Soft Banana Cookies With Splenda Sugar Blend By Kim Food

SOFT BANANA COOKIES WITH SPLENDA SUGAR BLEND BY KIM

Steps:

• Preheat oven to 350 degrees.
• In a large bowl, stir applesauce, Splenda Sugar Blend, and brown sugar.
• Add in the bananas, walnuts, egg whites, and vanilla.
• In another bowl, mix the flour, baking powder, baking soda, and salt.
• Stir flour mixture into the sugar mixture and blend well.
• Scoop batter onto cooking sheet sprayed with Pam. Space cookies about 3 inches apart using a spoon.
• Bake for 10 minutes at 350 degrees.
• Cool on a wire rack.
• Let the cookies cool and coat with your favorite icing, glaze, confectioners sugar, or leave them plain. They're just as tasty without any icing.
• Enjoy!

SPLENDA OATMEAL COOKIES

Steps:

• Preheat oven 350.
• Cream butter and both sugars.
• Add eggs one at a time.
• Add vanilla.
• Combine dry ingredients
• Add to butter mixture.
• Stir in oats.
• Drop by tablespoon full onto ungreased cookie sheet.
• Bake 10-12 minutes.

OATMEAL RAISIN COOKIES MADE WITH SPLENDA SUGAR BLEND FOR BAKING

Steps:

• Preheat oven to 350°F; lightly grease cookie sheets.
• Stir together flour, soda, and cinnamon; set aside.
• Beat butter and Splenda-Blend-sugar at medium speed with an electric mixer until fluffy; add eggs, molasses and vanilla, beating until blended. Gradually add flour mixture, beating at low speed until blended; Stir in oats and raisins.
• Drop by rounded tablespoons onto prepared cookie sheets; bake 10 to 12 minutes or until lightly browned. Cool slightly on cookie sheets, remove to wire racks to cool completely--enjoy.

BANANA COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease or line baking sheets with parchment paper.
• In a large bowl cream the shortening and the sugar together. Beat in the eggs, vanilla and lemon extract. Beat in the bananas and the nuts. Gradually add the flour, baking powder and salt.
• Drop the dough by spoonfuls onto the prepared baking sheets. Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes or until lightly colored. Transfer to wire racks to cool.

ANGEL FOOD CAKE

Steps:

• Note: For those not use to making angel food cakes *Don't* get any yoke in the whites, if you do throw out and start over. I always separate the egg in a glass first. Then if no yoke pour into measuring container.
• Preheat oven to 350° degrees.
• Place egg whites in a large mixing bowl; let stand at room temperature for 30 minutes.
• Add cream of tartar and vanilla extract.
• Beat at high speed with an electric mixer until soft peaks form.
• Gradually add 1/4 cup SPLENDA® Sugar Blend for Baking and light corn syrup.
• Sift flour and cornstarch 2 times into another large mixing bowl.
• Add 3/4 cup SPLENDA® Sugar Blend for Baking to flour mixture, stirring until blended.
• Sprinkle 1/4 of the flour mixture over the egg whites. Fold gently.
• Repeat procedure three times with the remaining flour mixture.
• Pour batter into an ungreased 10-inch tube pan, spreading batter evenly in pan. Cut through batter with a knife to remove air bubbles.
• Bake on lowest rack in oven for 40 to 45 minutes, or until cake springs back when lightly touched.
• Invert tube pan; cool cake in the pan for 30 to 40 minutes.
• Loosen cake from sides of pan using a narrow metal spatula; remove cake from pan.

LIGHT PUMPKIN COOKIES WITH SPLENDA SUGAR BLEND BY KIM

Steps:

• Preheat oven to 350 degrees.
• In a large bowl, stir applesauce, Splenda Sugar Blend, and brown sugar.
• Add in the pumpkin, egg whites, and vanilla.
• In another bowl, mix the flour, cinnamon, baking powder, baking soda, and salt.
• Stir flour mixture into the sugar mixture and blend well.
• Scoop batter onto cooking sheet sprayed with Pam. Space cookies about 3 inches apart using a spoon.
• Bake for 10 minutes at 350 degrees.
• Cool on a wire rack.
• Let the cookies cool and coat with your favorite icing, glaze, confectioners sugar, or leave them plain. They're just as tasty without any icing.
• Enjoy!