easure the exact amount of sugar into a separate bowl. (Do
Mix all ingredients and drop by teaspoon onto greased cookie sheet.
Bake at 350\u00b0 for about 12 minutes or spread in a 9 x 6-inch rectangular pan and bake 20 to 25 minutes for bar cookies.
Mix all ingredients together; roll dough into small balls. Place on waxed paper or foil and refrigerate.
Roll in powdered sugar.
Cookies will keep for a few weeks without freezing.
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.
In a food processor, combine cookies, cocoa and pecans.
Whirl until reduced to crumbs, pulsing for several seconds at a time.
Add corn syurp and port.
Continue to pulse processer until liquids are well blended.
Using your hands, form dough into one-inch round balls.
Roll in powdered sugar, Serve or store cookies in airtight container for up to one month.
To store longer, freeze the cookies.
n a small bowl combine sugar, soda and salt.
In
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.
Break biscuits into thirds.
In a saucepan, melt the butter over medium-high heat.
Add sugar and chocolate and mix until melted.
Add milk and eggs, mix and cook until it comes to a boil, stirring constantly.
Add vanilla and biscuits and mix until combined.
The cookies should break during mixing into small pieces.
Place mixture onto a large piece of foil, and form into a log, about 2 inches in diameter.
Wrap in foil and freeze for two hours, then slice and keep refrigerated.
pie plate, mix granulated sugar and 1/4 cup pack
I have also made \"no cut rolled cookies\" by rolling into balls
easure butter, shortening, 2 cups sugar, egg, liqueur, almond extract and
Mix sugar, cocoa, milk and oleo in a saucepan.
Bring to a boil and boil for 1 minute.
Remove from stove and add remaining ingredients.
Stir well.
Drop by teaspoon on wax paper.
Makes 4 to 5 dozen.
I baked the cookies only one tray at a
ixer, mix butter and icing sugar on medium, until pale and
beat butter and sugar at medium speed until no sugar lumps remain, about
tand mixer cream butter with sugar and almond extract on medium