A Little Food, A Little Talk

The last two posts of Again? Really? have featured a few of my recipes.  The first was for a versatile pecan crust and a pumpkin pie.  One June 23rd I wrote about mashed cauliflower and a fun chicken dish.  These recipes were all written as if you, my readers, were sitting in my kitchen, sharing a good bottle of wine, and opening the oven door when my hands were full. 

Some of you may have learned a new way to make dinner.  Some of you may be serving pie this weekend.  I also learned a few things:

  • There are people who like to read recipes, the more conversational the better.
  • Desserts are more interesting than main courses.
  • Cooks who only want instructions HATE my conversational style.

Hate is not an exaggeration.  My readers are not bashful.  And I am not complaining.

You might lose your patience if you are in the middle of making a dish, sautéing, stirring and measuring, and you are forced to wade through my prose in search of useful information.  Simple, clear instructions would be more practical.  The rest, including technique, should appear before or after the recipe.

I was, of course, initially devastated by the criticism.  But I soon realized that it would be more productive to take my head out of the oven and bake a pie instead.

Lower Carb Apple Pie

Makes one 9” pie

Bottom Crust

3 T   Flax Meal

¾ C  Almond Meal or Almond Flour

¼ t   Salt

1 T    Liquid Sweetener (Malitol)

6 T    Butter or Margarine, melted

¼ t   Cinnamon

  1. Preheat the oven to 375 F
  2. Mix the dry ingredients
  3. Stir the sweetener into the melted butter
  4. Mix all of the ingredients together
  5. Spread the batter into the pie dish
  6. Baker for 12 minutes
  7. Cool thoroughly

Filling

2    Macintosh Apples, peeled and sliced

2    Braeburn Apples, peeled and sliced

      Cinnamon

      Nutmeg

1    packet Splenda

  1. Sprinkle the apples with the spices and Splenda
  2. Put into the cooled crust

Top Crust

2    Cups Frozen Pecan Pieces

4T  Butter or Margarine, melted

2T  Liquid Sweetener (Malitol)

½t  Cinnamon

  1. Preheat the oven to 375 F
  2. Chop the pecans
  3. Mix the liquid ingredients
  4. Mix all of the ingredients
  5. Form a crust over the pie
  6. Bake 1 hour

It’s dessert.  It’s really easy.  Try it and let me know what you think.

2 thoughts on “A Little Food, A Little Talk

  1. Dave,

    Please think about posting your thoughts regarding the use of Splenda &/or Malitol &/or Sorbitol &/or the like. Aren’t apples sweet enough on their own?

    Substitute teachers can’t control their classes and substitute sweeteners can’t control their side effects. Aren’t apples sweet enough on their own?

    I gave up sugared beverages long ago.
    I recently gave up diet beverages.

    Having no issues with Dave,
    I remain No Names Please.

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