A "calzone" for those watching their carb intake. Use a low-carb tortilla or lavash to wrap up the filling - just remember to add those grams when counting your carbs. They have NOT been added in the nutrition info here.
The Vineyard restaurant serves this salad as its house salad - but I've been making this low carb salad long before I had it at the VIneyard. I post it here to keep it handy - and to verify the carb count.
This is Purdue's Master Mix, enriched with whole dried milk. Use 5 lbs. of flour and 2 pounds of shortening - no need to use measuring cups! Substitute whole wheat (pastry) flour for up to half of the all-purpose flour, if desired.
This is Purdue's Master Mix, enriched with whole dried milk. Ive posted the large batch as well, but not all households are as big (or hungry) as mine. Substitute whole wheat (pastry) flour for up to half of the all-purpose flour, if desired. To use the large batch recipe, see recipe #360070
I've modified a favorite mushroom recipe that bakes in a casserole. This one is done in 10 minutes on the stove top. It is a great compliment to beef or chicken, when you match your base choice to your meat. This is also a low-carb recipe that tastes very rich and satisfying.
Similar to Bisquick, but with whole-grain goodness. I have used this mix cup for cup for Bisquick recipes and it turns out pretty well. You can substitute whole wheat flour for ALL the flour, if you like, though your baked products may be a little denser.
Lighter and more refreshing than a vanilla milk shake, this is similar to Starbuck's non-coffee Vanilla Bean frozen drink. Time includes making and cooling the vanilla syrup. You could use commercially-prepared vanilla syrup, instead.
From King Arthur's Whole Grain Cookbook, a fiber-rich not-too-sweet cookie to cut out and decorate for any occasion - and you don't have to feel guilty about it! These are sturdy, but not too crisp, wholesome, and not too sweet (all the better for topping with lots of frosting!). They were easy to roll out and bake and held their shape perfectly. The tops and edges tend to be a bit bumpy (due to the oats) but a sharp cookie-cutter helps.
Hamburger and baked beans atop a soft bun loaded with cheese. It sounds strange but my daughters all loved these growing up, and it wasn't easy finding something they all would eat. You can put this filling on any kind of bread - I've used hotdog buns in a pinch, English muffins, or left-over split Parker House rolls. You can also use any cheese you prefer, including slices of American or Velveeta.
A high-rising yeast biscuit that still tastes like a baking powder one. If I want biscuits for breakfast, I make up the batter the night before and let it rest in the bowl, covered, on the counter overnight. In the morning, I just flop it out on a floured surface, fold it a few times, pat it out, cut and bake.
Here is Alton's method for making a nice creamy bowl of hearty steel-cut oats. His recipe adapts perfectly to overnight soaking. I followed the recipe through adding the boiling water, then cover it (heat off) and head to bed. In the morning, I add the milk and simmer for 10 minutes. Delicious!