Tags: Baking, Berries, cakes, Cheesecake, Chocolates, Cooking, dessert, Diabetes, Diabetic Desserts, Diabetic Living Online, Food, fruits, Pies, recipes
From the Diabetic Living Online website its – Diabetic Recipes: Our Best Spring Desserts. Celebrate the Spring with Diabetic Friendly recipes like; Silky Chocolate Pie, Berry-Ginger Shortcakes, and Raspberry-Mint Swirl Cheesecake. Find these and more at the Diabetic Living Online website. Enjoy and Eat Healthy! http://www.diabeticlivingonline.com/
Brush off the winter blues with refreshing spring desserts that fit into your diabetic diet. Enjoy fresh flavors of the season featuring lemon, strawberry, lime, blueberries, raspberries, and more in dessert favorites from creamy custards to luscious cheesecakes.
Silky Chocolate Pie
The secret to this velvety smooth chocolate lovers’ pie is fat-free yogurt. Using plain fat-free Greek-style yogurt, which is commonly found in most grocery stores, will also save you preparation time…….
Boasting a medley of sweet berries, whipped topping, and cakey biscuits, this diabetic dessert doesn’t skimp on taste or satisfaction……
Raspberry-Mint Swirl Cheesecake
The key to this elegant dessert is making yogurt cheese, a simple process that separates the whey by straining yogurt overnight in the refrigerator…..
* Click the link below to get all the – Diabetic Recipes: Our Best Spring Desserts
Tags: Baking, Bourbon, Bourbon Peach Pie, Brown Sugar, Cooking, Food, Jennie-O, Peaches, Pie, recipes
Came across this delicious sounding recipe on the Jennie – O website! At the Jennie – O site you’ll not only find delicious and healthy Turkey recipes you’ll also find side dishes and dessert recipes like this Bourbon Peach Pie recipe. So check the Jennie – O site out today and Make the Switch! https://www.jennieo.com/
Bourbon Peach Pie
Step up your pie game! This recipe ups the peach pie ante by adding notes of rosemary, fresh peaches and your favorite bourbon for an extra kick of flavor. Perfect with some vanilla ice cream or some homemade whipped cream.
½ cup firmly packed light brown sugar
¼ cup cornstarch
⅓ cup granulated sugar
2 teaspoons, chopped fresh rosemary leaves
1 teaspoon ground nutmeg
½ teaspoon salt
8 large fresh, firm, ripe peaches (about 4 lb.), peeled and sliced
3 tablespoons bourbon
1 (14.1-ounce) package refrigerated pie crusts
1 egg, beaten or ¼ cup egg substitute
1½ tablespoons granulated sugar
1) Heat oven to 350°F.
2) In small bowl, whisk egg. Brush pie with egg and sprinkle with sugar.
3) Meanwhile, unroll piecrusts onto lightly floured surface; roll each dough sheet to 12-inch circle. Fit 1 piecrust into 9-inch pie plate. Spoon peach mixture into pie plate. Place remaining piecrust over filling; fold edges under to seal to bottom crust, and crimp. Cut slits in top of pie with knife.
4) In small bowl, whisk egg. Brush pie with egg and sprinkle with sugar.
5) Bake 1 hour. Cool completely on wire rack.
RECIPE NUTRITION INFORMATION
Saturated Fat 6g
Tags: Baking, Cooking, Dried fruit, Food, Fruit, Fruitcake, Nuts, recipes, Spices
Fruitcake (or fruit cake) is a cake made with chopped candied fruit and/or dried fruit, nuts, and spices, and (occasionally) soaked in spirits. A cake that simply has fruit in it as an ingredient can also be colloquially called a fruit cake. In the United Kingdom, certain rich versions may be iced and decorated.
Fruit cakes are typically served in celebration of weddings and Christmas. Given their rich nature, fruit cake is most often consumed on its own, as opposed to with condiments (such as butter or cream).
The earliest recipe from ancient Rome lists pomegranate seeds, pine nuts, and raisins that were mixed into barley mash. In the Middle Ages, honey, spices, and preserved fruits were added.
Fruit cakes soon proliferated all over Europe. Recipes varied greatly in different countries throughout the ages, depending on the available ingredients as well as (in some instances) church regulations forbidding the use of butter, regarding the observance of fast. Pope Innocent VIII (1432–1492) finally granted the use of butter, in a written permission known as the ‘Butter Letter’ or Butterbrief in 1490, giving permission to Saxony to use milk and butter in the North German Stollen fruit cakes.
Starting in the 16th century, sugar from the American Colonies (and the discovery that high concentrations of sugar could preserve fruits) created an excess of candied fruit, thus making fruit cakes more affordable and popular.
In the United States
Typical American fruit cakes are rich in fruit and nuts.
Mail-order fruit cakes in America began in 1913. Some well-known American bakers of fruit cake include Collin Street Bakery in Corsicana, Texas, and The Claxton Bakery in Claxton, Georgia. Both Collin Street and Claxton are Southern companies with inexpensive access to large nut quantities, for which the expression “nutty as a fruitcake” was derived in 1935. Commercial fruit cakes are often sold from catalogs by charities as a fund raiser.
Most American mass-produced fruit cakes are alcohol-free, but traditional recipes are saturated with liqueurs or brandy and covered in powdered sugar, both of which prevent mold. Brandy (or wine) soaked linens can be used to store the fruit cakes, and some people feel that fruit cakes improve with age.
In the United States, the fruit cake has been a ridiculed dessert. Some attribute the beginning of this trend with The Tonight Show host Johnny Carson. He would joke that there really is only one fruitcake in the world, passed from family to family. After Carson’s death, the tradition continued with “The Fruitcake Lady” (Marie Rudisill), who made appearances on the show and offered her “fruitcake” opinions. In fact, the fruitcake had been a butt of jokes on television programs such as Father Knows Best and The Donna Reed Show years before The Tonight Show debuted and appears to have first become a vilified confection in the early 20th century, as evidenced by Warner Brothers cartoons.
Since 1995, Manitou Springs, Colorado, has hosted the Great Fruitcake Toss on the first Saturday of every January. “We encourage the use of recycled fruitcakes,” says Leslie Lewis of the Manitou Springs Chamber of Commerce. The all-time Great Fruitcake Toss record is 1,420 feet, set in January 2007 by a group of eight Boeing engineers who built the “Omega 380,” a mock artillery piece fueled by compressed air pumped by an exercise bike.
When a fruit cake contains a good deal of alcohol, it can remain edible for many years. For example, a fruit cake baked in 1878 is kept as an heirloom by a family (Morgan L. Ford) in Tecumseh, Michigan. In 2003 it was sampled by Jay Leno on The Tonight Show. Wrapping the cake in alcohol-soaked linen before storing is one method of lengthening its shelf life.
Tags: Baking, Buckeyes Candy, candy, Chocolate, Christmas, Cooking, Desserts, Food, Fudge, Holiday Chex Mix, recipes, rice krispies, Walnut Chocolate Fudge, Walnuts
I wish you could all get a whiff of the Chocolate aroma in the kitchen today! Mom is making her area famous yearly batches of Buckeyes and Walnut Chocolate Fudge! Everyone that’s had the Buckeyes are of the same opinion, the best they’ve ever had! The thing that sets these apart from other Buckeye Candies is the Rice Krispies she adds. So if you’re looking for a Buckeye Candy Recipe, look no further. Same with the Walnut Fudge, such a creamy, deep and rich Chocolate taste! The bad part is neither is Diabetic Friendly, but I’ll still have a half a piece of each from time to time. And both make perfect Christmas Gift that everyone enjoys!
The Old Family Buckeye Recipe
It’s that time of year when the requests start coming in for my Mom’s Buckeyes. Back when I was working I was everyone’s favorite person when I would bring in a batch of my Mom’s Buckeyes. It’s been 15 years since I lost my leg to melanoma cancer and unable to work but to this day I still get request’s from fellow past workers for my Mom’s Buckeyes. It seems that everyone that has had them all say the same thing “The best Buckeyes I’ve ever had!” I think it’s the Rice Krispies that sets them apart from other Buckeye Candies. When you make a batch of these and try them I’m sure you’ll agree, let me know! These are not diabetes friendly but they are delicious. We tried making them by using reduced fat Peanut Butter and Sugar Free Chocolate but they just didn’t come out the same.
Recipe will make about 60 balls
1 – Stick Butter, Blue Bonnet Light Stick Butter
1 – Box (1 LB) Confectioner Sugar
2 – Cups Jiff Smooth Peanut Butter
3 – Cups Rice Krispies
1 – 12 oz. Package Chocolate Chips
1 – Small Bar Hershey’s Milk Chocolate
1/2 Bar Paraffin Wax
* In a large bowl mix Butter, Sugar, Peanut Butter, and Rice Krispies (With Hands)
* Chill the mixture for at least 2 hours.
* Then take the mixture and roll into individual balls. The size can vary no set size.
* Melt all the Chocolate and Paraffin Wax in a double broiler or in a sauce pan on low heat stirring until smooth.
* With one or two forks dip each of the balls into the Chocolate/Wax. Drain excess off the balls and place on a sheet pan covered with wax paper and refrigerate for several hours until Chocolate has hardened into a shell covering the balls.
* Now enjoy them!
Well like the Buckeye recipe above this ones not so Diabetic friendly but they sure are good! You can make it a somewhat lower in calories and carbs by using Splenda instead of the Sugar it calls for. This is a great Fudge recipe. My Mom has made this for as long as I can remember. Hope you enjoy it as much as all of us. Enjoy!
3 Cups Sugar or Splenda Equivalent
3/4 Cup Margarine
2/3 Cup Evaporated Milk
7 oz. Jar of Marshmallow Cream
1 12 oz. bag Toll House Chocolate Chips
1 Cup Chopped Walnuts (More if wanted, to taste)
1 Teaspoon Vanilla Extract
Combine Sugar, Margarine, and Evap. Milk in a large pot and heat to a boil for 5 minutes, stirring frequently. Remove from heat and add Chocolate Chips, Marshmallow Cream, Nuts, and Vanilla stirring till well mixed. Pour mixture into a greased 13×9 pan. Refrigerate until firm. Cut into desired size pieces.
* You may be tempted to leave the heat on while stirring the chips. While this would normally be ok, you really shouldn’t do that in this recipe. If the mixture stays at a boiling temperature, you may be in for a nasty surprise when you add the vanilla. Bottom line: it’s safer for you and better for the fudge if the mixture cools down just a tad before the vanilla goes in. As long as you keep stirring, the chips will melt just fine.
Tags: Baking, Chocolate, Chunky Pecan Pie Bars, Cooking, CooksRecipes, dessert, Food, Pecans, Pies, recipes
Put a smile on everyone’s face around the Thanksgiving table with the perfect Thanksgiving Dessert Treat, Chunky Pecan Pie Bars. You can find this recipe on many sites on the web and I went with the one from the CooksRecipes website! Check out Cooks to see all their recipes including a great selection of not only Thanksgiving Dessert Recipes but Desserts for all the Holiday Seasons. Enjoy! http://www.cooksrecipes.com/index.html
Chunky Pecan Pie Bars
1 1/2 cups all-purpose flour
1/2 cup (1 stick) butter or margarine, softened
1/4 cup packed brown sugar
3 large eggs
3/4 cup corn syrup
3/4 cup granulated sugar
2 tablespoons butter or margarine, melted
1 teaspoon vanilla extract
1 3/4 cups (11.5 ounce package) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Chunks
1 1/2 cups pecans, coarsely chopped
1 – Preheat oven to 350°F (175°C). Grease 13x9x2-inch baking pan.
2 – For Crust: Beat flour, butter and brown sugar in small mixer bowl until crumbly. Press into prepared baking pan.
3 – Bake for 12 to 15 minutes or until lightly browned.
4 – For Filling: Beat eggs, corn syrup, granulated sugar, butter and vanilla extract in medium bowl with wire whisk. Stir in chunks and nuts. Pour evenly over baked crust.
5 – Bake for 25 to 30 minutes or until set. Cool in pan on wire rack. Cut into bars.
Makes 36 bars.
Nutritional Information Per Serving (1/36 of recipe): Calories: 259 Calories from Fat: 134 Total Fat: 14.9 g Saturated Fat: 6.1 g Cholesterol: 40 mg Sodium: 72 mg Carbohydrates: 32 g Dietary Fiber: 1.7 g Sugars: 16.6 g Protein: 2.9 g
Tags: Almonds, Baking, cakes, Coconut, Cooking, CooksRecipes, dessert, Food, Hawaiian Cake Roll, Pineapple, recipes
I’m passing along a recipe I came across, Hawaiian Cake Roll. There are several versions of this on many sites but I went with the one on the CooksRecipes website. The Cooks site is loaded with delicious dessert and Full-Menu recipes. They have a fantastic selection of Diabetic Friendly recipes. So be sure to check them out if you’re looking for that special Holiday recipe! Enjoy and Eat Healthy. http://www.cooksrecipes.com/index.html
Hawaiian Cake Roll
1/2 cup almond slices, toasted
1/2 cup flaked coconut, toasted
1 (20-ounce) can crushed pineapple
1/2 cup Splenda® Granulated No Calorie Sweetener
1 tablespoon cornstarch
4 large eggs, separated
2/3 cup Splenda® Granulated No Calorie Sweetener – divided use
1 tablespoon vegetable oil
1/2 teaspoon almond extract
1/4 cup light corn syrup
2/3 cup sifted cake flour
1 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons powdered sugar
1 – Preheat oven to 375°F (190°C). Grease bottom and sides of a 15x10x1-inch jelly roll pan; line pan with waxed paper; grease and flour waxed paper. Sprinkle almond slices and coconut evenly in pan. Set aside.
2 – Drain pineapple reserving 1/4 cup juice. Squeeze excess liquid from crushed pineapple; drain well on paper towels.
3 – Combine 1/2 cup Splenda® Granulated Sweetener, cornstarch, and reserved 1/4 cup pineapple juice, stirring until cornstarch is dissolved; stir in pineapple. Bring mixture to a boil over medium heat, stirring constantly. Boil 1 minute. Spoon over almond slices and coconut. Set aside.
4 – Beat egg yolks at high-speed with an electric mixer until thick and pale; gradually add 1/3 cup Splenda® Granulated Sweetener, beating constantly. Stir in oil and almond extract. Set aside.
5 – Beat egg whites at high-speed until foamy; gradually add remaining 1/3 cup Splenda® Granulated Sweetener and corn syrup, beating until stiff but not dry. Fold beaten egg whites into egg yolk mixture.
6 – Combine flour, baking powder, and salt; gradually fold into egg mixture. Spoon batter over pineapple filling, spreading evenly.
7 – Bake for 10 minutes or until cake springs back when lightly touched. Remove from oven.
8 – Sift 2 tablespoons powdered sugar on a cloth towel. Loosen cake from sides of pan using a narrow metal spatula and immediately turn out onto sugared towel. Starting at narrow end, roll cake; cool 30 minutes on a wire rack seam side down. Cut into 1-inch slices.
Makes 10 servings.
Nutritional Information Per Serving (1/10 of recipe): Calories 190 | Calories from Fat 70 | Fat 7g (sat 2.0g) | Cholesterol 85mg | Sodium 130mg | Carbohydrates 26g | Fiber 2g | Sugars 13g | Protein 5g.
Tags: Baking, Cake, Cake Mix, Cooking, Cool Whip, dessert, Food, Halloween, Halloween Poke Cake, Jell-O, Kraft, recipes
I’m passing along the perfect cake for your Halloween Party, Halloween Poke Cake. I found this version on the Kraft website (http://www.kraftrecipes.com/). Check the Kraft website out for any recipe that you may be looking for! Happy Halloween!
Halloween Poke Cake
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1/2 tsp. yellow food coloring
1/4 tsp. red food coloring
3 Tbsp. Halloween sprinkles
1 – Prepare cake batter and bake in 13×9-inch pan as directed on package. Cool cake in pan 15 min. Pierce cake with large fork at 1/2-inch intervals.
2 – Add boiling water to gelatin mix in small bowl; stir 2 min. until completely dissolved. Stir in cold water; pour over cake. Refrigerate 3 hours.
3 – Tint COOL WHIP with food colorings; spread onto cake. Refrigerate 1 hour. Decorate with sprinkles just before serving.
How to Thaw COOL WHIP
* Place unopened 8-oz. tub of whipped topping in refrigerator for 4 hours. Do not thaw in microwave.
* Prepare using COOL WHIP LITE Whipped Topping.
* If orange food coloring is available, use that instead of the yellow and red food colorings. Add enough drops of food coloring until frosting is of desired shade.
Serving Size 16 servings
AMOUNT PER SERVING
Total fat 8g
Saturated fat 4g
Dietary fiber 0g
Tags: Baking, Cooking, Desserts, Diabetes, Diabetic Frozen Dessert Recipes, Diabetic Living Online, Food, Frozen yogurt, Ice cream, ice cream pie, ice pops, recipes, Sherbet, Snow Cones
From the Diabetic Living Online website its Diabetic Frozen Dessert Recipes: Ice Cream, Sherbet, Frozen Pops and More. Recipes for ice cream, ice pops, sherbet, frozen yogurt, snow cones, or ice cream pie. Find them all at the Diabetic Living Online website! http://www.diabeticlivingonline.com/
Frozen desserts are in high demand any time of year, and our collection of diabetic recipes will let you enjoy your favorites guilt-free. Whether you want ice cream, ice pops, sherbet, frozen yogurt, snow cones, or ice cream pie, our sweet frozen treats can’t be beat.
Silky Chocolate Milkshakes
Light, silken-style tofu is the unexpected ingredient that gives this diabetic milkshake its high-protein appeal. Choose light vanilla ice cream and unsweetened cocoa powder to help slim down the dessert…..
These refreshing, fat-free pops are a tasty way to sneak extra dairy and fruit into dessert. Use a variety of fruits for a colorful, nutritious snack that even the pickiest kids can’t resist……
Chocolate Ice Cream
Nothing says dessert like homemade chocolate ice cream. Using whole milk may seem like a splurge, but our version of this classic is still low in calories and carbs, plus it has only six easy ingredients…….
* Click the link below to get al the Diabetic Frozen Dessert Recipes: Ice Cream, Sherbet, Frozen Pops and More