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.

Diabetic Oatmeal Peanut Butter Cookies

2/3 c. oatmeal
2 c. flour
1 tsp. lite salt
1/4 tsp. soda
2 tsp. baking powder
1/3 c. corn oil
2/3 c. salt free peanut butter
1/4 c. Eggbeaters and 1 egg
3 tbsp. skim milk
4 tbsp. liquid sweetener
2 tbsp. sugar substitute

Sift flour, salt, soda, and baking powder.
Cream next 6 ingredients together add oatmeal, beat.
Add flour mixture, stir until it forms a ball, roll into 1 inch balls.
Place on ungreased cookie sheet.
Press down with glass.
Bake at 375 degrees for 10 minutes. approx 35 calories per cookie.

Torte Au Chocola

1 3/4 c. cake flour, sifted
1/43 tsp. salt
3 tsp. baking powder
1/2 tsp. cinnamon
4 eggs, separated
1/2 c. melted butter or oil
3/4 c. Fruit Sweet
3/4 c. Fudge Sweet
1 tsp. vanilla
1/2 c. milk

Sift dry ingredients together and set aside.
Combine the butter or oil,
Fruit Sweet, Fudge Sweet and vanilla.
Add the yolks to the liquid mixture, blending one at a time.
Add the flour mixture to the liquid mixture alternately with the milk.
Whip the egg whites to stiff peaks and fold in gently but thoroughly.
Bake at 350 degrees for 1/2 hour in 2 (9") round greased and floured tins.
Cake will spring back when lightly touched.
For a drier cake, bake until the cake draws away from the edge of the pan.
Cool.

Filling
1 (8 oz.) pkg. cream cheese
3 tbsp. Fruit Sweet
1 tsp. vanilla

Blend together.
Cream cheese may be warmed slightly to soften for blending.
Fill cake, then frost with whipped cream sweetened to taste with Fruit Sweet, flavored with vanilla or your favorite flavoring.
Drizzle melted Fruit Sweet around edge of cake.

Butter Poundcake

2 eggs, separated
6 tbsp. butter, softened
2 tsp. vanilla
2 tsp. baking powder
4 tbsp. whipping cream
3/4 c. Fruit Sweet
1 3/4 c. sifted cake flour
1 tsp. baking soda

Beat the egg yolks well. Add cream, butter, Fruit Sweet and vanilla and beat to blend well.
Set aside. Sift the flour, baking powder and baking soda together and set aside in a small bowl.
In a medium size bowl, slowly blend the flour mixture and the liquid mixture in small amounts at a time until well mixed.
Beat until smooth.
In a separate bowl, beat egg whites until stiff but not dry.
Stir a third of the whites into the batter and then gently fold in the remainder.
Spoon into a greased and floured 9" pan. Bake in a preheated 350 degree oven for 25 to 35 minutes or until an inserted straw or toothpick comes out dry.
Cool for about 5 minutes before turning out onto rack.

Refrigerator Bran Muffins

1 1/2 c. apple juice
1 c. butter, melted
4 well beaten eggs
4 c. buttermilk
5 tsp. baking soda
2 c. processed Bran Buds
1 c. Fruit Sweet
4 c. ready-to-eat bran cereal
5 c. flour
1 tsp. salt

Pour the juice into a medium saucepan and bring to a boil over highheat.
Remove, pour in the Bran Buds and stir well.
Let the mixture stand for several minutes.
Combine the butter, Fruit Sweet and eggs and beat well.
Then stir in the bran cereal. Pour in the buttermilk and stir well, then add the flour, baking soda and salt.
Beat the batter until it is thoroughly blended.
Add the juice and Bran Buds and stir the batter until well blended.
Drop several teaspoonfuls of batter into each greased muffin cup.
Bake at 400 degrees for 15 minutes or until the center of each muffin is done.
The batter can be stored in the refrigerator for up to 6 weeks and used as needed.
Fruit and nuts, such as raisins, cranberries, bananas and walnuts, can be finely chopped, tossed with a little flour can also be used to add a little variety.

Apricot Pineapple Cake

2 eggs, beaten
3/4 c. Apricot Apple Butter
1/2 c. dried apricots, chopped fine
2 tsp. baking soda
1/2 c. butter, melted
1/2 c. drained, crushed pineapple
2 c. flour
1/2 c. Fruit Sweet

Combine the eggs, butter, Apricot Apple Butter, pineapple and dried apricots until thoroughly blended.
Mix the flour and baking soda together, then combine with the egg mixture alternately with the Fruit Sweet.
Mix until the batter is smooth. Bake in a 9"x12" greased and floured pan at 340 degrees for 40 minutes or until cake springs back when pressed lightly.
Remove the cake from the oven.
Cool, turn out and cool completely.
Flavor is usually better the next day.

Local Cheese Cake

2 oz. low fat Ricotta cheese
4 eggs, separated
3/4 c. Fruit Sweet
Grated peel of 1 lemon
3 graham crackers, finely crushed
12 oz. low fat cottage cheese
2/3 c. non-instant milk powder
5 tbsp. lemon juice or to taste
2 tsp. pure vanilla
Butter or oleo for pan

Put cheese in process with egg yolks and Fruit Sweet and blend.
Add milk, powder and process until smooth.
Add vanilla, lemon juice and peel to cheese mixture.
Blend until smooth. Beat egg whites until frothy, then add to the processor and blend for about 2 seconds, until mixed.
Butter the bottom and 1/2 way up the sides of a 9" springform pan.
Pour the graham cracker crumbs into the pan and shake until buttered area is coated.
Leave any extra on the bottom.
Pour cheesecake mixture into pan and bake at 350 degrees with a pan of water in the oven to prevent drying.
Bake for 45 minutes or until inserted knife emerges clean.
Cool.
May serve with Wax Orchards All-Fruit Fanciful preserve of your choice.

Orange Mice Cake

2 eggs, well beaten
1/3 c. Fruit Sweet
1 1/2 c. flour
1 1/2 tsp. baking powder
1/4 c. butter
1 c. Fruit Mincemeat
1 tsp. baking soda

Beat eggs, melt butter and add to Mincemeat and Fruit Sweet.
Sift dry ingredients, add to mincemeat mix and blend.
Spoon and smooth batter into oiled and floured 8" baking pan.
Bake at 350 degrees for approximately 25 minutes.
Top with Orange Cream Cheese Topping.

Orange Cream Cheese Frosting
6 oz. cream cheese
2 tbsp. Fruit Sweet
2 tbsp. concentrated orange juice

Blend all ingredients together.
Use on Orange Mince Cake.

Chocolate Cake

2 eggs, beaten
1/2 c. butter, melted
1 c. strawberry apple butter
1 tsp. vanilla
5 tbsp. milk
3/4 c. Fudge Sweet Topping
5 tbsp. Fruit Sweet
2 c. flour
2 tsp. baking powder

Combine eggs, butter, strawberry apple butter and vanilla.
Place the covered jar of Fudge Sweet into hot water to thin.
Add the milk, Fudge Sweet and Fruit Sweet to the butter mixture.
Sift the flour and baking soda together and blend with the wet mixture.
Pour into two greased and floured 9" round tins or equivalent.
Bake at 350 degrees for 40 minutes.
Cool.
Top with whipped cream.

No Sugar Custard

6 egg yolks
1/4 c. Fruit Sweet
1/2 c. flour
2 c. milk
1 tsp. vanilla
1 tbsp. butter

In a medium bowl, beat egg yolks and Fruit Sweet until thick and pale.
While continuing to beat, gradually sift in flour.
Pour into a saucepan and place over low heat on the stove and gradually add milk and vanilla.
Cook, stirring constantly, until mixture has thickened to a custard consistency, about 15 minutes.
Remove from heat.
Melt butter and pour over custard to prevent a skin from forming while it cools.