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CrazyMoms
Dessert
Recipes
|
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Do you have a dessert
recipe that you would like to share?
I would love to add your recipes to the
Dessert Recipe section of the CrazyMoms Recipes
Center. Please
email me with your name, recipe
or tip, and recipe category and I will add your
recipes and ideas to this site. |
Dessert Recipes
#1
Cookie & Cream Pie
1 pkg. Jell-O instant vanilla pudding
1-1/2 c. milk
1 c. cookies, chopped or crumbled
8 oz. carton Cool Whip, thawed
Baked pie shell or Graham cracker crust
Mix milk & Jell-O, set aside. Crush cookies
(Oreo or other chocolate is best). Fold Cool Whip
into Jell-O, then cookies. Pour into pie shell
& freeze at least 4 hours or overnight.
Garnish with pieces of cookie.
_______________________________________
Source: Ruth A. Burbage
This is a sample recipe of many great recipes
which come in Ruth's monthly newsletter. Ruth has
also created several cookbooks. For more
information, contact Ruth at ruthhappycook@msn.com . |
Dessert Recipes
#2
Cherrie Jell-O
2 (3 oz.) pkgs. cherry Jell-O
2 c. boiling water
1/2 c. cold water
1 lb. raw cranberries
1/2 orange with rind
1 apple
1 sm. can crushed pineapple, drained
2 c. sugar
1/2 c. nuts, chopped
Make Jell-O according to instructions. Grind
cranberries, orange with rind and apple. Combine
all ingredients and chill to set.
_______________________________________
Source: Ruth A. Burbage
This is a sample recipe of many great recipes
which come in Ruth's monthly newsletter. Ruth has
also created several cookbooks. For more
information, contact Ruth at ruthhappycook@msn.com . |
Dessert Recipes
#3
Stuffed Cupcakes
1 pkg. chocolate or butterscotch cake mix
Mix cake mix according to recipe on box. Fill
cupcakes 3/4 full.Center Mixture:
1 (8 oz.) pkg. Philadelphia cream cheese,
softened
1 egg, beaten
1 c. sugar
1 (6 oz.) pkg. chocolate or butterscotch chips
Mix egg with cream cheese and sugar. Add
chocolate chips or butterscotch chips. Mix well.
Put 2 teaspoons of filling in center of each
cupcake. Bake 20 minutes.
_______________________________________
Source: Ruth A. Burbage
This is a sample recipe of many great recipes
which come in Ruth's monthly newsletter. Ruth has
also created several cookbooks. For more
information, contact Ruth at ruthhappycook@msn.com .
|
Dessert Recipes
#4
Cool Whip Pound Cake
1 large box cake mix, any flavor
Cool Whip,4-1/2 ounces ( 2 cups )
3 eggs
1-1/4 cups water
Blend all ingredients on medium speed for 5
minutes. Pour into greased and floured 10-inch
Bundt or tube pan. Bake at 350 degrees for 55
minutes or till tester inserted into center of
cake comes out clean of any wet batter.
This is a very easy cake to prepare and bake. You
use the cake mix dry and add the other 3
ingredients. The cake will fall in the middle but
still tastes delicious.
_______________________________________
Source: Nancy Carol Elder |
Dessert Recipes
#5
Easy Rich Fudge
Brownies
1 ( 3.9-oz. ) pkg. instant chocolate
pudding mix
2 cups cold milk
1 ( 18-1/4-oz. ) pkg. chocolate cake mix
2 cups semisweet chocolate chips Mix milk and
chocolate pudding together. Whisk in cake mix.
Stir in chocolate chips. Pour into greased
15x10x1-in. baking pan. Bake at 350 degrees for
30 to 35 minutes or until the top springs back
when lightly touched.
Four ingredients in this recipe. Easy to prepare
and tastes delicious.
_______________________________________
Source: Nancy Carol Elder |
Please
take a moment to visit our sponsor:
 |
Ingram:
Ben & Jerry's Homemade Ice Cream
& Dessert Book offers fans more than
90 recipes that are easy to make with
even an unsophisticated ice-cream maker.
The book is spiced with bright, quirky
illustrations in full color. |
|
Dessert Recipes
#6
Spiced Pumpkin Fudge
3 cups sugar, granulated
3/4 cup butter or margarine
2/3 cup Evaporated Milk
1/2 cup canned pumpkin
1 teaspoon pumpkin pie spice
1 bag butterscotch morsels, 12-ozs.
1 jar marshmallow creame, 7-ozs.
1 cup pecan pieces
1 teaspoon vanilla extract
Grease a 9x13-inch pan. In heavy saucepan,
combine first 5 ingredients; bring to boil,
stirring. Boil till mixture reaches 234 degrees,
about 10 minutes. Remove from heat. Mix in rest
of the ingredients. Pour into pan. Cool at room
temperature.
A great way
to use up leftover pumpkin!
_______________________________________
Source: Nancy Carol Elder |
Dessert
Recipes #7
Soft Lemonade Cookies
1 cup butter or margarine, softened
1 cup sugar
2 eggs
3 cups all-purpose flour
1 teaspoon baking soda
1 can (6 oz.) frozen lemonade concentrate,
thawed, divided
additional sugar
In a mixing bowl, cream butter and sugar; add
eggs. Combine flour and baking soda; add to the
creamed mixture alternately with 1/3 cup of
lemonade concentrate. Mix well. Drop by rounded
teaspoons onto ungreased baking sheets. Bake at
400 degrees for 8 minutes. Remove to wire racks.
Brush with remaining lemonade concentrate;
sprinkle with sugar. Cool.
A perfect
cookie for warm days!
_______________________________________
Source: Nancy Carol Elder |
Dessert
Recipes #8
Chocolate Cookie
Muffins
1-3/4 cups all-purpose flour
1/2 cup sugar
3 teaspoons baking powder
1/3 cup cold butter or margarine
1 egg
1 cup milk
16 cream-filled chocolate sandwich cookies,
coarsley chopped
Topping:
3 tablespoons all-purpose flour
3 tablespoons sugar
5 cream-filled chocolate sandwich cookies, finely
crushed
2 tablespoons cold butter or margarine
1 cup vanilla chips
1 tablespoon shortening
In a large bowl, combine flour, sugar and baking
powder. Cut in butter until mixture resembles
coarse crumbs. Beat egg and milk; stir into dry
ingredients just until moistened. Fold in chopped
cookies. Fill greased muffin cups two-thirds
full.
Topping:
Combine the flour, sugar and crushed cookies. Cut
in the butter until crumbly; sprinkle about 1
tablespoon over each muffin. Bake at 400 degrees
for 16-18 minutes or until muffins test done.
Cool for 5 minutes before removing from pan to a
wire rack. In a heavy saucepan over low heat,
melt vanilla chips and shortening until smooth.
Drizzle over cooled muffins.
They are a
double treat, like eating muffins and cookies at
the same time.
_______________________________________
Source: Nancy Carol Elder |
Dessert Recipes
#9
Sloppy Joe Chocolate
Cake
2 cups flour
2 cups sugar
3/4 cup cocoa
2 teaspoons baking soda
2 teaspoons baking powder
2 eggs
1/2 cup Crisco oil
1-1/2 cups black coffee
1/2 cup sour milk
1/2 teaspoon salt
Flour Icing
1 cup milk
4 tablespoons flour ( heaping )
1/2 cup Crisco
1 cup sugar
1/4 pound margarine
1 teaspoon vanilla
Cake Directions:
Put all ingredients in large mixing bowl; mix
well. Pour into 9x13-inch cake pan and bake at
350 degrees for 35 to 40 minutes. Frost when
cooled.
Flour Icing Directions:
Cook milk and flour until thickened and cool.
When cooled, add rest of the ingredients and beat
with mixer until smooth.
This cake tastes great and another way to use up
left over coffee!
_______________________________________
Source: Nancy Carol Elder |
Dessert Recipes
#10
Russian Teacake Cookies
1 cup oleo
(margarine)
1/2 cup powdered sugar
1 teaspoon vanilla
2-1/4 cups flour
3/4 cup chopped nuts
1/4 teaspoon salt
Mix all ingredients and shape into 1-inch balls;
place on ungreased cookie sheet. Bake at 300
degrees for 10-12 minutes until set but not
brown. Roll into powdered sugar while warm. Cool
and roll in powdered sugar again. The recipe does
not give the serving amount and I didn't count
how many cookies the recipe made.
Light and tasty! Good cookies with tea or coffee!
_______________________________________
Source: Nancy Carol Elder |
Please
take a moment to visit our sponsor:
 |
Baking
books abound, but none presents a more
mouthwatering selection of contemporary
sweets than David Lebovitz's Room for
Dessert. A former pastry cook at Chez
Panisse in California, Lebovitz offers
more than 110 recipes for cakes, curds,
soufflés, tarts, pies, cobblers, ice
creams, cookies, and more, beautifully
depicted by color photos. |
He
also manages, as few other baking book authors
do, to provide lucid technical guidance, so even
novice bakers should have success with his
recipes. Readers searching for a solid collection
of doable desserts, from homey to dress-up (but
never too bedecked) will find the book is just
what they're looking for.
Featured are a
number of Lebovitz's most acclaimed desserts,
including Meyer Lemon Semifreddo, Butternut
Squash Pie, and Orange Almond Bread Pudding.
Readers will also want to try his modernized
Marjolaine (chocolate-covered layers of vanilla
and praline creams sandwiched between crisp nut
meringues), Fresh Ginger Cake, Mexican Chocolate
Ice Cream, and Brown Sugar-Pecan Shortbread,
among others. With a chapter on liqueurs and
preserves--there's a recipe for a luscious
pineapple ginger marmalade, for example--and a
presentation of basic formulas that includes
dessert sauces (Lebovitz's soft-candied citrus
peel topping is a standout), the book, wide in
scope yet straightforward in detail, delivers. --Arthur
Boehm
|
Dessert Recipes
#11
Extraordinary
Chocolate-Chip Cookies
4-1/2 cups
all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cream of tartar
1 cup butter, at room temperature
1 cup light brown sugar
1 cup granulated sugar
1 cup vegetable oil, preferably Wesson
1 teaspoon milk
1 teaspoon vanilla extract
1 egg, lightly beaten
1 bag ( 12-oz. ) chocolate chips
1 cup chopped walnuts
Preheat oven to 350 degrees. Sift together first
4 ingredients; set aside. In large bowl with
mixer at high speed beat butter until smooth. Add
sugars and beat until combined. Reduce speed to
medium; beat in next 4 ingredients until
combined. Reduce speed to low; beat in flour
mixture until combined. Stir in chocolate chips
and walnuts. Drop by tablespoonfuls, 2-inches
apart onto ungreased baking sheets. Bake 15
minutes. Cool in pans on rack 1 minute. With
spatula carefully remove from pans; cool
completely on racks.
Found this recipe in a Woman's World magazine.
They are great!
_______________________________________
Source: Nancy Carol Elder |
Dessert Recipes
#12
Butter Brickle Bars
1 yellow
cake mix
1 beaten egg
1/3 cup margarine
1 cup chopped nuts
1 ( 6-oz. ) Heath butter brickle bits
1 can sweetened condensed milk
Mix together cake mix, egg and margarine with a
fork, until crumbly. Press into a 10x15 inch
ungreased jelly roll pan. Sprinkle nuts and
butter brickle bits over crust. Pour condensed
milk evenly on top. Bake at 350 degrees for 25
minutes. Cool and cut.
These bars are so good. Great for the brown
baggers!
_______________________________________
Source: Nancy Carol Elder |
Dessert Recipes
#13
Chocolate Kraut Cake
2/3 cup
butter or margarine
1-1/2 cups sugar
3 eggs
1 teaspoon vanilla
1/2 cup unsweetened cocoa
2-1/4 cups sifted all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup water
2/3 cup Frank's Quality Kraut, rinsed, drained
and chopped
Cream well butter with sugar. Beat in eggs and
vanilla. Sift together dry ingredients. Add
alternately with water to egg mixture. Stir in
Frank's Quality Kraut. Turn into two greased and
floured 8-inch square or round baking pans. Bake
in 350 degree oven 30 minutes or until tested
done. Fill and frost with chocolate or mocha
frosting.
Found this recipe in our local newspaper in 1967
or 1968. Have baked it several times during the
years. It is a very fudgy cake. If you like
chocolate, you will love this cake!
_______________________________________
Source: Nancy Carol Elder |
Dessert Recipes
#14
Pepper Spice Cookies
2-1/2 cups
flour
2-1/2 teaspoons ginger
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 to 3/4 teaspoon black pepper
1/2 teaspoon allspice
1/2 cup butter
1 cup sugar
1 egg
1 tablespoon vanilla
Mix flour, ginger, baking powder, cinnamon,
pepper and allspice. Beat butter and sugar until
light and fluffy. Beat in egg and vanilla.
Gradually beat in flour mixture. Chill. Make a
2-1/2 inch roll and cut in slices, 1/2 inch
thick. Bake at 350 degrees for 8 to 10 minutes.
A very unique flavor for a cookie!
_______________________________________
Source: Nancy Carol Elder |
Dessert Recipes
#15
Apple Pie Filling Cake
2 cups flour
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon salt
1 cup sugar
1 can apple pie filling
1/2 cup chopped nuts( your choice)
1/2 cup salad oil
2 large eggs
2 teaspoons vanilla extract
Mix all. Bake at 350 degrees for 45 to 50 minutes
in a greased 9x13-inch pan. ( Can use peach or
cherry pie filling. )
Serving Suggestion: Buy a second can of pie
filling. Serve cake with Cool Whip and a serving
spoon of the pie filling.
_______________________________________
Source: Nancy Carol Elder |
Please
take a moment to visit our sponsor:
 |
From the South of France
to the kitchens of New York's legendary
Le Cirque restaurant, Jacques Torres has
come a long way. Now this acclaimed
pastry chef shares the secret of his
success--and his puff pastry--in Dessert
Circus. Lest you be a timid cook who
finds the notion of pastry both
overwhelming and terrifying, let Torres
reassure you: "Pastry is really very
logical. Once you learn the basic
building blocks, you can use them to
create simple designs or spectacular
creations." It is Torres's aim to
demystify pastry for the average cook and
he does this well. |
Starting
with a list of basic equipment and ingredients
complete with explanations about what to get, how
to store the items and when to use them, and
continuing through a glossary of commonly used
terms, Torres takes the guesswork out of what
kind of flour to buy or how to make
substitutions. And then there are the desserts
themselves: puff pastries, cookies and petit
fours, fruits, chocolate, and a section called
"Signature Desserts" that contains such
sinful delights as Paillasons (similar to
a Napoleon only better) or Banana Moon Cakes
(inspired by moonshine in a tiny village in the
mountains of France). Some of these desserts are
complex, but Torres's instructions are clear,
easy to follow, and educational without being
condescending. Reading Dessert Circus is a
little like having a conversation with Torres as
the two of you work side by side in the kitchen.
|
Dessert Recipes
#16
Pet-Ritz Easy Caramel
Apple Pie
10 caramel
candies, cut into 4 pieces
1/3 cup flour
3 cups chopped apples, ( 1/2 inch cubes ),
Jonathan or Rome
2/3 cup caramel ice cream topping
2 teaspoons lemon juice
1/2 cup pecan halves
Pet-Ritz, 9-inch frozen pie crust or any plain,
9-inch frozen pie crust
Combine caramel candies and flour. Add apples,
topping and lemon juice; mix well. Pour mixture
into a frozen, regular 9-inch Pet-Ritz pie crust
and sprinkle with 1/2 cup pecan halves. Bake at
375 degrees on a preheated baking sheet for 40-45
minutes. Store at room temperature. When using a
Pet-Ritz Deep Dish Crust, substitute 15 caramel
candies, 1/2 cup flour, 5 cups apples, 1 cup
caramel ice cream topping, and 1 tablespoon lemon
juice.
My mother-in-law made this sweet apple pie
several times. No leftovers!
_______________________________________
Source: Nancy Carol Elder |
Dessert Recipes
#17
Cherry-Chocolate Mallow
Cake
Bag of
mini-marshmallows
regular size chocolate cake mix
1 can cherry pie mix
1 small box cherry jell-o
Grease and flour a 9x13inch baking pan. Line the
bottom with the mini-marshmallows. Mix the cake
mix according to package directions and pour over
the mini-marshmallows. Mix together the can of
cherry pie mix and the jell-o. Put on top of cake
batter. Bake at 350 degrees for 35 minutes or
till done.
A lady at my mom's office brought this cake for
coffee break one day. Mom had to have the recipe!
I am glad, she got it! This cake is so good!
_______________________________________
Source: Nancy Carol Elder |
Dessert Recipes
#18
Kookie Cookies
1 pkg. (10
1/2 oz.) corn chips
1 cup light corn syrup
1 cup sugar
1 cup creamy peanut butter
Spread corn chips in a greased 15x10x1-in. baking
pan. In saucepan over medium heat, bring corn
syrup and sugar to boil. Remove from heat; stir
in peanut butter until smooth. Pour over corn
chips. Cool. Break into pieces. Makes about 3
dozen.
A delicious way to serve corn chips!
_______________________________________
Source: Nancy Carol Elder |
Dessert Recipes
#19
Easy No-Cook Cinnamon
Fudge
1 pound
powdered sugar(3 cups)
1/2 cup unsweetened cocoa
1/2 teaspoon ground cinnamon
1/2 cup butter
1/4 cup milk
1-1/2 teaspoons vanilla extract
1 cup chopped nuts
Line an 8-inch baking pan with foil, allowing
foil to extend over sides. Butter foil. In bowl,
mix together sugar, cocoa and cinnamon. In
saucepan, heat butter and milk until butter
melts. Add vanilla. Combine with sugar mixture.
Stir in nuts. Pour into prepared pan. Refrigerate
at least 1 hour. Use foil to lift out of pan. Cut
into 2-inch squares. Diagonally cut each square
in half, making triangles. Garnish with whole
nuts, if desired. Makes 1 pound.
If you like cinnamon, you will like this fudge.
It is different and good.
_______________________________________
Source: Nancy Carol Elder |
Dessert Recipes
#20
Pudding Pecan Pie
1 package
(4-serving size) vanilla or butterscotch flavor
instant pudding and pie filling
1 cup light or dark corn syrup
3/4 cup evaporated milk
1 egg, slightly beaten
1 cup chopped pecans
1 unbaked 8-inch pie shell
Blend pudding mix with corn syrup. Gradually add
evaporated milk and egg, blending well. Add
pecans and pour into pie shell. Bake at 375
degrees until top is firm and just begins to
crack, about 45 to 50 minutes. Cool at least 3
hours before cutting.
Serving Suggestion: Serve with whipped cream or
ice cream.
_______________________________________
Source: Nancy Carol Elder |
Please
take a moment to visit our sponsor:
 |
From the leading expert
in gluten-free cooking, a new book with
more than two hundred recipes for
delicious cakes, cookies, pies, and other
desserts. Bette Hagman's four
cookbooks have sold more than 220,000
copies and established her as the leading
expert in the ever growing market of
gluten-free cooking. She is the premier
creator of recipes for those intolerant
to gluten and for those allergic to
wheat.
|
In
the latest addition to the Gluten-free Gourmet
series, Hagman turns her hand to that most loved
part of the meal, dessert. At the core of this
book are more than two hundred easy-to-follow
recipes for delicious cakes, pies, cookies,
puddings, and other sweets, including Chocolate
Peanuty Cupcakes, Raspberry Bars, and
Gingersnaps. The nutritional information and
dietary exchanges that accompany each recipe will
make these desserts fit easily into any diet.
Hagman also answers common questions about
gluten-free baking and provides a list of sources
for gluten-free baking products you can order by
mail. With The Gluten-free Gourmet Makes
Dessert no meal will have to end without
dessert again.
|
Dessert Recipes
#21
Cookie Salad
2 small
pkgs. instant vanilla pudding
2 cups buttermilk
1 (8oz.) tub Cool Whip
1 to 2 cans mandarin oranges, drained
2 bananas, sliced
16 broken fudge striped cookies
Mix pudding and buttermilk; fold in Cool Whip.
Add drained oranges. Just before serving add
cookies and bananas.
A salad or dessert, the ingredients make this
recipe good and easy!
_______________________________________
Source: Nancy Carol Elder |
Dessert Recipes
#22
Touchdown Peanut Butter
Marbled Brownies
1 cup ( 2
sticks ) butter or margarine, melted
2 cups sugar
2 teaspoons vanilla extract
3 eggs
3/4 cup Hershey's Cocoa
1-1/4 cups all-pourpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup Hershey's Milk Chocolate Chips
Peanut Butter Filling
2 pkgs. ( 3-oz. each ) softened cream cheese
1/2 cup Reese's Peanut Butter
1/4 cup sugar
1 egg
2 tablespoons milk
Heat oven to 350 degrees. Grease a 9x13-inch pan.
Prepare Peanut Butter Filling: in small mixing
bowl, beat all ingredients until smooth and
creamy. Set aside. Stir together melted butter,
sugar and vanilla. Add eggs; beat well. Add
cocoa; beat until well blended. Add flour, baking
powder and salt; beat well. Stir in chips. Remove
1 cup of batter. Pour remaining batter into
prepared pan. Spread Peanut Butter Filling over
surface. Drop reserved chocolate batter by
teaspoonsfuls over filling. Using knife, gently
swirl for marbled effect. Bake 35-40 minutes or
until wooden pick inserted in center comes out
almost clean.
Pro football games have started and college
football starts in a few weeks. Sending in a
great brownie recipe to bake up and have on hand,
when your favorite team scores. This recipe is
from the Sunday coupon section, 1994.
_______________________________________
Source: Nancy Carol Elder |
Dessert Recipes
#23
Ranch Pudding
1 cup brown
sugar, packed
2-1/2 cups water
2 tablespoons butter or margarine
1 cup brown sugar, packed
1/2 cup milk
1-1/4 cups Bisquick
1 cup raisins or chopped dates
1/2 to 1 cup chopped nuts
1 teaspoon vanilla
Heat oven to 350 degrees. Mix 1 cup brown sugar,
water and butter in saucepan. Boil 5 minutes.
Pour into 8-inch square baking pan. Mix rest of
ingredients in bowl. Spoon batter on top of sugar
mixture. It will spread as it bakes. Bake 45
minutes.
Serving Suggestion: Serve warm with either plain
or whipped cream. Can use vanilla ice cream or
Cool Whip.
This rich pudding makes it's own butterscotch
sauce. Bisquick put this recipe in their 1964
cookbook. Made this pudding with raisins and
pecans. All was gone by bedtime! This makes a
great dessert at family gatherings and cookouts!
_______________________________________
Source: Nancy Carol Elder |
Dessert Recipes
#24
Georgia Peanut Butter
Sauce
1 cup sugar
1 tablespoon White Karo Corn Syrup
1/4 teaspoon salt
3/4 cup milk
6 tablespoons peanut butter
1/2 teaspoon vanilla extract
Mix sugar, syrup, salt and milk. Cook over low
heat, stirring constantly until thickened. Add
peanut butter and mix well. Remove from heat, let
cool, add vanilla. Mix well. Makes about 2 cups.
This sauce is delicious on vanilla or chocolate
ice cream!!
_______________________________________
Source: Nancy Carol Elder |
Dessert Recipes
#25
Easy Apple Kuchen
1/2 cup
butter or margarine, softened
1 package yellow cake mix, regular size
1/2 cup flaked coconut
2-1/2 cups sliced pared baking apples
1/2 cup sugar
1 teaspoon cinnamon
1 cup dairy sour cream
1 egg
Heat oven to 350 degrees. Cut butter into cake
mix ( dry ) until crumbly. Mix in coconut. Pat
mixture lightly into ungreased 9x13-inch pan,
building up slight edges. Bake 10 minutes.
Arrange apple slices on warm crust. Mix sugar and
cinnamon; sprinkle on apples. Blend sour cream
and egg; drizzle over apples.( Topping will not
completely cover apples. ) Bake 25 minutes or
until edges are light brown. ( Do not over bake.
) Serve warm.
_______________________________________
Source: Nancy Carol Elder |
Please
take a moment to visit our sponsor:
 |
TheDiabetic Dessert
Cookbook
SWEET TREATS YOU'RE ALLOWED TO
EAT!
Here are over one hundred
delicious, nutritionally sound sweet
treats everyone can enjoy. Specially
created for diabetics and those with
other sugar-related problems by nutrition
consultant Coleen Howard, the candies and
desserts featured will satisfy your
craving for something sweet while staying
within the limits of a diabetic diet.
Some recipes are sugar-free, some contain
a low amount of fructose. All comply with
the guidelines established by the
American Diabetic Association and each
recipe includes a complete list of
nutritional values per piece. |
WHAT'S
FOR DESSERT?
Get ready for all the goodies you've
been craving-
CANDY TREATS,
including sweet and delicious butter crunch,
truffles, fudge, English toffee, citrus candy,
and bonbons
SWEET SNACKS to
satisfy "anytime cravings," including a
tempting trail mix, peanut butter cookies, fruit
and nut treats and pretzels
DESSERTS that
are a cornucopia of sinfully delicious delights,
including cherry cheesecake, orange pound cake,
chocolate cake, peach upside down cake, carrot
cake, cranberry banana loaf cake, fruit crepes,
chocolate souffli, custard tarts, bread pudding,
banana cookies, lemon squares, apple pie,
AND
MUCH. MUCH MORE!SWEET TREATS YOU'RE ALLOWED TO
EAT!
Here are over one hundred delicious,
nutritionally sound sweet treats everyone can
enjoy. Specially created for diabetics and those
with other sugar-related problems by nutrition
consultant Coleen Howard, the candies and
desserts featured will satisfy your craving for
something sweet while staying within the limits
of a diabetic diet. Some recipes are sugar-free,
some contain a low amount of fructose. All comply
with the guidelines established by the American
Diabetic Association and each recipe includes a
complete list of nutritional values per piece.
WHAT'S
FOR DESSERT?
Get ready for all the goodies you've
been craving-
CANDY TREATS, including sweet and delicious
butter crunch, truffles, fudge, English toffee,
citrus candy, and bonbons
SWEET SNACKS to
satisfy "anytime cravings," including a
tempting trail mix, peanut butter cookies, fruit
and nut treats and pretzels
DESSERTS that
are a cornucopia of sinfully delicious delights,
including cherry cheesecake, orange pound cake,
chocolate cake, peach upside down cake, carrot
cake, cranberry banana loaf cake, fruit crepes,
chocolate souffli, custard tarts, bread pudding,
banana cookies, lemon squares, apple pie,AND
MUCH. MUCH MORE
|
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