Sugar Twin Ingredients Recipes

SUGAR-FREE PEANUT BUTTER COOKIES

Steps:

• Set oven to 375 degrees.
• Grease a cookie sheet.
• In a bowl combine flour, Splenda or Sugar Twin and baking powder.
• Add in peanut butter, oil, egg, water and vanilla; mix well to combine.
• Shape into 1-inch balls and place on the cookie sheet.
• Flatten each cookie with a fork.
• Bake for about 10-12 minutes, or until lightly browned.

THE BEST SUGAR COOKIE RECIPE

Steps:

• Add the 4 sticks (2 cups) of butter and 2 cups of white sugar to your mixer. A word about the butter, we use Sweet Cream Salted Butter when we are baking and I think it tastes great with these sugar cookies too. The butter needs to be softened but still cold. A prime culprit for dry sugar cookie dough is butter that is too warm and soft. I let the butter sit out on the counter for just under an hour before I start making the cookies - this seems to be the perfect amount of time for me. The butter is still cold to the touch but you can press into the stick with your fingers. In the past, when in a rush, I have softened the butter in the microwave but inevitably the dough that I get is on the "crumbly" side.
• Cream the butter and sugar until it is completely mixed (3 minutes on medium-high should do the trick.)
• Add 2 tablespoons of vanilla and 2 eggs. I know that sounds like a lot of vanilla but this recipe needs a little extra moisture and the cookies will taste great.
• Mix the cookie dough until light and fluffy (about 3 more minutes.)
• Add 4 teaspoons of Baking Powder and mix.
• Mix in the 6 cups of flour two cups at a time. Don't over-mix the dough when you are adding the dry ingredients. Mix it only until the flour is incorporated into the dough.
• After you have added the 6 cups of Flour the dough should be firm but not dry or crumbly. If the dough seems to dry, add a tiny bit of vanilla or milk (start with a teaspoon) and mix again.
• Roll a handful of the dough out on a prepared surface until it's about 3/8" thick.
• Cut out shapes with cookie cutters.
• Bake in an oven pre-heated to 350 degrees for 6-10 minutes depending on the size of the cookie cutter you used. Do not over-bake! We like thicker sugar cookies so they will hold a good amount of frosting. If you make your cookies on the thick side as we have done in the pictures here, you should cook them 9-10 minutes. They might not look done to you but they are. Take them out of the oven. You don't want them to start browning around the edges the way a Chocolate Chip Cookie would, for example. The cookies should be set and just bet starting to slightly brown around the edges. Over-baking is the prime culprit if you feel your sugar cookies seem dry. If you roll out thinner cookies, or use smaller cookie cutters than the ones we have used here, you should only bake the cookies 6 or 7 minutes.
• Let your cookies cool and then they are ready for frosting. We use our Best Buttercream Frosting recipe with these Best Sugar Cookies. The frosting is easy to color and tastes so delicious and yummy on these Sugar Cookies. You will have all the tips and tricks to make this yummy homemade sugar cookie frosting right here.

SUGAR-FREE CHOCOLATE CAKE ROLL

Steps:

• Cake.
• Preheat oven to 400°F Spray 15"x10"x1" jelly roll pan with non-stick cooking spray. Line with waxed paper. Coat waxed paper well with a non-stick cooking spray.
• Sift dry ingredients together into a medium mixing bowl. Set aside. In a large mixing bowl, beat egg whites and cream of tartar at high speed until foamy. Sprinkle 2 tablespoons of SugarTwin® over mixture and beat until stiff peaks form. Set aside.
• In a second large mixing bowl, beat egg yolks at medium-high speed until thick and lemon colored, 5 minutes. Lower speed; blend in milk and flavorings. Add sifted dry ingredients, mixing at low speed until moistened. Beat 2 minutes at medium, scraping bowl occasionally.
• Pour batter mixture over egg whites. With rubber spatula, carefully fold by hand until evenly blended. Pour into prepared pan; bake 7 minutes until done.
• Allow cake to set 1 minute; loosen around edges. Invert onto clean towel; roll with towel from narrow end, leaving open side on bottom. Cool completely on a wire rack.
• Unroll; spread cake with SugarTwin® Whipped Frosting (see recipe below) to within 1/2" of edges. Roll cake from narrow end; place on serving platter. Decorate with confectioner's sugar and toasted sliced almonds, if desired.
• Chill. To serve, slice diagonally into pieces.
• For best results, eggs should be at room temperature before using.
• Whipped Frosting.
• Chill smaller mixer bowl and beaters in freezer 5 to 10 minutes.
• Combine non-dairy creamer and milk. Whip at highest speed until stiff peaks form, scraping bowl occasionally. Add SugarTwin® and flavoring and blend. Refrigerate. For best results, use promptly. Makes about 1 cup.

CHEESE APPLE CRISP( WITH SPLENDA OR SUGAR TWIN)

Steps:

• Arrange apples in shallow greased pan.
• Sprinkle with cinnamon.
• Add water and lemon juice.
• Combine splenda, flour and salt; work in butter to form a crumble mixture.
• Stir in shredded cheese and sprinkle the mixture over the apples.
• Bake at 350F until apples are tender and crust is brown and crisp, 40 minutes.

SPECIAL OATMEAL COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
• Stir together the oatmeal and margarine. Blend in the egg whites and sweetener. Stir together the flour, salt and baking powder; add to the mixture alternately with the milk and vanilla; stirring between additions. Finally, stir in the raisins and walnuts.
• Drop by teaspoonfuls 1 to 2 inches apart onto the prepared cookie sheets. Bake for 10 to 15 minutes in the preheated oven.