SECRET INGREDIENT CARROT CAKE WITH FROSTING

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  This cake is my hubbies favorite.  I made this some years ago and it was a winner.  I got the recipe from one of Taste of Homes 1995 editions.  The secret ingredient is Tomato soup.  I cut this recipe in half for just the two of us. To see the original recipe CLICK HERE .

I made a low calorie cream cheese frosting for this cake. Recipe below.

1-8 oz package of 1/3 less fat Philadelphia Cream Cheese, room temperature.

1/4 cup Splenda

2 Tablespoons powdered sugar

1/2 teaspoon vanilla

1 cup cool whip lite.

2 Tablespoons walnuts, chopped

Directions:

Mix cream cheese until soft.  Add other ingredients and mix till completely blended.

Spread evenly on Cake. 

sprinkle walnuts over cake

place cake in fridge till you serve it.

NOTE:

I used my Kitchen Aid blender to mix mine.

I used half the recipe for the half cake.

ENJOY!

TATTLER REUSABLE LIDS USAGE

Today I used the Tattler E-Z Seal Reusable Lids .  They were very easy to use.  The only thing I have to do is get use to one more step.  I have been canning for years and the regular lids are one piece.  I kept wanting to put the seal and then the ring on.  I kind of laughed each time I did it.  Told myself  we sure do get use to doing things the same over and over.  I am sure I can teach this older lady new procedures.

This is the applesauce I canned using the Tattler E-Z Reusable Lids  The ones on the right were done with a pressure cooker and the left with a water bath.  So the lids worked great in both methods.  You most likely notice that the jars on the right are whitish  color.  That is because of our hard water.  I will wash that off tomorrow when they have sat the night undisturbed.

I would highly recommend these lids and the great part is you can reuse them.

CANNING LEFT OVER RED DELICIOUS APPLES

Hi you all

Today we got a lot of things carried out to the yellow kitchen to start canning the apples my dear hubby acquired.

My hubby went to town last week late in the day.   He goes right by the food bank.  Outside was a huge box full of apples and oranges.  When they are there late in the day, they had given out to all that came that Wednesday.  They are left to anyone that wants them.  So dear hubby brought home 12 bags of Red Delicious Apples and 12 bags of Oranges.  

My hubby and I started canning the apples today.  He cut them up and I cook them so they will go into our old Oster machine sieve.  Still works and I have had it since the 1980's.   My Dear Father in Law bought it to help me out.  He loved to grow a garden and I loved canning.  I put up food for my Father and Mother in- law as well as our family of hubby and 3 kids.

My stove is working like a dream for canning.  Dear Hubby adjusted the gas and away we went starting on those yummy apples.  

This is all we got done today, with having to get it all set up and things carried out to the yellow kitchen.

 I also used my new Tattler lids.  So far so good.  I sure will be glad to be able to reuse them.

There is no preservatives or sugar in this applesauce.  It sure did taste yummy when I tasted it.  Will sure be good on pancakes and also in baking.

KITCHEN FINISHED

The kitchen is clean and finished and ready to go.  Below is pictures of the kitchen.  I am excited to get started.

This is the view from the left.  This Island is so large and will be so useful in food preparation.

This is the view from the right.  

There are two sinks with a lot of space between them.  The window looks out on our steer Red and our 3 piglets.  We have not named them as they are all black and can only tell a difference between them by their size.  It is fun watching them play together.

I truly love this old stove.  I had it refurbished in 2001.  Hope you enjoyed my tour.

DIABETIC PIE CRUST-YUMMY

Hi everyone 

Well a week got away from me and I did not get a post on my blog last week.  As with everyone life just gets busy.  Especially it seems in the summer time.

Today I want to blog about this great pie crust.  It is very easy to make and a diabetic or heart patient hast to watch their saturated fat and trans-fats.  

This recipe does not take a lot fo different recipes.  It is quick and fast to make.  I also like that it does not become soggy in a pie that requires refrigeration.  i make this pie crust a lot for pumpkin pie and similar pies.  

You can also make this pie crust and bake it in the oven.  Then when cool you can use it to pour cream pie filling in.

The recipe is below and pictures with instructions below that.

DIABETIC PIE CRUST

1 1/3 Cups of Flour

1/2 teaspoon salt (this can be lowered if you are on a salt restrictive diet.)  A little bit of sugar or sweetener helps in this pie crust if salt is lowered)

1/3 cup canola oil or oil of choice

3 to 4 Tablespoons skim milk

This pie crust requires cooking oil.  I use canola oil as it has a lot of monsaturated fats.  This is considered one of the good fats that help keep cholesterol in check.

Combine ingredients and mix till just blended.

With your finger tips start spreading out the dough.  I start by moving the dough flat on the bottom as evenly as I can.  Pushing the dough to the sides of the bottom of the pie pan.

You then start pushing the dough evenly up all sides, leaving a thicker amount at the top edge.  Then I start forming the edge with my fingers.  Bake at 350 degrees till lightly browned.

If putting it in the oven without a filling, prick the bottom and edge with a fork so that it does not bubble up too much.

1 serving (1/8 th piece) = 145 calories, 9 fats
DIABETIC: 1 St, 1 1/2 fats.