then carefully mix in salt, baking soda, baking powder, and sugar. Blend
In a large bowl, combine the flour, sugar or Splenda, baking powder, salt and baking soda.
In a small bowl, beat the egg, orange juice and butter. Stir into dry ingredients just until moistened.
Fold in cranberries and walnuts.
Transfer to four 4-1/2-in.x2-1/2-in.x1-1/2in. loaf pans coated with nonstick cooking spray.
Bake at 350 degrees for 25-28 minutes or until a toothpick comes out clean.
Cool for 10 minutes before removing from pans to wire racks.
Bread may be frozen for up to 3 months.
Boil the first 6 ingredients together for 3 minutes; cool. Add the beaten eggs, soda, salt and artificial sweetener.
Add the flour and baking powder.
Drop by spoonfuls onto greased cookie sheet.
Bake for 15 minutes at 350\u00b0.
Stir together the dry ingredients.
Cream butter.
Add sugar substitute, vanilla and egg, blending well.
Stir in chocolate pieces.
Drop by level teaspoonfuls onto a lightly greased baking sheet.
Bake in preheated oven at 375\u00b0 for eight to ten minutes. Yields 3 dozen.
Combine flour, baking powder, baking soda and nutmeg in mixing bowl.
Blend well.
Put oil, eggs, sugar and bananas in blender. Puree until smooth.
Add to first mixture.
Pour into oiled 9 x 5-inch loaf pan.
Bake at 350\u00b0 for 40 to 50 minutes.
Cool in pan for 10 minutes.
Cool thoroughly before serving.
Pour orange juice and sugar substitute over chopped cranberries or cherries.
Let stand 1 hour.
Add raisins, pecans, pineapple and orange rind to cranberry mixture.
Add melted margarine.
Sift and measure flour.
Add soda, salt, allspice, cinnamon and nutmeg to flour.
Sift again.
Add dry ingredients to fruit mixture.
Stir until thoroughly mixed.
Pour mixture into 16 nonstick baking cups.
Bake at 325\u00b0 for 30 to 35 minutes until light brown.
Combine margarine, sour cream, apple, eggs, maple flavoring and vanilla; mix well. Add dry ingredients. Drop by tablespoon on baking sheets sprayed with nonstick spray. Bake at 375\u00b0 for 9 minutes or until lightly browned. Makes 30 to 35 soft cookies. Store in airtight container.
Combine all ingredients. Mix well with an electric mixer. Pour into a Bundt pan or an 8 x 11-inch baking dish that has been sprayed with a nonstick spray.
Bake at 350\u00b0 for 40 to 50 minutes.
Combine dates, sugar, oil and juice in a saucepan.
Cook for 5 minutes to soften dates.
Cool.
Add remaining ingredients. Spread into an oiled 8 x 8-inch baking pan.
Bake in a 350\u00b0 oven for 25 to 30 minutes.
Cool before cutting.
Makes 36 bars.
Preheat oven to 375\u00b0.
Combine butter, peanut butter and Sucaryl.
Blend well.
Add milk combined with egg and vanilla. Sift flour, baking powder and salt together.
Add to first mixture and blend.
Drop by rounded teaspoonfuls on greased cookie sheets. Flatten with fork.
Bake for 10 minutes.
Combine saccharin, orange juice and vanilla.
Cream in margarine.
Sift in flour, salt and baking powder.
Mix well. Knead in coconut.
Roll in \"tube.\"
Chill.
Slice 1/8-inch thick. Bake in 400\u00b0 oven for 10 minutes.
In a saucepan, cook raisins in water until water evaporates. Add applesauce, eggs, sweetener and oil.
Mix well.
Blend in baking soda and flour.
Stir in cinnamon, nutmeg and vanilla. Pour into a greased 8 x 8-inch baking pan.
Bake at 350\u00b0 for 25 minutes or until cake tests done.
*If you use self-rising flour, omit the baking powder and salt.
Mix all dry ingredients together.
Mix all wet ingredients, then mix together.
Makes 2 loaves.
Bake at 335\u00b0 for 1 hour or until loaves start to pull away from sides of pan.
Cream the margarine, shortening and brown Sugar Twin.
Add applesauce, eggs and vanilla. Add other ingredients.
Stir in oats, raisins and nuts.
Drop by teaspoons.
Flatten with fork. Bake at 350\u00b0 for 10 minutes.
Makes 5 dozen.
Sift together flour, salt, cinnamon, nutmeg, cloves and baking soda. Combine margarine, sugar substitute, vanilla and egg until creamy. Add flour mixture and applesauce alternately to creamed mixture.
Fold in raisins and bran cereal.
Drop on nonstick cookie sheet 1-inch apart.
Bake 15 minutes at 375\u00b0.
Start heating oven to 350\u00b0.
In a large bowl, cream the butter or margarine and non-nutritive sweetener until light and fluffy. Add chocolate; beat until smooth.
Beat in eggs and vanilla. Add flour, baking powder and walnuts.
Beat until smooth.
Spread batter in greased 8 x 8 x 2-inch pan. Bake 30 minutes or until surface of brownies is shiny.
Cool in pan. Cut into 16 pieces. Serve cool. Exchanges per brownie:
1/2 bread and 2 fats.
Combine margarine, sugar substitute, vanilla and eggs.
Sift together cocoa, flour, salt and baking powder.
Add mixtures until well blended.
(Do not overmix.)
Stir in nuts.
Pour in 8-inch square pan. Bake at 325\u00b0 for 20 minutes.
Beat egg whites until stiff; beat in sweetener and baking powder.
Stir in cracker crumbs and chopped pecans.
Pour into greased pan and bake at 350\u00b0 for 30 minutes.
Serve with whipped topping.
Heat oven to 350\u00b0.
Cream the butter and sweetener until light and fluffy. Add chocolate.
Beat until smooth. Beat in eggs and vanilla. Add flour, baking powder and nuts.
Beat until smooth. Spread in greased 8 x 8-inch pan and bake for 30 minutes or until shiny.