ADVERTISEMENT
- Real Recipes from Real People -

ISO: white cake recipe needed for diabetic

Misc.

I am still looking for a white cake recipe for a diabetic. No one has responded and my time is getting short. The wedding is June 12, 1999! Please help!!!!!!!

Lolly


MsgID: 0040807
Shared by: Lolly McGolrick
Board: Cooking Club at Recipelink.com
  • Read Replies (4)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Sloppy Stacked Enchiladas
  • SLOPPY STACKED ENCHILADAS "This hearty one-dish meal isn't really messy - it gets its name from the sloppy joes that even adults crave now and then. The exact number of tortillas and layers you use in this recipe depe...
  • Healthy accompaniments with pork medallions
  • I like to serve grilled peaches or sauteed apples with my pork. It's a nice accompaniment: healthy and tart. I also like to serve mashed banana squash or butternut squash with it. It's both sweet and savory and full o...
  • Smothered Pork Chops (skillet and Dutch oven, campfire)
  • SMOTHERED PORK CHOPS "This recipe is so easy, even beginners can quickly master it." 8 slices bacon 1/2 cup flour 3-1/2 cups chicken stock 4 teaspoons vegetable oil 12 pork loin chops Salt and pepper to taste 2 mediu...
  • Basic Sushi Rice
  • BASIC SUSHI RICE 3 cups Calrose rice, uncooked 3 cups water 1/2 cup japanese rice vinegar 1/2 cup sugar 1 teaspoon salt Wash rice and rinse well. Add 3 cups water and cook in rice cooker. (To cook on stove, bring ric...
  • Chicken Braised in Balsamic Vinegar (using Zinfandel)
  • CHICKEN BRAISED IN BALSAMIC VINEGAR 1 (3- to 4-pound) frying chicken, cut into 8 pieces Salt and freshly ground black pepper to taste 2 tablespoons olive oil 2 slices bacon, cut into 1/4-inch pieces 1 onion, chopped 4...
ADVERTISEMENT
  • Crabmeat Au Gratin (low fat)
  • CRABMEAT AU GRATIN 1 cup sliced green onion 1 tbsp chopped fresh parsley 6 tbsp reduced fat margarine 3 tbsp flour Salt and pepper to taste 1 1/2 cups fat free milk 1 tbsp sherry 1 1/2 to 2 lbs lump crabmeat 1 cup shr...
  • Sausage and Clams with Tomatoes
  • SAUSAGE AND CLAMS WITH TOMATOES "My grandfather was a fisherman, and one of my earliest food memories is of sitting on his lap when I was a little girl as he fed me clams with lemon juice - much to my Nanna's disappro...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: white cake recipe needed for diabetic
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!