Oatmeal Raisin Cookies
Ingredients
- 1 1/2 cups Whole Wheat Flour
- 1/2 lb Baking Powder
- 1/4 tsp Ground Cinnamon
- 1/5 tsp Salt
- 3/4 cup Pumpkin (canned)
- 1/4 cup butter spread
- 1/2 cup Sugar
- 1/2 cup splenda
- 1 cup Brown Sugar
- 2 Egg
- 2 cups Quaker Oats
- 1 cup California Golden Rasins
preheat oven to 325
in bowl combine flour, baking powder, cinnamon, and pinch of salt.
in separate bowl beat together butter spread, pumpkin, and all three sugars. Then beat in eggs one at a time. Put mixer on low and slowly combine dry mix.
With a spatula stir in oats and raisins.
divide into small balls of dough and lay out on pan. Leave enough room for them to spread out. Bake in oven for 20-25 min. Remove from oven and allow to cool for 10 min then allow to cool on rack for remainder.
Prep Time: 10 minutes
in bowl combine flour, baking powder, cinnamon, and pinch of salt.
in separate bowl beat together butter spread, pumpkin, and all three sugars. Then beat in eggs one at a time. Put mixer on low and slowly combine dry mix.
With a spatula stir in oats and raisins.
divide into small balls of dough and lay out on pan. Leave enough room for them to spread out. Bake in oven for 20-25 min. Remove from oven and allow to cool for 10 min then allow to cool on rack for remainder.
Prep Time: 10 minutes
Cooking Time: 22 minutes
Serves: 30Yield 30 cookies
Serving Size: 1 cookies
Amount per Serving
Calories 138
Calories from Fat 13.2
Sugars 4.47g
Pumpkin Cranberry Bars
Ingredients
- 1/4 cup butter substitute
- 1 cup Brown Sugar
- 1 cup Canned Pumpkin
- 1/2 cup splenda
- 4 eggs 4 Egg Whites
- 1 tsp Organic Vanilla Extract
- 1 tsp Cinnamon, Ground
- 1 tsp Cloves, Ground
- 1 cup Cranberry Sauce (jellied)
- 1 1/2 cups All-purpose Flour
- 1 cup Whole Wheat Flour
- 2 1/2 tsp Baking Powder
Directions
Pre heat oven to 350*Your going to need two large mixing bowls because you are going to be making two separate batters then combining them at the end to make the "swirl". You will also need a smaller bowl for dry mix.
First were going to make the cranberry portion of the mix:
- Combine butter substitute, 1/2 cup brown sugar, and 1/4 cup splenda into large bowl and cream together with a mixer.
- Next add 1/2 tsp vanilla, 2 egg whites, and canned cranberry to wet mixture.
-In separate bowl add 3/4 cups all purpose flour, 1/2 cups whole wheat flour, and 1 1/4 tsp of the baking soda.
- slowly add dry flour mixture to wet mixture while blending with mixer.
(note: I added a bit of pink food dye to make the cranberry portion stand out more against the orange of the pumpkin)
Next your going to do the exact same thing for the pumpkin portion in your second large bowl.
- add pumpkin, 1/2 cup brown sugar, and 1/4 cups splenda in large bowl and mix with electric mixer.
- Next ad 1/2 tsp vanilla, 1 tsp cinnamon, 1 tsp ground cloves, and 2 egg whites to wet mixture.
- once again in the small bowl on the side combine 3/4 cups all purpose flour, 1/2 cups whole wheat flour, and 1 1/4 tsp of the baking soda.
- And same as before, slowly add dry mix to wet mix until fully combined
(note: the pumpkin mixture will be alot thicker than the cranberry mixture, no worries! its supposed to be that way!)
In a 9x5 in baking pan, that you have greased, poor the cranberry mixture and spread out with spatula.
Next, With a spoon, lay out 4 thick lines of the pumpkin mixture on top of the pink cranberry mixture.
Now to create the swirl, take a clean knife, and run it from top to bottom of the pan over and over until you have reached desired swirl pattern.
***Note: Want a lower calorie count per serving?? Replace Brown sugar with Splenda's version of brown sugar, or simply cut smaller squares for more servings!****
Prep Time: 20 minutes
Cooking Time: 40 minutes
Serves: 12
Yield 12 squares
Yield 12 squares
Calories 221
Calories from Fat 16.8
