Mix all ingredients together and pour into unbaked pie shell. Bake at 450\u00b0 for 10 minutes and reduce oven to 325\u00b0.
Bake for 30 more minutes.
Contains no sugar.
Good to use for diabetics.
Beat egg, Sweet 'N Low and oil. Add flour and bananas; mixture will be thick. Drop in paper lined muffin tins. Cook at 400\u00b0 until golden brown.
Beat eggs and Sweet 'N Low. Add fruit juice. Cook until slightly thickened.
Add jello. Cool.
Whip chilled milk with a little lemon juice.
Add egg mixture to whipped milk. Put into graham cracker crust.
You can top with Cool Whip.
Put in icebox until firm.
Stir together the dry ingredients.
Cream butter.
Add sugar substitute, vanilla and egg, blending well.
Stir in chocolate pieces.
Drop by level teaspoonfuls onto a lightly greased baking sheet.
Bake in preheated oven at 375\u00b0 for eight to ten minutes. Yields 3 dozen.
lace the sweet potato on the foil. Bake for 1 hour and
Sift together flour, salt and spices.
Cream butter and sweetener.\tStir
soda into applesauce; add egg.
Combine with creamed
mixture.
Gradually
add sifted ingredients, blending together
well.
Stir
in nuts and raisins.
Drop by teaspoons on lightly greased cookie sheet.
Bake at 375\u00b0 for 15 minutes or until browned lightly.
Blend all ingredients together; save skim milk until last. Beat at medium speed for 3 minutes or more until smooth.
Add enough skim milk to aid in smooth blending.
Pour into graham cracker crust.
Bake at 350\u00b0 for 35 to 40 minutes.
Cool on wire rack.
Serve chilled.
Mix in a large bowl with spoon.
Pour batter in greased and floured tube pan.
Bake at 325\u00b0 for 1 1/2 hours. Cool in pan before removing.
Cook raisins in water until all water is gone.
Add applesauce, eggs, sweetener, salt and oil and mix well by hand.
Blend in soda and flour.
Add remaining ingredients and mix well.
Pour in greased tube pan or 2 loaf pans.
Bake at 325\u00b0 for about 1 hour. Freezes well.
Combine all ingredients. Mix well with an electric mixer. Pour into a Bundt pan or an 8 x 11-inch baking dish that has been sprayed with a nonstick spray.
Bake at 350\u00b0 for 40 to 50 minutes.
In a saucepan, cook raisins in water until water evaporates. Add applesauce, eggs, sweetener and oil.
Mix well.
Blend in baking soda and flour.
Stir in cinnamon, nutmeg and vanilla. Pour into a greased 8 x 8-inch baking pan.
Bake at 350\u00b0 for 25 minutes or until cake tests done.
Steam sweet potatoes for 10 mins. Add cauliflower and steam for another 8 mins
00.
Peel and cube sweet potato in to small cubes
sparagus with oil. Grill sweet potatoes for 3-4 mins per side
Spray sweet potato with oil. Heat a
killet on medium heat. Cook sweet potato for 5 mins, stirring, until
Boil sweet potatoes for 30 minutes or until tender.
Mash. Add remaining ingredients, except marshmallows and pecans.
Spoon mixture into greased casserole, cover with marshmallows and sprinkle with pecan halves.
Bake at 350\u00b0 for 30 minutes.
Serve immediately.
Slice sweet potatoes into an 8-inch pie plate; set aside. In a saucepan, combine brown sugar, butter, water and salt. Bring to a boil.
Pour hot syrup over potatoes.
Bake uncovered at 350\u00b0 for 30 minutes, basting occasionally or until syrup thickens and potatoes are glazed.
Sprinkle with nutmeg or mace.
Yields 2 servings.
Cook the spaghetti according to the package instructions.
Meanwhile, to make the sauce and vegetables, heat the oil in a frying pan and cook the sweet potatoes for 6-8 mins until golden brown. Add the onion and garlic and cook for 3 more mins. Add the nutmeg, cream, milk, and goat cheese, season to taste and simmer briefly.
Drain the spaghetti, collecting 1/4 cup of the cooking water. Mix the spaghetti and water with the sauce and vegetables. Season to taste and serve immediately.
Preheat oven to 400 degrees F.
Arrange sweet potatoes in an even layer in a 9-by-13-inch glass baking dish. Combine maple syrup, butter, lemon juice, salt and pepper in a small bowl. Pour the mixture over the sweet potatoes; toss to coat.
Cover and bake the sweet potatoes for 15 minutes. Uncover, stir and cook, stirring every 15 minutes, until tender and starting to turn brown, 45 to 50 minutes more.