Recipes

Replace the sugar in your favorite recipes – not the taste. Use steviacane® like you would sugar in your favorite recipes. Cookies, pies, brownies and beverages – all with the same satisfyingly sweet taste but with approx. 1/3 the calories of sugar. Taste for yourself.

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Caramelized Cinnamon Almonds

  • Serves : 2-3 servings
  • Prep time : 20 minutes
  • Ready in : None

Ingredients

Instructions

  1. Combine steviacane®, water, vanilla extract and salt in a sauté pan. Bring to a boil.
  2. Add almonds and toss in syrup. Cook for a few minutes and turn off heat. Stir almonds until a white grainy coating develops on nuts.
  3. Turn heat back on to medium and toss almonds until white coating caramelizes.
  4. Sprinkle with cinnamon and remove from heat. Let almonds cool on parchment paper.

Cheesecake

  • Serves : One 9-inch cheesecake
  • Prep time : 25 minutes + 4½ hours
  • Ready in : 80-90 minutes

Ingredients

Cheesecake Crust:

  • 1½ cups graham cracker
  • 6 tablespoons butter, melted
  • 2 tablespoons steviacane®

Cheesecake Filling Recipe:

  • 4 packages (8 ounce) cream cheese, very soft at room temperature
  • 1 cup steviacane® or 2 cups Imperial Sugar® Extra Fine Granulated Sugar
  • 4 large eggs
  • 1 cup sour cream
  • ¾ cup milk
  • 1 tablespoon vanilla extract
  • 2 tablespoons amaretto (optional)
  • ¼ cup all-purpose flour, sifted (Spoon and sweep method*)

* Using a large spoon, fill measuring cup with flour until required amount is obtained.

Instructions

Preheat oven to 325°F.

  1. Brush melted butter into a 9-inch springform pan. Combine graham crackers, melted butter and steviacane® and press firmly into the bottom of pan.
  2. Place in oven for 15 minutes and set aside.
  3. Combine soft cream cheese and steviacane® on low speed until no cheese lumps remain.
  4. Add one egg at a time waiting for the previous added egg to be fully incorporated. Scrape bowl well between additions.
  5. Add sour cream and milk and combine. Then, add vanilla extract and amaretto followed by flour. Set aside.
  6. Wrap springform pan with 2 layers of aluminum foil and place on a jelly roll pan or other pan with high edges.
  7. Pour cheesecake batter into springform pan. Set pan into the oven. Pour an inch of hot water into the jelly roll pan to create a water bath.
  8. Bake for approximately 70-80 minutes or until center of cake no longer trembles.
  9. Using oven mittens to lift springform pan out water bath and let sit at room temperature for 30 minutes. (Remove water bath when oven is cold.)
  10. Place in refrigerator for at least 4 hours or overnight before serving.

Chocolate Syrup

  • Serves : Around 2 cups
  • Prep time : 10-15 minutes
  • Ready in : None

Ingredients

Instructions

  1. Bring water, steviacane® or sugar and salt to a boil. Remove from heat and let cool to 110°F or lukewarm. (Heat destroys powerful antioxidants contained in cocoa powder.)
  2. Whisk in cocoa powder and vanilla extract. Cover and store refrigerated.
  3. Add desired amount to your favorite milk.

Iced Coffee

  • Serves : One glass of iced coffee
  • Prep time : 10 minutes or less

Ingredients

Instructions

  1. Stir sugar or steviacane® into fresh brewed coffee. Chill coffee by placing it in the freezer or set cup in a bowl filled with ice water.
  2. When cool add vanilla extract and whipping cream or half and half.
  3. Pour over a glass filled with ice cubes and serve.

Lemon Poppyseed Muffins

  • Serves : 12
  • Prep time : 15 minutes
  • Ready in : 18 minutes

Ingredients

  • 2 cups all-purpose flour
  • 1 cup buttermilk
  • ½ cup unsweetened applesauce
  • 1 egg
  • 1 tablespoon lemon zest, or zest of one lemon
  • 1 large lemon, juiced
  • ½ cup steviacane®
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 2 tablespoons poppyseeds

Instructions

Preheat oven to 350°F.

  1. Line a muffin tin or spray with nonstick spray.
  2. In a large bowl, mix together applesauce, egg, buttermilk, steviacane® , vanilla, lemon juice from lemon and lemon zest.
  3. Whisk together all-purpose flour, baking soda, baking powder, salt and poppyseeds and stir into wet mixture until just blended.
  4. Divide into muffin tins and bake for 12 to 18 minutes or until an inserted toothpick comes out clean.
  5. Once mostly cooled, glaze with powdered sugar mixed with milk and a slice of fresh lemon if desired.

Quick Sugar Cake

  • Serves : 9 servings
  • Prep time : 25-30 minutes
  • Ready in : 20-40 minutes

Ingredients

Topping:

You will also need: a sifter, wax paper, measuring cups and spoons, 9-inch square baking pan, mixing bowls, scraping spatula and electric mixer.

* Using a large spoon, fill measuring cup with flour until required amount is obtained.

Instructions

Preheat oven to 375°F.

  1. Butter and flour a standard 9-inch square pan or use baking spray. Set aside.
  2. Mix together all ingredients (excluding the topping ingredients) for 1-2 minutes in a bowl using an electric mixer. Scrape batter into the prepared pan and place in oven until center of the cake bounces back when lightly pressed or when an inserted a toothpick comes out clean.
  3. Mix together topping ingredients and spread gently on the surface of warm baked cake. Place under the broiler on low heat.
  4. Broil until topping is light golden and bubbles well for about 5-10 minutes.
  5. Cut in squares and serve.

Roly-Polies

  • Serves : 40 cookies
  • Prep time : 20-30 minutes
  • Ready in : 10-15 minutes

Ingredients

For cookies:

For cinnamon sugar:

or

You will also need: mixing bowls, electric mixer, measuring cups and spoons, mixing spoon, baking pans and wax or parchment paper.

* Using a large spoon, fill measuring cup with flour until required amount is obtained.

Instructions

Preheat oven to 350°F.

  1. In a mixing bowl, mix butter until light and fluffy. Add sugar and beat well. Beat in eggs one at time and scrape bowl in between. Add vanilla extract and mix well.
  2. In another mixing bowl, sift together remaining ingredients and add in one step to creamed mixture. Blend until just mixed.
  3. The dough is easier to handle when chilled first for about two hours.
  4. Make small balls with dough and roll them using the Cinnamon Sugar Shaker or blend ingredients for cinnamon sugar. Place balls on parchment lined or lightly buttered baking pans. Press balls lightly.
  5. Bake for 10-12 minutes or until light golden.

steviacane® Angel Food Cake

  • Serves : 1 10-inch cake
  • Prep time : 20 minutes
  • Ready in : 35-40 minutes

Ingredients

  • ¾ cup all-purpose flour*
  • ¼ cup steviacane®
  • 1½ cups egg whites (from 10-12 large eggs)
  • ½ cup steviacane®
  • 2 teaspoons cream of tartar
  • 2 teaspoons vanilla extract
  • ¼ teaspoon salt
  • 2 Earl Grey tea bags

*Using a large spoon, fill measuring cup with flour until required amount is obtained. (Scooping a measuring cup directly into a flour bag will firmly pack flour resulting in too much flour required for recipe.)

Instructions

Preheat oven to 350°F.

  1. Sift together flour and first listed steviacane® and set aside.
  2. In a large bowl, whip on medium speed, egg whites, second listed steviacane®, cream of tartar, vanilla extract and salt. Whip to medium peaks and add contents of tea bags. Stop whipping when combined. Do not whip to stiff peaks!
  3. Using a spatula, gently fold in flour mixture.
  4. Spoon batter in an ungreased angel food cake or tube pan.
  5. Place in a 350°F oven and bake for 35-40 minutes or until cake bounces back when lightly pressed with a finger. The cake will initially rise and near end of baking start to shrink slightly.
  6. Turn pan upside down and allow to cool.
  7. Run a knife around edges of pan to loosen cake.
  8. Serve as is or with sorbet, fruit, ice cream etc.

steviacane® Apple Cranberry Pie

  • Serves : One 9-inch pie
  • Prep time : 25 minutes
  • Ready in : 90-100 minutes

Ingredients

  • 1 9-inch piecrust
  • ½ cup steviacane®
  • ½ cup apple sauce (Do not omit)
  • 2 teaspoons lemon Juice
  • 1 tablespoon vanilla extract
  • 2 tablespoons cinnamon
  • ⅛ teaspoon salt
  • 6 apples, (3 Granny Smith + 3 Golden delicious)
  • 1 cup cranberries
  • 1 tablespoons all-purpose flour
  • 2 tablespoons butter

For crumble topping:

  • 1¼ cup unbleached all-purpose flour (Spoon and sweep method*)
  • ¼ cup steviacane®
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • ¾ stick cold unsalted butter

*Using a spoon fill a measuring cup with flour until required amount is obtained. (Scooping a measuring cup directly into a flour bag will firmly pack flour resulting in too much flour required for recipe)

Instructions

Preheat oven to 375°F

  1. Prepare or thaw a 9-inch pie crust and place on an aluminum foil lined cookie sheet and set aside.
  2. In a large bowl, combine steviacane®, apple sauce, lemon juice, vanilla, cinnamon and salt.
  3. Peel apples one at a time, quarter apples and cut each quarter in 5-6 slices, cut each slice in half crosswise. Place in above mixture to prevent browning. Once all apples are incorporated add cranberries and flour.
  4. Place filling in piecrust. Melt butter and pour over filling.
  5. Prepare streusel – crumble by combining flour, cinnamon, salt and steviacane® in a bowl. Using a cheese grater, grate very cold butter into small pieces directly onto flour mixture.
  6. Rub between your hands to turn streusel into small lumps and it becomes crumbles. (sprinkle with a little water if it refuses to crumble)
  7. Sprinkle crumble topping over apples and place in oven. Bake until filling makes thick bubbles (like honey) about 90 minutes. If pie gets too dark cover with aluminum foil.

steviacane® BBQ Sauce

  • Serves : serves 16
  • Prep time : 15 minutes
  • Ready in : 30 minutes

Ingredients

  • ½ onion, minced
  • 4 cloves garlic, minced
  • ½ teaspoon black pepper
  • ½ tablespoon salt
  • 2 cups ketchup
  • ¼ cup tomato paste
  • ⅓ cup cider vinegar
  • ¼ cup worcestershire sauce
  • ¼ cup orange juice
  • ¼ cup Imperial Sugar® Light or Dark Brown Sugar
  • ⅛ cup steviacane®
  • ⅓ teaspoon hot sauce or to taste

Instructions

  1. In a medium sized sauce pan combine onion, garlic and orange juice. 
  2. Simmer for 10 minutes or until onion is translucent. 
  3. Mix in the black pepper, salt, ketchup, tomato paste, vinegar, worcestershire sauce, brown sugar, steviacane® and hot sauce. 
  4. Bring to a boil. 
  5. Reduce heat to medium low and simmer for 20 minutes. 
  6. Strain if you prefer a smooth sauce.

steviacane® Blondies

  • Serves : 1 jelly roll pan 11x17-inches, about 24 blondies
  • Prep time : 20 minutes
  • Ready in : 35-40 minutes

Ingredients

  • 3 sticks unsalted butter, soft
  • 1¾ cup steviacane®
  • 2 tablespoons molasses or honey
  • 3 large eggs
  • 1 tablespoon vanilla extract
  • 1 teaspoon salt
  • ¼ cup buttermilk
  • 3¾ cups unbleached all-purpose flour (Spoon and sweep method*)
  • 1 teaspoon baking soda
  • ⅛ teaspoon cream of tarter
  • 2-3 cups chopped pecans or walnuts (optional)
  • 1 cup white chocolate chips (use chocolate chips made with real chocolate)

*Using a large spoon, fill measuring cup with flour until required amount is obtained. (Scooping a measuring cup directly into a flour bag will firmly pack flour resulting in too much flour required for recipe)

Instructions

Preheat oven to 350°F.

  1. In a bowl, mix butter until very creamy. Add steviacane® and molasses or honey.
  2. Add eggs one at a time scraping in between the additions. Then add vanilla, salt and buttermilk.
  3. Sift together flour, baking soda and cream of tartar and add to above. Do not overmix. Add remaining ingredients and blend until just incorporated.
  4. Press dough on a parchment paper lined jelly roll 11x17-inches pan.
  5. Bake until center of the blondies are set, about 35-40 minutes.
  6. Let cool at room temperature before cutting.
  7. Spread a very thin coat of chocolate ganache on surface and top with caramelized almonds if desired.

steviacane® Blueberry Muffins

  • Serves : 8 muffins
  • Prep time : 15 minutes
  • Ready in : 20-25 minutes

Ingredients

  • 12½ ounces of cake flour
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup steviacane®
  • ½ cup vegetable oil
  • 1 egg
  • 1 cup plain yogurt
  • 1½ cups fresh blueberries

Instructions

Preheat oven to 400˚F. 

  1. Sift together flour, baking soda, salt and baking powder. 
  2. In a large bowl, whisk together steviacane®, oil, egg and yogurt. 
  3. Add dry ingredients and mix just until combined. 
  4. Fold in blueberries. 
  5. Grease a muffin tin and fill cups ⅔ full with batter.  
  6. Bake for 20 to 25 minutes. 

steviacane® Blueberry Muffins

  • Serves : 12-16 muffins
  • Prep time : 20 minutes
  • Ready in : 20-25 minutes

Ingredients

  • 1 cup steviacane®
  • ¾ cup buttermilk (low fat)
  • 6 tablespoons vegetable oil
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon zest, no white bitter pith
  • 1½ teaspoon salt
  • 1 large egg
  • 2½ cups unbleached all-purpose flour (Spoon and sweep method*)
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 6-8 ounce packages blueberries (If using frozen blueberries, keep in freezer until ready to add to remaining ingredients)

*Using a large spoon fill measuring cup with flour until required amount is obtained. (Scooping a measuring cup directly into a flour bag will firmly pack flour resulting in too much flour required for recipe)

Instructions

Preheat oven to 400°F.

  1. In a large bowl, using a whisk, combine steviacane®, buttermilk, oil, vanilla extract, lemon zest, salt and egg. Let stand for 15 minutes.
  2. Brush a muffin tin with melted butter and dust with flour, shake out excess flour and set aside.
  3. Sift flour, baking powder and baking soda together and stir into buttermilk mixture. Add blueberries and do not overmix.
  4. Fill muffin tins ¾ full and place in oven. The muffins are done when center bounces back when lightly pressed, about 22 minutes.

steviacane® Blueberry Smoothie

  • Serves : 2 servings
  • Prep time : 5 minutes
  • Ready in : None

Ingredients

Instructions

  1. Blend blueberries, yogurt and milk in a blender on low speed until smooth.
  2. Add steviacane® or sugar and vanilla extract. Blend on high speed until smooth.
  3. Serve on ice if desired.

Click here to see the nutritional information for this recipe.


steviacane® Brownies

  • Serves : 24 brownies
  • Prep time : 20 minutes
  • Ready in : 30-35 minutes

Ingredients

  • 1¼ cup all-purpose flour (Spoon and sweep method*)
  • ½ cup cocoa, natural, non Dutched
  • ½ teaspoon baking soda
  • 2 sticks unsalted butter
  • 1 bag (12 ounce) chocolate chips, 42-50% cocoa
  • 3 large eggs
  • 1 cup steviacane®
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract
  • 1½ cups walnut or pecan pieces

*Using a large spoon, fill measuring cup with flour until required amount is obtained. (Scooping a measuring cup directly into a flour bag will firmly pack flour resulting in too much flour required for recipe.)

Instructions

Preheat oven to 350°F.

  1. Sift together flour, cocoa powder and baking soda and set aside.
  2. Cut butter in cubes and place in a bowl along with chocolate. Melt on low in a microwave or set the bowl over barely simmering water while constantly stirring. Set aside.
  3. In a separate bowl, whisk eggs until well blended. Add steviacane® and whisk vigorously for 1 minute until well combined. Add melted chocolate along with salt and vanilla extract and mix to combine.
  4. Add flour mixture and stir to combine. Add nuts.
  5. Spread batter into a rectangular cake pan with approximate size of 11 x 8 inches.
  6. Place in oven and bake until center of the brownies feels slightly firm when pressed with a finger.
  7. Allow to cool before cutting.

steviacane® Cheesecake

  • Serves : Serves 8
  • Prep time : 20 minutes
  • Ready in : 25 minutes

Ingredients

  • 1 prepared 9-inch graham crust
  • 16 ounce cream cheese, softened
  • 2 eggs
  • ⅜ cup steviacane®
  • 2 teaspoons vanilla extract
  • ½ teaspoon lemon zest

Instructions

Preheat oven to 350˚F. 

  1. Beat cream cheese and steviacane® until combined. 
  2. Add eggs, vanilla and lemon zest and beat until fluffy. 
  3. Pour batter into crust. 
  4. Bake for 25 minutes. 
  5. Chill before serving.  Top with your favorite preserves or pie filling.

steviacane® Chocolate Chip Cookies

  • Serves : 4 dozen
  • Prep time : 15 minutes
  • Ready in : 9-11 minutes

Ingredients

* Using a large spoon, fill measuring cup with flour until required amount is obtained. 

Instructions

Preheat oven to 375˚F. 

  1. Cream butter, steviacane®, brown sugar and vanilla together. 
  2. Add eggs one at a time. 
  3. Gradually add flour, baking soda and salt.  Mix until just combined.
  4. Stir in chocolate chips. 
  5. Drop by spoonfuls onto greased cookie sheet. 
  6. Bake for 9-11 minutes or until golden brown. 
  7. Cool before enjoying.

steviacane® Citrus Spice Ham Glaze

  • Serves : 1 cup
  • Prep time : 15 minutes
  • Ready in : 30 minutes

Ingredients

Instructions

  1. Combine following in a large saucepan: orange juice, brown sugar, steviacane®, bay leaf, cinnamon stick, peppercorns, cloves and allspice. 
  2. Bring to a boil. 
  3. Blend thickener of your choice with reserved cup of orange juice. 
  4. Add to mixture, reduce heat and continue to cook at a brisk simmer until liquid has reduced and is thick enough to coat back of a spoon, about 30 minutes.

steviacane® Classic Lemonade

  • Prep time : 10 minutes
  • Ready in : None

Ingredients

Instructions

  1. Combine all ingredients in a large pitcher.
  2. Mix well and serve over ice.
  3. Garnish with lemon slices.
  4. Double or triple the recipe as needed.

steviacane® Cream Puffs

  • Serves : 30-40 cream puffs + 3 cups pastry cream + 1¼ cup chocolate sauce
  • Prep time : 55-60 minutes
  • Ready in : 25-30 minutes

Ingredients

For puff pastry:

  • ½ cup of milk
  • ½ cup water
  • 1 teaspoon salt
  • 2 teaspoons steviacane®
  • 7 tablespoons unsalted butter, in slices
  • 1 cup + 3 tablespoons all-purpose or bread flour*
  • 4 large eggs + 1 egg white

For pastry cream:

  • 1½ cup milk
  • ½ cup heavy cream (or additional milk for a lower calorie version)
  • 4 tablespoons steviacane®
  • 6 egg yolks
  • 5 tablespoons steviacane®
  • 5 tablespoons cornstarch
  • 1 tablespoon butter
  • 2 teaspoons vanilla extract

For chocolate sauce or ganache:

  • ½ cup heavy cream
  • 2 tablespoons steviacane®
  • 6 ounces of best quality chocolate (60-70% cocoa) Higher cocoa = stronger chocolate flavor)
  • 1 tablespoon unsalted butter

*Using a large spoon, fill measuring cup with flour until required amount is obtained. (Scooping a measuring cup directly into a flour bag will firmly pack flour resulting in too much flour required for recipe)

Instructions

Preheat oven to 400°F. 

  1. In a saucepan large enough to hold all ingredients, bring milk, water, salt, steviacane® and butter to a boil.
  2. Remove boiling mixture from heat source and rapidly stir in flour with a wooden or heat resistant rubber spatula.
  3. Return mixture to heat source and stir over heat for 1-2 minutes or until mixture forms a ball.
  4. Remove from heat. Incorporating eggs can be done using a stand mixer or hand held mixer. Either drop batter in a mixer bowl fitted with paddle attachment or in a regular bowl.
  5. Mix in eggs and egg white one at a time waiting for previous added egg to be fully incorporated. Mix until mixture is smooth and shiny.
  6. Batter can be piped on cookie sheets or dropped with a spoon. On parchment paper or lined cookie sheets, pipe batter using a medium plain tip in tablespoon amounts. Leave 2 fingers of space between each for expanding. If using a spoon, drop batter into one tablespoon amounts in a round mound leaving two fingers of space.
  7. Bake at 400º F until very dry and crisp and deep golden. Do not underbake as this will cause puffs to collapse. When you believe they are done, take one puff out oven and feel sides, it should feel crisp. Let sit for a 3-4 minutes. If it does not collapse, remove others from oven.
  8. For pastry cream, bring milk, heavy cream and first listed steviacane® to a boil.
  9. Meanwhile in a separate bowl, whisk together yolks and remaining steviacane®. Once mixture is well combined, add cornstarch.
  10. Pour one fourth of boiling cream into egg yolk mixture to temper. Mix well. Pour egg yolk mixture into boiling milk and whisk to a boil and until cream is thickened.
  11. Place pan over ice and stir in butter and vanilla extract. Cover with plastic and remove from ice when cold.
  12. For chocolate sauce or ganache, chop chocolate into small pieces and place in a bowl, set aside.
  13. In a saucepan, bring heavy cream and steviacane® to a boil. Pour boiling cream onto chopped chocolate. Add butter.
  14. Whisk until smooth and chocolate is melted.
  15. The chocolate sauce or ganache can be reheated in a microwave oven at a later time. For a thinner consistency, add more boiling cream or milk. 
  16. Fill cream puffs with pastry cream or homemade ice cream and cover with chocolate sauce or ganache.

steviacane® Drop Sugar Cookies

  • Serves : 2½ dozen
  • Prep time : 15 minutes
  • Ready in : 8-10 minutes

Ingredients

  • 1 cup unsalted butter, softened
  • ½ cup steviacane®
  • 2 eggs
  • 2 teaspoon vanilla extract
  • 2¼ cups all-purpose flour (Spoon and sweep method*)
  • ½ teaspoon cream of tartar
  • ½ teaspoon baking soda
  • 1 teaspoom salt

*Using a large spoon, fill measuring cup flour until required amount is obtained.

Instructions

Preheat oven to 375˚F. 

  1. Cream butter, steviacane®, eggs and vanilla together. 
  2. Combine flour, baking soda, salt and cream of tartar.  Stir into creamed mixture. 
  3. Drop by spoonfuls onto greased cookie sheet. Flatten slightly with the back of a spoon. 
  4. Bake 8-10 minutes or until edges are golden.

steviacane® Dutch Crumb Apple Pie

  • Serves : One 9-inch pie
  • Prep time : 30 minutes
  • Ready in : 70-80 minutes

Ingredients

  • 1 9-inch pie crust
  • ⅓ cup + 2 tablespoons steviacane®
  • ½ cup apple sauce (do not omit)
  • 1 tablespoon lemon juice
  • 1 tablespoon vanilla extract
  • 2 teaspoons cinnamon
  • ⅛ teaspoon salt
  • 6 apples (3 Granny Smith + 3 Golden delicious)
  • 2 tablespoons all-purpose flour (Spoon and sweep method*)
  • 2 tablespoons butter

For crumble topping:

Note: As soon as ingredients are ready, place them in the freezer for 15 minutes or longer.

  • 1 cup unbleached all-purpose flour (Spoon and sweep method*)
  • ¼ cup steviacane®
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • ¾ stick unsalted butter, cold

*Using a spoon, fill a measuring cup with flour until the required amount is obtained. (Scooping a measuring cup directly into a flour bag will firmly pack flour resulting in too much flour required for recipe)

Instructions

Preheat the oven to 400°F.

  1. In a large bowl, combine steviacane®, apple sauce, lemon juice, vanilla, cinnamon and salt.
  2. Peel apples one at a time, quarter apples and cut each quarter in 4 slices. Place in steviacane® mixture to prevent browning. Then, add flour.
  3. Place apples in a large mound in pie shell. Melt butter and pour over apples.
  4. Prepare topping by either 1: combine cold ingredients in a food processor and pulse until a sandy mixture is obtained. 2: Using a pastry blender cut into pieces until mixture resembles coarse meal. 3: Rub cold ingredients quickly between your fingers until a crumbly mixture is obtained. If mixture has formed dough from overmixing, chill it in freezer and grate with a cheese grater.
  5. Cover apples with crumble topping and place on a foil lined (easy cleanup) cookie sheet in oven.
  6. Bake at 400˚F for first 15 minutes and then reduce to 350˚F until thick bubbly syrup is visible on pie edges (underbaking will result in a pie which is too runny). If pie obtains too much color, place a sheet of aluminum foil on top.

steviacane® Fruit Smoothie

  • Serves : 5 servings
  • Prep time : 10 minutes
  • Ready in : None

Ingredients

  • 3 cups almond or soy milk or 2 cups fruit juice
  • 3 to 4 cups desired fruit (fresh or frozen) (Frozen will keep your smoothie cold.)
  • 5 tablespoons quick oats
  • 4 tablespoons steviacane®
  • 1 cup ice

Instructions

  1. Add all ingredients into your blender.
  2. Starting on low speed, blend. This will prevent over splashing.
  3. Slowly raise the speed till it is on high to make sure oats are well blended.
  4. Taste your smoothie, adjust as needed and enjoy.

steviacane® Peanut Brittle

  • Serves : 1½ pounds
  • Prep time : 15 minutes
  • Ready in : 1 hour and 15 minutes

Ingredients

Instructions

  1. Add corn syrup, butter, steviacane® and salt to a medium sized non stick pot. Cook over high heat stirring frequently until mixture reaches 260˚F, use a candy thermometer.
  2. Add peanuts and continue to stir until mixture reaches 310˚F. 
  3. Pour mixture onto cookie sheet and let cool. 
  4. Once brittle is cool break up into pieces and store in an airtight container.

steviacane® Pound Cake

  • Serves : Three 8x4-inch loaves
  • Prep time : 30 minutes
  • Ready in : 60 minutes

Ingredients

  • 2 cups unsalted butter, softened
  • 1½ cups steviacane®
  • 6 eggs
  • 4 cups flour
  • ⅔ cup milk
  • 1 teaspoon vanilla extract

Instructions

Preheat oven to 350°F. 

  1. Grease and flour 3 loaf pans. 
  2. Cream butter and steviacane® until light yellow and fluffy. 
  3. Add eggs one at a time.  
  4. Add vanilla. 
  5. Add flour alternately with milk. 
  6. Pour batter into prepared pans. 
  7. Bake for 60 minutes or until a tester comes out clean. 

steviacane® Roll-out Cookies

  • Serves : 3 dozen
  • Prep time : 15 minutes
  • Ready in : 7-9 minutes

Ingredients

  • 3 cups all-purpose flour (Spoon and sweep method*)
  • ¾ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 cup unsalted butter, softened
  • ½ cup steviacane®
  • 1 egg
  • 1 tablespoon milk

*Using a large spoon, fill measuring cup flour until required amount is obtained.

Instructions

Preheat oven to 375°F.

  1. Cream butter and steviacane® together until light yellow and fluffy. Add egg and milk and beat to combine. While mixing gradually add flour, salt and baking powder. Beat just until mixture pulls away from the side of the bowl.  Divide dough in half, wrap in plastic wrap, and chill for 2 hours.
  2. Roll out dough to desired thickness. Cut into shapes and bake on greased cookie sheet for 7-9 minutes or until the edges begin to brown. Frost if desired.

steviacane® Strawberry Lemonade

  • Serves : 6 servings
  • Prep time : 10 minutes
  • Ready in : None

Ingredients

  • 2 cups freshly squeezed lemon juice
  • 7 tablespoons steviacane®
  • 1 cup strawberries
  • 4 cups water
  • 2 cups ice

Instructions

  1. In a blender, add strawberries, steviacane®, lemon juice and 2 cups water. Blend on high speed until the strawberries are pureed and steviacane® is dissolved.
  2. In a gallon sized pitcher, add rest of water (2 cups), ice and strawberry liquid. Stir and taste for desired sweetness.
  3. Adjust as needed and enjoy.

steviacane® Vanilla Buttercream Frosting

  • Serves : 2 cups
  • Prep time : 10 minutes
  • Ready in : None

Ingredients

  • 2¼ cups steviacane®
  • ½ cup unsalted butter, softened
  • 2 teaspoons vanilla extract
  • 2 tablespoons milk

Instructions

  1. Grind steviacane® in a coffee grinder or food processor until powdery.
  2. Mix powdered steviacane® and butter in a medium bowl.
  3. Stir in vanilla and milk. Beat until smooth and spreadable. Frosts one 9X13-inch cake or one 8 or 9-inch two layered cake.

Note: If frosting is too thick, add more milk. If it is too thin, then add less milk.

To view the nutrition information for the frosting, please click here.


steviacane® Vanilla Ice Cream

  • Serves : 2 quarts
  • Prep time : 20 minutes
  • Ready in : 2 hours

Ingredients

  • ½ cup pasteurized egg product
  • ½ cup steviacane®
  • 1 can (12 ounce) evaporated milk
  • ½ can (7 ounce) sweetened condensed milk 
  • 1½ teaspoons vanilla extract
  • 3 cups whole milk
  • 1 cup heavy cream

Instructions

  1. In a small saucepan heat evaporated milk and steviacane® gently stir until steviacane® is dissolved. Remove from heat and add pasteurized egg, vanilla and sweetened condensed milk. This is your ice cream base. You will have enough to make 2 batches of ice cream.
  2. For each batch of ice cream add 1½ cups of base, 1½ cups whole milk and ½ cup heavy cream to your ice cream maker. Freeze according to manufacturer directions. Once ice cream is done it will be consistency of soft serve ice cream. Place in container and freeze to harden.

steviacane® Whole Wheat and Oat Apple Cranberry Muffins

  • Serves : 12-16 muffins
  • Prep time : 15 minutes
  • Ready in : 22-25 minutes

Ingredients

  • 1 large egg
  • ¼ cup grapeseed or other healthy oil
  • 2 teaspoons vanilla extract
  • 2 teaspoons cinnamon
  • ½ teaspoon salt
  • ¾ cup steviacane®
  • 1½ cups low fat buttermilk
  • ½ cup orange juice
  • 2 cups quick cooking oats (not instant or old fashioned)
  • 1 cup whole wheat flour (Spoon and sweep method*)
  • 1½ teaspoons baking soda
  • 1½ cups apple cut in pieces
  • ½ cup dried or fresh cranberries

*Using a large spoon, fill measuring cup with flour until required amount is obtained. (Scooping a measuring cup directly into a flour bag will firmly pack the flour resulting in too much flour required for the recipe.)

Instructions

Preheat oven to 375°F.

  1. If using silicone muffin pans, no preparation is needed. For metal pans, spray with baking spray or brush evenly with melted butter and then dust with flour. Set aside.
  2. In a large bowl, whisk egg and oil until smooth. Add vanilla extract, cinnamon, salt, steviacane®, buttermilk, orange juice and whisk smooth. 
  3. Add oats and let batter sit for 10 minutes to soften oats. After 10 minute rest, combine whole wheat flour and baking soda and mix into batter using a spatula.
  4. Fold in apple pieces and cranberries. Fill muffin pans ¾ full. Do not overfill as this may cause poor rising.
  5. Place in oven and bake until center of muffins spring back when lightly pressed with a finger, about 22 minutes or more for larger muffin pans.

steviacane® Whole Wheat and Oat Blueberry Muffins

  • Serves : 12-16 muffins
  • Prep time : 15 minutes
  • Ready in : 22-25 minutes

Ingredients

  • 1 large egg
  • ¼ cup grapeseed or other healthy oil
  • 2 teaspoons vanilla extract
  • 2 teaspoons cinnamon
  • ½ teaspoon salt
  • ¾ cup steviacane®
  • 1½ cups low fat buttermilk
  • ½ cup orange juice
  • 2 cups quick cooking oats (not instant or old fashioned)
  • 1 cup whole wheat flour (Spoon and sweep method*)
  • 1½ teaspoons baking soda
  • 1½ cups blueberries (fresh or frozen) If using frozen, keep in the freezer until ready to mix in.

*Using a large spoon, fill measuring cup with flour until required amount is obtained. (Scooping a measuring cup directly into a flour bag will firmly pack the flour resulting in too much flour required for the recipe.)

Instructions

Preheat oven to 375°F.

  1. If using silicone muffin pans, no preparation is needed. For metal pans, spray with baking spray or brush evenly with melted butter and then dust with flour. Set aside.
  2. In a large bowl, whisk the egg and oil until smooth. Add the vanilla extract, cinnamon, salt, steviacane®, buttermilk, orange juice and whisk smooth. 
  3. Add the oats and let the batter sit for 10 minutes to soften the oats. After the 10 minute rest, combine the whole wheat flour and baking soda and mix into the batter using a spatula.
  4. Fold in the blueberries. Fill the muffin pans ¾ full. Do not overfill as this may cause poor rising.
  5. Place in the oven and bake until the center of the muffins spring back when lightly pressed with a finger, about 22 minutes or more for larger muffin pans.

steviacane® Whole Wheat and Oat Morning Glory Muffins

  • Serves : 14-18 muffins
  • Prep time : 15 minutes
  • Ready in : 22-25 minutes

Ingredients

  • 1 large egg
  • ¼ cup grapeseed or other healthy oil
  • 2 teaspoons vanilla extract
  • 2 teaspoons cinnamon
  • ½ teaspoon salt
  • ¾ cup steviacane®
  • 1½ cups low fat buttermilk
  • ½ cup orange juice
  • 2 cups quick cooking oats (not instant or old fashioned)
  • 1 cup whole wheat flour (Spoon and sweep method*)
  • 1½ teaspoons baking soda
  • 1 apple cut in pieces
  • 1 cup carrots, grated
  • ½ cup raisins
  • ½ cup walnuts, chopped
  • ½ cup unsweetened coconut flakes

*Using a large spoon, fill measuring cup with flour until required amount is obtained. (Scooping a measuring cup directly into a flour bag will firmly pack the flour resulting in too much flour required for the recipe.)

Instructions

Preheat oven to 375°F.

  1. If using silicone muffin pans, no preparation is needed. For metal pans, spray with baking spray or brush evenly with melted butter and then dust with flour. Set aside.
  2. In a large bowl, whisk egg and oil until smooth. Add vanilla extract, cinnamon, salt, steviacane®, buttermilk, orange juice and whisk smooth.
  3. Add oats and let batter sit for 10 minutes to soften the oats. After 10 minute rest, combine whole wheat flour and baking soda and mix into batter using a spatula.
  4. Fold in apple pieces, grated carrot, raisins, walnuts and coconut flakes. Fill muffin pans ¾ full. Do not overfill as this may cause poor rising.
  5. Place in oven and bake until center of muffins spring back when lightly pressed with a finger, about 22 minutes or more for larger muffin pans.

Sweet Creamy Shrimp Delight

  • Serves : 4 Servings
  • Prep time : 5 minutes
  • Ready in : 20 minutes

Ingredients

  • ¾ pound shrimp, deveined, peeled with tails on
  • 2 small potatoes 
  • ½ cup canned lima beans, drained 
  • 4 tablespoon mayonnaise 
  • 5 tablespoons milk 
  • 4 teaspoons lemon juice 
  • 2 teaspoons grated garlic clove 
  • 2 teaspoon steviacane® 
  • 3 tablespoons all-purpose flour 
  • 3 tablespoons corn starch oil - For deep-fry

Instructions

  1. Cut potatoes into ¼ inch round slices and heat in a microwave for 2 minutes or until tender. 
  2. Make sauce. In a bowl, combine milk, mayonnaise, lemon juice, grated garlic clove, Steviaane Canister, salt and pepper. Mix well. 
  3. In another bowl, combine flour and corn starch. 
  4. Sprinkle salt and pepper over shrimp and potatoes. Then coat them with flour mixture. 
  5. Heat oil in a frying pan, deep fry shrimp and then potatoes. Drain and put them into the sauce bowl. Add lima beans to the bowl. Toss to coat.

Texas Toast

  • Serves : 4-6 servings
  • Prep time : 30-40 minutes
  • Ready in : None

Ingredients

You will also need: Texas cookie cutter or knife, mixing bowl, egg beater, measuring cup and spoon, pancake turner and skillet.

Instructions

  1. Cut bread into Texas shapes using a knife or a Texas cookie cutter.
  2. Beat egg, milk, sugar and nutmeg together in a mixing bowl.
  3. Heat skillet or electric skillet to medium heat. Spread ½ tablespoon of butter over bottom of skillet to melt.
  4. Dip both sides of bread into egg mixture.
  5. Fry in preheated skillet until golden brown on edges. Then, flip and brown on other side, adding more butter as needed.
  6. Top with powdered sugar as desired. Serve with sausage, bacon and Chocolate Chug-A-Lug.

Waldorf Salad

  • Serves : 4-6 servings
  • Prep time : 15-20 minutes
  • Ready in : None

Ingredients

You will also need: a paring knife, chopping knife, measuring cups and spoons, salad bowl, cutting board and a small bowl.

Instructions

  1. Wash apples. Cut into cubes, enough to make 2 cups. Put in salad bowl and squeeze juice of lemon over the apples.
  2. Wash and scrape celery. Chop in small pieces enough to make 1 cup. Add to apples.
  3. Add pecans, sugar and salt to apples and celery.
  4. In a small bowl, mix the whipping cream with the mayonnaise. Add to salad and mix gently.
  5. Chill. Serve in crisp lettuce leaves.

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