This is an article I wrote ten years ago for an internet publication. I saw it in my archives and thought I would share it with you before deleting it. By the way, my husband now has admitted he never knows when he is eating a sugar-free dessert. He's decided they are as tasty as those full of sugar.The picture is a file photo as I haven't taken one of this recipe.
Have you ever made a mistake or am I the only one who does that? One evening I was working on a new recipe to add to my website and guess what--you got it, I goofed! I had an apple I needed to use and I had a really bad sweet tooth. The perfect combination for coming up with a new recipe for us diabetics.
I was tired and I was excited as I was figuring this all out. I melted butter in a casserole dish in the oven. I grabbed a mixing bowl and started measuring and adding ingredients. "Yum! This sounds good," I thought. The more I worked the better it sounded. So I got a little anxious to get this dessert in the oven, as I knew it would need to bake for about an hour. Glancing at the clock, I realized it would be after 9 pm before my wonderful creation would come out of the oven. And you know we diabetics aren't supposed to eat before going to bed. To bad, guess I'll stay up until midnight.
I'm sure you are getting the idea by now that I'm not really concentrating on what I'm doing. Ever been there? I go there often! Too often in fact! I finish up and slide my new creation into the oven, grab a glass of iced tea and head for my computer work area. After all, I do need to get this down on paper and onto my website before I forget exactly what I've done. You see, in addition to being scatter-brained, I am also forgetful. Don't tell anyone, okay? It'll be our secret!
I am sitting at the computer and my husband is in his recliner close by. Suddenly, as I'm listing the ingredients, I gasped. "What is the matter," my husband asks. "I wish you would quit doing that," he adds before allowing me to answer his question. "With you," he continues, "I never know what that's going to mean." To hear him, you'd think I do that fairly often! Silly man!
"I forgot to put the milk in my wonderful new cobbler," I explained, evidently with a worried look on my face.
"Is that all?" he had the nerve to ask. To which I repeated, "Is that ALL? Don't you see," I tried explaining. "You can't make this type of cobbler without milk."
"Then go add some milk," he calmly replies. HUH? My cobbler has been in the oven 10 or 15 minutes. I can't go add some milk! "You can always give it to Dustin" (our 18-year-old grandson)", he adds. "He'll eat anything you make. But you know I won't eat it; it's sugar-free." Isn't that just like a man? Trying to pass the culls off on the grandkids!
But guess what, folks. My cobbler actually turned out to taste pretty good. Even Dustin said so. You know, the grandson who will eat anything I make! So now I have two new recipes in one. Add the milk and you have a cobbler. Forget the milk and you have sort of a fruit crisp dessert. Especially if you hurry to the oven and sprinkle some finely chopped pecans over the top.
If you have a sweet tooth, an apple you need to use and a can of lite cherry pie filling in the pantry, give it a try. You'll be glad you did. By the way, if you don't have an apple you need to use or a can of lite cherry pie filling in the pantry, pick some up the next time you're at the grocery store. It's actually a pretty good dessert. Just ask Dustin, you know, the one who'll eat anything I make.
7 tbsp butter
3/4 cup white whole wheat flour
1 cup Splenda granular
3 tsp baking powder
3/4 cup milk
1 tsp vanilla
1 large apple, peeled and diced
1 can lite cherry pie filling (no sugar added)
Preheat oven to 325 degrees. Put butter into a large oval or a square baking dish and place in oven to melt butter. In a medium mixing bowl, combine Splenda, flour, baking powder, vanilla and milk. Mix well. Remove dish from oven and add batter by pouring into the center of the butter; do not stir or mix. Add apple on top of batter and pie filling on top of apple. Do not stir or mix! Bake at 325 for 50 minutes or until crust is golden brown and crispy around the edge.
Serving note: Serve warm with sugar-free vanilla frozen yogurt or whipped cream for a really yummy dessert. Just don't make this often. It is a dessert and must be treated as such One serving for you and the rest for family and/or friends. By the way, I had a serving one day and a serving the next. My blood sugar reading stayed fine both days. Dustin, the grandson took care of the rest of it for me..
I was tired and I was excited as I was figuring this all out. I melted butter in a casserole dish in the oven. I grabbed a mixing bowl and started measuring and adding ingredients. "Yum! This sounds good," I thought. The more I worked the better it sounded. So I got a little anxious to get this dessert in the oven, as I knew it would need to bake for about an hour. Glancing at the clock, I realized it would be after 9 pm before my wonderful creation would come out of the oven. And you know we diabetics aren't supposed to eat before going to bed. To bad, guess I'll stay up until midnight.
'
I'm sure you are getting the idea by now that I'm not really concentrating on what I'm doing. Ever been there? I go there often! Too often in fact! I finish up and slide my new creation into the oven, grab a glass of iced tea and head for my computer work area. After all, I do need to get this down on paper and onto my website before I forget exactly what I've done. You see, in addition to being scatter-brained, I am also forgetful. Don't tell anyone, okay? It'll be our secret!
I am sitting at the computer and my husband is in his recliner close by. Suddenly, as I'm listing the ingredients, I gasped. "What is the matter," my husband asks. "I wish you would quit doing that," he adds before allowing me to answer his question. "With you," he continues, "I never know what that's going to mean." To hear him, you'd think I do that fairly often! Silly man!
"I forgot to put the milk in my wonderful new cobbler," I explained, evidently with a worried look on my face.
"Is that all?" he had the nerve to ask. To which I repeated, "Is that ALL? Don't you see," I tried explaining. "You can't make this type of cobbler without milk."
"Then go add some milk," he calmly replies. HUH? My cobbler has been in the oven 10 or 15 minutes. I can't go add some milk! "You can always give it to Dustin" (our 18-year-old grandson)", he adds. "He'll eat anything you make. But you know I won't eat it; it's sugar-free." Isn't that just like a man? Trying to pass the culls off on the grandkids!
But guess what, folks. My cobbler actually turned out to taste pretty good. Even Dustin said so. You know, the grandson who will eat anything I make! So now I have two new recipes in one. Add the milk and you have a cobbler. Forget the milk and you have sort of a fruit crisp dessert. Especially if you hurry to the oven and sprinkle some finely chopped pecans over the top.
If you have a sweet tooth, an apple you need to use and a can of lite cherry pie filling in the pantry, give it a try. You'll be glad you did. By the way, if you don't have an apple you need to use or a can of lite cherry pie filling in the pantry, pick some up the next time you're at the grocery store. It's actually a pretty good dessert. Just ask Dustin, you know, the one who'll eat anything I make.
7 tbsp butter
3/4 cup white whole wheat flour
1 cup Splenda granular
3 tsp baking powder
3/4 cup milk
1 tsp vanilla
1 large apple, peeled and diced
1 can lite cherry pie filling (no sugar added)
Preheat oven to 325 degrees. Put butter into a large oval or a square baking dish and place in oven to melt butter. In a medium mixing bowl, combine Splenda, flour, baking powder, vanilla and milk. Mix well. Remove dish from oven and add batter by pouring into the center of the butter; do not stir or mix. Add apple on top of batter and pie filling on top of apple. Do not stir or mix! Bake at 325 for 50 minutes or until crust is golden brown and crispy around the edge.
Serving note: Serve warm with sugar-free vanilla frozen yogurt or whipped cream for a really yummy dessert. Just don't make this often. It is a dessert and must be treated as such One serving for you and the rest for family and/or friends. By the way, I had a serving one day and a serving the next. My blood sugar reading stayed fine both days. Dustin, the grandson took care of the rest of it for me..
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