Oatmeal Lacies
1 1/2 cups quick-cooking oats
2/3 cup packed brown sugar
1/3 cup butter or margarine — melted
1/4 cup milk
2 tablespoons all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1 egg
Heat oven to 350ş. Grease and flour cookie sheet.* Beat all ingredients in
large bowl with electric mixer on medium speed, or mix with spoon.
Drop dough by level tablespoonfuls about 3 inches apart onto cookie sheet.
Bake 8 to 10 minutes or until edges are golden brown. Cool 1 to 2 minutes;
remove from cookie sheet to wire rack, using wide, thin-bladed pancake
turner.
Description:
“These cookies spread quite a bit, so don’t be alarmed when they are
paper-thin and look like lace. The texture of the baked cookie is
delicate and crisp with a wonderful buttery, brown sugar flavor.”
Yield:
“30 Cookies”
Per serving: 57 Calories (kcal); 2g Total Fat; (38% calories from fat); 1g Protein; 8g Carbohydrate; 7mg Cholesterol; 54mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates
NOTES : *Or cover cookie sheet with baking parchment paper. Peel away
parchment paper from cookies when they are cool.
Make It Your Way
Chocolate Oatmeal Lacies look elegant and sophisticated. To make
them, drizzle tops of cookies with 1/2 cup melted semisweet
chocolate. An easy way to drizzle chocolate is to put the melted
chocolate in a small, resealable plastic bag. Snip off a tiny bit
of one corner and gently squeeze the chocolate out through the
hole. Or you can dip a fork or spoon in the melted chocolate and
drizzle a pattern on the cookies.
Pecan-Date Filling
1 cup chopped or pitted dates — snipped
1/2 cup orange juice
1 teaspoon lemon juice
1/3 cup chopped pecans — toasted
Combine chopped dates or pitted dates (snipped) and orange juice in
saucepan over medium heat. Simmer 6 to 8 minutes, stirring occasionally,
until very thick. Stir in lemon juice and chopped, toasted pecans. Cool.
Yield:
“1 3/4 cups”
Per serving: 58 Calories (kcal); 2g Total Fat; (28% calories from fat); 1g Protein; 11g Carbohydrate; 0mg Cholesterol; 1mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1/2 Fat; 0 Other Carbohydrates
Jam Filling
3/4 cup chopped dates
1/3 cup chopped slivered almonds — toasted
1/4 cup apricot jam
Combine chopped dates or pitted dates (snipped), chopped slivered almonds
(toasted) and apricot jam.
Yield:
“1 1/3 cups”
Per serving: 84 Calories (kcal); 3g Total Fat; (25% calories from fat); 1g Protein; 16g Carbohydrate; 0mg Cholesterol; 4mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1/2 Fat; 1/2 Other Carbohydrates
DIABETIC APPLE PIE 2
4 c. sliced apples
1/3 cup brown sugar twin
1 Tbsp. Cinnamon
½ stick oleo or margarine
Place in unbaked pie shell. Sprinkle brown sugar twin over apples; sprinkle cinnamon on top of apples and sweetener. Slice oleo thin and place over mixture. Cover with top crust and bake at 400 degrees for 45 minutes.
Lemon Filling
4 large eggs
2 cups granulated sugar
1/3 cup flour
6 tbs. lemon juice concentrate
1 tsp. grated lemon zest
1. Combine the sugar and eggs and beat in a large bowl until it is thick and light colored.
2. Then beat in the remainder of the ingredients.
Note: This filling should be poured over a partially baked crust and then baked until it is set and firm to the touch.
Custard Filling
1/3 cup sugar
1 tbsp. flour
1 tbsp. cornstarch
1/4 tsp. salt
1 1/2 c. milk
1 slightly beaten egg yolk
1 tsp. vanilla
1/2 cup whipping cream, whipped
1. In saucepan, combine sugar, flour, cornstarch, and salt.
2. Gradually stir in milk.
3. Cook and stir until mixture thickens and boils.
4. Cook and stir 2 to 3 minutes longer.
5. Stir a little hot mixture into egg yolk.
6. Return to hot mixture.
7. Cook and stir until mixture just boils.
8. Add vanilla.
9. Cool.
10. Beat smooth and fold in whipped cream.
May be used to fill éclairs or cream puffs.
Chocolate Filing
1 package (12 ounces) semisweet chocolate chips
¼ cup margarine or butter
½ cup whipping (heavy) cream or a hazelnut flavored nondairy liquid creamer
• Heavy chocolate chips and margarine in a heavy bottomed 2 quart saucepan over low heat and stir constantly, until the chocolate is melted.
• Remove it from the heat.
• Stir in the whipping cream.
• Refrigerate for 30 minutes and stir frequently until it is thick enough to mound and hold its shape when dropped from a spoon.
• This will fill and frost one 9-inch cake layer split.
Lemon Curd
3 large eggs
1/3 cup fresh lemon juice (2-3 lemons) (do not use the bottled lemon juice)
1 tablespoon finely shredded lemon zest
3/4 cup granulated white sugar
4 tablespoons unsalted butter, at room temperature and cut into small pieces
• Note: Room temperature lemons provide more juice.
• After squeezing, strain the juice to remove any pulp.
• Zest is the yellow, sweet-flavored outer rind of the lemon.
• A zester or fine grater can be used to remove the rind.
• Cold lemons are much easier to grate.
• Grate lemons just before using as the zest will lose moisture if it sits too long.
• In a stainless steel bowl placed over a saucepan of simmering water, whisk together the eggs, sugar, and lemon juice until blended.
• Cook, stirring constantly (to prevent it from curdling), until the mixture becomes thick like sour cream or a hollandaise sauce. 160 degrees F.
• This will take approximately 10 minutes.
• Remove from heat and immediately pour through a fine strainer to remove any lumps. Cut the butter into small pieces and whisk into the mixture until the butter has melted. Add the lemon zest and let cool.
• The lemon curd will continue to thicken as it cools.
• Cover immediately (so a skin doesn’t form) and refrigerate for up to two weeks.
Yield: 1 1/2 cups
• If you want a lighter lemon curd, whip 1/2 cup (120 ml) of heavy whipping cream and fold into the lemon curd.
Coconut and Pecan Filling
1 cup evaporated milk
3 large egg yolks
1 cup granulated sugar
½ cup vegetable shortening
1 tsp. coconut flavoring
1 cup flaked coconut
1 cup chopped pecans
1. Combine the first five ingredients in a saucepan and cook, stirring, over a medium-low heat until it is thick, but do not let the mixture boil.
2. Stir in the last two ingredients and remove from the heat and let it cool.
Yield: 2 cups
Almond Cream Filling
1 ½ cups heavy cream
1 cup powdered sugar
1 cup finely ground almonds
2 tbs. Amaretto
1. Combine the first three ingredients in a medium saucepan ad brig to a boil, stirring constantly.
2. Cook until the mixture has thickened and reduced to 2 cups.
3. Remove from the heat and stir in the Amaretto.
Yield: 2 cups