| Office Watcher
Join Date: May 2004 Location: Ann Arbor, Michigan
Posts: 1,402
My Mood:  Points: 2,566.80 Bank: 0.00 Total Points: 2,566.80 |  Cyster Friendly Recipes
WARNING! I haven't tried any of these recipes yet, but they look good and not too difficult so I thought I'd share. Let me know if you like them.
Old Fashioned "Sugar" Cookies
Ingredients:
1 1/4 cups almond flour
1/2 cup Splenda
2/3 cup erythritol *
1 egg
1/2 teaspoon butter flavored extract
1 teaspoon vanilla extract
1/4 cup unsalted butter
softened Diabetisweet or granulated maltitol,or erythritol
Preheat oven to 350°F. Mix almond flour with Splenda and erythritol, sifting until well mixed. In a separate bowl, lightly beat egg and then mix well with extracts and softened butter. Add to dry ingredients and mix really well. Form dough into 24 small balls and space evenly on two ungreased cookie sheets (most cookie sheets will hold 12 cookies –– 4 rows of three –– very evenly.) Press moderately to flatten to a silver-dollar pancake size.Sprinkle cookies with granulated Diabetisweet or granulated Maltitol, or Erythritol, just as you would traditional "sugar" cookies. Bake for approximately 8 minutes at 350°F. They will slide right off the cookie sheet. Cool 5 minutes before eating.
Mantecaditos (Rum Cookies)
Ingredients:
1/2 cup non-hydrogenated shortening or lard
1/2 cup butter
2 1/2 cups vanilla [zero-carb] protein powder
1 cup Splenda
1 Tablespoon almond extract
1 teaspoon Rum (or 1/2 tsp rum flavored extract)
2 egg yolks
Preheat oven to 325°F. With an electric mixer, mix everything but vanilla protein powder until creamy. Add the vanilla protein powder and mix slowly (or you will form a cloud powder) until a crumbly paste forms. Make a little ball with it and place on a cookie sheet - repeat to make 40 balls/cookies. Gently press the middle of each to flatten a bit (not too hard - they'll crumble.) Bake for approximately 20 minutes at 325°F, (depending on your oven.) Keep watch because they burn easily. Cool and enjoy!
Parmesan Cheese Puffs
Ingredients:
2 large egg whites
1 cup freshly grated Parmesan
a pinch cayenne
vegetable oil for deep-frying
Put whites in a large bowl and let stand at room temperature 15 minutes. With an electric mixer beat whites until they hold stiff peaks and with a metal spoon thoroughly fold in Parmesan and cayenne. Roll mixture into about twenty 3/4-inch balls.In a 3-quart heavy kettle heat 1 inch oil to 375°F. Working in batches, fry balls, turning them until golden - about 2 minutes. Transfer to paper towels to drain.
Basil Deviled Eggs
Ingredients:
12 hard-cooked eggs
1/4 cup sugarfree mayonnaise
1/8 cup fresh basil leaves, blanched
1/2 tablespoon freshly grated parmesan
Salt and freshly ground pepper to taste
Peel eggs and cut in half. Place yolks in a food processor with the blanched basil leaves, mayonnaise and cheese. Puree until smooth. Season to taste with salt and pepper. Fill egg white halves with filling. Cover with plastic wrap and refrigerate until ready to serve.
Egg Drop Soup
Ingredients:
2 1/2 qts. chicken broth
2 Tbsp. soy sauce
1/4 Cup chopped green onion
4 eggs - slightly beaten
1 Tbsp. Potato Starch (optional)
Combine first 3 ingredients in a large saucepan, bring to a boil. If using potato starch (to thicken a bit), mix it with 2 Tbsp cool water and add slowly to hot broth at this point. Stir to thicken. Slowly pour eggs into the boiling broth. Cook for 1 minute. Serve immediately.
Cheese and Beer Soup
Ingredients:
6 cups chicken stock (canned or homemade)
1 cup onion, chopped
1 small onion, chopped
1 cup celery, chopped
2 Tablespoons olive or canola oil
1/2 teaspoon Mustard powder
dash worcestershire sauce dash tabasco
ground pepper, to taste
1 cup extra sharp chedder cheese (shredded or diced to cubes)
1 lb Polish or Bavarian sausage
1 bottle your favorite lite and/or low carb beer
Sauté celery and onions in 2 Tablespoons oil until onion wilts. Then add broth and boil. Simmer covered 45 min to 1 hour. Add cheese to soup. Don't stir for a short while to allow cheese to break up a bit. Add everything else and heat until sausage is hot and cooked through.
Chocolate Hazelnut Soup
Adapted from an award winning Farmer's Almanac Recipe, this unusual and delicious Chocolate Hazelnut Soup makes a statement with guests or for times you want to spoil yourself a little!
Ingredients:
3 cups light cream
1 cup water
6 ounces unsweetened chocolate
1 cup Splenda
4 egg yolks
1/2 cup sugar free hazelnut chocolate spread (Torras or TWIST brands)
1/2 cup heavy cream, whipped, for topping
1/2 cup flaked, toasted hazelnuts, for topping
Combine cream, water, chocolate, and Splenda in a saucepan over medium heat, stirring until chocolate melts. Add sugar free hazelnut chocolate spread and stir to melt into mixture. Thoroughly beat egg yolks. Stir in 1/2 cup of chocolate soup mixture into egg yolks, then whisk egg yolk mixture into soup. Simmer, stirring for 5 minutes. Serve hot or cold, garnished with whipped cream and nuts
Stuffed Mexican Pie
Ingredients:
2 lbs. ground meat, cooked & drained(use ground sirloin, lean ground pork, or ground white meat turkey or a combination of any two.)
1/2 cup chopped onions
1/4 cup chopped green pepper
2 teaspoons chili powder
8 oz. shredded cheddar cheese
8 oz. can tomato sauce
1/2 teaspoon garlic powder
1/2 cup + 1 Tablespoon sour cream
1 egg white, beaten stiff
Place meat, onion, pepper, sauce, garlic & chili powder in skillet. Simmer 8 to 10 minutes. Spray 8x8 pan with Pam (or grease). Put meat mixture in pan. Beat together cheese, sour cream and egg white and put on top of meat mixture. Bake at 375°F for 25-30 minutes.
Deep Dish Quiche Pizza
Ingredients:
1 4-oz pkg cream cheese
4 eggs
1/3 cup heavy cream
1/4 cup parmesan cheese (fresh grated)
1 Tablespoons chives
1/2 teaspoon Italian seasoning
2 cups mixed Italian cheeses of your choice
1/4 teaspoon garlic powder
1/2 cup Newman's Sockarooni sauce, Lowcarbolicious pizza sauce(or other very low-carb tomato-based no-sugar sauce.)
Plus any or all of the following "toppings":
pepperoni
black olives
mushrooms
chopped green peppers
chopped onion
ham or bacon bits browned,
seasoned and totally drained ground beef or turkey
Preheat oven to 375°F.Beat together cream cheese and eggs until smooth. Add cream, parmesan cheese, and spices and mix again.Spray 9" or larger glass baking dish with oil or PAM. Sprinkle 2 cups Italian cheeses into dish and pour egg mixture over it. Bake at 375°F for 30 minutes. Remove from oven and let stand for 5 minutes.Spread on pizza sauce; sprinkle on 1 cup mozzarella cheese and pile high with your chosen toppings. Return to oven and bake until bubbly and browning. Allow to stand 10-15 minutes before cutting.
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