|by Jann Johnson|
Not just for teatime anymore, this tasty Scottish cousin to our old friend biscotti is as delicious savory as sweet--and a snap to make.
Results 1 - 10 of 49 for diabetics oatmeal
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Combine first 5 ingredients. Stir in dry ingredients and vanilla. Let stand a few minutes. Drop by teaspoonfuls onto cookie sheet. Grease lightly if ...
Sift together flour, baking soda and set aside. In 2-quart saucepan over medium-high heat, bring water, dates, apples, and raisins to a boil. Reduce ...
Combine diced apple ... tender. Stir in oatmeal. Bring to ... for 1 minute. Yield 1 serving. Serving size 1 recipe. Exchange list: Starch/bread 1, fruit 2.
Preheat oven 400 degrees. Grease 12 cup muffin tin with spray. Combine oats, oat bran, flour, brown sugar, baking powder, salt and cinnamon; set ...
Sift flour, salt, ... ingredients together add oatmeal, beat. Add ... Press down with glass. Bake at 375 degrees for 10 minutes. Each cookie 35 calories.
Combine oatmeal, applesauce, milk ... enough to moisten. Spray muffin tins with vegetables spray. Fill tins 2/3 full. Bake at 350 degrees for 15-20 minutes.
Mix flour, cinnamon, soda, salt, nutmeg, allspice, oatmeal and raisins. Add ... moisten and drop onto greased cookie sheet. Bake 12 minutes at 375 degrees.
Combine raisins and boiling water and set aside to cool to room temperature. Cream together sugar, sugar substitute and butter at medium speed until ...
Melt butter, beat ... sugar, fruit, nuts and oatmeal. Stir until blended. Drop by teaspoon onto greased cookie sheet. Bake at 350°F for 12 to 15 minutes.
Whip nonfat dry milk with ice water until stiff peaks form (4 to 5 minutes). Boil raisins in water for 2 minutes. Drain, reserve liquid for later ...
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