Low Cal Mince Pie

December 25, 2013 at 10:43 AM | Posted in baking | 2 Comments
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Thanks to Bobbi and Kat for passing this healthier version of Mince Pie.

Low Cal Mince Pie


Pam Baking Spray
8oz plain Flour
a pinch of Sea Salt
4oz butter or margarine, cut into small cubes. (Blue Bonnet Light Stick Butter)
16, level, tbsp Mincemeat ready-made mincemeat
1, level, tsp Powdered Sugar, to dust




Preheat the oven to 375°F. Lightly spray some bun or muffin tins with Pam Baking Spray.
Make the pastry. Sift the flour and salt into a mixing bowl. Add the fat and gently rub it in with your fingertips. Add sufficient cold water to mix to a ball that leaves the sides of the bowl clean. Rest in the fridge for 30 minutes.
Roll out the pastry thinly on a lightly floured surface. Cut out 32 rounds with a 3 inch fluted cutter. Use to line the prepared tins.
Divide the mincemeat between the pastry cases. Roll out the remaining pastry trimmings and make some little stars with a star cutter or any other design cutter you would have. Use to decorate the tops of the tarts.
Bake in the oven for about 15 minutes, until the pastry is crisp and lightly colored. Cool on a wire rack and dust lightly with the powdered sugar.

Kitchen Hints

October 9, 2013 at 9:08 AM | Posted in Kitchen Hints | Leave a comment
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After finishing a stick of unsalted butter, hold on to the wrapper. It’ll come in  handy when you need to grease a pan: Simply wipe the pan with it. But don’t use wrappers from salted butter, since they may cause food to stick.

Kitchen Hint of the Day!

April 14, 2013 at 9:39 AM | Posted in baking, dessert | Leave a comment
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The texture of a cake depends on the type of sweetner and fat used. These ingredients affect how tender the cake will be, so be sure you use the right ones. Never substitute granulated sugar for confectioners’ sugar and vice versa. Cakes made with oil are very tender and moist – oil doesn’t hold air as well as butter or shortening, so eggs and other thick ingredients must trap the air.

Kitchen Hints of the Day!

April 9, 2013 at 10:02 AM | Posted in baking, dessert | Leave a comment
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* Here’s a great bakers’ trick to make it easier to decorate the top of a cake: With a toothpick, trace the pattern, picture, or lettering before you pipe the icing on. This will give you a guide, so you’ll make fewer mistakes.



* If you’re having a problem keeping a layer cake together when your icing it, stick a few bamboo skewers into the cake through both layers; remove them as your frosting the top.



* To keep the cake from sliding around on the plate as you’re icing it, place a dab of frosting in the middle of the plate before you place the cake on top. The icing will keep the cake in place, and by the time you’ve served all the slices, no one will notice the little bit of extra frosting on the bottom.

Kitchen Hints of the Day!

April 7, 2013 at 11:33 AM | Posted in baking, dessert | Leave a comment
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* If you sprinkle a very thin layer of cornstarch on top of a cake before you ice it, the icing won’t run down the sides.


* To keep icing from hardening, just add a very small amount of white vinegar after it is whipped. You can also add a pinch of baking soda to the confectioners’ sugar. This will help the icing retain some moisture and it will not dry out as fast.


* If you’re making your own chocolate icing, add a teaspoon of unsalted butter to the chocolate while it is melting to improve the consistency.

Kitchen Hint of the Day!

April 2, 2013 at 8:51 AM | Posted in dessert | Leave a comment
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Does your cake stick to the plate? Sprinkle a thin layer of sugar on a plate before you put a cake on it. Not only does it prevent the cake from sticking, it also makes the bottom delightfully crunchy.

Kitchen Hint of the Day!

March 31, 2013 at 11:36 AM | Posted in baking, dessert | Leave a comment
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If you find icing too sweet or too rich, try this cake topping: Set a paper lace doily on the cake, and then dust lightly with confectioners’ sugar. Carefully lift the doily off the cake, and admire the beautiful design. Try colored confectioners’ sugar or a mixture of confectioners’ sugar and cocoa powder.


Kitchen Hint of the Day!

March 25, 2013 at 11:34 AM | Posted in baking, dessert | Leave a comment
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If a cake recipe calls for flouring the bake 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.

Pine Nut Cookies Recipe

February 27, 2012 at 8:49 AM | Posted in baking, diabetes, diabetes friendly, low calorie, low carb | Leave a comment
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Pine Nut Cookies Recipe


1 package (7 ounces) almond paste, grated
1/2 cup sugar
1/2 cup confectioners’ sugar
2 egg whites
1/2 teaspoon vanilla extract
3 tablespoons all-purpose flour
Pinch salt
1/2 cup pine nuts


In a large bowl, beat the almond paste and sugars until crumbly. Beat in egg whites and vanilla. Combine flour and salt; gradually add to almond mixture and mix well. Cover and refrigerate for 1-2 hours or until easy to handle.
Place pine nuts in a shallow bowl. Working one at a time, with greased hands, drop dough by rounded teaspoonfuls into pine nuts. Place cookies nut side up 2 in. apart onto parchment paper-lined baking sheets.
Bake at 325° for 15-17 minutes or until edges begin to brown. Cool completely on baking sheets before carefully removing to wire racks. Store in an airtight container with waxed paper between layers. Yield: 2-1/2 dozen.

Nutritional Facts 1 cookie equals 68 calories, 3 g fat (trace saturated fat), 0 cholesterol, 9 mg sodium, 9 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.

There are several sites with the same or similar recipe.

Dark Chocolate and Cherry Brownies

February 3, 2012 at 1:30 PM | Posted in baking, dessert, diabetes, diabetes friendly, Food | Leave a comment
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I’ll be passing along some healthy and easy to fix Super Bowl Party food through out the week.

Dark Chocolate and Cherry Brownies

Cooking spray
3 2/5 ounces all-purpose flour (about 3/4 cup)
1 cup sugar
3/4 cup unsweetened cocoa
1 teaspoon baking powder
3/4 teaspoon salt
1/3 cup cherry preserves
1/3 cup water
5 tablespoons butter
1 large egg, lightly beaten
1 large egg white
1/3 cup semisweet chocolate chips
Powdered sugar (optional)


1. Preheat oven to 350°.

2. Line a 9-inch square baking pan with parchment paper; coat with cooking spray.

3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 1 cup sugar, unsweetened cocoa, baking powder, and salt in a large bowl; stir with a whisk. Combine cherry preserves, 1/3 cup water, and butter in a small saucepan; bring to a boil. Add preserves mixture to flour mixture; stir well. Add egg and egg white; stir until smooth. Stir in semisweet chocolate chips. Scrape batter into prepared pan. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out with a few moist crumbs. Cool in pan on wire rack. Garnish with powdered sugar, if desired.
Nutritional Information
Amount per serving

Calories: 155
Calories from fat: 31%
Fat: 5.4g
Saturated fat: 3g
Monounsaturated fat: 1.4g
Polyunsaturated fat: 0.2g
Protein: 2.2g
Carbohydrate: 25.8g
Fiber: 1.1g
Cholesterol: 23mg
Iron: 1mg
Sodium: 168mg
Calcium: 10mg


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