The Diabetic Pastry Chef

3 sticks butter, softened
1 1/4 c sugar
1 1/4 c Splenda
5 eggs
1 tsp lemon extract
1 tsp vanilla
1 1/2 c whole wheat pastry flour
1 1/2 c white bread flour
1 c diet 7 up soda

Cream butter with sugar and Splenda until fluffy. Add eggs one at a time beating for one minute after each addition. Add lemon and vanilla extracts. Add flours and 7 up alternately, beating well after each addition. Pour into a greased and floured large tube pan. Bake at 300 degrees for 1 1/2 hours, or until toothpick inserted in center comes out clean.

A “Skookie” skillet cookie, anyone?

If so, you must try my excellent recipe for Skillet Chocolate Chip Cookies:

1 c white whole wheat flour
1 c white flour
1 tsp baking soda
1/2 tsp salt
3/4 c butter, softened
3/4 c brown sugar
1/4 c Splenda
1 egg
2 tsps vanilla
1 1/2 c sugar-free or semi-sweet chocolate chips
1/2 c chopped walnuts
Additional Splenda, for dusting

Combine dry ingredients and set aside.

Cream together butter, Splenda and brown sugar until fluffy, about 2 minutes. Add egg and vanilla and mix until combined.

Add flour to butter mixture and mix well. Add chocolate chips and nuts and combine.

Press 1 cup of mixture into each cookie skillet and bake at 350 degrees until done. Remove from oven and sprinkle top of each cookie with 1 tsp of Splenda. Top with no-sugar added vanilla ice cream and drizzle with sugar-free chocolate syrup. Serve immediately. Each skillet cookie equals two servings.