We have hundreds of diabetic recipes in our database. Choose the ingredients and diabetic category to find the perfect recipe for your diabetic needs. Simply enter the ingredient(s) you want to use and the recipes that use those ingredients and are for diabetics will display. The diabetic recipes are also available in The Weekend Chef Diabetic Cookbook.
HOLIDAY POUND CAKE
3 cup plain flour
3 cup sugar
2 sticks butter
1/2 pint sour cream
1/2 teaspoon rum flavoring
1 teaspoon orange
1/4 teaspoon almond flavoring
1/2 teaspoon lemon
1 teaspoon vanilla flavoring
Cream butter and sugar add eggs one at a time. Add alternately
sour cream and flour which has been sifted with soda. Add
flavoring. Bake in tube pan 1 1/2 hours at 325 degrees.
2 pkgs. yeast
2 cup lukewarm water
1/2 cup sugar
1 egg beaten
1/4 cup shortening melted
1/2 to 7 cup flour
Dissolve yeast in water with sugar and salt. Let stand 5
minutes. Beat in egg then shortening; add enough flour to make a
mediumsoft dough. Knead until smooth and elastic. Place in
greased bowl; cover with plastic wrap and damp towel. Place in
refrigerator where dough will keep for up to 5 days. Take out
1/4 of dough; make 1 inch balls and place in 9 inch round pan.
Refrigerate remaining dough for later use. Cover bread balls
with clean cloth and let rise 1 1/2 to 2 hours until doubled in
bulk. Bake at 400 degrees for 15 minutes or until golden brown.
Repeat with remaining dough as needed. 4 batches (30 each).
NO DRIP FRUITY POPSICLES
1 (3 oz.) pkg. Jello (any)
1 cup sugar
2 cup boiling
2 cup cold water
Dissolve Jello and sugar in hot water. Add cold water. Pour
into popsicle molds. Freeze 8 hours or overnight.
2 qts. mayonnaise
1 quart Italian dressing
1 (8 oz.) can
Parmesan cheese grated
1/4 cup garlic powder
Mix well with mixer or blender. Makes 2 quarts.
2 cup warm water
1 pkg. yeast
2/3 cup oil
4 cup self-rising flour
*If using plain flour add 6 teaspoons baking powder and 2
teaspoons salt. Mix warm water and 1 package yeast. Add oil
sugar flour and egg. Bake at 400 degrees about 15 minutes
(approximately) in greased muffin tins. Mixture will keep for 6
weeks in the refrigerator in a covered container.