copyright 2013 by Jane Reinheimer



Sucralose is the name of the chemical that I use in making the sugar free recipes. It is what is used to make Splenda and Altern. Both these items can be used in recipes calling for sugar. However, I have found that it isn't as sweet as sugar, no matter what they say. So you may want to amend recipes in your card file. My recipes have been amended already. 

Slow cooker recipes:


 have been fiddling around with my favorite barbecue sauce recipe for some time. I've tried to get as close as I can to the Starnes recipe in Paducah, Kentucky. Starnes is one of those places from high school that I remember fondly. And every trip to Paducah to visit friends includes a trip to Starnes for an open pit treat.

The recipe is different from all that stuff you get at the supermarket. In the first place, the main ingredient is vinegar; the second ingredient is tomator ketsup. So I started with 1 cup of vinegar and 1/2 cup ketsup. The rest is spices. We like a smoky sauce, so God invented liquid smoke for us. And we also like a lot of heat so in goes the cayenne. Add a pinch or two of onion powder and garlic powder and it's good to go.

Twinkie-like filling

OK folks. Here's the recipe for what is supposed to be a Twinkie filling. I'm sure it has some changes to the real deal. Just can't imagine the twinkie filling not being proprietary information. But I will say that it tastes a lot like the real thing.

I made it last night and made sandwich cookies with it. Then I stored the unused part in a glass canning jar. I expected it to be rock solid when we got home from church today but it wasn't. In fact, it was still very spreadable without having to warm up to room temperature at all. And easy? Oh my goodness. You really can't miss with this recipe. This would be a good recipe to frost a cake with and then put coconut on it. Yummy.


2 tsp very hot water
rounded 1/4 teaspoon salt
7 oz. jar of mashmallow cream
1/2 cup shortening
1/3 cup powdered sugar
1/2 tsp vanilla

Mix the salt in with the hot water. Stir really well until the salt is dissolved. Set aside and let it cool to room temperature.

In a mixer bowl, mix marshmallow cream, shortening, powdered sugar and vanilla. Mix well until it's fluffly. Then add the salt mixture and mix it in really good.

That's it.

Quick Taco Skillet
1# ground beef
1 10-3/4 oz. can condensed tomato soup
1/2 cup picante sauce
1/2 cup water
6 flour tortillas (6") cut into 1" pieces
shredded cheddar -- as much as you like, sour cream too, if you want

Cook beef in skillet until well browned, stirring often to separate meat. Pour off fat.

Stir in soup, picante sauce, water and tortilla pieces. Heat to a boil. Reduce heat and simmer 5 minutes. Serve and top with garnishes.


Preheat oven to 350 degrees.

1 16 oz. cake mix
2 eggs
1/3 - 1 tablespoon oil

Add eggs and oil to cake mix. Mix well to a stiff dough. Drop by 1-1/2 inch balls onto a parchment paper lined cookie sheet. I smoosh the balls down just a bit with the back of a spoon to make them flatter. Bake about 14 minutes until lightly browned. Do not overcook.

Variations: add chocolate chips, peanut butter chips, butterscotch chips, chopped nuts, or brickle chips to the cookie dough to make them even yummier.

Note: Watch the cookies after about 10 minutes. Ovens vary in temperature and I've found my oven to be a bit slow.

This recipe is great for diabetics since it doesn't have any sugar added to the mixes.

Chocolate Chip Cookies         Oven: 375 degrees -- supposed to make 5 doz. -- this recipe made 3-1/2 doz. for me

3-1/4 cups flour
1 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt
1-1/2 cups margarine (I don't use butter because of the cholesterol)
3 cups sucralose (Splenda)
1 cup Brown Sugar/Splenda mix
2 eggs
4 tsp. vanilla extract
1 pkg (12 oz.) Hersheys Sugar Free chocolate chips (I can get at Wal-Mart)
1 cup coarsely chopped nuts (walnuts or pecans, your choice)

Mix flour, baking soda, baking powder and salt in medium bowl with a whisk. Set aside.

Beat butter and sugars in large bowl of electric mixer on medium speed., until light and fluffy. (My mixture never does get "light and fluffy"- maybe because of the Splenda. But no matter, just make sure it's mixed up really well before you put the eggs in. Then add vanilla. Mix well. Gradually add in the dry mixture on low speed until well mixed. Then mix in chips and nuts. It will be a really stiff dough. I wouldn't even try to make this recipe on anything except my super power turbo charged electric mixer. (It's a Sunbeam.)

Drop by rounded tablespoons about 2 inches apart onto ungreased cookie sheet. I use parchment paper. Also, after the round cookie lumps are all put on the cookie sheet, I smoosh them down a bit until they're between a quarter inch and a half inch thick. The baking powder will keep them thick, where chocolate chip cookies usually puff up and then fall back down unless you put a little bit of baking powder in the batter.

Bake at 375 degrees for about 10 minutes, or until the bottom of the cookie turns golden brown. Or browner if you like a crunchier cookie.

Cool on baking sheets for a minute then remove to plates which have paper towels on them.



Sandwich Torte (that was served at the LWML Joy Shop)

3 kinds of heavy bread, sliced, with the crusts removed (sour dough, wheat, rye, etc.)

Fillings (your choice)
Chicken or tuna salad
3/4 pound each: Deli ham or roast beef, sliced thin
3/4 pound: Deli turkey, sliced thin
3/4 pound: Cheddar or Swiss cheese, sliced thin
Mayo or Miracle Whip

(We had bought a pound of each but had way too much left over. However, if you want to have some extra leftover deli goodies, then you can always get more.)

8 oz. cream cheese
16 oz. sour cream
1 pkg. Hidden Valley Ranch Dressing (one envelope of the dry mix)

Mix together with an electric mixer until well blender. Set aside to use on top of the entire torte.

In a 9x13 inch pan, place a layer of white bread, filling in any open areas with small pieces of bread. (Fill in open spaces on each layer also.)

Spread either the chicken or tuna salad over the bottom layer of bread slices. Put on a layer of wheat bread and push it down gently with hands to compact the ingredients.

Arrange ham or roast beef and cheese and spread with Mayo/Miracle Whip and/or mustard. Put on another layer of bread over meat, again pushing down to firm it together.

Add a layer of sliced turkey and repeat the above directions. Then place a layer of bread on top of the turkey. Add a layer of cheese on the bread and spoon out the topping over the entire torte. Put in refrigerator for a couple of hours to set the flavors.

Variation: I'm going to make this torte with pastrami and horseradish cheddar cheese that's available at our deli here in town.

Recipe (crock pot) for Braised Flank Steak with pepper and onions

1 onion, cut into 8 wedges
1 Bell Pepper, sliced into pieces
1 28-oz. can diced tomatoes
1-1/2 tsp. chili powder
1/4 tsp. ground cinnamon
Salt, pepper to taste
1 lb. flank steak, cut into bite-size pieces
Avocado slices to garnish
Rice, prepared according to package directions to serve 4

In a 5 or 6-quart crock pot, combine the onion, bell pepper, tomatoes, chili powder, ground cinnamon, salt and pepper.

Add the beef and cook for 4-5 hours, until the beef is tender, on high. Or cook on low for 7-8 hours. 

About a half hour before serving, cook the rice. Serve the braised beef over a serving of rice and garnish with a slice of avocado.

On the day I made this, Quint was having a test that wouldn't allow rice on the diet, so I served the Braised Beef as a very hearty stew. It was delicious. And I couldn't find flank steak so I got another economical cut of meat that worked just as well. By the time all the ingredients were added up, I ended up with $1.50 a serving for this meal.

Six Week Muffins

Mix together:
15 oz box of Raisin Bran cereal
2-1/4 cup sugar -- Note: I'll use 3-1/2 cups sucralose
5 tsp cinnamon
5 cups flour
5 tsp baking soda
2 tsp salt

1 cup oil
4 eggs
1 qt buttermilk

Mix well with a spoon. Store in refrigerator. Fill muffin tins as needed. Bake at 400 degrees for 18-20 minutes.

Sweet Potato Casserole

Mix these ingredients together in a large mixer bowl:
1 cup all-purpose flour
1/4 cup powdered sugar
1/3 cup chopped pecans

Then spread the ingredients out in a 13x9 inch baking dish.

I baked the crust for about 10 minutes to help it set up a bit.

Then mix together in the same mixing bowl:
1 8-oz package cream cheese (fat free)
1/3 cup all-purpose flour
1 egg
2/3 cup powdered sugar
1 tablespoon vanilla

Spread this mixture onto the baked crust.

Then mix together;
2 15-oz. cans yams, drained
1/4 cup brown sugar (I used the Splenda brown sugar mix)
1/2 teaspoon cinnamon

Spread that on top of the cream cheese mixture and bake at 350 degrees for about 25 minutes.


Preheat oven to 350 degrees. Spray a 9x13 pan with spray oil.

Then, in my biggest mixer bowl, I dump in:

1 cup Brown Sugar/Splenda mix
2 cups all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
1 tsp vanilla 2 cups rolled oats

Mix and mix and mix these dry ingredients until they're pretty well mixed together.

Then add 1 cup butter, softened. (I use Crisco to avoid the cholesterol. Get the butter flavored. It's just as good.)

Lots of spatula work here because you want the ingredients to be mixed well.

Turn out about 2/3 of the mixture into the baking dish. Press it down, like you would shortbread or a graham cracker crust.

Then add the filling on top of this bottom layer. But don't go out to the edge. Keep the filling in about a half inch from the edge. Then add the rest of the mixture. At this point, I use my hands and sprinkle the rest of the crumbly oatmeal mixture onto the filling. You'll have enough. Then press the top layer down a bit. Seal it around the edges so the filling doesn't ooze out while it's baking.

Bake at 350 degrees for 35 to 40 minutes, or until it just starts to brown around the edges.

Take the pan out of the oven and put on a rack to cool a bit. Then cut into 16 servings. But let the whole thing cool down really good before you even try to get one of the bars out. They'll just fall apart if you do.

I used a sugar free cherry pie filling that I got at Wal-Mart. Before I started making the recipe, though, I used my small portable mixer and smooshed up the cherries.

Equally good are a sugar free strawberry jam, raspberry jam, or apricot. I'm going to "play" with a sugar free cheesecake pudding mix. I'll just betcha if I use a cup of milk instead of two cups with the pudding mix, it will be a nice filling. Also lemon curd is another possibility.



Kate, my dear friend, I cannot tell you thanks enough for sending me the recipe for Tamale Pie. I'm always looking for good crock pot recipes and this one is definitely a keeper. Quint gives it two thumbs up too.

2 cups black beans, drained and rinsed*
2 cups diced tomatoes*
2 cups corn, drained*
1 T. chili powder
1 tsp. ground cumin
1/2 tsp. paprika
1/2 cup diced onion
1/2 cup shredded cheddar cheese

*can use 15 oz cans of vegetables.

Cornbread topping:
1/4 cup cornmeal
1 1/4 cup all-purpose flour
1 heaping tsp baking powder
1 cup milk
1 large egg (I used 2 medium eggs mainly because I get them for $1.19 a dozen)
1/2 cup onion flakes (optional)
1 T. red pepper flakes (optional)

Spray inside of 4 quart crock pot with cooking spray. Combine all the filling ingredients, stir well.

In a separate bowl, mix the dry ingredients for the cornbread topping, including the optional items if you're going to add these in. Then add the milk and eggs which have been whisked together.

Pour the cornbread mixture over the top of the vegetable mixture. Spread it out with a spatula if you need to.

Cook on low for 4 - 7 hours; on high for 2 - 4 hours.

This is a great recipe to put on after breakfast.


2 cups + 2 Tbsp. white granulated sugar
1 tsp. baking soda
1 cup buttermilk
1/4 tsp. salt
2 Tbsp. margarine
2 tsp. vanilla extract
2 - 1/2 cups pecan halves

First thing you do is line a big cookie sheet with wax paper.

Then find your candy thermometer and set aside. Preferably really close to the stove, within arm's reach.

Put margarine in heavy pot and melt. Use low heat.

Add sugar, baking soda, buttermilk, salt and butter. Stir a lot. In fact, keep stirring just to make sure nothing sticks.

Then turn the heat up to medium high.

Put your candy thermometer into the mixture and continue to stirring until the mixture gets up to 210 degrees F.

Stir in the pecan halves and continue cooking to 238 degrees F.

Take pan off the heat. And let sit quietly for about a minute.

Then stir until the mixture is smooth and creamy. Be real careful with the pralines at this point because all of a sudden, you're going to need to work pretty fast to get teaspoonfuls scooped up and dropped onto the wax paper.

Let cool. Then lift them up off the wax paper.

Take a bite out of the praline when it's still warm and just feel the warm goodness and flavors float around on the inside of your mouth. It's just indescribable!


I use my crock pot and cook for 5 hours on high. If you use a low setting, then it will take about 10 hours. Since tenderness depends on breaking down the tough membranes that hold muscles together, you can't really hurry this recipe. It is well worth taking the extra time to make this tender enough to pull apart with a fork.

4 lbs. boneless beef roast (since you're going to be cooking this for a long time, you can get a roast that's on sale -- cut the roast into one inch slices, then one inch strips, and put into sauce made from the following:

1 28-oz can crushed tomatoes
1 1/2 T. brown sugar, 2 T. brown sugar
1/3 cup lemon juice

Add these seasonings:
1 1/2 T. liquid smoke
2 T. southwest seasoning mix (recipe follows)
1 1/2 tsp. each: garlic salt, cinnamon

Stir well so that all the meat is swimming in spiced tomato mixture.Then cook in crock pot. Stir every once in a while. Serve with rolls. I like to use a good bakery roll, rather than a hamburger roll. The bakery rolls don't fall apart with the sauce mixture and beef.

We usually can't wait to get the first serving from this recipe, then I freeze 2-serving-portion sizes for later. This recipe also works really, really well for pulled pork. And it also makes a great barbecued chicken if you want to use drumsticks instead of the beef.

Southwest Seasoning Mix:

Equal parts: onion flakes, cumin, red pepper flakes, paprika, basil, cayenne pepper, black pepper, dried mustard

Mix together and store in a glass jar.


This recipe uses 3 cups shredded zucchini. I'm thinking it's going to travel to our next church potluck.

3 cups shredded zucchini
1/2 lb. smoked sausage, cut into generous slices
2 cups bread crumbs
Pam to spray the bread crumb crust
3 eggs
1 small onion, grated
1/2 cup skim milk
1 cup shredded 2% cheddar cheese
1/2 tsp. salt
1/2 tsp. pepper
1/4 cup grated Parmesan cheese

1. Preheat oven to 350 degrees. Spray a 9x13 inch baking dish with Pam.

2. Press bread crumbs on bottom of baking dish to form a crust.

3. Spoon zucchini on top.

4. Whisk eggs in a medium bowl until fluffy. Stir in onion, milk, cheddar cheese, salt and pepper. Pour over zucchini, add smoked sausage slices and sprinkle with Parmesan cheese.

5. Bake uncovered for 35 minutes, or until edges turn a golden brown.


1/2 cup vegetable oil
1-1/2 cups white sugar (I use 2-/2 cups Splenda)
2 tsp. vanilla extract
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1-1/2 tsp. baking soda
1 tsp. salt
2 cups shredded zucchini
1/2 cup chopped walnuts

1. Preheat oven to 350 degrees. Spray a 10 inch baking dish with Pam.

2. In the large bowl of electric mixer, mix the oil and Splenda together, add vanilla. Continue to mix until well blended.

3. Combine the flour, cocoa powder, baking soda and salt. Add to the sugar mixture.

4. Add the zucchini and chopped nuts to the above mixture and continue to mix until blended. It will be a very stiff dough.

5. Turn out into your baking dish. I had to pat the dough mixture down into the pan and kind of spread it around. But since the zucchini gives up some of its moisture during the baking, it all worked out well. Bake for 30 minutes.

I didn't frost the brownies. Instead I put one in the bottom of a dessert dish, then added a generous portion of sugar-free hot fudge sauce (Hershey makes this). Then I added two scoops of sugar-free chocolate ice cream that I made yesterday and drizzled a sugar-free caramel sauce onto the ice cream.

The recipe comes from and was submitted by Marian.


5 large eggs
3-1/2 to 4 cups Splenda
2 tablespoons vanilla

Mix that really really well in the large bowl of your electric mixer. I mixed the above at medium speed for about 5 minutes.

To that mixture, add 4 cups of warm milk that has been scalded. Add this warm milk very slowly so that the egg mixture doesn't clot up on you. Turn the mixer speed back to low and add 1 pint whipping cream, and one quart of Half and Half.

Then put all of that into the canister of your ice cream maker and make according to the manufacturer's directions.

While the ice cream mixer was doing its thing, I peeled peaches, about ten medium size peaches which I then blended to a pulp. This actually made too much peach pulp. I only used about two cups of the peach mixture because I only wanted one quart of peach ice cream. The rest of the peach pulp will be peach preserves. And the rest of the vanilla ice cream will have a variety of toppings, like sugar free caramel that I get from Wal-Mart.

I put the ice cream into quart sized plastic containers that get stored on the door of my refrigerator freezer. That way, they don't freeze solid as a rock and can be scooped easily later.


1 cup cocoa powder
1 3/4 cups water
3/4 cup honey (I use the sugar free honey from Wal-Mart)
1/2 teaspoon salt
1 1/2 teaspoon vanilla extract

Place cocoa into small saucepan. Slowly whisk in water until there are no lumps. Whisk in honey and salt. Stir over medium heat until mixture begins to boil. Remove from heat. Stir in vanilla. When cool, pour mixture into the canister of an ice cream maker, freeze according to manufacturer's instructions.* Store sorbet in freezer. Makes 8 servings.

*I put the cooled mixture in a bowl and put in the freezer. When the mixture was really slushy, I processed it with my handheld food processor and refroze it. It didn't get ice crystally either.

I'm going to try making a sorbet with watermelon. And peaches. And strawberries. And cantaloupe. I never realized sorbet was so easy to make!


1 cup butter, at room temperature
2-1/2 cups Splenda (see note below about sweetener)
4 T. all-purpose flour
1 cup milk
1 t. vanilla extract

It's very important that you make this recipe in the right order.

First thing you do is mix the milk and flour together. Stir constantly over a medium heat until the mixture gets very thick. Let cool to room temperature.

While it's cooling, combine the Splenda and butter in mixer bowl at a pretty high speed until it's nice and fluffly.

Then add the flour mixture and mix it all up until it's the consistency of a smooth frosting. Add the vanilla. And frost your cake.

Note: Next time I make this recipe, I'm going to use about five packages of the pink sweetener. This recipe could be just a bit sweeter for our tastes.

After I frosted the Yellow Cake, I put chopped walnuts on top of the cake. Delicious! This would also be good with a "lemon curd" in between the layers of the cake. I call it a lemon curd but culinary purists would probably not agree. What I do is take a lemon pie filling recipe and use a lot less water, maybe about half the water. Makes a really thick filling that I call a "curd." Great for in-between layers of a cake.


Oven = 350 degrees
Makes one 9x12 pan, sprayed with a cooking spray

2 cups all-purpose flour
3 cups Splenda/Altern
1/2 cup butter flavor shortening (I use Crisco)
1 cup milk
3 1/2 t. baking powder
1 t. salt
2 teaspoons vanilla
3 eggs

In large mixer bowl, cream Splenda and shortening until light and fluffy. Add eggs one at a time, beating well after each addition. Add flour mixture, alternating with milk. Stir in vanilla.

Pur into prepared pan.

Bake at 350 degrees for 30-35 minutes or until a toothpick comes out clean.

Variation: Instead of frosting this cake, I covered the cake when it had cooled a bit with a layer of peanut butter. (Next time I'll nuke the peanut butter to make it easier to spread.)

On top of the peanut butter, I spread one package of Sugar Free Hersheys Chocolate Chips that I melted in top of double boiler.

Eat a piece of this cake when it's warm and you'll feel smiles exploding all over your mouth.


Oven: 400 degrees
Makes about 5 dozen one inch balls that are flattened to 1/2" cookie

First thing you do is mix 3 T. ground cinnamon with 1/4 cup Splenda. Set this aside to roll the dough balls in later.

1 cup butter flavored shortening (I use Crisco) at room temperature
2 cups Splenda or Altern
4 eggs
2 tsp. vanilla
2 3/4 cup all purpose flour
1 t. soda
2 t. cream of tartar
1/2 t. salt

Cream 2 cups Splenda or Altern and shortening until light and fluffy. About 2 to 3 minutes. Add eggs, one at a time. Add vanilla and beat well. Add dry ingredients. Blend well.

Roll 1 teaspoon size ball of dough into cinnamon/Splenda mixture. Space balls about 1" apart on cookie sheet that's been covered with parchment paper. Using the bottom of a small glass, press the cookie balls down to about a half inch. The cookies don't spread out when they're baked; instead, they puff up and make a moundy type cookie.

Bake for 10 to 12 minutes. Let cool on cookie sheet for a minute or two before removing.


Preheat oven to 350 degrees.

2 cup sugar free chocolate chips (reserve 1 cup for frosting)
1 cup butter substitute that can be cooked (I used Promise) (reserve 1/2 cup for frosting)
1-1/2 cups Splenda or Altern
4 eggs, mixed up
1-1/2 t. vanilla
3/4 cup all-purpose flour
1 t. baking powder
1/4 t. salt

for frosting:
1 cup sugar free chocolate chips
1/2 cup Promise
1 t. vanilla
1 cup sugar free powdered sugar (mix 1 cup Splenda or Altern and 3 tbsp. cornstarch)
1 tbsp. milk if you need it to make a smooth spreadable consistency

for Brownies:

In top of double boiler, melt chocolate and 1/2 cup Promise, stirring until smooth. Remove from heat. Add 1-1/2 cups Splenda and 1-1/2 t. vanilla. Mix well.  Add eggs. Mix in flour, baking powder and salt until well blended.

Pour into 8" pan that's been sprayed with a cooking spray. Bake 30 minutes until toothpick comes out clean.

Cool on rack for 15 minutes.

For frosting:

Melt 1 cup chocolate chips amd 1/2 cup Promise in microwave. Beat until smooth and somewhat fluffy. Beat in powdered sugar made with Splenda and cornstarch. Add 1/2 t. vanilla. Add 1 tbsp. milk if needed. Spread over brownies.

Makes 9 generous, yummy  brownies.


Oven -- 350 degrees -- bake for 15 minutes
Makes about 4 dozen cookies

Mix together and set aside:
4 cups all-purpose flour
2 t. baking soda
1/2 t. salt
1 t. baking powder (2 t. will give you a scone like cookie)

Cream together in large mixer bowl:
1 cup crisco
2-1/2 cups Splenda

Add to creamed mixture:
3 eggs
1 tablespoon vanilla
1 cup buttermilk (or enough to make a moist dough)

Add 1 package of Hersheys Sugar Free Chocolate Chips and 1-1/2 cups coarsley chopped walnuts or pecans

NOTE: These cookies don't spread out so if you have a big cookie sheet you can easily get four rows with three cookies in each row. I like to shape the cookies into little round mounds so they don't look like a map of Antarctica. Then I press them down with my fingers. Makes a nice thick cookie. Probably about a half inch thick.

Variations: You can substitute chopped cranberries for the chocolate chips too.

OMG CHOCLATE CANDIES -- almost sugar free

1 cup sugar free chocolate chips (Wal-Mart has Hersheys sugar free chocolate chips)
1 cup peanut butter chips (has 8 g. sugar in 33 peanut butter pieces)
1 cup crispy rice cereal -- NOTE: next time I make these I'm goiing to reduce the cereal to 3/4 cup and see if it works better
1-1/2 tsp. vanilla
1/2 cup pecan chips, or walnut chips

Melt chocolate and peanut butter chips in top of double boiler. Stir melted mixture and add vanilla. Add cereal and chopped nuts.

Drop by teaspoonfuls onto waxed paper. You'll have to work fast because it sets up quickly.

I haven't tried this recipe with peanut butter. Might be too oily so it wouldn't set up right. This recipe, the way it is, makes a nice candy for the holidays. Tastes really fudgey too!

Almost No Sugar Added Carrot Cookies -- oven 400,        makes 24 delicious cookies

1 cup shortening
3/4 c. white sugar (I used 1 1/2 cups Splenda)
2 eggs
1 tsp. vanilla
1 cup mashed cooked carrots

2 cups flour
2 tsp. baking powder
1/2 tsp. salt

3/4 cup shredded coconut (This is where the sugar comes from. There is 6 g. sugar in 2 T. coconut. If you absolutely need to be sugar free, you could skip the coconut.)

Mix shortening, sugar, eggs and carrots together.

Blend in flour mixture: flour, baking powder and salt. Add to wet ingredients.

Stir in coconut.

Drop by teaspoonfuls about 2" apart onto lightly greased cookie sheet. (I use parchment paper on the cookie sheets so skip this step.)*

Bake 8 - 10 minutes.

* There are 18 g. sugar in 3/4 cup of coconut. Divide that number by 24 and you end up with .75 grams of sugar in each cookie.

Angel Toffee Dessert (from Country Store Catalog)
Yield: 6-8 servings

2 packages (3 ounces each) cream cheese, softened
1/2 cup confectioners' sugar (I use 1 cup Splenda + 1 tablespoon cornstarch)
2 tablespoons milk
2 teaspoons pure vanilla extract
1 carton (8 ounces) frozen whipped topping, thawed
5 cups cubed angel food cake
1/2 cup chocolate syrup (I use Smuckers sugar free hot fudge sauce warmed enough so that you can pour it out of the jar)
1/2 cup English toffee bits (I found Russell Stovers sugar free. Put in freezer for about a half hour and then take the candy pieces out of their individual wrappings. Put in a baggy and pound them into little chunks while they are brittle from being cold.) 

In a mixing bowl, beat the cream cheese, sugar, cornstarch, vanilla and milk until smooth. Fold in the whipped topping. Arrange angel food cake cubes in an ungreased 7x2 inch dish. Drizzle with chocolate syrup.

Set aside 1 tablespoon of toffee bits; sprinkle the remaining toffee bits over chocolate. Spread cream cheese mixture over top. Sprinkle with remaining toffee bits. Cover and chill until serving. Store leftovers in the refrigerator.


Oven: 450 for 15 minutes, then reduce to 375 for additional 15 minutes.

You will need either two filet mignon, or an 8-ounce (approximately) rib eye cut in half.

You will also need a small package of mushroom slices, coarsely chopped; half a medium onion, also coarsely chopped; and 3 cloves garlic, chopped.

First thing you do is take one sheet of puff pastry out of the frozen package and let it thaw out on a floured kitchen counter. When it's thawed out, cut it in half so you can roll it out. You only need half of the sheet of puff pastry for each Beef Wellington.

Then you need to salt and pepper one side of the steaks. Sear the steaks for about five minutes on each side. Take them off the heat and let them set until they're cool enough to handle.

Saute the mushrooms, onion and garlic in olive oil. De-glaze the pan. I use a cup of red wine but you could use beef au jus. The mushrooms absorb all the delicious liquids. Then put in a couple of tablespoons of flour and stir well. This will help the mixture hold together nicely. Set this aside while the mixture binds together and cools off a bit.

Roll out each piece of puff pastry dough so that it's big enough to wrap around each of the two steaks. Make an egg wash, using one egg.

Here's the assembly instructions. I don't use the pate which is the traditional platform onto which the steak is set. We get into enough trouble with cholesterol so we don't need the added hazard of goose pate. Besides, that comes under the general heading of "dead birds" which Quint refuses to eat. So I use one slice of salami. Then put the steak on top of that. A heaping -- really heaping spoonful of the mushroom mixture goes on top of the steak. With a pastry brush, paint a generous margin of the egg wash around the edges of the pastry and pull it up over the steak and mushroom mixture. I like to pull the pastry up at the corners. Just make sure you get a nice seal.

You're going to bake the Wellingtons with that pastry seam size down, on parchment paper on a cookie sheet.

But wait. Before you put your Wellingtons into the 450 degree oven, give them a generous bath in the egg wash. Set your timer for 15 minutes, not one minute more. Then immediately turn the heat down to 375 degrees for another 15 minutes. They will be a beautiful golden brown, thanks to the egg wash. And everyone will be oh so grateful and think you were slaving away in the kitchen all day.


First you buy a half gallon of sugar free vanilla ice cream. Take it out of the carton (save for later use) and put the ice cream in a very big bowl so that you can stir in a can (Wilderness brand) of No Sugar Added Cherry Pie filling.

Then add big chunks of No Sugar Added Vanilla Wafers that have been pounded a bit. I use a small rolling pin that I use for biscuits.

Return the mixture back to the ice cream container. Refreeze.

You'll have more ice cream mixture than you started out with because of the cherry pie filling. I "make" this ice cream after lunch so we have a snack about mid-afternoon. Then it all fits back into the ice cream container.



preheat oven to 350 degrees

NOTE: This recipe uses one box of Pillsbury Reduced Sugar Devil's Food cake mix. There are 9 grams of sugar and 5 grams of sugar alcohol is a serving that is 1/12 of the package.

To make the cake, you will need the cake mix, plus 3 eggs beaten into 1/3 cup of oil. I use Wesson Oil.

Add to the cake mix and the oil/egg mixture one can of Wilnderness Sugar Free Cherry Pie Filling. Mix all these ingredients together. Do not add any other liquid. Mix by hand so you don't smoosh up the cherries in the cherry pie filling. The pie filling does have 4 grams of sugar per 1/3 cup serving, most likely owing to fructose from the fruit.

Bake for about 35 minutes, until a toothpick comes out clean.

Let cool before frosting. I use Pillsbury's Reduced Sugar Chocolate Frosting (in the can). It, too, has 9 grams of sugar and 5 grams of sugar alcohol in 2 tablespoons. If you absolutely need to curtail your intake of sugar, you probably ought not to eat the frosting.

Not only that, but I also like to put half of a Maraschino Cherry in the middle of each slice of cake. Those are really sugary. Don't eat them if you're diabetic.

Anyway, that's what I'm taking to the ice cream social at church this afternoon. The cake won't last long. It never does. Especially when it's still a bit warm.


Butterhorns are the most amazing and incredibly delicious bread you can make. Here's the recipe:

1 package of active dry yeast. (I've switched to the dry yeast in the jar and use 2-1/2 teaspoons which is supposed to equal a package of yeast. But I gave up on the packaged stuff after I started having trouble getting it to proof. Maybe the stuff in the jar is fresher.)
1-1/2 cups sucralose
1 tablespoon sugar
1 cup warm water
3 eggs, well beaten
1/2 cup melted margarine
1 teaspoon salt
4-1/2 cups all-purpose flour (I use bread flour. I know, it's a bit more expensive, but I figure if I'm going to go to the trouble of making bread, I'm going to stack the deck way in my favor.)

1. Dissolve yeast and 1 tablespoon sugar in warm water in small bowl. Let it sit there until it does its yeasty thing -- like bloom. When you look at it again in about 15 minutes, it ought to have expanded quite a bit. If it didn't, it means your yeast is dead. Water could have been too hot or the yeast could have been dead to begin with. Anyway, always "proof" your yeast to make sure it's alive and eating all the little sugar granulates you gave it for a snack.

2. Combine eggs, 1/2 cup melted margarine, salt adn 1/2 cup sucralose in a big mixing bowl. (I use Altern, but Splenda is the same thing). Beat well. Add yeast mixture to egg mixture. Stir in 3 cups flour and mix really well. Quickly work in remaining 1-1/2 cups flour. If dough is stiff, add more water, a tablespoon at a time.

Dough will be really soft. Cover bowl with plastic wrap and refrigerate overnight.

Yes, that's right. In the refrigerator. Don't have to knead the dough, or fret, or time its rising. None of that. The dough will rise while you sleep. I know -- it sounds too good to be true -- but it's amazing and it works! If you have decided that you want to make these for supper, then you could let the dough cool off in the refrigerator for a few hours in the afternoon and that works too.

3. Divide the dough into four sections. Roll out into a 12 to 14 inch circle and brush with a little bit of melted butter. Cut each round into 8 wedges. Then roll them up, starting at the big end first. Put those little guys on a baking sheet. I like to cover the baking sheet with parchment paper. Then spray some vegetable oil spray onto the butterhorns/crescents so they wont stick because you're going to cover them with plastic wrap again. Let those rise for a couple of hours.

4. Preheat oven to 375 degrees. Remove plastic wrap. Bake 10 to 12 minutes, just until light brown. This will yield 32 rolls but I'm not guaranteeing that they'll all make it to the table! Especially if you have some of my homemade strawberry jam on hand.


PANCAKES -- makes 9 "small" pancakes (four to a griddle)

Note: It's very important to add the dry ingredients to the wet ingredients.

Preheat griddle while you're mixing the pancakes.

1 egg
1 cup buttermilk
2 T. margarine, melted
1 cup flour
1/2 cup sucralose
3 tsp. baking powder
1/2 tsp. salt
1-1/2 tsp vanilla

1. Beat egg until fluffy

2. Add buttermilk and melted margarine and vanilla.

3. Add dry ingredients and mix really well. Your batter should not be stiff. If it is, you may need to adjust the recipe by adding a little more buttermilk -- but only a tablespoon at a time.

4. Pour four 1/4 cups batter onto griddle.

5. When bubbles appear on surface and begin to break, turn the pancakes over and cook the other side.


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