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.
ain later on in the recipe. Set this bowl aside.
ix, unsweetened cocoa, Splenda, and oat flour. Add the milk and
aucepan, cook the water and sugar over medium heat. Bring to
Mix together the first four ingredients. Cut in the shortening. Stir in oats. Stir in milk just until combined.
Pat out, cut and bake for 12-15 minutes, at 450\u00b0F
Recipe may be doubled. Freeze extra biscuits in a heavy plastic bag - thaw and heat to serve.
bit of butter.
Recipe is 85 years old, used
Prepare Sugar Biscuits (recipe#59864): Brush tops of frozen biscuits with whipping cream; sprinkle evenly
This is a low fat, low cholesterol recipe, adapted from Quaker Oat Bran recipe on its box, by a heart patient.
I've tried them and I think they are great.
There are other brands of oat bran on the market but I prefer the Quaker brand texture.
I don't like bran muffins too sweet so 2 tablespoons of sweetener is enough for me.
cheese, rice flour, oat bran flour and sugar in a large bowl
s the egg in the recipe).
Stir in the baking
o 450\u00b0F Mix salt, sugar, flour, and baking powder in
Preheat oven to 425\u00b0.
Line muffin pan with paper cupcake liners.
In a large bowl combine oat bran, nuts, raisins, sugar, baking powder and spices.
Mix milk, egg whites, oil, applesauce and vanilla in a bowl.
Combine with oat bran.
Fill cupcake liners.
Bake 17 minutes.
Refrigerate if not used in 3 days as they contain no preservatives.
Combine dates and water in a small saucepan over low heat; cook and stir until dates are mostly dissolved, mashing larger pieces with a spoon, 10 to 15 minutes.
Mix oat flour, almond flour, and hemp seeds together in a large bowl.
Stir almond butter and vanilla extract into date mixture until well mixed. Mix date mixture into oat flour mixture using a pastry blender until well mixed. Press mixture into an 8-inch baking dish; refrigerate until chilled, about 30 minutes.
bicarbonate of soda, oats and sugar.
Over gentle heat, melt
13 inch pan ready(recipe didn't say to grease