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Subject: Kangaroo Cookies & Chocolate Caramel Bars - November15, 2003



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-=*=-A great natural substitute for plain ole sugar is *honey*
-=*=-Almost any recipe can be made sugar *free* if you're creative.
-=*=-Instead of sugar, you can use a sugar substitute of equal value.
HOWEVER, you have to remember to reduce the amount of liquid in the recipe, because you use so much less "EQUAL" than you would "SUGAR".
-=*=-Apple sauce or any mashed fruit of your choice can be used in place of sugar in many a recipe.
-=*=-Instead of Chocolate you can use carob, which is very healthy &
sugar free* as well, or use cocoa & add your desired fruit.
-=*=-When making a substitution, make note of the liquid texture of
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what the recipe calls for as the sweetener.


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*-=*=-* Kangaroo Cookies *-=*=-*


Kangaroo Cookies (Australia)

1/2 cup butter
1/2 cup brown sugar, firmly packed
1 tablespoon grated lemon rind
1 teaspoon vanilla extract
2 eggs, separated
1 cup sifted flour
1/4 cup water
6 ounces semisweet chocolate chips
2 tablespoons confectioners??™ sugar

Preheat oven to 375 degrees F. Blend butter, 1/4 cup of the brown sugar, lemon rind & vanilla extract. Beat in egg yolk. Add flour alternately with water. Add semisweet chocolate chips.

Beat egg white until stiff but not dry. Add remaining 1/4 cup brown sugar gradually until the mixture is stiff & satiny. Fold into semisweet mixture. Spread in wax paper-lined 12 x 8-inch pan. Bake for 25 to 30 minutes. Cool, then sprinkle with confectioners' sugar. Cut into squares.


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*-=*=-* Chocolate Caramel Bars *-=*=-*


Chocolate Caramel Bars

1 3/4 cup plus 3 tablespoons all-purpose flour, separated
1 3/4 cups quick cooking oats
1 cup packed brown sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup Sunsweet Lighter Bake
1/4 cup vegetable oil
1 cup semisweet chocolate chips
3/4 cup fat free caramel ice cream topping

Coat a 13 x 9-inch baking pan with cooking spray; set aside.
Combine 1 3/4 cups flour, oats, brown sugar, baking soda & salt.
Add Lighter Bake & oil; stir well with fork or fingertips until evenly moist & crumbly. Reserve 1 cup crumb mixture for topping. Press remaining crumb mixture evenly onto bottom of prepared baking pan.
Bake in preheated 350 degree F oven for 15 minutes.

Cool 10 minutes. Sprinkle with chocolate chips. Stir remaining flour into caramel topping. Drizzle over chocolate to within 1/4 inch of edges. Sprinkle with reserved crumbs. Bake for additional 15 minutes or until edges are golden. Cool. Make 36 bars.


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-=*=-W!N "Sugar-Free Mint Chocolate Chip Candies" for November! The -draw will take place on 11/30/03 -Enter with a Quote:) Chocolate_at84u@hotmail.com

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