Paper Trail

PLASTIC WRAP
best for covering puddings and custards to prevent a "skin" from forming and for keeping food fresh. Work it: wrap an open container of ice cream to prevent ice crystals from forming. (do not use plastic wrap in the microwave)

ALUMINUM FOIL
Best for grilling or for use in the oven. Work it: to soften brown sugar wrap it tightly in foil and bake at 300 for 5 minutes. Also you can roll alumnium foil into a cone and use it as a funnel

WAX PAPER
Great for covering food in the microwave to prevent spattering. Work it: Line the bottoms of cake or loaf pans with the paper for easy removal of baked goods.

PARCHMENT PAPER
Best for lining baking sheets. Work it: bake seafood and vegetables in parchment for easy clean up

Peanut Butter Cookies

They say they are diabetic friendly :)

1/4 cup margarine, softened

1 cup creamy style peanut butter

1/4 cup egg substitute

2 tablespoons honey

1/2 teaspoon vanilla extract

1 cup Splenda sugar substitute (or any powdered sugar substitute that is the equivalent of 1 cup of sugar)

1 1/2 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

Directions:Prep Time: 20 mins

Total Time: 29 mins

1 Preheat oven to 350° F. 2 In a large bowl, beat margarine and peanut butter with an electric mixer until creamy, approximately 1 minute. 3 Add egg substitute, honey and vanilla. 4 Beat on high speed for approximately 1½ minutes. 5 Add Splenda and beat on medium speed until well blended, approximately 30 seconds. 6 In small bowl, combine flour, baking soda and salt. 7 Slowly add flour mixture to peanut butter mixture, beating on low speed until well blended, about 1½ minutes (mixture may be crumbly). 8 Roll level teaspoons of dough into balls and drop onto a lined sheet pan, about 2" apart. 9 Flatten each ball with a fork, pressing a crisscross pattern into each cookie. 10 Bake 7-9 minutes or until light brown around the edges. 11 Cool on wire rack.