2oz glacé cherries chopped
½ pint cold tea
7oz polyunsaturated margarine
2oz ground almonds
10oz wholemeal flour
2tsp baking powder
2tsp mixed spice
3 eggs beaten
grated rind of one lemon
2oz blanched almonds chopped
Put all the dried fruit into a bowl, cover it with the cold tea and leave the fruit to plump up overnight.
Cream the margarine and ground almonds until the mixture has lightened in colour.
Sift the flour, baking powder and mixed spice into a bowl and gradually add the eggs and half the flour mixture to the creamed mixture.
Fold in the lemon rind and mixed nuts. Carefully fold the remaining flour into the fruit mixture to make a soft dropping consistency.
Pour the mixture into a greased and lined 20cm/8inch cake tin.
Bake the cake at 325ºF/170ºC/gas mark 4 for one hour.
Then reduce the heat to 275ºF/140ºC/gas mark1 for a further 1 – 1 1/4hours.
Cover the top of the cake with greaseproof paper if it is browning too quickly.
Test the cake in the usual way to see if it is done. When done leave in the tin to cool 2 hours before turning out.
To store the cake wrap in foil or leave it one day to mature and then freeze it.
6 medium sweet potatoes or yam, boiled in skin until tender (about 20 – 30 minutes) (note that both potatoes and yams are healthy and safe to eat for diabetics, however yams do have much less sugar)
1/3 c raisins
1 T brown sugar
3 T sugar substitute
2 t cinnamon
1/2 t nutmeg
cloves if desired
1/3 c low-calorie margarine
1 cup cold water
Preheat the oven to 350°F.
Cool yams, peel, and slice lengthwise.
Place the yam slices in a covered baking dish.
Sprinkle the raisins over the yams.
In a separate bowl, mix the brown sugar, sugar substitute, and spices; sprinkle over the yams.
Dot with margarine and add water.
Cover the baking dish and bake for 30 minutes.
Remove the cover, then bake another 15 – 20 minutes.
4 c. sliced apples
1/2 c. frozen apple juice concentrate, undiluted
2 t. cornstarch
1 tsp. cinnamon
Mix apples and all ingredients until well coated
Pour into pastry shell and top with pastry.
Bake at 425 degrees for 40 to 45 minutes.
Note: Apple juice will have sugar if you’re not careful, so if you go this route, don’t forget to test
6 c. nonfat milk
1 t. pure vanilla extract (you can use imitation but it will alter the taste)
1 small box sugar-free instant vanilla pudding mix
3 1/4 tablespoons Splenda sugar substitute
1/4 teaspoon nutmeg
pinch of cinnamon
Combine wet ingredients
Combine dry ingredients except cinnamon
Whisk the dry mix into the milk mixture until smooth.
Refrigerate 1 hour
Serve with a sprinkling of cinnamon on the top
As always care must be taken when planning your meals when you are diabetic. Watch your carbs and be sure you make adjustments as needed to your intake.
3 tablespoons olive oil
1 half of medium sweet onion thinly sliced
1 half of medium sweet onion diced
1 c mushrooms, chopped
1 tablespoon onion powder
1 1/4 teaspoons salt, divided
1/2 teaspoon dried thyme
1/2 teaspoon freshly ground pepper
2/3 cup all-purpose flour, divided
1 cup low-fat milk
4 cups frozen French-cut green beans
1/3 cup reduced-fat sour cream
3 tablespoons buttermilk powder
1 teaspoon paprika
1/2 teaspoon garlic powder
Preheat oven to 400°F. Coat a 2 1/2-quart baking dish with cooking spray.
Heat 1 tablespoon oil in a large saucepan over medium heat.
Add diced onion and cook, stirring often, until softened and slightly translucent, about 4 minutes.
Stir in mushrooms, onion powder, 1 teaspoon salt, thyme and pepper.
Cook, stirring often, until the mushroom juices are almost evaporated, 3 to 5 minutes.
Sprinkle 1/3 cup flour over the vegetables; stir to coat.
Add milk and bring to a simmer, stirring often.
Stir in green beans and return to a simmer. Cook, stirring, until heated through, about 1 minute.
Stir in sour cream and buttermilk powder. Transfer to the prepared baking dish.
Whisk the remaining 1/3 cup flour, paprika, garlic powder and the remaining 1/4 teaspoon salt in a shallow dish.
Add sliced onion; toss to coat.
Heat the remaining 2 tablespoons oil in a large nonstick skillet over medium-high heat.
Add the onion along with any remaining flour mixture and cook, turning once or twice, until golden and crispy, 4 to 5 minutes.
Spread the onion topping over the casserole.
Bake the casserole until bubbling, about 15 minutes. Let cool for 5 minutes before serving.
2 c. peeled and sliced apples
1 1/2 c cranberries
1 c. splenda granulated (or equivalent)
1/3 c. flour
1/3 c. chopped nuts
1/4 c margarine (melted)
1/2 c. splenda granulated (or equivalent)
1/4 c. oats
Preheat oven to 350F
Combine ingredients for filling and add into an ungreased pie plate
Combine topping except margarine, then gradually add margarine mixing well. Sprinkle over filling.
Bake for 45-55 minutes or until apples are tender.
1 (9 inch) pie shell
6 packets granulated artificial sweetener (or equivalent)
1 teaspoon pumpkin pie spice
1 cup pumpkin puree
1 cup evaporated milk
Preheat oven to 350 degrees F (175 degrees C).
Whisk egg, sweetener, and pumpkin pie spice until well blended, about 2 minutes.
Add pumpkin and milk to egg mixture, and stir until smooth.
Pour mixture into pie shell.
Place pie on a baking sheet and bake in preheated oven for 30 minutes, or until set in center.