Rec: TOPSY TURVEY

G

Green Yogurt taste funny

New member
If you like fruit cobblers, try this. I find pineapple, apricot, cherry
or berry the best. The top is more like cake. The dough rises through
the fruit, so the name.

TOPSY TURVEY

Bake: 350 degrees for 1 hour

INGREDIENTS

1 CUP SUGAR
1 CUP FLOUR
1 T. BAKING POWDER
3/4 CUP MILK
1 CAN FRUIT
1/2 CUBE BUTTER

Melt 1/2 cube butter in casserole. Mix sugar, flour, baking powder, and
milk. Pour batter over butter in casserole. Add fruit and sprinkle
with 1/2 cup sugar. Do not stir fruit into batter.
 
On Fri, 25 Mar 2011 10:24:55 -0700, Wayne wrote:


Hi Wayne, what size can of fruit and is that sugar sprinkled on top in
addition to the cup of sugar in the mix or is the mix a half cup and
then sprinkle the other half on top? Also, is a "cube" of butter the
same thing as a "stick" of butter or a half cup of butter?
 
On 3/25/2011 11:24 AM, Wayne wrote:



Before anyone asks, 1/2 cube of butter = 2 oz. = 4Tbsp.

Most butter in the U.S. is packaged in 1 pound boxes individually
wrapped into 1/4 lb. "sticks" or "cubes".

gloria p
 
On Fri, 25 Mar 2011 14:50:14 -0400, Landon wrote:


It is in my lexicon.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On 3/25/2011 11:50 AM, Landon wrote:

Regular size can 15 ounce although sometimes I use the big can, sprinkle
sugar if fruit is unsweetened, the full cup goes in the batter, the cube
of butter is a quarter of a pound.
 
On Sat, 26 Mar 2011 06:30:45 -0700, Wayne wrote:


Thanks Wayne! This one is getting made by me! As a TypeII diabetic, I
have to watch the amount of sugars I ingest, but I'll cut it into my
allowed serving sizes and freeze it.

Thanks a million! It sounds seriously yummy!
 
On Fri, 25 Mar 2011 10:24:55 -0700, Wayne wrote:


I have made this recipe with fresh peaches and pears. I don't know
how much I used -- just enough to make one layer over the batter.

Tara
 
>"Landon" wrote in message


Thanks, but I've discovered that my body reacts to Splenda just as it
does to cane sugar. My blood sugar leaps to unsafe heights.

The only sweetener I can use to prevent that response is Stevia. I use
the spoonable Stevia concentrate from
http://betterherbs.serrahost.com/Detail.bok?no=1650

When I use it, my blood/sugar doesn't budge a bit. I'll have to try
using it in this recipe.
 
i would be seriously interested after you make it and get a solid on how
mjuch you use, splenda is better to me in most areas than real sugar and
nutracrap so i default to it for the most part, zylatol, sp makes me
extremely ill, and to date i can't find a stevia that i can use without an
after taste, lol, Lee
"Landon" wrote in message
news:[email protected]...
 
On 3/26/2011 9:46 AM, Landon wrote:

If you are a diabetic, why aren't you watching the other carbohydrates
like the flour, the milk and most certainly the canned fruit!

The recipe may be "seriously yummy" but it sounds to me like a serious
blood glucose spike.

Did your doctor send you for diabetes education? You need to count more
than just sugar to stay healthy.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.
 
On Sat, 26 Mar 2011 14:13:58 -0500, "Storrmmee"
wrote:


An after-taste with Stevia is common with those who use too much. It's
an extremely concentrated type of sweetener and in the version of it I
use, its a one to six relationship with cane sugar, (that is one
teaspoon of Stevia equals six of sugar).

Some companies sell it in supposed "one teaspoon" packets, but it's
more sweet to me that way than one teaspoon of sugar is. I go with two
to one with the packets.

The bulking substances they use to make it easier to use have no
flavor at all supposedly.

I grew some Stevia last year, but only a couple plants to get the feel
of what I needed to do with it as far as growing it.

I did learn that its an incredibly effective and extremely fast acting
laxative if a single leaf is chewed raw and the saliva swallowed.
Don't ever do that....!
 
On 3/25/2011 7:24 AM, Wayne wrote:

I like dead simple recipes like this. Will try it. I assume it would
work in a 9" pan and you drain the canned fruit first. Thanks!
 
On Sat, 26 Mar 2011 14:32:54 -0500, Janet Wilder
wrote:


Thanks for worrying about me, Janet! That's nice of you!

Yes, I'm familiar with all the items I have to watch out for. My diet
is almost all veggie and just a tad of the other flavors of life.

Some things I stay completely away from like organ meats. I love em,
but with a chest full of bypasses, I'd like to delay the next zipper
as long as possible.

I'm a type two diabetic and I'm at the max dose of any pill form of
treatment for it. It's holding its own now and I'm slowly losing
weight which will bring my sugar problem more under control then.

I eat stir-fry about 5 of 7 days a week. I love the flavor
possibilities and its fast as can be.

When I eat what I call a "Flour food", I eat very small portions. One
of my portions is equal to one-sixth of the normal size portion. I
always portion them out and freeze them. I have one in the morning and
one in the evening. My freezer is full of plastic boxes of goodies in
individual bites!

It means much more to me as a single bite twice a day than it ever did
as great big pieces when I was younger. I chew a lot longer to enjoy
it more.

Thanks again for being such a nice person to care about my health!
 
it has a a licorice flavor to me, used 2 drops in a 32 oz of green tea...
plenty sweet but this licorice after taste, not completely unpleseant in the
tea put me off trying to cook with it, Lee
"Landon" wrote in message
news:[email protected]...
 
On Sun, 27 Mar 2011 00:57:25 +0000 (UTC), [email protected]
(Steve Pope) wrote:


I'm sorry Steve, but newer studies have shown those claims to be
false. You're thinking with old information that has been proven
false.

"Contrary to the first studies showing that this plant is hepatotoxic,
Stevia is safe and in fact, can be used to treat some health problems
like high blood pressure. This plant also has a positive effect in
people with type 2 diabetes. Tests like cell culture, bioassay, and
animal studies have proven that this plant is safe to use."

This quote and many, many more just like it are all over the web. My
Doctor, who is also a specialist in Internal Medicine, says the
information I've quoted above is accurate.

The initial studies that showed it to be hepatotoxic were flawed.
 
On Sat, 26 Mar 2011 20:14:05 -0500, "Storrmmee"
wrote:


Isn't that odd? Our brains and taste-buds are all slightly different.
That's what makes this such a fun world.

It just has a very strong sugar taste to me. If done in the correct
amount for me, it tastes exactly like cane sugar. I can't tell em
apart!
 
On 3/26/2011 8:10 PM, Landon wrote:

You are welcome.

My DH is a T2 Diabetic who developed the disease due to genetics at age
40 when, coincidentally, he had his first cardiac bypass surgery. The
guy who did his went on to to people like David Letterman, Regis
Philbin, Larry King and a host of other celebs. That one lasted 13 years
(they didn't use mammory arteries back then). He had his second and last
pass surgery in the early 90's.

He got a defribillating pace maker a couple of years ago and is highly
medicated for congestive heart failure (thanks to Avandia). He's been
off oral diabetes meds and on an insulin pump for a few years and he's
loving it. The pump gives him so much more ability to control his blood
glucose.

He'll be 70 in June and we are doing a lot of traveling as we know that
the day is not far away when we won't be able to. We're just happy, and
not a little surprised, that he's lasted this long. :-)


I am the one who orders the dessert and he takes a single bite. I take
maybe two. We do a lot of what I call "taste and waste" when we're
cruising.
--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.
 
On Sat, 26 Mar 2011 20:29:24 -0500, Janet Wilder
wrote:


"Taste and Waste" !!!!

I love it! I do that when I go out. If its supper and then home, I'll
take a doggie-bag, but if moving on to other things, I guess a "Taste
and Waste" is what I do too!

That's a great name for it!
 
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