Cooky/bars
 | Peanut Butter Cookies Bw By simplify3, published on Nov. 23 2008, 44  In Recipes |
| | Ettas Oatmeal Cookies - Yield: 24 cookies MMMMM 1/2 c Margarine; (1 Stick) 1/2 ts Black walnut flavoring; 1/4 c Sugar; 1/4 c Water;at room temperature 1/4 c Brown sugar; 1 1/2 c All-purpose flour; Dry sugar substitute equal; 1 ts Baking soda; To 1/4 cup of sugar 1/4 ts Salt; 1/4 c Egg; whites 1/2 c Black or English Walnuts; 1 ts Vanilla; -chopped Cream margarine, sugars and dry sugar substitute together at medium speed until light and fluffy. Add egg whites, flavorings, and water, and mix at medium speed for 30 seconds, scraping down the bowl before and after adding egg whites, flavorings, and water. Stir flour, baking powder, salt, oatmeal and walnuts together to blend, and add to creamy mixture. Mix to blend. Drop dough by 1 1/2 T onto cookie sheets that have been sprayed with pan spray or lined with aluminum foil. Press each cookie down lightly with the back of a tablespoon dipped in color water. Bake at 350 for 12 to 14 minutes, or until cookies are lightly browned. Remove them to a wire rack and cool to room to temperture. » By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Chocolate Coconut Macaroons - Yield: 86 cookies MMMMM 1/4 c Semisweet chocolate chips; 1 ts Chocolate flavoring; 2 Large egg whites; (optional) 1/4 ts Cream of tartar; 1/8 ts Salt; 1 ts Vanilla; 2 1/2 c Flaked coconut; Melt chocolate chips in the top of a double boiler or in a micowave oven. Set aside and cool to room temperature. Place egg whites and cream of tartar in a mixer bowl and beat at high speed, using a whip, until peaks are formed. Add sugar gradually while continuing to beat at high speed. Add flavorings and salt to meringue, beating at low speed. Add melted clocolate, continuing to beat at slow speed. Remove the whip and stir the coconut into the margingue with a spoon. Drop by heaping tablespoon onto a cookie sheet that have been sprayed with pan spray or lined with aluminum foil. Bake at 325 for about 20 minutes, or until marcroons are not quite firm. Remove loosly cpvered container in a dry place at room temperature. Keep in a loosely covered container in a dry place at room temperature, or freeze until needed. Do not cover tightly if storing at room temperature. » By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Soft Molasses Cookies - Yield: 30 servings 1/4 c Sugar; 1 ts Cinnamon; 1/2 c Molasses; 1 ts Ginger; 1/2 c Vegetable shortening; 1/2 ts Nutmeg; 2 Large eggs; 1/4 c Sugar;(dry sugar substitute) 2 3/4 c All-purpose flour; 1/2 c Coffee;(hot) 2 ts Baking soda; 1 tb Lemon juice; Cream sugar, molasses and shortening together at medium speed until light and fluffy. Add eggs and mix at medium speed until creamy, scraping down the bowl before and after adding eggs. Stir flour, baking soda, cinnamon, ginger, nutmeg, salt and dry sugar substitute together to blend well, and then add, along with coffee and lemon juice, to creamy mixture. Mix at medium. Mix at medium speed until creamy. Drop dough by 1 1/2 Tablespoon onto cookies sheets that have been sprayed with pan spray or lined with aluminum foil. Bake at 375 for 12 to 14 minuntes, or until cookies are firm. Remove them to a wire rack and cool to room temperuture. Food exchanges per servings: 1 STARCH/BREAD EXCHANGE + 1 FAT EXCHANGE CAL: 101, FAT: 4g, CHO: 15g Na: 103mg, PRO: 2g, CHO: 18mg Source: Desserts for Diabetics by Mabel Cavaiani, R. D. Brought to you and yours via Nancy OBrion and Her Meal-Master By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Hermits - Yield: 24 servings 1/2 c Margarine; (1 stick) -to 1/4 cup sugar 2/3 c Brown sugar; 1 ts Cinnamon; 2 Large eggs; 1/2 ts Nutmeg; 2 c All-purpose flour; 1/4 ts Ginger; 1 ts Baking powder; 1/4 c English walnuts; chopped 1/4 ts Salt; 1/4 c Raisins; Dry sugar substitute equal; 1/4 c Water at room temperature Cream margarine and brown sugar together at medium speed until light and fluffy. Add eggs and mix at medium speed for 1 minute, scraping down the bowl before and after adding eggs. Stir flour, baking powder, salt, dry sugar substitute, cinnamon, nutmeg, ginger, walnuts, and raisins together to blend well. Add along with water, to creamy mixture; mix at medium speed to blend well. Drop dough by 1 1/2 tablespoon onto cookie sheets that have been sprayed with pam spray or lined with aluminum foil. Bake at 350 for 10 to 12 minutes, or until cookies are browned on the bottom. Remove them to wrie rack cand cook to room temperature. Food exchanges per serving: 1 STRACH/BREAD EXCHANGE + 1 FAT EXCHANGE Calories: 114, FAT: 5g, CHO: 15g, Na: 89, PRO: 2g, Cholesterol: 23 mg Source: Desserts for Diabetics by Mabel Cavaiani, R. D. Brought to you and yours via Nancy OBrion and her Meal-Master By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Monster Cookies - Yield: 36 servings 1/4 c Egg; White 1 ts Vanilla 1/4 c Brown Sugar; 1/3 c Vegetagble oil 1/2 c Sugar; 4 c Rolled oats -sugar substitubed may be 1 ts Baking oats Used 1/2 c Semisweet chocolate chips; 1 c Peanut butter; crunchy Place eggs whites, sugars, peanut butter, vanilla and oil in a mixer bowl and mix at medium speed to blend well. Add oatmeal, baking soda and chocolate chips tp creamy mixture anmd mix at medium speed to blend. Drop dough by 1 1/2 tablespoonfuls (level no 40 dipper) onto cookie sheet that have been sprayed with or lined with aluminum foil. Press each cookie down lightly to 1/2 thick with back of a tablespoon dipped in cold water. Bake at 350 for 12 minutes, or until cookies are lightly browned and firm. Remove them to a wire rack and cool a room temperature. Food Exhcanges per serving: 1 STARCH/BREAD EXCFHANGE + 1 FAT EXCHANGE CAl: 137, fat 7g, CHO: 16 g, Na: 44mg, PRO: 4g, CHO: 0 Source: Desserts for Diabetics by Mabel Cavaiani, R. D. Brought to you and yours via Nancy OBrion and her Meal-Master By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Chocolate Dunking Cookies - Yield: 36 servings 1/2 c Margarine; (1 stick) 1/2 c Egg whites; 1/2 c Sugar; 2 c All-purpose flour; 1/4 c Brown sugar; 1/4 c Cocoa; Dry sugar substitute equal 1/2 c Baking soda; To 1/4 cup sugar; 1/4 ts Salt; 1 ts Vanilla; Cream margarine, sugars and sugar substitute together until light and fluffy. Add vanilla and egg whites, and mix at medium speed until creamy, scraping down the bowl before and after adding vanilla and egg whites. Stir flour, cocoa, baking soda and salt together to blend and add to creamy mixture. Mix at medium speed to blend. Cover and refrigerate to 1 to 24 hours. Return dough to room temperature. Roll out on a lightly floured board to form a 12 square. Cut across dough a 4 intervals to give 3 slices which 4 wide and 12 long. Cut each slice in 12 equal portion, 1 by 4. Place dough on cookie sheets that have sprayed with pam spray or lined with aluminum foil. Bake at 350 for about 10 minutes, or until cookies are firm. Remove them to a wire rack and cool to room temperature. Variations: Cinnamon Dunkin Cookies. Omit Cocoa. Add 1/4 c all-purpose flour and 1 1/2 t cimmamon to the flour and other dry ingredients. Lemon Dunkin Cookies. Omit cocoa. Add 1 t lemon flavoring and grated rind from 1 lemon along with the vanilla, and add 1/4 cup of all-purpose flour to the flour and other dry ingredients. Food exchanges per serving: 1 STRACH/BREAD EXCHANGE + 1 FAT EXCHANGE CAL: 93, FAT: 4g, CHO: 13g, Na: 33mg, PRO: 2g, CHO: 0 Source: Desserts for Diabetics by Mabel Cavaiani, R. D. Brought to you and yours via Nancy OBrion and her Meal-Master. By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Veras Buttermilk Cookies - Yield: 24 servings 1/2 c Margarine; (1 stick) 2 c All-purpose flour; 2/3 c Sugar; 2 tb Dry Buttermilk; Dry sugar substitute equal; 1 ts Baking soda; 1/4 cup sugar; 1/4 ts Salt; 1 Egg; (large) 1/3 c Water at room temperature 1 ts Vanilla; Cream margaring, sugar, and dry sugar substitute together at medium speed untill light and fluffy. Add egg and vnill and mix at medium speed for 30 seconds, scraping down the bowl before and after adding the egg and vanilla. Stir flour, dry buttermilk, baking soda and salt mixture, along with water, to creamy mixture, and mix at medium speed to blend well. Drop dough by 1 1/2 tablespoonfuls onto coolie sheeet that have been sprayed with pan spray orlined aluminum foil. Press cookies down on the bottom. Remove them to a wire rack and cook to room temperature. Food exchanges per serving: 1 STRACH/BREAD EXCHANGE + 1 FAT EXCHANGE Calories: 96, FAT: 4g, CHO: 13g, Na: 107mg, PRO: 2g, Cholesterol: 12mg Source: Desserts for Diabetics by Mabel Cavaiani, R. D. Brought to you and yours via Nancy OBrion and her Meal-Master By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Amish Sugar Cookies - Yield: 24 servings 1/2 c Sugar; 1 ts Lemon or alomond flavoring 1/3 c Powdered Sugar; 2 tb Water 1/4 c Margerine; (1/2 stick) 2 1/4 c All-purpose flour 1/3 c Vegetable oil 1/2 ts Baking soda 1 Egg; (large) 1/2 ts Cream of tartar; 1 ts Vanilla 1/2 ts Salt Place sugars, margarine and oil in a mixer bowl and mix at medium speed until creamy. Add egg, banilla, flavoring and water, and mix at medium speed for 30 seconds, scraping down the bowl before and after adding these ingredients. Stir remaining ingredients together to blend well; add to creamy mixture and mix at medium speed to blend. Form dough into 24 balls using 1 tablespoon dough per ball. Place balls on cookie sheets that have been sprayed with pan spray or lined with aluminum foil. Press balls down evenly to 1/2 with the back of a tablespoon dipped in water. Bake at 375 for 12 to 14 minutes, or until cookies are browned on the bottom and lightly browned around the edges. Remove cookies to a wire rack and cool to room temperature. Food exchanges: 1 STARCH/BREAD EXCHANGE + 1 FAT EXCHANGE Caloiries: 107, FAT: 5g, CHO: 15g, Na: 50mg, PRO: 2g, Cholesterol: llmg. Source: Desserts for Diabetics by Cavaiani, R. D. Brought to you and yours via Nancy OBrion and her Meal-Master By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Chocolate Peppermint Cookies - Yield: 36 servings 1 c Margarine;(2 sticks) 3 c All-purpose flour; 1 1/3 c Sugar; 1/2 c Cocoa; 1 ts Peppermint; flavoring 2 ts Baking powder; 1/2 c Egg; whites at room 1/4 ts Salt; -temperature Cream margarine and sugar together at medium speed untill light and fluffy. Add flavorings and egg whites, and mix at medium speed for 1 minute, scraping down bowl before and after adding flavorings and egg whites. Stir flour, cocoa, baking powder and salt together to blend well; add to creamy mixture. Mix at medium speed to blend well. Cover and refrigerate from 3 hours to overnight. Return dought to room temperture. Roll our on a lightly floured board to 1/4 thick. Cut with a 2 1/2 round cutter or an equivalent cutter. Place on cookie sheets that have been sprayed with pan spray or lined with aluminum foil. Bake at 350 for 10 to 12 minutes, or until cookies are almost firm. Remove cookies to a wire rack and cool to room temperature. NOTE: Cookies will be soft if kept in an airtight container. If you want them crisp, freeze them or keep them in a container that isnt airtight. Food exchanges per servings: 1 STARCH/BREAD EXCHANGE + 1 FAT EXCHANGE Calories: 115, FAT: 5g, CHO: 16g, Na: 98mg, PRO: 2g, Cholesterol: 0 Source: Desserts for Diabetics by Mabel Cavaiani, R. D. Brought to you and yours via Nancy OBrion and her Meal-Master By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Pecan Oatmeal Cookies - Yield: 24 servings 1 c Rolled oats; 1/4 c Egg; whites 1/2 c All-bran, Bran Buds, Fiber 1 ts Vanilla One or 100% Bran 3 ts Water 1/4 c Pecans; 1 c All-purpose flour 1/2 c Margarine; (1 stick) 1/2 ts Baking powder 1/2 c Sugar; 1/2 ts Baking soda 1/2 c Brown Sugar; 1/4 ts Salt Place oatmeal, cereal and pecans in a bowl and mix lightly. Set aside. Cream margarine and sugars together at medium speed until light and fluffy. Add eggs whites vanilla and water, and mix at medium speed for 1 minute, scraping down the bowl before and after adding egg whites, vanilla and water. Stir flour, baking powder, baking soda and salt together and add to creamy mixture and mix at medium speed only until oatmeal is blended into dough. Drop by 1 1/2 tablespoonfuls onto a cookie sheet that have been sprayed with pam spray or lined with aluminum foil. Bake at 375 for about 12 minutes; then remove cookies to a wire rack and cool to room temperature. Food exchange per serving: 1 STARCH/BREAD EXCHANGE + 1 FAT EXCHANGE Calories: 127, FAT: 6g, CHO: 17g, Na: 139mg, PRO: 2g, Cholesterol: 0 Source: Derrests for Diabetics by Mabel Cavaiani, R. D. Brought to you and yours via Nancy OBrion and her Meal-Master By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Spoon River Rolled Cookies - Yield: 36 servings 1/2 c Vegetable shortening 1 ts Nutmeg; (optional) 1 1/4 c Sugar; 1 ts Baking powder 2 Eggs, (large) 1 ts Baking soda 1 ts Vanilla 1/4 ts Salt 1 ts Lemon extract; 1 c Sour cream; 3 c All-purpose flour Cream shortening and sugar together at medium speed until well blended. Add eggs and flavorings, and beat at medium speed until creamy, scraping down the bowl before and after adding eggs and flavorings. Stir flour, nutmeg if desired, baking powder, baking soda and salt together to blend well; add, along with sour cream to creamy. Cover and refrigerate from 3 hours to overnight. Return dough to room temperature. Roll out on a lightly floured board to 1/4 thick. Cut with a 2 1/2 round cutter or an equivalent (see Note below). Place dough on cookie sheets that have been sprayed with pan spray or lined luminum foil. Bake at 350 for 8 to 10 minutes, or until cookies are lightly browned. Remove them to a wire rack and cool to room temperature. NOTE: Nutritive values for these cookies are based on the use of the 2 1/2 round cutter and weight of a little over 1 ounce per cookie. You may use other cutters as long as the finished cookie weighs about 1 ounce per cookie, and you might even make a 2-ounce cookie and figure the nutritive value and exchanges as twice those for the smaller cookie. You may add flavorings other than vanilla and lemon; if add nuts, raisins and the like, however, you are altering the nutritve values and exchanges for each cookie. Food Exchanges per serving: 1 STARCH/BREAD EXCHANGE + 1 FAT EXCHANGE Calories: 108, FAT: 5g, CHO: 15g, Na: 54mg, Cholesterol: 18mg. Source: Desserts for Diabeties by Mabel Cavaiani, R. D. Brought to you and yours via Nancy OBrion and her Meal-Master By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Sour Cream-Ginger Cookies. - Yield: 24 servings 1/4 c Vegetable oil 1/2 ts Ginger 1/2 c Brown sugar; 1/2 ts Cinnamon 1/3 c Molasses; 1/2 ts Cloves 1 Egg; (large) 1/2 ts Salt 1/2 c Sour cream; 1/2 ts Baking soda 2 c All-purpose flour Place oil, brown sugar, molasses, egg and sour cream in a mixer bowl and mix at medium speed to blend well. Stir flour, ginger, cinnamon, cloves, salt, and baking soda together to blend well, and add to sour cream mixture. Mix at medium speed until creamy. Drop dough by 1 1/2 tablespoonfuls onto cookie sheets that have been sprayed with pan spray or lined with aluminum foil. Bake at 375 for about 10 minutes, or until cookies are firm and lightly browned. Remove them to a wire track and cool to room temperature. Food exchange serving: 1 STARCH/BREAD EXCHANGE + 1 FAT EXCHANGE Calories: 92, FAT: 4g, CHO: 15g, Na: 90mg, PRO: 1g, Cholesterol: 14mg. Source: Desserts for Diabetics by Mabel Cavaiani, R. D. Brought to you and yours via Nancy OBrion and her Meal-Master By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Black Walnut Cookies - Yield: 24 servings 1/2 c Margerine; (1 stick) 1 ts Black Walnut flavering; 2/3 c Sugar 1/4 c Water Dry sugar substitute equal 2 c All-purpose flour -to equal to 1/4 cup sugar 1/3 c Black Walnuts (chopped) (optional) 2 ts Dry buttermilk 1/4 c Egg; (whites) 1 ts Baking soda 1 ts Vanilla 1/4 ts Salt Cream margarine, sugar and dry sugar substitute together at medium speed until lightly and creamy. Add egg whites, flavoring and water, and mix at medium speed for 30 seconds, scraping down the bowl before and after adding egg whites, flavorings and water. Stir flour, nuts, dry buttermilk, baking soda and salt together to blend well, and add to creamy mixture. Mix at medium speed to blend. Drop dough by 1 1/2 tablespoonful onto cookie sheets that have been sprayed with pan spray or lined with aluminum foil. Press each cookie down to 1/2 thick with the back of a tablespoon dipped in cold water. Bake at 350 for 12 to 14 minutes, or until cookies are browned on the bottom. Remove them to a wire rack and cool room temperature. Food Exchanges servings: 1 bread and 1 fat Calories: 107, CHO: 14g, PRO: 2g, FAT: 5g, Na: 108mg, Cholesterol: 0 Source: Desserts for Diabetics by Mabel Cavaiani, R. D. Brought to you and yours via Nancy OBrion and her Meal-Master By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Rolled Sugar Cookies - Yield: 36 servings 2 c Margarine; 1 Egg; 1/2 c Sugar; 2 c Flour; 1 ts Vanilla; extract 2 ts Baking powder Cream together the margarine, sugar, vanilla and egg until light and fluffy. Add about 3/4 of the flour and the baking powder, reserving the rest of the flour for rolling. Blend until well mixed. Chill the dough for 2 hours or overnight. Roll out on a lightly floured surface until 1/8 inch thick. Cut with a cookie cutter. Place on an ungreased baking sheet. Bake in a 375 degree oven until lightly browned, about 5-10 minutes. Cool before storing. Makes about 72 cookies 2 inch size or 6 small cookie sheets of various sizes. My note: If you arent too fussy, square or random shapes from the edges can be cut with a plastic knife or anything that is safe to use on your rolling surface. Decorate with a tiny piece of a cherry, raisin or nut. Two small cookies = 58 calories, 1/2 bread exchange, 1/2 fat exchange 8 grams carbohydrate, 0 protein, 2 fat, 46 mg. sodium, 10 potassium, 8 mg cholesterol. Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986 Shared and tested by Elizabeth Rodier Nov 93. By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Cranberry-Orange Bars - Yield: 12 servings 1/2 c Cranberries; chopped finely 1 Egg; 1 Oranges; ground with skins 1/2 ts Vanilla; 1/4 c Raisins; 1/2 c Whole wheat flour; 2 tb Brown sugar; 1/2 c All-purpose flour; 2 2/3 tb Margarine; 1 ts Baking powder; This is half of the original recipe with pan size adjusted. Combine the cranberries, oranges, raisins, and brown sugar in a mixing bowl. Set aside. Cream the margarine until light and fluffy. Add egg and beat well. Blend in the vanilla. Gradually add the dry ingredients to the creamed mixture. Stir in the cranberry mixture and pour the batter into a greased 8 inch square baking pan. Bake at 350 F for 30 to 40 minutes or until browned on top. Cool in the pan on a wire rack. Cut into bars. One bar - 86 calories, 1 fruit exchange, 1/2 fat exchange 14 grams carbohydrate, 2 grams protein, 3 grams fat 55 mg sodium, 78 mg potassium, 11 mg cholesterol Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986 Shared but not tested by Elizabeth Rodier Nov 93 By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Raisin Bars - Yield: 16 servings 1 c Raisins; 1/4 ts Ground nutmeg; 1/2 c Unsweetened apple juice; 1/4 ts Ground cloves; 1 c Whole wheat flour; 1 Egg; 1/2 ts Baking soda; 2 tb Vegetable oil; 1 ts Baking powder; Grated orange rind; 1 ts Ground cinnamon; In a saucepan, combine the raisins and apple juice. Bring to a boil and cool. Meanwhile, mix the flour, baking soda, baking powder, spices, egg and vegetable oil together. Add the raisin mixture and blend thoroughly. Spread the mixture into a lightly oiled 8 inch square pan. Sprinkle on the grated orange rind. Bake in 350 F oven for 30 to 40 minutes. Cool in the pan on a wire rack and cut into bars. 1/16 recipe - 76 calories, 1 bread exchange 14 grams carbohydrate, 2 grams protein, 2 grams fat 47 mg sodium, 109 mg potassium, 17 mg cholesterol Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986 Shared but not tested by Elizabeth Rodier, Nov 93 By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Christmas Fruitcake Cookies - Yield: 36 servings 1/2 c Vegetable oil 1/4 ts Ground allspice 1/2 c Brown sugar 1/4 c Milk 1 Egg 1/2 c Chopped walnuts 1 1/4 c Whole wheat flour 1/2 c Raisins 1/2 ts Baking powder 1/2 c Snipped dried apricots 1 ts Ground cinnamon 1/2 c Chopped dates 1/4 ts Ground cloves Cream together the oil and sugar. Add the egg. Then blend in the remaining ingredients. Drop by spoonfuls onto a lightly oiled baking sheet. Bake in 350 F oven for about 10 minutes. Cool on a wire rack and store in a tightly closed container. 1 cookie - 77 calories, 1/2 fruit exchange, 1 fat exchange 9 grams carbohydrate, 1 gram protein, 4 grams fat 7 mg sodium, 70 mg potassium, 8 mg cholesterol Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986 Shared but not tested by Elizabeth Rodier, Nov 93 By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Sugarless Cookies - Yield: 1 servings 3 c Flour; 3/4 lb Butter; softened 1/2 c Water; -margarine if desired Blend all ingredients. Roll into balls using about 1 teaspoon of dough. Place on ungreased baking sheets. Flatten with the bottom of a glass dipped in flour. Bake at 350 degrees until the edges begin to brown, about 6 minutes. OPTIONS TO SWEETEN: Before baking, make a thumb print in each cookie and fill with chopped nuts or sugarless jam. printed in Rochester, NY _Times_Union_ 11/29/93 Posted in COOKING by: Jean Cody 12/1/93 By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Gf Chocolate Chip Cookies - Yield: 24 servings 3/4 c Soya flour 6 tb Brown sugar 1/4 c Potato starch flour 1/2 ts Vanilla 1/2 ts Salt 1 Egg 6 1/2 tb Margarine 1/2 c Chocolate chips semisweet 6 tb White sugar 1/2 c Chopped nuts This is a special recipe made without gluten. Sift dry ingredients. Beat sugars and margarine. Add egg and beat again. Add vanilla and stir. Add dry ingredients. Add chips and nuts. Drop by spoonful onto greased cookie sheet. Bake at 375 F for 10 to 12 minutes. 1 cookie - 1 fruit/vegetable choice, 1 fat Source: A Guide for the Diabetic Celiac, 1990 ISBN 0-921026-02-1 Canadian Celiac Assoc. By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Pumpkin-Oatmeal Bars - Yield: 24 servings 1/3 c Sugar; 1/4 ts Ground nutmeg; 1/2 c Vegetable oil; 1 1/2 ts Ground cinnamon; 1 Egg; 1/4 ts Ground cloves; 1 c Pumpkin; cooked or canned 1/2 c Orange juice; 1 1/2 c Whole wheat flour; 1/2 c Walnuts; chopped 3 ts Baking powder; 1/2 c Raisins; 1/2 ts Baking soda; 1/4 c Coconut; Cream together the sugar, oil, egg and pumpkin until light and fluffy. Stir in the dry ingredients and orange juice. Add the nuts and raisins. Stir to blend. Pour into a lightly oiled 13 by 9 inch baking pan. Sprinkle on the coconut. Bake in 350 F oven for 25 to 30 minutes. Cool the pan completely on a wire rack for 5 minutes. Cut into bars. 1 bar - 114 calories, 1 bread, 1 fat exchange 13 grams carbohydrate, 2 grams protein, 7 grams fat 52 mg sodium, 104 mg potassium, 11 mg cholesterol Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986 Shared but not tested by Elizabeth Rodier, Nov 93 By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Applesauce Bars - Yield: 18 servings 2 c All-purpose flour; 1/4 ts Cloves; 1/3 c Sugar; 1 1/2 c Unsweetened applesaue; hot Dry sugar sub equal to 3/4 c 2 ts Baking soda; Sugar 1/2 c Walnuts; chopped 1 ts Cinnamon; 1/4 c Rasins; 1/2 ts Nutmeg; Place flour, sugar, dry sugar substitute, cinnamon, nutmeg and cloves in mixer bowl and mix a low speed to blend well. Combine HOT applesause and baking soda ( dont try to be modern and use cold applesause and mix with baking soda with the flour; it doesnt work as well that way), and add, along with oil, walnuts and raisins, to flour mixture. Mix at medium speed until flour is moistened and batter in creamy. Spread batter evenly in a 9 by 13 cake pan that has been sprayed with pan spray or greased well with margarine. Bake at 375 degrees for 20 to 25 minutes, or till bars pull away from the sides of the pan and a cake tester comes out clean from the center. Cool on a wire rack. Cut three by six. Food Exchange per serving: 1 STARCH/BREAD EXCHANGE + 1 FAT EXCHANGE CHO: 17g; PRO: 2G; FAT: 5g; CAL: 122; Low-sodium diets: Recipe is suitable written. Source: The Art of Cooking for the Diabetic by Mary Abbott Hess,R.D.,M.S. And Katharine Middleton Brought to you and yours via Nancy OBrion and her Meal-Master By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Carrot Bars - Yield: 28 servings 3 lg Eggs; Dry sugar sub. equal to 1/4 1 c Sugar;(mmmm) Cup sugar (optional) 1/2 c Vegetable oil; 2 ts Baking soda; 1 c Pureed carrots; 1/2 ts Salt; 1 ts Vanilla; 1/2 c Raisins; 2 c All-purpose flour; 1/2 c Walnuts; Place eggs, sugar, oil, carrots and vanilla in a mixer bowl and mix at medium speed until creamy. Stir flour, dry sugar substitute, baking soda, salt, cinnamon, raisins and nuts together to blend well, and add to creamy mixture. Mix at medium speed until creamy again. Spread batter evenly in an 11 by 15 jelly roll pan that has been sprayed with pan spray or greased with margarine. Bake at 350 degrees for 25 to 30 minutes, or until bars are firm in the center. Remove to a wire rack and cool to room temperature. Cut four by seven. Food Exchange per serving: 1 STARCH EXCHANGE + 1 FAT EXCHANGE CHO: 17g; PRO: 2g; FAT: 5g; CAL: 135 Low-sodium diets: Omit salt. Use salt-free carrot puree. Source: Desserts for Diabetic by Mabel Cavaiani,R.D. Brought to you and yours via Nancy OBrion and her Meal Master By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Chocolate Bars - Yield: 32 servings 2 c All-purpose flour; 1/2 ts Salt; 1 c Sugar; 1 c Margarine (2 Sticks); at 1/2 c Cocoa; Room temperature 1 ts Baking soda; 2 lg Eggs; Dry substitute equal to 1/3 2 ts Vanilla; Cup sugar 1/2 c Semisweet chocolate chips; 1/2 ts Cinnamon; Place flour, sugar, cocoa, baking soda, dry sugar substitute, cinnamon, and salt in a mixer bowl and mix a low speed to blend well. Add margarine, eggs, vanilla and water, and mix at medium speed to blend well. Spread batter evenly in an 11 by 15 jelly roll pan that has been sprayed with pan spray or greased with margarine. Bake at 325 degrees for 20 to 25 minutes, or until bars pull away the sides of the pan and a cake tester comes out clean from the center. Place on wire rack and sprinkle chocolate chips evenly over the top of the hot bars. Mark four by eight and cool until chocolate has hardended. Cut as marked. (Might be a good idea to cut even more sugar out of this.) Food Exchange per serving: 1 STARCH EXCHANGE + 1 FAT EXCHANGE CHO: 14g; PRO: 2g; FAT: 7g; CAL: 123 Low-sodium diets: Omit salt. Use salt-free margarine. Desserts for Diabetic by Mabel Cavaiani, R.D. Brought to you and yours by Nancy OBrion and her Meal-Master By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Soft Almond Cookies - Yield: 24 servings 1/4 c Light Margarine; 4 dr Yellow food coloring; 1/2 c Sugar; 1 c Flour; 2 Eggs; Whites 1/2 ts Baking soda; 1/2 ts Almond food extract; 12 Toasted almonds; cut in half Preheat oven to 375 degrees. Spray cookie sheet with oil spray. In bowl, cream margarine and sugar until light and fluffy. Add egg whites with almond extract, and food coloring; mix well and set aside. Sift the flour, baking soda, and salt; add to the creamed mixture. Knead only long enough to blend, but not toughen, to dough. Spoon onto prepared cookie sheet, about 3/4-in. balls. Top with almonds. Bake for 12 minutes. Food Exchange per serving: 1/2 BREAD EXCHANGE CHO: Og; FAT: 1g; CAL: 43; Brought to you and yours by Nancy OBrion and her Meal-Master. By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Chocolate and Peanut Butter Crescents - Yield: 24 servings 2 c Sifted all purpose flour 1 ts Vanilla extract 1/3 c Unsweetened cocoa 3/4 c Granulated sugar 1/4 ts Salt 1 Egg 1/4 lb (1 stick) butter Sift together the flour, cocoa, and salt and set aside. In the large bowl of an electric mixer cream the butter. Beat in the vanilla and sugar. Add the egg and beat until thoroughly mixed. On low speed gradually add the sifted dry ingredients, scraping the bowl with a rubber spatula and beating until the mixture holds together. Transfer the dough to a small bowl for ease in handling and set aside at room temperature. Prepare the filling. 3/4 cup smooth (not chunky) peanut butter 1/2 cup strained or sifted confectioners sugar. In a small bowl thoroughly mix the peanut butter and the sugar. Adjust rack to the center of the oven and preheat to 325 degrees. To shape the cookies: On a large piece of wax paper place the cookie dough in mounds, using a slightly rounded tsp. (no more) of the dough for each mound-in order not to make them too large its best to measure with a measuring spoon. Do maybe a quarter of the dough at a time. Then do the same with the filling, using a level 1/2 measuring teaspoon for each mound. Place on other pieces of waxed paper. Pick up one mound of the dough, roll it between your hands into a ball, and flatten it between your palms until it is very thin. Then, with a small metal spatula or a table knife, lift up and place one mound of the filling in the center of the flattened dough. With your fingers bring the dough around the filling and pinch the edges to seal. Roll the filled dough between your hands into a cylindrical shape about 2 inches long with very slightly tapered ends. Place the cookie on an unbuttered cookie sheet and as you do, turn the ends down slightly to form a short fat crescent. Continue shaping the cookies and placing them 1/2 to 1 inch apart-these do not spread. Bake for 13 to 15 minutes, or until the cookies are firm to the touch. Reverse the cookie sheet front to back once to insure even bakinZ of sugar and roll the cookies in the sugar as they come out of oven. From: Maida Heatters Book of Great Cookies Shared By: Pat Stockett By simplify3, published on Aug. 31 2007, 44 In Recipes |
| | Chocolate Chiefs By simplify3, published on Aug. 31 2007, 44 In Recipes |
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