Equal Sucralose by Collective Bias

Contents Sharing Equal

Sharing the New Equal Canister Pam Wattenbarger, The Thrifty Things Spreading Cheer (& Lemon Pound Cake) Kat Balog, Generations of Savings Sharing Sweetness Jennifer Miller, Glimpse of Our Life

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Cooking with Equal Sugar Cookies Amanda Stevenson, A Little Dizzy  Valentine’s Day Treats Jennifer Miller, Glimpse of Our Life  Healthy Zucchini Bread Lynsey Jones, Moscato Mom  Healthy Donut Holes Lynsey Jones, Moscato Mom  Seuss-themed Baking Amanda Stevenson, A Little Dizzy  Flower Power Springtime Treats Kecia Hambrick, Southern Girl Ramblings  Bluebery Coffee Cake Rachel Akers, Yellow Tennessee  Smoothies with Equal Sucralose Jennifer Seneca, Not Exactly Bento  Cookies Kat Balog, Generations of Savings  Chocolate Chip CookiesJerri Ann Reason, Momecentric  Brownies Rachel Akers, Yellow Tennessee  Blueberry Lemon Iced Tea Katherine Bartlett, Our Whiskey Lullaby  Sweet TeaLynsey Jones, Moscato Mom  Lemon Pie for Diabetics and Diets Pam Wattenbarger, The Thrifty Things

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Chocolate Chip Pumpkin Muffins Easter Basket Cupcakes Lynsey Jones, Moscato Mom  Cool, Colorful, Crunchy Cole Slaw Elizabeth Neas, Libby’s Library  Cheesecake Jerri Ann Reason, Momecentric  White Chocolate Chip Cookies Pam Wattenbarger, The Thrifty Things  Pomegranate Chocolate Oatmeal Cookies Jennifer Miller, Glimpse of Our Life  Strawberry Trifle Pam Wattenbarger, The Thrifty Things  Straw-ba-ba-ba-berry Shortcake: My Springtime Treat Amanda Stevenson, A Little Dizzy  No Bake Birds Nest Cookies Denise Hoyle, Shopper Strategy Corn Casserole Jennifer Miller, Glimpse of Our Life  Peach Pie Pam Wattenbarger, The Thrifty Things  Sugar Free Springtime Treats Kelli Miller, 3 Boys and a Dog  Chocolatey Fun Kecia Hambrick, Southern Girl Ramblings  Chocolate Graham Cracker Eclair Cake Amanda Stevenson, A Little Dizzy  Spaghetti Squash - Coconut Custard Pie Kelli Miller, 3 Boys and a Dog  Strawberry Ice Cream Amanda Stevenson, A Little Dizzy

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Sharing Equal 5

Sharing the New Pam Wattenbarger , The Thrifty Things

With so many of my friends and family members suffering from prediabetes, diabetes, or health problems, I soon had a long list of people I could share information regarding the new Equal canister. Everyone was eager to try new Equal Sucralose when I explained the lower price, combined with the $2.00 off coupon, in Sunday's paper, would make this a steal. Perhaps they will share their sweet treats with me?

Equal Canister My brother-in-law had been told he needed to begin to eat a heart healthy diet. I stopped by and left a container with their family. Iâ&#x20AC;&#x2122;ve been sharing ideas for the treats they can make too. Pies, brownies, parfaits, cookies. Iâ&#x20AC;&#x2122;ve got an extensive list!

Spreading Cheer (& Lemon Pound Cake) Kat Balog, Generations of Savings

2-1/2 C reduced fat baking mix (Bisquick) 2 C Equal® 2 Tcornstarch 4 tsp grated lemon peel 1 C light lemon flavored nonfat yogurt 6 T stick butter, melted 2 eggs 2 T fresh lemon juice 2 T 2% milk 1 tsp vanilla 1/2 tsp almond extract * May substitute 48 packets Equal sweetener Combine baking mix, Equal®, cornstarch and lemon peel. Mix in yogurt, melted butter, eggs, lemon juice, milk and flavorings until blended. Spoon mixture into well-sprayed 9 or 12-cup Bundt® cake pan or 9 x 5-inch loaf pan. Bake in preheated 350°F oven 40 to 45 minutes or until wooden pick inserted near center comes out clean. Let cake cool in pan 5 minutes. Remove and cool completely on wire rack. VARIATION: Lemon Poppy Seed Cake - Prepare cake as directed above, adding 3 T poppy seed to dry ingredient mixture. Complete recipe as directed.

Sharing Sweetness Jennifer Miller, Glimpse of Our Life

I was challenged to share Equal Sucralose. My friend Lynn said her husband would enjoy it, so he received a canister. Our friend Wendy visited last week. She lives near 2 other stores that have Equal Sucralose in Laurel, Ms, and Hattiesburg, Ms. She is planning to share this canister from Heather with her family. My Aunt and her friend in Liberty, Ms each received one. Another canister is on its way now to Florida for my cousin!

Cooking with Equal

Sugar Cookies Amanda Stevenson, A Little Dizzy

We went to my grandmother's house and made sugar cookies. 1 C unsalted butter 1 C Equal Sucralose 1 T vanilla 2 eggs 3 C all-purpose flour or wheat flour 1 tsp salt 1 tsp baking powder Making them is great, but the fun part is the decorating. There is no mistaking which one I did and which one my mother did.

Valentine’s Day Treats

Jennifer Miller, Glimpse of Our Life

My children and I enjoy making treats for my Grandparents, but as both of them are diabetic we have to change recipes up a bit so they can enjoy them. Heather likes to make a layered pudding pie, and Emily often shares her bread. For Valentine’s Day, though, we made a few changes to a yummy cookie recipe. Equal’s new Sucralose was perfect to try out in their cookies.

Healthy Zucchini Bread Lynsey Jones, Moscato Mom

2 C shredded zucchini 2 C wheat flour 3/4 C EqualSucralose 3/4 C Vanilla Silk Milk 1/3 C Canola Oil 2 tsp Baking Powder 2 large eggs 1 tsp ground cinnamon 1/2 tsp salt 1/2 C chocolate chips Preheat oven to 350째F. Coat a 9-by-5-inch loaf pan with cooking spray. Whisk Silk milk, eggs, Equal Sucralose, and oil in a medium bowl. Stir in zucchini. Mix in wheat flour, baking powder, cinnamon and salt. Add chocolate chips and stir until just combined. Pour entire mixture gently into your loaf pan. Bake 45 minutes to one hour or until a knife can be inserted into the center and comes out clean. Cool in the pan for 10 minutes, then gently turn out onto a wire rack. Let cool for at least 1 hour before slicing.

Healthy Donut Holes

Lynsey Jones, Moscato Mom

see video on Lynsey’s blog

1 1/3 C wheat flour 1/3 C Equal Sucralose 1 tbsp baking powder 1/2 tsp salt 1/2 C 2% milk 1/4 C oil 1/4 C fat free sour cream 1 egg 1 tsp vanilla extract Mix all ingredients together slowly until batter is well blended. Fire up your Baby Cakes Cake Pop Maker and spoon in mixture as usual. Now unlike the other donut holes I have shown, these only take a little over three minutes to cook. They rise up perfectly making a little sphere of yumminess for you to enjoy guilt free.

Seuss-themed Baking Amanda Stevenson, A Little Dizzy

I've cooked with Equal before, but only fruit compotes to go on waffles or ice cream. I'd never baked with it, and it does, indeed, measure cup for cup like sugar! At first it was a little clumpy but as soon as I added the milk it mixed right up like sugar would. While they were baking, I mixed up half of the icing with food coloring to make it blue and prepared the icing bags. They baked for half an hour and I practiced with the icing some to get the effect I wanted. (Again, please keep in mind, I don't bake for other people often - and when I bake for myself, the desired result is tasty food not pretty food.)

Flower Power Springtime Treats

Kecia Hambrick, Southern Girl Ramblings

1/2 C softened butter  1 C Equal Sucralose  2 eggs  2 tsp vanilla extract  1-1/2 C all-purpose flour  1/2 tsp baking powder  1/4 tsp salt  2/3 C cold milk Combine the flour, baking powder, and salt in a bowl. In a separate bowl, cream the Equal Sucralose and butter. Beat in the eggs, one at a time. Add the vanilla and stir. Mix the two bowls together by pouring the dry ingredients into the second bowl. Bake for 16-20 minutes at 350 degrees. Makes 12 Ccakes. For the Topping/Decoration  1/2 jar of white frosting Food coloring  Jelly beans  24 Marshmallows Add 10-12 drops of food coloring to the white frosting and stir thoroughly. I used green food dye for my cupcakes. Lay a marshmallow on its side and gently flatten it a bit. Cut the marshmallow into thirds with kitchen shears to make the petals of the flowers. Frost the cupcakes. Add a jelly bean in the center. Position 6 “petals” around the jelly bean to create the flower.

Bluebery Coffee Cake Rachel Akers, Yellow Tennessee

2 C of Flour  2 tsp of baking powder  1 C of Equal  1/2 stick of butter, softened  1/2 tsp of salt  1 egg  2 tsp of vanilla extract  1/2 C of milk  1 1/2 C of blueberries 5 tbs. of cold butter, cubed  3/4 C of flour  1 C of brown sugar  2 tsp of cinnamon  1/4 tsp of salt Preheat oven to 350 degrees. Grease 8×8 square pan with non stick spray. In a medium mixing bowl, cream butter and sugar for 3-4 minutes until light in color and creamy. Add egg, and vanilla and cream for an additional 2 minutes. Add salt, baking powder, and all purpose flour and mix adding the milk in a steady stream. Mix batter well for about 3 to 5 minutes. Batter will be nice and thick. Fold in blueberries and pour batter into pan. Set aside. In a small bowl, mix brown sugar, flour, cinnamon, and cold butter until the mixture is crumbly. The back of a fork works great for mixing this! Add crumb topping mixture to the cake pan and gently press down. Pour in batter. Bake for about 45 minutes or until coffee cake is set and crumb topping is brown.

Smoothies with Equal Sucralose Jennifer Seneca, Not Exactly Bento

I must admit that this smoothie is truly a smoothie. All ingredients blended properly and it tasted like a wonderful not-quite-frozen fruity treat. OOoohhhh! I am so ready for the coming week. I made a big batch and froze into separate drinking vessels. Now in the mornings, I just need to grab one and go. It will defrost by the time I get to work, and voila! Breakfast is served.

Kat Balog, Generations of Savings

1/3 C stick butter, softened 1 egg 1 tsp vanilla 1/3 C Equal® Spoonful or Granulated* 1/3 C firmly packed light brown sugar 3/4 C all-purpose flour 1/2 tsp baking soda 1/4 tsp salt 1/2 C semi-sweet chocolate chips or mini chocolate chips Beat butter with electric mixer until fluffy. Beat in egg and vanilla until blended. Mix in Equal® and brown sugar until combined. Mix combined flour, baking soda and salt. Stir into butter mixture until well blended. Stir in chocolate chips. Drop dough by rounded teaspoons onto ungreased baking sheet. Bake in preheated 350° F oven 8 to 10 minutes or until light golden color. Remove from baking sheet and cool completely on wire rack.

Chocolate Chip Cookies Jerri Ann Reason, Momecentric

1/3 C stick butter, softened  1 egg  1 tsp vanilla  1/3 C Equal® Spoonful or Granulated*  1/3 C firmly packed light brown sugar  3/4 C all-purpose flour  1/2 tsp baking soda  1/4 tsp salt  1/2 C semi-sweet chocolate chips or mini chocolate chips  *May substitute 8 packets Equal sweetener Beat butter with electric mixer until fluffy. Beat in egg and vanilla until blended. Mix in Equal® and brown sugar until combined. Mix combined flour, baking soda and salt. Stir into butter mixture until well blended. Stir in chocolate chips. Drop dough by rounded teaspoons onto ungreased baking sheet. Bake in preheated 350° F oven 8 to 10 minutes or until light golden color. Remove from baking sheet and cool completely on wire rack. Store in airtight containers at room temperature.

Brownies

Rachel Akers, Yellow Tennessee

see video on Rachel’s blog

Chocolate brownies with Equal. 2 C Equal  1 C butter  1/2 C cocoa powder  1 tsp vanilla extract  4 eggs  1 1/2 C all-purpose flour  1/2 tsp baking powder  1/2 tsp salt

Melt the butter. Add all ingredients and mix until well blended. Bake at 350 for about 20 minutes.

Blueberry Lemon Iced Tea Katherine Bartlett, Our Whiskey Lullaby

1 (16-oz.) package frozen blueberriesÂ 1/2 C fresh lemon juice 4 C water 3 family-size tea bags 3/4 C Equal Sucralose Bring 1 (16-oz.) package frozen blueberries and 1/2 C fresh lemon juice to a boil in a large saucepan over medium heat. Cook, stirring occasionally, 5 minutes. Remove from heat, and pour through a fine wire-mesh strainer into a bowl, using back of a spoon to squeeze out juice. Discard solids. Wipe saucepan clean. Bring 4 C water to a boil in same saucepan; add 3 family-size tea bags, and let stand 5 minutes. Remove and discard tea bags. Stir in 3/4 C Equal Sucralose and blueberry juice mixture. Pour into a pitcher; cover and chill 1 hour. Serve over ice.

Sweet Tea

Lynsey Jones, Moscato Mom

The biggest use we get out of our Equal Sucralose is actually in our Sweet Tea–an absolute STAPLE in the South and especially in our house. The night I did all of my shopping I cooked a London Broil with my grill pan paired with steamed veggies, crescent rolls, and a big glass of freshly made Sweet Tea.

Lemon Pie for Diabetics and Diets Pam Wattenbarger, The Thrifty Things

1 Basic 9â&#x20AC;? Pie Crust 5 tbsp sugar substitute ---I used a couple of extra tbsp (such as Equal) 2 1/4 C water 1/2 C lemon juice---I used 3/4 C because I like a tart pie 1 tsp lemon rind - finely grated 1/2 C cornstarch 2 eggs 5 egg whites - divided 2 tbsp margarine 1 - 2 drops yellow food coloring - optional 1/4 tsp cream of tartar Poke small holes into the pie crust with a fork and prebake the crust for 10 minutes or until done. This will help keep the crust from becoming soggy after the filling is added.Â Mix water, lemon juice, lemon rind, 4 tbsp sweetener, and cornstarch in medium saucepan. Whisk over mediumhigh heat until boiling. Boil, whisking constantly, 1 minute.Â Whisk about 1 C of the mixture into combined eggs and 2 egg whites. Whisk egg mixture into saucepan. Remove from heat. Add margarine, stirring until melted. Stir in (optional) food color and pour mixture into baked pie crust. Prepare meringue: Beat remaining 3 egg whites and cream of tartar in medium bowl to soft peaks. Beat to stiff peaks, gradually adding remaining 1 tbsp sweetener.Spread meringue over hot lemon filling, sealing to edge of crust to prevent shrinking or weeping. Bake at 425 degrees until meringue is browned, about 5 minutes. Cool completely on wire rack.

Chocolate Chip Pumpkin Muffins recipe on Equal website

Tips for Cooking and Baking with Equal: Beyond sweetness, sugar contributes functionality to baked goods. Sugar provides physical properties such as bulk, structure, moisture, tenderness, and browning. Due to these properties, replacing sugar in baked goods can be tricky. The most difficult recipes to replace sugar are in baked goods such as cookies, cakes, muffins, and brownies. With a few helpful hints using a sugar substitute, like Equal, you will feel comfortable replacing the sugar along with those extra calories and carbohydrates in your recipes! For best results using Equal in your recipes keep these recommendations in mind: Equal works best in recipes where sugar's primary role is for flavoring and sweetening, such as fruit pie fillings and cheesecakes. For added sweetness Equal is great sprinkled on top of cakes and desserts. For recipes such as beverages, smoothies, entrees, sauces, and salad dressings that do not require baking, it may simply be a matter of replacing all the sugar with the proper conversion of Equal to compensate for the sweetness. Use the sweetness conversion chart provided on the website. And, since sweetness in foods is a personal preference simply adjust to your taste. Using a blend of sugar and Equal sweetener provides another opportunity for preparing recipes that are still lower in calories and carbohydrates than a traditional version using all sugar. Using some sugar will help with the bulk, tenderness, moisture and browning properties. Equal will provide the balance of the sweetness. Before using Equal in your own recipes make note of the following tips:

Creaming Sugar incorporates air into shortening in the creaming process. When beating Equal together with margarine, butter or eggs, add the Equal last to avoid separation. It is normal for the mixture to not be as smooth. Browning Sugar caramelizes under heat to provide baked foods with color and aroma. To help achieve when baking with Equal Spoonful/Granulated sweetener, lightly spray the batter or dough with cooking spray just before placing in the oven.

more on Equal website

Storage Since sugar helps retain moisture and is also a preservative it is best to consume baked goods made with Equal in 1-2 days. Baked products made with Equal are best stored in the refrigerator in an airtight container. Gluten Development and Moisture Retention Sugar interacts with protein molecules during baking. Cookies made with Equal tend to be softer and cakes tend to be harder than their sugar-made counterparts. This is to be expected. Bake Times Baked goods made with Equal may bake more quickly than if made with sugar. Therefore, check your recipe for doneness 5-10 minutes before the expected baking time. Texture It is suggested to flatten cookie dough prior to baking. In cookie recipes containing brown sugar, if a chewy, crunchy texture is desired do not omit the brown sugar. Measuring Equal Spoonful or Granulated is lighter than sugar, so use volume measurements (such as cups and teaspoons) in your recipes, rather than measuring gram for gram.

Volume Sugar contributes volume to many recipes by increasing the effectiveness of yeast. When using Equal for baking, you need to replace Equal with other bulking ingredients, such as cornstarch. Alternatively, you can decrease the proportions of other ingredients to compensate for the smaller yield and/or cook in smaller sized pans - such as replacing a 9-inch square with an 8-inch square or using an 8-inch by 4-inch loaf pan instead of a 9-inch by 5-inch pan.

Easter Basket Cupcakes Lynsey Jones, Moscato Mom

Cupcakes Toppings

1 C all purpose flour 1 tsp baking powder a pinch of salt 1/3 C butter softened 3/4 C Equal Sucralose (or sugar)

1/4 C sour cream 3 egg whites 1/3 C milk 2 tsp vanilla candy sprinkles (optional)

1 can vanilla icing of choice green food coloring assorted candies – bunnies, jellybeans, “rope” like candy, etc

Mix cupcake ingredients – except for the sprinkles – together in a large bowl and stir until smooth. When well blended, gently pour desired amount of candy sprinkles into mix and fold gently. (We used a LOT of sprinkles) Set spoon swirled mixture into your Babycakes Mini Cupcake Maker and let cook six to seven minutes or until cooked all the way through. Make sure to test the first one – you do not want a raw middle! Place cupcakes onto a cookie sheet. Let cupcakes cool completely – overnight if possible. Tint vanilla icing to desired “greenness” and apply generously to the top of the cupcake. Remember all of your candies have to stick into this stuff, so don’t hold back. Next insert your “basket handles” and hold for a few seconds until icing begins to set around it. This was the hardest part for me – getting the handles to actually stay standing up. I was considering Super Glue when they finally began to stand up on their own. We quickly added the rest of the candies – the gummy ones worked best – and shoved the entire cookie sheet into the freezer to let everything set up.

Cool, Colorful, Crunchy Cole Slaw Elizabeth Neas, Libby’s Library

I squeezed the lemons, and then put the juice into a large bowl. Measured and added the vinegar. In went the mayonnaise (I really need to switch to a lower fat or fat free version), salt and pepper. I mixed the skim milk with the buttermilk powder, and added that to the mixture. Now for the Equal Sucralose. I scooped out 1/2 C from the yellow canister, and then placed the plastic lid back on.   I mixed the dressing well, and then poured it over the slaw mix, and tossed. Doesn’t it look great? Cool, Colorful, Crunchy, and thanks to the Equal Sucralose, a lot fewer calories!

Cheesecake

Jerri Ann Reason, Momecentric

see video on Jerri Annâ&#x20AC;&#x2122;s blog

Crust 1 C graham cracker crumbs  3 Tstick butter or margarine, melted  2 TEqual® Spoonful or Granulated*  Cheesecake:  2 packages (8 ounces each) reduced-fat cream cheese, softened  2/3 C Equal® Spoonful or Granulated**  1 egg 2 egg whites  1/2 tsp grated lime peel  3 T fresh lime juice  Additional grated lime peel (optional)  * May substitute 3 packets Equal sweetener  ** May substitute 16 packets Equal sweetener For Crust, combine graham cracker crumbs, butter and 2 TEqual®. Press onto bottom and 1/2-inch up side of an 8-inch springform pan or 8-inch round cake pan. Bake in preheated 325° F oven 8 minutes. Cool on wire rack while preparing cheesecake. For Cheesecake, beat cream cheese and 2/3 C Equal® in mixing bowl on medium speed of mixer until smooth and well combined. Mix in egg, egg whites, lime peel and juice until well blended. Pour cream cheese mixture over baked crust. Bake in preheated oven 30 to 35 minutes or until center of cake is almost set. Cool on wire rack. Gently run metal spatula around rim of pan to loosen cake. Let cheesecake cool completely. Cover and refrigerate several hours or overnight before serving. To serve, remove side of pan. Garnish top of cheesecake with grated lime peel, if desired. Cut cake into wedges.

White Chocolate Chip Cookies Pam Wattenbarger, The Thrifty Things

I'm more of a "dump it" baker. I add ingredients until I think it looks and tastes right to me so I adjusted the recipe I found to reflect my changes. 2 eggs 1 tsp salt 3 tsp vanilla 2/3 C butter or margarine 1/2 C brown sugar 1 C Equal Sucralose 1 1/2 C flour 1 tsp baking soda 8 ounces chocolate chips or white chocolate chips (or a mixture of both) optional: 2 ounces chopped pecans Cream butter, vanilla, Equal and Brown sugar with an electric mixer until blended. Add the eggs one at a time and beat well after each addition. Add flour, baking soda and salt. Mix until well blended. Stir in chocolate chips and nuts (if using.) Spoon rounded teaspoonfuls of cooking dough onto baking sheets and bake ten minutes in preheated 350 degree oven. Remove from oven and cool. These make a chewier cookie, resembling the texture of cake.

Pomegranate Chocolate Oatmeal Cookies

Jennifer Miller, Glimpse of Our Life

Cream together 1 stick butter with 1/2 C Equal Sucralose. Add 1/2 C brown sugar, 1 egg, and 1 T. vanilla. Look how creamy the Equal Sucralose and butter mixed together. In separate bowl, combine 1 C. flour, 1/2 tsp baking powder, 1/2 tsp baking soda, 1 T. cinnamon, and 3 pieces of pomegranate fruit leather chopped finely. The flour helps keep the pieces separated. Slowly add flour mixture into creamy yumminess in mixer. Chop 6-8oz of your favorite chocolate into chunks, and stir that and 2 C oatmeal into the mixture. It will be thick. Make balls and place on stoneware cookie sheet. Bake at 350 degrees for about 13 minutes, then remove from oven and cool on cookie sheet to crisp the bottoms. Move to cooling rack.

Strawberry Trifle Pam Wattenbarger, The Thrifty Things

1 6 count package Sugar Free Dessert Shells 1 16 ounce package strawberries 1 3.5 ounce package sugar free pudding (French vanilla) 2 C Skim Milk 1 1/2 C Equal Sucralose

Slice the strawberries into thin slices and cover with Equal Sucralose. Stir until the Equal is mixed into the strawberries. Set this bowl aside. Mix the pudding as directed on the package. Set this bowl aside. Depending on how fancy you want to get, use six stemmed goblets or a bowl to prepare the trifle. If using goblets, tear each of the six dessert shells into pieces and add one to the bottom of each glass. If using a bowl, put all the pieces in the bottom. Alternate layers of pudding and strawberries. Top with whipped cream. Store in the fridge until ready to eat. Doesn't the finished product look pretty?

Straw-ba-ba-ba-berry Shortcake: My Springtime Treat Amanda Stevenson, A Little Dizzy

Strawberry Sauce 2 cartons strawberries, cut and placed in a pan with 2 T of water, sprinkled with Equal Sucralose to taste. Heat and stir frequently, until it's at your desired consistency. Vanilla Whipped Cream Whip 1c heavy whipping cream until it just begins to form stiff peaks. Beat in 1 T Equal Sucralose and 1 tsp of vanilla (or whatever flavoring you prefer).

No Bake Birds Nest Cookies

Denise Hoyle, Shopper Strategy

These simple No Bake Cookies made into birds nest are perfect for spring time treats! 2 C Equal Sucralose (or white sugar) 1/2 C stick margarine 1/2 C milk 1/4 C cocoa 1 tsp vanilla 3 C quick oatmeal 1/2 C nuts (optional) 1/2 C coconut (optional) 1/4 C green coconut (use a drop of food coloring) Mix Equal Sucralose, stick margarine, milk and cocoa in a saucepan and bring to a boil. Boil for two minutes. Remove from heat and add 1 tsp vanilla. Cool slightly then add 3 C quick oatmeal, 1/2 C coconut and 1/2 C nuts (if desired). Mix well and drop by spoonfuls onto a cookie sheet. Use your fingers to make indentations in the top of the cookies to form a birds nest. Sprinkle the tops with green coconut and press into the cookies. Place two jelly beans on the top of each cookie, press into the nest before theyâ&#x20AC;&#x2122;ve cooled completely, or you can use a small dot of frosting to keep them in place.

Corn Casserole Jennifer Miller, Glimpse of Our Life

Another family favorite recipe is corn casserole. I made this for Sunday dinner substituting the sugar in the original recipe with Equal Sucralose. For this, first melt 3-4T. butter in casserole dish. Drain one can of whole corn and pour into dish with two cans of creamed corn. Add 3 beaten eggs, 2 T. flour, and 3 T. Equal Sucralose (see how easy it is to measure right out of the canister.) Bake at 350 for one hour.

Peach Pie

Pam Wattenbarger, The Thrifty Things

1 package of deep dish pie crusts 1 package of regular pie crusts 2 bags (16 ounces each) frozens peaches 6 tsp Equal Sucralose 3 T Cornstarch 3 T Lemon Juice Prick Deep Dish pie crusts with a fork and bake at 350 degree oven until done. In the meantime, place the frozen peaches, cornstarch, Equal, and lemon juice together in a bowl. Mix well. Let set for thirty minutes. Divide the peaches into two pie crusts. Cut the regular pie crusts into slices and add to the top of the peach mixture. Bake at 350 degrees for approximately twenty minutes. This can be served with ice cream, whipped topping, or by itself.

Sugar Free Springtime Treats Kelli Miller, 3 Boys and a Dog 1 C unsalted butter 1 C Equal Sucralose 2 eggs 2 tsp vanilla extract 1 T Skim Milk 4 C all purpose flour 1/2 tsp baking soda 1/2 tsp salt In a large bowl, cream together butter and artificial sweetener until smooth. Gradually beat in eggs, vanilla, and milk. Combine remaining ingredients in a separate bowl, then gradually add flour mixture to the creamy mixture, beating well after each addition! Place dough on a lightly floured work surface.Â Divide cookie dough in half, pat each into a circle and wrap with plastic wrap. Chill cookie dough for at least 30 minutes or until slightly firm. Preheat oven to 350Â°F. Roll chilled dough to 1/4 to 1/87 thick on a lightly floured surface. Cut into desired share and place 1 inch apart on lightly greased cookie sheet. Bake 10 to 12 minutes or until edges are slightly brown. Cool and Decorate!!

Chocolatey Fun

Kecia Hambrick, Southern Girl Ramblings 3/4 C cocoa 2/3 C butter, melted; divided in half  2 C Equal Sucralose  1-1/3 C all-purpose flour  1/4 tsp salt  1/2 tsp baking soda  1/2 C boiling water  2 eggs  1 tsp vanilla extract  1 C semi-sweet chocolate chips Preheat the oven to 350 degrees. Grease a 9×13 baking pan. Mix the cocoa and baking soda, then add in 1/3 C of butter. Add the boiling water and stir thoroughly. Add in the eggs, Equal Sucralose, and second 1/3 C of butter, mixing well. Mix in vanilla extract, flour, and salt. Stir until completely blended. Add in the chocolate chips. Pour the brownie mixture into the pan. Bake on 350 degrees for 35-40 minutes. Allow to cool before cutting.

Chocolate Graham Cracker Eclair Cake

Amanda Stevenson, A Little Dizzy

For cream filling/cake layers: 2 boxes of vanilla pudding (I used French Vanilla) 3C milk 1 container of cool whip (or make your own with Equal Sucralose and heavy whipping cream) 1 box chocolate graham crackers For chocolate topping: 1/3 C unsweetened cocoa powder 1C Equal Sucralose 2tbs butter 1ts vanilla Mix pudding with milk and then folk in whipped cream. Use a mixer to beat it for two minutes. Butter baking dish and spread graham crackers along the bottom. I broke mine into halves but it doesn't really matter; by the time you dig in the crackers will be softened and cut well. Spread half of the cream on the bottom layer of graham crackers, then cover it with a middle layer. Spread the other half of the cream then top with final layer of graham crackers. This is the only part of the recipe that involves using the stove. To make the chocolate that goes on top, you have to combine 1/4 C of milk with your Equal Sucralose and cocoa. Mix and boil for about 1 minute, then remove it from the heat and add in the vanilla and the butter. Mix it until it starts to thicken (mine took a while - about 5 minutes of mixing). Pour it over the top layer of graham crackers, then put it in the fridge. I let mine set overnight and the next day it was amazing.

Spaghetti Squash - Coconut Custard Pie Kelli Miller, 3 Boys and a Dog

½ medium spaghetti squash 1 ½ C Unsweetened Almond milk 3 T flour 2 tsp baking powder ¼ tsp salt ¾ C Eggbeaters 2 T light margarine 1 tsp vanilla extract 1 tsp coconut extract 2 T grated unsweetened coconut 1 C of canister-style Equal Sucralose 2 T grated unsweetened coconut Pinch of nutmeg & cinnamon Fat free Cool Whip Cut medium spaghetti squash in half. Microwave one half, face down on microwave-safe plate, for about 8-10 minutes or until completely tender. Cool. While squash is cooling, mix other ingredients, except squash, 2 T of coconut, nutmeg, and cinnamon in large bowl. When squash is cool enough to handle, shred pulp with fork. Stir squash strands into custard mixture, and set aside. Spray or grease a deep dish 9-10 inch pie plate. Sprinkle corn meal over bottom and sides of greased plate. Pour custard mixture over cornmeal. Sprinkle remaining coconut, nutmeg, and cinnamon on top. Bake at 350F for about 50 minutes or until a knife inserted in the center comes out clean. Allow to cool. This is absolutely delicious topped with a bit of fat free Cool Whip.

Strawberry Ice Cream Amanda Stevenson, A Little Dizzy

Crack 5 eggs in a bowl and beat them Stir in sugar Equal Sucralose Add in 1 can of condensed milk Add 4 capfuls of flavoring (in this case, strawberry) Put in sliced strawberries Pour into ice cream maker canister Fill to line with whole milk Then I just put in the little twisty piece (very technical terminology there), fill the space around the ice cream canister with ice and rock salt, make sure it has room to spin and then wait! Half an hour later, we had delicious strawberry ice cream.

Blogger Index Amanda Stevenson, A Little Dizzy 15, 19, 46, 55, 58 Elizabeth Neas, Libby’s Library 38 Jennifer Miller, Glimpse of Our Life 10, 16, 44, 49 Jennifer Seneca, Not Exactly Bento 24 Jerri Ann Reason, Momecentric 28, 40 Kat Balog, Generations of Savings 8, 26 Katherine Bartlett, Our Whiskey Lullaby 30 Kecia Hambrick, Southern Girl Ramblings 20, 53 Lynsey Jones, Moscato Mom 17, 18, 31, 36 Pam Wattenbarger, The Thrifty Things 7, 33, 42, 45, 51 Rachel Akers, Yellow Tennessee 23, 29