easure the exact amount of sugar into a separate bowl. (Do
bout 1/2 cup of sugar or other sweetener.
Place
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.
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.
ough is smooth, pliable and no longer sticky (about 5 minutes
Preheat oven to 350 degrees F.
Mix eggs and sugar.
Stir in the breakfast syrup and melted butter.
Stir in the pecan halves.
Line a 9-inch pie pan with the pie dough.
Pour in the pecan pie filling mixture.
Bake for 25 minutes with edges covered with foil.
Remove foil from the edges and bake for another 25 minutes (you can insert a knife and have it come out clean).
Cool on a wire rack.
ey don't jinx your bread\", or just put it
tand mixer put the yeast, sugar, and water and let it
nd add ingredients to YOUR bread maker according to YOUR instructions
ry yeast and 1 teaspoon sugar with 3/4 cup warm
large bowl place torn bread pieces, sprinkle with as much
n the refrigerator.
Set bread machine to dough cycle. Place
In a small pan over low heat, melt butter with brown sugar for 5 minutes stirring occasionally. Set aside.
In a large bowl, combine all other ingredients except bread. Mix thoroughly.
Combine butter and sugar mixture with egg mixture, stirring constantly.
Spray 9x13\" pan and cover the bottom with the torn bread.
Pour mixture over the bread.
Stir together to make sure all the bread is covered.
Bake, uncovered, at 350 degrees for 40 minutes or until the top is lightly brown.
Serve warm. Best if cooled at least 30min.
ecipe makes a very hearty bread with a crunchy, buttery crust
aucepan, cook the water and sugar over medium heat. Bring to
up milk with 2 tablespoons sugar and 2 teaspoons salt until
nce first making this bread according to the
Dissolve yeast in water. Mix flour and salt in a large bowl then add yeast mixture. Cover with plastic wrap then let proof for around 18 hours at room temperature.
Line a large, deep pan with parchment paper. Shape dough into a loaf, transfer to prepared pan, cover and let proof for 1 hour.
Preheat oven to 450\u00b0F. Cover dough with parchment paper and bake for 30 mins. Reduce oven temperature to 400\u00b0F, remove cover and bake for another 30 mins. Remove bread from oven and allow to cool on a wire rack.