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Recipes
Cinnamon Rolls
By scottsdalejulie
Another Cinnamon Roll Recipe
- Another Cinnamon Roll Recipe...
- --------------------------------------------------------------------------------
- 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.
Another great pie crust
By scottsdalejulie
none
- 2 made 2 strawberry pies this weekend.
- Everyone loved this crust.
- I usually make my crust with nuts Instead I made it half almond flour and half carbquik.
- 3/4 3/4 3/4 cup almond flour
- 3/4 3/4 3/4 cup carbquik
- 3 3 3 tablespoons melted coconut oil
- 3 3 teaspoons 3 heaping teaspoons (regular kitchen spoon) of ideal white
- 1 1 1 egg white.
- I mixed it with my hands and added some water till it felt like real pie crust dough.
- 10 350 into the sprayed pie pan and baked for 10 minutes at 350 till golden brown.
Beef Lo Mein
By scottsdalejulie
none
- ter, your post made me hungry for stir fry so I pulled out a recipe that my DW I used to eat alot when we were first married. It went like this.
- Stir Fry Beef and Vegetables with Pasta.
- 5 T. EVOO
- 1 1/2 lb. sirloin tip steak (cut into very thin strips)
- 2 oz. dreamsfield paste(spaghetti)
- 5 T. soy sauce
- 5 T. sherry (I use Drysack Medium)
- 1 T. not/Sugar or not/Starch
- 1/8 t. pepper
- 3 scallions (sliced thin)
- 3 med. carrots (sliced thin)
- 2 stalks celery (sliced thin)
- 1 cup broccoli spears (frozen or raw)
- 1 can bamboo shoots
- 1 can water chestnuts
- chineese mushrooms(optional)
- Prepare pasta per directions breaking spaghetti in thirds and set aside.
- In mixing bowl combine 3 T. soy sauce, 3 T. sherry, onions, not/Sugar, and sliced beef and let marinate until veggies are done.
- In wok or skillet stir fry all veggies in 2 T. EVOO, 2 T. soy sauce, 2 T. sherry until tender then set aside.
- Then in 2 T. EVOO stir fry the marinated beef until tender.
- Add in the veggies and pasta and heat through while stir frying and then serve.
Carrot Cake
By scottsdalejulie
Carrot Cake Recipe (with pick) --------------------------------------------------------------------------------...
- Cake:
- Carrot Cake Recipe (with pick)
- --------------------------------------------------------------------------------
- Carrot Cake
- 4 cups almond flour – scooped
- 2 1-1/2 1/2 free sweetener – (I use 1-1/2 cups Splenda & 1/2 cup Erythritol)
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1/2-teaspoon salt
- 1 tablespoons ground cinnamon
- 1/2-teaspoon ground ginger
- 1/4-teaspoon ground nutmeg
- 1 tablespoons vanilla
- 1/4-cup oil
- 4 eggs
- 1/2-cup sour cream
- 1/2 pound frozen carrots – thawed – finely chopped
- 1 cup chopped pecans
- Frosting:
- 1/4-cup butter – softened
- 8 ounces cream cheese – softened
- 1 teaspoons vanilla
- to to taste
- to 350° 9x13-inch 350° Spray a 9x13-inch cake pan with cooking spray.
- In a large bowl combine dry ingredients and stir well.
- to from the oven to a wire rack and cool completely.
- Make Frosting:
- to ingredients and beat with a wire whisk until smooth. Sweeten to taste and frost cake.
Asian Salad
By scottsdalejulie
none
- CloseTimes:Prep10 min Inactive Prep-- Cook-- Total:10 min Recipe Tools:
- Time:10 min
- Level: Easy
- Yield: 4 servings
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- Ingredients
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 2 tablespoons rice wine vinegar
- 1 tablespoon fresh ginger, peeled and chopped
- 3/4 cup canola oil
- Kosher salt
- 1/8 teaspoon fresh ground black pepper
- 1/2 head iceberg lettuce, shredded
- 2 tablespoons chopped fresh parsley leaves
- Lemon slices, for garnish
- Directions
- In a blender on high speed, combine mustard, lemon juice, vinegar, and ginger for just a few seconds until smooth. Then turn the blender to a lower speed and slowly pour the oil in a continuous stream. Season with salt and pepper, to taste.
- Place shredded lettuce piled high in the center of a bowl with edges. Add dressing to lettuce and toss. Sprinkle parsley around the edges of the bowl and garnish with a lemon slice
Double Layer pumpkin Bake
By scottsdalejulie
none
- Sensational Double Layer Pumpkin Pie
- Sensational Double Layer Pumpkin Pie
- 4 4 4 ounces cream cheese, softened
- 1 1 1 tablespoon milk or half and half (I either use H&H or mix heavy cream with water)
- 1 1 1 tablespoon sugar (use your favorite sweetener)
- 1 1/2 1 1/2 1/2 cups homemade whipped cream topping
- 1 1 1 graham cracker crust (omit)
- 1 1 1 cup cold milk or half and half (same as above)
- 2 2 2 small vanilla flavored instant pudding packages (use the SF version)
- 1 1 1 can pure pumpkin pie filling -- (16 oz)
- 1 1 1 teaspoon ground cinnamon
- 1/2 1/2 1/2 teaspoon ground ginger
- 1 1 1 Teaspoon ground cloves
- 1 cream cheese, 1 tablespoon of milk, and sugar with wire whisk until smooth. Gently stir in the whipped cream topping. Spread on bottom of graham cracker crust. Set aside.
- 1 to cup milk into a bowl, add pudding mix. Beat with wire whisk for one to two minutes--mixture will be thick. Stir in pumpkin and spices with wire whisk. Mix well. Spread over cream cheese layer. Refrigerate four hours, or until set.
- 6 6
Chocolate Lava Cake
By scottsdalejulie
Per Beeb Fantastic
- Nutritional Comparison:
- Chocolate Lava Cake
- to to this on the peanut flour thread, But thought I'd post it for all to see. I am going to make this today.
- Chocolate Lava Cakes
- 20 2010 07:59 2010 07:59 AM PDT
- Mmmmmm, chocolate!
- You'd never notice that the recipe uses Peanut flour instead of white flour in this recipe, besides the awesome flavor. The peanut flour creates a soft, dense, fudgy outside with an explosion of chocolaty goodness on the inside.
- 6 6 6 ounces dark chocolate ChocoPerfection Bar or Simply Lite Bar
- 2 2 2 eggs
- 1/4 1/4 1/4 cup vanilla almond milk
- 1 1 1 stick unsalted butter
- 2 2 2 egg yolks
- 1/3 1/3 1/3 cup Truvia
- 1/2 1/2 1/2 tsp vanilla extract
- 1/4 1/4 1/4 cup peanut flour
- To 2 to 2 6 ounces of chocolate and vanilla almond milk in double boiler. Whisk gently to blend. Refrigerate about 2 hours or until firm. Form into 6 balls; refrigerate until needed.
- 424 31.8 0.2 4.9 sugar and cream: 424 calories, 31.8 carbs, 0.2 fiber, 4.9 protein
- 290 9.3 7.6 1.7 6.9 9.3 carbs, 7.6 fiber, 1.7 effective carbs, 6.9 protein
- to think this sounds fantastic and am going to try it, maybe tomorrow. Julie
Rice
By scottsdalejulie
none
- Ingredients:
- 1/2 head fresh cauliflower
- salt to taste
- Food processor, magic bullet, or Ninja. I personally own the Ninja and I love it! I use it almost every day. I used it to make this rice and in a few seconds Voila!
- medium, microwave safe bowl
- Directions:
- 1 . Cut the cauliflower into florets
- 2 . Add the florets to the Ninja and pulse until riced (I did it in two batches)
- 3 . Add the riced cauliflower to microwave safe bowl, add salt
- 4 . Microwave for 3 minutes, stop and stir the rice every 1 minute
- 5 . Ready to serve!
- You do not need to add any water to the cauliflower, it steams with its natural water and comes out perfect.
- I got 2 cups of rice from half a head of cauliflower
Sticky Chicken in Crockpot
By scottsdalejulie
none
- Crockpot Roast Sticky Chicken
- 4 tsp. salt
- 2 tsp. paprika
- 1 tsp. cayenne pepper
- 1 tsp. onion powder
- 1 tsp. thyme
- 1 tsp. white pepper
- 1/2 tsp. garlic powder
- 1/2 tsp. black pepper
- 1 large roasting chicken
- In a small bowl, thoroughly combine all the spices. Remove giblets from chicken, clean the cavity well and pat dry with paper towels.
- Rub the spice mixture into the chicken, both inside and out, making sure it is evenly distributed and down deep into the skin. Place in a resealable plastic bag, seal and refrigerate overnight.
- When ready to cook, remove chicken from plastic bag and put in crockpot but do not add any liquid. As the cooking process goes on it will produce it's own juices.
- Cook on low 8 to 10 hours and it will be falling off the bone tender.