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FareShare Gazette Recipes-- October 2000 - D's

 

 

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Recipes Included On This Page

Devil Dogs with Blood
Diabetic Apple Dumplings
Diabetic Apple Pie
Diabetic Chocolate Banana Mousse
Diabetic Chocolate Cake
Diabetic Chunky Peanut Butter Cookies
Diabetic Date Nut Cake
Diabetic Date-Nut Coffee Cake
Diabetic Pound Cake
Diabetic Strawberry Shortcake

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                      * Exported from MasterCook *
                          Devil Dogs with Blood
Recipe By     :
Serving Size  : 1     Preparation Time :0:00
Categories    : Volume 3-10 Oct. 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Hot dog buns
                        Wieners
                        Ketchup
Cook hot dogs as normal, either boiled or grilled. With scissors cut out 
little triangles in top part of bun facing outward. The bun should look 
like a mouth. Place wiener in bun and add ketchup for blood affect.
From http://kidsexchange.abo ut.com
MC formatted by Hallie.
Contributed to the FareShare Gazette by Ruth; 22 October, 2000.
<http://fareshare.net>
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                      * Exported from MasterCook *
                         Diabetic Apple Dumplings
Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 3-10 Oct. 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                     Basic Pie Shell recipe
  4                     apples
  1         tablespoon  lemon juice -- (15 mL)
  3        tablespoons  granulated sugar replacement -- (45 mL)
                        or granulated fructose
     1/4      teaspoon  cinnamon -- (2 mL)
  4          teaspoons  margarine -- (20 mL)
  1                     egg white -- slightly beaten
Roll out pie dough and cut into 4 equal pieces.
Peel and core apples and sprinkle them with lemon.  Place 1 apple in center 
of each piece of dough. Combine sugar replacement and cinnamon in a bowl, 
sprinkling evenly into cavity of apples. Top each apple with 1 teaspoons 
(5 mL) margarine.
Bring opposite ends of dough up over apple. Moisten slightly with water; 
seal securely.  Brush with beaten egg white and place in shallow baking 
pan.  Bake at 425 F (220 C) for 35 to 45 minutes, or until pastry is 
golden brown.
Yields 4 dumplings.
Exchange 1 dumpling: 2 bread; 1 fruit; 2 1/2 fat
Calories 1 dumpling: 221
Contributed to the FareShare Gazette by Neris; 28 October 28, 2000.
<http://fareshare.net>
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                      * Exported from MasterCook *
                            Diabetic Apple Pie
Recipe By     :
Serving Size  : 8     Preparation Time :0:00
Categories    : Volume 3-10 Oct. 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2             pounds  Macintosh apples -- peeled
                        cored and thinly sliced -- (7 cups)
  2        tablespoons  lemon juice
  2        tablespoons  sugar
  1         tablespoon  Butter Buds Sprinkles
  4            packets  Sweet'N Low
                        or 1 1/4 teaspoons bulk
  1         tablespoon  all-purpose flour
  1 1/2      teaspoons  ground cinnamon
     1/8      teaspoon  ground allspice
  4             sheets  phyllo dough -- thawed
                        Non-fat frozen vanilla yogurt -- optional
Preheat the oven to 375 F. Spray a 9-inch pie pan with non-stick cooking 
spray.
In a large bowl, toss the apples with the lemon juice.
In a small bowl, combine the sugar, Butter Buds, Sweet'N Low, flour, 
cinnamon and allspice. Add to the apples and toss to coat.
Lightly spray one sheet of phyllo dough with non-stick cooking spray.  
Fold in half and spray again.  Place in the pie pan with one edge hanging 
over the pan.  Repeat the process with the remaining 3 sheets of dough, 
overlapping in the pan to cover the bottom completely.
Spoon the apple mixture into the pan. Fold the edges of the dough over to 
cover the apples. Spray with non-stick cooking spray.
Bake 35 minutes, or until the dough is crisp and the apples are tender 
when pierced with a sharp knife.
Cool slightly before serving.  Serve with non-fat frozen vanilla yogurt, 
if desired.
Makes 1 9-inch pie, 8 servings.
Variation : Seven cups of sliced fresh peaches or pears, or fresh
blueberries, may be substituted for the apples.
Per serving (1/8 pie): 115 calories, 1 g protein, 29 g carbohydrate, 1 g
fat, 1 g saturated fat, 0 mg cholesterol, 65 mg sodium.
Diabetic exchanges: 1/2 starch, 1-1/2 fruit
MC formatted by Hallie.
Contributed to the FareShare Gazette by Neris; 28 October 2000.
<http://fareshare.net>
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                      * Exported from MasterCook *
                     Diabetic Chocolate Banana Mousse
Recipe By     :
Serving Size  : 8     Preparation Time :0:00
Categories    : Volume 3-10 Oct. 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              ounce  unsweetened chocolate
  1                cup  evaporated skim milk
  3        tablespoons  granulated sugar replacement
  2                     egg yolks
     1/4      teaspoon  salt
  1           teaspoon  vanilla extract
  2                     bananas -- sliced
Combine chocolate, 1/4 cup (60 mL) of the milk and the sugar replacement 
in top of double boiler.  (Chill remaining milk in freezer.)
Cook and stir over simmering water until chocolate melts. Pour amount of 
hot chocolate mixture over egg yolks and beat well. Pour egg mixture into 
chocolate mixture on top of double boiler. 
Stir in salt. Cook and stir over hot water until mixture thickens.
Cool completely.
Scrape cold or slightly frozen milk into mixing bowl and beat until very 
stiff. Fold chocolate mixture into stiffly beaten milk.  Fold in vanilla 
and banana slices.  Spoon into mould, freezer tray or individual cups and 
freeze until firm.
Exchange 1 serving: 1 bread, 1 fat  Calories 1 serving: 69
MC formatted by Hallie.
Contributed to the FareShare Gazette by Neris; 28 October, 2000.
<http://fareshare.net>
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                      * Exported from MasterCook *
                         Diabetic Chocolate Cake
Recipe By     :
Serving Size  : 12    Preparation Time :0:00
Categories    : Volume 3-10 Oct. 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  6        tablespoons  reduced-calorie stick margarine
     1/4           cup  unsweetened cocoa powder
     1/2      teaspoon  chocolate extract
  1                cup  all-purpose flour -- plus
  2        tablespoons  all-purpose flour
  2          teaspoons  baking powder
  1           teaspoon  baking soda
     1/4      teaspoon  salt
     1/4           cup  granulated sugar -- plus
  2        tablespoons  granulated sugar
  12           packets  Sweet'N Low granulated sugar substitute -- divided
                        or 4 teaspoons bulk
     1/4           cup  liquid egg substitute
  2          teaspoons  vanilla extract
  1           teaspoon  grated orange peel
     1/2           cup  buttermilk
  2              large  egg whites -- at room temperature
     1/4      teaspoon  cream of tartar
1.Preheat oven to 325F. Spray bundt pan with non-stick cooking spray; set 
aside. In small saucepan over medium heat, melt 2 tablespoons margarine; 
remove from heat. Stir in cocoa and chocolate extract. Set aside to cool. 
Into small bowl, sift together flour, baking powder, baking soda and salt. 
Set aside.
2. In large bowl with electric mixer at medium speed, cream remaining 
margarine, sugar, 9 packets Sweet'N Low (or 3 teaspoons bulk), egg 
substitute, vanilla and orange peel. Beat in reserved chocolate mixture. 
Add flour mixture alternately with buttermilk, beginning and ending with 
flour and beating well after each addition.
3. In large metal bowl with electric mixer at high speed, beat egg whites, 
cream of tartar and remaining Sweet'N Low until stiff peaks form. Fold 
into batter. Spoon batter into prepared pan. Bake 30 minutes or until 
wooden toothpick inserted in center comes out clean. Cool 10 minutes.
Remove cake from pan and cool completely on rack. 
Per Serving (1/12 of cake): 112 calories, 3 g protein, 18 g carbohydrate,
4 g fat, (1 mg cholesterol, 183 mg sodium)
Diabetic Exchanges: 1 starch/bread exchange, 1 fat exchange
MC formatted by Hallie.
Contributed to the FareShare Gazette by Neris; 28 October 2000.
<http://fareshare.net>
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                      * Exported from MasterCook *
                  Diabetic Chunky Peanut Butter Cookies
Recipe By     :
Serving Size  : 36    Preparation Time :0:00
Categories    : Volume 3-10 Oct. 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  all-purpose flour
     1/2      teaspoon  baking powder
     1/3           cup  margarine -- softened
     1/3           cup  crunchy peanut butter
     1/3           cup  granulated sugar
  1 1/4      teaspoons  Sweet'N Low
  1                     egg
     1/2      teaspoon  vanilla extract
  2        tablespoons  chopped unsalted peanuts
In small bowl, mix flour and baking powder. In large bowl, with mixer at 
edium speed, beat margarine, peanut butter, sugar and Sweet'N Low until 
light and fluffy. Beat in egg and vanilla. Stir in flour mixture and 
peanuts. On waxed paper, shape dough into a roll about 1 x 9-1/2 inches.
Dough will be slightly sticky. Wrap in waxed paper; refrigerate until 
firm, about 4 hours.
Preheat oven to 375F. With sharp knife, mark dough at 1/4-inch intervals, 
then slice; place 1 inch apart on ungreased cookie sheet. If necessary, 
reshape cookies gently with fingers. Bake 6 to 8 minutes or until lightly 
browned on bottom. Immediately remove cookies to wire rack; cool.
Makes 3 dozen cookies.
Per serving (2 cookies): 114 calories, 3 g protein, 11 g carbohydrate, 7 g
fat, 1 g saturated fat, 12 mg cholesterol, 72 mg sodium.
Diabetic exchanges: 1 starch, 1 fat
MC formatted by Hallie.
Contributed to the FareShare Gazette by Neris; 28 October 2000;
<http://fareshare.net>
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                      * Exported from MasterCook *
                          Diabetic Date Nut Cake
Recipe By     :
Serving Size  : 1     Preparation Time :0:00
Categories    : Volume 3-10 Oct. 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2           cup  butter
  1           teaspoon  liquid sweetener
  1 1/2           cups  diabetic applesauce
  2               cups  flour
  1                cup  finely sliced dates
     1/2      teaspoon  cinnamon
     1/4      teaspoon  cloves
  1           teaspoon  soda
  1                cup  chopped pecans
  1           teaspoon  vanilla
Cream butter; add liquid sweetener and vanilla; mix. Add egg and 
applesauce; mix well.
Sift together cinnamon, cloves, soda and flour. Add all dry ingredients 
to butter mixture and beat well.  Add dates and pecans. Beat until well 
blended.
Pour into greased loaf pan and bake in 350-degrees F. oven for 1 hour.
Cookbooks online
MC formatted by Hallie.
Contributed to the FareShare Gazette by Ruth; 27 October, 2000.
<http://fareshare.net>
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                      * Exported from MasterCook *
                      Diabetic Date-Nut Coffee Cake
Recipe By     :
Serving Size  : 16    Preparation Time :0:00
Categories    : Volume 3-10 Oct. 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        **Cake**
  1 1/4           cups  all-purpose flour
     1/4           cup  granulated sugar
  3            packets  Sweet'N Low
                        or 1 teaspoon Bulk
  1           teaspoon  baking powder
     1/4      teaspoon  baking soda
     1/8      teaspoon  salt
     1/3           cup  Butter Buds Mix -- liquified
     1/3           cup  1% fat milk
  1              large  egg
  1           teaspoon  vanilla extract
  1                cup  chopped pitted dates
  2        tablespoons  chopped walnuts
                        **Topping**
     1/4           cup  all-purpose flour
  1         tablespoon  light brown sugar -- packed to measure
  1         tablespoon  margarine -- softened
  1             packet  Sweet'N Low
     1/4      teaspoon  ground cinnamon
Preheat oven to 350F. Spray an 8-inch square baking pan with non-stick 
cooking spray.
In a large bowl, combine the flour, sugar, Sweet'N Low, baking powder, 
baking soda and salt. In a 1-cup measure, combine the Butter Buds, milk, 
egg and vanilla. Add to the dry ingredients, stirring until blended. Add 
the dates and walnuts. Pour into prepared pan.
Topping:
In a small bowl, mix together all the topping ingredients until crumbly. 
Sprinkle over the batter. Bake 30 to 35 minutes, or until a toothpick 
inserted in the center comes out clean. Cool on wire rack. Cut into 2-inch 
squares.
Per serving (1 square): 110 calories, 2 g protein, 22 g carbohydrates, 2 g
fat, 1 g saturated fat, 15 mg cholesterol, 75 mg sodium.
Diabetic exchanges: 1 starch/bread, 1/2 fruit
MC formatted by Hallie.
Contributed to the FareShare Gazette by Neris; 28 October 2000.
<http://fareshare.net>
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                      * Exported from MasterCook *
                           Diabetic Pound Cake
Recipe By     :
Serving Size  : 1     Preparation Time :0:00
Categories    : Volume 3-10 Oct. 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               cups  flour
     1/2           cup  oil
  3              large  bananas
  4        tablespoons  buttermilk
  1 1/2    tablespoons  liquid sweetener
  1 1/2           cups  pecans
  1           teaspoon  soda
  2                     eggs
  1           teaspoon  vanilla
  1                cup  raisins
Blend all ingredients.
Pour into 5 x 9 x 2-inch pan and bake at 350 degrees F. for 45 minutes 
until tester comes out clean.
Cookbooks online
MC formatted by Hallie.
Contributed to the FareShare Gazette by Ruth; 27 October, 2000.
<http://fareshare.net>
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                      * Exported from MasterCook *
                      Diabetic Strawberry Shortcake
Recipe By     :
Serving Size  : 12    Preparation Time :0:00
Categories    : Volume 3-10 Oct. 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        **Berries**
  1              quart  fresh strawberries -- sliced
                        [about 4 cups]
  2        tablespoons  sugar
  2            packets  Sweet'N Low
                        **Shortcakes**
  2               cups  all-purpose flour
  2        tablespoons  sugar
  2            packets  Sweet'N Low
  1         tablespoon  baking powder
     1/8      teaspoon  salt
  6        tablespoons  reduced-calorie stick margarine
     1/3           cup  1% fat milk
     1/3           cup  reduced-fat sour cream
     3/4           cup  reduced-fat frozen whipped topping -- thawed
Berries:
In a large bowl, toss the strawberries, sugar, and Sweet'N Low. Cover.  
Refrigerate until ready to serve.
Preheat oven to 450 F.
In a large bowl, combine the first 5 ingredients. Cut in the margarine 
until the mixture resembles coarse crumbs.  Stir in the milk and sour 
cream to make a soft dough.
On a lightly floured surface, knead the dough 2 minutes.  Press to a 3/4-
inch thickness. With a 2 1/2-inch round cookie cutter, cut into 12 
biscuits.
Spray a cookie sheet with non-stick cooking spray. Place the biscuits on 
the cookie sheet 1 inch apart. Bake 10 to 12 minutes, or until the tops 
are golden brown.  Cool on a wire rack.
To serve:
Split the shortcakes in half. Spoon 1 tablespoon whipped topping onto the 
bottom half of each shortcake.  Top with approximately 2 tablespoons 
sliced berries.  Replace the tops.  Arrange the remaining berries on top 
of each shortcake.
Per serving (1 shortcake with berries and whipped topping): 150 calories,
3 g protein, 26 g carbohydrate, 4 g fat, 1g saturated fat, 1 mg
cholesterol, 65 mg sodium.
Diabetic exchanges: 1 starch, 1/2 fruit, 1 fat
MC formatted by Hallie.
Contributed to the FareShare Gazette by Neris; 28 October 2000.
<http://fareshare.net>
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