Put oven to 200\u00b0C (or 390\u00b0F).
Butter and flour a loaf tin.
For gluten intolerants, use grounded nuts for this step.
\"Cream\" egg and sugar together for 10 minutes to get a yellow and fluffy batter.
Fold in the ground nuts.
Bake for approximately 25-30 minutes in the middle of the oven until a stick comes out clean.
Let cool slightly and tip out of the tin; let cool completely.
unsweetened cocoa, Splenda, and oat flour. Add the milk and whisk
heese is what binds, like sugar & egg yolks without the harm
ree, nice, but as much sugar as a candy bar.) And
Stir fat-free sour cream to smooth.
Mix together vanilla pudding (dry) and pineapple.
Add the sour cream and fold in until smooth and free of lumps.
Put into crust and chill.
There is no sugar, no fat in the filling of pie and only an infinitesimal amount in pie crust.
ucepan, cook the water and sugar over medium heat. Bring
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.
Mix the coconut and the milk and leave to soak for 30 minutes.
Sift the flour, baking powder, cloves, cinnamon and salt into a bowl.
Stir in the sugar.
Add the coconut and milk and mix to make a soft batter.
Pour into a greased 3lb. loaf tin.
Smooth the top and bake for 1 1/4 to 1 1/2 hours at 350 degrees F.
br>Spray muffin cups with no stick cooking spray.
Fill
edium bowl, combine 2 cups flour, 1/2 cup SPLENDA, & almonds
easure the exact amount of sugar into a separate bowl. (Do
Sift flour, soda and salt.
Combine egg, oil and vanilla.
Add to dry ingredients along with pineapple, stirring just until ingredients are moistened.
Fold in raisins.
Spread evenly in greased pan and bake at 350\u00b0 for 45 minutes or until done.
For easier slicing, store overnight in refrigerator before serving. Recipes makes 34 (1/4-inch) slices.
Calories per 1/4 slice:
53.
Heat oven to 350 degrees. Prepare a Jelly Roll (11 x 17) sheet by lining with parchment, silpat liner, or spray with cooking spray.
Mix together brown sugar, granulated sugar, peanut butter and butter until pale and fluffy.
Add eggs and vanilla extract. Blend.
Add oats and baking soda. Mix.
Add M & M's and Chocolate chips and stir with wooden spoon until combined.
Bake for 17-20 minutes.
Place egg substitute, cottage cheese, vanilla, cinnamon and splenda in your blender.
Pulse 4-5 times or until cottage cheese is smooth.
Add oatmeal and baking soda.
Pulse 3-4 times or until oatmeal is combined.
Put in blueberries and stir with spatula.
Heat 2 small baking pans on stove top and spray with no stick cooking spray.
Cook each side until lightly browned and done all the way through.
Serve with butter and pancake syrup if desired.
aper.
Sift together the flour, baking powder, cinnamon, and salt
br>Cream egg yolks and sugar until they become light, creamy
Preheat oven to 325 degrees.
Melt butter for crust.
Combine melted butter with crushed pecans. Add enough flax flour to make a moist crumble.
Press crumble mixture into the bottom of 5 single serve foil pans.
Dissolve cornstarch in water. Set aside.
Combine agave nectar and syrup in a saucepan. Bring to a boil.
Wisk in cornstarch mixture. Add salt. Stir until mixture thickens.
Remove from heat. Add remaining Smart Balance and vanilla.
Stir in pecans.
Divide evenly among crusts.
Bake for 15 minutes.
he peanut butter and the sugar until smooth.
Add the
r pie plate, mix granulated sugar and 1/4 cup pack
b>sugar and dissolved yeast. Mix with mixer at medium speed, add flour