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Recipes
Almond Custard Peach Galette
By MaryEllen
An easy, beautiful, & delicious low calorie treat! I modified the Suite101
- Galette:
- Cooking Spray (to coat baking tray)
- 1 9" frozen pie crust
- 2-4 peaches (about 2-3 cups, you decide how full)
- 1/3 C Splenda (or sweetner of your choice)
- 1 TBSP castor or coarse sugar for dusting (optional)
- Custard:
- 1 large egg, lightly beaten (or 1/4 C egg substitute)
- 1 TBSP butter, melted
- 1 TBSP Splenda (or sweetner of your choice)
- 1/2 tsp almond extract
- 1/4 C half & half (or cream)
- Directions
- Number of Servings: 8
Carrot Cake (gluten free)
By MaryEllen
Plan on doubling the frosting recipe
- For the Cake:
- 3 cups Gluten Free 1-to-1 Baking Flour 420g
- 3 cups Granulated Sugar or organic cane sugar
- 1 tsp Sea Salt
- 1 Tbsp Baking Soda (yes 1 tablespoon)
- 1 Tbsp ground Cinnamon
- 1-1/2 cups Walnuts chopped
- 4 large eggs room temperature
- 1-1/2 cups Canola Oil
- 1 Tbsp Vanilla Extract
- 1-1/3 cups pureed cooked Carrots
- 1-1/2 cups Shredded Coconut
- 8 oz. canned Crushed Pineapple drained
- For the Frosting:
- 8 oz. dairy-free Cream Cheese can use regular
- 1/4 cup shortening [See Note 1]
- 1/4 cup vegan butter
- 4-1/2 cups Powdered Sugar
- 1 tsp Vanilla Extract
- 2 tsp fresh Lemon Juice [See Note 2]
Lemon-Almond Bars
By MaryEllen
This recipe starts with a lightly browned crust, and just gets better from there
- 2 3/4 cups granulated sugar, divided
- 3/4 cup butter, softened
- 2 tablespoons plus 1 tsp. lemon zest, divided
- 3 1/4 cups all-purpose flour, divided
- 1/2 teaspoon table salt, divided
- Vegetable cooking spray
- 6 large eggs
- 1/4 cup chopped crystallized ginger
- 1 teaspoon baking powder
- 2/3 cup fresh lemon juice
- 1/4 cup butter, melted
- 1/2 cup sliced almonds
- Garnish: powdered sugar
Blueberry Walnut-Streusel Pie
By MaryEllen
1. To prepare streusel, combine flour and both sugars in a large bowl
- Walnut Streusel
- 1/2 cup all-purpose flour
- 1/4 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, chilled and cut into small pieces
- 1/3 cup chopped walnuts
- Filling
- 1/2 cup granulated sugar
- 4 cups blueberries
- 3 tablespoons cornstarch
- 1/4 teaspoon ground nutmeg
- 2 teaspoons milk
Banana & Coconut Pancakes GF
By MaryEllen
In a bowl, combine the P
- 1/2 cup P.A.N. Sweet Corn Mix
- 3/4 cup all-purpose flour
- 1 1/2 tablespoons sugar
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/4 cups buttermilk
- 2 eggs
- 2 tablespoons melted butter + 1 tablespoon to grease the pan
- 2 medium bananas, pureed
- 1/2 cup grated coconut, toasted
Cashew Crunch Bars
By MaryEllen
Review: 2017 Nice bar but press the nuts in pretty well as about half of them were lost in the cutting
- 3/4 cup butter, melted
- 3/4 cup packed brown sugar
- 1-1/2 teaspoons vanilla
- 1/2 teaspoon baking powder
- 2 eggs, lightly beaten
- 2 cups all-purpose flour
- 1/2 cup toffee pieces
- 1 14-ounce package vanilla caramels, unwrapped
- 2 tablespoons milk or whipping cream
- 2 cups salted dry roasted cashews, coarsely chopped
Rack of Lamb, Julia Child's recipe
By MaryEllen
I serve 2 people with the rack, not three as Julia recommends
- 1 Rack of Lamb
- For the Mustard Coating
- 1 small clove garlic
- 1/4 tsp salt
- 1/4 tsp dried Thyme
- 1 1/2 tablespoon Dijon Mustard
- 1 1/2 tablespoon olive or peanut oil
- For the Topping
- 1/4 cup Panko Crumbs
- 1 1/2 tablespoon melted butter
Chicken Pot Pie Bundles Recipe
By MaryEllen
1. Preheat the oven to 350°F
- 1 1/2 1 1/2 1/2 Tbs canola oil, divided
- 1 1 1/4-inch 1 carrot, peeled and cut into 1/4-inch dice (about 1 cup)
- 1/2 1/2 1/4-inch 1/2 onion, cut into 1/4-inch dice (about 1/2 cup)
- 2 2 2 cloves garlic, minced
- 1 1 1/2-inch lb boneless, skinless chicken breast halves, cut into 1/2-inch dice
- 2 2 1/2 tsp chopped fresh tarragon or 1/2 teaspoon dried tarragon
- 1/2 1/2 1/2 tsp kosher salt
- pinch pinch of black pepper
- 1 1 1 cup all-natural chicken broth
- 4 4 4 tsp cornstarch
- 3/4 3/4 3/4 cup frozen petite peas, thawed
- 3/4 3/4 3/4 cup frozen corn kernels, thawed
- 2 2 2 Tbs grated Parmesan cheese
- 12 12 12 egg roll wraps (NOT the smaller wonton wrappers)
- 6 6
- 6 2 6 servings; serving size 2 bundles
- Nutrition Facts
- 1/6 Serving size: 1/6 of a recipe (5.6 ounces).
- Author Notes
- to 10 20 hard to digest: A typical pot pie made with a shortening-laden crust can have a staggering 10 grams of trans fat and 20 grams of saturated fat per serving.
Chicken with Creamy Braised Leeks
By MaryEllen
A touch of heavy cream, a few garlic cloves and thyme sprigs round out the flavor of tender braised leeks with chic...
- 8 8 4 medium or 4 large leeks
- 2 2 2 cups reduced-sodium chicken broth
- 6 6 6 cloves garlic, halved
- 6 6 6 sprigs fresh thyme
- 4 4 4 boneless, skinless chicken breasts (5-6 ounces each), trimmed and tenders removed (see Note)
- 1/2 1/2 1/2 tsp salt, divided
- 1/2 1/2 1/2 tsp freshly ground pepper, divided
- 1 1 1 Tbs extra-virgin olive oil
- 1/2 1/2 1/2 cup heavy cream
- 4 4
- 425°F Temperature: 425°F
- Cooking Times
- 30 Time: 30 minutes
- 1 Time: 1 hour
- Nutrition Facts
- 1/4 Serving size: 1/4 of a recipe (16.4 ounces).
- Tips
- Low calorie | Low carbohydrate | High potassium | Diabetes appropriate | Gluten free |
Flax Sandwich Buns (Gluten Free, Low Carb, Grain Free)
By MaryEllen
Easy to make, high fiber, and no grains of any kind
- 1/2 cup plus 1 tablespoon flax meal
- 1 1/2 teaspoons onion powder (opt)
- 1 tsp caraway seeds (opt)
- 1/4 tsp salt
- 3/4 teaspoon baking powder
- drop or 2 of stevia
- 3 eggs
- 1 1/2 tablespoons water
- 1 1/2 tablespoons olive oil
- Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 109.5
- Total Fat: 9.0 g
- Cholesterol: 93.5 mg
- Sodium: 217.9 mg
- Total Carbs: 3.7 g
- Dietary Fiber: 3.0 g
- Protein: 5.1 g