This is the SUGAR BUSTERS DECEMBER RECIPE BOARD.

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Oatmeal Bread

2 cups boiling water
3/4 cup oatmeal
1/4 cup molasses (or Agave Nectar)
1 1/2 tsp salt
3 tbsp oil
1 package instant yeast
3 1/2 to 4 cups Stone Ground Whole Wheat Flour

Pour 2 cups boiling water over oats in large bowl. Stir in molasses (or Agave Nectar), salt and oil. Cool to warm (about 120 – 130 degrees F).

Add instant yeast to 2 cups of flour. Mix well and add to oat mixture. Beat on low speed of electric mixer for 1/2 minute then on high speed for 3 minutes, scraping sides of bowl often.

Stir in enough remaining flour to make a soft, non sticky dough. Knead for a few minutes to form a smooth ball. Let rest 10 minutes.

Shape into two loaves. Place in pans and cover with tea towel and let rise in warm place until doubled in size. Bake at 375 degrees F on lower oven rack for 25-30 minutes.

Makes 2 loaves 8x4 inch.

Note: I’ve only made this bread using molasses but it should be O.K. using agave nectar. I can’t find any in the stores here so not able to experiment with it.

CRUSTLESS PUMPKIN PIE

2 eggs
3/4 cup honey (I use agave nectar)
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1 teaspoon cinnamon
1/2 teaspoon sea salt
1 3/4 cups pumpkin
1 cup evaporated skim milk

Combine agave (honey), salt, cinnamon, ginger and cloves in medium bowl. Beat eggs lightly in large bowl. Stir in pumpkin and agave-spice mixture. Gradually stir in evaporated skim milk. Spray a 9" pie plate/dish with non-stick cooking spray and pour the mixture in.

Bake in a preheated 425 degree oven for 15 minutes. Reduce temperature to 350; bake approx. 40-45 minutes or until knife inserted comes out clean. Cool on wire rack for 2 hours. Serve immediately, or chill.


NOTE: Watch the edges towards the end that they don't brown too much.

[This message has been edited by Debelli (edited 12-03-2000).]

Sweet Potatoe Biscuits

1/3 cup butter flavor shortening
1 3/4 cup sgww pastry flour
2 1/2 tsp baking powder
2 tb Splenda
3/4 tsp salt
1/2 cup mashed sweet potatoe
3/4 milk

Heat oven to 450 degrees. Cut shortening into flour, baking powder, and
salt until mixture resembles fine crumbs. Stir in milk and sweet potatoe.
Stir until dough leaves side of bowl and rounds up into a ball.
Turn dough onto a lightly floured surface. Knead lightly 10 times. Roll
out 1/2 inch thick. Cut with floured biscuit cutter. Place on ungreased
cookie sheet about 1 inch apart for crusty sides, touching for soft sides.
Bake until golden brown, 10 to 12 minutes. Immediately remove from cookie
sheet. About 1 dozen biscuits.

Hope everyone enjoys these they seem festive.

Sweet and Sour Green beans

1qt. green beans
4 slices diced bacon
1 packet equal
1 small sliced onion
1/4 cup vinegar
1/4 cup water

Cook beans, and drain. Fry bacon and onion. Remove bacon and stir in vinegar, water, and equal. Bring to boil and pour over beans. Garnish with bacon.

Sweet Potato Chips

3 sweet potatoes, peeled
1 tbsp each olive oil and butter, melted
salt to taste (optional)


Preheat oven to 450°. Thinly slice the sweet potatoes in a processor and toss with the oil and butter. Spread them out in a thin layer on a jelly roll pan, sprinkle with the salt, and bake for about 20 minutes, or until crispy. Flip once during baking to crisp both sides. Serves 6.

NOTE: You can blend the butter with AGAVE NECTAR for a sweet chip.

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Found this recipe on the web for those of you who want to try to make a chocolate flavored cake:


Carob Cake

This is very much like the Chocolate Cake, but it is more healthified.

Preheat oven 350 degrees & grease and flour two round layer pans or a sheet-cake pan.

Ingredients

2 and 1/4 cups Flour: whole wheat flour
1 and 2/3 cups Fructose (I would sub Agave Nectar)
2/3 cup Carob Powder
1 and 1/4 teaspoons Baking Soda
1/2 teaspoon Salt
1/4 teaspoon Baking Powder
1 and 1/4 cups Water
1/2 to 3/4 cups Canola Oil or other vegetable oil
2 eggs-equivalent of egg replacer
1 teaspoon Vanilla extract
All-fruit jam and nuts for topping, if you wish

Procedure

Measure all ingredients except toppings into a large bowl.
Mix together, then beat for three minutes.
Divide the batter between layer pans, or pour into sheet pan.
Bake at 350 for 30-35 minutes. You can serve plain or top with slightly warmed all-fruit jam, thinned with apple or white grape juice if necessary.

You can sprinkle with chopped or slivered nuts.
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From SMART COOKIES:


Zucchini-Spice Squares
{makes 25 squares}

1 Egg
4 tb Unsalted (sweet) butter
1/4 c Agave Nectar or the equivalent of another sweetner
1 1/2 ts Vanilla
1 c Grated zucchini
1 c Whole wheat pastry flour, minus 2 tablespoons
2 tb Wheat germ
2 tb Soy flour
1 ts Baking powder
1 1/2 ts Cinnamon
1/4 ts Ginger
1/4 ts Nutmeg
1/2 c Chopped nuts


Instructions

Preheat oven to 350F.
In food processor, blender, or mixing bowl, blend egg, butter, agave, and vanilla until smooth and creamy. Add the zucchini and mix to combine. In a bowl, combine flour, wheat germ, soy flour, baking powder, cinnamon, ginger, and nutmeg. Mix to blend ingredients. Stir in the nuts.
Spread the batter in a 9-inch-square baking dish, lined with parchment paper or greased.

Bake for 30 minutes. Cut into 1 1/2-inch squares. Approximately 65 calories each.
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Cola BBQ Sauce

1 20 oz bottle of diet cola (or a little less than 2 12 oz cans)
1 6 oz can of tomato paste
1/4 cup of soy sauce or worchestershire sauce
1/4 cup chopped onions
garlic powder 1/4 heaping teaspoon
liquid smoke to taste (I used 2 tb of fajita marinade)
red pepper (or red pepper flakes) to taste ( I used approx 1/4 tsp.)
black pepper to taste
garlic salt 1/2 tsp

Mix all in a sauce pan and simmer over low/medium heat until thickened.
(I simmered a good hour) Store in fridge.
I got this recipe from Gail Sylvan

For baked beans: 2 cans white beans
1 drained, 1 undrained
2 cups cola barbecue sauce
1/2 to 1 cup ham cubes

Combine all ingredients and bake at 350 for about 1 1/2 hours. Check to make sure your beans are not drying out. Raise oven temp or cook longer if your beans are too soupy.

These two recipes are from a site on the web, from Dr. Hadley. I have NOT tried any of them yet.

Low GI Cheesecake

This recipe uses a crust made from Special K cereal and contains fructose instead of sugar in the cheesecake.

1 Special K pie crust (see below)
16 ounces cream cheese, softened
1/2 cup fructose
1 tsp vanilla
2 eggs

Preheat oven to 350 degrees. Beat cream cheese until soft and fluffy. Blend in fructose and vanilla. Add eggs, one at a time, beating thoroughly after each one until mixture is smooth. Pour mixture into pie shell. Bake for about 50 minutes, until set. Allow to cool and refrigerate several hours.
Yield: 6 to 8 servings.
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Low GI Pie Crust: Special K (I don't eat this cereal and have no idea if it's on the SB legal list, if not, substitute a cereal like Uncle Sams, or Fiber One)

Use this pie crust in place of graham cracker crusts. Fill it with puddings, gelatin desserts, or sugar free ice cream.

3 cups Special K cereal (for 1 1/2 cups crumbs)
1/2 teaspoon cinnamon
2 tablespoons fructose
4 tablespoons butter, melted

Preheat oven to 350 degrees. Place the cereal in a plastic bag and seal. Use a rolling pin to crush the cereal into crumbs, turning and shaking the bag frequently to make a consistent crumb. You will have 1 1/2 cups of crumbs.
Pour crumbs into a medium bowl stir in cinnamon and fructose. Pour in melted butter and stir with a fork until well blended and evenly distributed. Press the crumb mixture into pie dish. It will not stick as well as a traditional graham cracker crust, just press gently. It will firm up after baking. Bake for 5 to 7 minutes, until set. Cool slightly, then fill as desired.
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Low GI Chocolate No Bake Cookies

When you have a craving for something extra chocolatey, this will satisfy it! They are very fudgy, more a confection than a cookie. Best of all, they are extremely quick and easy to make.

1/2 cup cocoa powder
1 1/3 cups fructose (for regular cookies, use 2 cups sugar)
1/4 cup butter
1/2 cup milk
1/2 cup peanut butter
3 cup quick oats
1 teaspoon vanilla extract

Stir first 4 ingredients together in a medium saucepan and bring to a boil. Allow to boil for one full minute after it reaches a rolling boil. Add the peanut butter and vanilla. Stir in oatmeal. Drop by teaspoonfuls onto a wax-paper covered cookie sheet. Place in refrigerator to cool.
Yield: about 3 dozen.



[This message has been edited by Debelli (edited 12-09-2000).]

Peanut Butter Cups


Chocolate:

unsweetened choolate baking squares 2 oz
Butter (unsalted) 4 T
vanilla ½ t
sweetener 4 t (to taste!)

PB Filling:

Peanut Butter ½ C
Cream Cheese 2 oz
Heavy Cream 2 T
sweetener 2 t

Instructions:

1. Chocolate; Melt chocolate and butter together in microwave, and remove.
2. Add sweetener and vanilla (taste to make sure it is sweet enough!)
3. Set aside.
4. Peanut Butter; Mix all ingredients until creamy and set aside.
5. Spoon chocolate into cupcake liners (I recommend using the small ones!)
6. Freeze until firm.
7. Spoon PB mixture into each liner. Press down w/ back of spoon.
8. Spoon remaining choclate on top of PB mixture. Freeze until firm.

I can't remember where I got this recipe, or if it was ever posted, but here you go!


Almond Cookies

2 Cups almond flour
1/2 Cup Splenda®
1 stick (1/2 Cup) softened butter
1/2 tsp. salt (if using salted butter, omit salt here)
1 tsp. vanilla extract
1 tsp. almond extract

Preheat oven to 300°F. Combine all ingredients. Form dough in to walnut sized balls and place onto greased cookie sheet. Bake for 5 minutes. Press down lightly with fork, then continue to bake for another 15 minutes. Let cool.

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Whole Wheat Muffins


Dump in a bowl 2 cups whole wheat flour
5 teaspoons Rumford® baking powder
(3 if other brand)
1/3 cup powdered milk (optional)
Stir to mix

Dump in 1 egg
Small amount of olive oil (other cooking oil can be used)
1 cup cold water or milk
Stir to mix

Vary the amount of water and flour to get proper thickness of batter (to get moist muffins, make the batter slightly thin). Place in greased muffin tins and bake at 375 degrees (F) for about 25 minutes or until brown.

Enjoy with honey, sorghum, jam, etc. If you would like a sweet muffin, add sweetner to your ingredients.

Makes about 16 muffins.
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These recipes are from JANE KINDERLEHRER'S newest book titled THE ANTIOXIDANT SAVE-YOUR-LIFE COOKBOOK. I haven't tried one, just got the book out of the library yesterday.

Please let me know if you try any of them!

SWEET POTATO PANCAKES

1/3c soy flour
1.3 c WW pastry flour
2 tsp baking powder
2 eggs, lightly beaten
1 c milk
3TBL honey (use agave or another sweetener)
2medium sweet potatoes, unpeeled, scrubbed and grated
2TBL canola or olive oil

In a mixing bowl combine the flours and baking powder.

In another bowl, or in the food processor, whisk together the eggs, milk and honey (agave)

Add the dry ingredients to the egg mixture. Blend only until batter is evenly moistened. Fold in the sweet potatoes.

In a heavy nonstick skillet over medium heat, heat 1tbl of the oil. Ladle 1/4 cup of batter into the skillet. With the back of the ladle, spread batter out to about 6" in diameter. Cook for about 1 minute, then, using a spatula, turn and brown the other site. Continue with remaining batter, adding more oil as needed to prevent sticking. Serve immediately or keep warm in a 200F oven.

Makes about 10 pancakes.

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BROCCOLI PUDDING

1 1/2c cooked broccoli, drained
1TBL butter, melted
1/2 tsp crushed dried oregano
1/8 tsp freshly ground pepper
1 tsp Salt-Free Herbal Seasoning (recipe follows)*
1/3c oat bran or what germs or a combination
4 eggs
2c milk

Lightly butter or coat with nonstick coking spray a 1qt baking dish

Preheat over to 325F. Place a pan of water large enough to hold the 1qt dish in the oven. Allow it to heat while preparing the pudding.

In a food processor, using the metal blade, finely chop the broccoli. Add the butter, seasonings, and oat brand or wheat germ. Blend to combine ingredients. Add the eggs and run the machine for 8 seconds, scraping down the sides as needed. With the machine running, pour 1 cup of milk through the feed tube and continue blending 3 more seconds.

Pour the broccoli mixture into the prepared baking dish. Return the bowl and blade to the food processor base and add the remaining milk. Turn the machine on and off twice (this will mix the milk with the particles of the batter that cling to the bowl and blade. It also contributes to the formation of the tasty pudding layer). Pour over the mixture in the baking dish and still gently until well mixed.

Carefully place the baking dish in the preheated water bath and bake for 60 minutes or until a knife inserted into the center comes out clean.

Makes 6 servings.

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*Salt-Free Herbal Seasoning

3tsp onion powder
3 tsp garlic powder
3 tsp dried minced parsley
1 tsp dried thyme
1 tsp dried marjoram
1 tsp freshly ground pepper


Combine all ingredients and store in a tight fitting container in a cool dry place.
******

CREAM OF BROCCOLI SOUP
1 large head broccoli, washed and cut into florets
2TBL minced onion
2 stalks celery, sliced
2 TBL butter
1/4 c soy flour
4 cups water or vegetable broth
2 cups milk (or part milk, part cream)
dash of freshly grated nutmeg.

Steam broccoli or cook in a small amount of boiling water just until tender-crisp. Whiz in a blender or food processor until pureed.

Saute onion and celery in the butter. Blend in the flour, then stir in the water or broth.
Cook, stirring, until slightly thickened. Stir in broccoli, milk, and nutmeg.

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PEANUT BUTTER BALLS

3/4c peanut butter
1/4 cup wheat germ
2tbl honey (use agave or other sweetener)
1 c nonfat dry milk
toasted sesame seeds or finely chopped nuts.

In a bowl or food processor, blend the pb, wheat germ, honey and milk powder. Form into balls and roll in sesame seeds or nuts.
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CAROB-WALNUT CLUSTERS

2tbl unsalted butter
1/4 c honey (or agave nectar)
1 egg
1 1/2 tsp vanilla
5 tbl carob powder
1/2 cup WW pastry flour
1 1/2c coarsley chopped walnuts

In food processor, blender, or mixing bowl, mix together the butter, honey, egg, and vanilla. Add the carob power and flour. Mix until ingredients are well combined, then stir in the walnuts.

Preheat oven to 325F

Drop batter by teaspoonfuls onto a cookies sheet lined with parchment paper or sprayed with nonstick cooking pray. Baker for 15 minutes.

Scalloped Cauliflower

2 bags frozen cauliflower
1/2 small white onion - finely chopped
12 oz bag finely shredded cheddar cheese (sharp, if you like)
1/2 pint whipping cream
salt and white pepper
1/4 cup butter (1/2 stick)
crumbled cooked bacon (optional)

Preheat oven to 350°F. Open frozen cauliflower bags one at a time into a collander and run cool water over each to separate the pieces and slightly thaw, but don't use warm water. Spray large casserole dish with Pam (or butter it well) and layer 1/2 (1 bag's contents) of cauliflower across bottom of dish. Season with salt and pepper; then layer with bits of onion, thinly sliced "pats" of butter, and 1/2 of cheddar cheese. Repeat. Pour cream over top and place dish in oven. If dish is very full, put a cookie sheet under it to prevent bubble-over in oven. Bake 45 minutes. 10 min before completion, add crumbled bacon if you opt to. Bubbly and delicious - this will cure your craving for scalloped potatoes!

Makes 10 Servings. 4 carbs per serving.

I found this recipe at Lowcarbluxury.com. I haven't tried it yet but plan on doing so soon.

Country Mushroom Soup

1/4 cup butter
1/4 cup sgww pastry flour
2 cups chicken broth
1/2 teaspoon salt
1/4 tsp pepper
1 or 2 bay leaves
2/3 cup finely chopped celery
1/4 cup finely chopped onion
1 lb sliced fresh mushrooms
1 1/3 cup half and half

Melt butter. Saute vegetables until tender (don't brown vegetables). Sprinkle flour over vegetables and stir in. Add broth and bring to gentle boil until thickened.
Add salt, pepper, and bay leaf. Stir in half and half. Gently simmer 30 - 45 minutes. Remove bay leaf when serving. Serves 4.

Note: This soup is so good that I would urge you to double recipe.
Adapted from Taste of Home magazine.

Cheese Cake (more like cheesecake custard)

8 oz creamcheese (room temp)
1/2 c sour cream
sweetner to taste ( I used a few pink pkts.)
flavoring of choice (I use lemon and vanilla)
2 eggs

With a mixer cream the cream cheeese with sweetner and then slowly add sour cream. add flavoring. and eggs one at a time. when combined, pure into prepared custard cups.
spray with pam or such. thick glass bowls for oven.Fill 2/3 full. the custard cups can go into a baking pan like cake pan. Fill the pan 1/2 full with water. and bake for 35 min
at 400 degrees.

until knife inserted in comes out clean
enjoy. We loved them.
Snow

Cream cheese Fudge

16 ounces of cream cheese,softened
2 oz. unsweet choc.
sugar substitute of choice.(It says 1/2 cup but I think a few pkts of sweet n low would do the trick.)
1 t. vanilla
pecans

In a small mixing bowl, beat the cr. cheese, choc sweet and vanilla until smooth.Stir in pecans. Pour into 8 in. pan lined with foil. Cover and refrigerate overnight. Cut into 16 squares. serve chilled.

I haven't tried this one.But for Christmas I think I will............Snow