Recipes I'm planning to try this at some point during a holiday season. (Recipes we have tried and loved are in a companion cookbook.) My family traditionally gives away 2 dozen trays of cookies and candies as gifts, so there's a whole lot of baking going on. The cover picture was taken just before packing up our 2005 Christmas tins.
I recently found this recipe in a cookbook given to me by another Zaar member. My family always makes candy for our holiday tins and this looks as though it would be a great addition to the collection. Have not tried it yet, so feedback is welcome. The name praline strikes me as peculiar since that term is generally given to southern confections made with pecans, not walnuts. This makes smallish pieces so you may want to double as I will. Cooking time includes initial cooling time.
Tried and true and my daughter loves this recipe. Here are a few pointers I learned as I made it. Do not over bake the cake or it will crack when you unroll it. Also make sure you cream the cheese first so there are no lumps in the filling. anw0792 requested a Pumpkin Roll recipe for diabetics and then 1Steve found the link for it. I dug out my copy of the recipe to post, so others could use it and also adding my tips/changes. This recipe is originally by Betty Hale of Arkansas; she won 3rd Place with it in the "Sweet As Can Be" recipe contest by Equal.
Lovely little buttery candies that will melt in your mouth. Adapted from an issue of "Family Circle Holiday Cakes & Cookies." If you don't have red hots candies, you can use another small bead-shaped candy decoration instead.
This recipe is really moist with a great flavour. Because of the natural sugars in fruit it is naturally sweetened. I have used this cake for all special occasions and everyone just loves it. Especially when they find out there is no added sugar or fat!
This is from Sept/Oct 2004 WW magazine. I have a friend on WW coming for a birthday dinner, so this will be her birthday cake. Each serve is 2 1/2 pts. I am going to replace 1/2 cup sugar with Splenda, and reduce cocoa to 1/4 cup to further reduce the points.
Here's a delicious dessert without all the fat! 4 servings and 1 WW point per serving.
If you totall all the calories/fat and fiber, you will find that this comes to 85 calories and 3.4 grams of fiber/serving.
Heavenly light, crispy-thin cookies that melt in your mouth. If the dough is rolled out between plastic wrap, you can instantly become an expert at rolled cookies. They're so delicate and crisp when done this way. I've never tried to frost them; they may be too fragile for that. These cookies may be baked and frozen in a rigid container.
These are very similar to those "butterball" Christmas cookies that I always remember around the holidays. However, these use CASHEWS, which really add a wonderful flavor! I made these for Christmas cookies in 2003, and they were, by far, everyone's favorite!
This is my favorite bar recipe. It tastes delicious and is well worth the effort! This would be a treat on anybody's Christmas tray or maybe even a potluck. I used Oil crust for 1 pie Recipe #82181 for the pie dough and it worked out great!
Hope you enjoy it!