If you like fruit cobblers, try this. I find pineapple, apricot, cherry
or berry the best. The top is more like cake. The dough rises through
the fruit, so the name.

TOPSY TURVEY

Bake: 350 degrees for 1 hour

INGREDIENTS

1 CUP SUGAR
1 CUP FLOUR
1 T. BAKING POWDER
3/4 CUP MILK
1 CAN FRUIT
1/2 CUBE BUTTER

Melt 1/2 cube butter in casserole. Mix sugar, flour, baking powder, and
milk. Pour batter over butter in casserole. Add fruit and sprinkle
with 1/2 cup sugar. Do not stir fruit into batter.

On Fri, 25 Mar 2011 10:24:55 -0700, Wayne > wrote:

>If you like fruit cobblers, try this. I find pineapple, apricot, cherry
>or berry the best. The top is more like cake. The dough rises through
>the fruit, so the name.
>
>TOPSY TURVEY
>
>Bake: 350 degrees for 1 hour
>
>INGREDIENTS
>
>1 CUP SUGAR
>1 CUP FLOUR
>1 T. BAKING POWDER
>3/4 CUP MILK
>1 CAN FRUIT
>1/2 CUBE BUTTER
>
>Melt 1/2 cube butter in casserole. Mix sugar, flour, baking powder, and
>milk. Pour batter over butter in casserole. Add fruit and sprinkle
>with 1/2 cup sugar. Do not stir fruit into batter.

Hi Wayne, what size can of fruit and is that sugar sprinkled on top in
addition to the cup of sugar in the mix or is the mix a half cup and
then sprinkle the other half on top? Also, is a "cube" of butter the
same thing as a "stick" of butter or a half cup of butter?

On 3/25/2011 11:24 AM, Wayne wrote:
> If you like fruit cobblers, try this. I find pineapple, apricot, cherry
> or berry the best. The top is more like cake. The dough rises through
> the fruit, so the name.
>
> TOPSY TURVEY
>
> Bake: 350 degrees for 1 hour
>
> INGREDIENTS
>
> 1 CUP SUGAR
> 1 CUP FLOUR
> 1 T. BAKING POWDER
> 3/4 CUP MILK
> 1 CAN FRUIT
> 1/2 CUBE BUTTER
>
> Melt 1/2 cube butter in casserole. Mix sugar, flour, baking powder, and
> milk. Pour batter over butter in casserole. Add fruit and sprinkle with
> 1/2 cup sugar. Do not stir fruit into batter.
>



Before anyone asks, 1/2 cube of butter = 2 oz. = 4Tbsp.

Most butter in the U.S. is packaged in 1 pound boxes individually
wrapped into 1/4 lb. "sticks" or "cubes".

gloria p

On Fri, 25 Mar 2011 14:50:14 -0400, Landon > wrote:

> Also, is a "cube" of butter the
> same thing as a "stick" of butter or a half cup of butter?

It is in my lexicon.

--

Today's mighty oak is just yesterday's nut that held its ground.

On 3/25/2011 11:50 AM, Landon wrote:
> On Fri, 25 Mar 2011 10:24:55 -0700, > wrote:
>
>> If you like fruit cobblers, try this. I find pineapple, apricot, cherry
>> or berry the best. The top is more like cake. The dough rises through
>> the fruit, so the name.
>>
>> TOPSY TURVEY
>>
>> Bake: 350 degrees for 1 hour
>>
>> INGREDIENTS
>>
>> 1 CUP SUGAR
>> 1 CUP FLOUR
>> 1 T. BAKING POWDER
>> 3/4 CUP MILK
>> 1 CAN FRUIT
>> 1/2 CUBE BUTTER
>>
>> Melt 1/2 cube butter in casserole. Mix sugar, flour, baking powder, and
>> milk. Pour batter over butter in casserole. Add fruit and sprinkle
>> with 1/2 cup sugar. Do not stir fruit into batter.
>
> Hi Wayne, what size can of fruit and is that sugar sprinkled on top in
> addition to the cup of sugar in the mix or is the mix a half cup and
> then sprinkle the other half on top? Also, is a "cube" of butter the
> same thing as a "stick" of butter or a half cup of butter?

Regular size can 15 ounce although sometimes I use the big can, sprinkle
sugar if fruit is unsweetened, the full cup goes in the batter, the cube
of butter is a quarter of a pound.

On Sat, 26 Mar 2011 06:30:45 -0700, Wayne > wrote:

>On 3/25/2011 11:50 AM, Landon wrote:
>> On Fri, 25 Mar 2011 10:24:55 -0700, > wrote:
>>
>>> If you like fruit cobblers, try this. I find pineapple, apricot, cherry
>>> or berry the best. The top is more like cake. The dough rises through
>>> the fruit, so the name.
>>>
>>> TOPSY TURVEY
>>>
>>> Bake: 350 degrees for 1 hour
>>>
>>> INGREDIENTS
>>>
>>> 1 CUP SUGAR
>>> 1 CUP FLOUR
>>> 1 T. BAKING POWDER
>>> 3/4 CUP MILK
>>> 1 CAN FRUIT
>>> 1/2 CUBE BUTTER
>>>
>>> Melt 1/2 cube butter in casserole. Mix sugar, flour, baking powder, and
>>> milk. Pour batter over butter in casserole. Add fruit and sprinkle
>>> with 1/2 cup sugar. Do not stir fruit into batter.
>>
>> Hi Wayne, what size can of fruit and is that sugar sprinkled on top in
>> addition to the cup of sugar in the mix or is the mix a half cup and
>> then sprinkle the other half on top? Also, is a "cube" of butter the
>> same thing as a "stick" of butter or a half cup of butter?
>
>Regular size can 15 ounce although sometimes I use the big can, sprinkle
>sugar if fruit is unsweetened, the full cup goes in the batter, the cube
>of butter is a quarter of a pound.

Thanks Wayne! This one is getting made by me! As a TypeII diabetic, I
have to watch the amount of sugars I ingest, but I'll cut it into my
allowed serving sizes and freeze it.

Thanks a million! It sounds seriously yummy!

On Fri, 25 Mar 2011 10:24:55 -0700, Wayne > wrote:

>If you like fruit cobblers, try this. I find pineapple, apricot, cherry
>or berry the best. The top is more like cake. The dough rises through
>the fruit, so the name.
>
>TOPSY TURVEY
>
>Bake: 350 degrees for 1 hour
>
>INGREDIENTS
>
>1 CUP SUGAR
>1 CUP FLOUR
>1 T. BAKING POWDER
>3/4 CUP MILK
>1 CAN FRUIT
>1/2 CUBE BUTTER
>
>Melt 1/2 cube butter in casserole. Mix sugar, flour, baking powder, and
>milk. Pour batter over butter in casserole. Add fruit and sprinkle
>with 1/2 cup sugar. Do not stir fruit into batter.

I have made this recipe with fresh peaches and pears. I don't know
how much I used -- just enough to make one layer over the batter.

Tara

and if you use splenda you might get a bigger slice, splenda is extremely
excellent in anything like a fruit pie/cobblefr, Lee
"Landon" > wrote in message
...
> On Sat, 26 Mar 2011 06:30:45 -0700, Wayne > wrote:
>
>>On 3/25/2011 11:50 AM, Landon wrote:
>>> On Fri, 25 Mar 2011 10:24:55 -0700, > wrote:
>>>
>>>> If you like fruit cobblers, try this. I find pineapple, apricot,
>>>> cherry
>>>> or berry the best. The top is more like cake. The dough rises through
>>>> the fruit, so the name.
>>>>
>>>> TOPSY TURVEY
>>>>
>>>> Bake: 350 degrees for 1 hour
>>>>
>>>> INGREDIENTS
>>>>
>>>> 1 CUP SUGAR
>>>> 1 CUP FLOUR
>>>> 1 T. BAKING POWDER
>>>> 3/4 CUP MILK
>>>> 1 CAN FRUIT
>>>> 1/2 CUBE BUTTER
>>>>
>>>> Melt 1/2 cube butter in casserole. Mix sugar, flour, baking powder, and
>>>> milk. Pour batter over butter in casserole. Add fruit and sprinkle
>>>> with 1/2 cup sugar. Do not stir fruit into batter.
>>>
>>> Hi Wayne, what size can of fruit and is that sugar sprinkled on top in
>>> addition to the cup of sugar in the mix or is the mix a half cup and
>>> then sprinkle the other half on top? Also, is a "cube" of butter the
>>> same thing as a "stick" of butter or a half cup of butter?
>>
>>Regular size can 15 ounce although sometimes I use the big can, sprinkle
>>sugar if fruit is unsweetened, the full cup goes in the batter, the cube
>>of butter is a quarter of a pound.
>
> Thanks Wayne! This one is getting made by me! As a TypeII diabetic, I
> have to watch the amount of sugars I ingest, but I'll cut it into my
> allowed serving sizes and freeze it.
>
> Thanks a million! It sounds seriously yummy!

>"Landon" > wrote in message
>> Thanks Wayne! This one is getting made by me! As a TypeII diabetic, I
>> have to watch the amount of sugars I ingest, but I'll cut it into my
>> allowed serving sizes and freeze it.
>>
>> Thanks a million! It sounds seriously yummy!

>On Sat, 26 Mar 2011 13:38:51 -0500, "Storrmmee" > wrote:
>
>and if you use splenda you might get a bigger slice, splenda is extremely
>excellent in anything like a fruit pie/cobblefr, Lee

Thanks, but I've discovered that my body reacts to Splenda just as it
does to cane sugar. My blood sugar leaps to unsafe heights.

The only sweetener I can use to prevent that response is Stevia. I use
the spoonable Stevia concentrate from
http://betterherbs.serrahost.com/Detail.bok?no=1650

When I use it, my blood/sugar doesn't budge a bit. I'll have to try
using it in this recipe.

i would be seriously interested after you make it and get a solid on how
mjuch you use, splenda is better to me in most areas than real sugar and
nutracrap so i default to it for the most part, zylatol, sp makes me
extremely ill, and to date i can't find a stevia that i can use without an
after taste, lol, Lee
"Landon" > wrote in message
...
> >"Landon" > wrote in message
>>> Thanks Wayne! This one is getting made by me! As a TypeII diabetic, I
>>> have to watch the amount of sugars I ingest, but I'll cut it into my
>>> allowed serving sizes and freeze it.
>>>
>>> Thanks a million! It sounds seriously yummy!
>
>>On Sat, 26 Mar 2011 13:38:51 -0500, "Storrmmee" >
>>wrote:
>>
>>and if you use splenda you might get a bigger slice, splenda is extremely
>>excellent in anything like a fruit pie/cobblefr, Lee
>
> Thanks, but I've discovered that my body reacts to Splenda just as it
> does to cane sugar. My blood sugar leaps to unsafe heights.
>
> The only sweetener I can use to prevent that response is Stevia. I use
> the spoonable Stevia concentrate from
> http://betterherbs.serrahost.com/Detail.bok?no=1650
>
> When I use it, my blood/sugar doesn't budge a bit. I'll have to try
> using it in this recipe.

On 3/26/2011 9:46 AM, Landon wrote:
> On Sat, 26 Mar 2011 06:30:45 -0700, > wrote:
>
>> On 3/25/2011 11:50 AM, Landon wrote:
>>> On Fri, 25 Mar 2011 10:24:55 -0700, > wrote:
>>>
>>>> If you like fruit cobblers, try this. I find pineapple, apricot, cherry
>>>> or berry the best. The top is more like cake. The dough rises through
>>>> the fruit, so the name.
>>>>
>>>> TOPSY TURVEY
>>>>
>>>> Bake: 350 degrees for 1 hour
>>>>
>>>> INGREDIENTS
>>>>
>>>> 1 CUP SUGAR
>>>> 1 CUP FLOUR
>>>> 1 T. BAKING POWDER
>>>> 3/4 CUP MILK
>>>> 1 CAN FRUIT
>>>> 1/2 CUBE BUTTER
>>>>
>>>> Melt 1/2 cube butter in casserole. Mix sugar, flour, baking powder, and
>>>> milk. Pour batter over butter in casserole. Add fruit and sprinkle
>>>> with 1/2 cup sugar. Do not stir fruit into batter.
>>>
>>> Hi Wayne, what size can of fruit and is that sugar sprinkled on top in
>>> addition to the cup of sugar in the mix or is the mix a half cup and
>>> then sprinkle the other half on top? Also, is a "cube" of butter the
>>> same thing as a "stick" of butter or a half cup of butter?
>>
>> Regular size can 15 ounce although sometimes I use the big can, sprinkle
>> sugar if fruit is unsweetened, the full cup goes in the batter, the cube
>> of butter is a quarter of a pound.
>
> Thanks Wayne! This one is getting made by me! As a TypeII diabetic, I
> have to watch the amount of sugars I ingest, but I'll cut it into my
> allowed serving sizes and freeze it.
>
> Thanks a million! It sounds seriously yummy!

If you are a diabetic, why aren't you watching the other carbohydrates
like the flour, the milk and most certainly the canned fruit!

The recipe may be "seriously yummy" but it sounds to me like a serious
blood glucose spike.

Did your doctor send you for diabetes education? You need to count more
than just sugar to stay healthy.

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

On Sat, 26 Mar 2011 14:13:58 -0500, "Storrmmee"
> wrote:

>i would be seriously interested after you make it and get a solid on how
>mjuch you use, splenda is better to me in most areas than real sugar and
>nutracrap so i default to it for the most part, zylatol, sp makes me
>extremely ill, and to date i can't find a stevia that i can use without an
>after taste, lol, Lee

An after-taste with Stevia is common with those who use too much. It's
an extremely concentrated type of sweetener and in the version of it I
use, its a one to six relationship with cane sugar, (that is one
teaspoon of Stevia equals six of sugar).

Some companies sell it in supposed "one teaspoon" packets, but it's
more sweet to me that way than one teaspoon of sugar is. I go with two
to one with the packets.

The bulking substances they use to make it easier to use have no
flavor at all supposedly.

I grew some Stevia last year, but only a couple plants to get the feel
of what I needed to do with it as far as growing it.

I did learn that its an incredibly effective and extremely fast acting
laxative if a single leaf is chewed raw and the saliva swallowed.
Don't ever do that....!

Landon > wrote:

>An after-taste with Stevia is common with those who use too much. It's
>an extremely concentrated type of sweetener and in the version of it I
>use, its a one to six relationship with cane sugar, (that is one
>teaspoon of Stevia equals six of sugar).
>

Stevia is hepatotoxic. Stay far, far away.



S.

On 3/25/2011 7:24 AM, Wayne wrote:
> If you like fruit cobblers, try this. I find pineapple, apricot, cherry
> or berry the best. The top is more like cake. The dough rises through
> the fruit, so the name.
>
> TOPSY TURVEY
>
> Bake: 350 degrees for 1 hour
>
> INGREDIENTS
>
> 1 CUP SUGAR
> 1 CUP FLOUR
> 1 T. BAKING POWDER
> 3/4 CUP MILK
> 1 CAN FRUIT
> 1/2 CUBE BUTTER
>
> Melt 1/2 cube butter in casserole. Mix sugar, flour, baking powder, and
> milk. Pour batter over butter in casserole. Add fruit and sprinkle with
> 1/2 cup sugar. Do not stir fruit into batter.
>

I like dead simple recipes like this. Will try it. I assume it would
work in a 9" pan and you drain the canned fruit first. Thanks!

On Sat, 26 Mar 2011 14:32:54 -0500, Janet Wilder
> wrote:

>If you are a diabetic, why aren't you watching the other carbohydrates
>like the flour, the milk and most certainly the canned fruit!
>
>The recipe may be "seriously yummy" but it sounds to me like a serious
>blood glucose spike.
>
>Did your doctor send you for diabetes education? You need to count more
>than just sugar to stay healthy.

Thanks for worrying about me, Janet! That's nice of you!

Yes, I'm familiar with all the items I have to watch out for. My diet
is almost all veggie and just a tad of the other flavors of life.

Some things I stay completely away from like organ meats. I love em,
but with a chest full of bypasses, I'd like to delay the next zipper
as long as possible.

I'm a type two diabetic and I'm at the max dose of any pill form of
treatment for it. It's holding its own now and I'm slowly losing
weight which will bring my sugar problem more under control then.

I eat stir-fry about 5 of 7 days a week. I love the flavor
possibilities and its fast as can be.

When I eat what I call a "Flour food", I eat very small portions. One
of my portions is equal to one-sixth of the normal size portion. I
always portion them out and freeze them. I have one in the morning and
one in the evening. My freezer is full of plastic boxes of goodies in
individual bites!

It means much more to me as a single bite twice a day than it ever did
as great big pieces when I was younger. I chew a lot longer to enjoy
it more.

Thanks again for being such a nice person to care about my health!

it has a a licorice flavor to me, used 2 drops in a 32 oz of green tea...
plenty sweet but this licorice after taste, not completely unpleseant in the
tea put me off trying to cook with it, Lee
"Landon" > wrote in message
...
> On Sat, 26 Mar 2011 14:13:58 -0500, "Storrmmee"
> > wrote:
>
>>i would be seriously interested after you make it and get a solid on how
>>mjuch you use, splenda is better to me in most areas than real sugar and
>>nutracrap so i default to it for the most part, zylatol, sp makes me
>>extremely ill, and to date i can't find a stevia that i can use without an
>>after taste, lol, Lee
>
> An after-taste with Stevia is common with those who use too much. It's
> an extremely concentrated type of sweetener and in the version of it I
> use, its a one to six relationship with cane sugar, (that is one
> teaspoon of Stevia equals six of sugar).
>
> Some companies sell it in supposed "one teaspoon" packets, but it's
> more sweet to me that way than one teaspoon of sugar is. I go with two
> to one with the packets.
>
> The bulking substances they use to make it easier to use have no
> flavor at all supposedly.
>
> I grew some Stevia last year, but only a couple plants to get the feel
> of what I needed to do with it as far as growing it.
>
> I did learn that its an incredibly effective and extremely fast acting
> laxative if a single leaf is chewed raw and the saliva swallowed.
> Don't ever do that....!

On Sun, 27 Mar 2011 00:57:25 +0000 (UTC),
(Steve Pope) wrote:

>Landon > wrote:
>
>>An after-taste with Stevia is common with those who use too much. It's
>>an extremely concentrated type of sweetener and in the version of it I
>>use, its a one to six relationship with cane sugar, (that is one
>>teaspoon of Stevia equals six of sugar).
>>
>Stevia is hepatotoxic. Stay far, far away.

I'm sorry Steve, but newer studies have shown those claims to be
false. You're thinking with old information that has been proven
false.

"Contrary to the first studies showing that this plant is hepatotoxic,
Stevia is safe and in fact, can be used to treat some health problems
like high blood pressure. This plant also has a positive effect in
people with type 2 diabetes. Tests like cell culture, bioassay, and
animal studies have proven that this plant is safe to use."

This quote and many, many more just like it are all over the web. My
Doctor, who is also a specialist in Internal Medicine, says the
information I've quoted above is accurate.

The initial studies that showed it to be hepatotoxic were flawed.

On Sat, 26 Mar 2011 20:14:05 -0500, "Storrmmee"
> wrote:

>it <stevia> has a a licorice flavor to me, used 2 drops in a 32 oz of green tea...
>plenty sweet but this licorice after taste, not completely unpleseant in the
>tea put me off trying to cook with it, Lee

Isn't that odd? Our brains and taste-buds are all slightly different.
That's what makes this such a fun world.

It just has a very strong sugar taste to me. If done in the correct
amount for me, it tastes exactly like cane sugar. I can't tell em
apart!

On 3/26/2011 8:10 PM, Landon wrote:
> On Sat, 26 Mar 2011 14:32:54 -0500, Janet Wilder
> > wrote:
>
>> If you are a diabetic, why aren't you watching the other carbohydrates
>> like the flour, the milk and most certainly the canned fruit!
>>
>> The recipe may be "seriously yummy" but it sounds to me like a serious
>> blood glucose spike.
>>
>> Did your doctor send you for diabetes education? You need to count more
>> than just sugar to stay healthy.
>
> Thanks for worrying about me, Janet! That's nice of you!
>
> Yes, I'm familiar with all the items I have to watch out for. My diet
> is almost all veggie and just a tad of the other flavors of life.
>
> Some things I stay completely away from like organ meats. I love em,
> but with a chest full of bypasses, I'd like to delay the next zipper
> as long as possible.
>
> I'm a type two diabetic and I'm at the max dose of any pill form of
> treatment for it. It's holding its own now and I'm slowly losing
> weight which will bring my sugar problem more under control then.
>
> I eat stir-fry about 5 of 7 days a week. I love the flavor
> possibilities and its fast as can be.
>
> When I eat what I call a "Flour food", I eat very small portions. One
> of my portions is equal to one-sixth of the normal size portion. I
> always portion them out and freeze them. I have one in the morning and
> one in the evening. My freezer is full of plastic boxes of goodies in
> individual bites!
>
> It means much more to me as a single bite twice a day than it ever did
> as great big pieces when I was younger. I chew a lot longer to enjoy
> it more.
>
> Thanks again for being such a nice person to care about my health!

You are welcome.

My DH is a T2 Diabetic who developed the disease due to genetics at age
40 when, coincidentally, he had his first cardiac bypass surgery. The
guy who did his went on to to people like David Letterman, Regis
Philbin, Larry King and a host of other celebs. That one lasted 13 years
(they didn't use mammory arteries back then). He had his second and last
pass surgery in the early 90's.

He got a defribillating pace maker a couple of years ago and is highly
medicated for congestive heart failure (thanks to Avandia). He's been
off oral diabetes meds and on an insulin pump for a few years and he's
loving it. The pump gives him so much more ability to control his blood
glucose.

He'll be 70 in June and we are doing a lot of traveling as we know that
the day is not far away when we won't be able to. We're just happy, and
not a little surprised, that he's lasted this long. :-)


I am the one who orders the dessert and he takes a single bite. I take
maybe two. We do a lot of what I call "taste and waste" when we're
cruising.
--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

On Sat, 26 Mar 2011 20:29:24 -0500, Janet Wilder
> wrote:

>On 3/26/2011 8:10 PM, Landon wrote:
>> Thanks again for being such a nice person to care about my health!
>
>You are welcome.
>
>My DH is a T2 Diabetic who developed the disease due to genetics at age
>40 when, coincidentally, he had his first cardiac bypass surgery. The
>guy who did his went on to to people like David Letterman, Regis
>Philbin, Larry King and a host of other celebs. That one lasted 13 years
>(they didn't use mammory arteries back then). He had his second and last
>pass surgery in the early 90's.
>
>He got a defribillating pace maker a couple of years ago and is highly
>medicated for congestive heart failure (thanks to Avandia). He's been
>off oral diabetes meds and on an insulin pump for a few years and he's
>loving it. The pump gives him so much more ability to control his blood
>glucose.
>
>He'll be 70 in June and we are doing a lot of traveling as we know that
>the day is not far away when we won't be able to. We're just happy, and
>not a little surprised, that he's lasted this long. :-)
>
>
>I am the one who orders the dessert and he takes a single bite. I take
>maybe two. We do a lot of what I call "taste and waste" when we're
>cruising.

"Taste and Waste" !!!!

I love it! I do that when I go out. If its supper and then home, I'll
take a doggie-bag, but if moving on to other things, I guess a "Taste
and Waste" is what I do too!

That's a great name for it!

one of the joys of food is comparing what something tastes like with someone
who enjoys food as much as i do but often in differing ways and
preparations, i love mushrooms for example, one of my best friends ever said
that no matter how she tried them mushrooms in a dish tasted like mildew
smelled to her, we even cooked a few things, and she could always detect
them and never cared for them, ... i have to limit them because its a
migraine trigger for me but i like them from raw to cooked in carmelized
onions, Lee
"Landon" > wrote in message
...
> On Sat, 26 Mar 2011 20:14:05 -0500, "Storrmmee"
> > wrote:
>
>>it <stevia> has a a licorice flavor to me, used 2 drops in a 32 oz of
>>green tea...
>>plenty sweet but this licorice after taste, not completely unpleseant in
>>the
>>tea put me off trying to cook with it, Lee
>
> Isn't that odd? Our brains and taste-buds are all slightly different.
> That's what makes this such a fun world.
>
> It just has a very strong sugar taste to me. If done in the correct
> amount for me, it tastes exactly like cane sugar. I can't tell em
> apart!

On 3/26/2011 9:30 AM, Wayne wrote:
> On 3/25/2011 11:50 AM, Landon wrote:
>> On Fri, 25 Mar 2011 10:24:55 -0700, > wrote:
>>
>>> If you like fruit cobblers, try this. I find pineapple, apricot, cherry
>>> or berry the best. The top is more like cake. The dough rises through
>>> the fruit, so the name.
>>>
>>> TOPSY TURVEY
>>>
>>> Bake: 350 degrees for 1 hour
>>>
>>> INGREDIENTS
>>>
>>> 1 CUP SUGAR
>>> 1 CUP FLOUR
>>> 1 T. BAKING POWDER
>>> 3/4 CUP MILK
>>> 1 CAN FRUIT
>>> 1/2 CUBE BUTTER
>>>
>>> Melt 1/2 cube butter in casserole. Mix sugar, flour, baking powder, and
>>> milk. Pour batter over butter in casserole. Add fruit and sprinkle
>>> with 1/2 cup sugar. Do not stir fruit into batter.
>>
>> Hi Wayne, what size can of fruit and is that sugar sprinkled on top in
>> addition to the cup of sugar in the mix or is the mix a half cup and
>> then sprinkle the other half on top? Also, is a "cube" of butter the
>> same thing as a "stick" of butter or a half cup of butter?
>
> Regular size can 15 ounce although sometimes I use the big can, sprinkle
> sugar if fruit is unsweetened, the full cup goes in the batter, the cube
> of butter is a quarter of a pound.

Sounds really good, and I have some fresh pineapple to use up and have
the rest of the ingredients. Does baking powder have a limited shelf life?

On Sat, 26 Mar 2011 20:40:20 -0500, "Storrmmee"
> wrote:
>one of the joys of food is comparing what something tastes like with someone
>who enjoys food as much as i do but often in differing ways and
>preparations, i love mushrooms for example, one of my best friends ever said
>that no matter how she tried them mushrooms in a dish tasted like mildew
>smelled to her, we even cooked a few things, and she could always detect
>them and never cared for them, ... i have to limit them because its a
>migraine trigger for me but i like them from raw to cooked in carmelized
>onions, Lee

I'm not too partial to mushrooms raw. I love them cooked and in many,
many dishes. Portobello "burgers" are one of my favorite grilled
foods. I'm talking about just the large caps instead of meat.

i love those grilled especially if they have been infused with crap, a
vinigrette? just forgot what the stuff is, lol, getting tired.

Lee
"Landon" > wrote in message
...
> On Sat, 26 Mar 2011 20:40:20 -0500, "Storrmmee"
> > wrote:
>>one of the joys of food is comparing what something tastes like with
>>someone
>>who enjoys food as much as i do but often in differing ways and
>>preparations, i love mushrooms for example, one of my best friends ever
>>said
>>that no matter how she tried them mushrooms in a dish tasted like mildew
>>smelled to her, we even cooked a few things, and she could always detect
>>them and never cared for them, ... i have to limit them because its a
>>migraine trigger for me but i like them from raw to cooked in carmelized
>>onions, Lee
>
> I'm not too partial to mushrooms raw. I love them cooked and in many,
> many dishes. Portobello "burgers" are one of my favorite grilled
> foods. I'm talking about just the large caps instead of meat.
>

Landon > wrote:

>On Sun, 27 Mar 2011 00:57:25 +0000 (UTC),

>>Stevia is hepatotoxic. Stay far, far away.

>I'm sorry Steve, but newer studies have shown those claims to be
>false. You're thinking with old information that has been proven
>false.
>
>"Contrary to the first studies showing that this plant is hepatotoxic,
>Stevia is safe and in fact, can be used to treat some health problems
>like high blood pressure. This plant also has a positive effect in
>people with type 2 diabetes. Tests like cell culture, bioassay, and
>animal studies have proven that this plant is safe to use."
>
>This quote and many, many more just like it are all over the web. My
>Doctor, who is also a specialist in Internal Medicine, says the
>information I've quoted above is accurate.
>
>The initial studies that showed it to be hepatotoxic were flawed.

Thanks. This would be good news, if true. (I admit I have
not looked into this for a couple years.)


Steve

On Sun, 27 Mar 2011 06:50:44 +0000 (UTC),
(Steve Pope) wrote:

>Landon > wrote:
>
>>On Sun, 27 Mar 2011 00:57:25 +0000 (UTC),
>
>>>Stevia is hepatotoxic. Stay far, far away.
>
>>I'm sorry Steve, but newer studies have shown those claims to be
>>false. You're thinking with old information that has been proven
>>false.
>>
>>"Contrary to the first studies showing that this plant is hepatotoxic,
>>Stevia is safe and in fact, can be used to treat some health problems
>>like high blood pressure. This plant also has a positive effect in
>>people with type 2 diabetes. Tests like cell culture, bioassay, and
>>animal studies have proven that this plant is safe to use."
>>
>>This quote and many, many more just like it are all over the web. My
>>Doctor, who is also a specialist in Internal Medicine, says the
>>information I've quoted above is accurate.
>>
>>The initial studies that showed it to be hepatotoxic were flawed.
>
>Thanks. This would be good news, if true. (I admit I have
>not looked into this for a couple years.)

I've been fighting a liver problem for about 10 years. The enzyme test
that they do shows the degree of damage to the finest detail and is
taken every 90 days.

When I started using Stevia, the Doc said he would keep a very close
eye on my liver readings as a result of the initial reports of liver
problems with the Stevia.

After several years now of using Stevia, no problems exist with me in
regard to using the Stevia. Quite the contrary actually. My blood
sugar is now much easier to control.

The reports of Stevia causing liver problems came out about the time
the FDA was considering it's approval into the marketplace. I wonder
who it was that publicized those reports....could it have been the
other sweetener companies who would lose a market share if Stevia was
approved? Me thinks it might be so....

Now that Stevia has been approved for food use for quite some time, I
find it interesting that no new studies have shown any results that
back up the initial claims.

I think the fight was rigged...

>"Landon" > wrote in message
.. .
>> On Sat, 26 Mar 2011 20:40:20 -0500, "Storrmmee"
>> > wrote:
>>>one of the joys of food is comparing what something tastes like with
>>>someone
>>>who enjoys food as much as i do but often in differing ways and
>>>preparations, i love mushrooms for example, one of my best friends ever
>>>said
>>>that no matter how she tried them mushrooms in a dish tasted like mildew
>>>smelled to her, we even cooked a few things, and she could always detect
>>>them and never cared for them, ... i have to limit them because its a
>>>migraine trigger for me but i like them from raw to cooked in carmelized
>>>onions, Lee
>>
>> I'm not too partial to mushrooms raw. I love them cooked and in many,
>> many dishes. Portobello "burgers" are one of my favorite grilled
>> foods. I'm talking about just the large caps instead of meat.
>
>
On Sun, 27 Mar 2011 01:02:53 -0500, "Storrmmee"
> wrote:

>i love those grilled especially if they have been infused with crap, a
>vinigrette? just forgot what the stuff is, lol, getting tired.
>
>Lee

You lasted longer than I did! I had to go to bed. I was starting to
nod out at the PC! I woke up sitting there and my cat "Dinky" was
looking at me like I was nuts!

On 3/27/2011 9:54 AM, Landon wrote:
> On Sun, 27 Mar 2011 06:50:44 +0000 (UTC),
> (Steve Pope) wrote:
>
>> > wrote:
>>
>>> On Sun, 27 Mar 2011 00:57:25 +0000 (UTC),
>>
>>>> Stevia is hepatotoxic. Stay far, far away.
>>
>>> I'm sorry Steve, but newer studies have shown those claims to be
>>> false. You're thinking with old information that has been proven
>>> false.
>>>
>>> "Contrary to the first studies showing that this plant is hepatotoxic,
>>> Stevia is safe and in fact, can be used to treat some health problems
>>> like high blood pressure. This plant also has a positive effect in
>>> people with type 2 diabetes. Tests like cell culture, bioassay, and
>>> animal studies have proven that this plant is safe to use."
>>>
>>> This quote and many, many more just like it are all over the web. My
>>> Doctor, who is also a specialist in Internal Medicine, says the
>>> information I've quoted above is accurate.
>>>
>>> The initial studies that showed it to be hepatotoxic were flawed.
>>
>> Thanks. This would be good news, if true. (I admit I have
>> not looked into this for a couple years.)
>
> I've been fighting a liver problem for about 10 years. The enzyme test
> that they do shows the degree of damage to the finest detail and is
> taken every 90 days.
>
> When I started using Stevia, the Doc said he would keep a very close
> eye on my liver readings as a result of the initial reports of liver
> problems with the Stevia.
>
> After several years now of using Stevia, no problems exist with me in
> regard to using the Stevia. Quite the contrary actually. My blood
> sugar is now much easier to control.
>
> The reports of Stevia causing liver problems came out about the time
> the FDA was considering it's approval into the marketplace. I wonder
> who it was that publicized those reports....could it have been the
> other sweetener companies who would lose a market share if Stevia was
> approved? Me thinks it might be so....
>
> Now that Stevia has been approved for food use for quite some time, I
> find it interesting that no new studies have shown any results that
> back up the initial claims.
>
> I think the fight was rigged...
>

I think the original study was performed by Canadian mice. <g>

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

On Sun, 27 Mar 2011 10:07:18 -0500, Janet Wilder
> wrote:

>I think the original study was performed by Canadian mice. <g>

Ha, and they all had little RCMP hats on and bright red mouse jackets!

any time one of us sleeps at the computer we always wake to one of the cats
in our face trying to determin if the canopener has broken, Lee
"Landon" > wrote in message
...
> >"Landon" > wrote in message
. ..
>>> On Sat, 26 Mar 2011 20:40:20 -0500, "Storrmmee"
>>> > wrote:
>>>>one of the joys of food is comparing what something tastes like with
>>>>someone
>>>>who enjoys food as much as i do but often in differing ways and
>>>>preparations, i love mushrooms for example, one of my best friends ever
>>>>said
>>>>that no matter how she tried them mushrooms in a dish tasted like mildew
>>>>smelled to her, we even cooked a few things, and she could always detect
>>>>them and never cared for them, ... i have to limit them because its a
>>>>migraine trigger for me but i like them from raw to cooked in carmelized
>>>>onions, Lee
>>>
>>> I'm not too partial to mushrooms raw. I love them cooked and in many,
>>> many dishes. Portobello "burgers" are one of my favorite grilled
>>> foods. I'm talking about just the large caps instead of meat.
>>
>>
> On Sun, 27 Mar 2011 01:02:53 -0500, "Storrmmee"
> > wrote:
>
>>i love those grilled especially if they have been infused with crap, a
>>vinigrette? just forgot what the stuff is, lol, getting tired.
>>
>>Lee
>
> You lasted longer than I did! I had to go to bed. I was starting to
> nod out at the PC! I woke up sitting there and my cat "Dinky" was
> looking at me like I was nuts!
>

That got a chuckle, Lee.

On 3/27/2011 10:17 AM, Storrmmee wrote:
> any time one of us sleeps at the computer we always wake to one of the cats
> in our face trying to determin if the canopener has broken, Lee

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

Landon > wrote:

>I've been fighting a liver problem for about 10 years. The enzyme test
>that they do shows the degree of damage to the finest detail and is
>taken every 90 days.
>
>When I started using Stevia, the Doc said he would keep a very close
>eye on my liver readings as a result of the initial reports of liver
>problems with the Stevia.
>
>After several years now of using Stevia, no problems exist with me in
>regard to using the Stevia. Quite the contrary actually. My blood
>sugar is now much easier to control.

Cool. Of course, hepatotoxicity is a statistical thing. Not everyone
will be affected. Many people drink alcohol, take statins, even
use acetominophen without experiencing liver abnormalities. So one
datapoint is just one datapoint.

>The reports of Stevia causing liver problems came out about the time
>the FDA was considering it's approval into the marketplace. I wonder
>who it was that publicized those reports....could it have been the
>other sweetener companies who would lose a market share if Stevia was
>approved? Me thinks it might be so....
>
>Now that Stevia has been approved for food use for quite some time, I
>find it interesting that no new studies have shown any results that
>back up the initial claims.
>
>I think the fight was rigged...

Perhaps, but then, most of the "Stevia is not hepatotoxic" things
I am seeing are on pro-herbal websites. As is often the case the
truth is elusive.



S.

On Sat, 26 Mar 2011 23:03:13 -0400 in rec.food.cooking, Cheryl
> wrote,
>Sounds really good, and I have some fresh pineapple to use up and have
>the rest of the ingredients. Does baking powder have a limited shelf life?

Yes, baking powder has a limited shelf life. The better you can
keep humidity away from it, the longer it will last. Eventually it
gets weak, then stops working.

On Mar 26, 2:13*pm, "Storrmmee" > wrote:
> i would be seriously interested after you make it and get a solid on how
> mjuch you use, splenda is better to me in most areas than real sugar and
> nutracrap so i default to it for the most part, zylatol, sp makes me
> extremely ill, and to date i can't find a stevia that i can use without an
> after taste, lol,

Stevia tastes nasty.

Lee

--Bryan