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December 2, 2012 | #1 |
Tomatovillian™
Join Date: Jan 2007
Location: Southwestern Ontario, Canada
Posts: 4,521
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Diabetic Friendly
Gingered Cranberry Pear Crisp 1/2 cup Imperial Sugar® / Dixie Crystals® Granulated Sugar 2 tablespoons all-purpose flour 2 tablespoons lemon juice 4 cups sliced peeled fresh pears 1-1/2 cups fresh or frozen cranberries 3 tablespoons finely chopped crystallized ginger TOPPING: 3/4 cup packed brown sugar 3/4 cup old-fashioned oats 2/3 cup all-purpose flour 6 tablespoons cold butter In a large bowl, combine sugar and flour; stir in lemon juice. Add the pears, cranberries and ginger; toss to coat. Divide among six greased 10-oz. ramekins or custard cups. In a small bowl, combine the brown sugar, oats and flour; cut in butter until mixture resembles coarse crumbs. Sprinkle over fruit. Bake at 400° for 25-30 minutes or until topping is golden brown. Serve warm. Yield: 6 servings. Nutritional Facts 1 serving equals 466 calories, 12 g fat (7 g saturated fat), 30 mg cholesterol, 98 mg sodium, 89 g carbohydrate, 6 g fiber, 4 g protein. Originally published as Gingered Cranberry Pear Crisp in Country Woman Christmas Annual 2008, p57 |
December 2, 2012 | #2 |
Tomatovillian™
Join Date: Jan 2007
Location: Southwestern Ontario, Canada
Posts: 4,521
|
Diabetic Friendly
DIABETIC LEMON MERINGUE PIE 9" baked pie shell 3/4 cup equal 1 1/2 cups water 4 eggs - seperated 3 tablespoons butter 4 egg whites 1/4 cup equal 1/2 cup cornstarch 1/4 cup cold water 1/4 teaspoon salt 1/3 cup lemon juice 1 1/2 teaspoon lemon peel - sauers dried is good if available dash of salt 1. Combine 3/4 cup equal, 1 1/2 cups water & 1/4 teaspoon salt in a medium saucepan 2. Heat to boil 3. Combine cornstarch & 1/4 cup cold water 4. Stir to blend 5. Add to boiling mix 6. Stir constantly 7. Cook & stir till clear & thick 8. Remove from heat 9. Beat lemon juice & eggs yolk together 10. Slowly stir in to hot mix 11. Return to heat 12. Cook until boils 13. Stir in butter & lemon peel 14. Cover & cool to room temperature 15. Beat egg whites & dash of salt till soft peaks form 16. Gradually add 1/4 cup equal 17. Beat till stiff peaks form 18. Pour lemon mix in pie shell 19. Top with meringue & seal to ends 20. Sprinkle lemon peel on top 21. Bake at 350 * till brown 22. Cool on a wire rack, then refrigerate |
April 6, 2020 | #3 |
Tomatovillian™
Join Date: Jan 2018
Location: Philly 7A
Posts: 739
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Baked Apples (Crock Pot)
Wife; "I'm going to throw out these apples". Me: "Hell no, give them to me I'll find something to make with them" INGREDIENTS
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