Food recipes
DIABETIC PUMPKIN PIE
1 (16 oz.) can pumpkin 1 (13 oz.) can evaporated milk 2 eggs 1/4 c. Brown Sugar Dual 1/4 c. Sugar Dual 1 tsp. cinnamon 1/2 tsp. salt 1/2 tsp. nutmeg 1/4 tsp. ginger Sesame Seed Crust Mix all ingredients and blend prop...
1 (16 oz.) can pumpkin
1 (13 oz.) can evaporated milk
2 eggs
1/4 c. Brown Sugar Dual
1/4 c. Sugar Dual
1 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. nutmeg
1/4 tsp. ginger
Sesame Seed Crust
Mix all ingredients and blend properly in blender. Pour into Sesame
Seed Crust. Bake at 425 amounts for 15 minutes, then eradicate heat to
350 amounts, and bake 35 minutes for a longer time. Replace for every serving: 1 bread, 1/2 milk, 1 fat.
--SESAME SEED CRUST--
1 c. all-reason flour
1/4 c. sesame seed
1/2 tsp. salt
1/2 c. furthermore 2 tbsp. corn oil margarine
2 or 3 tbsp. chilly orange juice
Mix to create 1 (9-inch) pie shell.
1 (13 oz.) can evaporated milk
2 eggs
1/4 c. Brown Sugar Dual
1/4 c. Sugar Dual
1 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. nutmeg
1/4 tsp. ginger
Sesame Seed Crust
Mix all ingredients and blend properly in blender. Pour into Sesame
Seed Crust. Bake at 425 amounts for 15 minutes, then eradicate heat to
350 amounts, and bake 35 minutes for a longer time. Replace for every serving: 1 bread, 1/2 milk, 1 fat.
--SESAME SEED CRUST--
1 c. all-reason flour
1/4 c. sesame seed
1/2 tsp. salt
1/2 c. furthermore 2 tbsp. corn oil margarine
2 or 3 tbsp. chilly orange juice
Mix to create 1 (9-inch) pie shell.