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Healthy Living
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Diabetes 1 person out of 7 has
some form of Diabetes so this page
is my step to give some light on
this totally controllable disease.
I will be putting facts for you to
view. Oh and by the way alot of us
are sitting behind our mic in the
easy chair getting very close to that
line of NO return. I did it too.
Rick K4TFC
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You can contact Robert Hobbs,RPh,Pharmacist
Certified diabetes educator
Phone 276.666.3014 His office location
Kroger Pharmacy
Commond Wealth Blvd
Martinsville VA 24112
Email:
Will Update E-Mail and Fax
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If any body has ANY diabetic recipes that you would like to see published here please contact me
rickk4tfc@embarqmail.com
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Veterans You can Locate Medical Center at the link above
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Pie By Lenore Fischer, K4HZY
Sugarless Apple Pie
6 cups thinly sliced peeled cooking apples (about 2 1/4 pounds)
1 tablespoon lemon juice
2 tablespoons of unsweetened apple juice
18 packets of Splenda sweetener
2 tablespoons whole wheat flour
1 teaspoon cinnamon
1/4 teaspoon nutmeg
Pastry for a double crust 9 inch pie
Sprinkle apples with lemon juiceand toss to coat.
In mixing bowl stir together the Splenda, flour, and spices. Add
apple slices. Toss until the apples are coated. Add apple juice
and stir until well mixed.
Prepare and roll out pastry for a double crust pie. Line a 9
inch pie plate with half the pastry. Transfer apple mixture to
pie plate. Cut slits in the top crust and cover apples. Finish
edges as desired.
Cover the edge of the pie with foil. Bake in a 375 degree oven
for 25 minutes. Remove foil. Bake for another 20-25 minutes or
until the top is golden. Cool on wire rack.
Whole Wheat Pie Crust
2 cups whole wheat pastry flour (I use Hodgson Mill brand)
1/2 teaspoon salt
2/3 cup shortening
6-7 tablespoons cold water
Stir salt and flour together. Using a pastry blender, cut in
shortening until pieces are the size of small peas. Sprinkle one
tablespoon of the water over part of the mixture, then gently
toss with fork. Repeat using another tablespoon of water on
another portion of the mixture until all is moistened.
Divide dough in half and form each half into a ball. On a
lightly floured surface, roll dough from center to edges forming
a 12 inch circle. Place circle into a 9 inch pie plate, being
careful not to tear it. Roll out remaining dough for top crust.
Fill pie, place top crust on top of filling. Cut slits in top
crust to vent. Trim edges of pie along plate and seal and crimp
as desired. Bake as directed.
Note: Whole wheat pastry dough is much stickier and harder to
handle than regular pastry. It doesn't forgive easily and tears
rather than stretches, so be extra careful when handling it. You
might want to try my trick of rolling the dough out between two
sheets of waxed paper to help control it.
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