http://michpics.wordpress.com/2006/03/10/the-cycle-of-sweetness-from-sap-to-maple-syrup/ (borrowed picture from this website...great blog and go learn about the process!)
I posted this recipe below before I left MO a few days ago (Sugar Free Pumpkin Pie) and noticed no one has even checked it out??? Could it be because we are burnt out on pumpkin? Maybe no one wants to eat healthy? Or is it because the word 'Sugar Free' sounds like it might not be tasty?
I Re-post, but I never Re-gift...
Well...I decided to share with you that so many of us out there are over weight, or are suffering from diabetes like my friends husband, and that I have been using organic and natural sweeteners like Maple Syrup for me and clients for many years now and they love it! The holidays are when we over indulge on eating, and it does not hurt to cut back in a few places...So think of it this way...substitute some natural things in your recipes at least once, and let your taste buds get used to the natural sweeteners!
While visiting a friend, I was asked to teach her how to make a few of my easy pie recipes. When I bake pumpkin or sweet potato I usually use Maple Sugar, but then found out her husband was diabetic, so I went sugar free on this one. I asked her if she had any maple syrup and she hands me what I thought was 'plain' honey, but it was made with Stivia...I think it taste fine, but I guess the jury is out on what it might do to us in ten years, LOL
Wes was happy that he could eat some, and Rhonda loved the fact they were so easy to make and tasted good!
1 Can Libbey's Pumpkin Puree 2 Eggs 2 T Pumpkin Spice 1/2 pint Heavy Cream 1/2 cup Honey Tree's Sugar Imitation Honey (Stevia), or 1/2 cup Maple Syrup
Blend well and place in 9" pie crust and bake 50 minutes
"I experiment with Flavors"...
Elizabeth Stelling, hails from her home state of Texas and has been involved in the food industry via institutional, fast food, B&B's, ethnic eateries and other restaurants since she was fourteen. Now living n New Jersey she has ran her own cafe, teaches culinary classes, runs a small boutique catering and staffing business, restaurant consulting for NJWBO, is a personal chef and shares her love of cooking with local, organic, healthy, and natural ingredients with the community.
Chef E is a member of Slow Food and the American Wine Society, Princeton, New Jersey. She has published written works of poetry and media pieces, as well as ran Open Mics in the Princeton, NJ area.
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