Text 9486, 137 rader
Skriven 2014-02-04 08:46:00 av Dave Drum (73142.cooking)
   Kommentar till text 9458 av FRED A BALL (1:123/140)
Ärende: Sweetness
=================
FRED A Said to DAVE DRUM about Sweetness

FA> I went to the Crooker last Thursday and he has cut my Glimipriride
FA> completely and my Gemfibrozil in half.  Said He is very pleased with
FA> my progress in keeping the blood sugar down.  I have been keeping it
FA> between 80 and 110.  My A1c was 5.56.

FA> So I am still working on keeping it down.  I have lost 30 lb in the
FA> last 6 months and he is very pleased with that.

I am on 1 mg of Glimepiride. My sugars were so good we tried cutting 
that out whilst monitoring closely. Turns out that I need that 1 mg to 
kick-start things. Nice if you can control with diet and exercise, 
though. I hadda go look up the gemfibrozil - and it seems to be a 
generic non-statin cholesterol thing (Lopid). Maybe Steve Haffly could 
use that as he is having problems with statins.

I do simvastatin (generic for Zocor) and my total cholesterol is <100 
which makes my internist smile. Without the dope my total is around 160. 
Not bad - but, they have this stick up their collective arses about 
diabetics and cholesterol. As long as I don't get statin-leg or similar 
I can endure it, I suppose.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chocolate Peanut Butter Bars W/Hot Fudge Sauce
 Categories: Cookies, Chocolate, Sauces, Nuts
      Yield: 8 servings
 
MMMMM----------------------CHOCOLATE LAYER---------------------------
           Oil for greasing pan
      7 oz Fine-quality bittersweet
           - chocolate (not
           - unsweetened); chopped
    1/2 c  Cold unsalted butter; in
           - pieces
    1/4 c  Granulated sugar
    1/4 ts Salt
      3 lg Eggs; lightly beaten
      1 ts Vanilla
      1 c  Salted dry-roasted peanuts

MMMMM--------------------PEANUT BUTTER LAYER-------------------------
      4 oz Cream cheese; softened
    1/2 c  Creamy peanut butter (not
           - "natural")
    3/4 c  Confectioners sugar
    1/4 ts Salt
    1/2 c  Chilled heavy cream
      1 ts Vanilla

MMMMM----------------------HOT FUDGE SAUCE---------------------------
    1/3 c  Heavy cream
      3 tb Light corn syrup
      3 tb Packed brown sugar
      2 tb Dutch-process unsweetened
           - cocoa powder
    1/4 ts Salt
  3 1/2 oz Fine-quality bittersweet
           - chocolate (not
           - unsweetened); chopped
    1/2 ts Vanilla
 
  These frozen dessert bars are large enough to hold you
  through a double feature. Don't worry about them
  melting-they're just as delicious when they soften.
  
  Make chocolate layer: Put oven rack in middle position and
  preheat oven to 350øF/175øC. Line a 9-inch square baking
  pan with foil, allowing 2 inches of foil to hang over 2
  opposite ends of pan, and lightly brush foil (except
  overhang) with oil.
  
  Melt chocolate with butter, sugar, and salt in a double
  boiler or a large metal bowl set over a pan of barely
  simmering water, whisking occasionally, until smooth.
  Remove top of double boiler or bowl from heat and whisk in
  eggs and vanilla, then stir in peanuts.
  
  Pour batter into baking pan and bake until set and edges
  are slightly puffed, about 15 minutes. Transfer cake in
  pan to a rack to cool completely.
  
  Make peanut butter layer: Beat cream cheese, peanut
  butter, confectioners sugar, and salt in a bowl with an
  electric mixer at medium speed until combined well, about
  four minutes.
  
  Beat cream with vanilla in a bowl with cleaned beaters at
  medium-high speed until it just holds stiff peaks, then
  gently fold into peanut butter mixture until just
  combined.
  
  Spread mixture evenly on top of chocolate layer and
  freeze, pan covered with foil, until firm, about 2 hours.
 
  Make hot fudge sauce: Bring cream, syrup, sugar, cocoa,
  salt, and chocolate to a boil in a 1-quart heavy saucepan
  over moderate heat, stirring until chocolate is melted.
  Reduce heat and simmer, stirring frequently, until
  thickened, about 3 minutes, then remove from heat. Stir in
  vanilla until incorporated. Cool sauce to warm.

  To serve: Carefully lift cake from pan by grasping
  overhang. Trim 1/4" from edges of cake and discard, then
  cut into 8 bars. Peel off foil and serve bars with sauce.

  Cooks' notes: Hot fudge sauce can be made 1 week ahead and
  cooled completely, then chilled in an airtight container
  or jar. Reheat before using.
  
  Leftover bars can be frozen, individually wrapped in
  plastic wrap, up to 4 days.
  
  Recipe By Gina Marie Miraglia Eriquez
  
  September 2004 | Gourmet
  
  Serves 8 generously
  
  MM Format by Dave Drum - 31 July 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAAAAHHHHOOOOAAAAHHHH Hot Sauce & Hardin Cider 

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