up sugar, 1 teaspoon cinnamon, allspice and salt. Stir in pecans to
For the pecans: Combine the butter, salt, cinnamon,
Mix sugar, cinnamon and salt. Beat egg white and cold water to a froth. Add pecans and cover well. Add egg coated pecans to cinnamon sugar. Spread on a buttered cookie sheet and bake at 250\u00b0 for 1 hour, stirring every 15 minutes. Cool and pack in closed cans.
Beat egg white with water until frothy; coat pecans.
Add sugar, cinnamon and salt mixture.
Bake on buttered cookie sheet in 225\u00b0 oven for 1 hour, tossing every 15 minutes.
Beat egg white and water until frothy.
Add pecans.
Mix sugar, salt and cinnamon in bowl.
Add nuts and coat thoroughly. Place on buttered cookie sheet.
Bake at 225\u00b0 for 1 hour, stirring often.
cup boiling water until sugar is disolved; cool.
Pepare
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.
Salad:.
1. Mix first 8 ingredients into salad bowl.
2. Drizzle on dressing and toss.
Spiced Pecans:.
1. Heat first ingredients in saucepan until thickened.
2. Stir in pecans.
3. Spread hot pecans on piece of wax paper.
4. When cool, break into chunks
Dressing:.
1. Mix all ingredients.
2. Whisk together until blended.
eggs, milk, cardamom, cinnamon, nutmeg, sugar, maple syrup, and butter for
aucepan, cook the water and sugar over medium heat. Bring to
heese sweetened with Sugar Free Torani Syrup or Sugar Free Maple Syrup
Whip egg white until frothy.
Add water, sugar and cinnamon.
In a 13x9\" cake pan, melt the margarine or butter.
Pour pecans in egg mixture, stir well, then pour into pan.
Bake at 250 for 1 to 1 1/2 hours, stirring every 15 minutes.
Mix nuts in with egg white.
Add sugar and spices.
Spread on a shallow pan sprayed with Pam or greased (I use stoneware, no greasing required).
Bake at 250 degrees for 25 minutes.
Cool on wax paper.
Store in airtight container.
gain later on in the recipe. Set this bowl aside. It
Combine all ingredient except nuts in a saucepan.
Boil about 3 minutes until it becomes a syrup-like consistency.
Remove from heat and add nuts immediately.
Stir until nuts are all coated and no liquid remains.
Empty onto waxed paper.
Break apart any nuts that are sticking together.
Let cool on waxed paper (you have to work fast after nuts are added to hot syrup).
After nuts have cooled, package into decorative tins and give as gifts or store for your own use.
(Makes great Christmas gifts.)