APPLE ROLL

2 C. Bisquick®
2/3 C. milk
4 to 6 apples, pared and diced
1 1/2 C. water
1 C. sugar

Make syrup by cooking water and sugar together for about 3 minutes.
Mix Bisquick® and milk and roll out to about 1/4 to 1/2 inch thick.
Put apples on dough. Sprinkle with cinnamon and nutmeg and dot with
butter. Roll up like a jellyroll and cut slices about 1 1/2 to 2
inches thick. Put these slices into an 8-inch square baking pan in
which syrup has been placed. Bake at 400ºF for 20 to 25 minutes until
apples are done.

Serve warm with topping. This is good cold, also.


~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Sugar Free Recipe

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~


Lemon Meringue Pie - sugar free

Reduced-Fat Pie Pastry or favorite pastry for 9-inch pie

2-1/4 cups water
1/2 cup lemon juice
10-3/4 teaspoons Equal® for Recipes or 36 packets Equal® Sweetener*
1/3 cup plus 2 tablespoons cornstarch
2 eggs
2 egg whites
1 teaspoon finely grated lemon peel (optional)
2 tablespoons margarine
1 to 2 drops yellow food color (optional)
Baked 9-inch pie shell
3 egg whites
1/4 teaspoon cream of tartar
3-1/2 teaspoons Equal® for Recipes or 12 packets Equal® Sweetener

* Equal® Spoonful™ cannot be used in meringue recipes.

Mix water, lemon juice, 10-3/4 teaspoons Equal® for Recipes and
cornstarch in medium saucepan. Heat to boiling over medium-high heat,
stirring constantly; boil and stir 1 minute. Beat eggs and 2 egg
whites in small bowl; stir in about 1/2 the hot cornstarch mixture.
Stir this egg mixture into remaining cornstarch mixture in saucepan;
cook and stir over low heat 1 minute. Remove from heat; add
margarine, stirring until melted. Stir in food color. Pour mixture
into baked pie shell.
Beat 3 egg whites in medium bowl until foamy; add cream of tartar and
beat to soft peaks. Gradually beat in 3-1/2 teaspoons Equal®
Measure™, beating to stiff peaks. Spread meringue over hot lemon
filling, carefully sealing to edge of crust to prevent shrinking or
weeping.
Bake pie in preheated 425ºF oven until meringue is browned, about 5
minutes. Cool completely on wire rack before cutting.

Makes 8 servings.



~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Candy Recipe

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~


CANDY BAR MELTAWAYS

1 roll refrigerator sugar Slice 'n' Bake cookies
1 (9 1/2 oz.) pkg. Milky Way junior-size bars
1/2 C. cornflake crumbs, crushed
1/2 C. nuts, chopped

Pat cookie dough in bottom of ungreased 9 x 13-inch pan. Bake at
375ºF for 12 to 15 minutes or until golden brown. Remove from oven.
Arrange candy evenly over crust; return to oven for 2 to 3 minutes or
until candy softens. Remove from oven; spread. Sprinkle with
cornflake crumbs and nuts; press lightly. Cool; cut into 36 bars.