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Your Diabetic Recipe Selection

BUSTER BAR B

Ingredients

42 Oreo cookies (1 small pkg.) crushed
1 stick margarine melted and cooled

Instructions

Combine. Pat gently into 9 x 13 inch pan and freeze. Top with 1/2
gallon vanilla ice cream and freeze. Top with 1 jar Smuckers hot
fudge topping (or use the recipe below which is much better). Top
with 1 can Spanish peanuts. Top with 8 ounce container Cool Whip.
Freeze. Fudge Sauce: Melt 1 cup semi-sweet chocolate chips and
1/2 cup butter. Add 2 cups powdered sugar and 1 1/2 cup
evaporated milk. Cook until thick and smooth. Add 1 teaspoon
vanilla. Cool.

MACARONI & TUNA

Ingredients

1 lb. macaroni
1 lg. can tuna
Salt
Pepper
Onion salt
Miracle Whip dressing
OPTIONAL:
Egg hard-boiled
Celery
Carrots
Green peppers
Radishes
Onion

Instructions

Cook macaroni until soft. Rinse in cold water drain well. Mix
macaroni tuna with dressing until moist and season to taste.
Optional ingredients may then be added.

KAHLUA CAKE

Ingredients

1 pkg. chocolate cake mix
1 sm. pkg. instant chocolate pudding
4 eggs
3/4 cup oil
1/3 cup kahula
1 pt. sour cream
6 oz. semi-sweet chocolate pieces

Instructions

Mix all ingredients but chocolate pieces. Fold in chocolate
pieces in and put in well greased and floured pan. Bake at 350
degrees for 1 hour. Use bundt or tube pan. Dont use cake mix
with pudding already in it.

SODA BREAD

Ingredients

3 cup pre-sifted flour
3/4 cup sugar
1 teaspoon salt
1 teaspoon baking soda
1 tablespoon baking powder
1 1/2 cup raisins and/or citron -
chopped nuts
2 eggs
2 tablespoon melted margarine or butter
1 1/2 cup buttermilk or 1 c.
buttermilk and 1/2 cup Irish cream
whiskey

Instructions

In a large bowl mix first 5 ingredients then add raisins. In a
bowl beat eggs margarine or butter and buttermilk. Combine with
dry ingredients. Bake in well greased pan at 350 degrees for 1
hour or until well done.

AFTER - DINNER MINTS

Ingredients

2 cup sugar
2/3 cup boiling water
1/4 teaspoon cream of tartar
1 teaspoon vinegar Put the sugar boiling water and vinegar in saucepan over heat stir until sugar is dissolved boil without stirring to 265 degrees or until a decidedly firm ball is formed in cold water. Pour onto slightly greased platter or marble or metal table top and leave until cool enough to handle. Pull with fingers adding few drops oil of peppermint or other flavor and any desired color. When too stiff to pull stretch to a rope
1/2 inch in diameter and cut with scissors in small pieces or strips. Put at once into a bowl of powdered sugar and leave until sugary.

Instructions

Included in the Ingredients section

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