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Cakes, Pie and Cookie Recipes

Caution: these foods contain flour and butter !!!
They are rich tasting and calorie intense. Check the Low Carb Food Pyramid for the proper amount of wheat in a Low Carb Diet. Eating it too frequently will stall or reverse your weight loss. These dessert foods are
included for special occasions only.
Enjoy them more frequently when you reach your goal weight.

Faux Brown Sugar

3/4 cup Splenda
1 Tbs. Maple Grove Sugar Free Maple Syrup

Combine; Stir it and let it sit for a few minutes.)

Yellow Cake
Level Two or Three

1 cup SPLENDA®, Granulated
or SPLENDA® Sugar Blend for Baking
3 cups King Arthur white whole wheat flour
1-2 Tbs. Fibersure™
2 teaspoons baking powder
1 1/2 teaspoon baking soda
1/3 cup fat free dry milk
3/4 cup butter, softened
1 1/4 cups buttermilk, divided
4 egg yolks
2 teaspoons vanilla extract

1. Preheat oven to 350 degrees F. Lightly grease and flour 2 eight-inch cake pans. Set aside.
2. Place SPLENDA® Sugar Blend for Baking, flour, baking powder and baking soda together in a medium bowl. Stir until well blended.
3. Cut butter into chunks. Add to flour mixture. Mix at medium speed until mixture is crumbly in appearance (about one minute).
4. Pour 1/4 cup buttermilk into the flour mixture. Mix at low speed until blended.
5. Blend remaining buttermilk, egg yolks, and vanilla together in a small bowl. Add 1/2 of the mixture to the flour mixture. Mix at medium high speed until well blended (about 30-45 seconds). Scrape sides of bowl. Add remaining milk mixture. Mix until well blended. Scrape sides of bowl and mix again if necessary, to remove any lumps.
6. Spoon batter into prepared pans.
7. Bake for 35-40 minutes, or until toothpick inserted in center comes out clean.

Cool for 15 minutes on rack before removing from pans. Once cool, frost as desired.

Sugar Free Cocoa Brownies
Level Two or Three

1 cup butter
2 cups Granular Splenda
1/2 tsp baking soda
2 tsp vanilla extract
4 eggs
1/2 cup Hershey's Special Dark Dutch Cocoa
1 cup King Arthur white whole wheat flour
1-2 Tbs. Fibersure™
1/2 tsp. salt
1 cup walnuts
1 cup granular Splenda, made powdery in a blender

Heat oven to 350 degrees. grease 9 x 13 baking pan. In a medium saucepan, melt butter. Slowly stir in Splenda and vanilla .Add eggs one at a time, beating with a wooden spoon until blended. Add cocoa, beat until well blended. Add flour, baking powder, baking soda and salt. Beat well. Pour batter into prepared pan and bake for 25-30 minutes or until brownies pull away from the sides of the baking dish. Sprinkle with powdered Splenda

Sugar Free Cocoa Butter Frosting
Level One

2 sticks cup butter, softened
1/4 teaspoon salt
1 teaspoon vanilla extract
4 to 5 Tbs. sugar free simple syrup, below
3 1/2 cups powdered Granular Splenda
1/2 cup Hershey's Special Dark Dutch Cocoa
(Granular Splenda, run through a blender till powdery will decrease volume)
1 Container of Cool Whip, FREE

Combine butter, salt, vanilla, Pancake Syrup and Cool Whip with mixer. Whip till soft and fluffy. Continue using mixer and slowly add powdered Splenda, one Tbs. at a time until frosting till frosting has desired sweetness.

Simple Syrup
Level One

2 cups water
3 cups granular Splenda
4 - 5 Tbs Thick N Thin, Not Sugar:
1-2 Tbs. Fibersure™

Combine ingredients and whisk with a blender or mixer. Pour into container to thicken in the refrigerator.

Orange Poppy Seed Cupcakes
Level Two or Three

12 large egg whites, at room temperature (1 3/4 cup)
1 ¼ tsp cream of tartar
¼ tsp salt
1 tsp vanilla extract
½ tsp orange extract; plus extra for topping
¾ cup SPLENDA®, Granulated
¾ cup whole – grain pastry flour
1-2 Tbs. Fibersure™
1 Tbs. poppy seeds
1 cup light or fat free, sugar free whipped topping

Heat oven to 350 degrees F. Line 18 standard muffin cups with paper liners. Combine egg whites, cream of tartar, and salt in a large metal mixing bowl. Whisk until soft peaks form. Add vanilla and orange extracts. Gradually add Splenda, beating whites until stiff.Sift one-third of the flour over egg whites and fold with a rubber spatula to gently buy fully combine. Repeat with remaining flour until all of the flour is incorporated, then add poppy seeds.Fill muffin cups with mixture, filling them just over the top of each cup (cupcakes will not rise while cooking). Bake, turning once, until tops are golden and dry and a toothpick inserted in the center comes out clean, 20 to 25 minutes. Cool completely.Mix whipped topping with 3 to 4 drops of orange extract to make a frosting. Place a dollop of whipped topping on each cupcake and serve.

Blueberry Cobbler
Level Two or Three

4 pints fresh blueberries or 4 (12 ounce frozen blueberries)
½ cup plus 2 Tbs. Splenda
2 cups King Arthur white whole wheat flour
1-2 Tbs. Fibersure™
1 Tbs. baking powder
1 tsp. ground cinnamon
½ plus 2 Tbs. trans-fat free margarine, chilled
¾ cup plus 2 Tbs. 1% milk or Calorie Countdown Milk

Heat oven to 375 degrees F.Toss blueberries with a ¼ cup of Splenda in a large bowl. Place mixture in a 9 X 13 baking dish. Combine flour with remaining 2 Tbs. Splenda, baking powder, cinnamon. Add margarine and using a pastry blender, r w2 knives, cut in until mixture resembles course meal. Stir in ¾ cup of the milk to make a slightly sticky, soft dough.Drop the drop by spoonfuls over the fruit, covering as much of the fruit as you can. Brush dough with remaining 2 Tbs. milk. Bake until topping is golden and berries are hot and bubbling, 35 to 40 minutes. Serve warm.

Pink & Blue Angel Cakes
Level Two or Three

12 large egg whites
1 tsp. cream of tartar
¼ tsp salt
1 tsp. vanilla extract
½ tsp lemon extract
¾ SPLENDA®, Granulated
¾ cup whole grain pastry flour
1-2 Tbs. Fibersure™
2 cups fat free or light whipped topping
All natural red and blue food colorings.

Heat oven to 350 degrees. Coat 2 8 x 8 inch glass baking dishes with cooking spray.  In large bowl, beat egg whites, cream of tartar, and salt with an electric mixer at with speed until soft peaks form. Add extracts and beat briefly to combine. Gradually add sugar substitute; continue beating egg whites until all of the flour is incorporated .Divide batter evenly between baking dishes, gently smoothing our the tops. Bake, turning once halfway through, until cakes are golden and a toothpick tester comes out clean, 18 to 20 minutes. Cool completely.When cakes are cool, cut each into 4 squares and carefully transfer to a cutting board. Trim browned edges, then cut each square into 4 2-inch squares. You should have 32 total.

Place 1 cup whipped topping in each of 2 small bowls. Add a few drops of red food coloring to 1 bowl and mix. Add a few drops of blue coloring into the second bowl and mix., if you are making both colors.
Lay cane on a flat serving tray, tope each piece with 1 ½ tsp of pink or blue topping, spreading filling to just shy of cake edges. Top each with a second layer of cake and add 1 ½ tsp toppings.

Whole Wheat Angel Food Cake
Level Two or Three

1 ½ cup whole wheat pastry flour
3/4 cup Granulated SPLENDA® or Splenda for Baking
1 3/4 cups egg whites at room temperature
1/2 teaspoon salt
1 1/2 teaspoons cream of tartar
1/4 cup granular Splenda or Splenda for Baking
1-2 Tbs. Fibersure™
1 teaspoon almond extract

In a small mixing bowl, sift together whole wheat pastry flour, and ¾ cup Splenda. Sift 2 to 3 times. Combine egg whites and salt in mixing bowl. Whip until frothy. Add cream of tartar. Beat until stiff peaks form. Add remaining Splenda and almond extract. Whip until glossy. Spoon flour mixture into egg whites 1/3 at a time. Fold in gently. Pour into an un greased tube pan and bake on bottom rack in oven in oven at 325 degrees for 60 minutes.
Top it with fresh strawberries and sugar free whipped topping

Chocolate Whole Wheat Angel Food Cake
Level Two or Three

2 cups egg whites at room temperature (16 egg whites)
4 tablespoons (30 grams) Dutch-processed
1/4 cup (60 ml) boiling water
2 teaspoons pure vanilla extract
1 3/4 cup Granulated SPLENDA®, divided
1 cup whole wheat pastry flour or white whole wheat flour
1-2 Tbs. Fibersure™
1/4 teaspoon salt
2 teaspoons cream of tartar

Preheat oven to 350 degrees F and place rack in center of oven.  Have ready a 10 inch, two piece angel food cake (tube) pan.
Separate 16 eggs, whites in one bowl and yolks in another.  Cover whites with plastic wrap and bring to room temperature (about 30 minutes).  Cover yolks and store in refrigerator or freezer for another use.

In a small measuring cup or bowl combine the cocoa powder and boiling water and stir until smooth.  Stir or whisk in the vanilla extract.  Set aside.
In another bowl whisk together 3/4 cup (150 grams) granulated white SPLENDA®, the sifted pastry flour, and the salt.  Set aside.

In a large mixing bowl, with the whisk attachment, beat the egg whites until foamy.  Add the cream of tartar and continue to beat until soft peaks form.  Gradually beat in the remaining 1 cup Granulated SPLENDA® until stiff peaks form.  Remove 1 cup of the beaten egg whites and whisk it into the cocoa powder mixture to lighten it.

To the remaining egg whites, gradually sift the flour mixture over the egg whites (about 1/4 cup at a time) and gently but quickly fold the flour into the egg whites.  You can use a large wire whisk, large rubber spatula or a angel food cake folder for this task.  Once you have incorporated the flour mixture into the egg whites fold in the cocoa powder mixture.  (It is important not to over mix the batter or it will deflate.)

Pour the batter into the pan (will be almost full) and run a metal spatula or knife through the batter to get rid of any air pockets.  Smooth the top and bake in the oven for about 40 - 45 minutes.  It is done when a wooden skewer inserted in the center of the cake comes out clean and the cake springs back when gently pressed.  The top of the cake will have cracks. 
Immediately upon removing from the oven invert the pan.  Suspend the pan by placing the inner tube on the top of a soda or wine bottle.  Allow the cake to cool for about 1 1/2 hours.
When completely cool, run a metal spatula or knife around the sides of the pan to loosen the cake and then remove the cake from the pan.  Next, run a metal spatula or knife along the bottom and center core of the pan and remove.  Place onto a serving plate.
The cake will keep covered for a few days at room temperature or for about a week in the refrigerator.

This cake can be eaten alone with or with fresh berries and sugar free whipped cream. 
Serves 12

Maple Walnut Glory Cake
Level Two or Three

3/4 cup King Arthur white whole wheat flour
2 cups finely ground walnuts - use food processor
2 tsp. cinnamon
1 tsp. salt
12 large egg whites
3/4 cup Granulated SPLENDA®, or Splenda for baking
1-2 Tbs. Fibersure™
12 egg yolks
2 tsp. vanilla
½ cup granular Splenda.
2/3 cup Maple Grove sugar free pancake syrup

In large bowl, combine flour, ground nuts, cinnamon, and salt.

In Medium bowl, beat egg whites in large bowl until soft mounds form. Gradually add ¾ cup granular Splenda to stiff eggs. Continue beating until stiff, straight peaks form. Do Not Over beat!

In Medium bowl, combine egg yolks, vanilla and add 1/2 cup Splenda. And 2/3 cup pancake syrup. Beat until thick and lemon colored. Fold egg yolk mixture into large mixing bowl containing dry ingredients.

Fold egg white mixture into batter gently but thoroughly into using a rubber spatula. Fold in ground nuts. Gently fold until all batter is incorporated into batter. Turn mixture into un greased 10-inch tube pan or 10 inch bundt cake pan.

Bake at 325 degrees F for 60 minutes. Invert immediately. Cool completely.

Cut into12 slices. Each slice contains 1 whole egg and 1Tbs. whole wheat flour and 2 ½ Tbs. ground walnuts. When cake is cool, slice and freeze unused portions. Topping, Sugar free whipped cream or Light Cool Whip.

Pumpkin Spice Cake
Level Two or Three

Pumpkin cake recipe with spices, chopped pecans or walnuts, and eggs, along with canned pumpkin, sugar, and other ingredients.
2 1/2 cups granulated Splenda
1 1/4 cups vegetable oil
5 eggs
3 cups King Arthur white whole wheat sifted flour
1-2 Tbs. Fibersure™
2 teaspoons salt
1 tablespoon plus 1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon of allspice
15 ounces canned pumpkin puree
1 cup chopped pecans or walnuts
 2 teaspoons of baking powder
1 teaspoon baking soda.

In a mixing bowl with electric mixer at medium speed, beat sugar with oil and eggs for 2 minutes. Into another bowl, sift together the flour, salt, and spices. Add dry ingredients to the sugar mixture; beat at low speed for 1 minute.

Stir in the pumpkin puree and chopped pecans or walnuts. Pour batter into a greased and floured 13x9-inch baking pan or in a Bundt pan. Bake in a preheated 325° oven for 55 to 60 minutes, or until a wooden pick or cake tester inserted in center comes out clean. Serve cake warm, with whipped topping, sweetened whipped cream, or top with butter cream frosting.

Creamy Butter Maple Frosting
Level One

1/3 cup butter, softened
1/4 teaspoon salt
1 teaspoon vanilla extract
3 1/2 cups powdered Granular Splenda
(Granular Splenda, run through a blender till powdery)
2 to 3 Tbs. sugar free Maple Grove pancake syrup
1 Drop each: red and yellow food coloring
Hot Chocolate
Level One
¼ cup Hershey dark chocolate powder
1/2 cup Splenda, granular
1 tsp. ground cinnamon (optional)
1/2 cup water
4 cups milk, Hood Calorie Countdown milk

Light, Cool Whip topping, South Beach approved or

Sugar Free Marshmallows, recipe below.In a saucepan, mix chocolate, sugar, coffee, cinnamon and water. Heat until chocolate is melted and mixture is smooth. Stir constantly. Simmer for about 4 minutes, while stirring. Add milk and heat through without boiling. Remove from heat and whisk until foamy. Serve with a dollop of whipped cream. Serves 12

Apple Bundt Cake
Level Two or Three

2-3 cups apples - peeled, cored and diced
1 tablespoon Granulated SPLENDA®
1-2 teaspoon(s) ground cinnamon
3 cups white whole wheat flour
1-2 Tbs. Fibersure™
3 teaspoons baking powder
1/2 teaspoon salt
2 cups Granulated SPLENDA®
1 cup vegetable oil
1/4 cup orange juice
2 1/2 teaspoons vanilla extract
4 eggs
1 cup chopped walnuts
1/4 cup Granulated SPLENDA® for dusting

Preheat oven to 325 degrees F. Grease and flour a 10 inch Bundt or tube pan. In a medium bowl, combine the diced apples, 1 tablespoon white sugar and 1 teaspoon cinnamon; set aside. Sift together the flour, baking powder and salt; set aside.

In a large bowl, combine 2 cups SPLENDA®, oil, orange juice, vanilla and eggs. Beat at high speed until smooth. Stir in flour mixture. Fold in chopped walnuts.

Pour 1/3 of the batter into prepared pan. Sprinkle with 1/2 of the apple mixture. Alternate layers of batter and filling, ending with batter.

Bake in preheated oven for 45 to 55 minutes, or until the top springs back when lightly touched. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Sprinkle with Granulated SPLENDA®. (Make powdered Splenda in a food processor.)

Nutty Carrot Cake Bars
Level Two or Three

Non stick cooking spray
1 cup white whole wheat flour
1-2 Tbs. Fibersure™
½ cup Granular Splenda
1 ½ tsp. pumpkin pie spice
1 tsp salt
1 cup finely shredded carrots
¾ cup chopped walnuts or pecans, toasted
3 egg whites, lightly beaten
¼ cup Canola oil
¼ cup fat-free milk
1 recipe Fluffy Cream Cheese Frosting

Preheat oven to 350 degrees F. Line a 9 x 9 inch baking pan with foil. Extending over the edges. Lightly coat foil with cooking spray. Set aside.

In a medium bowl, combine flour, Splenda, pumpkin spice, baking powder and salt. Add carrots, ½ cup of the nuts, the eggs, oil and milk. Stir just until combined. Spread evenly in the prepared pan

Bake for 15 to 18 minutes or until a toothpick inserted near center comes out clean. Cool bars in pan or on a wire rack.

Using the edges of the foil, lift the uncut bars out of the pan. Spread top evenly with Fluffy Cream Cheese Frosting. Sprinkle with the remaining ¼ cup nuts. Cut into 20 bars. Makes 20 servings.Make ahead directions: Layer frosted bars between waxed paper in an airtight container. Cover; seal. Store in the frig for up to 3 days or freeze for up to 3 months.

Fluffy Cream Cheese Frosting
Serve Mw/ Nutty Carrot Cake Bars
Level Two or Three

½ cup frozen, Cool Whip Free, Lite, or Sugar Free, thawed
1 8-ounce package low fat cream cheese, softened
¼ cup fat free Dannon yogurt
2 Packs Splenda,
1 tsp. vanilla

In a medium bowl, beat half of the softened 8-ounce package of cream cheese with a mixer on medium speed until smooth. Beat in yogurt, Splenda packets and vanilla until smooth. Fold in thawed whipped topping.

Grandma Vi’s Zucchini Bread
Level Two or Three

3 beaten eggs
2 cups granular Splenda
1 cup unsweetened apple sauce (or 1 cup canola oil)
1 tsp vanilla
3 cups King Arthur white whole wheat flour
1-2 Tbs. Fibersure™
1 tsp cinnamon
½ tsp nutmeg
1 tsp salt
1 tsp. baking powder
2 cups grated zucchini
1 cup chopped walnuts

Sift together flour, cinnamon, nutmeg, salt, baking soda, and baking powder in a bowl. Combine eggs, sugar, oil, and vanilla in a small bowl. Slowly combine wet ingredients and dry ingredients in a large mixing bowl, Beat well. Fold in Zucchini and nuts.Pour mixture evenly into 2 greased loaf pans and bake at 350 for 40-50 minutes. ( Need to adjust baking time. Splenda needs less time in baking recipes. Experiment  by checking brad 5 minutes at a time. Continue to bake until inserting a toothpick comes out dry and indicates the loaves are done baking.)

Pumpkin Cranberry Bread
Level Two or Three

3 cups King Arthur white whole wheat flour
1 tablespoon plus 2 teaspoons pumpkin pie spice
2 teaspoons baking soda
1 1/2 teaspoons salt
3 cups granulated Splenda
1 can (15 ounces) LIBBY'S® 100% Pure Pumpkin
1-2 Tbs. Fibersure™
4 large eggs
1 cup vegetable oil
1/2 cup orange juice or water
1 cup sweetened dried, fresh or frozen cranberries

PREHEAT oven to 350° F. Grease and flour two 9 x 5-inch loaf pans. COMBINE flour, pumpkin pie spice, baking soda and salt in large bowl. Combine sugar, pumpkin, eggs, oil and juice in large mixer bowl; beat until just blended. Add pumpkin mixture to flour mixture; stir just until moistened. Fold in cranberries. Spoon batter into prepared loaf pans.BAKE for 60 to 65 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely. Recipe makes two loaves.

FOR THREE 8 x 4-INCH LOAF PANS:
PREPARE as above. Bake for 55 to 60 minutes.
FOR FIVE OR SIX 5 x 3-INCH MINI-LOAF PANS:
PREPARE as above. Bake for 50 to 55 minutes.

Pumpkin Carrot Cake
Level Two or Three

2 cups King Arthur white whole wheat flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt
3/4 cup milk
1 1/2 teaspoons lemon juice
3 large eggs
1 1/4 cups LIBBY'S® 100% Pure Pumpkin
1-2 Tbs. Fibersure™
1 1/2 cups granulated Splenda
1/2 cup packed Splenda brown sugar
1/2 cup vegetable oil
1 can (8 oz.) crushed pineapple, drained
1 cup (about 3 medium) carrots, grated
1 cup coconut, flaked
1 1/4 cups nuts, chopped, divided

PREHEAT oven to 350° F. Grease two 9-inch-round cake pans. COMBINE flour, baking soda, cinnamon and salt in small bowl. Combine milk and lemon juice in liquid measuring cup (mixture will appear curdled).BEAT eggs, pumpkin, granulated sugar, brown sugar, oil, pineapple, carrots and milk mixture in large mixer bowl; mix well. Gradually add flour mixture; beat until combined. Stir in coconut and 1 cup nuts. Pour into prepared cake pans.BAKE for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool in pans for 15 minutes. Remove to wire racks to cool completely. FROST between layers, on sides and top of cake with Cream Cheese Frosting. Garnish with remaining nuts. Store in refrigerator.

Cream Cheese Frosting:

COMBINE 11 ounces softened reduced fat cream cheese, 1/3 cup softened butter and 3 1/2 cups sifted granular Splenda in large mixer bowl until fluffy. Add 1 teaspoon vanilla extract, 2 teaspoons orange juice and 1 teaspoon grated orange peel; beat until combined.

Pumpkin Roll
Level Two or Three

FOR CAKE:

PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar. COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts. BAKE for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

FOR FILLING:

BEAT cream cheese, 1 cup powdered Splenda butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Re-roll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired. Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.

Low Carb Almond Pie Crust
Level One, Level Two or Level Three

1 and 1/2 cups almond meal or almond flour
3 tablespoons melted butter
3 tablespoons SPLENDA®, Granulated

Melt the butter (if the pie pan is microwave safe, melt the butter in it) and mix the ingredients up in the pan and pat into place with your fingertips.

Whole Wheat Double Pie Crust
Level Two or Three

2 cups King Arthur white whole wheat flour, divided
3 tablespoons Granulated SPLENDA®
1 tsp. salt
2/3 cup plus 2 Tbs. Crisco: Zero trans-fat vegetable shortening
1 teaspoon lemon juice
4-5 Tbs. ice water, or as needed –
        too little water = crumbly crust,    too much water = tough crust
2 tablespoons milk to brush surface of pie crust (optional)
Lightly spray two 9-inch pie pans with baking spray.

IN a medium mixing one bowl, measure out 2 cups flour, 1 tsp. salt and 3 Tbs. Splenda; stir with a whisk. Combine lemon juice and 3 Tbs. ice water together in a small bowl with a wire whisk. Add Crisco. Cut in shortening using a pastry cutter or two knives until mixture resembles a very coarse meal. Add water and lemon juice. Mix with a spoon until just blended. Add more water as necessary.

Divide dough in half. Place halves on a lightly floured work surface. Press halves into circles using the palm of your hand. Cover dough with plastic wrap and chill for approximately 30 minutes to 1 hour. This allows the dough to relax or become less resistant to rolling. It also causes the shortening to chill and become firmer, thus making the dough easier to handle.
Remove one circle of dough from the refrigerator. Place sheet of wax paper on table top. Place dough ball on wax paper and cover with another square of wax paper. Roll out dough into an 11 or 12-inch circle. Remove top layer of wax paper. Unroll the pie dough starting at one side of the 9-inch pie pan.

Crimp edges, press your thumb against the inside edge of the pastry and press dough around your thumb using the index finger and thumb of your other hand. Repeat around entire pie to create a fluted edge. Brush surface with milk before baking for a more even and golden brown.

Bake in preheated 375 degrees F oven 50-60 minutes or until the crust is browned and the filling is bubbling. Cool pie approximately. 1 hour before serving.

Sugar Free Pumpkin Pie
Level Two or Three

3/4 cup granulated Splenda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
1-2 Tbs. Fibersure™
¾ cup fat free half and half
1 unbaked 9-inch (4-cup volume) deep-dish pie shell
Sugar Free Whipped cream  or Light Cool Whip

MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.POUR into pie shell.BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.

Pumpkin Pie filling may be cooked outside a pie shell as a side vegetable.
 
NOTES:
1 3/4 teaspoons pumpkin spice may be substituted for the cinnamon, ginger and cloves; however, the taste will be slightly different. Do not freeze, as this will cause the crust to separate from the filling.

FOR 2 SHALLOW PIES: substitute two 9-inch (2-cup volume) pie shells. Bake in preheated 425° F. oven for 15 minutes. Reduce temperature to 350° F.; bake for 20 to 30 minutes or until pies test done.

FOR HIGH ALTITUDE BAKING (3,500 to 6,000 ft.): Deep-dish pie- extend second bake time to 55 to 60 minutes. Shallow pies- no change.

Pumpkin Pie (Makes 2 pies)
Level Two

2 pie shells, unbaked
1 can (29 ounce) Libby’s 100 % Pure Pumpkin
1-2 Tbs. Fibersure™
1 ½ cups granular Splenda
2 tsp. ground cinnamon
1 tsp. ground ginger
½ tsp ground cloves
4 large eggs
2 cans Carnation (12 ounce each) Evaporated Milk
or 1 ½ cups fat free half and half

Blend pumpkin puree, SPLENDA® Granulated Sweetener, spices, and salt in a medium bowl. Mix until all ingredients are well blended. Add remaining ingredients and mix well. Pour into prepared piecrust. Bake in preheated 400 degrees F oven for 10 minutes, then reduce heat to 350 degrees and cook for an additional 35-40 minutes or until knife inserted  in the center shows firmness and the crust is golden brown.

Rhubarb Custard Pie
Level Two or Three

1 (9 inch) pie crust: Whole Wheat Pie Crust
1 cup Granulated SPLENDA®
3 Tbs. King Arthur white whole wheat flour
1-2 Tbs. Fibersure™
3 egg yolks
3 Tbs. orange juice concentrate
3 egg whites
1/3 cup Splenda, granular
2 Tbs. butter, softened
3 cup fresh rhubarb, cut in 1/2 inch pieces

Combine 1 cup Splenda, flour, and 1/4 teaspoon salt. Add egg yolks, juice concentrate, and butter. Beat smooth. Stir in rhubarb. Beat egg whites to soft peaks. Gradually add 1/3 cup Splenda, beating to stiff peaks. Gently fold whites into rhubarb mixture. Pour into pastry shell. Bake in 325 degrees for 50 minutes.

Strawberry Rhubarb Custard Pie  
Level Two or Three

1 (9 inch) pie crust: Whole Wheat Pie Crust
3 eggs
2 Tbs. milk
1 1/2 to 1 3/4 cup Granulated SPLENDA®
1/4 cup white whole wheat flour
1-2 Tbs. Fibersure™
1/2 tsp. nutmeg
4 cup rhubarb (in 1/2 inch pieces)

In large bowl, beat eggs slightly. Add milk. Stir in Splenda, flour and nutmeg. Mix well. Stir in rhubarb. Pour into pastry lined 9 inch pie pan. Bake in preheated 400 degrees F oven for 10 minutes. Reduce to 350 and cook for 40-50 minutes or until the top crust is golden. Serve warm or chilled. 

Nostalgic Apple Pie
Level Two or Three

2 (9 inch) pie crust: Whole Wheat Pie Crust
7 cups baking apples, thin-sliced, cored, peeled
1 cup SPLENDA® Granulated
1-2 Tbs. Fibersure™
3 tablespoons Thick N Thin: Not Sugar
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon salt

Preheat oven to 400 degrees F. Place one crust into a 9-inch pie pan. Place sliced apples into a large mixing bowl and set aside. Combine SPLENDA® Granulated Sweetener, cornstarch, cinnamon, nutmeg and salt in a small bowl. Sprinkle mixture over apples and toss. Spoon apple mixture into piecrust. Place the second crust over the filling. Seal edges, trim and flute. Make small openings in the top crust.

Bake in preheated 400 degrees F oven for 10 minutes. Reduce to 350 and cook for 40-50 minutes or until the top crust is golden. Serve warm or chilled.

Apple Cranberry Pie
Level Two or Three

2 (9 inch) pie crust: Whole Wheat Pie Crust
1/2 cup SPLENDA®, Granulated
1 tablespoon white whole wheat flour or pastry flour
1-2 Tbs. Fibersure™
1/2 teaspoon ground cinnamon
4 large Granny Smith apples - peeled, cored and sliced
1 cup cranberries, coarsely chopped

Preheat oven to 400 degrees F. Unfold 1 piecrust; press out fold lines. Fit piecrust into a 9-inch pie plate according to package directions. Combine SPLENDA® Granulated Sweetener, flour, and cinnamon in a large bowl; add apples and cranberries, tossing gently. Spoon mixture into piecrust.

Unfold remaining piecrust; press out fold lines. Roll to 1/8-inch thickness. Place over filling; fold edges under and crimp. Cut slits in top to allow steam to escape.  Bake pie for 10 minutes at 400 degrees then reduce heat to 350 and bake 40 to 50 minutes or until crust is golden. Cover edges with aluminum foil to prevent over browning, if necessary. Cool on a wire rack one hour before serving.

Berry-Berry-Cherry Lattice Topped Pie
Level Two or Three

2 (9 inch) pie crust: Whole Wheat Pie Crust
1 (14.5 ounce) can pitted tart red cherries, un drained
1 (12 ounce) package frozen raspberries, thawed
1 cup fresh blueberries or frozen blueberries, thawed
1 cup SPLENDA® No Calorie Sweetener, Granulated
 1/4 cup cornstarch
2 tablespoons butter

1. Optional garnish: Frozen vanilla yogurt1 Preheat oven to 375 degrees F.
   
   
2. Unroll and fit one piecrust into a 9-inch pie plate. Set aside.
   
   
3. Drain cherries, raspberries, and blueberries (if frozen), reserving 1
   cup of the juice. Set berries and juice aside.
   
   
4. Combine SPLENDA® Granulated Sweetener and cornstarch in a medium saucepan; gradually stir in reserved juice. Cook over medium heat, stirring constantly, until mixture begins to boil. Boil 1 minute. Stir in butter and reserved fruit. Cool slightly and spoon mixture into pie shell.
   
   
5. Unroll remaining piecrust; roll to 1/8-inch thickness. Cut six 1 1/2-inch wide strips. Arrange strips in a lattice design over filling. Trim strips even with edges of bottom crust; fold edges under and crimp.
   
   6 Bake for 40 to 45 minutes or until crust is browned. Cool on a wire rack. Serve with vanilla yogurt, if desired.

Sweet Potato Pie with Splenda®  
Level Two or Three

1 (9 inch) pie crust: Whole Wheat Pie Crust
2 cups cooked, mashed sweet potatoes (about 2 pounds)
1-2 Tbs. Fibersure™
2 eggs, lightly beaten
1 cup SPLENDA® No Calorie Sweetener, Granulated
1 tablespoon flour
1 teaspoon lemon juice
1 teaspoon vanilla
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 can (12 ounces) evaporated fat-free milk

Roll pastry on a lightly floured surface into a circle 1 inch larger than inverted 9-inch pan. Ease pastry into pan; trim and flute edge

Mix sweet potatoes with electric mixer in large bowl until smooth. Stir in eggs, SPLENDA® flour, lemon juice, vanilla, spices, salt and evaporated milk. Pour mixture into pastry shell.Bake in preheated 400° F oven 40 to 45 minutes or until filling is set and sharp knife inserted near center comes out clean.Cool completely on wire rack. Refrigerate until serving time.

Makes 8 servings.

Sugar Free Apple Pie
Level Two or Three

6-9 apples
1 tsp. cinnamon
1 tsp. nutmeg
2 Tbs. sugar free maple syrup
1-2 Tbs. Fibersure™
1 Tbs. Thick N Thin: Not Sugar

Fill bottom crust with peeled, cored apples. Add other ingredients and cover with the rest of the crust. Bake at 350 degrees for about 40 minutes.

Blueberry Pie With Splenda®
Level Two or Three

2 (9 inch) pie crust: Whole Wheat Pie Crust
6 cups fresh or 2 packages (16 ounces each) frozen blueberries
3 tablespoons lemon juice
6 Tbs. Thick N Thin: Not Sugar
1-2 Tbs. Fibersure™
1 cup plus 2 tablespoons SPLENDA®, Granulated

Toss blueberries and lemon juice in large bowl. Sprinkle with combined cornstarch and SPLENDA®; toss to coat. (If frozen blueberries are used, let stand 30 minutes.)Roll half of pastry on lightly floured surface into circle 1 inch larger than inverted 9-inch pie plate. Ease pastry into plate; trim within 1 inch of edge of plate. Roll remaining pastry to 1/8-inch thickness; cut into 10 to 12 strips, 1/2-inch-wide.

Pour blueberry mixture into pastry. Arrange pastry strips over filling and weave into lattice design. Trim ends of lattice strips; fold edge of lower crust over ends of lattice strips. Seal and flute edge.Bake in preheated 400°F oven until pastry is browned and filling is bubbly, 55 to 60 minutes. Cover edge of crust with aluminum foil if browning too quickly. Cool on wire rack; refrigerate leftovers.

Sugar-Free Fresh Blackberry Pie
Level Two or Three

Low Carb Almond Pie Crust

1 quart (4 cups) blackberries
dash of salt
3/4 cup water
4 teaspoons Thick N Thin: Not Sugar
1-2 Tbs. Fibersure™
1 Tablespoon butter (optional, but recommended)
3/4 cup - Sugar Free Simple Syrup

Mix the water, one cup of berries, salt, and sweetener in a saucepan (it should be big enough to eventually hold all the berries). Bring the mixture to a boil and cook for 2 to 3 minutes. Berries should be softening and the liquid berry-colored. Whisk cornstarch into mixture.

Sugar-Free Lemon Meringue Pie
Level Two 1 (9 inch) pie crust: Whole Wheat Pie Crust

Lemon Filling:

1 2/3 cups sugar-free or fruit-sweetened lemon yogurt
2 packets Splenda
1 small package (4 serving size) sugar-free lemon gelatin
3/4 cup boiling water
2 ice cubes
1/2 cup ice cold fruit-sweetened lemonade concentrate

Mix Splenda® into yogurt, and set aside. Stir boiling water into gelatin powder until dissolved. Add ice cubes until melted; then stir in lemonade concentrate. Using a wire whip, whisk yogurt into gelatin mixture until smooth. Pour liquid into the pie crust.

Refrigerate 2 1/2 to 3 hours, or hasten the gelling process by putting the pie in the freezer for not more than 30 minutes and then into the refrigerator until ready. In the meantime, make the meringue, which will need time to cool.

Meringue:

2 egg whites
1/4 teaspoon cream of tartar
6 packets Splenda® (sweet as 2 teaspoons sugar each)
1/2 teaspoon vanilla

Beat egg whites until frothy. Then beat in cream of tartar until peaks form and curl over. Without over beating, blend in each packet of Equal® separately. Beat in vanilla.

To bake the meringue, use an oven-safe round dish larger than your pie pan edges, and spray it liberally with nonstick cooking spray. Spread the meringue slightly larger than the size you will need for your pie, and sculpt as desired. Bake at 325° F. 8 to 12 minutes, until only tips are light brown.

When the lemon filling has gelled and the meringue has cooled, slide meringue on top of the lemon pie. 

Sugar Free Key Lime Pie
Level Two or Three

For Filling:

1 packet Knox unflavored gelatin
3 tablespoons lime juice
1/2 cup boiling water
12 - packets Splenda
1 cup fat free half and half
1 teaspoon vanilla
Juice of 1-1/2 limes
2 drops green food coloring
Lime zest

For Crust:

1 (9 inch) pie crust: Whole Wheat Pie Crust
Thin lime slices (garnish)

Directions:

1. Sprinkle gelatin over lime juice and let it stand for 1 minute.
   
2. Add boiling water and sweetener to gelatin mixture and stir until gelatin is dissolved. Refrigerate about 45 minutes or until slightly thickened.
   
3. Combine milk and vanilla and freeze 30 minutes.
   
4. Remove from freezer and whip at high speed until stiff.
   
5. Stir lime juice and food coloring into whipped milk. (Save remaining 1/2 lime for garnish.)
   
6. Slowly blend gelatin mixture into whipped milk. Spoon pie filling into crust. Chill until firm.
   
7. Garnish with lime zest and lime slices. Cut into 8 even portions and serve 1 portion per serving.

Pumpkin Tarts with Pecan Crust
Level Two or Three

Filling:

1 15 oz can pumpkin
1 Tbs. Thick N Thin: Not Sugar
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt
3/4 cup granular Splenda
1 Tbs. melted butter
1 1/2 cup low fat milk
1/3 cup Maple Grove Sugar Free Pancake Syrup
2 beaten eggs

Topping:

3/4 cup pecan halves
3/4 cup rolled oats
3/4 cup King Arthur white whole wheat flour
1/2 tsp cinnamon
1 pinch salt
3 Tbs. Maple Grove Sugar Free Pancake Syrup

Directions

Sift together dry ingredients.
Mix with pumpkin. Add eggs, melted butter, syrup and milk. Spread pecans on a cookie sheet and roast in 375 degree oven 7-10 minutes.

Cool and chop into medium sized pieces. Combine oats, flour, pecans, cinnamon, salt and pancake syrup. Spray muffin pans with non-stick spray; sprinkle 1 heaping Tbs. pecan mixture into bottom of each cup.

Fill 2/3 full with pumpkin mixture and top with remaining pecan mixture.
Bake at 450 for 10 minutes, reduce temperature to 350 degrees and cook an additional 35 minutes or until a knife inserted into the center is clean when removed.

Glazed Chocolate-Pumpkin Bundt Cake
Level Two or Level Three

1¾ cup King Arthur white whole-wheat flour
1 cup granulated Splenda
3/4 cup unsweetened cocoa powder (not Dutch-process)
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
1 cup nonfat buttermilk
1 15-ounce can unsweetened pumpkin puree
1-2 Tbs. Fibersure™
3/4 cup packed Granular Splenda
1 large egg, at room temperature (see Tip)
1 large egg white, at room temperature
1/4 cup canola oil
1/3 cup Maple Grove sugar Free pancake syrup
1 tablespoon vanilla extract Glaze & Garnish
1/2 cup Granular Splenda, whisked in blender
1 tablespoon nonfat buttermilk
2 tablespoons toasted chopped nuts (see Tip)1.

1. To prepare cake: Preheat oven to 350°F. Coat a 12-cup Bundt pan with cooking spray.
   
2. Whisk whole-wheat flour, granulated Splenda, cocoa, baking powder, baking soda, pumpkin pie spice and salt in a medium bowl.
   
3. Blend 1 cup buttermilk, pumpkin puree and brown sugar in a large bowl with an electric mixer on low speed. Beat in whole egg and egg white. Stir in oil, Pancake syrup and vanilla. Gradually add the dry ingredients, stirring until just combined. Transfer the batter to the prepared pan.
   
4. Bake the cake until a wooden skewer inserted in the center comes out with only a few moist crumbs attached, 1 to 1 1/4 hours. Let cool on a wire rack for 15 minutes. Remove from the pan and let cool completely on the rack, about 2 hours.
   
5. To glaze & garnish cake: Use blender to process Granular Splenda into a fine powder, combine with 1 tablespoon buttermilk in a small bowl, stirring until completely smooth. Place the cake on a serving plate and drizzle the glaze over the top; garnish with chopped nuts while the glaze is still moist.

Mini Applesauce Walnut Loaves
Level Two or Three

• 1 egg, lightly beaten
• 6 Tbs. milk
• 5 Tbs. butter, melted
• 2 Tbs. granulated Splenda
• 1/2 cup unsweetened applesauce
• 1/2 tsp vanilla extract
• 1 cup Bake Mix
• 1/4 cup finely chopped walnuts

Combine egg, milk, butter, Splenda, applesauce and vanilla in a bowl; stir in sugar free
pancake mix until just moistened. Fold in walnuts and pour into two greased 4 1/2 by 2 1/2 by 1 1/2 inch loaf pans

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

Cool for 5 minutes before removing from pans and transferring to wire racks. Spread tops with your favorite variety of sugar free Fruit Spread.

All Purpose Baking Mix
Level Two or Three

Chocolate Velvet Cake
Level Two or Three

1 3/4 cup All Purpose Bake Mix
2/3 granulated Splenda
1/3 cup sugar free Maple grove pancake syrup
3/4 cup cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1/ tsp salt
1 1/4 cup low fat buttermilk
1/4 cup canola oil
2 large eggs, beaten
2 tsp vanilla extract
1 cup hot strong black coffee

Preheat oven to 350 degrees F. Grease bundt pan with non-stick cooking spray and set aside. Blend together dry ingredients in large mixing bowl
Combine buttermilk, oil, eggs, vanilla extract and coffee in large mixing bowl. Slowly add liquid to dry blend, mixing with an electric mixer on medium speed until smooth.Pour batter into bundt pan and bake until a toothpick inserted in center of cake ring comes out clean, about 40 minutes.

Let cool in pan for 5 minutes before removing.
Serves 12

Chocolate Velvet Cupcakes
Level Two or Three

1 3/4 cups all purpose baking mix
2/3 granulated Splenda
1/3 cup Maple Grove sugar free pancake syrup
3/4 cup cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1/ tsp salt
1 1/4 cup low fat buttermilk
1/4 cup canola oil
2 large eggs, beaten
2 tsp vanilla extract
1 cup hot strong black coffee
1- 8 oz container Sugar Free Cool Whip

Preheat oven to 350 degrees F. Line cupcake pan with paper liners or use 24 Silicon cupcake holders on a large cookie sheet. Blend together dry ingredients in large mixing bowl.
Combine buttermilk, oil, eggs, vanilla extract and coffee in large mixing bowl. Slowly add liquid to dry blend, mixing with an electric mixer on medium speed until smooth.Pour batter into lightly greased cupcake tins and bake until a toothpick inserted in center comes out clean, about 15-18 minutes. Let cool in pan for 5 minutes before removing. Lightly Ice with Sugar Free Cool Whip. Makes 24 small or 12 large cupcakes

Oatmeal Applesauce Cookies
Level Two or Three

1 cup margarine
1/2 cup Splenda for Baking
1 tsp vanilla extract
1 cup white whole wheat flour
1-2 Tbs. Fibersure™
1/4 cup apple sauce
3/4 tsp baking soda
1/4 tsp salt
1 1/2 cup old fashioned rolled oats
1/4 cup Maple Grove Sugar Free Syrup

Directions:Preheat oven to 400 degrees. Lightly grease cookie sheets in medium bowl, cream together butter and sweetener until light and fluffy. Stir in vanilla.

Sift together the flour, baking soda and salt; stir into butter mixture. Mix in oats.Drop by heaping teaspoon onto cookie sheet; bake 10-12 minutes Makes 24 cookies.

Oatmeal Walnut Muffins
Level Two or Three

1 cup margarine
3/4 cup Splenda for Baking
1 tsp vanilla extract
1 cup King Arthur white whole wheat flour
1-2 Tbs. Fibersure™
1/2 cup apple sauce
3/4 tsp baking soda
1/4 tsp salt
1 1/2 cup rolled oats
1/2 walnuts
1/4 cup Maple Grove Sugar Free Syrup

Preheat oven to 400 degrees. In a medium bowl, cream together butter and sweetener until light and fluffy. Stir in vanilla. Sift together the flour, baking soda and salt; stir into butter mixture.  Mix in oats and nuts.Fill lightly greased muffin tins half full, bake 15-20 minutes.
Makes 12 servings

Raspberry Cookie Bars
Level Two or Three

1/2 cup Splenda® granular
1/2 cup shortening, softened
1/2 cup Simple Sugar Syrup
1 egg
2/3 cup King Arthur white whole wheat flour
1-2 Tbs. Fibersure™
1 cup Walnuts, chopped
1 cup old fashioned rolled Oats
1/2 tsp. Baking powder
1 tsp. Vanilla
1/2 cup natural Applesauce
1 cup Seedless Raspberry All Fruit Spread

Directions:Mix well ingredients except All-Fruit. Spread half of batter in 8" square pan. Drop All Fruit evenly over batter. Top with remaining batter and bake at 350F for 30-35 minutes. Cut into squares while warm. Makes 12 servings.

Sugar Free Banana Nut Bread
Level Two or Three

3/4 cup mashed bananas
1/3 cup macadamia nut oil
2 large eggs
1/2 cup water
2 cup King Arthur white whole wheat flour
1-2 Tbs. Fibersure™
1 tsp. baking soda
2 tsp. baking powder
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1 cup chopped walnuts

Beat together mashed banana, oil, eggs and water until creamy. Add flour, baking soda, baking powder and spices. Beat well. Stir in nuts. Spoon batter into oiled and floured 9 x 5 inch loaf pan. Spread batter evenly. Bake at 325 degrees for 45 minutes or until a knife inserted comes out clean. Cool completely on wire rack before slicing.

Hot Cocoa For a Crowd
Level One

1 cup granular Splenda
½ cups plus 2 Tbs. HERSHEY'S dark Cocoa powder
1/4 teaspoon salt
1/2 cup hot water
1/2 gallon calorie countdown milk
1 tablespoon vanilla extract

Combine Splenda, cocoa and salt in 6-quart saucepan; gradually add water. Cook over medium heat, stirring constantly, until mixture boils. Boil and stir 2 minutes. Add milk. Heat to serving temperature, stirring frequently. Do not boil. Remove from heat; stir in vanilla. Serve hot. About ten 6-oz. servings.

Sugar-Free Marshmallows & Marshmallow Cream
Level One

Marshmallow Cream sets into marshmallows soon, so it's not a cream for long, but good news is it can be cooked in a microwave. On regular power, it melts within 3-5 second. Might want to adjust power. If you want to use the cream, do either the microwave or use right after you make it.
 
1 pint approximately   40 min 25 min prep
Change to:  pint approximately US Metric

3  envelopes unflavored gelatin 
5 Tbs. Splenda sugar substitute,  whizzed in a blender
3  egg whites 
2  tsp. vanilla extract 
1/4  cup cold water 
3/4  cup boiling water 
1/2  tsp. marshmallow flavored oil  (optional) 

Sprinkle gelatin over cold water in a mixing bowl. Set aside for 5 minutes to soften. Add to boiling water in saucepan; cook and stir until gelatin is dissolved.

Remove from heat. Cool to consistency of thick syrup. Stir in Splenda® and vanilla (and marshmallow flavored oil if using.). Beat egg whites till soft peaks begin to form. Very slowly, trickle a small stream of gelatin mixture into egg white, beating until all gelatin is mixed in. Continue beating until light and fluffy (but not until they're dry.) If you're making marshmallow cream, pour into a jar (jelly jar, peanut butter jar, etc.) and refrigerate. If making marshmallows, continue... For Mini marshmallows-- Pour into greased and floured pan, cool to set, and cut into size desired.

Gingerbread Cookies
Level Two

¼ cup butter, softened
¼ Trans-fat free Crisco
½ cup packed Splenda granular
1 Tbs. Molasses or Maple Grove sugar free pancake syrup
2 tsp ground ginger
1 tsp baking soda
1 tsp ground cinnamon
¼ tsp. salt
¼ tsp ground cloves
¼ cup full flavor molasses
¼ cup eggbeaters or 1 egg
2 ¾ cup white whole wheat flour
1-2 Tbs. Fibersure™
Nonstick cooking spray

In a large bowl combine butter and Crisco; beat with a mixer on high for 30 seconds. Add Splenda brown sugar blend, ginger, baking soda, cinnamon, salt and cloves. Beat in molasses and egg. (Mixture will look curdled.) Add flours, beating just until combined. Divide in half; cover and chill for 2 – 3 hours or until easy to handle.

Preheat oven to 375 degrees F. Coat cookie sheets with spray and set aside.  Oh a lightly floured surface, roll dough, half at a time to 1/8 inch thickness. Using 2 to 3 inch cookie cutter, cut out shapes, re-rolling scraps. Arrange 1 inch apart on prepared cookie sheets.

Bake for 4 to 6 minutes or until firm. Cool on sheets on wire racks for 1 minute. Cool. Makes 36 (3 – inch) cookies.

Sugar Cookie Cutouts
Level Three

3/4 cup unsalted butter
1/4 cup light butter
1 cup SPLENDA® No Calorie Sweetener, Granulated
1 tablespoon vanilla
1/4 cup egg substitute
1/4 cup water
3/4 teaspoon vinegar (white or cider)
1 1/2 cups white whole wheat flour
1 1/2 cups whole wheat pastry flour
1-2 Tbs. Fibersure™
1/4 teaspoon salt
1 teaspoon baking powder

Preheat oven to 350 degrees F. Lightly oil a cookie sheet and set aside.
Blend together butters, SPLENDA® Granulated Sweetener and vanilla in a medium mixing bowl with an electric mixer, or by hand. Blend until butter is softened. Add egg substitute, water and vinegar. Mix briefly. Add flours, salt and baking powder. Mix on low speed, until dough is formed. Do not over mix.

Remove dough from bowl and place on a floured work surface. Divide dough in half. Pat each half into a circle and cover with plastic wrap. Refrigerate approximately 1 hour, allowing dough to chill. Remove dough from refrigerator and roll out on a floured work surface to desired thickness, approximately 1/4 inch. Cut with cookie cutters. Place cookies on prepared sheet. Bake in a preheated 350 degrees F oven 10-12 minutes or until lightly browned on the back. Cool on a wire rack.

Creamy Butter Frosting
Level One

2 sticks cup butter, softened
1/4 teaspoon salt
1 teaspoon vanilla extract
About 1/2  Container of Cool Whip, FREE for a stiffer frosting
3 1/2 cups powdered Granular Splenda (Granular Splenda, run through a blender till powdery. This will decrease volume)
Drops of food coloring to ice cookies.
Drops of flavored oils: peppermint, orange, or lemon (optional)

Combine butter, salt, vanilla, Pancake Syrup and Cool Whip with mixer. Whip till soft and fluffy. Continue using mixer and slowly add powdered Splenda, one tablespoon at a time until frosting till frosting has desired sweetness.

Cyclops Cookie Bites
Level Three

1/4 cup margarine, softened
1 cup creamy style Zero Trans Fat natural peanut butter
1/4 cup egg substitute
2 tablespoons honey
1/2 teaspoon vanilla
1 cup SPLENDA® No Calorie Sweetener, Granulated
1 1/2 cups white whole wheat flour
1-2 Tbs. Fibersure™
1/2 teaspoon baking soda
1/2 teaspoon salt
Russell Stover Sugar Free chocolate bites
Preheat oven to 350 degrees F.

Beat margarine and peanut butter in a large mixing bowl with an electric mixer until creamy, approximately 1 minute. Add egg substitute, honey and vanilla. Beat on high speed for approximately 1 1/2 minutes.

Add SPLENDA® Granulated Sweetener and beat on medium speed until well blended, approximately 30 seconds. Combine flour, baking soda and salt in a small mixing bowl. Slowly add flour mixture to peanut butter mixture, beating on low speed until well-blended, about 1 1/2 minutes. Mixture may be crumbly. Roll level tablespoons of dough into balls and drop onto a lightly oiled or parchment lined sheet pan, two inches apart. Flatten each ball by pressing a spare of Sugar Free Chocolate into each cookie. Bake 7-9 minutes or until light brown around the edges. Cool on wire rack.

Chocolate TidBit Cookies Recipe
Level Two

1/2 cup butter, softened
1 cup Splenda granular
2 tsp. pure Vanilla extract
2 eggs
1 1/2 cups white whole wheat flour
1-2 Tbs. Fibersure™
2 - 3 ounce bags Russell Stover Peanut TidBits

Preheat oven to 350 degrees. Cream together butter and Splenda® granular. Add vanilla, add eggs (1 at a time), mixing well to blend following each addition. Add Russell Stover Peanut TidBits and stir. Drop spoonfuls of cookie dough on an un greased cookie sheet. Flatten cookie with fork. Bake 12-15 minutes or until golden brown. Remove and cool on wire rack. Yields 2 dozen cookies.