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Recipes
Patriotic Cake
By scottsdalejulie
none
- to about making this substituting splend and Almond Flour Cake. Going to try this soon.
- Patriotic Berry Trifle
- Description
- Recipe
- About Will be a huge hit at your next get together!!
- 8-10 8-10 servings
- 1/4 1/4 2/3 cup plus 2/3 cup sugar
- 1/4 1/4 1/4 cup fresh lemon juice
- 1/4 1/4 1/4 teaspoon almond extract
- 1 1 1-inch premade angel food cake, cut into 1-inch slices
- 1 1 1 pound cream cheese, at room temperature
- 2 2 2 cups heavy cream, at room temperature
- 2 2 2 pints blueberries
- 2 2 2 pints strawberries, hulled and sliced
- 1/4 1/4 cup sugar, the lemon juice and 1/4 cup water in a saucepan over medium-high heat, stirring, until the sugar dissolves. Remove from the heat and stir in the almond extract.
- 1-inch both sides of each slice of cake with the syrup. Cut the slices into 1-inch cubes.
- 2/3 the remaining 2/3 cup sugar and the cream cheese with a mixer on medium speed until smooth and light. Add the cream and beat on medium-high speed until smooth and the consistency of whipped cream.
Raspberry Almond Poundcake
By scottsdalejulie
none
- Gallery: CarolynF
- 195/149/139 195/149/139
- WOE: Eat Fat, Get Thin
- 2001 Date: January 2001 RASPBERRY-ALMOND CRUMB CAKE
- --------------------------------------------------------------------------------
- This is a recipe that I posted several years ago. I did a few changes, but I think it is still very good..and easy.
- RASPBERRY-ALMOND CRUMB CAKE
- 1 1 1 cup almond flour
- 1/3 1/3 1/3 cup splenda
- 1/8 1/8 1/8 tsp salt
- 1/4 1/4 1/4 cup butter
- cut into sm chilled pieces
- 1/2 1/2 1/2 tsp baking powder
- 1/4 1/4 1/4 tsp baking soda
- 2 2 2 tbsp heavy cream or half/half
- 1 1 1 tsp vanilla extract
- 1/2 1/2 1/2 tsp almond extract
- 1 1 1 lg egg
- 3 3 90gr oz cream cheese -- 90gr softened
- 2 2 2 tbsp splenda
- 1 1 1 egg yolk
- 1/3 1/3 1/3 cup fresh raspberries OR sf jam..raspberry or any flavor...
- 2 2 2 tbsp sliced almonds
zuchinni Patty's
By scottsdalejulie
none
- Ingredients
- 2 cups grated zucchini
- 2 eggs, beaten
- 1/4 cup chopped onion
- 1/2 cup all-purpose flour
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- salt to taste
- 2 tablespoons vegetable oil
- Directions
- 1 .In a medium bowl, combine the zucchini, eggs, onion, flour, Parmesan cheese, mozzarella cheese, and salt. Stir well enough to distribute ingredients evenly.
- 2 .Heat a small amount of oil in a skillet over medium-high heat. Drop zucchini mixture by heaping tablespoonfuls, and cook for a few minutes on each side until golden.
Thai Chicken Wings with Peanut Sauce
By scottsdalejulie
none
- 12 Chicken Wings with Peanut SauceMakes: 12 servings (2 pieces per serving)
- 25 25 minutes
- 5 to 6 2-1/2 to 3 High 2-1/2 to 3 hours
- Ingredients
- 24 24 2-1/4 chicken wing drumettes (about 2-1/4 pounds)
- 1/2 1/2 1/2 cup bottled salsa
- 2 2 2 tablespoons creamy peanut butter
- 1 1 1 tablespoon lime juice
- 2 2 2 teaspoons soy sauce
- 2 2 2 teaspoons grated fresh ginger
- 1/4 1/4 1/4 cup no-calorie, heat-stable, granular sugar substitute (Splenda)
- 1/4 1/4 1/4 cup creamy peanut butter
- 3 3 3 tablespoons soy sauce
- 3 3 3 tablespoons water
- 2 2 2 cloves garlic, minced
- Directions
- 1 1. 3-1/2- 4-quart 2 2 to 3-1/2- or 4-quart slow cooker. Combine salsa, the 2 tablespoons peanut butter, the lime juice, the 2 teaspoons soy sauce, and the ginger. Pour over chicken wings. Toss to coat.
- 2 2. 5 to 6 2-1/2 to 3 setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours.
- 4 4. to to 2 12 cooking liquid. Return chicken to slow cooker. Gently stir in peanut sauce. Keep warm on low-heat setting for up to 2 hours. Makes 12 servings (2 pieces per serving).
- Nutrition Facts
Oven Baked Teriaki Chicken
By scottsdalejulie
none
- Ingredients
- 2 2 2 tablespoons cornstarch
- 2 2 2 tablespoons water
- 1 1 1 cup low-sodium soy sauce
- 1/2 1/2 1/2 cup white sugar
- 1/4 1/4 1/4 cup mirin (Japanese sweet wine)
- 4 4 4 teaspoons grated fresh ginger
- 3 3 3 cloves garlic, minced
- 1/4 1/4 1/4 teaspoon red pepper flakes
- 4 4 4 skinless, boneless chicken breast halves
- Step-by-step ViewDirections
- 1 1. to 400 oven to 400 degrees F (200 degrees C).
- 3 3. 3. Pat chicken dry with paper towels; arrange in a baking dish. Pour sauce over chicken breasts, coating all sides.
- 4 4. 25 to 30 165 in the preheated oven until no longer pink in the center and the juices run clear, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (75 degrees C).
Chicken Satay
By scottsdalejulie
none
- CHUTATIP'S CHICKEN SATAY
- 2 2 4 pounds boneless chicken breast, about 4 breast halves
- 1/2 1/2 1/2 cup coconut milk
- 1/4 1/4 1/4 cup cilantro, chopped
- 1 1 1 teaspoon curry powder
- 1 1 1 teaspoon turmeric
- 4 4 4 teaspoons granular Splenda
- 1 1 1 teaspoon soy sauce or fish sauce
- 1/4 1/4 1/4 cup oil
- 12-14 skewers, about 12-14
- 6 about 6 servings
- Can Can be frozen
Graham Cracker Crust
By scottsdalejulie
none
- Mock Graham Cracker Crust
- Home
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- Mock Graham Cracker Crust
- Here is my version of a Mock Graham Cracker Crust
- 1/4 cup butter, softened
- 1/8 t. Sweetzfree (tapped) approx 12 or 13 drops (1/2 c. sweetener)
- 2 T. granular erythritol
- 1 egg (1 carb)
- 1/2 teaspoon vanilla
- 1/2 cup almond flour (6 carbs)
- 3 T. wheat protein isolate 5000 (1 carb)
- 1 T. Resistant Wheat Starch (1 carb)
- 1 T. wheat bran (1 carb)
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- In a medium bowl, mix together the butter, egg, Sweetzfree and vanilla till well combined.
- Combine dry ingredients and add to butter mixture; beat until combined and smooth.
- Scoop a tablespoon of dough and place on greased or parchment-lined baking sheet.
- Bake in a 350 degree oven for 15 – 20 minutes or until golden brown.
- Note: I made 6 cookies as equal as I could and browned them to be as crunchy as I could to help with the next step.
Shawnee's recupe for bisquits. Yum
By scottsdalejulie
none
- Quote:
- Originally Posted by shawneesioux
- ...about Haley's Nana's Biscuits...I am NOT a careful Measurer; I only get a tad fussy about important ingredients like amounts of Baking Powder, Salt, etc. (better to have too little than too much with those kind of things)
- Everyone should use whatever method that's comfortable for them.
- That said, I love using Haley's basic Biscuit Recipe, with a twist: to make Rolls..
- To her recipe, Add in about 1/2 Cup VWGluten, 1/2 tsp Baking Soda..
- a pinch of Sweeteners, smidgeon of Onion Powder, and extra buttermilk
- I use disposable gloves, smear them (and the Parchment Paper) with Bacon grease, and roll the mix into balls ...bake them on Parchment instead of in Muffin pans...but the Muffin Pan work work great too.
- Here's a Rolls Pic; granted, they would have been more attractive had they been presented on a platter...LOL, the brown streaks are from the baked bacon grease...
- But the TASTE is major YUM..
Paula Deens Cherry Cheese cake muffins
By scottsdalejulie
PA
- .Prep Time:10 minInactive Prep Time:-- Cook Time:20 minLevel:
- #1
- SCOTTSDALEJULIE
- Very Gabby LCF Member!!!
- 2003 Date: Nov 2003
- Location: SCOTTSDALE.AZ
- 3,926 3,926
- Gallery: SCOTTSDALEJULIE
- 242/202/145 242/202/145 Paula dean's Cherry cream cheese Tarts
- Blueberry Cream Cheese Tarts
- Recipe courtesy Paula Deen
- EasyServes:
- 12 12 12 tarts.Ingredients
- 2 2 packages 2 (8-ounce) packages cream cheese, softened
- 1 1 1 cup sugar
- 1 1 1 teaspoon pure vanilla extract
- 2 2 2 eggs
- 12 12 12 vanilla wafers
- 1 1 can 1 (21-ounce) can blueberry filling, or other pie filling
- Directions
- to 350 to 350 degrees F. Place a paper cupcake liner in each cup of a muffin pan.
- 1 to Just Like Sugar, and liquid splenda. I did use the vanilla wafers, but each one adds less than 1 carb to each tart. This is really good and very nice looking for guests. Julie