APPLESAUCE COOKIES

APPLESAUCE  COOKIES

1/2 c. all purpose flour

1 tsp. ground cinnamon

1/2 tsp. baking soda

1/4 tsp. allspice

1/2 c. quick rolled oats

1/2 c. raisins

Nutmeats (Optional)

1/2 c. unsweetened applesauce

1 egg, beaten

1/4 c. shortening

2 tsp. vanilla extract

1/4 tsp. orange flavoring (optional)

Sift all dry ingredients (including oats)  together in a separate bowl. In a separate bowl mix applesauce, eggs, vanilla, orange flavoring (optional) dry ingredients and nuts. Drop onto cookie sheet. Bake at 325-350 degrees for 7- 10 min. or until lightly brown.

BIRTHDAY CAKE FOR DIABETIC

BIRTHDAY  CAKE  FOR  DIABETIC

2 c. sifted cake flour

2 1/2 tsp. baking powder

1/2 tsp. salt

6 tbsp. softened butter

1 1/4 tsp. vanilla

1/4 tsp. almond extract

1 c. sugar substitute- ie stevia,

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.

DIETETIC PASTA SALAD

DIETETIC  PASTA  SALAD

Corkscrew pasta

4 fresh mushrooms, sliced

1 cucumber, sliced

Kraft reduced calorie zesty Italian dressing

1 onion, sliced

1 tomato, diced

1 green pepper, chopped

Cook and rinse pasta in cold water.  Mix with remaining ingredients and marinate in dressing.  Chill and serve.

CHICKEN BREASTS WITH CARROT AND ZUCCHINI STUFFING

CHICKEN  BREASTS  WITH  CARROT  AND  ZUCCHINI  STUFFING

2  small (whole) skinless, boneless chicken breasts

1 c. carrots, shredded (about 2 sm.)

1 c. zucchini, shredded (about 1 med.)

1 tsp. salt

1/4 tsp. poultry seasoning

1 envelope chicken-flavored bouillon

1/4 c. water

In medium bowl, combine carrots, zucchini, salt and poultry seasoning.  Spoon about 1/2 cup mixture into each pocket (each breast should open similar to a butterfly); secure with toothpicks.  In place chicken in a Med size skillet, sprinkle with bouillon.

Add water to skillet and cook over medium high heat, heat to boiling.  Reduce heat to low; cover and simmer about 40 minutes or until chicken is fork tender.  Remove toothpicks.  Makes 4 servings, 180 calories per serving. 

BANANA RAISIN CAKE FOR DIABETICS

BANANA  RAISIN  CAKE  FOR  DIABETICS

2 c. flour

1 1/2 tsp. baking powder

Stevia sweetener equivalent to 11/2 c. sugar, 

1 tsp. soda

1 tsp. salt

1/2 c. butter

1 c. banana, about 3 mashed

1 tsp. lemon peel grated

1 tsp. vanilla extract

2 eggs

1 c. white raisins, chopped

1/2 c. nuts, chopped fine

Sift the first 5 ingredients and set aside. In another bowl, cream together the sugar and butter, then add the rest up to the eggs. Mix well. 

Next add the dry ingredients a little at a time, intermingling with the white raisins and nuts. Mix well.

Pour into cake pan that has been sprayed with olive oil, like Pam. I'm' sure Pam does have an olive oil spray. Then flour it and shake pan put for excess flour.

Preheat oven to 350 degrees and bake 30-40 minutes or until done.