Tuesday, November 30, 2010

My low sugar carrot cake

Here is a carrot cake I make and it is so good. I am a diabetic so it is low sugar. as you can see it is pretty good and didn't last but a day after thanksgiving


  • 2 cups all-purpose flour
  • 1½ teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2½ teaspoons ground cinnamon
  • 4 large eggs
  • 1 cup vegetable oil
  • 1 cup SPLENDA® Sugar Blend
  • 2¾ cups shredded carrots
  • 1 (8 ounce) can crushed pineapple, well drained
  • 1 cup flaked coconut
  • ½ cup chopped walnuts


  1. Preheat oven to 325 degrees F.
  2. Spray Two (8-inch) round cake pans with cooking spray; dust bottom and sides with flour. Set aside.
  3. Combine flour, baking powder, baking soda, salt, and cinnamon in a small bowl. Set aside.
  4. Beat eggs, vegetable oil, and SPLENDA® Sugar Blend at medium speed with an electric mixer until batter is smooth. Add flour mixture beating at low speed until blended. Fold in carrots, pineapple, walnuts, and coconut.
  5. Pour batter into prepared cake pans.
  6. Bake for 35 to 40 minutes, or until a toothpick inserted in center comes out clean. Cool in pans on a wire rack 10 minutes. Remove from pans, and let cool completely.
  7. Spread Cream Cheese Frosting between layers and on top and sides of cake, if desired. Visit www.splenda.com for a delicious Cream Cheese Frosting recipe.
  8. Calories 430 | Calories from Fat 230 | Fat 25g (Saturated 5g) | Cholesterol 70mg | Sodium 380mg | Carbohydrates 42g | Fiber 3g | Sugars 23g | Protein 6g
maple cream cheese frosting

  • 1 package (8 ounces) cream cheese, room temperature

  • 1/2 cup (1 stick) unsalted butter, room temperature

  • 1/4 cup  pure maple syrup

  • 1/2 teaspoon pure vanilla extract

  • 2 cups confectioners' sugar

  •     1 cup chopped walnuts

    Saturday, November 27, 2010

    Holiday Fruit Drops

    Here is another cookie recipe for y'all to try at this most wonderful time of the year enjoy!

    2 cups of packed brown sugar
    1 cup of butter flavor crisco
    1/2 cup buttermilk
    2 eggs
    3 1/2 cups  of all purpose flour
    1 tsp of baking soda
    1 tsp of salt
    2 cup of candied cherries (red and green)
    2 cups of chopped dates
    1 1/2 cup of chopped pecans
    pecan halves if desired

    In large bowl, beat brown sugar, shortening, buttermilk and eggs with electric mixer on medium speed until blended, or mix with spoon. Gradually stir in flour, baking soda and salt. Stir in cherries, dates and chopped pecans. Cover and refrigerate 1 hour.
    Heat oven to 375ºF. Grease cookie sheet. Drop dough by rounded teaspoonfuls about 2 inches apart onto cookie sheet. Place a pecan half on each cookie.
    Bake 8 to 10 minutes or until almost no indentation remains when touched lightly. Immediately remove from cookie sheet to wire rack

    my daughter's deviled eggs

    Kimberly made these egg and Man! were they good

    kimberly chopped up a tomatoe and some chopped green onions, dill pickles
    she used about a tablespoon of ken's ranch dressing, a tablespoon of mayonaise, and 1 tsp of mustard

    You need to try this recipe for deviled eggs it was so good

    Friday, November 26, 2010

    Choco-Peanut Butter Cups

    Here is a recipe for christmas, I am going to attempt to put christmas cookie recipe on my blog everyday until christmas

    roll (16.5 oz) Pillsbury® refrigerated peanut butter cookies
    cup Hershey's® premier white baking chips (6 oz)
    1 1/2
    cups JIF® Creamy Peanut Butter
    cup Hershey's® semi-sweet baking chips (6 oz)
    Nature Valley® oats 'n honey crunchy granola bars (2 pouches from 8.9-oz box), crushed (3/4 cup)*

    Heat oven to 350°F. Spray 24 mini muffin cups with CRISCO® Original No-Stick Cooking Spray, or grease with shortening. Cut cookie dough into 24 slices. Press 1 slice in bottom and up side of each mini muffin cup, forming 1/4-inch rim above top of cup (sprinkle fingers with flour if necessary). Bake 10 to 15 minutes or until edges are deep golden brown. Cool in pans on cooling racks 5 minutes. With tip of handle of wooden spoon, press dough down in center of each cup to make room for 2 tablespoons filling.
    Meanwhile, in 2-quart saucepan, melt white chips and 3/4 cup of the peanut butter over low heat, stirring constantly. Divide mixture evenly into cookie cups (about 1 tablespoon each). Refrigerate 10 minutes.
    In same 2-quart saucepan, melt semi-sweet baking chips and remaining 3/4 cup peanut butter over low heat, stirring constantly. Divide chocolate mixture evenly on top of peanut butter mixture in each cup (about 1 tablespoon each). Sprinkle crushed granola bars over top of each. Refrigerate until set, about 1 hour. Remove from muffin cups before serving.

    I hope everyone had a great thanksgiving

    We had a bunch of quest this year and it was fun and all, but man! am I  tired. I cook most of friday evening and into the wee hour got back up at 5 am. It was worth it. I made corn pudding and my neices husband loved it and asked who made it. My mother and sister-n-law both brought some stuff too. I slightly overcooked the pecan pie but it was still good, it never fails I always burn at least one thing. Ok I will admit it, I fell asleep and woke up iin time to barely save my pie.

    Wednesday, November 24, 2010

    Maple Pumpkin Pie

    I found this really good pumpkin pie recipe on a blog called http://theenglishkitchen.blogspot.com/2010/11/maple-pumpkin-pie.html check out her blog she has some great recipes. here is the recipe

    5 1/2 ounces of plain flour (about 1 1/4 cups)
    1/2 tspsalt
    5 TBS cold vegetable shortening (such as Trex, or Crisco) cut into small bits
    2 ounces cold unsalted butter, cut into bits (1/4 cup)
    4 to 5 TBS ice water

    For the filling:
    1 tin (15 ounces) plain pumpkin puree
    (or make your own)
    3 1/2 ounces granulated sugar (1/2 cup)
    2 ounces soft light brown sugar (1/4 cup, packed)
    1 tsp ground cinnamon
    1 tsp ground ginger
    1/4 tsp ground cloves
    1/2 tsp fine seasalt
    10 fluid ounces single cream (1 1/4 cups half and half)
    2 fluid ounces maple syrup (1/4 cup)
    2 large free range eggs, beaten
    1/4 tsp Maple Extract (if you can't get this use Vanilla)

    Maple Cream:
    250ml double cream (1 cup)
    2 fluid ounces maple syrup (1/4 cup)

    First make the pastry. Whisk the flour and salt together in a bowl. Drop in the cold shortening and butter. Rub in with your fingertips until the mixture is crumbly, leaving some pieces of fat pea sized. Chill for half an hour. Drizzle the cold water over the mixture, 1 TBS at a time, mixing in until the flour is moistened and the pastry clears the side of the bowl. Shape into a disk, wrap in clingfilm and chill for an hour.

    At the end of the hour, remove from the fridge and allow to soften at room temperature for about 15 minutes. Roll out on a floured board to a circle large enough to line a 9 inch deep pie dish, with some overhang for trimming. Transfer to the pie dish and ease it in. Trim off the edge and flute. Chill while you make the filling. (save scraps to make leaves if desired.)

    Whisk the pumpkin puree, white and brown sugars, cinnamon, ginger, cloves and salt together in a saucepan. Heat over medium heat, cookiing and stirring, until the pumpkin mixture is thick and hot. Remove from the hob and whisk in the cream and the maple syrup. Whisk in the eggs until blended and then add the flavouring.

    Put the prepared pie shell on a baking tray. Pour in the filling. Bake in the lower third of the oven until the fillingis puffed and a metal knife inserted near the centre comes out clean. Remove from the oven to a wire rack to cool for at least one hour.

    TO make the pastry leaves (if using) roll out the pastry and cut into leaves, using a knife to make the lines in the leaves. Use small wads of foil to drap the leaves over to simulate falling leaves. Bake for 15 minutes in the upper third of the oven. Let cool.

    To make the Maple cream, whip the double cream until it forms soft folds. Continue to whip a bit longer, drizzling in the maple syrup until the cream is softly to moderately whipped.

    Garnish the top of the cooled pie with the pastry leaves and serve, cut into wedges, along with the Maple cream to dollop on top. Best eaten on the day. Store any leftovers in the refrigerator.

    Tuesday, November 23, 2010

    just finished this for thanksgiving

    just finished it! just in time for thanksgiving

    Friday, November 19, 2010

    Fruitcake Cookies Recipe

    If you are like me you start baking christmas cookies the day after Thanksgiving. I will start posting some everyday until christmas, so if you are looking for a christmas cookie recipe have a look at the blog

    ·         6 cups chopped pecans (about 1-1/2 pounds)
    ·         2 cups graham cracker crumbs
    ·         1-1/2 cup raisins
    ·         1-1/4 cups chopped candied cherries (about 1/2 pound)
    ·         1-1/4 cups chopped candied pineapple (about 1/2 pound)
    ·         4-1/2 cups miniature marshmallows
    ·         1/2 cup evaporated milk
    ·         1/4 cup butter, cubed
    ·         1-1/2 cups flaked coconut
    ·         In a large bowl, combine pecans, cracker crumbs, raisins, cherries and pineapple. In a large saucepan, combine marshmallows, milk and butter. Cook over low heat, stirring constantly, until melted.
    ·         Pour over pecan mixture and mix well. Shape into 1-in. balls and roll in the coconut. Yield: 7-8 dozen.
    Nutrition Facts: 1 serving (2 each) equals 196 calories, 13 g fat (3 g saturated fat), 3 mg cholesterol, 49 mg sodium, 20 g carbohydrate, 2 g fiber, 2 g protein.

    New York Cheesecake

    My youngest son MJ loves cheesecake. He is a no thrills kinda of guy, I make him this fairly simple cheesecake every year during the holiday since he was a tot. He is a grown man now, but he still love cheesecake.



    15 graham crackers, crushed

    2 tablespoons butter, melted  

     2 tablespoons of sugar


    4 (8 ounce) packages cream cheese

    1 1/2 cups white sugar

    3/4 cup milk

    4 eggs

    1 cup sour cream

    1 tablespoon vanilla extract

    1/4 cup all-purpose flour


    1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan.
    2. In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan.
    3. In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust.
    4. Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving.

    Caribbean Fudge Pie

    This is the pie my daughter Kimberly anne loves, I make this for her on thanksgiving and christmas. It is pretty simple but worth the effort. I started making this when kimby was a little girl, and she is still in love with it as a grown 20 something woman.

    1/4  cup  Butter Or Regular Margarine
    3/4  cup  Brown Sugar, Firmly Packed
    3    Eggs, Lg
    12  ounces  Chocolate Chips, Melt & Cool
    2  teaspoons  Instant Coffee Powder
    1  teaspoon  Rum Flavoring
    1/4  cup  Unbleached Flour
    1  cup  Walnuts, Coarsely Chopped
    1    Unbaked 9" Pie Shell
        Walnut Halves
    Cream the butter and brown sugar together in a bowl until light and fluffy, using an electric mixer at medium speed. Add the eggs, one at a time, beating well after each addition. Add the cooled chocolate, coffee powder, and rum flavoring, blending well. Stir in the flour and the chopped walnuts and turn into the unbaked pie shell. Arrange the walnut halves in a circle around the edge of the pie. Bake in a preheated 375 degree F. oven for 25 minutes or until set around the edge. Cool on a wire rack.

    Thursday, November 18, 2010

    French onion dip

    I know you can very easily buy this from the grocery store but, it is so easy to make and well worth the effort. Go on! give it a try.
      2 tablespoons vegetable oil
    3 large sweet onions (2 1/2 pounds), halved and thinly sliced
    6 ounces cream cheese (3/4 cup), softened
    1/4 cup sour cream
    1/4 cup mayonnaise
    1 1/2 teaspoons Dijon mustard
    1 teaspoon Worcestershire sauce
    3/4 teaspoon garlic powder
    1/4 teaspoon onion powder
    Kosher salt and freshly ground pepper
    Potato chips, for serving
          In a large skillet, heat the oil. Add the onions and cook over moderately high heat, stirring occasionally, until they begin to soften, about 10 minutes. Reduce the heat to moderate and continue to cook until the onions are light golden and softened, about 30 minutes. Remove from the heat and let cool to room temperature. In a medium bowl, mix the cream cheese, sour cream, mayonnaise, mustard, Worcestershire sauce, garlic powder and onion powder. Stir in the onions and season with salt and pepper. Serve with potato chips.

    Maple-Chipotle Hot Wings

    I love an excuse to make hot wings, love them and these are great as appetizer for thanksgiving. Last year I tried this recipe and man was it good, as my hubby said "It was so good,  it makes your tongue slap your brains out." I guess you would say it is pretty good. These wings are worth the effort folks.

       2 tablespoons all-purpose flour
    1 teaspoon salt
    1 teaspoon dried sage
    2 pounds chicken wingettes and drumettes (see Note)
    2 1/2 tablespoons red hot sauce, preferably Frank's Red Hot
    2 tablespoons unsalted butter, melted
    1 canned chipotle pepper, minced
    2 tablespoons maple syrup
    Preheat the oven to 500°. Line a large baking sheet with foil and spray with vegetable oil. In a bowl, mix the flour with the salt and sage. Add the chicken and toss to coat. Spread the chicken on the baking sheet in a single layer and spray with vegetable oil. Roast the chicken for 45 minutes, turning once or twice, until browned and crispy. In a bowl, whisk the hot sauce, butter, chipotle pepper and maple syrup until combined. Add the chicken wings to the sauce and toss; serve.

    Blue Cheese and Walnut Spread

    I am hosting the family's thanksgiving this year, we are going to have a lot of guest this year. I love cooking and such, so for me it is fun. I am going to serve some appetizers and this is a good one that I use. I ususally slice some granny smiths with a squeeze of lemon and serve this dip with some whole grain crackerc along  the granny smiths  on a pretty platter, it is a big hit which makes me look like, I know what, I am doing.

    ·         4-ounce bar of cream cheese, room temperature
    ·         1/2 cup walnuts, chopped
    ·         Coarse salt and ground pepper
    ·         4 ounces (1 cup) cold crumbled blue cheese, such as Stilton
    ·         Crackers or crostini, for serving
    In a medium bowl, stir cream cheese with a wooden spoon until softened. Mix in walnuts; season with salt and pepper. Gently fold in blue cheese, breaking up as little as possible. Transfer mixture to a small bowl; smooth top. Serve with crackers . To store: Cover with plastic wrap and refrigerate, up to 1 week

    Wednesday, November 17, 2010

    Maple apple cake

    Here is another good recipe for folks

    ·         CAKE
    ·         Crisco® Flour No-Stick Spray
    ·         1 cup sugar
    ·         1/2 cup firmly packed brown sugar
    ·         3/4 cup butter, softened
    ·         3/4 cup Maple sryup'
    ·         4 large eggs
    ·         3 cups Pillsbury BEST® All Purpose Flour
    ·         2 teaspoons baking powder
    ·         1 teaspoon ground cinnamon
    ·         1/2 teaspoon salt
    ·         1/2 teaspoon ground nutmeg
    ·         1/4 teaspoon ground allspice
    ·         3 cups chopped peeled apples
    ·         1/2 cup chopped walnuts
    ·         GLAZE
    ·         1/2 cup powdered sugar
    ·         3 tablespoons Maple sryup
    ·         1 tablespoon butter, softened
    ·         1 tablespoon chopped walnuts
    HEAT oven to 350°F. Spray a 12-cup fluted tube pan with no-stick cooking spray with flour. Combine sugar, brown sugar and 3/4 cup butter in large bowl. Beat until smooth. Add 3/4 cup syrup and eggs. Blend well.
    ADD flour, baking powder, cinnamon, salt, nutmeg and allspice. Mix well. Stir in apples and 1/2 cup walnuts. Spoon into prepared pan.
    BAKE 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Remove from pan. Cool 1 hour or until completely cooled.
    COMBINE powdered sugar, 3 tablespoons syrup and 1 tablespoon butter in small bowl. Mix until smooth. Spoon over top of cake. Sprinkle with 1 tablespoon walnuts.

    diabetic pecan pie

    If you weren't aware Karo has a corn sryup with half the sugar of the orginal. If you are a type 2 diabetic you should be able to use it and have some pecan pie.

    Lite Classic Pecan Pie
    1. 1 cup Karo® Lite Syrup*
    2. 3 eggs
    3. 1/2 cup of splenda
    4. 1/2 cup of splenda brown sugar
    5. 2 tablespoons smart balance spread, melted
    6. 1 teaspoon  Pure Vanilla Extract
    7. 1-1/2 cups (6 ounces) pecans
    8. 1 unbaked 9-inch deep dish pie crust
    9. Preheat oven to 350°F.
    10. Mix syrup, eggs, sugar, butter and vanilla using a spoon. Stir in pecans.
    11. Pour into pie crust.
    12. Bake on center rack of oven for 60 to 70 minutes.
    13. Cool for 2 hours before serving.

    Chocolate Tart with Hazelnut Shortbread Crust

    Here is a nice little dessert for diabetics and non-diabetics.
    ·         1 cup whole-wheat pastry flour
    ·         1/4 cup all-purpose flour
    ·         1/2 cup hazelnuts
    ·         1/4 cup sugar (I use splenda)
    ·         1/2 teaspoon salt
    ·         4 tablespoons cold unsalted butter, cut into small pieces
    ·         2 tablespoons hazelnut oil, or canola oil
    ·         1 tablespoon ice water
    ·         1 1/2 teaspoons unflavored gelatin
    ·         1 tablespoon water
    ·         3/4 cup low-fat milk
    ·         2 large egg yolks
    ·         2 1/2 tablespoons plus 1/4 cup sugar, divided ( I use splenda)
    ·         1 tablespoon all-purpose flour
    ·         2 ounces unsweetened chocolate, finely chopped
    ·         1 tablespoon coffee liqueur, such as Kahlua (optional)
    ·         4 dried egg whites (see Ingredient Note), reconstituted according to package directions (equivalent to 2 egg whites)
    ·         1/8 teaspoon cream of tartar
    Preheat oven to 400ºF.
    To prepare crust: Coat a 9-inch tart pan with cooking spray. Combine whole-wheat pastry flour, 1/4 cup all-purpose flour, hazelnuts, 1/4 cup sugar and salt in a food processor; process until the nuts are finely ground. Add butter one piece at a time, pulsing once or twice after each addition, until incorporated. Add oil and ice water and pulse just until incorporated. Turn the dough out into the prepared pan (it will be crumbly), spread evenly and press firmly into the bottom and all the way up the sides to form a crust.
    Bake the crust until set and the edges are beginning to brown, about 15 minutes. Let cool on a wire rack.
    To prepare filling: Sprinkle gelatin over water in a small bowl; let stand, stirring once or twice, while you prepare the rest of the filling.
    Heat milk in a medium saucepan over medium heat until steaming (but not boiling); remove from the heat to cool slightly.
    Whisk egg yolks, 2 1/2 tablespoons sugar and 1 tablespoon flour in a medium bowl until combined. Gradually whisk in 1/2 cup of the hot milk. Whisk the egg yolk mixture into the pan with the remaining hot milk. Return to the heat and cook, stirring constantly, until the mixture thickens enough to coat the back of a spoon (do not boil), about 1 minute. Remove from the heat; whisk in chocolate until completely melted. Whisk in the softened gelatin and coffee liqueur (if using) until smooth.
    Beat reconstituted egg whites and cream of tartar in a large bowl with an electric mixer on low speed until frothy. Increase speed to high and beat until soft peaks form. Gradually add the remaining 1/4 cup sugar and beat until stiff peaks form, 3 to 5 minutes. Gently fold the chocolate custard into the egg whites until blended. Spoon the filling into the crust; smooth the top with the back of a spoon and chill, uncovered, until set, about 1 hour.
    Tips & Notes
    ·         Make Ahead Tip: Loosely cover and refrigerate the tart for up to 1 day. | Equipment: 9-inch tart pan (with or without removable bottom)
    ·         Ingredient Note: Dried egg whites are pasteurized—a wise choice when making uncooked fillings. You'll find them in the baking or natural-foods section of most supermarkets. Reconstitute according to package directions.
    Per serving: 268 calories; 16 g fat (6 g sat, 7 g mono); 55 mg cholesterol; 29 g carbohydrates; 6 g protein; 3 g fiber; 141 mg sodium; 117 mg potassium.
    2 Carbohydrate Serving
    Exchanges: 2 carbohydrates (other), 3 fat

    Apple Confit

    I am a diabetic, my hubby and kids  aren't thank the good lord. Diabeties runs on both sides of my family my mom has type 2 and my dad had type 1. I have type 2 which is better of the too, My nephew bless his heart is type 1. I am going to post some recipes for diabetics for thanksgiving also. I know how hard the holidays can be, you have to watch what you eat or it mess up your blood sugar, hate to say this but it is from experience and it can make you pretty sick. This is a good recipe for your sweet tooth and it is low in calories also.

    3 pounds firm cooking/baking apples, such as Granny Smith, Northern Spy, Rome or Golden    Delicious
    1/4 cup splenda
    1 tablespoon of lemon
    1/4-1/2 teaspoon ground cinnamon   
    1 teaspoon vanilla extract
    Peel the apples and slice 1/4 inch thick. (You should have about 9 cups.) Place the apples in a 4-quart or larger slow cooker. Add sugar and cinnamon to taste, and toss to coat well. Stir in vanilla. Cover and cook until the apples are very tender and almost translucent, but not pureed, cook for 2 to 2 1/2 hours on high or 4 to 4 1/2 hours on low.  Transfer to a bowl and let cool slightly. Cover and refrigerate until chilled.when you serve add some chopped walnut or pecans
    Per serving: 98 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 26 g carbohydrates; 0 g protein; 4 g fiber; 2 mg sodium; 168 mg potassium.
    Nutrition Bonus: Fiber (16% daily value).
    2 Carbohydrate Serving

    Tuesday, November 16, 2010

    Pickled Dilled Green Beans

    I love these green beans my granny always made them, and to tell the truth mine never tasted as good as granny's. I still love these though and serve them often. I also think they will make a great side for thanksgiving.

             3 lb. green beans

           3 cups water
           3 cups cider vinegar

        1/2 tsp. cayenne pepper

           6 cloves garlic, sliced
          Wash beans; drain. Trim ends, if desired. Place beans in an 8-quart Dutch oven or kettle. Add boiling water to cover. Return to boiling. Cook, uncovered, for 3 minutes. drain.  Place beans in an extra large bowl   In a large saucepan combine the 3 cups water, the vinegar, pickling salt, dill, red pepper, and garlic. Bring to boiling. Pour over beans in bowl. Cool to room temperature. Cover and chill at least 4 hours before serving. Store in refrigerator for up 2 weeks. Makes: 40 servings


          1 Tbsp. pickling salt   
          3 Tbsp. snipped fresh dill