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Thu, 28 Nov 1996 02:30:23 GMT |
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<<Disclaimer: Verify this information before applying it to your situation.>>
--- Recipe via Meal-Master (tm) v8.x [adapted from Now You're Cooking!]
Yield: 60 servings
1 md orange
1/2 c (125 ml) shortening
2 tb (30 ml) granulated sugar
1 replacement
1 or granulated fructose
1/4 c water & flax seed egg-substitute*
2 c (500 ml) flour, gluten-free**
1/2 ts (2 ml) baking powder
1/2 ts (2 ml) baking soda
1/4 ts (1 ml) salt
1/2 c (125 ml) darifree & lemon-juice***
*mix one teaspoon ground flax seed with 1/4 cup water, boil gently till it
thickens like an egg white. I keep ground flax seed in the freezer, then
mix with water and zap in the 'wave as needed
**use your fav flour, I have used corn flour, rice, rice+sweet rice, and
Bette hagman's mix, all worked, but each had their own personality
***adding an acid to a milk sub makes a mock buttermilk, and helps in
rising. You couls also use unbuffered vit c crystals
Juice and grate the rind of the orange; remove seeds
from the juice. Cream together shortening and sugar
replacement. Add flax seed mixture, orange juice and grated orange
rind, beating until light and fluffy. Combine flour,
baking powder, baking soda and salt in sifter, and add
alternately with darifree to creamed mixture. Stir
to blend. Drop by teaspoonfuls onto lightly greased
cookie sheets, 2 to 3 in. (5 to 7 cm) apart. Bake at
375 degrees F (190 C) for 10 to 12 minutes.
Exchange 1 cookie with sugar replacement: 1/3 fruit
1/3 fat Calories 1 cookie with sugar
replacement: 27 Exchange 1 cookie with fructose: 1/3
fruit
1/3 fat Calories 1 cookie with fructose: 30
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