|The Art of Cooking for the Diabetic|
|by Katharine Middleton|
The bestselling landmark cookbook is updated so the 300 original recipes conform to the recent revision of the American Diabetes Association's exc...
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Combine all ingredients for the crust and press into greased 13 x 9-inch pan. Combine remaining ingredients for filling. Only use 1 cup coconut; save ...
In large mixer bowl, blend cake mix, soda pop ... degrees. For fruit macaroon, substitute water ... about 8 dozen cookies at 25 calories ... diabetics and calorie counters.
Soften ice cream ... be added. Crush macaroon cookies into small pieces. Add fruit mix and cookies to ... large mixing bowl. Blend all ingredients together.
Heat oven to ... all base ingredients. Mix at highest speed ... brown. (Center may appear loose, but will set upon cooling.) Cool completely; cut into bars.
Heat oven to ... bowl combine the cake mix, softened butter ... for 30-35 minutes or until golden brown. Cool completely. Cut into bars. Yield: 36 bars.
Heat oven to ... combine crust ingredients. Mix at low speed ... 350 degrees for 30-35 minutes or until golden brown. Cool; cut into bars. Makes 36 bars.
Winner cookies. One part is macaroon, the other ... teaspoon of chocolate mix onto each. Bake ... at 375 for 10-12 minutes. Otherwise 2 different cookies.
Line trifle dish ... lady fingers or cake slices. Sprinkle with ... well beaten eggs. Mix with hot milk, ... with jam. Crumble macaroons if you have them, or shortbread cookies, between layers, ... extract instead of vanilla.
Combine first 6 ... minutes. Immediately top each cookie with one chocolate square; spread to frost. Sprinkle cookies with coconut. Yield: About 6 dozen.
Heat oven to 350 degrees. In large bowl, combine all ingredients except candy bars and 1/2 cup coconut. Blend well. Chill 15 minutes. Form into 1 ...
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