teaspoon baking soda
1 cup
unsweetened applesauce
Directions: 1 Preheat oven to 375 degrees F (190
degrees C). Grease cookie sheets.
2 Cream together shortening and sugar
replacement. Add egg and blend well.
3 Sift all dry ingredients together and
add alternately with applesauce and water to creamed mixture. Be sure to add
flour first and last.
4 Drop by teaspoonfuls onto greased cookie sheets.
Bake at 375 degrees F for 12-15 minutes.
Sugar Cookie-Fruitos
==============================
This recipe uses fructose as a sugar substitute and you must
refrigerate the dough for 24 hours.
Ingredients:
1 cup all-purpose flour
1 cup whole wheat flour
2 teaspoons baking soda
1 teaspoon cream of
tartar
1 1/3 tablespoons ground cloves
1/2 teaspoon ground cinnamon
1 1/3 tablespoons ground nutmeg
1 teaspoon salt
2 cups shortening
1 cup fructose
2 eggs
1 teaspoon grated lemon zest
Directions:
1 In a large mixing bowl, combine the flours, baking soda, cream of tartar,
cloves, nutmeg, cinnamon and salt.
2 In a large bowl, cream the shortening,
and fructose. Beat in the eggs, lemon zest and dry ingredients. Mix until well
blended.
3 Cover dough and refrigerate for 24 hours.
4 Preheat oven to
350 degrees F. Grease cookie sheets.
5 Drop dough by spoonfuls 1 1/2 inches
apart onto cookie sheets.
6 Bake for 10 to 12 minutes until lightly colored.
Let cool on wire racks.
Makes 5 dozen
Peanut Butter Cookies
=============
Ingredients:
1/2 cup shortening or margarine
1/2 cup chunky
peanut butter
1/2 cup white sugar (1/4 cup Fruitos)
1/2 cup packed brown
sugar
1 egg
1 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
Directions:
1
Combine shortening or margarnine, peanut butter and sugars.
2 Add egg and
mix. Add baking soda, salt and baking powder. Mix well.
3 Mix in flour
gradually. Refrigerate dough for at least one hour.
4 Preheat oven to 375
degrees F (190 degrees C).
5 Make small balls of dough. Flatten with fork
dipped in flour to form cross-wise
pattern. Bake for 10-12 minutes or until
just set.
( Makes 3 dozen )
**************Given by: Judy*****************
............PINEAPPLE CAKE............
Set aside 1/2 c firmly packed brown sugar and 1/2 c nuts.
2 c flour
1 1/2 c sugar (to convert with fruitos....use 3/4 cup of fruitos)
1 tsp.
soda
1 tsp. salt
2 eggs
1 can crushed pineapple with syrup (some
crushed pineapple has corn syrup base or is made with fruitos check labels)
Be ready to mix these ingredients thoroughly as soon as the pineapple is put
in the mixture. Grease 9X13 pan before mixing. Put brown sugar and nuts on top
of mixture. Bake 45 minutes at 350 degree.
....While the above is baking,
prepare
1 c evaporated milk
1/2 c sugar (1/4 cup fruitose instead of
white sugar)
1 stick margarine
1 tsp. vanilla
Cook until mixture
comes to a boil and drops off spoon like jelly. Pour mixture over the cake as
soon as it comes out of the oven.
Oatmeal Raisin Cookies
=====================
1/4 cup (4 tablespoons) margarine, softened
3 tablespoons
granulated sugar OR 1-1/4 teaspoons Equal. Measure (5 packets) or 2 tablespoons
fructose
1/4 cup egg substitute or 2 egg whites
3/4 cup unsweetened
applesauce
1/4 cup frozen unsweetened apple juice concentrate, thawed
1
teaspoon vanilla
1 cup all-purpose flour (flour substatute)
1 teaspoon
baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt (optional)
1-1/2 cups QUAKER. Oats (quick or old fashioned, uncooked)
1/3 cup
raisins, chopped
Heat oven to 3500F.
Lightly spray large cookie sheet
with vegetable oil cooking spray. Beat together margarine and sugar until
creamy. Beat in egg substitute. Add applesauce, apple juice concentrate and
vanilla; beat well. Blend in combined flour, soda, cinnamon and salt. Stir in
oats and chopped raisins. Drop by rounded teaspoonfuls onto prepared cookie
sheet.
Bake 15 to 17 minutes or until cookies are firm to the touch and
lightly browned.
Cool 1 minute on cookie sheet; remove to wire rack.
Cool completely.
Store in air-tight container.
ABOUT 3 DOZEN
Nutrition Information: 2 cookies (made with granulated sugar, Equal or
fructose) Calories 110, Calories From Fat 30, Total Fat 3g, Saturated Fat 1g,
Cholesterol 0mg, Sodium 80mg, Total Carbohydrates 17g, Dietary Fiber 1g, Protein
2g
Food Exchanges: Carbohydrate 1, Fat 1/2
Best Banana Bread
==============
1 cup Quaker. Oats (quick or old fashioned, uncooked)
1/2 cup skim
milk
1/4 cup sugar OR fructose
2 cups all-purpose flour
2 teaspoons
baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt (optional)
1/2 teaspoon ground nutmeg
1 cup
mashed, very ripe bananas (about 3 medium)
1/2 cup liquid egg substitute or
4 egg whites
1/2 cup vegetable oil
1.Heat oven to 3500F. Lightly spray
bottom only of 9 x 5-inch loaf pan with cooking spray. In medium bowl, combine
oats and milk; mix well. Set aside.
2.In large bowl, combine flour, sugar or
sweetener, baking powder, cinnamon, baking soda, salt and nutmeg; mix well.
3.Add bananas, egg substitute and oil to oat mixture; mix well. Add to dry
ingredients all at once; stir just until dry ingredients are moistened. (Do not
overmix.) Pour into pan.
4.Bake 55 to 65 minutes or until wooden pick
inserted in center comes out clean. Cool 10 minutes in pan; remove to wire rack.
Cool completely. Store tightly wrapped.
16 SERVINGS
NUTRITIONAL
INFORMATION (1/16 of recipe made with egg substitute, granulated sugar, fructose
or Sweet One. and without salt): Calories 170, Calories From Fat 70, Total Fat
8g, Saturated Fat 1g, Cholesterol 0mg, Sodium 95mg, Dietary Fiber 1g, Protein
4g.
with sugar or fructose with Sweet One. Total Carbohydrates 22g 20g Total
Sugars 6g 3g Exchanges 1 starch, 1-1/2 fat, 1/2 fruit 1 starch, 1-1/2
fat
Frozen Blueberry Pudding Pie
===================
1 cup KRETSCHMER. Original Toasted Wheat Germ
1/4 cup (1/2 stick)
margarine
6 packets sugar substitute
1 package (4 serving size)
sugar-free vanilla pudding and pie filling
2 cups skim milk
1 cup thawed
non-dairy frozen whipped topping
1 cup fresh or frozen blueberries
Heat
oven to 3750F.
Lightly spray 9-inch pie plate with no-stick cooking spray.
Combine wheat germ, margarine and sugar substitute. Press firmly onto bottom and
sides of prepared pie plate. Bake about 5 minutes or until golden brown; cool
completely on wire rack. Prepare pudding according to package directions using
skim milk. Fold in whipped topping and blueberries. Pour into crust.
Cover
and freeze 6 hours or overnight.
Let stand at room temperature 5 to 10
minutes before serving.
12 SERVINGS
NUTRITION INFORMATION: 1/12 of pie
Calories 120, Calories from Fat 65, Total Fat 7g, Cholesterol 0mg, Sodium
180mg,
Carbohydrate 12g, Dietary Fiber 1g, Protein 5g.
Food Exchanges: 1
Starch, 1 Fat
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