Combine molasses, eggs and shortening.
Mix well.
Sift dry ingredients together and stir into mix; mix well.
Add nuts and raisins.
Pour into a well-greased 7 1/2 x 11 1/2-inch or similar size pan.
Bake in moderate oven at 350\u00b0 for 25 minutes or until golden brown and leaves sides of pan.
Cool on wire rack, then cut into bar sizes.
Since this has only 1/2 cup sugar, you may adjust it into a diabetic diet.
Set out 4 custard cups.
Place 1/4 cup rice in each dish.
Add 1 tablespoon raisins, 1/4 egg, 1/2 cup milk and 1/2 packet diet sugar.
Sprinkle vanilla and lemon juice in each cup.
Stir and bake in oven 40 to 45 minutes at 350\u00b0.
nd 1 tsp. Equal for Recipes or 3 packets Equal sweetener
NOTE: My recipe for the diabetic sweetened condensed milk makes 1 cup. Make as much as you need and store the extra in the fridge in a covered dish. Also, if you are on a VERY strict diabetic diet, use only 1/2 of the chips.
Mix the pudding mix, milk, and sweetened condensed milk and blend well.
Fold in the whipped topping, bananas, and white chocolate chips.
Refrigerate overnight. Serve in individual serving cups. Garnish with white chocolate chips and vanilla wafers.
w * cherry chip cake / diet cream soda * diet lemon-lime soda / lemon
Tear angel food cake into pieces.
Make vanilla (diet) pudding according to recipe.
Layer in a cake pan with sliced bananas and strawberries.
Top with topping and garnish with strawberries or sprinkle diet jello on top.
Makes 12 servings.
Calories 219, fat 6.2 grams and fat 25%.
Exchanges 2 starches and 1 fruit.
Core and cut apples.
In large pan place apples and 1 can diet cream soda.
Cover and cook until soft.
Run through sieve. Combine apples, margarine and cinnamon.
Enjoy!
Dissolve pudding in diet Sprite which has been heated.
Mix all other ingredients together.
Freeze in
ice cream maker.
Beat together margarine, egg, vanilla and enough flour so dough is no longer sticky.
Work in nuts.
Chill until firm enough to shape (about 30 minutes).
Roll into balls.
Place on ungreased cookie sheet.
Dip your thumb in flour.
Press down firmly in middle of each cookie.
Bake for 15 minutes or until golden brown on the bottoms.
Remove from oven.
Sprinkle with Equal.
Cool. Fill hollows with jam.
Keep refrigerated.
Calories: 98. Diabetic exchange: 1/2 bread and 1 fat.
In a large bowl, combine gelatin and the boiling water; stir about 2 minutes or until gelatin is dissolved. Stir in shredded lime peel and lime juice. Cool for 10 to 15 minutes or until cooled slightly but not set.
Whisk in sour cream when dissolved whisk in the 1 cup dessert topping.
Pour into six 6- to 8-ounce stemmed dessert glasses. Cover and chill for 2 to 24 hours or until set.
If desired, garnish with the 1/2 cup dessert topping and lime peel curls or lime slices.
Follow directions on package of Jell-O.
Wash berries and slice thin into Jell-O.
Set in refrigerator until firm.
Top with diet topping.
Serves 4 to 6.
Heat diet drink with gelatin.
Stir.
Add sweetener while still hot. Add cottage cheese and pineapple.
Stir until mixture sets.
Put sliced strawberries in shell.
Boil cornstarch, NutraSweet, Jell-O and water until thick.
Pour boiled mixture over strawberries.
Chill and top with lite Cool Whip or box of diet D-Zerta topping.
Cut flour in diet margarine; stir in vanilla and egg.
Add pecans, apples, raisins and dates; chill for 30 minutes.
Shape into 1-inch balls and place on cookie sheet.
Flatten cookies with a fork coated with flour.
Bake for 12 to 15 minutes at 350\u00b0. Makes 48 (2-inch) cookies.
Contains 37 calories per cookie.
Boil together for 3 minutes the water, margarine, dates and cinnamon.
Let cool and add remaining ingredients.
Mix well. Drop onto greased cookie sheets.
Bake 10 minutes at 350\u00b0.
Nuts may be added.
One cookie equals 1 bread and 1/2 fat exchange on diabetic diet.
Mix all ingredients. Stir until evenly coated.
Pour into 9-inch unbaked crust. Bake at 400\u00b0 for 10 minutes. Reduce to 350\u00b0 and bake 20 to 30 minutes more until brown. Top with diabetic ice cream or topping.
he three-quarters container of dessert topping. Spread mixture into crust
This is another really old menu.
My aunt, who later became head chef at the Memorial Union at the University of Wisconsin, gave me the salad and dessert recipes way back in the forties.
Pour evaporated milk in a large mixing bowl and freeze until crystals form when whipped.
Soften cream cheese at room temperature.
Then mash with fork until creamy.
Pour pineapple juice into a cup, adding water to equal 1 cup of juice and water. Dissolve gelatin in boiling juice; cool.
Add cream cheese and vanilla; beat well.
Fold in pineapple and whipped milk.
Line bottom of 9 x 12-inch pan with graham cracker crumbs.
Fill with mixture and refrigerate.
Cut into 12 servings.
Dissolve Jello in 2/3 cup boiling water. Add 2 cups ice cubes and stir until thickened. Using a wire whisk, add dessert whip. Fold in fruit. Put in pie shell or dessert dishes.