Low Carb - Pecan Kisses
Ingredients


1            egg white
4 tsp.    Sweet 'N Low® Brown granulated sugar substitute
pinch     salt
1/2 tsp.       vanilla
1 cup     finely chopped pecans
Directions
       Beat egg white with electric mixer until stiff.  While beating
constantly,
gradually add Sweet 'N Low Brown, salt and vanilla.  Fold in pecans.
Arrange by tsp. on cookie sheet sprayed with nonstick cooking spray.
Bake for about 10 - 12 minutes at 325° F.
Makes 24 servings.
Nutritional Info Per Serving:  1 carb.

Spicy Meringue Kisses



2 large egg whites

1/8 teaspoon cream of tartar

Dash of salt

1/4 cup packed light brown sugar

1/4 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon vanilla extract

Dash of ground black pepper

Dash of ground cloves



Preheat oven to 225º.Cover 2 large baking sheets with

parchment paper; secure with masking tape.



Place egg whites, cream of tartar, and salt in a

medium bowl; beat with a mixer at medium speed until

soft peaks form. Increase speed to high; gradually add

sugar, 1 tablespoon at a time, beating until stiff

peaks form. Add cinnamon and remaining ingredients;

beat just until blended.



Spoon batter into a pastry bag fitted with a large

star tip. Pipe 60 mounds onto prepared baking sheets.



Bake meringues at 225° for 1 1/2 hours. Turn oven off,

and cool meringues in closed oven for 1 1/2 hours or

until dry. Carefully remove meringues from paper.



Yield 5 dozen (serving size: 1 cookie)



Nutritional Information

CALORIES 4(0.0% from fat); FAT 0.0g (sat 0.0g,mono

0.0g,poly 0.0g);

PROTEIN 0.1g; CHOLESTEROL 0.0mg; CALCIUM 1mg; SODIUM

5mg; FIBER 0.0g;

IRON 0.0mg; CARBOHYDRATE 0.9g



Cooking Light, APRIL 2005

WOLF CREEK POTATO DROPS

1  potato, peeled if desired, shredded, chopped

1 tablespoon lemon juice

3/4 cup butter or margarine

3/4 cup brown sugar

1/2 cup granulated sugar

1 egg

1 teaspoon vanilla

1 teaspoon finely shredded lemon or orange peel

1-3/4 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

2 cups quick-cooking rolled oats

3/4 cup dried tart cherries or raisins

In a small bowl combine potato and lemon juice; toss to mix. Set aside. In a large mixing bowl, beat butter and sugars with an electric mixer until fluffy. Beat in egg, vanilla and lemon peel until well blended. Add flour, baking powder, baking soda and salt; beat to mix well. Stir in shredded potato mixture, oats and cherries; mix well. Drop by rounded teaspoons 2-inches apart onto greased cookie sheet. Bake at 375' for about 12 minutes or until edges start to brown. Remove cookies to wire rack to cool. (High Altitude: Let dough rest 5 minutes for fluffier,

softer cookie.)

Nutritional Information Per Serving: Calories 83,- Protein 1g; Carbohydrates 12g; Fat 3g; Cholesterol 12mg; Sodium 60mg.

Snickerdoodles



Ground almonds create an "almond flour" which is a

wonderful substitute for wheat flour for many baking

recipes.

Makes about 26



1/2 cup butter, softened

1-1/2 cups ground almonds

1 cup granulated Splenda

1 large egg

1/2 teaspoon vanilla extract

1/4 teaspoon baking soda

1/4 teaspoon cream of tartar

2 tablespoons granulated Splenda

1 teaspoon cinnamon



In a medium bowl, beat butter until creamy. Add half

the ground almonds, 1 cup Splenda, egg, vanilla,

baking soda and cream of tartar. Beat until well

combined. Beat in remaining ground almonds. Cover and

chill in bowl for 1 hour. Pre-heat oven to 350 F. In a

small bowl, combine the 2 tablespoons Splenda and the

cinnamon; mix well. Roll chilled dough into 1-inch

balls. Gently roll each ball in the cinnamon-Splenda

mixture to coat and place 2 inches apart on an

ungreased baking sheet. Bake 10-12 minutes until

lightly browned at the edges. Carefully remove from

pan to cooling rack to cool completely.



Note: 1.5 net carbs per cookie

Low Carb Almond Biscotti

About 2 grams of carbs per cookie.



16 ounces sliced, blanched almonds

1 cup soy flour

1 teaspoon xanthan gum*

1 teaspoon salt

1-1/2 teaspoons cinnamon

1 cup vegetable oil

1 cup Splenda or Maltitol Crystals

3 large eggs

1 teaspoon vanilla extract

1 teaspoon orange extract



Preheat oven to 325 F. Measure out 1 cup of almonds

and set aside. In a blender, grind the rest of the

almonds to make flour. Put the almond flour in a bowl,

and add the soy flour, salt, baking powder and

cinnamon. Mix the dry ingredients together and set

aside. In a large mixing bowl, blend the oil and

Splenda. Add the eggs, one at a time, mixing well

after each addition. Add the vanilla and orange

extracts, mixing well. Add the dry ingredients to the

oil mixture, blending well. Add the reserved sliced

almonds. This will make an oily soft dough.



Divide the dough into four sections, and form each

section in a small loaf approximately 2 inches wide

and 1 inch high. Put the loaves on a large greased

baking sheet. Bake for about 40 minutes. Remove from

oven, and reduce oven temperature to 200 F. Take the

loaves off the cookie sheet and put them on a cutting

board. Using a sharp knife, slice each loaf into about

a dozen pieces, about 1/2 to 3/4-inch thick. Put the

slices back on the cookie sheet, cut sides down. When

all the loaves are sliced, put the baking sheet back

in the oven for 10-15 minutes. Remove, turn the slices

over, and put back in the oven for another 10-15

minutes.



These can be stored in an airtight container or in the

freezer for several weeks.



Note: Xanthan gum can be purchased at health food

stores. It keeps the cookies from being too crumbly.

It is not recommended that you omit this ingredient.