Desserts

CARROT CAKE
Preparation time: 30 minutes
Serves 10
Baking/cooling time: 1 hour

3/4 cup + 2 Tbsp. all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon, ground
1/4 tsp. allspice
2 egg whites, large
1/4 cup egg substitute
1/2 cup + 2 Tbsp. SPLENDA® Granular
3 Tbsp. margarine, light
1 tsp. vanilla extract, pure
3 Tbsp. applesauce, unsweetened
1 Tbsp. canola oil
2 1/4 cups carrots, fine shredded
1/3 cup walnuts
Non-stick cooking spray, butter flavor

Baking Instructions
Preheat oven to 350°F. In medium bowl whisk together flour, baking powder, baking soda, salt, cinnamon and allspice. Set aside.

In small bowl whisk together egg whites and egg substitute. Set aside.
In large bowl beat SPLENDA® Granular, margarine, honey, vanilla, applesauce and canola oil. Mix in egg mixture, then stir until well mixed. Stir in flour mixture, then carrots and walnuts.

Pour into greased 8-cup loaf pan and bake for 40-45 minutes or until toothpick inserted comes out clean. Allow to cool. Ice if desired.

Nutrients per serving: (serving size 2.75 oz.) 160 cal; 25 g carb; 4 g protein; 1 g dietary fiber; 5 g total fat; 0.5 g saturated fat; 0 mg chol; 270 mg sodium.

SOUR CREAM APPLE PIE

5 large tart apples
1 pastry-lined 9-inch pie pan
1 tablespoon lemon juice
3/4 cup Splenda
1/3 cup all-purpose flour
1/4 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 cup (1/2 stick) butter or margarine
1 cup sour cream

Peel and cut apples into thick slices. Arrange slices in overlapping rows in pastry-lined pie pan. Sprinkle with lemon juice. Mix sugar, flour, salt, cinnamon and nutmeg; cut in butter until crumbly. Spoon over apples. Spread sour cream over top. Bake in 350 degree oven 50 to 55 minutes or until apples are tender.
Yield: 1 pie (8 servings)

SWEET POTATO CASSEROLE

3 cups canned yams, mashed
1 cup Splenda
1 stick butter, softened
1 teaspoon vanilla
2 eggs


Beat above ingredients together for 5 minutes with mixer. Pour into greased casserole dish.

Topping:
1/3 cup flour
1 cup Sugar Twin
1/3 cup butter, softened
1 cup chopped pecans

Mix together topping ingredients with fingers and spread over top of potatoes. Bake covered at 350° for 1 hour.


RICE PIE

1/2 cup rice, uncooked
2 cups water
dash of salt
2 cups soy milk
1 cup Splenda
2 eggs, separated
1 unbaked pie crust
nutmeg

Boil rice in water with a dash of salt until tender. Add soy milk, Splenda and two well-beaten egg yolks. Cover a deep plate with pie crust. Pour mixture into pie shell and sprinkle a little nutmeg over top. Bake at 325° for 50 to 60 minutes, or until a knife inserted in center comes out clean. If pie crust gets too brown, cover it with foil.

Beat egg whites until stiff peaks form. Put on top of pie and brown slightly.


PEANUT BUTTER COOKIES

1 cup Splenda
1/2 cup shortening
1/2 cup peanut butter
1 egg
1 1/4 cups all-purpose* or whole wheat flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
Sugar-free jelly or jam

Mix Splenda, shortening, peanut butter and egg. Stir in flour, baking soda, baking powder and salt. Cover and refrigerate at least 3 hours. Heat oven to 375°. Shape dough into 3/4 inch balls. Place 2 inches apart on ungreased cookie sheet. Bake until set but not hard, about 10 minutes. Cool slightly before removing from cookie sheet; cool completely. Put cookies together in pairs with jelly. Makes about 4 1/2 dozen

*If using self-rising flour, omit baking soda, baking powder and salt.

Crisscross Peanut Butter Cookies
Shape dough into 1-1/4–inch balls. Place about 3 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with fork dipped in flour. Bake 10 to 12 minutes. Makes about 3 dozen

Peanut Butter Thumbprints
Shape dough into 1-inch balls. Roll balls in finely chopped peanuts. Place about 3 inches apart on ungreased cookie sheet; press thumb deeply in center of each. Bake 10 to 12 minutes. Fill thumbprints with sugar-free jelly. Makes about 3 1/2 dozen

VANILLA CRISPIES

1 cup Splenda
1 cup margarine or butter, softened
1 egg
2 teaspoons vanilla
2 cups all-purpose* or whole wheat flour
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar

Mix Splenda, margarine, egg and vanilla. Stir in remaining ingredients. Cover and refrigerate at least 1 hour. Heat oven to 375°. Shape dough into 1-inch balls. Pace about 2 inches apart on ungreased cookie sheet. Flatten with bottom of glass dipped in Sugar Twin. Bake until light brown, 8 to 10 minutes. Immediately remove from cookie sheet. Makes about 6 dozen

VANILLA REFRIGERATOR COOKIES

1 cup Splenda
1 cup margarine or butter, softened
1 1/2 teaspoons vanilla
2 eggs
3 cups all-purpose* or whole wheat flour
1 teaspoon salt
1/2 teaspoon baking soda

Mix Splenda, margarine, vanilla and eggs. Mix in remaining ingredients. Divide dough into 3 equal parts. Shape each part into roll 1 1/2 inches in diameter and about 7 inches long. Wrap; refrigerate at least 4 hours but no longer than 6 weeks.

Heat oven to 400°. Cut rolls into 1/8 inch slices. Place about 1 inch apart on ungreased cookie sheet. Bake until set, 8 to 10 minutes. Immediately remove from cookie sheet.

Makes about 7 dozen
*If using self-rising flour, omit salt.


VANILLA REFRIGERATOR COOKIE VARIATIONS

Cookie Tarts
Spoon 1 teaspoon jelly or preserves onto half of the slices; top with remaining slices. Seal edges. Cut slits in tops so filling shows. Makes about 3 1/2 dozen sandwich cookies

Nut Cookies
Mix in 1/2 cup chopped blanched almonds or black walnuts with the flour.

Orange-Almond Cookies
Mix in 1 tablespoon grated orange peel with the margarine and 1/2 cup chopped blanched almonds with the flour.

SWEDISH APPLE PIE

6 or more apples, thinly sliced
1 tablespoon Splenda
1 tablespoon cinnamon
1 egg
1 cup flour
1 cup Splenda
3/4 cup butter, melted
pinch of salt
1/2 cup chopped walnuts or pecans (optional)

Mix first 3 ingredients and fill pie plate 3/4 full. Mix remaining ingredients in a bowl until thickened. Then spoon on top of apples and spread gently to cover. Bake at 350° for 40 minutes. Serve warm or cold with Cool Whip.

PUMPKIN CAKE

2 cups flour
2 cups Splenda
1 can pumpkin
1 teaspoon baking soda
2 teaspoons cinnamon
2 eggs
1 cup oil
1 cup shredded coconut (unsweetened)
1 cup chopped walnuts


Baking Instructions
Combine all ingredients listed above, pour into greased bundt pan, and bake at 350° for 1 1/2 hours.


PUMPKIN BARS

2 cups all-purpose flour
1 1/2 cups Splenda
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cloves
1/4 teaspoon pumpkin pie spice
1/4 teaspoon nutmeg
4 eggs, beaten
1 can pumpkin (16 ounce)
1 cups cooking oil

In a large mixing bowl, stir together flour, Splenda, baking powder, cinnamon, baking soda, salt, cloves, pumpkin pie spice and nutmeg. Stir in the eggs, pumpkin and oil until combined. Spread batter in an ungreased 15” x 10” x 1” baking pan. Bake in a 350° oven for 25 to 30 minutes or until a wooden toothpick inserted near the center comes out clean. Cool for 2 hours on a wire rack. Spread with Cream Cheese Frosting (see below). Cut into bars. Cover and store in refrigerator.

Cream Cheese Frosting
1 3-oz. package cream cheese, softened
1/4 cup butter or margarine, softened
1 teaspoon vanilla
2 cups Splenda

Beat together cream cheese, butter and vanilla until light and fluffy. Gradually add 1 cup sifted Splenda, beating well until frosting has spreading consistency.

APPLE PIE
Prep: 45 min.
Bake: 50 min.
Cool: 2 hours
8 servings.

Pastry for two-crust pie
1/3 to 2/3 cup Splenda
1/4 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Dash of salt
8 cups peeled, thinly sliced tart apples (8 medium)
2 tablespoons butter or stick margarine, if desired. (Spreads with at least 65% vegetable oil can be used)

Heat oven to 425°. Make pastry.

Mix Splenda, flour, cinnamon, nutmeg and salt in large bowl. Stir in apples. Turn into pastry-lined pie plate. Cut butter into small pieces; sprinkle over apples. Cover with top pastry that has slits cut in it; seal and flute. Cover edge with 2-3-inch strip of aluminum foil to prevent excessive browning. Remove foil during last 15 minutes of baking.

Bake 40 to 50 minutes or until crust is golden brown and juice begins to bubble through slits in crust. Cool on wire rack at least 2 hours.

RHUBARB PIE
Prep: 35 min.
Bake: 55 min.
Cool: 2 hours
8 servings

Rhubarb is very tart, so there’s a lot of Splenda in this pie. If you are using young rhubarb picked early in the season, the lower amount of Splenda probably will be enough. Mature rhubarb needs more Splenda.

Pastry for two-crust pie
2 to 2 1/3 cups Splenda
2/3 cup all-purpose flour
1 teaspoon grated orange peel, if desired
6 cups 1/2 inch pieces rhubarb
1 tablespoon butter or stick margarine, if desired

Heat oven to 425°. Make pastry.

Mix Splenda, flour and orange peel in large bowl. Stir in rhubarb. Turn into pastry-lined pie plate. Cut butter into small pieces and sprinkle over rhubarb. Cover with top pastry that has slits cut in it; seal and flute. Cover edge with 2 to 3-inch strip of aluminum foil to prevent excessive browning. Remove foil during last 15 minutes of baking.

Bake about 55 minutes or until crust is golden brown and juice begins to bubble through slits in crust. Cool on wire rack at least 2 hours.

Quick rhubarb pie
Substitute 2 bags (16 oz. ea.) frozen unsweetened rhubarb, completely thawed and drained, for the fresh rhubarb.

Strawberry-rhubarb pie
Substitute 3 cups sliced strawberries for 3 cups of the rhubarb. Use 2 cups Splenda.

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