DIABETIC RECIPE - 583
FUDGE
SWEET
BROWNIES
2/3 c. flour
1/2 tsp. baking powder
2 eggs, beaten well
1/2 c. melted butter or oil
1/2 c. Fudge Sweet, softened
1/2 c. Fruit Sweet
1 tsp. vanilla
1/2 c. walnuts, chopped
Sift flour and baking powder; set aside.
Blend the eggs, butter or oil, Fudge
Sweet, Fruit Sweet and vanilla.
Add the flour mixture and blend thoroughly.
Add walnuts.
Pour mixture into greased and floured 8"x8" baking pan.
Bake at
350 degrees for about 15 minutes, until cake springs back at a light touch.
Doubled recipe will fit into double size cookie pan.
DIABETIC RECIPE - 584
NOSUGAR
CUSTARD
6 egg yolks
1/4 c. Fruit Sweet
1/2 c. flour
2 c. milk
1 tsp. vanilla
1 tbsp. butter
In a medium bowl, beat egg yolks and Fruit Sweet until thick and pale.
While continuing to beat, gradually sift in flour.
Pour into a saucepan and place
over low heat on the stove and gradually add milk and vanilla.
Cook, stirring constantly, until mixture has thickened to a custard consistency, about 15
minutes.
Remove from heat.
Melt butter and pour over custard to prevent a skin from forming while it cools.
Makes 3 cups.
DIABETIC RECIPE - 585
CHOCOLATE
CAKE
2 eggs, beaten
1/2 c. butter, melted
1 c. strawberry apple butter
1 tsp. vanilla
5 tbsp. milk
3/4 c. Fudge Sweet Topping
5 tbsp. Fruit Sweet
2 c. flour
2 tsp. baking powder
Combine eggs, butter, strawberry apple butter and vanilla.
Place the covered
jar of Fudge Sweet into hot water to thin.
Add the milk, Fudge Sweet and Fruit Sweet to the butter mixture.
Sift the flour and baking soda together and blend with the wet mixture.
Pour into two greased and floured 9" round tins or equivalent.
Bake at 350 degrees for 40 minutes.
Cool.
Top with whipped cream.
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