tag:blogger.com,1999:blog-79846109165708154132024-03-13T20:06:25.555-07:00Cooking, Baking and Recipes - Diabetic and Regular RecipesCOOKING, BAKING AND RECIPES -
Diabetic and regular recipes...Dawnhttp://www.blogger.com/profile/17115020696572836849noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-7984610916570815413.post-88076848917267522902013-11-02T12:02:00.000-07:002013-11-02T12:02:28.407-07:00Pumpkin Bread RecipeTime to put those orange Halloween Pumpkins to good use....<br />
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<br />
~ Pumpkin Bread ~<br />
2 cups of fresh cooked pumpkin OR one 16 ounce can of canned pumpkin<br />
<div class="text_exposed_show">
3 1/2 cups all-purpose flour (not self-rising flour)<br />
2 tsp. baking soda<br />
3 cups sugar or 3 cups of Splenda OR a 50:50 mix of the two.<br />
4 eggs, beaten<br />
1 cup vegetable oil<br />
1 and 1/2 tsp. salt<br />
2 tsp. cinnamon<br />
2 tsp. nutmeg<br />
1/2 teaspoon allspice (optional)<br />
1 cup chopped pecans (optional)<br />
1/2 cup raisins (also optional)<br />
<br />
Water:<br />
1/2 cup water if you are using<br />
fresh cooked pumpkin<br />
OR<br />
2/3 cup water if you are using<br />
commercial canned pumpkin<br />
Makes 2 loaves.<br />
<br />
1. Preheat oven to 350 F.<br />
2. In a large mixing bowl, stir together the flour, soda,<br />
salt, cinnamon, allspice, nutmeg and sugar (or<br />
Splenda).<br />
3. Add the eggs, water, oil and pumpkin.<br />
4. Stir until blended.<br />
5. If desired, add the raisins and/or nuts. Mix well,<br />
either by hand or with a mixer.<br />
6. Pour into two lightly greased and floured 9x5" loaf pans.<br />
7. Bake approximately 1 hour at 350 F (175 C). <br />
The test for doneness is the knife test: when a clean knife can be stuck in and removed cleanly.<br />
8. Remove from the oven and cool slightly (10 minutes).<br />
9. Then take out of pans to let cool on a rack.<br />
Like banana bread, pumpkin bread tastes better if you wrap it in plastic wrap<br />
(Saran wrap, cling film), refrigerate it and wait until the following day to eat it. <br />
It keeps well in the refrigerator and can be frozen. <br />
<br />
I've been doing this recipe so long that I now cannot remember if it originally came from someone else or if I tweaked, which I usually do with most recipes, a recipe. If this was originally yours, please let me know so that I can give you credit and provide a link. </div>
Dawnhttp://www.blogger.com/profile/17115020696572836849noreply@blogger.com0tag:blogger.com,1999:blog-7984610916570815413.post-18198822959632056982012-01-01T17:01:00.000-08:002012-01-01T17:01:02.478-08:00Amish Apple Pie<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-qNCvYFoulW0/TwEBijs09XI/AAAAAAAAAbs/sbxoNb3MFeI/s1600/386758_256196554427669_100001119795441_759192_446803351_a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-qNCvYFoulW0/TwEBijs09XI/AAAAAAAAAbs/sbxoNb3MFeI/s1600/386758_256196554427669_100001119795441_759192_446803351_a.jpg" /></a></div><br />
Amish Apple Pie <br />
<br />
<br />
6 cups apples - peeled and sliced (I use MacIntosh)<br />
3/4 cup sugar/splenda/other sugar substitute<br />
1/4 cup all purpose unbleached flour<br />
1 teaspoon cinnamon<br />
1/2 teaspoon nutmeg (added by me)<br />
3/4 teaspoon pumpkin pie spice (added by me)<br />
3 tablespoons water<br />
1 9" unbaked pie shell (I use deep dish)<br />
There's the original recipe and the one that I have fixed over the years to make it easier to make 2 pies at once. So double this for making the two pies. Here we go:<br />
Add peeled and sliced apples to large bowl, add all ingredients into bowl and mix up with large spoon (non-metal). Pour mixture into deep dish pie shells.<br />
Bake at 350 degrees F - for 1 hour.<br />
Either cover with a top crust or use this variation for a dutch apple pie...which is my usual one.<br />
Crumb topping -<br />
Do all of the above and pour into pie shell.<br />
For crumb topping you will need:<br />
1/2 cup butter or margarine<br />
1/2 cup brown sugar<br />
1 cup all purpose unbleached flour<br />
mix all ingredients together until you have it crumbly and then sprinkle over apple mixture.<br />
Variation:<br />
Delete cinnamon.<br />
Add 1 1/2 teaspoon grated orange peel and 1/4 cup quick cooking tapioca.<br />
In place of 1 cup apples use 1 cup cranberries.Dawnhttp://www.blogger.com/profile/17115020696572836849noreply@blogger.com0tag:blogger.com,1999:blog-7984610916570815413.post-58533827724009385732011-01-03T15:15:00.000-08:002011-01-03T15:15:09.422-08:00Scalloped Potatoes With Ground Turkey<div><h2 class="uiHeaderTitle">Scalloped Potatoes With Ground Turkey</h2></div>1 pound ground turkey or beef<br />
6 medium potatoes, peeled and sliced<br />
1 large onion sliced<br />
salt/pepper to taste<br />
1 can condensed soup - I used tomato - UNDILUTED (tomato, cream of mushroom, etc.)<br />
1 cup milk<br />
1/2 cup chopped green pepper - opt. <br />
frozen veggies (peas, corn, etc.)<br />
<br />
In skillet, cook turkey or beef until no longer pink, drain. (Personally I added onion powder, salt, pepper and some oregano while this was cooking. Not in the later steps.)<br />
In greased 13" x 9" baking dish layer half the potatoes, onions, meat and a handful of frozen veggies. Sprinkle with salt and pepper. <br />
Repeat layer. <br />
In a bowl combine soup and milk (peppers if you are using them) - Mix well. Pour over top of potatoes and meat. (You can also sprinkle fried dried onions on top for another option)<br />
Cover and bake at 350 - F degrees for 45 minutes. <br />
Uncover and bake for 15 minutes more or until potatoes are tender. <br />
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This is a very easy recipe to adapt for personal use with what you have around the house. <br />
Easy one dish recipe!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhummJPfw0rVZgxkvmvPL7E2B52_mIUSJLOPI1gQWmN8a2ZsfL0ZZbw-3o-Q3KI1kxUsl0m1-pabjI5PGtEUMRVctTIJEAghDK4zQiZbTknq1RroZ6rREw2qQnQCwF07QA5BBHDEmZBR7s/s1600/24747_366257859493_555729493_3507042_2538213_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhummJPfw0rVZgxkvmvPL7E2B52_mIUSJLOPI1gQWmN8a2ZsfL0ZZbw-3o-Q3KI1kxUsl0m1-pabjI5PGtEUMRVctTIJEAghDK4zQiZbTknq1RroZ6rREw2qQnQCwF07QA5BBHDEmZBR7s/s320/24747_366257859493_555729493_3507042_2538213_n.jpg" width="320" /></a></div>Dawnhttp://www.blogger.com/profile/17115020696572836849noreply@blogger.com1tag:blogger.com,1999:blog-7984610916570815413.post-12855481588576499742010-09-11T16:58:00.000-07:002010-09-11T16:58:43.563-07:00Diabetic Fishcakes (Tuna) - Low fat and fast.Last night I stood in the kitchen staring at 2 cans of tuna.......and I had no idea what I was going to make.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA68QW8trJV4jDvclG_7nm0p7QnF1haKck9ZTolQT-p5yuvU4cjAZ6_tgJierhJzHODiotx576ufxY-5fCxPR434idMNSyH3dDJwJmXyEKXCs9PcSiwScsPImKLjyrgrxp7hvJUwF-ugU/s1600/wildwoodaugust2010+046.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA68QW8trJV4jDvclG_7nm0p7QnF1haKck9ZTolQT-p5yuvU4cjAZ6_tgJierhJzHODiotx576ufxY-5fCxPR434idMNSyH3dDJwJmXyEKXCs9PcSiwScsPImKLjyrgrxp7hvJUwF-ugU/s200/wildwoodaugust2010+046.jpg" width="150" /></a></div>I absolutely did not want tuna sandwiches....and absolutely not casserole.....what to do? What to do?<br />
So, I adapted a salmon pattie recipe.........<br />
<br />
Makes 4 servings<br />
<br />
1 beaten egg<br />
1/4 cup milk<br />
2 - 5 oz. cans tuna - drained<br />
1/4 cup dry bread crumbs<br />
1 tablespoon cooking oil <br />
Salt/pepper/onions to taste<br />
<br />
In a medium bowl combine egg, milk, salt and pepper and onions.<br />
Add tuna (finely chopped/shreaded) and bread crumbs; mix well.<br />
Form mixture into 1/2 inch thick patties (wet your hands so they don't stick).<br />
In large skillet cook patties in hot oil over medium-low heat about 6 minutes or until golden brown, turning once.<br />
*Added by me (because I never just leave a recipe alone):<br />
Extra 1/4 cup dry bread crumbs<br />
2 tablespoons Miracle Whip or salad dressing (best if its a fresh jar that is already at room temp).<br />
<br />
Per serving:<br />
Cals: 231, Total fat: 12 g (3 g sat fat), chol: 112mg, sodium: 656mg, Carbs: 6 g, fiber: 0, protein: 24g.<br />
Exchanges: 1/2 starch, 3 very lean meat, 1 1/2 fat.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4F_znPV9gWXdPymJGUfXj46cy3cFY-GwWtoXLqZGUJ7cQCdOOqG2a8-tn6eWIiJEkgpNnljYwCOtl0tLn_wXC8dC3G0CUUHdal1uPeu3sTcMxpviKfbOBXP3zEUnmO45OAoVFjNXmegM/s1600/wildwoodaugust2010+044.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4F_znPV9gWXdPymJGUfXj46cy3cFY-GwWtoXLqZGUJ7cQCdOOqG2a8-tn6eWIiJEkgpNnljYwCOtl0tLn_wXC8dC3G0CUUHdal1uPeu3sTcMxpviKfbOBXP3zEUnmO45OAoVFjNXmegM/s320/wildwoodaugust2010+044.jpg" /></a></div>Dawnhttp://www.blogger.com/profile/17115020696572836849noreply@blogger.com1tag:blogger.com,1999:blog-7984610916570815413.post-55549008787714280342010-09-09T21:32:00.000-07:002010-09-09T21:32:21.220-07:00Diabetic Oatmeal Bread Recipe...but it tastes so good the whole family will eat it! I haven't felt much like making bread in this heat, but the weather turned a little cooler (so nice to have the windows open again!) and I'm ready to start again. So tomorrow I'm making this one for us......<br />
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With Bob's diabetes I've had to start making a lot more from scratch so I know what's in it and also had to do a lot of research. This is a non-bread machine recipe and I've put asterisks where I've made adjustments to the recipe. I know that our carb count is lower than what's stated in this recipe because I use splenda instead of sugar. I also allow the dough to rise longer because I like the way it turns out better. You will not feel like you are eating a diabetic bread its so good. <br />
<br />
Hearty Oatmeal Bread Recipe - Diabetic<br />
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Ingredients:<br />
5 1/4 cup All purpose flour - *<br />
1/2 cup Flour (use as needed)<br />
1 tsp Salt<br />
2 1/4 cup Milk<br />
1/4 cup Margarine or butter<br />
1/4 cup Sugar - **<br />
2 Envelopes active dry yeast<br />
OR<br />
2 tbsp Active dry yeast<br />
2 cup Quick cooking oats - ***<br />
1 tbsp Caraway seeds<br />
<br />
* - I only use 3 cups of flour and the 1/2 cup while kneading it. And its unbleached flour.<br />
** - I replace the sugar with an equal amount of Splenda<br />
*** - I only use 1 1/2 cups of the oats <br />
Note: I don't add the caraway seeds at all. <br />
<br />
Preparation:<br />
<br />
The number of slices used to calculate the recipe was not given or<br />
checked. Guessed about 16 half-inch slices per loaf to make 32<br />
servings.<br />
<br />
Stir together 2 cups of flour and the salt in a large bowl. Heat the<br />
milk, margarine and sugar together over low heat until the margarine<br />
is soft. Add the liquid to the flour. Beat for 2 minutes on the<br />
medium speed of an electric mixer or 300 strokes by hand. <br />
( Note: The first time I did this I started with my mixes than found it was <br />
much easier to just use a spoon in a bowl)<br />
<br />
Combine 1 cup of flour and the yeast. Add to the batter. Beat for 2<br />
minutes on medium speed or 300 strokes by hand. Stir in the oats and<br />
caraway with a wooden spoon. Stir in enough additional flour to make<br />
a stiff dough.<br />
<br />
Turn out onto a floured board. Knead until smooth, 8 to 10 minutes.<br />
Place in a greased large bowl. Brush the top with vegetable oil <br />
( I use olive oil spray for all the brushing and greasing).<br />
Cover with a damp kitchen towel and let rise in a warm place until<br />
double in size, about 1 hour. ( On this first rise I gave it 2 hours)<br />
<br />
Punch the dough down. Divide it in half and shape to form two loaves.<br />
Place in two greased 8 1/2 " x 4 1/2 " loaf pans. <br />
( I actually just place on a baking sheet/cookie sheet forming the loaf - Artisan style)<br />
Brush with melted margarine or butter. Cover and let rise until nearly double in size,<br />
about 1 hour ( Again I allowed this to rise longer at least 2 hours but I did 4 hours once). <br />
When almost doubled, preheat the oven to 375 F. <br />
( Check your oven rack you will most likely need to lower it or take one out)<br />
Bake for about 40 minutes or until brown. Cool before slicing. <br />
Makes 2 loaves.<br />
<br />
1 slice = 78 calories, 1 starch exchange 2 grams protein, 16 grams<br />
carbohydrate, 1 gram fat, 181 mg sodium<br />
<br />
- The original recipe came from this source -<br />
Quick & Easy Diabetic Menus by Betty Wedman, 1993 Shared by Elizabeth<br />
Rodier March 94Dawnhttp://www.blogger.com/profile/17115020696572836849noreply@blogger.com2