Orange Pineapple Gumdrop Fruit Chews No Sugar Added Food

ORANGE OATMEAL CHEWS

Steps:

• Spread the rolled oats out on a cookie sheet and toast in a 350 degree oven for 10 minutes.
• Cool completely.
• Sift the flour, salt, soda and baking powder to- gether and set aside.
• Cream the Crisco in a large mixing bowl and grad- ually add in both of the sugars, creaming well after each addition.
• Blend in the egg, vanilla and orange rind, mixing well.
• Stir in the dry ingredients; then the toasted oats and the pecans, mixing well after each addition.
• Drop the cookie dough by teaspoonfuls onto lightly greased cookie sheets.
• Bake at 350 degrees for 10-12 minutes until golden brown.
• Cool on the cookie sheet for 1 minute, then remove the cookies to wire racks to finish cooling.

ORANGE GUMDROPS

Steps:

• Line the bottom and sides of a 9x5-in. loaf pan with foil. Grease the foil with 1 teaspoon butter; set aside. , Grease the bottom and sides of a large heavy saucepan with the remaining butter; add sugar and corn syrup. Cook and stir over medium heat until mixture comes to a boil, about 9 minutes. Cook over medium-high heat until a candy thermometer reads 280° (soft-crack stage), stirring occasionally., Meanwhile, in another large saucepan, combine the water, pectin and baking soda (mixture will foam slightly). Cook and stir over high heat until mixture boils, about 2 minutes. Remove from the heat; set aside., When corn syrup mixture reaches 280° (soft-crack stage), remove from the heat. Return pectin mixture to medium-high heat; cook until mixture begins to simmer. Carefully and slowly ladle corn syrup mixture in a very thin stream into pectin mixture, stirring constantly. Cook and stir 1 minute longer., Remove from the heat; stir in the extract, zest and food coloring. Transfer to prepared pan. Let stand until firm, about 2 hours. Cut into squares. If desired, roll in additional sugar.

APPLE SYRUP - NO SUGAR ADDED

Steps:

• Mix cornstarch in 1/2 cup water until smooth.
• Combine cornstarch mix, remaining water and concentrate in saucepan. Cook over medium heat, stirring constatnly, until syrup thickens. Season with spice to taste.
• Serve warm. Refrigerate leftovers-reheat before serving. Will keep up to 10 days.

YUMMY RAISIN TEA BISCUITS - NO SUGAR ADDED

Steps:

• Pre-heat oven to 450*.
• Soak raisins in hot water so they are moist for baking.
• Mix first five ingredients, cut in butter until it is pea sized.
• Add milk, stir to combine (don't over mix), dough will come together when kneaded.
• Drain raisins and stir until combined.
• Turn onto lightly floured surface, knead 8-10 times.
• Roll to 3/4" thickness, cut with biscuit cutter. 2" cutter makes 15 biscuits.
• Brush with milk and sprinkle with splenda (or sugar).
• Bake on ungreased cookie sheet for 12-15 minutes.

TRIPLE BERRY JAM, NO SUGAR ADDED

Steps:

• Mash berries by hand or use the food processor to make 4 cups of berry pulp (or just use your thawed frozen berries) Stir in pectin and let mixture stand for 10 minutes, stirring frequently Transfer to a large saucepan.
• Cook and stir over medium heat until mixture comes to a boil.
• Cook and stir for 1 minute more.
• Remove from heat and stir in Equal (or splenda).
• Skim off foam, if necessary.
• Immediately fill hot jars leaving 1/2 inch headspace.
• Seal with lids and rings and let stand at room temperature for several hours.
• Jars should seal on their own, if they don't seal, use these first.
• Keeps 2 Weeks in the fridge, or 3 Mos in the freezer.
• You can also use plastic freezer containers for this.

CRANBERRY WALNUT BREAD (NO SUGAR ADDED)

Steps:

• Mix your flour, splenda, baking soda, baking powder and salt in a bowl.
• In your mixer bowl combine your O.J., shortening, Orange Peel and egg.
• Add the dry to the wet and mix until JUST combined, do NOT overmix.
• Stir in the nuts and Cranberries by hand.
• Pour into a greased loaf pan and bake at 350 deg for approx 30 minutes

VANILLA ALMOND BISCOTTI - NO SUGAR ADDED

Steps:

• Preheat oven to 350.
• Combine dry ingredients and set aside.
• Use mixer to beat butter and splenda till light.
• Add eggs one at a time, beating well after each.
• Add vanilla, stir.
• Remove bowl from mixer and stir in 1/2 of the flour mixture.
• Stir in milk.
• Add remaining flour mixture and combine well.
• Add chopped almonds and mix inches.
• Make into biscotti loaf or use the Pipe-N-Bake Biscotti pan like we do.
• Bake for 25-30 minutes.
• We like our biscotti soft, but if you don't you can put biscotti on a cookie sheet and return to the oven for 10 more minutes to crisp them.
• Enjoy!