eater until smooth. Add the fructose and beat until fluffy, about
Crust:
Blend the flour, 2 tablespoons fructose, oleo and salt.
Pat into a 9 x 13-inch pan.
Preheat oven to 350\u00b0. Combine water and fructose and simmer over low heat 5 minutes, then cool. Mix dry pudding into fructose mixture. Add skim milk and eggs; blend well. Pour into pie shell and sprinkle pecans and Grape-Nuts on top. Bake for 30 minutes, until top is firm. Cook 3 hours before slicing. Serves 8.
Mix pears and fructose.
Cook 30 minutes.
Add Jell-O and Sure-Jell.
Cook 5 minutes.
Put in small jars and seal.
Blend eggs in bowl with fructose, vanilla and salt. Mix thoroughly. Stir in maple syrup, mix well. Add nuts; stir until all are coated well. Pour in pie shell and bake at 350\u00b0 until golden brown.
Whisk together the flour or cornstarch with the milk or milk substitute.
Add the remaining ingredients and heat to a boil while whisking til fully dissolved and combined. Reduce heat and simmer a few minutes or until it thickens.
Use this soup in recipes in place of one can of creamed soup.
You could also add celery or mushrooms to make into other cream of soup flavors.
Heat fructose, cornstarch and 1/3 cup water in saucepan until thick.
To this mixture, add vanilla, margarine and cocoa; stir well and add enough hot water, 1 tablespoon at a time, until you reach a spreadable consistency.
Pour on top of cake and let drizzle down sides.
Mix sugar-free pudding according to directions.
Let set. Spoon all of pudding between the 2 layers of cake.
Top with Chocolate Sauce and sliced almonds.
Combine butter, fruit juice, fructose and banana.
Beat egg, pumpkin and vanilla.
Combine dry ingredients and stir into pumpkin mixture.
Add raisins and nuts.
Spread in 9 x 13-inch pan, well coated.
Bake 20 to 25 minutes at 325\u00b0.
Line 9-inch pie pan, using half of pastry.
Roll out remaining pastry to top crust.
Set oven at 400\u00b0.
Mix fructose, flour and spices.
Spread a little mixture over bottom of pies.
Peel and core apples into thin slices.
Sprinkle with remaining mixture. Put butter in small bits around pies, then put pastry for topping. Bake 50 to 60 minutes or until apples are tender.
Mix butter, peanut butter, fruit juice and fructose.
Add egg and blend well.
Mix dry ingredients together and blend into creamed mixture.
Roll dough into walnut size balls.
Place on cookie sheet.
Flatten with a fork.
Bake 7 to 9 minutes at 350\u00b0.
Cream together margarine and fructose; beat in egg, water and vanilla.
Combine flour, baking soda and salt in sifter.
Sift dry ingredients into creamed mixture, stirring to blend thoroughly. Stir in chocolate chips.
Cream peanut butter, oleo, baking chocolate and vanilla extract together and gradually add sugar replacement, sorbitol and liquid fructose.
Continue beating and add eggs, one at a time, and beat well.
Beat until light and fluffy.
Sift flour and baking soda together.
Add to creamed mixture with water; mix well.
urfavoriteglutenfreerecipes.info for more \"delicious recipes missing the gluten but not
Combine ingredients for gluten free flour mix that is in
easonings.
Add the gluten free flour to the potato mixture
rotein Balls: Couple ounces fat free cream cheese, couple large tablespoons
Combine the teaspoon of Cream of Tartar and the 1/2 teaspoon of Bi-carb soda.
Mix into 1 cup of Gluten free plain flour and sift into a container to ensure that the cream of tartar and bi-carb soda is mixed through the flour.
Use as desired in Gluten Free Recipes which require self-rising flour.
ogether until smooth and lump free.
Cover with saran and
lectric mixer, beat margarine, eggs, fructose and vanilla until blended.