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   MSGID: 156635.cooking@1:218/700 2d546e7a   
   REPLY: 1:396/45.28 d2ef6789   
   PID: Synchronet 3.21a-Win32 master/b113dcfdb Oct 11 2025 MSC 1944   
   TID: SBBSecho 3.30-Win32 master/b113dcfdb Oct 11 2025 MSC 1944   
   BBSID: REALITY   
   CHRS: UTF-8 4   
   FORMAT: flowed   
   -=> Ruth Haffly wrote to Dave Drum <=-   
      
    BC>       Title: Nabisco Snack Well's Banana Snack Bars   
    BC>       1 c  Sugar; +5 tb   
    BC>       2 tb Brown sugar   
    BC>       2 tb Molasses   
      
    SD> Speaking as a diabetic, that is a lot of sugar...   
      
    RH> Sub out Stevia for Baking for the cup of white sugar. It measures the   
    RH> same as sugar but has a slight bitter taste if you use it for the full   
    RH> amount of sugar. Keeping the 5 tb plus the brown sugar and molasses   
      
    DD> If I'm doing a sugar substitute I go for Sugar-Twin (aspartame based)   
    DD> on a measure-for-measure basis. I've not used it for baking so I can't   
    DD> speak to its taste/effectiveness there.   
      
    RH> We like the Stevia since it's plant based, no chemical this or that.   
      
   Diff'rnt strokes for different folks.   
      
    RH> will cancel out the bitter taste. We found the Stevia for Baking when I   
    RH> was first diagnosed as diabetic. Since then I've brought it so well   
    RH> under control that I'm now basically non diabetic but because I'm still   
    RH> considered diabetic, I do things like using the SfB to keep it well   
    RH> controlled. In June of 2012 I was told that my pancreas had died and   
      
    DD> My croakers took me off of the diabetes medication totally. They had   
    DD> tried that some years ago and my numbers showed a steady increase. So,   
    DD> back on the "daily dose". This trip, unless I've been given   
    DD> prednisone, my sugar is holding at 90 -105 (fasting). But, like you,   
    DD> I'm still considered extra- sweet.   
      
    RH> I'd be on insulin the rest of my life; end of February, 2013 I took my   
    RH> last shot and have been diet controlled ever since. My last A1C was   
    RH> 6.4.   
      
   I just checked the chart of "Follow My Health". My last A1C result was 5.8   
      
    DD> So, if your pancreas has died how are you still above the grass?   
    DD> Everyone I know who had their pancreas die (all from pancreatic   
    DD> cancer) is pushing up daffodils. You must/may have been misdiagnosed.   
      
    RH> Don't know, probably it was an ER misdiagnoses. They did say that I had   
    RH> pancreatitis and my A1C was 8.2, asked me how long I'd been a diabetic   
    RH> to which I basically replied "say what???????????????". Heavy on the   
    RH> carbs over the last few years had put me over the line and into   
    RH> diabetes territory. Once I started eating better, as well as the "jump   
    RH> start" the insulin, my nubers have been much better.   
      
   Amazing how that works, innit?   
      
    DD>       Title: Cranberry-Orange Relish   
    DD>  Categories: Five, Fruit, Citrus, Salads   
    DD>       Yield: 8 Servings   
      
    DD>   I took this to the family Holiday dinner at my brother's   
    DD>   house last Winter Solstice celebration (2009). It was a   
    DD>   hit - especially with the diabetics. Can also be made with   
    DD>   real sugar - but, your diabetic family members won't be   
    DD>   able to take part and praise your expertise.   
      
    RH> I've never been a fan of cranberry sauce; mom and her mom (went to   
    RH> grandparents for Thanksgiving) always used the jelly. I do like   
    RH> craisins but that's basically the only form of cranberries that I'll   
    RH> eat.   
      
   I've not found a form of cranberries that I don't like. Including the   
   cranberry juice I drik routinely to boost my kidney health. It has side   
   benefits of improving heart health,fightiing UTIs and boosting immune   
   function - among others. Sort of a natural super-food that tastes good    
   (to me - YMMV).   
      
   And I routinely add craisins to my oatmeal.   
      
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Cranberry Apple Pie   
    Categories: Pies, Desserts, Fruits, Pastry   
         Yield: 6 Servings   
       
         1    Refrigerated piecrust *   
         4 lg Baking apples; peeled, cored   
              - thin sliced   
         1 c  Sweetened, dried cranberries   
       1/2 ts Lemon zest   
       1/2 c  Splenda sweetener   
         3 tb A-P flour   
       1/2 ts Ground cinnamon   
       1/2 ts Ground nutmeg   
       1/4 ts Ground ginger   
       1/2 c  Unsweetened applesauce   
      
   MMMMM--------------------------TOPPING-------------------------------   
       3/4 c  A-P flour   
       1/4 c  Splenda   
       1/4 c  Packed light-brown sugar   
       1/3 c  Reduced-calorie stick   
              - margarine; in small pieces   
              - (do not soften) **   
       
     * such as Pillsbury refrigerated piecrust   
        
     Preheat oven to 400ºF/205ºC. Unfold piecrust and press   
     out fold lines. Fit crust into a 9" deep-dish pie plate   
     according to package directions. Combine apples,   
     cranberries, lemon zest, 1/2 cup Splenda, 3 tablespoons   
     flour, cinnamon, nutmeg, and ginger in a large bowl;   
     toss gently to mix well. Add applesauce and toss to coat.   
     Spoon mixture into piecrust, piling up apples (they will   
     shrink down with baking).   
        
     In a separate bowl, combine 3/4 cup flour, 1/4 cup   
     Splenda, light-brown sugar and margarine. Mix by mashing   
     with a fork until crumbly. Sprinkle topping evenly over   
     apple filling and press on to cover pie. Bake 45-50   
     minutes, or until apples are tender; cover edges of   
     piecrust with aluminum foil to prevent over-browning if   
     necessary.   
        
     ** I cheat and use real butter - UDD   
        
     Allow pie to cool at least one hour before serving. This   
     is a thick pie, so it makes big servings.   
        
     Yield: 6 servings   
        
     Recipe by: Tami Ross, a Diabetes Nutrition Specialist and   
     Certified Diabetes Educator in Lexington, Kentucky   
        
     From: http://www.recipesource.com   
        
     Uncle Dirty Dave's Kitchen   
       
   MMMMM   
      
   ... Money won't buy happiness. But it will buy bacon.   
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