June Cooking Class / Support Group! 6/13

Alright all! Saturday June 13th is our day! noon-???

Any suggestions or recipes you would like to see made WLS friendly???

My address is

65 Raubsville Road
Easton, PA 18042

home-610-252-8308
cell- 610-462-1204

You are welcome to park all over my grass - anywhere along the pink garage and forward!

We do ask for a small donation - cash or an item (ziplock bags - to take home goodies!, paper plates, plastic silverware, crystal light packets etc)

ALL are welcome regardless of surgeon, surgery, or stage in the journey! Support People welcome as well!

Look forward to seeing you all as always!!

Liz

PS - Chris doesn't have to work this month so he'll be joining us again

I am really planning to be there this month.  It's on the calendar so unless something major happens, I'll be there.  YAY!

I'm still struggling with splenda recipes for pudding.  It would be wonderful to see a choc pudding recipe adapted for splenda.  I wasn't happy with the texture of my last attempt.

I'd also like to know how you handle things like crusts and doughs, (for example, for quiches, or for an SF creamsickle pie).

Can't wait!

Karen

Karen - Thanks for the wonderful suggestions!! I will work on them for you!

Karen - would you mind posting or e-mailing me the recipe you used so I know what you didn't like? my e-mail is [email protected].

Thanks!

Here's what i did... it was based on Alton Brown's "Instant Pudding Mix" recipe:

Dry mix Ingredients
1 C hershey's unsweetened pure cocoa
1/2 C cornstarch
1-1/2 C Granulated Splenda
1/2 C Nonfat dry milk
1 tsp salt

Mixed thoroughly in large bowl and stored in fridge (in closed container)

To prepare

1-3/4 C. dry mix (as above)
4 C. skim milk
1 tsp vanilla extract
1/4 tsp orange extract

In saucepan, wisk milk and mix until well combined. 
Bring to boil over medium heat, continuously wisking.
Reduce heat to low and continue wisking, cook 4 minutes.
Remove from heat and stir in flavorings.

Pour into single-serving dishes and chill 4 hours.

Makes 4 cups (8 1/2 C servings)

I think a coupl e of things (at least) went wrong for me.  First, I used the cup measures (as above) on the dry mix instead of weights as specified in Brown's original recipe.  Second, I think the orange extract I had may have been old.

The texture was WAY too firm and a bit grainy (that's the best way to describe it).

I'd love any suggestions!  I'm a capable cook generally, but really not used to using splenda in cooking... not sure if the granulated vs regular might make a difference in something like this.

Thanks!
karen

OK - I'll see what I can do! I have a good chocolate pudding (sugar) recipe - I'll see how I can modify it - LOVE a challenge!

I am planning on being there barring any disasters LOL

I think I am actually going to make it this month...just make sure you have a fire extinguisher if you let me anywhere near the stove :)

HG

noo dont let her cook. HG just do like I did, let Liz give you a nice benign chopping or folding job. Do not, I repeat DO NOT let us be in charge of anything that needs a heat source

You two are to much!