I knew when I was making it that the recipe wouldn't work right with
Splenda, but I am so desperate for desserts that Bill can tolerate
(low fat, low sugar, non-dairy, and he's not too fond of chocolate)
that I tried making the Classic Lemon Bars recipe I got from Koko with
Splenda. The Splenda was okay in the crust, and it actually doesn't
taste wrong, but it *looks* wrong, as the Splenda doesn't dissolve the
way sugar does. The nice, shiny, translucent lemon filling was dull
and opaque. In fact, when it came out of the oven, my granddaughter
said it looked like cornbread :-) Anyone have any luck with this sort
of thing using half Splenda and half sugar? I felt like I was making
fake food: fake sugar and fake butter. And desserts only get worse
when whatever I'm making also calls for milk and I have to substitute
soy milk. I used fake milk, fake butter and fake sugar in a rum cake
last week and, although it tasted okay, I felt like I had presented
the man with a chemistry experiment. <sigh>

Terry "Squeaks" Pulliam Burd

--

"If the soup had been as warm as the wine,
if the wine had been as old as the turkey,
and if the turkey had had a breast like the maid,
it would have been a swell dinner." Duncan Hines


To reply, remove "spambot" and replace it with "cox"

On 9/7/2010 7:04 PM, Terry Pulliam Burd wrote:
> I knew when I was making it that the recipe wouldn't work right with
> Splenda, but I am so desperate for desserts that Bill can tolerate
> (low fat, low sugar, non-dairy, and he's not too fond of chocolate)
> that I tried making the Classic Lemon Bars recipe I got from Koko with
> Splenda. The Splenda was okay in the crust, and it actually doesn't
> taste wrong, but it *looks* wrong, as the Splenda doesn't dissolve the
> way sugar does. The nice, shiny, translucent lemon filling was dull
> and opaque. In fact, when it came out of the oven, my granddaughter
> said it looked like cornbread :-) Anyone have any luck with this sort
> of thing using half Splenda and half sugar? I felt like I was making
> fake food: fake sugar and fake butter. And desserts only get worse
> when whatever I'm making also calls for milk and I have to substitute
> soy milk. I used fake milk, fake butter and fake sugar in a rum cake
> last week and, although it tasted okay, I felt like I had presented
> the man with a chemistry experiment.<sigh>
>
> Terry "Squeaks" Pulliam Burd

I know this isn't a good reply - sowwy. Perhaps makes the real thing
but make the desserts in cupcake or miniature cupcake servings-size? Or
slice/serve the desserts in very small dimensions? Personally, I'd
rather do without than to suffer the funny, strange chemical tastes or
weird looks. I hope that makes sense?

Sky

--

Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice!!

"Terry Pulliam Burd" > wrote in message
...
>I knew when I was making it that the recipe wouldn't work right with
> Splenda, but I am so desperate for desserts that Bill can tolerate
> (low fat, low sugar, non-dairy, and he's not too fond of chocolate)
> that I tried making the Classic Lemon Bars recipe I got from Koko with
> Splenda. The Splenda was okay in the crust, and it actually doesn't
> taste wrong, but it *looks* wrong, as the Splenda doesn't dissolve the
> way sugar does. The nice, shiny, translucent lemon filling was dull
> and opaque. In fact, when it came out of the oven, my granddaughter
> said it looked like cornbread :-) Anyone have any luck with this sort
> of thing using half Splenda and half sugar? I felt like I was making
> fake food: fake sugar and fake butter. And desserts only get worse
> when whatever I'm making also calls for milk and I have to substitute
> soy milk. I used fake milk, fake butter and fake sugar in a rum cake
> last week and, although it tasted okay, I felt like I had presented
> the man with a chemistry experiment. <sigh>
>
> Terry "Squeaks" Pulliam Burd

Off the top of my head - Italian Ices are fairly low in sugar (lemon or home
made) - top with berries.

How about the sorbets?

Cantaloupe is in season - how about your own ices? I'll bet you have an ice
cream freezer.

Look in Weight Watchers for recipes they WORK using Fake stuff.

BTW take a look at the numbers on their (WW) Orange & Raspberry creamy bars

I would suspect fruit cobblers would thicken nicely with the cornstarch &
splenda. Come to think of it a crisp might be better then a cobbler - the
oatmeal is a fiber offset.

Fruit sauteed & thickened with a little arrowroot or cornstarch serve in a
crepe - the batter keeps a long time & 1 or 2 crepes will give the "mouth
feel" of a dessert.

I'll think more

Dimitri

On Tue, 7 Sep 2010 18:22:13 -0700, "Dimitri" >
wrote:

>Off the top of my head - Italian Ices are fairly low in sugar (lemon or home
>made) - top with berries.

Dammit! I forgot another no-no: fruit. He cannot tolerate fruit. At
least, not much fruit. He did okay with the lemon bars and a lemon
pound cake I made last week. If he eats a cobbler or the like, he
might as well print his business cards "c/o Men's Room, Suite 400..."
Oh, and low fiber. Could this BE any harder??? Just shoot me.
>
>How about the sorbets?
>
>Cantaloupe is in season - how about your own ices? I'll bet you have an ice
>cream freezer.

I need these desserts to send with his lunches to work. No freezer.
But a damned good idea for the weekends, Big D.
>
>Look in Weight Watchers for recipes they WORK using Fake stuff.
>
>BTW take a look at the numbers on their (WW) Orange & Raspberry creamy bars

<snip>

>I'll think more

Bless you!

Terry "Squeaks" Pulliam Burd

--

"If the soup had been as warm as the wine,
if the wine had been as old as the turkey,
and if the turkey had had a breast like the maid,
it would have been a swell dinner." Duncan Hines


To reply, remove "spambot" and replace it with "cox"

On Tue, 07 Sep 2010 19:27:10 -0500, Sky >
wrote:

>I know this isn't a good reply - sowwy. Perhaps makes the real thing
>but make the desserts in cupcake or miniature cupcake servings-size? Or
>slice/serve the desserts in very small dimensions? Personally, I'd
>rather do without than to suffer the funny, strange chemical tastes or
>weird looks. I hope that makes sense?

Makes perfect sense, but even small amounts cause problems. We learned
early on, esp. if he has court. Can't exactly tell the judge, "Hold
that thought!" while he runs to the men's room!

Terry "Squeaks" Pulliam Burd...TMI, huh?

--

"If the soup had been as warm as the wine,
if the wine had been as old as the turkey,
and if the turkey had had a breast like the maid,
it would have been a swell dinner." Duncan Hines


To reply, remove "spambot" and replace it with "cox"

Terry Pulliam Burd wrote:
> I knew when I was making it that the recipe wouldn't work right with
> Splenda, but I am so desperate for desserts that Bill can tolerate
> (low fat, low sugar, non-dairy, and he's not too fond of chocolate)



If you leave out sugar, chocolate, dairy (butter, cream), fat, and fruit
there's not much you can make that would serve as dessert. You have
my sympathy. As you said, subbing fake items for all of those is just
"Better Living Through Chemistry" and tastes like it.

I don't know if it would be too much sugar, but what about making
meringues, those "forgotten" mostly eggwhite cookies that take very
long, slow cooking. Custard tarts?

Is there any fruit that he can tolerate? Bananas? Jam used as a
filling in angelfood cake?

That's a real tough order for someone with that many dietary
restrictions, but you already knew that.

gloria p

On 9/7/2010 8:22 PM, Dimitri wrote:
> "Terry Pulliam Burd" > wrote in message
> ...
>> I knew when I was making it that the recipe wouldn't work right with
>> Splenda, but I am so desperate for desserts that Bill can tolerate
>> (low fat, low sugar, non-dairy, and he's not too fond of chocolate)
>> that I tried making the Classic Lemon Bars recipe I got from Koko with
>> Splenda. The Splenda was okay in the crust, and it actually doesn't
>> taste wrong, but it *looks* wrong, as the Splenda doesn't dissolve the
>> way sugar does. The nice, shiny, translucent lemon filling was dull
>> and opaque. In fact, when it came out of the oven, my granddaughter
>> said it looked like cornbread :-) Anyone have any luck with this sort
>> of thing using half Splenda and half sugar? I felt like I was making
>> fake food: fake sugar and fake butter. And desserts only get worse
>> when whatever I'm making also calls for milk and I have to substitute
>> soy milk. I used fake milk, fake butter and fake sugar in a rum cake
>> last week and, although it tasted okay, I felt like I had presented
>> the man with a chemistry experiment. <sigh>
>>
>> Terry "Squeaks" Pulliam Burd
>
> Off the top of my head - Italian Ices are fairly low in sugar (lemon or
> home made) - top with berries.
>
> How about the sorbets?
>
> Cantaloupe is in season - how about your own ices? I'll bet you have an
> ice cream freezer.

I make granitas for my DH. They work perfectly with Splenda and are
actually easier than with sugar because the Splenda dissolves in the
water and sugar has to be heated in the water to dissolve properly.

I have made them with cantaloupe, watermelon, strawberries, etc. His
favorite is lemon or a lemon lime mixture. They are the lowest in carbs,
too.



--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

"Terry Pulliam Burd" > wrote in message
...
> On Tue, 07 Sep 2010 19:27:10 -0500, Sky >
> wrote:
>
>>I know this isn't a good reply - sowwy. Perhaps makes the real thing
>>but make the desserts in cupcake or miniature cupcake servings-size? Or
>>slice/serve the desserts in very small dimensions? Personally, I'd
>>rather do without than to suffer the funny, strange chemical tastes or
>>weird looks. I hope that makes sense?
>
> Makes perfect sense, but even small amounts cause problems. We learned
> early on, esp. if he has court. Can't exactly tell the judge, "Hold
> that thought!" while he runs to the men's room!
>
> Terry "Squeaks" Pulliam Burd...TMI, huh?

Maybe. I was told that recently. Good luck. I can't find what works for
me anymore.

On 9/7/2010 7:04 PM, Terry Pulliam Burd wrote:
> I knew when I was making it that the recipe wouldn't work right with
> Splenda, but I am so desperate for desserts that Bill can tolerate
> (low fat, low sugar, non-dairy, and he's not too fond of chocolate)
> that I tried making the Classic Lemon Bars recipe I got from Koko with
> Splenda. The Splenda was okay in the crust, and it actually doesn't
> taste wrong, but it *looks* wrong, as the Splenda doesn't dissolve the
> way sugar does. The nice, shiny, translucent lemon filling was dull
> and opaque. In fact, when it came out of the oven, my granddaughter
> said it looked like cornbread :-) Anyone have any luck with this sort
> of thing using half Splenda and half sugar? I felt like I was making
> fake food: fake sugar and fake butter. And desserts only get worse
> when whatever I'm making also calls for milk and I have to substitute
> soy milk. I used fake milk, fake butter and fake sugar in a rum cake
> last week and, although it tasted okay, I felt like I had presented
> the man with a chemistry experiment.<sigh>
>
> Terry "Squeaks" Pulliam Burd
>

I used to make a pumpkin pie with artificial sweetener, fake milk and
egg beaters when I had to make a kosher Thanksgiving dinner. It came out
great. The spices in the pumpkin pie hide the the other stuff.

Make the crust very thin, just so it could hold the filling. That took
away some of the carbs.

The recipe is from the Libby's can but with the fake stuff.

Another thing my DH loves are macaroons. I make him some with ground
almonds, egg whites and Splenda. Email me if you'd like, and I'll look
for some of the recipes I use for him.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

"Terry Pulliam Burd" > wrote
>
> Dammit! I forgot another no-no: fruit. He cannot tolerate fruit. At
> least, not much fruit. He did okay with the lemon bars and a lemon
> pound cake I made last week. If he eats a cobbler or the like, he
> might as well print his business cards "c/o Men's Room, Suite 400..."
> Oh, and low fiber. Could this BE any harder??? Just shoot me.

My sympathies to you both. That is a tough diet both to make and to eat (or
not eat)

How about a meringue type cookie made with Splenda? You can use
different flavorings or extracts. If nuts are OK you can add some also.

On Tue, 07 Sep 2010 22:09:09 -0500, Janet Wilder
> wrote:

> The recipe is from the Libby's can but with the fake stuff.

Heh. You're good, but you're sooo bad!

--

Never trust a dog to watch your food.

"Terry Pulliam Burd" ha scritto nel messaggio
"Dimitri" > wrote:
>
>>Off the top of my head - Italian Ices are fairly low in sugar (lemon or
>>home >>made) - top with berries.
>
> Dammit! I forgot another no-no: fruit. He cannot tolerate fruit. At>
> least, not much fruit. He did okay with the lemon bars and a lemon
> pound cake I made last week.

It's time to give up desserts, I think. Most people don't eat dessert at
every meal these days. A sugarfree mint or hard candy is about all that
regime allows for.

On 9/8/2010 2:06 AM, Giusi wrote:
> "Terry Pulliam Burd" ha scritto nel messaggio
> "Dimitri"> wrote:
>>
>>> Off the top of my head - Italian Ices are fairly low in sugar (lemon or
>>> home>>made) - top with berries.
>>
>> Dammit! I forgot another no-no: fruit. He cannot tolerate fruit. At>
>> least, not much fruit. He did okay with the lemon bars and a lemon
>> pound cake I made last week.
>
> It's time to give up desserts, I think. Most people don't eat dessert at
> every meal these days. A sugarfree mint or hard candy is about all that
> regime allows for.
>
>
No! No! No! the poor guy already has intestinal distress. Sugar-free
candies have those sugar alcohols that give a lot of people the trots.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

Terry Pulliam Burd wrote:
> I knew when I was making it that the recipe wouldn't work right with
> Splenda, but I am so desperate for desserts that Bill can tolerate
> (low fat, low sugar, non-dairy, and he's not too fond of chocolate)

What does his doctor say about all his food intolerances? Often this is
indicative of an underlying condition that can be diagnosed and treated.
Apologies if the history has been given here before but after looking at
some of your other replies, not being able to tolerate at least some
fruits is pretty weird.

Although this doesn't sound like food allergies, there is a usual
procedure - not that you should take my advice, of course, without first
seeing your doctor and getting his/her opinion - and it's to follow a
so-called elimination diet. You cut out everything but a few foods that
are well-tolerated, then you start adding other foods back in slowly.

Still, sounds like other things ought to be investigated. e.g., I've
seen all sorts of food intolerance end up being undiagnosed Celiac
disease. A gluten-free diet might be worth a try - lots of info about
this on the Internet these days.

Just my opinion, your mileage may vary.

-S-

On Sep 7, 5:04*pm, Terry Pulliam Burd > wrote:
> I knew when I was making it that the recipe wouldn't work right with
> Splenda, but I am so desperate for desserts that Bill can tolerate


So....Squeaks. Please forgive me in advance if I offend.

But what is the significance of HAVING to have dessert? Have you
thought about the possibility
of a piece of sugar free candy instead of a 'dessert' of some kind.
If he is the type of person that needs a bit of 'sweet' after a meal,
a piece of sugar free candy would probably suffice. And there are
lots of those out there to choose from.

On Wed, 8 Sep 2010 07:08:34 -0700 (PDT), ImStillMags
> wrote:

>On Sep 7, 5:04*pm, Terry Pulliam Burd > wrote:
>> I knew when I was making it that the recipe wouldn't work right with
>> Splenda, but I am so desperate for desserts that Bill can tolerate
>
>
>So....Squeaks. Please forgive me in advance if I offend.

No offense is ever taken when help is being offered, IMHO.
>
>But what is the significance of HAVING to have dessert?

A sweet tooth on a guy who desperately needs to gain weight.

I am trying like h*ll to put some meat on his bones. He had most of
his small intestine removed 1 1/2 years ago due to a congenital
defect, which ticking time bomb took 50 years to explode, and was a
very slender guy to start with. Insofar as the small intestine is what
absorbs most of the nutrients in the food one eats, he has become
positively skeletal, and I am trying like h*ll to find foods he can
both tolerate and that will entice him (he's a picky eater on top of
it). I would like to find *any* foods that are low fat, low sugar,
non-dairy, no nuts, low fruit, but would pack some calories. What I
*really* need is a magic wand. <sigh>

I'm likin' the idea of meringues - figure I can flavor them. He did
well with the lemon pound cake (fake sugar, fake butter) and I make
him tapioca (fake sugar, soy milk). Macaroons sound good, but I wonder
about the coconut. Could give it a try and see what happens.

Unfortunately, his doctors all sing from the same page in the hymnal:
eat what you like and see if you can tolerate it. 2010 and we're given
advice that amounts to your-guess-is-as-good-as-mine.

Terry "Squeaks" Pulliam Burd

--

"If the soup had been as warm as the wine,
if the wine had been as old as the turkey,
and if the turkey had had a breast like the maid,
it would have been a swell dinner." Duncan Hines


To reply, remove "spambot" and replace it with "cox"

On Wed, 08 Sep 2010 08:00:29 -0700, Terry Pulliam Burd
> wrote:

>
>Unfortunately, his doctors all sing from the same page in the hymnal:
>eat what you like and see if you can tolerate it. 2010 and we're given
>advice that amounts to your-guess-is-as-good-as-mine.
>
>Terry "Squeaks" Pulliam Burd


Terry, try getting him to a nutritionist who specializes in
post-bariatric surgery. The situations are not identical, of course,
but there are some similarities.

But do know that not all major plumbing repairs wind up in tolerance
or intolerance of the same foods. That is not dissimilar to the
in-going situation, either...some folks can eat a big fat slice of raw
onion on a burger and the next guy would wind up with heartburn or gas
pains for a week.

Boron

On Sep 8, 11:00*am, Terry Pulliam Burd > wrote:
> On Wed, 8 Sep 2010 07:08:34 -0700 (PDT), ImStillMags
>
> > wrote:
> >On Sep 7, 5:04*pm, Terry Pulliam Burd > wrote:
> >> I knew when I was making it that the recipe wouldn't work right with
> >> Splenda, but I am so desperate for desserts that Bill can tolerate
>
> >So....Squeaks. * Please forgive me in advance if I offend.
>
> No offense is ever taken when help is being offered, IMHO.
>
>
>
> >But what is the significance of HAVING to have *dessert? *
>
> A sweet tooth on a guy who desperately needs to gain weight.
>
> I am trying like h*ll to put some meat on his bones. He had most of
> his small intestine removed 1 1/2 years ago due to a congenital
> defect, which ticking time bomb took 50 years to explode, and was a
> very slender guy to start with. Insofar as the small intestine is what
> absorbs most of the nutrients in the food one eats, he has become
> positively skeletal, and I am trying like h*ll to find foods he can
> both tolerate and that will entice him (he's a picky eater on top of
> it). I would like to find *any* foods that are low fat, low sugar,
> non-dairy, no nuts, low fruit, but would pack some calories. What I
> *really* need is a magic wand. <sigh>
>
> I'm likin' the idea of meringues - figure I can flavor them. He did
> well with the lemon pound cake (fake sugar, fake butter) and I make
> him tapioca (fake sugar, soy milk). Macaroons sound good, but I wonder
> about the coconut. Could give it a try and see what happens.
>
> Unfortunately, his doctors all sing from the same page in the hymnal:
> eat what you like and see if you can tolerate it. 2010 and we're given
> advice that amounts to your-guess-is-as-good-as-mine.
>
> Terry "Squeaks" Pulliam Burd
>
> --
>
> "If the soup had been as warm as the wine,
> if the wine had been as old as the turkey,
> and if the turkey had had a breast like the maid,
> it would have been a swell dinner." Duncan Hines
>
> To reply, remove "spambot" and replace it with "cox"

Recipe for " Angel Fool's Loaf Cake"

I cup cake flour
I I/2 cups Splenda granules
12 egg whites
2 T. vanilla extract
1/4 t. table salt

Preheat oven to 350. Combine cake flour and 3/4 cup Splenda. Mix
well using a wire whisk. Place egg whites in a very large glass
mixing bowl,. Beat on HIGH until foamy. Add vanilla and salt.
Continue beating until soft peaks form. Add remaining 3/4 Splenda , 2
T. at a time, while continuing to beat egg whites until stiff peaks
form. Add the flour mixture 1/2 cup at a time, folding in with
spatula or wire whisk. Pour batter into an ungreased 9x13 metal cake
pan. Run a knife through batter to remove air bubbles. Bake for
15-18 minutes or until cake springs back when touched. Do not over
bake.

O gm fat, 5 gm protein, 11 gm carb, 103 mg sodium, 3 mg calcium, 0 gm
fiber

Source: Cooking Healthy with Splenda by JoAnna M. Lund

Ruth

In article >,
Janet Wilder > wrote:

> On 9/8/2010 2:06 AM, Giusi wrote:
> > It's time to give up desserts, I think. Most people don't eat dessert at
> > every meal these days. A sugarfree mint or hard candy is about all that
> > regime allows for.
> >
> >
> No! No! No! the poor guy already has intestinal distress. Sugar-free
> candies have those sugar alcohols that give a lot of people the trots.

Guess you don't want my apricot jam made with xylitol, eh? I've a
friend who can't do sugar and relies on xylitol and sorbitol.

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
A few pics from the Fair are he
http://gallery.me.com/barbschaller#100254

On Wed, 8 Sep 2010 09:06:24 +0200, "Giusi" > wrote:

>
> "Terry Pulliam Burd" ha scritto nel messaggio
> "Dimitri" > wrote:
> >
> >>Off the top of my head - Italian Ices are fairly low in sugar (lemon or
> >>home >>made) - top with berries.
> >
> > Dammit! I forgot another no-no: fruit. He cannot tolerate fruit. At>
> > least, not much fruit. He did okay with the lemon bars and a lemon
> > pound cake I made last week.
>
> It's time to give up desserts, I think. Most people don't eat dessert at
> every meal these days. A sugarfree mint or hard candy is about all that
> regime allows for.
>
Europeans don't do cheese after dinner anymore? I thought that was
their version of dessert.

--

Never trust a dog to watch your food.

"sf" > ha scritto nel messaggio > "Giusi"
> wrote:
>
>>
>> "Terry Pulliam Burd" ha scritto nel messaggio

>> > Dammit! I forgot another no-no: fruit. He cannot tolerate fruit. At> >>
>> > > least, not much fruit. He did okay with the lemon bars and a lemon>>
>> > > pound cake I made last week.
>>
>> It's time to give up desserts, I think. Most people don't eat dessert at
>> >> every meal these days. A sugarfree mint or hard candy is about all
>> that >> regime allows for.
>>
> Europeans don't do cheese after dinner anymore? I thought that was> their
> version of dessert.

Some, some of the time. Thatìs more French than Italian or Spanish or
Greek. No one has dessert all of the time. I understand he needs to gain
weight, but between what he cant and what he doesn't, what's left?

On 9/8/2010 10:56 AM, Mookie wrote:

> Source: Cooking Healthy with Splenda by JoAnna M. Lund
>


I saved that recipe. Thanks. I have a couple of her cookbooks. I had the
pleasure pf corresponding with her many years ago. We kind of traded
newsletter subscribers. She was a lovely person and many people will
miss her.


--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

On 9/8/2010 11:02 AM, Melba's Jammin' wrote:
> In > ,
> Janet > wrote:
>
>> On 9/8/2010 2:06 AM, Giusi wrote:
>>> It's time to give up desserts, I think. Most people don't eat dessert at
>>> every meal these days. A sugarfree mint or hard candy is about all that
>>> regime allows for.
>>>
>>>
>> No! No! No! the poor guy already has intestinal distress. Sugar-free
>> candies have those sugar alcohols that give a lot of people the trots.
>
> Guess you don't want my apricot jam made with xylitol, eh? I've a
> friend who can't do sugar and relies on xylitol and sorbitol.
>

They don't effect my DH, but I can't tolerate them at all. Sorry I'll
have to pass on the jam.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

Omelet wrote:

> Get used to it.
>
> And use the Splenda bags of bulk stuff for canning.
>
> Sugar is the ultimate evil. It kills and is as addictive as Heroin.
> Of course if you like being blind, legless and on dialysis, white sugar
> is fine.

<major eye roll>

On Wed, 08 Sep 2010 13:40:35 -0500, Janet Wilder
> wrote:

>On 9/8/2010 10:00 AM, Terry Pulliam Burd wrote:
>
>> I'm likin' the idea of meringues - figure I can flavor them. He did
>> well with the lemon pound cake (fake sugar, fake butter) and I make
>> him tapioca (fake sugar, soy milk). Macaroons sound good, but I wonder
>> about the coconut. Could give it a try and see what happens.
>
>Here's one:
>
>
>* Exported from MasterCook *
>
> Coconut Macaroons

Snipped and saved. Thanks, Janet.

Terry "Squeaks" Pulliam Burd

--

"If the soup had been as warm as the wine,
if the wine had been as old as the turkey,
and if the turkey had had a breast like the maid,
it would have been a swell dinner." Duncan Hines


To reply, remove "spambot" and replace it with "cox"

On Wed, 08 Sep 2010 21:37:21 -0400, Goomba wrote:

> Omelet wrote:
>
>> Get used to it.
>>
>> And use the Splenda bags of bulk stuff for canning.
>>
>> Sugar is the ultimate evil. It kills and is as addictive as Heroin.
>> Of course if you like being blind, legless and on dialysis, white sugar
>> is fine.
>
> <major eye roll>

i'll take a chance on my legs...

your pal,
blake

On Wed, 08 Sep 2010 21:37:21 -0400, Goomba wrote:

> Omelet wrote:
>
>> Get used to it.
>>
>> And use the Splenda bags of bulk stuff for canning.
>>
>> Sugar is the ultimate evil. It kills and is as addictive as Heroin. Of
>> course if you like being blind, legless and on dialysis, white sugar is
>> fine.
>
> <major eye roll>

May I add a <snork> to your <major eye roll>?

In the last half a century I have consumed what must (by now) amount to a
humongous amount of white (cane) sugar that has been used as an ingredient
in various home cooked foods, some store-bought canned goods, candy
etc. I've always liked it in my tea and a few other beverages I drink in
large quantities, yet I can still see, have all my limbs and even both my
(fully functional) kidneys.

--
Cheers
Chatty Cathy

On Sep 8, 8:00*am, Terry Pulliam Burd > wrote:
> On Wed, 8 Sep 2010 07:08:34 -0700 (PDT), ImStillMags
>
> > wrote:
> >On Sep 7, 5:04*pm, Terry Pulliam Burd > wrote:

> >But what is the significance of HAVING to have *dessert? *
>
> A sweet tooth on a guy who desperately needs to gain weight.
>
> I am trying like h*ll to put some meat on his bones. He had most of
> his small intestine removed 1 1/2 years ago due to a congenital
> defect, which ticking time bomb took 50 years to explode, and was a
> very slender guy to start with. Insofar as the small intestine is what
> absorbs most of the nutrients in the food one eats, he has become
> positively skeletal, and I am trying like h*ll to find foods he can
> both tolerate and that will entice him (he's a picky eater on top of
> it). I would like to find *any* foods that are low fat, low sugar,
> non-dairy, no nuts, low fruit, but would pack some calories. What I
> *really* need is a magic wand. <sigh>


OH....ok...I had no idea. So we need to work with no dairy. Have
you tried making things with rice milk or almond milk or coconut
milk? Is the no nuts an allergy thing or an irritant thing?

If he could tolerate coconut milk or almond milk you're home free with
a lot of recipes.

Someone wrote:

>
> What does his doctor say about all his food intolerances? Often this is
> indicative of an underlying condition that can be diagnosed and treated.
> Apologies if the history has been given here before but after looking at
> some of your other replies, not being able to tolerate at least some
> fruits is pretty weird.
>

Someone else wrote:

> But what is the significance of HAVING to have dessert? Have you
> thought about the possibility of a piece of sugar free candy instead
> of a 'dessert' of some kind.


Cripes, guys, when you jump into the middle of a thread, it helps to
have some idea of the original scope of the question/problem.


The OP answered these questions in her first or second post, namely:

1. The food intolerance is CAUSED by curing a previous condition which
was cured by removing most of his small intestine. No allergies, just
inability to digest many things, and severe discomfort.

2. She is TRYING to help him gain some weight by adding calorie-dense
food he can tolerate. It's not a sweet tooth, sugar-free candy won't do it.


gloria p

Omelet wrote:

>
> Sugar is the ultimate evil. It kills and is as addictive as Heroin.
> Of course if you like being blind, legless and on dialysis, white sugar
> is fine.


I would have added this disclaimer to your post:

"FOR SOME PEOPLE"

Omelet wrote:

>
> Sugar is the ultimate evil. It kills and is as addictive as Heroin.
> Of course if you like being blind, legless and on dialysis, white sugar
> is fine.


I would have added the introductory phrase: "FOR SOME PEOPLE".

People have been eating sugar for centuries in many forms.
Most of the ills have been recorded since people began using
saccharin, Sweet'n'Low, Splenda, Stevia, etc.

If I were diabetic I might depend on something like that,
but the flavor and the aftertaste of all of them is so terrible,
I'd probably give up sweets altogether.

gloria p

On Thu, 09 Sep 2010 17:23:49 -0600, gloria.p wrote:
>
> Cripes, guys, when you jump into the middle of a thread, it helps to
> have some idea of the original scope of the question/problem.
>
>
While this sounds logical to me, people who make use of killfiles may only
see *some* posts in threads some of the time which may (or may not)
have drifted off the original topic from the OP... and depending how much
trimming has been done to the posts they *can* see in a given thread that
could also exacerbate the situation. JMHO, of course.

--
Cheers
Chatty Cathy - who put her killfile on a strict diet of idiots and twits
and it's still not losing any weight.

On 9/9/2010 3:52 PM, ChattyCathy wrote:
> On Wed, 08 Sep 2010 21:37:21 -0400, Goomba wrote:
>
>> Omelet wrote:
>>
>>> Get used to it.
>>>
>>> And use the Splenda bags of bulk stuff for canning.
>>>
>>> Sugar is the ultimate evil. It kills and is as addictive as Heroin. Of
>>> course if you like being blind, legless and on dialysis, white sugar is
>>> fine.
>>
>> <major eye roll>
>
> May I add a<snork> to your<major eye roll>?
>
> In the last half a century I have consumed what must (by now) amount to a
> humongous amount of white (cane) sugar that has been used as an ingredient
> in various home cooked foods, some store-bought canned goods, candy
> etc. I've always liked it in my tea and a few other beverages I drink in
> large quantities, yet I can still see, have all my limbs and even both my
> (fully functional) kidneys.

Same here. OTOH, I do know someone with a diabetic cat. The cat, as
far as anyone knows, has never tasted sugar.

On Sep 7, 7:04*pm, Terry Pulliam Burd > wrote:

> fake butter

Most dairy intolerance has to do with inability to break down
lactose. Butter contains almost no lactose. He may tolerate butter
as well as (ick) fake butter.
>
> Terry "Squeaks" Pulliam Burd
>
--Bryan

On Sep 8, 5:27*pm, Omelet > wrote:
>
> Sugar is the ultimate evil. *It kills and is as addictive as Heroin.
> Of course if you like being blind, legless and on dialysis, white sugar
> is fine.

Cane sugar has a lower glycemic index than dry baked potato. You are
a health professional. Why don't you know that? White sugar is one
of the medium bad carbs.

> --
> Peace! Om

--Bryan

On Fri, 10 Sep 2010 08:01:22 -0400, J. Clarke wrote:

> On 9/9/2010 3:52 PM, ChattyCathy wrote:

>> In the last half a century I have consumed what must (by now) amount to
>> a humongous amount of white (cane) sugar that has been used as an
>> ingredient in various home cooked foods, some store-bought canned
>> goods, candy etc. I've always liked it in my tea and a few other
>> beverages I drink in large quantities, yet I can still see, have all my
>> limbs and even both my (fully functional) kidneys.
>
> Same here. OTOH, I do know someone with a diabetic cat. The cat, as
> far as anyone knows, has never tasted sugar.

Heh. I realize that not *all* diabetes in humans who live on this planet
is caused by a bad diet either, and/or being overweight - but I personally
know more than half a dozen people that are Type II - and two of them told
me that their doctors told them that it was due to the bad eating habits
that they'd practiced for more than a couple of decades e.g. too much
fried fast-food, too many chocolate bars, too much soda pop, etc. - which
in turn led to their being 50-100lbs over their "ideal weight".

This is just hearsay tho'. I've had no medical training whatsoever and
this might be a load of old horse sh*t, but I'm just repeating what these
two (now diabetic) friends told me themselves.

--
Cheers
Chatty Cathy

On Fri, 10 Sep 2010 02:06:55 -0500, Omelet >
wrote:

>In article >,
> "gloria.p" > wrote:
>
>> Omelet wrote:
>>
>> >
>> > Sugar is the ultimate evil. It kills and is as addictive as Heroin.
>> > Of course if you like being blind, legless and on dialysis, white sugar
>> > is fine.
>>
>>
>> I would have added this disclaimer to your post:
>>
>> "FOR SOME PEOPLE"
>
>For some people, sugar addiction leads to diabetes...
>
>It's considered to be an American epidemic. ;-)

The main cause of diabetes is overweight, whether caused by too many
carbs, too much fat or just too much food.
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

On Fri, 10 Sep 2010 09:05:09 -0500, Andy wrote:

> ChattyCathy > wrote:
>
>> I've had no medical training whatsoever


> Neither had a few of my doctors from the past.

Heh. I've been pretty lucky as far as GPs go - been going to the same one
for over 20 years now and he certainly seems to "know his stuff". However,
I cannot say the same about dentists here - I've only found one really
good one over the years and he's so popular that you have to wait 3 months
to get an appointment; even if it's an "emergency" you'll still only get
an appointment with one of his partners - who are not even in the same
league. Sigh.

--
Cheers
Chatty Cathy

On 9/10/2010 11:23 AM, ChattyCathy wrote:
> On Fri, 10 Sep 2010 09:05:09 -0500, Andy wrote:
>
>> > wrote:
>>
>>> I've had no medical training whatsoever
>
>
>> Neither had a few of my doctors from the past.
>
> Heh. I've been pretty lucky as far as GPs go - been going to the same one
> for over 20 years now and he certainly seems to "know his stuff". However,
> I cannot say the same about dentists here - I've only found one really
> good one over the years and he's so popular that you have to wait 3 months
> to get an appointment; even if it's an "emergency" you'll still only get
> an appointment with one of his partners - who are not even in the same
> league. Sigh.

I'm the opposite--my last GP gave me a laxative for gallstones among
other sins. But my dentist is superb, and works a solo practice.

On Fri, 10 Sep 2010 15:38:42 +0200, ChattyCathy
> wrote:

>On Fri, 10 Sep 2010 08:01:22 -0400, J. Clarke wrote:
>
>> On 9/9/2010 3:52 PM, ChattyCathy wrote:
>
>>> In the last half a century I have consumed what must (by now) amount to
>>> a humongous amount of white (cane) sugar that has been used as an
>>> ingredient in various home cooked foods, some store-bought canned
>>> goods, candy etc. I've always liked it in my tea and a few other
>>> beverages I drink in large quantities, yet I can still see, have all my
>>> limbs and even both my (fully functional) kidneys.
>>
>> Same here. OTOH, I do know someone with a diabetic cat. The cat, as
>> far as anyone knows, has never tasted sugar.
>
>Heh. I realize that not *all* diabetes in humans who live on this planet
>is caused by a bad diet either, and/or being overweight - but I personally
>know more than half a dozen people that are Type II - and two of them told
>me that their doctors told them that it was due to the bad eating habits
>that they'd practiced for more than a couple of decades e.g. too much
>fried fast-food, too many chocolate bars, too much soda pop, etc. - which
>in turn led to their being 50-100lbs over their "ideal weight".
>
>This is just hearsay tho'. I've had no medical training whatsoever and
>this might be a load of old horse sh*t, but I'm just repeating what these
>two (now diabetic) friends told me themselves.

The Mayo Clinic site states that the most probable cause of type 2
diabetes is excess fat, especially abdominal fat and not enough
exercise.

http://preview.tinyurl.com/3x3nnec
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)