Post by Arvilla on Sept 23, 2002 10:07:27 GMT -6
DIABETIC COCONUT PIE THAT MAKES ITS OWN CRUST
4 eggs, well beaten
1/2 c. self rising flour
1 1/2 c. fructose
1/2 stick oleo, melted
2 tsp. vanilla
3 c. milk
1 can coconut
Mix all ingredients. Pour in pie plates. Bake at 325 degrees for 30 minutes or until brown. Makes 2 pies.
BAKED APPLES (DIABETIC)
1 tbsp. cornstarch
1/4 tsp. salt
1/4 tsp. cinnamon
1 c. Fresca
1 1/2 tsp. substi-sweet
Apples
Mix cornstarch, salt and cinnamon with 1 tablespoon Fresca. Stir until smooth. Gradually add remaining Fresca and cook until smooth and clear. Place halved apples in 6 x 9 inch Pyrex dish and pour mixture over. Dot apples with butter. Bake at 375 degrees for 45 minutes to one hour.
CHOCOLATE CHIP BAR COOKIE (Diabetic)
1/3 c. butter or margarine
4 tsp. liquid sweetener or 6 pkgs.
powdered sweetener
1 egg
2 tsp. vanilla
1/4 c. chopped nuts
1 tsp. soda
3/4 c. water
1/3 c. semi-sweet chocolate pieces
In small mixer bowl, combine sweetener, butter, egg and vanilla. Beat 1 1/2 minutes at high speed. Measure flour by lightly spooning into cup and leveling off. Add remaining ingredients except chocolate pieces and uts. Blend well; beat 2 minutes at medium speed, scraping sides of bowl. Stir in chocolate pieces and nuts. Pour batter into an ungreased 8 inch square baking pan. Bake at 375 degrees for 20-22 minutes. Cool; cut into 24 bars. Exchange: 1 bar = 1 fruit. Calories: 1 bar = 50.
DIABETIC SPICE COOKIES
1 1/4 c. water
1/3 c. shortening
2 c. seedless raisins
1/2 tsp. nutmeg
2 tsp. cinnamon
2 eggs
1/2 tsp. salt
1 tsp. soda
1/2 grain saccharin
2 tbsp. water
2 c. flour
1 tsp. baking powder
Boil water, shortening, nutmeg and cinnamon for 3 minutes. Let cool, then beat in eggs one at a time. Dissolve salt, soda and sweetener in water and add to mixture. Blend in flour sifted with baking powder. Drop from spoon onto greased cookie sheet. Bake at 350 degrees for 12-15 minutes. Yield: 5 dozen.
OATMEAL COOKIES WITH PINEAPPLE (DIABETIC)
2 eggs, well beaten
2/3 c. melted margarine
1 c. milk
1 tbsp. (Sweet 10)
1 c. slightly drained crushed
unsweetened pineapple
1/2 tsp. salt
1 1/2 c. flour
2 tsp. baking powder
1 1/2 c. quick oats
1/2 c. chopped nuts
1 tsp. vanilla
Combine first 5 ingredients. Stir in dry ingredients and vanilla. Let stand a few minutes. Drop by teaspoonfuls onto cookie sheet. Grease lightly if not Teflon. Bake at 350 degrees for 15 minutes. 2 cookies equal 104 calories.
DIABETIC NO SUGAR COOKIES
1 1/4 c. water
1/2 tsp. nutmeg
2 tsp. cinnamon
1 tsp. baking powder
2 eggs, beaten
2 c. flour
1/3 c. shortening
2 c. raisins
1 tsp. soda
1 tbsp. Sucaryl or 1/2 c. sugar
substitute
1/2 tsp. salt
Boil water, shortening, raisins and spices together for 3 minutes. Add sweetener to this and cool. Sift flour and dry ingredients and add eggs. Mix well and drop from teaspoons on slightly greased cookie sheet. Bake for 8 minutes in 325 degree oven. Makes 4 dozen.
DIABETIC LEMON COCONUT COOKIES
1 stick oleo
1 egg
1/2 tsp. salt
1 tbsp. sweetener
2 tbsp. bottled lemon juice
1 c. coconut
1 1/2 c. flour
1/2 tsp. baking soda
1 tsp. baking powder
Mix oleo, egg and next 5 ingredients. Mix well. Add flour and coconut. Mix thoroughly and drop by spoonfuls onto greased cookie sheet.
DIABETIC OATMEAL RAISIN COOKIES
1/4 c. nonfat dry milk
1/4 c. ice water
1/2 c. raisins
1/2 c. water
1/2 c. butter or margarine
1/2 c. brown Sugartwin
1 egg
1 tsp. vanilla
1 c. flour
1 tsp. cinnamon
1/2 tsp. baking soda
1/2 tsp. salt
1 c. rolled oats
Whip nonfat dry milk with ice water until stiff peaks form (4 to 5 minutes). Boil raisins in water for 2 minutes. Drain, reserve liquid for later use. Combine butter, Sugartwin, egg and vanilla. Beat 1 minute at medium speed. Sift together dry ingredients. Add liquid from boiled raisins, then add dry ingredients. Beat 2 minutes at low speed. Stir in rolled oats and raisins. Fold in whipped nonfat dry milk. Drop from teaspoon 2 inches apart onto ungreased cookie sheet. Bake at 375 degrees for 15 to 20 minutes. Makes 3 1/2 dozen.
4 eggs, well beaten
1/2 c. self rising flour
1 1/2 c. fructose
1/2 stick oleo, melted
2 tsp. vanilla
3 c. milk
1 can coconut
Mix all ingredients. Pour in pie plates. Bake at 325 degrees for 30 minutes or until brown. Makes 2 pies.
BAKED APPLES (DIABETIC)
1 tbsp. cornstarch
1/4 tsp. salt
1/4 tsp. cinnamon
1 c. Fresca
1 1/2 tsp. substi-sweet
Apples
Mix cornstarch, salt and cinnamon with 1 tablespoon Fresca. Stir until smooth. Gradually add remaining Fresca and cook until smooth and clear. Place halved apples in 6 x 9 inch Pyrex dish and pour mixture over. Dot apples with butter. Bake at 375 degrees for 45 minutes to one hour.
CHOCOLATE CHIP BAR COOKIE (Diabetic)
1/3 c. butter or margarine
4 tsp. liquid sweetener or 6 pkgs.
powdered sweetener
1 egg
2 tsp. vanilla
1/4 c. chopped nuts
1 tsp. soda
3/4 c. water
1/3 c. semi-sweet chocolate pieces
In small mixer bowl, combine sweetener, butter, egg and vanilla. Beat 1 1/2 minutes at high speed. Measure flour by lightly spooning into cup and leveling off. Add remaining ingredients except chocolate pieces and uts. Blend well; beat 2 minutes at medium speed, scraping sides of bowl. Stir in chocolate pieces and nuts. Pour batter into an ungreased 8 inch square baking pan. Bake at 375 degrees for 20-22 minutes. Cool; cut into 24 bars. Exchange: 1 bar = 1 fruit. Calories: 1 bar = 50.
DIABETIC SPICE COOKIES
1 1/4 c. water
1/3 c. shortening
2 c. seedless raisins
1/2 tsp. nutmeg
2 tsp. cinnamon
2 eggs
1/2 tsp. salt
1 tsp. soda
1/2 grain saccharin
2 tbsp. water
2 c. flour
1 tsp. baking powder
Boil water, shortening, nutmeg and cinnamon for 3 minutes. Let cool, then beat in eggs one at a time. Dissolve salt, soda and sweetener in water and add to mixture. Blend in flour sifted with baking powder. Drop from spoon onto greased cookie sheet. Bake at 350 degrees for 12-15 minutes. Yield: 5 dozen.
OATMEAL COOKIES WITH PINEAPPLE (DIABETIC)
2 eggs, well beaten
2/3 c. melted margarine
1 c. milk
1 tbsp. (Sweet 10)
1 c. slightly drained crushed
unsweetened pineapple
1/2 tsp. salt
1 1/2 c. flour
2 tsp. baking powder
1 1/2 c. quick oats
1/2 c. chopped nuts
1 tsp. vanilla
Combine first 5 ingredients. Stir in dry ingredients and vanilla. Let stand a few minutes. Drop by teaspoonfuls onto cookie sheet. Grease lightly if not Teflon. Bake at 350 degrees for 15 minutes. 2 cookies equal 104 calories.
DIABETIC NO SUGAR COOKIES
1 1/4 c. water
1/2 tsp. nutmeg
2 tsp. cinnamon
1 tsp. baking powder
2 eggs, beaten
2 c. flour
1/3 c. shortening
2 c. raisins
1 tsp. soda
1 tbsp. Sucaryl or 1/2 c. sugar
substitute
1/2 tsp. salt
Boil water, shortening, raisins and spices together for 3 minutes. Add sweetener to this and cool. Sift flour and dry ingredients and add eggs. Mix well and drop from teaspoons on slightly greased cookie sheet. Bake for 8 minutes in 325 degree oven. Makes 4 dozen.
DIABETIC LEMON COCONUT COOKIES
1 stick oleo
1 egg
1/2 tsp. salt
1 tbsp. sweetener
2 tbsp. bottled lemon juice
1 c. coconut
1 1/2 c. flour
1/2 tsp. baking soda
1 tsp. baking powder
Mix oleo, egg and next 5 ingredients. Mix well. Add flour and coconut. Mix thoroughly and drop by spoonfuls onto greased cookie sheet.
DIABETIC OATMEAL RAISIN COOKIES
1/4 c. nonfat dry milk
1/4 c. ice water
1/2 c. raisins
1/2 c. water
1/2 c. butter or margarine
1/2 c. brown Sugartwin
1 egg
1 tsp. vanilla
1 c. flour
1 tsp. cinnamon
1/2 tsp. baking soda
1/2 tsp. salt
1 c. rolled oats
Whip nonfat dry milk with ice water until stiff peaks form (4 to 5 minutes). Boil raisins in water for 2 minutes. Drain, reserve liquid for later use. Combine butter, Sugartwin, egg and vanilla. Beat 1 minute at medium speed. Sift together dry ingredients. Add liquid from boiled raisins, then add dry ingredients. Beat 2 minutes at low speed. Stir in rolled oats and raisins. Fold in whipped nonfat dry milk. Drop from teaspoon 2 inches apart onto ungreased cookie sheet. Bake at 375 degrees for 15 to 20 minutes. Makes 3 1/2 dozen.