As the Fall holiday approach, my thoughts turn to holiday food goodies. I love to cook; but, I can't follow a recipe to save my life!! It seems that I'm always changing something just for the fun of it. The recipe becomes more of a suggestion or a general idea...and then I wonder why things don't come out right!!
One experiment that worked well involved a friend's recipe for pumpkin cookies. My friend's husband is always looking for sugar free goodies. I thought I'd experiment not only with sugar free but with fat free too. The results were very close to the originals. Here are the details
2 c Splendia sugar substitute
1/4 c molasses
2c Pumpkin - Cooked and mashed or canned
1c Unsweeetened applesauce
2 tsp Vanilla
4 c All purpose flour
2 tsp Baking soda
2 tsp Baking Powder
1 tsp each salt, cinnamon and nutmeg
1/2 tsp ginger
1 tsp allspice
1 c Chopped black walnuts
1 c raisins
Mix Splendia, molasses, applesauce, pumpkin and vanilla.
Sift together dry ingredients. Add to "sugar" mixture and blend until smooth
Blend in walnuts and raisins.
Drop by spoonfuls on non-stick backing skeet. Bake 350 degrees for 12 - 15 minutes
These cookies do not spread. They pretty much hold their shape to become moist, soft "mounded" cookies.
I thought they would be nice dusted with just a little powdered sugar.
Happy Halloween.
