Gingerbread Cookies
December 8, 2013 at 10:34 AM | Posted in dessert, diabetes, diabetes friendly, Diabetic Living On Line | 1 CommentTags: Casserole, cook, Cookie, Diabetic Living, Flour, Gingerbread Cookies, Mixer (cooking), Sodium bicarbonate, Teaspoon
Di Di sent me this one she had found on the Diabetic Living On Line web site. She’s made it twice so far for and her daughter, who both have Diabetes. I left the web link to Diabetic Living On Line recipe. Thanks Didi!
Gingerbread Cookies
These are Diabetic Friendly Gingerbread Cookies, from the Diabetic Living On Line web site which is full of healthy and Diabeic Friendly recipes.
Gingerbread Cookies
Ingredients:
1/4 cup butter, softened. Blue Bonnet Light Stick Butter
1/4 cup 50% to 70% vegetable oil spread
1/2 cup packed brown sugar
2 teaspoons ground ginger
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground cloves
1/4 cup full-flavor molasses
1/4 cup refrigerated Egg Beater‘s
2 cups all-purpose flour
3/4 cup white whole wheat flour or whole wheat flour
Directions:
In a large bowl, combine butter and vegetable oil spread; beat with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, ginger, baking soda, cinnamon, salt, and cloves. Beat until well mixed, scraping side of bowl occasionally. Beat in molasses and egg. (Mixture will look curdled.) Add all-purpose flour and whole wheat flour, beating just until combined. Divide dough in half. Cover and chill the dough for 2 to 3 hours or until easy to handle.
Preheat oven to 375 degrees F. Lightly grease cookie sheets or line with parchment paper; set aside. On a lightly floured surface, roll dough, half at a time, to 1/8-inch thickness. Using a 2- to 3-inch gingerbread person cookie cutter, cut out shapes; reroll scraps as necessary. Place cutouts 1 inch apart on prepared cookie sheets.
Bake for 4 to 6 minutes or until edges are firm and centers are set. Cool on cookie sheets on wire racks for 1 minute. Transfer to wire racks; cool. Makes 36 (3-inch) cookies.
Tip
*Test Kitchen Tip: We do not recommend using brown sugar substitutes for this recipe.
Nutrition Facts Per Serving:
Servings Per Recipe: 36
PER SERVING: 73 cal., 2 g total fat (1 g sat. fat), 3 mg chol., 73 mg sodium, 12 g carb. 1 g pro.
http://www.diabeticlivingonline.com/recipe/cookies/gingerbread-cookies
Lemon Orange Walnut Bread and Pineapple Zucchini Bread
August 9, 2013 at 9:17 AM | Posted in dessert, diabetes, diabetes friendly | Leave a commentTags: Baking powder, Flour, Measuring cup, Mixer (cooking), orange, Sodium bicarbonate, Teaspoon, Zucchini
A couple of Diabetic Friendly Breads to pass along, a Lemon Orange Walnut Bread and Pineapple Zucchini Bread. Instead of Sugar one is made with Splenda and the other with Equal. Thanks goes out to Lynn for passing them along!
Lemon Orange Walnut Bread
Ingredients:
1 cup Whole Wheat Flour
1 cup All-Purpose Flour
1 teaspoon Baking Powder
1/2 teaspoon Baking Soda
2/3 cup 2% Low-Fat Milk
2 tablespoons Lemon Juice
1 1/2 teaspoons freshly grated Lemon peel
1 1/2 teaspoons freshly grated Orange peel
2 Large Eggs or 1/2 Cup Egg Beater‘s
3/4 cup Splenda No Calorie Sweetener, Granulated
1/2 cup Blue Bonnet Light Stick Butter, melted
2 teaspoons Vanilla Extract
3/4 cup chopped Walnuts
Directions:
*Preheat oven to 350°F (175°F). Lightly spray an 8 1/2 x4 1/2 x2 1/2-inch loaf pan with vegetable cooking spray.
* Combine both flours, baking powder, and baking soda. Set aside.
*Combine milk, lemon juice, lemon and orange peel. Set aside.
* Beat eggs and Splenda Granulated Sweetener on high-speed with an electric mixer for 5 minutes. Reduce speed to medium; gradually add melted butter and vanilla, beating until blended, about 1 minute.
* Add flour mixture alternately with milk mixture; beginning and ending with flour mixture. Beat at low-speed until blended after each addition. Stir in nuts. Spoon batter into prepared loaf pan.
* Bake 30 to 35 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes; remove from pan and cool completely.
* Makes 12 servings. Serving Size: 1 (1/2 inch) slice.
Pineapple Zucchini Bread
Lower-sugar pineapple zucchini bread.
Ingredients:
1 cup Vegetable Oil or Extra Virgin Olive Oil
3 Large Eggs or 3/4 Cup Egg Beater’s
3 1/2 teaspoons Equal for Recipes or 12 packets Equal sweetener or 1/2 cups Equal Spoonful
1 teaspoon Vanilla Extract
2 cups shredded Zucchini
1 (8 1/2-ounce) can unsweetened Crushed Pineapple in juice, drained
3 cups All-Purpose Flour
1 1/2 teaspoons Ground Cinnamon
1 teaspoon Baking Soda
1 teaspoon Ground Nutmeg
3/4 teaspoon Sea Salt
1 cup raisins
1/2 cup chopped Walnuts
Directions:
* Mix oil, eggs, Equal and vanilla in large bowl; stir in zucchini and pineapple.
* Combine flour, cinnamon, baking soda, nutmeg and salt in medium bowl; stir into oil mixture. Stir in raisins and walnuts, if desired.
* Spread batter evenly in 2 greased and floured 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans.
* Bake in preheated 350°F (175°C) oven until breads are golden and toothpick inserted in centers comes out clean, 50 to 60 minutes. Cool in pans on wire racks 10 minutes; remove from pans and cool completely on wire rack.
* Makes 2 loaves.
PHILADELPHIA Marble Brownies
May 5, 2013 at 12:06 PM | Posted in baking, dessert, Egg Beaters | 6 CommentsTags: Betty Crocker, Chocolate brownie, Cream cheese, dessert, Home, Mixer (cooking), PHILADELPHIA Cream Cheese, Sugar
I made a couple of pans of the classic PHILADELPHIA Marble Brownies, one for the house here and another I took over to my Dad in the rehab center. Which he shared with the nurses and everyone was happy! I reduced the fat, calories and carbs by using a Betty Crocker Low Fat Brownie Mix, 1/3 Less Fat Philly Cream Cheese, Splenda Sugar, and Egg Beater‘s. You couldn’t tell the difference, they came out moist and tasty!
PHILADELPHIA Marble Brownies
Photo by Kraft
A generations-old recipe that never loses its appeal mostly because, as one fan says, “It’s the BEST way to have both a brownie & a cheesecake simultaneously.”
What You Need
1 pkg. (18.3 to 19.5 oz.) brownie mix (family size)
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/3 cup sugar
1 egg
1/2 tsp. vanilla
Make It
HEAT oven to 350ºF.
PREPARE brownie batter as directed on package; spread into greased 13×9-inch pan.
BEAT cream cheese with mixer until creamy. Add sugar, egg and vanilla; mix well. Drop by tablespoonfuls over brownie batter; swirl with knife.
BAKE 35 to 40 min. or until cream cheese mixture is lightly browned. Cool completely before cutting to serve. Keep refrigerated.
Kraft Kitchens TipsNoteFor best results, do not use brownie mix with a syrup pouch.Special ExtraSprinkle 1/2 cup BAKER’S Semi-Sweet Chocolate Chunks over brownie batter before baking.SubstitutePrepare using PHILADELPHIA Neufchatel Cheese
nutritional info per serving
Calories 150 Total fat 8 g Saturated fat 2.5 g Cholesterol 25 mg Sodium 80 mg Carbohydrate 17 g Dietary fiber 0 g Sugars 13 g Protein 2 g
http://www.kraftrecipes.com/recipes/philadelphia-marble-brownies-50925.aspx
Wild Idea Buffalo Dessert: Mousse au Chocolate
April 10, 2013 at 9:29 AM | Posted in dessert | Leave a commentTags: Chocolate, Cream, Egg white, Egg yolk, Mixer (cooking), Mixture, Types of chocolate, Whipped cream
Mousse au Chocolate
By: Jill O’Brien
This is my own concoction. I use both a high quality bittersweet chocolate as well as a high quality milk chocolate. The addition of beaten egg whites gives it an extra lightness with out compromising its rich creaminess!
Ingredients:
6 oz. Bittersweet Chocolate
6 oz. Milk Chocolate
1 pint Heavy Whipping Cream
1 Tb Cointreau
4 Eggs, separated
Directions:
1 – In heavy saucepan over low heat, add 1 cup cream and chocolate. Melt together stirring occasionally. Mixture should never become hot.
2 – Meanwhile, in electric mixer, beat remaining cream until stiff, scrape into other bowl and place in refrigerator until needed.
3 – Place egg yolks into mixing bowl and beat until pale.
4 – While mixer is running slowly add in chocolate mixture. Mix thoroughly to incorporate and aerate.
5 – Transfer chocolate mixture to a large bowl, cover and refrigerate until mixture is slightly cool, but not set.
6 – Gently fold whipped cream into chocolate mixture in 3 small batches.
7 – In a well chilled mixing bowl, beat egg whites until stiff.
8 – Gently fold in beaten egg whites to chocolate mixture until well incorporated.
9 – Spoon mousse mixture into steamed glassware and refrigerate until set. (3 hours or up to 3 days in advance.)
10 – Garnish mousse with additional whipped cream, dark chocolate shavings or fresh fruit.
http://wildideabuffalo.com/2012/mousse-au-chocolate/
Breaded Pork Chops w/ Mashed Potatoes and Pork Gravy, Green Beans, and…
April 8, 2013 at 5:11 PM | Posted in Bob Evan's, greenbeans, pork chops | Leave a commentTags: Canola, cook, Egg Beater, Green Bean, Home, Mixer (cooking), Pork, Pork chop
Today’s Menu: Breaded Pork Chops w/ Mashed Potatoes and Pork Gravy, Green Beans, and Whole Grain Bread
Flowers are coming up and the buds on the trees are coming out. We’ve been getting a good mix of sun and rain showers and it shows 
outside as everything is getting Spring like! For dinner tonight I prepared Breaded Pork Chops w/ Mashed Potatoes and Pork Gravy, Green Beans, and Whole Grain Bread.
The Breaded Pork Chops came from an issue of Taste of Home/ Simple and Delicious. I love the Taste of Home various magazines. Their always full of great ideas and recipes. To make the Breaded Chops I’ll need 1/4 cup Egg Beater‘s, 1/4 cup 2% milk, 1/2 cup crushed low fat saltines crackers, 2 boneless pork loin chops (1-inch thick and 4 ounces each), and 1 tablespoon Canola Oil. Then to prepare them is quite easy; in a shallow bowl, combine Egg Beater’s and milk. Place cracker crumbs in another shallow bowl. Dip each pork chop in egg mixture, then coat with cracker crumbs, patting to make a thick coating. In a large skillet, cook chops in oil for 4-5 minutes on each side or until a thermometer reads 145°. Let meat stand for 5 minutes before serving. The Chops came out moist and delicious and the saltines made a great crust for the Chops. I’ve left the original recipe, which makes 6 Chops, and the link to the Taste of Home website at the end of the post.
To go with the Chops I prepared some Bob Evans Mashed Potatoes, Just heat in the microwave for a total of 6 minutes and you have some of the best Mashed Potatoes there are. Served it with Heinz Brown Pork Gravy. I also heated up a can of Del Monte Low Sodium Cut Green Beans and had a couple of slices of Healthy Life Whole Grain Bread. For dessert later a Jello Sugarless Double Chocolate pudding.
Breaded Pork Chops Recipe
Ingredients
1 egg, lightly beaten
1/2 cup 2% milk
1-1/2 cups crushed saltine crackers
6 boneless pork loin chops (1-inch thick and 4 ounces each)
1/4 cup canola oil
Directions
In a shallow bowl, combine egg and milk. Place cracker crumbs in another shallow bowl. Dip each pork chop in egg mixture, then coat with cracker crumbs, patting to make a thick coating.
In a large skillet, cook chops in oil for 4-5 minutes on each side or until a thermometer reads 145°. Let meat stand for 5 minutes before serving. Yield: 6 servings.
Nutritional Facts
1 serving (1 each) equals 317 calories, 18 g fat (4 g saturated fat), 92 mg cholesterol, 246 mg sodium, 12 g carbohydrate, trace fiber, 25 g protein.
Chocolate-Chocolate Cupcakes
January 7, 2013 at 10:26 AM | Posted in dessert, diabetes, diabetes friendly | Leave a commentTags: Baking, Butter, Cooking, Flour, Mixer (cooking), Sodium bicarbonate, Sugar, Vanilla extract
Chocolate-Chocolate Cupcakes
1/2 cup cocoa
1/2 cup boiling water
1 1/2 cups sifted cake flour
1 cup SPLENDA® Sugar Blend for Baking
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup butter
2 large eggs, lightly beaten
1/4 cup milk
1 teaspoon vanilla extract
Preheat oven to 350°F (175°C).
Combine cocoa and boiling water, whisking until blended. Set aside.
Combine flour, SPLENDA® Sugar Blend for Baking, baking soda, and salt in a large mixing bowl. Cut butter into flour mixture with a fork or a pastry blender until crumbly. (This procedure may be done with a mixer at the lowest speed. Cover mixing bowl with a clean tea towel to prevent spattering).
Combine eggs, milk, cocoa mixture and vanilla in a small mixing bowl; add 1/3 of the egg mixture to flour mixture. Beat at low speed of an electric mixer until blended. Beat at medium speed for 30 seconds or until batter is smooth, stopping to scrape down sides of the bowl. Repeat procedure 2 times.
Spoon batter into paper lined muffin tins.
Bake 22 minutes or until a toothpick inserted in center comes out clean. Remove from pan; cool completely on a wire rack. Dust with powdered sugar or frost with Rich Chocolate Frosting.
Makes 18 servings.
Nutritional Facts Per Serving: Calories: 180; Calories from Fat: 80; Total Fat: 9g; Saturated Fat: 5g; Cholesterol: 45mg; Sodium: 160mg; Total Carbs: 21g; Dietary Fiber: 1g; Sugars: 11g; Protein: 2g;
Exchanges Per Serving: 1 1/2 Starches, 1 Fat
http://www.cooksrecipes.com/diabetic/chocolate-chocolate_cupcakes_recipe.html
Pumpkin Pecan Bundt Cake with Spiced Caramel Sauce
October 5, 2012 at 9:13 AM | Posted in baking, dessert | Leave a commentTags: Brown Sugar, Bundt cake, Cake, Evaporated milk, Mixer (cooking), Pecan, Pumpkin, Pumpkin pie
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