Healthy Dairy Recipes

April 11, 2018 at 5:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy Dairy Recipes. Delicious and Healthy Dairy Recipes like; Skillet Pull-Apart Bread with Spinach-Artichoke Dip, Yogurt with Blueberries and Honey, and Chicken Shawarma with Yogurt Sauce. Find these recipes and much more all at the EatingWell website. Enjoy and Eat Healthy in 2018! http://www.eatingwell.com/

Healthy Dairy Recipes
Find healthy, delicious dairy recipes including yogurt, cheese, milk and cottage cheese. Healthier recipes, from the food and nutrition experts at EatingWell.

Skillet Pull-Apart Bread with Spinach-Artichoke Dip
Make this creamy, cheesy dip with bread for dipping all in one pan for a simple, crowd-pleasing party appetizer. We use whole-wheat pizza dough for the easy pull-apart bread edge………….

Yogurt with Blueberries and Honey
A simple combination of Greek yogurt and blueberries gets an extra touch of sweetness from golden honey. It’s the perfect balance of protein and fiber to keep you energized……..

Chicken Shawarma with Yogurt Sauce
The key to cooking juicy chicken without a spit in this healthy recipe is high heat and dark meat. The yogurt in the marinade gives the chicken both its tender texture and its alluring char. More yogurt in the sauce, along with crunchy cucumbers and herbs, keeps the flavors bright………………

* Click the link below to get all the Healthy Dairy Recipes
http://www.eatingwell.com/recipes/18242/ingredients/dairy/

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Kitchen Hint of the Day!

April 11, 2018 at 5:00 AM | Posted in Kitchen Hints | Leave a comment
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It takes the cake……………

If a cake recipe calls for flouring the baking pan, use some of the dry cake mix instead. The cake will absorb the mix, and you won’t have a floury mess on the outside when the cake is done.

Diabetic Recipes: Our Best Spring Desserts

April 1, 2018 at 5:01 AM | Posted in diabetes, Diabetic Living On Line | Leave a comment
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From the Diabetic Living Online website its – Diabetic Recipes: Our Best Spring Desserts. Start the Spring off right with these Diabetic Recipes: Our Best Spring Desserts. Delicious Dessert recipes like; Silky Chocolate Pie, Berry-Ginger Shortcakes, and No-Bake Lime Pie. Find these recipes and more at the Diabetic Living Online website. Enjoy and Eat Heathy in 2018! http://www.diabeticlivingonline.com/

Diabetic Recipes: Our Best Spring Desserts
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…….

Berry-Ginger Shortcakes
Boasting a medley of sweet berries, whipped topping, and cakey biscuits, this diabetic dessert doesn’t skimp on taste or satisfaction…….

No-Bake Lime Pie
A simple graham cracker crust and easy-prep citrus filling keep you away from the oven so you can get back to the things you love about spring……..

* Click the link below to get all the – Diabetic Recipes: Our Best Spring Desserts
http://www.diabeticlivingonline.com/food-to-eat/diabetic-recipes-our-best-spring-desserts

20 No-Guilt Diabetic Banana Bread Recipes (and Other Snacks Under 250 Calories)

March 11, 2018 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetic Living On Line | Leave a comment
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From the Diabetic Living Online website its – 20 No-Guilt Diabetic Banana Bread Recipes (and Other Snacks Under 250 Calories). Delicious recipes like; Banana-Coconut Bread, Cocoa Hazelnut Banana Bread, and Trail Mix Balls. Find these recipes and more all at the Diabetic Living Online website. Enjoy and Eat Healthy in 2018! http://www.diabeticlivingonline.com/

20 No-Guilt Diabetic Banana Bread Recipes (and Other Snacks Under 250 Calories)
Banana bread is a classic comfort food that’s perfect for a diabetic breakfast or healthy snack. We’ve added delicious twists to classic banana bread recipes, plus included other recipes for carb-smart breakfasts and snack options for diabetes – all under 250 calories.

Banana-Coconut Bread
This beautiful banana bread boasts whole wheat flour and unsweetened light coconut milk, plus a crunchy topper. Enjoy a slice for a diabetes-friendly breakfast or snack at just 154 calories per serving………….

Cocoa Hazelnut Banana Bread
Just when you thought banana bread couldn’t get any better, this diabetes-friendly recipe comes along. Featuring creamy ingredients like Greek yogurt and hazelnut spread (can you say Nutella?), this healthy breakfast bread also makes a delicious midday snack…………

Trail Mix Balls
You’ll love these low-carb snacks that are easy to make and handy to store. The recipe yields 15 servings, which makes the perfect healthy snack to keep the family fueled up all week long. Plus you get two Trail Mix Balls for just 17 grams of carb……..

* Click the link below to ge all the – 20 No-Guilt Diabetic Banana Bread Recipes (and Other Snacks Under 250 Calories)
http://www.diabeticlivingonline.com/diabetic-recipes/healthy-diabetic-snacks/20-no-guilt-diabetic-banana-bread-recipes-and-other-snacks

One of America’s Favorites – Snickerdoodle

March 5, 2018 at 6:03 AM | Posted in One of America's Favorites | 2 Comments
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A snickerdoodle is a type of cookie made with butter or oil, sugar, and flour, and rolled in cinnamon sugar. Eggs may also sometimes be used as an ingredient, with cream of tartar and baking soda added to leaven the dough. Snickerdoodles are characterized by a cracked surface and can be crisp or soft depending on the ingredients used.

Snickerdoodles are often referred to as “sugar cookies”. However, traditional sugar cookies are often rolled in white sugar whereas snickerdoodles are rolled in a mixture of white sugar and cinnamon.

 

The Joy of Cooking claims that snickerdoodles are probably German in origin, and that the name is a corruption of the German word Schneckennudel (“snail noodles”), a Palatine variety of schnecken. It is also possible that the name is simply a nonsense word with no particular meaning, originating from a New England tradition of whimsical cookie names.

The snickerdoodle is a very common cookie in the United States and Canada, but is relatively unknown in other countries.

In more recent times, the Snickerdoodle cookie has transformed into a popular flavor of desserts, sweets, drinks, etc. Big brands have taken the simple dessert and turned them into their own original products. For example, General Mills created a Snickerdoodle flavored Chex Mix Muddy Buddies to their snack line. During the 2014 holiday season, Dunkin’ Donuts unveiled a Snickerdoodle Cookie Latte on their holiday menu. In addition to a Snickerdoodle latte, Nestlé Coffee-Mate introduced their take on the cookie in the form of a coffee creamer. Brands such as Braum’s Ice Cream and Prairie Farms have dedicated an ice cream flavor to the popular cookie.

 

The Snickerdoodle scent has also become popular in non-edible products. In 2014, Bath and Body Works launched their “Made with Love” holiday collection. This collection included a Snickerdoodle scented candle. However, this scent failed to gain popularity. In addition, the skin care company Philosophy, Inc. released a Snickerdoodle scented body wash and shampoo in their “Twas the Night Before Christmas” collection. Similar to the Bath and Body Works candle, this scent has been discontinued since it is unable to be found on retailer sites besides resellers like Amazon and eBay.

 

Kitchen Hint of the Day!

March 1, 2018 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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When baking have your items at room temperature……….

When ingredients are at room temperature, butter and sugar will cream properly and hold more air, eggs will blend well into the batter to act as an emulsifier, egg whites are easier to beat, and dry ingredients will combine easier.

State Dessert of the Week

February 22, 2018 at 6:01 AM | Posted in State Dessert | Leave a comment
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Starting this week, and starting with Alabama, I’ll be listing each State’s Official Dessert. Looking into this I did find differing opinions on the “Official Dessert”. I found some States have 2 or even 3 Desserts. So there is some disagreement on some of the Desserts. Also No two states can have the same dessert. Once a dessert is assigned to one state, no other state can lay claim to it. The information gathered comes from various websites on the net. If you would have recipes for any of the Desserts I’ll be passing along just send them to me and I’ll post them. Enjoy and Eat Healthy in 2018!
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State Dessert of the Week – Alabama Lane Cake

Alabama Lane Cake made famous by its appearance in To Kill A Mockingbird.

A thick slice of lane cake

Lane cake, also known as prize cake or Alabama Lane cake, is a bourbon-laden baked cake traditional in the American South. According to food scholar Neil Ravenna, the inventor was Emma Rylander Lane, of Clayton, Alabama, who won first prize with it at the county fair in Columbus, Georgia. She called it “Prize Cake” when she self-published a cookbook, A Few Good Things to Eat in 1898. Her published recipe included raisins, pecans, and coconut, and called for the layers to be baked in pie tins lined with ungreased brown paper rather than in cake pans.

The Lane cake is sometimes confused with the Lady Baltimore cake, which also is a liquor-laden fruit-filled cake, but of different pedigree.

Many variations of the Lane cake now exist, with three or more layers of white sponge cake, separated by a filling that typically includes pecans, raisins and coconut soaked in a generous amount of bourbon, wine or brandy. It may be frosted on the top, on the sides, or both.

Lane cake is often found in the South at receptions, holiday dinners, or wedding showers.

The cake has a reputation as being difficult to make, but this is no longer as true as it once was. When the recipe originated, there were no stand mixers, nor electric hand mixers, and even hand-crank eggbeaters were not universally available, which meant a lot of hard labor beating egg whites to frothy soft peaks. The wood-fired ovens of the time had no thermostats, making it difficult to produce a white cake. The pecans, raisins and coconut had to be chopped by hand or, more often, put through a meat grinder. The filling ingredients can be chopped in an electric food processor today. Modern refrigeration also makes it easier to produce a stiff filling, allowing one to build an orderly multi-layer cake, rather than a sticky, lopsided dessert. Even with modern conveniences, making a traditional Lane cake is still quite a task to undertake. It is still a special cake, best made several days in advance of an important family event, so the flavors have time to mingle. During the war, Lane cakes were a favorite among service men lucky enough to receive one for Christmas. By the time the cake arrived overseas, the spirits, raisins and cake had fermented into a special delight. Many southern families have stories of “the best cake ever tasted”.

Recipes for Lane cake vary because so many Southern Cooks who made Lane cake for special occasions fiercely guarded their recipe. Some lucky cooks use a recipe passed down from generation to generation, while many others rely on vague instructions and a variety of sources in an attempt to recreate the family tradition. One such cook, Atlanta baker and Alabama native, Lise Ode, wrote about such an attempt and shares the recipe she created on her blog. Professional chef, Tori Avey, includes a recipe for Lane cake on her website complete with pictures of each step. Although it is difficult to locate a copy of Emma Rylander Lane’s original cookbook or the revised edition, Some Good Things to Eat that was published in 1989, the recipe can be found in many older cookbooks. One such cookbook, The Purefoy Hotel Cook Book published in Talladega, Alabama in 1953 has been digitized and can be accessed through the Digital Public Library of America. The recipe for Lane cake appears on page 123–124.

Krystina Castella and Terry Lee Stone include a recipe for Lane cake in their cookbook Booze Cakes: Confections Spiked With Spirits, Wine, and Beer which uses 2 tablespoons of bourbon in the cake, 1 cup in the filling, and a buttercream frosting made from 1 cup unsalted butter, 1/4 cup half-and-half, 3 cups confectioner’s sugar, 1/4 cup bourbon, and 1/4 teaspoon salt.

The original recipe for Lane cake called for 1/4 cup Bourbon added to the filling mixture only, although the bourbon was sometimes replaced with grape juice by cooks who did not believe in partaking alcohol. Whisky, Wine, and Brandy are mentioned in other recipes. Still other Lane cake cooks took great pride in using a homemade liqueur, such as Scuppernong Wine, making their cake all the more special and harder to duplicate. Most cooks placed the finished Lane cake in a covered tin and allowed it to “set” for up to a week before serving, in order for the spongy cake to “soak up” the flavor. Some also wrapped the unfrosted cake in a cloth that had been soaked in the bourbon, brandy, wine or grape juice while it set in a cool place, often in a bowl set inside a dishpan and then covered. It was then frosted with 7-minute boiled icing or other whipped white frosting, usually a day or more before serving.

Here’s 2 links of many for the recipe for Lane Cake

http://www.myrecipes.com/recipe/the-lane-cake

https://www.pillsbury.com/recipes/easy-lane-cake/2efce79f-8d58-4b59-9894-e37c90f8bd37

One of America’s Favorites – King Cake MONDAY

February 12, 2018 at 6:11 AM | Posted in One of America's Favorites | Leave a comment
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Louisiana-style king cake. The baby figurine is seen in the middle of the roll.

A king cake (sometimes shown as kingcake, kings’ cake, king’s cake, or three kings cake) is a type of cake associated in a number of countries with the festival of Epiphany at the end of the Christmas season; in other places, it is associated with the pre-Lenten celebrations of Mardi Gras/Carnival.

What started out roughly 300 years ago as a dry French bread–type dough with sugar on top and a bean inside now comes in many varieties depending on the country. Some king cakes are made of a sweet brioche dough in the shape of a hollow circle with a glazed topping sprinkled with colored sugar. Hundreds of thousands of King Cakes are eaten in New Orleans during the Carnival season. In other countries, king cakes are made with a puff pastry, filled with one of several fillings (e.g., almond, apple, chocolate/pear, etc.), and have a small figurine hidden inside. The figurine changes from bakery to bakery and often represents a hit movie or other cultural icon.

The cake often has a small plastic baby (to represent the Baby Jesus) inside or underneath; and the person who gets the piece of cake with the trinket has various privileges and obligations.

 

In the southern United States, the tradition was brought to the area by Basque settlers in 1718. Originally, it was a cinnamon-filled bready cake eaten to celebrate Epiphany, but it is now associated with Carnival (also known as Mardi Gras). Celebrated across the Gulf Coast region from the Florida Panhandle to East Texas, King cake parties are documented back to the 18th century.

The king cake of the Louisiana tradition comes in a number of styles. The most simple, said to be the most traditional, is a ring of twisted cinnamon roll-style dough. It may be topped with icing or sugar, which may be colored to show the traditional Mardi Gras colors of green, yellow, and purple. King cakes may also be filled with additional foodstuffs, the most common being cream cheese, praline, cinnamon, or strawberry. A so-called “Zulu King Cake” has chocolate icing with a coconut filling, because the Krewe of Zulu parade’s most celebrated throw is a coconut. Some bakers now offer king cakes for other holidays that immediately surround the Mardi Gras season, such as king cakes with green and red icing for Christmas, cakes with pink and red icing for Valentine’s Day, and cakes with green and white icing for St. Patrick’s Day. Others have gone a step further and produce specialty king cakes from the beginning of football season for Louisiana State University and New Orleans Saints tailgate parties, then for Halloween, then Thanksgiving—and do not cease until after Mardi Gras season, when they produce an Easter holiday king cake.

In the Southern culture, whoever finds the trinket must provide the next king cake or host the next Mardi Gras party.

 

Starting on Epiphany on January 6, residents begin holding parties especially dedicated to King Cake. King Cake parties bring families and community members together to celebrate the season of Mardi Gras, with its krewe parades and festivals. King Cake is so symbolic of the Mardi Gras celebration for residents it is believed that consuming King Cake outside of the Carnival season will result in rain on Mardi Gras day. The dessert’s “search for the baby,” the small figurine located inside the cake, is a fun way for residents of New Orleans to celebrate their Christian faith.

The dessert’s significance to the city was evident in the first Mardi Gras season (2006) after Hurricane Katrina: thousands of King Cake orders flooded bakeries both inside and outside of Louisiana, an example of how significant the dessert’s tradition is both inside and outside of the region.

Some sports teams around the area have also infused the tradition of the king cake baby into their teams. The Miami Marlins AAA minor league baseball affiliate, formerly known as the New Orleans Zephyrs, changed their name to the New Orleans Baby Cakes, starting in the 2017 season. The New Orleans Pelicans introduced the King Cake Baby as a second mascot during games around Mardi Gras, to accompany their main mascot, Pelican Pierre.

 

Traditional king cake baby

Traditionally, a small plastic or porcelain baby is hidden in the king cake. Originally, the baby was placed in the cake to symbolize baby Jesus. Fava beans were also used to represent Jesus.

Today, the baby symbolizes luck and prosperity to whoever finds it in his/her slice of cake. In some traditions, the finder of the baby is designated “king” or “queen” for the evening. That person is also responsible for purchasing next year’s cake, or for throwing the next Mardi Gras party.

Many bakers have recently been placing the baby outside of the cake, and leaving the hiding to the customer because there is a potential of customers choking on or swallowing the baby, and bakers want to stay clear of this liability.

 

 

There are many different recipes for king cake. However, the most common ones include: milk, butter, yeast, water, brown and white sugar, eggs, salt, nutmeg, flour and cinnamon. The frosting is typically made from confectioner’s sugar, water, lemon juice, and colored sugar crystals.

The colors of the king cake originally came from the Christian religion. The purple symbolizes justice, the green symbolizes faith, and the gold symbolizes power. The three colors honor the three kings who visited the Christ child (Jesus) on Epiphany, the 12th day after Christmas.

 

Diabetic Dish of the Week – LEMON POUND CAKE

January 30, 2018 at 6:49 AM | Posted in dessert, diabetes, diabetes friendly, Diabetic Dish of the Week, Diabetic Gourmet Magazine | Leave a comment
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For this week’s Diabetic Dish of the Week it’s Dessert – LEMON POUND CAKE. Equal Sweetner replaces the Sugar in the recipe. You’ll also be using Bisquick Reduced Fat Baking Mix, Low Fat Yogurt, and 2% Milk. Sugar Free Pound Cake sure does sound good! You can fond this recipe along with all the other delicious and Diabetic Friendly recipes at the Diabetic Gourmet Magazine website. Enjoy and Eat Healthy in 2018! https://diabeticgourmet.com/

LEMON POUND CAKE
This sugar-free pound cake is easy to make because it uses a reduced-fat baking mix as the base. Lemon yogurt, juice and grated lemon peel provide rich flavor. This is sure to become a favorite with frequent requests. Just don’t let anyone know how easy it really is to make so you can bask in all the praise!

Recipe Yield: 16 servings.

Ingredients

Cooking spray
2-1/2 cups reduced-fat baking mix (Bisquick)
48 packets Equal sweetener*
2 tablespoons cornstarch
4 teaspoons grated lemon peel
1 cup lite lemon flavored nonfat yogurt
6 tablespoons butter, melted
2 eggs
2 tablespoons fresh lemon juice
2 tablespoons 2% milk
1 teaspoon vanilla extract
1/2 teaspoon almond extract
*Substitute 2 cups Equal Spoonful for the packets.

Directions

1 – Preheat oven to 350F.
2 – Spray a 9 cup Bundt cake pan OR a 9 x 5-inch loaf pan with cooking spray; set aside.
3 – Combine baking mix, Equal, cornstarch and lemon peel.
4 – Mix in yogurt, melted butter, eggs, lemon juice, milk and flavorings until blended.
5 – Spoon mixture into prepared pan.
6 -Bake 40 to 45 minutes or until wooden pick inserted near center comes out clean.
7- Let cake cool in pan 5 minutes.
8- Remove and cool completely on wire rack.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 137
Fat: 6 grams
Sodium: 258 milligrams
Cholesterol: 35 milligrams
Protein: 3 grams
Carbohydrates: 18 grams
https://diabeticgourmet.com/diabetic-recipe/lemon-pound-cake

Sweet and Savory Apple Recipes

January 30, 2018 at 6:48 AM | Posted in dessert, diabetes, diabetes friendly, Diabetic Living On Line | Leave a comment
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From the Diabetic Living Online website its – Sweet and Savory Apple Recipes. If you love Apples as much as I do, you are going to love these recipes! Diabetic Friendly Sweet and Savory Apple Recipes like; Amazing Apple Tart, Apple-Glazed Chicken with Spinach, and Cherry-Apple Cobbler. Find these recipes and more all at the Diabetic living Online website. Enjoy and Eat Healthy in 2018! http://www.diabeticlivingonline.com/

Sweet and Savory Apple Recipes
Apples are a super-versatile, budget-friendly, and fiber-packed fruit. We’ve included our favorite low-carb apple dessert recipes (think pies, crisps, and cobblers) and a few apple-infused side- and main-dish recipes, too. Best of all, these yummy apple dishes have been developed with a diabetic diet in mind.

Amazing Apple Tart
Juicy baked apples, a tender biscuitlike crust, and a sweet and spicy sauce add up to this diabetes-friendly dessert. That is truly amazing!…..

Apple-Glazed Chicken with Spinach
A drizzling of lemon-accented apple glaze lightly sweetens the braised spinach-topped chicken in this delightful dish…..

Cherry-Apple Cobbler
Make sure the fruit filling is hot when you spoon the biscuit batter over it. That way, the bottom of the “cobbled biscuit” will be thoroughly cooked…..

* Click the link below to get all the Sweet and Savory Apple Recipes
http://www.diabeticlivingonline.com/diabetic-recipes/dessert/sweet-and-savory-apple-recipes

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