As a follow-up to the diabetic recipes I had in last week’s column, Sue Wilkey from Dayton Mountain sent me three delicious favorites of hers. I know that Sue is an excellent cook, so I was thrilled to get these recipes and be able to pass them along to you. If you have a favorite—diabetic or not—be like Sue and share!
For the last month or so I have been in Hawaii. Well, no, not really. I have been reading James A. Michener’s novel Hawaii, and that is how I have been traveling for some time now. It’s cheap, it’s safe, the food is decent, and I sleep in a comfortable bed every night! Often when I read something set in a specific locale as this novel is, I like to experience the culture to the extent that I am able—listen to the music, read its literature, and eat its food. That accounts for the Hawaiian recipes in the column today. Speaking of, if you have a good recipe from the tropics, I would love to see it. In fact, I’d like to see any recipe you are willing to share!
Have a good week and stay safe!
Cherry Cheesecake Pie From Sue Wilkey
1 (8 oz.) pkg. cream cheese, softened
1 cup Splenda
1 cup sour cream
2 tsp. vanilla
3 & 1/2 cups sugar-free Cool Whip, thawed
2 graham cracker crusts
1 can no-sugar-added cherry pie filling
Beat cream cheese until smooth. Add Splenda and blend in sour cream and vanilla. Fold in Cool Whip and spoon into two crusts and spread evenly. Spread cherry pie filling over pie and chill at least two hours.
Ice Cream Pie From Sue Wilkey
No-sugar-added ice cream
Sugar-free Reece’s candy bars, chopped
Sugar-free Turtle candy, chopped
Sugar-free cookies, chopped
Soften ice cream. Add candy and/or cookies. Pour into graham cracker crust and freeze.
Blueberry Crisp From Sue Wilkey
Richard’s Note: I made this, but with a lemon cake and it was outstanding!
1 (15 oz.) can crushed pineapple with juice
4 cups blueberries, fresh or frozen. If frozen, do not thaw first.
3/4 cup Splenda & 1/4 cup Splenda to coat berries
1 box sugar-free yellow cake mix (dry)
1 stick butter, melted
1 cup chopped pecans, optional
Put coated blueberries and pineapple in the bottom of a 9x13 baking dish. Top with dry cake mix. (Just sprinkle the mix right out of the box.). Drizzle with melted butter. You may add chopped pecans if desired. Bake uncovered at 350° for one hour.
5 to 10 chicken thighs
2 to 3 cups oil
Dredge the chicken first in flour, then in egg, and then in Panko. Fry them in hot oil until they are done and golden.
1/2 cup ketchup
2 Tbs. shoyu (soy sauce)
1 Tbs. mirin (white wine)
1 Tbs. brown sugar
1 & 1/2 tsp. Worcestshire sauce
1/2 tsp. ginger powder
1 clove crushed garlic
Hawaiian Hot Dogs or Spam
Richard’s Note: During and after World War II, lots of Spam was sent into Hawaii where the thrifty islanders made the most of it and have come up with all kinds of creative and delicious ways to prepare it!
1 pkg. hot dogs (I used Hebrew National) sliced on the bias...
1/2 cup water
1/4 soy sauce
1/4 cup sugar
(Basically 2:1:1 ratio)
1 Tbs. mirin
1/2 tsp. grated ginger (according to your taste preference. I’ve used ginger powder in the past)
Put it all in the sauté pan (you can lightly fry the hot dogs first if you want) bring to a boil then lower heat and simmer until hot dogs are caramelized.
Hawaiian Style Teriyaki Chicken
3 lbs. chicken thigh (boneless, skinless)
1 cup soy sauce
1 cup water
1 cup sugar
5 cloves garlic
3 to 5 cloves, crushed
1 ginger root (2-3 slices, cut thin and lengthwise)
This is the basic ratio for the sauce, you will just increase it depending on how much meat you are soaking. You want there to be enough marinade that you can stir the meat freely. If it’s hard to stir, you need to add more sauce. Combine the water and soy sauce and then dissolve the sugar in the liquid. Add the desired amounts of ginger and garlic. Add the chicken. You can soak the meat in the marinade for up to three days but you want to soak it for at least 24 hours. You can also boil the chicken in the sauce right after you make it if you want to eat it sooner than later. After you have marinated the meat for a few days, you are ready to grill. Just cook the meat on the grill like you would any other meat. If you are cooking a lot, grill it on hot heat and then stick it in a put on the grill. Add a little fresh teriyaki sauce to the pot and it will steam the grilled chicken assuring the chicken ends up very tender and juicy.
One Bowl Apple Cake
Richard’s Note: A lady in Texas shared this recipe with me. I had some apples off my little tree last week and decided it would be the perfect time to try it. I made it in two 9-inch pans—kept one and gave the other one to a neighbor. It is quite a delicious cake and is very easy to make. I made a little lemon glaze and poured across mine, but it really did not need a thing.
1 & 3/4 cups sugar
2 heaping tsp. cinnamon
1/2 cup oil
6 medium Gala, Fuji or Honey Crisp apples
2 cups flour
2 tsp. baking powder
Preheat oven to 350°. In a large bowl, mix the eggs, sugar, cinnamon and oil. Peel and slice the apples and add to mixture in bowl (coating as you go to keep apples from turning brown.) Mix together the baking powder and flour and add to the ingredients in the bowl. Mix well (best with a fork) until all of the flour is absorbed by the wet ingredients. Pour mixture into a greased one 9x13 or two 9-inch round pans. Bake for approximately 55 minutes.
Hawaiian Wedding Cake
Richard’s Note: Whether or not this is really used at weddings I cannot say, but it is certainly good enough!
2 cups all-purpose flour
1 & 1/2 cups granulated sugar
2 tsp. baking soda
1 (15 oz.) can crushed pineapple, undrained
1 stick (8 Tbs.) butter
3/4 cup granulated sugar
1/2 cup milk
1 tsp. vanilla
1 cup shredded sweetened coconut
1 cup chopped pecans
Preheat oven to 350°. In a large bowl, stir flour, one and one-half cups sugar, and baking soda. Add pineapple and eggs and stir well to combine. Bake for 30 to 35 minutes. Begin icing once you remove cake from oven by heating butter, sugar, and milk to a boil. Stir often. Add vanilla, coconut, and pecans. Boil for about 2 to 3 more minutes. Pour over warm cake. Allow cake to cool for about 30 minutes to an hour before serving.
Richard’s Note: There must be a gazillion tomato pie recipes. This is another good one!
4 large tomatoes peeled and sliced
10 fresh basil leaves chopped
3 green onions chopped
1 (9-inch) pre-baked deep dish pie shell (I used Pillsbury)
1 cup grated sharp cheddar cheese or mozzarella cheese
1 cup grated mozzarella cheese
1 cup mayonnaise
Salt and pepper
8 slices of cooked bacon crumbled
Preheat oven to 350°. Place the tomatoes in boiling water for 30 seconds, then immediately place in a bowl of iced water. This will make the skin easier to peel. Slice the peeled tomatoes and place slices in a colander in the sink. Sprinkle with salt and allow to drain for 10 minutes. Place one layer of tomato slices in the bottom of the prepared crust. Sprinkle with pepper, to taste. Add half of the basil and onions. Repeat with remaining tomatoes (sprinkled with pepper), basil and onions. Combine the cheese and mayonnaise. Spread mixture over tomatoes. Add the bacon and bake for 30 minutes or until lightly browned. Let it cool slightly before slicing. Serve warm. Store covered in refrigerator for several days.