No bake cheesecake with splenda....... 4 8 oz boxs of room temp cream cheese..... 1/2 cup of splenda mix above ing. then add 1-8oz tub sug free coolwhip ....1 or 2 tsp vanilla to taste Pour all into a 10 inch sug free graham cracker pie crust. Let set in fridge for about4 hours then top any way you like and enjoy. I use this a basic recipe and add change it depending on the mood I am in this time of year I like to add 1/2 cup of puried friut like strawberrys to the mix right after I add the cool whip but blackberrys and rassberrys are also a big hit. I add splenda to taste to the berrys before I add them to the mix. This recipe is also good if yoiu substatue sugar for the splenda and extra creamy coolwhip for the sugarfree stuff . You can also half the recipe and use a 8 inch pie crust instead if you don,t want the large really full 10 inch one.

I don't often come here, I mostly hang out of the Cooking forum....but stopped in and saw the request. this recipe came from a cookbook that is out of print, called "J.T's Cuisine"....and it is the best I have ever had. Carrot cake Julie T�s 3 eggs 3/4 cup vegetable oil 3/4 cup buttermilk 2 cups sugar 2 teaspoons vanilla 2 cups flour 2 teaspoons baking soda 3/4 teaspoon salt 2 tsps cinnamon 1 8 oz can crushed pineapple, drained 2 cups grated carrots 1/2 cup raisins chopped with 1 Tablespoon of flour Buttermilk glaze 1/2 cup sugar 1/4 tsp baking soda 1/4 cup buttermilk 1/4 cup butter 1 Tblsp light corn syrup 1 tsp vanilla Orange Cream Cheese Frosting 1/2 cup softened butter 4 oz softened cream cheese 1 tsp vanilla 3 cups powdered sugar 1 tsp orange juice 1 tsp grated orange rind Preheat oven to 350 With a mixer Beat eggs, add oil and buttermilk, sugar and vanilla. beat to combine. Stir together flour, salt, cinnamon and baking soda and stir into batter. stir in pineapple, carrots and raisins. Pour into a greased 8 by 13 pan or 2 greased round 9 inch cake pans. Bake 35 to 45 minutes until set in the middle. Remove from the oven and immediately spread with the buttermilk glaze. Cool completely and frost with the cream cheese frosting. Buttermilk glaze: In a medium sauce pan ( don't use a small pan) combine all ingredients but vanilla. Bring to a boil and cook 3 minutes stirring often...it will bubble a lot. It should be a light caramel color, stir in vanilla and pour over the cake Cream cheese frosting: Beat cream cheese and butter until light add vanilla powd. sugar and juice and rind...beat until smooth and frost the cooled cake

I love the book, haven't made anything from it yet, but there is so much to go through, the pictures are amazing, and each recipe looks more delicious than the one before. One especially of a chocolate cake with thick layer of frosting. It's just begging for a glass of ice cold milk to with it. The cheesecake, everything in the book looks good! The pictures are all amazing. I recommend the book very highly. Here's the recipe, Monique. It sounds great and the picture of it looks fantastic! Looking forward to seeing your pictures of Bill's Big Carrot Cake... BILLS BIG CARROT CAKE (Baking From My Home To Yours by Dorie Greenspan) FOR THE CAKE 2 cups all-purpose flour 2 teaspoons baking powder 2 teaspoons baking soda 2 teaspoons ground cinnamon 3/4 teaspoon salt 3 cups grated carrots (About 9 carrots; I grate them in a food processor fitted with a shredding blade 1 cup coarsely chopped walnuts or pecans 1 cup shredded coconut (sweetened or unsweetened) 1/2 cup moist, plump raisins (dark or golden) or dried cranberries 2 cups sugar 1 cup canola or safflower oil 4 large eggs FOR THE FROSTING 8 ounces cream cheese, at room temperature 1 stick (8 tablespoons) unsalted butter, at room temperature 1 pound (3 3/4 cups) confectioners' sugar, sifted 1 tablespoon fresh lemon juice or 1/2 teaspoon pure lemon extract 1/2 cup shredded coconut (optional) Finely chopped toasted nuts and/or toasted shredded coconut, for topping (optional) GETTING READY: Position the racks to divide the oven into thirds and preheat the 325 degrees F. Butter three 9-x-2-inch round cake pans, flour the insides and tap out the excess. Put two pans on one baking sheet and one on another. THE CAKE: Whisk together the flour, baking powder, baking soda, cinnamon and salt. In another bowl, stir together the carrots, chopped nuts, coconut and raisins. Working with a stand mixer, preferably fitted with a paddle attachment, or a hand mixer in a large bowl, beat the sugar and oil together on medium speed until smooth. Add the eggs one by one, and continue to beat until the batter is even smoother. Reduce the speed to low and add the flour mixture, mixing only until the dry ingredients disappear. Gently mix in the chunky ingredients. Divide the batter among the baking pans. Bake for 40 to 50 minutes, rotating the pans from top to bottom and front to the midway point, until a thin knife inserted into the centers comes out clean; the cakes will have just started to come away from the sides of the pans. Transfer the cakes to cooling racks and cool for about 5 minutes, then run a knife around the sides of the cakes and unmold them. Invert and cool to room temperature right side up. (The cakes can be wrapped airtight and kept at room temperature overnight or frozen for up to 2 months.) TO MAKE THE FROSTING: Working with the stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the cream cheese and butter together until smooth and creamy. Gradually add the sugar and continue to beat until the frosting is velvety smooth. Beat in the lemon juice or extract. If youÂd like coconut in the filling, scoop out about half of the frosting and stir the coconut into this portion. TO ASSEMBLE THE CAKE: Put one layer top side up on a cardboard cake round or a cake plate protected by strips of wax or parchment paper. If you added the coconut to the frosting, use half of the coconut frosting to generously cover the first layer (or cover generously with plain frosting). Use an offset spatula or a spoon to smooth the frosting all the way to the edges of the layer. Top with the second layer, this time placing the cake top side down, and frost with the remainder of the coconut frosting (or more plain frosting). Top with the last layer, right side up, and frost the topÂand the sides, if you wantÂof the cake. Finish the top with swirls of frosting. If you want to top the cake with toasted nuts or coconut, sprinkle them on now, while the frosting is soft. Refrigerate the cake for 30 minutes, just to set the frosting before serving. MAKES 10 SERVINGS SERVING: The cake can be served as soon as the frosting is set. It can also wait, at room temperature and covered with a cake keeper, overnight. The cake is best served in thick slices at room temperature and while it's good plain, it's best with vanilla ice cream or even some Lemon Curd (page 462) with a little whipped cream folded in. STORING: Covered, the cake will keep at room temperature for 2 to 3 days. It can also be frozen. Freeze it uncovered, then, when it is firm, wrap air-tight and freeze for up to 2 months; defrost, still wrapped, in the refrigerator overnight.

Warning - long post! I make the following recipes with Splenda on a regular basis. If a recipe calls for 1 cup, I'll use a Splenda Quick Pack which has 24g fewer carbs than 1 cup of the spoon for spoon Splenda. I'm diabetic so I have to watch my carbs. Enjoy! The Fantabulous Whole Wheat Carrot Cake (original recipe from Recipezaar) 16 servings in 9"x13" pan or 24 mini-muffins 2 cups white whole wheat flour, sifted 1 teaspoon baking powder 1 1/2 teaspoons baking soda 1 teaspoon salt 2 teaspoons cinnamon 1 cup Splenda or 1 Splenda Quick Pack 1/2 cup chopped walnuts 4 eggs 1 cup canola oil (or substitute with some apple sauce) 2 cups grated carrots 1 cup unsweetened crushed canned pineapple, drained Combine dry ingredients. Beat oil and eggs until frothy; stir in carrots and pineapple. Mix wet ingredients with dry until just mixed - do not over mix. Put into greased baking pans of your choice. Bake at 350° - 15 min for mini-muffins; 25-30 min for 8"x8" pan; 30-40 min for 9"x13" pan. Cool in pan several minutes, then remove from pans and cool completely on wire rack. -------------- Sweet Potato Mini Muffins (I think this originally was lindac's recipe) 24 mini-muffins 1 1/2 cups white whole wheat flour, sifted 2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/2 teaspoon nutmeg 1 teaspoon cinnamon 1 cup Splenda or 1 Splenda Quick Pack 1 cup chopped pecans 2 large eggs, lightly beaten 1/4 cup buttermilk 1/4 cup melted butter 1 cup cooked and mashed/pureed sweet potatoes (I use more) Preheat oven to 350° convection bake. Mix together dry ingredients, including nuts. Mix butter, sweet potato, eggs and milk in a large bowl. Stir in the dry ingredients until just moistened and spoon into greased muffin tin. Do not over mix as too much gluten will develop and make the muffins tough. Bake at 350° for about 15 minutes. Let cool in pan a few minutes, then remove and let cool on a rack. ------------ Chocolate Cake Brownies (Nechama Cohen) 12 servings Note: I use all white whole wheat flour and add a little more oil and coffee. I also double the recipe and use a 9"x13" pan. 2 eggs plus 1 egg white (I use 2 jumbo eggs) 1/3 cup walnut oil 3/4 cup Splenda granular 1/4 cup all-purpose flour 1/4 cup whole wheat flour 1 tsp baking powder 1/2 tsp baking soda dash of salt 1/4 cup chopped nuts 1/4 cup almond flour or finely ground almonds 1/2 cup strong coffee 1/2 cup unsweetened dark cocoa 1 tsp vanilla extract Preheat oven to 350 F. Line an 8" square pan with parchment paper. With an electric mixer on a high setting, beat the eggs, slowly adding the oil and Splenda until the mixture gets thick. Sift the flours with the baking powder, baking soda and salt. Add the chopped nuts and nut flour. Mix the coffee, cocoa and vanilla extract. Mixing by hand with a wooden spoon or spatula, add the flour and coffee mixtures to the eggs mixture, alternating between the two. Pour into the pan and bake for 25-30 minutes. When the top is just firm to the touch, remove from the oven. Do not use the toothpick test for doneness. This cake should come out very moist. Place on a grate to cool. Cover and refrigerate. When cold, using a serrated knife, cut into 12 equal squares. Store in an airtight container or freeze. ------------ Thai Cucumber Salad (Sue Levin) Makes about 3 cups 1 cup white vinegar 1 Splenda quick pack (1 cup sugar equivalent) 1 chopped serrano chili 1/2 cup chopped cilantro 3 large cucumbers, peeled, seeded and sliced 1/2 cup chopped peanuts Heat the vinegar and Splenda over medium heat till the Splenda is dissolved. Let cool. When ready to serve, mix vinegar mixture together with cucumbers, cilantro and chopped peppers to taste. Serve with chopped peanuts on top. ------------------- Curd Cheese and Apple Soufflé (nami-nami food blog) 2 cups curd cheese or ricotta (I use 1% small curd cottage cheese) 4 large eggs 5 Tbs dry cream of wheat, uncooked 1/2 cup plus a little more sour cream or plain yogurt (I use reduced fat sour cream) 6-1/2 Tbs sugar (I use 10 packets of Splenda) a pinch of salt 4-1/2 cups or 2-1/2 large apples (I used three 4" Braeburns, peeled) lemon juice Topping: cinnamon sliced almonds butter Wash the apples, peel (optional), core and slice thinly. Sprinkle with lemon juice to avoid turning dark. In a large bowl, mix cheese until smooth. Add eggs, one by one, mixing thoroughly between each addition. If you prefer a fluffier soufflé, whisk the egg whites separately and fold in gently at the end. Add cream of wheat, sour cream/yogurt, sugar/Splenda and salt; stir until combined. Fold in sliced apples. Pour the mixture into a large buttered oven dish or a non-stick spring form pan with parchment paper on the bottom. Sprinkle top with cinnamon and sliced almonds, and dot with butter. Bake at 350° for about 45 minutes (mine took 70 min) or until the soufflé has risen and turned a light golden color. Serve either hot or cold. A warm curd soufflé is good served with cold milk; a cold one goes well with crème anglais. (FYI - I eat it with no topping.)