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Canku Ota |
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(Many Paths) |
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An Online Newsletter Celebrating Native America |
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June 16, 2001 - Issue 38 |
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Sugarfree Sweets |
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Cheesecake-Sugarfree |
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Ingredients:
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Directions: | |
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Apple Pie-Sugarfree |
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Ingredients:
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Directions: | |
Put one pie crust in the bottom of a 9 inch pie plate. Use a fork to prick the bottom crust in several places. Using one of the Tablespoons of butter, dot the bottom crust with small pieces of butter. Next put on two of the apples, sliced, peeled and cored. On top of that sprinkle two packets of sugar substitute and a tablespoon of cinnamon. Next sprinkle 1/8 of a cup of raisins, if you're using them. This completes one layer. Start again with the butter, then the apples, etc. Make 4 layers, using all the remaining ingredients. This will give you an over-flowing pie. Place the top crust on pinch the edges and put a vent in the top. Bake at 375 degrees for 40 - 50 minutes. The pie is done when the crust has turned a nice golden brown. | |
Strawberry Rhubarb Pie-Sugarfree |
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Rhubarb can be fresh or frozen. Use fresh strawberries. stand 10 minutes. Preheat oven to 450. Combine rhubarb and grape juice in medium saucepan. Bring to boil over medium heat. Reduce heat to low. Simmer, uncovered, until rhubarb is tender, 8-10 minutes for fresh or 5 minutes for frozen; drain. Combine cornstarch, cinnamon, nutmeg, and salt in medium bowl; mix well. Add strawberries; toss to coat. Stir in cooked rhubarb and fruit spread. Stir in uncooked rhubarb. Roll out 1 pie crust to 11" circle and line 9" pie plate with it. Trim pastry and flute edges, sealing to edge of pie plate. Fill shell with fruit mixture and dot with fruit spread. Roll out remaining pastry to 10" circle. Cut into 1/2" strips. Form into lattice design over fruit. Combine egg yolk and sour cream until well-blended. Brush over pastry. Bake 10 minutes. Reduce oven to 350. Continue baking 30 minutes, until pastry is golden brown and filling is hot and bubbly. Pie may be covered loosely with foil during last 30 minutes of baking to prevent overbrowning. Cool on wire rack. Serve warm or at room temperature. |
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Canku Ota is a free Newsletter celebrating Native America, its traditions and accomplishments . We do not provide subscriber or visitor names to anyone. Some articles presented in Canku Ota may contain copyright material. We have received appropriate permissions for republishing any articles. Material appearing here is distributed without profit or monetary gain to those who have expressed an interest. This is in accordance with Title 17 U.S.C. section 107. | ||
Canku Ota is a copyright © 2000, 2001 of Vicki Lockard and Paul Barry. |
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The "Canku Ota - A Newsletter Celebrating Native America" web site and its design is the |
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Copyright © 1999, 2000, 2001 of Paul C. Barry. |
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All Rights Reserved. |