Birthday Cake For Diabetic

Birthday Cake For Diabetic

Preheat oven to 350 degrees. Line two 8 inch round cake pans with parchment paper or waxed paper. Sift together the flour, baking powder and salt. With an electric mixer at medium speed, cream together butter, vanilla and almond extract until fluffy. Gradually add sugar, beating constantly. Add egg; beat until mixture is fluffy. Then,…

Diabetic Apple Pie

Diabetic Apple Pie

Ingredients:3 egg whites, divided1/2 teaspoon nutmeg1/2 teaspoon coriander1 tablespoon lemon juice1 cup whole wheat pastry flour1 teaspoon cinnamon1/2 cup frozen apple juice1/8 teaspoon salt2 tablespoons corn oil1 lemon, zest of3 large apples (Granny Smith or similiar type)1/4 teaspoon cream of tartar2 tablespoons ice cold water (may need more)

Diabetic Vegetable Stock

Diabetic Vegetable Stock

Ingredients:1 cup fresh parsley (stems and leaves)2 large leeks , well washed and chopped (about 2? cups total)1/2 cup chopped shallot3/4-1 lb celery root , peeled and diced1 parsnip , well washed and chopped2 large onions , chopped (about 4 cups total)2 tablespoons black peppercorns3 1/2 quarts bottled water3 celery ribs , chopped2 large carrots…

Diabetic Dunking Biscotti

Diabetic Dunking Biscotti

Ingredients:1/3 cup soft margarine or butter , . 75ml1/2 teaspoon almond extract, . 2ml1/4 teaspoon salt , .. 1ml1/2 teaspoon ground nutmeg1/4 cup finely chopped hazelnuts , 50ml1/4 cup granulated sugar , .. 50 ml1 teaspoon vanilla extract , .. 5ml2 cups all-purpose flour , . 500ml2 eggs , 21/2 teaspoon cinnamon , 2ml1/2 cup…

Basic White Rice

Basic White Rice

In a medium saucepot with a lid over high heat, combine the rice, water, and salt and bring to a boil; stir, reduce the heat to very low, cover, and simmer for 12 minutes. Lift the lid, stir the rice, replace the lid, turn off the heat, and place the covered pot in a skillet…

Iranian/Persian Fesenjoon (walnut and pomegranate dish) with Rice

Iranian/Persian Fesenjoon (walnut and pomegranate dish) with Rice

Author Notes: Khoresh-e fesenjoon is one of the most well known and loved Iranian dishes and is served over a bed of steamed rice. It is made during the fall and winter months because of the richness of the flavors and its seasonal main ingredients; walnuts, pomegranate molasses and pumpkins. It is a very nutritious…

Chickpea Salad with Mango Chutney

Chickpea Salad with Mango Chutney

Ingredients:1 tsp cumin or coriander seed½ small dried hot red chile, or 1/4 Serrano pepper½ cup cashew (raw is fine)1 small garlic clovesaltblack pepper3 cup cooked or canned chickpea, drained1 cup chopped fresh mango or apricotjuice of one limeolive oil as needed½ cup chopped fresh cilantro¼ cup plain yogurt (optional)

Rosemary-Roasted Peaches with Salted Caramel Sauce

Rosemary-Roasted Peaches with Salted Caramel Sauce

Author Notes: During peak peach season, you can never have too many good recipes in your rotation. Here, I’ve taken one of my favorite methods of cooking peaches and put a new spin on it. You start by making a rosemary sugar in the food processor (I like to use raw sugar here for its…

Blueberry Breakfast Bars From ‘Whole-Grain Mornings’

Blueberry Breakfast Bars From ‘Whole-Grain Mornings’

[Photograph: Clare Barboza] Sweet, snack-like foods are not usually my pick for breakfast. I’m less likely to grab a muffin or slice of coffee cake than I am to slurp down a bowl of oatmeal. Still, slightly sweet baked goods like Megan Gordon’s blueberry breakfast bars in her new cookbook, Whole-Grain Mornings, could find a…

Rice Pudding with Sesame Crumble and Blueberries

Rice Pudding with Sesame Crumble and Blueberries

Author Notes: The recipe for the rice pudding comes from my mom, Risa, but I’m not sure where she got it. It’s simple and unfussy. One time, my dad made it and forgot to add the sugar—I don’t recommend that. This recipe is a time capsule—I’m sure it will exist on my mom’s 3-by-5 in…

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