My Grandma's Diabetic Cakes, Cookies, and Dessert Recipes

Grandpa and Grandma on their wedding day.

There have been requests for any Diabetic recipes I might have.  Very specifically my friend from school days whom I hold dear, Sharon had asked me to see what I had access to.  So I dedicate this post to her.  We do not currently use these as we have no diabetic friends or family but they are from my Grandma's recipe collection.

Were I to need them this is the first place I would go!!  With that in mind here are some that look good to me from The Dubois County Extension Homemakers Clubs, "Here's What's Cookin' 1975 addition.







These 5 recipes looked like the first ones I would make should the need arise.  I did a bit of adapting but the recipes are all basically the same.  I always write a recipe for instance to preheat the oven first and get the pans ready.  Just the way I do it!  So I pass it along to you that way.

My Grandfather was diabetic and Grandma did cook many of these for him.  I remember the pumpkin custard and cookies well.  Really all of these sound quite good to me.........

Ingredients for Diabetic Pumpkin Custard:

2 C. pumpkin
2 eggs
1 C. skim milk
1 t. cinnamon
1/2 t. ginger
Sweetener as desired
pinch of salt

Preheat oven to 350 degrees F.  Butter a 8" pie pan and set aside.

Beat eggs and add sweetener and milk.  Mix well and add spices and salt.  Pour into a buttered 8" pie pan.  Bake for 1 hour in preheated 350 degree oven.  Custard will keep shape without crust. 


Ingredients for Diabetic Banana, Nut, Oatmeal Cookies:

1 C. shortening
4 t. sugar substitute
3 C. sifted flour
1/2 t. nutmeg
1 t. vanilla
2 small bananas
1 t. soda
1 beaten egg
1/2 t. cinnamon
1/4 t. salt
1/2 C. nuts
3/4 C. quick oats
1/2 C. boiling water
1/2 C. raisins

Preheat the oven to 350 degrees F.  Line cookie sheets with parchment paper or silpat mats and set aside.

Pour the boiling water over the raisins and let them stand as you mix up the batter.  Beat together the shortening, sweetener and egg,  blend in the vanilla and bananas.  Add the dry ingredients and spiced stirring well.  Mix in the nuts, oats, and raisins and mix thoroughly. 

Drop by teaspoons onto baking sheet and bake for 12 minutes until done.  Cool slightly before removing from baking sheet.


Ingredients for Diabetic Cinnamon Cris Cross Cookies:

5 T. butter or margarine
1 C. sifted flour
1/2 t. baking powder
1/4 t. salt
1 t. cinnamon
2 t. liquid sweetener
1 t. vanilla
1 T. milk, fruit juice, or coffee

Preheat the oven to 375 degrees F.  Line cookie sheets with parchment paper or silpat mats and set aside.

Cream the butter until light and fluffy.  blend in the flour, baking powder, cinnamon, and salt.  Mix the sweetener, vanilla, and tablespoon of milk or other liquid and stir this into the flour and butter mixture.  Mix thoroughly. 

Shape into 30 even-sized balls;  place on prepared baking sheets.  Flatten the balls with the tines of a fork dipped into cold water to form a Cris cross pattern.  Bake 10-15 minutes.  Yield 2 1/2 dozen cookies.


Ingredients for Diabetic Orange Macaroons:

2 egg whites
pinch of salt
pinch of cream of tarter
2 t. grated orange zest
7 oz. (2 C.) shredded coconut
2 T. cake flour
1/4 t. baking powder

Preheat the oven to 350 degrees F.  Line baking sheets with parchment paper or silpat mats or use Teflon coated baking sheets.  Set aside.

Using a non-plastic bowl, beat together the egg whites, salt, and cream of tarter until stiff peaks form.  Combine the zest, coconut, flour, and baking powder and mix well.  Fold into the egg whites.  Drop by scant teaspoonfuls onto the prepared baking sheets.  Bake 15-20 minutes until the edges are lightly browned.  Cool.  Yield 2 dozen macaroons, 27 calories each.  Boy!  I think these look good too!


Ingredients for Diabetic Applesauce Spice Cake:

2 C. water
2 C. raisins
2 eggs
2 C. flour
1 1/4 t. cinnamon
1 t. vanilla
1 C. applesauce (unsweetened)
2 T. liquid sweetener
3/4 C. vegetable oil
1 t. baking powder
1/2 t. nutmeg
1/2 t. salt
1/3 C. chopped nuts, optional

Preheat the oven to 350 degrees F.   Butter and flour a loaf pan and set aside.   (Something suitable for a loaf of banana bread)

Cook the raisins in the water until all of the water is gone.  Add the applesauce, eggs, sweetener, and vegetable oil.  Beat well.  Sift together the dry ingredients and add to the first mixture and beat until thoroughly mixed.  Turn into the prepared pan.  Bake for 30-40 minutes until cake tests done.

I hope you have great success with any of these you decide to try!  Please let me hear from you if you make any of them.  

Note:  If I were making these and did not have liquid sweetener I would use 1 pkt. artificial sweetener to equal 1 t. of sugar and add the equivalent amount of water.  Example the above recipe calls for 2 T. liquid sweetener.  There are 3 teaspoons in a tablespoon so I would use 6 pkg. of coffee sweetener and 2 tablespoons of water for the recipe.