BAKING FOR THE DIABETIC Most
people know someone, or are themselves Diabetic. For the newly diagnosed,
finding delicious sweets their body will tolerate can be at the very least,
a challenge. When my father became Diabetic, I began to wrangle with
recipes, using sugar substitutes in the place of regular sugar. Time and
again, the only one that was able to eat what I baked was the kitchen
wastebasket. Here are a few of the, sometimes painful, lessons I’ve
learned. SNEAKY SACCHARINE: To my
surprise, I found a whole list of foods one would normally think ‘safe’ for
diabetics that were not! As I presented my concoctions to my father,
beaming with pride over the ‘sugar-free’ mess I’d made, he patiently
informed me that sugar was indeed lurking in my creation. Here are a few of
the mistakes I made. · Canned Fruit- You’d be surprised how much sugar is added
to that! · Peanut Butter- Not as bad as jam, but still
high-content. · Graham Crackers- Yep, you cannot use graham crackers to
make a crust. · Cool Whip- even the ‘Light’ topping is loaded with sugar. · Raisins- Read the package before purchasing, many brands
have added sugar. When
shopping for ingredients, I find it best to head for the health food
section. Most items purchased there are organic, and in their original
state of sweetness. By this point, you are probably looking for a few tips
on what you can buy to satisfy that sweet-tooth in your life. Here are few
necessary items you might do well to stock up on: · Any sugar-free Jello product- especially
chocolate pudding! · Sugar-free cookies can be found in most grocery stores
now. · Dates are excellent for baking and help a variety of
recipes. · Plain Yogurt, a must for making any sort of cream. · Apples are another mainstay, and healthy too WHAT DOES SUGAR SUBSTITUTE
MEAN? Another
common mistake made by novice creators, is the use of sugar-substitute.
READ CAREFULLY! Most brands carry their equivalent usage on the package.
One teaspoon of sugar-substitute, usually equals
two-three teaspoons of the real stuff. Liquid sweetener can be tricky as
well. Use sugar-substitute with a caution. Too much can actually make your
creation bitter, as I found out when I tried to make sugar-free fudge. Not
even the family dog would eat it! The best course to take,
is using items that are pre-sweetened with sugar-substitutes. If you do
find yourself glancing through a cook book for recipes, be extremely
cautious when exchanging the sugar for a sugar substitute. Remember, less
is more! Now
that we’ve covered the most important aspects of baking for the diabetic,
here are few hints for making the most necessary components of most
recipes: FOR AN EXCELLENT PIE CRUST: Use
sugar-free cookies. Place ten to twelve cookies in a plastic bag and
crumble with a rolling-pin. Place the crumbs in a mixing bowl and add a
melted stick of margarine, pat firmly into a pie pan and bake at 350
degrees for ten minutes. (Omit last step if baking later) Variations: · Use chocolate sandwich cookies for an Oreo-type crust. · Use butter cookies for a great apple pie crust! · Use chocolate chip cookies for excellent cream pies. · Add chopped dates for a surprisingly tasty affect to
either the butter or chocolate chip cookies.
by
Jennifer Turner
(all cookies mentioned are sugar-free) 
FOR CREAM PIES:
Cream pies can be made in a
variety of ways. The most simple is to use a Jello
pudding mix and delete 1/4 of the milk. Pour this into one of the crust’s
mentioned above and you have a tasty treat even the non-diabetics will devour.
Variations:
(all puddings mentioned are
sugar-free)
· Mix chocolate pudding mix, one cup of milk, and 8oz.
container of plain yogurt for a tasty custard-like filling.
· Mix banana pudding mix, 1 3/4 cup milk, pour over sliced
bananas for a great banana cream pie.
· Mix two complementing puddings (such as vanilla and
chocolate) separately, using 1 3/4 milk in each, layer in pie crust for an
added surprise.
FOR FRUIT PIES:
The best fruit for this is
apples, although any number of fresh fruits can be used. Chop the apples into
wedges. In a large bowl, add one teaspoon cinnamon and one teaspoon
sugar-substitute. Toss to coat. Add to pie crust and dot with butter. For an
open faced pie, use this mixture to coat top:
· Six crushed butter cookies
· One cup rolled oats
· Four tablespoons margarine
· 1/4 cup of flour
· 1/4 chopped dates
Combine all until crumbly,
sprinkle on top and bake at 350 degrees for 40 minutes, or until golden.
For latices,
or covered pie, use this recipe:
· Six crushed butter cookies
· One cup flour
· ½ cup chopped dates
· 4 tablespoons butter
· Water
Mix
well, sprinkling with water as needed. Roll out on a floured surface. Place on
pie and tuck ends, either fluting the edges with your fingers, or pressing in
place with the back of a fork. Cut slashes on top. Dab slashes and edge of
crust with added butter or margarine. Dust lightly with one teaspoon each of
cinnamon and sugar-substitute mixture. Bake at 350 degrees for 45 minutes or
until golden.
Variations:
· Use fresh strawberries instead of apples, omitting
cinnamon.
· Use fresh peaches, especially good open faced
EDIBLE EXPERIMENTS:
Part
of the fun in creating special sweets for a near and dear one, is having them
enjoy the result. By following a few of the hints given here, you’ll be able to
deliver your concoction with pride, and not have the family dog run for cover.
There are hundreds of possibilities achievable
SUGAR-FREE
APPLE PIE
^ back to top
Categories: Diabetic, Pies,
Desserts
Yield: 6 - 8 folks
6 oz (1 cn) frozen apple juice
-unsweetened concentrate
2 tb Rounded all purpose flour;
1 tsp Cinnamon
1/4 tsp Salt
5 To 7 apples
1 tb Butter or margarine
Nutmeg (optional)
1 9" double-crust pie shell –unbaked
In a small saucepan, combine the frozen apple juice, flour,
cinnamon and salt. Stir constantly over medium heat until the mixture is thick
and bubbly, 3 to 5 minutes.
Peel and slice the apples and stir them into the apple juice
mixture. Pour the mixture into the unbaked pie shell and dot with butter.
Position the top crust over the filling, cutting slits for the
steam to escape. Trim and seal the edges. Brush the top very lightly with water
and sprinkle with nutmeg if desired. Bake at 450 degrees for 15 minutes. Reduce
heat to 350 degrees and bake for 30 minutes more.
Serves 6-8
Source: The Kansas Cookbook - Recipes from the Heartland
From The Cookie Lady's Files
Reformated 4 you and yours via Nancy O'Brion and her Meal-Master
Just one of the 69190 recipes available on
SOAR - the
Searchable Online Archive of Recipes
The Cure! Joining the Fight Against MS!
To: the Montel Williams
MS Research Fund
I want to help in, every way I can.
To ease the pain. Of,
my fellow woman or man.
I'll always lend,
a helping hand.
You can count on me in time of need. To,
always do a good deed! We,
need to:
JOIN THE FIGHT AGAINST MS
by Marsha Elaine Grant
Recipe for a Good
Marriage
by
Marsha Elaine Grant
Fifty percent you, Fifty percent me!
A cup of Time.
Stir well and everything will be fine!
The Penny Candy
Store
Necklaces made out of candy. That tasted just dandy.
Candy cigarettes that really looked lit.
No one minded a bit.
They cost a penny a pack.
And these didn't cause you to hack.
Candies all different colors. Pasted on paper,
were three for a penny.
A favorite was called the slow poke.
This sucker lasted all day. That ain't no joke!
If you had a dime, they filled a bag.
Sometime's this caused you to brag.
It took only a few pennies to make you feel rich.
If you're looking for a bargain. Don't look for this
store.
You won't find it. It isn't there any more.
by
Marsha Elaine Grant
* PRODUCTS
* PRODUCTS * PRODUCTS
* PRODUCTS *
The Cockatiels Nest - Marsha’s Place - In Jesus Name - The Lighthouse
The American Cockatiel Society • Cockatiel.com • The Cockatiel Stop
Mickaboo Cockatiel Rescue • National
Cockatiel Society • Cockatiel
Facts
The North American Cockatiel Society • Interstate
Cockatiel Society • Cockatiel Cottage
Cockatiel book • Bird Health - Cockatiels • Bird Facts - for Beginners
Cockatiel Gifts and Collectables • Cockatiel Photos • Cockatiel Toys
Thank you for Visiting
The Cockatiel’s Nest