Share my Recipe Sunday - Sugar Free Peach Crisp

Kristen from Frugal Antics of a Harried Homemaker has earned my Gem of the Week again. She has given us a recipe that diabetics can enjoy! My father is a diabetic and loves good desserts...and is thrilled when we can find a good recipe that is sugar free.
Join our Share my Recipe Sunday and add your recipe to the Mr. Linky. Feel free to pick up any recipes to use in your kitchen!

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There are a lot of diabetics in my family. It runs in the family. Therefore, I try to make desserts once in a while that everyone can enjoy without as much guilt as usual ;-). This dish isn't terribly sweet and lets the flavor of the peaches shine through. If you choose to use fresh, you may have to alter the time a bit.

1/2 cup oatmeal
1/2 cup flour
1/3 cup crystaline fructose
1/4 cup butter
1 1/2 tsp cinnamon
3 cups sliced frozen peaches
2 tsp minute tapioca
Place peaches in the bottom of a 9 X 9 pan. Sprinkle with tapioca and 1/2 tsp cinnamon. Combine oats, flour, fructose, butter and remaining cinnamon in a bowl and combine with a pastry blender until nice and crumbly. Sprinkle over the peaches. Bake uncovered 350 degrees for 40 minutes. Serve with sugar free vanilla ice cream if desired.
Kristen

Share my Recipe Sunday - Pumpkin cookies with Butterscotch Morsels

Kristen from Frugal Antics of a Harried homemaker wins my Gem of the Week award for her yummy and original pumpkin cookies. I have used chocolate chips and butterscotch chips in cookie recipes before, but I have never used them in the combination with the pumpkin cookies.
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Pumpkin Cookies with Butterscotch Morsels
I made these cookies this week in order to use up a half opened bag of butterscotch chips. I decided after looking at how few chips I actually had, however, to add chocolate chips as well. It turned out well and they didn't last 24 hours.

Pumpkin Cookies
1/2 cup shortening
1 cup white sugar
1 cup pumpkin puree
1 tsp vanilla
2 cups all-purpose flour
1/2 tsp salt
1 tsp soda
1 tsp powder
1 tsp cinnamon
3/4 cup butterscotch chips
3/4 cup chocolate chips

Grease cookie sheets. In a medium bowl, cream the shortening and sugar. Add the pumpkin and vanilla. Combine the flour, salt, baking soda, baking powder, and cinnamon; stir into the creamed mixture. Then mix in the chips. Drop dough by teaspoonfuls onto the prepared cookie sheets. Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool for a minute on cookie sheets before transferring to cooling racks.


Come join us on Sundays. Share one of your recipes with us and pick up a recipe from someone else that you would like to try. It's all about the Sharing!!