Butter and cocoa tins; then refrigerate
165 g of butter and 165 g chocolate in double broiler low heat
3 eggs yolks & 3 eggs in 85 g (3/8c) of sugar whisk until thick & foamy
Incorporate chocolate slowly.
2 Tbsp of sift flour to thicken
Pour into 6 molds. Refrigerate for 1-2 hours, but max of 24
180 fan/ 400 F for 8 mins. Smooth top, if cracks then too far
With mixer, blend together cream cheese and old English cheese. Add onion and garlic powder and blend again. Slowly add milk to make it creamy and until it’s the consistency you would like.
This will make about 12 – 15 servings.
1 onion
2 Jalapeno peppers
8 cups vegetable broth
6 oz 15 bean mix (dry)
6 oz split red lentils (dry)
4 oz black eyed peas (dry)
1 large can chopped tomatoes
1 regular can of chick peas (garbanzo beans)
6 cloves of garlic
lemon juice – about 1/4 cup
Plenty of seasoning, chalupa hot sauce, cayenne pepper – to suit your
heat preference!!
Lightly pan fry the onion. Add all the other ingredients. Bring to a
strong boil then simmer for at least two hours before serving – about 4
is probably better if you can. Keep adding broth if it gets too thick. I
have never soaked the dry ingredients before cooking but I imagine if
you do you can reduce the cooking time.
I often mix beef and vegetable broth for a meatier soup. Bacon is a good
addition, as is barley or noodles or really any other available veggies.
You can also make this as a stew in the hot pot – add chicken or pork
and use less stock and more tomato for a thicker base.
Ingredients:
Combine sugar and water in a saucepan bring to a boil over medium heat, stirring until sugar dissolved.
Add cranberries and bring to a boil. Boil 5 – 10 minutes or until cranberry skins pop. Remove from heat add jello stirring 2 minutes or until dissolved. Stir in well drained pineapple. Cover and chill 8 hours.
original version plus how to increase in size for potluck. This way you can make a full size or the pie plate size.
Crust: 2/3 cup pecans (chopped fine)
1 stick margarine (Land o’ Lakes)
1/3 cup sugar substitute
3/4 cup almond flour
1/4 tsp vanilla
Filling: 8 oz cream cheese (let soften to room temperature)
1/4 cup sugar substitute
1/2 tsp vanilla
1 egg white
Topping: 1 can (15 oz) sliced peaches or fresh berries
1/2 tsp cinnamon
Preheat oven to 425.
Blend all crust ingredients; spread into pie plate.
Beat egg white, sugar, vanilla, and cream cheese. Pour filling into crust.
Drain peaches; mix with cinnamon. Arrange peach slices over filling.
Bake at 425 for 10 minutes; lower oven temp to 400 and continue baking for 25 minutes. Allow to cool to room temperature, then refrigerate.
For potluck, tripled the filling recipe. The single crust recipe should be sufficient, but you can increase it slightly if necessary.
Spread crust into 9 inch springform pan.
3 8 oz packages cream cheese
3/4 cup sugar
1 1/2 tsp vanilla
3 egg whitesThe topping quantities stay the same.
Bake at 425 for 10 minutes; reduce temp to 400 and continue baking for 30-35 minutes. Watch crust carefully. Do not overbake!
Ingredients:
chop up any cooked turkey meat from the necks or giblets and add to dressing.
Cook covered so the moisture stays in
Ingredients:
Place balls of dough on cookie sheet. Bake 300F for 5 minutes.
Press lightly with fork, bake for another 15 min. Let cool
Ingredients:
In a 2-cup Pyrex measuring cup or small microwaveable bowl mix ground almonds or pecans, Splenda, baking powder and chocolate powder.
In separate small dish, melt the butter in microwave. Mix the water and egg with the butter. Add to dry ingredients and mix. Cover with plastic wrap and make a couple slits in the top. Microwave HIGH for 1 min, 10 sec or until done. Flip out of bowl onto cutting board to cool. Will appear moist at first but will set up nicely in a minute.
Ingredients:
Chop cheese finely whisk ingredients in small microwaveable bowl. microwave on high for 1-1/2 minute, stir and microwave for another 30 sec.
Ingredients:
cut the 1/2 vanilla bean lengthwise and toss it in with the cream. heat in a double-boiler or saucepan over low heat – don’t bring to a boil.
Chop pecans to peppercorn size and place in freezer.
Put the egg yolks into a food processor (chopper or blender). add vanilla extract and chocolate and vanilla bean scrapings. spoon about 1/2 cup of the hot cream into egg mixture and process until smooth, stir mixture into remaining hot cream.
Continue to heat, stirring until custard thickens a little (don’t boil), remove from heat and stir in artificial sweeteners.
Cool to room temperature then chill in freezer for an hour. Pour into churn, turn on, set timer for 15 minutes (more, if needed). add chilled pecans when nearly done
serve garnished with a sliced strawberry.
For Maple Walnut flavor, omit the chocolate and pecans, add 1 Tbsp maple extract to custard and, instead of pecans, use chopped walnuts sautéed in butter, sprinkled with 1 packet of sweetener and chilled in freezer.
Store in freezer in ½ cup Glad containers. It is best to use an ice-cream maker that doesn’t require ice. I use a Cuisinart 2 qt.
Ingredients:
Preheat oven to 400 F. Layer the cauliflower, heavy cream, and the 3 cheeses in a medium casserole dish. Season with salt and pepper. Roast for 20 to 30 minutes or until the cauliflower is soft and the sauce has thickened slightly. Remove from the oven and let rest for 10 minutes before serving.
Ingredients:
Lightly sauté onion and garlic in butter. Add spinach and stir over medium heat. Add cream, parmesan, nutmeg and salt and pepper to taste. Process in food processor until smooth (optional).
Can be frozen for later use
Ingredients:
Wash cauliflower, break into florets, steam until tender and drain. Drain mushrooms and sauté with onions and garlic in liberal amount of butter. Add drained cauliflower, cream, salt and pepper. Place in food processor, mix until smooth.
Ingredients:
Cut eggplant into thick slices, toss with olive oil and grill until soft on BBQ (can be done in advance and stored in fridge). Place cooked eggplant slices on baking sheet, cover with slabs of feta cheese and place under broiler until cheese is golden. Spoon 1 – 2 T warm tomato sauce onto each plate and place 1 eggplant slice in sauce.
Makes a great appetizer or larger portion can be light dinner.
Ingredients:
Sauté onion and garlic in liberal amount of olive oil. Add tomatoes, basil, pepper and heat for a few minutes (don’t overcook). Put in food processor and run until smooth
salt to taste.
Can be stored in freezer
Mix eggs, cream, chives, salt and pepper in bowl (if using onions, sauté them in butter in large frying pan). Apply medium heat to large frying pan, melt some butter and pour in egg mixture. Place cheese slices on top. Cook over low heat for a couple of minutes. Place under broiler until golden brown. Slide from pan to cutting board and cut into wedges for serving.
Leftovers can be kept in fridge and reheated in microwave. Serve with bacon, sliced tomato and Duke’s mayonnaise. Goes well with Franks Hot Sauce.
Ingredients:
Brown shortribs in butter, layer in dutch oven with other ingredients (or other heavy stove-top pot or crock pot), add red wine and bouillon to cover, cook with lid on over low heat for 3 hours or until beef is tender, to thicken sauce, remove ribs and run the sauce through a food processor, return to pan and reduce before placing ribs back in. Can be stored in freezer.
Ingredients:
2 cups almond flour
1/2 cup Splenda
1 stick (1/2 cup) softened butter
1/2 teaspoon salt (if using salted butter, omit salt here)
1 teaspoon vanilla extract
1 teaspoon almond extract
Preheat oven to 300°F.
Combine all ingredients. Form dough in to walnut sized balls and place onto greased cookie sheet. Bake for 5 minutes. Press down lightly with fork, then continue to bake for another 15 minutes. Let cool.
30 carbs in entire batch.
Ingredients:
1/2 cup chunky or smooth (sugarless/natural) peanut butter
1/2 cup Splenda
2 Tablespoon Brown Sugar Twin
3/4 cup heavy cream
1/2 cup chopped pecans, almond pieces or broken hazelnuts
1/2 teaspoon baking powder
4 Tablespoons almond flour
1 Tablespoon macadamia nut flour (optional)
2 teaspoons vanilla extract
Preheat oven to 375°F. Mix all ingredients well and drop onto greased cookie sheet by teaspoonfuls. Bake about 10 minutes, or until set but not hard. Be careful not to burn!
Total net grams of carbohydrate in recipe: 38. If making 10 large cookies, they are 3.8 carbs each. If making 16 smaller cookies, they are 2.4 carbs each.
Ingredients:
2 1/2 cups heavy whipping cream
6 egg yolks
1 1/2 cups Splenda
Whisk all ingredients (added in the order given) in a saucepan over low heat, stirring constantly until thickened. Cool completely, add to sealable non-metal container and refrigerate. Use within 7-10 days.
This mixture is useful in any recipe where you’d ordinarily use sweetened condensed milk (like Eagle Brand.) Depending on your plans to use it, adding a bit of vanilla after cooking can be a nice touch.
Makes approx 1 1/2 pints. 40 carbs in entire recipe; 4 grams per 1/4 cup serving.