Chocolate Chip Cookies
Springfield Sweet Potato Pie
Fat-Free Cinnamon Biscotte
Fat-Free Oatmeal Cookies
Applesauce Cake
=fat-free recipes.
Yield: 2 dozen
3/4 cup Margarine
1/2 cup Light brown sugar
2 tsp. Egg replacer mixed with 4 Tbsp. Water
1 tsp. Vanilla
1 cup Whole-wheat pastry flour
1 cup Unbleached white flour
1/2 tsp. Baking soda
1/4 tsp. Salt
1/2 cup Chocolate chips
1/2 cup Chopped walnuts (opt.)
Let margarine stand at room temp. until soft. In large bowl, cream together softened margarine and granulated sugar cane. Whisk or beat egg replacer and water until foamy. Add egg replacer mixture and vanilla to creamed mixture.
In a separate bowl, stir together flours, baking soda, and salt; add to creamed mixture and stir well. Stir in carob chips and nuts ir desired.
Drop from a teaspoon 2 inches apart onto an ungreased cookie sheet. Bake at 375 for 8-10 minutes or until golden brown. Remove from cookie sheet and cool on wire rack.
Yield: 6 servings
4 md Sweet Potatoes, peeled and boiled
1 cup Sugar
2 Egg replacers of choice (try 4 tsp. Egg replacer powder mixed with 4 tbsp. Water)
1/4 cup Margarine
1/2 cup Rice milk
1 Banana, mashed
2 tbsp. Flour
1/2 tsp. Baking powder
1 tsp. Vanilla
1/2 tsp. Cinnamon
1 Pie shell, unbaked (9 inch)
In a large bowl, combine all the ingredients except the pie shell and mix thoroughly. Transfer the mixture to the pie shell. Bake the pie at 350 for 45 minutes or until light brown.
Yield: 24 servings
1 1/2 tbsp. Egg replacer powder
6 tbsp. Water
1 tsp. Vanilla
1/2 tsp. Cinnamon
3/4 tsp. Baking soda
2 cups Unbleached white flour
1/2 cup Nuts (optional--omit for low-fat)
3/4 cup Sugar
Preheat oven to 350 degrees.
Put the egg replacer and water into a blender and whirl for a few seconds, just to mix. Mix this mixture with the other ingredients. Dough should be sticky but not runny. Turn out onto a floured surface and shape into 2 logs about 3 inches wide. Flatten the logs to about 1 inch high. Place on a lightly oiled or non-stick cookie sheet and bake for 30 minutes.
Allow to cool for 10 minutes and then cut into 1/2 - 3/4 inch slices. Place cut side down on cookie sheet and bake for 10 more minutes. Repeat on other side for another 10 minutes. When done, the biscotte may seem soft, but they will harden as they dry.
Yield: 12 cookies 1 cup Quick oats Preheat the oven to 375. Mix the dry ingredients and the raisins. Mix the egg replacer with the water. Add
it and the apple sauce to the dry ingredients. Drop onto a non-stick cookie sheet
(lightly coated with oil, if necessary). Bake for 12-15 minutes.
1/2 cup White flour
1/2 cup Whole wheat flour
1/2 tsp. Baking soda
1/2 tsp. Salt
1/2 tsp. Vanilla
1/2 cup Brown sugar
1/4 cup White sugar
1/4 cup Raisins
1/2 cup Apple sauce
2 tsp. Egg replacer powder
2 tbsp. Water
Yield: 12 servings
2 cups Flour (I use 1 cup unbleached and 1 cup whole wheat)
1 cup Sugar
1 tbsp. Cornstarch
2 tsp. Baking soda
1/2 tsp. Salt
1/2 tsp. Cinnamon
1/4 tsp. Ginger
1/8 tsp. Cloves
1/4 tsp. Mace
20 oz Unsweetened applesauce
1/2 cup Raisins
Preheat oven to 325 degrees.
Mix the dry ingredients together; then add the applesauce and stir. Bake for 45-60 minutes, depending on the size of pan you use: more for small, deep pans and less for a 9 X 13 pan. Test by inserting a toothpick into the center; it's done when the toothpick comes out clean.
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