Taking Care of the Diabetic in Your Family

I am discovering more every day that diabetics are often overlooked in this world –especially when it comes to home-town cooking columns. I have many friends and relatives suffering from this condition and receive frequent requests for low-sugar, diabetic-friendly recipes. Please accept my apologies for not being more diligent in recognizing your needs in this column. While not a diabetic, I, too, must closely monitor my sugar intake and should be more conscientious of these needs. I hope this week’s column will help, though unfortunately, these recipes do not list nutritional values and exchanges.

Cinnamon Bread

2 cups flour
1¼ cups Splenda sugar substitute
1¼ cups nonfat milk
3 tsp. baking powder
1 pinch salt
1/3cup brown sugar or ¼ cup Splenda brown sugar blend
1 to 2 tsp. cinnamon (depending on taste)
¼ cup egg substitute (for a more cake-like texture-optional)

Heat oven to 350°.Grease deep baking dish (13 x 9-inch or larger).In a bowl, mix all ingredients, except brown sugar and cinnamon. Pour into prepared baking pan. Spread brown sugar and cinnamon on top. Bake for 20-25 minutes.

Diabetic Applesauce Date-Nut Loaf

½ cup butter
1 tsp. sweetener/substitute
1 egg
1 cup chopped dates
1 cup chopped nuts
1 ½ cup diabetic applesauce
½ tsp cinnamon
2 tsp. soda
2 cups sifted flour
1 tsp. vanilla

Cream together butter, egg, sweetener and vanilla; add applesauce and remaining ingredients. Mix well. Bake in greased loaf pan at 350 degrees for 1 hour.

Cover and cook for about 10 minutes.

Chocolate Chip Cookies For Diabetics

½ cup butter
¼ cup brown sugar substitute
1 egg or egg substitute
1 tsp. vanilla
1 ½ cup whole wheat flour
½ cup oatmeal
½ tsp. salt (optional)
½ tsp. soda
1 tsp. baking powder
½ cup skim milk
½ cup semi-sweet chocolate chips

Preheat oven to 350 degrees. Cream butter and brown sugar substitute. Add egg and vanilla, cream until light. Add dry ingredients alternately with milk, stir in chocolate chips. Drop by rounded teaspoon onto prepared cookie sheet. Bake for 12 to 15 minutes or until brown and crispy. Makes 36 cookies.

Diabetic Fruit Salad

3 cups buttermilk
2 (9 oz.) boxes vanilla instant sugar free pudding mix
6 cups fresh fruit (strawberries, grapes, oranges, peaches, chunked pineapple, drained)
1 (8 oz.) whipped topping

Combine buttermilk and pudding in a large bowl. Fold in whipped topping. Place ½ the fruit mixture in a 9 x 13 dish. Top with pudding mix. Place remaining fruit on top. People who are not diabetic enjoy this also. Recipe makes 10 generous servings.

Anyone having tried and true diabetic recipes that you would like to share with our readers, please feel free to email to sherrie@aawmag.com, fax to (828) 262-0282 or drop them in the mail to 474 Industrial Park Drive, Boone N.C. 28607.

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