Ruth Haffly wrote to Sean Dennis <=-

Title: Nabisco Snack Well's Banana Snack Bars
1 c Sugar; +5 tb
2 tb Brown sugar
2 tb Molasses

Speaking as a diabetic, that is a lot of sugar...

Sub out Stevia for Baking for the cup of white sugar. It measures the
same as sugar but has a slight bitter taste if you use it for the full amount of sugar. Keeping the 5 tb plus the brown sugar and molasses

If I'm doing a sugar substitute I go for Sugar-Twin (aspartame based) on
a measure-for-measure basis. I've not used it for baking so I can't speak
to its taste/effectiveness there.

will cancel out the bitter taste. We found the Stevia for Baking when I was first diagnosed as diabetic. Since then I've brought it so well
under control that I'm now basically non diabetic but because I'm still considered diabetic, I do things like using the SfB to keep it well controlled. In June of 2012 I was told that my pancreas had died and

My croakers took me off of the diabetes medication totally. They had tried
that some years ago and my numbers showed a steady increase. So, back on
the "daily dose". This trip, unless I've been given prednisone, my sugar
is holding at 90 -105 (fasting). But, like you, I'm still considered extra- sweet.

I'd be on insulin the rest of my life; end of February, 2013 I took my last shot and have been diet controlled ever since. My last A1C was
6.4.

So, if your pancreas has died how are you still above the grass? Everyone
I know who had their pancreas die (all from pancreatic cancer) is pushing
up daffodils. You must/may have been misdiagnosed.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Cranberry-Orange Relish
Categories: Five, Fruit, Citrus, Salads
Yield: 8 Servings

2 md Navel oranges
6 c Cranberries
2 1/2 c Sugar-twin

Cut unpeeled oranges into eighths.

Place orange, cranberries and sugar in food processor or
blender and grind.

Refrigerate for several hours to blend flavors.

Store covered in refrigerator.

I took this to the family Holiday dinner at my brother's
house last Winter Solstice celebration (2009). It was a
hit - especially with the diabetics. Can also be made with
real sugar - but, your diabetic family members won't be
able to take part and praise your expertise.

I sometimes add walnuts or pecans to this for crunch.

From: http://www.recipesource.com

Uncle Dirty Dave's Kitchen

MMMMM

... "It's never "just a game" when you're winning." -- George Carlin
=== MultiMail/Win v0.52
--- SBBSecho 3.30-Linux
* Origin: End Of The Line BBS - endofthelinebbs.com (1:124/5016)

Hello Dave,

Saturday October 11 2025 05:44, you wrote to Ruth Haffly:

If I'm doing a sugar substitute I go for Sugar-Twin (aspartame based)
on a measure-for-measure basis. I've not used it for baking so I can't speak to its taste/effectiveness there.

I have been told by two professional bakers that you cannot fully remove the sugar from a baked product as sugar provides physical structure that artificial and other natural sweeteners cannot provide, hence the "baking mix"es. But, from what I've been reading lately, the sugar's safer for you.

My croakers took me off of the diabetes medication totally. They had
tried that some years ago and my numbers showed a steady increase. So, back on the "daily dose". This trip, unless I've been given
prednisone, my sugar is holding at 90 -105 (fasting). But, like you,
I'm still considered extra- sweet.

I seem to be allergic to, or at least suffer severe side effects from, every diabetic medication I've ever tried. I will be getting an insulin pump soon. According to my diabetes educator, I have become so insulin resistant that these massive doses of insulin I am taking now is basically wasted since my body will not process it right. With the insulin pump, I am getting insulin 24/7/365 at around 1.25 unit od U/500 (highly concentrated) insulin. When my basal rate ia normalized, my bolus (extra insulin at mealtimes) rates will be much smaller and more efficiently utilized.

It'll be a 4-6 week wait to get the pump, I'm told.

So, if your pancreas has died how are you still above the grass?
Everyone I know who had their pancreas die (all from pancreatic
cancer) is pushing up daffodils. You must/may have been misdiagnosed.

Yeah, if your pancreas stops, so do you. It's why Johnny Cash and Patrick Swayze died though Mr. Swayze had stage 4 pancreatic cancer. Benjamin Orr, the keyboardist of The Cars, died in the late 80s from uncontrolled diabetes which lead to pancreatic cancer.

Though, in the same breath, it is possible that the pancreas can eek out just enough insulin to keep things going but still be in failure, from what I am told. IANAD and am just regurgitating what I've been told by medical professionals.

In my case, my pancreas is damaged but still functional. The insulin pump will greatly improve things. I still have a chance of healing myself as the insulin pump, for me, is not a permanent thing (so I'm told).

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Halloween Black Cat Cookies
Categories: Desserts, Halloween
Yield: 1 Servings

1 c Crunchy peanut butter
1/3 c Water
2 Eggs
1 pk Chocolate cake mix
M&Ms. Plain Chocolate Candy
Red hots

Preparation : Beat together peanut butter, eggs, and water. Gradually
add cake mix. Mix well. Form dough into 1-inch balls. Place on
ungreased cookie sheet. Flatten balls with bottom of glass dipped in
sugar. Pinch out 2 ears at top of cookie. Add M & M's (eyes) and red
hots (nose). Press fork into dough to form whiskers.

Bake at 375 degrees for 8-10 minutes.

Makes 4 1/2 dozen. Posted to MC-Recipe Digest V1 #252

Date: Sun, 20 Oct 1996 07:13:09 -0700

From: Greg Leonhardt <gregl@ix.netcom.com>

MMMMM

-- Sean

... "Tale-bearers are as bad as tale-makers." - Sheridan
--- GoldED/2 3.0.1
* Origin: Get your COOKING fix here! - bbs.outpostbbs.net:10323 (1:18/200)

Hi Dave,

Title: Nabisco Snack Well's Banana Snack Bars
1 c Sugar; +5 tb
2 tb Brown sugar
2 tb Molasses

Speaking as a diabetic, that is a lot of sugar...

Sub out Stevia for Baking for the cup of white sugar. It measures the
same as sugar but has a slight bitter taste if you use it for the full amount of sugar. Keeping the 5 tb plus the brown sugar and molasses

If I'm doing a sugar substitute I go for Sugar-Twin (aspartame based)
on a measure-for-measure basis. I've not used it for baking so I can't speak to its taste/effectiveness there.

We like the Stevia since it's plant based, no chemical this or that.

will cancel out the bitter taste. We found the Stevia for Baking when I was first diagnosed as diabetic. Since then I've brought it so well
under control that I'm now basically non diabetic but because I'm still considered diabetic, I do things like using the SfB to keep it well controlled. In June of 2012 I was told that my pancreas had died and

My croakers took me off of the diabetes medication totally. They had
tried that some years ago and my numbers showed a steady increase. So, back on the "daily dose". This trip, unless I've been given
prednisone, my sugar is holding at 90 -105 (fasting). But, like you,
I'm still considered extra- sweet.

I'd be on insulin the rest of my life; end of February, 2013 I took my last shot and have been diet controlled ever since. My last A1C was
6.4.

So, if your pancreas has died how are you still above the grass?
Everyone I know who had their pancreas die (all from pancreatic
cancer) is pushing up daffodils. You must/may have been misdiagnosed.

Don't know, probably it was an ER misdiagnoses. They did say that I had pancreatitis and my A1C was 8.2, asked me how long I'd been a diabetic
to which I basically replied "say what???????????????". Heavy on the
carbs over the last few years had put me over the line and into diabetes territory. Once I started eating better, as well as the "jump start" the insulin, my nubers have been much better.

Title: Cranberry-Orange Relish
Categories: Five, Fruit, Citrus, Salads
Yield: 8 Servings

I took this to the family Holiday dinner at my brother's
house last Winter Solstice celebration (2009). It was a
hit - especially with the diabetics. Can also be made with
real sugar - but, your diabetic family members won't be
able to take part and praise your expertise.

I've never been a fan of cranberry sauce; mom and her mom (went to
grandparents for Thanksgiving) always used the jelly. I do like craisins
but that's basically the only form of cranberries that I'll eat.


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... If you think you are confused now, wait until I explain it!

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Ruth Haffly wrote to Dave Drum <=-

Title: Nabisco Snack Well's Banana Snack Bars
1 c Sugar; +5 tb
2 tb Brown sugar
2 tb Molasses

Speaking as a diabetic, that is a lot of sugar...

Sub out Stevia for Baking for the cup of white sugar. It measures the
same as sugar but has a slight bitter taste if you use it for the full amount of sugar. Keeping the 5 tb plus the brown sugar and molasses

If I'm doing a sugar substitute I go for Sugar-Twin (aspartame based)
on a measure-for-measure basis. I've not used it for baking so I can't speak to its taste/effectiveness there.

We like the Stevia since it's plant based, no chemical this or that.

Diff'rnt strokes for different folks.

will cancel out the bitter taste. We found the Stevia for Baking when I was first diagnosed as diabetic. Since then I've brought it so well
under control that I'm now basically non diabetic but because I'm still considered diabetic, I do things like using the SfB to keep it well controlled. In June of 2012 I was told that my pancreas had died and

My croakers took me off of the diabetes medication totally. They had
tried that some years ago and my numbers showed a steady increase. So, back on the "daily dose". This trip, unless I've been given
prednisone, my sugar is holding at 90 -105 (fasting). But, like you,
I'm still considered extra- sweet.

I'd be on insulin the rest of my life; end of February, 2013 I took my last shot and have been diet controlled ever since. My last A1C was
6.4.

I just checked the chart of "Follow My Health". My last A1C result was 5.8

So, if your pancreas has died how are you still above the grass?
Everyone I know who had their pancreas die (all from pancreatic
cancer) is pushing up daffodils. You must/may have been misdiagnosed.

Don't know, probably it was an ER misdiagnoses. They did say that I had pancreatitis and my A1C was 8.2, asked me how long I'd been a diabetic
to which I basically replied "say what???????????????". Heavy on the
carbs over the last few years had put me over the line and into
diabetes territory. Once I started eating better, as well as the "jump start" the insulin, my nubers have been much better.

Amazing how that works, innit?

Title: Cranberry-Orange Relish
Categories: Five, Fruit, Citrus, Salads
Yield: 8 Servings

I took this to the family Holiday dinner at my brother's
house last Winter Solstice celebration (2009). It was a
hit - especially with the diabetics. Can also be made with
real sugar - but, your diabetic family members won't be
able to take part and praise your expertise.

I've never been a fan of cranberry sauce; mom and her mom (went to grandparents for Thanksgiving) always used the jelly. I do like
craisins but that's basically the only form of cranberries that I'll
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)

Hi Dave,

If I'm doing a sugar substitute I go for Sugar-Twin (aspartame based)
on a measure-for-measure basis. I've not used it for baking so I can't speak to its taste/effectiveness there.

We like the Stevia since it's plant based, no chemical this or that.

Diff'rnt strokes for different folks.

Exactly! Steve and I have always been more conscious of what we put into
our bodies than most folks. He does a lot of research on something new
to determine whether or not it is something worth buying or not so the reccommendation to use Stevia is based on that, and now 13 years of
useage.

I'd be on insulin the rest of my life; end of February, 2013 I took my last shot and have been diet controlled ever since. My last A1C was
6.4.

I just checked the chart of "Follow My Health". My last A1C result was
5.8

So, if your pancreas has died how are you still above the grass?
Everyone I know who had their pancreas die (all from pancreatic
cancer) is pushing up daffodils. You must/may have been misdiagnosed.

Don't know, probably it was an ER misdiagnoses. They did say that I had pancreatitis and my A1C was 8.2, asked me how long I'd been a diabetic
to which I basically replied "say what???????????????". Heavy on the
carbs over the last few years had put me over the line and into
diabetes territory. Once I started eating better, as well as the "jump start" the insulin, my nubers have been much better.

Amazing how that works, innit?

Yep! (G)

Title: Cranberry-Orange Relish
Categories: Five, Fruit, Citrus, Salads
Yield: 8 Servings

I took this to the family Holiday dinner at my brother's
house last Winter Solstice celebration (2009). It was a
hit - especially with the diabetics. Can also be made with
real sugar - but, your diabetic family members won't be
able to take part and praise your expertise.

I've never been a fan of cranberry sauce; mom and her mom (went to grandparents for Thanksgiving) always used the jelly. I do like
craisins but that's basically the only form of cranberries that I'll
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.

My mom, when she was diagnosed diabetic, cut out putting sugar on her
cereal. She subbed out probably a couple/3 tablespoons of raisins
instead, probably more carbs than the sugar she used to put on. I tried
to suggest some better subs for things but she resisted change. Probably
some of that was dementia starting to kick in but she was diagnosed
diabeticc several years before that. Don't know what her A1Cs ran but
morning b/g checks ran in the 140s. Dr. just had her on metformin.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... The Titanic was built by professionals... the Ark was built by an amateur!

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Ruth Haffly wrote to Dave Drum <=-

If I'm doing a sugar substitute I go for Sugar-Twin (aspartame based)
on a measure-for-measure basis. I've not used it for baking so I can't speak to its taste/effectiveness there.

We like the Stevia since it's plant based, no chemical this or that.

Diff'rnt strokes for different folks.

Exactly! Steve and I have always been more conscious of what we put
into our bodies than most folks. He does a lot of research on something new to determine whether or not it is something worth buying or not so
the reccommendation to use Stevia is based on that, and now 13 years of useage.

Saccharine is about the only one f the "artificial" sweetners I avoid. And that's only because of its bitter after-taste. Even seeing the published
link between saccharie and cancer didn't put me off of it. But thst bitter component sure did. I ran the numbers to get behind the sensationalist lead
ins to the "scientific claim" of causing cancer in lab rats. As near as I
could figure an average-sized humern bean would have to drink the equivalent of a barrel (55 gallons) of it in a 24 hour period to equal the overdoses
fed to the poor lab animals.

I'd be on insulin the rest of my life; end of February, 2013 I took my last shot and have been diet controlled ever since. My last A1C was
6.4.

8<----- HACK ----->8

I've never been a fan of cranberry sauce; mom and her mom (went to grandparents for Thanksgiving) always used the jelly. I do like
craisins but that's basically the only form of cranberries that I'll
eat.

I've not found a form of cranberries that I don't like. Including the cranberry juice I drink 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.

Oh, I forgot. Ocean Spray has a version that has "FREE" in big caps ob
the label. That's what I stock.

My mom, when she was diagnosed diabetic, cut out putting sugar on her cereal. She subbed out probably a couple/3 tablespoons of raisins
instead, probably more carbs than the sugar she used to put on. I tried
to suggest some better subs for things but she resisted change.
Probably some of that was dementia starting to kick in but she was diagnosed diabeticc several years before that. Don't know what her A1Cs ran but morning b/g checks ran in the 140s. Dr. just had her on
metformin.

Another thing that I do routinely is to use honey as a sweetner. Especially
in tea - hot or iced. It even makes the oil of bergamot in Earl Gray tea
almost palatable. Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Apple Rice Pudding
Categories: Diabetic, Desserts, Rice, Fruits
Yield: 6 Servings

2 c Cooked rice *
1 c Milk
1 tb Liquid Sugartwin **
- (1/4 c sugar)
1/4 c Raisins; regular or golden
1 ts Vanilla
1/4 ts Cinnamon
1/4 ts Nutmeg
1 Tart apple; shredded peel on
1/4 ts Ascorbic acid; colour
- keeper ***

1 tbsp liquid Sugartwin has the sweetness of 4 tbsp or
1/4 cup sugar. American Diabetes Assoc. guidelines allow
1 tsp sugar per serving or 2 tbsp for a 6 serving recipe
which would taste OK to people accustomed to low sugar
recipes.

Combine rice, milk, sweetener (or sugar) raisins,
vanilla and spices. Bring to a boil, reduce heat and
stir occasionally until the mixture is creamy.

Core and shred apple and sprinkle with ascorbic acid
color keeper, or with a little lemon juice. Stir apple
into rice mixture. Cook a few minutes longer until apple
is soft.

Serve warm or cold.

1/6 recipe made with artificial sweetner - 1 starch
choice, 1 milk

Optional: Cook 2/3 cup rice in 1 2/3 cups water. Make
pudding as above without apple and add 2 tbsp coconut.

Adapted from Light & Easy Choices by Kay Spicer,
published in Canada. Shared by Elizabeth Rodier Jan 94.

NOTES: * I used brown rice - just for S & G

** Granulated (dry) Sugar Twin is MUCH easier as it is
a volume for volume substitute for sucrose sugar.

*** Ascorbic acid is also known as vitamin C. While powder
is available, a sprinkle of lemon or lime juice works just
as well.

Uncle Dirty Dave's Kitchen

MMMMM

... ReinCarnation: Reconstituting evaporated milk.
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