[bryan42]

staceyy...Your AWESOME to share all these. I have been e mailing them to my wife, as you post them. She promises to make these this weekend..YUMMY!

[Chris Graham]

Thanks for the banana bread recipe. I am going to make it this weekend (waiting for banana to ripen!). I will let you know how it turns out.

I love to bake. I owned a small catering company for awhile. It took up so much time that I got out of my baking hobby. I am looking forward to taking it up again. I find it very relaxing.

[Staceyy]

Once you find a combination of flours you like and that bodes well with your blood sugar, you can mix and store your flours ahead of time if you wish. Just give it a good stir each time you use it. I call my method of baking Neo-Carb Baking as,I am combining traditional flours and recipes of the past with todays low carb dieting.

I forgot to mention that sometimes I will use soy milk in place of regular milk. For the most part, I like to keep the amount of eggs in tact from the original recipe but I will share with you soon how to alter the eggs in your recipes.

[bryan42]

Originally Posted by Chris Graham

Thanks for the banana bread recipe. I am going to make it this weekend (waiting for banana to ripen!). I will let you know how it turns out.

I love to bake. I owned a small catering company for awhile. It took up so much time that I got out of my baking hobby. I am looking forward to taking it up again. I find it very relaxing.

Thats the bad part about bananas, you buy them and wait,then you hurry up and eat them all in 2 days, because thats about the time frame you got

[Larry H.]

Stacy,

Thanks a great thread.. I too appreciate a good recipe that saves on carbs and taste good. I haven't had quite as bad a result with splenda as some of you. I have made some quite light and tasty muffins that used whole wheat flour, didn't raise my blood sugars much and tasted really good. Frankly I am lousy at keeping track of where I saw something, I will have to look about for what recipe that exactly was. But keep the great ideas coming.

[Staceyy]

The recipes I submitted were adapted to my preferences and dietary needs. You have to adapt them to yours. If you do not want to use white flour I am urging you to use the flour you are more comfortable with such as oat, soy or almond flour. You may prefer to use sour cream in place of yogurt, or stevia in place of sugar, whole milk or lowfat milk etc. This is your choice. My recipes are only guidelines as to how to manipulate recipes to suit your dietary needs while retaining the most flavor.

In baking, you may use a heaping Tablespoon of soy flour and a Tablespoon of water to equal one egg. Once baked, there's no texture or taste difference.

1 large egg = 1 1/2 large egg whites

1 large egg = 3 Tablespoons egg substitute

1 large egg white = 2 Tablespoons egg substitute

1 large egg white plus 2 teaspoons canola oil = 1 egg (to reduce the cholesterol)

[Peggy]

Stacy, I saw a link to this site and am very glad I followed it! I have been baking since I was old enough to stand on a chair next to my Mom in the kitchen, have baked for my family for 33 years, and even was a baker in a restaurant for a while. I have tried on my own to adapt recipes since being diagnosed 2 years ago with limited success. I've tried various flours and all different combinations of sweeteners and sugars with very unpredictable results. I'm looking forward to trying some of your recipes. The one thing I have never been able to do is come up with an acceptable cookie recipe. Any ideas?

[Staceyy]

Peggy, I have not attempted to convert my pies, cakes or cookies yet but I do have some thoughts. Start with a bar cookie as they generally call for melted butter, margarine or oil. You could use all butter if your prefer, mix melted butter with canola oil or use all canola oil. The flours you should be able to mix according to your preference or you could try King Arthur's white whole wheat flour. You can lessen the sugar and if the recipe calls for chocolate chips, you can use sugar free. Hope this helps. Should you try this, please let us know the results. Good luck.

[Peggy]

Stacy, I also have cholesterol problems and try to use canola oil or Smart Balance margerine in my baking. There are two kinds of Smart Balance, regular and light. The regular is an adequate substitute for margerine in most recipes. I've had the most success with quick breads and muffins, substituting a mixture of 1/3 sugar and 2/3 splenda (or store brand sucralose). I've also made a good applesauce spice cake topped with sugar free coolwhip. I use the white whole wheat flour in my bread machine with pretty good results. It doesn't fool my husband, tho, who is a white bread junkie! I tried adapting some of my Mom's cookie recipes but the only one with acceptable results was Oatmeal cookies. I've used recipes from the Splenda cookbook and websites but haven't found any yet that had the right texture and taste, I'll let you know if I find any I'm happy with.

[Staceyy]

Thanks Peggy, good info I'll keep in mind. I make my own butter spreads:

Olive Or Canola Butter

2 c softened butter
1 1/2 c olive oil or canola oil

Beat butter first and then add and beat olive oil or canola oil with mixer or in blender. Pour into old margarine container and refrigerate.

This looks just like margarine once it sets. I use it as a spread for my toast, muffins etc. I suppose I could try using it in my cookies etc. You just gave me an idea...

I was going to suggest you start with an oatmeal cookie to convert as it seems it would be the easiest. I also forgot to tell everyone that oat bran can also be mixed with white flour to bake with. I'm sure the "Neiman Marcus $250 Cookie" would be a good one to convert. It's an excellent tasting chocolate chip cookie. I'm sure you could use the butter-canola spread or Smart Balance in place of butter. The original recipe already calls for a significant amount of oat flour, you could mix the white flour with soy flour, reduce the sugar, and use sugar free chocolate chips and a sugar free grated chocolate bar instead of the grated Hershey bar.

Here is a link to the original Neiman Marcus cookie recipe

Allrecipes - Recipe Search

[Staceyy]

I'll make further posts re: sugarfree baking in the future, but for those who prefer no processed sugar there is a good cookbook titled, "Sweet and Sugarfree", by Karen E. Barkie. I'm not sure if its still in print but I'm sure it can be ordered from Amazon or Half Priced Books on the web. Her desserts use fruits and fruit juices for the sweetener. She'll use mashed bananas, orange juice, applesauce etc. as the sweetener. She does use white flour in a lot of her baked desserts, but you could substitute other flours if you would like.

[volleyball]

Stacy, have you made oatmeat cookies using almond flour? They taste great but don't stick together well. Maybe mixing flours would help.
I am also interested if you grind your own flour. I am looking into this as I don't bake often and any whole grain flour will spoil quicker than the enriched stuff.

ps Your posting is the reason for my joining. Keep up the good work

[Staceyy]

No, I have not tried to convert any cookie recipes yet.I'm sure the almond flour would work like a charm mixed. I like the idea of grinding flour, I have also toyed with the idea, but haven't tried it. Please let us know how it goes. Presently, I freeze all of my flours and take them out as needed. Thanks for your kind words.

I was just in my local supermarket and noticed that Pillsbury has both a yellow and chocolate cake mix with half the sugar of their regular cake mixes. The cake mixes contain Splenda.

allrecipes.com has a sugar free frosting recipe that contains cream cheese and a box of sugar free pudding for the sweetener. I haven't tried the recipe yet but it has good ratings. Here is the link:

Allrecipes - Recipe Search

Add some sugar free ice cream and ENJOy!!!

[slipperyelm]

I was just eating some sugarfree instant pudding today and thought that it might serve well enough as a cake frosting. As a type 2 not on insulin, I try hard to keep the carbohydrates down, so I prepare the pudding with a cream diluted with water. The missing protein and milk-sugars portions do negatively affect the "body" and taste of the pudding, but it does thicken well and is acceptable to me. Personally, I would not serve it to company, though. But, yeah, I think a normally made sugarfree pudding would be fine on cake.

Another alternative for frosting is whipped cream made with your favorite sweetener. Or a merengue. Or do as we often did when I was a child--no frosting at all on cake. It is sweet on its own, after all. If you'd like to further moisten a plain cake a bit, just stir a bit of vanilla into cream and drizzle that over the cake.

(Cake is not on my own personal menu, but I'll make it for others how ever they'd like it. )

[Staceyy]

I'm sorry, I noticed the original recipe I included for the $250 Neiman Marcus Chocolate Chip Cookie is not the recipe I typically use which includes oat flour (blended oats). Here is the correct recipe which makes a large quantity of cookies. You can cut the recipe in half or bake and freeze the extra cookies. Again, I would suggest mixing the white flour with soy flour, reducing the sugar, using Smart balance or canola butter in place of all butter, and using sugarfree chocolate chips and chocolate bar.

Recipes: Neiman Marcus $250.00 Cookies recipe -

My favorite tip regarding milk is to always buy whole milk but dilute it with half water to get half the carbs and half the price. There isn't much of a difference in carbs between whole milk, 2%, skim etc. There is a difference in the fat content and the taste. A cup of whole milk contains about 12 carbs as does skim etc. the difference in carbs is very minimal and the price of the milk is pretty similar. You could use two cartons to dilute your milk but I prefer to dilute it as needed. If a recipe calls for 1 c milk, I'll pour 1/2 c whole milk into a measuring cup and add 1/2 c water. Essentially what I end up with is close to 2% milk. I use this ratio whenever milk is called for in my house. I use it for cereal, cooking, baking etc. We find the taste is comparable to 2% and no one has ever complained or noticed the difference. Its cut our milk costs in half. Its cut our milk carbs in half.