Diabetic Nut Loaf

1/4 c. vegetable oil
24 or 2 1/2 c. dates or raisins
2 c. flour, self rising
1/2 c. chopped nuts
1 tsp. baking soda
2 tsp. liquid sweetener
1 tsp. vanilla
2 eggs

If using all purpose flour, add 1/2 teaspoon salt and 1 teaspoon baking.
powder. Use 350 degree oven. Put cut dates or raisins into a bowl;
Sprinkle with baking soda and cover with 1 cup boiling water. Let
Stand until cool.

Diabetic Sugarless Cookies

1 c. flour
1 1/2 tsp. cinnamon
1 tsp. baking soda
1/2 tsp. salt (opt.)
1/4 tsp. nutmeg
1 tsp. ground cloves
1 tsp. allspice
1 1/2 c. raisins
1 c. unsweetened applesauce
1/2 c. oil
2 eggs
1 tsp. vanilla
1/2 c. chopped nuts
1 c. quick (Mother's) oats

Mix dry ingredients and add remaining ingredients to moisten. Drop
by teaspoonful onto greased cookie sheet. Bake at 375 degrees for 12
minutes.

Date Diabetic Cookies

2/3 c. cold water
3/4 c. oleo
1 c. chopped dates
1 egg
1/4 tsp. nutmeg
1 tbsp. cinnamon
1/2 tsp. soda
1/2 tsp. baking powder
1 tbsp. sweetener
1 tbsp. water
1 c. flour

Cook cold water, oleo and dates for 3 to 4 minutes and cool.
Mix all ingredients.
Drop by teaspoons on greased cookie sheet.
Bake at 350 degrees for 12 minutes or until done.

Diabetic Orange Date Bars

1 c. chopped dates
1/4 c. sugar
1/3 c. vegetable oil
1/2 c. orange juice
1 c. all purpose flour
1/2 c. chopped pecans
1 egg
1 1/2 tsp. baking powder
1 tbsp. grated orange rind

Combine dates, sugar, oil and juice in a saucepan.
Cook for 5 minutes to soften dates, Cool.
Add remaining ingredients.
Spread into an oiled 8"x8" baking pan. Bake in 350 degree oven for 25 to 30 minutes.
Cool before cutting.
Makes 36 bars.

Diabetic Sponge Cake

7 eggs
1/2 c. fruit juice, orange
3 tbsp. Sweet 'n Low or any sugar substitute
2 tbsp. lemon juice
3/4 tsp. cream of tartar
1 1/2 c. sifted cake flour
1/4 tsp. salt

Separate eggs, beat egg whites with salt until foamy.
Add cream of tartar and continue beating until stiff.
In another bowl, combine rest of ingredients and mix well.
Fold in beaten egg whites.
Bake in greased and floured bundt pan at 350 degrees for 40 minutes or longer, test with toothpick.
Serve with no sugar jelly (all fruit) and Cool Whip.

Diabetic Raisin Cake

2 c. water
2 c. raisins

Cook until water evaporates. Add: 2 eggs 2 tbsp. sweetener 3/4 c. cooking oil 1 tsp. soda 2 c. flour 1 1/2 tsp. cinnamon 1 tsp. vanilla Mix well.
Pour into 8"x8" greased pan, bake at 350 degrees for 2 minutes.
Makes 20 servings, 1 fruit, 2 fat, 185 calories.

Diabetic Fruit Cake (No Bake)

1 lb. graham crackers, crushed (reserve 3 double crackers)
1/2 lb. margarine
1 lb. marshmallows

Melt above and add cracker crumbs. 3/4 c. grated raisins 1 tsp. coconut flavoring 1/2 c. dried apricots 1/2 c. raw cranberries 3/4 c. dates, cut up Add to first mixture and mix well.
Pat mixture in 6"x13"x2" pan lined with plastic wrap. Chill.

Diabetic Fruit Cookies

1 c. flour
1 tsp. baking soda
1 c. water
1 c. dates, chopped
1/2 c. apples, peeled & chopped
3/4 c. raisins
1/2 c. margarine
1 c. quick oats
2 eggs, beaten (or eggbeaters)
1 tsp. vanilla
1 c. pecans, chopped

Sift flour and soda, set aside.
Cook water, dates, apple and raisins, bring to a boil.
Simmer 3 minutes. Remove from heat and add the margarine and stir.
Cool mixture and then add eggs, oatmeal and the dry ingredients; add the vanilla and nuts. Cover and refrigerate overnight.
Drop on cookie sheets 2 inches apart. Bake in 350 degree oven for about 24 minutes.
Store in the refrigerator in air tight container.
May also add 1 tsp. cinnamon to dry ingredients if desired.

Diabetic Cookies

1 c. raisins
1 c. water
2 eggs, beaten
1 tsp. vanilla
1 c. flour
1/4 c. dates, chopped
1/2 c. shortening
3 tsp. sweetener
1 tsp. soda

Boil raisins, dates and water for 3 minutes.
Add shortening and cool.
Add eggs, then all remaining ingredients and mix well. Chill.
Drop onto ungreased cookie sheet. Bake at 350 degrees for 10 to 12 minutes.

Diabetic Jelly

1 qt. sugarless apple juice
4 tbsp. artificial sweetener (can add more)
4 tbsp. lemon juice
2 pkg. unflavored gelatin

Mix ingredients and boil gently for 5 minutes.
Cool and pour into containers. Store in refrigerator.

Diabetic Egg Nog

1 1/2 c. milk
5 sucaryl tablets
4 eggs, beaten well
2 tsp. vanilla

Put all ingredients together and mix well.

Diabetic Punch

1-2 liter diet Sprite
1 (46 oz.) can chilled unsweetened pineapple juice
1 pkg. blueberry Kool-Aid with Nutrasweet

Chill all ingredients and pour in punch bowl and serve.

Strawberry Diabetic Jam

1 c. berries
3/4 c. sugar-free strawberry pop
1 pkg. strawberry sugar-free Jello
3 packets Equal

Mash the berries, add soda pop and cook 1 minute.
Remove from heat and stir in Jello until dissolved.
Stir in sweetener and pour in jars. Seal and store in refrigerator.
Yields about 1 1/4 cups. You may use other fruits such as raspberries, peaches or cherries.

Sugar Free Diabetic Cake

2 c. raisins
2 c. water
2 eggs, lightly beaten (you can use eggbeaters or egg whites)
1 tsp. vanilla extract
1/2 c. skim milk
2 c. unsweetened applesauce
3 tsp. Sweet & Low
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. salt
1 tsp. baking powder
2 c. all-purpose flour
1 c. chopped nuts (optional)

You may substitute the nuts with 1/2 cup mashed bananas for a uniquely different flavor, if so, mix banana with the wet ingredients.
Preheat oven to 350 degrees.
Cook raisins in water until all water is absorbed, about 30 minutes.
Mix all the wet ingredients in one bowl and all the dry ingredients in a separate bowl.
The nuts get added to the flour mixture then add the flour mixture to the liquid mixture.
Fold in the raisins.
Bake in loaf or bundt pan for 35 to 45 minutes or until toothpick inserted comes out clean.

Diabetic Pumpkin Pie

1 baked, cooked 9 inch pie shell
2 sm. pkgs. sugar free instantvanilla pudding c. milk
1 c. canned pumpkin
1 tsp. pumpkin pie spice
1/4 tsp. nutmeg
1/4 tsp. ginger
1/2 tsp. cinnamon

Blend all ingredients in blender until smooth.
Use plain canned pumpkin.
Do not use canned pumpkin pie mixture.
Pour into pie shell and chill until ready to serve.

Diabetic Apple Pie

Pastry for 8 inch two crust pie
6 c. sliced tart apples
3/4 tsp. cinnamon or nutmeg
1 (12 oz.) can frozen Seneca apple juice
2 tbsp. cornstarch

Heat oven to 425 degrees.
Put apples in pastry lined pan.
Heat juice, cornstarch and spice.
Let it boil until clear.
Pour over apples.
Cover with top crust.
Bake 50 to 60 minutes.

Diabetic Orange Sherbet

1 c. orange juice
1 tsp. unflavored gelatin (1/3 envelope)
2 tbsp. lemon juice
1 tbsp. grated orange peel nonnutritive sweetener equal to 1/2 cup
sugar
1/2 c. nonfat dry milk powder

Mix all ingredients together until well blended.

Diabetic Pineapple Sherbet

1 (16 oz.) can crushed pineapple in pineapple juice
1 tsp. unflavored gelatin (1/3 envelope)
2 tbsp. lemon juice nonnutritive sweetener equivalent to 1/2 cup sugar
1/2 c. nonfat dry milk powder

At least 3 1/2 hours before serving: Drain pineapple, reserving juice.
In small saucepan, into 1/4 cup reserved pineapple juice, sprinkle gelatin.
Cook over low heat, stirring constantly until gelatin is dissolved.
Remove from heat; stir in 1/2 cup reserved pineapple juice, lemon juice, crushed pineapple and nonnutritive sweetener.
Cool.
In small bowl with mixer at high speed, beat milk powder with 1/2 cup ice water until stiff peaks form, gently stir in gelatin mixture until well combined.
Pour into shallow pan; freeze 3 hours or until firm.

Diabetic Fudge

1 14 1/2 oz. evaporated milk
3 tbsp. cocoa
1/4 c. oleo
Liquid Sweetner to equal 1/2 c. sugar
1/4 tsp. salt
1 tsp. vanilla
2 1/2 c. graham cracker crumbs
1/4 c. nuts

Combine milk and cocoa in saucepan.
Beat well.
Add oleo, sweetner, salt.
Bring to boil. Remove from heat.
Stir in remaining ingredients except 1/4 cup graham crackers.
Cool about 15 minutes.
Divide mixture into 32 balls.
Roll in remaining cracker crumbs and chill.

Diabetic Peanut Butter Cookies

1 c. flour
1/2 c. creamy peanut butter
1 egg
1 tsp. vanilla
1/4 tsp. salt
1 1/2 tsp. baking powder
1/2 c. water
1 tbsp. liquid sweetener
1/2 c. salad oil

Mix all together in a large bowl.
Shape into balls and place on ungreased cookie sheet.
Bake at 375 degrees for 12 to 15 minutes.