Damsel in dis Dress wrote:

> On Fri, 13 Jan 2006 13:53:26 -0500, ~patches~
> > wrote:
>
>
>>Nice to see you back Dams I'm wondering if honey would work in place
>>of the Splenda something we don't use and we avoid white sugar. Is the
>>end result on the dry side or moist side? Maybe I'll just try it and
>>see what happens. You know if you added a few chopped nuts and raisens
>>it would be really great but I don't know how that would work with your
>>diabetes.
>
>
> I'm just sorta back, Patches, but thanks for the howdy. I have my
> newsgroup font set pretty large, and still have trouble reading it.
> It'll pass.
>
> Honey would be fine, I'm sure. It's right between moist and dry. A
> lot depends on how long you fry them.
>
> The diabetes is the reason I'm making two small ones instead of one
> regular tonight. My blood sugar skyrocketed after I ate this.
> Hopefully, my doc will adjust my meds so I can eat these whole. Many
> people have this kind of reaction to oatmeal. But my doc wants me to
> eat oats, etc. In the meantime, I'm going to keep the blood sugar as
> reasonable as possible.

Steel-cut whole oatmeal has a much lower glycemic index than instant
oatmeal. You'd have to use it pre-cooked; the brief saute in the
original recipe would not suffice. It sounds like a good way to use up
leftover slow cooked oatmeal.

Kathleen