Post by Arvilla on Sept 23, 2002 10:09:31 GMT -6
SWEETNER COOKIES (DIABETIC)
1 tbsp. liquid sweetener or 1/2 c.
Sweet Ten
3/4 c. water
1/4 c. shortening
1 tsp. cinnamon
1/4 tsp. nutmeg
1/2 tsp. salt
1 c. raisins
1 egg
2 c. oatmeal
1 c. flour
1 tsp. soda
1/2 tsp. vanilla
1/2 tsp. maple flavoring
Nutmeats (opt.)
Soak raisins overnight. Use drained water for the 3/4 cup water. Combine first 7 ingredients. Boil 3 minutes. Remove from fire. Add in order given: egg, oatmeal, flour, soda, flavorings and nuts. Bake in bars, 9"x13" pan at 350 degrees. Bloomfield
DIABETIC CHOC-NUT BROWNIES
1 sq. unsweetened chocolate, melted
1/3 c. oleo
2 tbsp. liquid sweetener
2 tsp. vanilla
1 c. flour
1/2 tsp. salt
1/2 tsp. baking soda
3/4 c. nuts, chopped
2 eggs
Sift flour, salt, and baking soda. Mix chocolate, oleo, sweetener, eggs, and vanilla. Add flour mixture. Mix well. Add nuts. Put into 8 inch square pan, greased. Bake at 325 degrees for 20 minutes. Cool and cut into bars.
DIABETIC FRESH APPLE COOKIES
1 3/4 c. flour
1/2 tsp. salt
1/2 tsp. nutmeg
1 tsp. cinnamon
1 tsp. baking powder
1/2 c. butter
2 med. apples, chopped
1 egg
1 c. All Bran cereal
1 1/2 tsp. sugar substitute
1/2 c. nuts, chopped
Cream butter well. Add egg, beating well. Stir in sugar substitute. Combine dry ingredients and add. Stir in cereal. Stir in the apples and nuts. Drop by teaspoon on greased sheet. Bake at 375 degrees for 12 to 15 minutes or until done.
I am not a diabetic and I know that some recipes listed as Diabetic are in fact just the opposite - so use your own discretion as to which are appropriate. I searched these out for another newsletter. Hope it helps.
DIABETIC PECAN ROLLS
1 c. oleo
1 1/2 tsp. Sweet N Low
1 c. chopped pecans
1 tsp. water
1 tsp. vanilla
1 c. flour
Mix all together. Roll to size of a date. Bake on ungreased tin at 250 degrees for 1 1/2 hours.
RAISIN BALLS (Diabetic-sugar free)
1 env. unflavored gelatin
1/4 c. apple juice
2 c. raisins
2 tbsp. flour
1/2 c. walnuts, finely chopped
1/2 c. semi-sweet chocolate chips
1/4 oz. paraffin wax
Sprinkle gelatin over apple juice; allow to soften for 5 minutes. Heat and stir until gelatin is completely dissolved. Combine raisins and flour in a mixing bowl; toss to completely coat. Stir in walnuts. Add raisin mixture to apple-gelatin. Stir to thoroughly blend. Remove from heat and allow to cool. Form into 30 balls. (Note: Spray hands with Pam before forming balls.) Refrigerate until firm. Melt chocolate chips and wax in small pan or bowl over simmering water. Dip chilled raisin balls in chocolate. Place on waxed paper until firm. Store in refrigerator.
LEE HAUPT'S (DIABETIC) DATE NUT BREAD
1 tsp. soda
1 c. dates, cut
3/4 c. pecans, chopped (optional)
1 c. boiling water
3/4 c. raisins
Pour boiling water over and set aside. Cream 2 tablespoons butter, 1 cup Sugar Twin (I use 3 packages Sweet 'N' Low). Add 1 teaspoon vanilla and 1 egg. Beat well. Add 1 1/3 cup flour; add fruit mixture. Bake in buttered 9 x 5 inch loaf pan for 45-55 minutes at 350 degrees. Doesn't raise alot.
BANANA (DIABETIC) BREAD
1 3/4 c. cake flour
2 tsp. baking powder
1/4 tsp. baking soda
1 tsp. vanilla
1/4 c. melted shortening
3 eggs, well beaten
Liquid sweetener to equal 1/2 cup
sugar
2 med. bananas
1/2 tsp. salt
Sift together flour, baking powder, baking soda and salt. Combine shortening, eggs, sweetener and vanilla. Add to flour mixture and stir only until flour is moistened. Fold in mashed bananas. Place in well greased loaf pan and bake at 350 degrees for about 60 to 70 minutes.
PUMPKIN BREAD (Diabetic)
2 eggs, well beaten
8 oz. pumpkin
Artificial sweetner to equal
1/2 c. sugar
1 tsp. pumpkin pie spice
6 tbsp. quick grits
2/3 c. dry milk powder
1/2 tsp. baking soda
1/4 tsp. butter flavored salt
Blend all ingredients and pour into loaf pan. Bake at 350 degrees for 40 minutes.
1 tbsp. liquid sweetener or 1/2 c.
Sweet Ten
3/4 c. water
1/4 c. shortening
1 tsp. cinnamon
1/4 tsp. nutmeg
1/2 tsp. salt
1 c. raisins
1 egg
2 c. oatmeal
1 c. flour
1 tsp. soda
1/2 tsp. vanilla
1/2 tsp. maple flavoring
Nutmeats (opt.)
Soak raisins overnight. Use drained water for the 3/4 cup water. Combine first 7 ingredients. Boil 3 minutes. Remove from fire. Add in order given: egg, oatmeal, flour, soda, flavorings and nuts. Bake in bars, 9"x13" pan at 350 degrees. Bloomfield
DIABETIC CHOC-NUT BROWNIES
1 sq. unsweetened chocolate, melted
1/3 c. oleo
2 tbsp. liquid sweetener
2 tsp. vanilla
1 c. flour
1/2 tsp. salt
1/2 tsp. baking soda
3/4 c. nuts, chopped
2 eggs
Sift flour, salt, and baking soda. Mix chocolate, oleo, sweetener, eggs, and vanilla. Add flour mixture. Mix well. Add nuts. Put into 8 inch square pan, greased. Bake at 325 degrees for 20 minutes. Cool and cut into bars.
DIABETIC FRESH APPLE COOKIES
1 3/4 c. flour
1/2 tsp. salt
1/2 tsp. nutmeg
1 tsp. cinnamon
1 tsp. baking powder
1/2 c. butter
2 med. apples, chopped
1 egg
1 c. All Bran cereal
1 1/2 tsp. sugar substitute
1/2 c. nuts, chopped
Cream butter well. Add egg, beating well. Stir in sugar substitute. Combine dry ingredients and add. Stir in cereal. Stir in the apples and nuts. Drop by teaspoon on greased sheet. Bake at 375 degrees for 12 to 15 minutes or until done.
I am not a diabetic and I know that some recipes listed as Diabetic are in fact just the opposite - so use your own discretion as to which are appropriate. I searched these out for another newsletter. Hope it helps.
DIABETIC PECAN ROLLS
1 c. oleo
1 1/2 tsp. Sweet N Low
1 c. chopped pecans
1 tsp. water
1 tsp. vanilla
1 c. flour
Mix all together. Roll to size of a date. Bake on ungreased tin at 250 degrees for 1 1/2 hours.
RAISIN BALLS (Diabetic-sugar free)
1 env. unflavored gelatin
1/4 c. apple juice
2 c. raisins
2 tbsp. flour
1/2 c. walnuts, finely chopped
1/2 c. semi-sweet chocolate chips
1/4 oz. paraffin wax
Sprinkle gelatin over apple juice; allow to soften for 5 minutes. Heat and stir until gelatin is completely dissolved. Combine raisins and flour in a mixing bowl; toss to completely coat. Stir in walnuts. Add raisin mixture to apple-gelatin. Stir to thoroughly blend. Remove from heat and allow to cool. Form into 30 balls. (Note: Spray hands with Pam before forming balls.) Refrigerate until firm. Melt chocolate chips and wax in small pan or bowl over simmering water. Dip chilled raisin balls in chocolate. Place on waxed paper until firm. Store in refrigerator.
LEE HAUPT'S (DIABETIC) DATE NUT BREAD
1 tsp. soda
1 c. dates, cut
3/4 c. pecans, chopped (optional)
1 c. boiling water
3/4 c. raisins
Pour boiling water over and set aside. Cream 2 tablespoons butter, 1 cup Sugar Twin (I use 3 packages Sweet 'N' Low). Add 1 teaspoon vanilla and 1 egg. Beat well. Add 1 1/3 cup flour; add fruit mixture. Bake in buttered 9 x 5 inch loaf pan for 45-55 minutes at 350 degrees. Doesn't raise alot.
BANANA (DIABETIC) BREAD
1 3/4 c. cake flour
2 tsp. baking powder
1/4 tsp. baking soda
1 tsp. vanilla
1/4 c. melted shortening
3 eggs, well beaten
Liquid sweetener to equal 1/2 cup
sugar
2 med. bananas
1/2 tsp. salt
Sift together flour, baking powder, baking soda and salt. Combine shortening, eggs, sweetener and vanilla. Add to flour mixture and stir only until flour is moistened. Fold in mashed bananas. Place in well greased loaf pan and bake at 350 degrees for about 60 to 70 minutes.
PUMPKIN BREAD (Diabetic)
2 eggs, well beaten
8 oz. pumpkin
Artificial sweetner to equal
1/2 c. sugar
1 tsp. pumpkin pie spice
6 tbsp. quick grits
2/3 c. dry milk powder
1/2 tsp. baking soda
1/4 tsp. butter flavored salt
Blend all ingredients and pour into loaf pan. Bake at 350 degrees for 40 minutes.