Banana Nut Squares

2/3 cup margarine
4 packages Sweet ‘n Low or equivalent sweetener
2 eggs (separated and whites should be beaten stiff)
1 cup bananas (mashed up)
1 1/2 cup flour
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1/4 cup sour cream
1/2 cup chopped nuts
1/2 teaspoon vanilla extract

Cream the sweetener packets with margarine. Add in the egg yolks, mixing well. Add the bananas. Sift all dry ingredients together. Add dry ingredients alternately with the shortening and the sour cream mix. Mix until well blended. Add vanilla extract, nuts and egg whites. Pour into 2 8 x 8 or 9 x 9″ square pans.

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Fruity Diabetic Bars

1/2 cup dates (chopped)
1/2 cup raisins (chopped)
1/2 cup prunes (chopped)
3 eggs
1/2 cup margarine
1 teaspoon baking soda
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup flour
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Boil chopped dried fruits with the cup of water, then add margarine. Mix rest of the ingredients with eggs. Add dry ingredients and combine with fruit. Bake in a greased 9 x 9″ pan at 350 degrees F for approximately 25 – 30 minutes.

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Mary Tyler Moore Meringue Almond Cookies

4 egg whites
8 teaspoon skim milk (powdered)
1 teaspoon vanilla
1 teaspoon almond extract
1 teaspoon artificial sweetner (liquid kind)
Ground cinnamon (optional, to taste)

Beat the egg whites until nice and stiff. Add the powdered skim milk, mixing well. Add vanilla and almond extract and the artificial sweetener. Drop dough by teaspoonfuls onto baking sheets. Bake at 275 F for 40-50 minutes. Remove from baking sheet. Dust with cinnamon, if desired. Makes over 2 dozen cookies. Each cookie is about 30-35 calories.

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Diabetic Health Cookies

1 cup raisins
1/2 cup dates (chopped)
1/2 cup apples (chopped)
1/2 cup shortening
1 cup water
2 well beaten eggs
2 teaspoon artificial sweetener
1 cup flour
3/4 cup chopped nuts
1 teaspoon vanilla extract
1 teaspoon baking soda

Boil the dates, raisins and apples together with water, for about 3 minutes. Add the vegetable shortening, to melt. Cool, add rest of the ingredients. Add nuts, stir to mix well. Drop by teaspoonfuls onto baking sheets. Bake at 350 degrees F for 10 – 12 minutes. Store in airtight container in refrigerator.

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Applesauce Sweetened Cookies

1 3/4 cup cake flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 teaspoon baking powder
Salt (optional)
1/2 cup butter
1 tablespoon Sweet Ten
1 egg
1 cup applesauce (unsweetened)
1/2 cup nuts or raisins or mix of both
1 cup All Bran cereal

Mix all ingredients together. Drop onto cookie sheets. Bake for 20 minutes in a 375 degree oven.

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Sugarless Cookies

1 cup flour
1 1/2 teaspoon ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt (optional)
1/4 teaspoon ground nutmeg
1 teaspoon ground cloves
1 teaspoon ground allspice
1 1/2 cup raisins
1 cup applesauce (unsweetened)
1/2 cup oil
2 eggs
1 teaspoon vanilla extract
1/2 cup chopped nuts
1 cup quick oats

Mix all the dry ingredients, then add remaining ingredients until moistened. Drop mixture by teaspoonfuls onto greased baking sheets. Bake in a 375 degree oven for approximately 10-12 minutes.

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Diabetic Date Orange Bars

1 cup dates (chopped up)
1/4 cup sugar
1/3 cup oil (vegetable)
1/2 cup orange juice
1 cup all purpose flour
1/2 cup pecans (chopped)
1 egg
1 1/2 teaspoon baking powder
1 tablespoon orange zest

Combine sugar, dates, juice and oil in saucepan. Cook mixture for about 5 minutes to allow dates to soften. Allow to cool. Add in all the rest of the ingredients. Spread in to oiled 8 x 8 inch pan. Bake in 350 degrees F oven for 24 – 28 minutes. Cool in pan before slicing. Makes about 3 dozen bars.

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Fruit Sweetened Fruit Cookies

1 cup flour
1 teaspoon baking soda
1 cup water
1 cup finely chopped dates
1/2 cup apples (chopped and peeled)
3/4 cup raisins
1/2 cup margarine
1 cup oats (quick)
2 beaten eggs
1 teaspoon vanilla extract
1 cup chopped pecans

Sift together the flour and baking soda, setting aside. Combine together dates, water, raisins and apples, bringing mixture to boil, allow to simmer for several minutes. Remove mixture from the heat, add in the margarine, stirring. Cool the mixture, then add oatmeal, eggs, all dry ingredients. Add in nuts and vanilla. Cover in bowl and allow to chill in refrigerator overnight. Drop dough onto baking sheets about 2″ apart. Bake at 350 degrees F for about 22-25 minutes. Store cookies in airtight container in refrigerator. Dash of cinnamon may also be added.

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Sugar Free Peanut Butter Cookies

1 cup flour
1/2 cup peanut butter (creamy)
1 egg
1 teaspoon vanilla extract
1/4 teaspoon salt
1 1/2 teaspoon baking powder
1/2 cup water
1 tablespoon liquid sweetener
1/2 cup vegetable oil

Mix all ingredients together in a large bowl until it forms a dough. Shape dough into balls. Place dough balls onto ungreased cookie sheets. Bake at 375 F for 12 – 15 minutes. These make a great peanut butter cookie, be sure to use a good sweetener like coconut sugar.

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Diabetic Peanut Butter Oatmeal Cookies

2/3 cup oatmeal
2 cup flour
1 teaspoon salt (or use substitute)
1/4 teaspoon soda
2 teaspoon baking powder
1/3 cup vegetable oil
2/3 cup salt free peanut butter
1/4 cup Eggbeaters plus 1 egg
3 tablespoon skim milk
4 tablespoon sweetener (liquid kind)
2 tablespoon sugar substitute

Sift together the flour, baking soda, salt and the baking powder. Cream the next six items together, adding oatmeal, mixing well. Add the flour mixture, combine until a ball forms. Roll dough into 1″ balls. Place onto ungreased baking sheets. Press down balls with a glass bottom. Bake at 375 F for approximately 10 minutes. Approximately 35 calories each.

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