PEACH CAKE

2 cans sliced Splenda sweetened peaches or a comparable amount of fresh peaches
1/2 cup garbanzo bean flour
1 1/2 cups white whole-wheat flour
2 cups Splenda Granulated
2 tsp baking soda

Preheat oven to 350 degrees.

Drain peaches and mash with a fork. Add the remaining ingredients and mix together well.

Spray a 9 x 13-inch baking pan with nonstick olive oil cooking spray. Pour batter into pan and bake at 350 degrees for 35 minutes. When cooled, cover cake with the following icing.

Icing:
3/4 cup Splenda
3/4 regular-size can of fat-free evaporated milk
1 stick no-salt-added butter
1 1/4 cup unsweetened coconut
1 cup chopped pecans

In a saucepan, bring the Splenda, milk, and butter to a boil. Remove from heat and stir in the coconut and nuts. Spread over the cooled cake.

Cut into 20 squares to serve.

Note: File Photo

COLORFUL OVEN VEGETABLES

1/3 cup butter*
1/2 tsp dried thyme
1/4 tsp salt
1/4 tsp freshly ground black pepper
3 cups cauliflowerets
2 cups broccoli florets
6 medium carrots, julienned
3 small onions, quartered

Place butter in a shallow 3-qt baking dish; place in a 400 degree oven for 5 minutes or until melted. Stir the salt, pepper and thyme into the melted butter.

Add the vegetables to the butter mixture and toss to coat well. Cover and bake for 25-30 minutes or until crisp tender.

*For a healthier dish, use a flavored olive oil instead of the butter. There are many delicious flavors available.

Note: If using frozen vegetables, baking time will be less.

Yield: 12 servings

Note: File Photo

ONION PARTY DIP

1 packet dry onion soup mix
1 cup plain Greek yogurt
2 garlic cloves, crushed
1 tbsp low-fat milk
salt and freshly ground pepper to taste
1 tsp lemon juice
2 tbsp chopped chives + extra for garnish, if desired

Combine all ingredients in a bowl; stir with a wooden spoon or silicone spatula until well blended. Allow to stand about 3 hours before serving so the dip will thicken.

Note: File Photo

CABBAGE PATCH STEW

1 1/2 lbs ground beef
4 celery ribs, sliced
1 medium onion, chopped
7 cups chopped cabbage
2 cans (16-oz each) kidney beans, rinsed and drained
1 can (28-oz) diced tomatoes, undrained
3 cups beef broth
1 can (15-oz) tomato sauce
2 medium carrots, chopped
1/2 tsp Splenda Granulated
Freshly ground black pepper, to taste

Cook the ground beef, celery and onion in a Dutch oven over medium heat until meat is browned and the veggies are tender: drain. Add the remaining ingredients and bring to a boil. Reduce the heat, cover, and simmer for approximately 1 hour until cabbage is tender.

Yield: 14 1-cup servings
Per serving: Approximately 170 calories, 16 g carbs, 15 g protein
Diabetic exchange: 1 1/2 meats, 1 starch

Note: File Photo

This is one of my old 1990s recipes from TOH.

APPLE-MAPLE COOKIES

1/4 butter
1/4 cup coconut oil
1/2 cup plain Greek yogurt
1 cup peeled and shredded Granny Smith apple
2 large eggs
1 tsp maple flavoring
1/2 tsp vanilla extract
1/2 cup garbanzo bean flour*
1 1/2 cups white whole wheat flour
2 tbsp + 2 tsp Splenda Brown Sugar Blend
1/2 tsp baking soda
1/2 tsp baking powder
1/2 cup chopped walnuts, optional

Preheat oven to 375 degrees.
Line 2 cookie sheets with parchment paper; set aside.

In a large mixing bowl, combine the butter, oil, yogurt, apple, eggs, flavoring, and extract.

In another bowl, combine the flours, Splenda, baking soda, baking powder and; add to the apple mixture along with the walnuts, if using, and mix together well.

Drop by heaping tablespoonfuls onto the prepared cookie sheets. Bake at 375 degrees for 9-10 minutes or until lightly browned. Remove to wire racks to cool.

After completely cooled, cookies may be stored in an airtight container.

Yield: About 4 dozen cookies.

*Another 1/2 cup white whole wheat flour may be substituted.

Note: File Photo

PECAN GREEN BEANS

3 cups cut fresh green beans
Water
4 tbsp chopped pecans
Sprinkle dried onion flakes, optional
2 tbsp unsalted butter
1/2 tsp salt
1/4 tsp freshly ground black pepper

Place the beans and onion flakes, if using, in a saucepan and cover with water; bring to a boil. Cook uncovered approximately 10 minutes until crisp tender.

While the beans cook, saute the pecans in the butter 3 to 4 minutes until golden brown. Drain beans and add to the skillet. Sprinkle with the salt and pepper; toss to coat.

Yield: 4 servings

Note: File Photo

CINNAMON ROLL COOKIES

What You'll Need:

• 1 cup quick-cooking oats
• 3/4 cup whole wheat flour
• 2 teaspoons ground cinnamon
• 1 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 2 tablespoons margarine, melted and cooled
• 1 egg
• 1 teaspoon vanilla extract
• 1/2 cup sugar-free maple syrup
•  
• GLAZE
• 2 tablespoons reduced-fat cream cheese, softened
• 2 teaspoons lowfat milk
• 1 teaspoon vanilla extract
• 2 tablespoons confectioners' sugar

What To Do:

1. Preheat oven to 325 degrees F. Coat a baking sheet with cooking spray.
2. In a medium bowl, combine oats, flour, cinnamon, baking powder, and salt.
3. In a large bowl, combine margarine, egg, vanilla, and maple syrup. Add in flour mixture; mix well.
4. Refrigerate dough 30 minutes. Drop dough into 15 rounded scoops on baking sheet and flatten sightly.
5. Bake 10 to 12 minutes, or until golden brown. Let cool 5 minutes, then remove to a wire rack to cool completely.
6. Meanwhile, in a small bowl, whisk together cream cheese, milk, vanilla, and confectioners' sugar. Place in a small resealable plastic bag and snip off one corner. Drizzle over cookies.

Read more at http://www.everydaydiabeticrecipes.com/Cookie-Recipes/Cinnamon-Roll-Cookies-204986#zVfWj70FZ40QQjrY.99

EGGPLANT PARMESAN

1 small eggplant, unpeeled, cut into 1/2-inch thick slices
3/4 cup tomato sauce
1 small onion, peeled and sliced
1 small bell pepper, seeded and sliced
1 can (4-oz) sliced mushrooms, drained
Garlic salt to taste
Freshly ground black pepper to taste
1/8 tsp oregano
1/8 tsp basil
3-oz part-skim shredded mozzarella cheese
1 tbsp grated Parmesan cheese

Preheat oven to 400 degrees.

Bake eggplant slices, uncovered, in a single layer on a nonstick baking sheet 15-20 minutes or until soft.

Meanwhile in a small saucepan, combine tomato sauce, onion, bell pepper, mushrooms, garlic salt, pepper, oregano, and basil; simmer 15 minutes.

Spray a casserole dish with nonstick cooking spray and place half the eggplant slices over the bottom. Pour half the tomato sauce mixture over the eggplant and sprinkle with half the cheeses. Repeat the layers with the remaining ingredients.

Bake uncovered at 350 degrees for 30 minutes. Before serving, garnish if desired.

Yield: 4 servings

Note: This is a file photo.

BLUEBERRY BUCKLE COFFEECAKE

Streusel Topping:
1/3 cup Splenda Granulated
1/2 cup white whole-wheat flour
1 tsp ground cinnamon
dash of salt
1/4 cup butter

Cake:
1 1/2 cups white whole-wheat flour
1/2 cup garbanzo bean flour
2 tsp baking powder
3/4 tsp salt
3/4 cup Splenda Granulated
1/4 cup olive or coconut oil
1 egg (large)
1 tsp vanilla extract
1/2 cup low-fat milk
2 cups fresh or frozen (unsweetened) blueberries

Preheat oven to 375 degrees.
Lightly grease a 9-inch square baking pan; set aside.

Make the topping by combining the Splenda, flour, cinnamon and salt; cut in butter using 2 knives or your fingers until crumbly. Set aside.

In a medium-size mixing bowl, combine the flours, baking powder and salt.

In a large mixing bowl, beat the Splenda, oil, egg and vanilla until blended. Alternately add the flour mixture and the milk, ending with flour mixture, to the egg mixture until well blended. Gently stir in the blueberries just until combined.

Pour the batter into the prepared pan. Sprinkle the topping evenly over the batter.

Bake 40 to 45 minutes or until a wooden toothpick inserted in the center comes out clean.

Cool in the pan 10 minutes. May be served from the pan or removed to a serving platter.

Cut into 16 squares for serving.

Note: Picture Credit to King Arthur Flour

Note: This is a coffeecake I made diabetic-friendly based on a KAF recipe.

CREAMY BROCCOLI-BACON BAKE

6 cups small broccoli florets
2 carrots, sliced
8-oz cream low-fat cream cheese spread*
2 tbsp milk
1 tsp garlic powder
2 green onions, sliced
3/4 cup low-fat shredded cheddar cheese
4 slices bacon, cooked and crumbled

Preheat oven to 425 degrees.

Drop broccoli and carrots into a pan of boiling water; cook until crisp tender, about 3 minutes. Drain, reserving 1/4 cup of the cooking water.

Meanwhile, combine the cream cheese spread, milk, and garlic powder together until blended.

Return drained broccoli/carrots to saucepan and stir in the cream cheese mixture and onions. Add some of the reserved water if needed to coat all the vegetables.

Spray a 2-quart casserole dish with nonstick cooking spray and transfer broccoli mixture to the dish. Sprinkle the shredded cheese and bacon over the top. Cover the casserole and bake approximately 25 minutes or until heated through. Remove cover for the last 5 minutes of cooking.

Yield: 8 servings
*I recommend using 1/2 to 3/4 this amount for diabetics.
Note: This is a Kraft recipe I have changed to make it diabetic-friendly.

Note: File Photo