Preheat oven to 350 degree. Grease and flour (2) 9 or 10 inches pans. Sift all dry ingredients together and set aside. Beat butter and sugar in a large mixing bowl until light and fluffy. Add eggs one at a time. Mix in sour cream, vanilla, and coloring. Gradually mix in dry ingredients on low speed until well blended But do not over beat.
Bake about 40 minutes or until a toothpick inserted in the middle comes out clean.
Mix and let stand: 2 cups sliced peaches or more (or apples or other fruit) 3/4 cups xylitol or truvia.
Melt 1/2 cup non-dairy, soy-free Earth Balance in shallow baking pan.
Combine: 3/4 cups buckwheat flour, 3/4 xylitol or truvia, 3/4 cup coconut milk, 2 teaspoons baking powder, pinch of salt.
Drop batter into baking dish that contains the Earth Balance.
Don't stir! Pour peaches on top.
Bake 1 hour at 350 degrees or until bubbly and brown.
Combine wet ingredients in mixing bowl. Add remaining ingredients in order listed; mix well.
Use a cookie scoop to drop onto parchment-lined baking sheet.
Bake at 375\u00b0F for 10 to 15 minutes or until browned.
all of dough onto a gluten-free flour-covered surface and spread
Cream butter and Erythritol, then add egg and vanilla.
Mix together.
Add Pamela's mix, chocolate chips, and nuts.
Drop rounded tablespoons of dough onto greased cookie sheet.
Bake in preheated oven at 350 for 15 minutes.
Allow cookies to set while on cookie sheet for 5 minutes after removing them from the oven.
br>For glaze, combine powdered sugar and milk, using more or
ixer until creamy. Beat brown sugar into the margarine until incorporated
rosting or dusted with powdered sugar before serving.
Bring egg whites to room temperature.
Sift together the potato starch, cornstarch, and 1 3/4 cup Splenda; set aside.
In large mixer bowl, combine egg whites, salt, cream of tartar, and vanilla extract.
Beat on high speed until stiff and stand in peaks. This takes 1 1/2 to 2 minutes.
Do Not Overbeat.
Turn mixer to lowest speed and sprinkle in the sifted flour mixture for 1 1/2 minutes.
Carefully pour (using a rubber spatula) cake batter into the ungreased 10-inch tube pan.
Bake at 375\u00b0 for 35 minutes.
Do not under ...
Mash bananas in a bowl.
Add next 4 ingredients - mix well.
Add remining ingredients - mix well.
Pour into a greased loaf pan.
Bake at 350 for 50-60 minutes.
Let cool completely before cutting.
Mix all ingredients together-whisk thoroughly in a small dish.
Dip both sides of the bread and set in a small overnight dish.
Add remaining of the egg wash to the french toasts.
Cover and refrigerate overnight.
Uncover and cook on stovetop with non-stick spray.
Serve warm with Ideal Confectionery (substitute powdered sugar), sugar free syrup or sugar-free jelly/jam!
Unwrap all contents of bags of chocolates (if not using, open one bag of sugar-free baking chips 11.5 oz).
In medium sauce pan, melt chocolate bars over medium-low heat in the half and half until mixture is smooth.
Remove from heat and add the vanilla; stir til incorporated.
Pour into 6 small dessert cups or ramekins; cover and chill for at least two hours (to firm up better-use the freezer).
In a small bowl, mix sugar substitute and cinnamon til blended.<
Whisk together the flour or cornstarch with the milk or milk substitute.
Add the remaining ingredients and heat to a boil while whisking til fully dissolved and combined. Reduce heat and simmer a few minutes or until it thickens.
Use this soup in recipes in place of one can of creamed soup.
You could also add celery or mushrooms to make into other cream of soup flavors.
arge bowl. Stir in the sugar. Make a well in the
lectric mixer, beat butter and sugar in a small bowl until
arge bowl. Beat eggs, granulated sugar and vanilla extract in a
Stir in ground almonds, brown sugar, carrot, half the walnuts and
Preheat oven to 350\u00b0F. Line 2 baking trays with parchment paper. Cream butter, sugar and honey until light and fluffy. Add egg and beat until combined. Fold in flour, cornstarch, baking powder and cinnamon. Fold in chocolate and walnuts.
Roll into 2 tbsp balls and arrange on prepared trays. Using a fork, flatten slightly to around 2 1/2 inch diameter. Bake for 25 mins, or until lightly browned. Let cool on trays for 5 mins then transfer to a wire rack to cool completely.
bsp butter, 3 tbsp sugar, 3.5 oz gluten-free flour, and a