1 3/4 c. unsweetened applesauce
1 c. chopped nuts
Cream margarine; add egg, sweetener and vanilla. Sift together dry ingredients and add to mixture. Add applesauce, dates and nuts. Beat with electric mixer on high speed for several minutes until well blended. Bake in Bundt pan at 325 degrees for 1 hour or until done.
461898 -- DIABETIC CAKE
2 c. water
2 c. raisins
- c. unsweetened applesauce
- c. flour
- tsp. vanilla
- eggs
- tbsp. liquid sweetener
3/4 c. cooking oil
1 tsp. baking soda
1 1/4 tsp. cinnamon
1/2 tsp. nutmeg
Cook raisins in water until water is gone. Cool. Then add applesauce, eggs, sweetener and oil. Mix well. Blend in baking soda and flour. Add remaining ingredients and mix well. You may add walnuts, or artificially sweetened fruit cocktail may be used instead of raisins, if desired. Bake at 350 degrees for about 40 minutes or more.
461899 -- DIABETIC COOKIES
1 1/4 c. water
- tsp. nutmeg
- tsp. cinnamon
1/2 tsp. salt
2 c. raisins
1/2 c. shortening
Boil all ingredients for 3 minutes and let cool. Add:2 eggs
2 tbsp. water
2 c. sifted flour
1/4 c. brown sugar substitute
1/4 c. white sugar substitute
1 tsp. baking powder
1 tsp. baking soda
Drop by teaspoonful on greased cookie sheet. Bake for 10-12 minutes at 350 degrees.
461900 -- BROWNIES FOR DIABETICS
1/2 c. margarine
3 scant tsp. liquid sweetener
2 sq. unsweetened melted chocolate
3/4 c. sifted flour
1/2 c. chopped walnuts
2 eggs
1 tsp. vanilla
1 tsp. baking powder
Cream margarine, sweetener, and chocolate, beat until smooth. Beat in eggs and vanilla; add flour, baking powder, and walnuts. Beat until smooth. Spread batter in greased 8 x 8 inch pan and bake at 350 degrees for 30 minutes. Cool in pan.
461901 -- DIABETIC COOKIES
1 1/4 c. water
- 1/4 c. shortening
- c. seedless raisins
1/2 tsp. nutmeg
2 tsp. cinnamon
Boil all of the above for 3 minutes. Let cool. Beat in 2 eggs. Dissolve 1/2 teaspoon salt, 1 teaspoon soda, 12 1/4 ground saccarin in 2 tablespoons water. Add to above mix and add 2 cups flour and 1 teaspoon baking powder. Bake at 350 degrees for 10-12 minutes.
461902 -- DIABETIC APPLE CAKE
2/3 c. oil
5 tbsp. sugar substitute
1 egg
1 tsp. vanilla
1/2 tsp. salt
1 tsp. baking powder
1/2 tsp. baking soda
1 1/2 c. flour
1/2 c. raisins
1/2 c. water
1 1/2 c. chopped apples
Mix all ingredients. Pour into a lightly greased 9 x 9 inch pan. Sprinkle with nuts. Bake at 350 degrees for 30 minutes. Makes 16 servings. You can substitute carrots, bananas and pumpkin for the apples. All works well, can also be made into cupcakes.
461903 -- DIABETIC CAKE
2 c. Bisquick
1 c. dates (cut up)
1 c. raisins
1 c. prunes (steamed and chopped)
1 c. applesauce
1/2 c. walnuts
2 tbsp. soft butter
1/2 tsp. soda
2 eggs
Combine all ingredients, putting the soda in the applesauce. Bake about 30 minutes at 300 degrees.
461904 -- DIABETIC APPLESAUCE CAKE
1 stick margarine, melted
1 1/2 c. unsweetened applesauce
1 egg, beaten
2 c. flour
1 tsp. soda
1/2 tsp. cinnamon
1/4 tsp. cloves
Dash of nutmeg
1-2 tsp. Sugar Twin
1 1/2 c. chopped dates
1/2 c. pecans
1 c. raisins
Blend together margarine, applesauce and egg. Sift flour and all dry ingredients together. Add them to mixture, stir in vanilla and fold in dates and nuts. Bake in a well greased floured tube pan in preheated oven at 350 degrees for 30 minutes. Do not over bake.
461905 -- BANANA RAISIN CAKE FOR DIABETICS
2 c. flour
1 1/2 tsp. baking powder
Non Nutrive sweetener equivalent to 1
1/2 c. sugar , 6 tsp. Sweet and Low
1 tsp. soda
1 tsp. salt
1/2 c. diet margarine
1 c. banana, about 3 mashed
1 tsp. lemon peel grated
- tsp. vanilla extract
- eggs
- c. white raisins, chopped
1/2 c. nuts, chopped fine
Preheat oven to 350 degrees and bake 1 hour 20 minutes or until done.
461906 -- DIABETIC CAKE
2 c. water
2 c. raisins
1 c. unsweetened applesauce
3/4 c. polyunsaturated oil
1 tsp. baking soda
1 c. flour*
1 c. oats*
1 1/2 tsp. cinnamon
1/2 tsp. nutmeg
2 eggs
2 tbsp. artificial sweetened
1 tsp. vanilla
1/2 c. pecans
*Or use 2 cups flour and no oats. Cook raisins in 2 cups of water until water evaporates. Add applesauce, eggs, sweetener and oil. Mix well, mix together flour, baking soda and spices. Blend into raisins, add vanilla and mix well. Pour into a greased and floured 8x8 inch cake pan. Bake at 350 degrees for 25 or 30 minutes. Refrigerate after first day. Cake without sugar spoils easily.
461907 -- OATMEAL RAISIN COOKIES - DIABETIC
1/2 c. margarine
1 egg
3/4 c. flour
1 c. oatmeal
1/4 tsp. salt
1/2 tsp. soda
1 1/4 tsp. liquid artificial sweetener
1 tsp. vanilla
1/4 c. raisins
5 tbsp. orange juice concentrate,
undiluted
Mix all ingredients together and drop by teaspoonfuls onto cookie sheet, flatten. Bake at 350 degrees for 15-20 minutes. Yields: about 40 cookies. Exchange: 2 cookies = 1/2 bread.
461908 -- DIABETIC CAKE
1/2 stick oleo
2 eggs
1 tbsp. Sucryl
1 tsp. vanilla
1 1/2 c. unsweetened applesauce
1/4 tsp. cinnamon
1/4 tsp. cloves
2 tsp. soda
1 c. pecans
1 c. chopped dates
2 c. flour
461909 -- DIABETIC COOKIES
1 c. water
1/3 c. oil
2 c. seedless raisins
2 c. flour
2 tsp. cinnamon
1/2 tsp. nutmeg
2 eggs
1 tsp. baking powder
1 tsp. salt
1 tsp. soda
1/2 c. chopped nuts
2 tbsp. sweetener and water
Put water, oil, raisins and spices in saucepan and boil for 3 minutes. When cool, add remaining ingredients and drop by teaspoons on cookie sheet. Bake at 350 degrees until done.
461910 -- DIABETIC POUND CAKE
2 c. flour
1/2 c. corn oil
2 eggs
3 lg. ripe bananas
1 1/2 tbsp. liquid sweetener
4 tbsp. buttermilk
1 c. raisins
1 tsp. soda
1 tsp. vanilla
1 1/2 c. pecans
Sift flour and soda. Add oil, liquid sweetener. Mix well until light. Beat in eggs. Add rest of ingredients. Beat until well mixed. Pour into loaf pan. Bake at 350 degrees for 25 minutes.
461911 -- DIABETIC COOKIES
1 1/2 c. unsweetened applesauce
3/4 c. margarine
2 eggs
2 tbsp. cinnamon
1/2 tsp. allspice
1 1/2 c. flour
1 1/2 tsp. soda
1 tbsp. vanilla
1/3 c. brown Sugar Twin
2 c. oatmeal
1/2 tsp. salt
1 c. raisins
1/4 c. nuts
Mix applesauce, margarine, eggs, vanilla and Sugar Twin. Add the remaining ingredients. Drop by teaspoonfuls onto cookie sheet and bake 15 minutes at 375 degrees.
461912 -- DIABETIC MOLASSES COOKIES
1/2 c. vegetable oil
1/4 c. molasses
1/4 c. sugar
- egg
- c. whole wheat flour
- tsp. baking soda
- tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. cloves
Beat together the oil, the molasses, sugar and egg. Add the remaining ingredients and mix well. Chill dough for 2 hours or overnight.
461913 -- DIABETIC ORANGE RAISIN CLUSTERS
1/3 c. vegetable oil
1/4 c. sugar
- egg
- c. whole wheat flour
- 1/2 tsp. baking powder
- 1/2 tsp. ground cinnamon
1/2 tsp. baking soda
1/4 tsp. ground cloves
1/3 c. frozen undiluted orange juice
concentrate
1/4 c. honey
1 c. raisins
1 c. uncooked oats
1/4 c. sunflower seeds
Combine oil and sugar. Beat well. Add egg. Stir in flour, baking powder, cinnamon, baking soda, cloves, orange juice concentrate and honey.
461914 -- DIABETIC COOKIES
1 3/4 c. flour
1 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. nutmeg
1 tsp. baking soda
1/2 c. (1 stick) margarine
1/2 c. Sugar Twin
1 egg
1 c. applesauce (unsweetened)
1/2 c. raisins (chopped)
1 c. All-Bran Buds
1/2 c. finely chopped nuts
Preheat oven to 350 degrees. Sift together flour, cinnamon, nutmeg, cloves and baking soda. In large bowl, mix together margarine, artificial sweetener and egg. Mix in dry ingredients, alternating with applesauce. Fold in bran, raisins and nuts and mix thoroughly.
461915 -- DIABETIC COOKIES
1 3/4 c. flour
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. cloves
1 tsp. baking soda
1/2 c. margarine
1/2 c. Sugar Twin
1 egg
1 c. applesauce
1/2 c. raisins (chopped)
1 c. All-Bran Buds
1/2 c. finely chopped nuts
461916 -- DIABETIC PEANUT BUTTER COOKIES
1 c. flour
1/2 c. creamy peanut butter
1 egg
1 tsp. vanilla
1/4 tsp. salt
1 1/2 tsp. baking powder
1/2 c. water
1 tbsp. liquid sweetener
1/2 c. salad oil
Mix all together in a large bowl. Shape into balls and place on an ungreased cookie sheet. Bake at 375 degrees for 12 to 15 minutes. You may add a little more flour if desired.
461917 -- DIABETIC OATMEAL FRUIT DROP COOKIES
1/2 c. butter or oleo
1 tbsp. vanilla
1/4 c. white flour
1/2 tbsp. salt
1/2 c. dried fruit (figs, dates,
raisins, cut small)
- c. quick uncooked oatmeal
- eggs
1/4 c. whole wheat flour
1/2 tbsp. baking powder
Granular sweetener to equal
1/2 c. sugar
1/2 c. chopped walnuts
Melt butter, beat in eggs and vanilla. Sift together flours and baking powder. Add salt, sugar, fruit, nuts and oatmeal. Stir until blended. Drop by teaspoon onto greased cookie sheet. Bake at 350 degrees for 12 to 15 minutes.
461918 -- DIABETIC RAISIN DROP COOKIES
1 1/4 c. hot water
1/2 tsp. nutmeg
1 tbsp. water
1 tsp. baking powder
1/2 c. oleo
2 tsp. cinnamon
1 tsp. Sweetener
1/2 tsp. salt
2 c. raisins
2 eggs, beaten
2 c. flour
Heat oven to 350 degrees. Grease cookie sheets. Combine hot water, oleo, raisins and let cool. Mix other ingredients together and add to first mixture. Drop by teaspoonsful on greased cookie sheet floured and bake for 15 to 18 minutes.
461919 -- DIABETIC LEMON COCONUT COOKIES
1 stick oleo
1 egg
1/2 tsp. salt
2 tbsp. sweetener
2 tbsp. bottled lemon juice
1 c. coconut
1 1/2 c. flour
1/2 tsp. 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. Bake at 350 degrees for 18 to 19 minutes. 3 cookies = 1 bread exchange.
461920 -- DIABETIC COOKIES
1 1/2 c. butter or oleo
2/3 c. Sprinkle Sweet
3/4 c. buttermilk
2 eggs
1 tsp. soda
1 tsp. baking powder
2 c. flour
1 c. raisins
1 c. dates
1 c. nut meats (optional)
Follow directions as listed only put 1 teaspoon soda with the sour milk. Bake at 375 degrees for 10 minutes.
461921 -- OATMEAL APPLESAUCE MUFFINS - DIABETIC
1/2 c. unsweetened applesauce
1/2 c. skim milk
3/4 c. dry quick cook oatmeal
2 tbsp. oil
3/4 c. flour
2 lg. eggs
2 tsp. vanilla
2 tsp. cinnamon
- tsp. ginger
- tsp. baking powder
1/2 tsp. salt
5 tsp. brown sugar
Combine oatmeal, applesauce, milk and oil. Let stand for 20 minutes. In another bowl combine flour, cinnamon, ginger, salt and baking powder. Add slightly beaten eggs, vanilla and brown sugar to oatmeal mixture. Add dry ingredients. Stir just enough to moisten. Spray muffin tins with vegetables spray. Fill tins 2/3 full. Bake at 350 degrees for 15-20 minutes.
461922 -- DIABETIC NUT CAKE
1/2 c. oleo
1 egg
1 tbsp. liquid sweetener
- tsp. vanilla
- c. flour
- tsp. soda
1/2 tsp. cloves
1/2 tsp. cinnamon
1 c. dates, cut fine
1 1/2 c. unsweetened applesauce
1 c. pecans
Cream oleo. Add egg, sweetener and vanilla; mix. Sift flour, soda, cloves and cinnamon. Add to first mixture. Stir applesauce, dates and pecans in last. Bake in pans or loaf for 1 hour at 350 degrees.
461923 -- DIABETIC GRANOLA BARS
1 env. chocolate Alba 77 shake mix
3 tbsp. water
1/4 c. Grape Nut flakes
2 tbsp. chunky peanut butter
2 tbsp. raisins
Mix Alba 77 with water. Add remaining ingredients. Form 2x5 inch bars on aluminum foil and freeze for 2 hours.
461924 -- DIABETIC CAKE
1 c. raisins
1 c. prunes
1 c. unsweetened applesauce
2 eggs
3/4 c. oil
1/4 c. Sweet and Low (42 pks.)
2 c. self rising flour
1 tsp. cinnamon
1 tsp. soda
1 tsp. nutmeg
1 c. walnuts
1 tsp. vanilla
Cook raisins and prunes in 1 cup of water. Let cool. Beat eggs and applesauce. Combine all other ingredients and bake at 350 degrees for 30-40 minutes in sheet pan.
461925 -- DIABETIC CAKE
2 c. water
2 c. raisins
1 can unsweetened applesauce
3/4 c. cooking oil
1/2 tsp. vanilla
1 c. chopped nuts
1/2 tsp. nutmeg
- 1/4 tsp. cinnamon
- tbsp. liquid sweetener
- eggs
- c. flour
- tsp. baking soda
Cook raisins in water until water is gone. Add applesauce, eggs, sweetener, and oil; mix well. Blend in soda and flour. Add remaining ingredients and mix well. Bake at 350 degrees for 35 minutes.
461926 -- DIABETIC COOKIES
3 med. bananas, mashed
1 tsp. vanilla
1 1/4 c. chopped walnuts
1/3 c. oil
2 c. rolled oats
1/4 c. raisins
Combine bananas, oil, and vanilla. Stir in oats, walnuts, and raisins. Drop by tablespoonfuls onto greased cookie sheet. Press lightly with fork. Bake 10-12 minutes until golden brown at 350 degrees.
461927 -- DIABETIC FRUIT BARS
1 c. chopped dates
1/2 c. chopped prunes
1/2 c. raisins
1 c. water
Boil 5 minutes and add 1 stick oleo. Let cool. Add: 1 tsp. vanilla 1 c. flour 1 tsp. soda 1/2 c. nuts Bake for 25 minutes at 350 degrees in a 9x13 Pyrex dish.
461928 -- DIABETIC UNBAKED FRUIT CAKE
1 box graham cracker crumbs
1 box (8 oz.) dates
1 sm. jar maraschino cherries
1/2 c. golden raisins
1/2 c. raisins
2 pkg. diced dried fruit mix
- c. pecans
- (8 oz.) cans crushed pineapple in
own juice
Drain cherries and discard liquid. Place in small saucepan. Add enough water to cover. Let come to a boil; drain and repeat. Drain again and cover with cold water. Drain and chop dates, pecans, add diced fruit then add graham cracker crumbs. Drain juice from pineapple reserving juice from 1 can. Pour juice and pineapple over fruit and cracker crumbs. Mix thoroughly until all is moistened. Empty mixture in loaf pan sprayed with non-stick spray, cover with wax paper and press firmly in pan. Chill several hours or freeze before cutting. Yield 40 servings. Exchanges: 1 fruit, 1/2 bread, 1/2 fat, calories 111, carb. 21, protein 1.5 gm., Sodium 56 mg., fat 3 gm.
461929 -- DIABETIC PUMPKIN BARS
1 1/4 c. flour
1/2 c. margarine
3/4 c. Sugar Twin
3 eggs
1 1/4 tsp. baking powder
1 (16 oz.) can pumpkin
2 tsp. cinnamon
1/2 c. raisins
Cream flour, shortening and Sugar Twin together. Add eggs, pumpkin, and baking powder. Stir until smooth. Add raisins. Bake at 350 degrees for 45 minutes. Sprinkle top with chopped nuts, if desired.
461930 -- DIABETIC EASTER FUDGE
1 sq. unsweetened chocolate
1/4 c. evaporated milk
1/2 tsp. vanilla
1 tsp. artificial liquid sweetener
1 pkg. vanilla or chocolate
artificially sweetened pudding
powder (or 8 tsp. finely chopped
nuts)
Melt chocolate in top of double boiler over boiling water. Add evaporated milk and mix. Cook 2-3 minutes, then add vanilla and sweetener. Spread on small foil pie pan or plate. Chill. Cut into 8 pieces. Form into egg shaped balls and then roll lightly in pudding powder or chopped nuts.
461931 -- DIABETIC COOKIES
1 1/2 c. unsweetened applesauce
3/4 c. margarine
2 eggs
1 tbsp. vanilla
1/3 c. Brown Sugar Twin
2 c. oatmeal
1 tbsp. cinnamon
1/2 tsp. allspice
1 1/2 c. flour
1 1/2 tsp. soda
1/2 tsp. salt
1 c. raisins
1/4 c. nuts
Mix the first 5 ingredients well; add the remaining ingredients. Drop by teaspoonfuls onto cookie sheet and bake 15 minutes at 375 degrees.
461932 -- DIABETIC NUT COOKIES
1/2 c. flour
1/4 tsp. baking powder
1/8 tsp. salt
1/2 tsp. Sweet 'N Low
2 tbsp. unsweetened orange juice
1/2 tsp. vanilla
2 tbsp. vegetable shortening
2 tbsp. chopped nut meats
2 tbsp. grated orange rind
Mix together first 7 ingredients and stir well. Add nut meats and orange rind. Drop by large teaspoonfuls on greased cookie sheet. Bake at 350 degrees for 10 minutes.
461933 -- DIABETIC CAKE
2 c. raisins
1 1/2 c. water
1/2 c. orange juice
- c. unsweetened applesauce
- eggs, beaten (or Eggbeaters)
- tbsp. liquid sweetener
1/2 c. cooking oil
2 c. self-rising flour
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. nutmeg
1 tsp. vanilla
Slowly boil raisins in water until water is absorbed. Add orange juice, applesauce, sweetener, eggs and oil; mix well. Blend flour, baking soda, cinnamon and nutmeg; add to first mixture together with vanilla. Mix well. Pour into greased 9-inch pan. Bake at 350 degrees for 25-30 minutes.
461934 -- OATMEAL & APPLESAUCE DIABETIC COOKIES
1/2 c. flour
1 1/2 tsp. cinnamon
1/2 tsp. soda
1/4 tsp. salt
1/4 tsp. nutmeg
1 tsp. allspice
1/2 c. oatmeal
1/2 c. raisins
1/2 c. unsweetened applesauce
1/4 c. cooking oil
1 egg
1 tsp. vanilla
Mix flour, cinnamon, soda, salt, nutmeg, allspice, oatmeal and raisins. Add applesauce, egg, oil and vanilla. Mix to moisten and drop onto greased cookie sheet. Bake 12 minutes at 375 degrees.
461935 -- DIABETIC DATE CAKE
1/2 c. butter
1 tbsp. liquid sweetener or 1/2 c.
sugar
1 egg
1 c. finely sliced dates or raisins
1 1/2 c. diabetic applesauce
1 c. chopped pecans (optional)
1/4 tsp. cloves
- tsp. vanilla
- c. flour
- tsp. soda
1/2 tsp. cinnamon
Cream butter, egg and applesauce. Add liquid sweetener and vanilla. Sift dry ingredients together; add to creamed mixture. Beat until well blended. Turn into loaf pan and bake at 350 degrees for 1 hour.
461936 -- DIABETIC DATE BARS
1 c. chopped dates
1/3 c. vegetable oil
1/2 c. orange juice
1/4 tsp. artificial sweetener
1 c. flour
1 tsp. baking powder
1/2 c. chopped pecans
1/4 c. Eggbeaters (or 1 egg)
1 tbsp. grated orange rind
Boil dates, oil, and orange juice for 5 minutes and cool; add rest of ingredients. Mix all together and spread in oiled 8 x 8 inch baking dish. Bake at 350 degrees for 25 minutes. Cool before cutting. Yields 36 bars. Each bar: 56 calories. 7 grams carbohydrates, 1 gram protein, 3 grams fat, 8 mg. cholesterol, 12 mg. sodium.
461937 -- DIABETIC COOKIES
1 c. all-purpose flour
1 c. quick oats
3/4 c. seedless raisins
1/2 c. orange juice
1/2 c. butter or margarine, softened
2 tsp. baking powder
1 tsp. grated orange peel
1/2 tsp. salt
1/2 tsp. cinnamon
1 egg
3/4 c. nuts
Sugar substitute to taste
461938 -- DIABETIC FRUIT BARS
1 1/4 c. flour
1 c. quick oats
1/2 tsp. salt
1 tbsp. liquid food sweetener
1 tsp. vanilla
1/2 c. vegetable shortening
2 c. drained unsweetened canned fruit
such as apples, cherries
3 tbsp. fruit juice
Mix flour, oats, salt, sweetener, vanilla and vegetable shortening with fork until crumbly. Add juices to let crumbs stick together. Spread half on bottom of square pan. Place layer of fruit, spread rest of crumbs on top. Bake, cool and cut in squares.
461939 -- DIABETIC APPLESAUCE CAKE
1/2 c. water
1/2 c. raisins
- c. unsweetened applesauce
- eggs
- tbsp. liquid sweetener or powder to
equal 1 c.
1/2 c. oil
2 c. flour
- tsp. soda
- tsp. cinnamon
1/2 tsp. nutmeg
1 tsp. vanilla
Preheat oven to 350 degrees. Cook raisins in water until water evaporates. Add applesauce, eggs, sweetener and oil; mix well. Blend in soda and flour. Add nutmeg, cinnamon and vanilla. Bake in greased loaf pan 4 x 8 x 4 inches for 50 minutes at 350 degrees. Artificially sweetened fruit cocktail may be substituted for raisins to be more like fruitcake.
461940 -- CHOCOLATE CAKE FOR THE DIABETIC
1 1/2 c. flour
1 1/2 tsp. soda
1/3 c. Sugar Twin + 1 tbsp.
7 pkgs. Equal
1/3 c. cocoa
1 tsp. salt (or less)
1 tbsp. vinegar
1/3 c. oil
1 c. water
1 tsp. oil
1/4 c. buttermilk
2 beaten eggs
Sift dry ingredients together in bowl. Beat eggs and add to rest of ingredients. Stir with fork (don't beat). Pour into loaf pan and bake at 350 degrees for 35 to 40 minutes (test with toothpick).
461941 -- FRUIT COOKIES FOR DIABETICS
1 c. water
1/3 c. oil
2 c. seedless raisins
2 tbsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. salt
2 c. flour
- tsp. baking soda
- tsp. liquid sweetener
- tbsp. water
- beaten eggs
- tsp. baking powder
1/3 c. chopped nuts
Combine water, oil, raisins, cinnamon, and nutmeg; boil together for 3 minutes. Let cool. Dissolve salt and soda in combined liquid sweetener and water; add to beaten eggs. Stir into cooled mixture. Add flour and baking powder which have been sifted together; mix well. Add nuts, then mix. Drop by teaspoonfuls onto greased cookie sheet. Bake at 375 degrees until lightly browned. Yield: 3 dozen cookies.
461942 -- DIABETIC CAKE
3 lg. eggs
1/2 c. soft butter
- c. unsweetened pineapple juice
- 1/2 c. unbleached white flour
- c. grated carrots
- tsp. soda
- tsp. baking powder
- tsp. nutmeg
- tsp. cinnamon
TOPPING:
1 c. crushed, drained pineapple
1 tsp. cinnamon
Beat together eggs, butter and pineapple juice. Add flour, soda, baking powder and spices. Beat well. Stir in grated carrots and mix well. Pour mixture into greased and floured 9x13 inch pan. Mix drained pineapple and cinnamon and sprinkle over cake mixture. Bake 25-30 minutes at 350 degrees or until brown.
461943 -- DIABETIC BLUEBERRY JAM
2 tbsp. lemon juice
3 tsp. unflavored gelatin
1/8 tsp. salt
- 1/2 tsp. arrowroot
- 1/2 c. frozen unsweetened
blueberries, partially thawed
Non-nutritive sweetener equivalent to
2 c. sugar
Mix lemon juice, gelatin, salt and arrowroot; stir in blueberries. Boil gently until mixture thickens, stirring constantly (about 3-4 minutes). Stir constantly, boiling at full boil for 2 minutes. Remove from heat; stir in sweetener. Fill and seal jars.
461944 -- DIABETIC STRAWBERRY JAM
1 c. sliced strawberries
3/4 c. sugar free strawberry soda
1 pkg. strawberry low-calorie Jello
3 packets sugar substitute
Mash strawberries; add soda and bring to a boil, cook 1 minute. Remove from heat; stir in Jello until dissolved. Stir in sugar. Pour into hot jars, seal or store in refrigerator. Exchanges per 1 tablespoon: free. Makes 1 1/2 cups.
461945 -- DIABETIC CRANBERRY-ORANGE RELISH
2 c. cranberries
Sweet 'n Low to equal 1 c. sugar
1 orange
Grind fruit, blend in sweetener; chill well. 8 servings, 24 calories each. 1 serving = 1/2 fruit exchange.
461946 -- DIABETIC'S PUMPKIN PIE
1 baked & cooled 9" pie shell
2 sm. pkg. sugar-free instant vanilla
pudding
2 c. milk
1 c. canned pumpkin
1 tsp. pumpkin pie spice
1/4 tsp. nutmeg
1/4 tsp. ginger
1/2 tsp. cinnamon
Blend all ingredients in blender until smooth. Use plain canned pumpkin. Do not use canned pumpkin pie mixture. Pour into pie shell and chill until ready to serve.
461947 -- DIABETIC RAISIN APPLESAUCE CAKE
2 c. water
2 c. raisins
1 c. unsweetened applesauce
1 1/2 tsp. diabetic brown sweetener
3/4 c. cooking oil
- tsp. baking soda
- c. flour
- 1/4 tsp. cinnamon
- eggs
1/2 tsp. nutmeg
1 tsp. vanilla
1/2 tsp. salt
Cook raisins in water until the water is gone. Cool. Add applesauce, eggs, sweetener and oil. Mix well. Blend in baking soda and flour. Add remaining ingredients; mix well. Bake in oblong pan at 350 degrees for 25 minutes or until a toothpick comes out clean. Cut into squares and put in freezer. It is good to just take out of the freezer and eat while still frozen.
461948 -- DIABETIC CHOCOLATE SYRUP
1/3 c. dry cocoa
1 1/4 c. cold water
1/4 tsp. salt
2 tsp. vanilla
3 tsp. liquid sucaryl
Combine cocoa, water, and salt in a saucepan. Mix until smooth. Bring to a boil and simmer gently until smooth and thick. Allow to cool 10 minutes. Add vanilla and sweetener. Store covered in refrigerator. Stir well before using. One tablespoon equals 9 calories.
461949 -- DIABETIC CREAMY FROSTING
1/2 c. low fat cottage cheese, sieved
1/8 tsp. salt
1/2 tbsp. diet margarine, melted
Non-nutritive sweetener equivalent to
1/2 c. sugar
1 tsp. almond or vanilla extract
Mix all ingredients; beat until smooth. Spread on cake. Frosts one 10 inch cake.
461950 -- DIABETIC APPLESAUCE COOKIES
1/2 c. flour
1/2 tsp. baking soda
1/4 tsp. salt
1/4 tsp. nutmeg
1/2 tsp. cinnamon
1/2 c. quick cook oats
2/3 c. raisins
1/2 c. unsweet applesauce
1/4 c. vegetable oil
1 egg
1 tsp. vanilla
1 tbsp. liquid sweetener
1. Mix the first 6 ingredients together. 2. Mix the following ingredients together: Applesauce, oil, egg, vanilla and sweetener. Beat lightly. 3. Combine with dry ingredients and mix well together until moist. 4. Drop on greased cookie sheet. Make sure the cookie sheet is cold. 5. Bake at 375 degrees for 10 minutes.
461951 -- DIABETIC FUDGE
1 env. gelatin
1/4 c. water
1 sq. unsweetened chocolate
1/8 tsp. cinnamon
3/4 tsp. liquid food sweetener
1/4 c. water
1/2 c. evaporated milk
1/2 tsp. vanilla
1/4 c. chopped nuts
Soften gelatin in 1/4 cup water for 5 minutes. Melt chocolate with cinnamon and sweetener; add milk and water slowly. Add gelatin. Stir until dissolved. Remove from fire. Add vanilla, cool. When mixture begins to thicken, add nuts. Turn into cold pan. When firm cut into pieces.
461952 -- DIABETIC SALAD DRESSING
46 oz. low sodium V-8 juice
1 tbsp. wine vinegar
1/4 tsp. oregano
1/4 tsp. garlic powder
1/2 tsp. onion powder
1/4 packet Equal
Mix the ingredients together and chill. Shake before using.
461953 -- DIABETIC COOKIES
1/2 c. Sugar Twin
1 stick margarine
1 egg
1 c. applesauce
1 c. All-Bran
1/2 tsp. allspice
1/2 tsp. nutmeg
1 tsp. soda
1 tsp. cinnamon
1 3/4 c. flour
Mix well and drop by teaspoon on cookie sheet. Bake at 350 degrees for 10 minutes.
461954 -- DIABETIC PEANUT BUTTER COOKIES
1/2 c. peanut butter
2 1/2 tsp. liquid sweetener
2 eggs
1/4 tsp. baking soda
1 tbsp. butter, melted and cooled
1 c. flour
1/2 c. skim milk
Place peanut butter, butter and sweetener in mixing bowl, beat until smooth. Add eggs, beaten again. Add flour, soda and milk and mix well. Drop by teaspoon on greased cookie sheet. Bake at 375 degrees for 12-15 minutes.
461955 -- DIABETIC DOUBLE CHOCOLATE COOKIES
2 c. 100% Bran or Bran Buds, All Bran
or Fiber One
2/3 c. water
- c. egg (5-6 med.)
- tsp. vanilla
- tsp. chocolate extract
2/3 c. vegetable oil
Liquid sugar substitute - equal to
1/2 c. sugar
1 3/4 c. flour
1/2 c. cocoa
1/4 c. dry milk (instant)
1 tsp. soda
1 tsp. baking powder
461956 -- DIABETIC CHOCOLATE-NUT CANDY
1 (.75 oz.) envelope chocolate Alba 77
3 tbsp. water
1/4 c. Grape-Nut flakes
2 tbsp. chunky peanut butter
2 tbsp. raisins (optional)
Mix Alba and water together until smooth; add Grape-Nut flakes and peanut butter and raisins, if you wish. Mix well. Form into a 2x5 inch bar on aluminum foil. Wrap in foil and freeze for 2 hours. Recipe makes 1 bar. 1 bread, 1 milk, 2 protein, 1 fruit (if raisins are used.)
461958 -- DIABETIC BROWNIES
1 sq. unsweetened chocolate (1 oz.
melted chocolate)
2 tsp. vanilla
1 c. flour
1/4 c. chopped nuts
1/2 tsp. soda
1/2 c. shortening
2 tbsp. liquid sweetener
2 eggs
1/2 tsp. salt
461959 -- DIABETIC FUDGE
1 sq. unsweetened chocolate
1/2 tsp. vanilla
1 pkg. vanilla or chocolate
artificial sweetener pudding
powder OR 8 tsp. finely chopped
nuts
1/4 c. evaporated milk
1 tsp. artificial liquid sweetener
461960 -- DIABETIC PEACH OR STRAWBERRY JAM
1 qt. peeled peaches or 1 qt. cleaned
strawberries
2 tbsp. lemon juice
3 tsp. artificial sweetener
1 box powdered pectin
Crush peaches or strawberries in saucepan. Stir in lemon juice, pectin and sweetener. Boil 1 minute, stirring constantly. Remove from heat. Continue to stir 2 minutes. Pour into sterilized half-pint jars. Cool well. Store in the refrigerator. Yield: 2 1/2 half-pints.
461961 -- DIABETIC JAM OR JELLY
2 env. unflavored gelatin
1/2 c. lemon juice
Dash of salt
1 tbsp. arrowroot
4 c. strawberries
4 c. Equal sweetener
461962 -- DIABETIC LO CAL SOUR CREAM
1 c. cottage cheese
1/4 c. water
1 tbsp. lemon juice
Place all ingredients in blender. Cover and blend for 10 seconds until smooth. Makes 1 cup. Use like sour cream for dips, etc.
461963 -- DIABETIC PEANUT CLUSTERS
1/3 c. peanut butter
1 tbsp. honey
1/4 c. dry roasted peanuts
1/2 c. raisins
1 tbsp. cocoa powder
1 pkt. artificial sweetener
1/4 c. Grape Nuts cereal
Melt peanut butter and honey. Remove from heat and stir in remaining ingredients except cereal. Roll rounded teaspoon of mixture into cereal to form balls. Chill and serve. Yield: 12 clusters, exchanges: 1 fruit, 1 fat, calories: 90.
461964 -- SPARKLING FRUIT DRINK - DIABETIC
8 oz. unsweetened grape juice
8 oz. unsweetened apple juice
8 oz. unsweetened orange juice
1 qt. diet ginger ale
Ice
Makes 7 servings. Mix first 4 ingredients together in a pitcher. Add ice cubes and 9 ounces of the beverage to each glass. Serve immediately. One serving (8 oz.) = 1 fruit exchange, 60 calories.
461965 -- APPLESAUCE GELATIN SALAD FOR DIABETIC
3 (3 oz.) pkgs. raspberry Jello
(sugarless)
3 c. applesauce (sugarless)
21 oz. diet 7-Up
Heat applesauce until hot. Add Jello and mix well. Add diet 7-Up blending gently. Pour into mold and refrigerate until firm.
461966 -- DIABETIC GLORIFIED RICE
1/2 c. uncooked rice, not instant
1 (20 oz.) can crushed pineapple in
its own juice
1 (3 oz.) pkg. sugar-free fruit
flavored gelatin
1 c. boiling water
1 c. (scant) pineapple juice, drained
from can
1/4 c. chopped maraschino cherries
(if desired for color)
1/2 pt. heavy cream
Cook rice according to package directions. Drain and set aside. Drain pineapple, reserving 1 cup juice. Dissolve gelatin in boiling water. Add pineapple juice. Stir in well drained rice. The cooked rice will absorb the color and flavor of the gelatin. Mix well and chill until thickened, but not quite set. Add drained pineapple and cherries (if desired). Fold in cream that has been whipped. Chill. Serves 8.
461967 -- DIABETIC CRANBERRY SALAD
1 pkg. frozen cranberries, put in food
processor and chop finely
Add 7 packages Equal and 1 large can crushed pineapple. Set aside. 2 chopped apples 2 chopped orange sections 2 stalks chopped celery 1/2 c. nuts Add all ingredients together and put in 9 x 12 inch dish and refrigerate.
461968 -- DIABETIC COTTAGE CHEESE SALAD
1 lb. cottage cheese
1 pkg. D-Zerta dry gelatin
1 sm. can unsweetened pineapple
chunks, drained
Cool Whip
Add Cool Whip to ingredients; toss lightly to mix. Serve on lettuce leaf.
461969 -- DIABETIC CRANBERRY SALAD
2 pkgs. raspberry Jello or plain
gelatin
1 apple
6 tsp. sweetener
2 oranges
1 lb. cranberries
Grind the oranges, apple and cranberries. Drain fruit after grinding and use the cold juice instead of water to make Jello.
461970 -- DIABETIC WALDORF SALAD
4 tsp. mayonnaise
3 sm. red apples
1/4 c. chopped walnuts
2 tsp. unsweetened pineapple juice
1/2 c. diced celery
Mix mayonnaise and juice. Dice unpeeled apples. Mix with celery and walnuts. Fold in dressing. Delete one fat exchange.
461971 -- DIABETIC APRICOT SALAD
1 box apricot Jello (sugar free)
8 oz. Philly cream cheese (lite)
20 oz. can crushed pineapple
(sugar-free)
Cool Whip (lite)
1/4 c. sugar (omit) (Sugar Twin, 3
pkg.)
1 c. ice water
Bring to boil crushed pineapple and sugar remove from heat and stir in Jello; then cream cheese. Add ice water, stir and let chill until getting thick. Fold in Cool Whip and chill again.
461972 -- DIABETIC FRUIT SALAD
3 c. buttermilk
2 (9 oz.) boxes vanilla instant sugar
free pudding mix
6 c. fresh fruit (strawberries,
grapes, oranges, peaches, chunked
pineapple, drained)
1 (8 oz.) whipped topping
Combine buttermilk and pudding in a large bowl. Fold in whipped topping. Place 1/2 the fruit mixture in an 8 x 12 Pyrex dish. Top with pudding mix. Place remaining fruit on top. People who are not diabetic enjoy this also. Recipe makes 10 generous servings.
461973 -- DIABETIC CREAM OF CAULIFLOWER SOUP
4 tsp. butter or margarine
3 tbsp. flour
3/4 tsp. salt (I used none)
1/8 tsp. pepper
1 1/2 c. vegetable stock and pulp
1 1/2 c. skim milk - or exchange
Melt butter, blend in flour, simmer on low a few minutes. Add vegetable stock and milk gradually, stirring until thickened. Use basic cream soup recipe, adding cooked pureed cauliflower, or any vegetable plus stock, saving some cauliflower florets to add when done.
461974 -- DIABETIC FUDGE CAKE
1 sq. unsweetened chocolate
1/3 c. butter
2 tbsp. artificial liquid sweetener
2 tbsp. vanilla
2 eggs
1 c. cake flour
1/2 tsp. salt
1 c. walnuts
Melt butter and chocolate in saucepan over low heat. Remove from heat. Add sweetener, vanilla and eggs. Stir until well blended. Add flour, salt, soda and mix well. Fold in chopped nuts and then pour into a lightly floured and greased 9 inch square pan. Level batter and bake at 325 degrees 20-25 minutes. Cut into squares when cooled. ----
461975 -- ORANGE NUT CAKE
1/4 c. sugar twin, brown 1/3 c. sugar twin, white 1 egg 1 1/4 c. flour 2 tsp. baking powder 1/4 tsp. soda 1/4 tsp. cinnamon 2/3 c. orange juice 1 tsp. orange extract 2 tbsp. chopped nuts Heat oven to 350 degrees. Grease 8-inch pan. In large mixing bowl, combine oleo, sugar twins, and egg. Beat 2 minutes at high speed. Scrape bowl occasionally. Lightly spoon flour into measuring cup; level off. Blend in remaining ingredients, except nuts. Beat 1 minute on slow speed. Pour mix into prepared pan. Sprinkle with nuts. Bake at 350 degrees 25 to 30 minutes.
461976 -- APPLESAUCE CAKE
1 tbsp. sweetener (Sweet and Low) 1 1/2 c. unsweetened applesauce 2 tsp. soda 1 egg 1 c. raisins 2 c. flour 1 1/2 tsp. vanilla 1/2 c. nuts, chopped, if desired In mixing bowl, cream oleo, sweetener, and egg. When well mixed, add applesauce, raising, soda, and vanilla. Stir in flour. Mix well. Add nuts. Pour batter in loaf pan greased with Pam. Bake at 350 degrees 40 to 45 minutes.
461977 -- DRIED FRUIT COOKIES
MASH 2 large or 3 medium bananas until smooth. STIR in 1/3 cup peanut oil, 1 teaspoon vanilla, and 1/8 teaspoon salt. ADD 1 1/2 cups rolled oats, 1/2 cup oat bran for hot cereal (fine cut), 1 1/2 cups chopped mixed dried fruits (raisins, dates, apricots, peaches, etc.) and 1/2 to 3/4 cup chopped nuts. DROP by rounded tablespoon onto greased cookie sheets. Flatten slightly. Bake at 350 degrees for 20 to 25 minutes or until bottom and edges are lightly browned. Cool on wire rack. Store in tightly closed tins in refrigerator. Makes 2 to 2 1/2 dozen.
461978 -- DATE NUT MUFFINS
1 c. whole wheat flour
- c. white flour
- tsp. baking powder
- tsp. cinnamon
- 1/2 tbsp. oil
1/2 c. chopped dates
1/2 c. chopped walnuts
- egg, beaten
- tbsp. liquid sweetener
- c. milk
Preheat oven to 400 degrees. Mix dry ingredients. Add dates and walnuts. Make a hole in the mixture and add milk, egg, and oil. Mix until blended. Spray muffin tin with Pam and fill two thirds full. Bake for 20 to 25 minutes. Makes 12 large muffins.
461979 -- NO SUGAR COOKIES
1 c. flour
1 tsp. baking powder
1/2 c. oleo
1 c. chopped nuts
1 c. flaked coconut
1/2 c. raisins
1 egg, beaten
1 c. milk
2 pkgs. Sweet 'n Low
Mix dry ingredients. Cut in oleo; stir in other ingredients. Mix until mixture sticks together and chill for 1 hour. Shape into balls. Bake at 350 degrees for 15 minutes. Makes 48. NOTE: Mary's natural food store carries fresh flaked coconut that doesn't contain sugar.
461980 -- APPLE BUTTER
2 1/4 c. sugar twin 1 tsp. nutmeg 1 tsp. cinnamon Mix in crock pot and place 2 paper towels under lid. Cook slow for 8 hours. Makes 2 1/2 pints.
461981 -- RAISIN PIE
1 1/2 c. raisins
1 1/2 c. water
1 tsp. vinegar
1/2 c. sugar twin
Boil raisins and add 3 tablespoons cornstarch in enough water to make like thin paste. Thicken raisins and pour into unbaked pie shell. Top with crust. Bake at 375 degrees until crust is done.
461982 -- SUGARLESS ORANGE COOKIES
1 egg
1/2 c. oleo, softened
1/2 c. orange juice
- tsp. grated orange rind
- c. flour
- tsp. baking powder
1/2 tsp. cinnamon
1/2 tsp. salt
1/2 c. chopped pecans
1/2 c. raisins
Blend egg and oleo in mixing bowl; add orange juice and orange rind, mix well. Add mixture of dry ingredients, heat until smooth. Stir in pecans and raisins; drop by spoonfuls 2 inches apart on cookie sheet. Bake at 375 degrees for 15 minutes or until brown. Yield 24 cookies.
461983 -- PEANUT BUTTER SNACKS
1/2 c. peanut butter
1/2 c. honey
- c. toasted wheat germ
- tbsp. nonfat dry milk
1/2 c. raisins
1/2 c. coconut
Combine peanut butter, honey, wheat germ, and dry milk; mix well. Stir in raisins. Shape into balls; roll in coconut, coating well. Store covered in refrigerator. Yield 15 snacks.
461984 -- DIABETIC APPLE PIE
4 c. sliced apples
1/2 c. apple juice concentrate
1 1/2 tsp. flour
1/2 tbsp. lemon juice
1 tsp. cinnamon
Mix together. Bake in double crust at 425 degrees for 40 to 45 minutes.
461985 -- DIABETIC APPLE PIE
4 c. sliced apples
Place in unbaked pie shell. Sprinkle 1/3 cup brown sugar twin over apples; sprinkle 1 tablespoon cinnamon on apples and sweetener. Slice 1/2 stick oleo thin and place over mixture. Cover with top crust and bake at 400 degrees for 45 minutes.
461986 -- PUMPKIN PIE FOR DIABETICS
2 egg whites
1 c. sugar twin
1 can pumpkin
1 can evaporated milk
Cinnamon
Nutmeg to taste
Pour into unbaked pie shell. Bake at 425 degrees for 15 minutes, then reduce heat to 350 degrees for 50 to 55 minutes or until done.
461987 -- PEACH PIE FOR DIABETICS
1 can unsweetened peaches
3/4 c. sugar twin
Heat in saucepan; thicken with cornstarch. Remove from heat and add 1 teaspoon lemon juice and 1/2 teaspoon cinnamon. Pour into unbaked pie shell; top with crust. Bake at 375 degrees until crust is brown.
461988 -- DIABETIC PEANUT BUTTER COOKIES
1/2 c. peanut butter
1 tbsp. butter, soft
1/3 c. brown sugar twin
2 egg whites
1 c. flour
1/4 tsp. soda
1/2 c. skim milk
Mix peanut butter, butter and sweetener. Add other ingredients, mix well. Drop by spoonfuls onto ungreased cookie sheet. Bake at 375 degrees for 12 to 15 minutes. Makes 30 to 36 cookies.
461989 -- DIABETIC CAKE
2 c. water
2 c. raisins
2 c. flour
2 eggs
3/4 c. oil
2 tbsp. liquid sweetener
1 1/4 tsp. cinnamon
1/2 tsp. nutmeg
1 tsp. soda
1 tsp. vanilla
1 c. unsweetened applesauce
Cook raising in the water until the water is gone. Add applesauce, eggs, sweetener and oil; mix well. Blend in flour and baking soda; add remaining ingredients and mix well. Bake in long flat pan at 350 degrees for about 35 minutes. (Note: I use 3 egg whites instead of eggs. This cuts down on cholesterol.)
461990 -- FIG OAT BITES
1 1/2 c. flour
1/2 tsp. soda
1/4 tsp. cinnamon
1/2 c. margarine, softened
1/2 c. honey
1/4 c. skim milk
2 egg whites
2 c. Kellogg's Common Sense Oat Bran
cereal
1 c. chopped Blue Ribbon ??? or
mission figs
Stir together flour, soda, and cinnamon. Set aside. In large mixing bowl, beat together margarine, honey, milk and egg whites. Add flour mixture, stirring until combined. Mix cereal and figs; drop by tablespoon onto lightly greased baking sheet. Flatten slightly with bottom of floured glass. Bake at 375 degrees for about 10 minutes or until lightly browned. Yield 3 dozen cookies. 2 cookies = 170 calories
461992 -- MOLTED VEGETABLE SALAD
1 pkg. sugar-free lemon Jello
2 c. boiling water
2 tbsp. lemon juice
2/3 c. cabbage, chopped
2/3 c. green pepper, chopped
2 slices pimiento
Lettuce leaves
Dissolve gelatin in boiling water and stir until completely dissolved. Add lemon juice, add chopped vegetables and chill. Slice when firm and serve on lettuce leaves with low-calorie dressing. This recipe may be a free food. It is 20 calories and has large amounts of vitamins A and C.
461993 -- JELLO SALAD
1 box sugar-free Jello, any flavor (I
like orange)
8 oz. sour cream
8 oz. Cool Whip
8 oz. crushed pineapple
Mix well Jello, sour cream and pineapple. Fold in Cool Whip and chill. Serves 8.
461994 -- PINEAPPLE FLUFF
2 c. unsweetened pineapple with juice
1 1/3 c. non-fat dry milk
3 pkgs. Equal
3 tbsp. lemon juice
1 tsp. vanilla
1 tsp. butter-flavoring
1 pkg. lemon or lime D-Zerta gelatin
Dissolve D-Zerta in 1/2 cup boiling water. Put pineapple, dry milk, sugar substitute, lemon juice, vanilla, and butter flavoring in blender and blend 1 minute, scraping sides. Add gelatin and blend 3 more minutes, until foamy. Pour into a square dish and refrigerate. Yield: 4 servings.
461995 -- PEAR BREAD
3 c. flour
1 tsp. soda
1/4 tsp. baking powder
1 tsp. salt (optional)
1 tbsp. cinnamon
1 c. chopped pecans
3/4 c. vegetable oil
3 eggs, slightly beaten
2 c. sugar (substitute 18 pkgs. Sweet
& Low)
2 c. peeled, grated pears
2 tsp. vanilla
Combine first six ingredients in large bowl. Make a well in center and add oil, eggs, sugar, pears and vanilla. Stir just until moist. Put into 2 greased loaf pans. Bake at 325 degrees for 1 hour and 15 minutes or until tests done.
461996 -- PUMPKIN BREAD
1 c. shortening
1 (#303) can pumpkin
3 1/2 c. flour
1/2 tsp. baking powder
1 tsp. cinnamon
1 tsp. cloves
1 tsp. allspice
3 eggs
1/2 c. plus 2 tbsp. Sweet & Low or
Sugar Twin
1 tsp. baking soda
1 tsp. nutmeg
1/2 c. chopped nuts
To make this with sugar use 2 1/2 cups sugar instead of Sweet & Low. Mix shortening, eggs and pumpkin. In separate bowl combine dry ingredients and add to pumpkin mixture and blend well. Add nuts and stir. Pour into 2 greased and floured loaf pans and bake at 325 degrees for 1 hour. Let cool before removing from pans.
461997 -- APPLESAUCE BRAN MUFFINS
1 c. Bran Buds or 100% Bran
1/4 c. vegetable oil
1 egg
1 c. unsweetened applesauce
Liquid sugar substitute equal to 1/4
c. sugar (optional)
2 tbsp. brown sugar
2 tbsp. water
1 c. all-purpose flour
1 tsp. soda
2 tbsp. dry buttermilk
1/2 tsp. salt
1 tsp. cinnamon
Mix together bran, egg, oil, applesauce, sugar substitute, brown sugar, and water, let set at room temperature for 30-45 minutes. Stir together flour, soda, dry buttermilk, salt and cinnamon. Add to bran mixture and mix at medium speed only until flour is moistened. Spray muffin tins with Pam, or line them with paper liners. Fill about 1/2 full and bake at 400 degrees for 20 minutes or until they spring back when touched in center. Serve hot. Yield: 12 muffins.
461998 -- RICE PUDDING
1 sm. pkg. sugar-free Jello vanilla
pudding mix
3 tbsp. raisins
1 c. cooked white rice
Prepare pudding mix according to directions on package. Add rice and raisins. Pour into buttered casserole and sprinkle with a mixture of cinnamon and nutmeg and artificial granulated sweetener. Serves 6.
461999 -- SWEET FREE PEACH PIE
1 1/2 c. concentrated or 12 oz. can
apple juice
3 tbsp. cornstarch
1 oz. butter or margarine
1/2 tsp. cinnamon
6 pkgs. Equal sweetener
4 c. fresh or frozen peaches
Unbaked pie shell
Heat until butter melts all ingredients. Place in pie shell and bake at 350 degrees for 45 minutes.
462000 -- SUGAR-FREE STRAWBERRY PIE
1 baked pie crust
Fresh strawberries
1 box sugar-free strawberry Jello
Cool Whip
Bake pie crust for about 10 minutes at 400 degrees. Cool and layer with fresh strawberries. Mix Jello. When cool, pour Jello over strawberries. Chill until set. Cover with Cool Whip.
462001 -- OATMEAL COOKIES
1 1/2 c. quick cooking oatmeal,
uncooked
2/3 c. melted butter
2 eggs, beaten
1 tbsp. liquid sweetener
1 1/2 c. sifted cake flour
1/2 tsp. salt
2 tsp. baking powder
1/2 c. skim milk
1 tsp. vanilla
1/4 c. raisins
1/4 c. nuts, if desired
Measure oatmeal into mixing bowl, stir in melted butter and mix well. Blend in eggs and sweetener. Add dry ingredients alternately with milk and vanilla, add raisins and nuts. Drop by teaspoon on cookie sheet. Bake at 400 degrees for 10 to 15 minutes or until golden brown. Makes about 72 cookies. Exchange 2 cookies for 1/2 of bread and 1/4 fat - calories 2 cookies = 63.
462002 -- RAISIN CAKE
2 c. water
1 c. unsweetened applesauce
1/2 tsp. nutmeg
2 eggs
2 c. flour
1/2 tsp. salt
2 tbsp. liquid sweetener
1 tsp. soda
1 3/4 tsp. cinnamon
2 c. raisins
3/4 c. cooking oil
1 tsp. vanilla
Cook water and raisins until water is gone. Add applesauce, eggs, liquid sweetener, blend in cooking oil, soda, flour, nutmeg, and cinnamon and salt. Pour into greased tube pan and bake 25 minutes. Good when served hot. Bake at 325 degrees.
462003 -- DATE COFFEE CAKE
1/3 c. mashed ripe bananas
1/2 c. butter, softened
3 lg. eggs
1 1/4 c. water
1 1/2 c. chopped dates
- tsp. vanilla
- tsp. baking powder
- tsp. baking soda
- c. unbleached white flour
Beat together mashed bananas and butter until creamy, add eggs, vanilla and water, beat. Measure in flour, baking soda and baking powder, beat well stir in dates. Spoon batter into oiled and floured 9 x 13 inch baking pan and spread evenly.TOPPING:
1/3 c. chopped dates
1/3 c. chopped walnuts
1/3 c. flaked coconut
Combine these three and sprinkle over batter. Bake at 350 degrees for 20 to 25 minutes or until inserted knife comes out clean. Cool on rack 8 to 10 minutes.
462004 -- DATE NUT CAKE
1 stick margarine
1 egg
1 tsp. vanilla
1 tbsp. liquid sweetener
1 1/2 c. unsweetened applesauce
1 c. chopped dates
1 c. pecans
2 c. flour
1/2 tsp. cinnamon
1/4 tsp. cloves
2 tsp. soda
Mix together margarine, egg, vanilla, sweetener and applesauce. Stir in dates and pecans. Sift together dry ingredients and add to mixture mixing well. Bake in loaf pan at 350 degrees for 1 hour.
462006 -- DARK BRAN MUFFINS
1 c. all-purpose flour
1 tsp. baking soda
1 c. all bran, bran or 100% bran
2 lg. egg whites at room temperature
Liquid sugar substitute equal to 3
tbsp. sugar
- c. water
- tbsp. vegetable oil
1/4 c. dark molasses
1/4 c. dry buttermilk
Place flour, soda, bran and dry buttermilk in mixer bowl and mix at low speed to blend. Combine water, egg whites, oils, sweetener, and molasses and stir with a fork until moistened. Grease muffin tins with margarine or line with paper liners. Fill muffin tine half full and bake at 400 degrees for 20 to 25 minutes, or until muffins spring back when touched in the center. 97 calories, 16 grams cholesterol, 3 grams protein, 3 grams fat, NA 154 milligrams. Food exchanges per serving, 1 bread, 1/2 fat.
462007 -- BAKED BEANS
1 lb. dry great northern beans
4 oz. chopped center cut ham
6 oz. tomato paste
2 tbsp. salad mustard
Cold water as necessary
1 c. chopped onions
1 1/2 tsp. salt
3/4 c. Brown Sugar Twin
Wash beans, add cold water to cover, bring to a boil. Simmer for 5 minutes. Remove from heat, and let stand 2 to 3 hours. Drain well. Cover again with cold water to about 1/2 inch over top of beans. Bring to a boil, reduce heat, cover and let simmer for about 2 1/2 hours or until the beans are soft. Mix beans and remaining ingredients. Place in shallow baking dish and bake uncovered at 325 degrees for 2 to 3 hours stirring every hour. 1/3 cup serving - calories 115. cholesterol 18 grams, protein 7 grams, fat 2 grams, NA 262 milligrams. Food exchange, 1 bread, 1 lean meat, Omit salt for low sodium diets.
462008 -- CHOCOLATE SAUCE
3 tbsp. cocoa
4 tsp. cornstarch
1/3 c. instant dry milk
10 (1 gram) pkg. Equal
1/8 tsp. salt
- tbsp. margarine
- tsp. vanilla
Stir cocoa, cornstarch, dry milk and salt to blend in a small saucepan. Stir water into dry mixture until smooth. Add margarine and cook and stir over low heat. Bring to a boil and simmer for 2 minutes, stirring constantly. Remove from heat. Add vanilla and sweetener to sauce. Stir lightly to mix. Pour into a glass jar and refrigerate until used. Return to room temperature before serving over ice cream or it may be heated gain to serve over cake or pudding. 2 tablespoons per serving. Calories 31, cholesterol 3 grams, protein 1 gram, fat 2 grams, NA 52 milligrams. Food exchanges per serving, 1/2 vegetable. Low sodium diets - omit salt.
462009 -- MAYONNAISE
1/2 tsp. dry mustard
Juice of 1 lemon
3/4 c. unsaturated oil
1 tsp. salt
1 egg
Put first 4 ingredients into a bowl and beat until smooth. Add oil 1 tablespoon at a time for about 5 additions. Beat well after each addition. Pour remaining oil in a thin stream, beating constantly. Makes approximately 1 cup. One teaspoon contains 3 grams fat and 30 calories. Exchange value 2 teaspoons, 1 fat exchange.
462010 -- SWISS STEAK
1 lb. round steak
2 tsp. vinegar
Seasonings to taste
2 med. onions, sliced
1/2 c. celery, diced
Trim round steak and portion into 4 equal parts. Pound to break down tissue. Sear meat on both sides. Cover with water, add vinegar, onion, celery, and seasonings. Continue cooking in oven or on stove until tender. Two cups tomato juice may be used in place of water. Exchange 1 serving: 3 meat exchanges.
462011 -- BEEF STEW
1 lb. lean cubed beef
2 bay leaves
4 sm. potatoes, peeled & cubed
1/4 c. sliced onions
6 sm. whole carrots
Cube beef in 1 1/2 inch cubes, sear on all sides. Cover meat with boiling water, add onions and bay leaves. Cover pot and simmer for 1 1/2 hours. Add vegetables and cook 1/2 hour longer.
462012 -- MEAT LOAF
1 lb. lean ground beef
1 tbsp. chopped onion
1/4 tsp. Worcestershire sauce
1/2 tsp. artificial liquid sweetener
2 tbsp. minced green pepper
1 1/2 c. tomato juice
1/2 tsp. salt
1/4 tsp. pepper
Mix ingredients and mold into a loaf pan. Bake in a moderate oven (375 degrees) for 30 to 45 minutes. Yield: 4 servings. Exchange: 1 serving for 3 meat exchanges and 1 vegetable exchange.
462013 -- BAKED FISH FILLETS
1 lb. fish fillets
1/2 tsp. salt (optional)
4 tsp. liquid margarine
1/4 c. skim milk
4 tbsp. fine dry bread crumbs
Cut fillets into four portions and soak 3 minutes in milk. Drain and roll in bread crumbs. Place fish on a greased baking dish. Bake in a very hot oven (450 to 475 degrees), allow 8 minutes if fish is fresh and 15 minutes if fish is frozen, or until fish flakes easily with a fork. Yield: 4 servings. Exchange: 1 serving for 3 meat exchanges and 1/2 bread exchange and 1 fat exchange.
462014 -- STUFFED GREEN PEPPER
1 sm. green pepper
3 level tbsp. cooked & drained rice
Salt & pepper to taste
1 tsp. chopped onion
1 tsp. chopped celery
1/3 c. tomato juice
Wash and cut stem end from green pepper and remove seeds and membrane. Place in pan with 1/2 to 1 inch water in bottom. Mix cooked rice, chopped onion, celery, salt, pepper and tomato juice together. Fill green pepper with rice mixture. Bake in a moderate oven 350 to 375 degrees basting frequently until onions are tender, about 30 minutes. Yield: 1 serving. Exchange for 1 vegetable exchange and 1 bread exchange.
462015 -- VEGETABLE SOUP
3 c. soup stock
1/4 c. chopped onions
1/4 c. green beans cut in strips
2 tbsp. diced turnip
1/4 c. diced carrots
1/4 c. shredded cabbage
1 tbsp. celery, finely chopped
Salt, pepper, seasoning
Add prepared vegetables to soup stock. Cook until vegetables are tender (about 1/2 hour). Season to taste. Serve hot. NOTE: Any combination of vegetables may be used in this recipe, as long as their exchange value adds up to one vegetable exchange. Exchange 1 serving for 1 vegetable serving.
462016 -- BAKED TOMATO
1 med. sized tomato
Other seasonings to taste
1/2 tsp. chopped parsley
Salt & pepper
1/2 tsp. chopped onion
1/2 tsp. sage or chives
Wash tomato and cut out stem end. Place in small baking dish with a little water in the bottom, about 1/2 inch. Sprinkle with seasonings of choice. Bake in a moderate oven (350 degrees) until tomato is tender but not so soft it will fall apart. About 15 to 20 minutes. Yield 1 serving. Exchange for 1 vegetable exchange.
462017 -- SPICED POT ROAST
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