Oatmeal Raisin Cookies (Made with Splenda)

These classic cookies are a favorite in our house. We came across a similar recipe online and created our own family version in the past few years so my diabetic husband could enjoy a sweet treat that uses Splenda. He has had diabetes for over ten years but has always kept in shape and never gave into eating sweets -- not even on his own birthday. My kids used to eat extra desserts saying, "This bite is for daddy." We finally found and created a cookie recipe that tastes great, isn't too bad for you, and uses Splenda as a sweetener. Now he always looks forward to the girls coming back home because he knows they'll make him a big batch of these oatmeal raisin cookies. This recipe makes about 40 small 2 inch diameter cookies. 

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 cup softened butter
• 1 cup granulated Splenda
• 1/2 cup egg beaters
• 1 tablespoon honey
• 1 1/2 teaspoons vanilla extract
• 3 cups uncooked old-fashioned oats
• 1 cup chopped walnuts
• 1 cup raisins (or dates)

Directions:

Preheat the oven to 350 degrees. In a large bowl, mix together the flour, baking soda, and cinnamon. In a separate large bowl, mix the butter and Splenda until it is fluffy. Then add the egg beaters, honey, and vanilla extract to the fluffy mixture. Gradually stir in the dry ingredients until the dough is consistent throughout. Mix in the oats, walnuts, and raisins slowly to the dough. You can also substitute the raisins with chopped up dates if you want a cookie that's a little bit sweeter. 

On two greased cookie sheets, create dough balls that are about 1 1/2 inch in diameter. When you place them on the sheet, you need to shape and press them so they become flattened and about 2 inches in diameter since they do not expand very much in the oven. 

Cookies before being placed in the oven.

Bake the cookies for about 10 minutes in the oven. They will look a little crispy on the outside and golden brown on the bottom. The inside remains very soft. Let them cool down and then enjoy!

Ready to eat!

Bhakhari

This is a traditional Indian crunchy bread from the state of Gujarat. It is a simple recipe that takes only 15 to 20 minutes to complete and compliments a dinner meal with vegetables or a quick snack with yogurt. 


Ingredients

• 2 cups whole wheat flour
• 1/4 cup cream of wheat
• 1/2 teaspoon salt
• 3 tablespoon corn oil
• 2/3 cup and 1 1/2 tablespoon water
• Butter for spreading

Making the Dough:
In a large bowl, add wheat flour, cream of wheat, salt, and oil. Mix together thoroughly. Then gradually add water while kneading the dough. The consistency of the dough should be a little dry and not too soft, but still should not fall apart. Separate the dough into 12 compact balls. 

Dough.

Shaping and Baking:
Take one ball of dough and flatten it into your hands. Place it on a clean wooden surface and begin rolling it with a pin. Create a round shape until the bhakhari is about 5 inches in diameter and has an even thickness throughout. 
Place the bhakhari on a medium heated skillet on a stovetop. After about a minute, turn the bhakhari over. The other side should appear whiter in color. Turn it over once more after another minute. Use a spatula to press on the bhakhari in the skillet. Continue turning and pressing until both sides appear to be a golden brown color. 
Remove the bhakhari from the skillet and place it on a cool surface. Spread the top surface of the bhakhari with a thin layer of butter. Then stab the surface with the butter knife about 8 to 10 times in order for the butter to be absorbed. 
Repeat the same process with the other dough balls. Then eat and enjoy!

Shaped dough.

Rolled dough.

Dough - ready to flip over.

Finished!