Here ya go! Graham Cracker Chewies Crust 1 1/3 cups graham cracker crumbs 1 tablespoon sugar 1/2 cup butter, (1 stick), softened 2 tablespoons all purpose flour Topping 1 ½ cups packed brown sugar 1/2 cup chopped pecans 1/3 cup graham cracker crumbs 1/2 teaspoon salt 1/4 teaspoon baking powder 1 teaspoon vanilla extract 2 large eggs beaten Preheat oven to 350° Prepare the crust: Stir the graham cracker crumbs, sugar, and flour in a mixing bowl. Add butter and mix until moist and crumbly. Press the mixture firmly and evenly in the bottom of a 8 x 8 or 9x 9 baking pan. Bake 20 minutes. Prepare topping: Stir the brown sugar, baking powder, graham cracker crumbs, nuts and salt together. Mix eggs and vanilla, add to brown sugar mixture. Pour the topping over the baked crust, bake for an additional 20 minutes. Topping will still be a little jiggly and will settle as it cools. Let cool completely, then cut into squares. You can double the recipe and use a 13 x 9 pan.

Here's one healthy diet recipe which I've posted before which uses oat bran as well as All-Bran and applesauce. This is part of a Glycemic Index weight-loss diet. They're in the green light - go ahead zone of Rick Gallops' glycemic index list of breakfast or snack foods for those who are trying to keep their sugar and insulin levels down. I made these for many months last year and ate them in place of bread, and will be making them again in the next days. They're delicious! I also freeze them, 3 to a small ziplok bag and take them out of the freezer the night before I need, leaving them in the fridge to defost until the morning. Light & diet friendly Ingredients: 3/4 cup All-Bran cereal 1 cup skim milk 2/3 cup whole wheat flour Sweetener - equivalent to 1/3 cup sugar 2 teasp baking powder 1/2 teasp baking soda 1/4 teasp salt 1 teasp allspice 1/2 teasp cloves 1 1/2 cups 2/3 cup raisins 1 large apple peeled and cut into 1/4 inch cubes 1 low-cholesterol (omega-3) egg, lightly beaten 2 teasp vegetable oil 1/2 cup unsweetened applesauce 1. Mix the All-Bran and skim milk in a bowl and let stand for a few minutes. 2. In a large bowl, mix the flour, sweetener, baking powder, baking soda, salt and spices. Stir in the oat bran, raisins and apple. 3. In a small bowl, combine the egg, vegetable oil and applesauce. Stir, along with the All-Bran mixture, into the dry ingredients. 4. Spoon the mixture into an oil-sprayed 12-muffin tray. Bake at 350F for 20 minutes or until lightly browned. Source: The Glycemic Index Diet Rick Gallop ©2002 Random House Canada My Notes: You may have to find the oat bran in a diet or health food store I used fructose for the sweetener but for anyone on a strict no-sugar diet use the artificial sweetener of your choice. Otherwise non-dieters use granulated white sugar. The mixture is thick and dry-ish. Keep stirring until all is well mixed and don't think you made a mistake in the amount of milk. SharonCb

This is a dessert rather than a cookie recipe but it's full of fruit and fiber. It's originally a low sugar diet recipe but you can use real sugar and butter in place of the substitutes that I used, although it's healthier in the original version. It's really good! PLUM CRUMBLE 750 grams (1 1/3 lbs) plums, halved 1 TBS sugar substitute 1 TBS cornflour 1/2 teasp ground ginger 1/2 teasp ground cinnamon TOPPING: 2/3 cup (75 grams) or (3 oz) jumbo porridge oats (not instant or quick cook oats) 1/2 cup (60 grams) or (2.5 oz) wholemeal flour * 8 TBS sugar substitute 1/4 cup (30 grams) or (1 oz) chopped almonds or pecans 4 1/2 TBS (60 grams) or (2.5 oz) soft margarine, non-hydrogenated** 1 teasp grated orange zest 1/2 teasp ground cinnamon 1/4 teasp ground cardamom 1. Preheat the oven to 350F. 2. Put the plums in a bowl with the sugar substitute, cornflour, ginger and cinnamon, mix together and arrange evenly in a deep 9-inch (23 cm) pie plate 3. Topping: - Combine the oats, flour, sugar substitute, almonds, margarine, orange zest, cinnamon and cardamon in a bowl. Using your fingers, rub the ingredients together until the mixture forms a crumbly dough. 4. Sprinkle this mixture evenly over the fruit mixture and bake for 35 - 40 minutes or until the topping is golden and the fruit mixture is bubbling. Source: Adapted from Rick Gallop's GI Diet Green Light Cookbook My Comments: *whole wheat flour including the bran. ** although I never otherwise use margarine, I understand that some of the modern light and non-hydrogenated margarines are ok on this diet and better for you than butter. I am using wholegrain spelt flour at the moment for baking  it contains the bran. This was another surprisingly delicious, easy dessert! I used 6 large, dark purple plums, each one about the size of a small egg. When halved they sat cut side upwards in rows in a casserole dish. I used Becel margarine, thinking it was a good diet choice but afterwards noticed  printed in German in very small letters - that it was not recommended for use in baking. Oh well IÂll just find another brand for next time. of a no-fat no-sugar fruit yoghurt over top. SharonCb

I reckon you could prepare this batter ahead - but I haven't tried it. Drop Doughnuts 1/4 cup butter 1 cup sugar 2 egg yolks, beaten 1 egg, beaten 4 cup unbleached flour 2 teaspoons baking powder 1/4 teaspoon nutmeg 1/2 teaspoon baking soda 3/4 cup buttermilk OR sour milk icing sugar Cream the butter and sugar. Stir in egg yolks and whole egg; blend. In a separate bowl, sift all dry ingredients except the icing sugar; add to creamed mixture, alternating with buttermilk. Stir to mix all ingredients. Drop spoonfuls of dough into 180C deep fat. Fry a few at a time, to keep fat temperature constant. Turn to brown on all sides. Drain on paper towels; sprinkle with icing sugar. I have made the following recipe a few times. I reckon it would be possible to cut out the dough, then store in the fridge between sheets of plastic wrap. Doughnuts 500g self raising flour 1/8 teaspoon salt 1/4 teaspoon nutmeg 60g butter 60g sugar 2 eggs about 80ml milk castor sugar 1 lemon Sift flour, salt and nutmeg, rub in butter, add sugar, then well beaten eggs, and sufficient milk to mix into a soft dough. Turn onto a floured board, roll out 1cm thick, cut into rings with a doughnut cutter or 2 cutters, deep-fry till doughnuts are a golden brown, sprinkle with castor sugar and serve hot with slices of lemon. Makes about 15 doughnuts. Orange Doughnuts (ditto above with refrigerating the rounds) 1 3/4 cups self raising flour 1/4 teaspoon nutmeg 1/4 teaspoon salt 1 dessertspoon butter 3 tablespoons sugar grated rind 1 large orange 1 egg, beaten 3 tablespoons milk 2 tablespoons orange juice Sift flour, nutmeg, and salt into a bowl, add butter, sugar and orange rind. Combine the egg, milk and orange juice, and add to dry ingredients. Knead lightly and roll out to 1cm thick. Cut into rounds with a large cutter to form rings. Fry in deep, very hot fat or oil until golden brown. Drain on paper, sprinkle with sugar. And another nice and easy recipe just to make your choices more difficult!! These won't have the holes in the middle, though. Easy Doughnuts 1 1/2 cups flour 1/4 teaspoon salt 2 teaspoons baking powder 2/3 cup milk 2 tablespoons castor icing sugar Sift dry ingredients together and add egg and milk. Batter will be thick. If too thin add a little more flour. Drop by spoonfuls into deep hot fat and cook till browned. Drain off excess fat and roll in sugar. Muffins that Taste Like Doughnuts 1 3/4 cups plain flour 1 1/2 teaspoon baking powder 1/2 teaspoon salt 1/2 teaspoon nutmeg 1/4 teaspoon cinnamon 1/3 cup oil 3/4 cup sugar 1 egg 3/4 cup milk Topping: 1/2 cup melted butter 3/4 cup sugar 1 teaspoon cinnamon Reheat over to 180C and prepare large muffin pans. Combine flour, baking powder, salt, nutmeg and cinnamon. In another bowl combine thoroughly oil, sugar, egg and milk. Add to dry mixture and stir to just combine. Bake for 20-25 minutes. Remove muffins immediately while hot, dip in melted butter then combined sugar and cinnamon. Makes 8-9 large muffins. Variation: Fill pans 1/2 full, put 1 teaspoon jam on top of each and top with the rest of the batter.