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Soft-Batch Ginger Snap Cookies (Allison)
Ingredients
1 can 100% Pure Pumpkin
(not pie mix). I like Libby's brand Pure Pumpkin. Size can doesn't matter.
Note: The size of the can doesn't matter because you can store the
mixture in your fridge and make cookies when desired
Ground Cinnamon (to taste)
Ground Ginger (to taste)
Sweetener (to taste)
Butter flavored zero-calorie cooking spray
Note: Allison uses more ginger and cinnamon than she does
sweetener. For sweetener, she adds about 1/4 cup for a 29 oz can of Libby's
Directions
Preheat oven to 375
degrees. Mix all ingredients together in a bowl. Once you've reached the desired
taste, put the mixture into a glass baking dish. Bake for an hour. When you take
the mixture out, it will still be soft. Put the mixture into a storage container
for the fridge. Let the mixture cool for an hour.
When you are ready to start making cookies: Dollop 1 oz for each cookie in a
frying pan (or I prefer to use my wok) that you've preheated on low heat and
sprayed with butter flavored cooking spray. Make sure you flatten out each
dollop (1/4 inch thick) in the pan, so it looks round like a cookie. Once the
cookie browns on one side, flip it to brown on the other side - make sure to
spray the pan again before flipping. What we're looking to accomplish here, in
regards to the consistency of the cookie is similar to a soft batch cookie. So,
if your cookie is still mushy, let it cook in the pan longer.
Once the cookie is done, let it cool for a few minutes before eating.
Suggestion: Trista put the
batter into mini muffin tins but did not fill them up because she just wanted to
have a few. She said, "Voila, cookies!"
No crust Pumpkin Pie (Debbie)
1
can 100% pure pumpkin (not pie mix) Debbie uses Libby's
1 tsp Cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/2 tsp salt
3/4 cup sweetener (this can be adjusted to your preference)
Mix everything together and measure into individual ramekins. I put a ramekin
on food scale, zero out then put in filling. I can usually get about 8 ounces
in each ramekin.
Bake at 350 degrees for about 30 minutes.
It will not have exactly the same consistency as a real pumpkin pie, but all
the flavor and satisfaction
Pumpkin Cake (Trista)
1 green plantain
One 15-oz. can pure pumpkin (NOT pumpkin pie
filling!)
1 cup Splenda No Calorie Sweetener (granulated)
(DO NOT USE SPLENDA FOR BAKING)
1/4 cup Walden Farms pancake syrup
2t. pumpkin pie spice
1/2 tsp. cinnamon
1/8 tsp. salt
Directions:
Boil pot of water, add some salt
Cut off ends of plantain
Cut in half
Make one cut along the skin
"Pry" skin off using a butter knife
Cut into chunks
Boil until soft (usually about 45 minutes)
When a fork goes through them, they are soft
Preheat oven to 450 degrees.
Put Plantains in food
processor to make crumbs
Spray an oven-safe 9-inch
cake can or cup cake tray lightly with nonstick spray.
In a large mixing bowl, combine all ingredients. Mix well (I use an electric
beater.)
Bake cake in the oven for 45 minutes to an hour, should be slightly browned on
top.
Allow to cool slightly so you are not putting a steaming hot pan in the
refrigerator.
Refrigerate for several hours (overnight is
best). Keep refrigerated until ready to serve.
Makes 8 servings, Each
serving would be about 5 oz of veggies (Pumpkin is definitely a little under
4oz, weight of plantain would vary.)
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