lectric mixer, beat margarine, eggs, fructose and vanilla until blended.
In a large bowl, combine the flours, baking soda, cream of tartar, cloves, nutmeg, cinnamon and salt. In another bowl, cream the shortening, and fructose. Beat in the eggs, lemon zest and dry ingredients. Mix until well blended. Cover dough and refrigerate for 24 hours.
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Drop dough by spoonfuls 1 1/2 inches apart onto cookie sheets.
Bake for 10 to 12 minutes until lightly colored. Let cool on wire racks.
In a large bowl, stir together fructose and butter.
Mix in eggs, lemon peel and vanilla.
In another bowl, stir together flours, cream of tartar, baking soda, cinnamon, nutmeg, salt and cloves. Add to egg mixture and stir until blended.
Cover dough tightly with plastic wrap and refrigerate until firm (about 2 hours).
owl stir in cinnamon and fructose. Pour in melted butter and
up of brown sugar and fructose. Whip to stiff peaks, but
raham cracker crumbs with yogurt, fructose and cinnamon, toss with fork
Crust:
Blend the flour, 2 tablespoons fructose, oleo and salt.
Pat into a 9 x 13-inch pan.
Preheat oven to 350\u00b0.
In 9 x 9-inch pan, melt oleo; set aside. Combine flour and baking powder in small bowl.
Add 1/2 cup apple juice, 1/4 cup fructose and water.
Mix well.
Pour batter over melted butter.
In separate bowl, combine blackberries, 1/4 cup apple juice, 2 tablespoons fructose and almond extract.
Stir well and pour over batter.
Bake 45 minutes.
Serve warm.
concentrate and 1/4 cup fructose. Stir over medium heat until
ith cooking spray.
Mix fructose, flour, oat bran, cinnamon, baking
eater until smooth. Add the fructose and beat until fluffy, about
Boil the fructose and water for about 4 min to get fructose syrup.
Blend all the ingredients, except for the ice and coconut milk, until smooth, then pass the mixture through a fine-mesh sieve.
To serve, pour the drink into chilled tall glasses, add the ice cubes and top with coconut milk.
This beverage is also usually served with a shot glass of iced water to remove any aftertaste.
Preheat oven to 350\u00b0.
Mix blueberries, 1/4 cup apple juice concentrate and 2 tablespoons fructose.
Spread fruit mixture in a 9 x 9-inch pan and set aside.
In a medium bowl, mix 1/2 cup apple juice concentrate, 1/4 cup fructose, oil and egg.
Blend well. Add vanilla.
In a separate bowl, mix flour, baking powder and salt.
Add dry ingredients to batter.
Pour batter over blueberry mixture.
Bake for 40 minutes.
Serve warm.
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.
In a large saucepan, soften gelatin in water for 2 minutes. Place over medium heat until gelatin is dissolved.
Add evaporated milk, 1/2 cup of the fructose and salt to gelatin.
Stir over medium heat until well blended, approximately 5 minutes.
Remove from heat.
Stir in yogurt and vanilla.
Set aside.
Preheat oven to 350\u00b0.
In a 9 x 9-inch pan, melt margarine and set aside.
Combine flour and baking powder in a small bowl.
Add 1/2 cup apple juice concentrate, 1/4 cup fructose and water.
Mix well.
Pour batter over melted butter.
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.
Combine flour and margarine in bowl with fork.
Blend together.
Beat egg yolks and fructose together.
Add flour mixture and beat until well blended.
Beat in buttermilk and lemon juice.
Put in unbaked pie shell.
Bake at 425\u00b0 for 10 minutes. Reduce temperature to 350\u00b0 and bake 20 to 25 minutes or until filling is firm.
Allow to cool.
Mix butter and liquid fructose thoroughly.
Sift together flour and salt and add to mixture.
Combine well.
Roll into 1 1/2-inch balls and place on ungreased cookie sheet.
Bake at 375\u00b0 for 6 minutes.
Remove from oven; quickly press thumb gently on top of each cookie and spoon sugar-free fruit spread into impression.
Bake for 8 minutes longer.
Cool in refrigerator until jelly sets up.
Preheat oven to 350\u00b0.
With mixer, combine applesauce, apple juice concentrate, fructose, oil, eggs and lemon juice.
Beat until well blended.