Tuesday, December 22, 2015

Did my low-sugar Christmas Baking

Just did my low-sugar Christmas Baking, two batches of cookies and a first-time pie. ~Bob


Cranberry and Blueberry Pie




4 cups frozen blueberries (do not thaw)
3 cups fresh or frozen cranberries (do not thaw)
1 1/2 cups maple flavored sugar-free syrup
3 tablespoons cornstarch
2 teaspoons
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1 tablespoon fresh lemon or lime juice
1/2 teaspoon lemon or orange zest
1.5 cups finely chopped pecans (optional)


Use favorite crust recipe or store bought crust


Filling: Combine all ingredients in large saucepan. Cook over medium heat until mixture thickens and begins to boil, stirring occasionally, 12 to 14 minutes. Continue to boil 2 minutes, stirring constantly. (I micro-waved it) Transfer berry mixture to glass or ceramic dish; cool completely (mixture will thicken). DO AHEAD Can be made 3 days ahead. Cover; chill.

Position rack in center of oven; preheat to 400°F. Roll out 1 dough disk on floured surface to 12-inch round. Transfer crust to 9-inch-diameter glass pie dish; trim dough overhang to 1 inch. Spoon filling into crust. Roll out second dough disk to cover pie. Trim off excess dough. Press dough together. Crimp edges decoratively. Brush edges and top lightly with melted light butter. Place pie on rimmed baking sheet and bake until crust is golden and filling is bubbling thickly, about 1 hour. Cool pie on rack. Serve at room temp.


First time for these as well. Good, though the caramel melted out on the cookie sheets, hard to clean.

Caramel Apple Oatmeal Cookies


1 cup butter
1 cup Splenda
1/2 cup Splenda brown sugar
1/2 cup eggbeaters or 2 eggs
1/2 cup no sugar added apple butter
1 teaspoon vanilla
2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
3 cups rolled oats
1 cup Sugar-free soft Caramels cut in pieces
1 teaspoon cinnamon
2 small or 1 large apples, peeled, cored, and diced, about one cup


Preheat oven to 400 degrees Fahrenheit.
Beat together the butter and sugar. Add in the eggs and vanilla.
In a separate bowl, whisk together all of the dry ingredients. While mixing, slowly add the dry ingredients to the wet ingredients. Stir in the caramel and apples. Make sure the apples and caramels are evenly distributed (if they clump up in the cookies, the cookies won't cook evenly). Place large balls of dough onto the prepared baking sheet about 2 inches apart. Bake for 10 to 14 minutes, or until the bottom of the cookies are golden brown.


Chocolate Chip Cookies
Low Sugar

1 cup canola oil or melted light butter
3/4 cup Splenda (optional to taste)
3/4 cup Splenda Brown Sugar
1/4 cup eggbeaters
1/2 teaspoon baking soda
1 teaspoon vanilla
2 1/4 cups flour
1 cup chocolate chips (cut up sugar free dark chocolates)
(Or substitute nuts for an even healthier cookie.)


Cream oil, Splenda and eggbeaters. Dissolve baking soda in one tablespoons of HOT water and then add. Add flour, salt, vanilla and mix well. Add chocolate chips and mix again. Drop teaspoonfuls on greased cookie sheet. Bake at 350 degrees about 10 minutes.

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