Diabetes: Learn How To Control Diabetes

Diabetes: How to Control This Disease
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Table of Contents
*istory of Diabetes
+ymptoms of Diabetes
Tests For Diabetes
hat are the Differences $etween Type , and Type - Diabetes.
)edications to Treat Diabetes
/ifestyle 0hoices for a Diabetic
1ffects of Diabetes Across the /ifespan
A 0ure for Diabetes )ellitus is 2ow a 3eality
Diabetic 3ecipes
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History of Diabetes
The number of people who suffer from diabetes appears to grow each decade.
Today 45 of the world6s population has this metabolic disorder that affects the
control of blood glucose. Are there really more people developing diabetes
mellitus or are there %ust more being diagnosed. The 7uestion is difficult to
answer.
Diabetes is actually a lifestyle illness that is often brought on by several factors8
genetics, environment and nutrition all play a role in the condition. $ut diabetes
isn6t a disease of the -9
th
century. In fact it was ,44- $.0. when physician *esy(
ra, an 1gyptian, first wrote about polyuria as a symptom.
The history of diabetes dates bac" to centuries before 0hrist and continues to
play out even to this day. In the early days of medicine doctors didn6t have
sophisticated methods of testing people believed to have diabetes, so they
employed the help of :water tasters6. ;p until the ,,
th
century these tasters would
taste the urine of those suspected to have diabetes to discern if the urine had a
sweet taste to it. hen blood sugar increases the glucose &sugar' spills out into
the urine. As a result the word :mellitus6 &/atin for honey referring to the sweet
taste' was added to the diagnosis.
It was the early ,<
th
century in the history of diabetes before scientists were able
to develop the first chemical tests to indicate and measure the presence of
glucose in the urine. This was an important brea"through in the diagnosis and
treatment of this condition. 2ow doctors could more consistently diagnose and
monitor this condition that causes long(term effects on the health of the sufferer.
Treatment for diabetes wasn6t focused on diet until the ,=>96s when French
physician $ouchardat noticed that the glycosuria &glucose in the urine', that was
common in his diabetic patients, decreased significantly during food rationing.
The French were forced to ration food during siege by ?ermany during the
Franco(!russian war. After noticing the difference in the glycosuria, $ouchardat
theori@ed that it was diet that played an important role in the treatment of
diabetes.
Following the end of the war, French researcher, 0laude $ernard, studied the
function of the pancreas and liver ma"ing important discoveries in the
metabolism of glycogen. At the same time in the history of diabetes, 0@ech
researcher, !avlov, discovered the lin" between the nervous system and
secretion of gastric acid. The combination of both discoveries helped later
researchers to understand the physiology of the digestive system.
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In ,=A< !aul /angerhans, a ?erman medical student, announced the two
systems of cells in the pancreas. $ut it wasn6t until ,<-9 that Dr. $anting
conceived the possibility of insulin and began his 7uest to discover the chemical
using dogs who were de(pancreati@ed &had their pancreas removed'.
It was -9 years later that the lin" between high blood glucose and damage to the
"idneys and eyes was discovered and published paving the way for more
standardi@ed insulin treatment using a standard insulin syringe.
In ,<4< physicians recogni@ed the difference between Type , and Type -
diabetes. This recognition also helped to individuali@e the treatment of the
diabetic and lengthen their lifespan by decreasing the ris" for complications.
ith the advent of laser surgery in ,<>9, researchers were able to slow the
progressive damage to the eye that diabetics so often suffered. Bther
researchers began manufacturing glucometers to test blood samples for glucose
at home, as well as the insulin pump.
+ynthetic insulin was introduced in ,<=C. ;ntil that time the standard insulin
supply was from cows or bovine insulin. Today insulin pumps are more popular
and covered by insurance companies who are beginning to recogni@e the cost
savings by paying a bit more now for a more eDpensive machine that delivers
insulin in much the same way the body produces it. In this way insurance costs
are decreased as the patient ages as his ris" of complications are decreased.
3esearch is currently being successfully conducted on the transplantation of
pancreatic cells, without the use of immune suppressants, which supply the Type
, diabetic with a natural source of insulin. The diagnosis, treatment and
complications of diabetes has come a long way from when :tasters6 were
employed to diagnose diabetes through sweet tasting urineE
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Symptoms of Diabetes
!eople who eDperience the symptoms of diabetes suffer from high blood glucose
levels when left treated. ;nfortunately diabetic symptoms are often overloo"ed
because they seem to be rather harmless.
Diabetes can actually ta"e two forms. Type , develops when an auto immune
response damages the ability of the pancreas to produce insulin. Type ,
diabetes used to be called Fuvenile Diabetes or insulin(dependent diabetes.
Type - Diabetes develops because the person6s body becomes resistant to the
insulin that is produced and the insulin doesn6t do it6s assigned %ob of ushering
the glucose into the cells to provide energy. In either case, too much glucose is
floating around in the bloodstream causing symptoms and damage to the body6s
organs.
In either case the symptoms of diabetes are caused by the high blood glucose
levels. )any times, because they appear to be so harmless, people don6t see"
answers or medical help. *owever, researchers are finding that the sooner
medical help is sought, and treatment started, there is less damage done to the
heart, "idneys, and peripheral vascular system in the same amount of time.
Diabetes symptoms include:
Fre7uent urination G are you visiting the bathroom more lately than you
have in the past. Do you have to get up during the night. #ou may be
eDperiencing the most common symptom of diabetes. As your "idneys
recogni@e that there is too much glucose in the blood they try to pull more
water out of the blood which "eeps your bladder full.
1Dcessive thirst G is really a response to the "idneys trying to get rid of the
glucose. The glucose doesn6t cause the thirst but rather the dehydration
that you eDperience as your body continues to lose more fluid than it
should each day.
;nusual weight loss happens more suddenly with Type , diabetes than
with Type - diabetes. In both cases the body isn6t able to get the glucose
from the blood stream to provide the cells with energy so it begins to brea"
down muscle and fat to provide the energy. This results in weight loss.
Increased fatigue is a result of glucose not ma"ing it into the cells
providing them with energy to wor". This lac" of energy leaves you feeling
drained and fatigued.
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Bther symptoms of diabetes include:
$lurred vision
Dry mouth
Impotence &male'
#east infections &female'
1Dcessive or unusual infections
)any times these symptoms can be associated with allergies or a cold such as
the thirst &which leads to the urination', weight loss, fatigue and irritability.
If you have more than one of these symptoms you should see your doctor
immediately so they can perform a simple blood test to determine if you have
high blood sugar.
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Tests For Diabetes
Today Diabetes affects 45 of the world6s population. Diabetics face significant
long(term disabilities and complications if they don6t "eep their blood glucose
under control. $ecause of the need to diagnose, treat and control this chronic
condition researchers have discovered several short term and long term methods
of monitoring blood sugar as well as testing for the condition.
+ome physicians follow specific recommendations to test for diabetes in their
general patient population. Those who are over H4 and obese should be tested
and those younger than H4 and obese should be considered.
Doctors will use several different tests, combine the results of those tests, and
determine if a person has diabetes. The first, and simplest test, is the fasting
blood sugar test. A small blood sample will be ta"en at the lab after the patient
has had nothing to eat or drin" after midnight. 2ormal blood sugar is between
>9(,,98 considered borderline to ,C4 and high over ,H9.
Fasting blood sugar can be affected by several other factors. If a person is
ta"ing a diuretic or steroid it may alter the test. Also, some people who may be
considered :pre(diabetic6 will also test with high blood sugar when they are ill but
their values will return to normal after the illness has subsided.
)any physicians will consider a - or H hour oral glucose tolerance test &B?TT' if
there is some 7uestion of a current diagnosis of diabetes or if they suspect the
individual may suffer from pre(diabetic condition. During this test the patient
arrives at the lab having fasted since midnight. They then drin" a high
concentration glucose drin". During the neDt - or H hours their blood sugar is
measured every hour and urine tested every C9 minutes. During a normal test
the blood sugar will not go above ,,9 even though the body has been stressed
with a high dose of sugar. If there is diabetes the numbers will be elevated
during the test.
!hysicians will combine the results of a fasting blood sugar, B?TT, and physical
eDamination and history to ma"e a definitive diagnosis of diabetes.
Bnce a person has been diagnosed with diabetes it is important to continue to
monitor their disease process. This is done through the use of several different
blood tests. All diabetics learn to self monitor blood glucose through the use of a
glucometer at home. These small machines measure the amount of glucose in
the blood by measure a small blood sample obtained through a finger stic".
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Then once every C ( A months your doctor should order an A,0 test to give you
and the doctor an overall view of how well the glucose has been controlled in the
past three months. The A,0 is also called a glycosylated hemoglobin test. The
American Diabetes Association recommends that this test is done twice a year
for people who are well controlled and more often when blood sugars are not well
controlled, if diabetics have other illness &illness affects control of the blood
sugar' or when the treatment of the condition is changed.
The A,0 test is reported as a percentage of how well controlled the blood
glucose has been in the previous months. !hysicians agree that the number
should be between A.45 and >5. In a research study reported in Fuly -99>
scientists reported initial findings of a study that proposes to change the units in
which the A,0 is measured to ma"e the results easier for patients to understand.
A serum creatinine test is recommended once a year. This is a simple blood test
that helps the doctor to determine how well your "idneys are performing. +erum
creatinine is eDcreted through the "idneys and is a by(product of muscle
metabolism. +o if your "idneys aren6t wor"ing well they won6t eDcrete as much of
the chemical.
A urine microalbumin test also evaluates the health of your "idneys by measuring
the amount of protein that lea"s through the "idneys into the urine. If your
"idneys become damaged the waste products that "idneys normally filter remain
in your blood and the protein that normally is in your blood lea"s to your "idneys.
The test is usually done on a one time fresh urine sample, although your
physician may do a 7uantitative -H hour study and as" you to collect -H hours of
urine.
The last test that is commonly done is lipid tests to evaluate your low density
lipoproteins &/D/' and high density lipoproteins &*D/'. Diabetes and heart
disease are lin"ed because of the damage that is done to the body from the
diabetes and because those with diabetes have a higher ris" of developing heart
disease.
Doctors use the results of these tests to help determine how much vessel
damage may be happening. The American *eart Association and the American
Diabetes Association recommend that these tests are done once a year, more
often if you are on lipid lowering drugs.
Diabetes tests have improved the way in which diabetes is monitored and
treated. 2ow with vigilant monitoring and treatment patients have a lower ris" of
high blood pressure, stro"e, heart disease and peripheral vascular disease then
they once had even ,9 years ago.
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What are the Differences
Between Type 1 an Type ! Diabetes"
The increased level of the blood sugar places the body systems and organs at
high ris" for damage. The most common organs that are damaged are the eyes,
heart, "idneys and brain.
The medical terminology that describes high blood sugar is hyperglycemia. In a
person who doesn6t suffer from the symptoms of diabetes a normal blood sugar
value may fluctuate based on the laboratory where the blood is tested. These
numbers usually range between >9 and ,,9. $elow A4 your blood sugar is too
low to support the function of your body and brain and above ,-9 your body is
starting to feel the effects of the eDtra sugar.
There are basically two types of diabetes G Type ,, also "nown as %uvenile
diabetes, and Type -, also "nown as adult onset diabetes. Type - diabetes is the
more common of the two accounting for over ,4 million people in the ;+ out of
the ,> million who suffer from diabetes.
Type(- diabetes also used to be "nown as noninsulin(dependent diabetes since
the condition causes carbohydrates, lipids and protein metabolism to be
abnormal without shutting off the production of insulin as is what happens in Type
, diabetes.

In Type - diabetes the body becomes resistant to the insulin that is produced
which is a ma%or reason for the complications associated with Type - diabetes.
The condition is often under diagnosed, especially if it doesn6t cause eDtremely
high blood sugar which may result in other neurological symptoms. ithout the
eDtremely high sugar levels a person may not recogni@e the other symptoms of
untreated diabetes, such as weight loss because the body isn6t able to utili@e the
sugar metaboli@ed, high thirst and increased urination.
Treatment of type - diabetes is different than that of Type ,. ith Type -
diabetes many people are, at least initially, able to control their condition with
weight loss, diet, eDercise and lifestyle changes if they so chose.
If they chose not to change the habits that brought them the problems they will
be faced with oral or in%ectable medications that will mimic the action of insulin or
decrease the amount of sugar that is metaboli@ed by the body.
The range of treatment for Type - diabetes has increased in the past decade with
the introduction of new oral medications that may delay the use of in%ectable
insulin. Diabetics who have been eDperiencing symptoms less than ,9 years and
who are able to incorporate changes into their lifestyle may be able to use the
oral hypoglycemic options for years before re7uiring the use of insulin.
2ew progress has been made in the area of islet cell transplantation but thus far
this treatment has been reserved for patients with type , diabetes where the
production of insulin is affected and not the body6s resistance to the use of the
insulin.
!eople with Type - diabetes are faced with many challenges over the years as a
result of the high levels of blood glucose that damages many of the body6s
organs and systems. +ome of the more common problems include
neuropathies, heart disease, "idney failure, stro"e, heart attac", blindness and
peripheral vascular disease that can result in the loss of a lower eDtremity.
#ore About Type 1 Diabetes
Type , diabetes, insulin dependent diabetes, %uvenile diabetes G they all are a
different name for the same illness. In Type , diabetes the person eDperiencing
the symptoms has developed an autoimmune response which destroyed the
ability of the pancreas to produce insulin. The body no longer produces any
insulin and so the name :insulin dependent6 diabetes. In Type - diabetes the
body becomes resistant to insulin even though the person6s pancreas may
secrete enough insulin to ta"e care of the blood glucose.
Teens and children are most commonly diagnosed with Type , diabetes which
led to the name %uvenile diabetes. *owever, the incidence of Type , diabetes is
the same across the lifespan so the number of children, teens, and adults
diagnosed are the same. The number of people diagnosed with Type - diabetes
is larger and more commonly diagnosed in adults which led to the name :adult
onset diabetes6.
The name of the disease was changed to Type , diabetes in order to correct the
misconception that Type , diabetes only happened to youngsters.
Type , diabetes is insulin dependent and the body isn6t resistant to the insulin
that is administered. Bral medications aren6t helpful because they often wor" to
correct some of the issues that people with Type - diabetes face.
Treatments for Type , diabetes include diet, eDercise, insulin and close blood
glucose monitoring. The term diet here doesn6t mean weight loss diets or the fad
diets that are advertised throughout *ollywood. Instead this indicates a well
balanced diet that supports the body6s nutritional re7uirements while not
stimulating the liver to produce more glucose.
1Dercise programs are included in the treatment of Type , diabetes because
eDercise alone can help increase the amount of glucose transported into the cells
with the available insulin. 1Dercise improves the health of the person suffering
from the symptoms of Type , diabetes and helps to support the heart and
cardiovascular system.
Insulin is the mainstay of the program because it ta"es the place of the insulin
which the body can no longer produce. ith new technology and research there
are now several approaches to delivering insulin that can improve the health of
the sufferer. The most traditional form of insulin delivery is daily in%ections. In
Type , diabetes to reach ade7uate coverage the person must often in%ect and
test themselves every couple of hours. This method attempts to cover the pea"s
and valleys of blood glucose release into the blood stream. !eople must
maintain a fairly rigid dietary program to assure appropriate insulin coverage.
Insulin pumps are also available. These pumps in%ect insulin over the entire day
and more closely mimic the action of the pancreas. The closer the insulin
in%ection gets to the body6s normal action, the more that body system and organ
damage can be delayed. !eople using insulin pumps test their blood glucose
levels throughout the day to determine if an eDtra dose is needed based on the
foods they6ve eaten.
ith advancements in science, research and treatment people with %uvenile
diabetes or Type , diabetes are loo"ing stronger and stronger.
#eication to Treat Diabetes
3esearchers and scientists have discovered and found medications that will help
the body to use the insulin that6s needed to decrease the body damage that can
be done with the eDtra blood sugar floating around the blood stream.
Diabetes medications can be administered either in oral &for those with Type -' or
in%ection form. !eople with Type , diabetes don6t usually use the oral forms of
medication because they don6t help their condition. In patients who have had
Type - diabetes for less than ,9 years oral medications can wor" well.
There are several types of medications including the +ulfonylureas which were
the only oral medication used for diabetes available in the ;.+. until ,<<H. This
type of medication will force the pancreas to ma"e more insulin which means the
pancreas must be ma"ing insulin in the first place. +ome of the side effects
include low blood sugar, upset stomach, s"in rashes and weight gain.
Another group of oral diabetes medication are $iguanides such as )etformin.
These help to lower blood sugar by ma"ing sure the liver doesn6t ma"e too much
sugar. This medication will also lower the amount of insulin in your body.
)etoformin can improve fat and cholesterol levels.
+ome of the side effects include that )etformin can ma"e you sic" if you drin"
more than - alcoholic drin"s a wee". If you have pre(eDisting "idney issues the
drug can cause the )etformin to build up in your body. Bccasionally people can
become wea", tired or di@@y. If you eDperience these symptoms then you should
call your doctor immediately. +ome may notice the taste of metal in your mouth.
If you are having a test using dye or having surgery you must tell your doctor.
Alpha(glucosidase inhibitors bloc" the en@ymes that digest the starches you eat
causing a slower and lower rise of blood sugar. +ide effects include gas, bloating
and diarrhea.
Thia@olidinediones ma"e your cells more sensitive to insulin. +ide effects include
problems with liver en@ymes, weight gain, increased ris" for anemia, and swelling
of legs and an"les. If you ta"e birth control pills this medication may ma"e your
pills less effective.
Diabetes medications also include in%ectable products such as insulin shots.
There are insulin types that wor" 7uic"ly in the short term and others that wor"
over the entire day. Different insulin types will have different onset times &when
they start to wor"' and pea" times &when they are wor"ing the hardest'.
Insulin onset time can range from , minute to A hours. !ea" times range from C9
minutes to ,= hours. Insulin types that pea" near ,- hours are usually given first
thing in the morning or last thing at night to maintain an even level of blood
glucose throughout the day or throughout the night.
Diabetes medications are changing as research is finding new and better ways to
manage blood glucose levels. 2ew oral medications and in%ectable insulin types
are being developed. There are also new techni7ues being discovered to
transplant islet cells without the use of steroids to increase insulin production in
people with Type , Diabetes. The potential is improving and the hori@on is
growing G diabetes medications are getting better and better and providing
sufferers a better chance to delay the organ or body system damage.
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$ifestyle Choices for a Diabetic
!eople with diabetes have a uni7ue outloo". From one angle they are faced with
the challenges of strict diets, eDercise programs, testing and insulin in%ections.
$ut from another viewpoint they have new "nowledge of how their lifestyle
choices impact their health.
And, from the outloo" of the individual with Type - diabetes, these changes can
lead to drastic changes in the treatment of their disease.
For instance, those who are obese have a higher rate of diagnosis of diabetes.
3esearchers have found that with weight loss, diet changes, increased eDercise
and elimination of certain substances from the diet these individuals are able to
go years without using insulin to control their blood sugar.
/et6s address the lifestyle choices that a diabetic may be faced with in order to
control their blood sugar and the added benefits of not using an eDogenous
&eDternal' source of insulin to control elevated levels of glucose in the blood.
The first thing to understand is that we really are what we eat. And in no other
place is this more evident than when a diabetic can see the drastic differences in
their blood sugar when they restrict carbohydrates and sugars from their diet.
hen a person with diabetes eats a diet that is rich in carbohydrates or simple
sugars their blood sugar rises dramatically and 7uic"ly. This rise must be
controlled by a release of insulin from either the pancreas or an additional insulin
in%ection.
The same thing happens to the rest of the population. Anything we eat affects
our blood sugar, our vitamin inta"e, our ability to ma"e healthy cells, recover from
an in%ury or %ust fight off disease. hen an individual eats a diet high in carbs the
pancreas will release eDtra insulin to ta"e care of the increased sugar load. The
person with diabetes doesn6t have that luDury.
$ut the reality is that neither should the rest of usE A diet that is rich in raw fruits,
vegetables, raw nuts and seeds is healthier and easier for the body to digest and
eDtract the necessary vitamins and minerals to live a healthy life.
+o, although the individual with diabetes may find that their insulin re7uirement
declines as they improve their diet, everyone will notice that their ability to fight
off colds and flu will be improved. And the ris" of heart attac", stro"e, vascular
disease and cancer will all be decreased as well.
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!eople who have diabetes will also find that they can better control their
condition when they get a consistent amount of eDercise. This can be as simple
as C9 minutes of bouncing on an eDercise ball each day for someone who hasn6t
had a history of eDercise. It isn6t the type of eDercise that is as important as it is
getting the body moving and the heart beating a few beats faster than normal for
about C9 minutes each day.
1Dercise will help decrease the blood sugar more naturally, decrease the ris" of
heart attac", stro"e and cancers as well as decrease the need for insulin.
1Dercise need not ever reach the level of competing in marathons. Instead a C9
(H4 minute wal" each day, bouncing on an eDercise ball or using a machine such
as a treadmill, elliptical trainer or stair climber can do the tric".
And your body doesn6t really care where this eDercise ta"es place so if you aren6t
a real outdoors type person set up a machine in front of the television and
resolve to watch a C9 minute show each day while wor"ing out. Those C9
minutes will pass faster than you might imagine.
And the last lifestyle choice that is important to the health of a person suffering
from diabetes is to eliminate, as much as possible, caffeine, alcohol and tobacco
products. All of these products have been found to cause problems in the long
term health of any individual. hen a person suffers from diabetes they are at
greater ris" because their body is under the onslaught of higher levels of blood
glucose which negatively affects the brain, heart and "idneys.
These other chemicals &alcohol, tobacco and caffeine' are also negative
influences. hen a person doesn6t have other medical conditions the body is
often able to handle the negative effects without other problems. $ut when a
person also suffers from diabetes these influences can significantly change the
outcome of their life.
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%ffects of Diabetes Across the $ifespan
Diabetes is a compleD metabolic disorder that causes damage to body organs
and systems by increasing the blood glucose level well above normal. These
changes to your health happen as you are also aging and facing the decline in
eyesight, memory, hearing and energy levels that usually accompany this
process over time.
Diabetes will also have an effect on eye sight, heart disease, "idney disease and
peripheral vascular disease. The effect of diabetes begins with the changes that
normally occur with aging and end with the devastation that diabetes leaves in its
path.
The changes of aging and diabetic damage can be delayed through several
lifestyle changes. $ut, these changes potentially re7uire some ma%or changes to
the way that you live, eat and en%oy a social life. These changes can cause you
to grieve for a lifestyle you once held while trying to decide if the changes are
really worth the effort.
The effects of diabetes begin when you are diagnosed G and sometimes well
before you discover you have diabetes. The symptoms of diabetes are so subtle
that many people ignore them. They put off a diagnosis for wee"s or even
months. 3esearchers are finding that the sooner you are diagnosed the more
you can delay the medical repercussions of diabetes.
Diabetes causes an increased amount of blood glucose to be floating around in
your bloodstream. This glucose, or sugar, will cause significant and cumulative
damage to your eyes and retina. The long term effect is blindness. The effects
of diabetes also include damage to the heart muscle that causes heart disease,
stro"e, and an increased ris" of heart attac"s.
Diabetes also causes damage to the peripheral vascular system. These are the
arteries and veins that run through your legs and arms. )ore fre7uently it is your
feet and legs that suffer most. The increased blood sugar causes the peripheral
vascular system to wor" poorly allowing fluid to build up in the eDtremities. This
swelling and the effect of the circulating blood sugar increase the ris" of infection
in the feet and legs. This increased ris" e7uates to a higher number of people
with diabetes who suffer from amputations and infections in the feet and legs.
The increased amount of blood glucose in the body also ma"es the "idneys wor"
harder which ta"es a toll over the years. The "idneys accurately try to filter the
eDtra glucose out of the bloodstream by eDtracting more water. This ma"es you
urinate more and the resulting dehydration ma"es you thirstier. The increased
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wor"load and damage of the blood glucose will lead to "idney failure if the
diabetes isn6t well controlled.
The effects of diabetes have the potential to be devastating if the sufferer loses a
leg to amputation, uses dialysis because "idneys have failed and has suffered a
stro"e or heart attac" from the vascular damage. The scenario doesn6t have to
be that negative. ith care, lifestyle changes and interest in your own health
those changes may be delayed and potentially alleviated.
/iving with diabetes is done differently by different people. $ecause the illness
manifests itself in different people in different ways some are plagued with a
more brittle disease that results in fre7uent low blood sugar eDperiences while
others have a more stable disease that may be controlled through eDercise and
diet.
$oth men and women can suffer from seDual difficulties related to the disease as
well. 2ot all have these issues but when they do occur most people are too
embarrassed to discuss them with their spouse or physician and continue to
suffer in silence. $ecause of the stigma that is involved with seDual relationships
in our society many people who suffer from diabetic impotence may not see" any
help.
/iving with diabetes also means including eDercise into your daily routine.
1Dercise helps the body to fully utili@e the sugar that is in most foods and
decrease the amount of insulin that may be necessary to control the disease.
And because it6s a more natural method of control it also helps to decrease the
long(term side effects.
Diabetes involves changes in people6s lives that impact time from the first thing in
the morning until all through the night. Teens must learn to incorporate constant
testing, in%ections, diet changes and eDercise into hormone changes,
adolescence, and brain development. This can be a nightmare to both the teen
and the parent. !arents see and understand the future ramifications of current
behavior and must stand by and watch their teen ma"e mista"es that may never
be rectified.
/ife with diabetes is compleD but with some of today6s new technological
advances these compleDities can be simplified. Testing and monitoring blood
sugar can be done with a single small pric" with a small machine that fits in the
purse or poc"et. 0ell transplants are bringing a cure to Type , diabetes closer
and closer. Insulin pumps ma"e delivering insulin during the simple and
unobtrusive as well as a more natural delivery method. Traveling is easier with
e7uipment that is smaller and more portable. )ore hotels accommodate the
needs of people living with diabetes, providing refrigerators for medication and
stoc"ing in house pharmacy with needed paraphernalia.
Brought to you by: Traverse Bay Farms www.TraverseBayFarms.com Page 1%
Although difficult, life becomes simpler with each passing year. 3esearchers are
finding new ways to deliver medication and monitor blood sugar as well as ways
to decrease the long term effects of the high blood sugar. /earning about your
options, educating yourself about treatments and closely following your
physician6s recommendations will ma"e living with diabetes simpler and the
outcome positive.
A Cure for Diabetes #ellitus is &ow a 'eality
Is a cure for diabetes mellitus now a reality. The %ury is still out, but the results
have been promising. A cure for diabetes would mean less of a financial burden
on families and insurance companies as well as better health for millions of
Americans who suffer from the side effects and complications of diabetes..
In Type , diabetes the sufferer produces no insulin because the pancreas shuts
down G usually from an autoimmune response to a virus or bacteria. In Type -
diabetes the sufferer6s body uses the insulin less and less efficiently placing the
burden of treatment on diet, eDercise, and weight management. Although insulin
in%ections have been successful with Type - diabetes it doesn6t slow the
deterioration of the internal organ systems that happen with diabetes.
+iDty(Five percent of Type - diabetics do not understand their blood test readings
and they don6t "now what having their blood sugar under control really means.
For some, they believe that once the sugar is :under control6 they have achieved
a cure of diabetes and they no longer have to worry about the long(term affects
this disease has on the body. This is absolutely not true. It is perfectly
reasonable that a person with diabetes can have their blood sugar under control
one day and as a result of eDternal sources have it completely out of control the
neDt.
*aving blood sugar control is a daily struggle that involves insulin, diet, eDercise
and lifestyle changes. Diabetics have two choices G cure or better control. At
this time there are several avenues being pursued for cure for diabetes mellitus
now a reality:
!ancreatic transplantation
Islet cell transplantation
Artificial pancreas
?enetic manipulation
1ach has its own challenges, including prevention of immune re%ection. $ut only
one has had significant results in initial trials of Diabetics with Type , diabetes.
To date there have been many successful islet cell transplantations done that
have been producing insulin for greater than , year. And to date this has been
nothing short of a miracle. This new procedure was designed by Dr. Fames
+hapiro at the ;niversity of Alberta and is "nown as the 1dmonton procedure. It
is a non(steroid combination of three drugs to prevent re%ection of the
transplanted cells G which also appears to prevent the autoimmune diabetes from
returning.
!atients are surgically implanted with the islet cells and given a combination of
medications. +uccess is measured by successfully producing insulin with
indication that the original autoimmune problem with the pancreas is returning.
Dr. 3ay 3a%otte, a veteran islet cell transplant research member, and his team
will now be teaching the 1dmonton procedure around the world.
Conclusion
Individuals who suffer from the symptoms of diabetes and eDperience the long(
term effects of this condition now have more hope and more options than did
generations past. Diabetes is no longer a life sentence to finger pric"s, in%ections
and lac" of social activities. 3ather with new technology people who suffer from
diabetes can live a long and active lifestyle that meets all of their wishes and
desires.
!eople with diabetes are able to do most, if not all, activities that everyone else is
able. !lus, they are blessed to have a perspective on life that isn6t given to
everyone. They "now first(hand how diet affects their life and the function of their
body. They understand the impact that daily changes have on their long(term
outloo".
Individuals with diabetes are not stopped from having children, running for
president or running a marathon. ith the right planning and focus on their
health they are also not faced with the loss of limbs or decreased "idney function
that once faced those who suffered from the disease.
In fact, with today6s technology, sufferers also have several options open for a
cure of their illness ( whether they choose to drastically change their lifestyle or
they choose a surgical route.
D(AB%T(C DAT% DA(&T(%S
- eggs
, ,I- tsp. li7uid sweetener
, ,I- tsp. ba"ing powder
,IC c. dates, chopped
,IH c. flour
,I- c. nuts
, ,I- c. bread crumbs
$eat eggs, sweetener and ba"ing powder. Add dates, flour and nuts. +tir in
bread crumbs. 0hill, then measure by teaspoon on a greased coo"ie sheet.
$a"e at C>4 degrees for ,- minutes.
((((((((((((((((((((((((
S)*A' + F'%% C'A&B%'', '%$(SH
- c. cranberries
- apples
, c. orange %uice
?rind together the cranberries and apples, using a sweet apple. &)ay also use
blender'. Add orange %uice, chopped nuts and sweetener to taste. 3efrigerate
several hours before using.
((((((((((((((((((((((((
(T C-)$D B% A S&(C.%'S BA'
,- o@. soft diet ice cream
, c. diet 0ool hip
,IH c. chun"y peanut butter
, p"g. sugar(free butterscotch pudding &dry'
C o@. ?rape(2uts cereal
)iD first H ingredients in miDer, then stir in cereal. !our into = inch s7uare pan.
0over and free@e. )a"es H servings.
((((((((((((((((((((((((
BA.%D CH(C.%& F-' -&%
, &C o@.' chic"en breast, boned J s"inned
- tbsp. &any brand' bottled diet Italian dressing
)arinate chic"en in dressing overnight in covered casserole. $a"e for one hour
at C49 degrees. 2o additional seasonings are necessary. ill be very tender
and %uicy,.
((((((((((((((((((((((((
CH-C-$AT% CH(/ C--.(%S
,IH c. margarine
, tbsp. granulated fructose
, egg
, tsp. vanilla eDtract
CIH c. flour
,IH tsp. salt
,I- c. mini semi(sweet chocolate chips
0ream together margarine and fructose, beat in egg, water and vanilla. 0ombine
flour, ba"ing soda and salt in sifter. +ift dry ingredients into creamed miDture,
stirring to blend thoroughly. +tir in chocolate chips. Drop by teaspoonsful onto
lightly greased coo"ie sheet about - inches apart. $a"e at C>4 degrees for = to
,9 minutes. )a"es C9 coo"ies.
((((((((((((((((((((((((
-'A&*% '(C%
, c. rice, uncoo"ed
, c. water
, c. orange %uice
, tsp. reduced calorie margarine
Dash of salt
, tbsp. orange rind, freshly grated
,I- c. fresh orange sections, seeded
In a -(7uart microwave safe casserole, combine the rice, water, orange %uice,
margarine and salt. 0over, microwave on *igh for 4 minutes. +tir in the orange
rind. Turn the bowl ,IH turn. )icrowave on *igh for an additional ,9 minutes,
turning the bowl after 4 minutes. Do not uncover the bowl. Allow to set covered
for an additional ,9 minutes or until all of the li7uids have been absorbed.
Immediately before serving, fluff with a for", add orange sections and miD gently.
+erve with pride. )a"es about A &,99 calories' servings.
(((((((((((((((((((((((((
B$AC. B-TT-# /(%
((?3A*A) 03A0K13 03;+T:((
, ,IH c. graham crac"er crumbs
,I- c. diet margarine
((FI//I2?((
, envelope unflavored gelatin
CIH c. part(s"im ricotta cheese
,- pac"ets sweetener
, pac"et low(calorie whipped topping miD
, ,I- c. s"im mil"
, tbsp. vanilla eDtract
,IH c. cocoa
0ombine crumbs with diet margarine by cutting in softened margarine until
miDture resembles coarse crumbs. !ress firmly in bottom and sides of = or <
inch pie pan. $a"e in preheated C49 degree oven for = to ,9 minutes. 0ool. In
small saucepan, sprin"le gelatin over ,I- cup s"im mil". /et stand one minute.
*eat, stirring constantly until gelatin dissolves. In blender or food processor,
blend ricotta until smooth and add gelatin miDture, remaining , cup mil" and
vanilla. 0ontinue blending until completely smooth. 3emove half the miDture,
set aside. To miDture still in blender, add A pac"s sugar substitute and cocoa.
$lend thoroughly. !our blender miDture into crust, chill for C9 minutes or until
partially set. At the same time, chill remaining miDture for C9 minutes.
!repare whipped topping miD according to pac"age directions gradually adding
remaining A pac"ets sugar substitute. his" into reserved, chilled miDture until
blended smoothly. +poon over chocolate layer8 chill until set. ?arnish with
dusting of cocoa. )a"es one &= or < inch' pie or = servings.
0*I0K12 $31A+T+ IT* 0A33BT A2D L;00*I2I +T;FFI2?
- small &whole' s"inless, boneless chic"en breasts
, c. carrots, shredded &about - sm.'
, c. @ucchini, shredded &about , med.'
, tsp. salt
,IH tsp. poultry seasoning
, envelope chic"en(flavored bouillon
,IH c. water
In medium bowl, combine carrots, @ucchini, salt and poultry seasoning. +poon
about ,I- cup miDture into each poc"et &each breast should open similar to a
butterfly'8 secure with toothpic"s. In place chic"en in a )ed si@e s"illet, sprin"le
with bouillon.
Add water to s"illet and coo" over medium high heat, heat to boiling. 3educe
heat to low8 cover and simmer about H9 minutes or until chic"en is for" tender.
3emove toothpic"s. )a"es H servings, ,=9 calories per serving.
((((((((((((((((((((((((
S)*A'$%SS CA.%
, c. dates, chopped
, c. prunes, chopped
, c. raisins
, c. cold water
, stic" margarine, melted
- eggs
, tsp. ba"ing soda
,IH tsp. salt
, c. plain flour
, c. nuts, chopped
,IH tsp. cinnamon
,IH tsp. nutmeg
, tsp. vanilla
$oil dates and prunes in the one cup of water for C minutes8 add margarine and
raisins and let cool. )iD flour, soda, salt, eggs, nuts, spices and vanilla. Add to
fruit miDture. +tir to blend. !our into ba"ing dish. $a"e at C49 degrees for -4 to
C9 minutes.
D(AB%T(C -'A&*% S)&B%A#S
, ,I- c. all(purpose flour
, tsp. ba"ing powder
,IH tsp. salt
,I- c. shortening
,I- c. raisins
, egg
- tbsp. orange %uice
- tsp. grated orange rind
, ,I- tsp. +ucaryl
+ift together flour, ba"ing powder and salt. 0ut in shortening until crumbly. Add
all at once: raisins, eggs, orange %uice, orange rind and +ucaryl. )iD well. )a"e
into small balls8 flatten on coo"ie sheet. $a"e ,- to ,4 minutes at C>4 degrees.
((((((((((((((((((((((((
A$#-&D B(SC)(T '(&*
,IH c. granulated brown sugar, replacement
- tbsp. diatetic maple syrup
- tsp. reduced calorie margarine
- tsp. water
,IC c. almonds, coarsely chopped
, &= o@.' tube refrigerator biscuits
In a , ,I- 7uart microwave safe casserole, combine the brown sugar
replacement, maple syrup, margarine and water. 0over with a paper towel and
microwave on high for one minute. Allow to sit, covered for one minute, then stir
to miD in the melted margarine. +tir in the almonds. 0ut each of the biscuits into
four pieces.
3oll each piece into a ball. Dip each piece into the syrup miDture then place in a
microwave safe ring mold. Arrange all coated balls uniformly around the ring
mold. !our any remaining syrup over the balls in the mold.
)icrowave on medium &495 power' for 4 to A minutes, turning the mold ,IH turn
after each two minutes. 3emove from oven and immediately cover with waDed
paper. Allow to sit undisturbed 4 minutes8 then turn out onto a serving dish.
Divide into ,9 servings. About =9 calories per serving.
BA&A&A S/$(T /(%
, graham crac"er crust
, &H o@.' p"g. sugar(free instant vanilla pudding miD
- c. low(fat mil"
- bananas, sliced
, &,4 o@.' can crushed pineapple
, c. 0ool hip
, tsp. vanilla
,I- c. pecans, chopped
)iD pudding with mil" and beat until thic", pour into crust. !ut bananas over
pudding. +7uee@e pineapple to remove all %uice. +prin"le on top of bananas.
0over with 0ool hip, sprin"le pecans on top. 0hill well.
(((((((((((((((((((((((((
F')(T D(/
, c. plain yogurt
= o@. light cream
= pac"ets 17ual sugar
, tsp. vanilla.
)iD all ingredients together.
((((((((((((((((((((((((
B'-W&(% T-'T%
, ,I- c. chilled whipping cream
C tbsp. Fruit +weet or to taste
, tsp. vanilla
!repare Fudge +weet $rownies &see recipe below'. hip cream, Fruit +weet
and vanilla and use as filling and topping for layers of brownies. /ow(Fat
+ubstitute: About C cups fro@en whipped topping, thawed. +ubstitute your
favorite flavoring for the vanilla, such as , tablespoon instant coffee or ,
tablespoon concentrated orange %uice.
((((((((((((((((((((((((
F)D*% SW%%T B'-W&(%S
-IC c. flour
,I- tsp. ba"ing powder
- eggs, beaten well
,I- c. melted butter or oil
,I- c. Fudge +weet, softened
,I- c. Fruit +weet
, tsp. vanilla
,I- c. walnuts, chopped
+ift flour and ba"ing powder8 set aside. $lend the eggs, butter or oil, Fudge
+weet, Fruit +weet and vanilla. Add the flour miDture and blend thoroughly. Add
walnuts. !our miDture into greased and floured =MD=M ba"ing pan. $a"e at C49
degrees for about ,4 minutes, until ca"e springs bac" at a light touch. Doubled
recipe will fit into double si@e coo"ie pan.
(((((((((((((((((((((((((
F'-0%& A/'(C-T #-)SS%
, c. apricot apple butter
,I- c. whipping cream
- egg whites
- tbsp. Fruit +weet
$eat egg whites until stiff but not dry. Fold into the apricot apple butter. hip the
cream until stiff, adding the Fruit +weet. Fold the whipped cream into the apricot
miDture. Free@e.
((((((((((((((((((((((((
F')(T $%ATH%'
!lace a sheet of plastic wrap in the bottom of a coo"ie sheet. +mooth a thin
layer of fruit butter with the edge of a panca"e turner. !lace in the oven to dry at
the lowest heat, about ,-9, for about - hours, or until dry, then remove and cool.
!eel off and roll in plastic wrap. For variety, sprin"le with finely chopped walnuts
before drying.
((((((((((((((((((((((((
F')(T SA$AD T-//(&*
, ,I- c. mil" &s"im or ,5'
, &C o@.' sugar free vanilla pudding
Add: - tbsp. fro@en orange %uice concentrate
, tsp. grated orange peel &opt.'
0an be served as a side dish with miDed fruit &fresh' or miD fruit and topping in
bowl.
((((((((((((((((((((((((
'AS/B%'', #-)SS%
-IC c. +trawberry Fanciful
,I= tsp. cream of tartar
- egg whites
,I- c. whipping cream
Add cream of tartar to egg whites, beat until stiff, but not dry. Fold into
+trawberry Fanciful. Fold the whipped cream into the fruit miDture. 0hill before
serving or free@e for fro@en mousse. For flavor variation try: +trawberry,
blueberry, orange pineapple, pineapple berry or peach.
((((((((((((((((((((((((
*-$D%& CA''-T /(%
- eggs
,IH tsp. ground cinnamon
!inch salt
,I- c. Fruit +weet
<M pie shell
Dash ground nutmeg
,I= tsp. ground ginger
, c. coo"ed carrots, riced or mashed
,I- c. heavy cream
$eat the eggs, nutmeg, cinnamon, ginger and salt until thoroughly blended. Add
the carrots and stir well. !our in the Fruit +weet and cream and stir until
completely blended. !our the filling into the pie shell and ba"e at C49 degrees
for C4 minutes or until a "nife inserted in the center comes clean. +erve with
whipped topping.
((((((((((((((((((((((((
A//$%SA)C% CA.%
- eggs, well beaten
, c. Apple $utter
, ,I- c. flour
,I- c. raisins
,I- c. butter, melted
,I- c. Fruit +weet
, ,I- tsp. ba"ing soda
,I- c. chopped walnuts
0ombine the eggs, butter and apple butter. +ift the flour and ba"e soda. Add the
walnuts and raisins to the flour miDture and blend. Add the flour miDture to the
egg miDture alternately with the Fruit +weet. !our the batter into a greased tube
pan and ba"e at C>4 degrees for C9 to C4 minutes. Turn out and cool before
serving. +erve with whipped cream.
((((((((((((((((((((((((
%AS, CH-C-$AT% *'AHA# T-'T%
/ine ,CMD<MD-M pan with a layer of graham crac"er s7uares. !repare , large &A
o@.' pac"age of instant sugar(free chocolate pudding as directed on the pac"age.
+pread over graham crac"er layer. !lace in refrigerator to let set a little.
/ayer another layer of graham crac"er s7uares over the pudding. !repare a
second pac"age of chocolate pudding as above and spread over graham
crac"ers. Refrigerate. Torte may be topped with whipped cream or Dream hip
when served. This easy dessert is one that diabetics may en%oy.
((((((((((((((((((((((((
FA&C(F)$ F'%%0%
H ripe bananas, peeled
,I- c. 3aspberry Fanciful
rap bananas in plastic wrap and free@e overnight. 3emove from free@er, brea"
into H or 4 pieces and let stand at room temperature for about ,9 minutes to
slightly soften for the processor. $lend the bananas in a processor or blender
until creamy. Add the 3aspberry &or other flavor' Fanciful and blend briefly. This
can be served immediately, or stored in the free@er. +erves H.
((((((((((((((((((((((((
&-+S)*A' C)STA'D
A egg yol"s
,IH c. Fruit +weet
,I- c. flour
- c. mil"
, tsp. vanilla
, tbsp. butter
In a medium bowl, beat egg yol"s and Fruit +weet until thic" and pale. hile
continuing to beat, gradually sift in flour. !our into a saucepan and place over
low heat on the stove and gradually add mil" and vanilla. 0oo", stirring
constantly, until miDture has thic"ened to a custard consistency, about ,4
minutes. 3emove from heat. )elt butter and pour over custard to prevent a s"in
from forming while it cools. )a"es C cups.
((((((((((((((((((((((((
CH-C-$AT% CA.%
- eggs, beaten
, c. strawberry apple butter
, tsp. vanilla
4 tbsp. mil"
CIH c. Fudge +weet Topping
4 tbsp. Fruit +weet
- c. flour
- tsp. ba"ing powder
0ombine eggs, butter, strawberry apple butter and vanilla. !lace the covered %ar
of Fudge +weet into hot water to thin. Add the mil", Fudge +weet and Fruit
+weet to the butter miDture. +ift the flour and ba"ing soda together and blend
with the wet miDture. !our into two greased and floured <M round tins or
e7uivalent. $a"e at C49 degrees for H9 minutes. 0ool. Top with whipped cream.
((((((((((((((((((((((((
-'A&*% #(&C% CA.%
- eggs, well beaten
,IC c. Fruit +weet
, ,I- c. flour
,IH c. butter
, c. Fruit )incemeat
, tsp. ba"ing soda
$eat eggs, melt butter and add to )incemeat and Fruit +weet. +ift dry
ingredients, add to mincemeat miD and blend. +poon and smooth batter into
oiled and floured =M ba"ing pan. $a"e at C49 degrees for approDimately -4
minutes. Top with Brange 0ream 0heese Topping. ((B3A2?1 031A)
0*11+1 F3B+TI2?((
A o@. cream cheese
- tbsp. Fruit +weet
- tbsp. concentrated orange %uice
$lend all ingredients together. ;se on Brange )ince 0a"e.
((((((((((((((((((((((((
$-+CA$ CH%%S% CA.%
,- o@. low fat 3icotta cheese
H eggs, separated
CIH c. Fruit +weet
?rated peel of , lemon
C graham crac"ers, finely crushed
,- o@. low fat cottage cheese
-IC c. non(instant mil" powder
4 tbsp. lemon %uice or to taste
- tsp. pure vanilla
$utter or oleo for pan
!ut cheese in process with egg yol"s and Fruit +weet and blend. Add mil",
powder and process until smooth. Add vanilla, lemon %uice and peel to cheese
miDture. $lend until smooth. $eat egg whites until frothy, then add to the
processor and blend for about - seconds, until miDed. $utter the bottom and ,I-
way up the sides of a <M springform pan.
!our the graham crac"er crumbs into the pan and sha"e until buttered area is
coated. /eave any eDtra on the bottom. !our cheeseca"e miDture into pan and
ba"e at C49 degrees with a pan of water in the oven to prevent drying. $a"e for
H4 minutes or until inserted "nife emerges clean. 0ool. )ay serve with aD
Brchards All(Fruit Fanciful preserve of your choice. Variations: All cottage or all
ricotta cheese may be used. For standard cream cheese cake, substitute 24
ounces cream cheese, 3 eggs, 12 cu! !o"dered milk and 23 cu! Fruit #"eet.
Ad$ust lemon.
(((((((((((((((((((((((((
A/'(C-T /(&%A//$% CA.%
- eggs, beaten
CIH c. Apricot Apple $utter
,I- c. dried apricots, chopped fine
- tsp. ba"ing soda
,I- c. drained, crushed pineapple
- c. flour
,I- c. Fruit +weet
0ombine the eggs, butter, Apricot Apple $utter, pineapple and dried apricots until
thoroughly blended. )iD the flour and ba"ing soda together, then combine with
the egg miDture alternately with the Fruit +weet. )iD until the batter is smooth.
$a"e in a <MD,-M greased and floured pan at CH9 degrees for H9 minutes or until
ca"e springs bac" when pressed lightly. 3emove the ca"e from the oven. 0ool,
turn out and cool completely. Flavor is usually better the neDt day.
'%F'(*%'AT-' B'A& #)FF(&S
, ,I- c. apple %uice
, c. butter, melted
H well beaten eggs
H c. buttermil"
4 tsp. ba"ing soda
- c. processed $ran $uds
, c. Fruit +weet
H c. ready(to(eat bran cereal
4 c. flour
, tsp. salt
!our the %uice into a medium saucepan and bring to a boil over high heat.
3emove, pour in the $ran $uds and stir well. /et the miDture stand for several
minutes. 0ombine the butter, Fruit +weet and eggs and beat well. Then stir in
the bran cereal. !our in the buttermil" and stir well, then add the flour, ba"ing
soda and salt. $eat the batter until it is thoroughly blended.
Add the %uice and $ran $uds and stir the batter until well blended. Drop several
teaspoonfuls of batter into each greased muffin cup. $a"e at H99 degrees for ,4
minutes or until the center of each muffin is done. The batter can be stored in the
refrigerator for up to A wee"s and used as needed. Fruit and nuts, such as
raisins, cranberries, bananas and walnuts, can be finely chopped, tossed with a
little flour can also be used to add a little variety.
((((((((((((((((((((((((
B)TT%' /-)&DCA.%
- eggs, separated
A tbsp. butter, softened
- tsp. vanilla
H tbsp. whipping cream
CIH c. Fruit +weet
, CIH c. sifted ca"e flour
, tsp. ba"ing soda
$eat the egg yol"s well. Add cream, butter, Fruit +weet and vanilla and beat to
blend well. +et aside. +ift the flour, ba"ing powder and ba"ing soda together
and set aside in a small bowl. In a medium si@e bowl, slowly blend the flour
miDture and the li7uid miDture in small amounts at a time until well miDed. $eat
until smooth.
In a separate bowl, beat egg whites until stiff but not dry. +tir a third of the whites
into the batter and then gently fold in the remainder. +poon into a greased and
floured <M pan. $a"e in a preheated C49 degree oven for -4 to C4 minutes or
until an inserted straw or toothpic" comes out dry. 0ool for about 4 minutes
before turning out onto rac".
((((((((((((((((((((((((
T-'T% A) CH-C-$A
, CIH c. ca"e flour, sifted
,IHC tsp. salt
C tsp. ba"ing powder
,I- tsp. cinnamon
H eggs, separated
,I- c. melted butter or oil
CIH c. Fruit +weet
CIH c. Fudge +weet
, tsp. vanilla
,I- c. mil"
+ift dry ingredients together and set aside. 0ombine the butter or oil, Fruit
+weet, Fudge +weet and vanilla. Add the yol"s to the li7uid miDture, blending
one at a time. Add the flour miDture to the li7uid miDture alternately with the mil".
hip the egg whites to stiff pea"s and fold in gently but thoroughly. $a"e at C49
degrees for ,I- hour in - &<M' round greased and floured tins. Test. 0a"e will
spring bac" when lightly touched. For a drier cake, bake until the cake dra"s
a"ay from the edge of the !an. 0ool.
((FI//I2?((
, &= o@.' p"g. cream cheese
C tbsp. Fruit +weet
, tsp. vanilla
$lend together. 0ream cheese may be warmed slightly to soften for blending.
Fill ca"e, then frost with whipped cream sweetened to taste with Fruit +weet,
flavored with vanilla or your favorite flavoring. Dri@@le melted Fruit +weet around
edge of ca"e. %o!tional & !ut thinly sliced stra"berries on to!.
((((((((((((((((((((((((
D(AB%T(C -AT#%A$ /%A&)T B)TT%' C--.(%S
-IC c. oatmeal
- c. flour
, tsp. lite salt
,IH tsp. soda
,IC c. corn oil
-IC c. salt free peanut butter
,IH c. 1ggbeaters and , egg
C tbsp. s"im mil"
H tbsp. li7uid sweetener
- tbsp. sugar substitute
+ift flour, salt, soda, and ba"ing powder. 0ream neDt A ingredients together add
oatmeal, beat. Add flour miDture, stir until it forms a ball8 roll into , inch balls.
!lace on ungreased coo"ie sheet. !ress down with glass. $a"e at C>4 degrees
for ,9 minutes. approD C4 calories per coo"ie.
((((((((((((((((((((((((
D(AB%T(C /%A&)T B)TT%' C--.(%S
, c. flour
,I- c. creamy peanut butter
, egg
, tsp. vanilla
,IH tsp. salt
,I- c. water
, tbsp. li7uid sweetener
,I- c. salad oil
)iD all together in a large bowl. +hape into balls and place on ungreased coo"ie
sheet. $a"e at C>4 degrees for ,- to ,4 minutes. &#ou may add a little more
flour if desired.'
,IC c. plain flour
,IH tsp. ba"ing soda
,IH tsp. ba"ing powder
!inch of salt
- tbsp. shortening
- tbsp. peanut butter
, tsp. +weet Nn /ow
, egg, beaten
)iD and stir all ingredients in order &flour, ba"ing soda, ba"ing powder, salt,
shortening, peanut butter and +weet Nn /ow'. Add beaten egg and miD well.
Drop by large teaspoon on greased coo"ie sheet. $a"e at C49 degrees for ,9
minutes.
((((((((((((((((((((((((
D(AB%T(C F)D*%
, ,H ,I- o@. evaporated mil"
C tbsp. cocoa
,IH c. oleo
/i7uid +weetner to e7ual ,I- c. sugar
,IH tsp. salt
, tsp. vanilla
- ,I- c. graham crac"er crumbs
,IH c. nuts
0ombine mil" and cocoa in saucepan. $eat well. Add oleo, sweetner, salt. $ring
to boil. 3emove from heat. +tir in remaining ingredients eDcept ,IH cup graham
crac"ers. 0ool about ,4 minutes. Divide miDture into C- balls. 3oll in remaining
crac"er crumbs and chill.
((((((((((((((((((((((((
/(&%A//$% SH%'B%T 1F-' D(AB%T(CS2
, &,A o@.' can crushed pineapple in pineapple %uice
, tsp. unflavored gelatin &,IC envelope'
- tbsp. lemon %uice nonnutritive sweetener e7uivalent to ,I- cup sugar
,I- c. nonfat dry mil" powder
At least C ,I- hours before serving: Drain pineapple, reserving %uice. In small
saucepan, into ,IH cup reserved pineapple %uice, sprin"le gelatin. 0oo" over low
heat, stirring constantly until gelatin is dissolved. 3emove from heat8 stir in ,I-
cup reserved pineapple %uice, lemon %uice, crushed pineapple and nonnutritive
sweetener8 cool. In small bowl with miDer at high speed, beat mil" powder with
,I- cup ice water until stiff pea"s form8 gently stir in gelatin miDture until well
combined. !our into shallow pan8 free@e C hours or until firm. )a"es = servings.
((((((((((((((((((((((((
-'A&*% SH%'B%T 1F-' D(AB%T(CS2
, c. orange %uice
, tsp. unflavored gelatin &,IC envelope'
- tbsp. lemon %uice
, tbsp. grated orange peel nonnutritive sweetener e7ual to ,I- cup sugar
,I- c. nonfat dry mil" powder
)iD all ingredients together until well blended.
((((((((((((((((((((((((
D(AB%T(C A//$% /(%
!astry for = inch two crust pie
A c. sliced tart apples
CIH tsp. cinnamon or nutmeg
, &,- o@.' can fro@en +eneca apple %uice
- tbsp. cornstarch
*eat oven to H-4 degrees. !ut apples in pastry lined pan. *eat %uice, cornstarch
and spice &optional'. /et it boil until clear. !our over apples. 0over with top
crust. $a"e 49 to A9 minutes.
((((((((((((((((((((((((
D(AB%T(C3S /)#/.(& /(%
, ba"ed, coo"ed < inch pie shell
- sm. p"gs. sugar free instantvanilla pudding c. mil"
, c. canned pump"in
, tsp. pump"in pie spice
,IH tsp. nutmeg
,IH tsp. ginger
,I- tsp. cinnamon
$lend all ingredients in blender until smooth. ;se plain canned pump"in. Do not
use canned pump"in pie miDture. !our into pie shell and chill until ready to
serve.
((((((((((((((((((((((((

S)*A'+F'%% D(AB%T(C CA.%
- c. raisins
- c. water
- eggs, lightly beaten &you can use eggbeaters or egg whites'
,I- c. s"im mil"
- c. unsweetened applesauce
C tsp. +weet J /ow
, tsp. cinnamon
, tsp. nutmeg
, tsp. salt
- c. all(purpose flour
, c. chopped nuts &optional'
Brought to you by: Traverse Bay Farms www.TraverseBayFarms.com Page &
#ou may substitute the nuts with ,I- cup mashed bananas for a uni7uely different
flavor, if so, miD banana with the wet ingredients. !reheat oven to C49 degrees.
0oo" raisins in water until all water is absorbed, about C9 minutes. )iD all the
wet ingredients in one bowl and all the dry ingredients in a separate bowl. The
nuts get added to the flour miDture then add the flour miDture to the li7uid
miDture. Fold in the raisins. $a"e in loaf or bundt pan for C4 to H4 minutes or
until toothpic" inserted comes out clean.
((((((((((((((((((((((((
ST'AWB%'', D(AB%T(C 4A#
, c. berries
CIH c. sugar(free strawberry pop
, p"g. strawberry sugar(free Fello
C pac"ets 17ual
)ash the berries, add soda pop and coo" , minute. 3emove from heat and stir
in Fello until dissolved. +tir in sweetener and pour in %ars. +eal and store in
refrigerator. #ields about , ,IH cups. #ou may use other fruits such as
raspberries, peaches or cherries.
((((((((((((((((((((((((
D(AB%T(C /)&CH
,(- liter diet +prite
, &HA o@.' can chilled unsweetened pineapple %uice
, p"g. blueberry Kool(Aid with 2utrasweet
0hill all ingredients and pour in punch bowl and serve.
((((((((((((((((((((((((
D(AB%T(C %** &-*
, ,I- c. mil"
4 sucaryl tablets
H eggs, beaten well
- tsp. vanilla
!ut all ingredients together and miD well.
((((((((((((((((((((((((
D(AB%T(C 4%$$,
, 7t. sugarless apple %uice
H tbsp. artificial sweetener &can add more'
H tbsp. lemon %uice
- p"g. unflavored gelatin
)iD ingredients and boil gently for 4 minutes. 0ool and pour into containers.
+tore in refrigerator.
DIA$1TI0 0BBKI1+
, c. raisins
, c. water
- eggs, beaten
, tsp. vanilla
, c. flour
,IH c. dates, chopped
,I- c. shortening
C tsp. sweetener
, tsp. soda
$oil raisins, dates and water for C minutes. Add shortening and cool. Add eggs,
then all remaining ingredients and miD well. 0hill. Drop onto ungreased coo"ie
sheet. $a"e at C49 degrees for ,9 to ,- minutes.
((((((((((((((((((((((((
D(AB%T(C F')(T C--.(%S
, c. flour
, tsp. ba"ing soda
, c. water
, c. dates, chopped
,I- c. apples, peeled J chopped
CIH c. raisins
,I- c. margarine
, c. 7uic" oats
- eggs, beaten &or eggbeaters'
, tsp. vanilla
, c. pecans, chopped
+ift flour and soda, set aside. 0oo" water, dates, apple and raisins8 bring to a
boil. +immer C minutes. 3emove from heat and add the margarine and stir. 0ool
miDture and then add eggs, oatmeal and the dry ingredients8 add the vanilla and
nuts. 0over and refrigerate overnight. Drop on coo"ie sheets - inches apart.
$a"e in C49 degree oven for about -H minutes. +tore in the refrigerator in air
tight container. )ay also add , tsp. cinnamon to dry ingredients if desired.
((((((((((((((((((((((((
&- BA.% D(AB%T(C F')(T CA.%
, lb. graham crac"ers, crushed &reserve C double crac"ers'
,I- lb. margarine
, lb. marshmallows
)elt above and add crac"er crumbs. CIH c. grated raisins , tsp. coconut flavoring
,I- c. dried apricots ,I- c. raw cranberries CIH c. dates, cut up Add to first
miDture and miD well. !at miDture in AMD,CMD-M pan lined with plastic wrap. 0hill.
((((((((((((((((((((((((
D(AB%T(C 'A(S(& CA.%
- c. water
- c. raisins
0oo" until water evaporates. Add: - eggs - tbsp. sweetener CIH c. coo"ing oil ,
tsp. soda - c. flour , ,I- tsp. cinnamon , tsp. vanilla )iD well. !our into =MD=M
greased pan, ba"e at C49 degrees for - minutes. )a"es -9 servings. , fruit, -
fat, ,=4 calories.
((((((((((((((((((((((((
D(AB%T(C S/-&*% CA.%
> eggs
,I- c. fruit %uice, orange
C tbsp. +weet Nn /ow or any sugar substitute
- tbsp. lemon %uice
CIH tsp. cream of tartar
, ,I- c. sifted ca"e flour
,IH tsp. salt
+eparate eggs. $eat egg whites with salt until foamy. Add cream of tartar and
continue beating until stiff. In another bowl, combine rest of ingredients and miD
well. Fold in beaten egg whites. $a"e in greased and floured bundt pan at C49
degrees for H9 minutes or longer8 test with toothpic". +erve with no sugar %elly
&all fruit' and 0ool hip.
D(AB%T(C -'A&*% DAT% BA'S
, c. chopped dates
,IH c. sugar
,IC c. vegetable oil
,I- c. orange %uice
, c. all purpose flour
,I- c. chopped pecans
, egg
Brought to you by: Traverse Bay Farms www.TraverseBayFarms.com Page
, tbsp. grated orange rind
0ombine dates, sugar, oil and %uice in a saucepan. 0oo" for 4 minutes to soften
dates. 0ool. Add remaining ingredients. +pread into an oiled =MD=M ba"ing pan.
$a"e in C49 degree oven for -4 to C9 minutes. 0ool before cutting. )a"es CA
bars.
((((((((((((((((((((((((
DAT% D(AB%T(C C--.(%S
-IC c. cold water
CIH c. oleo
, c. chopped dates
, egg
,IH tsp. nutmeg
, tbsp. cinnamon
,I- tsp. soda
, tbsp. sweetener
, tbsp. water
, c. flour
0oo" cold water, oleo and dates for C to H minutes and cool. )iD all ingredients.
Drop by teaspoons on greased coo"ie sheet. $a"e at C49 degrees for ,-
minutes or until done.
S)*A'$%SS C--.(%S 1F-' D(AB%T(CS2
, c. flour
, ,I- tsp. cinnamon
, tsp. ba"ing soda
,I- tsp. salt &opt.'
,IH tsp. nutmeg
, tsp. ground cloves
, tsp. allspice
, ,I- c. raisins
, c. unsweetened applesauce
,I- c. oil
- eggs
, tsp. vanilla
,I- c. chopped nuts
, c. 7uic" &)otherNs' oats
)iD dry ingredients and add remaining ingredients to moisten. Drop by
teaspoonful onto greased coo"ie sheet. $a"e at C>4 degrees for ,- minutes.
((((((((((((((((((((((((
D(AB%T(C &)T $-AF
-H or - ,I- c. dates or raisins
- eggs
,IH c. vegetable oil
- c. flour, self rising
,I- c. chopped nuts
, tsp. ba"ing soda
- tsp. li7uid sweetener
, tsp. vanilla
If using all purpose flour, add ,I- teaspoon salt and , teaspoon ba"ing powder.
;se C49 degree oven. !ut cut dates or raisins into bowl8 sprin"le with ba"ing
soda and cover with , cup boiling water. /et stand until cool.
((((((((((((((((((((((((
D(AB%T(C DAT% CA.%
, stic" oleo or margarine
, egg
- c. flour
- tsp. soda
, tsp. vanilla
, c. dates
-IC c. +ugar Twin
,I- tsp. cinnamon
,IH tsp. cloves
, ,I- c. applesauce
, c. nuts
0ream oleo8 add egg, sugar and vanilla and sift together. Add dry ingredients.
Add dates, applesauce and nuts. $eat at medium speed until blended. $a"e
one hour at C49 degrees.
((((((((((((((((((((((((
Brought to you by: Traverse Bay Farms www.TraverseBayFarms.com Page "
D(AB%T(C A//$%SA)C% C--.(%S
, CIH c. ca"e flour
, tsp. cinnamon
,I- tsp. nutmeg
,I- tsp. cloves
+alt &opt.'
,I- c. butter
, tbsp. +weet Ten
, egg
,I- c. raisins or nuts
, c. All $ran
)iD ingredients. Drop on coo"ie sheet. $a"e -9 minutes at C>4 degrees.
((((((((((((((((((((((((
D(AB%T(C H%A$TH C--.(%S
, c. raisins
,I- c. chopped dates
,I- c. chopped apples
, c. water
,I- c. vegetable shortening
- well beaten eggs
- tsp. artificial sweetener &such as sweet n low'
, tsp. vanilla
, tsp. ba"ing soda
, c. flour
CIH c. chopped nuts
$oil raisins, dates, and apples in water for C minutes. Add shortening to melt,
then cool and add rest of ingredients with the nuts last. )iD well. Drop by
teaspoons onto coo"ie sheet. $a"e at C49 degrees for ,9 to ,- minutes. +tore
in refrigerator in an airtight container.
((((((((((((((((((((((((
#A', T,$%' #--'%3S A$#-&D #%'(&*)% C--.(%S 1D(AB%T(C2
H egg whites
= tsp. powdered s"im mil"
Brought to you by: Traverse Bay Farms www.TraverseBayFarms.com Page #
, tsp. almond eDtract
, tsp. li7uid artificial sweetner
0innamon to taste
$eat egg whites until stiff. Add s"im mil" powder. )iD well. Add eDtracts and
sugar substitute. Drop coo"ies by spoonfuls onto coo"ie sheet. $a"e at ->4
degrees for H4 minutes. 3emove from coo"ie sheet and dust with cinnamon.
#ields - to - ,I- do@en. Bne coo"ie e7uals C- calories.
((((((((((((((((((((((((
Brought to you by: Traverse Bay Farms www.TraverseBayFarms.com Page $
D(AB%T(C BA'S
,I- c. dates
,I- c. raisins
,I- c. prunes
C eggs
,I- c. oleo or margarine
, tsp. soda
, tsp. vanilla
,IH tsp. salt
, c. flour
0ut up fruits and boil with , cup water add margarine. )iD all the other ingredients with
eggs and dry ingredients. Add fruit miDture. $a"e in greased < inch s7uare pan at C49
degrees for -4 to C9 minutes. '()*: 14 teas!oon each cinnamon and nutmeg may
be added *(!tional& 12 cu! nuts or coconut may be used.
((((((((((((((((((((((((
D(AB%T(C C--.(%S
, c. seedless raisins
- c. water
,- saccharin tablets
, c. flour
,I- c. shortening
, tsp. cinnamon
,I- tsp. nutmeg
,I- tsp. cloves
, tsp. soda
, tsp. vanilla
, c. 7uic" oats
0oo" raisins in water for ,4 minutes, adding saccharin while hot. +ift dry ingredients.
)iD all together, drop on coo"ie sheet and flatten. $a"e at C49 degrees for ,4 minutes.
Keep refrigerated.
((((((((((((((((((((((((
BA&A&A &)T S5)A'%S F-' D(AB%T(CS
-IC c. margarine
H p"g. +weet Nn /ow or - or C tsp.
- eggs, separated &stiffly beat whites'
, c. mashed bananas
Brought to you by: Traverse Bay Farms www.TraverseBayFarms.com Page %
, ,I- c. flour
, tsp. ba"ing soda
,IH tsp. ba"ing powder
,IH tsp. salt
,IH c. sour cream
,I- tsp. vanilla
,I- c. chopped nuts
0ream +weet Nn /ow and margarine. Add egg yol"s and miD well. Add bananas, sift dry
ingredients. Add alternately with sour cream to shortening miDture. )iD until well
blended. Add vanilla, stiffly beaten egg whites and nuts. !our into two =D= or <D< inch
s7uare pans. Doesn6t rise li"e regular bars.
((((((((((((((((((((((((
D(AB%T(C A&D $-W S-D()# /-)&D CA.%
- c. flour
,I- c. corn oil
- eggs
C lg. ripe bananas
, ,I- tbsp. li7uid sweetener
H tbsp. buttermil"
, c. raisins
, tsp. soda
, tsp. vanilla
, ,I- c. pecans

!re(heat oven to C99 degrees +ift flour and soda together. Add oil, li7uid sweetener and
miD well until light. $eat in eggs. Add rest of ingredients. $eat until well miDed. !our into
loaf pan. $a"e at C49 degrees for -4 minutes
D(AB%T(C B'%AD /)DD(&*
, slice white bread, cut in cubes
- or C tbsp. raisins
, c. s"im mil"
, egg, well beaten
- p"gs. artificial sweetener
, tsp. vanilla
$eat egg, mil", vanilla and sweetener together. +pray two &-' cup microwave dish with
non(stic"ing vegetable spray. Arrange bread cubes and raisins in dish. !our mil"
miDture over bread to moisten each cube. +prin"le dash of nutmeg over top and
Brought to you by: Traverse Bay Farms www.TraverseBayFarms.com Page !&
microwave on high for five &4' minutes or until "nife inserted in center comes out clean.
$e careful not to overcoo".
((((((((((((((((((((((((
D(AB%T(C H%A$TH C--.(%S
, c. raisins
,I- c. chopped apples
, c. water
,I- c. vegetable shortening
- well beaten eggs
- p"gs. +weet J /ow &optional'
, tsp. vanilla
, tsp. ba"ing soda
, c. flour
CIH c. chopped nuts
$oil raisins, dates and apples in water for C minutes. Add shortening to melt. 0ool,
then add rest of ingredients. Add nuts last. )iD well. Drop by teaspoons onto coo"ie
sheet. $a"e at C49 degrees for ,9 to ,- minutes. +tore in refrigerator in an airtight
container.
((((((((((((((((((((((
A//$%SA)C% D(AB%T(C C--.(%S
,I- c. flour
, tsp. cinnamon
,I- tsp. soda
,IH tsp. allspice
,I- c. 7uic" rolled oats
,I- c. raisins
,I- c. unsweetened applesauce
, egg, beaten
,IH c. shortening
- tsp. vanilla
(!tional: ,IH tsp. orange flavoring, nuts
)iD moist ingredients first then add dry ingredients. Drop on greased ba"ing sheet.
$a"e at C49 degrees for = to ,9 minutes. #ield: , ,I- do@en.
((((((((((((((((((((((((
Brought to you by: Traverse Bay Farms www.TraverseBayFarms.com Page !1
B('THDA, CA.% F-' D(AB%T(C
- c. sifted ca"e flour
- ,I- tsp. ba"ing powder
,I- tsp. salt
A tbsp. softened margarine
, ,IH tsp. vanilla
,IH tsp. almond eDtract
, c. sugar
, egg
CIH c. mil"
,I- c. sugar(free strawberry %am
, c. nondairy whipped topping
!reheat oven to C49 degrees. /ine two = inch round ca"e pans with parchment paper
or waDed paper. +ift together the flour, ba"ing powder and salt. ith an electric miDer
at medium speed, cream together margarine, vanilla and almond eDtract until fluffy.
?radually add sugar, beating constantly. Add egg8 beat until miDture is fluffy. stirring
with a spoon, add the dry ingredients alternately with mil". +tirring after each addition
until batter is smooth. !our into the prepared pans. $a"e -4(C9 minutes or until done.
hen cool spread the strawberry %am between the layers. +pread whipped topping on
the top. +tore in refrigerator until %ust before serving. For added color you can add a
drop of &your color choice' food coloring to the whipped topping before putting it on top
of ca"e.
((((((((((((((((((((((((
D(AB%T(C CA.%
, c. raisins
, ,I- c. water
,I- c. shortening
, egg
, c. oatmeal
, tbsp. sugar substitute
, c. flour
, tsp. ba"ing soda
,IH tsp. salt
,I- tsp. cinnamon
$oil raisins and water. Add other ingredients. $a"e in a loaf pan at C49 degrees about
H4 minutes or until done.
((((((((((((((((((((((((
D(AB%T(C C--.(%S
, ,I- c. unsweetened applesauce
CIH c. margarine
- eggs
, tbsp. vanilla
,IC c. brown sugar substitute, suitable for ba"ing
- c. oatmeal
, tbsp. cinnamon
,I- tsp. allspice
, ,I- c. flour
, ,I- tsp. soda
,I- tsp. salt
, c. raisins
,IH c. nuts
)iD applesauce, margarine, eggs, vanilla and brown sugar substitute well8 add the
remaining ingredients. Drop by teaspoonfuls onto a coo"ie sheet and ba"e at C>4
degrees for ,4 minutes.
((((((((((((((((((((((((
D(AB%T(C F')(T CA.%S
- c. water
- c. raisins
, c. unsweetened apple sauce
- eggs
- tbsp. li7uid sweetener
CIH c. coo"ing oil
, tsp. soda
- c. plain flour
, ,IH tsp. cinnamon
,I- tsp. nutmeg
, tsp. vanilla
0oo" raisins in water until water is gone. Add the applesauce, eggs, sweetener and oil
and miD well. $lend in the other ingredients which have been sifted together. Add
vanilla. !our into greased and floured pans, preferably loaf pans. $a"e about , hour at
C49 degrees or until done. )a"es ,9 to ,- servings.
((((((((((((((((((((((((
,I- c. peanut butter
, tbsp. low calorie oleo
- ,I- tsp. li7uid sweetener
- eggs
, c. flour
,IH tsp. soda
,I- c. s"immed mil"
$eat first H ingredients well. Add eggs and beat again, then add mil" and flour. $lend
well. Drop by spoon on coo"ie sheet that is greased well. $a"e at C>4 degrees for ,-
minutes.
D(AB%T(C C--.(%S
, egg
,I- c. margarine, melted
- tsp. cinnamon
, c. flour
, c. 7uic"(rolled oats
, c. applesauce
, c. raisins
, tsp. soda
C p"gs. sugar substitute
!lace all ingredients in bowl and miD well. Drop by teaspoons on coo"ie sheet and
ba"e for ,9 to ,- minutes at C>4 degrees. +akes about 3 do,en.
((((((((((((((((((((((((
D(AB%T(C CA.%
- c. diced apples, coo"ed
- eggs
, c. nuts
,I- tsp. cinnamon
, tsp. soda
,I- c. +ugar Twin
CIH c. butter
, c. raisins
- c. flour
,I- tsp. salt
)iD all ingredients together in order above. $a"e in tube pan , hour at C49 degrees.
((((((((((((((((((((((((
D(AB%T(C CA.%
, c. raisins coo"ed in , c. water
, c. prunes, coo"ed in , c. water, cut up
- eggs
,IH c. +weet(n(/ow
CIH c. esson oil
- c. self(rising flour
, tsp. vanilla
, tsp. cinnamon
, tsp. nutmeg
, tsp. soda
, c. blac" walnuts, chopped
Dredge walnuts and raisins in flour. $eat eggs and applesauce together. 0ombine all
other ingredients and ba"e at C49 degrees for C4(H9 minutes in sheet pan.
((((((((((((((((((((((((
D(AB%T(C C--.(%S
, boD raisins
- c. water
, ,I- stic"s butter
C eggs
, tsp. vanilla
, ,I- tsp. soda dissolved in C tsp. water
, tsp. cinnamon
!inch of salt
$oil together raisins, water and butter about - minutes. hen cool, add eggs, +weet(2(
/ow, vanilla and soda. +ift together flour, salt, cinnamon, ba"ing powder. Add to first
coo"ed miDture. Add , cup nuts, if desired. Drop on greased coo"ie sheet and ba"e
about -9 minutes at C49 degrees.
((((((((((((((((((((((((
D(AB%T(C CA.%
, c. raisins, coo"ed in , c. water, cool
, c. prunes, cut up, coo" in , c. water, cool
Brought to you by: Traverse Bay Farms www.TraverseBayFarms.com Page !!
, c. applesauce, sweet or unsweetened
- eggs
,IH c. +weet(2(/ow
CIH c. corn oil
- c. self(rising flour
, tsp. vanilla
, tsp. cinnamon
, tsp. nutmeg
, tsp. soda
, c. chopped pecans or blac" walnuts
Dredge nuts and raisins in flour. $eat egg and applesauce. 0ombine all ingredients
and ba"e at C49 degrees for C4(H9 minutes in shallow pan.
((((((((((((((((((((((((
D(AB%T(C B'-W&(%S
- c. graham crac"er crumbs &approDimately -H crac"ers'
C o@. semi(sweet chocolate
, ,I- tsp. +weet(2(/ow &A pac"s'
,IH tsp. salt
, c. s"im mil"
*eat oven to C49 degrees. !lace all ingredients in bowl8 blend well. $a"e in greased
=D=D- pan for C9 minutes. 0ut in -(inch s7uares while warm.
((((((((((((((((((((((((
D(AB%T(C S/(C% CA.%
,I- c. margarine
C eggs, beaten
, ,I- c. unsweetened applesauce
, c. raisins
,I- tsp. vanilla
- tsp. soda
, tbsp. Artificial sweetner
, c. dates, chopped fine
C apples, peeled and cut in lg. pieces
, tsp. cinnamon
- c. flour
, c. pecans, chopped
Brought to you by: Traverse Bay Farms www.TraverseBayFarms.com Page !"
)iD all ingredients and ba"e in prepared $undt pan &spray with !am' in C49 degree
oven for , hour.
(((((((((((((((((((((((((((((((((((
D(AB%T(C CA.%
- c. raisins
- c. water
- eggs
CIH c. oil
- tbsp. li7uid sweetener
- c. flour
,IH tsp. nutmeg
, tsp. soda
, tsp. vanilla
0oo" raisins in water until water is gone. Add neDt H ingredients to raisins after they
cool. )iD well. +ift dry ingredients together and add. Add vanilla, miD well. !our into a
greased loaf pan. $a"e , hour or longer at C49 degrees.
((((((((((((((((((((((((
D(AB%T(C -AT#%A$ C--.(%S
,I- c. margarine
, egg
, tsp. sucaryl solution
,IH c. mil"
, c. flour
,I= tsp. ba"ing soda
, tsp. cinnamon
,I- tsp. nutmeg
,IH tsp. salt
, tsp. vanilla
,I- c. raisins
, c. rolled oats
0ream margarine. Add beaten egg, sucaryl solution, and mil". +ift and miD dry
ingredients and then add to first miDture. $eat in vanilla, raisins, and rolled oats. Drop
by teaspoon onto greased coo"ie sheet and ba"e. #ou can use ,IH cup margarine and
,IH cup applesauce or , banana instead of using the full amount of margarine.
Brought to you by: Traverse Bay Farms www.TraverseBayFarms.com Page !#
(((((((((((((((((((((((((
DAT% &)T C--.(%S 1D(AB%T(C2
,I- c. softened oleo or margarine
, tsp. li7uid sweetener
- tsp. water
,I- tsp. vanilla
, beaten egg
, c. plus - tbsp. flour
,I- tsp. soda
,I- tsp. salt
,I- c. chopped nuts
0ream butter, add sweetener, water, vanilla and beaten egg. +ift dry ingredients and
add to miDture. $a"e on greased coo"ie sheet ,9(,- minutes at C>4 degrees.
((((((((((((((((((((((((
A&&3S D(AB%T(C C-FF%% CA.%
, c. flour
,I- c. margarine
- tbsp. water
)iD and roll dough into ball, divide into - balls. !lace onto ungreased coo"ie sheet. !at
down, ,- inches long ( C inches wide.
((FI//I2?((
,I- c. margarine
, c. water
, tsp. almond eDtract
, c. flour
C eggs
)iD margarine and water in saucepan. $ring to a boil and add flavoring, then remove
from heat. Add flour, then add eggs one at a time. Divide into half. +pread on dough,
one then the other. $a"e at C49 degrees for A9 minutes.
((((((((((((((((((((((((
D(AB%T(C A//$%SA)C% $-AF CA.%
Brought to you by: Traverse Bay Farms www.TraverseBayFarms.com Page !$
C c. flour
, ,I- c. sugar substitute
- tsp. ba"ing soda
- tsp. cinnamon
,I- tsp. salt
- c. applesauce, unsweetened
, c. oil
H eggs
, c. raisins
, c. chopped dates
0ombine all ingredients. !our batter into - ungreased < D A D H inch loaf pans. $a"e at
C49 degrees for H4 minutes.
((((((((((((((((((((((((
D(AB%T(C CH-C-$AT% CH(/ C--.(%S
,IH c. margarine, softened
, ,I- tsp. vanilla
, c. O - tbsp. flour
,I- c. semi(sweet chocolate chips
,IH c. chopped nuts
H tsp. li7uid sweetener
, egg
,I- tsp. salt
,IH tsp. soda
0ombine first H ingredients in small miDer bowl. $eat at high speed for , to - minutes or
until light and fluffy. Add neDt H ingredients with ,I- cup water. $lend at low speed until
well combined. +tir in chocolate chips and nuts. Dough will be soft. Drop onto
ungreased coo"ie sheet. $a"e at H-4 degrees for ,9 to ,- minutes.
D(AB%T(C 4%$$,
, c. unsweetened %uice &any "ind'
,IH tsp. lemon %uice
- tbsp. sugar substitute
, tbsp. plain gelatin
, tbsp. cornstarch
Brought to you by: Traverse Bay Farms www.TraverseBayFarms.com Page !%
)iD lemon %uice, sugar substitute, gelatin and cornstarch. Add fruit %uice and stir well to
miD. $oil hard for C minutes, stirring constantly. )a"es , small %ar. +tore in refrigerator.
((((((((((((((((((((((((
D(AB%T(C A//$% 4%$$,
- env. unflavored gelatin
- c. unsweetened apple %uice
Artificial sweetener to taste
- tbsp. lemon %uice
#ellow food coloring
+terili@e - half(pint %ars by covering with water and boiling for ,4 minutes. +often gelatin
in , cup apple %uice. *eat to a boil the other cup of apple %uice. 3emove from heat.
Add %uice with softened gelatin. Add lemon %uice. $ring to full boil and coo" about -
minutes. 3emove from heat and add food coloring and sweetener to taste. !our into
sterile half(pint %ars, seal, and cool. +tore in refrigerator. )a"es - half(pints.
Brought to you by: Traverse Bay Farms www.TraverseBayFarms.com Page "&

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