Chit Chat (4)

[leytonstones]

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I"ll take a piece of this one with Cream and then warmed gently. Another pie with crumb topping is coming out of the oven soon!!!

The pie with crumb topping sounds really good. I have never made a pie with a crumb topping before.

 

[Springrain]

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Crumb topping is the favorite with my family too...I make it with berry fruit filling as well as apple. Especially good when people get together and go pick the berries....although I hate to pick...last time I did, I had thorns embedded in the hands and arms that were so microscopice they could not totally be removed and created quite a problem for me. The pie was worth it though I think and the memories of all of us picking berries together....yes, definitally worth it!!!!

Crumb topping is easiest too!

 

[Springrain]

My latest experiment was making a berry crumb pie totally with Splenda for diabetic recipe. It was a total sucess. I also replaced splenda in Pumpkin Nut bread very successful. I donot think this change will work for the pecan pie I love and have been famous for making...and that I will just have to do without!

 

[leytonstones]

My latest experiment was making a berry crumb pie totally with Splenda for diabetic recipe. It was a total sucess. I also replaced splenda in Pumpkin Nut bread very successful. I donot think this change will work for the pecan pie I love and have been famous for making...and that I will just have to do without!

Could you please share the recipe for Pumpkin Nut Bread? That souns sooo good

 

[Springrain]

Hey Ley,

Here is the recipe I just used to surprise my husband when he returned home from a long trip. Photo follows. I had chili on the stove too.


Pumpkin Nut Bread


INGREDIENTS:
4 eggs
2- cups sugar- half white and half brown ( is have used Splenda’s products )
1 cup vegetable oil
1 (15-ounce) can pumpkin pureé
2 cups flour
2 tsp baking powder
1 tsp baking soda
1 tsp salt
2-4 teaspoon ground cinnamon
½ - 1 teaspoon ground nutmeg
1 - 1 1/2 cups chopped pecans or walnuts

1/4 cup water

Optional: ½ to 1 cup raisins, craisins or fresh cranberries (cranberries need to be cooked down a bit before adding them )

PREPARATION:
Preheat oven to 350°. In a mixing bowl with electric mixer, oil and sugar until light; set aside. In another mixing bowl combine eggs, water and pumpkin; mix well. Blend thoroughly.

Sift dry ingredients together into a separate bowl. Combine dry and liquide ingredients and spices stirring well after each addition. Mix in walnuts and optional fruits. Bake pumpkin bread in greased 9x5x3-inch loaf pan for 55 to 60 minutes.

Note: Pumpkin bread is best when you let it rest a few hours after it comes out of the oven. This allows the moistness to consume the entire loaf.

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[leytonstones]

Thank you so much. That looks lovely. I will have to give that a go.


Blessings


Ley

 

[gratefulgrace]

Hi everyone I am back. Finally at least I hope so. That looks like a nice pumpkin loaf Spring, I may try it.
I am enjoying the bright sun shine today it is a nice change from the gloomy skies we have been having. I was out but mostly inside to try and catch up on all the work that piles up when you are not well. it may take me awhile to catch up on Forums as well as it has been almost a week since I posted. Jan

 

[Ariel]

Welcome back, Jan! I am so glad that you are feeling better.

Ley, it's always so nice to see you!

Spring, that looks like an awesome loaf! Thank you so much, I am going to try it. And those pies! So wonderful! Thank you!

 

[gratefulgrace]

Back to gloomy and wet today. Oh well I didn't go to any Remembrance day services today as it conflicted with church. WE did have a nice gospel concert and evangelistic message today and three people got saved. Cool eh? I am going to have a nap now and then go to my mother inl aws for dinner. I hope you all have a great day. Jan

 

[davedajobauk]

My latest experiment was making a berry crumb pie totally with Splenda for diabetic recipe. It was a total sucess. I also replaced splenda in Pumpkin Nut bread very successful. I donot think this change will work for the pecan pie I love and have been famous for making...and that I will just have to do without!

Hi Springy....


Perhaps, you could try some
Bee's Honey in your Pecan Pie

Besides there-is only SUGAR for REAL toffees
like, over candy apples (only 'creamier')

dave

 

[Ariel]

Hello Jan! I am so happy that you are feeling better! It sounds like you had a nice Sunday.

Dave, it's always great to experiment. Your dishes look amazing.

Spring, I am glad to hear that Splenda worked well for you as a sugar substitute. With Thanksgiving almost here, I am thinking of experimenting with my pie recipes. I think you're right about the pecan pie. I tried it with honey once instead of the corn syrup, it just wasn't the same. Also, it still was high in sugar. I've also tried to substitute honey instead of corn syrup in a layered bar cookie recipe. That didn't work either. My husband is allergic to corn, hence the motivation to experiment. But so far honey works for some things, but not all.

We need a corn syrup substitute which is not high in sugar.

While we are at it, how about low calorie croissants? That would be nice, too!

 

[leytonstones]

how about if we made smaller pies...do you think that would help? Maybe smaller portions would be the answer, then we wouldn't feel quite so guilty.

 

[gratefulgrace]

Portion control is important. I like to buy the mini croissants but don't think you can make a low calorie as the fat it necessary to make them light and fluffy and that is where most of the calories come from.

Jan

 

[Ariel]

how about if we made smaller pies...do you think that would help? Maybe smaller portions would be the answer, then we wouldn't feel quite so guilty.

Portion control is important. I like to buy the mini croissants but don't think you can make a low calorie as the fat it necessary to make them light and fluffy and that is where most of the calories come from.

Jan

Ley and Jan, you are so right! Portion control! How the U.S. needs to redefine portions! There are some fast food meals which offer a staggering 2,500 calories in one meal. Many of us shouldn't even eat this much in one day.

An interesting note on French cooking. Inspite of the high calories, the French do not get as obese as Americans because, one study found, they simply do not eat as much. So there is the secret. Have lovely gourmet meals, and even lovely croissants. Just don't eat too much. Portion control!

 

[leytonstones]

I honestly don't know if I am that disciplined

 

[davedajobauk]

Hello Jan! I am so happy that you are feeling better! It sounds like you had a nice Sunday.

Dave, it's always great to experiment. Your dishes look amazing.

Spring, I am glad to hear that Splenda worked well for you as a sugar substitute. With Thanksgiving almost here, I am thinking of experimenting with my pie recipes. I think you're right about the pecan pie. I tried it with honey once instead of the corn syrup, it just wasn't the same. Also, it still was high in sugar. I've also tried to substitute honey instead of corn syrup in a layered bar cookie recipe. That didn't work either. My husband is allergic to corn, hence the motivation to experiment. But so far honey works for some things, but not all.

We need a corn syrup substitute which is not high in sugar.

While we are at it, how about low calorie croissants? That would be nice, too!

The sugars in 'pure honey'
ARE NOT..... [as far as I know]
anywhere-near as-harmful as REFINED SUGARS

Carrot and Beetroot have own natural sweetness
All the fruits [too] carry unrefined sugars


Hey Ho .... It IS

'a matter of taste' OVER 'commonsense'

TOO MUCH of anything ISNT GOOD
Variety....... alt. a little bit of everything
MUST [by the numbers]
provide us with a big chunk of the good stuff
where bingeing on ONE type of foodstuff
can provide too much of a BAD type of stuff



dave

After 'grace'
I always/ almost always, clear my plate

 

[Ariel]

I honestly don't know if I am that disciplined

LOL, you and me both, Ley. I eat something wonderful, and of course I want to eat the WHOLE THING. Which is okay if there's just a small portion. But at most restaurants here in Texas, a plate of food can be well over 2,000 calories...and then we get to dessert.

In the last year, my husband and I will sometimes just split a dish. Or he'll order an entree, and I'll order an appetizer, and then we split both. It's a reasonable way of keeping down the calories. As for desserts, we sometimes split that as well, doing the "three bites rule." And of course, there is always the option of just putting half a meal into a take-home container and taking it home.

Onwards and downwards! Yes, I am still watching calories, and still losing weight.

The sugars in 'pure honey'
ARE NOT..... [as far as I know]
anywhere-near as-harmful as REFINED SUGARS

Carrot and Beetroot have own natural sweetness
All the fruits [too] carry unrefined sugars


Hey Ho .... It IS

'a matter of taste' OVER 'commonsense'

TOO MUCH of anything ISNT GOOD
Variety....... alt. a little bit of everything
MUST [by the numbers]
provide us with a big chunk of the good stuff
where bingeing on ONE type of foodstuff
can provide too much of a BAD type of stuff



dave

After 'grace'
I always/ almost always, clear my plate

I agree, Dave, that honey is far healthier than refined sugar. The problem, though, is that it still is high in calories. It is also high on the glycemic index, meaning it goes right into the bloodstream.

I still have nine pounds to lose, and so am trying to avoid certain foods, including honey...

Meanwhile, I am back to wearing size six. It feels so good...

 

[Springrain]

Can someone tell me: What is a falafel?

 

[Ariel]

Apparently fried garbanzo bean balls?

Dave will know!

 

[Springrain]

LOL, you and me both, Ley. I eat something wonderful, and of course I want to eat the WHOLE THING. Which is okay if there's just a small portion. But at most restaurants here in Texas, a plate of food can be well over 2,000 calories...and then we get to dessert.

In the last year, my husband and I will sometimes just split a dish. Or he'll order an entree, and I'll order an appetizer, and then we split both. It's a reasonable way of keeping down the calories. As for desserts, we sometimes split that as well, doing the "three bites rule." And of course, there is always the option of just putting half a meal into a take-home container and taking it home.

Onwards and downwards! Yes, I am still watching calories, and still losing weight.




I agree, Dave, that honey is far healthier than refined sugar. The problem, though, is that it still is high in calories. It is also high on the glycemic index, meaning it goes right into the bloodstream.

I still have nine pounds to lose, and so am trying to avoid certain foods, including honey...

Meanwhile, I am back to wearing size six. It feels so good...

Yes, Ariel, you are correct about the size of the portions being served at restaurants. Hubby and I are splitting also. He orders the entre...I order the salad and splito both we did...works great but I do a little female thing...I take a few bits and then say "Oh Im so full you will have to eat the rest....he looks at me like "You sure?" and I beg off so that he will have to consume it! teeheee

In the long run I dont mind because it helped me to shrink my appetite and my need for large volumns in oder to satisfy. If there really is a "Three Bit" rule, I never heard of it being official but I had to learn it for myself. Perhpas it was my guardian angel whispering in my ear saying "Just a Taste" but it amounts to three bites as you say.