Splenda Recipes

One of my readers let me know they really like the recipes I had posted earlier, so I thought I would post some more.

I have picked up many cookbooks, magazines, and little pamphlets full of recipes over the years.

The Local paper, The Las Vegas Review-Journal also runs recipes on a theme every Wednesday in their Taste section.

I'm a diabetic, so I need to watch the amount of sugar I take in or that my body may produce naturally. I have to test my blood sugars, and take insulin regularly.

Splenda is a sweetener that won't raise your blood sugar levels. It's also sugar based, so you don't have the harsh after taste, or bitterness of equal or sweet & low. So the following are all recipes that use some form of Splenda

Chocolate and Vanilla Sugar Cookies (pictured above)
Prep. Time: 27 Minutes
Cook Time: 8 Minutes

3 (1 ounce) squares Semisweet Chocolate
1 Cup Unsalted Butter, softened
1 Cup SPLENDA Sugar Blend
2 Large Eggs
2 Teaspoons Vanilla Extract
4 Cups All-purpose Flour
1 Teaspoon Baking Powder
1/4 Teaspoon Salt

1) Beat butter at medium speed with an electric mixer in a large mixing bowl until creamy. Gradually add SPLENDA® Sugar Blend, beating well. Add eggs, one at a time, mixing well after each addition. Stir in vanilla.
2) Melt chocolate in a 1- cup glass measuring cup at HIGH in a microwave oven for 1 to 1 1/2 minutes or until melted, stirring twice. Set aside.
3) Combine flour, baking powder, and salt in a separate mixing bowl. Gradually add flour mixture to SPLENDA Sugar Blend mixture, beating until blended. Do not over beat. Divide dough into half. Stir melted chocolate into half of mixture.
4) Place dough on a lightly floured work surface.
5) For Checker Board Cookies, shape chocolate dough into 2 rectangular logs approximately 1-inch in diameter. Repeat procedure with vanilla dough. Cut each log lengthwise into quarters. Reassemble logs, alternating chocolate and vanilla to form a checkerboard pattern. Proceed as directed below.
5a) For Pinwheel Cookies, roll chocolate dough into 2 (8- x 9- inch) rectangles. Roll vanilla dough into 2 (8- x 10-inch rectangles) Place the vanilla layer on bottom so that it extends 1 inch beyond the chocolate layer; roll as for a jellyroll. Proceed as directed below.
5b) For Striped Cookies, divide each flavor into 3 balls. Roll each ball into a 7 1/2- x 3-inch rectangle; cut each rectangle into 5 (1 1/2- x 3-inch strips). Stack 5 strips alternating chocolate and vanilla. Proceed as directed below.
6) Wrap logs in plastic wrap and chill cookie dough for one hour or until slightly firm. (Dough can be frozen up to three months at this point).
7) Preheat oven to 350 degrees F. Lightly grease cookie sheets.
8) Remove dough from refrigerator. Slice cookies 1/4-inch thick and place on prepared cookie sheets.
9) Bake 8 to 10 minutes or until edges of cookies are lightly browned. Cool slightly on cookie sheets; remove to wire racks to cool completely
Makes: 36 cookies


After-School Butterscotch Brownies
Prep Time: 10 Minutes
Cook Time: 30 Minutes

2 1/4 Cups All-purpose Flour
1 Teaspoon Baking Powder
1/2 Teaspoon Salt
1 Cup Butter or Margarine, softened
3/4 Cup packed SPLENDA Brown Sugar Blend
1 Tablespoon Vanilla Extract
2 Large Eggs
1 (11 ounce) package Butterscotch Flavored Morsels, divided
1/2 cup chopped Pecans

1) Preheat oven to 350 degrees F.
2) Combine flour, baking powder and salt in medium bowl; set aside.
3) Combine butter, SPLENDA Brown Sugar Blend and vanilla in a large mixer bowl; beat at medium speed until creamy. Beat in eggs. Gradually beat in flour mixture. Stir in 1 cup of the morsels and the nuts. Spread into an ungreased 13 x 9-inch baking pan. Sprinkle with remaining 2/3 cup morsels.
4) Bake 30 to 40 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack. Cut into bars.
Makes: 48 bars


Old Fashioned Peanut Butter Chocolate Chip Cookies
Prep. Time: 10 Minutes
Cook Time: 10 Minutes

1 1/2 Cups All-purpose Flour
1 Teaspoon Baking Soda
1 Cup Butter or Margarine, softened
1/2 Cup Creamy or Chunky Peanut Butter
1/2 Cup SPLENDA Sugar Blend
1/2 Cup packed SPLENDA Brown Sugar Blend
1 Teaspoon Vanilla Extract
1 Large Egg
1 1/3 Cups Peanut Butter & Milk Chocolate Morsels

1) Preheat oven to 375 F.
2) Combine flour and baking soda in small bowl. Set aside.
3) Beat butter, peanut butter, SPLENDA Sugar Blend for Baking, SPLENDA Brown Sugar Blend and vanilla extract in large bowl until creamy. Beat in egg. Gradually beat in flour mixture. Stir in morsels.
4) Drop dough by rounded tablespoon onto ungreased baking sheets. Press down slightly with bottom of glass dipped in SPLENDA Sugar Blend for Baking.
5) Bake for 8 to 10 minutes or until edges are set but centers are still soft. Cool on baking sheets for 4 minutes. Remove to wire racks to cool completely.
Makes: 36 cookies