Cookies * Cakes * Pies * Tarts

[Debelli]

This board is dedicated to all SB LEGAL COOKIES * CAKES * PIES * TARTS (BAKED GOODS)

[Debelli]

Peanut Butter Oatmeal Cookies

Makes about 6 dozen

2 cups old fashioned oats
1 & 1/4 cups stone ground whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter
1 & 1/2 cups peanut butter (super chunky is great!)
2 cups granulated fructose
1/2 cup agave syrup (dark)
2 eggs
1 teaspoon vanilla

Preheat oven to 350 degrees. In small bowl mix oats, flour, baking powder, baking soda, and salt. In large mixer bowl with mixer at medium, beat butter and peanut butter until smooth. Beat in vanilla, eggs, sugar and syrup, then add flour/oatmeal mixture and mix until blended. Drop by rounded teaspoon on ungreased cookie sheets. Bake 12 minutes or until lightly browned. Remove from cookie sheets before cool. Cool completely on wire rack. Store in tightly covered container.

I added 1/2 cup chopped Lindt 70% cocoa chopped to the recipe. This made it more like a Reese's Peanut Butter Cookie!

[Debelli]

I just got this recipe out of this new book I'm currently reading. It looks good, but I personally haven't tried it. If any of you make it, would you please let me know how it is. If good, would love to have my mom make it for my b.day one day far off into the future!

EVERYTHING GOOD BIRTHDAY CAKE (or SPECIAL OCCASION CAKE)

1 1/2cups whole-wheat pastry flour
1 tsp baking powder
1 tsp baking soda
1 tsp ground nutmeg
pinch of salt
1 tsp ground cinnamon
1/3 cup melted butter OR oil
1/2 cup fruit-juice concentrate
2 eggs, beaten
1 cup unsweetened applesauce

Preheat oven to 375 degrees. Combine dry ingredients. Combine liquid ingredients and add to dry. Mix well. (NOTE: Beating the egg yolks seperated and adding to the wet ingredients, THEN beating the egg whites and folding them in will produce a fluffier cake). Pour mixture into a 9-inch cake pan and bake for 45 minutes, or until done. Allow to cool. Serve as is, or add frosting of your choice (of course, SB legal), like whipped cream frosting that you make yourself!

[Debelli]

PUMPKIN PIE/CHEESECAKE
I know most people think of pumpkin pie as a Christmas desert but it is great anytime.

16oz cream cheese
14oz can pumpkin PUREE
4 eggs
3/4 cup cream
3/4 cup splenda
1tsp cinnamon
1tsp vanilla
1/2 tsp ginger
1/2 tsp nutmeg
1/8 tsp cloves

Beat cream cheese until soft. Add remaining ingredients and blend 1 minute. pour into Pam sprayed pie pan. Bake at 350 for 50 minutes or until set. Cool on rack at room temperature, then cover and refrigerate 2 hours
Decorate with whipped cream, and walnuts or pecans

Cheesecake crust (optional)
1 1/2 cups finely chopped nuts
2 tbsp splenda
3 tbsp butter melted
Combine nuts, sweetener and butter; press onto bottom of 9" spring form cake pan. Bake at 325 for 10 minutes.

[Debelli]

I will list the recipe as it shows in the book, followed by some personal notations on this recipe

SUNFLOWER CRUNCHIES

1 3/4Cups rolled oats (this is 1+3/4C)
3 Tbl. sunflower seeds, roasted
1/4 honey
1/2c sunflower oil
1 egg, beaten
1 Tbl. sesame seeds

1. Place all the ingredients in a mixing bowl and mix together thoroughly.
2. Place teaspoonfuls of the mixture well apart on a baking sheet and flatten with a dampened palette knife.
3. Bake in a 350 degree oven for 15 minutes, until golden brown.
4. Leave to cool fro 2 minutes, then transger to a rack to cool completely.

Makes about 20, freezer storage is recommended.

PERSONAL NOTESL: I acutally made these, and really liked them. If you are looking for a sweet cookie, this isn't it. It's very lightly sweetened. Eli didn't like them because his idea of sweet is putting sugar in milk, syrup in rice pudding - so you see, his idea and mine are totally different!

What I did was substitute the honey for AGAVE NECTAR. I used a little less than the 1/4c the first time, but will use the full 1/4 cup next time. Also, I thought there was a bit too much oil when I made these, and thought about trying to put in a beaten egg white with maybe some less oil next time, but once made, you really don't notice the oil. Personally, I would let the ingredients sit for a few minutes to absorb some of the moisture next time. I used parchment paper on my baking sheets and noticed they seemed to be done before the recommended 15min, so you may want to keep an eye out on these around 13 minutes or so. I used a cookie scooper (small ice cream scoop) to measure out the 20 crunchies these made. I used raw sunflower seeds and tosted them myself in a pan on the stove. Definitely keep in the freezer, they keep nice and crunchy in there.

[Debelli]

I made these the other day, and I liked them, Mom thought they weren't bad either.

I will post the recipe as in the book, then follow with my notes:

OAT SHORTBREAD COOKIES

1 CUP OAT FLOUR
1/4 SLIVERED ALMONDS
1 TSP BAKING POWDER
DASH SALT
2TBL OIL
2TBL HONEY OR OTHER SWEETENER

Preheat over to 350 degrees. Mix oat flour, almonds, baking powder, and salt well in a medium mixing bowl. Mix oil and honey in a glass or plastic measuring cup. Heat 20 seconds in the microwave to soften the honey. Mix into the dry ingredients, adding a little water if necessary to make the dough stick together.

Drop by teaspoons on baking sheet and bake about 8 minutes.

Variation: Shape the cookies into a rectangle about 1/2" thick on a cookie sheet, and cut into 12 cookies. Cut again after baking to separate.

MY NOTES: Since we aren't suppose to use honey, I substituted this for AGAVE NECTAR. They were a tad sweet for me, so next time, I may go ahead and only use 1TBL agave and 1tbl milk. Using agave, you don't have to heat the oil and agave like you would if using honey, so you can eliminate this step. I would say my dash of salt may of been a tad too much, next time, I may put just a tiny tiny bit. I rolled mine, like Meixcan Wedding Cookies. I'd definitely make them again!

*********************************************
Haven't tried this one, but looks pretty good!

HONEY APPLE CAKE

2CUPS WHOLE WHEAT FLOUR
2 TSP BAKING POWDER
2TSP GROUND MIXED SPICE
3TBL HONEY (USE AGAVE NECTAR)
1 1/3C DRIED COPPED DATES (SUB. APRICOTS)
2 EGGS
1/2CUP UNSWEETENED APPLE JUICE
1/2 CUP SUNFLOWER OIL
1 1/3 CUPS GRATED APPLE
2 TBL CHOPPED FILBERTS

1.Grease and line and 8" round deep cake pan.
2.Place the flour in a mixing bolw, then sift in the baking powder and spice. Make a well in the cneter and add the remaining ingreidients, except the filbers. Beat together vigorously until thoroughly mixed.
3.Turn into the prepared pan and spinkle with the nuts.
4. Bake in a 350 degree oven for 1-1 1/4 hours, until the cake springs back when pressed in the center. Turn onto a rack to cool.

Notes: Use dessert apples for natural sweetness, and grate apples with the skin on for extra fiber and texture.

[Debelli]

I actually made these, and liked them! I will post the recipe as in the book, then follow with my personal notations.

MANDELBROT

This Jewish specialty is a dry, lightly sweetened almond bread that falls somewhere between coffee cake and zwieback. A perfect dunker. (to me, it's much more like a biscotti!!!)

1 egg
1/4 cup honey
2TBL oil
1/8tsp salt
1 tsp lemon juice
1/4tsp almond extract
1 1/4cups WW flour
1 1/2tsp baking powder
1/3 cup coarsley chopped almonds

Preheat oven to 375F

Beat egg with honey until foamy. Beat in oil, salt, lemon juice, and almond extract. Add flour, baking powder and nuts, and mix well to form a stiff, evenly blended dough.

Pat into a loaf 3" wide, 8" long and 1" thick on an oiled, floured baking sheet.

Bake for 20 to 25 minutes until lightly browned. Cool slightly and, while still warm, slice into bars 1/2" wide.

Makes one 8" loaf, 16 slices


NOTATIONS: Here is how I adapted this recipe. I originally used a little less than 1/4c of AGAVE NECTAR in place of honey, but next time, will use the entire 1/4c (probably used 1tbl less originally) to give it a little more sweetness. I made my loaf quite a bit wider, about 6" wide at the widest, and tapred towards the end. Still was about 8 inches long though. I don't remember how many I ended up getting, but there isn't many left. I lowered the oven to 360F instead of the 375 (agave suggests a slighly lower over, 25 degree less, so I comprimised). Also, I baked them for 20 minutes, waited a minute or two, cut them, turned them on their side and put back in the over for 2:30 minutes and then did the same for the other side (cute sides). I have them in a plastic container. They are getting a little less "crispy" so would suggest putting in freezer, or crisping for a second in the oven. I like them a lot!!

[Debelli]

Chocolate Mousse Bars

2/3 c pastry whole wheat flour
1/3 c unsweetened cocoa powder
1 1/2 oz unsweetened baking choc bar ( 1 1/2 square)
1 T oil
6 large egg whites
1 1/4 c sugar ( use fructose)
3/4 c unsweetened appplesauce
1/2 c plain yogurt
1 t vanilla
oven 350

1. sift together flour and cocoa.

2. melt choc in small bowl in microwave. (about 1 min)

3. beat egg whites in mixer with sugar until very white and fluffy. add appplesauce, yogurt, vanilla melted choc, and dry ingred. Lower speed and continue beating until all incorporated.

4. pour mis into baking pan. (brownie size) sprayed with pam. bake 20 - 25 min When done the center will feel firm and not liquidy.

5. cool and serve. chill for later use. cover with foil.

16 serv.
cal. 129
total fat 3 g, 21 %

Very good it's hard to eat just one.

[Debelli]

These recipes are from my new favorite book, AMERICAN WHOLEFOODS CUISINE. The reccipes are listed just as they appear in the book, and if I make any substitutions, I list them as a note at the end.

This was absolutely delicious, so I thought

ZUCCHINI LOAF CAKE

1 egg
1/3c oil
1/2c honey
2 Tbl molasses
1/2 tsp cinnamon
1/2 tsp vanilla extract
1c shredded, lightly packed zucchini
1 1/2c WW flour
2 Tbl soy flour
2 TBL nonfat dry milk powder
1 1/2 tsp baking powder
1/8 tsp baking soda
1/4 tsp salt
1/2c combined sunflower seeds and chopped walnuts


Preheat over to 350F

Beat egg in large mixing bowl. Beat in oil, honey, molasses, cinnamon, and vanilla in that order. Stir in zucchini.

Combine remaining ingredients EXCEPT seeds and nuts and add to zucchini mixture, stirring. When mixture is smooth, stir in seeds and nuts. Turn into an oiled, floured 8inch loaf pan.

Bake for about 45-50 minutes, or until cake tests done. Cool for 10 minutes in the pan; transfer to a rack and cool completely.

MY NOTES: I used AGAVE NECTAR in place of the honey and molasses-same measurements. Also, when using agave, lower the oven temp to 325 and test for doneness after 40 minutes.

[Debelli]

Posted by SusanV on 09-08-2000 12:01 AM:

We have tried these and really like them.

Stevia-Sweet Chocolate Chip Cookies

1/2 cup butter
1/4 tsp Stevia Extract powder (used 1/2 tsp)
1 tablespoon sucanat or honey (optional-I did not use)
1 egg
1/2 tsp vanilla
1/2 cup unbleached wheat flour
1/2 cup whole wheat flour (I used 1 cup of stone ground whole wheat instead of the 2 different kinds)
1/2 tsp salt
1/2 tsp baking soda
1 cup rolled oats
1/4 chopped nuts
1/2 cup unsweetenedcarob chips

Combine first 4 ingredients including softened butter. Mix together. Gradually add the following ingredients in order. Divide into cookies and bake 10 min. @ 375 degrees. The texture will be different from conventional cookies, but eaten warm are quiet delicious.

We scooped them just like regualr cookies and they didn't flatten out as they baked so the 2nd pan I flattened a little. I like them cold just as well as warm. The recipe made about 2 dozen.

Enjoy!

[Debelli]

Another Goldbeck recipe...

WALNUT-PEACH PIE

An open face peach pie made with sweet fruit.

1 unbaked 9-inch pie crust (recipe below)
4 cups peeled, sliced peaches
2 eggs
1/3 cup agave nectar (recipe calls for honey)
2 Tbl. butter
1/2 cup coarsley chopped walnuts
1/4 tsp. cinnamon

Preheat over to 400F

Line pie pan with crust, prick all over with a fork, and bake for 10 minutes. Cool slightly while oven heat is reduced to 325F

Fill shell with peaches. Beat eggs with agave (honey) and pour over fruit. Dot with butter, cober with nuts, and sprinkle with cinnamon.

Bake for 35 to 40 minutes until filling is set. Cool before cutting.

TENDER PIE CRUST

An excellent crust for fruit tarts or to hold a creamed vegetable filling.

1 1/2 cups WW flour
pinch of salt
1/4 cup oil
2 tbl butter
2 tbl yogurt
1 tlb honey (or agave nectar)
3 tbl cold water (only if needed)

Combine flour and salt ina bowl. Cut in oil and butter until mixture resembles a coarse meal. Add yogurt, honey (or agave}, and water, if needed to form into a ball.

If possible, chill for about an hour before rolling or freeze for 10 minutes to make rolling easier.

Makes 2 8-inch shells or a deep double-crusted pie, or a pie with a lattice top or 12-14 tarts. Crust is not recommended for freezer storage.

[Debelli]

Here's one using STEVIA (have not tried it)

APPLESAUCE-YOGURT LOAF


2 1/2 cups whole wheat flour
2 tablespoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 egg
1/3 cup oil
1 cup plain yogurt
1 cup unsweetened applesauce
1/2 teaspoon stevia
1 teaspoon vanilla
1/2 cup chopped pecans

1. Preheat oven to 350 degrees. Combine dry ingredients in a large bowl.
2. In a medium bowl, beat egg, add oil. Stir in yogurt, applesauce, stevia, vanilla, and nuts.
3. Combine yogurt mixture with dry ingredients, mixing until jsut moistened. Pour into a greased 9" X 5" loaf pan. Bake for 70 to 75 minutes. Cool in pan for 10 minutes, then remove.

[Debelli]

APPLE BROWN BETTY

Ingredients:
4 cups apples
1 cup toasted wheat germ
1/2 cup rolled oats
1 teaspoon cinnamon
1/3 cup frozen concentrated apple juice
4 tablespoons butter
1/2 lemon


Directions: Slice 2 cups unpeeled apples into quart baking dish. Sprinkle with 1/2 the juice from 1/2 lemon.

Mix together in a bowl: wheat germ, rolled oats, cinnamon, thawed apple juice, and butter.

Sprinkle 1/2 oat and wheat germ mixture on top of apples. Slice the rest of the unpeeled apples on top; sprinkle with remaining lemon juice; and then sprinkle the remaining oat and wheat germ mixture over the apples.

Bake at 350 degrees for 45 minutes or until apples are soft and the topping is crunchy.

Serves 6.

[Debelli]

I found this recipe as a sample from a book being offered on the net. I haven't made them so can't tell you much more than what you see, but they look incredibly good!! Please let me know if anyone makes them!!

Chocolate Walnut Clusters:

1/2 Cup Stone-Ground Whole-Wheat Pastry Flour
1/2 Teaspoon Baking Powder
1/2 Teaspoon Salt
1/4 Cup Egg Substitute or 1 Egg
1/4 Cup Smart Balance Margarine
1/2 Cup Pure Crystalline Fructose (can use other sweetener)
2 Teaspoons Vanilla
1 1/2 Squares Un-sweetened Bakers Chocolate
2 1/2 Cups Chopped Walnuts


Preheat oven to 350 degrees. Melt chocolate; set aside. Combine flour, baking powder & salt; set aside. On high speed of mixer, beat egg substitute 1 minute; add margarine, fructose & vanilla; beat 1 minute on high. Add flour mixture & melted chocolate; beat on low speed 30 seconds. Fold in walnuts. Drop by teaspoon onto a cookie sheet greased with non-stick cooking spray; bake 12 minutes. Makes approximately 32 cookies.

[Debelli]

Don't remember where I got these from.


Almond-Flour Pound Cake

1 C butter
1 C Splenda
5 eggs
2 C almond flour
1 t baking powder
1 t lemon extract
1 t vanilla extract

Cream butter and Splenda well. Add eggs one at a time, beating after each. Mix flour with baking powder and add to egg mixture a little at a time while beating. Add lemon and vanilla extracts. Pour into greased 9" cake pan and bake at 350 for 50-55 minutes.
***************

Pumpkin Cake – from Shelley Brisbin

2 cups Splenda (48 carbs)
2 cups soy flour (64 carbs)
1- 1/4 cup vegetable oil
1 tsp. salt
2 tsp. baking soda
1 Tbsp. cinnamon
1 tsp. nutmeg
1 can pumpkin (40 carbs, minus 16 fiber = 24 carbs)

Total carbs=136 grams (about 8.5 grams per slice)

Combine and mix all ingredients, and pour into one or two loaf pans or a tube cake pan. Bake for 45 minutes to 1 hour (1 hour was a bit too long when I did it the first time) at 350 degrees.

[Debelli]

This is a DROP COOKIE from my new (but actually an old) book, RODALE'S SENSATIONAL DESSERTS

BENNE WAFERS-A crunchy sesame cookie

1/2 c sesame seeds
1/4 c butter, softened
1/2c honey (use Agave Nectar if available)
1 egg
1/2 tsp vanilla extract
1 cup minus 2 tablespoons whole wheat flour
1 tsp baking powder

Preheat oven to 350F. Line 2 baking sheets with foil.

In a heavy skillet, toast sesame seeds, while stirring, over low heat until they are just golden (not brown).

In a large bowl, cream butter until fluffy. Beat in honey (or AN), then egg, and vanilla. Mix in flour and baking powder. Stir in sesame seeds. Drop by teaspoonfuls onto foil2 inches apart. Bake for 10 minutes, or until edges are golden.

Remove foil with the cookies on it. Put second batch in oven, or reline baking sheet if you only have 1 with foil. Allow baked cookies to cool on foil until firm. Then remove and cool thoroughly on wire racks.

Makes about 2 1/2 dozen cookies.

NOTE: You CAN use honey in this recipe to make it very close to being SB legal in regards to the 3gr sugar rule or less. There are 24tsp on a 1/2 cup honey, which would give you a total of 3.2 grams of sugar per each cookie. If you can find it, AN is a better choice, otherwise, you may want to try and get 32 cookies out of this batch. Smaller cookie, but would definitely fall into the guidelines, giving each cookie 3grams of sugar!

**********

Here's a great sounding PRESSED COOKIE!

Almond Spirals

1 c butter, softened
1/2 cup honey (or Agave Nectar)
1 egg
1 tsp almond extract
2 1/2 cups whole wheat pastry flour
3/4 c ground almonds

In a large bowl, cream butter until soft and fluffy. Beat in honey, (AN) then egg, and almond extract. Stir in flour and almonds until well blended. Chill dough until firm.

Prehat oven to 375F. Fit a cookie press with a spiral disk. Turn dough into press, and pipe cookies onto ungreased baking sheets, lifting press as soon as dough appears on the sheet. Bake for 7 minues, or until edges are delicately browned. Do not overbrown.

Cool on wire racks.

Makes about 5 dozen cookies. NOTE: These would easily be SB legal if you use the honey giving each cookie if you make 5 dozen, about 1.6grams of sugar in each cookie!

*********

PEANUT BUTTER COOKIES

1/2C butter, softened
1/2 cup peanut butter
2/3 cup honey OR agave nectar
1/2 tsp vanilla extract
1 egg
1 1/2 cups WW flour
3/4 tsp baking soda
1 cup chopped peanuts

In a large bowl combine butter, peanut butter, honey (or agave), vanilla and egg. Beat thoroughly.

Stir together flour and baking soda. Add to peanut butter mixture and blend. Add peanuts and mix. Chill dough several hours or overnight.
Preheat oven to 325F. Oil a baking sheet.

Drop dough by level tablespoons onto prepared baking sheet and bake for 10-15 minutes, or until lightly browned. Let stand for a few minutes on baking sheet before removing to wire racks to cool.

Makes 5 dozen. NOTE: If using HONEY this would go under the 3 grams sugar rule. Broken down this would give you approx. 48tsp of honey, you are making 5 dozen, (60 cookies), broken down, this will give you 3.02 grams of sugar per cookie.

************


OATMEAL LACE COOKIES

(These cookies are very thin, very rich, but a little hard to handle. However, they are so good you'll agree they are worth the effort).

1 cup rolled oats
1 egg
3/4 cup honey - USE AGAVE NECTAR!!!!
1 tsp vanilla extract
1/2 cup butter, melted

Preheat oven to 350F. One a baking sheet with parchment paper.

Place oats in a blender or food processor and process until they become a coarse flour. Set aside.

In a medium-sized bowl combine egg, honey ( agave), and vanilla. Beat until well combined. Add butter and contine to beat until smooth. Stir in oats. Drop by 1/2 teaspoons onto prepared baking sheet, about 3 inches apart (they will spread while baking). Bake for 12 miuntes. Remove from baking shee and cool on wire racks.

Makes 3 1/2-4 dozen. Using honey would give it too many grams of sugar per serving, so only use agave nectar or an alternative sweetener.

**********

This recipe sounds soooo good!

SESAME SQUARES

1c unhulled sesame seeds
1/4c butter
1/4c honey (use AGAVE NECTAR INSTEAD)

Toast the sesame seeds either in a heavy skillet over moderate heat or in the oven. In the skillet, stir the seeds until lightly browned. In the oven, place the seeds in a pie pan or 8x8 inch baking pan and toast for 15 minutes at 350F., shaking the pan every 5 minutes to redistribute the seeds. When golden, they are done.

In a medium skillet, melt the butter and honey (agave). Bring to a boil and cook over moderate heat for 3 minutes.

Add the toasted sesame seeds and continue stirring over moderate heat for 2 to 3 minute until the mixture beings to turn color.

Spread into a buttered 8x8 inch pan and cool before cutting into squares. Do not allow to harden completely before cutting.

Makes 18 bars.

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LEMON ALMOND SQUARES

1/4 c butter
2T honey (AGAVE NECTAR, or other sweetener sub.)
1/4 tsp almond extract
3/4 c WW pastry flour
1/8 tsp baking powder
1/4c ground raw almonds
1/3 c honey (AGAVE NECTAR)
2 large eggs
2T lemon juice
1/4 c ground toasted almonds*

Cream the butter and 2T honey (agave) then stir in the almond extract, flour and baking powder and ground raw almonds.

Press this mixture into a buttered 8x8 inch pan and bake 15 minutes at 350F
Meanwhile, prepare the lemon layer by whisking the third cup honey (AGAVE) eggs and lemon juice.

Pour the lemon mixture over the partially baked crust, return to the oven and bake 20 minutes longer. Remove from oven and sprinkle the ground toasted almonds over the top.

Cool, then cut into squares.

Makes 12 squares
.
*Toast ground raw almonds in a small dish or pan in a 350F oven for 10 minutes This can be done along with the lemon squares during the last 10 minutes of baking.

************

CAROB CAKE/CUPCCAKES

The same recipe will work for a single 9x9 inch cake, two 8 inch layers or 18 medium cupcakes

1/2c butter
2/3 c room temperature honey (USE AGAVE NECTAR)
1 tsp vanilla
2 whole eggs
1 3/4c WW pastry flour
1 tsp baking soda
1/3 c carob powder (you can use unsweetened cocoa if need be)
1/4 tsp salt
1/2 tsp cinnamon
2/3 c plain yogurt (pre-stirred until smooth)

Cream the butter and honey (agave) until light and fluffy. Beat in the vanilla and eggs.

In a small bolw, measure and combine the flour, baking soda, carob, salt and cinnamon.

Using a mixer at a low speed, or beating by hand, add the flour alternately with the yogurt in three portions.

Pour the batter into a buttered and floured 9x9 or 7x11 pan and bake at 350F for 40-45 minutes, or until a toothpick instered in the center comes out clean. (bake 8 inch layers for 20-25 minutes at 350F, and cupcakes 20 minutes at 375F)

Makes 1 loaf or 18 cupcakes.

[Debelli]

This is from Taste of Home

Whole Wheat Cookies

1/2 c of butter or Marg
1/2 c peanut butter -no sugar!
1/2 c honey (use agave nectar)
1 egg
1 tea vanilla extract
1 c whole wheat flour
1/2 c nonfat dry mild powder
1/2 c wheat germ
1 tea baking soda

In a mixing bowl, cream butter, pbutter, and honey. beat in the egg and vanilla. In another bowl, combine the remaining ingredients: add to the creamed mixture. Cover and refridgerate for 30 minutes. Drop by teaspoonfuls 2 inches apart onto ungreased baking sheets. Flatten with a fork dipped in ice water (it says sugar but try this instead).

Bake at 350 for 8-10 min. till golden brown let cool on pans for 1 min before removing to wire racks to cool completely -4 dozen
I guess this is semi legal!

[Debelli]

(No name given to this recipe, but it appears to be a cake)

1 1/2 unsweetened chocolate (I just broke up a couple of bars and put in in the measuring cup )

2 cups garbanzo beans, drained and rinsed

4 eggs, or 1 cup egg substitute

1 1/2 c Splenda

1/2 tsp baking powder

1 Tbl Splenda

In small bowl, melt chocolate in microwave oven. In mixer, combine beans and eggs. Add Splenda, baking poweder and chocolate; process until smooth. Pour batter into non-stick 9" heart shaped or round cake pan. bake at 350° for 45 minutes or until a knife inserted comes out clean Cool. Sprkinkle with tbl. splenda. cut into 10 wedges. Serve with whipped cream and raspberry sauce. (I cooked some rasberries with some unsweetened jelly)

the chickpeas make this cake nice and dense.
I might experiment next time with adding a touch of cream cheese to make it a little less dry.

[Debelli]

BROWN RICE FLOUR COOKIES

1 cup brown rice flour
2 Tbsp butter (melted)
1/4 cup agave nectar
1/2 tsp salt
1 tsp vanilla
1 egg (beaten)
1 cup nuts (finely chopped)

Blend all ingredients thoroughly. Chill for a few hours or overnight. Roll into one-inch balls and arrange on oiled baking sheet. Press flat with bottom of glass. Bake at 350 degrees for 10-12 minutes.

NUTRITIONAL DATA PER COOKIE
49 calories
2 grams fat
1 gram protein
7.2 grams carbohydrate

[Debelli]

Swedish Apple Pie

Filling:
1 tsp. cinnamon
1 tsp. Splenda
sliced apples
Toss together and spoon into pie dish.

Batter:
3/4 c. melted butter
1 c. Splenda
1 c. ww pastry flour
1 egg
1/2 c. nuts, chopped
Mix together. Pour over apples and spread around.

Bake at 350 for about 20 min. or till done.

I realize fruit is supposed to be eaten alone, but the amount of ww flour is so small compared to the amount of apples, I felt comfortable with the combination.

[Debelli]

Don't remember where this one came from:

Cocoa Angel Food Cake

INGREDIENTS
1 1/2 cups egg whites (about 12 egg whites)
3/4 cup sifted whole-wheat pastry flour
1/4 cup unsweetened cocoa powder or carob
1 tsp cream of tartar
1 tsp vanilla
1/2 cup honey (use AGAVE NECTAR)
Fresh fruit (such as strawberries, raspberries,
blueberries or peaches) OPTIONAL


Place the egg whites in a 5- or 6-quart bowl. Let stand at room temperature for 30 minutes.

Meanwhile, sift the flour and cocoa powder together 4 times; set aside. Using an electric mixer, beat the egg whites on high speed until foamy. Add the cream of tartar and vanilla. Then beat on medium speed until the egg whites form soft peaks. Add the honey, 1 tablespoon at a time, and continue beating on medium speed until the egg whites form stiff peaks but are not dry.

Sift 1/4 of the flour mixture over the egg whites and fold in using a wire whisk or large spatula. Repeat sifting and folding in the flour 3 more times.

Spoon the batter into an ungreased 10" tube pan with a removable bottom. Use a thin knife to cut through the batter to remove any large air pockets. Bake at 350 degrees F for 30 to 35 minutes or until the cake springs back when lightly touched. Invert the pan onto a wire rack and let cool for at least 1 1/2 hours. Then remove the cake from the pan. Slice and serve with the fresh fruit.

Chef's note: To differently flavor this cocoa cake, use 1 teaspoon of a flavor extract (such as almond, cherry, peppermint or orange) instead of the vanilla.

MY NOTES When using agave turn oven setting down by 25 degrees, and watch for doneness starting after 25 minutes. Haven't made this one yet, but it looks prettty darned good!

[Debelli]

Low GI Cheesecake from the web.

This recipe uses a crust made from Special K cereal.

Cheesecake:

1 Special K pie crust
16 ounces cream cheese, softened
1/2 cup Splenda
1 tsp vanilla
2 eggs
Preheat oven to 350 degrees. Beat cream cheese until soft and fluffy. Blend in Splenda and vanilla. Add eggs, one at a time, beating thoroughly after each one until mixture is smooth. Pour into crust and bake for about 50 minutes until set. Allow to cool and refrigerate several hours.

Pie Crust:

3 C Special K cereal
½ tsp cinnamon
2 TBSPs Splenda
4 TBSPs melted butter

Place cereal in a bag a crush the cereal with a rolling pin or potato masher. Turn and shake the bag frequently to make a consistent crumb. Pour crumbs into a medium sized bowl and stir in cinnamon and Splenda. Pour in melted butter and stir with a fork until evenly blended. Press the crumb mixture into the pie dish. It will not stick as well as traditional graham cracker crusts, just keep gently pressing. Rubbing a little butter to the inside of the pie pan will help. It will firm up after baking. Bake 5-7 minutes until set. Cool slightly and fill as desired.

I top mine with a diluted Smucker’s 100% Simply Fruit and smooth it on as a glaze. Then I top it with a berry (raspberry, strawberry, etc.) that goes with the spread and suits my fancy!
Yield: 6 to 8 servings.

[Debelli]

This is not only easy, but yummy!!!!

Whole Wheat Sponge Cake


6 eggs, separated
1 ts vanilla
1/2 c honey, warmed (use agave nectar in its place)
1 tb lemon juice
1 ts grated lemon rind
1 c SG whole wheat flour

Cut waxed paper to fit the bottom of a 9-inch tube pan. Butter the bottom of the pan; place waxed paper on the bottom, then butter the waxed paper. Do not grease the sides of the pan.

Place the egg whites and vanilla in a medium bowl. Using an electric mixer, beat until they are very stiff. Continue beating, and add the honey (agave) in a very slow, thin stream. Beat until the mixture is stiff and forms peaks.

Combine the lemon juice and rind and egg yolks in a medium bowl. Then fold one-fourth of the egg whites thoroughly into the yolks, using a wire whisk to stir, not beat, the eggs. Pour this mixture over the remaining egg whites and sprinkle the flour on top. Gently fold all the ingredients together, taking care to incorporate all the flour, yet not lose too much air from the egg whites.

Pour or spoon the batter into the prepared pan and bake in a preheated 350 deg F oven for 20 to 30 minutes. When the cake is golden brown and springy to the touch, and the sides begin to pull away from the pan, invert the pan on a cooling rack immediately. Let cool for 10 minutes, then loosen the sides of the cake with a knife and remove the pan. Remove the waxed paper and set cake on rack until cool.

NOTES: I've had this 3 times now, and it is fabulous, at least it is to me! We used the agave nectar, (no need to heat it as you would if using honey) reduced the temp by 25 degrees and baked it the full 30 minutes. If you try to invert it, be careful, ours slipped right out (thank goodness I was there to catch it). On the 2nd try, I added some lemon extract in it. Though my Mother didn't think so, it does freeze well.

I figured out the nutrional values:

FOR ENTIRE CAKE: approx. 1205 calories, 29 grams of fat, 210 carbs, 55 protein & 8 fiber.

PORTIONS: if you made 10 out of this recipe, it would be 120 cal, 3 fat, 21 carbs and 5 1/2 protein-approx. OR by the ounce, each ounce would be approx. 65 calories, 1.5 fat, 11 carbs and 3 protein. PLEASE NOTE: I had originally made a mistake on the carbs per ounce and it has now been updated to reflect the correct amount

[Debelli]

SF cheesecake recipe
I have not tried this yet. My sil made it for mothers day and it was good. She is going to try baking the crust first before adding cheesecake mixture. First time she just baked it all together.


Triscuit Cracker crust

1 cup crushed low sodium Triscuit
1 ½ teaspoons granulated sugar substitute
¼ cup softened butter or margarine
for a little flavor add cinnamon to crushed Triscuits

Mix all ingredients together and place in a lightly greased 9 inch springform pan.



Cheesecake

16 ounces cream cheese at room temperature
3 eggs
1 cup creame fraiche or sour cream
1 tsp vanilla
12 packets sugar substitute (you might want to add more to taste).

Preheat oven to 350 degrees F
Place all ingredients in a blender and blend for 15 minutes. Pour mixture into a 9-inch springform pan. Place a pan of hot water in the oven. If water evaporates during baking, add more hot water as needed. Bake for 1 hour, turn off oven and leave cake in oven for 1 hour more.

[Debelli]

Found this recipe while cleaning house this morning. I have not tried this yet. It is a recipe from the American Diabetes Association.

Sugar Free Oatmeal Cookies

1 C each whole wheat flour and oatmeal
1 tsp each ground cinnamon and baking powder
1/2 tsp baking soda
1/4 tsp each ground nutmeg,allspice, and cloves
1/2 C raisins (omit)
1 C unsweetened applesauce
1/4 C water
1/3 C vegetable oil
2 eggs
1 tsp vanilla extract
1/4 C finely chopped nuts

Combine flour,oatmeal,cinnamon,baking powder, baking soda,nutmeg,allspice,cloves,applesauce,water
oils,eggs,vanilla, and nuts in a mixing bowl. Beat well.

Drop by spoonfuls onto a lightly oiled baking sheet. Bake at 375 for 10 to 15 minutes, or until browned.

Makes 48 cookies.
each: 42 calories,1 gram protein,5 grams carbohydrates,2 grams fat, 22 millgrams sodium, 38 milligrams potassium,11 milligrams cholesterol

[Debelli]

This is from a book titled THE NATURAL SUGARLESS DESSERT COOKBOOK


ORANGE-PEAR PIE

6 baking pears, cored and cut into bite-size pieces
2 navel oranges, peeled and sections
1/4 cup frozen unsweetened orange juice concentrate, thawed
1/4 cup water
2 Tbls. quick-cooking tapioca
1/2 tsp nutmeg
ww pastry for 2 crust 9-inch pie
1/2 cup chopped pecans

Preheat oven to 400F In a large mixing bowl, combine the pears, orange sections, juice concentrate, water, tapioca and nutmeg; let stand for 15 minutes

Roll out half the pastry and line a 9-inch pie dish. Sprinkle the chopped pecans over the fitted pastry. Place the fruit mixture in the prepared pie dish. Roll out the remaining pastry and cut into strips. Arrange a lattice top crust over the pie. Trim, seal and flute the pastry edge. Cover the edge with foil to prevent over-browning. Place pie on a baking sheet to catch any spills and bake for 20 minutes. Reduce heat to 350F removed foil and bake for 30 minutes. Cool before serving.

Serves 6-8

[Debelli]

Another one from THE NATURAL SUGARLESS DESSERT COOKBOOK


ORANGE OATMEAL COOKIES



1/4 pound butter, at room temperature
1 egg
6 ounces frozen unsweetened orange juice concentrate, thawed
1 cup ww flour (less 1 tbl)
1/4 tsp salt
1 tsp baking powder
1 cup rolled oats
1/2 cup chopped walnuts


Preheat oven to 350F. Grease a cookie sheet with non-stick cooking spray or shortening.

Cream the butter and egg together until well mixed. Gradually beat in the juice concentrate. Combine theflour, salt, baking powder, oats and walnuts in a large bowl; stir well. Stir in the dry ingredients into the concentrate mixture. Drop by large teaspoons 2 inces apart on to the cookie sheet. Bake approx. for 15-17 minutes, until lightly browned. Cool on a wire rack.

Makes about 4 dozen.

[Debelli]

OATIE BARDS

1 C WW flour
1/2 C agave
1/2 C chopped fruit
1 C coconut
1 C oats
1 T olive oil
1/2 C applesauce



Preheat oven to 375. Combine dry ingredients. Cut in oil. Add
agave and applesauce. Stir well until doughy. Do not put the
fruit in the batter. Spread dough in an oiled 9" x 12" pan.
Sprinkle chopped fruit over dough. Now make another batch of
batter and put it on top like a piece of bread on a sandwich. Bake 40 to 45 minutes. When done, sprinkle the coconut on top and bake 2 more minutes. Cut into bars.

[Teensybean]

Strawberry Rhubarb Crisp

Topping:

3/4 c WW flour
3/4 c Splenda
1 tsp Nutmeg
dash salt
6 TBl butter
3/4 c rolled oats

Filling:

2 pints strawberries, stemmed and halved
3 cups rhubarb slices, 1/3 inch thick
2/3 c Splenda
2 TBl ww flour

Heat oven to 400*

In a large bowl, mix flour, sugar, nutmeg and salt; blend thoroughly. With pastry blender, cut in butter until mixture resembles coarse crumbs. Mix in oats; set aside.

In another large bowl, mix 4 cups of the strawberries (reserve remaining berries), the rhubarb, sugar and flour to blend thoroughly. Spoon into shallow 2-quart baking dish. Cover evenly with topping.

Bake in center of oven about 40 minutes until filling is bubbly and topping is lightly browned. Cool slightly. Serve warm or at room temperature with reserved strawberries. Top with whipped cream, or ice cream if desired.

Yield: 8 servings.

Nutrition per serving (according to fitday, using my brands)with out additional toppings;

Calories 196
Fat 9
Sat Fat 5
Poly 0
Mono 0
Carbs 29
Fiber 5
Protein 4

[chrisd]

DOUBLE ALMOND COOKIES

2 Cups WW flour
1/2 cup finely chopped almonds
1 3/4 stick Butter
3/4 cup agave
1 egg
2 tsp almond extract

Heat oven to 350. Mix flour, almonds and salt..set aside. Beat butter and agave until creamy. Blend in egg and extract. Gradually mix in flour mixture.

Drop by rounded tablespoons onto ungreased cookie sheet. Bake 10-12 min. or until golden brown.
Makes 3 dozen

[mrscharleston]

Does anyone know of a South Beach-Friendly Pecan Pie recipe? I doubt if there is one, but I thought I'd ask. :(

[Ellen]

Would you settle for a Sugarbusters legal one? If so, I know there is one posted on the recipe forum. I have made it and it turns out pretty good.

[mrscharleston]

I'd be glad to have a Sugar Busters Recipe. Let me know where it is if you know. Also, can South Beachers have Sugar Buster foods???