Diabetic Sweets
1 slice bread (crumbled)
1/4 tsp. cinnamon
1/4 tsp. vanilla
1 egg (beaten)
1 tsp. artificial sweetener
Combine all ingredients. Drop by spoonfuls on cookie sheet and bake for 8 to 10 minutes at 350 degrees).
You may double or triple recipe.
Diabetic Nutty Delights
1/2 tsp. Sweet N’ Low
1/4 tsp baking powder
1/2 tsp. vanilla
1/2 c. flour
1/8 tsp. salt
2 Tbs. shortening
2 Tbs. orange rind (grated)
2 Tbs. unsweetened orange juice
2 Tbs. nut meats
Combine all ingredients, mix well. Grease cookie sheet. Drop dough by teaspoonful’s on cookie sheet. Bake at 350 degrees for 10 minutes.
Diabetic Yummy Cookies
1 3/4 c. flour
1/2 c. raisins, chopped (optional)
1/2 c. sugar twin
1 egg
1 c. applesauce (unsweetened)
1 c. All Bran Buds
1/2 c. nuts (chopped fine)
1/2 c. margarine
1 tsp. cinnamon
1 tsp. baking soda
1/2 tsp. cloves
1/2 tsp. nutmeg
Sift together flour, baking soda, cloves, cinnamon and nutmeg (set aside).
Mix sugar twin, egg and margarine, add dry ingredients, then add applesauce. Next add nuts, raisins and bran. Mix good. Using a tablespoon drop heaping spoonfuls on your greased cookie sheet. Flatten slightly with a fork that has been dipped in milk.
Bake at 350 degrees for 12 to 15 minutes.
Sugar Free Cake
1 c. flour
1 c. raisins
1/2 c. shortening
1 egg (beaten)
1 c. rolled oats
1 tsp. vanilla
1 tsp. cinnamon
1 1/2 tsp. sugar free sweetener
2 c. water
1 tsp. baking soda
1/4 tsp. salt
In a kettle cook the raisins and water for 15 minutes. When done cool. Next add the egg, rolled oats vanilla, sweetener and shortening. Sift together the cinnamon, flour, salt and baking soda. Mix all ingredients together. Grease and flour your cake pan, then pour mixture into pan and bake at 350 degrees for 30 to 35 minutes.