Spicy Oatmeal Cookies

1/2 c. margarine 1 egg

1 tsp. sucaryl solution 1/4 c. milk 1 c. flour

1/2 tsp. baking powder 1/8 tsp. baking soda 1 tsp. cinnamon 1/2 tsp. nutmeg 1/4 tsp. salt 1 tsp. vanilla 1/2 c. raisins 1 c. rolled oats

Cream margarine. Add beaten egg, sucaryl solution, and milk. Sift and mix dry ingredients and then add to first mixture. Beat in vanilla, raisins, and rolled oats. Drop by teaspoon onto greased cookie sheet and bake. You can use 1/4 cup margarine and 1/4 cup applesauce or 1 banana instead of using the full amount of margarine.


1/2 c. fruit juice, orange

3 tbsp. Sweet 'n Low or any sugar substitute

2 tbsp. lemon juice

3/4 tsp. cream of tartar

1 1/2 c. sifted cake flour

Separate eggs. Beat egg whites with salt until foamy. Add cream of tartar and continue beating until stiff. In another bowl, combine rest of ingredients and mix well. Fold in beaten egg whites. Bake in greased and floured bundt pan at 350 degrees for 40 minutes or longer; test with toothpick. Serve with no sugar jelly (all fruit) and Cool Whip.


3/4 c. margarine, softened 2 tbsp. sugar

1 1/2 tsp. Sweet 'N Low brown sugar substitute

1 egg

1/2 tsp. vanilla

2 c. all-purpose flour 1/4 tsp. baking powder 1 tbsp. poppy seeds

1/2 c. low sugar strawberry spread

In bowl with mixer, cream margarine, sugar, and Sweet 'N Low. Beat in egg and vanilla. Stir in flour, baking powder, and poppy seeds. Shape dough into ball. Cover; chill about 30 minutes. Preheat oven to 350 degrees. Shape dough into 24 balls. Place 1 inch apart on ungreased baking sheet. Press thumb prints into center of cookies to make deep indentation. Bake about 15 minutes. Fill each cookie with 1 teaspoon strawberry spread. Return to oven and bake 3 minutes. Transfer to wire rack and cool completely. Yield: 24 cookies.

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