Author: Robert Andrews

Apple Pie for Diabetics

Ingredients

  • Pastry for double-crust 9-inch pie
  • 1⁄3 cup + 11⁄2 Tbsp of zero-calorie Truvia Original Calorie-Free Sweetener Spoonable Jar***
  • 3 Tbsp cornstarch
  • 1⁄4 tsp salt
  • 1 tsp ground cinnamon
  • 1⁄4 tsp ground nutmeg
  • 8 cups Granny Smith apples, peeled, cored, and sliced
  • 1 Tbsp lemon zest
  • 1 Tbsp butter
***or 18 zero-calorie Truvia Original Calorie-Free Sweetener Packets
 

Directions

  • 1.   Roll out half of the pastry on a floured surface to 1 inch larger than inverted 9-inch pie pan. Ease pastry into pan.
  • 2.   Blend Truvía® Original Sweetener, cornstarch, salt, cinnamon and nutmeg in small bowl. Sprinkle on apples and toss until coated. Add lemon zest and mix thoroughly. Arrange apple mix into crust. Cut butter into slices, place on top of apples.
  • 3.   Roll remaining pastry into circle large enough to cover inverted 9-inch pie pan. Place over apples, seal edges, trim and flute. Cut slits in top to allow steam to escape.
  • 4.   Bake at 400°F for 40 to 50 minutes or until crust is golden and apples are tender. Cool on wire rack.

Turkey Dinner Dog

  1. Brown onion, celery, Italian sausage, bacon
  2. Sage for seasoning
  3. Set aside
  4. Bread crumbs
  5. Roasted turkey
  6. Mashed potatoes with turkey gravy
  7. Corn
  8. Mix all together
  9. Toss with two white eggs as a binder
  10. Form into a ball, push onto a stick
  11. Free overnight
  12. Dip into cornmeal batter
  13. Fry till browned
  14. Serve with a side of Cranberry relish
  15.  

Chicken Waffle

  1. Slice chicken breast into 3/4 inch slices
  2. Toss in mixture of 1/2 C flour and 1 tsp salt
  3. Dip in egg wash
  4. Toss in Panko bread crumbs – pressing crumbs into the chicken
  5. Put into waffle maker (sprayed with a little oil)
  6. Cook 5-7 minutes
  7. Serve with gravy or syrup on the side

 

Diabetic Recipes

Eating the way I did, it was only a time before I transitioned to Type 2 Diabetes.  Well, I’ve arrived.  It’s been quite a journey!

CRAP!  Now what ? ! ?

Here are some links that are going to help me on this journey.

The Diabetic Gourmet – https://diabeticgourmet.com/

Tips for Diabetes-Friendly Cooking

Diabetes Team

Glycemic Index Low Glycemic Foods Glycemic Index and Glycemic Loads for many foods
Low Carb Foods Glycemic Index and Glycemic Loads Low Glycemic Foods
Low Glycemic Foods Glycemic Food Index Glycemic Index
Low Glycemic Foods Diabetic Grocery List Low Glycemic Foods

There is a lot of redundancy in the above charts, but always better to have too much information than not enough.

Craveworthy Coldslaw

INGREDIENTS

  • 1/2 head green cabbage (shredded)
  • (optional 1/4 each green and red cabbage)
  • 1 carrot (grated)
  • 2 tsp salt
  • 2 tsp sugar
  • 2 TBL prepared horseradish
  • 2 oz Bleu Cheese or Roquefort (crumbled)
  • 1 scallion (sliced thinly)
  • 2 TBL white balsamic vinegar (optional 1 TBL std white)
  • 1/4 C mayo
  • 1/4 C sour cream
  • Dash of Worchestershire

STEP BY STEP

  1. Toss shredded cabbage and carrots with salt and sugar
  2. Put into colander and let rest (in sink) for 1 hour
  3. Mix all other ingredients
  4. Blot cabbage with a towel
  5. Put everything into a mixing bowl and toss
  6. Refrigerate overnight

Divinity

Ingredients

  • 2 1/2 cups granulated sugar
  • 1/2 cup water
  • 1/2 cup light corn syrup
  • 1/8 teaspoon salt
  • 2 egg whites, at room temperature
  • 1 cup chopped pecans
  • 1 teaspoon vanilla
 

Instructions

  1. Line a cookie sheet with parchment paper or a silpat mat and set aside.
  2. In a large saucepan over medium heat, combine the sugar, water, corn syrup and salt and cook, stirring occasionally, just until the mixture starts to boil.  Then clip a candy thermometer to the side of the pan and continue to cook without stirring until the temperature reaches 260 degrees F, about 8-10 minutes.
  3. While the sugar mixture is cooking, beat the egg whites on high speed using a stand mixer with a paddle attachment until stiff peaks form.  
  4. Once the sugar mixture reaches 260 degrees, remove from heat and very slowly pour it in a thin, steady stream, over the egg whites while mixing on high speed.  It should take about 2 minutes to pour the hot liquid over the egg whites, so go slow and don’t rush this step.  
  5. Continue to beat on high speed for another 5-8 minutes until the candy loses some of its glossiness and starts to hold its shape.  You can stop mixing and test a small amount of candy by dropping a small spoonful of it onto the parchment paper to see if it holds its shape in a nice mound with nice swirls on top or if it melts down into a puddle.  Continue to beat a minute or two longer if the divinity doesn’t hold its shape yet, test again.
  6. Mix in the vanilla and the chopped pecans when the candy stays in a mound instead of melting into itself.
  7. Using two spoons sprayed lightly with cooking spray, drop tablespoon size scoops of divinity onto the prepared baking sheet, using one spoon to scrape the hot candy off the other spoon.  You will want to work quickly while the candy is still hot.

Buffalo Chicken Cheese Dip

Serve with sliced French bread.

Combine

  • 2 TBL butter
  • 1/4 C minced onion
    ADD AFTER 4 MINUTE SAUTE
  • 1+ C shredded chicken meat
  • 1 clove minced garlic (or 1/2 tsp powder)
  • 1/4 ± Franks Red Hot Cayenne Sauce
  • 1 can crushed tomato (drained)
    ADD BELOW AFTER COOKING
  • 8 oz cream cheese (softened)
  • 1/3 C mayo or Miracle Whip
  • 1/2 packet ranch dressing mix
  • 1/4 C bleu cheese
  • 1 C shredded sharp cheddar
  • 1/2 C manchego cheese
    THIS WILL BE YOUR TOPPING
  • 1/2 C mozzarella cheese
  1. Add butter into hot skillet
  2. Cook onion about 4 minutes
  3. Add the garlic and stir until fragrant
  4. Add the next four ingredients
  5. Combine everything into a large mixing bowl
  6. Split into ramekins
  7. Top with mozzarella cheese
  8. Bake at 350º for 20 minutes

Double recipe if this is for a potluck or dinner party

4 ounce Cheesecake

You know, when you get a bagel, you sometimes have a left-over cream cheese.  This is a way you can put them to really good use.

Ingredients:

  • 3 one-ounce packages of cream cheese (not cream cheese spread)
  • 1/4 C granulated sugar
  • 2 TBL light Karo Syrup
  • 1 TBL corn starch
  • 1 TBL sour cream
  • 1 medium egg
  • zest and juice from one lemon (about 2 TBL)
  • 1/2 tsp vanilla extract

Step by Step

  1. Butter the sides and bottom of two baking ramekins
  2. Cut strips of parchment paper about 2 inches wide and place around sides of each ramekin.
  3. Prepare graham crackers or cracker crust – press into BOTTOM ONLY of the ramekins (not the sides) See recipe at the bottom of this page.
  4. Beat cream cheese, sugar and Karo
  5. Add egg and sour cream and beat
  6. Add lemon and vanilla and beat to incorporate
  7. Pour equally into prepared graham cracker crust
  8. Place the baking pan in the bottom of a large casserole dish, and fill the larger dish with about 3/4 inch of boiling hot water
  9. Lay foil lightly over top of each dish
  10. Bake at 350º for 25 minutes
  11. Cool at least 2 hours before serving
  12. Top with fresh blueberries, mandarin oranges, or lingonberry preserves

CRUST

  • Crush 2 whole graham crackers or 8 saltine crackers
  • Mix with 2 TBL melted butter

TOPPING OPTIONS

For the sour cream topping:

  • 1 cup sour cream
  • 1/4 cup powdered sugar
  • 1/2 teaspoon vanilla extract

For the raspberry sauce:

  • 6 ounces (340g) fresh raspberries
  • 1/4 cup granulated sugar (100g)
  • 1/4 cup water (120 ml)
    • Toss and allow to macerate

Caramel Ganache

  • 14 individually wrapped Kraft Caramel candies -Approximately 4 oz
  • 2 TBL butter
  • 1/4 tsp salt
  • 2 TBL heavy whipping cream
  1. Prepare an ice water bath for when the caramel is melted
  2. Bring whipping cream and butter up to 195º and add the caramel pieces and salt
  3. Stir until smooth
  4. Place the pan with the caramel mixture into the ice water bath and beat with an electric mixer, stopping to scrap down the sides
  5. This will take about 5 minutes but eventually the mixture will get creamy and thicken.

Money Saving Tips

  • No chicken bones?  Use a salted bean broth in place of chicken or vegetable stock.
  • Book flights on Sunday, with travel on a Thursday or Friday for (in general) the best airline prices
  • Also, book your flights through airline hubs for even more savings.
  • Many times, the place that sold you your tires will rotate them for free.
  • Don’t shop Amazon by default.  Check prices on Target, CostCo, Walmart and NewEgg.  You can also refer to the ShopSavvy app.  Amazon warehouse is also very under-utilized.
  • Visit Coupons.com prior to buying big dollar items.
  • Use ink-stingy fonts to save on toner.  Arial uses the most.  Times New Roman, Calibri and Century Gothic use the least ink.
  • Likewise, use condensed or light fonts.
  • Turn on background monitoring for unused apps
  •  

Corner Perk Menus

  • Desserts  (This is a sampling.  Dessert menu changes daily)
    • Carrot Cake
    • Red Velvet Cake
    • German Chocolate Cake
    • Cheesecake
    • Bread Pudding
    • Cannolis
    • Lemon Tarts
    • Eclairs
    • Apple Fritters
    • Donuts (varieties)
  • Starbuck Cafe Latte (Hot or Iced)
    Mixture of Milk, Espresso and Flavor of Choice

    • Small:  $1.99
    • Medium:  $2.49
    • Large:  $2.99
  • Starbuck Mocha (Hot or Iced)
    Mixture of Milk, Espresso and Mocha Flavoring

    • Small:  $2.29
    • Medium:  $2.99
    • Large:  $3.29
  • Starbuck Frappuccino (Blended)
    Blended Mixture of Milk, Ice, Flavor of Choice and topped with Whipped Cream

    • Small:  $2.49
    • Medium:  $3.49
    • Large:  $4.99
  • Chai Tea Latte (Hot or Iced)
    Chai Tea blended with Milk, a Cash of Cinamon and a few pumps of Vanilla

    • Small:  $1.95
    • Medium:  $2.49
    • Large:  $3.25
  • Regular or Decaf Coffee (Hot)
    • Small: $1.09
    • Medium:  $1.49
    • Large:  $1.89
    • Beatitudes Mug Refills:  $0.79
  • Shakes  (Vanilla, Chocolate, Strawberry)
    • Small:  $2.99
    • Medium:  $2.99
    • Large:  $3.49
  • Smoothies (Fruit of your Choice, Juice & Yogurt)
    • Small:  $2.99
    • Medium:  $2.99
    • Large:  $3.49
  • Tazo Tea  (Passion, Calm Chamomile, China Green, Chai, English Breakfast, Refresh Mint
    • Single Price:   $1.79
  • Flavored Lemonade (Cherry, Strawberry, Raspberry)
    • Single Price:   $1.79
  • Hot Chocolate (Marshmallow and/or Whipped Cream upon request)
    • Small:  $1.39
    • Large:  $1.69
  • Lipton Tea (Hot)
    • Single Price:  $1.09

 

Pretzel Bun

Ingredients

Start with this recipe for Challah Buns.  It is the last few steps that make this a Pretzel Bun

  • 3 1/2 cups (448 grams) all-purpose flour, plus more for dusting
  • 1/4 cup (50 grams) sugar 
  • 2 1/4 teaspoons (1 envelope) instant yeast 
  • 1 teaspoon kosher salt 
  • 3/4 cup (178 grams) warm water, 105 to 110 degrees F
  • 1/3 cup (66 grams) flavorless oil, plus more for the bowl
  • 2 large eggs 
    • Baking Soda Bath – Needed to make this a Pretzel
  • 1 cup (230 grams) baking soda
    • Topping
  • 1 large egg beaten with a splash of water, for the egg wash
  • Coarse pretzel salt, for sprinkling 

Directions

  1. Challah Buns
    • For the challah buns:
  2. In a medium bowl, combine the flour, sugar, yeast and salt.
  3. Whisk to combine.
  4. In a liquid measuring cup, combine the warm water, oil and eggs.
  5. Beat to mix and pour into the dry ingredients.
  6. Stir to form a dough.
  7. Knead either in the stand mixer or by hand on a floured surface, adding flour as needed to prevent sticking, until smooth and just slightly sticky, 7 to 10 minutes.
  8. Grease the inside of a large clean bowl and transfer the dough to the bowl.
  9. Cover with a towel and let the dough rise until doubled in size, 2 to 3 hours.
    • SPECIAL STEP
  10. For the baking soda bath: While the dough is rising, bake the baking soda.
  11. Preheat the oven to 250 degrees F.
  12. Spread the baking soda out on a rimmed baking sheet and bake for 1 hour.
  13. Let it cool and set it aside (even though the baked baking soda isn’t as strong as lye, it could potentially irritate your skin, so avoid touching it once it’s out of the oven).
    • CREATING THE BUNS
  14. Line a baking sheet with parchment paper.
  15. Split the dough into 8 equal portions and keep it covered when you’re not working with it.
  16. Working with one piece of dough at a time, stretch it into a ball by tucking the top surface under and pinching to seal, then place it on a baking sheet.
  17. Continue with the remaining dough pieces, placing them 1 1/2 inches apart on the baking sheet.
  18. Cover and let rise for 30 more minutes.
  19. Increase the oven temperature to 375 degrees F.
    • MAKING THE DOUGH INTO PRETZEL DOUGH
  20. Place the baked baking soda in a large bowl or casserole dish and add 2 cups (472 grams) of water.
  21. Stir it to dissolve the baking soda. (I’ve never been able to get all of it to dissolve, so a few baking soda chunks are totally ok as long as they don’t stick to the dough.)
  22. Using hands with gloves, and working in batches, immerse the rolls in the baking soda bath for about 2 minutes on both sides.
  23. Pat them dry with a paper towel and place them back on the baking sheet.
  24. Brush with the egg wash and sprinkle with coarse pretzel salt.
  25. Cut 2 shallow slits in an X shape on top and bake until golden brown; begin checking for doneness at 16 minutes.

Basic Pudding

PUDDING

  • 3 egg yolks
  • 3 TBL AP flour
  • 6 TBL sugar
  • 1/2 tsp salt
  • 1 1/2 C heavy cream
    • Whip until smooth
    • Turn on heat to medium
  • Cook slowly stirring continually until thickened
  • Remove from heat and add 1 tsp vanilla
  • Orange zest
  • Pour pudding into mixing bowl and cover with plastic wrap (touching the pudding) and refrigerate

Rugelach Cookies

BATTER

  • 8 ounces cream cheese, at room temperature
  • 1/2-pound unsalted butter, at room temperature
    • MIX ABOVE, THEN ADD
  • 1/4 cup granulated sugar plus 9 tablespoons
  • 1/4 teaspoon kosher salt
  • 1 teaspoon pure vanilla extract
    • MIX ABOVE, THEN SLOWLY ADD
  • 2 cups all-purpose flour
    • DOUGH
  • 1/4 cup light brown sugar, packed
  • 1 1/2 teaspoons ground cinnamon
    • FILLING – Make in separate bowl
  • 3/4 cup raisins
  • 1 cup walnuts, finely chopped
  • 1/2 cup apricot preserves, pureed in a food processor
    • USED JUST BEFORE BAKING
  • 1 egg beaten with 1 tablespoon milk, for egg wash

STEP BY STEP

  1. Cream the cheese and butter in the bowl of an electric mixer fitted with the paddle attachment until light.
  2. Add 1/4 cup granulated sugar, the salt, and vanilla.
  3. With the mixer on low speed, add the flour and mix until just combined.
  4. Dump the dough out onto a well-floured board and roll it into a ball. Cut the ball in quarters, wrap each piece in plastic, and refrigerate for 1 hour.
    • FINISH TOPPING
  5. Mix 6 tablespoons of granulated sugar, the brown sugar, 1/2 teaspoon cinnamon
    • FILLING 1
  6. Combine the raisins and walnuts with 2 tablespoons apricot preserves
    • ASSEMBLY
  7. On a well-floured board, roll each ball of dough into a 9-inch circle.
  8. Bruch circle with the egg wash
  9. Sprinkle with 1/2 cup of the Filling. Press the filling lightly into the dough.
  10. Top with your sugar mixture
  11. Cut the circle into 12 equal wedges cutting the whole circle in quarters, then each quarter into thirds.
  12. Starting with the wide edge, roll up each wedge.
  13. Place the cookies, points tucked under, on a baking sheet lined with parchment paper.
  14. Chill for 30 minutes.
  15. Preheat the oven to 375 degrees F.
  16. Brush each cookie with the egg wash.
  17. Garnish with Turbinado sugar
  18. Bake for 15 to 20 minutes, until lightly browned.
  19. Remove to a wire rack and let cool.

Serve with pudding dip

Bananas Foster French Toast

  • Brioche Bread – Day old
    • Substitute Hallah
    • Slice thick
  • Topping
    • Cream cheese
    • Vanilla extract
    • Heavy Cream
    • Orange Zest
  • Custard / Batter
    • 4 eggs
    • 2 egg yolks
    • CinnaSugar
    • 1/2 tsp Vanilla
    • 3/4 C Milk
    • 1/4 C Cream
  • Put bread into pan and cover with the Custard.  Let soak at least 30 minutes
  • Put onto griddle and cook SLOWLY – only at about 300º
  • TOPPING – Bananas Foster – in Skillet
    • Slice bananas
    • 1/2 C Light brown sugar
    • 4 TBL Butter
    • Rum
    • Banana liquor
    • Let the alcohol cook off
  • Plate cooked toast
  • Top with Bananas
  • Cream cheese mixture
  • Berries – any type
  • Sprinkle with Confectioner sugar

Sick Day Ciabatta

Upset tummy?  Why have toast when you can have ciabatta.

  1. Halve ciabatta lengthwise
  2. Drizzle with olive oil
  3. Season  lightly with salt and pepper
  4. Bake at 400 for 5-7 minutes
  5. Sprinkle lightly with shredded cheese
  6. Top with paper-thin slices of onion
  7. Put back into oven for 3 more minutes
  8. Cut into easy-to-eat strips

For days when she is feeling a bit better, we can top this will bacon, egg and cheese.

 

 

Cheese Straws

  1. 16 oz Sharp cheddar
  2. 1 Stick of Butter
  3. Blend together
    Sift the following
  4. 1 C flour
  5. Cayenne
  6. heap tsp of salt
  7. 1/2 tsp pepper
  8. 1/2 TBL garlic powder
    • Sift together
  9. Add 1 TBL at a time to cheese mixture
  10. Strip 1 tsp thyme and chop and add
  11. Mixed product should not be sticky
  12. Put into piping bag with star tip
  13. Bake at 350º for about 20 minutes
  14. If two pans, switch pans halfway through.  If you have only one pan, rotate it half way through
  15. Cut into 3-4 inch pieces while they are still warm

 

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