The Richmond Register

Lifestyles & Community

November 7, 2012

Dinner table most interesting place in the house

Table Talk

(Continued)

RICHMOND —

Moon craters

While working at EKU as a food service manager in Martin Hall, I had a student worker who misread the recipe for brownies one day.

The recipe called for a marshmallow icing. He used the brownie cake mix we had on hand, but instead of making the marshmallow icing, he mixed the miniature marshmallows in the brownie mix.

When the brownies baked, the marshmallows came to the top and burst, thus creating a crater.

The students named this treat “moon craters.” It was a hit for many years on our serving lines.

The marshmallows give the brownies a different taste. I wonder if that student is still making brownies this way.

Diabetes a growing problem

Diabetes is a growing problem in this country. From time to time, I would like to give you some recipes for the people who have needed recipes to help with the daily living with this disease.

Kim Decoste, diabetic educator for the Madison County Health Department, provided me with this recipe:

Chocolate syrup

Ingredients:

1/3 cup of Splenda        

1 1/2 teaspoon cornstarch

1/3 cup of cocoa powder (not drink mix)

1 1/2 teaspoon cornstarch

1-160 ml. of evaporated milk 2 percent or fat free milk (not condensed sweetened milk because it contains high amounts of sugar)

1/3 cup of water

Preparation:

Heat water. Add cocoa, stir until dissolved. Mix together remaining ingredients and bring to a boil. Simmer one minute

1 tablespoon = 9 to 10 calories

1 tablespoon =  2.5 gms carbohydrates

Class for diabetics

The Madison Country Health Department will be starting a new class for diabetics. Please contact Kim Decoste at 623-7312 to register. These classes are free.

Also don’t forget Diabetes Day 2012 on Saturday, Nov. 10, at the First Presbyterian Church, 330 W. Main St. in Richmond, from 8:30 a.m. to 12:30 p.m.

Lots of free information and screenings will be available.

Hope to talk to you again next week around our table.

Arritta Morris has a bachelor’s degree in nutrition from Eastern Kentucky University and a master’s degree in counseling. She is certified as a Food Service Specialist by the School Nutrition Association.

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