Chocolate Chip Cookies

Definitely a family favourite! Easy to halve or double. These freeze well. We've also shaped the dough into one or two large rolls, wrapped it in plastic wrap, then placed it in a freezer bag in the freezer. They can be sliced, and baked frozen as per instructions as needed.

1 cup hard margarine, softened
1 cup granulated sugar
1 cup brown sugar, packed
2 eggs
2 tsp baking powder
1 tsp baking soda
1 tsp salt
2 tsp vanilla extract
3 cups flour (enough to make a stiff dough that can be rolled into balls)
2 cups chocolate chips

Cream margarine and sugars together. Add eggs, then the rest of the ingredients as listed. Scoop dough into balls with an ice cream scoop or large spoon, and drop onto greased cookie sheets, a few inches apart. (12 on a 9 X 13" sized pan) Bake at 350*F for: 10-12 minutes for larger cookies, 8-10 minutes for smaller ones. Remove to cooling racks to cool.

Yield: 4 dozen large cookies.

Variations:

Mini Rolo Cookies are awesome- substitute Mini Rolos for Chocolate Chips. For best results, bake cookies on cookie sheets lined with greased aluminum foil or parchment paper. When cookies are baked, slide foil off pan and allow cookies to cool completely before removing them from the foil.

Smarties or M&Ms work well in place of chocolate chips.

Easter Bunny Cookies- if you have an abundance of Easter chocolate, coarsely chop it and use it in place of chocolate chips.

Key Lime Pie

1 cup (250 ml) low-fat graham cracker crumbs (about 12 squares)
1/2 cup (125 ml) toasted wheat germ
1 Tbsp (15 ml) Splenda
2 Tbsp (30 ml) olive oil
2 cups (450 ml) skim milk powder
1 1/3 cup (324 ml) Splenda
2/3 cup (150 ml) water
1/2 cup (125 ml) butter or margarine
6 egg yolks
1 pound (454 g) key limes

Combine cracker crumbs, wheat germ and first amount of Splenda in food processor. While processor is on low speed, slowly add olive oil. When crumbs and oil are well combined, press firmly into bottom and up the sides of a 9 inch pie plate.Bake at 350* F., for about 10 minutes, til lightly browned and set.

In blender, combine skim milk powder, second amount of Splenda, water and margarine. Blend until smooth and thick. Add egg yolks. Mix until smooth.

Zest the limes until you have 1/8 cup (25 ml) if desired. (Adding the lime zest is optional, but adds flavor to the pie) Squeeze the limes to make 3/4- 1 cup (175 ml- 250 ml) juice.

Add lime juice and zest to blender. Mix til smooth, at least 2 minutes.

Pour blender contents into pie crust, and bake at 350*F for 10 -15 minutes. Center should be set, but will wiggle when shaken. Cool to room temperature (45 min- 1 hour), then refrigerate for 2 1/2 - 3 hours before serving.

Serve with your choice of whipped topping.

*Note for People Who Don't Have Sugar Issues: You can replace Splenda, in all cases, with granulated sugar. You may, further, chose to use Borden's (or cheaper store brand) Sweetened Condensed Milk. Instead of using a blender, use beaters or wire whisk and replace skim milk powder, second amount of Splenda, water and margarine with 450 ml (1 1/2 cans) sweetened condensed milk. Measure Sweetened Condensed Milk into large bowl, add the eggs and lime juice as per the recipe.

**Note for Busy People:

If you have children to chase after, (or other homely distractions) try getting everything ready in stages, as the actual assembly is very quick.

Limes can be zested, and the zest kept in a small snack bag or container in the fridge.

Squeeze the juice and store it in a jar in the fridge.

The skim milk powder, Splenda, water and butter for the filling can be mixed ahead of time. Store it in a jar or container in the fridge. (this combination is actually a double recipe of home-made sweetened condensed milk, using Splenda instead of sugar)

Mix the crackers, wheat germ and Splenda for the crust, and store in a bag/container in the fridge til you're ready to make the pie.

When you have time to assemble the pie, dump the crumb mixture in the food processor and add the olive oil. Then, while the pie crust is baking combine all the filling ingredients in the blender.

Peach Butter Cake

This recipe, taken from "Company's Coming Baking: Simple to Sensational" only needed a little adapting. (Splenda instead of sugar, and 1/4 cup extra milk) A really nice, light cake, delicious served with a little low-fat, sugar-reduced whipped topping or low fat ice cream/frozen yogurt.

3/4 cup butter or margarine, softened
3/4 cup Splenda artificial sweetener
2 tsp. finely grated orange zest
3 large eggs
1 2/3 all purpose flour
2 tsp. baking powder
1/4 tsp. salt
3/4 cup milk
14 oz. (398 ml) can of sliced peaches in fruit juice, drained and chopped

APRICOT TOPPING:

1 tsp. unflavoured gelatin
2 Tbsp. water
3 Tbsp. no sugar added apricot jam/fruit spread

Beat butter, and orange zest in medium bowl. Add eggs, one at a time, alternately with the Splenda, beating well after each addition.

Combine flour, baking powder and salt in small bowl. Add to butter mixture, alternately with the milk. Beat well. Line bottom of greased 9 inch springform pan with waxed paper. Pour batter into pan. Spread evenly.

Sprinkle peaches over top. Bake at 350*f oven for about 50 minutes, until top is lightly browned and wooden pick inserted in centre comes out clean. Let stand in pan on wire rack for 10 minutes.

Apricot Topping: Sprinkle gelatin over water in small saucepan. Let stand for 1 minute. Heat and stir on medium - low heat until gelatin is dissolved.

Add jam. Stir will. Makes 1/4 cup topping. Brush warm mixture onto warm cake. Let stand in pan on wire rack until cooled completely. Run knife around inside edge of pan to loosen cake. Remove to serving plate, discarding waxed paper from bottom of cake. Cuts into 8 wedges.

NOTES:

-I don't have a 9 inch springform pan, so I used my 10 inch. It baked a little quicker. If using a larger pan than called for, keep an eye on the cake as it will bake faster. If your pan is smaller, you may need to turn the oven temperature down for the last 15 - 25 minutes of baking to cook the center without burning the bottom and sides.

-I made this once using the waxed paper method outlined above, and once using tinfoil. I lined the pan with foil, then sprayed it with baking spray. With the foil it was easier to transfer the cake to a serving plate, although it would be just as well served directly from the bottom of the springform pan to dessert plates.

-Try experimenting with different fruit and jam/ fruit spreads. Peach with apricot jam was very good. I've also used fruit cocktail with orange (marmalade type) fruit spread. How about pineapple chunks with the orange spread topping!

-Although I haven't tried it yet, I think that fresh berries would work well. Try fresh strawberries (whole or in chunks) with strawberry jam, or fresh blueberries with a mixed berry jam topping.

Sugar Reduced Gingerbread with Lemon Sauce

A family favourite with a little more fibre and much less sugar.

Hot Water Gingerbread

1 cup all purpose flour
1/2 cup whole wheat flour
1/4 cup artificial sweetener such as Splenda
1 tsp baking soda
1 tsp baking powder
1 tsp ground ginger
1/2 tsp cinnamon
1/4 tsp salt
1 egg
1/2 cup molasses
1/2 cup boiling water
1/3 cup vegetable oil or melted margarine

In large bowl combine flours, sweetener, ginger, cinnamon, baking soda, baking powder and salt.

In second bowl, beat egg, molasses and boiling water. Stir molasses mixture and vegetable oil into flour mixture til well blended. Pour into non-stick or lightly greased 8 " square pan. Bake at 350* F., for about 35 minutes.

Serve with Lemon Sauce:

1/3 cup artificial sweetener, such as Splenda
2 1/2 Tbsp granulated sugar
1 Tbsp cornstarch
1 tsp grated lemon peel
3/4 cup water
1/3 cup fresh lemon juice
1 egg, beaten

In small saucepan, combine sweetener, sugar, cornstarch and lemon peel. Stir in water and lemon juice. Cook over medium heat, stirring constantly til thickened slightly. Carefully stir 1/4 of hot mixture into beaten egg to prevent egg from coagulating; return to hot mixture, stirring constantly. Cook and stir for 4 minutes, or til thickened. Cover and refrigerate.

Honey Oat Bars

Quick, easy and so very tasty! Adapted from a recipe in "The Australian Women's Weekly: The Big Book of Beautiful Biscuits".


3/4 cup rolled oats
1/2 cup sultanas (or raisins of your choice) coarsly chopped, or currents
1/2 cup whole wheat flour
1/2 tsp baking powder
1/3 cup Splenda, or other artificial sweetener
1/2 cup unsweetened coconut
1/2 cup margarine, melted
1 Tbsp. honey
2 Tbsp No-Sugar Added Orange or Apricot spread
Combine oats, raisins, flour, baking powder, Splenda and coconut. Melt margarine; add honey and orange or apricot spread. Add margarine mixture to dry ingredients, and mix until well combined and oat mixture is well coated and clings together.
Line an 8" square pan with foil, and grease lightly with cooking spray. Press mixture evenly into pan. Bake at 350 *F for 15 minutes, or until lightly browned.
Cool, then lift foil from pan and cut carefully with a sharp knife into 24 - 36 pieces.

Per Serving, when cut into 24 pieces:
Calories: 85
Total Fats: 6 g
Saturated Fats: 1 g
Sodium: 48.5 mg
Carbohydrates: 8 g
Fibre: 0.85 g
Sugars: 3.3 g
Protein: 1 g

Per Serving, when cut into 36 pieces:
Calories: 56
Total Fats: 3.8 g
Saturated Fats: 0.8 g
Sodium: 32 mg
Carbohydrates: 5.4 g
Fibre: 0.56 g
Protein: 0.6 g

Diabetic Date Squares

After many trials, I'm ready to publish this one. It's an adapted recipe from the 1988-89 Westgate Cookbook. (Westgate is a high school in Winnipeg) The original recipe was called "Rhubarb Bars", submitted by one Elvera Loewen.


BASE:
1 1/2 cups quick, but not instant, oatmeal
3/4 cup all purpose white flour
3/4 cup all purpose whole wheat flour
1/2 cup Splenda, or other artificial sweetener
1/2 tsp. baking soda
1/2 cup chopped walnuts
1 cup margarine, softened
FILLING:
2 cups coarsely chopped dates
1 1/2 cups water
Mix oatmeal, flours, sweetener, soda and nuts together in large bowl. Cut margarine in, as for biscuits or pastry, til mixture is crumbly. Press 2/3 of mixture into a 9" square pan that has been lined with foil and lightly greased with cooking oil spray.
Combine dates with water in small saucepan, and cook over medium-low heat til water is absorbed and dates are soft and very mushy. Spread softened dates over base in pan.
Sprinkle the remaining 1/3 of the crumb mixture over dates, spreading evenly over surface. Gently press crumbs down.
Bake at 350* for 30-35 minutes, til top is golden brown.
Let cool, then gently lift foil out of pan and cut into 36 squares.

Per serving: (1 square)
Calories: 103
Total Fat: 8.25 g
Saturated Fats: 0.13 g
Sodium: 65 mg
Carbohydrates: 10 g
Fibre: 4 g
Sugars: 3 g
Protein: 1.4 g

Apple Almond Cake

A gorgeous spice cake with a hint of apple and the crunch of almond; adapted from Company's Coming "Baking, Simple to Sensational".

1/2 cup butter or hard margarine, softened
1/3 cup granulated sugar
1/3 cup Splenda, artificial sweetener
2 large eggs
3/4 cup all-purpose flour
1/2 cup whole wheat flour
1/2 cup wheat germ
2 tsp. baking powder
1 tsp. ground cinnamon
1/4 tsp. each: salt, ground cloves, nutmeg and ginger
1/2 cup buttermilk
1 large tart cooking apple (such as Granny Smith) cored and grated
1/3 cup sliced almonds, toasted

Beat butter, sugar and Splenda in medium bowl until light and creamy. Add eggs, one at a time, beating well after each addition.

Combine flours, wheat germ, baking powder, salt and spices in a small bowl.

Add flour mixture to butter mixture in 3 additions, alternating with buttermilk in 2 additions, beginning and ending with flour mixture. Beat well. Line 9 inch square pan with foil and lightly grease with cooking oil spray. Pour batter into pan. Spread evenly.

Combine apple and almonds in separate small bowl. Spoon evenly over top of batter. Bake at 350*F for 30- 45 minutes, until wooden pick inserted in centre comes out clean. Cool completely on wire rack. Remove cake in foil for cutting.

Grandma Morrison's Rice Pudding

The best. This even got a thumbs up from the guys that don't usually like rice pudding!



1/4 cup pearl (very short grain) rice- I used "Compliments Calrose Rice" when they didn't have Pearl Rice
1 cup homogenized milk
1/4 cup granulated sugar
1 tsp. vanilla
1/2 cup 18% table cream*
Put rice and milk in the top of a double boiler (or in a thick bottomed pot). Bring to a boil, stirring constantly, then cover and simmer slowly for about 2 hours, stirring once in a while, til rice is cooked and milk is almost completely absorbed.
Add sugar, vanilla and cream. Cook for 1 hour more, or til rice pudding is thick, before milk/cream is cooked away. Serve warm or cold.
makes 2 servings:
Per serving:
374 calories, 53 g carbohydrate, 35 g sugars, 14 g fat, 55 mg cholesterol, 7.1 g protein.
*If you used 10% fat cream, you will lower the calories, fat and cholesterol without loosing too much creaminess.

Brown Rice Pudding

This is a lower everything (carbs, fat, cholesterol, sugars) plus a bit- of- fibre- and- a- bit- more- protein recipe. If you're not used to the brown rice texture and nuttiness, you might not like it, but if you've been eating brown rice for awhile, as a higher fibre alternative to white rice, give it a try.

1/4 cup short grain brown rice (I used "Lundberg Short Grain Brown Rice"- it was also gluten free)
2 Tbsp raisins**
1 cup skim milk
2 Tbsp Splenda artificial sweetener
1 tsp vanilla
1/2 cup homogenized milk*

Put rice, raisins and skim milk in the top of a double boiler (or in a thick bottomed pot). Bring to a boil, stirring constantly, then cover and simmer slowly for about 2 hours, stirring once in a while, til rice is cooked and milk is almost completely absorbed.

Add Splenda, vanilla and homogenized milk. Cook for 1 hour more, or til rice pudding is thick, before milk is cooked away.

makes 2 servings:

Per serving:

200 calories, 2.75 g fat, 15 mg cholesterol, 38.5 g carbohydrate, 16 g sugars, 1.75 g fibre, 8.25 g protein.

*If you use 2 % milk instead of Homogenized, it won't be quite as creamy, but you'll lower the fat content considerably. **If you don't like raisins and leave them out, the sugars and carb numbers will be reduced as well.

Oatmeal Raisin-Chip Cookies

1/2 cup margarine, softened
1/4 cup Splenda Brown Sugar Blend
1 egg
1 tsp. vanilla
1/4 cup all purpose flour
1/2 cup all purpose whole wheat flour
1/2 tsp. baking soda
2/3 cup rolled oats
1/3 cup raisins
1/4 cup mini chocolate chips

Cream butter and Splenda Brown Sugar Blend together. Beat in egg and vanilla.

Add remaining ingredients. Mix well. Drop by spoonfuls onto greased cookie sheet. Bake at 350* F for 8 - 10 minutes. Makes 1 1/2 dozen.