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Cinnamon Swirl Bread Loaf
By scottsdalejulie
same
- Ingredients:
- Carbquik Cinnamon Swirl Loaf
- The Cinnamon Swirl:
- 1/3 cup sweetener
- 1/8 cup Brown Sugar Sub
- 2 tsp cinnamon
- 2 Tbsp melted unsalted butter
- Mix all dry ingredients together in a small bowl and set aside. Melt butter in separate bowl and set aside.
- The Batter:
- 1 1/2 cups Carbquik
- 1 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter (1 stick) softened
- 3/4 cup sweetener or equivalent of liquid sweetener
- 3 eggs
- 2 tsp vanilla extract
- 1 cup sour cream
- Mix in small bowl the first 4 ingredients and set aside
- In large bowl cream the butter until light with electric mixer on high speed. Gradually add the sweetener and continue beating until mixture is light and fluffy.
- Change mixer speed to medium, add one egg at a time, beating well after each egg addition, then beat in the vanilla.
- Change mixer speed to low and alternately beat in mixed dry ingredients and sour cream, beginning and ending with the dry ingredients and beating only until combines. Do not over beat!
- Grease a regular sized loaf pan with Pam or butter.
- Spoon half the batter mixture into the pan, sprinkle half the cinnamon swirl mixture over the top. Repeat this process until all the batter and cinnamon swirl mixture is gone.
- Drizzle the melted butter over the top.
- With a knife cut through the whole batter/cinnamon swirl mixture in the pan a few times to make the "swirl".
- Bake at 350 degrees until a toothpick or skewer inserted in the center comes out clean, 50 to 60 minutes.
- Let loaf stand in pan on wire rack for 15 minutes.
- Loosen sides of the pan, then carefully invert pan onto rach and then turn right side up.
- Cool completely before serving.
- Serves 12. Each serving has: 190 cal, 17g fat, 5g protein, 11g Carb, 6g Fiber.
- Net Carbs 5g
- These totals were calculated using granular Splenda so if using another sweetener or liquid Splenda the total Net Carbs will be much lower.
True Egg nog
By scottsdalejulie
From Maria's
- A True Eggnog
- 14 2010 05:09 2010 05:09 AM PST
- 4 egg yolks
- 4 TBS Truvia
- 1 pint almond milk
- 3 ounces bourbon (optional)
- 1 tsp freshly grated nutmeg
- 4 egg whites*
- 4 a medium mixing bowl, beat the egg whites until stiff peaks form. Whisk the egg whites into the chilled mixture. Makes 4 servings.
Ham with BourbonMaple Galze
By scottsdalejulie
none
- Time:15 minInactive Prep Time:15 minCook Time:1 hr 30 minLevel:
- Print Recipe .
- Baked Ham with Low Carb Maple Bourbon Glaze
- Recipe courtesy George Stella
- EasyServes:
- 12 servings. Ingredients
- to 10 10 pound hickory smoked ham (fully cooked), butt portion
- Glaze:
- •1 teaspoon maple extract
- •1 teaspoon dry mustard
- •1 teaspoon white vinegar
- 1/4 1/4 cups sugar substitute (recommended: Splenda)
- to 3 3 tablespoons bourbon
- •1 tablespoon whole cloves
- Directions
- to 325 to 325 degrees F.
- Place ham face down in a shallow baking pan and cover loosely with aluminum foil.
- 1 on lower rack of oven and bake for 1 hour.
- While the ham is baking, mix together all the glaze ingredients in a bowl and set aside.
Mexican Chicken Cassarole
By scottsdalejulie
none
- Mexican Chicken Casserole
- Yield: 4 servings
- 3 cups cooked and chopped chicken breast
- 1 can cream of chicken soup
- 3 cups Cheddar cheese, shredded
- 1/2 can green chile enchilada sauce
- 1/2 cup sour cream
- 1/2 cup heavy cream
- 3 LC tortillas, cut Into 1-inch pieces
- Mix soup, cheese, enchilada sauce, sour cream and cream in a saucepan. Heat until cheese is partially melted. Add chicken cubes.
- Layer mixture in a casserole dish with tortilla pieces, begin with wet mixture and ending with wet mixture. Cover top with grated cheese and bake at 350 degrees F for 35 minutes uncovered.
- Freezes well, but don't add the top cheese until ready to bake.
isomalt sryup
By scottsdalejulie
none
- Kevinpa made pecan pie making a syrup from Isomalt (THE main ingredient of DiabetiSweet). It is very close to high carb pecan pie.
- http://www.lowcarbfriends.com/bbs/lo...ie-anyone.html
- I use his flour mix to make the crust rather than the individual flours (which he I believe he changed to later too).
- I make the below & use the whole recipe in the pie.
- Isomalt syrup
- 1/2 cup Isomalt
- 1/4 cup Erythritol
- 1/4 cup water
No refgeration lc icing per Kevin
By scottsdalejulie
none
- LC No Refrigeration Whipped Cream Icing
- 1/2 cup heavy cream
- 1 1/2 T. Carbalose (level)
- pinch salt (1 quick twist on a grinder)
- Put in a medium non-stick sauce pan stiring constantly over medium heat until thick. Cool in refridgerator.
- In another bowl
- 1/4 cup powdered erythritol
- 1/4 cup polyD
- 1 cup equivilent splenda (1/4 t. sweetzfree)
- 1 T. ThickenThin not/Sugar
- 1/4 cup butter
- 1/4 cup crisco green
- 1 t. vanilla
- Beat until fluffy.
- Add cooled flour mixture.
- Beat until creamy
- Makes between 1 1/2 to 2 cups creamy icing.
- 10 total carbs
- Can be refridgerated but does not need it.
- Note: Can be doubled.
Amazing Slow Cooker Roast Pork
By scottsdalejulie
none
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- 1 15right All »left 1 of 15right Amazing Pork Tenderloin in the Slow Cooker By: chowsito
- to will melt in your mouth! This pork tenderloin soaks up the yummy juices as it cooks. Make sure to serve up the au jus on the side - its amazing! This recipe is so simple, you will love it!" Rate/Review | Read Reviews (1,097)
- 75 75,918 29 people have saved this | 29 custom versions
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- to Recipe Kitchen-friendly View What to Drink?
- Riesling
- Prep Time:
- 15 MinCook Time:
- 4 Hrs Ready In:
- 4 4 15 Hrs 15 Min
- Servings Servings (Help)
- US
- Metric Calculate
- 6 Recipe Yield 6 servings
- Ingredients
- 1 1 pound) 1 (2 pound) pork tenderloin
- 1 1 ounce) envelope 1 (1 ounce) envelope dry onion soup mix
- 1 1 1 cup water
- 3/4 3/4 3/4 cup red wine
- 3 3 3 tablespoons minced garlic
- 3 3 3 tablespoons soy sauce
- to ground black pepper to taste
- Directions
- Footnotes
updated English Muffin, Pizza, etc Recipe
By scottsdalejulie
Add 1/16 xamthum gum to each recipe
- Dry Mix:
- Thanks, Ouizoid for an AMAZING LC English Muffin type bread! This toasts so well and it even had some nooks and crannies to hold my butter!
- LC English muffins by Ouizoid
- 1/2 c golden flaxmeal
- 1/4 c oat fiber
- 1 scoop unflavoured whey protein (jarrow brand)
- 1 tsp baking powder
- 2 Tbs Parmesan (green can)
- Wet Mix:
- 2 jumbo egg or equiv eggbeaters
- dollop chia gel (3-4 Tbs) (I used 2 tbs of Olive Oil here instead)
- 1/2 cup trader joes light mozzaarella shreds
- unsweetened almond milk as needed to make dough workable (Used coconut milk instead and very little)
- mix together, let sit 5 min fill 6 cup greased muffin top pan. bake 12-14 min 350
Cauliflower Broccoli Salad
By scottsdalejulie
none
- Prep Time:5 minInactive Prep Time:--Cook Time:10 minLevel:
- Print Recipe .
- Liz's Fast Fiesta Salad
- Recipe courtesy Elizabeth Levenson
- .This dish is fast, simple, and tastes great for low-carbers and non-low-carbers alike. It's a great side to bring to a summer barbeque or picnic. It's full of flavor and a snap to prepare.
- EasyServes:
- 4 to 6 servings.Ingredients
- •1 (16-ounce) bag frozen broccoli florets
- •1 (16-ounce) bag frozen cauliflower florets
- •1 cup ranch dressing (most brands have 1 gram of carbohydrates or less)
- •1 cup shredded Cheddar
- •5 slices bacon, cooked and crumbled
- •3 scallions
- Directions
- Defrost the frozen broccoli and cauliflower in the microwave for approximately 5 minutes. They should come out still cold, but not icy.
- Toss broccoli and cauliflower with the ranch dressing and make sure that all pieces are evenly coated. Add the shredded Cheddar and bacon and mix well.
- Cover and refrigerate for 1 hour or as long as overnight.
- Thinly slice the green onions on an angle and sprinkle on top of the salad for garnish