I have a really easy good recipe that comes out more like a jell-o jigglers so you can make it in a pan and cut into squares instead of having to use little cups: 1 box jell-o 1 packet Knox 1 c. alcohol (I use mostly vodka and maybe some Chambord or Apple Pucker depending on jell-o flavour) Water Make Jell-o as per the recipe, substituting 1 c. alcohol for 1 c. of cold water. (don't forget the Knox). Very easy and always a hit.

If you post this on Lois-MO's fried pie thread, she'll be notified by email. She sure knows fried pies! I found this on the Web using fresh apples. It's a really annoying site so here it is copied from the link below. FRIED PIE APPLE FILLING Peel and quarter tart cooking apples. Drop into bowl of salt water to prevent darkening of apples. Lift out of water, place in heavy kettle, cover tightly and bring to boil over high heat. (No need to add water since apples soaked up water in bowl.) Reduce heat and simmer, covered, until apples are tender. About halfway through cooking, sweeten apples to taste. Stir occasionally and add SMALL amount of water if apples begin to stick. When tender, remove from heat and mash with potato masher. Add cinnamon to taste. Cooked apples should be VERY thick. Cool to room temperature, place in pie, seal edges and fry as usual. NOTE: Filling may also be used for stack cake. Here is a link that might be useful: Fried Apple Pie Filling

Mariah, when you do go to the library, I would suggest searching for books and cookbooks under the category, "Whole Foods." This is often substituted for the intimidating word "macrobiotic." Many cancer patients utilize some or all macrobiotic principles in a healing diet, and it sounds like your husband has been recommended to do the same. Sounds like emphasis on foods with good fiber, and lots of anti-oxidants, which helps keep toxins out of the body. The problems with macrobiotic is that a lot of the foods in that diet are hard to find or not palatable to westerners, so there are a lot of adaptations out there. You may run into the writers David and Nikki Goldbeck, they were writing about this subject early on, in the 1980s. Since then, a lot of other books have come out on the subject. I'm not familiar with any of the newer resoures, but I do like the Goldbeck's approach. They do use a lot of honey though, but some of their other recipes might be helpful to you. I like the FoodNetwork web site, they have a huge section on Healthy Eating which has just about every kind of recipe imaginable. I have read that the American Diabetic Association has a lot of good recipes on their site. A lot of diabetics use Splenda and other artificial sweeteners. They just don't taste right to me, and I think I am mildly allergic to them, so I wouldn't recommend them either. That does make it tough, but NOT impossible. Still, when it comes to low sugar baking, that's pretty much an oxymoron, I have found. The best low sugar baked goods are made with whole grains and yeast. To satisfy your sweet tooth on a low sugar diet, there's only one way to go--fresh fruit. A lot of the prepackaged "low carb" bread and pastas are crap, best to go with the real thing--whole grains themselves. Here is a link that might be useful: Recipes from the American Diabetes Association

both of these are tried and true on the forum. They are very good! MEYER LEMON MARMALADE 6 Meyer lemons (1 1/2 lb) 4 cups water 4 cups sugar Cheesecloth Kitchen string 6 (1/2-pint) Mason-type jars, sterilized Halve lemons crosswise and remove seeds. Tie seeds in a cheesecloth bag. Quarter each lemon half and thinly slice. Combine with bag of seeds and water in a 5-quart nonreactive heavy pot and let mixture stand, covered, at room temperature 24 hours. Bring lemon mixture to a boil over moderate heat. Reduce heat and simmer, uncovered, until reduced to 4 cups, about 45 minutes. Stir in sugar and boil over moderate heat, stirring occasionally and skimming off any foam, until a teaspoon of mixture dropped on a cold plate gels, about 15 minutes. Ladle hot marmalade into jars, filling to within 1/4-inch of top. Wipe rims with dampened cloth and seal jars with lids. Put jars in a water-bath canner or on a rack set in a deep pot. Add enough hot water to cover jars by 1 inch and bring to a boil. Boil jars, covered, 5 minutes and transfer with tongs to a rack. Cool jars completely. Cooks' note:  Marmalade keeps, stored in a cool, dark place, up to 1 year. Makes 6 (1/2-pint) jars Gourmet- December 1999 MEYER LEMON AND VANILLA BEAN MARMALADE 1 1/4 pounds Meyer lemons 5 cups water 5 1/2 cups (about) sugar 1 vanilla bean, split lengthwise Pinch of salt Working on large plate to catch juice, cut lemons in half lengthwise, then very thinly crosswise. Discard seeds. Pack enough lemons and any juice to measure 2 1/2 cups. Transfer to large nonreactive pot. Add 5 cups water; bring to boil. Reduce heat to medium; simmer 10 minutes. Remove from heat; let stand uncovered overnight. Measure lemon mixture (there should be about 5 1/2 cups). Return to same pot. Add equal amount of sugar (about 5 1/2 cups). Scrape in seeds from vanilla bean; add bean. Add pinch of salt. Bring to boil, stirring until sugar dissolves. Attach clip-on candy thermometer. Maintaining active boil and adjusting heat to prevent boiling over, cook until temperature reaches 230°F, stirring occasionally, about 30 minutes. Cool to room temperature. Transfer to jars. Cover and chill. (Can be made 2 weeks ahead. Keep refrigerated. Bring to room temperature before serving.) Makes about 4 1/2 cups. Bon Appétit February 2005 AnnieÂs notes - When I let the lemons sit over night and then measured, I had 4 cups, not nearly 5 1/2, so I added 4 cups of sugar (sugar equal to fruit). I scraped out the vanilla beans and then tossed the pod in for good measure. I fished the pod out before jarring up the marmalade. It's yummy, kind of sweet. The vanilla adds a different dimension of sweetness, not distinctly vanilla but still sweeter than the recipe without the vanilla bean. Annie