Cooking The Healthy Way
With Diabetic Recipes
In the past, people felt diabetic
recipes were only for those with
low or high blood sugar. The per
son who followed a sugar-free diet
received a lot of sympathy from
those who dined on sweets.
Times have changed. Now, out
of their own free choice, diet and
health conscious people chose
sugar-free recipes over those
loaded with fat and sugar. And
many proponents of diabetic
recipes don’t feel they are missing
good-tasting food.
If you are skeptical of sugar-free
desserts, don’t remain in doubt
Try the recipes submitted from
readers in several eastern states.
From the comments they have
included with the recipes, I believe
you’ll be in for a tasty surprise.
Sugar-free Tips
Wilma Wenger, Womelsdorf,
suggested an idea for canning
fruits without sugar. Put teas
poon ascorbic acid (vitamin C) on
top of fruit in jars and fill with
water.
Naomi Blank, Kinzers, said a
pinch of salt will counteract the
bitter aftertaste of an excessive
amount of sugar substitute.
DIABETIC PECAN ROLLS
'A cup margarine
VA teaspoon artificial sweetner
1 cup chopped pecans
1 teaspoon water
1 teaspoon vanilla
1 cup flour
Mix all together. Roll to size of a
date. Bake on ungreased cookie
sheet at 250 degrees for IVi hours.
Evelyn Farmer
Pequea
APPLE JELLY
2 teaspoons unflavored gelatin
2 tablespoons lemon juice
Vi teaspoon salt
1 teaspoon arrowroot
2 cups apple juice, unsweetened
non-nutrititve sweetener equiva
lent to 2 cups sugar
Mix gelatin lemon juice, salt,
and arrowroot. Stir in apple juice
and boil, stirring constantly for
two minutes. Remove from heat
Stir in sweetener. Fill jelly jars,
seal, and store.
Mrs. J. Newton Brewer Jr.
Chesapeake City, Md.
Recipe Topics
If you have recipes foi the topics listed below, please
share them with us. We welcome your recipes, but ask
that you include accurate measurements, a complete
list of ingredients and clear instructions with each recipe
you submit. Send your recipes to Lou Ann Good, Lan
caster Farming, P.O. Box 366, Lititz, PA 17543
Oct.
24-
31-
Nov.
7-
Home On The Range
DIABETIC PUMPKIN COOK
IES
1 cup shortening
1 cup cooked pumpkin
1 egg
1 teaspoon vanilla
2 cups flour
teaspoon allspice
Vi teaspoon nutmeg
'A teaspoon baking soda
1 teaspoon powder
1 teaspoon cinnamon
1. cup raisins
'A cup chopped nuts
Soak raisins in hot water 5
minutes. Drain. Cream shortening.
Add pumpkin, egg and vanilla.
Beat well. Mix dry ingredients and
add to creamed mixture. Mix well.
Add raisins and nuts. Drop on
greased cookie sheets. Bake at 350
degrees for 12 minutes. Makes 48.
SUGARLESS APPLESAUCE
BREAD
VA cups sifted flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
Vi teaspoon cinnamon
/ teaspoon nutmeg
1 cup quick oats
'A cup raisins
VA cup applesauce
'/s cup oil
2 large eggs
'/ cup milk
Preheat oven to 350 degrees.
Sift dry ingredients together in
large bowl. Stir in oats and raisins.
Beat applesauce, oil, eggs and milk
together, make a well in the center.
Pour applesauce mixture into well
and stir only until moistened. Pour
into greased 9x5x3-inch loaf pan.
Bake 55 to 60 minutes.
Irefle Kuchm
Farms View Roadstand
SUGARLESS STRAWBERRY
OR BLUEBERRY JAM
2 teaspoon unflavored gelatin
Vi cup white unsweetened grape
juice
2 cups strawberries or blueberries
Sprinkle gelatin over 2 tables
poons grape juice. Place remainder
of ingredients in saucepan. Stir and
cook for 5 minutes. Stir in the sof
tened gelatin and cook until dissol
ved. Cool. Stofe in refrigerator or
freezer.
Soups and Stews
More Diabetic Cooking Recipes
Chinese Dishes
» %
V$ '
V* •
Cookies and cake are no longer banned from diabetic menus. Try the numerous
sugar-free desserts that contributors claim are great-tasting.
GORP unsweetened pineapple
1 cup peanuts, lightly salted 'A teaspoon salt
1 cup raisens 11/*I 1 /* cups flour
1 cup coconut 2 teaspoon baking powder
1 cup sunflower seeds I'/? cups flour
1 cup of each cereal—bran, wheat 2 teaspoon baking powder
and com chex I'A cups quick oats
Mix all ingredients together. To l A cup chopped nuts
store, pour into an air-tight con- 1 teaspoon vanilla
tainer. Yield; 20 servings, 'A cup Combine first 5 ingredients. Stir
each. Exchanges 1 bread. in dry ingredients and vanilla. Let
stand a few minutes. Drop by teas
poonful onto cookie sheet. Bake at
350 degrees for 15 minutes. Yield:
5 dozen cookies. Exchange: 2
cookies=l bread, 1 fat.
Naomi Blank
Kinzcrs
PINEAPPLE SPREAD
Combine one 6-ounce-size frozen
pineapple concentrate with 1
tablespoon flour and '/« teaspoon
cinnamon.
Bring to a boil. Cool. Use as a
spread or topping on toast, cake or
ice cream.
CHOCOLATE CHIP COOK
IES
Dietetic
'A cup softened margarine
4 teaspoons liquid sweetener
VA teaspoon vanilla
1 egg
1 cup plus 2 tablespoons flour
2 teaspoons baking powder
'A teaspoon salt
A teaspoon soda
'A cup water
Arie King
Lititz
A cup chocolate pieces
'A cup chopped nuts (optional)
Heat oven to 425 degrees. In a
small mixing bowl, combine mar
garine, sweetner, vanilla and egg.
Beat on high VA minutes until
light and fluffy. Add remaining
ingredients, except chocolate bits
and nuts. Drop well-rounded teas
poons of dough 2-inches apart on
ungreased baking sheet. Bake 10
to 12 minutes until golden brown.
Store in refrigerator. Yield 42
cookies.
<♦*
Dorothy Smucker
OATMEAL COOKIES
WITH PINEAPPLE
2 eggs, well-beaten
VS cup melted margarine, cooled
1 cup milk
1 tablespoon sugar substitute
1 cup slightly drained, crushed
.m-
Featured Recipe
This week’s recipe comes from Lois Fahnestock, Lititz. Lois and
her husband Robert have S children who help them on their
102-acre farm where they raise and sell 1,800 pigs yearly. They
have 1,200 fruit trees in their orchard. They sell the produce at their
home.
Try Lois Fahnestock’s delicious apple pie,
Danish Apple Pie
6 c. sliced apples
'A c. raisins
y* c. sugar
2 T. flour
'A tsp. salt
'A tsp. cinnamon
Pour 2 T. orange juice over apples. Dot with 3 T. butter. Bake.
Glaze with 1 c. lOx sugar combined with 4 T. orange juice. Bake
350* for 30-40 mins.
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