Cook raisins in water until soft; drain off water.
Mix applesauce, eggs, sweetener and oil very well.
Add baking soda and flour.
Add remaining ingredients and stir in the raisins.
Bake at 350\u00b0 for 30 to 35 minutes or until toothpick comes out clean. Makes 1 large cake or 2 dozen cupcakes.
One cupcake equals 1 fruit and 1 fat.
Sprinkle with chopped walnuts or \"no sugar\" coconut before baking if desired.
Preheat oven to 350\u00b0. Sift together first 6 ingredients; set aside. Combine eggs, applesauce and melted shortening. Add flour mixture. Stir in nuts. Pour into a greased 9 x 5-inch pan. Bake for 1 hour.
Spray 9 x 13 pan with cooking spray. Mix flour, Splenda, spices and soda. Add oil and eggs. Mix well. Add vanilla flavoring, applesauce, raisins, nuts and dates. Sprinkle a little flour over raisins, dates and nuts to keep them from falling to the bottom of cake while cooking. Bake at 350\u00b0 for 45 to 55 minutes.
Cook raisins in water until absorbed.
Cool.
Add applesauce, eggs, sweetener and oil.
Mix well.
Add dry ingredients and vanilla.
Pour into greased and floured loaf pan.
Bake at 350\u00b0 for 1 hour.
Cook raisins in water until water is dissolved.
Add applesauce, eggs, oil, then remaining ingredients.
Mix well by hand.
Put in 8-inch square pan sprayed with Pam.
Bake at 350\u00b0 for 25 to 30 minutes.
Combine and cook raisins with 2 cups water until raisins have used up all water (cook slowly).
Set aside to cool.
In large bowl, mix flour, soda, salt, nutmeg and cinnamon.
In another bowl, combine eggs, applesauce, equal oil and vanilla.
Add nuts and fruit mixture.
Stir in dry ingredients and blend thoroughly. Pour into 10-inch tube pan.
Bake in preheated oven at 350\u00b0 for 35 to 40 minutes or until done.
easure the exact amount of sugar into a separate bowl. (Do
bout 1/2 cup of sugar or other sweetener.
Place
Mix pudding mix and milk until smooth and as it thickens, add the Cool Whip.
Let set in refrigerator until firm, then spread over a small sheet cake.
For special times, ice your cake out of the pan, then add a layer of no-sugar Just Fruit Preserves and then another layer of Cool Whip.
VERY IMPORTANT to use the \"No sugar needed\" style, in the pink
*3/4 c. no-sugar-added strawberry fruit spread combined with 1/4 cup warm water may be substituted.
aucepan, cook the water and sugar over medium heat. Bring to
I use my Pan Release recipe#78579 for greasing).
In
Cream sugar and shortening.
Add applesauce.
Add raisins to cooled mixture.
Gradually add flour, spices and nuts.
Mix well and pour into tube pan or loaf pan if desired.
Bake at 350\u00b0 until done.
The longer it sets, the more moist it will be.
13 inch pan ready(recipe didn't say to grease
s the egg in the recipe).
Stir in the baking
Sift together the flour, baking soda, cinnamon, nutmeg and cloves.
Cream butter and sugar.
Add applesauce; beat well.
Add flour mixture in several additions.
Beat gently.
Fold in raisins.
Turn into a greased and floured 8 x 8 x 2-inch cake pan. Bake in a preheated 350\u00b0 oven for 45 minutes.
Let stand on wire rack for 5 minutes.
Turn out.
Turn right side up.
Good warm.
Stir together flour, sugar and baking powder.
Set aside.
In a large mixing bowl, combine cereal and milk.
Let stand about 5 minutes.
Add egg and applesauce.
Beat well.
Add flour mixture, stirring only until combined.
Put batter into muffin pans that have been coated with cooking spray.
Bake at 400\u00b0 for 20 minutes. Yield: 12 muffins.
Sift flour, salt and baking powder into a medium mixing bowl.
Combine butter, milk and egg.
Stir into dry ingredients.
Add vanilla (unless using flavored applesauce) and applesauce; beat well.
Spoon batter into a hot, well greased griddle.
Cook raisins in 2 cups water until plump.
Drain and cool. Mix all ingredients, using a spoon.
Pour into a greased and floured 9 x 13-inch pan.
Bake at 350\u00b0 for 45 to 60 minutes. (Recipe can be halved.
Cook for about 40 minutes.)