Eggnog Mini Loaves

From tastes of home magazine - gave these as christmas good- very tasty!

here is the link: http://www.tasteofhome.com/Recipes/Eggnog-Mini-Loaves

Says it is diabetic friendly - BUT there is sugar in it...maybe it would work well with splenda too..

30 Servings 

Prep: 15 min. Bake: 30 min. + cooling Ingredients 

2-1/4 cups all-purpose flour 

2-1/2 teaspoons baking powder 

1/2 teaspoon salt 

1/2 teaspoon ground cinnamon 

1/2 teaspoon ground nutmeg 

2 eggs 

1 cup eggnog 

3/4 cup sugar 

1/2 cup butter, melted 

2 teaspoons vanilla extract 

2 teaspoons rum extract 

Directions In a large bowl, combine the flour, baking powder, salt, cinnamon and nutmeg. 

In another bowl, beat the eggs, eggnog, sugar, butter and extracts; stir into dry ingredients just until moistened. Pour into three greased 5-3/4-in. x 3-in. x 2-in. loaf pans. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

 Yield: 3 loaves. Editor's Note: This recipe was tested with commercially prepared eggnog. Nutrition Facts: 1 slice equals 105 calories, 4 g fat (2 g saturated fat), 27 mg cholesterol, 106 mg sodium, 15 g carbohydrate, trace fiber, 2 g protein.

*******MY NOTES. This is a nice , sweet but not too sweet quick bread that I make every year for gifts. All my friends and family love it. I’ve also made it boozy by adding about 2 tablespoons of Kahlua  to make 1 cup with the eggnog. I’ve used rum too, a spiced rum and skipped the rum extract. 

FYI this pairs well with the blueberry jam (kinda like a freezer jam )  recipe here http://flirtysrecipestorage.blogspot.com/2011/12/blueberry-jam.html

BLUEBERRY JAM

BLUEBERRY JAM (tastes of home magazine)

Good for diabetics because there is no sugar added

Ingredients
1/3 cup thawed apple juice concentrate
1 envelope plain gelatin
5 cups fresh or frozen blueberries
1 tablespoon lemon juice
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cinnamon

Directions
Pour the apple juice concentrate into a saucepan; sprinkle with gelatin and allow to soften for several minutes.
Meanwhile, in a blender or food processor, finely chop blueberries, 1 cup at a time. Add lemon juice, spices and 2 cups of chopped berries to gelatin; heat over medium-low until gelatin is dissolved. Remove from the heat; stir in remaining berries and mix well.
Pour into jars or plastic containers; store in the refrigerator up to three weeks.OR freeze up to one year. Yield: 4 cups.

Gave out as christmas gifts- it went over very well.

Bluberry Tarts with Maple syrup- good for diabetics

Since I'm finding more and more people in my life are diabetics, I've been trying more recipes for diabetics - they're healthier and they help you loose weight ;)

BLUEBERRY TARTS (FAMILY CIRCLE MAGAZINE)

Serves 8, makes 4 tarts: 281 calories, 12 fat, 3 protein, 42 carbs, 2 fiber

INGREDIENTS

PASTRY:

1 1/2 cups all purpose flour

1/4 teaspoon salt

1/2 cup (1 stick) cold unsalted butter, cut in pieces

1 tablespoon maple syrup

BLUEBERRY FILLING:

2 6oz packages fresh blueberries (about 2 cups)

1/2 cup maple syrup

1/4 cup cornstarch

1 teaspoon lemon zest ( I used about 1/2 to a tsp of lemon juice)

DIRECTIONS

1. Pastry: in a medium bowl, whisk together flour and salt. Add butter an dmix into flour with a pastry blender or your fingers until crumbly. In a small bowl, stir together maple syrup and 1/4 up plus 1 teaspoon cold water. Add water mixture to flour mixture and toss together with a fork until dough begins to come together. Gather dough into a ball; divide in 4 equal pieces. Flatten each into a disc, wrap in plastic and refrigerate 2 hours.

Blueberry filling: Place blueberries in a large bowl. In a small bowl, stir together maple syrup, cornstarch and lemon zest. Gently combine with blueberries. Set aside.

Heat oven to 375.

Roll out one pastry disc to an 8-inch circle. Transfer to a nonstick baking sheet. Fold over 1/2 inch of dough all around pastry, forming a decorative edge. Repeat with remaining pastry. Divide blueberry mixture evenly among pastry rounds, about 1/2 cup in each (spread berry mixture in a *single layer*).

Bake tarts at 375 for 35 minutes, until pastry is browned and filling is set.

Notes: I actually split the dough down further and made individual size tarts instead of one pie size one for two people. It worked out well- I kept an eye on it while cooking but it cooked for about the same time. Everyone loved them! Best of all the maple syrup I used was given to me by a neighbor who harvested it fresh!

Apple Pie (more then one way)

This is for the filling- again - the first recipe is the way I was taught.Just like Mom's ;) The second -scroll down- is an easy one that can be adjusted for diabetics.

*NOTE: For crust from scratch - go here
Pie Crust Recipe


2Tbs lemon juice
(helps keep apples from going brown- or you can use Orange Juice too)
1/3 cup firm packed light brown sugar
1/2 cup regular sugar
3 tbsp all purpose flour
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt
6 cups (aprox 6-8 medium)Granny Smith Apples
2 unbaked pie crust - for bottom and top.

Peel and Slice apples aprox 1.2 inch thick- if you have a spiral slicers GET ONE- they're fabulous (see pampered chef or bed ,bath ,and beyond stores)

Place apples in a bowl.Mix all ingredients in by hand until apples are well coated.
Pour mix into bottom pie shell.Dab 1-2 tbs of butter over top of apples before placing top pie crust on.
Rub top pie crust with milk and sprinkle with regular sugar and nutmeg. Cut slices into top pie crust so filling can 'breathe' while it cooks.

Loosely place a sheet of foil to cover top of pie- do not press down or seal on pie,just let it lay on top. Cook 400 degrees for 40 minutes- remove foil from top of crust and cook additional 10-20 minutes -until top is nicely browned.

I also place foil strips around the crust and seal it for the entire bake time to help prevent the crust edges from burning.

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Here is another version I got from my sister in law -she is a nurse and this is a good one for diabetics because you can replace the sugar with splenda measure for measure.

6 cups thinly sliced apples
2 Tablespoons flour
1 cup sugar ( substitute 1 cup splendid )
1 teaspoon cinnamon
Dash of Nutmeg
1 Tablespoon butter

Combine sugar, flour, cinnamon, and nutmeg.
Add sugar mixture to apples, toss to coat.
Fill pastry, dot with butter, set top crust, seal and flute edge, cover edge of pie with foil.
Bake 375 for 25 minutes, remove foil, brush top crust with beaten egg white, if using regular sugar sprinkle some on top ( never tried it with splenda ) , bake for 20 to 25 minutes more till crust golden brown.

Diabetic/Sugar Free Oatmeal Cookies

Sugar Free Oatmeal Cookies

Ingredients

1 cup uncooked oats
1/3 cup Splenda sweetener*
1 cup raisins or other small pieces of dried fruit
6 ounces pureed plums
1/4 cup egg substitute
1 tablespoon honey
1 teaspoon cinnamon
1 teaspoon vanilla extract

Procedure
Preheat oven to 350 degrees. Combine all ingredients in a large bowl and mix well. Drop by large serving spoonfuls onto a baking sheet sprayed with nonstick cooking spray. Bake for 12-15 minutes or until browned. Cookies are "cake-like" and don't spread much so they can be placed close together.

Makes approx. 2 dozenServing Size: 2 cookies

*Splenda is a calorie free, sugar free and carbohydrate free sweetener. Splenda is made from water and sucralose which is much sweeter than traditional sugar so less is needed. For more information and recipes visit the Splenda Web site.