How does aluminium foil keep things warm?
It closes off air circulation from direct convention with the contents of the foil wrapped packageHowever, since foil is thin and metallic, and highly conductive of heat, it's not a good insulator, so it doesn't keep things warm, reallyIf you want it to stay warm, a Tupperware container would be much betterIt is a much better insulatorA Styrofoam container would be even better.
Actually you can use any recipes you like just substitute Splenda in place of sugarIt is available in the grocery stores and comes in a large bag just like sugar and has a substitute for sugar guide for measuring right on the bagIt is safe for diabetic and contains no sachrin.
Unfortunately white flour is as bad for diabetics as sugar Maybe you could try one of the oatmeal recipes and use the Splenda as a sugar substituteMake the main ingredients oatmeal and walnuts and minimize the white flourIf you are successful, maybe you could sell them to a local market I know lots of older people who love their treats but need to avoid certain foods.
I used a normal cookie recipe, I just used Summer Sweet brand sugar instead of real sugar(and this butter that my mother in law liked better because it was healthy or something) Summer Sweet is made by Suzann Summerit was a little hard because its a concentrated synthetic sugarbut I made it workMy mother in law is diabetic so she uses that sugar all the timeIts the only other synthetic sugar that didn't make her sicklike splinda does below is a web site that has that sumersweet sugar and other productsIt's like the next best thing to sugargood luck, and have fun baking!
I like to use this one because the raisins and dates will keep the cookies moist inside the tin, although because one uses apples, one has to set an expiration date or time during which they will be bestAlso this recipe can be adapted to making a cake by adding 2 more eggs, more flour to make a batter, and more liquid sweetner to taste Title: Sugarless Apple Cookies Categories: Diabetic, Cooky/bars, Desserts Yield: 6 servings 3/4 c Chopped dates All-purpose flour 1/2 c Finely chopped peeled 1 ts Ground cinnamonApple 1 ts Baking soda 1/2 c Raisins 1/2 ts Salt, optional 1/2 c Water 2 Eggs 1 c Plus 1 tablespoon 1 ts Liquid sweetener In a large saucepan, combine dates, apples, raisins and waterBring to a boil; simmer for 3 minutesRemove from the heat; coolCombine flour, cinnamon, baking soda, and salt if desiredStir into apple mixture and mix wellCombine eggs and sweetener; add to batterDrop by tablespoonfuls onto a nonstick baking sheetBake at 350 for 10-12 minutes Yield: 2 dozen Diabetic Exchanges: One serving (prepared without added salt) equals 1/2 starch, 1/2 fruit; also 54 calories, 24 mg sodium, 18 mg cholesterol, 11 gm carbohydrate, 1 gm protein, 1 gm fat Source: Taste of Home August/September 1993
