Ingredients:
6 cups all purpose flour
1 tsp baking soda
1/2 tsp baking powder
4 tsps ground ginger
4 tsps cinnamon
1 1/2 tsps ground cloves
1 cup unsalted butter, softened
1 cup Splenda (granulated)
1 tsp salt
2 lg eggs
1 cup molasses
3 tblspns water
Directions:
1. Blend together flour, baking soda, baking powder, and spices in a large mixing bowl.
2. Cream butter, Splenda, and salt together in a large mixing bowl. Add eggs, one at a time, beating well after each addition. Add molasses and water. Stir well. Add flour mixture and stir until well blended.
3. Refrigerate dough 1-2 hours before rolling out and cutting into gingerbread men.
4. Preheat oven to 350. Roll cookie dough out slightly less than 1/4 inch thick. Cut into desired shapes. bake in preheated oven 8 to 10 minutes or til lightly browned on the bottom.
Friday, December 19, 2008
Wednesday, December 3, 2008
Pumpkin Nog
Ingredients:
12 jumbo eggs
5 cups 2 % milk
2 cups Equal spoonful or 48 packets Equal
1/2 cup canned pumpkin
2 tsp vanilla
1 1/2 tsp ground cinnamon
Ground Nutmeg
Directions:
1. Whisk eggs and milk in a heavy saucepan.
2. Cook and stir over medium heat until mixture coats a metal spoon. DO NOT BOIL.
3. Remove from heat.
4. Place pan in a large bowl of ice water and stir 5 minutes.
5. Stir in Equal, pumpkin, vanilla, and cinnamon.
6. Cover and chill at least 2 hours before serving.
7. Sprinkle with nutmeg just before serving.
12 jumbo eggs
5 cups 2 % milk
2 cups Equal spoonful or 48 packets Equal
1/2 cup canned pumpkin
2 tsp vanilla
1 1/2 tsp ground cinnamon
Ground Nutmeg
Directions:
1. Whisk eggs and milk in a heavy saucepan.
2. Cook and stir over medium heat until mixture coats a metal spoon. DO NOT BOIL.
3. Remove from heat.
4. Place pan in a large bowl of ice water and stir 5 minutes.
5. Stir in Equal, pumpkin, vanilla, and cinnamon.
6. Cover and chill at least 2 hours before serving.
7. Sprinkle with nutmeg just before serving.
Tuesday, November 18, 2008
Pumpkin Crisp
Ingredients:
2 (15 ounce) cans pumpkin
4 tblspns Splenda brown sugar blend, divided
1/4 cup butter or margarine
1/4 tsp cinnamon
1/8 tsp nutmeg
1/4 cup chopped pecans, toasted
Directions:
1. Preheat oven to 350.
2. Combine pumpkin, 3 tblspns Splenda brown sugar, butter, cinnamon, and nutmeg in medium saucepan.
3. Cook over medium heat, stirring occasionally, until mixture comes to a boil.
4. Reduce heat and cook 1 to 2 minutes.
5. Pour hot mixture into an ungreased 1 1/2 quart casserole dish.
6. Combine remaining brown sugar and pecans in a small bowl and sprinkle over pumpkin.
7. Bake 5 to 10 minutes until browned.
2 (15 ounce) cans pumpkin
4 tblspns Splenda brown sugar blend, divided
1/4 cup butter or margarine
1/4 tsp cinnamon
1/8 tsp nutmeg
1/4 cup chopped pecans, toasted
Directions:
1. Preheat oven to 350.
2. Combine pumpkin, 3 tblspns Splenda brown sugar, butter, cinnamon, and nutmeg in medium saucepan.
3. Cook over medium heat, stirring occasionally, until mixture comes to a boil.
4. Reduce heat and cook 1 to 2 minutes.
5. Pour hot mixture into an ungreased 1 1/2 quart casserole dish.
6. Combine remaining brown sugar and pecans in a small bowl and sprinkle over pumpkin.
7. Bake 5 to 10 minutes until browned.
Sunday, November 16, 2008
Sugar Free Chocolate Fudge
Ingredients:
2 pkg 8 oz cream cheese, softened
2 squares (1 ounce each) unsweetened chocolate, melted and cooled
24 packets Equal
1 tsp vanilla
1/2 cup chopped pecans
Directions:
1. In small bowl, beat cream cheese, chocolate, Equal, and vanilla til smooth.
2. Stir in pecans.
3. Pour into an 8 inch square pan lined with foil.
4. Cover and refrigerate overnight.
5. Cut into 16 squares.
2 pkg 8 oz cream cheese, softened
2 squares (1 ounce each) unsweetened chocolate, melted and cooled
24 packets Equal
1 tsp vanilla
1/2 cup chopped pecans
Directions:
1. In small bowl, beat cream cheese, chocolate, Equal, and vanilla til smooth.
2. Stir in pecans.
3. Pour into an 8 inch square pan lined with foil.
4. Cover and refrigerate overnight.
5. Cut into 16 squares.
Diabetic Shortbread Wedges
Ingredients:
1 cup all purpose flour
3 1/2 tsp Equal or 12 packets
1/8 tsp salt
1 tblspn cornstarch
8 tblspns margarine, cut into pieces
1/2 tsp vanilla
1/2 tsp almond extract
12 whole unblanched almonds or pecan halves
Directions:
1. Preheat oven to 325.
2. Combine flour, equal, cornstarch, and salt in medium bowl.
3. Cut in margarine with a pastry blender til it resembles coarse crumbs.
4. Sprinkle vanilla and almond flavoring over mixture and stir in.
5. Mix with hands til dough holds together.
6. Pat dough evenly in bottom of greased 8 in round cake pan.
7. Lightly cut dough into 12 wedges with a sharp knife, cutting halfway through dough.
8. Pierce each wedge 2 or 3 times with a fork and press a nut into each wedge.
9. Bake at 325 for 25-30minutes til lightly browned.
1 cup all purpose flour
3 1/2 tsp Equal or 12 packets
1/8 tsp salt
1 tblspn cornstarch
8 tblspns margarine, cut into pieces
1/2 tsp vanilla
1/2 tsp almond extract
12 whole unblanched almonds or pecan halves
Directions:
1. Preheat oven to 325.
2. Combine flour, equal, cornstarch, and salt in medium bowl.
3. Cut in margarine with a pastry blender til it resembles coarse crumbs.
4. Sprinkle vanilla and almond flavoring over mixture and stir in.
5. Mix with hands til dough holds together.
6. Pat dough evenly in bottom of greased 8 in round cake pan.
7. Lightly cut dough into 12 wedges with a sharp knife, cutting halfway through dough.
8. Pierce each wedge 2 or 3 times with a fork and press a nut into each wedge.
9. Bake at 325 for 25-30minutes til lightly browned.
Tuesday, November 11, 2008
Lemon Chiffon Pie
Ingredients:
1 cup evaporated milk
1 (25 ounce) envelope unflavored gelatin
1/2 cup water
3 tblspns fresh lemon juice
3/4 cup granulated Splenda
3/4 tsp grated lemon rind
1 (9 inch) graham cracker crust
Directions:
1. Pour evaporated milk in a mixing bowl and place in freezer until ice crystals form (about 30 minutes).
2. Sprinkle gelatin over water and lemon juice in a small saucepan. Let stand 1 minute. Stir in Splenda and cook over medium heat, stirring constantly, 2 minutes or until gelatin dissolves. Stir in lemon rind.
3. Beat evaporated milk at high speed with electric mixer until soft peaks form (about 5 minutes).
4. Gradually add gelatin mixture, beating at high speed until mixture is combined. Do not overbeat.
5. Pour into crust, cover and chill 1 hour until set.
1 cup evaporated milk
1 (25 ounce) envelope unflavored gelatin
1/2 cup water
3 tblspns fresh lemon juice
3/4 cup granulated Splenda
3/4 tsp grated lemon rind
1 (9 inch) graham cracker crust
Directions:
1. Pour evaporated milk in a mixing bowl and place in freezer until ice crystals form (about 30 minutes).
2. Sprinkle gelatin over water and lemon juice in a small saucepan. Let stand 1 minute. Stir in Splenda and cook over medium heat, stirring constantly, 2 minutes or until gelatin dissolves. Stir in lemon rind.
3. Beat evaporated milk at high speed with electric mixer until soft peaks form (about 5 minutes).
4. Gradually add gelatin mixture, beating at high speed until mixture is combined. Do not overbeat.
5. Pour into crust, cover and chill 1 hour until set.
Sunday, November 9, 2008
Sugar Free Applesauce
Ingredients:
3 lbs apples, peeled and chopped
3 cups water
1/4 cup granulated Splenda
1 tblspn lemon juice
1 tsp cinnamon
Directions:
1. Place apples and water in a large saucepan.
2. Simmer over medium heat 15 to 20 minutes til tender.
3. Run cooked apples through a blender.
4 Stir in Splenda, lemon juice, and cinnamon and cook over medium heat 5 minutes.
3 lbs apples, peeled and chopped
3 cups water
1/4 cup granulated Splenda
1 tblspn lemon juice
1 tsp cinnamon
Directions:
1. Place apples and water in a large saucepan.
2. Simmer over medium heat 15 to 20 minutes til tender.
3. Run cooked apples through a blender.
4 Stir in Splenda, lemon juice, and cinnamon and cook over medium heat 5 minutes.
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