Easy Sugar Free Apple Bread

It can be a juggle sometimes; along with Michael's car art, there's the kids, the house, the cooking, the laundry, along with baking sugar free breads and cakes for my diabetic parents. With most of Michael's talented energy concentrated on the painting of the automotive watercolors (it is where he shines, after all), the rest pretty much falls to me. And, unlike some people, I am not a super mega multi-tasker!

In how we run our business, we take no short cuts — Michael takes so much time and puts so much into each and every painting, that the "business" end (which falls primarily to me) has to be reflective of those same high standards.

That is one of the reasons why, when I have to, I find ways to make household duties easier or quicker. There are, after all, only so many hours in a day. The recipe that follows, is one that started out as banana bread, originally published in 1987 in the Pillsbury Kitchens' Family Cookbook. I've modified it to suit our family's dietary needs. According to my parents, it's even better that my "World's Best Banana Bread".

I also like this recipe, because unlike many others you'll find, this one has ingredients which are pretty much a staple in most kitchens. And, the prep time is about 10 minutes!

Easy Sugar Free Apple Bread

2 cups Splenda Granular
2 cups apple sauce
   (no sugar added)
1 cup margarine,
   softened
2 tsp vanilla
4 eggs
2 tsp baking soda
2 tsp nutmeg
4 tsp cinnamon
1 tsp salt (or "No Salt")
4 cups all purpose flour

Grease a bundt cake pan. Heat oven to 350 F. In a large bowl, blend first 9 ingredients, beat 1 minute on medium speed. Add flour, mix well — I like to speed this up but using the mixer at low speed for about 1 minute. Pour into bundt pan. Viola, your part is pretty much done! Bake for 50-60 minutes or until a wooden skewer inserted in the thickest part comes out clean. Cool for 5 minutes and remove from pan.

The apple sauce makes this a very moist bread. The cinnamon and nutmeg give it a rich flavor. As a bonus, it doesn't taste sugar free! If you try this recipe, I hope you enjoy it as much as we do. — Linda

Sweet Carrot Cake - Sugar Free

October just plain got away from me! Between Canadian Thanksgiving and the Car Collector Auction in Toronto, and Michael working crazy hours to complete his latest all Corvette painting and a bout of the flu, not to mention Halloween with school aged kids, it just whizzed by!

As things calm down a bit, and before the frenzy of a New Release hits (it's called "C1, See Them All", by the way), I thought I'd take a moment and share another "new" sugar free recipe that I just baked last night. Although I'm the only one who has tasted tested it so far, I'm liking it. My father, who is a diabetic with a huge sweet tooth, will be the ultimate judge. But I think he'll approve, it's just decadent and moist enough for his liking!

Here's a quick photo I took, (it's obvious that Michael's the artist, not me!) in our dining room. Although you can't see it, that's "New to the Chase", Michael's 2001 Bullitt painting, in the background!

Sweet Carrot Cake - Sugar-free

Cake
2 1/4 cups flour
2 cups Splenda Grandular
2 tsp baking soda
1 1/2 tsp cinnamon
1/2 tsp salt
2 cups shredded carrots (about 2 large carrots)
4 eggs
1 1/2 cups oi

Frosting
1 2/3 cup Splenda
8 oz cream cheese (I use Philidelphia Spreadable - in the tub)
4 tblsp margarine
2 tsp vanilla

Heat oven to 350ºF. Grease and lightly dust with flour, bottom and sides of a bunt pan (which is what I used) or two 9-inch round pans. In a large bowl combine all Cake ingredients. Mix on medium for about 3 minutes. Pour in to prepared pan(s), bake for 45-60 minutes for the bunt, 35-45 for the 9-inch, or until a wooden skewer inserted comes out clean. Let cool 10 minutes, remove from pan(s) and cool completely.

For frosting, combine all ingredients in a medium bowl. Blend well with a spatula. The frosting may still need a bit of work, I've never made one completely sugar-free before. I recommend playing with the ingredients a bit, maybe adding some extra vanilla. Although mine was pretty good, I'm not sure it's quite sweet enough. Alternately, skip the icing, the cake is so moist, it really doesn't need it. Or make traditional icing and serve it "on the side". Just had another thought: this would be excellent with sugar-free whipped cream - yum!!

I'll let you know if it passes the tough dad test. In the mean time, watch for the release of Michael's Corvette piece ... any day now ...  and for my next "Buying Art" installment.  — Linda

High-Fructose Corn Syrup

This is a bit off topic from my blogs about car related family fun, car shows, Michael's car art and diabetic friendly sugar free desserts, but it is something we really got talking about in Hershey, PA, when we were there at the Fall Meet this month. And that is High-Fructose Corn Syrup.

It's become such a hot-button topic recently, that there was even a 3-minute "rant" about it during a recent Law & Order episode. During a chat about obesity, especially in minors, one of the characters went all out with information about the sweetener, really drawing attention to the fact that it is a major ingredient in soft drinks. Which is being linked to obesity of all people, but primarily kids.

There's also been some studies that have shown that a rather startling percentage of High-Fructose Corn Syrup (HFCS) contains Mercury. Not good. We all learned that Mercury was a poison in grade school. So, we've been diligently checking food packages, paying specific attention to whether HFCS is listed in the ingredients. And, let me tell you, it's alarming.

Barn find at Hershey Fall Meet

That brings me to the car show/swap meet at Hershey. I doddled in the hotel room and ended up at the breakfast buffet by myself, leaving Michael and the kids to finish getting ready to hit the Green Field, Red Field and Chocolate Fields, at Hershey. Deciding on a Yoplait yogurt, I sat at the bar watching some morning program on the flat screen tv. Bored, I decided to read the label of the ketchup bottle in front of me ... and there is was ... HFCS.

Then I checked my yogurt ... and there it was again ... in YOGURT! You gotta be kidding me! I thought I was eating "healthy!" Turns out it's in everything. My guess is that it's cheap and probably acts as some kind of preservative! Well, you can imagine, I started checking EVERY label on EVERYTHING, both in the USA and Canada. Funny, but Canadian sodas don't list HFCS, neither does our yogurt, or cookies or cereal, etc.

What's with the double standard? Are the Canadian food and drug standards stricter than the FDA? Are we "safer" from the effects of HFCS? Sadly, doesn't look like it. I just pulled this off wikipedia, and my stomach dropped:

High-fructose corn syrup (HFCS) — also called glucose-fructose syrup in the UK, and glucose/fructose in Canada — comprises any of a group of corn syrups that has undergone enzymatic processing to convert some of its glucose into fructose to produce a desired sweetness. In the United States, consumer foods and products typically use high-fructose corn syrup as a sugar substitute. In the United States, it has become very common in processed foods and beverages, including breads, cereals, breakfast bars, lunch meats, yogurts, soups and condiments.

Apparently we need to be on the lookout for other terms. And, without even looking, I know most of our packaged foods contain it by one name or another.

No matter what the name, it's probably close to impossible to avoid, but we should all pay attention. Whether it's Mercury heavy, or connected to obesity, it's definitely one to be aware of. Like many of our clients, Michael and I both work full time, run a household and juggle the activities of two busy kids. It's not like when I was a kid ... my mother made everything from scratch. I'm happy if we're eating "home cooking" rather than greasy take out, even if that home cooking starts with cans and packages! I think, though, it's time to take a step back from "convenience" and try getting back to basics.

Be well. - Linda

Tiramisu Recipe - Simply Wonderful

February and March were extremely busy months at our little art studio. With over 25% of Michael's new painting, They Came With The Farm Too, being preordered before it was completed, you can imagine how busy we were once it was released! For Michael it was signing, numbering and embossing all the prints as well as the Certificates of Authenticity! Plus, he packs each order himself - that was a lot of tubes. Let's just say, FedEx loves us. For me, just the organization of paperwork and shipping documents alone, was a bit overwhelming.

Most of the first big rush is behind us now, making this weekend kind of a nice "breather" for me. As I prepare Easter lunch today and get ready to make my self-proclaimed, "best Tiramisu in the world," I am reminded that I promised to share this little flavor morsel with anyone who reads my blog!

Now, as you may already know, both my parents have diabetes, but my father, in particular, has an extreme sweet tooth. I am continually trying out new recipes (finding ways of making traditional ones as sugar free as possible), and although many are unsuccessful, this one's a real winner (even with non-diabetic friends). It's rich, decadent, and almost sugar free. I say almost, because although I've tried, I have not yet succeeded in finding sugar-free alcohol or making sugarless lady fingers. For now, I'm using store bought ones. What I do, however, is cut down the number of ladyfingers. My dad says the best part is the filling, anyway.

So, here goes. I hope you enjoy it. By the way, you may want to keep this little number a secret ... it's not as hard to make as people let on. Whenever I make this Tiramisu, I am always reminded of the Kellogg's Rice Krispie commercial where the mom dusts herself with flour to make it look like she's slaved over the squares!

Tiramisu Recipe - Simply Wonderful

6 large eggs, separated
1 cup Splenda Granulated
16 oz (475 gram) tub of Mascarpone
20 ladyfingers
1 cup Espresso or strong coffee
(I mix Maxwell House Instant Rich Dark Roast; 3 tbsp into 1 cup  water)
2 tablespoons brandy
3 tablespoons coffee liqueur
1/8 cup cocoa
Optional: whipping cream (sweetened with Splenda

To make the filling, combine 6 egg yolks, 4 tbsp coffee, Splenda, brandy and 2 tbsp coffee liqueur into the large mixing bowl.  Beat at medium speed for 2 - 3 minutes.

Add Mascarpone and beat another 3 - 5 minutes until smooth.

In another bowl beat 6 egg whites and a pinch of Splenda until forms stiff peaks. Gently fold into Mascarpone mixture.

Pour the coffee and remaining tbsp coffee liqueur into flat dish, dip one side of each ladyfinger and layer the bottom of a large, clear serving dish (I use a trifle bowl) with 6-7 ladyfingers. Unlike a traditional recipe, the fingers don't need to touch, since we are using less. I often break them in half before dipping - that way I can spread them out more on each layer.

Cover the ladyfingers with 1/3 of Mascarpone mixture and sprinkle with cocoa. I use a flour sifter, it makes for a nice even dusting. Alternately, you can use a small mess strainer. I use a fairly liberal dusting on the "in-between" layers, a lighter one on the top.

Continue layering and finish with a Mascarpone mixture layer, dusted with cocoa.

Refrigerate for at least an 1 hour before serving. If you can leave it overnight, it's even better!

I scoop my Tiramisu into dessert bowls and top with whipped cream (which according to my dad, makes everything better). It's not "pretty" but I'm more about taste than presentation! The dessert does look fabulous in the serving bowl, however, so you may want to "show it off" before scooping/serving. You may have seen photos where the Tiramisu is cut into pretty squares. Because we use less ladyfingers, my version is not as stiff. The ladyfingers absorb some of the moisture, making other recipes more "rigid."

From our family to yours, have a wonderful Easter weekend. Enjoy the food, no matter what you have, but especially the company of family and friends. See you soon. — Linda

World's Best Banana Bread - Or So My Dad Says!

I now this is crazy timing, what with the phone ringing every 5 minutes and the emails pouring in due to the release of "Service Fit For A King," but my dad has been bugging me since we returned from the 'car event circuit', to bake up a batch of Banana Bread. Now, being a diabetic with a sweet tooth, good baked goods that meet the criteria are hard to find, so when he discovers something he likes, he just can't get enough. He claims my Banana Bread is hands down the best he's ever tasted. And if you knew my dad, you'd know he's not big in the empty praise department!

So, in between phone calls, I figured I'd whip up a couple of loaves, and while I'm at it, I may as well post the recipe.

Grandpa's Favorite Banana Bread 

• 1 cup Granular Splenda
• 2 mashed bananas
• 1/2 cup margarine
• 1/4 cup milk
• 1 tsp vanilla
• 2 eggs
• 2 tsp cinnamon
• 1 tsp nutmeg
• 2 cups flour
• 1 tsp soda
• 1/2 tsp salt

Heat oven to 350ºF. Grease bottom and sides of 9x5" loaf pan with margarine. In a large bowl combine all ingredients except flour, soda and salt. Mix on medium for about 3 minutes. Stir in flour — should be the consistency of thick cake batter, if too "doughy" add a bit of milk. Pour in to greased pan, bake for 50-60 minutes or until a wooden skewer inserted in the center comes out clean (only insert the skewer once, or the bread will collapse, trust me, I know this!). Let cool 5 minutes. We like it hot out of the oven with a bit of butter.

I make my Banana Bread without nuts of any kind (schools aren't too nut friendly these days) but you are welcome to add a 1/2 cup of chopped nuts if you like. I hope you enjoy it at least 1/2 as much as my dad does. — Linda

Sugar Free Pumpkin Pie

We had hoped to make it to Hershey, Pennsylvania this past weekend for one of the "greatest car shows in North America," but it just didn't work out. Between juggling kids and work schedules, it just wasn't in the stars this year. Maybe a good thing though, we heard the weather was pretty nasty ... with winds up to 45-50 mph on Wednesday and the threat of rain on Thursday and Friday!

As it turns out, it worked out well for two reasons: we were able to proof Michael's new print, "Marauders of Woodward" (now available on our website) and it was Canadian Thanksgiving. In North America we share many, many holidays, Thanksgiving being one of them, but for some reason, we celebrate ours a month earlier. Although I do all the cooking, I love turkey and pumpkin pie, so it's not that big of a hardship.

Now, not only is my dad a diabetic, but my mother was diagnosed last week. So, it's more important than ever that I come up with sugar free alternatives in the dessert department.  I've taken a recipe traditionally made with lots of sugar and changed it to suit our dietary needs.

Irvine’s Traditional Pumpkin Pie
Prep Time: 35 minutes, Cooking Time: 45 to 50 minutes
Yield: 2 pies

4 eggs
1 can (28 oz) pure pumpkin
1/2 cup Splenda brown sugar
1 1/4 cup Splenda granular
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1 1/2 tsp pumpkin spice
1/2 tsp salt
1 1/2 cup (approx 1 can) fat free evaporated milk
2 (9-inch) unbaked home-made or frozen deep dish pie shell

Beat eggs lightly in medium bowl. Add pure pumpkin, Splenda, cinnamon, nutmeg, pumpkin spice and salt - mix on low until well combined. Blend in milk. Pour filling in pie shells. I'd recommend having some tart shells on hand, we had enough filling left over to fill 12 tart shells. These are a big hit with our kids — they really like the "mini-pies!"

Bake at 425ºF for 15 minutes. Reduce oven temperature to 350ºF and continue baking 30-35 minutes longer or until knife inserted in center comes out clean. Cool. Serve topped with whipped cream made with Splenda instead of sugar.

 As an added bonus, if you're watching your weight (like me) this pie will meet the low fat, low sugar test. If your diet is super strict, pass on the whipped cream topping.

Happy Thanksgiving, whenever you celebrate it.— Linda