Subj : Extra Sweet was:Copycat N To : Ruth Haffly From : Dave Drum Date : Mon Oct 13 2025 03:29:51 -=> 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. --- MultiMail/Win v0.52 * Origin: http://realitycheckbbs.org | tomorrow's retro tech (1:218/700) .