Bake at 350 degrees for 14 to 16 minutes until cookie are lightly browned and set in the centers. Allow to cool on baking sheets for a couple of minutes then remove to wire racks to cool completely christian louboutin outlet.
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Pecan Topping:
1/2 cup Splenda Brown Sugar Blend
1/2 cup finely chopped pecans
1/4 cup all-purpose flour
1/4 cup butter
Pumpkin is a very healthy food that is often overlooked except in the fall and during the Thanksgiving and Christmas holidays. But pumpkin is something we should all eat more often. The recipes in this article offer you some new ideas to use this healthy ingredient. Diabetic friendly but so tasty no one will even notice they aren’t made with sugar! The pie is a different twist on the traditional pumpkin pie. This Pecan Topped Pumpkin Pie is a chilled chiffon pie and the Pumpkin Oatmeal Nut Cookies are a tasty way to add healthy pumpkin to the traditional oatmeal cookie.
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Enjoy!
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Allow the pie to cool completely.
PUMPKIN OATMEAL NUT COOKIES
1 1/2 cups all-purpose flour
1/2 cup whole-wheat flour
1 1/3 cups quick oats
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
1 cup butter louboutin, softened
1/2 cup Splenda Baking Blend
1/2 cup packed Splenda Brown Sugar Blend
1 cup canned pumpkin or cooked pumpkin puree
1 large egg
1 tsp vanilla extract
3/4 cup chopped walnuts or pecans
3/4 cup raisins, optional
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In a medium bowl combine the flours, oats, baking soda, cinnamon, and salt; set aside louboutin pas cher.
Combine the pumpkin, eggs, Splenda, salt, cinnamon, ginger hollister, cloves, and cream together in a large bowl isabel marant. Beat to blend thoroughly. Pour the pumpkin mixture into the unbaked pie shell abercrombie france. Bake the pie at 400 degrees for 45 to 50 minutes until set. A knife inserted in the center will come out clean when the pie is done hollister france.
PECAN TOPPED PUMPKIN PIE
1 9-inch unbaked pie shell
1 can (16-oz) pumpkin
2 large eggs
1/2 cup Splenda Granulated
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1 1/2 cups half and half cream
Pecan Topping, recipe below
3 tbsp sugar-free maple-flavored syrup
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In a large mixer bowl beat butter, Splenda both white and brown, until light and fluffy. Add pumpkin, egg, and vanilla extract mixing well. Add th flour mixture and mix in well. Stir in the nuts and raisins, if using. Drop the cookie dough by rounded tablespoons onto the prepared baking sheets.
Yield: 4 dozen cookies
Combine all the ingredients together, tossing with a fork until completely mixed. Sprinkle the topping mixture over the pie. Drizzle the maple-flavored syrup over the topping.
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Preheat oven to 350 degrees.
Spray baking sheets with nonstick cooking spray; set aside christian louboutin uk.
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