Neuropathy is a functional change or pathological disturbance in the peripheral nerves. Know anymore than you did? Probably not. Let's see if we can get a better understanding of what all that mumbo-jumbo means!
The human body's nervous system has two main parts with the Central Nervous System being the one we hear the most about. This is the part of the nervous system that includes the brain and spinal cord. The one we hear less about is also a very important one. The Peripheral Nervous System is made up of the nerves that connect the Central Nervous System to the other organs and muscles in the body. As you can imagine, the peripheral nerves affect a lot of areas of the body. Now back to our original definition of neuropathy, a functional change or pathological disturbance in the peripheral nerves, one can see how neuropathy can become a big problem.
The peripheral nervous system is made up of three different types of nerves. They are motor nerves, which are responsible for voluntary movements such as waving goodbye, walking, etc. Another is sensory nerves which allow us to feel pain, hot and cold, etc. The third type is the autonomic nerves. As the name implies, these nerves control our involuntary movements such as breathing, heart beats, etc. Obviously, the nervous system is very complex and one of more nerves may be involved in neuropathy.
Symptoms of neuropathy can come on suddenly or gradually over time, depending on the types of nerves involved. Unfortunately, diabetes is the most common cause of neurophathy so we diabetics need to be aware of the symptoms because early intervention is important in treatment and recovery. In most cases, the early symptoms are weakness, pain, or numbness. Symptoms such as difficulty walking, stumbling or tiring easily, muscle cramps, trouble holding onto objects, an unsteady gait, dizziness when standing up may be symptoms. Some people complain of their hands and feet feeling as though they are wearing gloves or slippers when they are not. Because the peripheral nerves involve so many areas, there are many different types of symptoms. This can lead to problems getting a diagnosis since so many of these symptoms also relate to other illnesses. If you notice one or more of these symptoms for an extended time, check with your doctor. He or she may refer you to a neurologist, a doctor whose specialty is the brain and nerve disorders. A complete history of the symptoms should be presented and such tests as an EMG (electromyography), blood tests and urine tests will probably be done.
The key to recovery is to seek help as soon as you suspect problems. Recovery time depends on how much damage has been done and if nerve damage is left untreated for a long period of time, the symptoms could become irreversible. Don't ignore the symptoms! This is your life, your future and your comfort we are talking about here. Most of us human beings have a tendency to think it's our imagination, it will get better on its own, the doctor will think I'm just a complainer, I'll mention it when I see the doctor in six months, etc. Wrong! At the risk of repeating myself, I feel that I must stress early diagnosis and treatment is important for this one. Don't let yourself have permanent nerve damage because you waited too long to admit you had a problem.
Source:
New Day Counseling
New Day Counseling is a professional counseling center with a number of licensed therapists who do couples and marriage counseling as well as counseling for anger and depression.
Showing posts with label Diabetic Recipes. Show all posts
Showing posts with label Diabetic Recipes. Show all posts
Sunday, March 16, 2008
Friday, December 14, 2007
CORNBREAD DRESSING (DIABETIC)
Ingredients:
3 c. crumbled cornbread
1 c. bread crumbs
2 c. fat free chicken broth
1 c. celery, finely chopped
3/4 c. onion, finely chopped
2 egg whites
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. poultry seasoning
Sage, to taste not much
Directions:
Combine all ingredients in mixing bowl; mix well. Turn into nonstick baking dish or spray dish with cooking spray. Bake at 350 degrees for 45 minutes or until light brown and set.
3 c. crumbled cornbread
1 c. bread crumbs
2 c. fat free chicken broth
1 c. celery, finely chopped
3/4 c. onion, finely chopped
2 egg whites
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. poultry seasoning
Sage, to taste not much
Directions:
Combine all ingredients in mixing bowl; mix well. Turn into nonstick baking dish or spray dish with cooking spray. Bake at 350 degrees for 45 minutes or until light brown and set.
CORN BREAD - DIABETIC
Ingredients:
1/2 c. yellow corn meal
1 tbsp. sugar
2 tsp. baking powder
Egg substitute to equal 1 egg
1/4 tsp. salt
2 tbsp. polyunsaturated butter
1/2 c. skim milk or buttermilk
Directions:
Heat oven to 400 degrees. Combine corn meal, flour, sugar, baking powder, and salt. Cut in butter. Blend together milk and egg substitute. Stir into corn meal. Beat 1 minute. Pour into muffin tins. Bake 20 to 25 minutes.
Sources of article:
1/2 c. yellow corn meal
1 tbsp. sugar
2 tsp. baking powder
Egg substitute to equal 1 egg
1/4 tsp. salt
2 tbsp. polyunsaturated butter
1/2 c. skim milk or buttermilk
Directions:
Heat oven to 400 degrees. Combine corn meal, flour, sugar, baking powder, and salt. Cut in butter. Blend together milk and egg substitute. Stir into corn meal. Beat 1 minute. Pour into muffin tins. Bake 20 to 25 minutes.
Sources of article:
Drug Detox - Dual Diagnosis - Eating Disorder Treatment - Drug Rehab - Drug Rehab - Buy Vaporizer
COOKIES (DIABETIC)
Ingredients:
3 med. bananas, mashed
1/3 c. oil
1 tsp. vanilla
2 c. old - fashioned rolled oats
1 1/4 c. chopped walnuts
1/4 c. raisins
Directions:
Combine bananas, oil and vanilla. Stir in oats, walnuts and raisins. Drop by tablespoons onto greased cookie sheets. Press down lightly with fork. Preheat oven to 350 degrees. Bake 10 to 12 minutes until golden brown.
3 med. bananas, mashed
1/3 c. oil
1 tsp. vanilla
2 c. old - fashioned rolled oats
1 1/4 c. chopped walnuts
1/4 c. raisins
Directions:
Combine bananas, oil and vanilla. Stir in oats, walnuts and raisins. Drop by tablespoons onto greased cookie sheets. Press down lightly with fork. Preheat oven to 350 degrees. Bake 10 to 12 minutes until golden brown.
CHRISTMAS DIABETIC COCOA LOGS
Ingredients:
1/2 c. butter
6 tbsp. sugar
2 tbsp. cocoa
1 tsp. vanilla
1/4 tsp. salt
1 1/2 c. flour
1 slightly beaten egg
1/4 c. finely chopped nuts
Directions:
In a large bowl, mix 4 tablespoons sugar, cocoa, vanilla, salt. Mix until fluffy. Gradually add flour. Divide dough into quarters. Roll each into 18 inch rope; flour hands. Cut rolls into 2 inches pieces; press into egg whites, then nuts and sugar. Place 1 inch apart on greased cookie sheet. Bake 15 minutes at 350 degrees. Makes 36 logs.
1/2 c. butter
6 tbsp. sugar
2 tbsp. cocoa
1 tsp. vanilla
1/4 tsp. salt
1 1/2 c. flour
1 slightly beaten egg
1/4 c. finely chopped nuts
Directions:
In a large bowl, mix 4 tablespoons sugar, cocoa, vanilla, salt. Mix until fluffy. Gradually add flour. Divide dough into quarters. Roll each into 18 inch rope; flour hands. Cut rolls into 2 inches pieces; press into egg whites, then nuts and sugar. Place 1 inch apart on greased cookie sheet. Bake 15 minutes at 350 degrees. Makes 36 logs.
CHOCOLATE MILLIONAIRES (DIABETIC)
Ingredients:
1/3 c. non fat dry milk
4 pkgs. equal (not as good with Sweet and Low)
2 tsp. cocoa
1/3 c. uncooked oatmeal
1 tbsp. peanut butter
1/4 tsp. vanilla
2 1/2 tbsp. water
2 tbsp. raisins
Directions:
Mix dry milk, Equal, cocoa. Stir in oatmeal. Add peanut butter, vanilla and water. Stir until well blended. Add raisins last. Roll into small balls and flatten with fingers. Chill for at least 30 minutes.
1/3 c. non fat dry milk
4 pkgs. equal (not as good with Sweet and Low)
2 tsp. cocoa
1/3 c. uncooked oatmeal
1 tbsp. peanut butter
1/4 tsp. vanilla
2 1/2 tbsp. water
2 tbsp. raisins
Directions:
Mix dry milk, Equal, cocoa. Stir in oatmeal. Add peanut butter, vanilla and water. Stir until well blended. Add raisins last. Roll into small balls and flatten with fingers. Chill for at least 30 minutes.
CHOCOLATE CHIP BAR COOKIE (DIABETIC)
Ingredients:
1 1/2 cups flour
1/3 c. butter
4 tsp. liquid sweetener or 6 pkgs. powdered sweetener
1 egg
2 tsp. vanilla
1/4 c. chopped nuts
1 tsp. soda
3/4 c. water
1/3 c. semi-sweet chocolate pieces
Directions:
In small mixer bowl, combine sweetener, butter, egg and vanilla. Beat 1 1/2 minutes at high speed. Measure flour by lightly spooning into cup and leveling off. Add remaining ingredients except chocolate pieces and nuts. Blend well; beat 2 minutes at medium speed, scraping sides of bowl. Stir in chocolate pieces and nuts.
Pour batter into an ungreased 8 inch square baking pan. Bake at 375 degrees for 20-22 minutes. Cool. Cut into bars.
Makes 24 bars.
1 1/2 cups flour
1/3 c. butter
4 tsp. liquid sweetener or 6 pkgs. powdered sweetener
1 egg
2 tsp. vanilla
1/4 c. chopped nuts
1 tsp. soda
3/4 c. water
1/3 c. semi-sweet chocolate pieces
Directions:
In small mixer bowl, combine sweetener, butter, egg and vanilla. Beat 1 1/2 minutes at high speed. Measure flour by lightly spooning into cup and leveling off. Add remaining ingredients except chocolate pieces and nuts. Blend well; beat 2 minutes at medium speed, scraping sides of bowl. Stir in chocolate pieces and nuts.
Pour batter into an ungreased 8 inch square baking pan. Bake at 375 degrees for 20-22 minutes. Cool. Cut into bars.
Makes 24 bars.
Wednesday, November 21, 2007
ALMOND MERINGUE COOKIES (DIABETIC)
Ingredients:
4 egg whites
8 tsp. powdered skim milk
1 tsp. vanilla extract
1 tsp. almond extract
1 tsp. liquid artificial sweetener
Cinnamon to taste
Directions:
Beat egg white until stiff. Add skim milk powder. Mix well. Add extracts and sugar substitute. Drop cookies by spoonfuls onto cookie sheet. Bake at 275 degrees for 45 minutes. Remove from cookie sheet and dust with cinnamon.
Makes about 2 dozen.
Source:
Salt Lamps
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Hearing Aid Information
4 egg whites
8 tsp. powdered skim milk
1 tsp. vanilla extract
1 tsp. almond extract
1 tsp. liquid artificial sweetener
Cinnamon to taste
Directions:
Beat egg white until stiff. Add skim milk powder. Mix well. Add extracts and sugar substitute. Drop cookies by spoonfuls onto cookie sheet. Bake at 275 degrees for 45 minutes. Remove from cookie sheet and dust with cinnamon.
Makes about 2 dozen.
Source:
Salt Lamps
HGH - Somatropin
Buy anabolics and meds without prescription
Clenbuterol for weight loss
Buy bodybuilding and weight loss supplements
acomplia uk
Hearing Aid Information
LEMON MERINGUE PIE (DIABETIC)
Ingredients:
9-inch baked pie shell
3/4 c. granulated fructose
1 1/2 c. water
4 eggs, separated (slightly beat yolks)
3 tbsp. butter
4 egg whites
1/4 c. granulated sugar replacement
1/2 c. cornstarch
1/4 c. cold water
1/4 tsp. salt
1/2 c. lemon juice
1 1/2 tsp. lemon peel (I use Sauer's dried)
Dash salt
Directions:
Combine fructose, 1 1/2 cup water, and 1/4 teaspoon salt in medium size heavy saucepan. Heat to boiling. Combine cornstarch and the 1/4 cup cold water, stirring to blend. Add to boiling mixture, stirring constantly. Cook and stir until mixture is clear and thickened.
Remove from heat. Beat lemon juice and egg yolks together. Slowly stir into hot mixture. Return to heat and cook until mixture begins to boil. Stir in butter and lemon peel; cover and cool to room temperature.
Beat egg whites and dash salt to soft peaks. Gradually add sugar replacement (1/4 cup) and beat until peaks are stiff. Pour lemon mixture into pie shell. Top with meringue and seal to edges. Sprinkle extra lemon peel on top. Bake at 350 degrees until brown.
9-inch baked pie shell
3/4 c. granulated fructose
1 1/2 c. water
4 eggs, separated (slightly beat yolks)
3 tbsp. butter
4 egg whites
1/4 c. granulated sugar replacement
1/2 c. cornstarch
1/4 c. cold water
1/4 tsp. salt
1/2 c. lemon juice
1 1/2 tsp. lemon peel (I use Sauer's dried)
Dash salt
Directions:
Combine fructose, 1 1/2 cup water, and 1/4 teaspoon salt in medium size heavy saucepan. Heat to boiling. Combine cornstarch and the 1/4 cup cold water, stirring to blend. Add to boiling mixture, stirring constantly. Cook and stir until mixture is clear and thickened.
Remove from heat. Beat lemon juice and egg yolks together. Slowly stir into hot mixture. Return to heat and cook until mixture begins to boil. Stir in butter and lemon peel; cover and cool to room temperature.
Beat egg whites and dash salt to soft peaks. Gradually add sugar replacement (1/4 cup) and beat until peaks are stiff. Pour lemon mixture into pie shell. Top with meringue and seal to edges. Sprinkle extra lemon peel on top. Bake at 350 degrees until brown.
FRESH APPLE CAKE (Diabetic)
Ingredients:
2 1/2 c. sifted flour
4 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. nutmeg
1 tsp. salt
1 c. black walnuts
2 eggs
1 c. soft butter
2 tsp. vanilla
1 tsp. sugar substitute
4 c. fresh grated apples
Directions:
Mix and sift all dry ingredients. Add butter, vanilla, eggs and sugar substitute. Beat until well blended. Stir in grated apples and nuts. Pour into well greased 13x9 pan. Bake at 375 degrees for 40-45 minutes. Cut into 2 x 2 1/2 inch pieces.
2 1/2 c. sifted flour
4 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. nutmeg
1 tsp. salt
1 c. black walnuts
2 eggs
1 c. soft butter
2 tsp. vanilla
1 tsp. sugar substitute
4 c. fresh grated apples
Directions:
Mix and sift all dry ingredients. Add butter, vanilla, eggs and sugar substitute. Beat until well blended. Stir in grated apples and nuts. Pour into well greased 13x9 pan. Bake at 375 degrees for 40-45 minutes. Cut into 2 x 2 1/2 inch pieces.
DIABETIC RHUBARB CAKE
Ingredients
2 c. flour
1 c. 2% milk
1/4 c. soft butter
1 egg
3 tbsp. granulated sugar replacement
1 tsp. baking soda
1 tsp. lemon juice
1 tsp. vanilla extract
Dash of salt
1 1/2 c. rhubarb, cut fine
Directions:
Combine flour, milk, butter, egg, sugar replacement, baking soda, lemon juice, vanilla and salt in a large bowl. Stir to blend and then fold in rhubarb. Pour into well-greased and floured 9x13 inch baking pan. Bake at 350 degrees for 45 minutes or until done.
2 c. flour
1 c. 2% milk
1/4 c. soft butter
1 egg
3 tbsp. granulated sugar replacement
1 tsp. baking soda
1 tsp. lemon juice
1 tsp. vanilla extract
Dash of salt
1 1/2 c. rhubarb, cut fine
Directions:
Combine flour, milk, butter, egg, sugar replacement, baking soda, lemon juice, vanilla and salt in a large bowl. Stir to blend and then fold in rhubarb. Pour into well-greased and floured 9x13 inch baking pan. Bake at 350 degrees for 45 minutes or until done.
DIABETIC MACARONI AND CHEESE
Ingredients:
1/4 lb. elbow macaroni
salt
1/4 c. grated onion
2 tbsp. butter
1 tbsp. flour
1/8 tsp. dry mustard
1/8 tsp. celery salt
Dash black pepper
1 c. skim milk
1/4 lb. American cheese, cubed or grated
Fresh bread crumbs made from 1 slice bread
Directions:
In a large amount of boiling, salted water, cook macaroni according to package directions; drain.
In a medium saucepan, sauté onion in butter, stir in flour, mustard, celery salt, 1/4 teaspoon salt and pepper.
Stir in milk, cook while constantly stirring to prevent sticking, until thickened and smooth.
Stir cheese evenly into mixture. Add macaroni.
Turn into greased 1 quart casserole; sprinkle evenly with bread crumbs.
Bake, uncovered in 400°F oven about 20 minutes.
Makes 3 servings.
1/4 lb. elbow macaroni
salt
1/4 c. grated onion
2 tbsp. butter
1 tbsp. flour
1/8 tsp. dry mustard
1/8 tsp. celery salt
Dash black pepper
1 c. skim milk
1/4 lb. American cheese, cubed or grated
Fresh bread crumbs made from 1 slice bread
Directions:
In a large amount of boiling, salted water, cook macaroni according to package directions; drain.
In a medium saucepan, sauté onion in butter, stir in flour, mustard, celery salt, 1/4 teaspoon salt and pepper.
Stir in milk, cook while constantly stirring to prevent sticking, until thickened and smooth.
Stir cheese evenly into mixture. Add macaroni.
Turn into greased 1 quart casserole; sprinkle evenly with bread crumbs.
Bake, uncovered in 400°F oven about 20 minutes.
Makes 3 servings.
Thursday, November 15, 2007
DIABETIC KEY LIME PIE
Ingredients:
1 (13 oz.) can evaporated skim milk
2 tsp. vanilla
2 env. plain gelatin
1/3 c. lime juice, strain if fresh
1 c. boiling water
20 pkgs. Equal
Zest of 3 limes, grated rind
Green food coloring
Directions:
Combine milk and vanilla. Freeze for 30 minutes. Combine gelatin and juice in a blender. Let set for 1 minute. Add boiling water and Equal; blend until smooth. Chill about 45 minutes. Put frozen milk into a small chilled bowl and whip frozen milk until stiff. Fold in lime zest. Slowly add the gelatin mixture to whipped milk. Spoon into 2 cooked pie shells or you may use a 9 x 13 inch baking dish. Garnish with lime slices and zest.
Makes 16 servings.
1 (13 oz.) can evaporated skim milk
2 tsp. vanilla
2 env. plain gelatin
1/3 c. lime juice, strain if fresh
1 c. boiling water
20 pkgs. Equal
Zest of 3 limes, grated rind
Green food coloring
Directions:
Combine milk and vanilla. Freeze for 30 minutes. Combine gelatin and juice in a blender. Let set for 1 minute. Add boiling water and Equal; blend until smooth. Chill about 45 minutes. Put frozen milk into a small chilled bowl and whip frozen milk until stiff. Fold in lime zest. Slowly add the gelatin mixture to whipped milk. Spoon into 2 cooked pie shells or you may use a 9 x 13 inch baking dish. Garnish with lime slices and zest.
Makes 16 servings.
DIABETIC COOKIES
Ingredients:
3/4 c. biscuit mix
1 egg
1 pkg. D-Zerta chocolate or butterscotch pudding
2 tbsp. oil
2/3 c. chopped dates
3 drops maple flavoring
Directions:
Mix ingredients and form into small balls. Flatten with the bottom of a glass and bake on lightly greased cookie sheet 8 minutes at 350 degrees.
3/4 c. biscuit mix
1 egg
1 pkg. D-Zerta chocolate or butterscotch pudding
2 tbsp. oil
2/3 c. chopped dates
3 drops maple flavoring
Directions:
Mix ingredients and form into small balls. Flatten with the bottom of a glass and bake on lightly greased cookie sheet 8 minutes at 350 degrees.
DIABETIC CANDY BAR
Ingredients:
3 packets or 1 tsp. Sweet & Low
1/3 c. powdered milk
1/3 c. peanut butter
1/3 c. oats
1/2 tsp. vanilla
1 1/2 tsp. water
Directions:
Mix all ingredients. Shape into bar. Wrap in wax paper. Refrigerate until firm.
3 packets or 1 tsp. Sweet & Low
1/3 c. powdered milk
1/3 c. peanut butter
1/3 c. oats
1/2 tsp. vanilla
1 1/2 tsp. water
Directions:
Mix all ingredients. Shape into bar. Wrap in wax paper. Refrigerate until firm.
DIABETIC CHOCOLATE ZUCCHINI CAKE
Ingredients:
3/4 c. raisins
2 eggs
1 tbsp. artificial sweetener
3/4 c. oil
1 c. unsweetened applesauce
2 c. flour
1 tsp. soda
1 tsp. baking powder
1 1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 c. sour milk or reg. skim milk
1 sq. unsweetened chocolate, melted
2 c. grated zucchini
1 tsp. any extract
Directions:
Cook raisins until soft and set aside. Beat eggs until light and fluffy. Add artificial sweetener, beat until smooth, about 1 minute. Add oil and beat 2 minutes, then applesauce and beat about 2 minutes more.
Sift flour with soda, baking powder, cinnamon and nutmeg and add to mixture. Beat until stiff then add skim milk and stir until smooth. Add chocolate, zucchini and extract, stirring well after each addition. Stir in raisins. Pour into an 8x13x2 inch pan. Bake 350 degrees 25 minutes or until done.
For cookies, drop dough onto ungreased cookie sheet by spoonfuls and bake 10 minutes. Cool cake or cookies on a rack 5-10 minutes.
3/4 c. raisins
2 eggs
1 tbsp. artificial sweetener
3/4 c. oil
1 c. unsweetened applesauce
2 c. flour
1 tsp. soda
1 tsp. baking powder
1 1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 c. sour milk or reg. skim milk
1 sq. unsweetened chocolate, melted
2 c. grated zucchini
1 tsp. any extract
Directions:
Cook raisins until soft and set aside. Beat eggs until light and fluffy. Add artificial sweetener, beat until smooth, about 1 minute. Add oil and beat 2 minutes, then applesauce and beat about 2 minutes more.
Sift flour with soda, baking powder, cinnamon and nutmeg and add to mixture. Beat until stiff then add skim milk and stir until smooth. Add chocolate, zucchini and extract, stirring well after each addition. Stir in raisins. Pour into an 8x13x2 inch pan. Bake 350 degrees 25 minutes or until done.
For cookies, drop dough onto ungreased cookie sheet by spoonfuls and bake 10 minutes. Cool cake or cookies on a rack 5-10 minutes.
Wednesday, October 31, 2007
DIABETIC CAKE
Ingredients:
1 c. raisins
1 1/2 c. water
1/2 c. butter
1 egg
1 c. oatmeal
1 tbsp. artificial sweetener
1 c. flour
1 tsp. baking soda
1/4 tsp. salt
1/2 tsp. cinnamon
Directions:
Boil raisins and water. Add other ingredients. Bake in loaf pan at 350 degrees for 45 minutes, or until done.
Makes 20 slices.
1 c. raisins
1 1/2 c. water
1/2 c. butter
1 egg
1 c. oatmeal
1 tbsp. artificial sweetener
1 c. flour
1 tsp. baking soda
1/4 tsp. salt
1/2 tsp. cinnamon
Directions:
Boil raisins and water. Add other ingredients. Bake in loaf pan at 350 degrees for 45 minutes, or until done.
Makes 20 slices.
CHOCOLATE CHIP COOKIES (Diabetic)
Ingredients:
1/2 c. butter
1/4 c. brown sugar substitute
1 egg or egg substitute
1 tsp. vanilla
1 1/2 c. whole wheat flour
1/2 c. oatmeal
1/2 tsp. salt (optional)
1/2 tsp. soda
1 tsp. baking powder
1/2 c. skim milk
1/2 c. semi-sweet chocolate chips
Directions:
Preheat oven to 350 degrees. Cream butter and brown sugar substitute. Add egg and vanilla, cream until light. Add dry ingredients alternately with milk, stir in chocolate chips. Drop by rounded teaspoon onto prepared cookie sheet. Bake for 12 to 15 minutes or until brown and crispy.
Makes 36 cookies.
1/2 c. butter
1/4 c. brown sugar substitute
1 egg or egg substitute
1 tsp. vanilla
1 1/2 c. whole wheat flour
1/2 c. oatmeal
1/2 tsp. salt (optional)
1/2 tsp. soda
1 tsp. baking powder
1/2 c. skim milk
1/2 c. semi-sweet chocolate chips
Directions:
Preheat oven to 350 degrees. Cream butter and brown sugar substitute. Add egg and vanilla, cream until light. Add dry ingredients alternately with milk, stir in chocolate chips. Drop by rounded teaspoon onto prepared cookie sheet. Bake for 12 to 15 minutes or until brown and crispy.
Makes 36 cookies.
DIABETIC DESSERT
Ingredients:
1/3 c. butter, softened
1/4 c. brown sugar substitute
2 tsp. liquid sweetener or 1/3 c. Sprinkle Sweet
1 egg
1 1/3 c. flour
3 tbsp. cocoa
2 tsp. baking powder
1/2 tsp. soda
1 tsp. vanilla
1/2 c. skim milk
Directions:
Combine butter, brown sugar substitute, diabetic sweetener, and egg. Beat 2 minutes at high speed. Add remaining ingredients and blend 2 minutes at low speed. Pour into 8 inch square pan and sprinkle with chopped nuts. Bake at 350 degrees for 25 to 30 minutes. Frost with diabetic whip, if desired.
1/3 c. butter, softened
1/4 c. brown sugar substitute
2 tsp. liquid sweetener or 1/3 c. Sprinkle Sweet
1 egg
1 1/3 c. flour
3 tbsp. cocoa
2 tsp. baking powder
1/2 tsp. soda
1 tsp. vanilla
1/2 c. skim milk
Directions:
Combine butter, brown sugar substitute, diabetic sweetener, and egg. Beat 2 minutes at high speed. Add remaining ingredients and blend 2 minutes at low speed. Pour into 8 inch square pan and sprinkle with chopped nuts. Bake at 350 degrees for 25 to 30 minutes. Frost with diabetic whip, if desired.
CABBAGE ROLL (DIABETIC)
Ingredients:
1 large cabbage leaf
3 oz. browned ground beef, drained
2 onion slices, minced
1 tablespoon green pepper, minced
salt and pepper, to taste
1 tsp. diabetic ketchup or tomato sauce
Directions:
Brown beef, onion and green pepper. Stir in seasonings, mixing well. Place mixture in cabbage leaf. Roll until mixture is completely covered and pin with a toothpick. Place in dish and bake at 350°F until cabbage is well cooked.
1 large cabbage leaf
3 oz. browned ground beef, drained
2 onion slices, minced
1 tablespoon green pepper, minced
salt and pepper, to taste
1 tsp. diabetic ketchup or tomato sauce
Directions:
Brown beef, onion and green pepper. Stir in seasonings, mixing well. Place mixture in cabbage leaf. Roll until mixture is completely covered and pin with a toothpick. Place in dish and bake at 350°F until cabbage is well cooked.
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