Diabetes changes lifestyle


By Betty Street

Carole Douglas

Carole Douglas

Since about mid-2011, Carole Douglas has seen two major changes occur in her life. First, she developed type II diabetes, which means she has to test her blood sugar at least once a day and make changes in what and how much she eats.
Then about a year ago, her husband for over 35 years died unexpectedly. That event, too, has had profound effects on Carole’s cooking habits and choices. Cooking for one is very difficult and very different than cooking for two, and immensely different than cooking for six like when their four children were still living at home.
Speaking of Carole’s four children, they all live over in Aberdeen. Paula, the eldest, and her husband, Eric Jackman, have a five-month-old daughter, Fay. Then in birth order are Will and girlfriend Alexis, Carl and girlfriend Jessica, and Ruth and her husband, Aaron Wilson, with their small son, Neal.
Carole’s hobbies include grandmothering, knitting, sewing, reading, gardening, scrapbooking, journaling and collecting fabric and yarn. Each one of Carole’s hobbies in some way touches her children and grandchildren. She knitted and felted a book bag for Ruth, is sewing a baby blanket for one of the grandkids, has to read patterns and pattern books to know what to knit and sew, shares garden produce with all family members and makes scrapbook pages about family trips. Carole often writes in her journal about daily events and continuously discovers wondrous fabric and marvelous yarn that just beg to be stitched into magnificent projects.
Carole works as a pharmacist at the Family Pharmacy at Mobridge Regional Hospital. However, she is not from this area. Carole and Bill, her late husband, moved to Mobridge in 2006 to be near their children. Paula had moved to Mobridge from their home in Ontario, Ore., in 2000 to be near her grandmother, and her brothers and sister followed her example soon after.
Carole grew up on a farm in Wendell, Idaho, and graduated from Wendell High School in 1969 with a class of 53 students. She graduated from Idaho State University in Pocatello in 1974 with her pharmacy degree.
Of growing up on the family farm, Carole said she loved it. They had irrigated row crops. Her dad planted sugar beets, great northern beans, alfalfa and wheat. They raised some chickens both for eggs and meat and milked 10 to 12 cows.
Carole said, “Milking cows was a whole other adventure. In the wintertime in the barnyard, the muck gets on the udders and you have to clean it off, and they’d swish their tails in your face. There’s a lot of disgust that goes with milking cows in the wintertime. Cold and kaka.” .
Returning to cooking, Carole tries to adapt recipes to the diabetic lifestyle. Only one dessert has been successfully changed, the Vanishing Oatmeal Raisin Cookies, but there’s a great story about that. Carole once attended a Dairy Council seminar and someone said you “can use up to ¼ of the amount of sugar called for in [a] recipe and substitute powdered milk instead. This doesn’t change the texture or flavor, but it uses less sugar.” It cuts down on calories and carbs, which is what a diabetic needs.
The other recipes are from Carol’s mother’s 1945 cookbook.


Vanishing Oatmeal Raisin Cookies
(From Quaker Oatmeal box)
2 sticks butter
½ cup Splenda Blend sugar baking mix
¼ cup granulated sugar
¼ cup powdered milk
1 tsp. vanilla
1 cup all-purpose flour
½ cup minus 2 Tbsp. whole wheat flour
2 Tbsp. soy flour [adds protein]
1 tsp. baking soda
1 tsp. ground cinnamon
3 cups oats (either quick or old-fashioned)
1 cup raisins or 1 small pkg. dark chocolate chips
Preheat oven to 350 degrees. Cream butter, sugar and powdered milk. Add eggs and vanilla and beat together. Combine dry ingredients and add to the rest of mixture. Place rounded tablespoonfuls on cookie sheet and bake 8-10 minutes. If making pan of bars, cook 30-35 minutes.

Butter Cookies
(From Edna Martin, 1945)
1 cup shortening
1 cup sugar
1 egg (beaten or not)
2 cups flour
½ tsp. vanilla
½ tsp. almond
Preheat oven to 400 degrees. Mix in order given. Roll in small balls. Place on greased pan and flatten with fork. Bake at 400 degrees.

Butterscotch cookies
1 cup shortening or butter
¼ tsp. salt
2 cups brown sugar
2 eggs
4 cups sifted flour
1 tsp. cream of tartar
1 tsp. soda
1 tsp. vanilla
1 cups nuts
1 cup dates chopped fine
Preheat oven to 350 degrees. Cream butter and sugar. Add beaten eggs. Sift soda and cream of tartar with 1 cup flour. Mix ingredients well. Add nuts and dates with remainder of flour. May be chilled. Drop by teaspoons on cookie sheet and flatten with fork. Bake at 350 degrees for 10-12 minutes.

Honey Cookies
1 cup margarine
1 cup brown sugar
2 eggs
3½ cups flour
2 tsp. soda
½ cup hot honey
Little spice (pinch of cinnamon, allspice, whatever you choose)
Preheat oven to 350 degrees. Mix all together; chill overnight. Roll in ball-size marbles. Bake at 350 degrees until brown.

Butter Cookies
1 cup butter
1½ cups confectioner’s sugar
1 egg
1 tsp. vanilla
2 ½ cups all-purpose flour
1 tsp. soda
1 tsp. cream of tartar
¼ tsp. salt
Preheat oven to 375 degrees. Cream butter, add sugar, and beat until creamy. Add unbeaten egg and vanilla and beat well. Sift dry ingredients together and blend with creamed mixture. Bake 6 minutes at 375 degrees. Variations: Divide dough and add chopped nuts, coconut, chocolate, candied fruit and spices. Recipe makes 6 doz.

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