Oatmeal Chocolate Chip Coconut Bars


1 cup pure canola oil                                                    

1 ½ cups Whey Low Granular or Whey Low Type D                               

2 eggs 

1 teaspoon vanilla

1½ cups flour

1 teaspoon cinnamon

½ teaspoon baking soda

1 teaspoon baking powder

3 cups oats

¾ cup chocolate chips

½ cup coconut, not sweetened

½ cup walnuts (optional)

           ½ cup warm milk                                                         


Heat oven to 350 degrees F and reduce to 325 degrees F to bake.

Beat together oil and sugars until creamy.  Add eggs and vanilla: beat well.  Add flour, cinnamon, baking soda and baking powder: mix well.  Stir in oats, chocolate chips, coconut, walnuts, and warm milk.  Bake in ungreased 13X9 inch baking pan for 30 to 35 minutes, in a 325 degrees F oven.                                     


Pumpkin Pie Recipe

Whey Low pie crust (see below)
2 large eggs
½ cup Whey Low Granular or Whey Low Type D
1 teaspoon Watkins vanilla
1 teaspoon ground cinnamon
½ teaspoon salt
½ teaspoon ground ginger
1/8 teaspoon ground cloves
1can (16 ounces) pumpkin
1can (12 ounces) evaporated milk
Whey Low® Whipped Cream (see below)

1. Heat oven to 425 degrees F. Make Whey Low® pie crust.

2. Beat eggs slightly in medium bowl with wire whisk or hand beater. Beat in remaining ingredients, except Whey Low® Whipped Cream.

3. Cover edge of pie crust with 2- to 3-inch strip of aluminum foil to prevent excessive browning. Bake for 10 minutes. Pour filling into hot pie crust. To prevent spilling filling, place pie plate on oven rack.

4. Bake 15 minutes. Reduce oven temperature to 350 degrees F. Bake another 30 minutes longer, remove aluminum foil around crust. Continue baking for an additional 15 minutes or until knife inserted in center comes out clean. Cool on wire rack 2 hours. Serve with Whey Low® Whipped Cream. After cooling, pie can remain at room temperature up to an additional 4 hours, then should be covered and refrigerated.

Pumpkin Pie Crust Recipe

2 Cups all-purpose flour
½ teaspoon salt
2/3 cup canola oil
4-5 tablespoons cold water

1. Mix flour, salt and oil until all flour is moistened. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all water is absorbed.

2. Gather pastry into a ball. Press in bottom and up side of pie plate, 9x1 ¼ inches; flute.

3. Fill and bake as directed in pie recipe.

Whipped Cream Recipe

1 cup heavy whipped cream
2 tablespoons Whey Low Granular or Whey Low Type D or Whey Low® Powder
1 teaspoon Watkins Vanilla

Beat with an electric mixer until it turns into Whipped Cream. Do not mix too long or it will turn into butter.


Apple Pie Recipe

1/3 Cup Whey Low Granular or Whey Low Type D
1/3 Cup Whey Low® Gold
¼ Cup all-purpose flour
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
Dash of salt
8 Cups thinly sliced peeled tart apples (8 medium)
2 Tablespoons butter

1. Heat oven to 425 degrees F. Make pie crust (see below).

2. Mix Whey Low®, flour, cinnamon, nutmeg, and salt in large bowl. Stir in apples. Turn into pastry-lined pie plate. Cut butter into small pieces: sprinkle over apples. Cover with top pastry that has slits cut in it. Cover edge with 2- to 3-inch strip of aluminum foil to prevent excessive browning; remove foil during last 15 minutes of baking.

3. Bake 40 minutes or until crust is golden brown and juice begins to bubble through slits in crust. Cool on wire rack at least 2 hours.  Add vanilla Whey Low® ice cream for a wonderful topping.

Pie Crust:

3 cups all-purpose flour
3 Tablespoons Whey Low Granular or Whey Low Type D
1 and ½ teaspoons salt
1 cup canola oil
5 to 6 Tablespoons cold water

Put all ingredients into a bowl, mix together, and roll dough into a ball, mixing well. Divide ball into two halves. One half will be for the bottom crust; the other half for the top. Roll pastry on lightly floured surface, using floured rolling pin. If you don't have a rolling pin, slowly spread the dough with your hands to cover pie plate. Ease into pie plate pressing firmly against bottom and side and being careful not to stretch pastry, which will cause it to shrink when baked. Then follow directions as stated above.

Two Layer Cheese Cake Recipe

From Maynard's Bakery of Topeka, KS (Ford Times Magazine, 1959)

Crust – Mix 1 2/3 cup of graham crackers or zwieback crumbs; 2 T of Whey Low®, 1.5 T of cinnamon, plus 6 T of melted butter.  Pat into bottom and sides of a 10” pie pan.

Filling – Three 8-oz. packages of cream cheese,  1 cup of Whey Low Granular or Whey Low Type D, 3 eggs well beaten, ½ tsp of vanilla. Beat cream cheese thoroughly in an electric mixer. Then add Whey Low® gradually, eggs one at a time, and finally the vanilla. Continue mixing until all ingredients are thoroughly combined . Pour mixture into a pie shell and bake for 20 minutes at 375 degrees F. Remove from the oven and add topping.

Topping – Whip 1 pint of sour cream, adding 3 T of Whey Low Granular or Whey Low Type D and ½ tsp of vanilla. Pour topping over baked pie and bake 5 minutes at 500 degrees F. Cool, and then chill in refrigerator. Serve very cold. Makes 8 large portions.

You may want to add fresh strawberries to the top of the cheesecake for even more flavor.

Pumpkin Nut Bread
1 cup flour
1 cup rolled oats
2 tsp. baking powder
1/3 cup chopped nuts (optional)
1 tsp. salt
1 egg (beaten)
1/2 tsp. cinnamon
1/3 cup milk
1/4 tsp. each: ginger, clove, soda
1/4 cup canola oil
1 cup Whey Low Granular or Whey Low Type D
1 cup canned pumpkin

Stir until dry ingredients are moistened. Blend in the pumpkin. Bake in a bread pan at 350 degrees F for 55 minutes. Cool on wire rack for 24 hours. Makes one loaf (approximately 10 slices).

[Each slice has a caloric value of 186 Calories, a 25% reduction in calories from the same bread made with table sugar.]

Baked Custard
2 eggs
2 cups whole milk, scalded
1/3 cup Whey Low Granular
1/2 tsp. vanilla (optional)
1/4 tsp. salt

Beat eggs, Whey Low, and salt slightly to mix. Stir in scalded milk. Add vanilla. Pour into 6 custard cups or 1 1/2-quart baking dish, and set in pan of hot water (1" deep). Sprinkle a little nutmeg over the top(s). Bake at 350 degrees F for 45 minutes (or just until a silver knife inserted 1" from the edge comes out clean). Immediately remove from oven. Serve chilled.

[Each serving has a caloric value of 104 Calories, a 17% reduction in calories from the same custard made with table sugar.]