Diabetes: Learn how to control Diabetes

8/10/2019 Diabetes: Learn how to control Diabetes

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Diabetes: How to Control This Disease

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Table of Contents

istory of Diabetes

+ymptoms of Diabetes

Tests For Diabetes

hat are the Differences $etween Type and Type - Diabetes

)edications to Treat Diabetes

/ifestyle 0hoices for a Diabetic

1ffects of Diabetes Across the /ifespan

A 0ure for Diabetes )ellitus is 2ow a 3eality

Diabetic 3ecipes

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History of Diabetes

The number of people who suffer from diabetes appears to grow each decade.Today 45 of the world6s population has this metabolic disorder that affects thecontrol of blood glucose. Are there really more people developing diabetesmellitus or are there %ust more being diagnosed The 7uestion is difficult toanswer.

Diabetes is actually a lifestyle illness that is often brought on by several factors8genetics, environment and nutrition all play a role in the condition. $ut diabetesisn6t a disease of the -9th century. In fact it was 44- $.0. when physician esy(ra, an 1gyptian, first wrote about polyuria as a symptom.

The history of diabetes dates bac" to centuries before 0hrist and continues toplay out even to this day. In the early days of medicine doctors didn6t havesophisticated methods of testing people believed to have diabetes, so theyemployed the help of water tasters6. ;p until the th century these tasters wouldtaste the urine of those suspected to have diabetes to discern if the urine had asweet taste to it. hen blood sugar increases the glucose &sugar' spills out intothe urine. As a result the word mellitus6 &/atin for honey referring to the sweettaste' was added to the diagnosis.

It was the early <th century in the history of diabetes before scientists were ableto develop the first chemical tests to indicate and measure the presence ofglucose in the urine. This was an important brea"through in the diagnosis andtreatment of this condition. 2ow doctors could more consistently diagnose andmonitor this condition that causes long(term effects on the health of the sufferer.

Treatment for diabetes wasn6t focused on diet until the =>96s when Frenchphysician $ouchardat noticed that the glycosuria &glucose in the urine', that wascommon in his diabetic patients, decreased significantly during food rationing.The French were forced to ration food during siege by ?ermany during theFranco(!russian war. After noticing the difference in the glycosuria, $ouchardattheori@ed that it was diet that played an important role in the treatment ofdiabetes.

Following the end of the war, French researcher, 0laude $ernard, studied thefunction of the pancreas and liver ma"ing important discoveries in themetabolism of glycogen. At the same time in the history of diabetes, 0@echresearcher, !avlov, discovered the lin" between the nervous system andsecretion of gastric acid. The combination of both discoveries helped laterresearchers to understand the physiology of the digestive system.

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In =< !aul /angerhans, a ?erman medical student, announced the twosystems of cells in the pancreas. $ut it wasn6t until <-9 that Dr. $antingconceived the possibility of insulin and began his 7uest to discover the chemicalusing dogs who were de(pancreati@ed &had their pancreas removed'.

It was -9 years later that the lin" between high blood glucose and damage to the"idneys and eyes was discovered and published paving the way for morestandardi@ed insulin treatment using a standard insulin syringe.

In <4< physicians recogni@ed the difference between Type and Type -diabetes. This recognition also helped to individuali@e the treatment of thediabetic and lengthen their lifespan by decreasing the ris" for complications.

ith the advent of laser surgery in <>9, researchers were able to slow theprogressive damage to the eye that diabetics so often suffered. Bther

researchers began manufacturing glucometers to test blood samples for glucoseat home, as well as the insulin pump.

+ynthetic insulin was introduced in <=C. ;ntil that time the standard insulinsupply was from cows or bovine insulin. Today insulin pumps are more popularand covered by insurance companies who are beginning to recogni@e the costsavings by paying a bit more now for a more epensive machine that deliversinsulin in much the same way the body produces it. In this way insurance costsare decreased as the patient ages as his ris" of complications are decreased.

3esearch is currently being successfully conducted on the transplantation ofpancreatic cells, without the use of immune suppressants, which supply the Type diabetic with a natural source of insulin. The diagnosis, treatment andcomplications of diabetes has come a long way from when tasters6 wereemployed to diagnose diabetes through sweet tasting urineE

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Symptoms of Diabetes

!eople who eperience the symptoms of diabetes suffer from high blood glucose

levels when left treated. ;nfortunately diabetic symptoms are often overloo"edbecause they seem to be rather harmless.

Diabetes can actually ta"e two forms. Type develops when an auto immuneresponse damages the ability of the pancreas to produce insulin. Type diabetes used to be called uvenile Diabetes or insulin(dependent diabetes.Type - Diabetes develops because the person6s body becomes resistant to theinsulin that is produced and the insulin doesn6t do it6s assigned %ob of usheringthe glucose into the cells to provide energy. In either case, too much glucose isfloating around in the bloodstream causing symptoms and damage to the body6sorgans.

In either case the symptoms of diabetes are caused by the high blood glucoselevels. )any times, because they appear to be so harmless, people don6t see"answers or medical help. owever, researchers are finding that the soonermedical help is sought, and treatment started, there is less damage done to theheart, "idneys, and peripheral vascular system in the same amount of time.

Diabetes symptoms include:

Fre7uent urination G are you visiting the bathroom more lately than you

have in the past Do you have to get up during the night #ou may be

eperiencing the most common symptom of diabetes. As your "idneysrecogni@e that there is too much glucose in the blood they try to pull morewater out of the blood which "eeps your bladder full.

1cessive thirst G is really a response to the "idneys trying to get rid of the

glucose. The glucose doesn6t cause the thirst but rather the dehydrationthat you eperience as your body continues to lose more fluid than itshould each day.

;nusual weight loss happens more suddenly with Type diabetes than

with Type - diabetes. In both cases the body isn6t able to get the glucose

from the blood stream to provide the cells with energy so it begins to brea"down muscle and fat to provide the energy. This results in weight loss.

Increased fatigue is a result of glucose not ma"ing it into the cells

providing them with energy to wor". This lac" of energy leaves you feelingdrained and fatigued.

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Bther symptoms of diabetes include:$lurred visionDry mouth

Impotence &male'#east infections &female'1cessive or unusual infections

)any times these symptoms can be associated with allergies or a cold such asthe thirst &which leads to the urination', weight loss, fatigue and irritability.

If you have more than one of these symptoms you should see your doctorimmediately so they can perform a simple blood test to determine if you havehigh blood sugar.

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Tests For Diabetes

Today Diabetes affects 45 of the world6s population. Diabetics face significantlong(term disabilities and complications if they don6t "eep their blood glucoseunder control. $ecause of the need to diagnose, treat and control this chroniccondition researchers have discovered several short term and long term methodsof monitoring blood sugar as well as testing for the condition.

+ome physicians follow specific recommendations to test for diabetes in theirgeneral patient population. Those who are over H4 and obese should be testedand those younger than H4 and obese should be considered.

Doctors will use several different tests, combine the results of those tests, anddetermine if a person has diabetes. The first, and simplest test, is the fastingblood sugar test. A small blood sample will be ta"en at the lab after the patienthas had nothing to eat or drin" after midnight. 2ormal blood sugar is between>9(98 considered borderline to C4 and high over H9.

Fasting blood sugar can be affected by several other factors. If a person ista"ing a diuretic or steroid it may alter the test. Also, some people who may beconsidered pre(diabetic6 will also test with high blood sugar when they are ill buttheir values will return to normal after the illness has subsided.

)any physicians will consider a - or H hour oral glucose tolerance test &B?TT' ifthere is some 7uestion of a current diagnosis of diabetes or if they suspect theindividual may suffer from pre(diabetic condition. During this test the patientarrives at the lab having fasted since midnight. They then drin" a highconcentration glucose drin". During the net - or H hours their blood sugar ismeasured every hour and urine tested every C9 minutes. During a normal testthe blood sugar will not go above 9 even though the body has been stressedwith a high dose of sugar. If there is diabetes the numbers will be elevatedduring the test.

!hysicians will combine the results of a fasting blood sugar, B?TT, and physicaleamination and history to ma"e a definitive diagnosis of diabetes.

Bnce a person has been diagnosed with diabetes it is important to continue tomonitor their disease process. This is done through the use of several differentblood tests. All diabetics learn to self monitor blood glucose through the use of aglucometer at home. These small machines measure the amount of glucose inthe blood by measure a small blood sample obtained through a finger stic".

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Then once every C ( months your doctor should order an A0 test to give youand the doctor an overall view of how well the glucose has been controlled in thepast three months. The A0 is also called a glycosylated hemoglobin test. The

American Diabetes Association recommends that this test is done twice a year

for people who are well controlled and more often when blood sugars are not wellcontrolled, if diabetics have other illness &illness affects control of the bloodsugar' or when the treatment of the condition is changed.

The A0 test is reported as a percentage of how well controlled the bloodglucose has been in the previous months. !hysicians agree that the numbershould be between .45 and >5. In a research study reported in uly -99>scientists reported initial findings of a study that proposes to change the units inwhich the A0 is measured to ma"e the results easier for patients to understand.

A serum creatinine test is recommended once a year. This is a simple blood test

that helps the doctor to determine how well your "idneys are performing. +erumcreatinine is ecreted through the "idneys and is a by(product of musclemetabolism. +o if your "idneys aren6t wor"ing well they won6t ecrete as much of the chemical.

A urine microalbumin test also evaluates the health of your "idneys by measuringthe amount of protein that lea"s through the "idneys into the urine. If your"idneys become damaged the waste products that "idneys normally filter remainin your blood and the protein that normally is in your blood lea"s to your "idneys.The test is usually done on a one time fresh urine sample, although yourphysician may do a 7uantitative -H hour study and as" you to collect -H hours ofurine.

The last test that is commonly done is lipid tests to evaluate your low densitylipoproteins &/D/' and high density lipoproteins &D/'. Diabetes and heartdisease are lin"ed because of the damage that is done to the body from thediabetes and because those with diabetes have a higher ris" of developing heartdisease.

Doctors use the results of these tests to help determine how much vesseldamage may be happening. The American eart Association and the AmericanDiabetes Association recommend that these tests are done once a year, moreoften if you are on lipid lowering drugs.

Diabetes tests have improved the way in which diabetes is monitored andtreated. 2ow with vigilant monitoring and treatment patients have a lower ris" ofhigh blood pressure, stro"e, heart disease and peripheral vascular disease thenthey once had even 9 years ago.

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What are the Differences

Between Type 1 an Type ! Diabetes"

The increased level of the blood sugar places the body systems and organs athigh ris" for damage. The most common organs that are damaged are the eyes,heart, "idneys and brain.

The medical terminology that describes high blood sugar is hyperglycemia. In aperson who doesn6t suffer from the symptoms of diabetes a normal blood sugarvalue may fluctuate based on the laboratory where the blood is tested. Thesenumbers usually range between >9 and 9. $elow 4 your blood sugar is toolow to support the function of your body and brain and above -9 your body isstarting to feel the effects of the etra sugar.

There are basically two types of diabetes G Type , also "nown as %uvenilediabetes, and Type -, also "nown as adult onset diabetes. Type - diabetes is themore common of the two accounting for over 4 million people in the ;+ out ofthe > million who suffer from diabetes.

Type(- diabetes also used to be "nown as noninsulin(dependent diabetes sincethe condition causes carbohydrates, lipids and protein metabolism to beabnormal without shutting off the production of insulin as is what happens in Type diabetes. In Type - diabetes the body becomes resistant to the insulin that is producedwhich is a ma%or reason for the complications associated with Type - diabetes.The condition is often under diagnosed, especially if it doesn6t cause etremelyhigh blood sugar which may result in other neurological symptoms. ithout theetremely high sugar levels a person may not recogni@e the other symptoms ofuntreated diabetes, such as weight loss because the body isn6t able to utili@e thesugar metaboli@ed, high thirst and increased urination.

Treatment of type - diabetes is different than that of Type . ith Type -diabetes many people are, at least initially, able to control their condition withweight loss, diet, eercise and lifestyle changes if they so chose.

If they chose not to change the habits that brought them the problems they will

be faced with oral or in%ectable medications that will mimic the action of insulin ordecrease the amount of sugar that is metaboli@ed by the body.

The range of treatment for Type - diabetes has increased in the past decade withthe introduction of new oral medications that may delay the use of in%ectableinsulin. Diabetics who have been eperiencing symptoms less than 9 years and







who are able to incorporate changes into their lifestyle may be able to use theoral hypoglycemic options for years before re7uiring the use of insulin.

2ew progress has been made in the area of islet cell transplantation but thus far

this treatment has been reserved for patients with type diabetes where theproduction of insulin is affected and not the body6s resistance to the use of theinsulin.

!eople with Type - diabetes are faced with many challenges over the years as aresult of the high levels of blood glucose that damages many of the body6sorgans and systems. +ome of the more common problems includeneuropathies, heart disease, "idney failure, stro"e, heart attac", blindness andperipheral vascular disease that can result in the loss of a lower etremity.

#ore About Type 1 Diabetes

Type diabetes, insulin dependent diabetes, %uvenile diabetes G they all are adifferent name for the same illness. In Type diabetes the person eperiencingthe symptoms has developed an autoimmune response which destroyed theability of the pancreas to produce insulin. The body no longer produces anyinsulin and so the name insulin dependent6 diabetes. In Type - diabetes thebody becomes resistant to insulin even though the person6s pancreas maysecrete enough insulin to ta"e care of the blood glucose.

Teens and children are most commonly diagnosed with Type diabetes whichled to the name %uvenile diabetes. owever, the incidence of Type diabetes isthe same across the lifespan so the number of children, teens, and adultsdiagnosed are the same. The number of people diagnosed with Type - diabetesis larger and more commonly diagnosed in adults which led to the name adultonset diabetes6.

The name of the disease was changed to Type diabetes in order to correct themisconception that Type diabetes only happened to youngsters.

Type diabetes is insulin dependent and the body isn6t resistant to the insulinthat is administered. Bral medications aren6t helpful because they often wor" to

correct some of the issues that people with Type - diabetes face.

Treatments for Type diabetes include diet, eercise, insulin and close bloodglucose monitoring. The term diet here doesn6t mean weight loss diets or the faddiets that are advertised throughout ollywood. Instead this indicates a wellbalanced diet that supports the body6s nutritional re7uirements while notstimulating the liver to produce more glucose.







1ercise programs are included in the treatment of Type diabetes becauseeercise alone can help increase the amount of glucose transported into the cellswith the available insulin. 1ercise improves the health of the person suffering

from the symptoms of Type diabetes and helps to support the heart andcardiovascular system.

Insulin is the mainstay of the program because it ta"es the place of the insulinwhich the body can no longer produce. ith new technology and research thereare now several approaches to delivering insulin that can improve the health ofthe sufferer. The most traditional form of insulin delivery is daily in%ections. InType diabetes to reach ade7uate coverage the person must often in%ect andtest themselves every couple of hours. This method attempts to cover the pea"sand valleys of blood glucose release into the blood stream. !eople mustmaintain a fairly rigid dietary program to assure appropriate insulin coverage.

Insulin pumps are also available. These pumps in%ect insulin over the entire dayand more closely mimic the action of the pancreas. The closer the insulinin%ection gets to the body6s normal action, the more that body system and organdamage can be delayed. !eople using insulin pumps test their blood glucoselevels throughout the day to determine if an etra dose is needed based on thefoods they6ve eaten.

ith advancements in science, research and treatment people with %uvenilediabetes or Type diabetes are loo"ing stronger and stronger.







#eication to Treat Diabetes

3esearchers and scientists have discovered and found medications that will helpthe body to use the insulin that6s needed to decrease the body damage that canbe done with the etra blood sugar floating around the blood stream.

Diabetes medications can be administered either in oral &for those with Type -' or in%ection form. !eople with Type diabetes don6t usually use the oral forms ofmedication because they don6t help their condition. In patients who have hadType - diabetes for less than 9 years oral medications can wor" well.

There are several types of medications including the +ulfonylureas which werethe only oral medication used for diabetes available in the ;.+. until <<H. Thistype of medication will force the pancreas to ma"e more insulin which means thepancreas must be ma"ing insulin in the first place. +ome of the side effectsinclude low blood sugar, upset stomach, s"in rashes and weight gain.

Another group of oral diabetes medication are $iguanides such as )etformin.These help to lower blood sugar by ma"ing sure the liver doesn6t ma"e too muchsugar. This medication will also lower the amount of insulin in your body.)etoformin can improve fat and cholesterol levels.

+ome of the side effects include that )etformin can ma"e you sic" if you drin"more than - alcoholic drin"s a wee". If you have pre(eisting "idney issues thedrug can cause the )etformin to build up in your body. Bccasionally people canbecome wea", tired or di@@y. If you eperience these symptoms then you shouldcall your doctor immediately. +ome may notice the taste of metal in your mouth.If you are having a test using dye or having surgery you must tell your doctor.

Alpha(glucosidase inhibitors bloc" the en@ymes that digest the starches you eatcausing a slower and lower rise of blood sugar. +ide effects include gas, bloatingand diarrhea.

Thia@olidinediones ma"e your cells more sensitive to insulin. +ide effects includeproblems with liver en@ymes, weight gain, increased ris" for anemia, and swellingof legs and an"les. If you ta"e birth control pills this medication may ma"e your

pills less effective.

Diabetes medications also include in%ectable products such as insulin shots.There are insulin types that wor" 7uic"ly in the short term and others that wor"over the entire day. Different insulin types will have different onset times &whenthey start to wor"' and pea" times &when they are wor"ing the hardest'.







Insulin onset time can range from minute to hours. !ea" times range from C9minutes to = hours. Insulin types that pea" near - hours are usually given firstthing in the morning or last thing at night to maintain an even level of bloodglucose throughout the day or throughout the night.

Diabetes medications are changing as research is finding new and better ways tomanage blood glucose levels. 2ew oral medications and in%ectable insulin typesare being developed. There are also new techni7ues being discovered totransplant islet cells without the use of steroids to increase insulin production inpeople with Type Diabetes. The potential is improving and the hori@on isgrowing G diabetes medications are getting better and better and providingsufferers a better chance to delay the organ or body system damage.

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$ifestyle Choices for a Diabetic

!eople with diabetes have a uni7ue outloo". From one angle they are faced withthe challenges of strict diets, eercise programs, testing and insulin in%ections.$ut from another viewpoint they have new "nowledge of how their lifestylechoices impact their health.

And, from the outloo" of the individual with Type - diabetes, these changes canlead to drastic changes in the treatment of their disease.

For instance, those who are obese have a higher rate of diagnosis of diabetes.3esearchers have found that with weight loss, diet changes, increased eerciseand elimination of certain substances from the diet these individuals are able togo years without using insulin to control their blood sugar.

/et6s address the lifestyle choices that a diabetic may be faced with in order tocontrol their blood sugar and the added benefits of not using an eogenous&eternal' source of insulin to control elevated levels of glucose in the blood.

The first thing to understand is that we really are what we eat. And in no otherplace is this more evident than when a diabetic can see the drastic differences intheir blood sugar when they restrict carbohydrates and sugars from their diet.hen a person with diabetes eats a diet that is rich in carbohydrates or simplesugars their blood sugar rises dramatically and 7uic"ly. This rise must becontrolled by a release of insulin from either the pancreas or an additional insulin

in%ection.

The same thing happens to the rest of the population. Anything we eat affectsour blood sugar, our vitamin inta"e, our ability to ma"e healthy cells, recover froman in%ury or %ust fight off disease. hen an individual eats a diet high in carbs thepancreas will release etra insulin to ta"e care of the increased sugar load. Theperson with diabetes doesn6t have that luury.

$ut the reality is that neither should the rest of usE A diet that is rich in raw fruits,vegetables, raw nuts and seeds is healthier and easier for the body to digest andetract the necessary vitamins and minerals to live a healthy life.

+o, although the individual with diabetes may find that their insulin re7uirementdeclines as they improve their diet, everyone will notice that their ability to fightoff colds and flu will be improved. And the ris" of heart attac", stro"e, vasculardisease and cancer will all be decreased as well.

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!eople who have diabetes will also find that they can better control theircondition when they get a consistent amount of eercise. This can be as simpleas C9 minutes of bouncing on an eercise ball each day for someone who hasn6thad a history of eercise. It isn6t the type of eercise that is as important as it is

getting the body moving and the heart beating a few beats faster than normal forabout C9 minutes each day.

1ercise will help decrease the blood sugar more naturally, decrease the ris" ofheart attac", stro"e and cancers as well as decrease the need for insulin.1ercise need not ever reach the level of competing in marathons. Instead a C9(H4 minute wal" each day, bouncing on an eercise ball or using a machine suchas a treadmill, elliptical trainer or stair climber can do the tric".

And your body doesn6t really care where this eercise ta"es place so if you aren6ta real outdoors type person set up a machine in front of the television and

resolve to watch a C9 minute show each day while wor"ing out. Those C9minutes will pass faster than you might imagine.

And the last lifestyle choice that is important to the health of a person sufferingfrom diabetes is to eliminate, as much as possible, caffeine, alcohol and tobaccoproducts. All of these products have been found to cause problems in the longterm health of any individual. hen a person suffers from diabetes they are atgreater ris" because their body is under the onslaught of higher levels of bloodglucose which negatively affects the brain, heart and "idneys.

These other chemicals &alcohol, tobacco and caffeine' are also negativeinfluences. hen a person doesn6t have other medical conditions the body isoften able to handle the negative effects without other problems. $ut when aperson also suffers from diabetes these influences can significantly change theoutcome of their life.

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%ffects of Diabetes Across the $ifespan

Diabetes is a comple metabolic disorder that causes damage to body organsand systems by increasing the blood glucose level well above normal. Thesechanges to your health happen as you are also aging and facing the decline ineyesight, memory, hearing and energy levels that usually accompany thisprocess over time.

Diabetes will also have an effect on eye sight, heart disease, "idney disease andperipheral vascular disease. The effect of diabetes begins with the changes thatnormally occur with aging and end with the devastation that diabetes leaves in itspath.

The changes of aging and diabetic damage can be delayed through severallifestyle changes. $ut, these changes potentially re7uire some ma%or changes tothe way that you live, eat and en%oy a social life. These changes can cause youto grieve for a lifestyle you once held while trying to decide if the changes arereally worth the effort.

The effects of diabetes begin when you are diagnosed G and sometimes wellbefore you discover you have diabetes. The symptoms of diabetes are so subtlethat many people ignore them. They put off a diagnosis for wee"s or evenmonths. 3esearchers are finding that the sooner you are diagnosed the moreyou can delay the medical repercussions of diabetes.

Diabetes causes an increased amount of blood glucose to be floating around inyour bloodstream. This glucose, or sugar, will cause significant and cumulativedamage to your eyes and retina. The long term effect is blindness. The effectsof diabetes also include damage to the heart muscle that causes heart disease,stro"e, and an increased ris" of heart attac"s.

Diabetes also causes damage to the peripheral vascular system. These are thearteries and veins that run through your legs and arms. )ore fre7uently it is your feet and legs that suffer most. The increased blood sugar causes the peripheralvascular system to wor" poorly allowing fluid to build up in the etremities. Thisswelling and the effect of the circulating blood sugar increase the ris" of infectionin the feet and legs. This increased ris" e7uates to a higher number of peoplewith diabetes who suffer from amputations and infections in the feet and legs.

The increased amount of blood glucose in the body also ma"es the "idneys wor"harder which ta"es a toll over the years. The "idneys accurately try to filter theetra glucose out of the bloodstream by etracting more water. This ma"es youurinate more and the resulting dehydration ma"es you thirstier. The increased

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wor"load and damage of the blood glucose will lead to "idney failure if thediabetes isn6t well controlled.

The effects of diabetes have the potential to be devastating if the sufferer loses a

leg to amputation, uses dialysis because "idneys have failed and has suffered astro"e or heart attac" from the vascular damage. The scenario doesn6t have tobe that negative. ith care, lifestyle changes and interest in your own healththose changes may be delayed and potentially alleviated.

/iving with diabetes is done differently by different people. $ecause the illnessmanifests itself in different people in different ways some are plagued with amore brittle disease that results in fre7uent low blood sugar eperiences whileothers have a more stable disease that may be controlled through eercise anddiet.

$oth men and women can suffer from seual difficulties related to the disease aswell. 2ot all have these issues but when they do occur most people are tooembarrassed to discuss them with their spouse or physician and continue tosuffer in silence. $ecause of the stigma that is involved with seual relationshipsin our society many people who suffer from diabetic impotence may not see" anyhelp.

/iving with diabetes also means including eercise into your daily routine.1ercise helps the body to fully utili@e the sugar that is in most foods anddecrease the amount of insulin that may be necessary to control the disease.

And because it6s a more natural method of control it also helps to decrease thelong(term side effects.

Diabetes involves changes in people6s lives that impact time from the first thing inthe morning until all through the night. Teens must learn to incorporate constanttesting, in%ections, diet changes and eercise into hormone changes,adolescence, and brain development. This can be a nightmare to both the teenand the parent. !arents see and understand the future ramifications of currentbehavior and must stand by and watch their teen ma"e mista"es that may neverbe rectified.

/ife with diabetes is comple but with some of today6s new technologicaladvances these compleities can be simplified. Testing and monitoring bloodsugar can be done with a single small pric" with a small machine that fits in thepurse or poc"et. 0ell transplants are bringing a cure to Type diabetes closerand closer. Insulin pumps ma"e delivering insulin during the simple andunobtrusive as well as a more natural delivery method. Traveling is easier withe7uipment that is smaller and more portable. )ore hotels accommodate theneeds of people living with diabetes, providing refrigerators for medication andstoc"ing in house pharmacy with needed paraphernalia.

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Although difficult, life becomes simpler with each passing year. 3esearchers arefinding new ways to deliver medication and monitor blood sugar as well as waysto decrease the long term effects of the high blood sugar. /earning about your

options, educating yourself about treatments and closely following yourphysician6s recommendations will ma"e living with diabetes simpler and theoutcome positive.







A Cure for Diabetes #ellitus is &ow a 'eality

Is a cure for diabetes mellitus now a reality The %ury is still out, but the resultshave been promising. A cure for diabetes would mean less of a financial burdenon families and insurance companies as well as better health for millions of

Americans who suffer from the side effects and complications of diabetes..

In Type diabetes the sufferer produces no insulin because the pancreas shutsdown G usually from an autoimmune response to a virus or bacteria. In Type -diabetes the sufferer6s body uses the insulin less and less efficiently placing theburden of treatment on diet, eercise, and weight management. Although insulinin%ections have been successful with Type - diabetes it doesn6t slow thedeterioration of the internal organ systems that happen with diabetes.

+ity(Five percent of Type - diabetics do not understand their blood test readingsand they don6t "now what having their blood sugar under control really means.For some, they believe that once the sugar is under control6 they have achieveda cure of diabetes and they no longer have to worry about the long(term affectsthis disease has on the body. This is absolutely not true. It is perfectlyreasonable that a person with diabetes can have their blood sugar under controlone day and as a result of eternal sources have it completely out of control thenet.

aving blood sugar control is a daily struggle that involves insulin, diet, eerciseand lifestyle changes. Diabetics have two choices G cure or better control. Atthis time there are several avenues being pursued for cure for diabetes mellitusnow a reality:

!ancreatic transplantationIslet cell transplantation

Artificial pancreas?enetic manipulation

1ach has its own challenges, including prevention of immune re%ection. $ut onlyone has had significant results in initial trials of Diabetics with Type diabetes.

To date there have been many successful islet cell transplantations done thathave been producing insulin for greater than year. And to date this has beennothing short of a miracle. This new procedure was designed by Dr. ames+hapiro at the ;niversity of Alberta and is "nown as the 1dmonton procedure. Itis a non(steroid combination of three drugs to prevent re%ection of thetransplanted cells G which also appears to prevent the autoimmune diabetes fromreturning.







!atients are surgically implanted with the islet cells and given a combination ofmedications. +uccess is measured by successfully producing insulin withindication that the original autoimmune problem with the pancreas is returning.

Dr. 3ay 3a%otte, a veteran islet cell transplant research member, and his teamwill now be teaching the 1dmonton procedure around the world.







Conclusion

Individuals who suffer from the symptoms of diabetes and eperience the long(term effects of this condition now have more hope and more options than did

generations past. Diabetes is no longer a life sentence to finger pric"s, in%ectionsand lac" of social activities. 3ather with new technology people who suffer fromdiabetes can live a long and active lifestyle that meets all of their wishes anddesires.

!eople with diabetes are able to do most, if not all, activities that everyone else isable. !lus, they are blessed to have a perspective on life that isn6t given toeveryone. They "now first(hand how diet affects their life and the function of their body. They understand the impact that daily changes have on their long(termoutloo".

Individuals with diabetes are not stopped from having children, running forpresident or running a marathon. ith the right planning and focus on theirhealth they are also not faced with the loss of limbs or decreased "idney functionthat once faced those who suffered from the disease.

In fact, with today6s technology, sufferers also have several options open for acure of their illness ( whether they choose to drastically change their lifestyle orthey choose a surgical route.







D(AB%T(C DAT% DA(&T(%S

- eggs - tsp. li7uid sweetener - tsp. ba"ing powder C c. dates, choppedH c. flour - c. nuts - c. bread crumbs

$eat eggs, sweetener and ba"ing powder. Add dates, flour and nuts. +tir inbread crumbs. 0hill, then measure by teaspoon on a greased coo"ie sheet.$a"e at C>4 degrees for - minutes.

((((((((((((((((((((((((

S)*A' + F'%% C'A&B%'', '%$(SH

- c. cranberries- apples c. orange %uice

?rind together the cranberries and apples, using a sweet apple. &)ay also use

blender'. Add orange %uice, chopped nuts and sweetener to taste. 3efrigerateseveral hours before using.

((((((((((((((((((((((((

(T C-)$D B% A S&(C.%'S BA'

- o@. soft diet ice cream c. diet 0ool hipH c. chun"y peanut butter

p"g. sugar(free butterscotch pudding &dry'C o@. ?rape(2uts cereal

)i first H ingredients in mier, then stir in cereal. !our into = inch s7uare pan.0over and free@e. )a"es H servings.

((((((((((((((((((((((((







BA.%D CH(C.%& F-' -&%

&C o@.' chic"en breast, boned J s"inned

- tbsp. &any brand' bottled diet Italian dressing

)arinate chic"en in dressing overnight in covered casserole. $a"e for one hourat C49 degrees. 2o additional seasonings are necessary. ill be very tenderand %uicy,.

((((((((((((((((((((((((

CH-C-$AT% CH(/ C--.(%S

H c. margarine

tbsp. granulated fructose egg tsp. vanilla etractCH c. flour H tsp. salt- c. mini semi(sweet chocolate chips

0ream together margarine and fructose, beat in egg, water and vanilla. 0ombineflour, ba"ing soda and salt in sifter. +ift dry ingredients into creamed miture,stirring to blend thoroughly. +tir in chocolate chips. Drop by teaspoonsful ontolightly greased coo"ie sheet about - inches apart. $a"e at C>4 degrees for = to9 minutes. )a"es C9 coo"ies.

((((((((((((((((((((((((

-'A&*% '(C%

c. rice, uncoo"ed c. water c. orange %uice tsp. reduced calorie margarineDash of salt tbsp. orange rind, freshly grated- c. fresh orange sections, seeded

In a -(7uart microwave safe casserole, combine the rice, water, orange %uice,margarine and salt. 0over, microwave on igh for 4 minutes. +tir in the orangerind. Turn the bowl H turn. )icrowave on igh for an additional 9 minutes,turning the bowl after 4 minutes. Do not uncover the bowl. Allow to set coveredfor an additional 9 minutes or until all of the li7uids have been absorbed.







Immediately before serving, fluff with a for", add orange sections and mi gently.+erve with pride. )a"es about &99 calories' servings.

(((((((((((((((((((((((((

B$AC. B-TT-# /(%

((?3AA) 03A0K13 03;+T:((

H c. graham crac"er crumbs- c. diet margarine

((FI//I2?((

envelope unflavored gelatin

CH c. part(s"im ricotta cheese- pac"ets sweetener pac"et low(calorie whipped topping mi - c. s"im mil" tbsp. vanilla etractH c. cocoa

0ombine crumbs with diet margarine by cutting in softened margarine untilmiture resembles coarse crumbs. !ress firmly in bottom and sides of = or <inch pie pan. $a"e in preheated C49 degree oven for = to 9 minutes. 0ool. Insmall saucepan, sprin"le gelatin over - cup s"im mil". /et stand one minute.

eat, stirring constantly until gelatin dissolves. In blender or food processor,blend ricotta until smooth and add gelatin miture, remaining cup mil" andvanilla. 0ontinue blending until completely smooth. 3emove half the miture,set aside. To miture still in blender, add pac"s sugar substitute and cocoa.$lend thoroughly. !our blender miture into crust, chill for C9 minutes or untilpartially set. At the same time, chill remaining miture for C9 minutes.

!repare whipped topping mi according to pac"age directions gradually addingremaining pac"ets sugar substitute. his" into reserved, chilled miture untilblended smoothly. +poon over chocolate layer8 chill until set. ?arnish withdusting of cocoa. )a"es one &= or < inch' pie or = servings.0I0K12 $31A+T+ IT 0A33BT A2D L;00I2I +T;FFI2?

- small &whole' s"inless, boneless chic"en breasts c. carrots, shredded &about - sm.' c. @ucchini, shredded &about med.' tsp. saltH tsp. poultry seasoning







envelope chic"en(flavored bouillonH c. water

In medium bowl, combine carrots, @ucchini, salt and poultry seasoning. +poon

about - cup miture into each poc"et &each breast should open similar to abutterfly'8 secure with toothpic"s. In place chic"en in a )ed si@e s"illet, sprin"lewith bouillon.

Add water to s"illet and coo" over medium high heat, heat to boiling. 3educeheat to low8 cover and simmer about H9 minutes or until chic"en is for" tender.3emove toothpic"s. )a"es H servings, =9 calories per serving.

((((((((((((((((((((((((

S)*A'$%SS CA.%

c. dates, chopped c. prunes, chopped c. raisins c. cold water stic" margarine, melted- eggs tsp. ba"ing sodaH tsp. salt c. plain flour c. nuts, choppedH tsp. cinnamonH tsp. nutmeg tsp. vanilla

$oil dates and prunes in the one cup of water for C minutes8 add margarine andraisins and let cool. )i flour, soda, salt, eggs, nuts, spices and vanilla. Add tofruit miture. +tir to blend. !our into ba"ing dish. $a"e at C49 degrees for -4 toC9 minutes.

D(AB%T(C -'A&*% S)&B%A#S

- c. all(purpose flour tsp. ba"ing powder H tsp. salt- c. shortening- c. raisins egg- tbsp. orange %uice- tsp. grated orange rind







- tsp. +ucaryl

+ift together flour, ba"ing powder and salt. 0ut in shortening until crumbly. Addall at once: raisins, eggs, orange %uice, orange rind and +ucaryl. )i well. )a"e

into small balls8 flatten on coo"ie sheet. $a"e - to 4 minutes at C>4 degrees.

((((((((((((((((((((((((

A$#-&D B(SC)(T '(&*

H c. granulated brown sugar, replacement- tbsp. diatetic maple syrup- tsp. reduced calorie margarine- tsp. water C c. almonds, coarsely chopped

&= o@.' tube refrigerator biscuits

In a - 7uart microwave safe casserole, combine the brown sugarreplacement, maple syrup, margarine and water. 0over with a paper towel andmicrowave on high for one minute. Allow to sit, covered for one minute, then stirto mi in the melted margarine. +tir in the almonds. 0ut each of the biscuits intofour pieces.

3oll each piece into a ball. Dip each piece into the syrup miture then place in amicrowave safe ring mold. Arrange all coated balls uniformly around the ringmold. !our any remaining syrup over the balls in the mold.

)icrowave on medium &495 power' for 4 to minutes, turning the mold H turnafter each two minutes. 3emove from oven and immediately cover with waedpaper. Allow to sit undisturbed 4 minutes8 then turn out onto a serving dish.Divide into 9 servings. About =9 calories per serving.

BA&A&A S/$(T /(%

graham crac"er crust &H o@.' p"g. sugar(free instant vanilla pudding mi- c. low(fat mil"- bananas, sliced &4 o@.' can crushed pineapple c. 0ool hip tsp. vanilla- c. pecans, chopped







)i pudding with mil" and beat until thic", pour into crust. !ut bananas overpudding. +7uee@e pineapple to remove all %uice. +prin"le on top of bananas.0over with 0ool hip, sprin"le pecans on top. 0hill well.

(((((((((((((((((((((((((

F')(T D(/

c. plain yogurt= o@. light cream= pac"ets 17ual sugar tsp. vanilla.

)i all ingredients together.

((((((((((((((((((((((((

B'-W&(% T-'T%

- c. chilled whipping creamC tbsp. Fruit +weet or to taste tsp. vanilla

!repare Fudge +weet $rownies &see recipe below'. hip cream, Fruit +weetand vanilla and use as filling and topping for layers of brownies. /ow(Fat+ubstitute: About C cups fro@en whipped topping, thawed. +ubstitute yourfavorite flavoring for the vanilla, such as tablespoon instant coffee or tablespoon concentrated orange %uice.

((((((((((((((((((((((((F)D*% SW%%T B'-W&(%S

-C c. flour - tsp. ba"ing powder - eggs, beaten well- c. melted butter or oil- c. Fudge +weet, softened- c. Fruit +weet tsp. vanilla- c. walnuts, chopped

+ift flour and ba"ing powder8 set aside. $lend the eggs, butter or oil, Fudge+weet, Fruit +weet and vanilla. Add the flour miture and blend thoroughly. Addwalnuts. !our miture into greased and floured =M=M ba"ing pan. $a"e at C49







degrees for about 4 minutes, until ca"e springs bac" at a light touch. Doubledrecipe will fit into double si@e coo"ie pan.

(((((((((((((((((((((((((

F'-0%& A/'(C-T #-)SS%

c. apricot apple butter - c. whipping cream- egg whites- tbsp. Fruit +weet

$eat egg whites until stiff but not dry. Fold into the apricot apple butter. hip thecream until stiff, adding the Fruit +weet. Fold the whipped cream into the apricotmiture. Free@e.

((((((((((((((((((((((((F')(T $%ATH%'

!lace a sheet of plastic wrap in the bottom of a coo"ie sheet. +mooth a thinlayer of fruit butter with the edge of a panca"e turner. !lace in the oven to dry atthe lowest heat, about -9, for about - hours, or until dry, then remove and cool.!eel off and roll in plastic wrap. For variety, sprin"le with finely chopped walnutsbefore drying.

((((((((((((((((((((((((

F')(T SA$AD T-//(&*

- c. mil" &s"im or 5' &C o@.' sugar free vanilla pudding

Add: - tbsp. fro@en orange %uice concentrate tsp. grated orange peel &opt.'

0an be served as a side dish with mied fruit &fresh' or mi fruit and topping inbowl.

((((((((((((((((((((((((

'AS/B%'', #-)SS%

-C c. +trawberry Fanciful= tsp. cream of tartar - egg whites







- c. whipping cream

Add cream of tartar to egg whites, beat until stiff, but not dry. Fold into+trawberry Fanciful. Fold the whipped cream into the fruit miture. 0hill before

serving or free@e for fro@en mousse. For flavor variation try: +trawberry,blueberry, orange pineapple, pineapple berry or peach.

((((((((((((((((((((((((

*-$D%& CA''-T /(%

- eggsH tsp. ground cinnamon!inch salt- c. Fruit +weet

<M pie shellDash ground nutmeg= tsp. ground ginger c. coo"ed carrots, riced or mashed- c. heavy cream

$eat the eggs, nutmeg, cinnamon, ginger and salt until thoroughly blended. Addthe carrots and stir well. !our in the Fruit +weet and cream and stir untilcompletely blended. !our the filling into the pie shell and ba"e at C49 degreesfor C4 minutes or until a "nife inserted in the center comes clean. +erve withwhipped topping.

((((((((((((((((((((((((

A//$%SA)C% CA.%

- eggs, well beaten c. Apple $utter - c. flour - c. raisins- c. butter, melted- c. Fruit +weet - tsp. ba"ing soda- c. chopped walnuts

0ombine the eggs, butter and apple butter. +ift the flour and ba"e soda. Add thewalnuts and raisins to the flour miture and blend. Add the flour miture to theegg miture alternately with the Fruit +weet. !our the batter into a greased tubepan and ba"e at C>4 degrees for C9 to C4 minutes. Turn out and cool beforeserving. +erve with whipped cream.







((((((((((((((((((((((((

%AS, CH-C-$AT% *'AHA# T-'T%

/ine CM<M-M pan with a layer of graham crac"er s7uares. !repare large &o@.' pac"age of instant sugar(free chocolate pudding as directed on the pac"age.+pread over graham crac"er layer. !lace in refrigerator to let set a little.

/ayer another layer of graham crac"er s7uares over the pudding. !repare asecond pac"age of chocolate pudding as above and spread over grahamcrac"ers. Refrigerate. Torte may be topped with whipped cream or Dream hipwhen served. This easy dessert is one that diabetics may en%oy.

((((((((((((((((((((((((







FA&C(F)$ F'%%0%

H ripe bananas, peeled- c. 3aspberry Fanciful

rap bananas in plastic wrap and free@e overnight. 3emove from free@er, brea"into H or 4 pieces and let stand at room temperature for about 9 minutes toslightly soften for the processor. $lend the bananas in a processor or blenderuntil creamy. Add the 3aspberry &or other flavor' Fanciful and blend briefly. Thiscan be served immediately, or stored in the free@er. +erves H.

((((((((((((((((((((((((

&-+S)*A' C)STA'D

egg yol"sH c. Fruit +weet- c. flour - c. mil" tsp. vanilla tbsp. butter

In a medium bowl, beat egg yol"s and Fruit +weet until thic" and pale. hilecontinuing to beat, gradually sift in flour. !our into a saucepan and place overlow heat on the stove and gradually add mil" and vanilla. 0oo", stirringconstantly, until miture has thic"ened to a custard consistency, about 4minutes. 3emove from heat. )elt butter and pour over custard to prevent a s"infrom forming while it cools. )a"es C cups.

((((((((((((((((((((((((

CH-C-$AT% CA.%

- eggs, beaten- c. butter, melted c. strawberry apple butter tsp. vanilla4 tbsp. mil"CH c. Fudge +weet Topping4 tbsp. Fruit +weet- c. flour - tsp. ba"ing powder







0ombine eggs, butter, strawberry apple butter and vanilla. !lace the covered %arof Fudge +weet into hot water to thin. Add the mil", Fudge +weet and Fruit+weet to the butter miture. +ift the flour and ba"ing soda together and blendwith the wet miture. !our into two greased and floured <M round tins or

e7uivalent. $a"e at C49 degrees for H9 minutes. 0ool. Top with whipped cream.

((((((((((((((((((((((((

-'A&*% #(&C% CA.%

- eggs, well beatenC c. Fruit +weet - c. flour - tsp. ba"ing powder H c. butter

c. Fruit )incemeat tsp. ba"ing soda

$eat eggs, melt butter and add to )incemeat and Fruit +weet. +ift dryingredients, add to mincemeat mi and blend. +poon and smooth batter intooiled and floured =M ba"ing pan. $a"e at C49 degrees for approimately -4minutes. Top with Brange 0ream 0heese Topping. ((B3A2?1 031A)011+1 F3B+TI2?((

o@. cream cheese- tbsp. Fruit +weet- tbsp. concentrated orange %uice

$lend all ingredients together. ;se on Brange )ince 0a"e.

((((((((((((((((((((((((

$-+CA$ CH%%S% CA.%

- o@. low fat 3icotta cheeseH eggs, separatedCH c. Fruit +weet?rated peel of lemonC graham crac"ers, finely crushed- o@. low fat cottage cheese-C c. non(instant mil" powder 4 tbsp. lemon %uice or to taste- tsp. pure vanilla$utter or oleo for pan







!ut cheese in process with egg yol"s and Fruit +weet and blend. Add mil",powder and process until smooth. Add vanilla, lemon %uice and peel to cheesemiture. $lend until smooth. $eat egg whites until frothy, then add to theprocessor and blend for about - seconds, until mied. $utter the bottom and -

way up the sides of a <M springform pan.

!our the graham crac"er crumbs into the pan and sha"e until buttered area iscoated. /eave any etra on the bottom. !our cheeseca"e miture into pan andba"e at C49 degrees with a pan of water in the oven to prevent drying. $a"e for H4 minutes or until inserted "nife emerges clean. 0ool. )ay serve with aBrchards All(Fruit Fanciful preserve of your choice. Variations: All cottage or allricotta cheese may be used. For standard cream cheese cake, substitute 24ounces cream cheese, 3 eggs, 12 cu! !o"dered milk and 23 cu! Fruit #"eet.

Ad$ust lemon.

(((((((((((((((((((((((((

A/'(C-T /(&%A//$% CA.%

- eggs, beatenCH c. Apricot Apple $utter - c. dried apricots, chopped fine- tsp. ba"ing soda- c. butter, melted- c. drained, crushed pineapple- c. flour - c. Fruit +weet

0ombine the eggs, butter, Apricot Apple $utter, pineapple and dried apricots untilthoroughly blended. )i the flour and ba"ing soda together, then combine withthe egg miture alternately with the Fruit +weet. )i until the batter is smooth.$a"e in a <M-M greased and floured pan at CH9 degrees for H9 minutes or untilca"e springs bac" when pressed lightly. 3emove the ca"e from the oven. 0ool,turn out and cool completely. Flavor is usually better the net day.

'%F'(*%'AT-' B'A& #)FF(&S

- c. apple %uice c. butter, meltedH well beaten eggsH c. buttermil"4 tsp. ba"ing soda- c. processed $ran $uds c. Fruit +weetH c. ready(to(eat bran cereal







4 c. flour tsp. salt

!our the %uice into a medium saucepan and bring to a boil over high heat.

3emove, pour in the $ran $uds and stir well. /et the miture stand for severalminutes. 0ombine the butter, Fruit +weet and eggs and beat well. Then stir inthe bran cereal. !our in the buttermil" and stir well, then add the flour, ba"ingsoda and salt. $eat the batter until it is thoroughly blended.

Add the %uice and $ran $uds and stir the batter until well blended. Drop severalteaspoonfuls of batter into each greased muffin cup. $a"e at H99 degrees for 4minutes or until the center of each muffin is done. The batter can be stored in therefrigerator for up to wee"s and used as needed. Fruit and nuts, such asraisins, cranberries, bananas and walnuts, can be finely chopped, tossed with alittle flour can also be used to add a little variety.

((((((((((((((((((((((((

B)TT%' /-)&DCA.%

- eggs, separated tbsp. butter, softened- tsp. vanilla- tsp. ba"ing powder H tbsp. whipping creamCH c. Fruit +weet CH c. sifted ca"e flour tsp. ba"ing soda

$eat the egg yol"s well. Add cream, butter, Fruit +weet and vanilla and beat toblend well. +et aside. +ift the flour, ba"ing powder and ba"ing soda togetherand set aside in a small bowl. In a medium si@e bowl, slowly blend the flourmiture and the li7uid miture in small amounts at a time until well mied. $eatuntil smooth.

In a separate bowl, beat egg whites until stiff but not dry. +tir a third of the whitesinto the batter and then gently fold in the remainder. +poon into a greased andfloured <M pan. $a"e in a preheated C49 degree oven for -4 to C4 minutes oruntil an inserted straw or toothpic" comes out dry. 0ool for about 4 minutesbefore turning out onto rac".

((((((((((((((((((((((((

T-'T% A) CH-C-$A







CH c. ca"e flour, siftedHC tsp. saltC tsp. ba"ing powder - tsp. cinnamon

H eggs, separated- c. melted butter or oilCH c. Fruit +weetCH c. Fudge +weet tsp. vanilla- c. mil"

+ift dry ingredients together and set aside. 0ombine the butter or oil, Fruit+weet, Fudge +weet and vanilla. Add the yol"s to the li7uid miture, blendingone at a time. Add the flour miture to the li7uid miture alternately with the mil".hip the egg whites to stiff pea"s and fold in gently but thoroughly. $a"e at C49

degrees for - hour in - &<M' round greased and floured tins. Test. 0a"e willspring bac" when lightly touched. For a drier cake, bake until the cake dra"sa"ay from the edge of the !an. 0ool.((FI//I2?((

&= o@.' p"g. cream cheeseC tbsp. Fruit +weet tsp. vanilla

$lend together. 0ream cheese may be warmed slightly to soften for blending.Fill ca"e, then frost with whipped cream sweetened to taste with Fruit +weet,flavored with vanilla or your favorite flavoring. Dri@@le melted Fruit +weet aroundedge of ca"e. %o!tional & !ut thinly sliced stra"berries on to!.

((((((((((((((((((((((((

D(AB%T(C -AT#%A$ /%A&)T B)TT%' C--.(%S

-C c. oatmeal- c. flour tsp. lite saltH tsp. soda- tsp. ba"ing powder C c. corn oil-C c. salt free peanut butter H c. 1ggbeaters and eggC tbsp. s"im mil"H tbsp. li7uid sweetener - tbsp. sugar substitute







+ift flour, salt, soda, and ba"ing powder. 0ream net ingredients together addoatmeal, beat. Add flour miture, stir until it forms a ball8 roll into inch balls.!lace on ungreased coo"ie sheet. !ress down with glass. $a"e at C>4 degreesfor 9 minutes. appro C4 calories per coo"ie.

((((((((((((((((((((((((

D(AB%T(C /%A&)T B)TT%' C--.(%S

c. flour - c. creamy peanut butter egg tsp. vanillaH tsp. salt - tsp. ba"ing powder

- c. water tbsp. li7uid sweetener - c. salad oil

)i all together in a large bowl. +hape into balls and place on ungreased coo"iesheet. $a"e at C>4 degrees for - to 4 minutes. &#ou may add a little moreflour if desired.'


C c. plain flour H tsp. ba"ing sodaH tsp. ba"ing powder !inch of salt- tbsp. shortening- tbsp. peanut butter tsp. +weet Nn /ow egg, beaten

)i and stir all ingredients in order &flour, ba"ing soda, ba"ing powder, salt,shortening, peanut butter and +weet Nn /ow'. Add beaten egg and mi well.Drop by large teaspoon on greased coo"ie sheet. $a"e at C49 degrees for 9minutes.

((((((((((((((((((((((((

D(AB%T(C F)D*%

H - o@. evaporated mil"C tbsp. cocoa







H c. oleo/i7uid +weetner to e7ual - c. sugar H tsp. salt tsp. vanilla

- - c. graham crac"er crumbsH c. nuts

0ombine mil" and cocoa in saucepan. $eat well. Add oleo, sweetner, salt. $ringto boil. 3emove from heat. +tir in remaining ingredients ecept H cup grahamcrac"ers. 0ool about 4 minutes. Divide miture into C- balls. 3oll in remainingcrac"er crumbs and chill.

((((((((((((((((((((((((

/(&%A//$% SH%'B%T F-' D(AB%T(CS2

& o@.' can crushed pineapple in pineapple %uice tsp. unflavored gelatin &C envelope'- tbsp. lemon %uice nonnutritive sweetener e7uivalent to - cup sugar - c. nonfat dry mil" powder

At least C - hours before serving: Drain pineapple, reserving %uice. In smallsaucepan, into H cup reserved pineapple %uice, sprin"le gelatin. 0oo" over lowheat, stirring constantly until gelatin is dissolved. 3emove from heat8 stir in -cup reserved pineapple %uice, lemon %uice, crushed pineapple and nonnutritivesweetener8 cool. In small bowl with mier at high speed, beat mil" powder with- cup ice water until stiff pea"s form8 gently stir in gelatin miture until wellcombined. !our into shallow pan8 free@e C hours or until firm. )a"es = servings.

((((((((((((((((((((((((

-'A&*% SH%'B%T F-' D(AB%T(CS2

c. orange %uice tsp. unflavored gelatin &C envelope'- tbsp. lemon %uice tbsp. grated orange peel nonnutritive sweetener e7ual to - cup sugar - c. nonfat dry mil" powder

)i all ingredients together until well blended.

((((((((((((((((((((((((

D(AB%T(C A//$% /(%







!astry for = inch two crust pie c. sliced tart applesCH tsp. cinnamon or nutmeg

&- o@.' can fro@en +eneca apple %uice- tbsp. cornstarch

eat oven to H-4 degrees. !ut apples in pastry lined pan. eat %uice, cornstarchand spice &optional'. /et it boil until clear. !our over apples. 0over with topcrust. $a"e 49 to 9 minutes.

((((((((((((((((((((((((

D(AB%T(C3S /)#/.(& /(%

ba"ed, coo"ed < inch pie shell- sm. p"gs. sugar free instantvanilla pudding c. mil" c. canned pump"in tsp. pump"in pie spiceH tsp. nutmegH tsp. ginger - tsp. cinnamon

$lend all ingredients in blender until smooth. ;se plain canned pump"in. Do notuse canned pump"in pie miture. !our into pie shell and chill until ready toserve.

(((((((((((((((((((((((( S)*A'+F'%% D(AB%T(C CA.%

- c. raisins- c. water - eggs, lightly beaten &you can use eggbeaters or egg whites' tsp. vanilla etract- c. s"im mil"- c. unsweetened applesauceC tsp. +weet J /ow tsp. cinnamon tsp. nutmeg tsp. salt tsp. ba"ing powder - c. all(purpose flour c. chopped nuts &optional'

Brought to you by: Traverse Bay Farms www.TraverseBayFarms.com Page &






#ou may substitute the nuts with - cup mashed bananas for a uni7uely differentflavor, if so, mi banana with the wet ingredients. !reheat oven to C49 degrees.0oo" raisins in water until all water is absorbed, about C9 minutes. )i all thewet ingredients in one bowl and all the dry ingredients in a separate bowl. The

nuts get added to the flour miture then add the flour miture to the li7uidmiture. Fold in the raisins. $a"e in loaf or bundt pan for C4 to H4 minutes oruntil toothpic" inserted comes out clean.

((((((((((((((((((((((((







ST'AWB%'', D(AB%T(C 4A#

c. berriesCH c. sugar(free strawberry pop

p"g. strawberry sugar(free elloC pac"ets 17ual

)ash the berries, add soda pop and coo" minute. 3emove from heat and stirin ello until dissolved. +tir in sweetener and pour in %ars. +eal and store inrefrigerator. #ields about H cups. #ou may use other fruits such asraspberries, peaches or cherries.

((((((((((((((((((((((((

D(AB%T(C /)&CH

(- liter diet +prite &H o@.' can chilled unsweetened pineapple %uice p"g. blueberry Kool(Aid with 2utrasweet

0hill all ingredients and pour in punch bowl and serve.

((((((((((((((((((((((((

D(AB%T(C %** &-*

- c. mil"4 sucaryl tabletsH eggs, beaten well- tsp. vanilla

!ut all ingredients together and mi well.

((((((((((((((((((((((((

D(AB%T(C 4%$$,

7t. sugarless apple %uiceH tbsp. artificial sweetener &can add more'H tbsp. lemon %uice- p"g. unflavored gelatin

)i ingredients and boil gently for 4 minutes. 0ool and pour into containers.+tore in refrigerator.DIA$1TI0 0BBKI1+







c. raisins c. water - eggs, beaten

tsp. vanilla c. flour H c. dates, chopped- c. shorteningC tsp. sweetener tsp. soda

$oil raisins, dates and water for C minutes. Add shortening and cool. Add eggs,then all remaining ingredients and mi well. 0hill. Drop onto ungreased coo"iesheet. $a"e at C49 degrees for 9 to - minutes.

((((((((((((((((((((((((

D(AB%T(C F')(T C--.(%S

c. flour tsp. ba"ing soda c. water c. dates, chopped- c. apples, peeled J choppedCH c. raisins- c. margarine c. 7uic" oats- eggs, beaten &or eggbeaters' tsp. vanilla c. pecans, chopped

+ift flour and soda, set aside. 0oo" water, dates, apple and raisins8 bring to aboil. +immer C minutes. 3emove from heat and add the margarine and stir. 0oolmiture and then add eggs, oatmeal and the dry ingredients8 add the vanilla andnuts. 0over and refrigerate overnight. Drop on coo"ie sheets - inches apart.$a"e in C49 degree oven for about -H minutes. +tore in the refrigerator in airtight container. )ay also add tsp. cinnamon to dry ingredients if desired.

((((((((((((((((((((((((

&- BA.% D(AB%T(C F')(T CA.%

lb. graham crac"ers, crushed &reserve C double crac"ers'- lb. margarine







lb. marshmallows

)elt above and add crac"er crumbs. CH c. grated raisins tsp. coconut flavoring- c. dried apricots - c. raw cranberries CH c. dates, cut up Add to first

miture and mi well. !at miture in MCM-M pan lined with plastic wrap. 0hill.

((((((((((((((((((((((((

D(AB%T(C 'A(S(& CA.%

- c. water - c. raisins

0oo" until water evaporates. Add: - eggs - tbsp. sweetener CH c. coo"ing oil tsp. soda - c. flour - tsp. cinnamon tsp. vanilla )i well. !our into =M=M

greased pan, ba"e at C49 degrees for - minutes. )a"es -9 servings. fruit, -fat, =4 calories.

((((((((((((((((((((((((

D(AB%T(C S/-&*% CA.%

> eggs- c. fruit %uice, orangeC tbsp. +weet Nn /ow or any sugar substitute- tbsp. lemon %uiceCH tsp. cream of tartar - c. sifted ca"e flour H tsp. salt

+eparate eggs. $eat egg whites with salt until foamy. Add cream of tartar andcontinue beating until stiff. In another bowl, combine rest of ingredients and miwell. Fold in beaten egg whites. $a"e in greased and floured bundt pan at C49degrees for H9 minutes or longer8 test with toothpic". +erve with no sugar %elly&all fruit' and 0ool hip.

D(AB%T(C -'A&*% DAT% BA'S

c. chopped datesH c. sugar C c. vegetable oil- c. orange %uice c. all purpose flour - c. chopped pecans egg

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- tsp. ba"ing powder tbsp. grated orange rind

0ombine dates, sugar, oil and %uice in a saucepan. 0oo" for 4 minutes to soften

dates. 0ool. Add remaining ingredients. +pread into an oiled =M=M ba"ing pan.$a"e in C49 degree oven for -4 to C9 minutes. 0ool before cutting. )a"es Cbars.

((((((((((((((((((((((((

DAT% D(AB%T(C C--.(%S

-C c. cold water CH c. oleo c. chopped dates

eggH tsp. nutmeg tbsp. cinnamon- tsp. soda- tsp. ba"ing powder tbsp. sweetener tbsp. water c. flour

0oo" cold water, oleo and dates for C to H minutes and cool. )i all ingredients.Drop by teaspoons on greased coo"ie sheet. $a"e at C49 degrees for -minutes or until done.

S)*A'$%SS C--.(%S F-' D(AB%T(CS2

c. flour - tsp. cinnamon tsp. ba"ing soda- tsp. salt &opt.'H tsp. nutmeg tsp. ground cloves tsp. allspice - c. raisins c. unsweetened applesauce- c. oil- eggs tsp. vanilla- c. chopped nuts c. 7uic" &)otherNs' oats







)i dry ingredients and add remaining ingredients to moisten. Drop byteaspoonful onto greased coo"ie sheet. $a"e at C>4 degrees for - minutes.

((((((((((((((((((((((((

D(AB%T(C &)T $-AF

-H or - - c. dates or raisins- eggsH c. vegetable oil- c. flour, self rising- c. chopped nuts tsp. ba"ing soda

- tsp. li7uid sweetener tsp. vanilla

If using all purpose flour, add - teaspoon salt and teaspoon ba"ing powder.;se C49 degree oven. !ut cut dates or raisins into bowl8 sprin"le with ba"ingsoda and cover with cup boiling water. /et stand until cool.

((((((((((((((((((((((((

D(AB%T(C DAT% CA.%

stic" oleo or margarine egg- c. flour - tsp. soda tsp. vanilla c. dates-C c. +ugar Twin- tsp. cinnamonH tsp. cloves - c. applesauce c. nuts

0ream oleo8 add egg, sugar and vanilla and sift together. Add dry ingredients. Add dates, applesauce and nuts. $eat at medium speed until blended. $a"eone hour at C49 degrees.

((((((((((((((((((((((((

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D(AB%T(C A//$%SA)C% C--.(%S

CH c. ca"e flour tsp. cinnamon

- tsp. nutmeg- tsp. cloves tsp. ba"ing powder +alt &opt.'- c. butter tbsp. +weet Ten egg c. unsweetened applesauce- c. raisins or nuts c. All $ran

)i ingredients. Drop on coo"ie sheet. $a"e -9 minutes at C>4 degrees.

((((((((((((((((((((((((

D(AB%T(C H%A$TH C--.(%S

c. raisins- c. chopped dates- c. chopped apples c. water - c. vegetable shortening- well beaten eggs- tsp. artificial sweetener &such as sweet n low' tsp. vanilla tsp. ba"ing soda c. flour CH c. chopped nuts

$oil raisins, dates, and apples in water for C minutes. Add shortening to melt,then cool and add rest of ingredients with the nuts last. )i well. Drop byteaspoons onto coo"ie sheet. $a"e at C49 degrees for 9 to - minutes. +torein refrigerator in an airtight container.

((((((((((((((((((((((((

#A', T,$%' #--'%3S A$#-&D #%'(&*)% C--.(%S D(AB%T(C2

H egg whites= tsp. powdered s"im mil" tsp. vanilla etract

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tsp. almond etract tsp. li7uid artificial sweetner 0innamon to taste

$eat egg whites until stiff. Add s"im mil" powder. )i well. Add etracts andsugar substitute. Drop coo"ies by spoonfuls onto coo"ie sheet. $a"e at ->4degrees for H4 minutes. 3emove from coo"ie sheet and dust with cinnamon.#ields - to - - do@en. Bne coo"ie e7uals C- calories.((((((((((((((((((((((((

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D(AB%T(C BA'S

- c. dates- c. raisins

- c. prunesC eggs- c. oleo or margarine tsp. soda tsp. vanillaH tsp. salt c. flour

0ut up fruits and boil with cup water add margarine. )i all the other ingredients witheggs and dry ingredients. Add fruit miture. $a"e in greased < inch s7uare pan at C49degrees for -4 to C9 minutes. '()*: 14 teas!oon each cinnamon and nutmeg may

be added *(!tional& 12 cu! nuts or coconut may be used .

((((((((((((((((((((((((

D(AB%T(C C--.(%S

c. seedless raisins- c. water - saccharin tablets c. flour - c. shortening tsp. cinnamon- tsp. nutmeg- tsp. cloves tsp. soda tsp. vanilla c. 7uic" oats

0oo" raisins in water for 4 minutes, adding saccharin while hot. +ift dry ingredients.)i all together, drop on coo"ie sheet and flatten. $a"e at C49 degrees for 4 minutes.Keep refrigerated.

((((((((((((((((((((((((

BA&A&A &)T S5)A'%S F-' D(AB%T(CS

-C c. margarineH p"g. +weet Nn /ow or - or C tsp.- eggs, separated &stiffly beat whites' c. mashed bananas

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- c. flour tsp. ba"ing sodaH tsp. ba"ing powder H tsp. salt

H c. sour cream- tsp. vanilla- c. chopped nuts

0ream +weet Nn /ow and margarine. Add egg yol"s and mi well. Add bananas, sift dryingredients. Add alternately with sour cream to shortening miture. )i until wellblended. Add vanilla, stiffly beaten egg whites and nuts. !our into two == or << inchs7uare pans. Doesn6t rise li"e regular bars.

((((((((((((((((((((((((

D(AB%T(C A&D $-W S-D()# /-)&D CA.%

- c. flour - c. corn oil- eggsC lg. ripe bananas - tbsp. li7uid sweetener H tbsp. buttermil" c. raisins tsp. soda tsp. vanilla - c. pecans

!re(heat oven to C99 degrees +ift flour and soda together. Add oil, li7uid sweetener andmi well until light. $eat in eggs. Add rest of ingredients. $eat until well mied. !our intoloaf pan. $a"e at C49 degrees for -4 minutes

D(AB%T(C B'%AD /)DD(&*

slice white bread, cut in cubes- or C tbsp. raisins c. s"im mil" egg, well beaten- p"gs. artificial sweetener tsp. vanilla

$eat egg, mil", vanilla and sweetener together. +pray two &-' cup microwave dish withnon(stic"ing vegetable spray. Arrange bread cubes and raisins in dish. !our mil"miture over bread to moisten each cube. +prin"le dash of nutmeg over top and

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microwave on high for five &4' minutes or until "nife inserted in center comes out clean.$e careful not to overcoo".

((((((((((((((((((((((((

D(AB%T(C H%A$TH C--.(%S

c. raisins- c. chopped dates- c. chopped apples c. water - c. vegetable shortening- well beaten eggs- p"gs. +weet J /ow &optional'

tsp. vanilla tsp. ba"ing soda c. flour CH c. chopped nuts

$oil raisins, dates and apples in water for C minutes. Add shortening to melt. 0ool,then add rest of ingredients. Add nuts last. )i well. Drop by teaspoons onto coo"iesheet. $a"e at C49 degrees for 9 to - minutes. +tore in refrigerator in an airtightcontainer.

((((((((((((((((((((((A//$%SA)C% D(AB%T(C C--.(%S

- c. flour tsp. cinnamon- tsp. sodaH tsp. allspice- c. 7uic" rolled oats- c. raisins- c. unsweetened applesauce egg, beatenH c. shortening- tsp. vanilla(!tional: H tsp. orange flavoring, nuts

)i moist ingredients first then add dry ingredients. Drop on greased ba"ing sheet.$a"e at C49 degrees for = to 9 minutes. #ield: - do@en.

((((((((((((((((((((((((

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B('THDA, CA.% F-' D(AB%T(C

- c. sifted ca"e flour

- - tsp. ba"ing powder - tsp. salt tbsp. softened margarine H tsp. vanillaH tsp. almond etract c. sugar eggCH c. mil"- c. sugar(free strawberry %am c. nondairy whipped topping

!reheat oven to C49 degrees. /ine two = inch round ca"e pans with parchment paperor waed paper. +ift together the flour, ba"ing powder and salt. ith an electric mierat medium speed, cream together margarine, vanilla and almond etract until fluffy.?radually add sugar, beating constantly. Add egg8 beat until miture is fluffy. stirringwith a spoon, add the dry ingredients alternately with mil". +tirring after each additionuntil batter is smooth. !our into the prepared pans. $a"e -4(C9 minutes or until done.hen cool spread the strawberry %am between the layers. +pread whipped topping onthe top. +tore in refrigerator until %ust before serving. For added color you can add adrop of &your color choice' food coloring to the whipped topping before putting it on topof ca"e.

((((((((((((((((((((((((

D(AB%T(C CA.%

c. raisins - c. water - c. shortening egg c. oatmeal tbsp. sugar substitute c. flour tsp. ba"ing sodaH tsp. salt- tsp. cinnamon

$oil raisins and water. Add other ingredients. $a"e in a loaf pan at C49 degrees aboutH4 minutes or until done.

((((((((((((((((((((((((







D(AB%T(C C--.(%S

- c. unsweetened applesauce

CH c. margarine- eggs tbsp. vanillaC c. brown sugar substitute, suitable for ba"ing- c. oatmeal tbsp. cinnamon- tsp. allspice - c. flour - tsp. soda- tsp. salt c. raisins

H c. nuts

)i applesauce, margarine, eggs, vanilla and brown sugar substitute well8 add theremaining ingredients. Drop by teaspoonfuls onto a coo"ie sheet and ba"e at C>4degrees for 4 minutes.

((((((((((((((((((((((((

D(AB%T(C F')(T CA.%S

- c. water- c. raisins c. unsweetened apple sauce- eggs- tbsp. li7uid sweetener CH c. coo"ing oil tsp. soda- c. plain flour H tsp. cinnamon- tsp. nutmeg tsp. vanilla

0oo" raisins in water until water is gone. Add the applesauce, eggs, sweetener and oiland mi well. $lend in the other ingredients which have been sifted together. Addvanilla. !our into greased and floured pans, preferably loaf pans. $a"e about hour atC49 degrees or until done. )a"es 9 to - servings.

((((((((((((((((((((((((








- c. peanut butter tbsp. low calorie oleo- - tsp. li7uid sweetener

- eggs c. flourH tsp. soda- c. s"immed mil"

$eat first H ingredients well. Add eggs and beat again, then add mil" and flour. $lendwell. Drop by spoon on coo"ie sheet that is greased well. $a"e at C>4 degrees for -minutes.

D(AB%T(C C--.(%S

egg- c. margarine, melted- tsp. cinnamon c. flour c. 7uic"(rolled oats c. applesauce c. raisins tsp. sodaC p"gs. sugar substitute

!lace all ingredients in bowl and mi well. Drop by teaspoons on coo"ie sheet andba"e for 9 to - minutes at C>4 degrees. +akes about 3 doen.

((((((((((((((((((((((((

D(AB%T(C CA.%

- c. diced apples, coo"ed- eggs c. nuts- tsp. cinnamon tsp. soda- c. +ugar TwinCH c. butter c. raisins- c. flour - tsp. salt

)i all ingredients together in order above. $a"e in tube pan hour at C49 degrees.







((((((((((((((((((((((((

D(AB%T(C CA.%

c. raisins coo"ed in c. water c. prunes, coo"ed in c. water, cut up c. unsweetened applesauce- eggsH c. +weet(n(/owCH c. esson oil- c. self(rising flour tsp. vanilla tsp. cinnamon tsp. nutmeg tsp. soda

c. blac" walnuts, chopped

Dredge walnuts and raisins in flour. $eat eggs and applesauce together. 0ombine allother ingredients and ba"e at C49 degrees for C4(H9 minutes in sheet pan.

((((((((((((((((((((((((

D(AB%T(C C--.(%S

bo raisins- c. water - stic"s butter C eggs tsp. vanilla - tsp. ba"ing powder - tsp. soda dissolved in C tsp. water tsp. cinnamon!inch of salt

$oil together raisins, water and butter about - minutes. hen cool, add eggs, +weet(2(/ow, vanilla and soda. +ift together flour, salt, cinnamon, ba"ing powder. Add to firstcoo"ed miture. Add cup nuts, if desired. Drop on greased coo"ie sheet and ba"eabout -9 minutes at C49 degrees.

((((((((((((((((((((((((

D(AB%T(C CA.%

c. raisins, coo"ed in c. water, cool c. prunes, cut up, coo" in c. water, cool

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c. applesauce, sweet or unsweetened- eggsH c. +weet(2(/owCH c. corn oil

- c. self(rising flour tsp. vanilla tsp. cinnamon tsp. nutmeg tsp. soda c. chopped pecans or blac" walnutsDredge nuts and raisins in flour. $eat egg and applesauce. 0ombine all ingredientsand ba"e at C49 degrees for C4(H9 minutes in shallow pan.

((((((((((((((((((((((((

D(AB%T(C B'-W&(%S

- c. graham crac"er crumbs &approimately -H crac"ers'- c. chopped walnutsC o@. semi(sweet chocolate - tsp. +weet(2(/ow & pac"s'H tsp. salt c. s"im mil"

eat oven to C49 degrees. !lace all ingredients in bowl8 blend well. $a"e in greased==- pan for C9 minutes. 0ut in -(inch s7uares while warm.

((((((((((((((((((((((((

D(AB%T(C S/(C% CA.%

- c. margarineC eggs, beaten - c. unsweetened applesauce c. raisins- tsp. vanilla- tsp. soda tbsp. Artificial sweetner c. dates, chopped fineC apples, peeled and cut in lg. pieces tsp. cinnamon- c. flour c. pecans, chopped

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)i all ingredients and ba"e in prepared $undt pan &spray with !am' in C49 degreeoven for hour.

(((((((((((((((((((((((((((((((((((

D(AB%T(C CA.%

- c. raisins- c. water c. unsweetened applesauce- eggsCH c. oil- tbsp. li7uid sweetener - c. flour H tsp. nutmeg

tsp. soda tsp. vanilla

0oo" raisins in water until water is gone. Add net H ingredients to raisins after theycool. )i well. +ift dry ingredients together and add. Add vanilla, mi well. !our into agreased loaf pan. $a"e hour or longer at C49 degrees.

((((((((((((((((((((((((

D(AB%T(C -AT#%A$ C--.(%S

- c. margarine egg tsp. sucaryl solutionH c. mil" c. flour - tsp. ba"ing powder = tsp. ba"ing soda tsp. cinnamon- tsp. nutmegH tsp. salt tsp. vanilla- c. raisins c. rolled oats

0ream margarine. Add beaten egg, sucaryl solution, and mil". +ift and mi dryingredients and then add to first miture. $eat in vanilla, raisins, and rolled oats. Dropby teaspoon onto greased coo"ie sheet and ba"e. #ou can use H cup margarine andH cup applesauce or banana instead of using the full amount of margarine.

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(((((((((((((((((((((((((

DAT% &)T C--.(%S D(AB%T(C2

- c. softened oleo or margarine tsp. li7uid sweetener - tsp. water - tsp. vanilla beaten egg c. plus - tbsp. flour - tsp. soda- tsp. salt- c. chopped dates- c. chopped nuts

0ream butter, add sweetener, water, vanilla and beaten egg. +ift dry ingredients andadd to miture. $a"e on greased coo"ie sheet 9(- minutes at C>4 degrees.

((((((((((((((((((((((((

A&&3S D(AB%T(C C-FF%% CA.%

c. flour - c. margarine- tbsp. water

)i and roll dough into ball, divide into - balls. !lace onto ungreased coo"ie sheet. !atdown, - inches long ( C inches wide.((FI//I2?((

- c. margarine c. water tsp. almond etract c. flour C eggs

)i margarine and water in saucepan. $ring to a boil and add flavoring, then removefrom heat. Add flour, then add eggs one at a time. Divide into half. +pread on dough,one then the other. $a"e at C49 degrees for 9 minutes.

((((((((((((((((((((((((

D(AB%T(C A//$%SA)C% $-AF CA.%

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C c. flour - c. sugar substitute- tsp. ba"ing soda- tsp. ba"ing powder

- tsp. cinnamon- tsp. salt- c. applesauce, unsweetened c. oilH eggs c. raisins- c. chopped walnuts c. chopped dates

0ombine all ingredients. !our batter into - ungreased < H inch loaf pans. $a"e atC49 degrees for H4 minutes.

((((((((((((((((((((((((

D(AB%T(C CH-C-$AT% CH(/ C--.(%S

H c. margarine, softened - tsp. vanilla c. O - tbsp. flour - tsp. ba"ing powder - c. semi(sweet chocolate chipsH c. chopped nutsH tsp. li7uid sweetener egg- tsp. saltH tsp. soda

0ombine first H ingredients in small mier bowl. $eat at high speed for to - minutes or until light and fluffy. Add net H ingredients with - cup water. $lend at low speed untilwell combined. +tir in chocolate chips and nuts. Dough will be soft. Drop ontoungreased coo"ie sheet. $a"e at H-4 degrees for 9 to - minutes.

D(AB%T(C 4%$$,

c. unsweetened %uice &any "ind'H tsp. lemon %uice- tbsp. sugar substitute tbsp. plain gelatin tbsp. cornstarch

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)i lemon %uice, sugar substitute, gelatin and cornstarch. Add fruit %uice and stir well tomi. $oil hard for C minutes, stirring constantly. )a"es small %ar. +tore in refrigerator.

((((((((((((((((((((((((

D(AB%T(C A//$% 4%$$,

- env. unflavored gelatin- c. unsweetened apple %uice

Artificial sweetener to taste- tbsp. lemon %uice#ellow food coloring

+terili@e - half(pint %ars by covering with water and boiling for 4 minutes. +often gelatinin cup apple %uice. eat to a boil the other cup of apple %uice. 3emove from heat.

Add %uice with softened gelatin. Add lemon %uice. $ring to full boil and coo" about -minutes. 3emove from heat and add food coloring and sweetener to taste. !our intosterile half(pint %ars, seal, and cool. +tore in refrigerator. )a"es - half(pints.

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