[The Brazil Times nameplate] Overcast ~ 58°F  
High: 64°F ~ Low: 57°F
Friday, Apr. 29, 2016

Look to the light side of holiday cooking

Thursday, November 12, 2009

Here are a couple of holiday favorites with adaptations I have used to ease my "sweet-tooth" conscience at Thanksgiving!

Candied Sweet Potatoes and Pineapple

* 1 cup brown sugar (for a cup of brown sugar, you can substitute 1 cup Splenda thoroughly mixed with cup sugar-free maple syrup)

* cup butter/margarine

* 1 small can pineapple chunks or pieces

* 40 oz. can sweet potatoes (you may want to cut these in half or quarters if they are big)

* cup water or pineapple juice

* cup pecan halves or pkg. mini-marshmallows-colored or white

1. How to do it: In heavy skillet, mix together brown sugar or substitute above, butter and water/juice and heat until mixture bubbles.

2. Add sweet potatoes and pineapple, and allow to cook slowly for about 20 minutes until the sweet potatoes and pineapple are "candied" or glazed. This process includes turning the potatoes gently once in a while, maybe two or three times. With a little care, you can avoid mutilating them too much.

3. Transfer to baking dish, sprinkle top with pecans or marshmallows and broil lightly, watching carefully.


Note: Generally speaking, the above amount is enough for 6. Twice the amount will probably serve more than twice the number of people, if there are proportionately more food choices.

Pumpkin Pie

Here is a lighter version of an autumn favorite that I have used with success!

* 2 cups canned pumpkin (not pie mix!)

* 2 eggs or cup egg substitute or 4 egg whites, slightly beaten

* 3T brown sugar

* 12 packets Equal

* 1 tsp ground cinnamon

* 1/2 tsp ginger

* 12 oz. evaporated skim milk

* 1 10 oz pie crust

1. Preheat oven to 425.

2. Combine ingredients, and pour into pie shell (if a 10 inch shell is not available, the remainder makes a nice small baked pudding.

Bake in a pie pan of water, which has been placed on an oven rack).

3. The Equal (aspartame) usually loses its sweetness when it is heated for more than 15 minutes, but this recipe preserves its sweetness by combining it with brown sugar. The spices and naturally sweet taste of pumpkin also help keep the pie sweet.

4. Evaporated skim milk is an excellent substitute for regular evaporated milk and can also be substituted for cream in many recipes.

Recipes adapted from "Peggy's Kitchen," and the Purdue curriculum "Dining With Diabetes."

You can contact the local Purdue Extension Office by calling 829-5022 in Owen County or 448-9041 in Clay County for more information, or for comments regarding this week's column topic.

There is an Indiana Extension Homemaker Club near you.

Call the Extension Office for more information.