I know some of you have no idea how diabetes can effect a family member.
I recently attended a meeting about diabetes at the Madison County Extension Office sponsored by the new Baptist Health hospital.
The attendance was so high, they had to bring in extra chairs. This tells me we are in a crisis with this disease.
Yes, it is a disease, but one that you can control if you listen to your medical advisor. But most of all, you must listen to your body.
If someone in your family has this disease, please do not play the role of “food police.” Take it from someone who knows.
I am going to send you a couple of really great ways to fix items that will not run up your loved ones’ blood sugars. But, keep in mind portion control is also important. Don’t put the entire dish in front of them, just a portion size that meets the carbs limit for each meal.
Teresa Smith gave me this recipe, but instead of putting high-sugared condensed milk in the cake, I made my own. I will give you the recipe for the sugar-free condensed milk at the end of the recipe. This cake is very, very low in fat as well.
(Carbs: 9 gm Protein: 14 per serving)
16 graham crackers crushed. Add 2 tsp melted butter, mix and pat down into the bottom of a spring form pan.
4 cakes of fat-free cream cheese (a fat-free item found in the dairy section)
1 1/2 cups of evaporated milk (see recipe at end)
3 eggs (I use Egg Beaters. It tells on the box how much equals one egg.)
2 tsp vanilla
Beat the cream cheese and milk. Add the egg mixture and beat well and then place in a spring form pan.
Place in pre-heated oven for one hour (300 degrees). At the end of one hour crack open the door and leave in oven for one hour. I believe this really sets the cake.
Refrigerate for safe keeping.
Sugar free condensed milk (This takes the place of the Eagle brand milk.)
1 tsp cornstarch
1 tbsp cold water
1 1/4 cup dry nonfat milk powder
1/2 cup water
1/2 cup splenda
1 tsp vanilla
Combine the cornstarch and cold water in a small dish, set aside. In a microwave container, stir together milk powder and water. Cover and microwave 45 seconds or until hot but not boiling. Stir in cornstarch that was mixed with water and microwave 10-15 seconds longer, until thick.
Stir in splenda and vanilla toughly. Chill minimum 2 hours before using. Number or servings, 12.
When I mentioned opening the oven door to let it cook one more hour with the oven off brings back a really dumb thing I did with my last oven.
I took a bread class at the extension office with the Bread Club that meets the fourth Thursday of every month at 6 p.m.
A gentleman taught us how to make a bread in an oven that one sprays from time to time.
The oven is heated to 500 degrees for this type of bread.
Because this type of baking really does need steam, I thought I’d also spray the door of my glass-door oven. Suddenly, I heard a large bang, and I thought the bread had blown up.
Sorry about my luck.
I discovered that when one sprays the glass door on a 500-degree oven, the glass breaks.
You can guess what I had to go and purchase, a new oven.
Steel Cut Oat Meal in a Crock Pot
(Makes 3 to 4 servings)
I hate oatmeal, but when the speaker talked about “steel cut oats,” I thought I might try it to see if me the family would like oatmeal more often. This was a shocker.
2 cups of steel cut oats (Best buy for these is at the Amish store or a health-food store or any grocery store that carries dry cereals.)
1 cup of low fat milk
1 pinch of Kosher salt
1/2 cup of steel cut oats
1 tsp cinnamon
Toppings of your choice: sliced bananas, raisins, chopped nuts, etc
Mix together all the ingredients except the toppings.
Turn on low for 8-10 hours. I do this before I go to bed at night and by the morning I have breakfast ready.
I also have made this cutting up an apple when I cook it.
In the morning stir the oats and it should be very creamy. Mix in your toppings prior to serving. Enjoy!
If you are dealing with diabetes and need professional help, contact the Madison County Health Department and ask about their diabetic classes. The classes will benefit anyone with the disease as well as family members by teaching how to control it day to day.
Arritta Morris is a graduate of EKU with a bachelor’s degree in nutrition and a master’s degree in counseling. She is certified as a Food Service Specialist by the School Nutrition Association.