DIABETIC RECIPE - 860
BROWNIES
1 c. cake flour
1/2 tsp. salt
1 tsp. baking powder
2 tbsp. cocoa
1 oz. melted chocolate
1/2 c. skim milk
1/4 c. vegetable shortening
3 eggs
1/2 c. sugar substitute
1/2 c. nuts, ground or slivered
Sift together first 3 ingredients.
Pour melted chocolate over shortening and blend well.
Beat eggs until thick and lemon colored. Add sugar substitute; add chocolate mixture and part of dry ingredients.
Beat and add remaining dry
mixture, alternately with the milk.
Fold in nuts.
Spread in 2 (8 inch) greased
and paper lined pans.
Bake at 325 degrees for 17 to 20 minutes.
Makes 64 (1 x
2 inch) bars.
DIABETIC RECIPE - 861
DATE
COOKIES
1 c. raisins
1/2 c. chopped dates
1 c. water
2 eggs
1/4 c. margarine
1 tbsp. liquid sugar substitute
1 tsp. vanilla
1/4 tsp. cinnamon
1 c. flour
1 tsp. baking soda
Combine in saucepan raisins, dates, and water.
Boil 3 minutes; stir
constantly.
Cool.
Cream together eggs, margarine, liquid sugar substitute, and vanilla.
Sift together cinnamon, flour, and soda. Add dry ingredients to
creamed mixture.
Beat well and chill for several hours.
Drop from teaspoon
onto greased baking sheet.
Bake at 350 degrees for 10 to 12 minutes.
Yields:
48 (2 inch) cookies.
DIABETIC RECIPE - 862
DIABETIC
SPICE
COOKIES
1 1/4 c. water
1/3 c. shortening
2 c. raisins or currants
2 tsp. cinnamon
1 tsp. baking powder
1/2 tsp. nutmeg
2 c. flour (approximately)
2 eggs
1/2 tsp. salt
1 tsp. soda
1 tbsp. artificial sweetener
Combine water, shortening, raisins, cinnamon, and nutmeg.
Boil for 3 minutes. Cool.
Add eggs, one at a time, and beat in salt and soda. Add sweetener, flour, and baking powder.
Add flour slowly until mixture is easy to spoon.
Blend all ingredients together and drop from teaspoon onto greased cookie sheet.
Bake at
350 degrees for 8 to 10 minutes.
Makes 4 dozen.
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