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Old 09-23-2013, 02:27 AM   #661
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Quote:
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My first attempt at a legit baguette.....
Pass the softened butter please!
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Old 09-23-2013, 09:10 PM   #662
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It looks mouth watering! Yumm!!
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Old 10-06-2013, 10:19 AM   #663
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Today I'm making a pumpkin pie with no added sweetener, we'll see if we get a pie or a quiche!
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Old 10-06-2013, 10:36 AM   #664
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Today I'm making a pumpkin pie with no added sweetener, we'll see if we get a pie or a quiche!
As odd as it sounds, since I picked up a pumpkin pie at Costco and have had a serving each night before bedtime, my blood sugars have been stable in the morning. Between 110 and 120.

I'm interested in how your pie/quiche turn out.
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Old 10-06-2013, 01:35 PM   #665
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Today I'm making a pumpkin pie with no added sweetener, we'll see if we get a pie or a quiche!
I'm curious, too, Bea. I recently made a new recipe for skinny brownies with just chocolate cake mix and a can of plain pumpkin -- no oil, eggs, or added sugar. Of course there's some kind of sweetener in the cake mix, but the end result (I made it into small cupcakes) was pretty good -- not too sweet. Not as hard to resist snitching the extras from the freezer.
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Old 10-06-2013, 01:39 PM   #666
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Those baguettes look fantastic, bakechef!

I just finished making a Persian lime pie.
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Old 10-06-2013, 02:29 PM   #667
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Getting ready to put a ruhbarb pie in the oven
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Old 10-06-2013, 02:39 PM   #668
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I was going to do the laundry today, but it will have to wait for Spike to do it for me. It is too heavy for me to carry downstairs and the basket is too big for the scooter.

So I am going to make the chocolate syrup for Spike's SIL and some brownies for my daughter.
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Old 10-06-2013, 04:26 PM   #669
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Well the pumpkin pie experiment came out ok.

I used the Libby recipe and substituted a cup of fresh skim milk for the can of evaporated milk. I also left out the 3/4 cup of granulated sugar. The baking time was reduced by about 20 minutes because less liquid was used.

The texture of the pie was fine, the taste was fine. It just needs a little boost. Next time I will use 1/4 cup of real maple syrup or 1/4 cup of brown sugar to replace the 3/4 cup of granulated sugar. Leaving out the 1/2 cup of sugar and the extra 24 carbs from the evaporated milk still holds the carb count way down. Oh, I also used the cheapest store brand of frozen crust, they roll it so thin that it also helps to keep the carb count down.

In the interest of science, I had two pieces, with whipped cream, and my blood sugar did not seem to be impacted, it was 146 two hours after I ate.
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Old 10-06-2013, 05:01 PM   #670
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Nice Aunt Bea! Thanks for letting us know! I can handle a 146.
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