FRIDAY DECEMBER 16
ANYTIME SUGAR COOKIES
4 1/2 cups flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1 cup butter substitute
1 cup no sugar applesauce
1 cup sugar substitute, plus extra for stamping
1 cup powdered sugar substitute
4 egg whites
1 teaspoon vanilla
Preheat oven to 375 . Line baking sheets with kitchen parchment paper or grease lightly with cooking spray.
In medium bowl, mix together flour, soda, and cream of tartar.
In a large bowl, beat butter substitute, applesauce, and sugar substitute until completely blended and mixture is creamy. Add egg whites and vanilla; beat well. Stir in dry ingredients until well blended.
Drop dough, using a cookie scoop or level measuring tablespoonfuls, on prepared baking sheets. Flatten each ball to 3/8 inch thickness, using a cookie stamp or the bottom of a pretty glass dipped in powdered sugar substitute.
Bake in 375 degrees F oven for 10-12 minutes or until cookies are lightly browned around the edges. Do not overbake.
RASPBERRY CREAM CHEESE COOKIES
1/2 pound butter substitute
1 cup sugar substitute
2 1/2 cups flour,
2 egg whites
4 ounces reduced fat cream cheese
Smuckers low sugar raspberry jam, to taste
Preheat oven to 350
Cream together the butter substitute and sugar substitute.
Add the flour, egg whites, and mix well. Add the cream cheese and mix well.
Roll into balls about 5/8 inch diameter.
Place them on an ungreased cookie sheet (the cookies don\'t grow when baked, so they can be somewhat close together).
Then press your thumb into each to flatten it and make an indentation to hold some jam. Fill it with jam.
Bake at 350 15 to 20 minutes
PEANUT BUTTER BALLS
16 OZ JAR PEANUT BUTTER CRUNCHY OR CREAMY
3 CUPS SUGAR FREE POWDERED SUGAR
1/4 CUP BUTTER
COMBINE AND MIX WELL
MAKE INTO 1 INCH BALLS
FREEZE IN FREEZER
DIP INTO SUGAR FREE CHOCOLATE WITH JUST A LITTLE SHAVING OF PARFIN
LAY ON WAX PAPER AND ALLOW TO SET UP
BIG APPLE CAKE
2 1/4 cups brown sugar
2 teaspoons baking soda
1 1/2 teaspoons cinnamon
1 1/4 teaspoons salt
1 1/2 bananas
1 1/2 teaspoons vanilla
1/3 cup oil
6 apples, peeled, cored and sliced 1/4-inch thick
1 1/2 cups walnuts, chopped
3 cups flour
Preheat the oven to 300 and grease a 13x9x2-inch glass (but metal will work fine) baking dish.
In a large bowl (the larger the better, I promise) mix the dry ingredients.
In a separate bowl mash the bananas until smooth, then add the vanilla and oil, and mix until smooth. Pour the wet mixture into the dry and mix.
Add the sliced apples and walnuts, and then mix until everything is coated. (You will have a strong urge to sample a coated apple or two. Don’t fight it.) Then add the flour, one cup at a time, and mix until everything is combined. This will be difficult, but worth it.
Pour the apple-y, gooey goodness into the greased pan. Bake for 1 hour and 25 minutes. Then pull out your delicious golden, puffy cake.
DUMP CAKE
1 can organic crushed pineapple
1 can sugar free cherry pie filling
1 package Naturally Nora Yellow Cake Mix
1 cup shredded coconut, chopped nuts, or both
1 cup butter substitute, melted (you can use butter or oil if you so choose)
Dump cherry pie filling and pineapple into an ungreased 9 x 13-inch pan.
Sprinkle cake mix evenly over the top. Add chopped nuts and coconut on top. Pour melted butter substitute over everything.
Bake in a pre-heated 350 degree F oven for 1 hour. Great served warm with frozen yogurt.