Maple apple cake

Here is another good recipe for folks

INGREDIENTS:

·         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

·PREPARATION DIRECTIONS:

1.

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.

2.

ADD flour, baking powder, cinnamon, salt, nutmeg and allspice. Mix well. Stir in apples and 1/2 cup walnuts. Spoon into prepared pan.

3.

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.

4.

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.

TIP



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.

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.

Ingredients

Crust

·         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

Filling

·         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

Preparation

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.

Nutrition

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

Preparation
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

Nutrition

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