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dddavids Hauntingly Good Low Calorie RecipesLeave Your Comments Below 
A shockingly good place for hauntingly delicious low calorie recipes, cooking tips, and quick and easy how to food and sugar substitute deserts. These ghostly old/new low or no calorie recipes from the past made, and tested in the haunted kitchen are definitely worth trying and will be easyto make, and sure to be a hit with your guest. They are to include recipes for no, or low calorie cookies, old fashioned desserts, bars, fudge, all for your next holiday dinner, or everyday eating. Old vintage recipes like your grandmother, great grandmother, and great great grandmother use to make, but transformed into lower calorie dishes made with all natural sugar substitutes. Who needs guilt...not me! Let's get started!!! Lower Calorie White/Dark Chosolate Cookie Bars 
Ingredients: 2 1/4 Cups of Flour 1 Teaspoon of Baking Soda 1 Teaspoon of Salt 1 Teaspoon of Cinnamon 1/2 Teaspoon of Nutmeg 2 Sticks (1 Cup) of Butter 1/2 Cup of Stevia (or a suitable sugar substitute) 3/4 Cup of Brown Sugar 1 Teaspoon of Vanilla Extract 2 Eggs 1 Cup of White Chocolate Chips 1 Cup of Semi Sweet Chocolate Chips Instructions: Preheat oven to 375F degrees. Cream butter, sugar substitute, and brown sugar thoroughly. Blend in eggs (one at a time) and Vanilla. Combine Flour, baking soda, salt, cinnamon, and nutmeg in a seperate bowl. Gradually add the flour mixture to your batter Place the mixture in a 13 x 9 inch pan that has been coated with baking spray. Bake for 20 to 25 minutes. These lower calorie cookie bars were very impressive. Easy to make, and very tasty! Sugar Free Chocolate Fudge 
Ingredients: 1/2 Cup of butter 1 large, very-ripe Banana 1/2 Teaspoon of Cinnamon 1/8 Teaspoon of Salt Sweetener of choice, to taste Sweeteners that work well in this recipe include: nunaturals vanilla stevia drops, powdered sugar, or even a liquid sweetener such as pure maple syrup. If a using a super-ripe banana, you might not need any added sweetener, depending on your tastebuds.) 1/4 Cup of unsweetened cocoa powder 1/2 Teaspoon of Vanilla Extract Instructions: Make sure the butter is melted before use. Combine all ingredients first. Then smooth the fudge into a container or candy molds. Place in the fridge for a few hours, or freeze for a few minutes. You can freeze it for longer periods of time. Thaw at least 15-20 minutes prior to eating. The Best Low Calorie Chocolate Chip Cookies 
Ingredients: 2 1/4 Cups All Purpose Flour, unsifted 1 Teaspoon Baking Soda 1 Teaspoon Salt (I used a little less) 1 Cup (2 sticks) Butter Just a little more than 1/2 Cups of Stevia, or sweetener of your choice, or 3/4 cups sugar 1/4 Cup Brown Sugar, packed 1 Teaspoon Vanilla Extract 1/2 Teaspoon Coffee Extract 1/2 Teaspoon Cinnamon 1 packet Instant Coffee 2 Eggs 2 Cups Semi-Sweet Chocolate Chips Instructions: Preheat oven to 375 F. In a small bowl combine flour, baking soda, slat, and cinnamon. In a large bowl combine butter, sweetener, brown sugar, vanilla, and coffee extract. Beat until creamy. Beat in eggs, one at a time, and add instant coffee packet. Gradually add the flour mixture, and chocolate chips. Mix well, and drop rounded teaspoonfuls on to cookie sheets. Bake for 8 to 10 minutes. These are extremely good even with the sweetener. You won't be disappointed.
dddavids Interesting Facts and Recipes:
For the Witch in you: Cakes and Ale The Wiccan ritual known as Cakes and Ale is often celebrated as a way of thanking the gods for their blessings. Cakes are usually just cookies prepared in the shape of crescent moons, and the ale can be alcoholic or it can be apple cider, juice, or even water. Try this out: Simple Sabbat Cake: 
Ingredients: 3/4 Cup soft butter 2 Cups brown sugar 2 eggs 1 Tbsp. lemon juice 2 tsp. grated lemon rind 2 Cups flour 1 Cup finely chopped walnuts (optional) Instructions: Cream the butter in a large mixing bowl. Gradually add the brown sugar and mix well. Add eggs, lemon juice and rind. Mix until well-blended. Stir in flour and walnuts. Cover and refrigerate overnight. When chilled, shape dough into one-inch balls and place 3" apart on greased cookie sheet. Bake at 375 for 8 minutes. Allow to cool before serving. 
Butterscotch Pie from the Round The World Cookbook-1934 1 pre baked pie crust 1 cup dark brown sugar 3 tablespoons butter 1 1/2 cups milk 1/2 tsp vanilla extract 2 eggs, separated 3 tbsp all purpose flour 2 tbsp powdered sugar Heat a heavy fry pan over medium heat. Add the butter and brown sugar and stir until the sugar is melted and a thick brown syrup is formed. Add one cup of the milk into the pan, and the vanilla. Beat the egg yolks lightly in a medium sized bowl, and combine with the remaining milk and the flour until smooth. Add to the mixture in the fry pan and stir over medium heat until thickened and creamy. Pour into cooled pie crust. Beat remaining egg whites with powdered sugar until stiff and spoon decoratively over pie. Bake in preheated 325 degree oven until meringue is browned, Serve cold. Other Interesting Links Delicious recipes with Stevia Stevia recipies on Pinterest Medieval Recipes Allrecipes - for recipes, cooking tips, and how-to food videos Quality Family Recipes from Betty Crocker In the 1930s, Clara Shenefelt Williams compiled the collection of recipe cards that were discovered in an antique shop. Read Clara's Story Clara Project, A weekly cooking project inspired by vintage recipe cards. Corn Flake Cookies A collection of corn flake drop cookie recipes submitted, reviewed and rated by the ifood.tv community. Old Fashioned & Nostalgic Candy 
Here is one of Clara's 1930s Recipes from the link above. Old Fashioned Chocolate Drop Cookies (makes about 40 cookies) Ingredients: 1/2 cup unsalted butter, softened at room temperature 1 1/2 cups lightly packed brown sugar 2 large eggs 1/2 cup milk 1 tsp. vanilla extract 2 cups all-purpose flour 1/2 cup unsweetened cocoa powder 1 1/2 tsp. baking powder 1/2 tsp. salt 1/4 tsp. baking soda 1 cup chopped toasted walnuts, pecans, almonds or peanuts Instructions: Preheat oven to 375 degrees F Line two baking sheets with parchment paper. In the bowl of a stand mixer (or in a large bowl using a hand mixer) cream together the butter and brown sugar until well-blended and fluffy, about 2 minutes. Add the eggs and mix to combine; add milk and vanilla and stir. In a separate bowl, sift or sieve together the flour, cocoa powder, baking powder, salt and baking soda. Add the dry ingredients to the mixer and slowly blend to combine. Stir in chopped nuts. Drop cookie dough by teaspoonfuls onto the paper-covered baking sheets. Bake for 15 minutes. Remove the cookies to a wire rack to cool. |
