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Thursday, April 17, 2008

Brown Sugar Pie

When I was in Chicago, a friend there made this absolutely yummy pie and told me it is a favourite there, especially in the southern states. It is just to die for and I persuaded her to give me the recipe so I could bring it home and try it here, to see if it was as good as I remembered. Well I have to say, it is certainly a beautiful pie and one you should make and be the judge of this for yourself. It is easy to make and your guests will keep coming back for more.


1 cup firmly packed brown sugar
1 egg, slightly beaten
1 teaspoon vanilla essence
2 heaped tablespoons plain flour
3 tablespoons milk
2 tablespoons melted butter
125 g chocolate chips
1 prepared pastry pie shell


Preheat oven to 175 C (fan forced) or 180 C regular oven. In a large bowl, combine the first 6 ingredients. Mix on medium speed of an electric beater for approx 2 minutes. Add the chocolate chips and stir through. Pour the mixture into the pie shell and bake for about 35 minutes or until lightly browned and set. Remove from oven and set aside to cool. Serve with whipped cream or vanilla ice cream.

Diabetic Hummingbird Cake

My mother-in-law Amy has diabeties and I have decided to include some recipes suitable for diabetics on my free recipe page. Because of this, I am now searching for inovative recipes that not only taste good but are completely safe for all diabetics to use. This one was given to me by Amy and after making it myself, I decided that it tastes just as good as the regular recipe for this lovely cake and at least you will know that it is good for you. There is only 763 (182 calories) in each slice and just 0.2g of saturated fat. If you are following the weight watchers point plan this is just 2.5 points so you don't have to deprive yourself of having this lovely treat sometimes.


2 cups SR flour (I use half white and half wholemeal)
2 egg whites
1/3 cup sugar
1/2 cup apple sauce (bottled)
1 teaspoon bi-carb soda
3/4 cup drained canned crushed pineapple (in natural juice)
1 cup mashed banana
1/4 cup (25g) walnuts - chopped
1 teaspoon mixed spice
cooking spray


Preheat oven to 180C (fan forced). Drain pinapple, keeping the juice for the icing. In a large mixing bowl beat egg whites and sugar for 1 minute using an electric beater. Stir bi-carb into apple sauce (it will froth up) and add to bowl. Mix in mashed banana, walnuts, drained pineapple and mixed spice. Blend ingredients together well. Gently fold into mixture in one go. DO NOT BEAT as this will make the cake tough. Pour mixture into a round 19 cm cake tin that has been coated with cooking spray. Bake for 35 - 40 minutes or until firm to touch in centre. Allow cake to sit for 5 minutes in tin before turning out onto a wire rack to cool.

1 cup icing sugar
about 1 tablespoon of saved pineapple juice from can
2 teaspoons reduced fat margarine

Place all ingredients into a small mixing bowl and blend together until smooth. Spread over the top of cake. In humid weather it is best to keep this cake, sealed in the refrigerator.