EASY BAKED BEANS

 

Ingredients:

• 2 cans white beans, drained and rinsed,
• 1/4 cup tomato sauce,
• 1/4 cup sugar free maple syrup,
• 1/3 cup Splenda,
• 1 tablespoon of molasses,
• 1 tablespoon vinegar,
• 1 teaspoon ground mustard,

Directions:

1. Place all of the ingredients into the slow cooker, and stir well.
2. Cover with a lid.
3. Cook, on high, for approximately 3 to 3.5 hours.
4. Serve.

BAKED APPLES

Ingredients:

• 4 honey crisp apples, cored,
• 1/4 cup Splenda, 
• 1 tablespoon Sucanat,
• 1 teaspoon ground cinnamon,
• 1 teaspoon vanilla extract,
• 1 1/2 tablespoons ghee if dairy, or shortening if pareve,
• 1/4 cup chopped pecans,

Directions:

1. Preheat oven to 375 degrees Fahrenheit.
2. Peel and core the apples, coring 3/4 of the way down to the bottom of each apple, with enough base to contain a filling.
3. In a small bowl, mix together a brown sweetener filing, with ingredients as follows: Splenda, Sucanat, cinnamon, vanilla extract, ghee if dairy, and pecans.
4. Spoon 2 teaspoons of brown sweetener mixture into the cavity of each apple.
5. Fill a 2-quart baking dish with enough water to cover the bottom. Place the apples in the dish with the apple bottoms in the water.
6. Cover baking dish with a lid, and bake for approximately one hour.

*Yields 4 servings

PECAN SANDIES COOKIES

 

Ingredients:

• 2 1/2 cups Almond flour, or other flour,
• 1/2 teaspoons baking powder,
• 1/2 teaspoons of salt,
• 1 1/2 teaspoon ground cinnamon,
• 1 cup Splenda,
• 3 eggs, beaten,
• 1 teaspoon vanilla extract,
• 5 tablespoons of shortening if pareve, or butter if dairy, 
• 2 cups finely chopped pecans,

Garnish Ingredients:

• 1 cup to 2 cups chopped pecans, (optional),

Directions:

1. Mix together the flour, baking powder, salt, cinnamon, and Splenda.
2. Stir in the shortening if pareve, or butter if dairy,
3. Add eggs and vanilla extract, and 2 cups of finely chopped pecans; and shape into a well mixed ball. 
4. Separate into 1-inch balls on ungreased and lined with parchment paper baking sheets or other prepared baking sheets. Be sure to leave 2-inches of space between the balls .
5. Use the flat bottom of a glass to press each ball into a flat cookie of 1/2 inch in height. Lightly press remaining chopped pecans into the flattened circles of cookie dough if creating a topping as a garnish.
6. Bake cookie dough at 350 degrees Fahrenheit for approximately 25 to 30 minutes.

 *Yields approximately 3 to 4 dozen

SCOTT-IRISH CREAM

 

Ingredients:

• 1 cup Zero sugar half and half, or zero sugar vanilla creamer,
• 14 oz. Light Condensed milk,
• 1 teaspoon instant coffee granules,
• 2 to 3 tablespoons zero sugar White chocolate syrup,
• 1 teaspoon vanilla extract,
• 1 teaspoon almond extract,
• 1 2/3 cup Whisky, such as Jack Daniels,
• 1/3 to 1/2 cup crushed ice (optional),

Directions:

1. Combine the first six ingredients in a blender, as follows: half and half, white chocolate syrup, instant coffee, vanilla extract, and almond extract.  Blend to mix 
2. Add whiskey, and blend until well mixed or on high until the ice, if adding ice, is completely mixed into a creamy shake.

Blend well

FIG JAM

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FIG CRUMB BARS

 

Ingredients:

• 1 cup rolled oats,
• 1/2 cup whole wheat pastry flour, or other flour, 
• 1 teaspoon ground mint leaves,
• 3 tablespoons Sucanat,
• 1/4 cup Splenda,
• 1/3 cup ghee, or vegetable shortening,
• 1 cup sugar free fig jam, and/or low sugar fig jam,
• Sugar free vanilla ice cream for serving if dairy, or sugar free non-dairy vanilla ice cream for serving if parve (optional),

Directions:

1. Preheat oven to 325 degrees Fahrenheit. Spray or grease, if needed, an eight inch square baking pan.
2. In a medium bowl, on a low speed, place and mix together: rolled oats, flour, mint, vegetable shortening or ghee, Sucanat, and Splenda. Place crumb mixture into two separate bowls and ratios of 2/3 and 1/3 of mixture.
3. Evenly place 2/3 of the crumb mixture into the bottom of the baking pan. Press into a hard crust, and spread the fig jam evenly over the crust. Sprinkle the remaining 1/3 ratio of crumb mixture over the jam.
4. Bake for 25 minutes to 30 minutes, and until golden brown. Let cool on a wire rack.
5. Cut into squares, and serve with ice cream.

CRISCO

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GERMAN CHOCOLATE SOUFFLE

Ingredients:

• 1/4 cup vegetable based margarine or other vegetable oil spread, if pareve, or Ghee if dairy,
• 1/2 cup Splenda,
• 1/4 cup sweet rice flour, or other flour,
• 1 1/2 cups chocolate almond milk if parve, or chocolate milk if dairy; warmed, 
• 1/4 teaspoon salt,
• 6 eggs, separated,
• 1 cup shredded coconut,
• Pinch of cream of tartar,
• Additional Powdered Splenda, 

Directions:

1. Preheat oven to 375 degrees Fahrenheit,
2. Grease Four 2-cup or equivalent souffle dishes, if needed.
3. Melt ghee in a large sized saucepan over medium high heat. Add sweet rice flour, and whisk until lightly gold color is observed, in approximately 2 minutes. Gently add chocolate milk, and salt.  Whisk until the mixture starts to boil and obtains a thickened texture. Remove pan from the heat. Stir in the egg yolks one at a time , then half of the Splenda and the coconut. Set egg yolk mixture aside 
4. Best the egg whites and cream of tartar until a foamy and stiff peaks form.  Gradually add the other 1/4 cup or 60 grams of Splenda.
5. Gently fold egg whites mixture into the egg yolk mixture until roughly, almost entirely, combined. Transfer batter into the prepared souffle dishes.
6. Bake for approximately 20 minutes.
7. Top with powdered Splenda or equivalent.

*Makes 4 Servings.

"SAVOY TRUFFLE"

Ingredients:

• 2 cups milk if dairy, or 2cups Almond Milk if parve,
• 3 teaspoons Splenda,
• 2 teaspoons Powdered Cocoa,
• 1 teaspoon of coconut extract, or 1 1/2 teaspoons of coconut extract if making a liqueur.
• 1/4 cup Vodka (optional), if making a liqueur.
• 2 tablespoons Bailey's Light Cream(optional), or Bailey's Irish Cream (optional, non-diabetic option), if dairy and making a liqueur. As a substitute, use 2 tablespoons of non-dairy liqueur cream with the vodka, as displayed on the final day of this 2021 Hanukkah Season set of blog entries, if making a parve liqueur.

Directions:

1. Place all of the ingredients in a blender.  
2. Blend all of the ingredients well and until smooth; and feel free to place the wet ingredients in the blender before gradually adding in the dry ingredients.
3. Serve, or place in a covered glass jar and immediately store in a refrigerator.

Serves 2 

ORANGE UPSIDE DOWN CAKE

 

Ingredients:

• 20 oz. Orange slices in syrup, or fresh orange slices,
• 2/3 cup packed Sucanat sugar,
• 1/3 cup vegetable shortening if pareve, melted, or ghee if dairy, melted,
• 3 eggs, separated, room temperature,
• 1 cup Splenda,
• 1 teaspoon orange extract,
• 1 cup whole wheat pastry flour, or other flour,
• 1 teaspoon baking powder,
• 1/4 teaspoon salt,

Directions:

1. Preheat oven to 375 degrees Fahrenheit.
2. In a 9-inch square baking pan, mix the Sucanat and ghee; and evenly line the bottom of the pan.
3. Drain the orange slices if needed, reserve the required amount of orange juice, and spread 9 orange slices over the sugar mixture per square inch. 
4. In a large bowl or in an electric mixer bowl, beat the egg yolks until thick. Slowly add and blend the Splenda, orange extract, and reserved orange juice; with the aforementioned mixture. Combine the flour, baking soda, and salt; whilst still blending. Blend well.
5. In small bowl, with clean egg beaters, blend the egg whites until stiff peaks form.
6. Gently fold egg whites into the large bowl mixture.
7. Add batter to the pan with the orange slices.
8. Bake for 30 to 35 minutes. Let cool on rack for 10 minutes, before inverting onto a serving plate.

SWEET SOUFFLE

Ingredients:

• 1/4 cup vegetable based margarine or other vegetable oil spread, if pareve, or Ghee if dairy,
• 1/2 cup Splenda,
• 1/4 cup sweet rice flour, or other flour,
• 1 1/2 cups almond milk, or other milk alternative, warmed, if pareve and vegan; or milk if dairy, warmed,
• 1/4 teaspoon salt,
• 6 eggs, separated,
• 1 cup shredded vegan mozzarella cheese, with no dairy ingredients if pareve and vegan and dairy compliant,
• Pinch of cream of tartar,

Directions:

1. Preheat oven to 375 degrees Fahrenheit,
2. Grease Four 2-cup or equivalent souffle dishes, if needed.
3. Melt ghee in a large sized saucepan over medium high heat. Add sweet rice flour, and whisk until lightly gold color is observed, in approximately 2 minutes. Gently add milk, and salt.  Whisk until the mixture starts to boil and obtains a thickened texture. Remove pan from the heat. Stir in the egg yolks one at a time , then half of the Splenda and the cheese. Set egg yolk mixture aside 
4. Best the egg whites and cream of tartar until a foamy and stiff peaks form.  Gradually add the other 1/4 cup or 60 grams of Splenda.
5. Gently fold egg whites mixture into the egg yolk mixture until roughly, almost entirely, combined. Transfer batter into the prepared souffle dishes.
6. Bake for approximately 20 minutes.
7. Top with powdered Splenda or equivalent.