Diabetic recipes

Yield: 16 slices

2 c Whole wheat flour;
-self-rising
1/2 c Margarine;
1 ts Cinnamon;
1 c Walnuts; chopped
2/3 c Raisins;
2 c Dessert apples; peeled cored
-grated
1 c Carrot; grated
Grated peel of 1 orange
2 lg Eggs;*
4 tb Fresh orange juice;

Line the base and grease of a loaf pan with 4 cup capcity. Preheat
the oven to 350 degrees. Place the flour in a bowl and mix well, then
cut in the margarine and stir in the cinnamon. Stir in the walnuts,
raisins, apples and carrot. Add the orange peel, eggs and juice, then
beat well until thoroughly combined. Spoon the mixture into the
prepared pan, smooth the top and bake for about 1 1/4 hours, or until
the cake is well risen and firm to touch. Turn out on a wire rack.

diabetic recipes contd.

Diabetic Devil's Food Cake

Yield: 1 servings

1/2 c Cocoa 1/3 c Sugar (or substitute)
1/2 c Boiling water 3/4 c Liquid egg substitute (room
2 c Cake flour -temperature)
1/2 ts Baking soda 1 ts Vanilla
1 1/2 ts Baking powder 1/2 c Margarine, room
1/8 ts Salt -temperature

Stir together cocoa and boiling water until smooth. Set aside to
cool to room temp. Place flour, baking soda, baking powder, salt and
sugar in mixer bowl and mix at low speed about 1 minute to blend. Add
egg substitute, sweetener, and vanilla to cocoa mixture and mix well.
Add margarine to dry ingredients along with cocoa mixture and mix
well at medium speed about 1 minute. Pour into 9" square or 9x13
cake pan that has been greased with margarine. Bake at 350 F for
about 30 minutes, or until a cake tester comes out clean and cake
pulls away from the sides of the pan. Cool in the pan and cut 6x3 to
yield 18 pieces.

diabetic recipes contd.

Honey Cake

Yield: 24 servings

3 Eggs 1/2 ts Ground cinnamon
1/4 c Sugar 1/4 ts Ground nutmeg
1/4 c Soft margarine 1/8 ts Ground cloves
2 1/2 c Flour 1/4 c Honey
1 ts Baking powder 1 c Cold strong coffee
1 ts Baking soda 1 Ripe banana, mashed

NOTE: Honey Cake has 1 tsp of sugar per serving.

Beat the eggs until thick. Add the sugar gradually. Beat in the
margarine. Stir the flour, baking powder, baking soda and spices
together. Add gradually to the creamed mixture with the honey and
coffee. Beat until combined. Add the banana.

Pour the batter into a lightly oiled and floured tube pan or two nine
inch loaf pans. Bake in 350 F oven for 45 to 50 minutes. Remove
from the oven and cool on a wire rack for 5 minutes before removing
from the pan. Cool thoroughly before slicing.

1/24 recipe - 93 calories, 1 bread exchange, 1/2 fat 15 grams
carbohydrate, 2 grams protein, 3 grams fat 76 mg sodium, 41 mg
potassium, 33 mg cholesterol

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