- 1 c. raisins
- 1 1/2 c. water
- 1/2 c. shortening
- 1 egg
- 1 c. oatmeal
- 1 tbsp. sugar substitute
- 1 c. flour
- 1 tsp. baking soda
- 1/4 tsp. salt
- 1/2 tsp. cinnamon
Boil raisins and water. Add other ingredients. Bake in a loaf pan at 350 degrees about 45 minutes or until done.
BIRTHDAY CAKE FOR DIABETIC
Written by TheChef on February 27, 2010 in Diabetic Recipes
- 2 c. sifted cake flour
- 2 1/2 tsp. baking powder
- 1/2 tsp. salt
- 6 tbsp. softened margarine
- 1 1/4 tsp. vanilla
- 1/4 tsp. almond extract
- 1 c. sugar
- 1 egg
- 3/4 c. milk
- 1/2 c. sugar-free strawberry jam
- 1 c. nondairy whipped topping
Preheat oven to 350 degrees. Line two 8 inch round cake pans with parchment paper or waxed paper. Sift together the flour, baking powder and salt. With an electric mixer at medium speed, cream together margarine, vanilla and almond extract until fluffy. Gradually add sugar, beating constantly. Add egg; beat until mixture is fluffy. stirring with a spoon, add the dry ingredients alternately with milk. Stirring after each addition until batter is smooth. Pour into the prepared pans. Bake 25-30 minutes or until done. When cool spread the strawberry jam between the layers. Spread whipped topping on the top. Store in refrigerator until just before serving. For added color you can add a drop of (your color choice) food coloring to the whipped
topping before putting it on top of cake.
APPLESAUCE DIABETIC COOKIES
Written by TheChef on February 25, 2010 in Diabetic Recipes
- 1/2 c. flour
- 1 tsp. cinnamon
- 1/2 tsp. soda
- 1/4 tsp. allspice
- 1/2 c. quick rolled oats
- 1/2 c. raisins
- 1/2 c. unsweetened applesauce
- 1 egg, beaten
- 1/4 c. shortening
- 2 tsp. vanilla
Optional: 1/4 tsp. orange flavoring, nuts
Mix moist ingredients first then add dry ingredients. Drop on greased baking sheet. Bake at 350 degrees for 8 to 10 minutes. Yield: 1 1/2 dozen.
DIABETIC HEALTH COOKIES
Written by TheChef on February 25, 2010 in Diabetic Recipes
Tags: DIABETIC HEALTH COOKIES
- 1 c. raisins
- 1/2 c. chopped dates
- 1/2 c. chopped apples
- 1 c. water
- 1/2 c. vegetable shortening
- 2 well beaten eggs
- 2 pkgs. Sweet & Low (optional)
- 1 tsp. vanilla
- 1 tsp. baking soda
- 1 c. flour
- 3/4 c. chopped nuts
Boil raisins, dates and apples in water for 3 minutes. Add shortening to melt. Cool, then add rest of ingredients. Add nuts last. Mix well. Drop by teaspoons onto cookie sheet. Bake at 350 degrees for 10 to 12 minutes. Store in refrigerator in an airtight container.
DIABETIC BREAD PUDDING
Written by TheChef on February 25, 2010 in Diabetic Recipes
Tags: DIABETIC BREAD PUDDING
- 1 slice white bread, cut in cubes
- 2 or 3 tbsp. raisins
- 1 c. skim milk
- 1 egg, well beaten
- 2 pkgs. artificial sweetener
- 1 tsp. vanilla
Beat egg, milk, vanilla and sweetener together. Spray two (2) cup microwave dish with non-sticking vegetable spray. Arrange bread cubes and raisins in dish. Pour milk mixture over bread to moisten each cube. Sprinkle dash of nutmeg over top and microwave on high for five (5) minutes or until knife inserted in center comes out clean. Be careful not to overcook.
DIABETIC AND LOW SODIUM POUND CAKE
Written by TheChef on February 25, 2010 in Diabetic Recipes
Tags: DIABETIC AND LOW SODIUM POUND CAKE, low sodium pound cake
- 2 c. flour
- 1/2 c. corn oil
- 2 eggs
- 3 lg. ripe bananas
- 1 1/2 tbsp. liquid sweetener
- 4 tbsp. buttermilk
- 1 c. raisins
- 1 tsp. soda
- 1 tsp. vanilla
- 1 1/2 c. pecans
Pre-heat oven to 300 degrees Sift flour and soda together. Add oil, liquid sweetener and mix well until light. Beat in eggs. Add rest of ingredients. Beat until well mixed. Pour into loaf pan. Bake at 350 degrees for 25 minutes
BANANA NUT SQUARES FOR DIABETICS
Written by TheChef on February 25, 2010 in Diabetic Recipes
Tags: banana nut sqares
- 2/3 c. margarine
- 4 pkg. Sweet ‘n Low or 2 or 3 tsp.
- 2 eggs, separated (stiffly beat whites)
- 1 c. mashed bananas
- 1 1/2 c. flour
- 1 tsp. baking soda
- 1/4 tsp. baking powder
- 1/4 tsp. salt
- 1/4 c. sour cream
- 1/2 tsp. vanilla
- 1/2 c. chopped nuts
Cream Sweet ‘n Low and margarine. Add egg yolks and mix well. Add bananas, sift dry ingredients. Add alternately with sour cream to shortening mixture. Mix until well blended. Add vanilla, stiffly beaten egg whites and nuts. Pour into two 8×8 or 9×9 inch square pans. Doesn’t rise like regular bars.
- 1 c. seedless raisins
- 2 c. water
- 12 saccharin tablets
- 1 c. flour
- 1/2 c. shortening
- 1 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1/2 tsp. cloves
- 1 tsp. soda
- 1 tsp. vanilla
- 1 c. quick oats
Cook raisins in water for 15 minutes, adding saccharin while hot. Sift dry ingredients. Mix all together, drop on cookie sheet and flatten. Bake at 350 degrees for 15 minutes. Keep refrigerated.
- 1/2 c. dates
- 1/2 c. raisins
- 1/2 c. prunes
- 3 eggs
- 1/2 c. oleo or margarine
- 1 tsp. soda
- 1 tsp. vanilla
- 1/4 tsp. salt
- 1 c. flour
Cut up fruits and boil with 1 cup water add margarine. Mix all the other ingredients with eggs and dry ingredients. Add fruit mixture. Bake in greased 9 inch square pan at 350 degrees for 25 to 30 minutes. NOTE: 1/4 teaspoon each cinnamon and nutmeg may be added *Optional- 1/2 cup nuts or coconut may be used.
MARY TYLER MOORE’S ALMOND MERINGUE COOKIES (DIABETIC)
Written by TheChef on February 25, 2010 in Diabetic Recipes
Tags: meringue cookies
- 4 egg whites
- 8 tsp. powdered skim milk
- 1 tsp. vanilla extract
- 1 tsp. almond extract
- 1 tsp. liquid artificial sweetner
- Cinnamon to taste
Beat egg whites until stiff. Add skim milk powder. Mix well. Add extracts and sugar substitute. Drop cookies by spoonfuls onto cookie sheet. Bake at 275 degrees for 45 minutes. Remove from cookie sheet and dust with cinnamon. Yields 2 to 2 1/2 dozen. One cookie equals 32 calories.
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