APRICOT BARS

Yield: 20 servings
Source: "Forbidden Foods Diabetic Cooking" by Maggie Powers
Info: http://diabeticgourmet.com/book_archive/details/12.shtml

INGREDIENTS

- 3/4 cup dried apricots, divided
- 1/3 cup water
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 3/4 teaspoon cinnamon
- 1/4 teaspoon baking soda
- 1 egg
- 1/2 cup granulated sugar
- 1 tablespoon canola oil
- 1 tablespoon grated lemon zest
- 1 teaspoon vanilla
- 2 teaspoons powdered sugar

DIRECTIONS

Preheat the oven to 350 degrees F.
Spray an 8x8-inch baking pan with nonstick cooking spray.

In a small saucepan, simmer 1/2 cup of teh apricots in
the water, covered, for 2 minutes. Cool, but do not drain.
In a small bowl, diced the remaining apricots.

Meanwhile, in a medium bowl, whisk together the flour, baking
powder, cinnamon, and baking soda. Stir in the diced apricots.

In a blender, add the cooled apricot mixture and puree,
about 1 minute. Add the egg, granulated sugar, oil, zest,
and vanilla and mix until just blended, about 30 seconds.

Pour this mixture into the middle of the flour mixture and stir
until just combined. Spread in the prepared pan and bake until
golden brown and edges begin to crust, 18-20 minutes.

Sprinkle powdered sugar over the warm bars. Cool before cutting.

Nutritional Information Per Serving (1 bar):
Calories: 59, Fat: 1 g, Cholesterol: 11 mg, Sodium: 38 mg,
Carbohydrate: 12 g, Dietary Fiber: 1 g, Sugars: 7 g, Protein: 1 g
Diabetic Exchanges: 1 Carbohydrate

APRICOT-ALMOND BARS WITH CHOCOLATE

Yield: 24 bars
Source: "The Eating Well Diabetes Cookbook"
Info: http://diabeticgourmet.com/book_archive/details/87.shtml

INGREDIENTS

- 1 cup dried apricots, divided
- 1/2 cup water
- 3/4 cup whole-wheat pastry flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 large egg
- 1 large egg white
- 1/4 cup canola oil
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- 3/4 cup chopped bittersweet chocolate (6 ounces)
or semisweet chocolate chips, divided
- 1/4 cup sliced almonds

DIRECTIONS

Preheat oven to 350 degrees F.
Coat a 7-by-11-inch baking pan with cooking spray.

Combine 1/2 cup dried apricots and water in a small
saucepan; bring to a simmer over medium heat. Cover
and cook for 2 minutes. Remove from heat and set aside
to cool. Coarsely chop the remaining 1/2 cup apricots.

Whisk flour, baking powder, baking soda and salt in a medium bowl.

Puree the cooked apricots and any remaining cooking liquid in
a food processor. Add egg, egg white, oil, honey and vanilla;
process until smooth. Add the flour mixture, 1/2 cup chocolate
and the chopped apricots; pulse just until combined. Scrape the
batter into the prepared pan, spreading evenly. Sprinkle with almonds.

Bake the bars until lightly browned and a toothpick inserted in
the center comes out clean. Let them cool in the pan on a wire rack.

Melt the remaining 1/4 cup chocolate in a double boiler over
barely simmering water or in the microwave on Medium for 30 to 60
seconds. Spoon the chocolate into a ziplock bag, cut off the tip
of one corner and drizzle the melted chocolate over the cooled
bars. Let stand for about 10 minutes before cutting into the bars.

Nutritional Information Per Serving (per bar (1/24 of recipe):
Calories: 96, Fat: 5 g, Cholesterol: 9 mg,
Carbohydrate: 12 g, Protein: 2 g, Fiber: 2 g, Sodium: 51 mg
Diabetic Exchanges: 1 Other Carbohydrate, 1/2 Fat

Jeff Merriman's Chewy Triple Ginger Cookies

• 2 1/2 cups flour
• 2 teaspoons powdered ginger
• 1 teaspoon cinnamon
• 1 teaspoon ground cloves
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 pinch cayenne pepper (optional)
• 1 cup brown sugar
• 1/2 cup shortening
• 1/4 cup butter
• 1 egg
• 1/2 cup molasses
• 1/2 cup chopped crystallized ginger
• 1 tablespoon grated fresh ginger
• white sugar (optional) or powdered sugar, for rolling (optional)

Change Measurements: US | Metric

Directions:

Prep Time: 15 mins

Total Time: 23 mins

1. heat oven to 350
2. combine flour, powdered ginger, soda, cinnamon, cloves, salt and cayenne if using. set aside.
3. cream brown sugar, shortening and butter until fluffy.
4. add eggs molasses and beat until blended.
5. add flour mixture just until blended.
6. gently stir in crystalized ginger and fresh ginger, cover and refrigerate dough for 1 hour.
7. shape dough in 1 inch balls and roll in white sugar or powdered sugar -- or nothing and place on a baking sheet. may flatten SLIGHTLY not too much or they loose thier chewiness, or not at all.
8. bake 8-10 minute cookies will be soft. check at 8 min.DO NOT OVERBAKE.

Chewy Triple Ginger Cookies

Serving Size: 1 (93 g)

Servings Per Recipe: 10

The following items or measurements
are not included below:

crystallized ginger

Amount Per Serving

% Daily Value

Calories 387.1

Calories from Fat 141

36%

Total Fat 15.7 g

24%

Saturated Fat 5.7 g

28%

Monounsaturated Fat 5.9 g

29%

Polyunsaturated Fat 3.0 g

15%

Trans Fat 0.0 g

0%

Cholesterol 33.3 mg

11%

Sodium 423.9 mg

17%

Potassium 375.2 mg

10%

Magnesium 56.3 mg

2%

Total Carbohydrate 58.5 g

19%

Dietary Fiber 1.1 g

4%

Sugars 30.6 g

122%

Protein 3.9 g

7%

Detailed Nutrition Values About Nutrition Info

Everyday Celebrations

Whether it's a night of noshing, a cookie exchange or a potluck, we have the mix-and-match recipes to help you create your perfect meal.
Make it special»

Advertisement

Chocolate Cherry Bars

These are so rich tasting!

Chocolate Cherry Bars

2 cups all-purpose flour
1 cup sugar
1/4 cup unsweetened baking cocoa
1 cup cold, salted butter
1 egg, lightly beaten
1 teaspoon almond extract
1 21-ounce can cherry-pie filling
2 cups (12 ounces) semisweet chocolate chips
1 cup chopped almonds

Preheat oven to 350 F.

In mixing bowl, combine flour, sugar and cocoa.
Cut in butter until crumbly. Add egg and almond extract
until blended; set aside 1 cup of this mixture for topping.

Press remaining crumb mixture into a greased 9-by-13-inch pan.

Carefully top with pie filling.

Combine chocolate chips, almonds, and reserved crumb mixture;
sprinkle over pie filling.

Bake in preheated oven for 35 to 40 minutes or until a toothpick
inserted near the center comes out clean.

Cool and refrigerate for at least two hours before cutting into bars.

OATMEAL CARMELITAS

OATMEAL CARMELITAS

Source:  Pillsbury Bake Off, Erlyce Larson

BASE:

2 c. flour
2 c. quick oats
1-1/2 c. brown sugar
1-1/4 c. margarine, softened
1 tsp baking soda
1/2 tsp salt

FILLING:

1 jar Smuckers Caramel Ice Cream Topping
3 tbsp flour
1 c. semi sweet chocolate chips
1/2 c. chopped walnuts

Heat oven to 350.  Grease 13x9 inch pan with non-stick cooking spray.
 In large bowl, mix base ingredients with electric mixer on low speed
until crumbly.  Reserve half of crumb mixture (about 3 c.) for topping.
 Press remaining mixture in bottom of pan.

Bake 10 minutes.  Meanwhile, in small bowl, stir together caramel
topping and 3 tbsp flour.

Sprinkle chocolate chips and nuts over partially baked base.  Drizzle
evenly with caramel mixture; sprinkle with reserved crumb mixture.

Bake 18-22 minutes longer or until golden brown.  Cool completely in pan
on cooling rack, about an hour.  Refrigerate 1-2 hours or until filling
is set.  Cut into 36 bars.  Store tightly sealed in regrigerator.


1 Bar: Calories 200 (Calories from Fat 80); Total Fat 9g
(Saturated Fat 2g); Cholesterol 0mg; Sodium 180mg; Total
Carbohydrate 28g (Dietary Fiber 1g, Sugars 17g); Protein 2g
Percent Daily Value*: Vitamin A 6%; Vitamin C 0%; Calcium 2%;
Iron 6% Exchanges: 1 Starch; 1 Fruit; 1 1/2 Fat

*Percent Daily Values are based on a 2,000 calorie diet.

Holiday Pumpkin Bars

From the Nov. 2003 newsletter:
 found at www.healthyexchanges.com
 
 Holiday Pumpkin Bars Nov. 2003 N/L

1 (15 oz) can Libby's solid pack pumpkin
1/4 cup Musselman's No sugar Added Applesauce
1/4 cup I Can't Believe It's Not
Butter Light Margarine
2 eggs of equivalent in egg substitute
2 1/2 cups Splenda Granular*
2 cups Bisquick Reduced Fat Baking Mix
1 1/2 tsp. Jo's pumpkin pie spice
or any pumpkin pie spice
1 cup seedless raisins
1/2 cup chopped walnuts*
2 (8 oz) pkg. Philadelphia fat free
cream cheese
1 1/2 tsp. vanilla extract

Preheat oven 350 degrees.

Spray a 10 x 15" rimmed baking sheet with
butter flavored cooking spray. In a large bowl,
combine pumpkin, applesauce, margarine, eggs, and 2
cups Splenda. Add Bisquick and pumpkin pie
spice. Mix well to combine.

Fold in raisins and 1/4 cup walnuts. Spread
batter into prepared baking sheet.

Bake for 30 min. or until toothpick
inserted near center comes out clean.

Place baking sheet on a wire rack
and allow to cool completely.

In a med. bowl, stir cream cheese with a sturdy
spoon until soft. Add remaining 1/2 cup Splenda
and vanilla extract.

Mix well to combine.

Spread frosting evenly over cooled pumpkin mixture.
Finely chop remaining 1/4 cup walnuts and evenly sprinkle
over top.

Cut into 32 bars.

Serve 16 (2 each) Each serving equals:
HE 3/4 Pr. 2/3 Br, 2/3 Fa, 1/2 Fr, 1/4 Ve, 17 OC
177 Cal, 5g Fa, 7g Pr, 26g Ca, 358mg So, 112 mg Cl, 2g Fi.
Diabetic Exch. 1 St, 1 Fa, 1/2 Mt, 1/2 Fr

Chunky Peanut Butter Cookies

Chunky Peanut Butter Cookies
(December 1999 Newsletter - Joanna Lund)

1/2 cup Reduced-Fat Peanut Butter
2 tablespoons No-Fat Sour Cream
1/2 cup Splenda …if you can’t find Splenda, use Sugar Twin
1/4 cup boiling water
1 cup Reduced Fat Bisquick Baking Mix

Preheat oven to 400°. Spray 3 baking sheets with butter-flavored cooking
spray. In a large bowl, combine peanut butter, sour cream, Splenda, and
water. Add baking mix. Mix well to combine. Using a teaspoon, drop batter
onto prepared baking sheets to form 32 cookies. Flatten each cookie with a
fork. Bake for 7 to 10 minutes. Remove from baking sheet and cool on a wire
rack.

Serves 8 (4 each) - Each serving equals:
Healthy Exchange: 1 Pr, 1 Fa, 2/3 Br, 10 OC
146 Calories, 6 fm Fa, 5 gm Pr, 18 gm Ca, 254 mg So, 17 mg, Cl, 1 gm Fi
DIABETIC/Foodmover: 1 St/Ca, ½ Mt, ½ Fa

ROLO Cookies

RECIPE:  ROLO COOKIES

2-1/4 cups flour
1 teaspoon baking soda
1 cup sugar OR SPLENDA
1 cup brown sugar
1 cup butter, softened
2 teaspoons vanilla
2 eggs
1 (9-ounce) package Rolo candy
1 cup nuts, chopped
1 tablespoon sugar

In a large bowl beat the sugars and butter until light and
fluffy. Add the vanilla and eggs. Beat well.

Add the flour and baking soda and blend well.

Cover and refrigerate the dough for at least 3 hours.

After chilling, roll 1-teaspoon of the dough to form a ball,
then press a Rolo into the ball, covering it completely.

Flatten the bottom of the cookie and press the
rounded top into a mixture of the chopped nuts
and a tablespoon of sugar.

Place the cookies, nut side up, on an ungreased cookie sheet.

Bake at 350-degrees for 9 minutes.

Magic Cookie Bars

Basic Magic Cookie Bar Recipe

This is a classic that we have made for years in our family. I remember my
mom making it when we were kids and I make it every year for my family.

Ingredients:

1/2 c. butter
1 1/2 c. graham cracker crumbs
1 14-ounce can Eagle Brand® sweetened condensed milk
1 c. semisweet chocolate chips
1 3 1/2-ounce can flaked coconut (1 1/2 c.)
1 c. chopped nuts

Directions:

Preheat oven to 350 degrees or 325 degrees for glass dish. In a 9x13-inch
baking pan, melt butter in oven. Sprinkle graham cracker crumbs over butter
and pour the Eagle Brand® milk over the crumbs. Top with the remaining
ingredients, pressing down firmly before baking. Bake for 25 to 30 minutes
or until lightly browned. Cool and cut into bars. Store loosely covered at
room temperature or chill if preferred.

Submitted by: Candace Clayton