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Recipes
CINNAMON ROLLS ALA CAROLYN
By scottsdalejulie
NONE
- Okay.. These are great and very easy. I'm sure you could make your own pancake mix from Jennifer's flour recipe, etc..But I had Big Train on hand so I used it. Maple Grove's pancake mix is cheaper, though.
- Easy Cinnamon Rolls
- Ingredients
- 2 Tbs. Splenda
- 2 1/4 cups of LC Pancake mix
- 1 teaspoon ground cinnamon
- 2/3 cup LC milk or cream
- 2 Tbs. Splenda
- 2 Tbs. softened butter
- Cinnamon to sprinkle
- 1/4 cup chopped pecans
- Heat oven to 375. Grease bottom of 9 x 13 pan.
- Stir pancake mix and 2 Tbs. Splenda in a medium bowl. Add cream or milk slowly until soft dough forms..(not sticky). Sprinkle a bit of Pancake mix
- or Splenda on the counter and turn dough onto surface and knead several times. Then shape into a ball and roll out into a rectangle 15 x 9.
- Spread surface with softened butter. Sprinkle Splenda over, then sprinkle
- pecans over. Roll up tightly beginning at the 15 inch side..Seal well by
- pinching edge of dough into roll. Cut into 1 1/4 inch slices. Place cut side
- down in pan.
- Bake 20-23 minutes until golden on top. Let cool..
- Glaze or spread with favorite topping after they are cooled.
- I just ballpark butter, powdered erythritol, bit of softened cream cheese, and
- liquid Splenda.. Spread over rolls..
- There are very good
Coney Island Chili Pie
By scottsdalejulie
same
- CONEY ISLAND CHILI DOG PIE
- 1 pound ground beef
- 1/4 1 1/4 finely chopped, 1 1/4 ounce
- 1 1/2 plus 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/8 teaspoon pepper
- to to taste
- 1/2 teaspoon yellow mustard
- Dash hot sauce
- 8 ounce can tomato sauce
- 2 kosher hot dogs, sliced in rounds *
- 2 eggs
- 1/2 cup mayonnaise
- 1/4 cup heavy cream
- 8 ounces cheddar cheese, shredded
- 6-8 6-8 servings
- Can be frozen
- 1/6 538 46g 27g 5g 1g 4g 27g Protein; 5g Carbohydrate; 1g Dietary Fiber; 4g Net Carbs
- 1/8 403 34g 20g 4g 1g 3g 20g Protein; 4g Carbohydrate; 1g Dietary Fiber; 3g Net Carbs
Low Carb Sweetened Condensed Milk
By scottsdalejulie
same
- Here is what I did:
- Low Carb Sweetened Condensed Milk Made From Table Cream!
- --------------------------------------------------------------------------------
- I decided to see if I could make the sweetened condensed milk from Table Cream since as I was making the Table Cream Fudge it so reminded me of Sweetened Condensed Milk before the chocolate ingredients are added I thought maybe it would work.
- Well, I did it!! It came out amazingly good and tasted just like Sweetened Condensed Milk and also was thick as well.
- 1 can Table Cream (Media Crema)
- 2/3 cup sweetener (I used Ideal Sweetener)
- 2 Tb unflavored Whey Protein Powder
- 1/2 Tb Vanilla Extract
- Whisk all together and place over medium heat until thickened. Use in recipe of choice or refrigerate until needed.
- That simple AND that good.
- Now I'm going to try my old HC recipe and see what happens. Will be sure to report back!
oven fried catfish
By scottsdalejulie
none
- Ingredients
- 1 1/2 1 1/2 1/2 pounds catfish fillets
- 1/2 1/2 1/2 cup yellow cornmeal
- 1 1 1 teaspoon paprika
- 1 1 1 teaspoon dried thyme
- 1 1 1 teaspoon salt
- 1/2 1/2 1/2 teaspoon celery seed
- 1/2 1/2 1/2 teaspoon onion powder
- 1/2 1/2 1/2 teaspoon garlic powder
- 1/2 1/2 1/2 teaspoon ground black pepper
- 1/2 1/2 1/2 cup skim milk
- cooking spray
- Directions
- 1 1.Preheat to 425 oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and coat with cooking spray.
- 3 3.Bake 15 for 15 minutes in the preheated oven, or until fish is easily flaked with a fork.
Cauliflower Soup
By scottsdalejulie
same
- You’ll need:
- Comforting Cauliflower Soup
- 1/2 stick butter
- 2 onions, chopped
- 3 carrots, chopped
- celery if you want, but I didn’t have any
- 2 heads cauliflower, chopped
- 1 quart chicken stock
- 1 cup whole milk
- 1/2 other 1/2 stick butter
- 1/4 cup heavy cream
- garlic salt
- black pepper
- 1/2 cup sour cream
- Melt half a stick of butter in a big soup pot.
- Dump in the onions, and cook them for a while.
- 15 to to and cauliflower. Stir around, cover, and let cook for 15 minutes. You don’t need to add water or anything – there is enough moisture in the pot to steam them; just trust me.
- to to veggies are all cooked, dump in enough chicken stock to cover the veggies. For me that was about a quart of good, rich, homemade chicken stock. mmm. Bring to a simmer.
- Pour in a cup of milk. I don’t care if you measure. I do care if you use whole milk. It must be whole milk. Fat is good.
- to the puree back into the pot of soup, and stir to combine.
- Pour in a good splash of heavy cream.
- Season with garlic salt and black pepper. I’m not usually a pepper girl, but black pepper just BELONGS in this soup. Do it.
- To to put a dollop of sour cream in each bowl, then ladle soup over it. Extra creaminess, and it helps to cool the soup so you won’t burn your mouth ad haff do dak like dis.
- 6 to about 6 generous servings. But of course, it’ll depend on how big your cauliflowers were, and how much stock you needed in order to cover them up.
Whoopie Pies ala Kevin
By scottsdalejulie
none
- The cake
- 1/4 cup almond flour
- 3/4 cup Carbquik
- 1 cup wheat protein isolate 5000
- 1/8 cup resistant wheat starch 75
- 1/4 cup cocoa
- 3 t. baking powder
- 1/4 t. salt
- 2 T. granular erythritol
- 2 T. Diabeti Sweet Brown Sugar
- 1 splenda quick pack(1 cup equivilent)
- 1 T. not/Sugar
- 7 T. shortening
- 1 cup calorie countdown 2% milk
- 2 t. vanilla extract
- 3 eggs
- Mix all the dry ingredients in a large mixing bowl until well incorporated.
- In electric mixing bowl with wire whisk, mix shortening, milk, and vanilla until combined.
- Add eggs 1 at a time until well incorporated then mix in dry ingredients until batter is smooth.
- Pour batter into a greased 7 x 10 inch cake pan or dish.
- Bake in a preheated 350 oven for 30 min or until golden and a toothpick comes out clean
- Let Cool.
- The frosting
- 6 T. shortening (crisco green)
- 1 cup powdered erythritol
- 4 T. polyD
- 4 T. not/Sugar
- 1 splenda quick pack
- 2 to 3 T. warm water
- I used the following method to make the frosting except the quick pack got mixed with the dry ingredients.
LC Blueberry Pecan Coffee Cake ala Kevin
By scottsdalejulie
none
- LC Blueberry Pecan Coffee Cake
- LC Blueberry Pecan Coffee Cake
- Streusel Topping
- 1/4 c. butter, melted
- 1/8 t. sweetzfree
- 1 c. pecans, chopped
- 1 T. PolyD Plus
- 1 T. vanilla whey protein
- 1 T. ThickenThin notSugar
- 1 t. cinnamon
- Cake Batter
- 1/3 c. butter, chilled in pieces
- 1 c. almond flour
- 1/2 c. carbquik
- 1/2 c. wheat protein isolate
- 1 T. ThickenThin notSugar
- 1/4 t. salt
- 2 t. baking powder
- 1 t. cinnamon
- 18 drops sweetzfree
- 1 t. vanilla
- 1 large egg
- 1/2 c. sour cream
- 1/4 c. half and half
- 30 fresh blueberries
- 2 T. davinci syrup
- Grease a 9 x 9 baking dish or line with parchment or non-stick foil.
- In a small mixing bowl combine the dry streusel ingredients then stir in the melted butter and sweetzfree till the nut mixture is well coated. Set aside.
- In a large mixing bowl, combine the dry ingredients for the batter.
- Cut in the butter with a fork or a pastry cutter till you have a coarse meal.
- Add egg, sour cream, half and half, vanilla and sweetzfree till just blended.
- In prepared dish, layer 1/2 batter then top this with a layer of fresh blueberries followed with a layer of 1/2 the streusel mixture.
- Repeat the batter and the streusel layers.
- Drizzle top with the davinci syrup.
- Bake in a 350 oven for 30 min. until a toothpick comes out clean.
- As with most coffee cakes, I think it is best eaten a bit warm.
- Total Coffee Cake is 36 carbs. I made mine 9 servings or 4 carbs each
eGG NOG
By scottsdalejulie
none
- Still our favorite recipe:
- Dizneegirl's LC Eggnog
- 1/2 cup vanilla DaVinci
- 1 cup Splenda or equivalent
- 6 eggs
- 1 1/2 cups half and half
- 1 1/2 cups heavy whipping cream
- 1 teaspoon nutmeg
- 1 pinch cloves
- 1 pinch cinnamon
- 3/4 cup dark rum
- Mix DaVinci, Splenda, eggs, half and half and spices in the blender. Pour into a pitcher and add cream and rum, stirring well.
- Makes about 10 4-oz. servings.
- For the whole recipe (using liquid Splenda): 2496 Calories; 201g Fat (84.8% calories from fat); 51g Protein; 30g Carbohydrate; 1g Dietary Fiber; 1745mg Cholesterol; 617mg Sodium.
- NOTE: If you're serving this to older, pregnant, immune-compromised people, or children, or are concerned about using raw eggs, substitute the eggs with pastuerized eggs, Egg Beaters or powdered eggs
Buffalo Chicken Soup
By scottsdalejulie
none
- Buffalo Chicken Soup
- --------------------------------------------------------------------------------
- I added 2 pounds of chicken because we like it very hearty.
- Buffalo Chicken Soup
- 2 stalks celery, chopped
- 3 green onions, chopped
- 1 T. butter
- 16 oz bag frozen cauliflower
- 32 oz container of chicken stock
- 1/2 c. heavy cream
- 1/2 c. Franks Red Hot Sauce
- 5 oz. American Cheese
- 16 oz Chicken Breast, cooked and chopped
- salt and pepper to taste
- 1. In a medium size pot, saute the celery and green onion in the butter until it starts getting soft. Remove from pot and reserve.
- 2. Add the cauliflower and broth to the pot. Cook on high heat 20 - 25 minutes until very soft.
- 3. Puree the cauliflower/broth mixture.
- 4. Add the heavy cream, hot sauce, reserved celery/onion mixture, and the American cheese. Return to low heat to melt the cheese.
- 3. Add the cooked chicken breast and heat.
- 4. Season with salt and pepper to taste.
- Yield: 6 Servings, each with: 367 Calories; 23.3g Fat; 31.8g Protein; 5.6g Carbohydrate; 2.6g Dietary Fiber; 3g Net Carbs
sour cream coffee cake
By scottsdalejulie
Just put this in the oven, but will let you know how it turns out
- Just put this in the oven, but will let you know how it turns out.
- Sour Cream Coffee Cake
- 1 cup butter
- 2 cups sugar sub. (I used whey low, Diabetisweet, and liquid splenda)
- 1 cup polyd
- 2 eggs, well beaten
- 1 c. sour cream
- 2 cups flour blend(I used low carb diet chefs, but i'm sure Jena Marie's or any other would work fine) no soy, though.
- 1 tsp baking powder
- 1 cup chopped pecans
- 2 T. cinnamon
- 3 to powdered sugar ( I used Whey low. You could blend any sugar sub to a fine powder and use it)
- to 1/3 1/2 sugars. Add eggs and vanilla. Fold in sour cream. Sift together flours and baking powder. Add to the first mixture. Pour 1/3 of the batter into greased bundt pan. Sprinkle 1/2 of the pecan, cinnamon, powdered sugar mixture over batter.