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Recipes I've Shared:
a delicious take on an old comfort food....I prefer to always use butter, but margarine or plain bread could certainly be used to spare calories.
you could easily reduce the fats in this by using egg whites and subbing low cal baking margarine, silken tofu, or applesauce instead of crisco or butter) I have before, but my 10 yr old was baking for the first time and she stuck with the recipe!
these are crunchy but not hard...more like a shortbread, don't leave an aftertaste, not too sweet, and just a little spicy.
I have figured this at 6 large servings, but it could very easily be figured at 8-10 servings, if serving as a side for a brunch or small dessert, etc...
Made with egg whites, splenda and 1% lactaid (can substitute lowfat evaporated milk, regular milk, etc...I'm lactose intolerant) my only big splurge was with the Pepperidge Farms Cinnamon bread. One could do this with any sort of bread. Stale or dry french works very well!
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|Fave tweaked comfort foods
I've now lost 210 pounds and gone from a size 28 to a size 4. I was born on a ranch in SD and grew up on home cooking. We ate for every occasion. And emotion. I'm collecting, sharing, making and tweaking some of my very favorites.