Text 18492, 101 rader
Skriven 2011-12-01 08:42:54 av Dave Drum (1:18/200.0)
     Kommentar till en text av Glen Jamieson
Ärende: BLOOD GLUCOSE LEVELS
============================
-=> Glen Jamieson wrote to Jim Weller <=-

 JW> Take two of these and call me in the morning:

 JW> Title: Radical Peanut Butter Pizza Cookies
 JW> Categories: Cookies, Nuts, Chocolate, Holiday, Sauces

 JW> 1 c  Butter Flavored Crisco
 JW> 1 1/4 c  Sugar; divided
 JW> 1 c  Firmly packed dk brown sugar

 JW> Yield: 24 Servings

 GJ> Eeeeeek!  Yuuuuuck!  I wouldn't consume that much sugar in years.

Sure you would - just not in one go. You might (or, maybe not) be surprised how
much stuff has sugar added - or its evil minion HFCS. Not so much in Oz for the
HFCS, but sugar for sure. As a practicing diabetic I keep up on this stuff ....
and you eat more sugar than you'd think - unwittingly. It's even in that red
wine you suck down every day.

An average of one gram sugar per three fl oz wine. So, based on a single (yeah,
right!) 8 fl oz (one cup) serving per day, in less than a year (even allowing
for Sundays as teetotal days) you will have ingested that much sugar - just in
your wine. (306 days BTW) Not to mention what you get in your day to day solid
foods.

MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Red Wine Apple Pie
 Categories: Pies, Pastry, Desserts, Wine
      Yield: 6 servings
 
      5 c  Tart apples; cored, sliced
           - thin
    1/4 c  Sweet red wine
    1/4 c  All-purpose flour
    1/8 ts Salt
      2 c  All-purpose flour *
      1 ts Salt
      2 tb Shortening
      5 tb Cold water **
    3/4 c  Sugar
      1 tb Lemon juice
      2 tb Sugar
      3 tb Butter
      1 c  Shredded Cheddar
    2/3 c  Shortening
    2/3 c  Lard
 
  Place apples. 3/4 cup sugar, the wine and lemon juice in
  3-quart saucepan. Cover and cook over medium heat,
  stirring occasionally, until apples are just tender, 7 to
  8 minutes.

  Mix 1/4 cup flour, 2 tablespoons sugar and 1/8 teaspoon
  salt; stir into apple mixture. Heat to boiling, stirring
  constantly. Boil and stir 1 minute. Remove from heat. Stir
  in butter. Cool to room temperature.

  Heat oven to 425øF/220øC. Measure 2 cups flour, the cheese
  and 1 teaspoon salt into bowl; cut in shortening or lard.
  Sprinkle in water, 1 tablespoon at a time, mixing until
  all flour is moistened and pastry almost cleans side of
  bowl (1 to 2 teaspoons water can be added if necessary.)

  Gather pastry into ball; divide in half and shape into 2
  flattened rounds on lightly floured cloth-covered board.
  Roll one round 2 inches larger than inverted 8-inch pie
  plate with floured stockinet-covered rolling pin. Fold
  pastry into quarters; place in pie plate. Unfold and ease
  into pie plate.

  Turn apple mixture into pastry-lined pie plate. Trim
  overhanging edge of pastry 1/2 inch from rim of pie plate.
  Roll second round of pastry. Fold into quarters; cut slits
  so steam can escape. Place over filling and unfold. Trim
  over-hanging edge of pastry 1 inch from rim of pie plate.
  Fold and roll top edge under lower edge, pressing on rim
  to seal; flute. Cover edge with 2- to 3-inch strip of
  aluminum foil to prevent excess browning. Bake 25 to 30
  minutes; remove foil.

  Bake 15 minutes.

  * If using self-rising flour, omit 1 teaspoon salt. Pie
  crusts made with self-rising flour differ in flavor and
  texture from those made with plain flour.

  ** If desired, 1 package (11 oz/310 g) pie crust mix or
  sticks can be substituted for the pastry.
 
  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

... As a matter of principle I never attend the first annual anything-G. Carlin
--- MultiMail/Win32 v0.49
 * Origin: Outpost BBS / Johnson City, TN / outpost.slyip.net (1:18/200)