1 stick butter
2 oz cream cheese
1 pkg S.F. instant pudding, any flavor
1/2 tsp. vanilla
1 cup soy protein powder
1 oz chopped nuts
Soften butter and cream cheese and mix well. Add pudding and stir
until well incorporated. Stir in vanilla, soy powder and nuts. Roll
into 1-1/2 inch diameter balls and carefully flatten. Bake at 350
for 10 to 12 minutes. Sprinkle with artificial sweetener if desired.
Note: a couple of people have tried this recipe and found
it far too dry to actually work. I would suggest adding some sort
of liquid – an egg or two or some milk – when preparing the recipe.
4 ounces cream cheese
1 cup confectioners’ sugar, sifted
1 cup crunchy peanut butter
1/2 cup milk
8 ounces frozen whipped topping, thawed
1 deep-dish chocolate flavored crust
In a large mixer bowl combine cream cheese and confectioners’
sugar; mix well. Add peanut butter and mix. Slowly add milk
and mix well. Fold in whipped topping. Pour into pie shell
and cover. Freeze for at least 30 minutes. Drizzle each
serving with chocolate syrup.
Submitted by: Jessica
” These scones are a bit lighter than most because
they contain milk and not cream. They also contain nutritious,
fiber-rich oatmeal. If you want to add a touch of sophistication
to these scones, replace the orange juice with orange flavored
liqueur. Serve warm with butter and jam. ”
1/4 cup orange juice
1/4 cup water
1 cup currants
2 cups rolled oats
3 cups all-purpose flour
1 teaspoon salt
2 teaspoons baking powder
1 teaspoon baking soda
3 tablespoons white sugar
1 cup unsalted butter, cubed
1 1/3 cups cold milk
1 Preheat the oven to 375 degrees F (190 degrees C).
2 Heat the orange juice and the water in a small pan, add the currants.
Simmer the mixture for 1 minute, then let it sit until it cools slightly.
3 In a food processor, grind the oats with the flour, salt, baking powder,
baking soda, and sugar. Add the butter. Run the machine in short spurts
until the mixture has the consistency of sand. Transfer the mixture to a
large mixing bowl.
4 Add milk and orange/currant mixture to the large mixing bowl.
Stir until the mixture begins to hold together.
5 Form the dough into a large ball with your hands, adding a bit of
milk if necessary. Press or roll out the ball of dough until
it is 1 inch thick. Cut the dough into 16 squares or triangles.
6 Bake the scones on an ungreased baking sheet for 15 minutes or
until they are lightly browned on the edges.
Makes 16 scones
Nutrition at a glance
Servings Per Recipe: 16
amount per serving
Total Fat 13g
(National Peanut Festival Cookie and Overall Student Winner)
1 loaf white bread
1/2 cup chopped roasted peanuts
1 12-oz. jar creamy peanut butter
1/2 cup oil
1 package chocolate candy coating
Freeze loaf of bread overnight.
Remove crusts and save. Cut each slice
of bread into four or five finger size pieces.
Place fingers and crusts on a cookie sheet and bake at 225°F for 30 minutes.
Crush crust to make crumbs (a food processor is helpful).
Mix bread crumbs and chopped peanuts in a paper or plastic storage bag.
Mix oil and peanut butter.
Microwave on high for 3 minutes and stir until smooth.
Dip fingers in peanut butter mixture and them put in the bag of crumbs.
Shake to coat.
Place fingers on cookie sheet and bake in a 350°F oven for 10 minutes.
Melt candy coating following package directions.
Dip fingers and place on waxed paper.
Sprinkle with remaining crumb mixture.
Store in airtight container up to 2 weeks.
1 ounce chocolate chips
1 ounce peanut butter
4 ounces coconut juice or milk
6 ounces frozen yogurt or ice cream, vanilla
2 curls shaved chocolate
1/2 ounce crushed roasted peanuts
Whip all ingredients together in blender until smooth.
Garnish with shaved chocolate and crushed roasted peanuts.
Makes 1 serving.
Serving Size : 8
1 1/2 ounces pecans
1/2 tsp cinnamon
2 packets sugar substitute
3 large eggs — room temp, separated
30 grams full-fat soy flour — (1/4 cup, unsifted)
3/4 tsp baking powder
1/4 tsp cream of tartar
3 T sour cream
3/4 tsp butter extract
1/2 tsp vanilla
20 drops bitter almond extract
3 T cold water
1 1/2 packets sugar substitute
Chop nuts (easily done in a blender). Combine with cinnamon and sugar
substitute equal to 1 tablespoon sugar and mix thoroughly. Set aside for
topping. Preheat oven to 325 degree. Separate eggs. Beat egg whites with
cream of tartar until stiff but not dry. Beat egg yolks till thick and
lemon- colored. To egg yolks, add sour cream, extracts, sugar subtitute
equal to 1/8 cup sugar, and water and beat thoroughly. Combine soy flour,
baking powder, cream of tartar, and salt and sift into the yolk mixture.
Stir until combined, then gently fold in the egg whites.
Grease a muffin or cupcake tin for 8 puffins. Spoon 1 tablespoon of batter
into each greased section. Sprinlke a litte topping mixture over this
batter, then spoon in remaining batter, dividing it evenly. Top with
remaining nut mixture and bake in preheated oven for 50 to 60 minutes.
Cool the puffins completely in the pan (even if takes a few hours).