Byheck's Baking Cookbook & Tips
Home Made Bakery
NOTES:
All ingredients used should be {unless specified differently}:
a. fresh or thawed,
b. at or near room temperature,
c. measured accurately.
*************************************
Normally SPLENDA recipes require a slight increase in moisture (Honey added) & addition flavoring (vanilla increased).
SPLENDA Brown Sugar / Sugar for baking: Use approx. 1/2 the sugar of normal recipe.
SPLENDA Granulated: Contain No calories, fats, etc.
*************************************
BAKING time and temperature is very important. Check Oven temperature for accuracy.
Byheck
====================
Reduced Sugar Cookie Chocolate Chip
"Modified "Byheck's Grandma Pash" Recipe & numerous other sources"
*************************************
3/4 cup margarine
1/4 cup SPLENDA Brown Sugar blend
1/4 cup SPLENDA Sugar Substitute
1 whole egg, Egg substitute may be used in place of egg.
3/4 tablespoon vanilla extract
1 1/2 cups flour
3/4 teaspoon baking soda
1/4 teaspoon baking powder
3/4 teaspoon salt
1 3/4 cups semisweet chocolate chips
3/4 cup chopped nuts
3/4 tablespoon honey
*************************************
1. PRE-HEAT oven to 375`F
2. Combine flour, baking soda, baking powder, & salt (sift 3 times) and set aside
3. In large bowl, cream margarine & SPLENDA. Beat in egg, honey, and vanilla extract; Mix well.
4. Stir flour mixture into creamed mixture, mixing well
5. Stir in chocolate chips and nuts. If mixture is too stiff; add extra moisture {additional honey; or a few drops of cool water.
6. Drop by teaspoonfuls {Cookie scoop}, 2" apart, onto slightly greased {baker's spray} cookie sheets.
7. Bake in 375F` oven 10-12 minutes, just until edges are golden (centers will still be soft).
8. Cool slightly on cookie sheet before transferring to cooling paper or rack.
*************************************
SUBTITUTE: Butter Scotch, Peanut Butter, White Chocolate, etc. Chips for Chocolate Chips
Yield: 4 dozen
==========
Reduced Sugar Cookie Sugar Soft
"Modified "Byheck's Grandma Pash" Recipe & numerous other sources"
*************************************
1/2 cup margarine
1/4 cup SPLENDA Sugar Blend
1/2 cup SPLENDA Sugar Substitute
1 each eggs Egg substitute may be used in place of egg
2 1/4 cups flour, sifted
1/2 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon nutmeg
1/4 teaspoon salt
1 cup sour cream, low-fat
1/2 tablespoon vanilla
3/4 tablespoon Honey [OPTIONAL diabetic decoration candies or frosting]
*************************************
1. PRE-HEAT oven to 375`F
2. Sift dry ingredients {flour, salt baking soda & powder, and nutmeg} 3 times & set aside
3. Cream margarine & Splenda to light & fluffy mixture. Add 1 egg, low-fat sour cream, & vanilla: beat well
4. Add dry ingredients to creamed mixture until smooth
5. Place Dough {Cookie scoop) on a lightly greased cookie sheet, press dough down with {flat} bottle of water glass dipped in diabetic sugar, sprinkles, and/or decorations
6. Bake at 375` for 13-16 minutes. Cookies are soft to touch {not sticky / very slight browning around edges}
7. Cool slightly on cookie sheet before transferring to cooling paper or racks.
[OPTIONAL] additional diabetic frosting or decorations may be added after cookies have cooled completely.
*************************************
DO NOT over bake or cookies will not be soft.
Yield: 4 dozen
==========
Reduced Sugar Cookie Chocolate Drop
"Modified "Byheck's Grandma Pash" Recipe & numerous other sources"
*************************************
1 1/2 cups flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup margarine
1/2 cup SPLENDA brown sugar Blend
1/2 cup SPLENDA Sugar Substitute
2 ounces semisweet chocolate squares
3/4 tablespoon honey
2/3 cup Skim milk
1 1/2 teaspoons vanilla
1 whole egg Egg substitute may be used in place of egg
*************************************
1. PRE-HEAT oven to 350`F
2. Sift flour & dry ingredients (3 times) and set aside.
3. Cream margarine & SPLENDA, add egg, add vanilla, add melted chocolate squares, and mix well.
4. Combine cream mixture with alternating flour & milk; mix well.
5. Drop (cookie scoop) approx 2" apart on to a lightly greased cookie sheet; flattening cookie slightly
6. Bake at 350` for 10-12 minutes
7. Cool slightly on cookie sheet, before transferring to cooling paper or rack
8. Maybe frosted while cookie is still slightly warm / or dipped into warm frosting after cookie has cooled down
*************************************
Yield: 4 dozen
==========
Reduced Sugar Cookie Oatmeal Raisin
"Modified "Byheck's Grandma Pash" Recipe & numerous other sources"
*************************************
1 cup raisins, seedless
1/2 cup chopped dates
1 cup chopped nuts
5 tablespoons raisin juice
3/4 cup margarine
1/2 cup Splenda sugar blend
1/4 cup SPLENDA Sugar Substitute
2 eggs Egg substitute may be used in place of egg
1 1/2 cups oatmeal, instant
1 1/2 cups flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon allspice
1 tablespoon cinnamon
1/2 teaspoon cloves, ground
1/2 tablespoon honey
*************************************
1. PRE-HEAT oven to 350`F
2. Cook raisins in boiling water [to cover raisins] for 5 minutes [softened]. Drain saving 5 Tablespoons of juice. Mix cooked raisins, chopped dates, & chopped nuts together and set aside. 3. Sift flour & dry ingredients (3 times), mix with oatmeal, and set aside.
3. Thoroughly cream margarine & SPLENDA, add 1 egg at a time & beat smooth. Add and mix flour/oatmeal mixture to creamed mixture, add honey & raisin juice, add raisin/nut mixture, and blend together. Batter should be moist.
4. Drop by heaping teaspoonful [cookie scoop] on to a lightly greased {bakers spray} cookie sheet. {Option: press dough down to create a flatter cookie}
5. Bake at 350` for 12-15 minutes
6. Cool slightly on cookie sheet before transferring to cooling paper or racks.
*************************************
Yield: 4 dozen
==========
Reduced Sugar Cookie Peanut Butter
"Modified "Byheck's Grandma Pash" Recipe & numerous other sources"
*************************************
1/2 cup margarine
3/4 cup peanut butter
1/2 cup SPLENDA Brown Sugar Blend
1/2 cup SPLENDA Sugar Substitute
1 whole egg Egg substitute may be used in place of egg
1 1/2 teaspoons vanilla extract
1 tablespoon honey
1 1/2 cups flour
1/4 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
*************************************
1. PRE-HEAT oven to 375`F
2. Combine [sift] flour, baking soda and baking powder. Set aside.
3. Through Cream the SPLENDA and margarine. Add egg followed by the peanut butter and salt. Mixing well
4. Add the dry ingredients to the butter mixture and mix to make a firm dough.
5. Form 3/4" balls of dough {Cookie scoop}. Place evenly (approx. 2" apart) on lightly greased cookie sheet {baking spray}. Using a fork press criss-cross markings on the surface of the cookie
6. Bake at 375` oven until lightly browned, approximately 12 minutes.
7. Cool slightly on cookie sheet before transferring to cooling paper or racks.
*************************************
OPTION: You may use creamy or chunky Peanut Butter.
*************************************
Yield: 4 dozen
==========
Reduced Sugar Cookie Refrigerator
"Modified "Byheck's Grandma Pash" Recipe & numerous other sources"
*************************************
2 cups flour
1/2 teaspoon salt
2 teaspoons Baking Powder
1/2 cup margarine
2/3 cup SPLENDA Brown Sugar Blend
1/2 cup SPLENDA Sugar Substitute
1 whole egg, beaten Egg substitute may be used in place of egg
3/4 tablespoon vanilla
1/2 tablespoon honey
*************************************
1. PRE-HEAT oven to 400`F
2. Sift flour, salt, and baking powder (3 times) and set aside
3. Cream margarine and SPLENDA, add 1 egg, honey, vanilla, & beat well
4. Add flour (& optional nuts) to creamed mixture and mix well
5. Form dough into rolls or loafs {approx. 1 1/2" diameter}. wrap loosely in waxed paper and refrigerate over night
6. Cut cold dough approx. 1/4" thick and place 2" apart on a slightly greased cookie sheet
7. Bake at 400` for 12-14 minutes. Lightly browned.
8. Cool slightly on cookie sheet before transferring to cooling paper or racks.
*************************************
OPTION:
a. 1 cup Chopped nuts
b. Chocolate variety: [for 1/2 of Cookie batter] add additional 1/4 SPLENDA Sugar Substitute & 2 semi-sweet Chocolate {melted} squares to mixture.
*************************************
Yield: 4 dozen
==========
Reduced Sugar Cookie Sugar Cutout
"Modified "Byheck's Grandma Pash" Recipe & numerous other sources"
*************************************
1/2 cup margarine
1 each egg, beaten Egg substitute may be used in place of egg
1/2 cup SPLENDA Sugar Blend
1/4 cup SPLENDA Sugar Substitute
2 1/4 cups flour, sifted
1/2 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup sour cream, low-fat
1 teaspoon vanilla extract
1/2 tablespoon honey
[OPTIONAL diabetic decoration candies, frosting, or sugar]
*************************************
1. PRE-HEAT oven to 375`F
2. Sift dry ingredients {flour, salt baking soda & powder, and nutmeg} 3 times & set aside
3. Cream margarine & SPLENDA to light & fluffy mixture. Add 1 egg, low-fat sour cream, honey, & vanilla: beat well 4. Add dry ingredients to creamed mixture until smooth
5. Roll out dough 1/4" thick. Cut out with favorite cookie cutter.
6. Place cutouts on a lightly greased cookie sheet. Add diabetic sprinkles or desired decorations.
7. Bake at 375` for 13-16 minutes. Cookies are soft to touch {not sticky / very slight browning around edges}
8. Cool slightly on cookie sheet before transferring to cooling paper or racks.
[OPTIONAL] additional diabetic frosting or decorations may be added after cookies have cooled completely.
*************************************
Yield: 4 dozen
==========
All ingredients used should be {unless specified differently}:
a. fresh or thawed,
b. at or near room temperature,
c. measured accurately.
*************************************
Normally SPLENDA recipes require a slight increase in moisture (Honey added) & addition flavoring (vanilla increased).
SPLENDA Brown Sugar / Sugar for baking: Use approx. 1/2 the sugar of normal recipe.
SPLENDA Granulated: Contain No calories, fats, etc.
*************************************
BAKING time and temperature is very important. Check Oven temperature for accuracy.
Byheck
====================
Reduced Sugar Cookie Chocolate Chip
"Modified "Byheck's Grandma Pash" Recipe & numerous other sources"
*************************************
3/4 cup margarine 1/4 cup SPLENDA Brown Sugar blend
1/4 cup SPLENDA Sugar Substitute
1 whole egg, Egg substitute may be used in place of egg.
3/4 tablespoon vanilla extract
1 1/2 cups flour
3/4 teaspoon baking soda
1/4 teaspoon baking powder
3/4 teaspoon salt
1 3/4 cups semisweet chocolate chips
3/4 cup chopped nuts
3/4 tablespoon honey
*************************************
1. PRE-HEAT oven to 375`F
2. Combine flour, baking soda, baking powder, & salt (sift 3 times) and set aside
3. In large bowl, cream margarine & SPLENDA. Beat in egg, honey, and vanilla extract; Mix well.
4. Stir flour mixture into creamed mixture, mixing well
5. Stir in chocolate chips and nuts. If mixture is too stiff; add extra moisture {additional honey; or a few drops of cool water.
6. Drop by teaspoonfuls {Cookie scoop}, 2" apart, onto slightly greased {baker's spray} cookie sheets.
7. Bake in 375F` oven 10-12 minutes, just until edges are golden (centers will still be soft).
8. Cool slightly on cookie sheet before transferring to cooling paper or rack.
*************************************
SUBTITUTE: Butter Scotch, Peanut Butter, White Chocolate, etc. Chips for Chocolate Chips
Yield: 4 dozen
==========
Reduced Sugar Cookie Sugar Soft
"Modified "Byheck's Grandma Pash" Recipe & numerous other sources"
*************************************
1/2 cup margarine 1/4 cup SPLENDA Sugar Blend
1/2 cup SPLENDA Sugar Substitute
1 each eggs Egg substitute may be used in place of egg
2 1/4 cups flour, sifted
1/2 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon nutmeg
1/4 teaspoon salt
1 cup sour cream, low-fat
1/2 tablespoon vanilla
3/4 tablespoon Honey [OPTIONAL diabetic decoration candies or frosting]
*************************************
1. PRE-HEAT oven to 375`F
2. Sift dry ingredients {flour, salt baking soda & powder, and nutmeg} 3 times & set aside
3. Cream margarine & Splenda to light & fluffy mixture. Add 1 egg, low-fat sour cream, & vanilla: beat well
4. Add dry ingredients to creamed mixture until smooth
5. Place Dough {Cookie scoop) on a lightly greased cookie sheet, press dough down with {flat} bottle of water glass dipped in diabetic sugar, sprinkles, and/or decorations
6. Bake at 375` for 13-16 minutes. Cookies are soft to touch {not sticky / very slight browning around edges}
7. Cool slightly on cookie sheet before transferring to cooling paper or racks.
[OPTIONAL] additional diabetic frosting or decorations may be added after cookies have cooled completely.
*************************************
DO NOT over bake or cookies will not be soft.
Yield: 4 dozen
==========
Reduced Sugar Cookie Chocolate Drop
"Modified "Byheck's Grandma Pash" Recipe & numerous other sources"
*************************************
1 1/2 cups flour 1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup margarine
1/2 cup SPLENDA brown sugar Blend
1/2 cup SPLENDA Sugar Substitute
2 ounces semisweet chocolate squares
3/4 tablespoon honey
2/3 cup Skim milk
1 1/2 teaspoons vanilla
1 whole egg Egg substitute may be used in place of egg
*************************************
1. PRE-HEAT oven to 350`F
2. Sift flour & dry ingredients (3 times) and set aside.
3. Cream margarine & SPLENDA, add egg, add vanilla, add melted chocolate squares, and mix well.
4. Combine cream mixture with alternating flour & milk; mix well.
5. Drop (cookie scoop) approx 2" apart on to a lightly greased cookie sheet; flattening cookie slightly
6. Bake at 350` for 10-12 minutes
7. Cool slightly on cookie sheet, before transferring to cooling paper or rack
8. Maybe frosted while cookie is still slightly warm / or dipped into warm frosting after cookie has cooled down
*************************************
Yield: 4 dozen
==========
Reduced Sugar Cookie Oatmeal Raisin
"Modified "Byheck's Grandma Pash" Recipe & numerous other sources"
*************************************
1 cup raisins, seedless 1/2 cup chopped dates
1 cup chopped nuts
5 tablespoons raisin juice
3/4 cup margarine
1/2 cup Splenda sugar blend
1/4 cup SPLENDA Sugar Substitute
2 eggs Egg substitute may be used in place of egg
1 1/2 cups oatmeal, instant
1 1/2 cups flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon allspice
1 tablespoon cinnamon
1/2 teaspoon cloves, ground
1/2 tablespoon honey
*************************************
1. PRE-HEAT oven to 350`F
2. Cook raisins in boiling water [to cover raisins] for 5 minutes [softened]. Drain saving 5 Tablespoons of juice. Mix cooked raisins, chopped dates, & chopped nuts together and set aside. 3. Sift flour & dry ingredients (3 times), mix with oatmeal, and set aside.
3. Thoroughly cream margarine & SPLENDA, add 1 egg at a time & beat smooth. Add and mix flour/oatmeal mixture to creamed mixture, add honey & raisin juice, add raisin/nut mixture, and blend together. Batter should be moist.
4. Drop by heaping teaspoonful [cookie scoop] on to a lightly greased {bakers spray} cookie sheet. {Option: press dough down to create a flatter cookie}
5. Bake at 350` for 12-15 minutes
6. Cool slightly on cookie sheet before transferring to cooling paper or racks.
*************************************
Yield: 4 dozen
==========
Reduced Sugar Cookie Peanut Butter
"Modified "Byheck's Grandma Pash" Recipe & numerous other sources"
*************************************
1/2 cup margarine 3/4 cup peanut butter
1/2 cup SPLENDA Brown Sugar Blend
1/2 cup SPLENDA Sugar Substitute
1 whole egg Egg substitute may be used in place of egg
1 1/2 teaspoons vanilla extract
1 tablespoon honey
1 1/2 cups flour
1/4 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
*************************************
1. PRE-HEAT oven to 375`F
2. Combine [sift] flour, baking soda and baking powder. Set aside.
3. Through Cream the SPLENDA and margarine. Add egg followed by the peanut butter and salt. Mixing well
4. Add the dry ingredients to the butter mixture and mix to make a firm dough.
5. Form 3/4" balls of dough {Cookie scoop}. Place evenly (approx. 2" apart) on lightly greased cookie sheet {baking spray}. Using a fork press criss-cross markings on the surface of the cookie
6. Bake at 375` oven until lightly browned, approximately 12 minutes.
7. Cool slightly on cookie sheet before transferring to cooling paper or racks.
*************************************
OPTION: You may use creamy or chunky Peanut Butter.
*************************************
Yield: 4 dozen
==========
Reduced Sugar Cookie Refrigerator
"Modified "Byheck's Grandma Pash" Recipe & numerous other sources"
*************************************
2 cups flour 1/2 teaspoon salt
2 teaspoons Baking Powder
1/2 cup margarine
2/3 cup SPLENDA Brown Sugar Blend
1/2 cup SPLENDA Sugar Substitute
1 whole egg, beaten Egg substitute may be used in place of egg
3/4 tablespoon vanilla
1/2 tablespoon honey
*************************************
1. PRE-HEAT oven to 400`F
2. Sift flour, salt, and baking powder (3 times) and set aside
3. Cream margarine and SPLENDA, add 1 egg, honey, vanilla, & beat well
4. Add flour (& optional nuts) to creamed mixture and mix well
5. Form dough into rolls or loafs {approx. 1 1/2" diameter}. wrap loosely in waxed paper and refrigerate over night
6. Cut cold dough approx. 1/4" thick and place 2" apart on a slightly greased cookie sheet
7. Bake at 400` for 12-14 minutes. Lightly browned.
8. Cool slightly on cookie sheet before transferring to cooling paper or racks.
*************************************
OPTION:
a. 1 cup Chopped nuts
b. Chocolate variety: [for 1/2 of Cookie batter] add additional 1/4 SPLENDA Sugar Substitute & 2 semi-sweet Chocolate {melted} squares to mixture.
*************************************
Yield: 4 dozen
==========
Reduced Sugar Cookie Sugar Cutout
"Modified "Byheck's Grandma Pash" Recipe & numerous other sources"
*************************************
1/2 cup margarine 1 each egg, beaten Egg substitute may be used in place of egg
1/2 cup SPLENDA Sugar Blend
1/4 cup SPLENDA Sugar Substitute
2 1/4 cups flour, sifted
1/2 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup sour cream, low-fat
1 teaspoon vanilla extract
1/2 tablespoon honey
[OPTIONAL diabetic decoration candies, frosting, or sugar]
*************************************
1. PRE-HEAT oven to 375`F
2. Sift dry ingredients {flour, salt baking soda & powder, and nutmeg} 3 times & set aside
3. Cream margarine & SPLENDA to light & fluffy mixture. Add 1 egg, low-fat sour cream, honey, & vanilla: beat well 4. Add dry ingredients to creamed mixture until smooth
5. Roll out dough 1/4" thick. Cut out with favorite cookie cutter.
6. Place cutouts on a lightly greased cookie sheet. Add diabetic sprinkles or desired decorations.
7. Bake at 375` for 13-16 minutes. Cookies are soft to touch {not sticky / very slight browning around edges}
8. Cool slightly on cookie sheet before transferring to cooling paper or racks.
[OPTIONAL] additional diabetic frosting or decorations may be added after cookies have cooled completely.
*************************************
Yield: 4 dozen
==========
