Scottsdalejulie's profile page
Recipes
Cinnamon Rolls
By scottsdalejulie
none
- My recipe which is a take off of her:
- Cinnamon Rolls
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- to have fallen in love with Beebs Cheese Danish's and realized this morning I was out of cream cheese and wanted to make something for DH and I for breakfast.
- So as the saying goes Necessity is the Mother of inventions. I made the batter and looked in a high carb cook book for the cinnamon part for cinnamon rolls. Omigosh as my daughter says. WOW!
- Dry ingredients
- 1/2 1/2 1/2 cup almond flour (I hate flax)
- 2 2 2 tsp vital wheat gluten
- 1/4 1/4 1/4 cup oat fiber
- 1 1 1 scoop unflavored protein powder
- 1 1 1 tsp baking powder
- 1/2 1/2 1/2 tsp xanthum gum
- 2 2 2 tbl splenda
- 2 2 2 tbl diabetisweet brown sugar
- to to mix the ingredients
- Wet Ingredients
- 2 2 2 eggs
- 3 3 3 tbl oil (I used canola cause its what I had)
- 1/2 1/2 1/2 cup shredded mozzarella cheese
- 2 2 2 tbl toriani vanilla syrup
- 1/2 1/2 1/2 tsp vanilla
- 5 dry and wet ingredients and let sit for 5 minutes
- cinnamon filling
- 2 2 2 tbl melted butter
- 1 1 1 tsp cinnamon
- 2 2 to tbl diabetisweet brown sugar or enough to make the mix kinda thick
- 4 usually only make 4 rolls from this mix as I do not have any special pans
- 6 a cookie sheet I line it with non-stick Reynolds wrap. You could probably do this in a 6 regular muffin pan.
- to 1/2 the batter is close to 1/2 cup per roll approx.
- I sprinkled almonds on top but you could use pecans or leave them off totally
- 10 to 12 350 12 minutes @ 350 degree oven till golden brown
- 2 2 2 3 1 to traditional cinnamon rolls. 2 tbl softened butter and 2 tbl powdered erythritol 2 or 3 drops liquid splenda and 1 tsp warm water. Stir till smooth. If you want it to be more glaze like add a bit more water. Serve warm
- to good. I do not use any milk or cream because of the added oil to keep them more moist.
LC Poundcake
By scottsdalejulie
none
- Ingredients:
- to to to like to have a piece of cake when it is a special day or time to celebrate an event you may want to try this cake. It's rich and moist. Tried a super no stick silicone bundt pan and it was gorgeous
- Classic Almond Flour Pound Cake
- 1/2 1/2 1/2 cup butter (1 stick) softened at room temperature
- 1/2 1/2 1/2 cup full fat cream cheese
- 3/4 3/4 3/4 cup Splenda
- 5 5 5 large eggs, at room temperature
- 2 2 2 cups almond flour
- 1 1 1 teaspoon baking powder
- 1 1 1 teaspoon lemon extract
- 1 1 1 teaspoon vanilla extract
- 9"-10" 9" 350°F 50-55 Springform pan, bundt pan, ring pan, (or 9" round cake pan) and bake at 350°F for 50-55 minutes.
- You can change flavors for this cake by using different extract flavors and even food color if you like!
- 12 6.1 servings. 6.1 net grams of carbohydrate per serving.
Beef Stew
By scottsdalejulie
none
- Original Recipe Yield 10 servings
- Ingredients
- 2 pounds cubed beef stew meat
- 3 tablespoons vegetable oil
- 4 cubes beef bouillon, crumbled
- 4 cups water
- 1 teaspoon dried rosemary
- 1 teaspoon dried parsley
- 1/2 teaspoon ground black pepper
- 3 large potatoes, peeled and cubed
- 4 carrots, cut into 1 inch pieces
- 4 stalks celery, cut into 1 inch pieces
- 1 large onion, chopped
- 2 teaspoons cornstarch
- 2 teaspoons cold water
- Directions
- 1.In a large pot or dutch oven, cook beef in oil over medium heat until brown. Dissolve bouillon in water and pour into pot. Stir in rosemary, parsley and pepper. Bring to a boil, then reduce heat, cover and simmer 1 hour.
- 2.Stir potatoes, carrots, celery, and onion into the pot. Dissolve cornstarch in 2 teaspoons cold water and stir into stew. Cover and simmer 1 hour more.
Almond Cookies
By scottsdalejulie
none
- Almond Cookies
- Yield: 24 servings
- 1 1/4 cups almond flour
- 1 cup Splenda
- 1 egg
- 1/2 teaspoon almond extract
- 1/4 cup butter, softened
- Mix all together well and form into 24 small balls. Press flat on an ungreased cookie sheet. Decorate with an almond slice (optional). Bake for 8 minutes at 350 degrees F.
- Per Serving: 21 Cal (69% from Fat, 4% from Protein, 27% from Carb); 0 g Protein; 2 g Tot Fat; 2 g Carb; 0 g Fiber; 2 mg Calcium; 0 mg Iron; 26 mg Sodium; 14 mg Cholesterol
Scalloped "potatoes"
By scottsdalejulie
none
- Scalloped Potatoes LC
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- All I can say is that we love this dish and had it with BBQ ribs.
- Potatoes Scalloped LC
- Chayote
- Serves 4-6
- Melt butter in a 7”x11” Pyrex baking dish
- 2 large chayote squash peeled, seeded
- 1 oz. chopped onion or shallot (optional)
- Cream cheese
- Thin slices of Tillamook or other cheese
- 1 egg beaten
- ½ c. LC milk
- ½ c. Cream
- 2 rounded Tbs. CarbQuick
- Salt and Pepper
- Mandolin the squash or slice thin as for
- scalloped potatoes.
- Pressure cook for 2 min.
- Layer ½ of the chayote in buttered pan
- Dot with cream cheese
- Layer with thin slices of cheese
- Salt and pepper layers
- Repeat.
- Beat egg with cream, milk, and CarbQuick
- Pour over all.
- Bake 350 for about 35-40 minutes. This should have
- a custard like appearance and be slightly puffed.
Oatmeal Cookies
By scottsdalejulie
none
- MMM...there is nothing like the smell of oatmeal cookies!!! I would really love a low carb recipe too!!
- Edited to add..I found one that I had saved. I have not tried these yet!!
- Oatmeal Cookies
- 1 C. coconut oil
- 1 C butter,at room temp
- 1 1/2 c splenda
- 1 tsp molasses
- 2 eggs
- 1 C ground almonds
- 1 cup vanilla flavored whey protein powder
- 1/2 tsp salt
- 1 tsp baking soda
- 1tsp cinnamon
- 1 C rolled oats
- 1 C chopped pecans
- **Preheat oven to 350
- with an electric mixer, beat together the coconut oil and butter and splenda until well combined ,creamy and fluffy.
- Beat in molasses and eggs, combine well.Add protein powder,almonds,salt and baking soda. make sure well combined.
- Beat in cinnamon,rolled oats and pecans.
- spray a cookie sheet with nonstick cooking spray. Drop dough by scant tablespoonful. leave plenty of roomf or spreading.
- Bake for 10 minutes or till golden . cool on a wire rack.
- Yields about 5 doz "outrageously good cookies" with 3 gm of carbohydrates,trace fiber and 4 gm of protein.
Hash Browned Zuchinni
By scottsdalejulie
none
- Hash Browned Zucchini
- 4 4 servings
- 1 1/2 1 1/2 1/2 pounds zucchini
- 1/2 1/2 1/2 teaspoon salt
- 2 2 2 eggs
- 6 6 6 tablespoons Parmesan cheese, grated
- 1 1 1 garlic clove, minced or pressed
- 1/4 1/4 1/4 cup butter
- 4 15 to (you should have about 4 cups) and combine with salt in a medium-size bowl. Let stand for 15 minutes. Squeeze with your hands to press out moisture.
- Stir in eggs, cheese and garlic.
- Lift out and arrange on a warm platter; keep warm.
- to to cook remaining zucchini mixture, adding more butter as needed
Collard Greens
By scottsdalejulie
none
- Ingredients:
- Blog & Search
- Recipes
- Inspiration & Fun
- Site & Personal Info
- How to Cook Turnip Greens
- or Collard Greens or Mustard Greens
- If you've ever wondered how to cook turnip greens (or ANY kind of greens for that matter), it's easy, and they'll taste terrific. Please note: I tripled this recipe, so my photos reflect 32 oz of collard greens instead of 12 oz.
- 3-6 •3-6 pieces of bacon - depending on the thickness
- 1 •1 small onion, finely chopped
- 2 •2 cloves of garlic, finely chopped
- 1 •1 14.5 can chicken broth
- •12 oz. package of greens or equivalent fresh
- Directions:
- Heat bacon in a large saucepan and cook to desired level of crispiness - rendering the bacon fat into your pan. Remove bacon and set aside - leave bacon grease in the pan.
- Saute the onion and garlic in the pan over medium heat, until onion is translucent and starting to brown a bit. Add fresh greens and cover with a lid.
- Steam the greens in the pan for about 10 minutes to wilt.
- Reduce heat to low and add chicken broth and add crumbled bacon pieces. Simmer the greens for 20 minutes and serve!
- Now you know how to cook turnip greens, collard greens, or mustard greens via Texas style. These were AMAZING!! I've eaten a bowl of these for a meal several times with the leftovers.
- PS - they're even better the next day!
Hot Shrimp With Dipping Sauce
By scottsdalejulie
Hot Shrimp with Dipping Sauce 1 pound medium shrimp 3 T soy sauce 1 tsp rice vinegar 2 scallions, white and g...
- Hot Shrimp with Dipping Sauce
- 1 pound medium shrimp
- 3 T soy sauce
- 1 tsp rice vinegar
- 2 scallions, white and green thinly sliced
- 1 T peanut oil
- ¼ tsp chili oil or hot sesame oil (also called Mongolian Fire Oil)
- 1 tsp salt
- Start boiling a large pot of water.
- Prepare the dip by combining the soy sauce, rice vinegar and scallions. Place the peanut and chili oil in a small pan and cook over medium heat about 3 minutes. Pour into the scallion mixture.
- When the water is rapidly boiling, add the salt and the shrimp. Reduce heat to medium and cook for 3 minutes. Shrimp are done when they turn pink.
- Serve the shrimp with the scallion sauce for dipping
Marinated Vegtables
By scottsdalejulie
none
- This is always a big hit when I take it to summer barbeques:
- Marinated Mixed Vegetables
- 8-10 servings
- VEGETABLES
- 2 stalks broccoli, cut into florets
- 4 large mushrooms, sliced
- 4 stalks celery, sliced 1/4 inch thick on the bias
- 1 small head cauliflower, cut into florets
- 1-2 zucchini, sliced and cut into half-moons
- Grape tomatoes
- MARINADE
- 1/2 cup splenda
- 1 teaspoon dry mustard
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 cup red wine vinegar
- 3/4 cup olive oil
- 1/2 small onion, grated
- 1 tablespoon poppy seeds
- Place vegetables in a large bowl. Combine splenda, dry mustard, salt and pepper in a small bowl. Whisk in vinegar and oil until sweetener is dissolved. Stir in onion and poppy seeds. Pour over vegetables, mixing until well coated.
- Refrigerate overnight, or at least 3 hours. Stir occasionally and prior to serving.