RECIPE SWAP: RECIPES FOR DIABETIC COOK OFFER VARIETY OF DESSERT CHOICES

I hope everyone had a wonderful and safe Independence Day holiday. The weather was perfect for swimming and boating with the high temperatures and humidity. I had a wonderful long holiday with my family. I took a couple of days off from the Senior Center and spent the long weekend potty training our 2-year-old, Lexie. She did wonderful and learned really fast that going potty for Mom earned her stickers and treats. Even working so hard at this new stage in her life, we still had a great time just being together.

I have several recipes in my file that have accumulated over the past few weeks because Recipe Swap readers have been so good to send in so many great recipes. So this week I'm going to share with you some that I have not had room to include the past couple of weeks.

Little 7-year-old Bethany was needing some diabetic cookie and dessert recipes and our readers sent in with an overwhelming response. All of us hope you enjoy these recipes, Bethany. Good luck!

Sugar-Free Applesauce Pecan Squares

1/2 cup unsalted butter, softened

2 eggs

1 teaspoon vanilla extract

4 cups sifted flour

2 teaspoons baking soda

2 teaspoons cinnamon

1 teaspoon allspice

1/4 teaspoon ground cloves

1/2 teaspoon mace

1 cup unsweetened applesauce

1 1/2 cups pecans, coarsely chopped

Preheat oven to 375 degrees. Thoroughly butter the bottom and sides of a 13x9x2-inch baking pan.

Cream the butter in a large mixing bowl. Beat in the eggs, one at a time. Add the vanilla extract. Sift the flour with the baking soda, cinnamon, allspice, cloves, and mace. Add the flour mixture to the batter, 1/2 cup at a time, alternating with the applesauce.

Mix the chopped pecans into the batter.

Pour the batter into the baking pan and smooth the surface with a rubber spatula. Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven.

Allow to cool completely, then cut into 2-inch bars. Yield: about 24 bars.

Sugar-Free Blueberry Oatmeal Bars

1/3 cup unsalted butter, softened

1 egg

2 teaspoons grated orange zest

2 tablespoons orange juice

1 cup sifted flour

1/2 teaspoon baking soda

1 teaspoon allspice

1/2 teaspoon salt

1 cup quick-cooking oatmeal

3/4 cup walnuts, coarsely chopped

2 cups fresh or frozen blueberries

Preheat oven to 350 degrees. Thoroughly butter the bottom and sides of a 13x9x2-inch baking pan.

Cream butter in a large mixing bowl. Beat in the egg and mix well. Stir in the orange zest and orange juice. Sift the flour with the baking soda, allspice, and salt. Add half the flour to the butter mixture and stir until thoroughly blended. Mix in the oatmeal, then lightly stir in the remaining flour. Add the chopped walnuts and blueberries. Mix well.

Pour the batter into the baking pan and smooth the surface with a rubber spatula. Bake for about 30 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven. Allow to cool completely before cutting into serving pieces.

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Peggy Barks of Scott City shares two of her favorite diabetic recipes. Since she and her husband are both diabetic, she has many good recipes to share. She also gave the Web site address of Equal brand sweetener on the Internet: www.equal.com.

She has used many of the numerous delicious recipes on their Web site.

Date Cake Squares

1 1/4 cups water

1 cup chopped dates

3/4 cup chopped pitted prunes

1/2 cup dark raisins

8 tablespoons margarine, cut into pieces

2 eggs

1 teaspoon vanilla

1 cup flour

5 1/2 teaspoons Equal for recipes or 18 packets sweetener or 3/4 cup Equal Spoonful

1 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon salt

1/4 cup chopped walnuts

Combine water, dates, prunes, and raisins in medium saucepan; heat to boiling. Reduce heat and simmer, uncovered, until fruit is tender and water is absorbed, about 10 minutes. Remove from heat and add margarine, stirring until melted; cool to room temperature.

Mix eggs and vanilla into fruit mixture; mix in combined flour, Equal, baking soda, cinnamon, nutmeg and salt. Spread batter evenly in greased 11x7x2-inch baking dish; sprinkle with walnuts.

Bake in preheated 350 degree oven until cake springs back when touched lightly, 30 to 35 minutes. Cool on wire rack; cut into squares. Makes 2 dozen squares.

Peggy bakes this recipe in a tube pan, then wraps in a cheesecloth and places it in a tin that can be tightly closed up. She adds dark rum to moisten the cloth, then perks it up again with more rum every few days. Store in refrigerator, to prevent molding.

Chocolate Flourless Cake

6 tablespoons margarine

10 3/4 teaspoons Equal for Recipes or 36 packets Equal or 1 cup

Equal Spoonful sweetener

4 ounces unsweetened chocolate

1/3 cup skim milk

1/3 cup apricot preserves with NutraSweet brand sweetener or apricot spreadable fruit

3 egg whites

1/8 teaspoon cream of tartar

1/4 cup flour

2 teaspoons instant espresso coffee crystal

1/8 teaspoon salt

1 egg yolk

Rich Chocolate Glaze (optional, recipe follows)

1 teaspoon vanilla

Heat margarine, chocolate, milk, apricot preserves, and espresso crystals in small saucepan, whisking frequently, until chocolate is almost melted.

Remove pan from heat; continue whisking until chocolate is melted and mixture is smooth. Whisk in egg yolk and vanilla; add Equal, whisking until smooth. Beat egg whites and cream of tartar to stiff peaks in large bowl. Fold chocolate mixture into egg whites; fold in combined flour and salt.

Lightly grease bottom of 9-inch round cake pan and line with parchment paper. Pour cake batter into pan. Bake in preheated 350 degree oven until cake is just firm when touched, 18 to 20 minutes, do not overbake. Carefully loosen side of cake from pan with small sharp knife, which will keep cake from cracking as it cools. Cool cake completely in pan on wire rack; refrigerate until chilled, 1 to 2 hours. Remove cake from pan and place on serving plate. Spread with Rich Chocolate Glaze, if desired. May garnish finished cake with light whipped topping, chocolate drizzle or raspberries, if desired.

Rich Chocolate Glaze

1/4 cup skim milk

2 ounces unsweetened chocolate, cut into small pieces

3 1/2 teaspoons Equal for Recipes or 12 packets Equal sweetener, or 1/2 cup Equal Spoonful

Heat milk and chocolate in small saucepan, whisking frequently, until almost melted; remove from heat and whisk until chocolate is melted and smooth. Whisk in Equal. Cool to room temperature, refrigerate glaze, if necessary, until thickened enough to spread.

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Last week we had a request for pickled peppers like Pepperoncini peppers that come with prepared pizzas. We have two recipes to share that come from a Cape Girardeau cook. With the abundance of garden produce coming along, I'm sure many of the Recipe Swap readers will enjoy these recipes.

Pickled Peppers

4 quarts banana peppers

1 1/2 cups salt

4 quarts water plus 2 cups water

2 tablespoons horseradish

2 garlic cloves

10 cups vinegar

1/4 cup honey

Cut 2 small slits in each pepper. Dissolve salt in 4 quarts water. Pour over peppers and let stand 12 to 18 hours in a cool place. Drain. Rinse. Drain thoroughly. Combine 2 cups water and all remaining ingredients except honey. Simmer 15 minutes. Add honey. Remove garlic. Pack peppers into hot jars, leaving 1/4-inch headspace. Pour boiling hot liquid over peppers, leaving 1/4-inch headspace. Adjust caps. Process 10 minutes in a boiling water bath. Makes 16 half-pints or 8 pints.

Pickled Peppers II

1 gallon peppers

1 1/2 cups salt

1 gallon water

2 tablespoons sugar

1 clove garlic

1 tablespoon horseradish

1 cup water

5 cups vinegar

Wash and drain peppers. Cut 2 small slits in each pepper. Dissolve salt in 1 gallon water. Pour over peppers. Let stand 12 to 18 hours. Rinse. Drain. Add sugar, garlic horseradish and 1 cup water to vinegar. simmer 15 minutes. Remove garlic.

Pack peppers into hot, sterilized jars. Heat pickling liquid to boiling. Pour over peppers. Seal at once. Makes 4 quarts.

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Opal Rodgers of Cape Girardeau wishes to share a couple of her favorite recipes with you. They sound very good and I know everyone enjoys the pretzel dessert recipe she shared.

Old Fashioned Fruit Cocktail Cake

1 1/2 cups sugar

2 cups flour

2 teaspoons baking soda

2 eggs

1/2 cup oil

pinch of salt

1 teaspoon vanilla

2 cans fruit cocktail, drained

Mix all together with spoon. Place in greased oblong pan. Mix 1/2 cup brown sugar and package of slivered or chopped almonds, and sprinkle on top. Bake at 350 degrees for 35 to 40 minutes.

Topping:

3/4 cup sugar

1 stick margarine

1/2 cup canned milk

1 teaspoon vanilla

Cook over low heat or in microwave till it boils. Pour over cake as soon as it is taken from oven. Enjoy!

Cherry Pretzel Dessert

2 cups crushed pretzels (9 ounces)

1 cup melted margarine

1/2 cup sugar

Press 3/4 mixture above in bottom of pan, reserve 1/4 of the mixture for top of dessert.

Cream together:

1 (8 ounce) package cream cheese

1 cup powdered sugar

1/2 of large container whipped topping

Spread mixture on pretzel mixture. Top with a can cherry pie filling, and then the rest of the whipped topping. Sprinkle remaining pretzel mix on top and chill. Yummy!

Refrigerator Pickles

1 cup vinegar

2 cups white sugar

1 tablespoon salt

6 cups sliced cucumbers

1 cup sliced onion

1 cup sliced green peppers

Mix together vinegar, sugar and salt. Pour this over sliced vegetables. This will keep in refrigerator 6 weeks, in covered container.

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Quite a while back, Gladys Gaunce of Cape Girardeau requested a recipe for a good homemade Chocolate Cream Pie. A reader sent in a recipe that she tried and found it not only delicious but very easy.

Chocolate Cream Pie

1 cup sugar

5 tablespoons flour

1/4 teaspoon salt

2 cups milk

3 egg yolks, lightly beaten

1 1/2 squares unsweetened chocolate

1/2 teaspoon vanilla

1 baked 9-inch pie shell

Blend sugar, flour and salt in top of double boiler. Gradually add milk and egg yolks. Place pan over hot water and cook over medium heat for 15 minutes. Add chocolate and cook 10 minutes, until thickened. Add vanilla. Fill pie shell.

Meringue:

3 egg whites

1/4 teaspoon cream of tartar

3 tablespoons sugar

Combine egg whites and cream of tartar and beat until fluffy. Gradually add sugar and beat until very stiff. Pile lightly on chocolate mixture.

Bake at 375 degrees for 7 minutes. Serve cold.

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That will do it for another week of Recipe Swap. Thank you all so much for sharing your favorite recipes. You are what makes Recipe Swap! Have a great week and I'll see you next week.