Traverse City Record-Eagle

Edna Shaffer: Grandma's Kitchen

April 19, 2010

Grandma's Kitchen: Discovering stevia


We feel like we've found gold.

Apple Pie

6 c. sliced apples

1/2 t.. stevia

21/2 T. cornstarch

1 t. cinnamon

1/2 t. nutmeg

1/2 t. ginger

1 T. butter

Prepare pastry for double pie crust (we use whole wheat). Combine stevia, cornstarch and spices. Add to apples and mix well. Place in bottom pie crust and dab with butter. Place remaining pie crust over top and vent. Bake at 400 degrees for 10 minutes and then reduce heat to 350 degrees and bake another 45 minutes. Bake until center filling is bubbling.

Black and Blue Cobbler (slow cooker)

1 c. flour (preferably whole wheat)

1/4 t. stevia

1 t. baking powder

1/4 t. salt

1/4 t. cinnamon

1/4 t. nutmeg

2 eggs, beaten

2 T. milk

2 T. vegetable oil

2 c. fresh or frozen blueberries

2 c. fresh or frozen blackberries

3/4 c. water

1 t. grated orange peel

1/4 t. stevia

Combine flour, stevia, baking powder, salt, cinnamon and nutmeg. In a separate bowl, combine eggs, milk and oil. Stir wet ingredients into dry ingredients until moistened. Spread the batter evenly in the bottom of greased 5-quart crockpot.

In saucepan combine berries, water, orange peel and stevia. Bring to a boil. Remove from heat and pour over batter. Cover with lid. Cook on high for 2 to 21/2 hours, or until toothpick inserted into batter comes out clean. Turn off the cooker. Uncover and let stand 30 minutes before serving. Spoon from cooker and serve with whipped cream, ice cream or just plain.

Baked Custard

6 well-beaten eggs

1/4 t. stevia

1 t. salt

4 c. milk, scalded

1 t. vanilla

Combine eggs, stevia, and salt. Slowly stir in slightly cooled milk and vanilla. Place glass casserole bowl in shallow pan on oven rack Pour hot water in the pan, about 1 inch deep. Pour custard into glass casserole bowl. Sprinkle surface of custard with cinnamon. Bake in slow oven (325 degrees) for 45 minutes, or until knife inserted off-center comes out clean. Serve warm or chilled.

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