Discussions
christmas goodies recipes
Posted by timethief • 12/14/08 • Subscribe to this Discussion [RSS] • Report This Topic
Topics: cakes, Candy, christmas, cookies, fudge, goodies, squares
This thread is for posting our favorite recipes for cookies, squares, cakes, fudge, candies etc. and sharing the goodies of the season.
Mocha Shortbread
Ingredients
* 1 1/2 cups (195 grams) confectioners (powdered or icing) sugar
* 3/4 cup (60 grams) Dutch-processed cocoa powder
* 2 1/4 cups (315 grams) all-purpose flour
* 3 tablespoons (25 grams) cornstarch
* 1/2 teaspoon salt
* 1 1/2 cups (340 grams) unsalted butter, room temperature
* 1 1/2 teaspoons (6 grams) pure vanilla extract
* 2 tablespoons (8 grams) instant espresso powder
Garnish
* 3 ounces (75 grams) white chocolate, coarsely chopped
* 1 teaspoon vegetable shortening
Instructions
* Preheat oven to 325 degrees F (165 degrees C).
* Lightly butter (or spray with Pam) a 15 x 10 inch (38 x 25 cm) baking pan.
* In a small bowl, sift the confectioners sugar with the cocoa powder. Set aside.
* In another bowl, sift the flour, cornstarch and salt together. Set aside.
* In the bowl of your electric mixer (or with a hand mixer), cream the butter until smooth (about one minute). Add the sugar and cocoa mixture and beat until fully incorporated (about 2 minutes).
Add the vanilla and espresso powder and beat until incorporated. Then add the flour mixture to the butter mixture and beat until the dough just comes together.
* Spread the dough over the bottom of the prepared pan and gently press the dough, with your fingertips or the back of a spoon, to form an even layer. Then, with a sharp knife, score the top of the shortbread into approximately 3 inch x 1 inch (7 x 2.54 cm) fingers.
* Bake for 12 to 15 minutes, or until the top is dry and a toothpick inserted in the center comes out clean. Remove from the oven and place on a wire rack to cool. While the shortbread is still warm, re-cut the shortbread into fingers. Cool completely before removing from pan.
* If you want to garnish the shortbread fingers with white chocolate; in a small heatproof bowl over a saucepan of simmering water, melt the white chocolate with the vegetable shortening. Then place the melted chocolate into a paper cone or pastry bag fitted with a 1/16 inch tip. Carefully pipe a thin line of chocolate across the center of each cookie and then pipe another line across the first one to make them look like presents. Don't worry about making your lines exact.
Makes about 50 - 3 x 1 inch (7 x 2.5 cm) shortbread fingers. This recipe comes from a great little baking book called "Cindy's Itty Bitty Baking Book.
Next ...
User Comments
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Sounds good!
My main contribution to Christmas holiday goodies was my Drunken Mince Meat Pie. Unfortunately, the makers of the mincemeat filling apparently discontinued the dried blocks of filling (which you reconstitute with water) in favour of filling in jars, which kinds screwed my pies.
Anyway, if you are able to get the dry mince pie filling in your area, when you reconstitute it, substitute Southern Comfort for half of the water and then make the pie as usual. Serve warm with a scoop of very rich vanilla ice cream.
Delish!-
@sweetviolet
Oh my that sounds delicious - thanks for posting
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The Mocha Shortbread sounds wonderful, but the 1 1/2 cups of sugar is going to shelf this recipe for me,
I am diabetic.
I do have a recipe for a Sugar Free Cheesecake, actually found this recipe on Helium by Victoria Tiegert some time ago who shares many sugar free dessert recipes.
Ingredients
1 grapeseed oil cooking spray
4 eggs , separated
2 egg whites
1/2 cup SPLENDA No Calorie Sweetener, granulated
1 tsp fresh lemon juice
1 pinch salt
1 tsp vanilla extract
3 cup Cream Cheese, light, classic , drained (or ricotta)
Topping:
1/2 tsp fresh lemon peel , grated
1/2 cup sour cream
2 tbsp SPLENDA No Calorie Sweetener, granulated
1/2 tsp vanilla extract
Directions
Preheat oven to 400 degrees F. Line the bottom of a 9-inch springform pan with baking paper or grease with butter. Spray just a bit with grapeseed oil cooking spray.
Separate eggs, and beat egg whites with salt until stiff.
Beat together Splenda for Baking and the egg yolks until thick. Add lemon juice. Next, with the mixer on a low-medium setting, beat in the cream cheese, a little at a time, until incorporated and fluffy.
Add a small amount of the egg whites and mix in gently. Next, gently fold the cream cheese mixture into the remaining egg whites. Pour mixture into pan. Give a little shake to make it level.
Bake for 10 minutes at 400 degrees F; reduce temperature to 300 degrees F and bake for another 40 minutes. When the top of the cake is set, turn off the oven and keep the oven door closed. Allow to cool for another hour in the oven. Remove and continue to cool on a wire rack.
Whisk together topping ingredients. Spread on top of the cheesecake.
I don't recommend trying the ricotta instead of the cream cheese, I tried that once and it just isn't cheesecake anymore.-
What a great contribution. I have some friends who are diabetic so I'll be trying this recipe out for sure. I also tried substituting ricotta in a cheesecake recipe - blech! Thanks so much for posting Sylvia.
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just thinking about the ricotta cheesecake made my stomach rumble in pain.
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@sylviva,Cheesecake is my signature dish although I do use sugar. My little secret is 2 put a teaspoon of almond extract in the mixture. I promise u will love it. -
Great idea! I use almond extract in my shortbread and it adds a wonderful flavor.
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Indoor S'mores
INGREDIENTS
* 4 cups honey graham cereal
* 3 tablespoons margarine
* 6 cups miniature marshmallows
* 1/4 cup light corn syrup
* 1 1/2 cups milk chocolate chips
DIRECTIONS
1. Coat a 9x13 inch dish with cooking spray. Place cereal into a large bowl; set aside.
2. In a medium saucepan over low heat, melt margarine. Add marshmallows and corn syrup and stir until melted and smooth. Stir in chocolate chips until melted. Remove from heat and pour over waiting cereal; stir well to coat. Press into prepared pan. Cool completely before cutting into squares.-
Those very sound easy and very tasty. Thanks
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'Tis the season to dip things in almond bark! When I was little, we used to dip everything, pretzels, raisins, Ritz-cracker-peanut-butter sandwiches, macadamia nuts, one half of sugar cookies, the whole nine yards. It's easy to do for kids, as long as you don't overheat the stuff, and it looks like chocolate. I'm not sure what the heck is in there, but it stays melty longer and smoothes out better than chocolate, so your treats turn out much prettier.-
Thanks for that great idea. I looked up what almond bark is made of and found it in wikipedia. Almond Bark (also known as vanilla flavored candy coating) is an artificial chocolate made with vegetable fats instead of cocoa butter and with coloring and flavors added.
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These I will be making like crazy real soon and giving out as gifts
Chocolate chip cookies
• 3/4 cup sugar
• 3/4 cup packed brown sugar
• 1 cup butter, softened
• 2 large eggs,beaten
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 2 cups semisweet chocolate chips
• 1 cup chopped pecans or any kind of nut you like
Preheat oven to 375 degrees. Mix sugar, brown sugar, butter, vanilla and eggs in a large bowl by hand. Stir in flour, baking soda, and salt. The dough will be very stiff. Stir in chocolate chips and pecans if desired. Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheet. Bake 8 to 10 minutes or until light brown. The centers will be soft. Let cool completely then remove from cookie sheet.
Some variations on this recipe that I use are to add baking chocolate and give it white chocolate chips or Andes Mints chips.
Church windows
I don't have an exact recipe
1 bag of multi colored marshmellows
1 bag of semi-sweet chocolate chips
wax paper
Melt the chocolate in a pot that sits over boiling water or microwave it stirring every few seconds to keep it from burning. When melted, mix in the marshmellows and when thouroughly covered in chocolate place on wax paper and shape it into a log. Leave in the fridge for 24 hours and then slice it and it's ready to eat.-
@Shirley
I love chocolate chip cookies. I especially love peanut butter cookies with chocolate chips in them. Both of these recipes sound great. Thanks -
Mmmm chocolate chip cookies - the best!
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Oh YUM! What a great idea, TT!
I love lemon and this is one of my favorite (anytime) recipes but I always make this during the holidays.
Lemon Tea Squares
Ingredients:
2 (8-ounce) sticks butter
2 1/4 cups flour, sifted
1/2 cup powdered sugar, sifted
4 eggs
1/4 cup lemon juice
3 teaspoons grated lemon peel
1 teaspoon baking powder
1/2 teaspoon salt
Directions:
Preheat oven to 350° F.
Melt the 2 sticks of butter and pour into a 13" x 9" Pyrex dish.
Add 2 cups of sifted flour and the powdered sugar to melted butter and stir together to form a dough. Press firmly into bottom of pan.
Bake for 20-25 minutes until golden brown.
Let cool for 10 minutes.
Beat eggs, lemon juice, and grated lemon peel.
Sift together baking powder, salt, and remaining 1/4 cup flour.
Add dry ingredients to egg mixture and pour over the cooled crust.
Bake an additional 25 minutes until light brown.
Sift some powdered sugar over top while still hot.
Cut into squares once cool.-
@mtyler77
I love lemon anything so I'm trying these for sure.
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Hmmm, Christmas Shingles:
One sleeve saltine crackers
1 cup brown sugar
2 sticks butter
loads of chocolate chips.
Heat butter and brown sugar until melted hot, and well mixed (A few minutes)
then spread out saltines in one layer on a cookies sheet, and pour the mixture on top of the crackers, cover them all!
Bake at 350 degrees about 10 minutes, give or take - they should be golden brown but not burnt.
Remove from oven, and while they're still really hot, pour a good layer of chocolate chips on top, and use a big spoon or spatula to slowly move them around until they are melted, and evenly spread over the whole thing.
Refrigerate for about an hour or two (covered) longer is better.
Then break them apart and gobble them up!-
Anok, these Christmas Shingles must be a big hit with the kids.
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Those sound good and very easy to make too
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And the adults! But you can't tell your guests what's in them, the fun part is making them guess - because they almost taste like chocolate covered peanut brittle, but not as sticky
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This recipe is for anyone lucky enough to have access to lobsters this holiday season. I know I will be lucky enough
Lobster Dip
1 Pkg of cream cheese
3 tbsp of miracle whip
1 heaping tbsp cheese whiz
1 small onion finely chopped
salt and pepper to taste
cooked finely chopped lobster
Mix all ingredients with a beater, except for lobster.Put a few drops of milk in until it reaches the right consistency,then fold in lobster.-
It sounds delicious.
Too bad I am allergic -
From the east coast to the west coast.
Pan-fried crab cakes with creamy lemon-dill sauce
Makes 8 crab cakes and about 3/4 cup sauce per crab cake
Ingredients:
Crab Cakes
* 1 lb. (454 g) lump crab meat, well drained
* 1 1/4 cup whole wheat cracker crumbs, divided
* 1/4 cup finely minced red bell pepper
* 2 tbsp minced green onions
* 1 tbsp minced fresh parsley
* 1 x egg
* 2 tbsp light mayonnaise (not fat free)
* 1 tbsp freshly squeezed lemon juice
* 2 tbsp grainy Dijon mustard
* 1 tsp Old Bay Seasoning
* 1 tsp Worcestershire sauce
* 1/2 tsp grated lemon zest
* 1/8 tsp freshly ground black pepper
* 1 tbsp each butter and light olive oil for sauteing crab cakes
Creamy Lemon-Dill Seafood Sauce
(good with any type of fish)
* 1/2 cup light sour cream (3% or 5%)
* 1 tbsp grainy Dijon mustard
* 1 tbsp freshly squeezed lemon juice
* 1 tbsp minced fresh dill
* 1 tsp grated lemon zest
* 1/2 tsp each Old Bay Seasoning and hot horseradish
* Pinch freshly ground black pepper
Instructions
Crab Cakes
(1) Combine crab meat, 3/4 cup cracker crumbs, red pepper, green onions and parsley in a large bowl. Than in a small bowl, whisk together egg, mayonnaise, lemon juice, Dijon, Old Bay seasoning, Worcestershire sauce, lemon zest and pepper. Add wet ingredients to crab meat mixture. Stir gently using a spatula until well mixed.
(2) Pour remaining 1/2 cup cracker crumbs into a shallow bowl. Working one at a time, form mixture into 8 crab cakes (use 1/3 cup measuring cup for each crab cake). Gently dip both sides of crab cake into crumbs. Place on a plate. Cover with plastic wrap and refrigerate for at least one hour.
(3) To cook crab cakes, preheat oven to 350ºF. Add butter and olive oil to a 10-inch non-stick skillet and heat over medium heat until butter is melted and bubbly. Add crab cakes. Cook for 2 to 3 minutes per side, until golden brown. Carefully transfer crab cakes to a baking sheet and place in oven for 10 to 12 minutes or until heated all the way through.
(4) Serve hot with creamy lemon-dill sauce.
Creamy Lemon-Dill Seafood Sauce
Whisk together all sauce ingredients in a small bowl. Cover and refrigerate until ready to serve. -
@lordiwanttobewhole
Thanks you for posting this lobster dip mmmmmmmmmm -
@lordiwanttobewhole
I put a link in the christmas appetizers thread back to this so it doesn't get missed. Thanks for sharing
www.blogcatalog.com/discuss/entry/christmas-appetizers-dips-snacks -
yum! -
@gina
The crab cakes are easy to make and very, very good. They go fast so make lots.
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Souffles
Cheese Souffle
Prepare 1 1/2 to 2 quart mold beforehand by heavily buttering the bottom and sides and dusting with either flour or fine bread crumbs. Chill before using. The nutmeg is bitter against the sweet of the cheese…a perfect compliment.
(Beshamal)
1 1/2 oz butter (moderate heat)
1 1/2 oz flour
1 c hot milk
seasonings; salt, pepper, nutmeg, mustard
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4 egg yolks
7 egg whites
3 oz grated guyere cheese
1) Heat the milk.
2) The thickening agent is the rue. Heat the butter and the flour, stirring constantly until you have achieved a blond rue.
3) Add the milk to the rue and blend together. Pour into a bowl and set aside to cool.
4) Enrich the mixture with the egg yolks but be careful not to cook the yolks.
5) Add seasonings.
6) Whip egg whites in mixer on highest speed about half way, or until softest peaks.
7) Add cheese to the egg and flour base.
8) Fold in light to heavy and heavy to light, whites to egg base.
9) Pan batter into the mold.
Bake 375º to 400º 25 to 30 minutes. NEVER OPEN THE OVEN DOOR! The souffle will appear brown and caky on the top. If you tap the side there should be just the slightest jiggle.
Serve immediately. Using two large spoons open the souffle in the middle at the top. Spoon from the side onto the serving dish and spoon out some sauce. A souffle sauces itself.-
@Theresa111
I've need tried to make a souffle. I've always been afraid to but maybe I'll give it a go. Thanks for sharing. -
Souffles intimidate me
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My "Christmas Cranberry, Pear and Walnut Torte with Cream Cheese-Orange Frosting"
ingredients is currently listed on my Blog for your viewing pleasure.
December 31st Birthday & Christmas Holiday Festivities (13 comments so far)
www.JeunelleFoster.com-
This recipe of yours looks good too.
Chocolate Candy Cane Cookies
www.blogcatalog.com/discuss/entry/cooking-with-chef-jeunelle#comment_710978
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A wonderful breakfast snack for Christmas morning!
Applesauce replaces the cup of sugar.. so diabetic or health conscience can eat it too.
Cranberry Coffee Cake
Ingredients
1/2 cup butter
1 cup applesauce
2 eggs
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
2 1/4 cups all-purpose flour
1/2 teaspoon salt
1 cup sour cream
1 teaspoon vanilla extract
8 ounces of canned cranberries or 1.5 cups of wild cranberries.
Directions:
Preheat oven to 350 degrees F, grease and flour one 9 or 10 inch tube pan.
Mix thoroughly the butter, applesauce, and the eggs.
Combine the flour, baking powder, baking soda and salt and cinnamon. Add the flour mixture alternately with the sour cream or yogurt to the butter mixture. Stir in the vanilla extract and mix only until just combined. Pour 1/3 of the batter into the prepared pan. Swirl 1/2 of the cranberries/ or cranberry sauce into the batter. Repeat, ending with the batter on top.
Bake at 350 degrees F for approx. 55 minutes or until golden brown and your finger does not leave a indent when you gently tap on top.-
I love cranberries. This sounds great. Thanks so much for posting it.
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Mmmmmmmmmmmmmmmmmmmm
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Oh, this recipe sounds so good!!!!!!!!!!!!!!!!!
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All I know how to do is melt velveta and add a can of Rotel Diced tomatoes with Chilis - add a bag of tortilla chips and you are good to go
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Always a favorite!
Have you tried layering that mixture on top of cream cheese, and refried beans to make a several layer dip?
YUM! -
7 layer dip - great idea!
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Havent tried it - but refried beans are easy to come by - even in Liberia
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You can put whatever you want it - so long as the flavors match.
Sometimes I throw in a layer of avocados, onions, or black beans. Make it your own
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How about some salsa and guacamole for dipping?
Salsa Fresca
2 tomatoes, finely chopped and drained
1 small white or yellow onion, minced
1 (or more) whole serrano or jalapeno chili, seeded and minced*
1/4 cup finely cut cilantro (coriander)
1 tbsp lemon or lime juice
Salt to taste
2 cloves roasted garlic, mashed (optional)
Toss ingredients together in glass bowl. Refrigerate for at least two hours, drain, and serve with tortilla chips.
*tip: buy chilis fresh and freeze them. When you need one, take it out and, still frozen, grate on a cheese grater. This creates a really, really fine mince.
Guacamole
2 ripe avocados, peeled and seeded
1/3 recipe Salsa Fresca (above)
1 tbsp lemon juice
salt to taste
Mash avo coarsely with a fork in a straight-sided bowl. Add salt and lemon juice and stir together. Make sure salsa is drained well, then add to avo mix. Stir together and refrigerate, covered, for at least two hours. Serve with tortilla chips.-
Excellent! I'm going to take that frozen jalepeno idea and put it to good use
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We grow them in the garden and freeze, but I've never grated them. Thanks for sharing the tip. I'll give it a try!
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We always make WAY to many sweets this time of year.
I've put a few recipes for cookies and treats on my recipe site, but here's a freebie I haven't listed there...
Grandma's Peanut Brittle
2 cups sugar
1 cup light corn syrup
1/2 cup water
1/2 tsp salt
2 cups raw peanuts
2 tbs butter
1 tsp vanilla
2 tsp baking soda
Mix sugar, water, corn syrup in medium saucepan and boil until it reaches soft ball stage (where a drip dropped in cold water forms a soft ball that can be flattened with the fingers... if you're using a candy thermometer, boil it until it reaches 235 degrees). Continue to heat and add nuts, butter, and salt. Cook to 300 degrees. Remove from heat, add vanilla and baking soda, stirring quickly. Pour immediately onto a greased cookie sheet (I line mine with non-stick aluminum foil). Cool and break it up into pieces. Store in an airtight container.
We give a lot of this away as gifts. It also travels well.
Thanks for the thread, Timethief! -
Mmm Peanut brittle. Yummy in the tummy - bad for your teeth!
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For those who have a peanut allergy but can have tree nuts...or like me, just don't like peanuts...this should work with raw almonds. Too bad my husband is diabetic because this looks like it would be really, really good with almonds!
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Sweet Violet
Can he have pecans? We love to toast them in the oven as a fantastic less-sweet treat! I haven't tried almonds, but I bet they would be wonderful. -
@Anok
I'll be sure to send a toothbrush in your container of peanut brittle. -
Thanks Mom!!
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Yay! Thanks so much for sharing this.
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I'm starting a new thread for savory appetizer, dips and snack type recipes.
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Where did my comment go and a can I find this new thread to snack type recipes? -
Potatoes Leigh: This dish is meant more for Christmas dinner bc u have to go to a little trouble making it,but is worth the trouble I promise!!!!(It's a family dish and we only make it twice a yr. Thanksgiving Christmas)
Potatoes Leigh
Ingredients
5lb. bag red pot
1family size can cream chic soup
1reg size cream chic soup
11/2 c of grated cheddar
1 pt of sour cream (I use daisy)
1tsp salt
2tsp garlic powder
1tsp pepper
2tsp onion flakes
(really I kind of just season w/ those seasonings to taste)but that's what the recipie calls for.
2 cups of crushed corn flakes (I do mean crushed)I put them in a plastic bag and let my girls beat the bag w/ a spoon. food processer will work though
Get your potatoes and boil them until fork tender(leave the skins on)
While your potatoes are boiling combine all ingredients except for the crushed cornflakes. Combine them in large sauce pan and cook until the cheese has melted. when done put on back of stove.
As soon as your pot are done drain and let cool.(be sure not to over cook)
Remove the peeling (I do it w/ my hands)and discard.
Use a cheese grater and grate all of the pot into a casserole dish.
take your mixture off of the back of the stove and pour onto pot.
Gently fold in your mixture and top with the crushed cornflakes.
Cover with alluminium foil and put in fridge. let it stand at least hours.
(I usually make on Christmas Eve)
After it has been in the fridge @ least 8 hours
preheat oven to 375 and cook covered for 40 min.
Remove the foil and continue cooking for 20 more min.
I know it is a lot of trouble but it is well worth the wait I promise!!!!!
MERRY CHRISTMAS
HOLLYtheHOUSEWIFE -
Now since I made yall listen to all that hub-bub. I'm gonna give you 2 very quick,quick recipes:
lemon pie:
1 reg size bowl of coolwhip
1can of sweetened condesed milk(eagle brand)
1 small can frozen lemonaid
1 gramcracker shell
combine all ingredients and pour into shell
let stand in fridge for a couple of hours.
Puppy chow: (I know it sounds gross but that is what the recipie is called)
1 box of regular chex
1 bag of choclate chips (milk choc)
2 heaping tbsp of creamy peanut butter
1 bag of powered sugar
pour choc. chips and peanut butter in bowl (big bowl)
microwave until melted
I usually do it in 2 minute intervals.
slowly add in your chex
fold until covered w/ choc. peanutbutter mixture has coated chex (very gently)
Add powder sugar and stir a little at a time until the chex look white
like snow
very very yummy
HollytheHousewife-
Thanks Holly.
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I'd better start extra work outs like... yesterday.
YUM -
Holy cow, I've got to try that lemon pie. I love easy, no-bake stuff like that - and the kids love that they can help! How big is a "small" can of frozen lemonade - like the "make a pitcher with three cans of water" size or smaller? We don't keep any around the house, so I'm going to have to make a trip to the store.
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No problelm timethief
Just thought I'd give yall a little taste of the south -
Chewy Bars
Ingredients
* 2 tablespoons butter
* 1 cup packed brown sugar
* 5 tablespoons all-purpose flour
* 1/8 teaspoon baking soda
* 2 eggs, beaten
* 1 teaspoon vanilla extract (or use almond extract)
* 1 cup chopped walnuts (or chopped almonds)
* 1/4 cup confectioners' sugar for dusting
Instructions
(1) Preheat oven to 350 degrees F. Melt the butter in a 8 x 11 inch baking dish, and tilt the pan to coat all of the sides; set aside.
(2) In a medium bowl, stir together the brown sugar, flour, and baking soda. Mix in the eggs and vanilla (or almond extract) until smooth, then stir in the walnuts (or almonds). Pour over the melted butter.
(3) Bake in the preheated oven for 20 minutes, or until the edges begin to brown. Cool, then cut into squares, and dust with confectioners sugar. -
@legbamel:
the lemonade is the smaller one. smaller than the 3 cans of water added,but if u can't find the smaller one just use half of the bigger one. Really just add it until you like the taste that's what I do. my hubby likes it a little more tart than I do. So if I'm feeling nice I add a little more for him.-
Excellent! I'm going grocery shopping tonight so I'll make sure I pick up the necessary ingredients. Thanks!
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let me know how u like it. Also the lemon pies are great for the 4th of july too.
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My husband's lemon pies or any kind of pies are to die for. He can make pie crust. The minute my hands touch the same ingredients something weird happens.
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Yeah, if you want a nice, chewy pie crust I'm your woman. Otherwise, you'll have to put up with the pre-made stuff.
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Chewy - good description of the shoe leather I produce and yet with the same recipe my husband turns out "flaky" pastry ... lol
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Sugar Free Cookie Recipes
Timethief these are just a couple very easy to bake recipes for you to try for your diabetic friends.
**Sugar-free Cinnamon Nut Balls**
1 1/4 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2-cup margarine softened
3 tablespoons granulated sugar replacement
---the recipe calls for it, but I make them without any sugar sub.
1 egg beaten
1 teaspoon vanilla extract
2 teaspoons cinnamon
1/2-cup walnuts finely chopped
Preheat oven to 375° F.
Sift together flour, baking powder and salt. Beat margarine, sugar replacement, egg and vanilla until creamy. Add flour mixture, stirring to mix completely. Refrigerate for 1 hour.
Shape level tablespoons of cookie cough into balls and roll each one in mixture of cinnamon and walnuts. Place on ungreased cookie sheet 2 inch apart.
Bake at 375° F. for 12 to 15 minutes. Remove from pan immediately.
Yields about 30 cookies.
DIABETIC FRUIT COOKIES- these are actually really good-even without sugar
1 cup flour
1 tsp. baking soda
1 cup water
1 cup dates, chopped
1/2 cup apples, peeled & chopped
3/4 cup raisins
1/2 cup margarine
1 cup quick oats
2 eggs, beaten (or eggbeaters)
1 tsp. vanilla
1 cup pecans, chopped
Sift flour and soda, set aside.
Cook water, dates, apple and raisins; bring to a boil. Simmer 3 minutes. Remove from heat and add the margarine and stir. Cool mixture and then add eggs, oatmeal and the dry ingredients; add the vanilla and nuts.
Cover and refrigerate overnight. Drop on cookie sheets 2 inches apart. Bake in 350 degree oven for about 24 minutes. Store in the refrigerator in air tight container. May also add 1 tsp. cinnamon to dry ingredients if desired.-
@Sylvia
Thanks so much for the recipes. I will get busy and make some tomorrow. -
Please let me know how they turn out.
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They turned out great! They were gobbled up by two diabetic adults and 3 diabetic kids at the Solstice dinner. Thanks so much for sharing the recipes.
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Phoenix!!
Come on...stop it please -
i would, and she can put a message from Confucius as well. -
Confucius say:
"Good things happen to good people"
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@Sylvia & acousticguitarist
FWIW I have been counseled by a very wise and experienced person who knows so much about social networking that it would take me years to learn it all. I don't acknowledge off-topic commentators. When a pattern of harassment has been established I simply report them quietly to Admin and then I go on about my own business www.blogcatalog.com/contact/ -
ooooo it looks like somebody's fixing to get in trouble.
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Here's something that works for non-diabetics and diabetics alike:
1 cup strawberries, cut
1/2 cup blueberries
1 cup red raspberries
1/2 cup blackberries
Splenda to taste (any sugar free sweetener can be used, but Splenda tastes best)
(frozen berries can be used, but only those that have no sugar added)
Combine berries in large bowl anc crush with potato masher just enough to get the juices flowing, but mostly retaining the shapes of the fruits. Add Splenda and stir gently into berries. Allow to stand in fridge for at least 2 hours to marry the flavours.
Uses (not all uses suitable for diabetics):
Topping on ice cream
Topping on pound cake or madeira cake
Served on a sponge round or half scone like strawberry shortcake
In a compote
In a trifle
In a bowl topped with whipped cream
In a bowl topped with vanilla yoghurt
Warmed and served over pancakes or waffles
A truly versatile and tastly dish!-
Yummy! I love fresh berry sauce. Shoot, if you use frozen berries (with no sugar added) you don't even need much sweetener. For some reason they seem to be sweeter than fresh and the juice get's going pretty well on its own as they thaw.
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My husband is diabetic and this makes a fabulous dessert for him. I top it with a couple of spoonfuls of artificially sweetened vanilla yoghurt.
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Thanks so much for posting this. I love berries. I have frozen berries I picked this year, and as I mentioned above I have friends who are diabetics.
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