Posted by Karen on April 06, 2001 at 20:04:35:
In Reply to: sugarfree snack cakes and cookies posted by Suzi McDonald on April 06, 2001 at 18:21:27:
Sugar-Free Butter Pecan Cookies
3 cups biscuit mix
1/3 cup pecan pieces
1 cup pitted dates
2 egg whites
1/3 cup warm water
2 teaspoons vanilla
1/2 cup butter
fruit-sweetened jam
pecan halves (optional)
Preheat oven to 350 degrees.
Use a blender or food processor to chop pecan pieces
until finely ground. Sift biscuit mix, and stir in the pecans.
Set aside.
Use blender or food processor to purée dates, gradually adding
egg whites and warm water. Beat several minutes until creamy.
Melt butter, and then stir in date cream and vanilla. Fold liquid
ingredients into biscuit mix. Stir only until blended.
On an ungreased cookie sheet, form dough into cookies 1/4" thickness
by 2" diameter. Press a thumb print into the middle of each. Decorate
each cookie with 1/4 teaspoon of jam and/or a pecan half.
Bake at 350 degrees for 7-10 minutes until touches of light brown can be seen.
Makes 3 dozen cookies.
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Sugar-Free Peanut Butter Cookies
1/3 cup pecan pieces
3 cups biscuit mix
1 cup pitted dates
2 egg whites
1 cup warm water
2 teaspoons vanilla
2/3 cup unsweetened peanut butter
fruit-sweetened jam
Preheat oven to 350°.
Use a blender or food processor to chop pecan pieces
until finely ground. Sift the biscuit mix, stir into
the pecans, and set aside.
Use blender or food processor to purée dates, gradually
adding egg whites. Beat several minutes until creamy.
Melt peanut butter, and then stir it into the blender
along with the water and vanilla. Fold liquid ingredients
into biscuit mix. Stir only until blended.
Press dough into 1/4" thickness and about 2" diameter cookies
on an ungreased cookie sheet. Then press a slight thumb print
into the middle of each. Decorate each cookie with 1/4 teaspoon of jam.
Bake at 350° for 8-12 minutes until touches of light brown can be seen.
Makes 3 dozen cookies.
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Fruit Cookies - No Sugar, Eggs Or Flour
3 Med. sized ripe bananas
1/3 c Peanut or safflower oil
1 t Vanilla
1/8 ts Salt
1 1/2 c Rolled oats
1/2 c Uncooked oat bran
1 1/2 c Coarsely chopped mixed dried
Fruits (such as dates, Apricots and raisins)
1/2 c Chopped nuts (walnuts, Almonds or pecans)
Preheat oven to 350 degrees. Grease 2 large cookie sheets.
Mash bananas in large bowl until smooth. (You should have about 1-1/2
cups.) Stir in oil, vanilla and salt.
Add oats, oat bran, mixed fruits and nuts; stir well to combine.
Drop by rounded measuring tablespoonfuls onto prepared cookie sheets,
about 1 inch apart. Flatten out slightly with back of spoon.
Bake about 20-25 minutes or until bottom and edges of cookies are lightly
browned. Transfer cookies onto wire rack to cool completely. Store in
refrigerator.
Makes 2 dozen.
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Fruit-and-Nut Balls
1/2 c Dates, pitted
1/2 c Raisins, dark or golden
2 tb Cocoa -or- Carob Powder
1/2 c Walnuts
1/2 c Sunflower Seeds
Walnuts, ground
Grind together dates, raisins, cocoa (or carob powder), walnuts and
sunflower seeds in a food processor or meat grinder.
Press the mixture into 24 small balls. Roll in the ground nuts.
Store in an airtight container.
Serves 12
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Peanut Butter And Banana Cookies
1/4 c Margarine
1/2 c Mashed bananas
1/2 c Peanut butter
1 Egg
1/4 c Thawed frozen unsweetened apple juice concentrate
1 t Vanilla
1 c Flour
1/2 ts Baking soda
1/4 ts Salt
1/2 c Salted peanuts, chopped
whole peanuts, optional
Preheat oven to 375*.
Beat butter in large bowl until creamy. Add banana and
peanut butter; beat until smooth. Blend in egg, apple juice
concentrate and vanilla. Beat in flour, soda and salt. Stir
in chopped peanuts.
Drop by tsp. on lightly greased cookie sheets; top each with
a whole peanut.
Bake 8 min. or until set. Cool on rack and store in tightly covered container.
Yield: 2 dozen
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Sugarless Wheat 'n' Fruit Cookies
1/2 c Butter, softened
1 Egg
2 ts Vanilla extract
1 c Whole wheat flour
1 t Baking powder
1/8 ts Salt
1 c Unsweetened coconut, flaked
1 c Unsugared dates, chopped
4 ts Orange peel, fresh grated
1 c Pecans, finely ground
Cream the butter, egg and vanilla together in a large mixing bowl.
In a small bowl, combine the whole wheat flour, baking powder and salt.
Add the flour mixture a little at a time, to the creamed mixture,
beating after each addition.
In a medium bowl, combine the coconut, dates, orange peel, and 1/2 cup
of the pecans. Stir into the cookie mixture.
Divide the dough in half and form into two logs, approximately 1 1/2 inches
in diameter. Place the remaining 1/2 cup of pecans on a piece of waxed paper.
Roll the logs in the nuts. Wrap each log in waxed paper and chill for 1 hour.
To bake, slice the logs into 1/8 inch rounds and place them on an ungreased
cookie sheet. Bake at 350 degrees for 10 to 12 minutes, until lightly browned.
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Peanut Butter Crunchies
3/4 cup chunky peanut butter
2 Tablespoons honey
3/4 cup corn flake crumbs
Blend peanut butter and honey.
Stir in 1/2 cup corn flake crumbs.
Form into 24 small balls and roll in remaining corn flake crumbs. Chill.
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Sugarfree Almond Granola Bars
Yield: 16 Servings
1 1/2 c Rolled oats
1/4 c Oat bran
1/4 c Finely chopped almonds
1/2 ts Ground cinnamon
2 tb Vegetable oil plus
1 ts Vegetable oil
1/3 c Honey or Fruitjuice Concentrate
1/2 ts Vanilla extract
1/4 ts Almond extract
Preheat oven to 350 F. Spray a baking sheet with non-stick spray.
Combine dry ingredients in a large bowl. Combine remaining ingredients and add to dry mixture. Mix until all ingredients are moistened.
Press mixture into a rectangular shape 7 inches wide and nine inches long. (Wet hands or use one hand and a damp spoon.)
Bake about 12 minutes. Remove from oven and cut into 16 bars using a sharp knife. Separate bars slightly and return to oven for 3 to 5 minutes more. The browner the bottom of the bars, the crisper they will be when cool.
The edges will crumble slightly when cut - set aside for a snack. Remove to a wire rack to cool.