Mom's Fruitcake

I know fruitcake gets a bad rap, and I admit, the one's you see in the stores don't look too good, but my mom's fruitcake is really good, so give it a try. (Mine is baking in the oven right now :-) a picture to come later. 1 pound pitted dates (optional) I leave those out because I don't really like them 1 container of candied cherries 1 container of candied pineapple chunks 1 pound chopped pecans 2 cups Splenda sweetener 1 cup flour 2 t. baking powder 1/2 t. nutmeg 4 eggs 1 t. vanilla Line an angel food tube pan with foil and coat with non-stick spray. Preheat oven to 250. Cut fruits into smaller pieces, mixed with chopped pecans. Stir in dry ingredients and mix gently but thoroughly. In a separate bowl, beat eggs with vanilla and pour over fruit mixture. Mix well until all ingredients are combined. Pack the mixture in your pan and bake for 2 hours. Top of fruitcake can be decorated be removing cake from oven after 1 hour and garnish with pecan halves, pineapples and cherry halves. After garnishing, return cake to oven to finish baking. Cool completely, preferably overnight, before removing from pan and slicing. Store in airtight container in the fridge. The cake gets better each day, and lasts a month or longer in the fridge.

Happy Thanksgiving

Pumpkin Bread

1 3/4 cups flour 2 cups Splenda sweetener 3/4 tsp. salt 1 tsp. baking soda 1/2 tsp. cinnamon 1/2 tsp. nutmeg 1/2 cup oil 2 eggs 1/3 cup water 1 cup pumpkin 1/2 cup chopped pecans Mix all dry ingredients in a large bowl and mix well. Combine pumpkin, water, eggs and oil and mix well. Add dry ingredients slowly and beat thoroughly. Stir in nuts and pour batter into a greased loaf pan. Bake at 350 for an hour and 15 minutes. Cool at least 15 minutes before removing from pan.

Halloween Cupcakes

1 pkg. sugar free chocolate or white cake mix (prepared as directed on package for cupcakes) sugar free chocolate or white frosting cupcake liners halloween decorations such as sprinkles, colored sugar, candy decorations, etc. For orange frosting, add some drops of orange food coloring to the white frosting and mix until you get your desired color of orange. Make cupcakes, frost and decorate, then eat your yummy treats!

Super Easy Cinnamon Twists

1 can of Pillsbury breadstick dough (12) butter cinnamon Splenda sweetener Spray a large cookie sheet with non-stick spray. Unroll the breadsticks and twist each one. Spread some butter on top of each and then sprinkle a mixture of cinnamon and sweetener. Bake at 350 until golden brown. For a quick glaze, mix some Splenda sweetener, milk and 1 tsp. vanilla, adding just enough milk to get the consistency you need. Spread over warm cinnamon twists.

Sugar Free Banana Caramel Cake

1 box of Pillsbury Moist Supreme Sugar Free Yellow Cake Mix
2 teaspoons cinnamon
3 large eggs
1/2 cup water
1/2 cup oil
1 1/2 cups mashed ripe banana (about 3 bananas)
1 cup chopped pecans or walnuts
2 bananas, sliced
Smucker's Sundae Syrup Sugar Free Caramel Flavored

Preheat oven to 350 degrees. Coat a 13 x 9 baking pan with non-stick spray. Beat cake mix, cinnamon, eggs, water and oil in a large bowl with an electric mixer on medium speed for 2 minutes. Beat in mashed bananas. Stir in nuts and spread into prepared pan.

Bake 35 minutes or until toothpick inserted in the center comes out clean. Cool for a few minutes. Top each serving with sliced bananas and caramel syrup.

Sugar Free Cake Mixes

now available from Pillsbury, made with Splenda and oh sooooo good. They have 2 flavors...classic yellow and devil's food chocolate and also 2 frostings...white and chocolate.
I made cupcakes with these mixes and they taste great. I do recommend that before you use the frosting, take a spoon and mix the frosting before trying to spread. It tends to be a little thick but once you work with it, it becomes really creamy like regular frosting, and the flavors are really good, I prefer the chocolate.