Monday, November 20, 2006

SWEET NOTHINGS - well, almost. Here is the first of the recipies I promised to post for all of us watching our sugar intake and dieting in general. When I was diagnosed with diabetes II two years ago, I got so tired of what I could eat and should eat that I just didn't eat. Lost too much too soon. I knew my clothes would hang, but nobody told me my skin wouldn't fit either! Anyway, I've leveled out and as I told you before, I've Frankensteined up some of my favorite recipes so I can enjoy eating again. Today's Sweet Nothing is Oatmeal Coconut Cookies:


3/4 cup shortening, soft (low cal margarine)
1/2 cup firmly packed light brown sugar (1 cup=96 grams sugar)
2 eggs (large)
1 tsb. water
1/2 tsp. vanilla
1/2 tsp. soda
CREAM first six ingredients
ADD 1 cup sifted all-purpose flour, mix w/spatula
ADD 3 cups Quaker quick oats, uncooked
8 tbs. coconut (apprix, 29 grans sugar-1/2 of 3.5 oz. can Bakers Coconut)
BLEND allwith spatula, then with mixer
COOL in refrigerator while making second batch - they freeeze well
DROP by teaspoonfuls (a little smaller than an English walnut) on greased cookie sheet.
BAKE in 350 degree preheated oven about 12-15 minutes till lightly brown around edges. Makes 5 dozen.
OPTIONAL: After pressing with floured ladle or end of glass, make thumbprint and fill with Smucker's Sugar Free jelly. (I like peach and apricot)
SUGAR GRAMS:Brown sugar (96 gr) + 8 tbs. coconut (20 gr)= 116 grams
48 cookies - 2.4 grams sugar per cookie
60 cookies - 1.9 grams sugar per cookie
OPTIONAL: Make two batches every time and wrap bater in small foil pakages to freeze for a quick pan or two of cookies when you want them.
WARNING: These convenient little batter packages tend to go home with friends, sisters, and grown children - make plenty - enjoy!

COMING SOON: Peanut butter cookie recipe and sugar free chocolate latte.
Break's over!