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Recipes
Wine and Pepper Cream Sauce
By scottsdalejulie
none
- Wine and Pepper Cream Sauce
- 2 2 2 tablespoons unsalted butter
- 2 2 2 shallots, finely chopped
- 1 1 1 tablespoon brandy
- 1/2 1/2 1/2 cup dry white wine
- 1/2 1/2 1/2 cup chicken stock
- 2 2 2 teaspoons green peppercorns, coarsely crushed
- 3 3 3 tablespoons whipping cream
- 1 1 1 tablespoon fresh parsley, chopped
- Fresh parsley sprig (optional)
- 3 butter in a skillet. Add shallots and cook gently 3 minutes.
- 3/4 3/4 cup.
- NOTE: Serve hot with steaks, veal or fish dishes.
Low Carb Toffee
By scottsdalejulie
none
- Recipe By :
- might take another picture later, after it's broken-up![/COLOR]
- Exported from MasterCook *
- Toffee
- Serving Size : 1 Preparation Time :0:00
- Categories :
- Amount Measure Ingredient -- Preparation Method
- 1/2 cup polydextrose
- 1/4 cup SugarSlim -- or other sugar alcohol blend
- 1/4 cup sugar-free syrup -- hazelnut flavor
- 1 stick butter
- 1/2 cup sliced almonds -- toasted
- 1/4 cup MiniCarb chocolate chips
- 1/4 cup toasted almonds -- finely chopped
- In a large heavy pan combine syrup, SugarSlim and polydextrose.
- Bring to boil, stirring (polydextrose should be dissolved. If it isn't, either add
- more water and/or continue to stir on warm.).
- Add butter. Cook on medium-high, stirring constantly, to the hard crack stage (300F).
- [COLOR=Navy](Once the butter was melted, this took 10 minutes on my stove.
- I have an electric stove, with markings from 1 to 10. I used 8 1/2.)[/COLOR]
- Remove from heat and quickly stir in 1/2 cup sliced almonds.
- Quickly spread mixture in a 9 X 9" silicon pan.
- [COLOR=Navy](This did not fill the whole pan, I ended up with about an 8" square of candy.)[/COLOR]
- Immediately, sprinkle chocolate chips evenly over toffee mixture in pan.
- Cover with a cookie sheet; let chips soften for 5 minutes.
- Remove cookie sheet, spread chocolate into a thin, even layer; sprinkle with 1/4 cup
- chopped almonds.
- Cool completely before breaking into pieces.
Cherry Cheesecake ala Kevin
By scottsdalejulie
none
- Cherry Cheesecake with Mock Graham Cracker Crust.
- Mock Graham Cracker Crumbs.
- 1/4 cup butter, softened
- 1/2 c. sweetener
- 2 T. granular erythritol
- 1 egg
- 1/2 teaspoon vanilla
- 1/2 cup almond flour
- 3 T. wheat protein isolate 5000
- 1 T. resistant wheat starch
- 1 T. wheat bran
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- In a medium bowl, mix together the butter, egg, sweetener 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.
- Crust
- Note: When cookies are cool crush into crumbs
- 1 1/2 cups cookie crumbs.(8 carbs)
- 3 T. melted butter
- Spray bottom and sides of 9 inch spring-form pan with non-stick cooking spray.
- In a medium bowl, toss together crumbs and 3 T. melted butter until crumbs are evenly coated.
- Pat mixture into bottom of spring-form pan and bake in a 350 oven for 10 min then set aside to cool.
- Filling
- 20 oz. cream cheese, softened (10 carbs)
- 1/3 c. erythritol
- 1/3 c. polyD (4 carbs)
- 1/3 c. sweetener
- 1/2 packet sweetone
- 2 t. vanilla
- 2 t. lemon zest
- 3 eggs (3 carbs)
- Beat cream cheese in large mixer bowl
- Gradually add erythritol, polyD, sweetener, sweetone until fluffy.
- Add lemon zest and vanilla.
- Beat in eggs, one egg at a time.
- Pour over cooled crust in spring-form and bake in a 300 oven until center is firm, approx 1 hour.
- Cool to room temperature then refrigerate at least 3 hours.
Tooter's Mini Pecan pies
By scottsdalejulie
none
- Tooter's Mini pecan pies
- --------------------------------------------------------------------------------
- Just invented these last night and they are AWESOME! Since then, I have made mini cherry pies (with the no sugar Cherry pie filling with splenda).
- I also am using this idea to make mini Crab puff pies. Crab puffs made with crab, cream cheese, mayo, minced onions on top of the mini pie crusts.
- Anyways...Here is my recipe. Enjoy! Because it's a mini pie, you don't have the problems that you would have with a larger pie. Also, it's not as expensive to make and you have more portion control.
- Tooter's Mini pecan pies
- 2 Tablespoons butter
- 1 1/4 cup of almond flour
- 4 oz (half of an 8 oz package) of cream cheese
- Preheat oven to 325 degrees. Soften cheese and butter and blend well. Stir in flour. Chill 1 hour. Shape into twenty-four 1-inch balls. Place in ungreased small muffin tins. Press down to form crust.
- Filling
- 1 egg
- 1/4 cup of Splenda
- 1/2 cup of Diabetisweet
- 1 tablespoon butter
- 1 teaspoon vanilla
- 1 teaspoon Black Strap Molasses
- Dash of salt
- 3/4 cup of chopped pecans
- Beat egg, sweetner, butter, vanilla, Molasses and salt until smooth. Divide half the nuts among pastry cups. Add egg mixture. Top with remaining nuts.
- Bake for 25 minutes or until Golden brown.
- Loosen the mini pie's sides with a teaspoon, then scoop them out and set them aside to cool.
- Enjoy!
Watermelon Pie
By scottsdalejulie
none
- This recipe is:
- Creamy Watermelon Pie Recipe Creamy Watermelon Pie Recipe photo by Taste of Home Rating 5
- Read reviews (13)
- Rate recipe
- This simple pie is so refreshing that it never lasts long on warm summer days. Watermelon and a few convenience items make it a delightful dessert that doesn't take much effort. —Velma Beck, Carlinville, Illinois
- Quick
- Rate
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- Creamy Watermelon Pie Recipe
- Prep: 15 min. + chilling Yield: 6-8 Servings
- 15 15
- 15 15
- IngredientsSavings in Scottsdale, AZ 85250 Change Zip
- 1 package (3 ounces) watermelon gelatin
- 1/4 cup boiling water
- 1 carton (12 ounces) frozen whipped topping, thawed
- 2 cups cubed seeded watermelon
- 1 graham cracker crust (9 inches)
- Directions
- In a large bowl, dissolve gelatin in boiling water. Cool to room temperature. Whisk in whipped topping; fold in watermelon. Spoon into crust. Refrigerate for 2 hours or until set. Yield: 6-8 servings.
Low Carb Sweetened Condensed Milk
By scottsdalejulie
none
- Low Carb Sweetened Condensed Milk
- Yield: 1 cup (8 servings)
- Serving Serving Size: 2 tbsp
- Ingredients
- 1 cup 1 cup heavy cream
- 1 cup 1 cup whole milk
- 1/2 cup 1/2 cup Swerve Sweetener or granulated erythritol
- 1 tbsp 1 tbsp butter
- 1/8 tsp 1/8 tsp xanthan gum
- 1/4 tsp 1/4 tsp vanilla extract
- 15 drops 15 drops stevia extract
- Instructions
- In a medium heavy saucepan, combine cream, milk and erythritol over medium heat.
- Add butter and let melt, then briskly whisk in xanthan gum. Let mixture cool to room temperature and stir in vanilla and stevia extracts.
- Notes
- Serves 8. Each serving has 2 g carbs.
Orange Scented Beef
By scottsdalejulie
done
- Marinade:
- Orange Scented Beef
- 4 4
- 1 pound flank steak, thinly sliced across the grain
- 1 T soy sauce
- 2 tsp dry sherry
- 1 T peanut oil
- ½ tsp Splenda
- 1 T cornstarch
- 1 T grated orange zest
- 2 tsp minced fresh ginger
- Sauce:
- 2 T orange juice
- 1 T soy sauce
- 1 tsp rice vinegar
- 2 tsp Splenda
- 3 T peanut oil
- to to marinade ingredients and add the steak. Toss well to coat and refrigerate for at least one hour, up to a day.
- Combine the sauce ingredients in a small bowl and place near the stove.
Chicken Breasts with Lemon Caper Sauce
By scottsdalejulie
none
- Ingredients
- 4 4 4 boneless, skinless chicken breast halves
- 1 1 1 teaspoon lemon pepper
- 1 1 1 teaspoon salt
- 1 1 1 teaspoon dried dill weed
- 1 1 1 teaspoon garlic powder
- 3 3 3 tablespoons butter
- 1/2 1/2 1/2 cup whipping cream
- 2 2 2 tablespoons capers, drained and rinsed
- Directions
- 1 1.Season 1.Season chicken breasts with lemon pepper, salt, dill weed, and garlic powder.
- 3 3.Return to to to 3 and increase heat to high. Whisk in whipping cream, whisking continuously until reduced to sauce consistency, about 3 minutes. Remove from heat. Stir in capers. Pour sauce over chicken, and serve.
Jody's Pumpkin Bake
By scottsdalejulie
Pumpkin bake 8oz cream cheese, softened 5 eggs 1/2 c
- Pumpkin bake
- 8oz cream cheese, softened
- 5 eggs
- 1/2 c. splenda
- large can of pumpkin (15 ounceish)
- 1/2 Tb. pumpkin pie spice
- 1 t. cinnamon
- Combine all ingredients. Pour batter into a glass baking dish that
- has been sprayed with nonstick spray. Bake in a 350 oven until center
- is done - it will look 'puffed', but will shrink down as it cools.
- Makes 4 large servings w/ approx. 6 carbs per serving.
- can also be put into individual muffin cups