A new cookbook is in the works – I don’t believe I’ve told you that I am in the process of writing another apple cookbook – yes, I’m still hooked on apples. But this time it will be a “No Sugar, Low Sugar Apple Recipe Book”. My first intent was to have it used as a children’s cookbook, as most students have a unit of study on apples in the fall and this would be helpful. But so many adults have told me they would really like to have one themselves, so this will be a cookbook appropriate for families of all ages.
With the high incidence of diabetes and other health issues, 
many want to reduce their dependence (and addiction) on high sugar recipes. One woman told me, “I’m always looking for low or no sugar recipes because my husband is diabetic and I would want to know what to do with apples for our family, but without all the sugar.”
So, my goal is to have this cookbook out by this apple season. I’m in the process of having a team test the recipes selected for this edition. But I would like to have you involved in this as well. I know the online audience is open to new ideas and innovations. Therefore, I would like feed-back from you, my readers, as to whether the particular recipe featured was one you would prepare for your family and if you did, what were your results.
I’ll start with this unbelievable frosting that would cover a cake in a 9x13x2-inch baking pan. Why am I listing a frosting to begin this no-sugar, low-sugar discussion? It just happens to be what I am testing at the moment. We’ll test a no-sugar apple cake, too, but first I want you to try this frosting. I don’t think you will ever want to buy any of the fluffy or spray kind again. You will know what goes into this and it will all be real food, and hopefully you will say, “real good”. But do tell me what you think.
Unbelievable Frosting
2 tablespoons soft butter
2/3 cup nonfat dry milk powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 cup apple juice concentrate
1/4 cup heavy cream
1 teaspoon vanilla
Cream together butter and dry milk powder. Mix in spices. Beat in remaining ingredients by hand until desired consistency.
You don’t need a beater for this, just use a spoon and beat this well until it has a nice spreading consistency. The frosting holds up good, too, without getting “soupy”.
Here is a picture of the finished frosting on a bundt cake.
You can give you comments below. I’ll be anxious to hear from you.
Best to you,
Lee Jackson
http://www.ImagesUnlimitedPub.com
