NATURE SWEET RECIPES


Peanut Butter Cookies


• 1 cup peanut butter

• 1 egg

• 1 cup Nature Sweet Crystals

• 1/2 tsp salt

• 1 cup almond flour


Heat oven to 350 degrees.


Cream together all ingredients and form into a ball. Chill dough for 10 minutes. When the ball is congealed enough to cut, form into 24 balls and place on two ungreased cookie sheets. Press down with a fork to flatten, first in one direction and then in another. Allow room on the cookie sheet for dough to spread between balls.


Nature Sweet Recipes

Bake for 8 –10 minutes. Allow to cool slightly then transfer to a sheet of waxed paper to finish cooling.


Variation


Immediately after removing from oven, put three semi-sweet chocolate chips in the center of each cookie. This will add less than one carb to each cookie. (Option: use the carb free chips that are available)


Without semi-sweet chocolate chips:

Makes 24 cookies @ less than 2 carbs each

With semi-sweet chocolate chips

Makes 24 cookies @ 2.5 carb each

Approx. 6g maltitol per cookie


Butter Pecan Brittle


• 1 stick of butter

• 1 cup Nature Sweet Crystals

• 1 1/2 cups coarsely chopped pecans


Melt the butter in a large, nonstick fry pan. Add the Nature Sweet Crystals and heat on medium, stirring until mixture is blended and golden. The mixture will separate and then blend together again. Give it time for the color to darken, but don’t overcook. Remove pan from heat and sprinkle nuts on the top. Allow to cool. Cover and let set up. When the brittle is cooled, break it into pieces.


If you are in a hurry, hasten the cooling by setting the pan in a larger pan of ice.


Makes 24 servings @ 1/2net carb each

Approx. 6 g maltitol per serving


Pumpkin Pie

2 cups canned pumpkin

¾ cup Steel’s Vanilla Nature Sweet

1 ½ cups evaporated skim milk

2 large eggs

1 ½ teaspoons cinnamon

¼ teaspoon ground cloves

1 teaspoon ginger

1 9-inch pie shell


1.Brush pie lightly with egg white.

2.Preheat oven to 450° F.

3.Beat eggs with Steel’s Vanilla Nature Sweet and spices.

4.Turn the mixture into crust and bake on lower shelf of oven for 10 minutes. Lower temperature to 400° F. and bake until knife inserted comes out clean, or about 30 minutes.


Apple Pie

3 cooking apples

11 oz. jar of Steel’s Vanilla Nature Sweet

2 tablespoons margarine

2 tablespoons corn starch

2 tablespoons raisins (optional)

nutmeg & cinnamon to taste

1 9-inch pie shell


1.Peel, core, and slice apples.

2.Mix remaining ingredients.

3.Pour into pie shell.

4.Bake 400° F for 45 minutes on cookie sheet.


Pecan Pie

1 ½ cup Steel’s Vanilla Nature Sweet

¼ cup unsalted margarine

1 large egg

2 large egg whites

1 tablespoon vanilla extract

1 teaspoon instant coffee

½ cup pecans

1 9-inch pie shell


1.Warm Steel’s Vanilla Nature Sweet enough to melt margarine.

2.Add remaining ingredients except pecans.

3.Mix well.

4.Pour into pie shell.

5.Place pecans on top to cover.

6.Bake at 375° F about 45 minutes.


Key Lime Pie

1 cup Steel’s Vanilla Nature Sweet

¼ cup flour

3 tablespoons corn starch

2 cups water

3 large eggs, separated

1 tablespoon margarine

¼ cup fresh lime juice

grated rind of 1 lime

1 9-inch pie shell


1.Combine Vanilla Nature Sweet, flour, and corn starch in saucepan and gradually stir in water.

2.Cook, stirring constantly until thickened. Gradually stir mixture into beaten egg yolks, return to low heat and cook, stirring, two minutes.

3.Stir in margarine, lime juice, and lime rind, and cool. Pour into pie shell.


Meringue

3 egg whites

¼ teaspoon cream of tartar

6 tablespoons Steel’s Vanilla Nature Sweet


1.Beat egg whites until light and frothy, add cream of tartar and continue beating until whites are stiff.

2.Gradually add Vanilla Nature Sweet and beat until glossy.

3.Pile meringue onto cooled pie, spreading until it touches the edges of crust.

4.Bake in preheated hot oven (425° F). 5-6 minutes.


Brownies

4 squares (ounces) unsweetened chocolate

1/3 cup butter or margarine

2 eggs

1 cup plus 2 tablespoons Steel’s Vanilla Nature Sweet

½ cup all-purpose flour

½ cup chopped walnuts or pecans

1 teaspoon vanilla extract


1.Preheat oven to 350° F. Grease or Pam a 9x9 inch pan, line with wax paper or foil and grease paper.

2.Melt chocolate and butter together. Beat eggs with sweetener and add to chocolate mixture.

3.Add flour, blend. Add nuts and vanilla. Stir just until blended.

4.Spread batter in prepared pan. Bake about 25 minutes. Cool 2 hours, turn out, remove paper and cut into 25 squares.


Angel Food Cake

¾ cup sifted cake flour

1 1/3 cup Steel’s Vanilla Nature Sweet (1 jar)

1 cup egg whites (12) at room temperature

1 teaspoon cream of tartar

¼ teaspoon salt

1 teaspoon vanilla extract

½ teaspoon almond extract


1.Preheat oven to moderate (325° F).

2.Sift flour

3.Beat egg whites until foamy. Add cream of tartar and salt and beat until soft, moist peaks form when beater is lifted.

4.Add Vanilla Nature Sweet about 2 tablespoons at a time, beating after each addition. Add vanilla and almond extracts.

5.Add flour, ¼ cup at a time and fold in.

6.Turn into ungreased 10-inch tube pan and bake about one hour. Invert pan and let cake cool in pan.


Luscious Lemon Sauce

1 cup Steel’s Vanilla Nature Sweet

1 ¼ tablespoons corn starch pinch of salt

1 ¼ cups cold water

3 ½ tablespoons unsalted butter

4 tablespoons fresh lemon juice

3 teaspoons grated lemon rind


1.Combine corn starch and cold water in top of double boiler.

2.Add salt and Vanilla Nature Sweet, cook for 3-5 minutes, whisking gently until thick.

3.Add the butter, lemon juice, and rind and continue cooking, stirring gently, for about 5 minutes.

4.Cool slightly before serving.


Sugar Free Cashew Fudge

¼ cup butter, softened + 1 ½ teaspoons butter for pan (butter only, no substitutes)

1 ¼ cup Brown Nature Sweet Crystals

½ cup evaporated milk

2 tablespoons Steel’s Vanilla Nature Sweet

2 ¾ cups Powdered Nature Sweet

1 cup coarsely chopped salted cashews


1.Line 8” square pan with foil and grease with 1 ½ tsp. butter, set aside.

2.In heavy saucepan, combine Brown Nature Sweet Crystals, milk, Vanilla Nature Sweet, and butter.

3.Bring to a rapid boil, stirring constantly for 5 minutes.

4.Remove from heat. Gradually add Powdered Nature Sweet; mix well.

5.Fold in cashews.

6.Immediately spread onto pan. Cool.

7.Using foil, lift fudge out of pan. Cut into 1’ squares. Refrigerate in air tight container.


Sugar Free Oatmeal Raisin Cookies

½ lb. butter

1 1.4 cup Brown Nature Sweet Crystals

1 ½ cup Nature Sweet Crystals

2 tablespoons vanilla

3 eggs

2 cups quick oats

2 ¼ cups whole wheat flour

¾ tablespoons salt

1 teaspoon baking soda

2 teaspoons vanilla

1 cup raisins

½ cups walnuts, chopped (optional)


1.Preheat oven to 300° F.

2.Mix butter and sweeteners together.

3.Add eggs and vanilla, mix well.

4.Add oats, mix well.

5.Add salt, soda, and vanilla, mix well.

6.Add flour, mix well.

7.Add raisins and walnuts.

8.Drop by tablespoonful onto ungreased cookie sheet.

9.Bake 22 to 24 minutes or until light golden brown.

10.Immediately transfer cookies to a wire rack to cool.


Honey Crunch Cookies (submitted by Sherry Bean)

2 cups flour

2 teaspoons baking powder

½ teaspoon salt

1 cup butter

1 cup Honey Flavor Nature Sweet

2 eggs

1 cup shredded coconut

1 cup butterscotch chips

4 cups Rice Krispies Cereal


1.Preheat oven to 350° F.

2.Sift together flour, baking powder, salt. Set aside.

3.In large bowl, cream butter.

4.Add Honey Nature Sweet a little at a time, mixing well.

5.Add eggs one at a time. Mixture will appear to separate.

6.Gradually add dry ingredients until moist.

7.Fold in coconut, butterscotch, and cereal.

8.Drop by full teaspoons onto insulated cookie sheets.

9.Cook 12 minutes or until golden brown.

10.Cool on rack., very moist.


Peanut Butter – Fudge Crunchy Snack

¼ cup Honey Flavor Nature Sweet

2 teaspoons Steel’s Sugar Free Fudge Sauce

¼ cup Peanut Butter

2 ½ cups Cheerios

½ cup raisins

½ cup pretzel sticks


1.Boil and stir first two ingredients

2.Remove from heat and stir in peanut butter.

3.Pour slowly over mixture of cereal, raisins, & pretzels.

4.Toss until evenly coated.

5.Spread in pan (13 x 9 x 2).


Apple Crisp

4 cups peeled & sliced cooking apples

½ cup Honey Flavor Nature Sweet

1 tablespoon lemon juice

1 cup oats

½ teaspoon salt

1 teaspoon cinnamon

¼ cup margarine


1.Spray pie pan with vegetable spray.

2.Put apples in the pan.

3.Sprinkle juice over apples.

4.Mix all other ingredients together.

5.Pour over apples.

6.Bake at 375 for 30 minutes or until golden brown.